Whats for dinner?
05-13-2009, 11:25 AM
#1
Google Goddess
Thread Starter
Join Date: May 2009
Location: Central Indiana (USA)
Posts: 30,181
Hi,
I thought this would be cool to post a note what we are fixing for dinner and also post the recipes so others around the world can enjoy.
Please say where you are from state, country
name of recipe
and then type your recipe
This will be fun! We need to find cool recipes so we can have more time to quilt and make crafts.
Karen, Indiana, USA (Birthday November 15, 1956)
I thought this would be cool to post a note what we are fixing for dinner and also post the recipes so others around the world can enjoy.
Please say where you are from state, country
name of recipe
and then type your recipe
This will be fun! We need to find cool recipes so we can have more time to quilt and make crafts.
Karen, Indiana, USA (Birthday November 15, 1956)
05-13-2009, 11:33 AM
#3
Google Goddess
Thread Starter
Join Date: May 2009
Location: Central Indiana (USA)
Posts: 30,181
Yes, I understand! As I am busy cleaning house and laundry today.
Wow, lets post recipes so others can enjoy. Do you have any good casserole recipes or other kinds. Come on and join in the fun!
Karen Indiana (Craftybear) Birthday November 15, 1956
Wow, lets post recipes so others can enjoy. Do you have any good casserole recipes or other kinds. Come on and join in the fun!
Karen Indiana (Craftybear) Birthday November 15, 1956
05-13-2009, 11:36 AM
#4
Senior Member
Join Date: Feb 2008
Posts: 785
Alright, here's my all time favorite. I got this recipe from my knitting group. Not sure where it came exactly.
Garlic Beef Stroganoff
2 tsp. beef bouillon granules ( i used one cube)
2 - 4 1/2 oz. jars sliced mushrooms, drained with juice reserved
1 cup mushroom juice, with boiling water added to make a full cup
10 3/4 oz can cream mushroom soup
1 large onion, chopped
3 cloves garlic, minced
1 Tbsp. Worcestershire sauce
1 1/2 - 2 lbs boneless round steak, cut into thin strips
2 Tbsp. oil
8-oz pkg. cream cheese, cubed and softened
1. Dissolve bouillon in mushroom juice and water in slow cooker
2. Add soup, mushrooms, onion, garlic and Worcestershire sauce
3. Saute beef in oil in skillet. Transfer to slow cooker and stir into sauce.
4. Cover. Cook on low 7-8 hours. Turn off heat
5. Stir in cream cheese until smooth.
6. Serve over noodles.
Garlic Beef Stroganoff
2 tsp. beef bouillon granules ( i used one cube)
2 - 4 1/2 oz. jars sliced mushrooms, drained with juice reserved
1 cup mushroom juice, with boiling water added to make a full cup
10 3/4 oz can cream mushroom soup
1 large onion, chopped
3 cloves garlic, minced
1 Tbsp. Worcestershire sauce
1 1/2 - 2 lbs boneless round steak, cut into thin strips
2 Tbsp. oil
8-oz pkg. cream cheese, cubed and softened
1. Dissolve bouillon in mushroom juice and water in slow cooker
2. Add soup, mushrooms, onion, garlic and Worcestershire sauce
3. Saute beef in oil in skillet. Transfer to slow cooker and stir into sauce.
4. Cover. Cook on low 7-8 hours. Turn off heat
5. Stir in cream cheese until smooth.
6. Serve over noodles.
05-13-2009, 02:04 PM
#6
Junior Member
Join Date: Mar 2008
Location: Missouri
Posts: 279
Sounds good Sew_lulu
Tonight is Spinach Salad with Garlic Shrimp. No recipe ~ just a tossing of what every is handy. I am using baby spinach, purple onions, raisins, boiled egg, provolone cheese and peel and eat shrimp that has been sprinkled with garlic and sauteed. I prefer a sweet vinaigrette dressing but tonight it I will use lite Italian.
