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Tuesday, July 20, 2010
Monday, March 1, 2010
Slow Cooker Beef Stroganoff from Betty Crocker
Betty Crocker owns this, it sounded good to me.
Slow Cooker Beef Stroganoff Stew
Simple yet savory stroganoff starts with two cans of creamy mushroom soup. What a wonderful way to welcome the family home for dinner!
Prep Time: 20 min
Total Time: 5 hours 50 min
Makes: 5 servings (1 1/2 cups each)
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(78 ratings)
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1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1 lb boneless beef tip steak, cut into 1/2-inch pieces
2 cans (18 oz each) Progresso® Vegetable Classics creamy mushroom soup
1/2 cup water
2 1/2 cups uncooked wide egg noodles (4 oz)
1 cup sour cream
2 tablespoons chopped fresh parsley, if desired
1. In 3 1/2- to 4-quart slow cooker, layer onion, garlic and beef. Pour soup and water over beef.
2. Cover; cook on Low heat setting 5 to 7 hours.
3. Stir noodles into mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until noodles are tender. Stir in sour cream. Garnish individual servings with parsley.
High Altitude (3500-6500 ft): No change.
Make the Most of This Recipe
Kitchen Tip
To save precious minutes in the morning, use minced garlic in a jar. You could also cut up the beef the night before and refrigerate.
Nutrition Information:
1 Serving: Calories 430 (Calories from Fat 220); Total Fat 25g (Saturated Fat 12g, Trans Fat 0g); Cholesterol 125mg; Sodium 880mg; Total Carbohydrate 29g (Dietary Fiber 1g, Sugars 6g); Protein 24g Percent Daily Value*: Vitamin A 15%; Vitamin C 0%; Calcium 8%; Iron 15% Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 1/2 Lean Meat; 3 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Beef Stroganoff Stew
Simple yet savory stroganoff starts with two cans of creamy mushroom soup. What a wonderful way to welcome the family home for dinner!
Prep Time: 20 min
Total Time: 5 hours 50 min
Makes: 5 servings (1 1/2 cups each)
Log In to Rate
full spoonfull spoonfull spoonhalf spoonempty spoon
(78 ratings)
Member Reviews (2)
Not what you're looking for? Try another search:
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1 lb boneless beef tip steak, cut into 1/2-inch pieces
2 cans (18 oz each) Progresso® Vegetable Classics creamy mushroom soup
1/2 cup water
2 1/2 cups uncooked wide egg noodles (4 oz)
1 cup sour cream
2 tablespoons chopped fresh parsley, if desired
1. In 3 1/2- to 4-quart slow cooker, layer onion, garlic and beef. Pour soup and water over beef.
2. Cover; cook on Low heat setting 5 to 7 hours.
3. Stir noodles into mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until noodles are tender. Stir in sour cream. Garnish individual servings with parsley.
High Altitude (3500-6500 ft): No change.
Make the Most of This Recipe
Kitchen Tip
To save precious minutes in the morning, use minced garlic in a jar. You could also cut up the beef the night before and refrigerate.
Nutrition Information:
1 Serving: Calories 430 (Calories from Fat 220); Total Fat 25g (Saturated Fat 12g, Trans Fat 0g); Cholesterol 125mg; Sodium 880mg; Total Carbohydrate 29g (Dietary Fiber 1g, Sugars 6g); Protein 24g Percent Daily Value*: Vitamin A 15%; Vitamin C 0%; Calcium 8%; Iron 15% Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 1/2 Lean Meat; 3 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
Hummus Mashed Potatoes (Vegan, Gluten-Free, Nut-Free, Soy-Free)
Go Dairy Free - Monday, 01 March 2010
Go Dairy Free - Monday, 01 March 2010
Think you need butter and milk to make flavorful mashed potatoes? Not if you have a container of hummus around!
Hummus is definitely one of those wonderful ingredients that can immediately make a dish with little to no fuss. Chef Colombe Jacobsen is well aware of the potential of hummus, as well proven by her recipe collection on the Sabra Hummus website.
Hummus Mashed Potatoes
Recipe by Chef Colombe Jacobsen for Sabra Hummus
"This is a lighter, dairy-free version of the classic mashed potatoes. Try with your favorite Sabra Hummus flavor for a nice variation- like Chipotle Hummus for a delicious smoky taste, or Supremely Spicy for a nice kick."
6 Yellow Potatoes (about 5 cups peeled and cubed)
1 1/3 cup Sabra Hummus
2 Tablespoons Olive Oil
Salt and fresh pepper to taste
1 lemon (cut into 6 wedges)
2 Tablespoons fresh parsley (finely chopped)
Peel the potatoes and place in a bowl of water to cover (this will prevent discoloration). Cut the potatoes into 1 1/2 inch cubes and place in a medium sized pot with enough water to cover and ¼ teaspoon salt. Bring to a boil and simmer over medium heat for about 30 minutes, or until a fork goes gently through the potatoes.
Once cooked, drain the potatoes and place back into the pot over medium heat until the moisture comes out of the potatoes and they appear dry. (about 3 minutes). Remove from the heat. In the same pot start mashing the potatoes with a potato masher. Add 1 1/3 cup Sabra hummus and 2 Tablespoons Olive oil, salt and pepper to taste.Top with a sprinkling of fresh parsley and serve with a lemon wedge to squeeze overtop.
Yield: 6 servings
Active Time: 15 minutes
Start to finish: 45 minutes
Monday, February 15, 2010
Thursday, January 28, 2010
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