Lost In Translation

Slow-Cooked Family-Favorite Beef Stew Recipe by Pillsbury.com on Flickr.

Via Flickr:
DESCRIPTION

Family favorites can be slo-o-ow good. Piping-hot refrigerated biscuits are a natural with this one.

INGREDIENTS

1 1/2 lb. beef stew meat, cut into 3/4-inch cubes
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon oil
1 lb. small (2 1/2 to 3-inch) red potatoes, quartered
1 1/2 cups frozen pearl onions (from 16-oz. pkg.)
1 (1-lb.) pkg. fresh baby carrots
1 (12-oz.) jar beef gravy
2 cups Progresso® diced tomatoes, undrained (from 28-oz can)
3 tablespoons all-purpose flour
1/4 cup cold water

DIRECTIONS

1.On waxed paper, sprinkle beef with 2 tablespoons flour, salt and pepper; toss to coat. Heat oil in large skillet over medium-high heat until hot. Add coated beef; cook and stir 4 to 6 minutes or until browned, stirring occasionally.

2.In 4 to 6-quart slow cooker, layer potatoes, onions and carrots. Add browned beef; sprinkle with any remaining flour mixture. Top with gravy and tomatoes.

3.Cover; cook on low setting for 8 to 10 hours. Before serving, blend 3 tablespoons flour with water. Stir into stew. Cook on HIGH, covered, 10 minutes or until thickened.

Recipe: Easy Chicken and Dumplings by Pillsbury.com on Flickr.

Via Flickr:
DESCRIPTION

Short on time? Serve up a delicious comfort food favorite for two in just 15 minutes.

INGREDIENTS

1 can (19 oz) Progresso® chicken vegetable soup
2 Pillsbury® Grands!® frozen buttermilk biscuits (from 25-oz bag)

DIRECTIONS

1.In medium saucepan, heat soup just to boiling over medium-high heat.

2.Meanwhile, place frozen biscuits on microwaveable plate. Microwave on High 15 to 30 seconds or just until biscuits begin to thaw. Cut each biscuit into 6 pieces.

3.Place biscuit pieces on top of simmering soup. Reduce heat to low; cover and simmer 6 to 7 minutes or until dumplings are fluffy and no longer doughy in center.

High Altitude (3500-6500 ft): Simmer soup with biscuit pieces, covered, 8 to 9 minutes.

Chicken Soup and Grands!® Dumplings (by Pillsbury.com)

INGREDIENTS
3 cans (19 oz each) Progresso® Traditional chicken noodle soup
1 3/4 cups Progresso® chicken broth (from 32-oz carton)
1 can (16.3 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits
1 egg, beaten
Chopped fresh parsley, if desired

DIRECTIONS
1. In 4-quart Dutch oven, combine soup and broth. Bring to a boil.
2. Meanwhile, separate dough into 8 biscuits; cut each in half.
3. Dip biscuit halves in egg, coating all sides; drop into boiling soup. Cook, uncovered, 10 minutes. (Soup must be at a medium boil.) Cover; cook an additional 10 minutes or until dumplings are light and fluffy.
4. To serve, carefully remove dumplings from soup. Ladle soup into bowls. Top each with dumplings. Sprinkle with parsley.

Slow Cooker Harvest Pork Stew Recipe by Pillsbury.com on Flickr.

INGREDIENTS:

2 lb boneless pork shoulder roast, trimmed of fat, cut into 1-inch pieces
2 medium parsnips (about 12 oz), peeled, chopped (about 2 cups)
1 large red onion, cut into 1-inch pieces (about 3 cups)
1 cup dried apricots (6 oz)
1 cup pitted dried plums (6 oz
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground cloves
3 1/2 cups Progresso® chicken broth (from 32-oz carton)
1 cup apple cider
2 large Golden Delicious apples (about 1 1/4 lb)

DIRECTIONS:

1. Spray 5- to 6-quart slow cooker with cooking spray. In cooker, mix pork, parsnips, onion, apricots and plums. Add flour, salt, pepper and cloves; toss until pork, vegetables and fruit are coated. Add broth and cider; mix well.

2. Cover; cook on Low heat setting 7 to 9 hours.

3. Core apples; cut each into large chunks. Stir apples into stew. Cover; cook on Low heat setting 1 hour longer. Stir well before serving.

