Monday, November 10, 2008

Beef Stew Bread Bowl

Doesn't it look just yummy? I subscribe to various e-zines as well as regular magazines for cooking. This particular recipe came to me from Pillsbury.

The recipe (included below) calls for pre-packaged and convenience items. It helps to put this meal on the table in 30 minutes. Some items can be be made from scratch like the biscuits or used fresh (vegetables). It is all a matter of personal preference.

It is a good meal that can have all the ingredients at hand for one-of-those days. That is one thing we all have in common.

1 lb. lean boneless top sirloin steak, 3/4-inch thick
1 teaspoon oil
3/4 teaspoon garlic salt
1/4 teaspoon pepper
1 (5/8-oz.) pkg. brown gravy mix
1 1/3 cups water
1 (15-oz.) can whole potatoes, drained, quartered
1 (9-oz.) pkg. frozen baby cut carrots, thawed, drained
1 1/2 cups Green Giant® Valley Fresh Steamers™ frozen sweet peas, thawed, drained
1 cup canned whole onions, drained
1 (16.3-oz.) can Pillsbury® Grands!® Refrigerated Buttermilk Biscuits

1. Heat oven to 350°F. Grease eight (10-oz.) custard cups or large muffin cups.

2. Trim fat from steak. Cut steak lengthwise into 2 to 3 strips and then crosswise into 1/2-inch thick slices.

3. Heat oil in large skillet over medium-high heat until hot. Add beef; cook and stir until browned. Add garlic salt, pepper, gravy mix and water. Bring to a boil, stirring constantly. Add potatoes, carrots, peas and onions; mix well. Simmer 5 minutes. Set aside.

4. Separate dough into 8 biscuits. Press each biscuit to form 5 1/2-inch round. Place each biscuit round into greased custard cup; firmly press in bottom and up sides, forming 1/4-inch rim. Spoon about 3/4 cup beef mixture into each cup.

5. Bake at 350°F. for 14 minutes. Cover with foil. Bake an additional 8 minutes or until biscuits are golden brown and beef mixture is thoroughly heated.

Weekly Menu for November 10-15

Chicken & Vegetables
White Rice
Mandarin Oranges
Green Salad

Eggplant Parmesan
Creamy Noodles
Green Salad

Chicken Salad Sub Sandwiches
Apple Slices
Steamed Broccoli

Baked Tilapia
Seasoned Rice
Baked Sweet Potatoes
Green Beans

Pizza & Wings
Caesar Salad


Tuesday, November 4, 2008


It wasn't until I was putting away the items I used for cooking that I realized I made an oopsie with dinner last night. I made carrot coins as a side dish. They tasted just fine, and dinner was just yummy. Then I cleaned up my kitchen.

I put the large container I have of vanilla extract up wondering who could have gotten that out. Then the light went on. I looked in my cupboard and found the cider vinegar still there. uh-oh. See the recipe calls for cider vinegar, but without thinking I grabbed the vanilla and added that instead. I guess I was on auto-pilot.

It was still good, and no one knew about the goof until later. I guess I found a tweak I am going to make as the carrots were yummy & just sweet enough. Now I look like a genius instead of a wreck of a cook. I will take that.

Monday, November 3, 2008

Weekly Menu for November 3-8

Barbecue Beef Ribs
Baked Potatoes

Venison Chili
Fresh Vegetables & Dip
Green Salad
Homemade Bread
Chili-Cheese Tater Tots
Melon Slices
Pizza (Cheese, Sausage)
Caesar Salad