Ingredients:
2 green or red bell peppers
salt
5 Tbsp olive oil
1 medium chopped onion
enough ground beef or steak chunks to fill peppers
1 cup cooked rice (optional)
pepper
1/4 cup ketchup
1/4 tsp Worcestershire sauce
dash of Tabasco sauce
2 slices of medium cheddar cheese (optional)
Bring a large pot of water to a boil. Meanwhile, cut top off peppers 1 inch from the stem end, and remove seeds. Add several generous pinches of salt to boiling water, then add peppers and boil, using a spoon to keep peppers completely submerged, until brilliant green (or red) and their flesh slightly softened (about 3 minutes). Drain, and set aside to cool.
Preheat oven to 350 degress F. Heat 4 Tbsp of the oil in a large skillet over medium heat. Add onions, and cook, stirring often, until soft and translucent (about 5 minutes). Remove skillet from heat, add meat, rice, and season generously with salt and pepper. Mix well.
Drizzle remaining 1 Tbsp. oil inside peppers, arrange cut side up in a baking dish, then stuff peppers with filling. Combine ketchup, Worcestershire sauce, Tabasco sauce, and 1/8 cup of water in a small bowl, the spoon over the filling. Lay a slice of cheddar cheese on top of each stuffed pepper. Add 1/4 cup of water to the bakind dish. Place in oven and bake for 40-50 minutes.
Sunday, January 24, 2010
Tuesday, January 19, 2010
Lion House Cinnamon Rolls
This is a slight variation on a recipe I got from a friend a couple years ago. I have no idea if this recipe it's actually the recipe they use at the Lion House restaurant in Salt Lake City. Anyway about it, these cinnamon rolls have become one of my absolute favorites, to make and to eat. There is something so much fun about making bread to me. I love kneading dough and then having it come together at the perfect consistency. And then rolling up that dough with butter, cinnamon, and brown sugar... baking... and topping it all with cream cheese frosting. I mean really, does life yet better than that?
I especially like this recipe because it takes less time than others I've tried and the taste is amazing. I really enjoy making these for my husband to take to work. I get rave reviews every time and I have a few for my family and can send the rest away where I won't consumer them. The last batch I made egg-free and wasn't let down a bit.
Ingredients:
2 Tablespoons dry yeast
2 cups warm water (110-115 degrees F.)
1/3 cup sugar
1/3 cup butter
2/3 cup dry milk
2 ½ tsp salt
1 egg (or 1/4 cup mashed banana)
5 to 6 cups flour
Additional ingredients:
brown sugar
butter
cinnamon
Directions:
In the large bowl combine yeast and warm water. Let stand 5 minutes. Add sugar, butter, dry milk, salt, egg (or mashed banana) and 2 cups of the flour. Beat together until very smooth. Add 2 more cups flour, one at a time, and beat until smooth.
Add about one more cup of flour, ½ cup at a time until it is well mixed in. Turn dough onto a lightly floured board and knead until it is smooth and satiny.
Gather dough into a ball. Scrap bowl clean and grease. Return dough ball to bowl. Cover. Let rise in a warm place until about triple in bulk (approx 1-1 ½ hrs).
Dump dough ball onto a clean, floured counter and punch down. Take all the dough at once for very large rolls (or half at a time for medium sized rolls) and use rolling pin to shape dough into a long rectangle. Brush melted butter over the dough rectangle. Sprinkle brown sugar and cinnamon over the buttered area.
Roll the rectangle from the top of the long edge to the bottom. Use floss, thread, or a serrated knife to cut individual cinnamon rolls from your dough roll.
Place rolls on cookie sheet, let rise another 15 minutes,
and then bake at 400 degrees for 10-13 minutes.
Slather with cream cheese icing and enjoy!
Cream Cheese Icing Ingredients:
1/2 stick butter, softened
1/2 package cream cheese (4oz), softened
1 tsp vanilla
1 1/2 - 2 cups powdered sugar - depending on how sweet you want it. I usually use 1 1/2 cups to allow the cream cheese flavor to stand out.
Icing Directions:
Mix together icing ingredients until smooth and creamy. For best results, frost cinnamon rolls while warm.
