Storm the Cassoulet

Mom’s French Meat Stuffing

Ingredients

2 lbs. lean ground beef (or use half pork)

2 large onion, chopped fine

8 stalks celery, chopped fine

2 eggs

parsley

2 tablespoons of Bell’s Seasoning

1 – 2 cans beef broth

1 cup of breadcrumbs  (can substitute rice, stale bread, or crackers)

Directions

Fry the hamburger (dairn fat).  Fry onion and celery.  Put meat, onion and celery into a mixing bowl, and add 2 eggs, parsley, Bell’s Seasoning, beef broth and the breadcrumbs.

Add salt and pepper to taste.

Bake at 350 degrees for 20 minutes

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Roasted Potatoes with Montreal Steak Seasoning

Ingredients:
2 lbs baby potatoes, sliced or cut into pieces
1⁄2 thinly sliced onion
1 each red & green pepper, thinly sliced
4 tablespoons McCormick’s Montreal Brand steak seasoning
1⁄4 cup olive oil

Method:
Wash and slice/cut baby potatoes.
Put in roasting pan along with thinly sliced onion and peppers.
Sprinkle with the Montreal Steak seasoning.
Pour oil over top, toss to coat well.
Bake in 400°F oven for approximately 30 minutes, turning once.
Potatoes are done when they are golden brown, with soft centres.

 

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Clam Dip

1  8 oz. block of cream cheese
1 can 6 1/4 oz. minced clams (reserve 1/4 cup liquid)
1/2 tsp. garlic powder
1 1/2 Tbs. Worcestershire Sauce
2 Tbs. Fresh lemon juice
2 Tbs. dry minced onions
salt & pepper to taste
Mix clams, reserved liquid and remaining ingredients until well blended; cover. Refrigerate several hours or until chilled.
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Mug Scrambled Eggs

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INGREDIENTS:

1 egg

3 egg whites

2 tablespoons salsa or bruschetta

PREPARATION:

Mist an oversized mug with nonstick cooking spray, add the egg and egg whites and whisk. Add salsa and whisk again.

Microwave for 45 seconds, remove and stir it all up. Microwave for another 45 seconds, remove and stir it all up. Microwave one last time for 45 seconds and it’s ready to enjoy.

Top with optional seasonings, like ground black pepper, fresh chives, thyme or additional salsa. Grab a fork and dig in.

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Beef Ramen Noodle Soup

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Ingredients:

2 tbsp olive oil
1 large onion, diced
3 medium carrots, peeled and sliced
2 stalks celery, diced
2 cloves garlic, minced
1/4 cup fresh chopped parsley, divided
3 cups beef stock
2 cups chicken stock
2 cups water
5 tbsp soy sauce
1-2 tsp sriracha
3 packages Ramen noodles, seasoning packet discarded
4 green onions, chopped
Sliced steak, recipe below
Soft boiled eggs, recipe below
Salt & Pepper, to taste

Method:
Heat the olive oil in dutch oven or other large soup pot over medium high heat. When the oil is hot, add the onion, carrots, and celery and cook for about 10 minutes until the vegetables are getting soft and the onions are translucent.  Add the garlic and parsley and cook for another minute.  Add the beef stock, chicken stock, water, soy sauce, and sriracha.  Season to taste with salt and pepper.  Bring the soup to a boil, turn down the heat, and simmer for 10-12 minutes.  Add the Ramen noodles and cook for 3 minutes.  Serve the soup in bowl and top with green onions, remaining parsley, slices of steak, and soft boiled egg.

Steak Recipe:
Season steak with a mixture of garlic powder, onion powder, salt, pepper, and a tiny bit of ginger powder.  You can really use any blend of seasoning that you like to your tastes.  We used really thin cut (approx 1/2″) steaks and just seared in a skillet for a couple minutes on each side and then sliced thinly on a bias.  You could substitute the beef for chicken breast, pork loin, sausage, tofu, etc.

Soft Boiled Egg Recipe:
Bring 1/2″ of water to a boil in a small saucepan.  Add as many eggs as you desire, cover, and cook for 6 1/2 minutes exactly.  Run cold water over the eggs until you can handle them, then peel, and cut to serve.

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Crème Brûlée

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Ingredients:

4 cups heavy cream

2 tsp vanilla extract

6 egg yolks

1 cup sugar, 1/2 cup in mixture and 1/2 cup for crust

HOT water to fill roasting pan

Method:

Heat heavy cream and vanilla extract in a sauce pan until hot, but not boiling.

In a medium bowl, whisk egg yolks and 1/2 cup of sugar until well mixed. Pour in the hot cream gradually, mixing continually.

Place six (7 to 8-ounce) ramekins into a large roasting pan. Pour hot water into the pan to come roughly halfway up the sides of the ramekins.

Pour the egg mixture into the ramekins and bake at 325˚F / 165˚C for 45 – 50 minutes. The crème brûlée should be set, but still a little jiggly in the middle. Remove the ramekins from the roasting pan, allow to cool to room temperature, cover with plastic wrap and refrigerate for at least two hours and up to three days.

