This recipe makes ALOT of soup so you'll need a really big pot... at least 8 Qt. or more would be better!! This soup is packed with carrots, onions, spinach and meatballs and is a delicious comfort meal served with warm crusty bread.

Italian Wedding Soup

For the meatballs:

2 hamburger rolls or 4 slices white bread
2/3 cup milk
1 large egg
1 1/4 teaspoons salt
1 1/2 pounds ground beef or meatloaf mix
1 medium onion, grated or very finely diced
3 tablespoons grated Parmesan or Asiago cheese
1 teaspoon garlic powder
1 teaspoon dried parsley

For the soup:

2 tablespoons olive oil
2 medium onions, diced; about 2 cups
2 cups finely diced carrots, about 3 large carrots
2 large garlic cloves, peeled and minced
4 to 4 1/2 quarts (16 to 18 cups) chicken broth, homemade or purchased
1 1/2 teaspoons dried Italian herbs or 3/4 teaspoon each dried oregano and dried basil
10-ounce box frozen chopped spinach
1 teaspoon salt, to taste
1/2 to 1 teaspoon coarsely ground black pepper, to taste
2 2/3 cups uncooked orzo, ditalini, or other small, roundish pasta

To make the meatballs, combine the bread, egg, milk, and salt, stirring till everything is well moistened. Allow to sit for about 10 minutes to soften.

Add the ground meat, onion, cheese, and herbs. Mix gently till thoroughly combined.

Shape tiny meatballs, (about 1" diameter or less). Using a level teaspoon scoop (which volume-wise is actually 2 level measuring teaspoons) makes about the right size. Place the meatballs on a parchment-lined or lightly greased cookie sheet, and refrigerate them while you prepare the soup.

Get out a large pot, at least 8-quart capacity. Pour the olive oil into the bottom of the pot, and add the onions and carrots. Sauté, stirring frequently, until the onions are translucent and beginning to brown, about 10 minutes. Add the garlic, and cook for another couple of minutes.

Add the broth and herbs, bring to a simmer, and cook gently for 10 minutes.

Add the frozen chopped spinach, and simmer for 15 to 20 minutes, total; the soup will take awhile to come back to a simmer, due to the frozen spinach. Help it along by breaking it up with a fork as it cooks.

Gently drop the meatballs into the soup. Simmer the soup for 30 minutes or so, then stir in the pasta, cooking till it's al dente. For orzo, this will take about 8 minutes or so.

Add salt and pepper to taste.

Serve the soup garnished with freshly grated Parmesan or Asiago cheese.


Yield: 29 cups, about sixteen 12-ounce servings.

God bless,



For more recipes, visit my blog at:
http://whatscookinginmykitchen.blogspot.com/

This is a great "throw in the pot and forget it till it's done" recipe. If you can also saute mushrooms and add before you serve. If you have any leftovers, you can freeze them, noodles (or rice if you prefer) and all, in a seal-a-meal bag then just boil the bag to reheat.

Crock Pot Beef Stroganoff

2 pounds cubed beef stew meat
2 (10.75 ounce) can condensed golden mushroom soup
1/2 cup chopped onion
1 tablespoon Worcestershire sauce
½ pkg onion soup mix
1 tsp minced garlic
Salt, pepper to taste
1/2 cup beef broth
4 ounces cream cheese
Sour cream

In a crock pot, combine all the ingredients except for the cream cheese and sour cream.

Cook on low setting for 5-6 hours. Stir in cream cheese just before serving and let it melt. Serve over noodles or rice with a dollop of sour cream. Serves 6.

God bless,




For more recipes, visit my blog at:
http://whatscookinginmykitchen.blogspot.com/

Next time I'll toast the buns, but honestly... I was lucky enough just to get a picture before these yummy sandwiches were devoured! If you don't have a pressure cooker, this recipe could be done in your crockpot.

BBQ Brisket Sandwiches

1 medium sliced onion, separated into rings
12 oz bottle of chili sauce
1 cup beef broth
2 TBSP Worcestershire sauce
1 (2 lb) beef brisket
1 teaspoon black pepper
4 garlic cloves, minced
1/4 cup packed brown sugar
6-8 submarine rolls

Combine first 4 ingredients in a 6-quart pressure cooker. Bring to a boil; reduce heat, and simmer 5 minutes. Remove 1/2 cup of chili sauce mixture from pressure cooker.

Trim fat from brisket. Cut brisket in half crosswise if needed to fit into your pressure cooker. Rub the brisket with pepper and garlic. Place in pressure cooker. Spoon 1/2 cup chili sauce mixture over brisket. Close lid securely; bring to high pressure over high heat (about 5 minutes). Adjust the heat to medium or level needed to maintain high pressure; cook 1 hour. Remove from heat; place pressure cooker under cold running water. Remove lid. Remove brisket from pressure cooker, and set aside. Add the brown sugar to chili sauce mixture in pressure cooker; bring to a boil. Reduce heat, and simmer, uncovered, for 5 minutes, stirring frequently. Shred the brisket using 2 forks. Return meat to sauce in pressure cooker; cook until thoroughly heated. Spoon 1 cup meat with sauce over bottom of each roll, and cover with tops of rolls.


God Bless,

For more recipes, visit my blog at:
http://whatscookinginmykitchen.blogspot.com/

This recipe came from an italian cookbook that my sister gave me. I had never cooked a roast like this before, but it turned out very delicious and it was quite easy to prepare. Definately a recipe that I will fix again!

