Olive Garden Chicken Alfredo

 

• For the Chicken:

  • 2 chicken breasts, cut in half lengthwise so they are thin
  • 2 eggs, beaten with 2 Tbsp. milk
  • 1 cup Italian-style breadcrumbs
  • ¼ cup grated Parmesan cheese
  • ¼ cup flour
  • 1 tsp. garlic powder
  • ½ tsp. smoked paprika
  • ½ tsp. salt
  • Pepper, to taste
  • 2 Tbsp. butter
  • 1 tsp. olive oil

  For the Alfredo Sauce:

  • ½ cup butter
  • 1 Tbsp. garlic, minced
  • 2 Tbsp. all-purpose flour
  • 2 cups heavy cream
  • 1 cup whole milk
  • ¾ cup grated Parmesan cheese (plus more for serving)
  • ⅛ tsp. pepper
  • 2 Tbsp. parsley
  • 16 oz. cooked pasta

  
  

  
  

  
  

  Instructions

  1. Prepare the coating:
     In a pie dish, stir together breadcrumbs, Parmesan, flour, garlic powder, salt, and pepper. In a second pie dish, whisk together eggs and milk.
  2. Coat the chicken:
     Toss chicken in the flour/breadcrumb mixture, then in the egg mixture, and then again in the flour/breadcrumb mixture for a thick, crispy coating.
  3. Cook the chicken:
     Melt butter in a large skillet over medium heat. Stir in olive oil. Add the coated chicken and cook for 4–5 minutes per side, until golden and cooked through. Transfer to a plate and cover to keep warm.
  4. Cook the pasta:
     Boil pasta in well-salted water according to package directions. Drain and set aside.
  5. Make the Alfredo sauce:
     In a clean, high-sided skillet, melt ½ cup butter over medium-low heat. Add garlic and sauté until fragrant, about 1 minute. Sprinkle in flour and whisk constantly for 1 minute. Remove from heat and slowly whisk in the cream and milk until smooth.
  6. Finish the sauce:
     Return skillet to medium-low heat. Stir in Parmesan cheese and pepper. Simmer gently until the cheese melts and the sauce thickens slightly.
  7. Combine:
     Toss the cooked pasta with the sauce. (It might seem a little soupy at first, but the pasta will quickly absorb more sauce for the perfect creamy texture.)
  8. Serve:
     Plate the pasta, top with sliced chicken, sprinkle with extra Parmesan and parsley, and enjoy!

Instant Pot Creamy Fettuccine

• 4 Tbs. Butter
• 5 large garlic cloves, minced
• 3 cups chicken broth, or 3 cups water with 1 TBS. chicken bouillion mixed in
• 1 1/4 cup heavy cream
• 1/2 tsp. salt
• 1/2 tsp pepper
• 16 oz. Fettuccine noodles broke in half (uncooked)
• 1 cup parmesan cheese (fresh only, not the powder stuff)

1. Set instant pot to saute. Add butter and saute the garlic for a minute until the aroma builds.
2. Add in chicken broth, cream, salt, and pepper and stir. 
3. Place the noodles in the instant pot, trying to keep them separated so that they don't all stick together when they are cooking. Make sure they are pressed down so that liquid covers them somewhat. 
4. Cook in the instant pot for 9 minutes, then let sit 4 minutes before releaseing pressure. 
5. Open the instant pot and stir, then add the parmesan cheese and stir more.

Tips:

I like to saute shrimp in garlic, olive oil and butter on the stovetop while the fettucine is cooking in the instant pot, then combine when both are finished. I tried once doing the shrimp in the instant pot with the noodles and it was not good. 

I've also added in rotisserie cooked chicken pieces after the noodles are cooked  for chicken fettuccine. That's yummy too. 

Butternut Squash Soup

Butternut Squash Soup

6 Tbs. chopped onion
4 Tbs butter
Approx. 4 cups cooked butternut squash
3 c. water
1 tsp. chicken bouillion
1/2 tsp. dried marjoram
1/8 tsp. red pepper (cayenne pepper)
1/2 tsp. salt
1/4 tsp. pepper
4 oz. cream cheese

1. Cook butternut squash.  I recommend peeling it, then cubing it into about 1 1/2" cubes.  I then cook it in the instant pot for 5 minutes.
2. Saute onions in butter.
3. Take half of the squash and add it to the blender with 1 1/2 cups water and the cooked onions. Blend well.  Poor into a large soup pot.
4. Put the remaining squash into the blender as well as the boiullion, marjoram, red pepper, salt, pepper, cream cheese, and other 1 1/2 c. of water.  Blend until smooth.  Add this to the soup pot with the other squash mixture previously blended.
5.  Stir all together.
6.  Simmer about 10 minutes.
7. Serve with ritz or saltines and enjoy!

