Good morning all, from this stormy looking North Florida day. The trees are dancing, whipping round and round and spinning in circles of wind. When I see the trees dancing like this, then I know that we are in for a good one! Stay safe and you might want to cook while you can, this morning. I will be having left-overs of this stroganoff that I put together yesterday!
I can up beef roast in big 1 1/2 inch chunks in pint jars, for myself. And this is the meat that I used. You could save some roast beef left-overs or cook up a pound of roast for this recipe.
1 pint of cooked beef roast
1 giant hand-full of dried mushrooms
16- oz of sour-cream and 1/2 bag of cooked egg noodles (just before dish is ready).
2 Large dried Mexican red chili peppers with seeds sliced up
As the meat is already cooked. I put it in a big pot and added the broth from the roast beef to the pot also. You will need 3 cups worth of liquid, add water if you need to. As there is not a lot of liquid in this recipe, I heated this up on low-medium and added all the spices into the pot. Also the chopped red peppers (I used 2) and the mushrooms. Cook this for about 15 minutes minutes to soften up the peppers and dried mushrooms and to let flavors meld together.
Watch the pot while you are cooking. You do not want to boil out the liquids.
Start boiling your 1/2 big bag of egg noodles for 8 minutes and then drain and have ready.
Add the 16 oz container of sour-cream to the pot and combine. Now add the drained egg noodles and combine. Cook on low for about 7 minutes to let the flavors combine.
I enjoyed this dish and I hope that you will try it. It was my first time cooking with dried chili peppers so I kept the seeds out and then added 1/2 at a time and tasted the pepper skins to see that they were not too hot for me. I like hot stuff but I did not want to die! I ended up with all the seeds in the pot.
Look what I made last night! Steamy, hot, and gooey lasagna.
Good morning all. I hope your day is good.
This is how I make my lasagna, probably about the same as you do. But if, just for the smell, it was worth the time. I will have you know that I plan to share this with my neighbors as this 13×9 is way too much for me! You will need a 13×9 baking pan as this will fill it up with 1/2 cup of sauce leftover.
Here’s the recipe. 2 lbs of cooked and drained hamburger meat OR 2-pint jars of canned hamburger meat. (me)
1 or 2 lbs of frozen Motz. cheese. Let thaw for an hour. (Only)
1 block of Mexican Motz. cheese (8oz) I think.
1 large onion chopped 1-Tbsp of chopped garlic from a jar
1 can chopped tomatoes 2 cans tomato sauce (15 oz sizes).
1 can tomato paste-8 oz size with 3 cans of hot water mixed well.
Dash of accent (1/16th tsp. Dash of Cavender’s Greek seasoning (1/8 tsp). 1/8th cup of sugar (cuts the heartburn).
16 oz box of penne noodles OR your choice. Boiled for 12 minutes and drained and set aside.
Saute your chopped onion and garlic for a few minutes and then add in the pint jars of canned hamburger meat. OR cook the store meat and drain and then add in the garlic and onion and cook for 8 minutes.
Add in all your spices and sugar.
Add in all your tomato products.
Now for the cheese. Frozen Motz or cheeses seem to grate up better for me. So I thawed for an hour so that it was a little softer to grate up, on one of those old box hand grater’s. I also grated up one-half of the Mexican Motz. cheese and added it. It was salty so there’s the salt for this recipe.
Have the 3 containers side by side. Meat sauce- cooked noodles-cheeses. Ladle the sauce then the noodles and then cheese with as many layers as it takes to fill the 13 x9 pan up. Always end with the sauce and then with a ton of cheese for the top.
Bake at 400 degrees for 35 to 40 minutes. Don’t burn the cheese. This is very full and hot so be very careful getting it out of the oven and on a flat space to cool down.
I hope that you try this recipe and really enjoy it! The oregano gives it a really spicy Italian flavor. So you can adjust the spice if need be. But it is the bomb for me.
Thanks for your visit today and feel, Welcome to visit me again to see what comes next. I, never know, myself! Share with your friends and family if you choose. Thanks again from Connie B. I post on Sat-Tue and Thursday.
Bone-in- Canned-Chicken Thighs Make good Chicken and Rice.
Hello to all from this cold, North Florida Night. I hope you are all warm and fed well.
As it was a cold day on Wednesday, I thought that I would warm up the house with some good southern cooking smells. Not to mention that it made a really good lunch and many more days of biscuits and chicken and rice. But hey, I’m not complaining! That’s the way I roll, cook up something, and eat for 3 days and then give away and advice to eat that day, as it is three days old.