Home Made Playdo
1/2 cup salt
1 cup flour
2 Tbs. vegetable oil
1 tsp. alum
Blend together the following ingredients and slowly add to the flour mixture above.
1/2 cup warm water
1 package unsweetened Koolaid
Mix until the consistency of bread dough.
1 cup flour
2 Tbs. vegetable oil
1 tsp. alum
Blend together the following ingredients and slowly add to the flour mixture above.
1/2 cup warm water
1 package unsweetened Koolaid
Mix until the consistency of bread dough.
Wednesday, January 13, 2010
Lumpia
2 lbs ground pork
1 stalk celery, chopped
1/2 lemon (juice only)
2 carrots, grated
3 eggs
1 tsp salt
pinch of pepper
1 small onion
cabbage, diced finely
Lumpia wrappers (found in Asian stores)
Mix together pork, celery, lemon juice, carrots, eggs, and seasons. Cut wrapper in half, place small amount in each wrapper. Fold in edges and foll it. Fry in oil or deep fat fryer, about 5-10 minutes or until brown.
Dipping Sauce
1 can pineapple juice
2 TBS sugar
dash of pepper
2 TBS flour
2 TBS vinegar
ketchup (enough to make sauce red, I use 2-3 TBS)
Heat sauce and bring to boil Boil until thick.
Chicken Adobo
So, this recipe is from the Philippines. It's really vague, but Mom and Dad say it's really good. I'll let you know when I try it.
1-2 lbs chicken cut up
1 onion
dash of black pepper
1 cup soy sauce/vinegar/orange juice or lemon juice (or combination)
Fill a pot 1/3 of the way with water. Boil the chicken with onions, soy sauce, pepper until meat is tender and juicy.
Optional: Bake chicken at 350 degrees w/ orange juice.
Serve with rice
1-2 lbs chicken cut up
1 onion
dash of black pepper
1 cup soy sauce/vinegar/orange juice or lemon juice (or combination)
Fill a pot 1/3 of the way with water. Boil the chicken with onions, soy sauce, pepper until meat is tender and juicy.
Optional: Bake chicken at 350 degrees w/ orange juice.
Serve with rice
Chimichangas
6 large flour tortillas
3 cups Mexican Meat Mix (see recipe on blog)
Vegetable oil for frying
Shredded lettuce
1 can green chili salsa
2 tomatoes, chopped
1 cup guacamole
1/2 pint sour cream
6 ripe olives, for garnish
Combine all ingredients in a small bowl. Warm tortillas in oven about 5 min. Heat Mexican Meat Mix in a small sauce pan. Heat 1/2 inch deep oil to 400 degrees in large skillet. Spread about 1/2 cup Mex Meat Mix over the lower third of each tortilla. Fold the bottom edges of each tortilla up over filling. Fold both sides toward the center and roll into a cylinder. Secure rolled tortillas w/ a toothpick. Fry chimichangas at a time in hot oil about 2 minutes, until golden and crisp. Drain on paper towels. Serve hot over a layer of shredded lettuce. Top with green chili salsa, tomatoes, guacamole and sour cream. Garnish each with an olive. Makes 6 chimichanges.
3 cups Mexican Meat Mix (see recipe on blog)
Vegetable oil for frying
Shredded lettuce
1 can green chili salsa
2 tomatoes, chopped
1 cup guacamole
1/2 pint sour cream
6 ripe olives, for garnish
Combine all ingredients in a small bowl. Warm tortillas in oven about 5 min. Heat Mexican Meat Mix in a small sauce pan. Heat 1/2 inch deep oil to 400 degrees in large skillet. Spread about 1/2 cup Mex Meat Mix over the lower third of each tortilla. Fold the bottom edges of each tortilla up over filling. Fold both sides toward the center and roll into a cylinder. Secure rolled tortillas w/ a toothpick. Fry chimichangas at a time in hot oil about 2 minutes, until golden and crisp. Drain on paper towels. Serve hot over a layer of shredded lettuce. Top with green chili salsa, tomatoes, guacamole and sour cream. Garnish each with an olive. Makes 6 chimichanges.