Notes: The original recipe called for 8 oz. cream cheese and 1/4 tsp cayenne pepper.  This was way too much cayenned for my family, and I felt the full cream cheese made the soup tast too much like cream cheese and not enough like squash.  The cream cheese does give a very smooth texture though.

Cook butternut squash.  I recommend peeling it, then cubing it into about 1 1/2" cubes.  I then cook it in the instant pot for 5 minutes.

Saute the onions in the butter.

Instant Pot Venison Stew

Venison Stew:

1 lb. deer meat cut into bit sized pieces and all sinew removed
4 cups beef broth or 4 cups water with 4 tsp. beef bouillion
2 Tbs. stew seasoning (stew seasoning recipe is on this blog)
1 1/2 c. V8 or 1 quart bottled tomatoes, blended
1-2 Tbs Worcestershire sauce
2 bay leaves
1/4 tsp. garlic powder

4 potatoes
4 large carrots
3 celery stalks
1 onion
2 Tbs. melted butter
2 Tbs. flour

Set Instant Pot to Saute.  Add about 2 Tbs. oil to the hot Instant Pot.  Drop in the meat and sprinkle with a little salt and pepper and about 1/2 tbs. of the stew seasoning.  Brown the meat on saute, then turn the Instant Pot off and pour in the beef broth to deglaze the pot.  Stir in the V8 or tomatoes, (whatever you're using), the rest of the stew seasoning, worcestershire sauce, bay leaves, and garlic powder.  Set time for 15 minutes, and then quic release the pressure when cooking is done.

In the meantime, cut up vegetables.  In a small bowl, melt the butter and whisk in the flour.  When the meat is done cooking and the pressure is released, add all the vegetables and the flour/butter mixture.  Set pressure cooker for 4 minutes.  Quick release when done.  Enjoy!

Salsa Chicken in the Instant Pot

I have made a similar recipe in the crockpot a lot, recently I tried it in the Instant Pot.  It turned out really good!  My chicken was even frozen when I started. You can use fresh thawed chicken too. 

 

Salsa Chicken

1- 1 1/2 lbs. chicken breast
1 (16 oz.) jar salsa - chunky works great as well as home canned salsa
1/2 packet taco seasoning
garlic salt
1/4 cup chopped cilantro (optional)


Place the chicken in the bottom of the Instant Pot and Sprinkle just a little garlic salt over the chicken.  Sprinkle taco seasoning over both sides of the chicken breasts.  Poor the salsa over it all.  Set the pressure cooker to 30 minutes high pressure. (If your chicken is thawed it will take 20 minutes).  When it is done, you can quick release or let it set about 15 minutes first (whatever you have time for).  Open the lid and shred the chicken with two forks. 

Optional:  Add in about 1/4 cup chopped cilantro after it has cooked and you've shredded it. 

This is great for tacos, burritos, quesadillas, and chicken salad! 

NOTE: I rinsed my chicken first because it was so frozen, and I wanted to have a stickiness to it so the seasonings would stick to it.

This is before it's cooked.  I sprinkled some garlic salt, then added taco seasoning and salsa. 

This is what it looked like after it was cooked, but before I shredded it.

I like to add chopped cilantro in after it's cooked and after I've shredded the chicken.

 

 

Slow Cooker Cilantro Lime Chicken

1 (16 oz) jar salsa
1 (1.25 oz.) package dry taco seasoning mix
1 lime, juiced
3 Tbs. chopped fresh cilantro
3 pounds skinless boneless chicken breasts, cut into serving portions.

Place the salsa, taco seasoning, lime juice, and cilantro in a slow cooker.  Add the chicken breasts,a and stir all together.  Cook on high about 4 hours, or low 6-8 hours.  Shred chicken and ease over rice, in burritos, a salad, etc.

