Food convo thread #1

My kitchen smells sooo good!!! I'm making beef stroganoff. Here's my recipe:

Beef Stroganoff-

2 lbs beef tips

1/2 cup flour

3 Tablespoons canola oil

1/2 onion, chopped

1 1/2 cups Liptons beefy onion soup, strained! Or golden mushroom will do. It doesn't really matter, but you want it to be thin.

1 can cream of mushroom soup

1 8oz package fresh white mushrooms, sliced

1 8oz container sour cream

1 8oz package cream cheese

1 package egg noodles

salt and freshly ground black pepper

Salt beef tips, and coat with flour. Shake off excess and brown in hot oil in dutch oven. Brown on all sides, remove from pan, and add chopped onion. Cook until softened for a couple of minutes. Then stir in the soup, scraping off browned bits on bottom of dutch oven. Stir in cream soup, mushrooms, and beef. Add a little salt and pepper, and bring to a boil. Cover, and simmer over low heat for a few hours. Before serving cook the noodles, and add the sour cream and cream cheese to the beef mixture. Toss with noodles and serve with bread.

You can also do this in a slow cooker, but then you'd lose the browning process. It's just a more complex flavor done on the stove top.

 

Cranberry Chicken Tortellini

-2 chicken breasts(5oz),julienned
-1 small bag Barilla Three Cheese Tortellini
-1 can Artichoke Hearts, quartered
-1/4 can Whole Cranberries in sauce
-about 2oz sun dried tomatoes, julienned
-1 jar Bertoli Garlic Alfredo

Follow directions on tortellini and cook....

In a skillet... cook chicken until done.. i added to Lawrys Poultry Seasoning for flavor.. add artichoke hearts and sundried tomatoes... simmer for a minute.. add alfredo and cranberries... and simmer til warm.. add cooked pasta and serve with freshly shredded Parmesan

 

Sounds good! But I could live without the cranberries, and I never eat jarred alfredo. I like the idea of adding sun dried tomatoes and artichoke hearts to the tortellini though.

Tonight I had an easy meal of health and cooking. Green beans with almonds, roasted asparagus with evoo and parmesan, and these morning star veggie cakes. They were really good!!

 

im too lazy to make my own alfredo and Bertolli makes an excellent alfredo sauce

 

I don't ever let laziness compromise my food. I've never been one for convenience either though. I hate the microwave, and I don't believe in any kind of convenience foods. I drive my mom crazy cause she loves taking the easy way out, and I always take those extra 10 steps to make something just right rather than just buying it in the store.

On top of the stroganoff that I made yesterday I also made 2 breads, both of which were made by my homemade dough that I made on Friday. I can't wait to open my cafe. Good times are ahead...

 

This recipe is referred to as Crack and Cheese due to it's addictive quality. It's a Martha Stewart perfected recipe, and I hate that bitch but she knows how to cook. I'm making it for the first time right now for easter, I'll let you all know how it turns out.
8 tablespoons (1 stick) unsalted butter, plus more for casserole
6 slices white bread, crusts removed, torn into 1/4- to l/2-inch pieces
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons coarse salt, plus more for water
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar cheese
2 cups (about 8 ounces) grated Gruyère or 1 1/4 cups (about 5 ounces) grated Pecorino Romano cheese
1 pound elbow macaroni

1. Preheat oven to 375°F. Butter a 3-quart casserole dish; set aside. Place the bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour the melted butter into the bowl with the bread, and toss. Set the breadcrumbs aside.
2. Warm the milk in a medium saucepan over medium heat. Melt the remaining 6 tablespoons butter in a high-sided skillet over medium heat. When the butter bubbles, add the flour. Cook, stirring, 1 minute.
3. While whisking, slowly pour in the hot milk a little at a time to keep mixture smooth. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, 8 to 12 minutes.
4. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyère (or 1 cup Pecorino Romano); set the cheese sauce aside.
5. Cover a large pot of salted water, and bring to a boil. Cook the macaroni until the outside of pasta is cooked and the inside is underdone, 2 to 3 minutes. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir the macaroni into the reserved cheese sauce.
6. Pour the mixture into the prepared dish. Sprinkle the remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyère (or 1/4 cup Pecorino Romano), and the breadcrumbs over the top. Bake until golden brown, about 30 minutes

YUMMMM

 

Here's my dank ass homemade pizza. Dellicccious. It has onions and sliced tomatoes on it and then red peppers only on one half because I hate red peppers! But it smellls soooo goood!!!! YUM!

 

did you make your own dough for your crust as well?

 

I didn't, but my grandma did!

 

that pizza looks delicious

 

I would like to have a slice please!

 

*high fives* (for probably having to use the search button to find this thread)

 

That pizza WAS delicious. And you can't have a slice because it's already been eaten by myself and my roomies . AND I DID USE THE SEARCH BUTTON when I never, ever use it so ya! Hooray!

 

I cooked a steak, seasoned with black pepper. Sautee'd up some mushrooms, baked a potato and topped it with mozzarella cheese and finished off the meal with a nice ear of corn from the local farm stand. It hit the spot amazingly.

 

That sounds delicious. MMmmmmm

 

Tonights Menu:

Polish Speghetti

Ingredients:
1/2 Box Whole Grain Penne
1lb Bacon, diced
1 Green Bell Pepper, diced
1/2 Yellow Onion, diced
1 clove garlic, crushed
1-11.5oz can V8
1-14.5oz Diced Tomatoes
1 1/2 Tbls Chili Powder
1 Tbls Brown Sugar
Salt/Pepper to taste

In a large kettle bring 4qts water to a boil and cook pasta accordingly.

In a 2" skillet cook bacon, green pepper, onion and garlic.

(if you want crispier bacon, cook bacon half way before adding onion, pepper, garlic)

Simmer on high, stirring frequently until bacon is cooked and peppers and onions are tender.


Add V8, diced tomatoes, chili powder, brown sugar, salt/pepper(you can adjust measurements according to personal taste, I also only use Watkins Chili Powder, cheap spices = cheap flavor)


Simmer until pasta is done. Drain and Rinse pasta. Serve over pasta. Ta Da!

 

wow that looks delicious, I wish you were a cook at a restaurant near me.

 

i doubt i'll ever be out that way either.. nothing in the northeast ever caught my fancy... then again.. don't really know much about the area either..

 

we got a little bit of everything hot cold comfortable mountains farms cities etc... I like this part of the country to be honest.

 

sounds like the midwest.. but we have bluffs instead of mountains