Mexican Meat Mix
5 lbs beef roast
3 TBS shortening
3 onions, chopped
1 can chopped green chilies
2 cans green chili salsa
1/4 tsp garlic powder (or 1 clove garlic)
4 TBS flour
4 tsp salt
1 tsp ground cumin
Juices from beef roast
Preheat oven to 200 degrees. Place roast in large roasting pan on Dutch oven. Cover w/ a tight lid and roast about 12 hours until well done. On cook roasts with 1 cup water in pressure cooker 35 to 40 minutes. Drain meat, reserving juices. Cool meat. Shred meat and set aside. Melt shortening in large skillet. Add onion and green chilies. Saute 1 min. Add green chili salsa, garlic, flour, salt, and cumin. Cook 1 min, over medium-low heat. Stir in reserved juices and shredded meat. Cook 5 minutes until thick. Cool. Pout about 3 cups mix each into 1 quart freezer containers, leaving 1/2 inch space at top. Seal and label containers. Freeze. Use within 6 months. Makes about 9 cups of Mexican Meat Mix
3 TBS shortening
3 onions, chopped
1 can chopped green chilies
2 cans green chili salsa
1/4 tsp garlic powder (or 1 clove garlic)
4 TBS flour
4 tsp salt
1 tsp ground cumin
Juices from beef roast
Preheat oven to 200 degrees. Place roast in large roasting pan on Dutch oven. Cover w/ a tight lid and roast about 12 hours until well done. On cook roasts with 1 cup water in pressure cooker 35 to 40 minutes. Drain meat, reserving juices. Cool meat. Shred meat and set aside. Melt shortening in large skillet. Add onion and green chilies. Saute 1 min. Add green chili salsa, garlic, flour, salt, and cumin. Cook 1 min, over medium-low heat. Stir in reserved juices and shredded meat. Cook 5 minutes until thick. Cool. Pout about 3 cups mix each into 1 quart freezer containers, leaving 1/2 inch space at top. Seal and label containers. Freeze. Use within 6 months. Makes about 9 cups of Mexican Meat Mix
Yeast Rolls
1/2 cup lukewarm water
2 TBS yeast
1/3 cup sugar
1/3 cup shortening
1 cup lukewarm water
3 eggs
1/2 tsp salt
Combine water and yeast and set aside. In large mixing bowl whip together sugar and shortening. Add 1 cup water, eggs, and salt. Add yeast mixture. Add 5-6 cups flour.
Pour dough onto lightly floured service and kneed for 6-8 minutes or until the dough is stiff and stretchy. Form in ball. Put into bowl and let raise until double in size (usually 1 hour). Punch down dough and divide. Roll out dough and usually a large circle cookie cutter cut out rolls. Dipped circle in butter and fold in half, pinching at fold to prevent opening. Let rolls raise 15 minutes more. Bake at 375 for 20-25 minutes. Makes 24 rolls.
2 TBS yeast
1/3 cup sugar
1/3 cup shortening
1 cup lukewarm water
3 eggs
1/2 tsp salt
Combine water and yeast and set aside. In large mixing bowl whip together sugar and shortening. Add 1 cup water, eggs, and salt. Add yeast mixture. Add 5-6 cups flour.
Pour dough onto lightly floured service and kneed for 6-8 minutes or until the dough is stiff and stretchy. Form in ball. Put into bowl and let raise until double in size (usually 1 hour). Punch down dough and divide. Roll out dough and usually a large circle cookie cutter cut out rolls. Dipped circle in butter and fold in half, pinching at fold to prevent opening. Let rolls raise 15 minutes more. Bake at 375 for 20-25 minutes. Makes 24 rolls.
Spanish Rice
1 tomato - whole or 2 whole canned tomotoes
1/4 onion
2 1/2 cups chicken broth (or water)
1 clove garlic or 1/4 tsp garlic powder
1 cup rice
1 tsp salt
Blend tomato, onion, and garlic. Fry uncooked rice in oil. Stir constantly till golden brown. Add blended mixture, salt, and broth. If desired add chicken or other meat also. Cover and cook on low for 15-20 minutes or until rice is tender.