Chicken Fajitas

Chicken Fajitas

2 chicken breasts, cut in thin strips
2 tbs. oil
1 tbs. Worcestershire sauce
1 tbs. soy sauce
1 tbs. vinegar
dash of red pepper
1 tsp. chili pepper
1 garlic clove, minced
1/2 purple onion, sliced
sliced bell peppers

Mix all together and let the peppers, onions, and chicken marinade for a few minutes.  Sauté the vegetables first, and then add the chicken (along with all the juices).  Heat flour taco shells and squeeze a little lime on them.  Top with the following:

Avocado or guacamole
sour cream
salsa
cheese

Super Easy Alfredo Sauce

Alfredo Sauce
9 Tbs. butter (1 cube plus 1 Tablespoon)
3 c. heavy cream (or half milk and half cream)
3 pinches nutmeg
3 dashes garlic salt
3 dashes seasoning salt
salt and pepper
1 c. grated parmesan

Melt butter and add cream.  Boil until cream is reduced to half (10-15 minutes).  Add seasoning.  Remove from heat and add parmesan cheese.  Serve over noodles. 

Garlic Chicken with Sun Dried Tomatoes (pressure cooker)

Garlic Chicken with Sun Dried Tomatoes

2 lbs. fresh chicken breasts, sliced across the breast so they are thin, and cut into serving sizes
2 cloves garlic
3 tbs. oil
1/2  tsp. salt
2 tsp. Italian Seasoning
1/2 c. chicken broth (1/2 c water and 1/2 tsp. chicken bullion)
3/4 c. whipping cream
1 tsp. Lawry's season salt
1/2 c. fresh Parmesan, grated
1-2 c. fresh spinach, chopped
1/2 c. sun dried tomatoes, chopped

Put the chicken in a Ziploc baggie and pound with a meat tenderizer.  Mix together the oil, garlic, salt, and Italian Seasoning and rub it all over the chicken. If your electric pressure cooker has the saute feature, turn it on and wait a few minutes for it to heat up.  Brown the chicken pieces on both sides.  When they are browned, add in the chicken broth and scrape the pieces off the bottom of the pan.  Set the pressure cooker to high pressure and cook 4 minutes.  Do a quick release once done.

Open pressure cooker and add in the cream and the seasoning salt.  Turn the pressure cooker back on to Saute.  Stir together well and let the cream reduce by half, about 5 minutes.  Add in the Parmesan cheese and stir until it's melted.  Add in the spinach and tomatoes and let it simmer for about 2 minutes.

Serve over your favorite pasta!

Penne Ham Skillet

1 (16 oz)  penne pasta, cooked
2 Tbs. olive oil
 3 tablespoons butter
3 cups cubed, cooked ham
2 cloves garlic
1 medium onion, chopped
1 sweet red pepper, chopped small
1/4 cup fresh parsley (dried is ok)
1 1/2 teaspoon fresh basil or 1/2 teaspoon dried
1 1/2 teaspoon fresh oregano, or 1/2 teaspoon dried
1 can chicken broth
1 tablespoon lemon juice
1/2 cup shredded Parmesan

- heat oil and butter. Add ham, red pepper, and onion. Cook 4-6 minutes. Add garlic and herbs, Cook 1-2 minutes longer.
-stir in broth and lemon juice. Bring to a boil. Reduce heat and simmer uncovered 10 to 15 minutes, (or until liquid reduced to half.)
-add pasta, toss to combine. Sprinkle with Parmesan cheese.

Clam Chowder

Clam Chowder

1/2-1 lb. bacon (cooked and crumbled)
3 cups diced potatoes
1/2 c. chopped onions (sautéed in butter or leftover bacon grease)
1 c. chopped celery

6 Tbs. butter
6 Tbs. Flour
1 quart milk
3 cans clams (undrained)
Salt and pepper

1. Cook bacon and set aside.
2. Sauté the onions in a little butter (or you can use leftover bacon grease), and set aside. 
3. Boil potatoes and celery in salted water. 
4. Meanwhile, melt 6 tbs. butter in a pan, and then slowly blend in the flour with a whisk; avoid lumps.  Mix in half of the milk and cook on medium until it thickens. Do not burn or scald. 
5.  When the potatoes and celery are done (after about 8-9 minutes), drain the water.  Combine all the ingredients together: cooked vegetables, the rest of the milk, the thickened milk, sautéed onions, bacon crumbles, and the 3 cans of undrained clams. 
6. Heath throughout, being very careful not to burn.  Add salt and pepper to taste. 

