Artichoke Beef Stew

Ingredients

• 1/3 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2-1/2 pounds beef stew meat, cut into 1-inch cubes
• 3 tablespoons canola oil
• 1 can (10-1/2 ounces) condensed beef consomme, undiluted
• 2 medium sweet onions, halved and sliced
• 1 cup red wine
• 1 garlic clove, minced
• 1/2 teaspoon dill weed
• 2 jars (6-1/2 ounces each) marinated artichoke hearts, drained and chopped
• 20 small fresh mushrooms, halved
• Hot cooked egg noodles

Directions

• In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a large skillet, brown beef in oil in batches.
• Transfer to a 3- or 4-qt. slow cooker with a slotted spoon. Gradually add consomme to the pan, stirring to loosen browned bits. Stir in the onions, wine, garlic and dill. Pour over beef.
• Cover and cook for low for 7-8 hours or until tender. Stir in the artichokes and mushrooms; cook 30 minutes longer or until heated through. Serve with noodles. Yield: 6-8 servings.

Classic Lasagna

Ingredients

• 12
  ounces bulk Italian or pork sausage or ground beef
• 1
  cup chopped onion (1 large)
• 2
  cloves garlic, minced
• 1
  14 1/2 ounce can diced tomatoes, undrained
• 1
  8 ounce can can tomato sauce
• 1
  tablespoon dried Italian seasoning, crushed
• 1
  teaspoon fennel seeds, crushed (optional)
• 1/4
  teaspoon black pepper
• 6
  dried lasagna noodles
• 1
  egg, beaten
• 1
  15 ounce container ricotta cheese or 2 cups cream-style cottage cheese, drained
• 1/4
  cup grated Parmesan cheese
• 6
  ounces shredded mozzarella cheese
• Grated Parmesan cheese (optional)

Directions

1. For sauce, in a large saucepan cook sausage, onion, and garlic until meat is brown. Drain.
2. Stir undrained tomatoes, tomato sauce, Italian seasoning, fennel seeds (if desired), and black pepper into meat mixture. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally.
3. Meanwhile, cook noodles for 10 to 12 minutes or until tender but still firm. Drain noodles; rinse with cold water. Drain well; set aside.
4. For filling, combine egg, ricotta, and the 1/4 cup Parmesan cheese. Set aside.
5. Spread about 1/2 cup of the sauce over the bottom of a 2-quart rectangular baking dish. Layer half of the cooked noodles in the bottom of the dish, trimming or overlapping as necessary to fit. Spread with half of the filling. Top with half of the remaining meat sauce and half of the mozzarella cheese. Repeat layers. If desired, sprinkle additional Parmesan cheese over top.
6. Place baking dish on a baking sheet. Bake in a 375 degree F oven for 30 to 35 minutes or until heated through. Let stand for 10 minutes before serving.
7. Makes 8 servings

Garlic Chicken Bake

INGREDIENTS
4 boneless skinless chicken breasts
4 minced garlic cloves
4 T brown sugar
1 T olive oil
Additional herbs and spices as desired

DIRECTIONS

1. Preheat oven to 450°F Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil.

1. In small sauté pan, sauté garlic with the oil until tender.

1. Remove from heat and stir in brown sugar. Add additional herbs and spices as desired.

1. Season chicken with salt and pepper. .Place breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.

1. Bake uncovered for 15-30 minutes, or until juices run clear. Cooking time will depend on the size and thickness of your chicken.

Alfredo Chicken and Biscuits

Ingredients

• 2 cups chopped fresh broccoli
• 1-1/2 cups sliced fresh carrots
• 1 cup chopped onion
• Lemon pepper to taste
• Trader Joe's South African Smoke seasoning to taste
• 2 tablespoons extra virgin olive oil 
• 2 cups cubed cooked chicken
• 12-16 ounces Four Cheese Rosa or Alfredo sauce
• 1.5 cups biscuit/baking mix
• 1/2 cup 2% milk
• 1/4 teaspoon dill weed

Directions

• In a large skillet, saute the broccoli, carrots and onion in oil until crisp-tender. Season to taste with lemon pepper and South African Smoke.  Stir in chicken and Alfredo sauce; heat through. Transfer to a lightly greased 8-in. square baking dish.
• In a small bowl, combine the baking mix, milk and dill just until moistened. Drop by rounded tablespoonfuls onto chicken mixture.
• Bake, uncovered, at 400° for 18-22 minutes or until bubbly and biscuits are golden brown. Yield: 4 servings.