Tonight is Spinach Salad with Garlic Shrimp. No recipe ~ just a tossing of what every is handy. I am using baby spinach, purple onions, raisins, boiled egg, provolone cheese and peel and eat shrimp that has been sprinkled with garlic and sauteed. I prefer a sweet vinaigrette dressing but tonight it I will use lite Italian.
05-13-2009, 04:14 PM
#7
Super Member
Join Date: Jan 2009
Location: Pensacola, Florida
Posts: 1,144
Tonight I'm making chidken thighs for my husband. (garlic powder, onion powder and some blk. pepper) with some buttered wheat noodles. I'm eatting a salad. As much as I try he won't eat vegtables. I'm having a salad.
05-14-2009, 05:31 AM
#9
Super Member
Join Date: Apr 2007
Location: Alturas, CA
Posts: 9,393
My husband and I love this recipe. I adjust the amounts of the mushrooms, artichoke hearts and cheese, and double everything else,put it in my biggest baking dish and triple the ingredients in the crust, you need to adjust the baking time also. Hope you enjoy it.
Baked Artichoke Squares
Crisco® Original No-Stick Cooking Spray
3 tablespoons Crisco® Pure Vegetable Oil
1 cup chopped fresh mushrooms
1/4 cup thinly-sliced celery
1 clove garlic, minced
1 (14 oz.) can artichoke hearts, drained and chopped
1/3 cup chopped green onion
1/2 teaspoon dried marjoram leaves
1/4 teaspoon dried oregano leaves
1/4 teaspoon cayenne pepper
1 cup (4 oz.) shredded Cheddar cheese
1 cup (4 oz.) shredded Monterey Jack cheese
2 large eggs, lightly beaten
CRUST
1 1/2 cups Pillsbury BEST® All Purpose Flour
1/2 teaspoon salt
1/2 cup Crisco® Pure Vegetable Oil
1/4 cup milk
PREPARATION DIRECTIONS:
HEAT oven to 350ºF. Spray a 13 x 9-inch baking pan with no-stick cooking spray.
HEAT 3 tablespoons oil in medium skillet. Add mushrooms, celery and garlic. Sauté until celery is tender. Remove from heat. Stir in artichoke hearts, green onion, marjoram, oregano and cayenne. Add cheeses and eggs. Mix well. Set aside.
COMBINE flour and salt in medium bowl. Blend 1/2 cup oil and milk in small bowl; add to flour mixture. Stir with fork until mixture forms a ball. Press dough in bottom and slightly up sides of prepared pan.
SPREAD cheese mixture on crust; bake 30 minutes, or until center is set. Cool slightly. Cut into 24 squares. Serve warm.
Baked Artichoke Squares
Crisco® Original No-Stick Cooking Spray
3 tablespoons Crisco® Pure Vegetable Oil
1 cup chopped fresh mushrooms
1/4 cup thinly-sliced celery
1 clove garlic, minced
1 (14 oz.) can artichoke hearts, drained and chopped
1/3 cup chopped green onion
1/2 teaspoon dried marjoram leaves
1/4 teaspoon dried oregano leaves
1/4 teaspoon cayenne pepper
1 cup (4 oz.) shredded Cheddar cheese
1 cup (4 oz.) shredded Monterey Jack cheese
2 large eggs, lightly beaten
CRUST
1 1/2 cups Pillsbury BEST® All Purpose Flour
1/2 teaspoon salt
1/2 cup Crisco® Pure Vegetable Oil
1/4 cup milk
PREPARATION DIRECTIONS:
HEAT oven to 350ºF. Spray a 13 x 9-inch baking pan with no-stick cooking spray.
HEAT 3 tablespoons oil in medium skillet. Add mushrooms, celery and garlic. Sauté until celery is tender. Remove from heat. Stir in artichoke hearts, green onion, marjoram, oregano and cayenne. Add cheeses and eggs. Mix well. Set aside.
COMBINE flour and salt in medium bowl. Blend 1/2 cup oil and milk in small bowl; add to flour mixture. Stir with fork until mixture forms a ball. Press dough in bottom and slightly up sides of prepared pan.