Cheese Tortellini Soup

This recipe is from my good friend Tawna Fuller. The tortellini used in the pic were from Costco and really good, but they were too big for this soup.  The smaller ones work lots better.

Cheese Tortellini Soup

1 lb. hamburger (or sausage)
1 onion
1-3 garlic cloves
6 cups beef broth
1 (28 oz.) can stewed tomatoes (or 1 quart bottled tomatoes)
1 can tomato sauce
1 cup chopped carrots
1 cup sliced mushrooms
2 cups cubed zucchini
1 cup chopped green pepper
2 tsp. sugar
1/4 c parsley
2 cups frozen cheese tortellini (or more, we like lots more!)
*Fresh grated parmesan for garnish (optional)

Brown the hamburger, garlic, and onion together.  Add all the other ingredients except the tortellini.  Bring to a boil, and then simmer about 20 minutes.  Cook the pasta according to package directions, and then add it to the soup. 

Crockpot directions:
Brown the hamburger, garlic, and onion together.  Transfer to a slow cooker, add all other ingredients except the tortellini.  Cook on high 4-5 hours.  Cook the pasta according to the package directions, drain, and add to soup.  Cook 30 more minutes. 

Note: This is extremely tasty when you add a sprinkle of grated fresh parmesan cheese when serving!

Stromboli

I love this recipe!  I don't make it often, but my kids really like it.  It's from my very good friend Jill.  You can check out her recipe blog at http://jbeanrecipes.blogspot.com/.


Stromboli:

1 batch of bread stick dough (see below) - or you can cheat and use a loaf of frozen bread dough
2 egg yolks (keep the whites)
2 Tbs. oil
1 tsp. oregano
1 tsp. parsley
1/2 tsp. garlic powder
1/4 tsp. black pepper
shredded mozzarella cheese or pizza blend
1 Tbs. grated Parmesan (optional)
desired toppings (pepperoni, Canadian bacon, olives, etc.)

Roll out dough into 12 x 15" rectangle.  Mix egg yolks, oil, oregano, parley, garlic powder, and pepper in a small bowl.  Spread the mixture over top of the dough. Add cheese, toppings, and grated Parmesan.  Roll up and pinch the seams together well.  Place seam-side down on a greased cookie sheet.  Bake at 350 degrees 30-40 minutes. Remove from oven and baste with the egg whites (optional).

Bread stick Dough:
1 1/2 c. hot water

1 Tbs. yeast

2 Tbs. sugar

1 tsp. salt

3 1/2 c. flour

Dough Instructions: Add water to mixer and sprinkle yeast and sugar over top.  Add in the salt and 2 cups of the flour.  Mix until smooth.  Add remainder 1 1/2 c. flour.  Knead 5-10 minutes.

Roll out the dough into a 12x15" triangle and rub the seasoned egg mixture evenly across it.

Add desired toppings.  Toppings that are not wet (don't use pineapple) work best.  

Roll it up tight.

       

After cooking, baste with egg whites (optional)

Chicken Stir Fry

I have only ever used this with chicken as the meat, but I suppose other meats like steak might work just as well.  I love this recipe!  I love the fresh veggies.  I rarely spend the extra money during the winter for pea pods, but when the garden is on sugar snap peas are soooo good in this!


Chicken Stir Fry

2 chicken breasts cut into small pieces
3 Tbs. cornstarch
2 Tbs. soy sauce
1/2 tsp. ginger
1/4 tsp. garlic powder

--Cut chicken small, and then coat with the cornstarch.  Add other ingredients and fry in about 2 Tbs. oil or so until chicken is no longer pink. Remove from the pan, and set aside.

Suggested Veggies (cut small):
Broccoli
Asparagus
Carrots
Green and/or red pepper
Pea Pods
Zucchini and/or crookneck
Water Chestnuts
Onions
etc.

Add veggies to pan w/ more oil and cook until tender (about 5-10 minutes).  I cover the pan with a lid and stir frequently.

