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Recipes
Beef Strogonoff
By dpearce
Brown cubed or ground beef in heavy skillet
- 2 pounds beef -- ground or cubed
- margerine
- 1 cup onion -- chopped
- 1 clove garlic -- ground
- 3 tablespoons flour
- meat ; extract
- 1 tablespoon catsup
- salt
- pepper
- 1 can beef bouillon
- 1/4 cup white wine
- 1 tablespoon dill
- 1 cup sour cream
Best Brownies Ever
By dpearce
Preheat oven to 350 degrees F
- 4 squares Unsweetened Chocolate
- 3/4 cup Real Butter
- 2 cups Granulated sugar
- 3 Eggs
- 1 teaspoon Vanilla extract
- 1 cup Flour
Red Wine Crockpot Roast
By dpearce
Directions Place roast in crock pot and season with pepper
- 2 C. red wine
- 1/2 C. water
- 1 envelope dry onion soup mix
- 1 Tbs. brown sugar
- 1 tsp. dried rosemary or fresh rosemary
- 4 lb. trimmed beef roast
- 1-2 tsp. cornstarch
Ham Casserole
By dpearce
- 1 1/2 pounds ham -- ground
- 1 medium green pepper -- chopped
- 1 small jar pimiento
- 2 cans water
- 2 cups American cheese ; (or mild cheddar) -- shredded
- 2 cans cream of mushroom soup
- 1 bag medium noodles ; (8 to 12 oz)
Spicy Slow Cooker Chili
By dpearce
Heat the oil in a large frying pan over medium heat until shimmering
- For the chili:
- 3 tablespoons vegetable oil
- 2 medium yellow onions, medium dice
- 1 medium red bell pepper, medium dice
- 6 medium garlic cloves, finely chopped
- 1/4 cup chili powder
- 1 tablespoon ground cumin
- 2 pounds lean ground beef
- 1 1/2 teaspoons kosher salt, plus more as needed
- 1 (28-ounce) can diced tomatoes
- 1 (14-ounce) can tomato sauce
- 2 (15-ounce) cans kidney beans, drained and rinsed
- 1/4 cup coarsely chopped pickled jalapeños or green chiles, drained
- For serving:
- Shredded cheddar cheese
- Thinly sliced scallions
- Sour cream
Spiced Balsamic Pork Tenderloin
By dpearce
Heat oven to 350 degrees F
- 2 teaspoons packed light brown sugar
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/2 / teaspoon pepper
- 1/4 teaspoon salt
- 1 (1-lb) pork tenderloin
- 2 teaspoons canola oil
- 1/4 sup balsamic vinegar
- 1/4 cup water
- 1 1/2 teaspoons hot sauce
Cool Whipped Frosting
By dpearce
Directions In a medium bowl, combine pudding mix with milk and vanilla
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 (3.5 ounce) package instant vanilla pudding mix
- 1 cup milk
- 1 teaspoon vanilla extract
Slow-Cooked Orange Chicken
By dpearce
Stir the broth, teriyaki sauce, garlic, marmalade, 1/4 cup green onions and cornstarch in a 6-quart slow cooker
- 1 1/2 cups Swanson® Chicken Broth or Swanson® Chicken Stock
- 1/4 cup teriyaki sauce
- 3 cloves garlic, minced
- 3/4 cup orange marmalade
- 4 green onions, sliced (about 1/2 cup)
- 2 tablespoons cornstarch
- 2 pounds bone-in chicken thighs, skin removed
- 1/2 cup walnut pieces
- 1 cup regular long-grain white rice, prepared according to package directions (about 3 cups)
Frosty Strawberry Dessert
By dpearce
Directions Preheat oven to 350 degrees F (175 degrees C)
- 1 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 cup chopped walnuts
- 1/2 cup melted butter or margarine
- 2 egg whites
- 1 cup white sugar
- 2 cups sliced strawberries
- 2 tablespoons lemon juice
- 1 cup whipped cream
Slow-Cooker Tex-Mex Chicken
By dpearce
TOSS chicken with taco seasoning and flour in slow cooker
- 1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips
- 2 Tbsp. (1/2 of 1-1/4-oz. pkg.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
- 2 Tbsp. flour
- 1 each green and red pepper, cut into 1-inch-wide strips
- 1 cup frozen corn
- 1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
- 1 cup KRAFT Mexican Style Finely Shredded Four Cheese