serves 8
You might need to buy:
- olive oil
- beef stew meat
- potatoes
- baby carrot
- beef broth
- water
- barley
- oregano
- basil
- thyme
- parsley
- bay leaves
- peas
- for stew add:
- water
serves 6
You might need to buy:
- fluid ounces beef broth
- beef bouillon cubes
- basil
- oregano
- thyme
- bay leaf
- fresh peas or 1 cup frozen peas
serves 4
You might need to buy:
- dry sherry
- Sea salt and coarse black pepper
- extra-sharp yellow cheddar cheese
- thick slices heirloom tomatoes
- watercress or other spicy greens
- Dijon mustard or other mustard of choice
- Salt-and-vinegar potato chips
serves 4
You might need to buy:
- New York strip steaks or 1 1/2-2 lbs rib eye steaks
- fresh ground black pepper
serves 6
You might need to buy:
- fresh ground black pepper
- butter or 4 tablespoons margarine
- beef broth
- Dijon mustard
- dry white wine
- sour cream
serves 6
You might need to buy:
- beef stew meat
- dried marjoram
- Dijon mustard
- red wine vinegar
- chopped yellow onion
- flat beer
- beef stock or 2 cups beef broth
serves 12
You might need to buy:
- ground cumin
- chili powder
- tomato paste
serves 6
You might need to buy:
- canned low sodium beef broth
- vegetable oil
- unsalted butter
- kosher salt
- fresh ground pepper
- flour
- Dijon mustard
- creme fraiche
- chopped fresh parsley
Mother would make this in larger amounts for “company”. It was a very impressive dish in the ’60’s. I have trouble finding the pretty “ripple” noodles she used.
You might need to buy:
- onion diced
- flour as needed
- olive oil
- salt and pepper as needed
- oregano
- dry sherry to taste
This is a whole head of cabbage, hollowed out and stuffed…not cabbage rolls. My son always requests this dish for his “birthday dinner”.
You might need to buy:
- pepper
- salt
- thyme
- cooked rice
- ground beef or pork or combination
- each 8 oounce cans tomato sauce
- garlic minced
- margarine
- onion minced
- onion coarsely chopped
- grated carrots
- cabbage
- bay leaf
- condensed chicken broth