My neighbors do turn anything that I give them, down. Sometimes, they surprise me with a steak or Cuban food from another neighbor, and one gives me fruit and vegetables. So, I treat my neighbors.
Onward to the recipe, My chicken was canned in a quart jar, and with the bones also. I just learned that one, and it makes such an awesome broth and jell from the bones. But I will post this dish as a start from scratch recipe. (But I do hope that I can convince you to start canning) as I have canning recipes on my food blog, with step-by-step instructions on all my canning recipes, so that you can learn the safe ways and reasons to can.
6 chicken thighs with bone and skin put in large pot
Add 6 cups of water and 3 chicken bullion cubes crushed up OR 6 cups of chicken broth. (I have always used bullion cubes).
Boil for 1 hour with a lid on the pot. Start out on high until a rolling boil. Then turn down to #5 medium. When done take out the bones and grey veins and throw them away. Take off heat until you put in the rice and seasonings.
Now the way I cook my rice has an old saying. For every cup of rice add 2 cups of water. (Grits is 3 cups water to 1 cup of grits) but rice is 2 to one. I also use parboiled rice as I do not like soggy rice. It is a firmer rice.
Make sure that you have 4 cups of liquid in your chicken pot with the de-boned chicken. If not add more water to make it 4 cups. Add 2 cups of parboiled rice to the pot.
Time for the seasonings now. I use 1 1/2 tsp of cayenne pepper (Gives it a little kick).
1/2 tsp of ground black peppercorns ( hotter than store pepper).
! tsp of Cavender’s Greek Seasoning Salt.
1 Tbsp of garlic powder 2 tsp of salt 2 tsp of Accent
Now we are ready to put back on the stove and get it to a rolling boil and boil for 5 minutes. Then turn the burner down to #3 and put a lid on the pot. Set your timer for 20 minutes and it will be done then and the rice will not be gooey.
As for the buttermilk biscuits to go along with this chicken and rice, just browse through my recipes as I have two biscuit recipes already on there.
Thank you for your visit and please do share my recipes with all your friends and do come back again. Browse more recipes here, if you have the time. I will post again on Sat- Tue- and Thursday, so do come back for more. #CONNIEBRECIPESWISDOMFORPENNIES
Lasagna is calling my name. How about you? Do you hear it, calling your name?
Good morning from this North Florida, dark and grey, stormy looking day. Batten down the hatches and everybody stay safe, as it looks like we are going for a wild ride, this day.
I hope that you are safe, where-ever you may be!
I sit here watching the little house wrens, feeding like there is no tomorrow, as they attend to my bird feeders and wonder, how is this full today. Last night it was almost empty! I love watching my birds and feed them well. What is the cost of a little bird seed, when it brings me, such joy everyday? Out of the 25 apartments nearest to me, I am only one of the two that provide for these little wrens along with the big doves and smaller turtle doves. They brighten my cloudiest days.
1 16-oz box Penne noodles or your choice of noodles.
Boil the box of noodles for 8 minutes of a rolling boil and drain off water. Set aside for later.
Fry meat with the garlic and onion in a big pot and drain off grease. Add in all the tomato products along with the sugar and all spices. Simmer on #5 for 1 hour or longer if you wish.
Now, I am not Itiilian so please don’t bash me! As I know that ya’ll do the real thing and I do love yours more than mine!
Time to do the layers now in the 13×9 sized baking dish (or pan). I start by finely covering the bottom with sauce and then add a layer of the cheese.
Then a layer of noodles and next a layer of cottage cheese. Do all this in thin layers so that you will have many layers of pure goodness! End the layers with the cheese on top. Bake at 350 for 45 minutes. I do hope that you try this one as it is one of my favorites.
Mix you up some minced garlic with softened butter and garlic powder. Spread over hotdog buns and broil just until toasted, to go along with this.
Thank you for your visit and do come back soon as I post on Sat-Tue and Thursday. Please share these recipes. Connie B. #CONNIEBRECIPESWISDOMFORPENNIES
My childhood goulash recipe. I wish that you could smell the rich and tangy flavor of this pot of goulash.
Hello, everyone.
I am wishing you, the very best day for today and always.
This little recipe comes from my childhood memories. I am still, hooked on it, today! It just seems to get better each time that you make it.
I would usually use macaroni or penne pasta but I was out of it so I used the bow-tie pasta.
So, here is my little comfort recipe that I hope that you will try and also share the recipe with your friends.
