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(Photo by: www.thegardenpalette.wordpress.com)

 

SERVES: 4

 

INGREDIENTS:

2 teaspoons salt

2 tablespoons flour

1/8 teaspoon black pepper

1 pound beef for stew, cut into 1-inch pieces

1 tablespoon vegetable oil

1 can beef broth

1/2 cup water

1/2 teaspoon dried thyme leaves, crushed

1 bay leaf

3 medium carrots, cut into 1-inch pieces (about 1 1/2 cups)

2 medium potatoes, cut into quarters

(Photo by: www.myrecipes.com)

 

SERVES: 2

 

INGREDIENTS:

1 tablespoon vegetable oil

1/2 teaspoon black pepper

2 teaspoons salt

1 boneless beef sirloin steak, 3/4-inch thick (about 1 pound), cut into 1-inch pieces

1 tablespoon Worcestershire sauce

5 small potatoes, peeled and cut in half

1 small onion, diced

1 celery stalk, diced

1 bag (24 ounces) frozen vegetables (carrots, peas)

1 can tomato sauce

1 cup water

 

INSTRUCTIONS:

 

Season the beef with the salt and pepper.

 

Heat the oil in a 10-inch skillet over medium-high heat.

 

Add the beef and cook until well browned, stirring often. Add the Worcestershire sauce, potatoes, onion, celery, and frozen vegetables. Stir in the tomato sauce and water. Heat to a boil.

 

Reduce the heat to low. Cover and cook for 20 minutes or until the beef is cooked through and the vegetables are tender.

 

SERVES: 6

 

INGREDIENTS:

2 pounds ground turkey

1/2 cup chopped onion

2 tablespoons chili powder

1/2 teaspoon ground cumin

1/2 cup chopped green pepper

1 can of diced tomatoes

1 small can tomato paste

1 cup water

2 cans (about 15 ounces each can) red kidney beans, rinsed and drained

 

SERVES: 4

 

INGREDIENTS:

1 pound ground beef

1/2 cup chopped onion

2 tablespoons chili powder

1 tablespoon ground cumin

1 can of diced tomatoes

1 small can tomato paste

1 can dark beer

1/2 cup chopped green pepper

1/2 cup chopped red pepper

1 can (about 15 ounces) red kidney beans, rinsed and drained

1/2 teaspoon cayenne pepper

1 jalapeno pepper, sliced

Grated cheddar cheese (optional)

 

Last week I posted a recipe on French Onion Soup and French Onion Soup -2

 

Below is a third variety. 

 

Is there a specific onion soup recipe you prefer? Don't see it on the site? Feel free to submit a recipe

 

SERVES: 6

 

INGREDIENTS:

1/4 cup of butter

4 large onions, sliced into large pieces

1/4 teaspoon black pepper

1/2 teaspoon salt

6 cups chicken broth

1 bay leaf

6 slices of crusty bread like French bread 1

2 tablespoons grated cheddar cheese

(Photo by: www.neelscorner.com)

 

Yesterday, I posted another way to make French onion soup. The recipe below does not require French bread or hot sauce.

 

Which recipe do you prefer?

 

SERVES: 6

 

INGREDIENTS:

1/4 cup of butter

4 large onions, sliced into large pieces

1/4 teaspoon black pepper

1/2 teaspoon sugar

1/2 teaspoon salt

1 tablespoon flour

6 cups beef broth

1/2 cup of white wine

12 tablespoons shredded Swiss cheese

(Photo by: www.djbnet.com)

 

SERVES: 6

 

INGREDIENTS:

1/4 cup of butter

4 large onions, sliced into large pieces

6 cups beef broth

1 tablespoon flour

1 teaspoon hot sauce like Tabasco

6 slices toasted French bread

12 tablespoons shredded mozzarella cheese

SERVES: 4 to 6

 

INGREDIENTS:

1/2 teaspoon butter

1 cup chopped onion

1 medium garlic clove, minced

1 teaspoon thyme

1 teaspoon tarragon

1 teaspoon rosemary

4 cans clams (6-1/2 ounces)

1 cup bottled clam juice

1 tablespoon all-purpose flour

1-1/2 cups Half and Half

1/4 teaspoon white pepper

4 medium potatoes, peeled, cut into bite size pieces, boiled

 

INSTRUCTIONS:

 

In a large pot, over low heat, cook the butter, onion, garlic, thyme, tarragon and rosemary.

 

Drain the clams, adding the juice to the pot. Set the clams aside. 

 

Add the other clam juice.

 

Slowly stir in the flour.

 

Bring to a boil; reduce heat.

 

Add Half and Half and simmer 20 minutes.

 

Add white pepper and potatoes. Heat to serving temperature. 

 

Add clams. Cook for about 5 minutes. Do not allow to boil. Serve at once with crackers.

 

SERVES: 4 to 6

 

INGREDIENTS:

3 cups water (or vegetable broth)

1 teaspoon salt

½ teaspoon pepper

1 bay leaf

1/8 teaspoon basil

28 ounces tomatoes (1 large can)

SERVES: 6


INGREDIENTS:

1/2 teaspoon butter

1 cup chopped onion

½ cup chopped celery

½ cup chopped carrot

1 medium garlic clove, minced

1 pint tomatoes, canned or fresh ripe

4 cups of chicken broth

1 teaspoon thyme

1 teaspoon tarragon

½ teaspoon pepper

1 teaspoon salt

6 medium potatoes, peeled, cut into bite size pieces, boiled

4 cans clams (6-1/2 ounces)


INSTRUCTIONS:


In a large pot of Dutch oven, brown the onions in the butter.


Add the celery, carrots, garlic and sauté for 5 minutes.

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recipes@shakeandcook.com

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