Slow Cooker Beef Stroganof Recipe

 

Slow Cooker Beef Stroganof Recipe

PREPTIME: 15 minutes TOTAL TIME: 8 hours 15 minutes  MAKES: 8 servings

Ingredients:

• 2 pounds beef stew meat 
• 1  cup chopped onion 
• 1  can (10 3/4 ounces) condensed cream of golden mushroom soup 
• 1  can (10 3/4 ounces) condensed cream of onion soup 
• 1  jar (6 ounces) Green Giant® sliced mushrooms, drained 1/4teaspoon pepper 
• 1  package (8 ounces) cream cheese, cubed 
• 1  container (8 ounces) sour cream 
• 6  cups hot cooked noodles or rice 

How to cook:

In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper.

Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.Stir cream cheese into  beef mixture until melted.Stir sour cream into beef 

mixture.Serve over noodles

Chicken Taco Salad Best Recipe

 

Chicken Taco Salad Best Recipe 

PREPTIME: 30 minutes  TOTAL TIME: 1 hour  MAKES: 8 servings

DRESSING

• cup Old El Paso
• Thick ‘n Chunky Salsa
• cup French dressing 

SALAD

• slices bacon, cut into 1/2
• -inch pieces 
• boneless skinless chicken 
• breasts, cut crosswise 
• into 1/2
• -inch slices 
• cups torn romaine or 
• iceberg lettuce 
• medium yellow bell pepper, 
• coarsely chopped
• large tomatoes, 
• coarsely chopped 
• medium avocado, peeled, 
• pitted and cut into 
• thin wedges
• cups shredded ColbyMonterey-Jack cheese blend 
• cup sour cream, if desired 
• cup small triangula

How to Make:

• In medium bowl, mix dressing ingredients until well blended.
• In 12-inch nonstick skillet, cook bacon over medium heat until crisp.Drain 
• on paper towel; reserve 1 tablespoon drippings in skillet.Add chicken to 
• skillet; cook and stir over medium heat 4 to 6 minutes or until browned 
• and no longer pink in center.Cool slightly.Refrigerate 30 minutes or until 
• chilled.
• In deep 3-quart salad bowl, layer lettuce, chicken, bacon, bell pepper and 
• tomatoes.Top with dressing.Serve immediately or refrigerate up to 24 
• hours.
• Just before serving, top with cheese, avocado, sour cream and tortilla 
• chips.

Pomfret Fish Steam Chinese Style

Ingredients:

Pomfret fish is washed clean.
Ginger cut into matchsticks.
Onion Leaf Stems.
Chili.
Garlic.
.

*Sauce Ingredients

Liquid Soy Sauce 2 tbsp.
Oyster Sauce 1 tbsp.
Sesame oil 1 tbsp.
Sugar ½ spoon.
.

Methods of Preparation.

-Garlic is fried until golden, turn off the heat, place the onion stalks that are dimayang then pour over the fish.
-Steam Fish with Ginger in 5 minutes + Put Sauce ingredients + fried ingredients & ready.

Credit: raja azreen

Strawberry Pastry Tarts

 

Ingredients:

1  (16-ounce) container fresh 

strawberries, hulled and sliced

 3⁄4 cup granulated sugar

1⁄4  cup honey

 1  tablespoon whole milk

 2  (14.1-ounce) packages 

refrigerated piecrusts

Royal Icing (recipe follows)

Garnish: sanding sugar

How to Make:

1. In a large skillet, bring strawberries, granulated sugar, honey, and milk to a boil over medium-high heat, stirring occasionally. Reduce heat, and simmer for 30 minutes, using a potato masher to gently crush berries as mixture simmers. Remove from heat, and let cool completely.
2. Preheat oven to 350°. Line 2 rimmed baking sheets with parchment paper. 
3. On a lightly floured surface, unroll all piecrusts. Cut 4 (4x3-inch) rectangles from each crust. Spoon 1 tablespoon strawberry fi lling in center of half of pastry pieces. Cover with remaining pastry pieces, and crimp edges with a fork to seal. Cut 2 small vents in top of crust to release steam. Place on prepared pans. 
4. Bake until golden brown, 25 to 30 minutes. Let cool completely. Spread Royal Icing onto tarts, and immediately sprinkle with sanding sugar, if desired. Let stand until icing is dry, about 1 hour.

Royal Icing

Makes 3 cups

 1⁄4  cup cold water

 3  tablespoons meringue powder

 2  cups confectioners’ sugar

1. In a medium bowl, whisk together 

¼ cup cold water and meringue powder 

until foamy. Whisk in confectioners’ 

sugar until smooth. Use immediately.

