Denver North City Lifestyle is proud to have an exceptional hospitality team that curates the delicious recipes you see each month. As we approach the colder months and the holiday season, our talented team has crafted a few recipes to keep you warm and impress your guests. These tried-and-true recipes are sure to become favorites at your gatherings.
Feel free to try them out, share them with friends, and enjoy the compliments you’ll receive. And remember, you can always give a nod of thanks to the Denver North hospitality team for these culinary delights. Get ready to savor the season with some mouthwatering dishes!
Vegetable Beef Soup
Ingredients
1 chuck roast, cut in bite-sized pieces, fat discarded
2 Tbls olive oil
4 cups beef broth
4 cups beef stock
1 can stewed Italian style tomatoes
1 can diced tomatoes with basil and garlic
I can Progresso Tomato Basil soup
1 can crushed tomatoes with Italian Herbs
1 onion, chopped
4 or 5 fresh carrots or ½ bag of baby carrots, chopped
2 potatoes, chopped
1 zucchini, chopped
6 ribs of celery, chopped
1 bag frozen green beans
1 bag frozen corn
1 bag frozen peas
1 tsp Lawry’s seasoned salt
2 bay leaves
1 Tbls Herbes de Provence
1 tsp oregano
1 tsp parsley
Freshly ground black pepper
( also add a little beef better than bouillion and some Italian seasoning, but not required)
Directions
Brown the chopped chuck roast in olive oil in a soup pot. Add canned tomatoes, soup, broth and stock.
Add all seasonings. Bring to boil and simmer while preparing the fresh vegetables. Slice and cut celery,
carrots, potatoes, onion and zucchini and add to meat. Stir in all frozen vegetables and simmer for 3-4
hours. Discard bay leaves and serve. Freezes very well.
Chocolate Cream Pie
Ingredients:
9-inch baked pie shell (make your own or buy one)
1 cup sugar
5 Tbls cornstarch
2 squares unsweetened chocolate (1 oz each, cut up)
½ tsp salt
2 ½ cups whole milk
3 egg yolks, slightly beaten
3/4 tsp vanilla extract
¼ tsp almond extract (I sometimes just use 1 tsp vanilla and no almond)
1-2 cups heavy whipping cream (depending on how much you like on your pie)
4 Tbls sugar per cup of whipping cream
Directions:
Prepare and bake pie shell.
In medium saucepan, combine sugar, cornstarch, cut up chocolate, and salt. Mix well.
Gradually stir in milk, mixing until smooth.
Over medium heat, bring to boiling, stirring constantly; boil 1 minute. Remove from heat and stir about
half of the mixture into the egg yolks. Then add that back to the saucepan and mix with well.
Bring back to boiling, stirring constantly. Boil for 1 minute longer. It should be thick and “gloppy”. Stir in
extracts and pour immediately into pie shell. After cooling, put in the refrigerator. It must be cold before
adding topping. You can put a piece of wax paper or plastic wrap on top of filling while it is cooling.
Meanwhile make whipped topping. Whip cream with the sugar and spread over filling when it is cool.
Refrigerate until ready to serve. If you are making this a day ahead, I would recommend making
stabilized whipped cream. There are a few ways to do this, so you can check out the internet. I use
instant clear gel.
Linda Scuderi’s Barbeque Meatballs (the sauce is the key)
Meatballs:
1 ½ lbs ground beef
1 egg
½ tsp garlic salt or powder
12 saltines (or other cracker like Ritz), crushed
Splash of milk
1 Onion, chopped fine
Salt and pepper
Sauce:
1 cup ketchup
2 Tbls vinegar
1 tsp chili powder
½ c water
¼ cup sugar
Preheat oven to 350 degrees. Mix meatball ingredients well and form into balls (not too big, about 1-1 ½
inches in diameter). Put in 8x13 baking dish. Cook 25 minutes uncovered. Mix the sauce during this
time. (I always make extra sauce because it is so good.) Remove meatballs from oven and drain off
excess fat, if any. Add the sauce and bake 20 more minutes (uncovered).
This is even better made the day before, refrigerated, and reheated the next day. It also freezes well.
After thawing you can reheat in crockpot on low.