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Beer-Braised Beef with Noodles

1 Jan

I have been trying to find some new recipes, and I found this one and it sounds wonderful, especially on a cold winter’s day.  Now that I am home, I am trying to find recipes to make in my crock-pot.  I just need to get organized, take the time to write a list and then learn to stick to a list while shopping.  I am still looking for a good vegetable recipe to serve alongside this recipe.

Beer-Braised Beef over Noodles:

  • 3 bacon strips, diced
  • 2 lbs. beef stew meat, cut into 1-inch cubes
  • 1/2 tsp. pepper
  • 1/4 tsp. salt
  • 1 tsp. vegetable or olive oil
  • 1 onion, cut into wedges
  • 1 tsp. minced garlic
  • 1 bay leaf
  • 12 0z. beer, regular or non-alcoholic
  • 1 tbsp. soy sauce
  • 1 tbsp. Worcestershire sauce
  • 1 tsp. dried thyme
  • 2 tbsp. all-purpose flour
  • 1/4 cup cold water
  • hot cooked noodles

In large skillet, cook bacon over medium heat until crisp.  Place on paper towels; drain, discard drippings.  Sprinkle beef with salt and pepper.  In the same skillet brown beef on all sides in oil; drain.

Transfer to a 5-qt. slow cooker.  Add bacon, onion, garlic and bay leaf.  In a small bowl, combine beer, soy sauce, Worcestershire sauce and thyme.  Pour over beef mixture.

Cover and cook on low for 5 1/2 to 6 hours or until meat is tender.

In a small bowl, combine flour and water, mix until smooth.  Gradually stir into slow cooker.  Cover and cook on high for 30 minutes longer or until thickened.  Discard bay leaf.  Server over noodles.

 

Vermicelli Picnic Salad

21 Jun
I tried this recipe, this past weekend at my in-laws.  My mother-in-law wanted to try it, and I really loved it.  It is light and flavorful.  I am making the whole batch for myself, so I can take it to work for lunch.  My husband won’t try it, my daughter tried it and I don’t think she cared for it too much, my middle son seemed to like it.  It is one of those recipes you can change without worrying about ruining it.
  • 1 – 1 lb package vermicelli – prepared as package directs
  • 2 tsp. Accent
  • 1 Tbsp. vegetable oil
  • 1 Tbsp. lemon juice
  • 1 c. chopped green onions
  • 1/4 c. diced red bell pepper
  • 1/2 cup green olives finely chopped
  • 1 small jar pimentos, drained
  • 2 c. chopped celery
  • 1/2 c. finely chopped black olives
  • 3 Tbsp. Miracle Whip
  • 3 Tbsp. zesty Italian dressing
  • salt and pepper to taste

Mix together first 4 ingredients and refrigerate overnight.  Next day, add the remaining ingredients and mix together.  Refrigerate.

I did add in the red bell pepper, because I think it will taste great in this salad.  You could really add or take out whatever you like.  I am making this in a few days, and I will try to re-post a picture of the salad when it is done.