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Recipes
skillet ground beef stew
By barbell
in a 12 inch skillet, cook beef over medium high heat 5-7 minutes, stirring occasionally, until thoroughly cooked, ...
- 1 lb lean ground beef
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp gold medal flour
- 1 pkg sliced fresh mushrooms
- 1 1/2 cup progresso beef flavored broth
- 1/2 cup whilling cream
- 4 tsp dijon mustard
- 1 lb unpeeled yukon gold or red potatoes, cut into 1/2 inch cubes
- 2 medium carrots, thinly sliced
- 2 tbsp chopped fresh parsley
skillet round beef stew
By barbell
in a 12 inch non stick skillet, cook beef over medium high heat, 5-7 minutes, stirring occasionally, until thoroug...
- 1 lb. lean ground beef
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp flour
- 8 oz sliced fresh mushrooms
- 1 1/2 cup beef broth
- 1/3 cup whipping cream
- 4 tsp dijon mustard 1 ob gold or red potatoes cut into 1/2 inch cubes
- 2 medium carrots, thinly sliced
- 2 tbsp chopped fresh parsley
chinese american chicken salad
By barbell
put all the chicken salad items in a large bowl
- 4 4-6 oz chicken breasts, cooked and shredded or chopped
- 1/3 cup of water chestnuts, drained and rinsed. cut into dice
- 1/2 cup of thinly sliced bok choy - light green and white parts only
- 1 cup drained mandarin orange segments
- 1/2 cup diced onion
- 1 tsp minced basil
- 1 tsp minced parsley
- for the dressing.
- 2 tsp worchestershire sauce
- 1/2 cup dijon mustard
- 3 tbsp braggs aminos
- 2 tsp sugar or substitute
- 2 tsp or more or fresh minced ginger
slow cooker italian meatball soup
By barbell
in a 3-4 quart slow cooked , mix all the ingredients except cheese cover; cook on low setting for 8 - 10 hours ga
- 1 bag frozen, cooked, italian meatballs, thawed
- 1 /34 cups of progresso beef flavored broth
- 1 cup water
- 1 can-14.5 oz- diced tomatoes with basil, garlic, and oregano, undrained
- 1 can -19 oz- progresso cannellini beans,drained
- 1/3 cup parmesan cheese
Barn Raising Breakfast
By barbell
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- 1 pound 1 pound ground breakfast sausage
- 1/2 1/2 1/2 1/2
- cup cup diced onion
- 1 (8-ounce) package 1 (8-ounce) package crescent roll dough
- 1 (10-ounce) package 1 (10-ounce) package refrigerated shredded potatoes, browned
- 1 1/2 1 1/2 1 1/2
- cups cups shredded sharp Cheddar cheese, divided
- 1/4 1/4 1/4 1/4
- cup cup diced red bell pepper
- 6 6 eggs
- 1/4 1/4 1/4 1/4
- cup cup milk
- 1/2 1/2 1/2 1/2
- teaspoon teaspoon salt
- 1/4 1/4 1/4 1/4
- teaspoon teaspoon black pepper
Chicken a la King in a Hurry
By barbell
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- 1 cup chopped cooked chicken
- 1/4 1/4
- cup milk
- 1/4 1/4
- cup frozen green peas, thawed
- 1/2 1/2
- teaspoon salt
- 1/4 1/4
- teaspoon black pepper
- 1 (10-3/4-ounce) can cream of chicken soup, undiluted
- 1 (4-ounce) can sliced mushrooms, drained
- 1 (2-ounce) jar diced pimiento, drained
- 4 slices whole wheat bread, toasted
- Paprika
Polynesian Crockpot Spare Ribs
By barbell
Directions Place ribs in the bottom of your slow cooker
- 3-4 lb. pork spareribs
- 5 Tbs. sugar
- 3 Tbs. honey
- 3 Tbs. soy sauce
- 2 Tbs. ketchup
- 1 tsp. seasoning salt
- 1 C. chicken broth
Spicy Italian Ham and Salami Sandwich
By barbell
In a small bowl, mix the oregano, oil, lime juice, garlic, 1/2 tsp
- 1/2 cup finely chopped fresh oregano (about 1 small bunch)
- 1/2 cup extra-virgin olive oil
- 6 Tbs. fresh lime juice (from 3 to 4 limes)
- 2 large cloves garlic, minced
- Kosher salt and freshly ground white or black pepper
- 1 large ciabatta loaf
- 3 oz. tender lettuce leaves (about 3 cups)
- 6 oz. thinly sliced prosciutto
- 6 oz. thinly sliced hot capocollo
- 6 oz. thinly sliced soppressata
- 8 oz. thinly sliced provolone
- 1 cup drained, sliced mild or hot pickled peppers
scalloped potatoes
By barbell
preheat oven to 400 cook cream cheese spreadf, broth and milk in saucepan on medium heat until cream cheese in mel...
- 1 tub of chive and onion cream cheese spread
- 2 cup chicken broth
- 1 cup milk
- 10 slices bacon, cooked, crumbled and divided
- 4 1/2 lb potatoes, sliced into 1/4 inch slices
- 1 onion thinly sliced
- 1 cup shredded monterey jack and colby cheese
grilled chicken breast with spicy peach glaze
By barbell
combie spicy peach glaze ingredients in a medium bowl and season with salt and pepper to taste
- 2 cups peach preserves or jam
- 1 tbsp finely chopped garlic
- 3 tbsp evoo
- 2 tbsp soy sauce
- 1 tbsp dijon mustard
- 1 small jalapeno, finely chopped
- salt and freshlly ground pepper
- 8 frenched chicken breasts
- 4 ripe peaches, cut in half nad pitted