1/4 onion
2 1/2 cups chicken broth (or water)
1 clove garlic or 1/4 tsp garlic powder
1 cup rice
1 tsp salt
Blend tomato, onion, and garlic. Fry uncooked rice in oil. Stir constantly till golden brown. Add blended mixture, salt, and broth. If desired add chicken or other meat also. Cover and cook on low for 15-20 minutes or until rice is tender.
Microwave Rice
2 cups rice
4 cups water
1 TBS chicken boullion
Put rice, water, and chicken in cassarole dish. Cover with plastic wrap. Put on plate in microwave.
Cook 7 min on high (Power 10) (for half recipe 5 min)
Cook 17 min on low (Power 5) (for half recipe 15 min)
4 cups water
1 TBS chicken boullion
Put rice, water, and chicken in cassarole dish. Cover with plastic wrap. Put on plate in microwave.
Cook 7 min on high (Power 10) (for half recipe 5 min)
Cook 17 min on low (Power 5) (for half recipe 15 min)
Chow Mein
2 cups diagonally sliced celery
1 cup diagonally sliced green onions
1 1/2 TBS salad oil
1/3 cups sliced water chesnuts
1 cup chicken broth
1 lb bean sprouts
2 TBS cornstarch
2 TBS soy sauce
1 to 2 cups diced chicken, ham, bacon, pork, or shrimp
Saute together ingredients. Serve with rice.
1 cup diagonally sliced green onions
1 1/2 TBS salad oil
1/3 cups sliced water chesnuts
1 cup chicken broth
1 lb bean sprouts
2 TBS cornstarch
2 TBS soy sauce
1 to 2 cups diced chicken, ham, bacon, pork, or shrimp
Saute together ingredients. Serve with rice.
Teresa's Clam Chowder
2 cans clams
2 cups diced potatoes
2 cups diced soyota
1 cup butter
3/4 cup flour
1 quart milk
1 quart cream
2 TBS vinegar
1/2 tsp supar
1 1/2 tsp salt
dash of pepper
Put veggies in skillet. Drain clam juice on veg (if it doesn't cover veggies add water just to cover). Cook veggies until tender (15 min). While cooking in a large pot melt butter. Add flour, stirring until smooth. Add milk and cream. Stir until very thick. Add cooked veggies and clams. Add seasonings. Cook to desired temperature.
2 cups diced potatoes
2 cups diced soyota
1 cup butter
3/4 cup flour
1 quart milk
1 quart cream
2 TBS vinegar
1/2 tsp supar
1 1/2 tsp salt
dash of pepper
Put veggies in skillet. Drain clam juice on veg (if it doesn't cover veggies add water just to cover). Cook veggies until tender (15 min). While cooking in a large pot melt butter. Add flour, stirring until smooth. Add milk and cream. Stir until very thick. Add cooked veggies and clams. Add seasonings. Cook to desired temperature.
Ham and Potato Casserole
4 TBS butter
4 TBS flour
3 cups milk
1 1/2 tsp salt
3 cups diced cooked potatoes
4 hard boiled eeges, sliced
1/8 tsp pepper
1 1/2 cups diced cooked ham
1 green pepper (optional)
1 1/2 cups grated cheese
1/2 cup buttered bread crumbs (or crackers)
Melt butter in saucepan. Blend with flour. Add milk and seasonings. Blend thoroughly. Cook over low heat until thick, stirring constantly. In a well-greased casserole dish arround a layer of creamed potatoes. Top with a layer of cooked eggs, ham, green pepper, and cheese. Repeat. Sprinkle bread crumbs over top. Bake at 400 degrees for 30 minutes.
4 TBS flour
3 cups milk
1 1/2 tsp salt
3 cups diced cooked potatoes
4 hard boiled eeges, sliced
1/8 tsp pepper
1 1/2 cups diced cooked ham
1 green pepper (optional)
1 1/2 cups grated cheese
1/2 cup buttered bread crumbs (or crackers)
Melt butter in saucepan. Blend with flour. Add milk and seasonings. Blend thoroughly. Cook over low heat until thick, stirring constantly. In a well-greased casserole dish arround a layer of creamed potatoes. Top with a layer of cooked eggs, ham, green pepper, and cheese. Repeat. Sprinkle bread crumbs over top. Bake at 400 degrees for 30 minutes.