Spicy Yummy Butternut Soup

2 butternut squash
1 large onion
1 pkg. Falls Brand hot Italian sausage
1 8-oz cream cheese
1 carton chicken broth
4-6 tsp of marjoram
salt and pepper to taste

Instructions:  Peel, cut, and boil squash in the broth.  When it cools, blend in blender or processor til smooth.
Cook sausage w/ marjoram and chopped onion til done.  Add cream cheese to hot sausage and stir til melted.  Mix pureed squash w/ the sausage and stir well.  You may have to add more broth.

Harry and David's Raspberry Galettes Copy

First make delicious Almond Sugar Cookies from CodyKitchenConfections.blogspot.com.

Soft and Chewy Almond Sugar Cookies CCK Original
(Printable Recipe)
1 1/2 C white sugar
2/3 C unsalted butter (cold)
2/3 C shortening (room temp)
2 eggs
2 tsp almond extract
2 2/3 C cake flour
1 C all purpose flour
1 TB cornstarch
2 tsp baking powder
1 tsp salt
sugar in the raw (I like raw sugar for this, but any coarse sugar would work)

Preheat oven to 350 degrees and prepare baking sheet.

Cream sugar, butter and shortening. Stir in eggs and almond extract. Combine flour, cornstarch, baking powder and salt and add to butter/egg mixture.

Stir to combine until dough forms.

Form dough into walnut sized balls (I used a small cookie scoop) and roll in raw sugar. Place on prepared pan.

Bake cookies for 7 minutes.  Remove from oven and gently press the tops of the cookies flat with the back of a spoon while they are still warm and pliable.  (The cornstarch keeps them from spreading so they will be mounded up).

Remove to cooling rack. Allow to cool completely.

Then spread raspberry curd in between two cookies and sandwich.   This is what I bought:
http://www.curdelicious.com/?gclid=CIzK8eOVvLICFQXhQgodyk0A9w  but it is much cheaper at Cost Plus.

Beef with Broccoli

Ingredients

• 1 lb beef sirloin, sliced thinly across the grain
• 2 cups broccoli, chopped
• 3 tablespoons cooking oil
• 1 tablespoon garlic, finely minced
• 1 teaspoon cornstarch, dissolved in 1 tablespoon water
• 3 cups water (for blanching)

Sauce

• 2 tablespoons oyster sauce or hoisin sauce
• 1 teaspoon rice wine
• 1 tablespoon soy sauce
• ½ beef cube dissolved in ½ cup water

Marinade

• 2 teaspoon soy sauce
• 2 teaspoon rice wine
• 1/2 teaspoon cornstarch
• 1/4 teaspoon ground black pepper

Directions

1. Combine all the marinade ingredients in a bowl then marinate the beef for at least 20 minutes
2. In a separate bowl, combine the ingredients for the sauce and stir well. Set aside
3. Pour the water in a cooking pot and let boil.
4. Blanch the broccoli for a minute.
5. Remove the broccoli from the cooking pot and soak in ice water for 10 to 20 seconds then drain excess water. Set aside
6. Apply high heat on a wok or a frying pan then pour-in cooking oil when the pan is really hot.
7. Put-in the beef and arrange so that all the slices directly touches the pan. Allow to cook for a minute.
8. Flip the beef and allow the other side to cook then put-in the garlic and cook for a minute.
9. Pour-in the sauce and bring to a boil.
10. Add the broccoli and cook for a minute.
11. Stir-in the cornstarch (diluted in water) and cook until the sauce thickens.
12. Serve hot with rice.