Be sure to purchase the correct cut of pork for this stew. The shoulder roast is a tough cut of pork that needs to be braised, or cooked slowly in liquid, to become tender. If you use a cut that’s already tender, such as a pork loin roast, braising will make it tough and dry.
If you like, you can substitute 3 carrots for the parsnips.

North Woods Wild Rice Soup Recipe by Pillsbury.com on Flickr.

INGREDIENTS:

2 teaspoons vegetable oil
1 medium onion, chopped
2 medium stalks celery, diced (1 cup)
2 medium carrots, diced
1 cup diced smoked turkey (6 oz)
1/2 cup uncooked wild rice
1 teaspoon dried tarragon leaves
1/4 teaspoon pepper
3 1/2 cups Progresso® chicken broth (from 32-oz carton)
1 cup Green Giant® Valley Fresh Steamers™ frozen sweet peas, thawed
1 can (12 oz) evaporated fat-free milk
1/3 cup all-purpose flour
2 tablespoons dry sherry, if desired

DIRECTIONS:

1. In 10-inch skillet, heat oil over medium heat. Add onion; cook about 4 minutes, stirring occasionally, until tender.

2. Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place onion, celery, carrots, turkey, wild rice, tarragon and pepper in cooker. Pour broth over top.

3. Cover; cook on Low heat setting 6 to 8 hours, stirring in peas for last 15 minutes of cooking.

4. In small bowl, mix milk and flour; stir into soup. Cover; cook about 20 minutes or until thickened. Stir in sherry before serving.

Beef Tortellini Soup Recipe by Pillsbury.com on Flickr.

INGREDIENTS:

1 can (14.5 oz) diced tomatoes, undrained
1 lb beef stew meat
1 large onion, chopped (3/4 cup)
1 large carrot, chopped (3/4 cup)
1 medium stalk celery, chopped (1/2 cup)
2 cloves garlic, finely chopped
2 teaspoons sugar
2 1/2 cups Progresso® beef flavored broth (from 32-oz carton)
1 teaspoon dried basil leaves
2 cups frozen cheese-filled tortellini
1 cup Green Giant® Valley Fresh Steamers™ frozen cut green beans

DIRECTIONS:

1. Spray 3 1/2- to 4-quart slow cooker with cooking spray. Add beef, onion, carrot, celery, garlic, sugar, tomatoes and broth to cooker in order listed.

2. Cover; cook on Low heat setting 8 to 9 hours.

3. About 25 minutes before serving, stir in basil, frozen tortellini and green beans. Increase heat setting to High. Cover and cook about 25 minutes or until beans are tender.

Use any flavor of filled frozen pasta.
Just make sure the pieces are bite-size.

Add hot garlic bread for an easy meal.

Top each serving with a teaspoon of basil pesto.

Beef Stew in Biscuit Cups Recipe (by Pillsbury.com)

INGREDIENTS:

2 Pillsbury® Grands!® frozen buttermilk biscuits (from 25-oz bag)
2 tablespoons butter or margarine
1/4 cup chopped onion
1 cup quartered small fresh mushrooms
1 can (18.8 oz) Progresso® Rich & Hearty sirloin steak & vegetables soup
2 tablespoons cold water
4 teaspoons cornstarch
1/8 teaspoon pepper

DIRECTIONS:

1. Heat oven to 375°F. Cut 2 (25x12-inch) pieces of foil. Slightly crush each sheet to make 3 1/2-inch ball; flatten balls slightly. Place on ungreased cookie sheet.

2. Place biscuits on microwavable plate. Microwave uncovered on High 30 to 40 seconds, turning biscuits over halfway through microwave time, until soft enough to press into rounds. Press or roll each biscuit to 6-inch round. Place 1 biscuit round over each foil ball, shaping biscuit gently to fit. Bake 12 to 16 minutes or until golden brown. Cool 5 minutes. Remove biscuit cups from foil balls.

3. Meanwhile, in 2-quart saucepan, melt butter over medium-high heat. Add onion and mushrooms. Cook and stir 5 to 7 minutes or until vegetables are tender. Stir in soup. Reduce heat to medium; cook about 4 minutes, stirring occasionally, until hot.

4. In small bowl, stir cold water, cornstarch and pepper until smooth. Increase heat to medium-high; stir cornstarch mixture into soup mixture in pan, cooking and stirring until mixture boils. Cook, stirring constantly, about 1 minute or until mixture is slightly thickened.

5. Place biscuit bowls in individual shallow soup bowls; spoon half of the beef stew into each. (Some soup may flow over side of biscuit bowl.)