Category Archives: Garlic

Patty Melt Casserole

Patty Melt Casserole

2 yellow onions, diced
2 tsp. sugar
1 Tbsp. vegetable oil
1 cup mayonnaise
1/2 cup ketchup
4 Tbsp. minced dill pickles, divided
1 1/2 lbs. ground round
1 Tbsp. Worcestershire sauce
1 Tbsp. minced fresh garlic
2 tsp. black pepper
1 tsp. each kosher salt and caraway seed
2 Tbsp. flour
1 cup low sodium beef broth
6 slices marble rye bread
12 oz. shredded Swiss or cheddar cheese
1 bag frozen crinkle cut French fries, 33 oz

Preheat oven to 450. Caramelize onions with sugar in oil in skillet over medium low heat, covered, 20 to 25 minutes.Meanwhile, whisk together mayonnaise, ketchup, and 2 Tbsp. pickles for dressing.
Add ground beef, Worcestershire, garlic, pepper, salt and caraway seed to skillet increase heat to high and cook til meat is browned. Drain and discard all but 2 Tbsp. drippings.
Stir in flour, cook 3 minutes. Stir in broth and 1 cup dressing; cook to thicken into gravy.
Layer 3 bread slices in bottom of a 7 x 11 inch baking dish. Top bread with a third of the cheese, meat mixture, remaining 3 bread slices another third of cheese and French fries. Cook casserole til fries are crisp, 20 to 25 minutes.
Preheat broiler to high with rack 6 inches from element. Sprinkle remaining cheese over casserole and broil til cheese melts, 3 minutes. Drizzle casserole with some of the dressing and sprinkle top with remaining 2 Tbsp. pickles. Serve remaining dressing on the side. Serves 6

The Czar’s Beef Stroganoff

The Czar’s Beef Stroganoff

1-2 lb. round or sirloin steak (cut in cubes or strips)
2 Tbsp. olive oil
2 Tbsp. butter
1/2 cup diced onions
1-2 garlic cloves
1/2 lb. fresh mushrooms
1 can cream of chicken soup
1 can cream of mushroom soup
1 Tbsp. soy sauce
1 Tbsp. Worcestershire sauce
1 cup sour cream
8 oz. wide egg noodles

Melt oil and butter in pan. Add beef to pan. When beef is browned, remove it from the pan.
Add onions, garlic, mushrooms and sauté until onions are glazed and clear.
Add soups, soy sauce, Worcestershire sauce while stirring to combine.
Add sour cream and stir. Add browned beef. Baked covered in 275 degree oven 2-3 hrs. or cook in crock pot on low.
Serve over wide cooked egg noodles.

North Pole Soup

North Pole Soup
10 cups water
6 chicken bouillon cubes
1 medium onion, chopped
2 carrots, sliced
2 cloves garlic, crushed
1 teaspoon basil
6 oz. ham, diced
1 cup tomatoes, crushed
1 cup pinto beans
5 oz. rotelli or shell pasta

Dissolve bouillon cubes in water. Add onion, basil, tomatoes and garlic.
Simmer until onions are tender. Add carrots. Cook till almost done. Add
pinto beans, ham and pasta. Simmer until pasta is done.

Italian Sausage Soup

Italian Sausage Soup

2 large onions, chopped
2 cloves garlic, minced
5 cups beef broth
1 pound Italian sausage
1 1/2 cups dry red wine
28 ounces Italian-style tomatoes, broken up
1 tablespoon basil
1 tablespoon sugar
1 medium green pepper, seeded and chopped
2 medium zucchini, sliced 1/4-inch thick
2 cups dry bow tie pasta, 1 1/2-inch size
1/2 cup chopped parsley
salt and pepper

In a 5-6 quart pan, combine onions, garlic and 1 cup broth. Boil on high heat, stirring occasionally, until liquid evaporates and vegetables start to brown, 10-14 minutes.

To deglaze, stir in 3 Tbsp. water to release browned bits. Cook, uncovered until liquid evaporates and mixture begins to brown again, about 1 minute. Repeat deglazing step 3 more times until mixture is richly browned.

Add sausage and 1/2 cup more water. Stir gently until liquid evaporates and meat begins to brown, 8-10 minutes.

Add remaining 4 cup broth. Stir to loosen browned bits then add wine, tomatoes and their liquid, basil, sugar, green pepper, zucchini and pasta. Cover and bring to boil over high heat. Simmer until pasta is just tender to bite, about 15 minutes.

Serve hot, with parsley, salt and pepper. If made ahead, let cool, then cover and chill up until the next day. Reheat to simmering.

Servings: 6

Southern Italian Cauliflower Soup

Southern Italian Cauliflower Soup

6 tablespoons pine nuts
1 pound cauliflower florets
1/4 cup chopped parsley
3 tablespoons extra-virgin olive oil
3 to 5 garlic cloves, peeled
1/2 cup dry white wine
5 to 6 cups chicken broth
6 tablespoons golden or dark raisins
Salt and freshly ground black pepper
Juice of 1/2 lemon, or to taste
1/2 cup grated Parmesan cheese for serving
Preheat the oven to 375 degrees F. if you don’t have a toaster oven. Spread
the 6 tablespoons pine nuts on a baking tray and toast them for about 5
minutes, until golden. Meanwhile, cut the 1 pound cauliflower florets into
small pieces; chop enough parsley to measure 1/4 cup and reserve. Heat a
soup pot over medium high-heat until hot. Add the 3 tablespoons olive oil
and the 3 or more garlic cloves. When the garlic begins to color, add the
chopped cauliflower and 1/2 cup white wine. Cook for 1 minute and add the 5 cups chicken broth. Add the 6 tablespoons raisins and bring soup to a boil.
Cover the pot, lower the heat to a simmer, and cook until the cauliflower is
tender, about 5 minutes.