by Marsha | Apr 14, 2009 | Casseroles, Main Dishes |
I loved Shepard’s Pie as a child and now that i have grown up i have modified the ingredients to suit my more grown up tastes. The best part about this dish is that it is a one course meal. This recipe also makes a large pan so it would be great to make for guests! It takes a little assembly time but it is well worth your effort! Base 2 lbs ground sirloin (can substitute ground chuck) 1 large onion chopped 1 clove of garlic finely chopped 2 stalks celery chopped 3 carrots peeled and chopped 1 large zucchini chopped 1 tablespoon olive oil 1/2 teaspoon dried thyme 1 bay leaf 1 1/2 teaspoons red wine vinegar 1 Tablespoons sugar 1 can 14 1/2 oz. fire roasted or stewed chopped tomatoes 1 tablespoon flour Potato topping: 3 leeks 1 Tablespoon olive oil 1 clove of garlic (peeled and chopped) 6 to 8 yellow or red potatoes (not baking potatoes) 1 teaspoon kosher salt 1 Tablespoon butter 1 cup grated cheese 1 teaspoon dried parsley Base Directions: To save on messing up so many dishes, I like to use a pan that can go from stove top to oven . Brown ground beef, onion and garlic until meat is no longer pink. Drain and remove from pan. In the same pan saute the carrots, celery and zucchini in 1 tablespoon olive oil until crisp tender. Return meat mixture to the pan and add remaining base ingredients and simmer over low heat. Potato Topping Directions: Cut green ends off leeks. Cut leeks in half lengthwise and wash thoroughly. Chop leeks...
by Marsha | Apr 10, 2009 | Budget Friendly, Sauces & Gravy |
This sauce is so versatile it tastes good on any kind of meat. Makes a great BBQ sauce or Marinade. Grill it, bake it, even in slow-cooker recipes this one is a real winner. You can also make it in advance and store in the refrigerator to save time. Makes a great marinade too. 1 can 14 1/2 oz. chopped tomatoes 3 strips roasted red peppers (I used Vlasic) 1 cup pure maple syrup 2 Tablespoons deli spicy brown mustard 1 Tablespoon soy sauce 1 1/2 teaspoons garlic power 1/2 teaspoon celery seeds 1 teaspoon red wine vinegar 1/2 teaspoon ground ginger Mix all ingredients in food processor and process until smooth. Place meat of your choice (chicken, fish, pork, turkey, or beef) in a zip top bag. Pour 3/4 of the marinade in the bag and seal bag getting as much of the air out as possible. Reserve the remain marinade for basting by pouring it in a sealed container and store in refrigerator. Place marinade bag in a pan or flat dish and refrigerate overnight or at least 4 hours. Flip bag over at least one time during the marinading process. ~Marsha...
by Marsha | Apr 4, 2009 | Budget Friendly, Desserts |
This cobbler is great to pop in the oven when you have unexpected company. It’s easy to assemble and tastes like you’ve cooked all day. Just use your favorite fruit such as peaches, blueberries, pears, blackberries, raspberries, plums or even a frozen bag of mixed fruit. Fast and fabulous! 1 cup Self rising flour 1 cup sugar 1 cup milk 1 stick butter 1 quart of fresh fruit (or can use canned or jarred fruit, well drained) Melt butter in a casserole dish in oven. Meanwhile in a medium bowl mix together flour, sugar and milk. Pour over melted butter. Place fruit on top of flour mixture. Bake at 350 degree oven until crust is golden brown or about 20-30 minutes. Serving suggestion: serve hot with a scoop of vanilla ice cream if desired. ~Marsha...
by Marsha | Apr 4, 2009 | Desserts |
This frosting is light and fluffy in texture, but is very rich tasting. I love it because it is so versatile! It goes well with any cake. 2 egg whites 1 1/2 cup sugar 5 Tablespoons Cold water 1/4 teaspoon cream of Tartar 1 teaspoon vanilla Place egg whites, sugar, water and cream of tartar in a bowl and beat until thoroughly mixed. Place over double broiler with rapidly boiling water and beat constantly for 7 minutes. Remove from heat and add vanilla. Beat until stiff peaks form. Frost cake as desired. Refrigerate. ~Marsha...
by Marsha | Mar 31, 2009 | Budget Friendly, Desserts |
This recipe is simple and delicious! One of the many perks of making an apple crips is it makes your whole house smell good. Your family will think you’ve been baking all day! 🙂 6 Granny Smith apples juice of 1/2 a lemon 1/2 cup sugar 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg Topping: 1 cup plain flour 3/4 stick of cold butter 3/4 cup sugar 1 pinch of salt 1 cup quick cooking oats (not instant) In a large bowl peel, core and cut apples into chunks. Pour lemon juice over them and toss to coat. This will keep your apples from turning dark. Mix together 1/2 cup sugar, cinnamon, and nutmeg in a small bowl and pour over apples. Toss to coat. Pour apples into an 8 X 11 in baking dish and try to level them out with your hand making the top surface as flat as you can. For topping: Cut cold butter into chunks and put in a medium sized bowl along with flour. With a pastry blender cut until butter resembles the size of small peas. Pour in sugar, salt and oats and stir until mixed. Pour topping evenly over apples and bake in a 350 degree oven for 30-40 minutes or until hot and bubbly. Allow to cool slightly before serving. Although this dessert is wonderful by itself, a little scoop of vanilla ice cream never hurts! ~Marsha...