Raspberry Cheesecake Stuffed Pancakes

 

Ingredients:

11⁄2 cups all-purpose flour

 4  teaspoons baking powder

 1  tablespoon granulated sugar

1⁄2  teaspoon salt

11⁄4  cups whole milk

1 large egg

 4  ounces cream cheese, softened

 2  tablespoons confectioners’ sugar

 1⁄4  teaspoon vanilla extract

 1  cup fresh raspberries

 Maple syrup

Garnish: confectioners’ sugar

How to Bake:

1. In a large bowl, whisk together flour,  baking powder, granulated sugar, and  salt. In a small bowl, whisk together milk and egg. Stir milk mixture into  flour mixture just until combined.
2. Spray a large skillet with cooking spray, and heat over medium-high heat. Cook batter by ¼cupfuls until lightly browned on bottom, about 2 minutes. Turn and cook for 1 minute.
3. Meanwhile, in a medium bowl, beat cream cheese, confectioners’ sugar, and vanilla with a mixer at medium speed until smooth. Spread mixture onto one side of each pancake, and top with a few raspberries. Fold up sides of pancakes, and secure with wooden picks. Serve immediately with maple syrup. Sprinkle with confectioners’ sugar, if desired.

Instant Apple Slice

 

Vanilla Custard Slice

 

Rick Stein's Rhubarb Galette

 

Serves: 8
Prepare: 20 minutes, plus 
cooling time
Cook: 50 minutes 

Ingredients:

225g plain flour
Pinch of salt
170g cold, unsalted butter, cut 
into 1cm cubes
80ml ice-cold water

For the filling:

500g rhubarb, cut into 6cm long 
batons (save any trimmings)
Finely grated zest of an orange
200g granulated sugar
Pinch salt
Juice ½ orange
1 tbsp muscat dessert wine
30g unsalted butter, melted
30g caster sugar
2 tbsps sugar, for the glaze

To serve:

Vanilla ice cream or 
whipped cream

How to cook:

1. In a food processor, pulse the flour and salt. Add the butter  and process briefly. Sprinkle 
over the ice-cold water and  pulse for about 5 seconds, until just moistened. Transfer the  dough to a floured work surface  and knead it 2 or 3 times until it comes together. Pat the dough into a disc. Lay a sheet of baking parchment on your work surface and dust it with flour. Roll out the dough like a pizza to make a 35cm circle, 4–5mm thick. Transfer the parchment to a baking sheet and chill the pastry.

2. Preheat the oven to 220°C/Fan 200°C/Gas 6. Toss the rhubarb in a bowl with the orange zest, sugar, salt, juice and wine and mix well. Arrange the rhubarb on top of the pastry and sprinkle over any remaining sugary mixture.

3. Leave a border of 5–6cm around the edge of the pastry, fold that in and crimp to form a 
border. Brush the fruit with melted butter and sprinkle with caster sugar, then repeat this process 
three times. Bake the galette for 10–12 minutes, then lower the oven temperature to 200°C/Fan 180°C/Gas 5 and bake for a further 30–35 minutes.

4. To make the glaze, cook the rhubarb trimmings with 75ml of water until soft. Strain the liquid from the pulp and add the 2 tablespoons of sugar. Pour this back into the pan and let the sugar dissolve, then reduce to a thick syrup. Leave the galette to cool, then brush it with the glaze. 

Serve with vanilla ice cream or 
whipped cream

Buttery Cinnamon Cake

 

2 cups flour

 1  tablespoon baking powder

1 teaspoon cinnamon

¾  teaspoon salt

1⅓  cups sugar

⅔  cup shortening

1½   teaspoons vanilla extract

3 eggs

⅔  cup milk

1¼   cups bottled 

cinnamon syrup 

1. Preheat oven to 350°F. Grease and  lightly flour a 10-inch Bundt pan. 

2. Stir together flour, baking powder, cinnamon, and salt in a small bowl. In a large bowl, beat together sugar, shortening, and vanilla with an electric mixer at medium speed until light and  fluffy, about 3 minutes. Add eggs, one at a time, beating at least 1minute after each. Beat in flour mixture alternately 

with milk. Pour into prepared pan.

3. Bake until a toothpick inserted into center of cake comes out clean, 40to 45 minutes. 

4. After removing cake from oven, let cool 10minutes, then turn out “I used butter 

instead of  shortening, and  increased the cinnamon in the batter from 1 teaspoon to 1 tablespoon. 

This was fabulous! 

It’s very light.”

– HOLLMART

onto a wire rack set over a plate. 

Poke holes in cake with a fork, then 

drizzle with cinnamon syrup.

[From our kitchen: If you’d like 

to make your own cinnamon 

syrup, stir together ½ cup sugar, 

⅓cup water, 6 tablespoons butter, 

1 teaspoon vanilla extract, and

¾teaspoon cinnamon in a saucepan 

over low heat untilsugar is dissolved. 

Reduce heat to low to keep warm 

while the cake bakes.]

PER SLICE: 323 CAL; 16.3g FAT (6.2g SAT); 

3.6g PRO; 41g CARB; 0.6g FIBER; 289mg 

SODIUM; 27.1g SUGARS

Cake armagazine.com/butterycinnamon-cake

194 REVIEWS

hands-on25 min

total1 hr, 15 min

serves14

submitted by:

leta harris