joyce (joyce) wrote,

  • Music:
i promised recipes :)

stroganoff, tomato based:

- egg noodles
- onions
- garlic
- sour cream
- tomato paste
- worchestshire sauce
- mushrooms

Preheat a skillet on medium heat. Melt a bit of butter in it. Start a pot of water on high heat. Chop you onions small, and cook in the skillet until tender but not brown. Chop your garlic, and add it in, being careful not to let it burn. Meantime, once the water is boiling, add noodles and cook according to package directions.

Turn down the heat to low under the onions and garlic. Add in tomato paste and about twice as much sour cream. Add in Worchestshire to taste. Stir it all together and reheat slowly, so you don't curdle the cream. Serve over noodles.


last night:

- mushrooms
- onion
- garlic
- sour cream
- cooking wine (used marsala)
- olive oil

chop up the mushrooms, onions, garlic; saute in a bit of olive oil until tender. add in 1/2 to 3/4 a cup of cooking wine, depending on how many veggies you're using. cook for a bit. turn down, and let cool, lest you curdle the sour cream. add in half a cup to a cup of sour cream, depending on how thin you want it. add in a couple tablespoons worchestshirt. stir until mixed and heat through. i ate it over a baked potato, which was really good.


chicken pot pie, for ginger:

- 1.5 cups frozen veggies, thawed
- 1 cup cut-up cooked chicken
- 1 can (10.75 ounces) condesnced cream of chicken soup
- 1 cup bisquick
- 0.5 cup milk
- 1 egg

Heat oven to 400. Mix vegggies, chicken, and soup in ungreased 9 inch pie pan. Stir remaining ingredients until blended. Pour into pie pan. Bake for 30 minutes or until golden brown.

  • (no subject)

    Like a boss.

  • (no subject)

    Yuletide letter placeholder, ahoy!

  • (no subject)

    I did Not Prime Time this year, which made me actually write something for the first time since Yuletide. It was fun! It was also a lot more low key…

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