INGREDIENTS:
1 (10 1/2 ounce) can campbells French onion soup
1 1/2 lbs ground beef
1/2 cup dry breadcrumbs
1 egg
1/4 teaspoon salt
1/8 teaspoon ground black pepper, to taste
1 tablespoon all-purpose flour
1/4 cup ketchup
1 -3 teaspoon Worcestershire sauce, to taste
1/2 teaspoon mustard powder
1/4 cup water
DIRECTIONS:
1. In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper.
2. Shape into 6 oval patties.
3. In a large skillet over medium-high heat, brown both sides of patties.
4. Pour off excess fat.
5. In a small bowl, blend flour and remaining soup until smooth.
6. Mix in ketchup, water, Worcestershire sauce and mustard powder.
7. Pour over meat in skillet.
8. Cover, and cook for 20 minutes, stirring occasionally.
NOTES:
I actually cooked this a while ago, so my memory of the changes I made is a little foggy. I do remember that I doubled the gravy. So I added an extra can of french onion soup and doubled everything else when I did the gravy part. I think I would've even tripled it 'cause Vuong and I like a lot of gravy. I also omitted the mustard powder. I didn't have it, and I don't care for mustard taste too much. I also think I might've added some sugar to the sauce, since I'm not too much of a ketchup fan.
RESULTS:
Really good. It's like a fancy loco moco. The patties were nice and tender, and the gravy sauce was pretty good.
I totally forgot about this recipe! I've only made it once so far. I'm definitely going to make this again as soon as I can get the ingredients together.
EDIT - 05/03/2011
I made these again a month or so ago. It wasn't as good as I remembered from the first time. Not sure what it made it "really good" the first time around. I don't think I'll be making these again any time soon.
http://www.food.com/recipe/the-very-best-salisbury-steak-56694
Wednesday, October 20, 2010
Disney's French Toast
INGREDIENTS:
1 loaf Texas toast thick bread
2 eggs
2 1/2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 cups milk
1 cup flour
2 1/2 teaspoons baking powder
Coating
4 teaspoons cinnamon
3/4 cup sugar
DIRECTIONS:
1. Mix all ingredients in a large bowl.
2. Mix coating in a smaller bowl.
3. Dip bread into first mixture and fry in vegetable oil on the stove (enough to cover the bottom of the pan really well may have to use more oil depending on how many you make).
4. When golden brown, Remove, pat with paper towel to remove excess oil.
5. Sprinkle bread with coating.
NOTES:
I like to use hawaiian sweet bread. I've tried with regular white bread, not as good. I haven't used texas toast yet 'cause I haven't found it.
RESULTS:
We love this french toast! Make it!
http://www.food.com/recipe/disneys-french-toast-49232
1 loaf Texas toast thick bread
2 eggs
2 1/2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 cups milk
1 cup flour
2 1/2 teaspoons baking powder
Coating
4 teaspoons cinnamon
3/4 cup sugar
DIRECTIONS:
1. Mix all ingredients in a large bowl.
2. Mix coating in a smaller bowl.
3. Dip bread into first mixture and fry in vegetable oil on the stove (enough to cover the bottom of the pan really well may have to use more oil depending on how many you make).
4. When golden brown, Remove, pat with paper towel to remove excess oil.
5. Sprinkle bread with coating.
NOTES:
I like to use hawaiian sweet bread. I've tried with regular white bread, not as good. I haven't used texas toast yet 'cause I haven't found it.
RESULTS:
We love this french toast! Make it!
http://www.food.com/recipe/disneys-french-toast-49232
Williams Sonoma Chocolate Chip Cookies
INGREDIENTS:
1 1/2 cups all purpose plain flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chip cookies
1 cup walnuts, toasted, then coarsely chopped
DIRECTIONS:
1. Preheat the oven to 350 degrees. Have ready two ungreased baking sheets.
2. Sift the flour, baking powder, baking soda, and salt onto a sheet of waxed paper; set aside.
3. In a large bowl, using an electric mixer on high speed, cream the butter until fluffy and pale yellow.
4. Add the granulated and brown sugars and continue beating until the mixture is no longer gritty when rubbed between your finger and thumb.
5. Add the egg and vanilla and beat on low speed until blended, occasionally stopping the mixer and scraping down the sides of the bowl with a rubber spatula as needed.
6. Add the flour mixture to the butter mixture and mix on low speed or stir with a wooden spoon just until blended. Add the chocolate chips and walnuts, mixing or stirring just until blended.
7. With dampened hands, shape the dough into 1 inch balls or drop by rounded tablespoons onto the baking sheets, spacing the cookies about 2 inches apart.
