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Beef Stew with Herbed Potato Dumplings

Beef Stew with Herbed Potato Dumplings
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  1. STEW
  2. 7 tablespoons Pillsbury BEST® All Purpose Flour, divided
  3. 1/2 teaspoon seasoned salt
  4. 1 1/2 pounds beef stew meat, cut into 1-inch cubes
  5. 2 tablespoons Crisco® Pure Vegetable Oil
  6. 2 (14 oz.) cans reduced sodium beef broth, divided
  7. 1 teaspoon minced garlic
  8. 1 bay leaf
  9. 1 (16 oz.) package frozen vegetables for stew
  11. 2 large eggs
  12. 1/2 cup water
  13. 1 cup Hungry Jack® Instant Mashed Potato Flakes
  14. 1/2 cup Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
  15. 1 tablespoon minced green onion
  16. 1 tablespoon minced fresh parsley
  17. 1/4 teaspoon garlic salt
  1. COMBINE 3 tablespoons flour and seasoned salt in large resealable plastic bag. Add beef cubes. Seal and toss to coat.
  2. HEAT oil in 6-quart Dutch oven on medium-high heat. Add beef cubes and cook until well browned on all sides. Add 2 1/2 cups beef broth, garlic and bay leaf. Bring to a boil over high heat. Cover; reduce heat to low and simmer 1 hour.
  3. STIR in frozen vegetables. Bring to a boil over high heat. Cover; reduce heat and simmer 20 minutes. Remove bay leaf. Whisk together remaining beef broth and remaining flour in small bowl. Add to stew, stirring until gravy thickens.
  4. To prepare dumpling batter: WHISK eggs and water in medium bowl. Stir in potato flakes until moistened. Add pancake mix, green onion, parsley and garlic salt; mix well.
  5. DROP batter by tablespoonfuls onto simmering stew. Cover and simmer over low heat 13 to 16 minutes or until dumplings are cooked through.
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Chunky Veggie Beef Soup Recipe

Chunky Veggie Beef Soup Recipe
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  1. 1-1/2 pounds beef stew meat
  2. 1 tablespoon canola oil
  3. 2 cans (14-1/2 ounces each) reduced-sodium beef broth
  4. 1-1/2 cups water
  5. 2 tablespoons reduced-sodium soy sauce
  6. 3 medium potatoes, cubed (about 1 pound)
  7. 3 medium carrots, cubed
  8. 3 celery ribs, chopped
  9. 2 tablespoons Worcestershire sauce
  10. 2 tablespoons steak sauce
  11. 1 tablespoon garlic powder
  12. 1/2 teaspoon salt
  13. 1/4 teaspoon dried oregano
  14. 1/8 teaspoon ground nutmeg
  15. 1/8 teaspoon pepper
  16. 2 cups fresh corn or frozen corn
  17. 1-3/4 cups frozen cut green beans
  1. In a Dutch oven, cook beef over medium heat in oil until no longer pink; drain. Add the broth, water and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
  2. Add the potatoes, carrots, celery, Worcestershire sauce, steak sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until the vegetables are just tender.
  3. Add corn and beans. Bring to a boil. Reduce heat; cover and simmer 5-10 minutes longer or until vegetables are tender. Yield: 9 servings (about 3-1/4 quarts).
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Game Day Chili

Game Day Chili
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  1. 2
  2. lb ground beef chuck
  3. 1
  4. medium onion, chopped
  5. 3
  6. to 4 cloves garlic, chopped
  7. 2
  8. tablespoons chili powder
  9. 2
  10. teaspoons ground cumin
  11. 1
  12. to 2 teaspoons ground red pepper (cayenne)
  13. 1
  14. teaspoon paprika
  15. 1
  16. can (6 oz) tomato paste
  17. 1
  18. 3/4 cups Progresso® beef-flavored broth
  19. 1
  20. bottle (12 oz) dark beer
  21. 3
  22. cans (8 oz each) tomato sauce
  23. 2
  24. cans (15 oz each) pinto beans, drained, rinsed
  25. 1
  26. can (4.5 oz) Old El Paso® chopped green chiles
  27. 1
  28. tablespoon Worcestershire sauce
  1. 1 In 5- to 6-quart Dutch oven, cook beef, onion and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  2. 2 Add chili powder, cumin, red pepper and paprika; cook 1 minute. Stir in tomato paste; cook 1 minute longer. Add remaining ingredients. Heat to boiling; reduce heat to low. Cover; simmer 2 hours.
  3. Garnish bowls of chili with shredded Cheddar cheese and pickled sliced jalapeño chiles
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Maple Bacon Monkey Bread (Crowd Size)

