Just like Mom used to make.
Ingredients
1 (10.5 ounce) can condensed French onion soup
1 1/2 pounds ground beef
1/2 cup dry bread crumbs
1 egg
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon all-purpose flour
1/4 cup ketchup
1/4 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon mustard powder
Directions
In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.
In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.
In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.
SpiceGuy on February 4th 2007 in Beef, Recipes
At parties this is the first thing to disappear. Simply delicious!
Ingredients
1 8oz. pkg. cream cheese, room temp.
1 8oz. pkg. crab meat (imitation works great for this)
1 cup mayo
1/3 cup finely chopped onion
1 13-14 oz. can articoke hearts, drained & chopped
3/4 cup shredded parmesan cheese
Directions
Preheat oven to 375f
In a bowl, mix room temp. cream cheese and mayo until smooth
Stir in remaining ingredients and place in glass pie plate.
Bake uncovered for 15-18min. or until lightly browned on top.
Serve with crackers.
Warning: people have been known to eat it with nothing but a fork, so keep an eye on it…
SpiceGuy on December 20th 2006 in Recipes, Seafood, Snacks
I love to use my dutch oven, almost as much as my slowcooker. Fortunately, this recipe will work in either. This is the dutch oven method…
Ingredients
One 7-bone roast, about 4lbs.
One packet of onion soup mix or tomato bouillon, (my favorite)
One can of condensed cream of mushroom soup
About 10-12 oz.s of red wine
Directions
Lay the roast in the bottom of your dutch oven.
Cover the roast with the soup mix. If using the tomato bouillon, use about 4 tablespoons.
Next spread the cream of mushroom soup over the top of the roast.
Now fill the soup can with red wine and gently pour it over the roast.
Cover and cook at 250-275F for 6 or 7 hours.
While it’s cooking, you may want to leave the house, the aroma of this roast cooking will be amazing, as will be the flavor and texture.
SpiceGuy on December 14th 2006 in Beef, Recipes, Roasts
A most amazing steak recipe.
Ingredients
1 (about 3 lb.) Rib eye steak, boneless
2 cloves garlic (whole)
1 can tomato paste
Dash of oregano
1 tsp. salt
1/4 c. fresh parsley
3 leaves fresh basil
1/4 c. oil
1 can Italian tomatoes (whole,14.5oz.)
Dash white pepper
1 tsp. garlic powder
parmesan cheese to taste
Directions
Over medium heat, pan fry steak and garlic cloves in oil until browned.
Add tomatoes, tomato paste, herbs and spices.
Simmer, covered for 20 minutes.
While sauce is cooking, boil 1 pound of fine linguini.
Serve steak with linguini and sauce, family style with
fresh tossed Italian salad and garlic bread.
SpiceGuy on December 3rd 2006 in Beef, Recipes
Ingredients:
1.5 hours cooking time 20 min preperation time
8 quail (cleaned and rinsed)
1 cup fresh mushrooms, chopped
1 cup Italian seasoned breadcrumbs
2 tablespoons butter
1 teaspoon table salt
1/4 teaspoon ground red pepper
2 tablespoons olive oil
2 tablespoons flour
1 tablespoon seasoning salt
3 cups chicken stock
1 teaspoon scallions, minced
1 teaspoon fresh parsley, minced
8 orange slices (for garnish)
cooking spray
DIRECTIONS:
Pre-heat the oven to 325-degrees F.
If the quail have been shot in the wild, inspect them all for shot, removing any shot with tweezers or the point of a paring knife.
Lightly rub all the quail, inside and out with the seasoned salt.
In a large skillet, over medium heat, melt the butter and saute the mushrooms, bread crumbs, and table salt until the mushrooms tenderize a bit. Stuff the quail with this mixture.
Using the same skillet, make a roux by pouring in the olive oil and browning the flour in it. Then, add the chicken stock, scallions, red pepper, and parsley to the roux and saute the mix for about 5 minutes, until the onions are tender.
Next, spray a baking pan or large casserole dish with cooking spray and place the stuffed quail in it. Pour the sauce over the quail.
Baked, uncovered, at 325-degrees F. for 45 minutes, basting 2 or 3 times during the baking process.
Serve two quail to a person and garnish each plate with two orange slices. Serve cooked white rice as a side dish.
SpiceGuy on December 2nd 2006 in Fowl, Game, Recipes
A great side dish for seafood.
Ingredients:
2 cups yellow corn meal
1cup white flour
2 eggs
1 cup buttermilk (you can use regular milk, but buttermilk is best)
3/4 teaspoon of season salt
A sprinkle of tabasco
1/8 cup bacon grease (or any other oil, but bacon grease taste best)
1/2 teaspoon pepper
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup of minced onion
Oil for frying
DIRECTIONS:
Mix all dry ingredients in a bowl. Add eggs, oil, and buttermilk and onions. Stir just untill blended. Fry on medium heat either in a deep fryer or in a fry pan till brown. Drain on a rack or paper towels. Serve with fried fish.
SpiceGuy on November 8th 2006 in Recipes, Side dish