Dutch Oven Stew

 This was my Mom's recipe.  

DUTCH OVEN STEW 

2-3 lb. stew meat or round steak 

8 carrots, cut up 

3 stalks celery, cut up 

3 sm. onions, chopped fine 

1 bay leaf 

1 tsp. salt

1/2 t. pepper

1/2 t. garlic powder

1 pkg. beef soup mix

32 oz. V8 juice

Simmer meat in one quart water with ½ t. thyme and ½ t. marjoram and ¼ cup onion flakes. Simmer until tender. 

Add all ingredients to dutch oven and cook 45 minutes with briquettes on top and bottom.

Instant Pot....Soups & Stew

Instant Pot Recipes

Chicken Enchilada Soup

12.5 oz. chicken breast (can use fresh or frozen chicken – but need to adjust cooking time)

15 oz.  black beans, drained and rinsed

15 oz. pinto beans, drained and rinsed

15 oz. diced tomatoes

15 oz. sweet corn

10 oz. green enchilada sauce

2 c. chicken broth

1.25 oz. packet taco seasoning or ¼ c.

2 T. Ranch seasoning

1/2 t. cumin

3/4 t. chili powder

1 t. garlic powder

1/4 t. pepper

Add all ingredients into your Instant Pot. Place lid on sealing.  Push the manual button, and set the timer for 4 minutes.  Quick release or Natural release is fine too.  Serve with shredded cheese, sour cream, diced avocados, tortilla chips or whatever you like. 

Stew

2 lbs. beef stew meat, bite sized pieces

2 c. beef broth

1 lb. baby carrots

3 to 4 potatoes, chunks

1 T. Worcestershire sauce

2 t.  salt

1/2 t. pepper

1 onion, diced

1 c. celery, diced

2 c. frozen peas

Place all ingredients in the Instant Pot in order listed.  Set lid to sealing.  Cook on manual or high pressure for 30 minutes.  Quick release or natural release.  Stir and serve. 

Chicken Soup

1 to 2 chicken breasts

3 c. carrots, sliced

2 c. celery, sliced

1 onion, diced

2 teaspoons of salt

1 teaspoon Italian seasoning

8 c. chicken broth

Put your chicken in the bottom of the Instant Pot.  Add vegetables, seasonings and broth.

Place lid on sealing.  Set to Manual for 20 minutes. Quick release or natural release.  Stir and serve. 

Roast Beef & Veggies in the Instant Pot

Roast Beef and Veggies in the Instant Pot
2 to 3 lb. Roast (thawed or frozen)
1 onion, thickly sliced
2 c. water
2 T. beef bouillon
1 T. cornstarch or clear jel
1/2 t. granulated garlic
1/2 t. granulated onion
1/8 t. pepper
1 lb. mini carrots
1 to 2 lb. potatoes
Place roast in pot and top with onion slices. 
Mix water and seasonings together and pour over the roast. 
Add carrots and potatoes.  Seal. Cook on manual for 70 minutes if thawed or 85 minutes if frozen.  Natural Release. 
*This can be kept in the instant pot on warm setting for as long as needed, until ready to serve. 

Slow Cooker Creamy Spaghetti

Slow Cooker Creamy Spaghetti  from Aryn Youngberg

(Recipe adapted from Six Sisters Stuff)

Ingredients

1 pound Italian sausage or hamburger
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon garlic salt
3 (24 ounce) jars of pasta sauce
1 pound spaghetti noodles
1/2 cup Parmesan cheese (grated or powder)
4 ounces fat free cream cheese
1 (14.5 ounce) can chicken broth
Instructions

1- Brown meat in Rockcrok on stove top until completely cooked through. Season with salt, pepper and garlic salt. Move Rockcrok to slow cooker stand.
2- Pour one jar of pasta sauce in the bottom of rockcrok and mix with meat.
3- Break all spaghetti noodles in thirds and place on top of mixture and sprinkle on Parmesan cheese.
4- Cut cream cheese into bite-sized pieces and place on top of cheese. Pour another jar of pasta sauce over cream cheese.
5- Cover Rockcrok with lid and cook on high for 3 hours. After 3 hours, remove lid and stir contents of the Rockcrok. Pour in the last jar of pasta sauce and can of chicken broth.
6- Replace lid and cook another hour on low or until ready to serve. Or move Rockcrok to stovetop and turn burner to medium heat. Cook for 3-4 minutes and serve!

