2 pounds beef chuck roast (beef blade roast if you’re in Canada) cut into 1/2 inch strips
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup white wine
4 ounces butter
2 cloves of minced garlic
1 yellow onion sliced
8 oz of fresh white button mushrooms sliced
2 tablespoons all-purpose flour
2 tablespoons cornstarch
1 1/4 cups OR 10.5oz of condensed beef broth
1 teaspoon prepared mustard
1 tbsp worcestershire
1/8 tsp of nutmeg
1/3 cup sour cream
1/3 cup cream cream
salt and pepper to taste
4 green onions, sliced (green part only)
Directions for Beef Stronganoff
Remove any fat and gristle from beef and cut into strips bite-sized strips. Season with 1/2 teaspoon of both salt and pepper. Marinate in white wine for 2 hours
Once beef is done marinating, drain beef and set wine aside
Whisk in flour and cornstarch with beef broth and set aside. Make sure there aren’t any clumps
Melt butter and add onions and garlic. Sauté slowly for 3 to 5 minutes
Add mushrooms and sautee for about 5 minutes or until mushrooms start giving off their liquid
Brown beef strips quickly in pan.
Add white wine from marinade into pan
Pour beef broth into pan and bring to a boil, stirring constantly. Sauce should thicken. Lower the heat and stir in mustard, nutmeg and worcestershire sauce. Cover and simmer for 1 hour or until the meat is tender.
10 mintues before serving, boil egg noodles accoridng to package directions
Stir in sour cream and cream cheese into pan
Season to taste with salt and pepper and garnish with green onions before serving.
Brazilians will typically add a tablespoon of tomato paste. Makes a beautiful rich color, adds a little sweetness that brings out the flavor of the beef.
Use whatever mushrooms you have, even dired ones like prochinis.
Russians will typically eat beef stronagnoff over rye bread.
Looking for a simple, savory, rich, and delicious homemade pizza sauce recipe? This pizza sauce recipe has it all. This recipe is an adaptation of Serious Eats New York Style Pizza Sauce. We changed it by adding anchovies to up the umami flavor. Mashing them into the hot olive oil until they dissolve adds a great depth of flavor without any fishiness.
This pizza sauce recipe makes a great all-around tomato sauce for pizza, pasta and dipping sauces. Make it in large quantities and freeze it later.
Yields around 6 servings
2 (28-ounce) can crushed tomatoes
2 tablespoon extra-virgin olive oil
2 tablespoon unsalted butter
4 medium cloves garlic minced
2 teaspoon dried oregano
Pinch red pepper flakes
2 sprigs of fresh basil with leaves attached
1 medium onion, cut in half
2 teaspoon sugar
Heat a saucepan on medium and add butter and oil
Once butter has melted, add anchovies and mash it with a fork
Add garlic, pepper flakes, oregano, and salt and stir frequently.
Add the tomatoes, basil, onion and sugar
Bring to simmer and reduce heat to a barely a boil
Reduce by ½, which takes about an hour, stirring occasionally
A stir-fry marinade that will be the foundation of your stir frys. It goes great with any type of meat. Makes for a good starting template, add whatever you like, from garlic to ginger to lemongrass. This marinade goes great with this stir fry sauce.
1 tablespoons soy sauce
1 tablespoons oyster sauce
1 tablespoons Shaoxing wine, sake or dry white wine
1 tablespoon sugar
1 tablespoon tapioca starch or cornstarch
1 teaspoon dark sesame oil
Mix everything together and add to 1 pound of meat. Marinate meat for at least 20 minutes.
I always remember being in awe whenever eating a stir-frys at an Asian restaurants. I always assumed that sauces for stir-frys were some elaborate recipe passed down orally from generation to generation. That is until I did some research online and discovered how easy it was to make some at home.
This easy stir fry sauce recipe is great with all types of stir frys, from chicken stir frys to beef stir frys. Add it plain to asian noodles or even with spaghetti for a quick fix asian fix.
Nam Chim, also known as Thai Seafood Sauce is a spicy garlicky condiment served with grilled seafood from Thailand. Nam chim means dipping sauce in Thai and this dipping sauce is tangy, sour and hot. It pairs with charcoal grilled seafood.
Ingredients for Nam Chim
10 gloves of garlic
4-6 small green and red birds eye chilies
4 tbsp of fish sauce
4 tbsp of lime juice
2 tbsp coriander roots/stems
1 tbsp palm sugar (brown sugar if you don’t have)
To prepare the nam chin, pound the garlic, coriander root, and chilies together in a mortar. Pound to a paste and then add the fish sauce, palm sugar and lime juice. Mix and enjoy.
A couple of tips before you start. Don’t use a food processor to mash everything together because it will leave a milky look to the nam chim. It’s better to use a mortar and pestle for the job.
Also, this nam chim recipes calls for 4-6 chilies. I recommend only using 4 chilies with seeds and removing the seeds from the other 2 so it doesn’t become too spicy. Adding more chilies without the seeds will give the nam chin a more colorful look.
One last tip, be sure to add the ingredients without the liquids before pounding in the mortar as it won’t work otherwise.
This easy pumpkin spice cookie recipe is a great way to use any pumpkin puree you might have leftover this Thanksgiving. If you’re getting a little tired of pumpkin spice lattes or pumpkin pie, than this pumpkin spice cookies recipe makes a great replacement. There’s really no reason to buy the expensive pre-made stuff. It’s so easy to make it on your own.
