Meatball Lemon Soup

Ingredients

• Servings: 4
• 1 pound lean ground beef
• 1 onion, shredded
• 1/2 cup uncooked white rice
• 2 tablespoons dried parsley
• 2 teaspoons dried dill weed
• 1 tablespoon olive oil
• 1 tablespoon ground cumin
• 2 tablespoons mayonnaise
• 1 carrot, shredded
• salt and pepper to taste
• 1 cup all-purpose flour for coating
• 2 eggs
• 1/2 cup lemon juice

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• fill a large soup pot three-quarters full with water and bring to a boil.
• meanwhile, in a large bowl, combine beef, onion, rice, parsley, dill, olive oil, cumin, mayonnaise, carrot, salt and pepper. form into small meatballs and coat each meatball in flour. ease the meatballs into the boiling water, cover and reduce heat to low. simmer, stirring occasionally, until meatballs are no longer pink and soup has thickened slightly, 15 minutes.
• in a small bowl, beat eggs with lemon juice. stir a spoonful of hot soup into egg mixture and beat well. then pour egg mixture into soup and stir. serve hot.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

hunter style chicken cacciatore

Ingredients

• Servings: 12
• 2 teaspoons olive oil
• 6 cloves garlic, sliced
• 2 (28 ounce) cans whole peeled plum tomatoes with juice
• 1 (6 ounce) can tomato paste
• 3/4 cup red
• 1 tablespoon white sugar
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons olive oil, divided
• 1 carrot, chopped
• 1 stalk celery, chopped
• 2 green bell peppers, cut into chunks
• 2 onions, cut into chunks
• 1 pound fresh mushrooms, sliced
• 2 eggs
• 2 cups all-purpose flour
• 1/4 cup olive oil
• 5 pounds skinless, boneless chicken pieces
• 1 1/2 pounds dry linguine pasta
• 1/2 cup chopped fresh parsley
• 1 tablespoon freshly shredded parmesan cheese, or to taste

Recipe

Cook Time: 1 hr 35 mins

Ready Time: 2 hrs 35 mins


• heat 2 teaspoons of olive oil in a large pot over low heat, and cook and stir the garlic until tender but not browned, about 3 minutes. pour in the tomatoes with their juice, and mash with a potato masher to leave the tomatoes in chunks. stir in tomato paste, red , sugar, oregano, basil, salt, and black pepper, and mix until the tomato paste is smoothly combined into the sauce. bring to a simmer, and cook, stirring often, while you prepare the vegetables.
• heat 1 tablespoon of olive oil in a skillet over medium heat, and cook and stir the carrot and celery until tender, 5 to 8 minutes. stir into the sauce. in the same skillet, cook and stir the green peppers and onions until the onions are translucent, 5 to 8 more minutes; mix them to the sauce. heat 1 more tablespoon of olive oil in the skillet, and cook and stir the mushrooms until they give up their liquid, about 10 minutes; stir the mushrooms into the sauce. allow sauce to simmer while you cook the chicken.
• beat the eggs in a bowl. place the flour in a separate shallow bowl. heat 1/4 cup of olive oil in a large skillet over medium heat. dip chicken pieces in egg, then dredge in flour. tap off any excess flour, and brown the chicken pieces in the hot oil until browned on both sides, about 15 minutes. set the chicken pieces aside.
• preheat oven to 325 degrees f (165 degrees c).
• spoon about 1 cup of the tomato sauce into the bottom of a large dutch oven. place the chicken pieces into the dutch oven, and pour remaining sauce and vegetables over the chicken; cover.
• bake in the preheated oven until the chicken is tender and no longer pink inside, about 1 hour. if sauce begins to boil harder than a simmer, reduce oven heat to 300 degrees f (150 degrees c).
• about 15 minutes before serving time, bring a large pot of lightly salted water to a boil. stir in the linguine pasta, bring back to a boil, and cook, stirring often, until the linguine is tender but still slightly firm, 10 to 12 minutes. drain the pasta well.
• turn the linguine out a large platter, and top with the chicken and sauce. sprinkle with parsley and parmesan cheese to serve.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Classic Macaroni Salad

Ingredients

• Servings: 10
• 4 cups uncooked elbow macaroni
• 1 cup mayonnaise
• 1/4 cup distilled white vinegar
• 2/3 cup white sugar
• 2 1/2 tablespoons prepared yellow mustard
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1/4 cup grated carrot (optional)
• 2 tablespoons chopped pimento peppers (optional)

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 4 hrs 30 mins


• bring a large pot of lightly salted water to a boil. add the macaroni, and cook until tender, about 8 minutes. rinse under cold water and drain.
• in a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. stir in the onion, celery, green pepper, carrot, pimentos and macaroni. refrigerate for at least 4 hours before serving, but preferably overnight.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

The-day-after "turkey Soup"

Ingredients

• Servings: 6
• 2 cups diced cooked turkey
• 1 onion, diced
• 2 carrots, diced
• 1 potato, peeled and diced
• 1/4 cup chopped celery
• 2 tablespoons chopped fresh parsley
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 6 cups turkey stock

