Sunday, October 26, 2014
Thursday, October 23, 2014
- Whisk milk and potato flakes in a large bowl. Add beef, salt and pepper to taste, minced onion, parsley, egg, beefy-onion soup mix and Worcestershire sauce and mix until combined. Shape into four 1/2-inch oval patties and transfer to plate. Refrigerate for at least 30 minutes or up to 4 hours.
- Melt 1 Tbsp. butter in a 12-inch non-stick skillet over medium-high heat. Cook patties until well browned on each side, about 10 minutes. Transfer to plate.
- Add onion and remaining 3 Tbsp. butter to now-empty skillet and cook until onion is softened, about 5 minutes. Add mushrooms and 1/2 tsp. salt and cook until liquid has evaporated, about 7 minutes. Stir in tomato paste and flour and cook until browned, about 2 minutes. Slowly stir in broth and wine and bring to a simmer. Return patties to skillet, cover, and simmer over medium low heat until cooked through, 15-20 minutes. Season sauce with salt and pepper to taste.
- Serve with mashed potatoes, buttered egg noodles or rice.
Sunday, October 19, 2014
Friday, October 17, 2014
- Heat the oil and butter in a 3-quart saucepan until the butter melts. Add the onion and garlic and cook, stirring occasionally, until softened but not browned, about 8 minutes. Add the flour and stir to coat the onion and garlic.
- Add the broth, pureed tomatoes, sugar, thyme about 1/2 teaspoon each of salt and pepper. Bring to a simmer over medium-high heat while stirring to make sure that the flour doesn't stick to the bottom of the pan. Reduce the heat to low, cover, and simmer for 40 minutes.
- Get your salted water boiling and cook macaroni to desired tenderness. Drain. In the same pot, brown ground beef. Drain any excess fat.
- Let soup cool briefly. Discard the thyme spring. Puree in 2 batches in a blender or food processor. Return the soup to the pot. Add cooked macaroni and ground beef. Stir in 1 Tbsp. unsalted butter and Parmesan cheese. Bring all ingredients back to a simmer and serve immediately! Season with salt and pepper to taste.
Thursday, October 16, 2014
Whisk buttermilk, egg and 1/2 cup water in a medium bowl. Whisk flour, cornstarch, remaining 1 Tbsp. salt and remaining 1 Tbsp. pepper in a shallow bowl.
Pour oil into a 10-12" cast iron skillet to a depth of 1/2". Heat oven medium-high heat until temperature reaches 350 degrees F.
Dip chicken in buttermilk mixture, allowing excess to drip back into bowl. Dredge in flour mixture; shake off excess. Place 4 or 5 pieces of chicken in skillet. Fry, turning once until golden brown and chicken is cooked through- approx. 2-3 minutes per side. Remove chicken and transfer to a cooling rack.
Friday, October 3, 2014
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The Chicken Pot Pie was the first frozen pot pie available in the US, developed by the Swanson Company in 1951. As the saying goes, the rest is history.
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