Mix the following together and then add and the cooked chicken to the veggies.

1 c. water
1 tsp chicken bouillion
2 Tbs. soy sauce
scant 1/2 tsp ginger
1/4 tsp garlic powder
2 tsp cornstarch

Cook about another 10 minutes depending on how crisp you like the veggies.  Serve over rice.

Hamburger and Hot Dog Buns

I rarely buy hot dog or hamburger buns anymore.  These are so much better than store-bought.  Each recipe will make about 9-10 hamburger buns and about 12 hot dog buns.




Hot Dog and Hamburger Buns:
1 c. warm water
2 tbs. yeast
1/4 c. sugar
1/3 c. oil
1 tsp. salt
1 beaten egg
3 1/3 c. flour

Add water to a mixer and sprinkle yeast over top.  Sprinkle sugar over top of the yeast and mix it slightly to get everything wet.  Add in the oil, salt, egg, half of the flour.  Mix until smooth.  Slowly mix in the rest of the flour, letting the flour incorporate between each small addition.  You may not need all of the flour, and yet you may need a little more.  You want a soft dough that is not sticky to the touch.  I always know there is enough flour when the dough cleans the sides of the bowl itself as it mixes. Let the dough knead at least 5 minutes.  

If you are making hamburger buns, roll out on your counter top about 1/2' thick.  Cut out the buns using a wide-mouth mason jar lid.  Place on a greased cookie sheet and let rise until double, about 25 minutes.  Bake at 425 for about 10 minutes.  

I like to determine if the thickness of the dough by knowing that the dough should be as thick as the ring itself.  

If you are making hot dog buns, first make rolls with the dough. I use a kitchen scale.  I measure the dough and then divide it into 12 equal pieces.  If you don't have a kitchen scale, just eyeball 12 equal pieces.  Now take one of the rolls and stretch it slightly so that it is about 4 inches long or so.  Next, use a rolling pin to make a rectangle that is approx. 3" x 6".  It doesn't need to be exact.  Then roll up the rectangle starting with the wide side.  Pinch the ends and tuck them under slightly, and place seem side down on a lightly greased cookie sheet.  Do this with the remaining rolls until you have 12 buns.  Bake at 425 about 10 minutes.  

For hotdog buns form 12 rolls first. 

Stretch the roll slightly by pulling on it. 

Using a rolling pin, roll the dough into a small rectangle.

Roll the rectangle up, starting with the long end.  Pinch the ends under and place seam-side down on a greased sheet.  Let rise and bake.  

For a video on how this is done, visit https://www.youtube.com/watch?v=iNWx8qxP704&t=193s.  There is no need to watch the entire video as she gives a recipe that is not the same as mine (and also is in metric units) in the beginning.  Skip to the tutorial on how to roll them out which is around 3:15 on the video.  This is where I learned to shape my buns.  

Chicken Enchilada Casserole

These are the same ingredients I use to make chicken enchiladas.  However, I've learned that casserole is so much faster and easier than enchiladas, and they are just as good.  So go ahead and make enchiladas if you prefer.

Chicken Enchilada Casserole

1 c. cooked chicken (or more if you prefer)
1 can cream of chicken soup
1 cup sour cream
1/2 tsp. garlic salt
1 can diced green chilies (optional, sometimes I make the kids happy by only putting them in half)
1 tsp. chili powder
10-12 corn tortillas, torn into bite-sized pieces
fresh or canned mushrooms (optional)
Shredded cheese

Mix everything together.  Spread into a 9"x 9" casserole dish.  Cover with foil and back at 375 for about 25-30 minutes.
 

Baked Chicken Strips

I'm sure this recipe could be fried instead of baked if you prefer, but I like the baked option.  Sorry, I didn't take hardly any pics.
  

Chicken Strips:

1 c. bread crumbs (I use Italian flavored)
1/2 c. parmesan cheese
1 tsp. garlic salt
1 tsp. salt
1 cube melted butter
chicken cut into strips

Mix crumbs, cheese, garlic salt, and salt.  Roll chicken breasts in butter and then in the crumb mixture.  Bake at 375 for 40 minutes, turning half-way through the cooking process.

Notes: Ignore that in the picture I put the chicken strips on a wire rack before baking them.  This was an experiment, and I din't like the results as well as just placing the chicken on the pan directly.  For easy cleanup line the pan with tin foil first.