Chicken Salad
1 cup chicken
1/2 cup celery
1/4 cup mayonnaise
1 1/2 tsp lemon juice
1/4 tsp salt
1/8 tsp pepper
1/4 tsp poultry seasoning
1/8 tsp onion salt
Combine ingredients. Also could add apples, grapes, mandarin oranges, and/or almonds.
1/2 cup celery
1/4 cup mayonnaise
1 1/2 tsp lemon juice
1/4 tsp salt
1/8 tsp pepper
1/4 tsp poultry seasoning
1/8 tsp onion salt
Combine ingredients. Also could add apples, grapes, mandarin oranges, and/or almonds.
Meat Loaf
2 beaten eggs (or whole grain flour)
2/3 cups bread crumbs
1 tsp salt
1 1/2 lbs ground beef
3/4 cup milk (or milk alternative)
2 TBS grated onion
1/2 tsp sage
Spray crock-pot with cooking spray. Put ingredients in the crock-pot and simmer on low for 5-6 hours (or in oven at 350 for 1 hour). Tip on side to drain grease.
1/2 cup ketchup
2 tsp dry mustard
4 TBS brown sugar
1/2 tsp nutmeg
Mix ketchup, mustard, brown sugar, and nutmeg. Pour mixture over meat and simmer on high for 15 minutes more. (or in oven at 350 for 15 minutes more)
2/3 cups bread crumbs
1 tsp salt
1 1/2 lbs ground beef
3/4 cup milk (or milk alternative)
2 TBS grated onion
1/2 tsp sage
Spray crock-pot with cooking spray. Put ingredients in the crock-pot and simmer on low for 5-6 hours (or in oven at 350 for 1 hour). Tip on side to drain grease.
1/2 cup ketchup
2 tsp dry mustard
4 TBS brown sugar
1/2 tsp nutmeg
Mix ketchup, mustard, brown sugar, and nutmeg. Pour mixture over meat and simmer on high for 15 minutes more. (or in oven at 350 for 15 minutes more)
Sweet and Sour Meatballs
Meatballs
1 1/2 lbs ground beef
1 onion, chopped,
1 carrot shredded
Mix together beef, onion, and carrot. Form ball and brown in hot oil.
Sauce
1/2 cup vinegar
4 TBS soy sauce
4 TBS brown sugar
3/4 cup ketchup
Mix sauce ingredients. Pour over meatballs. Simmer until meat is well done and sauce is desired temperature.
1 1/2 lbs ground beef
1 onion, chopped,
1 carrot shredded
Mix together beef, onion, and carrot. Form ball and brown in hot oil.
Sauce
1/2 cup vinegar
4 TBS soy sauce
4 TBS brown sugar
3/4 cup ketchup
Mix sauce ingredients. Pour over meatballs. Simmer until meat is well done and sauce is desired temperature.
Chicken Brocolli Cassarole
Chicken (boiled and chopped)
Brocolli
2 cans cream of chicken soup
1 tsp lemon juice
1/4 cup chicken broth
1 cup ched cheese
bread crumbs
Mix together first 6 ingredients. Place in 9X9 pan. Sprinkle bread crumbs on top. Bake 30 minutes at 350 degrees.
Brocolli
2 cans cream of chicken soup
1 tsp lemon juice
1/4 cup chicken broth
1 cup ched cheese
bread crumbs
Mix together first 6 ingredients. Place in 9X9 pan. Sprinkle bread crumbs on top. Bake 30 minutes at 350 degrees.
Chicken Cordon Bleu
4 chicken breasts cut in half (boneless, skinless)
8 thin slices of cooked ham
4 slices Swiss cheese
1/4 cup melted butter
1/2 cornflake crumbs
Put one piece of chicken in plastic bag. Pound until 1/8 thick. Put one piece cheese on on piece of ham. Sprinkle with salt, pepper, and thyme. Roll ham around cheese, roll chicken around ham. Dip in butter. Roll in corn flakes. Hold together with toothpicks. Bake uncovered at 400 degrees for 40 minutes.
