Quick & Easy Black-Eyed Peas Salad
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BEEF STEAK || HOW TO COOK BEEF STEAK || BEEF STEAK RECIPE || AMY GUEVARRA
Bistek Tagalog is one of the favorite Filiipino dishes that is very savory, next to Adobo. With our local ingredients, preparing this dish is very convenient too.
Ingredients:
- 1/2 Beef sirloin
- 12 pcs Calamansi juice/lemon
- 1/3 cups Soy sauce
- 4 pcs small Onion
- 1tsp Pepper
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Quick and Easy Beef Stroganoff with Mushrooms Recipe
Comfort Food at its Best!
Beef Stroganoff is a traditional Russian dish that is made with sautéed pieces of beef, mushrooms, and onions (I prefer shallots) that are cooked in a sour cream-based sauce.
It’s a quick meal and not a long stewed casserole as it appears. It’s a great way to use up the trimmings of your beef tenderloin. That’s why many restaurants have it on the menu!
The dish is typically served over a bed of egg noodles or rice, although it can also be served with other types of pasta, such as fettuccine or pappardelle. The dish is known for its rich, creamy texture and the combination of flavours from the beef, mushrooms, and onions.
The origins of Beef Stroganoff can be traced back to the 19th century, when it was said to have been a favourite dish of the Stroganov family, who were prominent merchants and industrialists in Russia. The dish gained popularity in the Soviet Union during the mid-20th century and eventually spread to other parts of the world. Today, it is a popular dish in many countries and can be found on the menus of both traditional and modern restaurants.
Beef Stroganoff can be made with various cuts of beef such as (eye fillet) tenderloin, sirloin, or rump. The key to making a great stroganoff is to use a high-quality cut of beef, brown it well and then cook it until it's tender. Do not boil the beef by packing too much at once. The sauce is usually made by sautéing onions, mushrooms, and a touch of garlic, then incorporating some flour, beef broth and a splash of sour cream to make a rich and flavourful sauce that's perfect for coating the beef and pasta. With the right ingredients, beef stroganoff can be a delicious and comforting dish that is perfect for a cosy dinner at home.
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Orzo with Sausage and Meatballs with Bev Weidner | Mom Wins | Food Network
This one-pot meal with mini sausage meatballs and orzo is ready in just 35 minutes! (We love you for this #MomWins dinner, Bev!)
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There’s rarely a dull moment in Bev Weidner's kitchen. She show us the go-to recipes, tips and hacks that keep her family happy and healthy. This isn’t insta-perfect parenthood – Mom Wins pulls back the curtain on all the challenges, laughter and delicious messes of real life.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Orzo with Mini Sausage Meatballs and Kale
RECIPE COURTESY OF BEV WEIDNER
Level: Easy
Total: 35 min
Active: 25 min
Yield: 4 servings
Ingredients
Three 4-ounce mild Italian sausage links
2 1/2 cups chicken stock
1 cup orzo pasta
4 cups chopped kale
1 lemon
Coarse salt
Freshly grated Parmesan, for garnish
Parsley leaves, for garnish
Crusty bread, for serving
Directions
Remove the casings from each sausage link, then pinch about 1 teaspoon sausage with your fingers and roll it into a mini meatball. Repeat with remaining sausage. (Each link should yield 10 to 13 meatballs.) Brown the meatballs in a large cast-iron, enameled cast-iron or nonstick skillet over medium heat, until nicely browned all over, about 6 minutes total.
Add the chicken stock to the pan along with the orzo. Cover and simmer on medium heat for 5 minutes. Lift the lid and give it a stir, making sure no pasta is sticking to the pan. Add the kale, nestle it in, then cover and simmer another 2 minutes. Lift the lid and add the juice from half the lemon (cut the remaining half into wedges). Stir and simmer until the orzo is just al dente, an additional minute or so. Season to taste with a pinch of salt if needed.
Divide among shallow bowls and garnish with plenty of grated Parmesan, along with extra lemon wedges and parsley. And crusty bread. Always.
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Orzo with Sausage and Meatballs with Bev Weidner | Mom Wins | Food Network
Welcome To Bev Jamaican Cooking Lima Beans Stew With Vegetables & Okra
okra carrot
freshly cut parsley
& spices
Thanksgiving Christmas 2022
All about Thanksgiving and Christmas Studio and Life Vlog
Hi Friends, come join me as I celebrate Thanksgiving and decorate for Christmas and everything else in between. 24 hours before Thanksgiving I found out I would be hosting it at my house because my son was too sick with the flu. My poor daughter-in-law worked so hard for that day in hopes that he would be feeling better but he just got worse so they had to spend a quiet Thanksgiving. But they are definitely going to make up for it at Christmas time. I ended up showing you more of my Thanksgiving prep than I had anticipated, oh well. I love the holidays, even though my hubby is no longer with us. I miss him so much everyday but I know he's up in heaven rejoicing with all the angels and Jesus and that gives me, us HOPE! Have a blessed Christmas season friends as well as a New Year!!
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- Jolly Old St. Nicholas
- Christmas Dinner
- Home for Christmas
- We Wish You A Merry Christmas
- Deck th Halls
- By the Fireplace
- A Mistletoe & You
RECIPES:
Ina Garten’s Turkey (please note: I did not follow her gravy recipe):
French’s Green Bean Casserole:
Vanilla-Almond Sugar Cookie Recipe
-3 cups unbleached, all-purpose flour
-2 tsp baking powder
-1 c sugar
-2 sticks (salted) butter, cold
-1 egg
-3/4 tsp pure vanilla extract
-1/2 tsp pure almond extract
Preheat oven to 350.
Combine the flour and baking powder, set aside.
Cream the sugar and butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom.
The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl for rolling.
Roll onto a floured surface and cut into shapes. Place on parchment lined baking sheets (I recommend freezing the cut out shape on the baking sheet for 5 minutes before baking) and bake for 10-12 minutes. Let sit a few minutes on the sheet, then transfer to a cooling rack.