LOOKING for: Beef & Noodles like Grandma used to make
nsf798
17 years ago
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woodie
17 years agolast modified: 9 years agoRelated Discussions
LOOKING for: Looking for grandmas sweet & bread butter pickle re
Comments (4)While not from Grandma, these are two that I enjoy making and everyone enjoys eating. Posted by: Linda_Lou on the Harvest Forum Sweet Pickle Chunks Pour boiling water over 24 pickling cukes for 4 days  each day. On 5th day, drain. Cut cukes in chunks and add this syrup after bringing to a boil. 8 cups sugar 4 cups cider vinegar 5% acidity 3 1/2 tsp. pickling and canning salt 2 Tbsp. pickling spices, tied in a bag Drain and heat syrup each day for 2 more days. On 4th day, pack pickles into jars, seal with lid. Process in water bath canner for 10 minutes. The hollow ones are just how the cucumbers were. You can tell if they are hollow by putting them in water. If they float, they are hollow. They still taste fine. Add pickle crisp if desired. Sweet Stickles 5 lbs. large and whitened overgrown regular slicing cucumbers ½ c pickling lime 3 3/4 cup sugar 2¼ t celery seed 3 c white vinegar 2¼ t canning salt Peel and seed cucumbers. Cut into 2"- 3" sticks. Mix lime with 2 quarts of water, add the cucumber sticks and soak overnight. Rinse and drain 3 times in cold water. Soak in fresh cold water 3  4 hours. Drain. Combine remaining ingredients and bring to a boil. Add cucumber sticks and let stand overnight. Simmer, covered, 30 minutes until cucumbers and clear. Stir frequently. Pack into hot jars, seal and process for 10 minutes in a boiling water bath. Makes 4 pints Linda...See MoreLOOKING for: Ground Beef
Comments (6)Good ol' spag bol! I don't use a recipe, but I just toss in the meat, garlic, parsley, chopped onion, tomato paste, basil, sometimes some grated carrot, a dash of red wine if I have any, chopped mushrooms ditto. I use the same sauce for lasagne. Good ol' Cottage Pie (Shepherd's Pie using beef instead of lamb). I like the topping to be strips of mashed potato alternating with strips of mashed sweet potato. I like my Barbecue Meatloaf (and so do many other people!) Barbecue Meatloaf 500g minced beef 500g sausage mince 1 cup breadcrumbs 2 onions, diced 1 tablespoon curry powder 1/2 cup water salt and pepper to taste 1 tablespoon parsley, chopped 1 egg, beaten 1 garlic clove, crushed (optional) 1/2 cup milk Combine all meatloaf ingredients and mix until well combined. Shape into a loaf and put into greased baking pan. Bake 30 minutes at 180C. Sauce: 1 onion, chopped very fine (optional) 1/4 cup water 1/2 cup tomato sauce 1/4 cup dry red wine or beef stock 1/4 cup Worcestershire sauce 2 tablespoons vinegar 1 teaspoon instant coffee 1/4 cup brown sugar 30g butter 2 teaspoons lemon juice Saute onions until golden and add all other ingredients. Bring slowly to the boil, lower heat and simmer about 5 minutes. After loaf has cooked for 30 minutes, pour the sauce over the meat, return to oven and bake 45 minutes more, basting often. The sauce goes well with ribs or chicken. Battered Meatballs with Sweet Chilli Sauce Batter: 1/2 cup plain flour 1 egg 1/2 cup soda water Sift flour, gradually stir in combined egg and soda water, beat until smooth. Cover, leave for 30 minutes. Meatballs: 400g minced beef 3 teaspoons brown sugar 1 tablespoon soy sauce 1 teaspoon grated fresh ginger 1 tablespoon plain flour 2 teaspoons white vinegar 1/2 cup walnuts, finely chopped plain flour, extra oil for deep frying Combine meat, sugar, sauce, ginger, flour, vinegar and nuts, mix well. Shape 2 teaspoons of the mixture into balls, toss in extra flour, shake off excess flour. Dip in batter and deep fry in hot oil until browned and cooked through. Drain. Sweet Chilli Sauce: 1 tablespoon soy sauce 1 tablespoon white vinegar 1/2 teaspoon grated lemon rind 1/4 cup brown sugar 1/2 cup water 1 small red chilli, finely chopped Combine soy sauce, vinegar, lemon rind, sugar and water in a saucepan, stir over heat without boiling until sugar has dissolved. Bring to the boil, simmer, uncovered, for 3 minutes. Stir in chilli. Serve with battered meatballs. Rissoles BASIC MIXTURE: 600g minced beef 1 cup fresh breadcrumbs 1 onion, chopped 1 egg, beaten seasoning to taste Mix all ingredients together, shape into small patties, and fry until done. Basil and Parmesan Rissoles: Add to Basic Mixture: 2 tablespoons tomato paste 1 teaspoon minced garlic 1 teaspoon dried