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 2 hrs 15 mins


• combine turkey, onion, carrots, potato, celery, parsley, garlic, salt, and black pepper in a large stockpot; add turkey stock. bring stock to a boil, reduce heat to medium-low, and simmer until vegetables are tender, 2 to 3 hours.

italian sausage soup with tortellini

Ingredients

• Servings: 8
• 1 pound sweet italian sausage, casings removed
• 1 cup chopped onion
• 2 cloves garlic, minced
• 5 cups beef broth
• 1/2 cup water
• 1/2 cup red
• 4 large tomatoes - peeled, seeded and chopped
• 1 cup thinly sliced carrots
• 1/2 tablespoon packed fresh basil leaves
• 1/2 teaspoon dried oregano
• 1 (8 ounce) can tomato sauce
• 1 1/2 cups sliced zucchini
• 8 ounces fresh tortellini pasta
• 3 tablespoons chopped fresh parsley

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 35 mins


• in a 5 quart dutch oven, brown sausage. remove sausage and drain, reserving 1 tablespoon of the drippings.
• saute onions and garlic in drippings. stir in beef broth, water, , tomatoes, carrots, basil, oregano, tomato sauce, and sausage. bring to a boil. reduce heat; simmer uncovered for 30 minutes.
• skim fat from the soup. stir in zucchini and parsley. simmer covered for 30 minutes. add tortellini during the last 10 minutes. sprinkle with parmesan cheese on top of each serving.

Slow Cooker Magic Chicken

Ingredients

• Servings: 4
• 5 large carrots, cut into 1-inch pieces
• 1 large onion, quartered
• 1 large turnip, cut into cubes
• 1 (3 pound) whole chicken, cut up
• salt and ground black pepper to taste
• 1 (10.75 ounce) can cream of mushroom soup
• 1 (6 ounce) container plain greek-style yogurt
• 1 bay leaf

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


• spread carrots, onion, and turnip into the bottom of a slow cooker crock. arrange chicken pieces atop the vegetables. season the chicken with salt and pepper.
• stir mushroom soup and yogurt together in a bowl; pour over the chicken. place the bay leaf atop the mixture.
• cook on high for 1 hour. reduce heat to low and continue cooking another 7 hours.

italian sausage soup with tortellini

Ingredients

• Servings: 8
• 1 pound sweet italian sausage, casings removed
• 1 cup chopped onion
• 2 cloves garlic, minced
• 5 cups beef broth
• 1/2 cup water
• 1/2 cup red
• 4 large tomatoes - peeled, seeded and chopped
• 1 cup thinly sliced carrots
• 1/2 tablespoon packed fresh basil leaves
• 1/2 teaspoon dried oregano
• 1 (8 ounce) can tomato sauce
• 1 1/2 cups sliced zucchini
• 8 ounces fresh tortellini pasta
• 3 tablespoons chopped fresh parsley

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 35 mins


• in a 5 quart dutch oven, brown sausage. remove sausage and drain, reserving 1 tablespoon of the drippings.
• saute onions and garlic in drippings. stir in beef broth, water, , tomatoes, carrots, basil, oregano, tomato sauce, and sausage. bring to a boil. reduce heat; simmer uncovered for 30 minutes.
• skim fat from the soup. stir in zucchini and parsley. simmer covered for 30 minutes. add tortellini during the last 10 minutes. sprinkle with parmesan cheese on top of each serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

quick and easy chicken noodle soup

Ingredients

• Servings: 6
• 1 tablespoon butter
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 4 (14.5 ounce) cans chicken broth
• 1 (14.5 ounce) can vegetable broth
• 1/2 pound chopped cooked chicken breast
• 1 1/2 cups egg noodles
• 1 cup sliced carrots
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• in a large pot over medium heat, melt butter. cook onion and celery in butter until just tender, 5 minutes. pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. bring to a boil, then reduce heat and simmer 20 minutes before serving.

Sasser Family Oven Stew

Ingredients

• Servings: 6
• 1 pound ground beef
• 4 potatoes, chopped
• 2 carrots, chopped
• 1 onion, minced
• 1 (46 fluid ounce) bottle tomato-vegetable juice cocktail

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 45 mins


• preheat oven to 375 degrees f (190 degrees c).
• in a large oven-proof pot, combine beef, potatoes, carrots, onion and vegetable juice. cover and bake in preheated oven 1 1/2 hours.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

lavohn's beef stew

Ingredients

• Servings: 6
• 2/3 cup all-purpose flour
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 2 tablespoons canola oil
• 1 1/2 pounds cubed beef stew meat
• 2 cups water
• 2 cups vegetable broth
• 2 cups beef broth
• 1 cup cabernet sauvignon
• 2 teaspoons dried thyme
• 3 bay leaves
• 1 onion, diced
• 1 teaspoon minced garlic
• 4 carrots, peeled and chopped
• 4 potatoes, peeled and cubed
• 2 tablespoons cornstarch, or as needed

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 10 mins

Ready Time: 2 hrs 40 mins


• in a bowl, stir together the flour, black pepper, salt, and garlic powder. heat canola oil in a skillet over medium heat. dredge the pieces of beef in the seasoned flour, and brown the beef on all sides in the hot oil.
• mix together the water, vegetable broth, beef broth, cabernet , thyme, bay leaves, onion, and garlic in a large dutch oven or heavy pot. add the beef, bring to a boil, and reduce heat to a simmer. cook the stew until beef is very tender and liquid has reduced, about 1 1/2 hours. stir in the carrots and potatoes, bring back to a boil, and simmer until vegetables are tender, about 30 more minutes.
• mix the cornstarch in a small bowl with a little water until smooth, and stir into the stew. simmer until thickened, stirring constantly. adjust salt and pepper before serving.

