Wednesday, March 5, 2014

Recipes from my cooking show this past Sunday :)


VEGETABLE-BEEF SOUP

GRILLED PIMENTO CHEESE SANDWICHES

SIMPLE STUFFED MUSHROOMS

RASPBERRY KISS TARTS

 

VEGETABLE-BEEF SOUP

               

1 ½ pounds beef stew meat, cut the larger pieces in half

2 tablespoons olive oil

1 tablespoon flour

1 (46-ounce) can tomato juice

1 can beef consommé

1 (14-ounce) can stewed tomatoes

1 tablespoon each garlic powder, onion powder, salt, pepper and Cajun seasoning

1 cup water

2 tablespoons sugar

2 tablespoons brown sugar

2 tablespoons Worcestershire sauce

1 (16-ounce) package frozen mixed veggies or soup veggie mix

 

In a large soup pot, brown meat in olive oil on high heat, stirring often, for about 15 minutes or until browned.  Add flour and stir until blended well then add remaining ingredients, stir well and bring to a boil.   As soon as soup comes to a boil, reduce it to very low heat, cover and simmer at least an hour.  2 hours is best because the meat will be super tender.  The longer you simmer it, the more tender the meat will be J

 

GRILLED CHEESE WITH HOMEMADE PIMENTO CHEESE SPREAD

FOR THE SPREAD:

2 cups mild cheddar cheese, grated

2 cups sharp white cheddar cheese, grated (I use Cracker Barrel brand)

1 tablespoon Worcestershire

2 tablespoon sugar

1 (4-ounce) jar of pimentos with the juice

Dash of hot sauce

½ cup mayo

1 fresh jalapeno pepper, seeded and diced

Mix it all together with a fork and refrigerate. The longer it sits the better!

TO MAKE THE GRILLED CHEESE SANDWICHES:

1 fresh loaf of bread from your grocery store bakery

Butter

Slice the bread to the thickness you like and spread a generous amount of pimento cheese onto the bread.  Top with another piece of bread and butter one side of the bread.  In a black skillet, heat 2 tablespoons butter until melted and place non-buttered side of the sandwich down into the melted butter in the skillet.  Cook for about 2 minutes then flip it.  Cook just until the cheese is melted and the bread is nice and toasted.

 

SIMPLE STUFFED MUSHROOMS

1 lb. pork sausage (I use Jimmy Dean)

1 (8-ounce) package cream cheese

3 (8-ounce) cartons whole mushrooms, stems removed and scraped out

Paprika                                                                                                     

Green onions, chopped

Place room temperature cream cheese in a medium-size bowl and set aside.  Cook sausage in a skillet.  Remove sausage with a slotted spoon and place in bowl with cream cheese.  Stir vigorously until cream cheese is melted and mix well with sausage.  Using a teaspoon or baby spoon, stuff each mushroom.  Place them in a 13x9x2 oven-proof dish.  Sprinkle with paprika and bake at 350 for 20 to 25 minutes or until browned on top.  Transfer them to a serving dish and sprinkle chives over the tops.  So delicious and so easy! Enjoy J

RASPBERRY KISS TARTS

1 box frozen filo shells -15 count

15 dark chocolate kisses candy, unwrapped

15 fresh raspberries, washed and patted dry

Place the shells on a cookie sheet.  Place a Hershey kiss, flat side down, into each filo shell.  Bake at 350 for 3 to 4 minutes or just until the chocolate starts to melt.  Remove from oven and place a fresh raspberry on top of each chocolate kiss. 

 

 

 

 

No comments:

Post a Comment