Did you know that you can buy large bags of peeled, ready to use garlic from Sam’s and store the garlic in the freezer? Then just remove whatever your recipe calls for and use it like you would fresh garlic, except without the hassle of peeling it! This recipe is a wonderful way to use those bags of garlic. I roast a pound or so at a time, then mash them and store them in a jar in the refrigerator. Then, when I get ready to make something with garlic, I just take a spoonful out and add it to whatever I am making. It is so easy and very convenient!!!
This beef stew is thick with a deliciously flavored broth and lots of meat and veggies. If you plan ahead, it can be cooked in the crockpot after the meat and veggies are browned in pan. If you need to avoid gluten, wheat or soy, substitute a flour that is safe for you and make sure to use Better Than Bouillon organic beef base.
Put flour, salt & pepper in large Ziploc bag. Heat oil over medium heat in a large Dutch oven. Place meat in bag with the flour mixture and shake until well coated.
Shake off meat pieces and add them to the oil. Cook, stirring occasionally, until slightly browned.
Add onion to the remaining flour in the bag. Add onion, carrot and celery to the pot. Cook, stirring occasionally, to slightly cook the vegetables, about 5 minutes. Add parsley, thyme, water and Better than Bouillon organic beef base.
Cover and cook over low heat for 1 1/2 hours, stirring every 15 minutes or so.
Add diced potatoes, carrots and onions. Cook for another 45 minutes or until potatoes and carrots are tender.
This is the recipe my daughter-in-law gave me. She says that she tweaks the ingredients, such as salt, pepper and garlic. Also, she prefers more parmesan, but our son (her husband) prefers it this way, so it is a personal preference.
Put about 2 cups of water into a medium sized saucepan and bring to a boil over high heat. Boil until potatoes are tender. Drain potatoes.
Meanwhile, in a small saucepan, melt butter over medium heat. Add flour and stir until smooth. Add onion powder, garlic powder, salt, pepper, milk and heavy cream, and continue stirring until thickened to desired consistency and smooth. Add to peas and cream sauce to potatoes. Stir together and serve.
Start with boneless chicken pieces and make a rich, scrumptious, thickened broth to go with it. Then make some homemade noodles (or buy some fresh or frozen noodles) and cook them right in the broth. Fantastic!!
For making your own homemade noodles for this recipe, use 3 eggs, 1 T. water, 2 3/4 cups light spelt flour (or all-purpose if no wheat allergy)
Heat large (13") cast iron skillet over high heat. Add oil and chicken. Season chicken with pepper. Cook quickly, stirring often, until done. Remove from pan and place in crock pot.
Melt butter in same skillet over medium heat. Add carrots, celery, onion and garlic, and saute until tender, about 10-15 minutes.
Add flour and blend evenly.
Quickly whisk in cream, water, and chicken base until smooth. Add to crock pot and turn onto low until ready to continue.
Before adding noodles, turn crock pot to high heat. We positioned the Kitchen Aid in such a position so the noodles go directly into the crock pot.
Add noodles and stir to separate. Cook until noodles are tender, about 20 minutes. Taste and adjust seasoning if necessary.
I reduced the amount of flour for thickening because I was using homemade noodles. For making your own homemade noodles for this recipe, use 3 eggs, 1 T. water, and 2 3/4 cups flour. If you are not using fresh homemade noodles, you may need more thickener.
Although spelt is an ancient form of wheat, most people with wheat allergies can eat it with no problem. However, it still contains gluten, so avoid spelt if you have a reason to avoid gluten.
Better than Bouillon organic beef and chicken bases are my favorite to use in broths because they are gluten free and soy free.
This breakfast casserole uses meat, onions, peppers, potatoes and eggs, along with a generous amount of cheese. We made a double batch of this for a family vacation and combined sausage, bacon and Canadian bacon for the meats, and used a variety of cheeses, including Swiss, Italian, sharp cheddar, Mexican blend, and more. It was a huge hit!
Saute the bacon in a large skillet. When it starts to brown, add sausage, onions, sweet pepper, garlic and jalapenos (if you are using them). Saute until the sausage is fully cooked. Season with salt, pepper and garlic powder as it is cooking. Drain fat.
Preheat oven to 350 degrees if baking now.
In a large bowl, combine potatoes, hot sauce (opt.), meat and veggies. Stir in cottage cheese and all but 1/2 cup of cheddar and 1/2 cup of Swiss cheeses. Add beaten eggs.
Grease a 9x13" pan. Spread the mixture into the pan. Top with reserved cheese.
At this point, if you are making this ahead, cover the casserole with foil or plastic wrap and place in the refrigerator. About 30 minutes before you will bake it, remove it from the fridge so that it can start to come to room temp. Preheat the oven to 350 degrees.
Bake for 40-45 minutes, or until all the cheese is melted and bubbling, and the casserole has set up in the middle. Allow the casserole to cool for a few minutes, then cut into pieces and serve.
This is what was left.
The original recipe is from www.centercutcook.com/amish-breakfast-casserole/
These are called Italian Meatballs, but they can be made into just about any kind of meatball you want by changing or leaving out the Parmesan cheese. You can make Swedish Meatballs http://www.cherylsrecipes.net/recipe/swedish-meatballs/, BBQ Meatballs, Sweet & Sour Meatballs, etc. You can even cut small cubes of mozzarella cheese (or any other kind of cheese) and wrap the meatball mixture around it before baking. You will want to make a larger meatball for making them this way, though. Meatballs always make a good dish for a potluck or a party!