Maple Bacon Monkey Bread (Crowd Size)
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  1. 1/3
  2. cup butter or margarine
  3. 1/3
  4. cup real maple syrup
  5. 3/4
  6. cup packed brown sugar
  7. 1/2
  8. teaspoon ground red pepper (cayenne)
  9. 1
  10. lb bacon, crisply cooked, crumbled
  11. 5
  12. cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
  1. 1 Heat oven to 350°F. Spray 12-inch fluted tube pan with cooking spray.
  2. 2 In medium microwavable bowl, microwave butter and syrup uncovered on High 45 to 60 seconds or until hot. Stir in brown sugar and red pepper until dissolved. Stir in bacon. Evenly spoon half of mixture into pan.
  3. 3 Unroll each can of dough into 1 large rectangle; if using crescent roll dough, press perforations to seal. Cut each rectangle into 8 rows by 3 rows, to make 24 pieces per rectangle (120 pieces of dough total). Roll each piece of dough into a ball. Arrange half of balls over butter mixture in pan. Spoon remaining butter mixture over balls and top with remaining balls.
  4. 4 Bake 35 to 40 minutes or until deep golden brown. Cool in pan 5 minutes. Place heatproof serving plate over pan; carefully turn plate and pan over. Remove pan. Let cool 15 minutes before serving. Serve warm.
  5. Increase the amount of cayenne pepper for an extra-spicy treat.
  6. Ingredients can be doubled to make two monkey breads. Use two fluted cake pans.
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Italian Soup

Italian Soup
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  1. 1
  2. package Hamburger Helper® lasagna
  3. 3
  4. tablespoons instant minced onion
  5. 1
  6. can (14 1/2 ounces) diced tomatoes with basil, garlic and oregano
  7. 1
  8. can (7 ounces) Green Giant® Niblets® whole kernel corn
  1. 1 Pour contents of sauce mix (from lasagne mix) into 3 1/2-cup jar or quart-size plastic bag. Layer instant minced onion over dry sauce mix. Top with pasta (from lasagne mix). Place lid on jar, or seal plastic bag with colorful ribbon or raffia.
  2. 2 Place soup mix, can of tomatoes and can of corn in gift basket. Include the following directions for making soup.
  3. Italian Soup
  4. Cook 1 pound ground beef in 4-quart Dutch oven, stirring frequently, until brown; drain.
  5. Stir in soup mix, 5 cups hot water, undrained tomatoes and undrained corn. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer 12 to 14 minutes, stirring occasionally, until pasta is tender.
  6. Ladle into bowls. Top with grated Parmesan cheese or shredded mozzarella cheese if desired. Makes 6 servings.
  7. Expert Tips
  8. Serve hearty soups in bread bowls. They make the soup good down to the last bite!
  9. Jazz up bowls of soup with a squirt of sour cream. Mmm!
  10. Add a drained can of kidney or great northern beans to boost the nutrition and fiber in this hearty soup.
Holiday Cottage