Sauce
1 can cream of chicken soup
1/2 cup sour cream
1/3 cup lemon juice
Blend together ingredients with whisk. Heat in microwave or on stove. Pour over chicken when served.
8 thin slices of cooked ham
4 slices Swiss cheese
1/4 cup melted butter
1/2 cornflake crumbs
Put one piece of chicken in plastic bag. Pound until 1/8 thick. Put one piece cheese on on piece of ham. Sprinkle with salt, pepper, and thyme. Roll ham around cheese, roll chicken around ham. Dip in butter. Roll in corn flakes. Hold together with toothpicks. Bake uncovered at 400 degrees for 40 minutes.
Sauce
1 can cream of chicken soup
1/2 cup sour cream
1/3 cup lemon juice
Blend together ingredients with whisk. Heat in microwave or on stove. Pour over chicken when served.
Won Ton Salad
Salad
lettuce
chicken (cooked and diced)
grated cheese
won tons (bake at 325 for 5 min)
Sweet and Sauce Sauce
1 cup sugar
1 TBS chopped green pepper
1/2 cup white vinegar
1/2 tsp salt
2 tsp cornstarch
1 TBS cold water
1 tsp paprika
Combine sugar, green pepper, white vinegar, and salt in small saucepan. Bring to a boil, then turn down and simmer sauce 5 minutes. Combine with cornstarch and cold water. Add to hot mixture. Cook and stir till thickens. Cool. Add paprika.
lettuce
chicken (cooked and diced)
grated cheese
won tons (bake at 325 for 5 min)
Sweet and Sauce Sauce
1 cup sugar
1 TBS chopped green pepper
1/2 cup white vinegar
1/2 tsp salt
2 tsp cornstarch
1 TBS cold water
1 tsp paprika
Combine sugar, green pepper, white vinegar, and salt in small saucepan. Bring to a boil, then turn down and simmer sauce 5 minutes. Combine with cornstarch and cold water. Add to hot mixture. Cook and stir till thickens. Cool. Add paprika.
Monday, January 11, 2010
Chichen Enchilada Casserole
2 cans cream of chicken soup
1 cup sour cream
1/2 chopped onion (saute onion in 2 TBS butter)
4 oz. can diced green chiles
2 cups grated cheese (cheddar and/or jack)
2 cups cooked chopped chicken
Nacho flavored Doritoes
Combine chicken soup, sour cream, onion, and green chiles. Spread Doritoes in 9X13 greased pan. Layer the soup mixture, chicken, and cheese. Bake at 350 degrees for 30 minutes.
1 cup sour cream
1/2 chopped onion (saute onion in 2 TBS butter)
4 oz. can diced green chiles
2 cups grated cheese (cheddar and/or jack)
2 cups cooked chopped chicken
Nacho flavored Doritoes
Combine chicken soup, sour cream, onion, and green chiles. Spread Doritoes in 9X13 greased pan. Layer the soup mixture, chicken, and cheese. Bake at 350 degrees for 30 minutes.
Friday, January 8, 2010
Beef and Broccoli
I made this last night from a recipe I had found online and tweaked a little bit. This recipe is really simple. And because it's basically just broccoli, garlic, and beef, the flavors really stand out.
1 lb steak, cut into very thin strips
1 1/2 lbs of broccoli cut into bite size florets
1 tbsp cooking oil
1 tbsp minced garlic
beef marinade
1 1/2 tsp soy sauce
1 tsp corn starch
1/2 tsp cooking oil
black pepper
stir fry sauce
1 tbsp soy sauce
1 tbsp balsamic vinegar
1 tsp Worcestershire sauce
Mix the marinade ingredients together and add the beef. Let marinade for just a few minutes.
Start cooking some rice, however much your family needs, according to the package directions.
Fill a large saute pan or wok with an inch of water and bring to a boil. Add the broccoli, cover and steam 3 minutes. The broccoli should still be crisp and brightly colored when finished.
Drain the water and remove the broccoli.
