Cheryl-4's profile page
Recipes
Beef Barley Soup with Roasted Vegetables
By Cheryl-4
Freeze It! While this soup simmers on the stovetop, I roast the potatoe and carrots
- 1/4 cup flour
- 1 tsp salt
- 1/2 tsp pepper
- 1 lb beef stew meat (3/4 in cubes)
- 5 Tbsp olive oil, divided
- 1 large portobello mushrooms, stem removed, chopped
- 1 medium onion, chopped
- 1 garlic clove, minced
- 16 cups beef stock
- 4 cups water
- 1 large baking potatoes peeled and cubed
- 2 large carrots, cut into 1/2 in slices
- 2/3 cup quick cooking barley
- 2 tsp minced fresh thyme
- 1/4 cup minced fresh parsley
Chicken Fingers with Honey Mustard
By Cheryl-4
This recipe can be done day ahead and reheated wrapped in foil at 300° Till warm
- Honey mustard sauce:
- 4 chicken breasts
- 1 cup of flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup of milk
- 1 cup of oil
- 1/2 cup of honey
- 1/4 Dijon mustard
Irish beef stew
By Cheryl-4
Heat oil in a large pot over medium heat cold feet pieces with flower shaking off excess transferred to pot and bro
- 2 teaspoons vegetable oil
- 2 pound lean beef stew meat
- 2 tablespoon flour
- One and a half cups sliced fresh mushrooms
- Half cup chopped onion
- Six cloves garlic minced
- 4 cups beef broth
- 1-14.5 ounce can diced tomatoes with juice
- 1-12 ounce bottle of Guinness Stout beer
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 3 cups sliced carrots
- Three large potatoes peeled and diced
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 tablespoon balsamic vinegar
- 1/8 cup chopped fresh parsley