Beef & Bacon Stroganoff Recipe

Ingredients

• 1 pound lean ground beef (90% lean)

• 5 thick-sliced bacon strips, chopped

• 1 cup sliced fresh mushrooms

• 1 medium onion, chopped

• 2 garlic cloves, minced

• 2 tablespoons all-purpose flour

• 1 can (14-1/2 ounces) beef broth

• 1 can (10-3/4 ounces) condensed cream of mushroom with roasted garlic soup, undiluted

• 2 tablespoons Worcestershire sauce

• 1 teaspoon pepper

• 1/4 teaspoon salt

• 1/4 teaspoon paprika

• 6 cups uncooked egg noodles

• 1 cup (8 ounces) sour cream

• 2 teaspoons prepared horseradish

• 1/2 cup shredded white cheddar cheese (I omitted this)

• Minced fresh parsley, optional

Directions

1. In a large skillet over medium heat, cook the beef, bacon, mushrooms and onion until beef is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in flour until blended. Add the broth, soup, Worcestershire sauce, pepper, salt and paprika. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes, stirring occasionally.
2. Meanwhile, cook noodles according to package directions; drain.
3. Stir sour cream and horseradish into beef mixture; heat through (do not boil). Serve with noodles. Sprinkle with cheese. Garnish with parsley if desired. Yield: 6 servings.

Chef John's Mushroom Gravy

Ingredients:

1/4 C. butter
1 (16 oz.) package sliced mushrooms
salt to taste
1/4 C. all-purpose flour, or as needed
3-1/2 C. beef stock
1 pinch ground black pepper to taste
fresh thyme leaves, to taste (optional) I used a slight pinch of dried ground thyme

Directions:

Heat butter over medium heat in a saucepan until it foams.  Stir in mushrooms.  Season with salt.  Simmer until liquid evaporates, maybe about 20 minutes (could be less).
Stir in the flour, cooking and stirring for about 5 minutes.  Add about 1 cup of beef stock, stirring briskly until incorporated, then pour in the remaining stock and mix thoroughly.  Season with black pepper and thyme.  Reduce heat to medium-low and simmer until thickened, about 30 minutes, stirring often.

Pioneer Woman's Pecan Pie

Description

Your eyes might just roll back into your head when you taste the sweet, custardy, sugary, almost caramely goodness of this pie.  It's simple. It's hearty. It's basic. And it's just so good.

Ingredients:

1 whole unbaked Pie Crust (I use "sylvia's Perfect Pie Crust" Recipe
1 C. White sugar
3 Tble. Brown sugar
1/2 tea. salt
1 C. Corn Syrup
3/4 tea. Vanilla
1/3 C. Melted Butter (salted)
3 whole Eggs, Beaten
1 C. (heaping) Chopped Pecans

Preparation:

First, whip up your pie crust using "Sylvia's Perfect Pie Crust" found on Tasty Kitchen.

Next, mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.

Pour chopped pecans in the bottom of the unbaked pie shell.

Pour syrup mixture over the top.  Cover top and crust lightly/gently with foil.  Bake pie at 350 degree
for 30 minutes.  Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.

NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. If it shakes a lot, cover with foil and bake for an additional 20 minute or until set.  Required baking time seems to vary widely with this recipe.  Sometimes it takes 50 minutes; sometimes it takes 75 (and then some).

Allow to cool for several hours or overnight.  Serve in thin slivers.

Edamame Succotash

Ingredients:

1 Tble. toasted sesame oil
1/2 C. finely diced red onion
1 tea. minced garlic
2 strips applewood-smoked bacon, finely chopped
1 C. (6 oz.) frozen edamame, thawed
1/2 C. fresh corn kernels, from 1 small ear
1/4 C. small-diced red bell pepper
Kosher salt and freshly ground white pepper

Directions:

In a large skillet, heat the sesame oil over medium heat.  Saute the onion and garlic until softened, about 2 minutes.  Add the bacon and cook until it has rendered its fat and begins to crisp, about 5 minutes.

Add the edamame, corn and bell pepper and saute for 2 to 3 minutes.  Season with 1/2 tea. salt and 1/8 tea. white pepper. Remove from the heat and serve hot.

Magic Cookie Bars from Eagle Brand

Ingredients:

1/2 C. butter, melted
1-1/2 C. graham cracker crumbs (1 pkg.)
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
2 C. semisweet chocolate morsels
1-1/3 C. flaked coconut
1 C. chopped nuts

Directions:

1.  Heat oven to 350 degrees (325 degrees for glass dish).  Coat 13X9 inch baking pan with no-stick cooking spray.

2.  Combine graham cracker crumbs and butter.  Press into bottom of prepared pan.  Pour sweetened condensed milk evenly over crumb mixture.  Layer evenly with chocolate chips, coconut and nuts.  Press down firmly with a fork.

3.  Bake 25 minutes or until lightly browned.  Cool.  Cut into bars or diamonds.  Store covered at room temperature.

Melt-In-Your-Mouth Chicken Breasts

Ingredients:

4 boneless chicken breast halves
1 C. mayonnaise
1/2 C. freshly grated parmesan cheese
1/2 tea. seasoning salt
1/2 tea. ground black pepper
1 tea. garlic powder

Directions:

1.  Mix mayonnaise, cheese and seasonings.
2.  Spread mixture over chicken breasts and place in baking dish.
3.  Bake at 375 degrees for 45 minutes.