Add oil, and bring to medium/high heat. Add garlic and fry for 30 seconds. Lay beef strips in the pan, fry one side 30 seconds, then flip and fry the other side 30 seconds. Reduce heat to medium/low and add soy sauce, balsamic vinegar and Worcestershire. Simmer until the sauce thickens slightly then add the broccoli and stir til everything is coated and heated through.
Serve over rice and with a side of fruit!
1 lb steak, cut into very thin strips
1 1/2 lbs of broccoli cut into bite size florets
1 tbsp cooking oil
1 tbsp minced garlic
beef marinade
1 1/2 tsp soy sauce
1 tsp corn starch
1/2 tsp cooking oil
black pepper
stir fry sauce
1 tbsp soy sauce
1 tbsp balsamic vinegar
1 tsp Worcestershire sauce
Mix the marinade ingredients together and add the beef. Let marinade for just a few minutes.
Start cooking some rice, however much your family needs, according to the package directions.
Fill a large saute pan or wok with an inch of water and bring to a boil. Add the broccoli, cover and steam 3 minutes. The broccoli should still be crisp and brightly colored when finished.
Drain the water and remove the broccoli.
Add oil, and bring to medium/high heat. Add garlic and fry for 30 seconds. Lay beef strips in the pan, fry one side 30 seconds, then flip and fry the other side 30 seconds. Reduce heat to medium/low and add soy sauce, balsamic vinegar and Worcestershire. Simmer until the sauce thickens slightly then add the broccoli and stir til everything is coated and heated through.
Serve over rice and with a side of fruit!
Thursday, January 7, 2010
Coffee Cake
This is a breakfast cake we used to have a lot growing up. So yummy!
Ingredients:
Cake:
1/2 cup oil
2 eggs
1 cup milk
3 cups flour
1 1/2 cups sugar
4 tsp baking powder
1 tsp salt
Topping:
1/2 cup brown sugar
2 TBS flour
2 tsp cinnamon
2 TBS melted butter
Directions:
Cake: Combine oil, egg, and milk. Mix together dry ingredients in seperate bowl. Combine wet and dry ingredients. Pour batter into a 9X13 greased pan. Set aside.
Topping: Combine topping ingredients. Spoon lightly on top of cake batter.
Using a fork make lines through the topping/batter to mix just a little on the top. Do not mix into the batter.
Cook at 375 for 25 minutes.
Slice into pieces and enjoy!
No-bake Cookies
This is Ryan's Mom's recipe. For some reason the recipe my family used growing up never really setup quite right. This one works every time for us. Very yummy!
Ingredients
1/2 cup margarine
1/2 milk
2 cups sugar
3 TBS cocoa
pinch of salt
1/2 cup peanut butter
1 TBS vanilla
4 cups oats
Directions
Combine margarine, milk, sugar, and cocoa in medium pan on medium (to medium high) heat.
Stir often to prevent scorching.
Heat to a rapid boil, then boil 1 minute. Remove from heat.
Add peanut butter, salt, and vanilla. Mix until peanut butter is completely melted.
Add oats.
Drop spoonfuls onto wax paper to make cookies. Let cool, cookies should hardened as cooled. Once cooled store in an air tight container to prevent drying out.
Homemade Chicken Noodle Soup
This one still hits the spot for me. After my surgery a few years ago Mom made it for me and I was in heaven. Nothing like chicken noodle. Sorry half the directions are kind of vague.
*Makes a large pot of soup, for Crystal's family 1/2 recipe was plenty.
Soup:
chicken broth (enough to make the amount of soup you want)
chicken, cubed (desired amount for your soup)
carrots, celery, other desired veggies (desired amount for soup, optional)
Noodles:
2 cups flour(divided)
2 eggs
1 tsp salt
4 TBS milk
1. Cook chicken and veggies in boiling chicken broth.
2. While chicken and veggies are cooking prepare noodles as follows: Mix flour, eggs, salt, and milk. Roll out to noodle width (1/8 - 1/4 inch). When chicken and veggies are fully cook, add noodles to boiling water gradually (use hand and try and loosely separate noodles with fingers as adding to water). Cook noodles for 10 minutes.
*Makes a large pot of soup, for Crystal's family 1/2 recipe was plenty.