Classic Macaroni Salad

Ingredients

• Servings: 10
• 4 cups uncooked elbow macaroni
• 1 cup mayonnaise
• 1/4 cup distilled white vinegar
• 2/3 cup white sugar
• 2 1/2 tablespoons prepared yellow mustard
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1/4 cup grated carrot (optional)
• 2 tablespoons chopped pimento peppers (optional)

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 4 hrs 30 mins


• bring a large pot of lightly salted water to a boil. add the macaroni, and cook until tender, about 8 minutes. rinse under cold water and drain.
• in a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. stir in the onion, celery, green pepper, carrot, pimentos and macaroni. refrigerate for at least 4 hours before serving, but preferably overnight.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

beef stewganoff

Ingredients

• Servings: 10
• 1 tablespoon olive oil
• 8 slices bacon, diced
• 2 1/2 pounds cubed beef stew meat, or to taste
• 1 pinch salt and ground black pepper to taste
• 2 onions, chopped
• 2 carrots, chopped
• 3 stalks celery, chopped
• 2 bay leaves
• 1/2 pound small potatoes, chopped, or to taste
• 3 cloves garlic, chopped
• 2 tablespoons worcestershire sauce
• 1 tablespoon tomato paste
• 1 (32 ounce) carton beef stock
• 1 (10.75 ounce) can cream of mushroom soup
• 3/4 cup sour cream
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon paprika
• 1 teaspoon dried thyme
• 1 (10 ounce) package frozen peas

Recipe

Preparation Time: 25 mins Cook Time: 2 hrs 20 mins

Ready Time: 2 hrs 45 mins


• heat olive oil in a dutch oven or large soup pot over medium heat. cook bacon in hot oil until crispy and the fat is rendered, about 10 minutes. remove bacon with a slotted spoon to a plate lined with paper towels.
• season beef with salt and pepper. cook and stir about half the beef in the reserved drippings until completely browned, 5 to 7 minutes; remove browned beef with a slotted spoon to a bowl. cook and stir remaining beef in the pot until completely browned, another 5 to 7 minutes; remove browned beef to the bowl.
• let the drippings retained in the pot get hot before stirring onions, carrots, celery, and bay leaves into the drippings; cook and stir until the vegetables are hot, 3 to 4 minutes. add potatoes and garlic; continue cooking and stirring until the vegetables are tender, 3 to 4 minutes more. stir worcestershire sauce and tomato paste through the vegetable mixture; cook until the paste begins to blend into the mixture, 1 to 2 minutes.
• pour the bowl with the browned beef and its juices into the pot; stir to mix with the vegetables. add beef stock, mushroom soup, and sour cream to the beef mixture; season with rosemary, paprika, and thyme. stir the mixture to combine.
• bring the stew to a boil, cover the pot with a lid, and reduce heat to medium-low; cook the stew at a simmer for 90 minutes. stir the peas into the stew and continue cooking until the beef is tender, about 30 minutes more. remove and discard bay leaves. garnish with the bacon to serve.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

ham and wild rice casserole

Ingredients

• Servings: 6
• 3 cups chicken broth
• 1 cup wild rice
• 1 cup long grain rice
• 1/2 cup olive oil
• 1 (8 ounce) package sliced fresh mushrooms
• 1 large onion, diced
• 2 carrots, diced
• 1 green bell pepper, diced
• 3 tablespoons garlic, minced
• 1 cup dry white
• 1/4 cup soy sauce
• 1 teaspoon dry mustard
• 1 teaspoon curry powder
• 1 1/2 cups diced ham
• 2 (10.75 ounce) cans cream of mushroom soup

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 45 mins


• bring chicken broth to a boil in a saucepan. add wild rice; cover and reduce heat to medium-low. simmer for 35 minutes.
• stir long grain rice into wild rice. continue simmering until liquid is absorbed, stirring occasionally, about 25 more minutes.
• while the rice is cooking, heat olive oil in a large skillet over medium heat. cook and stir mushrooms, onion, carrots, green pepper, and garlic until tender and browned, about 10 minutes.
• mix white , soy sauce, dry mustard, and curry powder into the vegetables. bring to a boil and reduce heat to low. simmer until liquid is reduced, about 20 minutes.
• preheat the oven to 375 degrees f (190 degrees c).
• combine ham, cream of mushroom soup, and cooked rice with the vegetables. transfer the mixture to a large baking dish.
• bake in the preheated oven until sauce is bubbly, about 30 minutes.