Beef Roast with Parmesan and Cream

3 lb beef boneless rump roast
2 oz imported Parmesan cheese cut into 2 x ¼ x ¼ inch strips
2 TBSP butter or margarine
2 TBSP olive oil
½ tsp salt
½ tsp pepper
½ cup dry red wine or beef broth
1 cup whipping (heavy) cream
½ cup freshly grated imported Parmesan cheese

Make small, deep cuts in all sides of beef with sharp knife. Insert 1 cheese strip completely in each cut.

Heat butter and oil in 4 quart dutch oven over medium high heatuntil butter is melted. Cook beef in butter mixture, turning occasionally, until brown on all sides. Sprinkle beef with salt and pepper. Add wine or broth. Cook uncovered until about 5 minutes oruntil liquid has evaporated.

Pour whipping cream over beef; reduce heat. Cover and simmer about 2 hours or until beef is tender.

Place beef on warm platter; cover loosely with tent of aluminum foil to keep warm. Skim fat from juices in Dutch oven. Stir grated cheese into juices. Heat to boiling over medium heat, stirring constantly and scraping particles from bottom of pan. Cut beef into thin slices. Serve with cream sauce.

1 Serving: Calories 295; Fat 19 g; Cholesterol 105 mg; sodium 420 mg; carbohydrate 1 g; protein 30 g

God bless,

This cheesy casserole is a hearty mozzarella-topped comfort dish with loads of saucy beef (or turkey if you choose to use) and perfectly tender pasta.

Baked Ziti

Makes 8 to 10 servings

1 (16 oz.) box ziti pasta
½ medium onion, chopped
1 Tbsp. olive oil
2 garlic cloves, minced
1 lb. lean ground beef or turkey
1 (26 oz.) jar of tomato and basil pasta sauce
¾ tsp. salt divided
3 Tbsp. butter
3 Tbsp. all purpose flour
3 cups milk
1 cup grated Parmesan cheese
½ tsp. pepper
1 (8 oz) pkg shredded mozzarella cheese

Cook pasta in a large Dutch oven or pot according to the package directions. Drain and return to Dutch oven.

While pasta is cooking, sauté chopped onion in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Add garlic and sauté 1 minute. Add beef (or turkey) and cook stirring until beef (turkey) crumbles and is no longer pink. Drain meat and return to pan. Stir in pasta sauce and ½ tsp. salt. Set aside.

Melt butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly until mixture is thickened and bubbly. Stir in Parmesan cheese, remaining ¼ tsp. salt and pepper. Pour sauce over pasta in Dutch oven, stirring until pasta is evenly coated.

Transfer pasta mixture to a lightly greased 13 x 9 inch baking dish. Top evenly with meat mixture, sprinkle evenly with mozzarella cheese.

Bake at 350 degrees for 20 to 25 minutes or until cheese is melted. Let stand 10 minutes before serving.

God bless,

Memories of your mother or grandmother cooking with their pressure cookers probably bring to mind being told to "Stay out of the kitchen", "Don't touch the jiggy-thing" or you might even can tell a story or two of the time dinner exploded all over the kitchen! Today's pressure cookers are much safer and easier to use. I purchased an electric one and it's pretty much goof proof and a great way to get dinner on the table in no time at all without heating up the kitchen. Forget to take dinner out of the freezer? No, problem! With a pressure cooker, you can still have dinner done in just a short time.

Here's a pressure cooker recipe that is one of our favorites:

Barbecued Beef
Yield 6 to 8 servings

1 TBSP vegetable oil

3 to 4 pound boneless, trimmed chuck or rump roast

1 large onion

1 1/2 cup prepared BBQ sauce

1 can (12 oz.) beer --- If you are like me and don't drink... bum one off of your neighbor--or in my case, brother-in-law! They may give it to you with the understanding that they get some BBQ, of course! ;o) You could also probably use a dark cola.

1 1/2 teasp. chili powder

Heat the oil in the pressure cooker over med-high heat. Add the roast and brown evenly on all sides. Add the onion. Cook for 1 minute. Remove roast to a plate and add the BBQ sauce, beer and chili powder. Stir well. Place roast back in sauce. Cover and bring to high pressure over high heat. Lower the heat to stabilize the pressure. Cook for 60 minutes. Remove from heat. Release the pressure and when pressure has dropped, unlock and remove cover. Test with fork; the fork should penetrate easily. If not tender, cover and cook under pressure for an additional 10 minutes.

Serve with a salad and/or veggie and dinner is on the table in no time!

Zesty Italian Crescent Casserole

1 lb. lean ground beef
1/4 cup chopped onion
1 cup of your favorite tomato pasta sauce
6 oz. (1 1/2 cups) shredded mozzarella or monterey jack cheese
1/2 cup sour cream
1 (8-oz.) can refrigerated crescent dinner rolls
1/3 cup grated parmesan cheese
2 tablespoons butter or margarine, melted

Heat oven to 375°F. In large skillet, cook ground beef and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain. Stir in pasta sauce; cook until thoroughly heated.

Meanwhile, in medium bowl, combine mozzarella cheese and sour cream; mix well.

Pour hot beef mixture into ungreased 9 1/2 or 10-inch glass deep-dish pie pan or a 2-quart glass baking dish. Spoon cheese mixture over beef mixture.

Unroll dough over cheese mixture. (If using pie pan, separate dough into 8 triangles; arrange points toward center over cheese mixture,crimping outside edges if necessary.) In small bowl, mix Parmesan cheese and butter. Spread evenly over dough.

Bake at 375°F. for 18 to 25 minutes or until deep golden brown.