Beef Daube Provençal Cooking Light, SEPTEMBER 2007 So, I'm not really making this per the directions. I did put it in my slow cooker, but then I added about 2 cups of baby bella mushrooms, used dried thyme instead of fresh, added 4 cups of water to cover the veggies in the cooker, and added about 2 T quick cooking tapioca to thicken it. It needed more than that to thicken it. I only had whole wheat flour on hand and didn't think you could make a slurry out of THAT for stew. It was … [Read more...]
Beef Goulash
Beef Goulash Cooking Light, MARCH 2006 We made this recipe last night. We didn't follow the directions to a T because, seriously, 2+ hours?? I don't think so. I think it's something I would convert to a slow cooked recipe, though. So, we followed the directions to the point where you cook the stew WITHOUT the potatoes. We skipped that step and added the potatoes right away and simmered it for 1 1/2 hours. Granted the meat probably wasn't as tender as it would have been if we followed the … [Read more...]
Swedish Meatballs
Swedish Meatballs recipe Cooking Light, JULY 2006 YUM! These were delicious. I made them with beef instead of chicken because that's what we had on hand, but they were still FABULOUS! There wasn't enough sauce to suit my BF, which I agree. For all the meatballs we made, there wasn't enough sauce. The flavor was delicious. The nutmeg really changes the flavor of the meatballs. The sour cream sauce was VERY tangy. I will probably try and make more of the sauce the next time I make … [Read more...]
Home-Style Meat Loaf
Home-Style Meat Loaf Cooking Light, MARCH 1998 Photo courtesy of Southern Living, APRIL 2005 This meatloaf was DELICIOUS! I would use a thermometer, though, mine was a little under cooked after the allotted time. We're making this tonight for dinner, too. The sandwiches and left overs from this recipes are BETTER after a day or two. I actually can't wait to go home and make it so I can eat it!! We're making mashed potatoes to go with it, and probably some green beans or mixed … [Read more...]
Country-Fried Steak with Mushroom Gravy
Country-Fried Steak with Mushroom Gravy Cooking Light, MARCH 2002 I've made this a few times before. It's always the same two things. 1 - How to keep the coating from cooking off when you first put it in the pan and 2 - How to keep the steaks from getting soggy while you're preparing the gravy. When I make this, the first side gets nice and crispy while I watch the flour just melt off the top as it's cooking. It doesn't seem to matter what type of meat I use, they all do the same thing. … [Read more...]
- « Previous Page
- 1
- …
- 15
- 16
- 17