3 Hrs. on High or 5 hours on Low

Sour Cream Noodle Bake

Sour Cream Noodle Bake
1 1/4 pounds ground chuck
One 15-ounce can tomato sauce
1/2 teaspoon salt
Freshly ground black pepper
8 ounces egg noodles
1/2 cup sour cream
1 1/4 cups small curd cottage cheese
Pinch red pepper flakes
1/2 cup sliced green onions (less to taste)
1 cup grated sharp Cheddar

Preheat the oven to 350 degrees F.
Brown the ground chuck in a large skillet. Drain the fat, and then add the tomato sauce, 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, and then simmer while you prepare the other ingredients.
Cook the egg noodles until al dente. Drain and set aside.
In a medium bowl, combine the sour cream and cottage cheese. Add plenty of freshly ground black pepper and a pinch of red pepper flakes. Add to the noodles and stir. Add the green onions and stir.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, and then sprinkle on half the grated Cheddar. Repeat with noodles, meat and then a final layer of cheese. Bake until all the cheese is melted, about 20 minutes.
Serve with crusty French bread.
To freeze: Assemble the Sour Cream Noodle Bake in a disposable aluminum oven-proof pan and seal the top of the container with the lid or heavy foil. Seal the edges to prevent freezer burn and place in the freezer.
To cook from frozen: Place directly in a 375-degree F oven and bake, covered, for 45 minutes. Remove the lid and bake until lightly brown and bubbly, about 20 minutes more.

Read more at: http://www.foodnetwork.com/recipes/sour-cream-noodle-bake0.print.html?oc=linkback

Jambalaya

A favorite recipe from Cindy Vickery....

Jambalaya
1 lb. ground beef
½ cup chopped onion
½ cup chopped green bell pepper
1 clove garlic – minced
1 tsp. salt
Sprinkle of pepper
¼ - ½ tsp. thyme (to your taste)
1 can tomato soup
1 soup can of water
2/3 cup uncooked rice

Brown beef lightly (drain). Stir in next 8 ingredients one at a time. Mix well, sprinkle rice over top. Cover skillet, cook until steaming. Reduce heat to low, cook for 35 minutes. Do not uncover during cooking. Stir well before serving.

Best Taco Casserole

A recipe shared by my friend Ellen Grunig...

Best Taco Casserole
1 pound ground turkey (or ground beef)
1 packet taco seasoning mix
3/4 cup water
1 can (16 oz.) diced tomatoes
1 can (16 oz.) pinto beans, drained & rinsed
2 cups tortilla chips or broken taco shells
1 cup shredded cheddar cheese
4 green onions
1 red bell pepper, diced
1 cup lettuce, chopped:
Cook ground meat in skillet until browned. Drain. Add taco seasoning packet and water. Cook about 5 minutes or until sauce is thickened. Add diced tomatoes. Bring to a boil. Reduce heat. Cover and simmer about 10 minutes stirring occasionally.
Add pinto beans. Cook uncovered another 5 - 10 minutes or until liquid from tomatoes is reduced.
In an ungreased 2-quart casserole dish, place broken tortilla chips or taco shells. Top with beef mixture. Sprinkle with cheese. Microwave about 3 minutes to melt cheese.
Top with lettuce, green onions, and red bell pepper. Serve warm.

Ginger Beef Stir Fry

thinking this could be very yummy.....?


GINGER BEEF STIR FRY
 2 tbsp. cornstarch
 1 c. beef broth
 3 tbsp. soy sauce
 1 tbsp. sugar
 11/2 tbsp. ginger, fresh
 1/2 tbsp. garlic
 1/2 tbsp. red pepper flakes
 1 lb. beef tenderloin
 2 tbsp. canola oil
 1 red bell pepper
 2 c. snap peas
 1 stalk celery, chopped
In a small bowl, combine cornstarch and broth until smooth. Stir in the soy
sauce, sugar, ginger, garlic powder and pepper flakes, and set aside.
On a cutting board cut the bell pepper & celery into consistent bite sized
pieces. After cutting all vegetables, cut beef tenderloin in the same manner.
Heat wok over high heat and stir fry beef in 1 tablespoon of oil until
desired meat temperature is achieved. Remove and keep warm.
In the same pan, stir fry vegetables in remaining oil until crisp and tender.
Stir broth mixture and add to the vegetables. Bring to a boil; cook and stir
for 1 minute or until thickened. Return beef to the wok and coat with sauce mixture and serve.

Sweet N Tangy Pot Roast

SWEET N TANGY POT ROAST
1 boneless beef chuck roast (3 pounds)
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup water
1 cup ketchup
1/4 cup red wine or beef broth
1 envelope brown gravy mix
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
3 tablespoons cornstarch
1/4 cup cold water
Cut meat in half and place in a 5-qt. slow cooker. Sprinkle with salt and pepper. In a bowl, combine the water, ketchup, wine or broth, gravy mix, mustard, Worcestershire sauce and garlic powder; pour over meat.
Cover and cook on low for 9-10 hours or until meat is tender.
Combine cornstarch and cold water until smooth. Stir into slow cooker. Cover and cook on high for 30 minutes or until gravy is thickened. Remove meat from slow cooker. Slice and serve with gravy. Yield: 8 servings.