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ATK Classic Beef Stew for Two

ATK Classic Beef Stew for Two

By

You will need a medium oven-safe saucepan for this recipe

  • 1 pound boneless beef short ribs , trimmed and cut into 1 1/2-inch pieces
  • Salt and pepper
  • 1 Tablespoon vegetable oil
  • 1 small onion , chopped fine
  • 2 garlic clove , minced
  • 1 teaspoon tomato paste
  • 1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried
  • 1 Tablespoon all-purpose flour
  • 1/4 cup dry red wine
  • 1 1/2 cups beef broth
  • 1 bay leaf
  • 1 Yukon Gold potato (8 ounces), cut into 3/4-inch pieces
  • 2 carrot , peeled and sliced 3/4 inch thick
  • 1/4 cup frozen peas
  • 1 Tablespoon minced fresh parsley
0/5 (0 Votes)

Apricot Honey Oatmeal

Apricot Honey Oatmeal

By

In 3-quart saucepan, bring water, apricots, honey and cinnamon to a boil

  • 3-1/2 Cups Water
  • 1/3 Cup chopped dried apricots
  • 1/4 Cup Honey
  • 1/2 teaspoon(s) ground cinnamon
  • 2 Cups Oatmeal (quick or old fashioned, uncooked)
4.1/5 (7 Votes)

Pomegranate Gin Sling

Pomegranate Gin Sling

By

Combine first 4 ingredients; divide evenly between 2 chilled glasses; divide seeds between glasses

  • 1/4 cup gin
  • 1/4 cup pomegranate juice, chilled
  • 1 Tablespoon agave syrup or simple syrup
  • 1 teaspoon fresh lime juice
  • 8 pomegranate seeds
  • 2 lime slices
4.4/5 (12 Votes)

Grandmother's Vegetable Soup

Grandmother's Vegetable Soup

By

Made hundreds of times by Mary Davis Blades Raughley, born 1883

  • 1-1/2 pounds lean beef, cut in small pieces
  • 7 cups water (plus any leftover vegetable stock)
  • 1 carrot
  • 1 stalk celery, plus a handful of celery leaves (about 2 T.)
  • 2 Tblsp chopped parsley ( several sprigs)
  • 1/2 large green pepper
  • 2 large, or 3 medium, onions
  • 1 medium potato
  • 1/3 cup elbow macaroni
  • 1 Tblsp rice
  • 3/4 cup wide noodles
  • 1 Tblsp salt
  • 4 beef bouillion cubes dissolved in 1-1/2 cup water
  • 1 quart sized jar tomatoes
  • 1 Tblsp Worcestshire sauce
4.5/5 (2 Votes)

Chickpea Pasta with Almonds & Parmesan

Chickpea Pasta with Almonds & Parmesan

By

Source: https://www.realsimple

  • 1 Tablespoon olive oil
  • 3 cloves garlic, chopped
  • 7 cups low-sodium vegetable or chicken broth
  • 1/2 teaspoon crushed red pepper
  • kosher salt
  • 1 pound angel hair pasta
  • 1 15.5-ounce can chickpeas, drained and rinsed
  • 1 cup flat-leaf parsley, chopped
  • 1/4 cup unsalted roasted almonds, chopped
  • 1/2 cup grated Parmesan
0/5 (0 Votes)

Sage Butter & Pumpkin Risotto

Sage Butter & Pumpkin Risotto

By

Pour the broth into a large sauce pan and bring to a boil over high heat

  • 8 8 8 cups (32 oz.) chicken or vegetable broth
  • 1/2 1/2 1/2 cup (1 stick) unsalted butter, divided
  • 1/3 1/3 1/3 cup packed fresh sage leaves, chopped
  • 1 1 1 medium onion, finely diced
  • 3 3 3 cloves garlic, minced
  • 2 2 2 cups arborio rice
  • 1/2 1/2 1/2 cup white wine
  • 1/2 1/2 1/2 cup shredded parmesan cheese
  • 1 1 1 cup canned pumpkin puree (not pumpkin pie filling)
  • to and pepper, to taste
  • Pepitas (pumpkin seeds) and additional sage leaves, for garnish
4.4/5 (5 Votes)

Tomato Gratin

Tomato Gratin

By

Preheat oven to 450 degrees F

  • 4 slices whole-grain bread, torn into quarters
  • 1 Tablespoon minced garlic
  • 1 Tablespoon extra-virgin olive oil
  • 1/3 cup finely shredded Pecorino Romano, or Parmesan cheese
  • 4 medium tomatoes, sliced
  • 1/4 cup chopped fresh basil
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
4.3/5 (11 Votes)

Pumpkin Streusel Cheesecake Bars

Pumpkin Streusel Cheesecake Bars

By

This one is a 2008 prize winner

  • COOKIE CRUST
  • 1 pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix
  • 1/2 cup crushed gingersnap cookies
  • 1/2 cup finely chopped pecans
  • 1/2 cup cold butter or margarine
  • Filling
  • 2 packages (8 oz each) cream cheese, softened
  • 1 cup sugar
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 2 tablespoons whipping cream
  • 2 eggs
  • Toppings
  • 1/3 cup chocolate topping
  • 1/3 cup caramel topping
4.3/5 (16 Votes)

Blender Salsa

Blender Salsa

By

source: https://www.realsimple

  • 1 15-oz. can fire-roasted diced tomatoes
  • 1 10-oz. can diced tomatoes and green chiles
  • 1/2 white onion, roughly chopped
  • 1/4 cup fresh lime juice (from 3 limes)
  • 1 jalapeño chile, seeded and roughly chopped
  • 2 garlic cloves, roughly chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons kosher salt
  • 1/2 teaspoon cayenne pepper
  • 1/3 cup loosely packed fresh oregano leaves
0/5 (0 Votes)

Granny's Pork Chops with Wine Sage Sauce

Granny's Pork Chops with Wine Sage Sauce

By

One of my husband's top favorites

  • 2-4 pork loin chops, about 1-inch thick
  • Seasoned salt and pepper, to taste
  • 1 Tablespoon vegetable oil
  • 2 Tablespoons vegetable oil
  • 2 Tablespoons butter or Smart Balance
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth
  • 1 cup white wine
  • 1/4 cup chopped fresh sage
  • 1 Tablespoon Dijon mustard
4.5/5 (11 Votes)