SPREAD cheese mixture on crust; bake 30 minutes, or until center is set. Cool slightly. Cut into 24 squares. Serve warm.
05-20-2009, 06:29 AM
#10
Super Member
Join Date: May 2009
Posts: 1,265
Tonight, in Gainesville, Florida, we are serving American Goulash, a recipe right out of the 1950's; serves one teenager. It may seem like a fussier preparation than you'd expect, but after 30 years of making this recipe, I like this way best. You will note that there is no salt added separately for seasoning - the canned tomatoes, worcestershire sauce and top-quality cheese add enough salt for our family's palate, and keeps the taste fresh and light. Adjust for salt at the end.
2 cups elbow macaroni, uncooked
4 cups cooking water from the macaroni
2 (15-ounce) cans tomato sauce
2 (15-ounce) cans seasoned diced tomatoes [OR 1 (28-oz.) can]
2 tablespoons Italian seasoning
2 tablespoons worcestershire sauce
3/4 tsp. ground black pepper
3 bay leaves
2 pounds lean ground beef
2 large yellow onions, chopped
1 large green bell pepper, diced
Grated best-quality parmesan or grada padano cheese for garnish
Cook the macaroni in salted boiling water until 3/4 done BUT SAVE 4 CUPS OF THE COOKING LIQUID, discarding the rest. To the retained cooking liquid, add the tomato sauce, diced tomatoes, and seasonings. Blend well and set aside. Keep the almost-cooked macaroni in another bowl (or still in the strainer) separate from the tomato-cooking liquid mixture.
In a Dutch oven, saute the ground beef (maybe with a very little bit of vegetable oil) over medium-high heat until no pink remains. Break up the meat while sauteing. Drain thoroughly, remove the meat from the cooking pot and put the meat on top of the cooling macaroni - no need to blend the two. Or put the beef on a plate - just don't add it to the tomato-cooking liquid mixture.
In the Dutch oven, saute the onions and bell pepper in a little vegetable oil until it just starts to get brown on the edges. Add everything else to the Dutch oven, and stir well. Cover and bring to a boil; reduce heat to low, cover and simmer about 30 minutes, stirring every 5 minutes or so. Turn off the heat, remove the bay leaves, and let sit about 30 minutes more before serving. Taste for salt and adjust if needed.
2 cups elbow macaroni, uncooked
4 cups cooking water from the macaroni
2 (15-ounce) cans tomato sauce
2 (15-ounce) cans seasoned diced tomatoes [OR 1 (28-oz.) can]
2 tablespoons Italian seasoning
2 tablespoons worcestershire sauce
3/4 tsp. ground black pepper
3 bay leaves
2 pounds lean ground beef
2 large yellow onions, chopped
1 large green bell pepper, diced
Grated best-quality parmesan or grada padano cheese for garnish
Cook the macaroni in salted boiling water until 3/4 done BUT SAVE 4 CUPS OF THE COOKING LIQUID, discarding the rest. To the retained cooking liquid, add the tomato sauce, diced tomatoes, and seasonings. Blend well and set aside. Keep the almost-cooked macaroni in another bowl (or still in the strainer) separate from the tomato-cooking liquid mixture.
In a Dutch oven, saute the ground beef (maybe with a very little bit of vegetable oil) over medium-high heat until no pink remains. Break up the meat while sauteing. Drain thoroughly, remove the meat from the cooking pot and put the meat on top of the cooling macaroni - no need to blend the two. Or put the beef on a plate - just don't add it to the tomato-cooking liquid mixture.
In the Dutch oven, saute the onions and bell pepper in a little vegetable oil until it just starts to get brown on the edges. Add everything else to the Dutch oven, and stir well. Cover and bring to a boil; reduce heat to low, cover and simmer about 30 minutes, stirring every 5 minutes or so. Turn off the heat, remove the bay leaves, and let sit about 30 minutes more before serving. Taste for salt and adjust if needed.
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