Biscuit Bowl Chili Recipe

Biscuit Bowl Chili Recipe
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  1. 1 tube (16.3 ounces) large refrigerated flaky biscuits
  2. 2 teaspoons cornmeal
  3. 1 pound lean ground beef (90% lean)
  4. 1/2 cup chopped onion
  5. 1 can (16 ounces) kidney beans, rinsed and drained
  6. 1 can (11-1/2 ounces) V8 juice
  7. 1 cup ketchup
  8. 2 teaspoons chili powder
  9. 1/2 teaspoon salt
  10. 1/4 to 1/2 teaspoon cayenne pepper
  11. 1/4 teaspoon crushed red pepper flakes
  12. 1/4 teaspoon pepper
  13. 1/2 cup shredded cheddar chee
  1. Preheat oven to 350°. Place two muffin tins upside down; spray bottoms and sides of eight alternating muffin cups. On a work surface, roll or press biscuits into 4-in. circles. Sprinkle both sides with cornmeal, pressing lightly to adhere. Place biscuits over greased muffin cups, shaping biscuits around cups.
  2. Bake 11-13 minutes or until lightly browned. Carefully remove biscuit bowls from pans; cool on a wire rack.
  3. Meanwhile, in a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink; drain. Stir in beans, V8 juice, ketchup and seasonings. Bring to a boil. Reduce heat; simmer, covered, 10 minutes. Serve in biscuit bowls; top with cheese. Yield: 8 servings.
Holiday Cottage

Homemade Jiffy Cinnamon Rolls Recipe

Homemade Jiffy Cinnamon Rolls Recipe
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  1. 1-1/4 cups all-purpose flour
  2. 1 tablespoon sugar
  3. 1 teaspoon baking powder
  4. 1/2 teaspoon salt
  5. 2 tablespoons cold butter
  6. 7 to 8 tablespoons milk
  1. 2 tablespoons plus 2 teaspoons butter, softened, divided
  2. 1/3 cup packed brown sugar
  3. 1 teaspoon ground cinnamon
  1. In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until crumbly. Stir in milk, a tablespoon at a time, and toss with a fork until mixture forms a ball. Turn dough onto a lightly floured surface; roll into a 7-in. square. Spread with 2 tablespoons butter.
  2. Combine the brown sugar and cinnamon; sprinkle over butter. Roll up jellyroll style. Cut into six even slices. Place cut side up in greased muffin cups. Bake at 400° for 18-20 minutes or until golden brown. Melt remaining butter; brush over rolls. Serve warm. Yield: 6 rolls.
Holiday Cottage

Hamburger Stew Recipe

Hamburger Stew Recipe
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  1. 2 pounds ground beef
  2. 2 medium onions, chopped
  3. 4 cans (14-1/2 ounces each) stewed tomatoes
  4. 8 medium carrots, thinly sliced
  5. 4 celery ribs, thinly sliced
  6. 2 medium potatoes, peeled and cubed
  7. 2 cups water
  8. 1/2 cup uncooked long grain rice
  9. 1 to 2 tablespoons salt
  10. 1 to 2 teaspoons pepper
ADDITIONAL INGREDIENT (for each batch of stew)
  1. 1 cup water
  1. In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Add the tomatoes, carrots, celery, potatoes, water, rice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables and rice are tender.
  2. Uncover; simmer 20-30 minutes longer or until thickened. Freeze in 3-cup portions for up to 3 months.
  3. To use frozen stew: Thaw in the refrigerator for 24 hours. Transfer to a saucepan; add water. Cook until hot and bubbly. Yield: about 5 batches (15 cups total
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Best Lasagna Soup Recipe

Best Lasagna Soup Recipe
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  1. 1 pound lean ground beef (90% lean)
  2. 1 large green pepper, chopped
  3. 1 medium onion, chopped
  4. 2 garlic cloves, minced
  5. 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  6. 2 cans (14-1/2 ounces each) reduced-sodium beef broth
  7. 1 can (8 ounces) tomato sauce
  8. 1 cup frozen corn
  9. 1/4 cup tomato paste
  10. 2 teaspoons Italian seasoning
  11. 1/4 teaspoon pepper
  12. 2-1/2 cups uncooked spiral pasta
  13. 1/2 cup shredded Parmesan chees
  1. In a large saucepan, cook beef, green pepper and onion over medium heat 6-8 minutes or until meat is no longer pink, breaking up beef into crumbles. Add garlic; cook 1 minute longer. Drain.
  2. Stir in tomatoes, broth, tomato sauce, corn, tomato paste, Italian seasoning and pepper. Bring to a boil. Stir in pasta. Return to a boil. Reduce heat; simmer, covered, 10-12 minutes or until pasta is tender. Sprinkle with cheese. Yield: 8 servings (2-3/4 quarts).
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