Sunday, January 31, 2010

Beef Stew

Source: My mom


  • Stew Meat
  • Flour
  • Ground Pepper
  • 2 segments of Garlic, chopped
  • 1/2 cup Worcestershire Sauce
  • 4 Beef Bouillon Cubes
  • 2 or 3 Bay Leaves
  • Potatoes, cubed
  • Carrots, sliced
  • Peas
**The amount of stew meat, potatoes, and vegetables all depends on how much stew you want to make. I use fresh carrots, but frozen peas.**

**Start cooking the meat approximately 3 hours before serving time**

  1. Cut meat into 1" or 2" cubes, if not pre-cut.
  2. Coat meat in a flour and pepper mixture.
  3. Fry the meat with the chopped garlic until it is crusty and brown, but not fully cooked.
  4. Fill a large pot with about 2" of water (basically just enough to cover the meat).  
  5. Add the meat, Worcestershire sauce, beef bouillon cubes, bay leaves, salt and pepper to the pot.
  6. Simmer on medium heat until the meat is done.
  7. When the meat is done, add more water, potatoes, and carrots.  
  8. Add the peas at the very end.
  9. In a glass bowl, mix ice cold water and flour with a fork until thick.  Pour flour mixture into the pot using a strainer, and stir the stew immediately.
  10. Cook a little while longer, until everything is fully cooked and the stew has a good consistency.

Tuesday, January 19, 2010

Italian Meatballs

Source: My Aunt Janice

  • Ground beef (amount varies.. I usually use about 4 lbs)
  • 5 eggs
  • Bread crumbs
  1. Pre-heat oven to 350°.
  2. In a large glass bowl combine ground beef, eggs and bread crumbs. Using your hands. That's the only way to make it come out correctly.
  3. Form the mixture into balls. You can make them as large or as small as you want.
  4. Bake for 15 minutes... or until they are almost cooked completely (this will depend on the size of the meatballs). 
  5. Add the meatballs to a saucepan with sauce. They will finish cooking in there and will also absorb some of the sauce.
  • I often put the uncooked meatballs in the freezer. They're great for lazy dinner nights. 15 minutes in the oven and they're ready to eat!

Monday, January 18, 2010

Tuna Noodle Casserole

Source: Me (adopted from the Chicken and Egg Noodle Casserole)

Serves: 2

  • 1/3 bag of Egg Noodles
  • 4 tbsp. Unsalted Margarine
  • 1 can of Tuna 
  • 2 Carrots, shredded
  • Assorted vegetables (beans, peas, etc.)
  • 4 tbsp. Flour
  • 1/2 tsp. Salt
  • 1/2 tsp. Pepper
  • 1/2 cup Chicken Broth
  • 1/2 cup (approx.) Bread Crumbs (I use 4C Salt Free Seasoned Bread Crumbs. They have to be the Salt Free ones, as the regular 4C Bread Crumbs have cheese).
  1. Cook noodles in lightly salted boiling water.  Drain and set aside.
  2. Melt butter in a large skillet.
  3. Add grated carrots and vegetable(s).
  4. Cook until tender, and until the vegetables have soaked up most of the butter.
  5. Stir in flour, salt and pepper.
  6. Add chicken broth and stir until bubbly and thick.
  7. Add noodles and stir until they are coated.
  8. Spoon into a baking dish.
  9. Mix in the tuna.
  10. Sprinkle bread crumbs over the top.
  11. Bake at 400° for about 20-25 minutes, or until the top has browned slightly and the casserole is bubbly.
Our Reviews:

Shelley: This started off as a mistake (I got all the way until the end and realized I forgot to make the chicken). But I think it tasted even better than the chicken version!

Ryan: Wait.. that was tuna?

Tuesday, January 12, 2010

Chocolate Marshmallow Bars

 Picture from Beantown Baker
Source: Beantown Baker

  • 3/4 cup butter
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla extract 
  • 1 1/3 cups flour
  • 3 tablespoons baking cocoa
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 cups miniature marshmallows
  • 1 1/3 cups chocolate chips
  • 1 cup peanut butter
  • 3 tablespoons butter
  • 2 cups Rice Krispies
  1. Pre-heat oven to 350°.
  2. In a mixing bowl cream the butter and sugar. Add the eggs and vanilla, and beat until fluffy.
  3. In a separate bowl, combine the flour, cocoa, baking powder and salt. Gradually add to the creamed mixture.
  4. Spread in a greased 9x13 or 8x8 pan.
  5. Bake for 18-25 minutes, or until the middle is set.
  6. Sprinkle the marshmallows evenly over the cake, while it is still very hot. Return the pan to the oven for 2-3 minutes.
  7. Using a knife dipped in water, spread the melted marshmallows evenly over the cake.
  8. Let it cool completely.
  9. For the topping, combine the chocolate chips, peanut butter and 3 tablespoons of butter in a small saucepan. 
  10. Cook over low heat, stirring constantly, until melted and well-blended.
  11. Remove from the heat and stir in the cereal.
  12. Immediately spread over bars and chill before serving.

Saturday, January 9, 2010

Pepperoni Bread

Source:  My Uncle Rick

  • Pizza or Italian Bread Dough
  • Corn Meal
  • Pizza Sauce
  • Pepperoni
  • Mozzarella Cheese (optional)
  1. Preheat oven to 375° or 400°.
  2. Sprinkle cornmeal on a cookie sheet.
  3. Kneed dough into a circle, then roll it into a rectangle.
  4. Put some sauce, pepperoni and cheese on one end, then roll the dough up over the sauce. Repeat until you're out of dough.
  5. Brush some water on the ends to help "glue" it shut, then fold the edges closed.  The water will prevent sauce/cheese spillage while baking.
  6. Cover with a towel.  Let it rise in a warm spot for a half hour.
  7. Spray with a little vegetable oil.
  8. Bake for approximately 30 minutes.
Our Reviews:

Shelley: Very easy to make. Some variations: add 1 tbsp. each of garlic, Italian seasoning and oregano to the dough, instead of pepperoni, add ham or sausage.

Ryan: Great appetizer for parties or addition to Italian dinners.  Adding too much sauce makes it difficult to roll, and results in something that is very messy to eat. If you're using block cheese, slice it rather than shredding it. It'll melt more consistently.