2 lbs hamburger meat
1 tsp garlic powder and 4 cloves garlic chopped finely
1 tsp salt and 1 tsp black pepper
1 large onion chopped medium
2 cans of diced tomatoes
1 can of tomato sauce ( 15 oz can).
1 small can of tomato paste with 3 cans of water.
1- lb box of noodles. (I prefer penne). But used bowties.
Fry hamburger meat half-way done and then drain grease off. Start frying again and add in onion and garlic cloves along with all the spices.
Have a big pot of boiling water ready for your pasta noodles and boil them for 8 minutes and drain off the water. Keep in covered container to keep warm.
Back to the hamburger meat. Add in the tomato sauce along with paste and 3 paste cans of warm water. Add the 2 cans of diced tomatoes in. Simmer on medium for 20 minutes and then put all the pasta that will fit into the meat and sauce pot and stir it in well.
All of the pasta will not fit. So keep some for mac and cheese another day. Turn heat down to low #5 and simmer for 30 minutes, covered with a lid or you will have a messed up stove-top, like in my photo.
Next step is to throw some old bread or buns under the broiler with softened butter and garlic cloves minced, with garlic powder in it and a little salt, spread on top of the buns and broil until lightly browned. You could add some shredded cheese also.
Have a glass of sweet tea to go with this and you are ready for a nice meal. Thank you for your visit and please do stay awhile and check out some more recipes as I have quite a few on here. Come back soon as I post on Saturday and Tuesday.
Hello to everyone on this North Florida, cold night. I hope you are all warm and safe. This was a warming meal on last Friday and I promised you the recipe on Tuesday.
This was so good that it was burning my tongue as I was trying to taste it and post about it being an upcoming recipe for my Tuesday post. Thank every one of you that have come back to visit and collect this recipe. I am southern but this is the recipe that I have been using for many years now. I used to do the spoon drop dumplings (southern) but I changed to this northern potpie noodles about 15 years back.
This recipe comes from a cookbook of mine called Famous Dutch Kitchen Restaurant that I have. So a lot of you were right on guessing noodles or dumplings!
I always do a double batch of dumplings as you can never have too many dumplings! And I used two of my pint jars of canned chicken so you will need some cooked chicken. Four chicken breasts should do or 8 thighs cooked. Wash your raw chicken and put in a big pot and fill with water for 3/4 the way to the top of the pot. Add in 4 crushed chicken bouillon cubes and 4 garlic cloves minced. Add 1 tsp salt and 1 tsp accent. I tried a TBSP of rosemary in mine but decided not to do that again as it seemed to have sticks in it. Boil this for an hour. Make sure you have 3/4 of the pot filled with liquid (if you have to) add more water. Keep this on warm on the stove. If bones with the chicken, de-bone now.
In a big bowl add 2 c flour and 2TBSP baking powder(I use self-rising flour) and still add the baking powder. Add a dash of salt and whisk dry ingredients together
In a small bowl whisk 2 eggs with 2 TBSP butter and 1/2 c water. Add this to the dry mix of flour and stir until combined into a ball.
While you are preparing this have your chicken and broth on a medium boil.
Get out your rolling pin and dumpling cutter and lay wax paper on your work counter. Have an extra cup of flour nearby. Sprinkle some on wax paper and put the dough ball on top of it. If the dough is sticky then add flour by the spoonful until you can use the rolling pin (floured) also, to roll dough out thin.
Use your dough cutter or a butter-knife to cut long thin-medium strips. Take one strip at a time to the boiling pot (med boiling) and break off one- inch pieces of strip and drop into boiling water. If it gets too crowded then move dumplings in the pot very gently with a spoon and drop more in until you have all the dumplings in the pot.
Put a lid on the pot and turn down to low #4 or #5 and cook for 30 minutes. Now you have made chicken and dumplings or chicken with potpie noodles as northern people call this dish. I do not limit my cooking. I like to cook all types of food from every-where.
If you have the time, check out my monthly archives for more recipes and stay awhile. Share them with others if you wish. And do think about visiting again as I post on Tue-Thur and Saturday’s.
Hello everyone on this foggy North Florida day. I have already been up early and done all my laundry and put it away, also. That involves going to the laundry mat for me, so I have a good day started already. I hope your day is amazing for you today!
