Beef Stroganoff

2 lb stew meat, or a chuck roast cut into cubes
1 tsp season-all, (seasoned salt)
1 tsp kosher salt
1/4 tsp pepper
1 tbsp olive oil
1/2 yellow onion, diced
2 garlic cloves, minced
2 c water
2 tsp better than bouillon beef base
10 oz egg noodles
2 c sour cream
3 tbsp flour
1-2 tbsp tomato paste
pepper

Pat the meat with a paper towel to remove excess moisture, sprinkle on the season-all, salt and pepper
Heat a saute pan over medium heat.  Add the olive oil and in batches, add the stew meat and sear the edges. Set the seared meat aside on a plate  Once all the meat is on the plate, add a little more olive oil onto the pan, add the onion, garlic and a pinch of salt.  Sauté for 3-5 minutes on med/low heat.  Add in the water and beef bouillon base, scraping the bottom with a whisk to get all the bits stuck to the bottom, incorporated with the broth  Add the stew meat and plate drippings back to the pan, bring to a boil then reduce the heat and cover.  Simmer on low for 2 hours.
Once the meat is done, cook the egg noodles in boiling water until al dente. Mix the sour cream, flour, tomato paste and pepper in a bowl, whisking until smooth.  Add a few spoonful of hot broth to the sour cream mixture, whisking it around to incorporate. Add all of the sour cream mixture to the sauté pan with the meat and broth, whisking constantly until totally combined. Add in the egg noodles.

Homemade Egg Noodles

1 egg
2 tablespoons milk
1/2 teaspoon salt
1 cup all purpose flour

Combine all ingredients together in a large bowl.  Once fully combined, form the dough into a ball.  Flour a flat surface, and roll the dough out.  Once the dough reaches 1/4″ thickness, cut the dough into large strips.  Cut the strips into your desired length.  Drop them directly into the soup you are making, or into boiling water.  They should float once fully cooked.

Crock Pot Mac and Cheese

2 c. cooked, al dente elbow macaroni
2 c. shredded cheddar cheese
1 c. shredded provolone cheese
1/4 c. Parmesan cheese
1/2 c. sour cream
1/2 c. mayo
4 oz. cream cheese
14 oz. can of evaporated milk
1 t. salt
1 t. pepper
1/2 t. dry mustard

1. With cooking spray, spray a large 5-6 qt. crock pot.
2. In a pot cook the macaroni according to directions, leaving al dente, about 3-4 minutes shy of being done. Drain and rinse with cold water. Place the macaroni in the crock pot.
3. Add in the cheeses, sour cream, cream cheese, mayo and seasonings, stirring to combine.
4. Pour the evaporated milk over top the mixture.
5. Cook on low for 2 hours, stirring once half way through.
6. Serve hot.

Copycat Panera Macaroni and Cheese

1/4 cup unsalted butter
1/4 cup all-purpose flour
1 cup milk
2 cup heavy cream
2 cup shredded white cheddar
1/2 tsp kosher salt
1/2 tsp black pepper
1 tsp dry mustard
1lb, pasta, cooked (cavatapppi, shells, or elbow)

Cook pasta according to package directions while making the sauce. Drain and set aside until ready to use.  In a large pot on medium high heat, add butter until melted. Whisk in the flour and cook for about one minute. Reduce heat to medium and add milk, heavy cream, salt, dry mustard and pepper. Continue whisking until it begins to bubble. Reduce to low and add white cheddar. Stir until melted. Add cooked pasta, stirring until combined. Remove from heat and allow to sit about 5 minutes to thicken. Season with additional salt and pepper if desired. ENJOY.

Olive Garden Alfredo Sauce

1 1/2 cup milk
1 1/2 cup heavy cream
1/2 cup Parmesan cheese, grated
1/2 cup Romano cheese, grated
6 egg yolks from fresh jumbo eggs
Salt and black pepper to taste

Heat milk and cream in a heavy bottom saucepan until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat.  Place egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture. Slowly add egg yolk mixture back into remaining cream mixture. Place back on very low heat and continually stir until simmering. Take sauce off heat so it thickens. (This will increase temperature of egg yolks, known as tempering).  Season to taste with salt and black pepper. Serve over your favorite pasta.

Campfire Mac 'n' Cheese

1 (4 3/8-inch) disposable aluminum pie pan - you can get these at Dollar Tree

1/2 cup cooked elbow macaroni

1/4 cup shredded Cheddar

1 tablespoon Parmesan

1 tablespoon milk

1/2 tablespoon butter

Salt and pepper to taste

12- by 16-inch piece of foil

 

Let the kids combine all the ingredients in their pan. Then seal it in foil (a double layer if you're cooking over an open flame), folding over the extra foil at the top to make a sturdy handle to poke a stick or tongs through.  Hold the packet over a campfire or set it directly on a grill to melt the cheese, about 7 minutes. Let the pack cool briefly, then open it carefully. Stir the mac and cheese before eating it.

Panda Express Chow Mein

1/4 c. soy sauce

1 Tbsp. brown sugar

2 cloves garlic, minced

1 tsp. fresh ginger, grated

ground black pepper, to taste

2-3 Tbsp. vegetable oil

3 (5.6 oz) packages refrigerated Yaki Soba noodles (found in the produce section of the grocery store.. usually the 3 packages are sold together in one 17oz. pack)

2/3 c. chopped celery (chopped diagonally)

1 medium-sized onion, thinly sliced

2 c. chopped cabbage

In a small bowl combine soy sauce, brown sugar, garlic, ginger and black pepper. Set aside.

