I just had to try one last stroganoff recipe in the crockpot. I have to be honest, it tasted a lot like some of the other recipes we have tried. That being said I thought it was good. The sour cream really comes through. If your a fan of stroganoff I would recommend it.
1 1/2 to 2 lbs round steak
1 tsp salt
1/8 tsp pepper
1 onion, sliced
1/4 tsp garlic powder
1 tbs worcestershire sauce
1 1/2 cups beef bouillon
1 tbs catsup
2 tbs dry white wine
1/4 lb fresh mushroom, sliced
1/3 cup flour
1 cup sour cream
Cut steak into 1/4-inch strips. Coat with salt and pepper. Drop into bottom of slow-cooking pot with onion. Mix garlic salt, Worcestershire sauce, bouillon, and catsup. Pour over meat. Cover and cook on low for 6 to 8 hour or until tender. Turn control to high. Add wine and mushrooms. Dissolve flour in small amount of water. Add to meat mixture, stirring until blended. Cook on high for 15 minutes or until slightly thickened. Stir in sour cream; turn off heat. Serve with rice or noodles. Makes 5 to 6 servings.
A little cocktail to warm the belly and hopefully ease the snow-shoveling-induced twinge in my back tonight. I’ll call it a “New England Winter Warmer”, because why not? It’s basically a rye sour, with some New England components swapped in for the simple syrup.
Nikon D7000 w/Nikkor 50mm ƒ/1.8 prime, 1/250s @ ƒ/4, ISO100. One SB-700 camera right and slightly behind/above scene, 1/6 power, built-in diffuser deployed. Flagged with black card to keep the flash from hitting the background directly, and bounced everything off a silver reflector directly opposite the flash, bouncing downwards, to fill shadows and get just a little light on the background. Color finishing in Aperture and Nik Viveza.
2 oz. rye whiskey (I used New England Distilling’s Gunpowder Rye)
1 oz. lemon juice
1/2 oz. Grade B maple syrup
1/2 oz. Boiled Cider (I used some spiced homemade stuff)
1/4 oz. Fernet Branca
lemon slice and maraschino cherry for garnish
Shake rye, lemon juice, syrups, and Fernet Branca with ice in a cocktail shaker. Strain into an ice-filled rocks glass. Garnish with lemon slice and cherries.
This vintage, popular Dairy Queen is only a stone’s throw from the Church of Latter Day Saints Temple on Main Street in Mesa. I snapped this photo of the building with its glorious, old neon ice cream cone just before sundown. The minimalist Modernism building and neon sign were constructed in 1949 and both are still in near-perfect condition.
The vintage Dairy Queen logo on the lower sign, with block text and a tilted ice cream cone, was the original adopted in the 1940s. The DQ sign above, with its italicized letters and arced lines, is newer; it was first launched in 2007.
629 E. Main Street
The first Dairy Queen store opened in Joliet, Illinois in 1940. Some DQ history from the company’s website: For more than 70 years, the DQ® system’s recipe for success has been simple. It’s been a combination of hardworking people who own and operate restaurants, and great-tasting food and tempting treats served in our establishments.
Our phenomenal story began with the 10-cent sale of a then unnamed product on August 4, 1938, in Kankakee, Illinois. A father and son partnership in Green River, Illinois, had been experimenting with a soft frozen dairy product for some time. They contacted Sherb Noble, a good friend and customer, who agreed to run the "all you can eat" trial sale at his walk-in ice cream store. Within two hours, he dished out more than 1,600 servings of the new dessert.
Back then, food franchising was all but unheard of, but the new product’s potential made it a natural for such a system. When the United States entered World War II in December 1941, there were fewer than 10 Dairy Queen® stores. However, shortly after the war, the system took off at a pace virtually unrivaled before or since. With only 100 stores in 1947, it grew to 1,446 in 1950 and then to 2,600 in 1955. Today, the DQ® system is one of the largest fast food systems in the world, with more than 6,000 restaurants in the United States, Canada and 18 other countries.
This salad appetizer has a nice and refreshing color that is pleasing to the eyes. Presentation is key to this recipe. Carefully arrange each plate so that the colors invite the eyes and make the dish all the more appetizing to eat and intriguing to experience. storify.com/catalinkava/easy-healthy-recipe-banana-and-nu…