Broccoli Cheese Soup

I used to love broccoli cheese soup until one day it dawned on me how awful Velveeta cheese is for you!  I never made it again after that, until I found this recipe.  Though still a far cry from being a healthy choice, this recipe is great.  The original recipe came from here: http://77easyrecipes.com/panera-broccoli-cheese-soup/.

Broccoli Cheese Soup

1 tablespoon melted butter
1/2 medium chopped onion

1/4 cup butter
1/4 cup flour
2 cups half-and-half cream (or I sometimes use 1 cup cream and 1 cup milk)
2 cups water with 2 tsp chicken bouillion
1/2 lb fresh broccoli
1 cup carrot, chopped
1/4 teaspoon nutmeg (optional)
8 ounces grated sharp cheddar cheese
salt and pepper

Saute the onion in the 1 tablespoon butter.  Melt the 1/4 c. butter and mix it with the 1/4 c. flour to make a rouge.  Slowly add in the half-and-half.  Next add the chicken stock.  Let simmer for about 20 minutes as it thickens.  Add the broccoli, carrots, and sauteed onions.  Cook on low about 20 more minutes, or until the vegetable are tender.  Add cheese, nutmeg and salt and pepper (to taste).  

Stuffed Pepper Soup

Stuffed Pepper Soup
Ingredients:
- 1 pound ground hamburger
- 6 cups beef broth (or water with beef bouillon)
- 2 (14-ounce) cans diced tomatoes, undrained (or 1 jar bottled tomatoes, chopped)
- 2 green bell peppers, chopped (or substitute 1 red bell pepper)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/4 cup brown sugar
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 2 cups cooked rice (added at the end) - Freshly grated Parmesan cheese for garnish (optional)

Directions:
In a large skillet, brown the ground beef with the diced onion and minced garlic over medium heat until the beef is no longer pink. Drain excess grease and transfer the mixture to a large stockpot. Add the beef broth, diced tomatoes, bell peppers, brown sugar, salt, pepper, and Worcestershire sauce. Bring the soup to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 20–25 minutes. Stir in the cooked rice during the last few minutes of cooking. Serve hot, topped with freshly grated Parmesan cheese and saltines if desired.

Notes:
I prefer adding the rice at the end so it doesn’t overcook, but this can be adjusted to taste. I usually simmer the soup closer to 20 minutes when short on time. Extra fresh tomatoes can be chopped and added if available. Original inspiration: Six Sisters’ Stuff Stuffed Pepper Soup https://www.sixsistersstuff.com/recipe/stuffed-pepper-soup/, with personal adjustments made.

Stew in the Slow Cooker

This stew can also be made in the crockpot if you don't have a pressure cooker. 

Stew
2 cans tomatoes or 1 quart home bottled tomatoes (put them in a blender for about 20 seconds)
1 can tomato sauce
3 medium potatoes, peeled and cut fairly large
1 1/2 cups cut and peeled carrots
1/2 onion, chopped
*1/2 - 1 lb. meat of your choice (hamburger, cut pieces of steak, or leftover roast)
3 Tbs. stew seasoning (see recipe below)
3 c. water
Optional: 3/4 c. pearl barley


Prepare the meat: If you are using hamburger, brown first with salt and pepper.  For steak pieces, heat about 1 1/2 tbs. oil in a frying pan and brown the meat.  Sprinkle a little of the stew seasoning to flavor it.  If using leftover roast from Sunday dinner, just cut it into small pieces since it's already cooked.

If you are using pearl barley, boil it in a pan of water on the stovetop while you prepare the meat and vegetables. 

Cook about 4 hours in a crock pot on low. 

Stew Seasoning:
2 cups Flour
4 teaspoons Oregano
2 tablespoons basil
4 1/4 tablespoons salt
4 1/4 tablespoons black pepper
4 1/4 tablespoons Garlic Powder
4 1/4 tablespoons Paprika
1 teaspoon cayenne pepper
2 T Celery Seed
4 1/4 tablespoons Onion Powder
2 tsp. rosemary

Whisk all the ingredients together and put in an airtight container or bag.  Use 2-3 tbs. per pound of meat in your stew.  Personally I use 3 Tbs. for stew for my family.