Soup:
chicken broth (enough to make the amount of soup you want)
chicken, cubed (desired amount for your soup)
carrots, celery, other desired veggies (desired amount for soup, optional)
Noodles:
2 cups flour(divided)
2 eggs
1 tsp salt
4 TBS milk
1. Cook chicken and veggies in boiling chicken broth.
2. While chicken and veggies are cooking prepare noodles as follows: Mix flour, eggs, salt, and milk. Roll out to noodle width (1/8 - 1/4 inch). When chicken and veggies are fully cook, add noodles to boiling water gradually (use hand and try and loosely separate noodles with fingers as adding to water). Cook noodles for 10 minutes.
Brocolli Cheese Soup
Another from Mom's recipe books...
2 cups medium white sauce (see below)
2 cans cream of celery soup
1 can evaporated milk
12 ounces velvetta cheese
2-3 stalks of broccoli, chopped
White sauce (from Better Home and Gardens Cookbook):
2 TBS butter
2 TBS flour
1/4 tsp salt
dash of pepper
1 1/2 cups milk
Melt butter in small saucepan. Stir in flour, salt and pepper. Stir in milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more.
Prepare white sauce as directed. Move sauce to large soup pot. Add cream of celery, evaportad milk, velvetta cheese, and broccoli. Cook over medium heat until cheese is melted and broccoli is tendered. If desired add cheddar and/or mozzarella cheese just before serving.
2 cups medium white sauce (see below)
2 cans cream of celery soup
1 can evaporated milk
12 ounces velvetta cheese
2-3 stalks of broccoli, chopped
White sauce (from Better Home and Gardens Cookbook):
2 TBS butter
2 TBS flour
1/4 tsp salt
dash of pepper
1 1/2 cups milk
Melt butter in small saucepan. Stir in flour, salt and pepper. Stir in milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more.
Prepare white sauce as directed. Move sauce to large soup pot. Add cream of celery, evaportad milk, velvetta cheese, and broccoli. Cook over medium heat until cheese is melted and broccoli is tendered. If desired add cheddar and/or mozzarella cheese just before serving.
Quick Shrimp
Another one I got from Mom at some point...
2 TBS butter
1 pound salad shrimp
1 TBS minced onion
2 TBS basil
1/4 cup fresh parmesean
Melt butter, add shrimp and onion and cook. Add basil, mix well.
Serve over pasta (angel hair would be my preference).
2 TBS butter
1 pound salad shrimp
1 TBS minced onion
2 TBS basil
1/4 cup fresh parmesean
Melt butter, add shrimp and onion and cook. Add basil, mix well.
Serve over pasta (angel hair would be my preference).
Saturday, January 2, 2010
7 Layer Bean Dip
A must have for parties, especially New Year's
Layer 1: 1 can re-fried beans
Layer 2: 1/2 cup sour cream
1/3 cup mayonnaise
1/8 cup taco seasoning (1/2 pkg)
(If desired you may substitute some sour cream for mayonnaise)
Layer 3: Guacamole, I use this recipe, doubled
Layer 4: 4-8 ounces shredded cheese
Layer 5: 1 can olives, sliced
Layer 6: 1 cup tomatoes, diced
Layer 7: 1/2 bunch onions (use white and green part of onion), chopped
Assemble layers in order, starting with the beans and building up to the green onions. Refrigerate for at least 30 minutes to allow flavors to mix. Serve with tortilla chips.
Layer 1: 1 can re-fried beans
Layer 2: 1/2 cup sour cream
1/3 cup mayonnaise
1/8 cup taco seasoning (1/2 pkg)
(If desired you may substitute some sour cream for mayonnaise)
Layer 3: Guacamole, I use this recipe, doubled
Layer 4: 4-8 ounces shredded cheese
Layer 5: 1 can olives, sliced
Layer 6: 1 cup tomatoes, diced
Layer 7: 1/2 bunch onions (use white and green part of onion), chopped
Assemble layers in order, starting with the beans and building up to the green onions. Refrigerate for at least 30 minutes to allow flavors to mix. Serve with tortilla chips.
Subscribe to:
Posts (Atom)