Remove the crème brûlée from the refrigerator for at least 30 minutes before browning the sugar on top. Spread a tablespoon of sugar on top of each crème brûlée. Using a torch, melt the sugar to for a crispy top. If you don’t have a torch, you can broil the crème brûlée to melt the sugar. Keep an eye on it, to make sure you don’t over cook it. Allow the crème brûlée to sit for at least five minutes before serving.

 

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Easy Chicken Noodle Soup from a Leftover Roasted Chicken

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Ingredients:

 For the stock:

1 roasted chicken carcass, meat removed and reserved for the soup

1 tablespoon olive oil

3 quarts (12 cups) water

1 medium carrot, peeled and coarsely chopped

1 medium celery stalk, coarsely chopped

1/2 medium yellow onion, coarsely chopped

2 fresh thyme sprigs

1 bay leaf

1/2 teaspoon whole black peppercorns

For the soup:

2 medium carrots, peeled and medium dice

2 medium celery stalks, medium dice

1/2 medium yellow onion, medium dice

1 bag of chopped fresh spinach

1 teaspoon kosher salt, plus more for seasoning

1 teaspoon finely chopped fresh thyme leaves

Freshly ground black pepper

1 cup dried egg noodles (about 2 ounces) (or pastene, orecchiette,rice, etc…..)

Directions:

 For the stock:

Using a cleaver or kitchen scissors, break up the carcass into several smaller pieces so that they will fit in an even layer in the bottom of a large pot or Dutch oven; set aside.

Heat the oil in the pot over medium-high heat until shimmering. Add the carcass pieces and cook, turning occasionally, until lightly browned all over, about 8 minutes.

Add the remaining ingredients and stir to combine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring to a simmer (do not let the stock come to a boil).

Reduce the heat to low and continue to simmer, occasionally skimming any scum off the surface of the stock using a large spoon. Cook, adjusting the heat as necessary to keep the stock at a simmer, until the flavors have developed, about 1 1/2 hours.

Remove and discard any large pieces of carcass. Set a fine-mesh strainer over a 2-quart saucepan and pour the stock through the strainer (you should have about 6 cups). Discard the contents of the strainer. (At this point, the stock can be cooled to room temperature and refrigerated in a container with a tightfitting lid for up to 3 days or frozen for up to 1 month.)

 For the soup:

Bring the stock to a simmer over medium-high heat. Add the carrots, celery, onion, spinach, measured salt, and thyme, season with pepper, and stir to combine. Return to a simmer, reduce the heat to medium low, and simmer until the vegetables are tender, about 20 minutes.

Meanwhile, bring a medium saucepan of heavily salted water to a boil over high heat. Add the noodles and cook according to the package directions until al dente. Drain in a colander.

While the vegetables and noodles cook, shred the reserved chicken meat from the carcass into bite-size pieces. Reserve 1 1/2 cups for the soup; save the rest for another use.

When the vegetables are tender, add the drained noodles and shredded chicken, stir to combine, and return the soup to a simmer. Cook until the flavors meld, about 5 minutes more. Taste and season with salt and pepper as needed.

 

 

 

 

 

 

 

 

 

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Cranberry Apple Pie

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Ingredients:

2 cups sugar

1/4 cup cornstarch

1/4 cup orange juice

1/2 teaspoon ground cinnamon

1/2 teaspoon apple pie spice

1/8 teaspoon ground nutmeg

1/4 teaspoon lemon juice

4 cups sliced peeled tart apples

2 cups fresh or frozen cranberries

Pastry for double-crust pie (9 inches)

2 tablespoons butter

Directions:

In a large bowl, combine the first seven ingredients. Add apples and cranberries; toss gently. Line a 9-in. pie plate with bottom pastry. Add filling; dot with butter. Roll the remaining pastry to fit top of pie. Cut vents in pastry, using a small apple cutter if desired. Place over filling; seal and flute the edges.

Bake at 425° for 10 minutes. Reduce heat to 350°; bake 50 minutes longer or until crust is golden brown and filling is bubbly. Yield: 6-8 servings.

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Banana Bread French Toast

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Ingredients:

Buttermilk Syrup

1 1/2 cups sugar
1 teaspoon baking soda
3/4 cups buttermilk
1/3 cup butter
1 tablespoon vanilla

French Toast

1 loaf banana bread
2 eggs
1/4 cup milk
Garnish, if desired
1 cup fresh berries

Method:

To make buttermilk syrup, in 2-quart saucepan, stir syrup ingredients until well blended. Heat to boiling. Cook 7 minutes, stirring constantly. Remove from heat; beat in vanilla with whisk. Keep warm.

Heat nonstick skillet or griddle over medium heat. Cut banana bread into 1-inch-thick slices. In shallow dish or pan, beat eggs and milk until well mixed. Coat bread slices on both sides with egg mixture; place in hot skillet. Cook until golden brown on each side. Serve with buttermilk syrup and garnish with berries. Enjoy

Option:  TRY WITH RAISIN BREAD or PUMPKIN BREAD

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