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
Many believe the term "pie" has its beginnings from "magpie", a bird that collected a variety of different objects.
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.
This recipe is a typical one with two rising periods. Most of this time it's the yeast working and not you! 2 cups water 1...
This is one of those traditional Polish meals that has to be made in certain pots or pans. You know what I mean don't you? Certain thi...
This is a traditional Polish stew called Bigos or Hunter's Stew. There are so many variations of this pork dish. You can go to Hog Hea...