Now back to this awesome pumpkin spice cookie recipe. The textures of these pumpkin spice cookies are soft and cake-like, similar to muffin tops. You can almost call these pumpkin spice cake cookies. You’ll love this recipe because the fragment pumpkin spices complement the subtle pumpkin notes perfectly. Also, the generous frosting of cream cheese turns these cookies from great to awesome. So don’t leave it out.
Most pumpkin spice cookie recipes you’ll see only use white sugar. We like to add some brown sugar to add a delicate caramel undertone that most pumpkin pie cookie recipes lack. Also, adding cinnamon directly into the icing makes adds a mother bust of flavour.
One last thing before we get started, bake these cookies for around 12 minutes to. Anything longer and they become too crunchy and lose their cloud-like fluffiness. Also and most importantly, don’t store these cookies in an airtight container. They’ll simply go mushy on you. Just wrap them loosely in plastic wrap if for some weird reason you have leftovers. And be sure to let us know how you liked these pumpkin spice cookie recipe in the comments.
Pumpkin Spice Cookie Recipe Ingredients
This recipe makes 3 dozen cookies.
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3 tsp of pumpkin pie spice or
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 cups white sugar
½ cups of brown sugar
1 can 15 oz canned pumpkin puree
1 teaspoon vanilla extract
1 1/2 cup powdered sugar
8 ounces cream cheese, at room temperature
1/4 cup of unsalted butter, at room temperature
1/4 teaspoon cinnamon
1/2 teaspoon vanilla extract
Preheat your oven to 350 degrees F. Combine the flour, baking powder, baking soda, salt and pumpkin spice mix or the cinnamon, nutmeg, ground cloves.
In a medium bowl, cream together the 1/2 cup of butter, brown and white sugar. Add pumpkin puree, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonful. Be sure to smooth over the tops with the back of a spoon before baking or they’ll look like mini scones.
To Make icing.: In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla and cinnamon and then gradually stir in the confectioners’ sugar.
Bake for 12 minutes or until slightly golden brown. Cool cookies, then top generously with the frosting.
As thanksgiving approaches don’t make the mistake of buying pre-made pumpkin pie spice mix. It’s just going to sit in your spice rack for months on end and go stale. Plus, it’s also pretty expensive. Instead, create your own with our pumpkin pie spice recipe. Make it in smaller batches with spices you already have on hand. It’s easy, economical and delicious; you can’t go wrong with that.
Surprisingly, many people think pumpkin pie spice contains some form of powdered pumpkin in it. It’s really just a combination of sweet fragrant spices found in many of our favorite fall dishes. It really adds a touch of pure fall to any dish.
Not only is this pumpkin pie spice recipe great in pumpkin pies, you can also use it in cookies, muffins, cakes, frostings, glazes, puddings and practically any apple dish. Also, it goes great with squash and sweet potatoes dishes. Or add sugar to the mix and use it as a topping for your morning coffee or on fresh fruits. It’s really an all-around versatile spice mix.
Ingredients for Pumpkin Pie Spice Recipe
4 tablespoons ground cinnamon
4 teaspoons ground nutmeg
4 teaspoons ground ginger
3 teaspoons ground allspice
In a small bowl, combine all ingredients and mix well. Store in airtight container.
Adjust ratio to suit your needs. This recipe is really a template
Add cloves instead of the allspice for more of an earthier taste.
Make in bigger batches and give it as a housewarming gift.
Tell us in the comments how you use pumpkin pie spice in your cooking.
Can you think of anything more synonymous for Thanksgiving than turkey? If you haven’t already guessed, it ‘s the delicious pumpkin pie. Honestly, Thanksgiving wouldn’t be the same without it. This pumpkin pie recipe is so easy to make, you only need a few ingredients. It comes out creamy, sweet and lightly spiced. It’s not too “pumpkiny” either like some other recipes, so everyone will love it. Be sure to not tell anyone how easy this is to make now.
Al you need is some canned pumpkin puree, spices, eggs and sweetened condensed milk. Everything is mixed together and voila, you have one of the best pumpkin pie recipes ever. Also, using store-bought piecrust makes this even easier.
Some recipes call for cream or evaporated milk, but we like to use sweetened-condensed milk. It adds a delightful sweetness and creaminess to this pie. It’s absolutely decadent. Some people seemed to think sweetened condensed milk and evaporated milk are the same, but they’re totally different, so be sure you use the right kind. Now on to the pumpkin pie recipe.
Ingredients for Pumpkin Pie Recipe
Makes one 9-inch pie. You’ll probably want to make two to ensure you have enough leftovers, it’s that good. Also, you can make this ahead of time, but the crust may not be as crusty.
1 (15 ounce or 425g) can pumpkin puree
1 (14 ounce or 400g ) can Sweetened Condensed Milk
2 large eggs
2 teaspoons of pumpkin pie spice mix or
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9 inch) unbaked pie crust
Preheat oven to 350 degrees F.
Add canned pumpkin puree, salt and spices to a small saucepan. On low heat, cook for 3 minutes to remove metallic canned taste. Don’t skip this part as it makes all the difference.
Blind bake the crust for about 10 minutes to prevent the finished pie by from getting too mushy. Add some weights to the crust like dried beans. Line it with parchment paper before.
Mix cooled pumpkin mix with sweetened condensed milk and eggs in a bowl until smooth. Pour into crust.
Bake 15 minutes at 425.
Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean.
Cool slowly by leaving pie in an open oven. This helps to reduce any cracks in the filling. Garnish with a dollop of whipped cream or serve as is.
Use a graham crust instead of a regular crust for more depth
Use any sort of topping you’d like, from pecans to melted chocolate.
If you find this pumpkin pie recipe too stringy, you can pulse the pumpkin puree in a food processor for a minute before continuing with the recipe.