Beef Stroganoff...or maybe Beasht

Beef Stroganoff...or maybe Beasht
From: janis_and_c0

1 lb Ground Beasht
1 pkt onion soup mix
woostershire sauce
black pepper
parsley
can mushrooms
1 1/2 T ketchup
3/4 - 1/1/2 C sour cream
1 pkg egg noodles
Butter
salt
1/4 c white wine (optional)

Cook beasht on med heat with onion soup mix & a little water, stirring occasionally. When cooked, add w. sauce, pepper, parsley, shrooms (partially drained) & ketchup. turn down & simmer on low. Cook noodles & drain. add butter & pinch of salt to noodles. Add beasht mixture to noodles & stir well. Mix in sour cream & serve (. I haven't added the wine, but I would like to, Add when simmering beasht.)

Homemade Ice Cream - No Machine (Link)

Homemade Ice Cream - No Machine

Shared by Lissla Lissar

LiLi made peppermint chocolate chip and chocolate nutella crushed hazelnut espresso.

Apricot Glazed Cornish Hens

Apricot Glazed Cornish Hens
From: ems

2 table spoons of good Balsamic Vinegar
2-3 Big dollops of Apricot preserves (depends on how big your birds are)
small pat of butter
Good splash of Cointreau (orange juice also works)

Melt the butter, add in the orange juice/liquor then add the preserves. Heat slowly until the preserves are melted then add in the Balsamic and mix together.

I got the birds roasting for about 20 mins before I added the first glaze. The Balsamic keeps it from being overly sweet. I just seasoned the birds with salt, pepper, garlic powder and thyme. A little bit of cayenne would be good in the glaze also I think.