Remove Yaki Soba from packages and discard included flavoring packets. Rinse noodles well, drain, and set aside.

Heat oil in a large wok or skillet. Add celery and onion and saute for about 1-2 minutes or until onions start to become soft and transparent. Add cabbage and saute an additional minute or so.

Toss Yaki Soba noodles and soy sauce mixture with the vegetables over medium-high heat for an additional 2-3 minutes or until noodles are heated through.

Speghetti Bread

1 Loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed to room temperature

6 oz spaghetti, cooked

1 cup thick spaghetti sauce

8 oz mozzarella cheese, cut into 1/2 –inch cubes

1 egg white

Parmesan cheese

Parsley flakes

Spray counter lightly with non-stick cooking spray (or use parchment paper).

Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cover with plastic wrap and let rest for 10-15 minutes.

Cook spaghetti according to package instructions. Drain and let cool slightly.

Remove wrap from dough. Place spaghetti lengthwise in a 4-inch strip down the center of dough. Tip with sauce and cheese cubes. (I mixed my spaghetti and sauce together and added a ½ pound of cooked Italian Sausage)

Make cuts 1 ½-inches apart on long sides of dough to within ½-inch of filling.

Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid.

Lift braid with both hands and place on large sprayed baking sheet. (or transfer parchment paper to baking sheet). Brush with egg white and sprinkle with Parmesan cheese and parsley (I added garlic powder).

Bake at 350 for 30-35 minutes or until golden brown. Cool slightly and slice to serve.

From Rhodes

Klusky Salad

Klusky Noodles, cooked and drained

1 tomato, cubed

1 Cucumber, chopped

1 carrot, sliced

1 stalk celery, sliced

4 hard boiled eggs, chopped

Miracle whip, to coat

3 Tbsp. Mustard

Pepper and season salt to taste

Mix together. Chill. Serve cold.

Ham and Noodles

Ham, cubed

Egg Noodles

1 can Cream of Mushroom

Salt and Pepper

Cook noodles, drain. Cook ham. Add soup, salt and pepper. Pour over noodles.

Two Cheese Linguine

1 package (7 ounces) linguine

2 tablespoons butter

3 tablespoons all-purpose flour

1/4 teaspoon salt

1/8 teaspoon pepper

1-1/2 cups milk

3/4 cup (6 ounces) shredded mozzarella cheese

1/4 cup shredded Parmesan cheese

2 tablespoons lemon juice

Cook linguine according to package directions.

Meanwhile, in a skillet over low heat, melt butter. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; boil and stir for 2 minutes or until thickened. Remove from the heat. Combine cheeses; toss with lemon juice. Add to the sauce; stir until cheese begins to melt. Drain linguine; add the cheese sauce and toss to coat.

Garlic Pasta

1 Tbsp. Garlic, minced

1/4 C. Olive or Vegetable Oil*

1/2 C. Chopped Parsley

1/4 C. Chopped Oregano

1 tsp. Salt

1/4 Tsp. Pepper

1 lb. Pasta, cooked and drained**

In a large skillet over low heat, saute garlic in oil for 20 minutes or until golden brown. Remove from the heat add parsley, oregano, salt and pepper. Toss with pasta; serve immediately.

* The recipe I have calls for 1/2 cup oil, I personally thought it was too much!

**I used 4 cheese Ravioli pasta ;-) YUM!

Fried Ravioli

2 (9 oz) Pkgs. Refrigerated Cheese Ravioli

3 Tbsp. Olive Oil

1 tsp. Garlic, minced

1/2 tsp. Salt

1/4 tsp. Pepper

2 Tbsp. Fresh Parsley, minced

1/4 C. Marinara Sauce

Cook ravioli according to package directions just until pasta is very firm; drain well. In a large skillit over medium heat, brown ravioli in oil, in batches, until crispy, turning often. Sprinkle with garlic, salt and pepper while ravioli is frying. Drain on paper towels. Sprinkle with parsley. Serve with warmed marinara dipping sauce.

Garlic Chicken and Pasta

8 oz. Penne Pasta

4 Boneless Skinless Chicken Breast halves (seasoned to your liking)

1 tsp. Oil

16 oz. Ragu Roasted Garlic Parmesan Sauce

Cook Pasta according to package directions. In a large skillet, brown chicken in oil. Add Parmesan sauce; cover and simmer for 8-10 minutes until chicken juices run clear. Drain Pasta; top with Chicken and Sauce.

Tortelinni Carbonara

8 bacon strips, cooked and crumbled

1 cup heavy whipping cream

1/2 cup minced fresh parsley

1/2 cup grated Parmesan cheese

1 package (9 ounces) refrigerated cheese tortellini

In a large saucepan, combine the bacon, cream, parsley and cheese; cook over medium heat until heated through.

Meanwhile, prepare tortellini according to package directions; drain and transfer to a serving bowl. Drizzle cheese sauce over tortellini and toss to coat. Serve immediately. Yield: 4 servings