8. Bake the cookies until golden brown around the edges, about 12 minutes.
NOTES:
I don't like nuts in my chocolate chip cookies, so I always leave them out. I like to use the Safeway brand milk chocolate chips. Make sure to use UNSALTED butter. It makes a difference! I just use the Safeway lucerne brand.
RESULTS:
Favorite chocolate chip cookie recipe EVER! I make these as often as I can.
1 1/2 cups all purpose plain flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chip cookies
1 cup walnuts, toasted, then coarsely chopped
DIRECTIONS:
1. Preheat the oven to 350 degrees. Have ready two ungreased baking sheets.
2. Sift the flour, baking powder, baking soda, and salt onto a sheet of waxed paper; set aside.
3. In a large bowl, using an electric mixer on high speed, cream the butter until fluffy and pale yellow.
4. Add the granulated and brown sugars and continue beating until the mixture is no longer gritty when rubbed between your finger and thumb.
5. Add the egg and vanilla and beat on low speed until blended, occasionally stopping the mixer and scraping down the sides of the bowl with a rubber spatula as needed.
6. Add the flour mixture to the butter mixture and mix on low speed or stir with a wooden spoon just until blended. Add the chocolate chips and walnuts, mixing or stirring just until blended.
7. With dampened hands, shape the dough into 1 inch balls or drop by rounded tablespoons onto the baking sheets, spacing the cookies about 2 inches apart.
8. Bake the cookies until golden brown around the edges, about 12 minutes.
NOTES:
I don't like nuts in my chocolate chip cookies, so I always leave them out. I like to use the Safeway brand milk chocolate chips. Make sure to use UNSALTED butter. It makes a difference! I just use the Safeway lucerne brand.
RESULTS:
Favorite chocolate chip cookie recipe EVER! I make these as often as I can.
Lasagna
INGREDIENTS:
1-½ pound Ground Beef
1 pound Hot Breakfast Sausage
2 cloves Garlic, Minced
2 cans (14.5 Ounce) Whole Tomatoes
2 cans (6 Ounce) Tomato Paste
2 Tablespoons Dried Parsley
2 Tablespoons Dried Basil
1 teaspoon Salt
3 cups Lowfat Cottage Cheese
2 whole Beaten Eggs
½ cups Grated (not Shredded) Parmesan Cheese
2 Tablespoons Dried Parsley
1 teaspoon Salt
1 pound Sliced Mozzarella Cheese
1 package (10 Ounce) Lasagna Noodles
(add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)
DIRECTIONS:
1. Bring a large pot of water to a boil.
2. Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
3. In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).
4. Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
5. Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
6. Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.
NOTES:
I used a sweet Italian sausage. I don't remember the brand, but I didn't care for the taste too much. I also used generic brands for the dried parsley and basil. Next time, I'll try a better sausage and maybe use McCormick brand parsley and basil. I also didn't use the entire box of lasagna noodles, but I should have. It also needed a little more mozzarella cheese than I used. Oh, and since I was in a rush, I didn't simmer the meat mixture for the full 45 minutes...I think I did it for only 20 minutes.
RESULTS:
It was okay, for me. Vuong really liked it, and so did his family. I think it just needs a *little* tweaking for me to absolutely love it. I'll definitely be trying it again though.
http://thepioneerwoman.com/cooking/2007/06/the_best_lasagn/
1-½ pound Ground Beef
1 pound Hot Breakfast Sausage
2 cloves Garlic, Minced
2 cans (14.5 Ounce) Whole Tomatoes
2 cans (6 Ounce) Tomato Paste
2 Tablespoons Dried Parsley
2 Tablespoons Dried Basil
1 teaspoon Salt
3 cups Lowfat Cottage Cheese
2 whole Beaten Eggs
½ cups Grated (not Shredded) Parmesan Cheese
2 Tablespoons Dried Parsley
1 teaspoon Salt
1 pound Sliced Mozzarella Cheese
1 package (10 Ounce) Lasagna Noodles
(add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)
DIRECTIONS:
1. Bring a large pot of water to a boil.
2. Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
3. In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).
4. Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
5. Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
6. Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.
NOTES:
I used a sweet Italian sausage. I don't remember the brand, but I didn't care for the taste too much. I also used generic brands for the dried parsley and basil. Next time, I'll try a better sausage and maybe use McCormick brand parsley and basil. I also didn't use the entire box of lasagna noodles, but I should have. It also needed a little more mozzarella cheese than I used. Oh, and since I was in a rush, I didn't simmer the meat mixture for the full 45 minutes...I think I did it for only 20 minutes.
RESULTS:
It was okay, for me. Vuong really liked it, and so did his family. I think it just needs a *little* tweaking for me to absolutely love it. I'll definitely be trying it again though.
http://thepioneerwoman.com/cooking/2007/06/the_best_lasagn/
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