Recipes (Page 2)
sumkindowndrfl: No I haven't but I've thought about it. Maybe I'll save a bit of this and give it a whirl tomorrow. yum yum
SunshineDeb: this sounds delicious, summy! I like parsley, so i'm happy with that. what a great recipe. i actually don't have a good chili recipe, so im glad to see this. I'll have to make it soon I like the peppers idea, too. I like adding yellow peppers to stuff cos they look pretty and are sweet.
Fresh tomato sauce and Dumplings
One of my childhood favorites! My Grandma would make these in the summer when tomatoes were at their best. Serve as a side dish or as a meatless main with a nice mixed green salad on the side.
3 whole Large Ripe Garden Tomatoes Peeled, Seeded, And Diced
2 Tablespoons Diced Onion
½ teaspoons Salt, Or To Taste
¼ teaspoons Freshly Ground Black Pepper, Or To Taste
1 pinch Sugar (optional)
1 cup Flour
1-½ teaspoon Baking Powder
½ teaspoons Salt
2 Tablespoons Shortening
⅔ cups Milk Or Buttermilk
1 Tablespoon Butter
Place tomatoes and onion in a medium size saucepan. Cook over medium heat until the tomatoes start to release their juices. Take a little taste of the juice and season with salt and pepper to your liking. If the tomatoes are a little tart, add just a pinch of sugar. When the tomatoes begin to boil, cover pan and reduce the heat to low. Simmer for about 30 minutes or until the tomatoes have broken down and the onion is very tender. Near the end of the cooking time for the tomatoes, begin to make your dumpling dough.
In a medium size mixing bowl, combine the flour, baking powder and salt with a whisk. Cut in the shortening with a pastry blender or two butter knives until it resembles coarse meal. Add milk or buttermilk. Stir with a fork just until all the flour mixture is moistened. Don’t overwork or your dumplings will be tough. It will look like a super thick batter.
Using two soup spoons, drop the dough into the simmering tomatoes about 1 1/2″ apart. You will probably get about 7 or 8 dumplings. When all the dumplings are dropped in, cover pan with the lid and cook over low heat for 15 minutes. Do not lift the lid. After 15 minutes remove pan from the heat and allow the mixture to sit for 5 minutes with the lid still in place.
To serve, gently lift the dumplings out of the tomatoes. Spoon the tomatoes over the top. Serve hot with a pat of butter on top.
AutumnButterfly: A hearty soup that tastes just like a cheeseburger.
2 pounds ground beef
2 tablespoon butter
2 cups diced onion
4 garlic cloves, grated/minced
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/3 cup all-purpose flour*
1 tablespoon dried parsley flakes
1/2 cup pickle juice
2 tablespoons yellow mustard
24 ounces beef broth
14.5 ounce can diced tomatoes, drained
1 cup half and half
8 ounces shredded cheddar cheese
optional garnish: shredded cheese, sour cream, hot sauce, diced pickles
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In a large stockpot over medium heat, add ground beef. Break apart beef and cook until browned. Use a slotted spoon to transfer ground beef to a bowl or plate; cover and set aside.
Add butter to pan. Once butter has melted, add the diced onion; cook stirring occasionally for 3-4 minutes. Add garlic, salt and pepper; continue to cook stirring constantly for 1 minute.
Sprinkle flour over and cook, stirring constantly for 2 minutes. Mixture will be dry and flour may become slightly browned.
Stir in parsley, pickle juice, mustard, beef broth, diced tomatoes and browned hamburger; stir to combine well. Bring to a simmer. Cover and let simmer for 10 minutes.
Lower heat, add half and half and shredded cheese; stir until melted. Continue cooking on low heat for another 10 minutes. Salt and pepper to taste. Keep warm until ready to serve.
KeithJ: I only use fresh ground pepper , the flavor is locked up and doesn't fade in the corn,,pre made flake just does not make the cut,,i like ground salt too but we all need some iodine and salt grind salt does not have it.
SunshineDeb: I agree, keith. Since I started grinding my own pepper, it's all I use. It's so fragrant as you're grinding it onto your food! Makes the whole cooking thing more fun when you smell all the wonderful aromas.! I wondered about the salt, but didn't think about the iodine, good point.
Autumn, your hamburger soup sounds great
KeithJ: yes Deb pepper corn seeds keep their aromatic oil upon time of grinding,,makes big difference . ( Gordon Ramsey voice ) lol ( keith eyerolls at himself )
BriFi: Well let me share you of mine ... Calzone della Nonna (Grand ma's pizza freely translated)
For a pizza dough recipe go here -----> http://www.food.com/recipe/quick-and-easy-pizza-dough-117532
I hope you all know what a Calzone is ...right it's a folded pizza. This is my vegetarian version of this Calzone.
So one makes the dough, I use as a filling (!!) as we are folding this pizza. Right I use tomatoe sause made from scratch (easy peasy), lots of cheese like mozzarella, gorgonzala, gouda and maybe a bit of parmesan, then freshly chopped baby spinach. loads and loads of mushrooms ! One could possibly add some meat if one likes (sigh ....) try out a bit of ham or maybe some Chorizo ? NO garlic nor onions ...it would ruin yr baby spinach. Don't forget yr olive oil now, to drizzle over the top !!!
Amount or weight of ingredients ? Just use yr imagination, remember you would want yr Calzone looking full ready to tuck in, and yummmm
AutumnButterfly: Finally making the spaghetti sauce I found this recipe :
2 table sppons Virgin Olive oil
1 lb Lean Ground Beef
1 lb of Ground Sweet or Hot Sausage
2 table spoons oregano
8 leaves fresh basil
1 15 oz can of Tomato Sauce
1/2 or 3oz of a 6oz can of Tomato Paste
1 29oz Can of Tomato Puree
1 15oz can Sliced Stewed Tomatos
1 large Yellow Onion
Two cloves chopped garlic
1 pound of Sweet or Hot Italian Sausage links
29 oz of water or fill the crushed tomato can
1 cup of any red wine
I added some mushrooms n green peppers as well
Mince the yellow onion. In a 5 quart sauce pan, heat the 2 tablespoons of the Olive oil saute onions and garlic, after tender but not brown add 1 lb of ground beef and 1 lb of ground sausage. After meat is browned, add all remaining ingredients. Simmer for at least two hours on low heat..Stir often. Sauce should be thick. If you prefer a less thickness add more water or wine to sauce at any point during the cooking. Serve over your favorite Pasta, Gnocchi , Tortellini or Ravioli.
sumkindowndrfl: Autumn, that sounds fabulous. Love the beef and sausage mixture. Did it make a lot of sauce? Sounds like it did...thanks for sharing
AutumnButterfly: Made a good amount, hubby & i had some tonight n he will take some for lunch tomorrow n probably will still be some