Today, I am going to share my cauliflower recipe with you, but no haters, please. As I do make my rue (cheese sauce) out of a box cheese, like velveeta, but cheaper at Save-A-Lot. I like it and everyone else that has eaten it really likes it also. There are people that say this is not real cheese! I do use fancy cheese’s on sandwich’s and crackers, but not as a cheese sauce. I prefer this velveeta like, cheesy sauce.
On to the recipe now. The ingredients are 1 head of cauliflower.
1 1/2 thick slice (wedge) of cheese that is cut up into small pieces.
1/2 cup of flour 4 TBSP butter
1c- to – 1 1/2 c of milk salt and pepper to taste (about 1/8 tsp) and 1/8 tsp of accent.
Use a large pot and have water boiling in it. Wash the cauliflower and cut the stem end off and throw it away. Break cauliflower into flowerettes and put in boiling water. Add your salt to the water also.
Boil under fork tender and then drain the cauliflower and sit it aside. Put the butter in pot and melt add the flour and keep stirring and let it brown slightly but not burn. Add in the milk and cheese and spices and keep stirring. If the flour is too dry and not in a creamy mixture type, then add a little more milk at a time, until you have a rich and creamy cheese sauce.
If you are ready to serve, arrange cauliflower on a pretty platter and pour the hot melted cheese over it. Serve this hot! I took mine, hot off the stove and in a covered dish to my Church Dinner with me.
I hope you love this as much as I do! It is a dish that stands out and most people don’t think about this one.
While you are here, please feel free to look around my blog, by the monthly archives at the bottom of my page is the quickest way. Please do share my blog so that it can grow. Please return and visit me again as I post on Tue-Thur and Saturday’s. Today is just a special extra post.
This is one of those slap yo mama good recipes. I’m sorry, but it’s just that good!
Hello everyone! I hope your day is going well and that you find happiness in this day!
I am just sitting here finishing off my tuna casserole that I cooked a few days ago. It does get better with time, but alas it is now gone, until the next time. This was the best tuna casserole that I have ever ate so I thought that I would give out my recipe to you all.
Usually a tuna casserole gets thrown out before it gets all eaten, but not this one! It’s that tasty.
Recipe 1 bag of egg noodles boiled 8 minutes and drained.
3 small cans of tuna and juices
2 cans of cream of chicken soup with 1/2 cup of milk
2 sleeves of ritz crackers 4oz of cheddar cheese 4oz of cream cheese
1 cup of milk in the 2 cheeses and melted slowly in a pot on the stove.
Use a 13×9 pyrex baking dish and pour in the drained noodles. Open 3 small cans of tuna and add juice and all to the egg noodles. Add the 1/2 c milk to the 2 cans of cream of chicken soup and pour into the casserole dish.
Now for the spices that I used. 1/2 tsp onion powder — 1/2 tsp accent—1/2 tsp Cavenders Greek Seasoning— a small pinch of cayenne pepper.The cayenne gives it a kick in flavor so be careful on what amount that you choose to use!
Mix all this up with a large spoon and pour the melted and creamy cheese mixture over the top. Lay out ritz crackers on top and use a second sleeve of ritz to crumble over the open spaces.
Bake at 350 degrees for 40 minutes. I hope that you enjoy this as much as I did. I know this one is a keeper for me. Thanks for visiting and please do come back soon. https://www.wisdomforpenniess.com
This is an awesome recipe and so easy to make, with such few ingredients.
Recipe is: A bag a frozen mixed vegetables ( not the small size).
Two cans of cream of chicken soup — two well seasoned cooked chicken breast, cubed in one- inch cubes. one egg yolk with a little milk with it.
Two cans of crescent rolls. A half-cup of butter.
After is the first photo.
Use a 13×9 pan and spray it down. Put the oven on 350 degrees.
First, empty the bag of frozen vegetables into a baking dish. Then pour cream of chicken soup over the vegetables. Then put cubed well -seasoned chicken on top of the soup.
Open the two cans of crescent rolls and put strips of it on the top layer, you use it all. Last pour 1/2 cup of melted butter on top. Whisk together the egg yolk and milk (1/8 of a cup) or less milk. Paintbrush this all over the top of the casserole.
Bake for 40 minutes until nicely browned.
I found this recipe on the Stivers Family Homestead, a YouTube channel that I dearly love to watch as they are such an adorable little family. I will add a link on my page Links I follow if you wish to check it out.
Thank you for visiting and please share-share-share my page to help me get it out there on the web. Please do come back.
https://www.wisdomforpennies.com I found this recipe on one of my favorite YouTube channels. The name of it is called Stivers Homestead.
