Key Lime Pie

Key Lime Pie

Recipe from allrecipes.com

5 egg yolks, beaten

1 (14 oz) can sweetened condensed milk

1/2 cup key lime juice

1 (9 inch) prepared graham cracker crust

Preheat oven to 375.

Combine the egg yolks, sweetened condensed milk and the lime juice.  Mix well.  Pour into unbaked graham cracker shell.

Bake for 15 minutes.  Allow to cool.  Top with whipped topping and garnish with lime slices if desired.

Classic Beef Stew

Classic Beef Stew

recipe from tasteofhome.com

Ingredients

• 2 pounds beef stew meat, cut into 1-inch cubes
• 1 to 2 tablespoons canola oil
• 1-1/2 cups chopped onions
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (10-1/2 ounces) condensed beef broth, undiluted
• 3 tablespoons quick-cooking tapioca
• 1 garlic clove, minced
• 1 tablespoon dried parsley flakes
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 bay leaf
• 6 medium carrots, cut into 2-inch pieces
• 3 medium potatoes, peeled and cut into 2-inch pieces
• 1 cup sliced celery (1-inch lengths)
• 
  

Directions

1. In an oven-proof Dutch oven, brown beef in batches in oil; drain. Return all meat to the pan. Add onions, tomatoes, broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil.
2. Cover stew and bake at 350° for 1-1/2 hours. Stir in carrots, potatoes and celery. Bake, covered, 1 hour longer or until meat and vegetables are tender. Discard bay leaf. Yield: 6-8 servings.

Easy Chicken Stroganoff

Easy Chicken Stroganoff
Recipe from allrecipes.com

2 Tbsp butter
1 lb skinless, boneless chicken breasts, cut into strips
6 oz sliced mushrooms
1 medium onion, chopped
1 (10.75 oz) can cream of chicken soup
1/2 cup sour cream
4 cups medium egg noodles (or other noodle), cooked and drained
Chopped fresh parsley

Heat 1 Tbls butter in a 10 inch skillet over medium heat.  Add the chicken and cook until its browned, stirring often.  Remove the chicken from the skillet and set aside.

Heat the remaining butter in the skillet.  Add the mushrooms and onion and cook until they're tender, stirring occasionally.

Add the soup and sour cream and heat to a boil.  Return the chicken to the skillet and cook until the chicken is cooked through.  Serve the chicken mixture over the noodles.  Garish with parsley, if desired.

Pan-Browned Brussels Sprouts

Pan-Browned Brussels Sprouts

Recipe from Epicurious.com

INGREDIENTS

• 1/2 pound Brussels sprouts
• 2 large garlic cloves
• 1 1/2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 tablespoons pine nuts

PREPARATION

Trim Brussels sprouts and halve lengthwise. Cut garlic into very thin slices. In a 10-inch heavy skillet (preferably well-seasoned cast iron) melt 1 tablespoon butter with oil over moderate heat and cook garlic, stirring, until pale golden. Transfer garlic with a slotted spoon to a small bowl. Reduce heat to low and arrange sprouts in skillet, cut sides down, in one layer. Sprinkle sprouts with pine nuts and salt to taste. Cook sprouts, without turning, until crisp-tender and undersides are golden brown, about 15 minutes.

With tongs transfer sprouts to a plate, browned sides up. Add garlic and remaining 1/2 tablespoon butter to skillet and cook over moderate heat, stirring, until pine nuts are more evenly pale golden, about 1 minute. Spoon mixture over sprouts and sprinkle with freshly ground black pepper.

Chicken Pot Pie

Chicken Pot Pie

recipe from Pillsbury.com

1

box refrigerated pie crusts, softened as directed on box

1/3

cup butter

1/3

cup chopped onion

1/3

cup all-purpose flour

1/2

teaspoon salt

1/4

teaspoon pepper

1 3/4

cups chicken broth (from 32-oz carton or 1 can)

1/2

cup milk

2 1/2

cups shredded cooked chicken or turkey

2

cups frozen mixed vegetables

• Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
• In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
• Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
• Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.