Archive for May, 2011

Chicken Paprika Soup

May 19, 2011 · Filed under Chicken, Soups

~ 2lb chicken (I use chicken thighs and bone in split chicken breast)

3 Tbs vegetable oil

S/P

2 boxes chicken stock

3 Tbs dill weed

3 Tbs dill seed

3 carrots diced

3 celery stalks diced

2 onions diced

3 Tbs paprika

1 cup sour cream

1 pkg of wide egg noodles

Heat oil over medium to high heat in stock pot.  Sprinkle S/P over chicken and brown on all sides.  Add chicken stock (enough to cover the chicken).  Add dill weed and dill seed.  Bring soup to a rapid boil and turn down to simmer for about two hours or until chicken falls off the bone.  Remove bones from chicken and put chicken back into the pot along with the carrots, onions, and celery and simmer for about another  45 minutes. In the meantime make your egg noodles.   When the veggies are tender – mix paprika and sour cream in a bowl and stir the mixture into the soup.  You can add more sour cream and paprika to your liking.  When you are ready to eat put some egg noodles in your soup bowl and  pour soup over it.  Serve with a piece of crusty Italian bread.  Enjoy!

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Sunday Gravy

May 17, 2011 · Filed under Meats, Pasta

Ingredients

EVOO

1 – lg onion

2 – carrots diced (about a cup)

2 – celery stalks diced

1 – green pepper diced

5 – garlic crushed

2 – 28 oz crushed tomatoes

1 – 15 oz stewed tomatoes

beef stock (enough to keep the beef covered while sauce is simmering)

About 1 Tbs dried thyme, basil, parsley, and oregano (add more or less for your taste)

1/4 tsp red pepper flakes

salt and pepper

Approx a 1 -lb of Western Beef Chuck Ribs (I buy mine at Kroger)

1/2 cup fresh parsley (optional)

1 – Tbs honey

1 -lb spaghetti

Parmesan Cheese

Brown the Beef in EVOO.  Once the beef is browned on all sides, remove from pot and add onions, garlic, celery, carrots, and green peppers (add extra EVOO if needed).  Cook veggies until golden brown.  Add tomaotes, thyme, basil, parsley, and oregano, red pepper flakes, honey, beef stock, and beef ribs.  Simmer for approximately 3 hours or until beef can be shredded.  Add more seasoning if needed and add salt and pepper.  Shred the beef and add back to sauce.  Make spaghetti and pour sauce over it.  Add parsley on top (optional).  Enjoy!  Oh and dont’ forget the parmesan cheese on top as well!

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