basil 2 tablespoons grated parmesan cheese Curry Rissoles: Add to Basic Mixture: 1/3 cup fruit chutney 2 teaspoons curry powder Mexican Rissoles: Add to Basic Mixture 1/3 cup taco sauce 1/3 cup drained red kidney beans 1 teaspoon chilli powder Roll patties in extra breadcrumbs and fry as usual. Oriental Rissoles: Add to Basic Mixture: 1 tablespoon soy sauce 1 teaspoon minced garlic 1 teaspoon ginger 1/2 teaspoon 5-spice powder Stroganoff Meatballs 700g beef mince 2 tablespoons plain flour 2 tablespoons olive oil 1 onion, halved, thinly sliced 2 garlic cloves, crushed 3 teaspoons ground paprika 200g button mushrooms, halved 1 1/2 tablespoons tomato paste 2 teaspoons Dijon mustard 1/3 cup white wine 1/2 cup beef stock 3/4 cup sour cream 1/4 cup flat-leaf parsley leaves, roughly chopped cooked fettucine pasta, to serve Roll tablespoons of mince into balls. Sprinkle flour on a plate and season with salt and pepper. Roll meatballs in flour to coat, shaking off excess. Heat 1 tablespoon oil in a large, non-stick frypan over medium heat. Cook meatballs, in batches, turning often, for 2-3 minutes or until golden. Transfer to a plate. Add remaining 1 tablespoon oil to pan and heat over medium heat. Add onion and cook, stirring, for 2 minutes or until soft. Add garlic, paprika and mushrooms. Cook for 3 minutes or until mushrooms are tender. Combine tomato paste, mustard, wine and stock in a jug. Stir into mushroom mixture. Return meatballs to pan. Simmer, uncovered, for 5 minutes or until meatballs are cooked through. Stir in sour cream and parsley. Season with salt and pepper. Spoon stroganoff over pasta and serve....See MoreLOOKING for: Potato Dish with Beef Tenderloin
Comments (4)Those Gogonzola potatoes sound wonderful! I love this recipe. And it can be made ahead. Potato Casserole with Caramelized Onions 3/4 cup butter, divided 1/4 cup olive oil 6 large sweet onions, diced 1 tablespoon sugar 4 pounds baking potatoes, peeled and cubed 4 cups chicken broth 1 cup whipping cream 1 cup sour cream 4 large eggs, lightly beaten Salt and pepper to taste Melt 1/4 cup butter in a large skillet over medium heat. Add olive oil, onions, and sugar. Cook, stirring often, 25 to 30 minutes or until onions are deep golden brown. Remove from heat, and set aside. Bring potatoes and chicken broth to a boil in a Dutch oven; cook 20 minutes or until tender. Drain. Reserve broth for another use, if desired. Add remaining 1/2 cup butter to potatoes; mash with potato masher until smooth. Whisk together whipping cream and next 3 ingredients; add to potato mixture, stirring until blended. Spoon 1/2 the potato mixture into a lightly greased 13- x 9-inch baking dish. Spoon caramelized onions evenly over potatoes. Spoon remaining potatoes evenly over onions. Bake at 350° for 30 to 35 minutes or until golden. Note: Casserole may be prepared a day ahead and refrigerated overnight. Remove from refrigerator 30 minutes before baking. Bake at 350° for 40 to 45 minutes or until golden brown. Yield: Makes 10 to 12 servings Southern Living...See MoreLOOKING for: Beef Burgundy
Comments (7)This recipe does not have tomato paste but it is tried and true. I haven't made it in a long time....think I will make it this weekend. I like to use Pinot Noir...it's not as heavy but I guess you can't call it Bourgignonne then! I also use frozen pearl onions so I don't have to do all that peeling. Beef Bourgignonne (8 - 10 srvngs) 16 small white onions (about 1 lb.) 6 strips of lean diced bacon 1/4 c butter 4 lb. beef chuck cut in 1 1/2" cubes 1/4 c brandy 1 1/2 tsp salt 1/4 tsp pepper 2 c burgundy 2 cloves garlic 2 c. small whole mushrooms or quartered if larger 1 1/2 c water 1 -2 sprigs parsley 1 celery top (leaves) 1 carrot quartered 1 bay leaf 1 sprig fresh thyme 6 T flour 1/2 c cold water In Dutch oven Brown onions and bacon with butter. Remove to dish. Brown meat on all sides. Pour brandy over and flame. Add salt and pepper, burgundy, garlic, mushrooms, 1 1/2 c water, onions and bacon. Put remaining veggies and spices in cheesecloth - tie with long string. Add to pot, cover with lid. Cook 1 1/2 hours or until meat is tender. Remove meat, onions and mushrooms. Strain liquid. Mix flour with 1/2 c cold water stir into strained liquid. Cook until thickened. Return meat to sauce. Serve over noodles. Hope this helps...See Morewoodie
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8 years ago
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