1/3 cup oyster sauce
2 tsp sesame oil
1/3 cup beef borth
1 tsp soy sauce
2 TBPS brown sugar
1 tsp cornstarch
1 pound steask, 1/8-inch thick strips
3 tbps olive oil
1 clove of garlic
1 pound of broccoli
1. Whisk together the oyster sauce, sesame oil, sherry, soy sauce, sugar, and cornstarch in a bowl, and stir until the sugar has dissolved. Place the steak pieces into a shallow bowl, pour the oyster sauce mixture over the meat, stir to coat well, and marinate for at least 30 minutes in refrigerator.
2. Heat vegetable oil in a wok or large skillet over medium-high heat, garlic. Let them sizzle in the hot oil for about 1 minute to flavor the oil, then remove and discard. Stir in the broccoli, and toss and stir in the hot oil until bright green and almost tender, 5 to 7 minutes. Remove the broccoli from the wok, and set aside.
3. Pour a little more oil into the wok, if needed, and stir and toss the beef with the marinade until the sauce forms a glaze on the beef, and the meat is no longer pink, about 5 minutes. Return the cooked broccoli to the wok, and stir until the meat and broccoli are heated through, about 3 minutes.
Thursday, January 28, 2010
Tuesday, January 26, 2010
Lara's Famous Hamburger Soup
1 pound ground beef
1 onion, chopped
1 green bell pepper, chopped
4 beef bouillon cubes
3-4 cups of water
2 (14.5 ounce) cans stewed tomatoes or one quart of my homemade stewed tomatoes
1 can of tomato sauce or 1 pint of homemade canned tomato sauce
2 med. size red potatoes, diced 1 inch cubes
4 carrots, sliced
1 teaspoon ground black pepper
1 teaspoon garlic salt
1 teaspoon worcestershire Sauce
1. Brown beef, onions, and bell peppers.
2. Put all of the ingredients into the crockpot.
3. Cook on low for 8 hours~!
1 onion, chopped
1 green bell pepper, chopped
4 beef bouillon cubes
3-4 cups of water
2 (14.5 ounce) cans stewed tomatoes or one quart of my homemade stewed tomatoes
1 can of tomato sauce or 1 pint of homemade canned tomato sauce
2 med. size red potatoes, diced 1 inch cubes
4 carrots, sliced
1 teaspoon ground black pepper
1 teaspoon garlic salt
1 teaspoon worcestershire Sauce
1. Brown beef, onions, and bell peppers.
2. Put all of the ingredients into the crockpot.
3. Cook on low for 8 hours~!
Saturday, January 16, 2010
Lara's French Onion Soup
This is my recipe:
1/2 c. butter
4 large sweet onions, sliced thinly
1/2 c. sugar
2 TPBS flour
2 cans Beef Borth 14.5 oz each
2 cans Condensed French Onion Soup
2 cups water
1/2 c. parmesan cheese
french bread sliced
mozzarella cheese
In a dutch oven over med-high heat, melt butter. Add onions: saute until tender. Add sugar: cook and stir until lightly brown. Stir in flour until blended: gradually add the broth, soup, and water. Bring to a boil. Reduced heat and cover and simmer for 10 minutes. Stir in Parmensan cheese.
Melt cheese ontop of bread slices in the oven. It should take 2 minutes.
1/2 c. butter
4 large sweet onions, sliced thinly
1/2 c. sugar
2 TPBS flour
2 cans Beef Borth 14.5 oz each
2 cans Condensed French Onion Soup
2 cups water
1/2 c. parmesan cheese
french bread sliced
mozzarella cheese
In a dutch oven over med-high heat, melt butter. Add onions: saute until tender. Add sugar: cook and stir until lightly brown. Stir in flour until blended: gradually add the broth, soup, and water. Bring to a boil. Reduced heat and cover and simmer for 10 minutes. Stir in Parmensan cheese.
Melt cheese ontop of bread slices in the oven. It should take 2 minutes.
Friday, January 15, 2010
baked ziti
Baked Ziti
adapted from Cook's Illustrated
1 pound 1% cottage cheese
2 large eggs, lightly beaten
3 ounces grated parmesan cheese (about 1 1/2 cups)
1 pound ziti or other similar pasta (like penne)
2 tablespoons olive oil
5 medium garlic cloves, finely minced (about 5 teaspoons)
1 (28-ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
1 teaspoon dried oregano
1 tablespoon dried basil (use 1/2 cup fresh basil if you have it but add it to the sauce after it has simmered and you take it off the heat)
1 teaspoon sugar
Black pepper
3/4 teaspoon cornstarch
1 cup heavy cream (or substitute whole milk but increase the amount of cornstarch to 2 teaspoons and the cooking time in step 3 by 1 to 2 minutes)
8 ounces mozzarella cheese, cut into 1/4-inch cubes
Adjust an oven rack to the middle position and heat the oven to 350 degrees. Whisk the cottage cheese, eggs and 1 cup of the paremsan cheese together in a medium bowl; set aside. Bring 4 quarts of water to boil in a large pot over high heat. Stir in 1 tablespoon salt and pasta; cook, stirring occasionally, until pasta begins to soften but is not yet cooked through, about 7 minutes (the pasta will finish cooking in the oven). Drain pasta and leave in colander. Do not wash the large pot.
While the pasta is cooking, heat oil and garlic in a large skillet over medium heat until the garlic is fragrant but not browned, about 2 minutes. Stir in the tomato sauce, diced tomatoes, sugar, basil and oregano; simmer until thickened, about 10 minutes. Take off heat and season with salt and pepper to taste.
Stir cornstarch into heavy cream and transfer mixture to the now-empty large pot the pasta cooked in. Set the pot over medium heat. Bring to a simmer and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese mixture, 1 cup tomato sauce, and 3/4 cup mozzarella, then stir to combine. Add pasta and stir to coat thoroughly with sauce.
Transfer mixture to a 9X13-inch baking dish and spread remaining tomato sauce evenly over pasta. Sprinkle remaining 3/4 cup mozzarella and remaining 1/2 cup parmesan cheese over the top. Cover the baking dish with foil that has been lightly sprayed with cooking spray and bake for 30 minutes.
Remove foil and continue to cook until the cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 10 minutes. Serve.
*Freezable Meal: Prepare recipe right up until the baking step and then cover with a double layer of aluminum foil. Freeze. Thaw in the refrigerator for 1 to 2 days. To bake, increase baking time to about 1 hour. If baking from frozen, bake covered for 1 hour and 30 minutes, uncover and bake 30 minutes longer.
adapted from Cook's Illustrated
1 pound 1% cottage cheese
2 large eggs, lightly beaten
3 ounces grated parmesan cheese (about 1 1/2 cups)
1 pound ziti or other similar pasta (like penne)
2 tablespoons olive oil
5 medium garlic cloves, finely minced (about 5 teaspoons)
1 (28-ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
1 teaspoon dried oregano
1 tablespoon dried basil (use 1/2 cup fresh basil if you have it but add it to the sauce after it has simmered and you take it off the heat)
1 teaspoon sugar
Black pepper
3/4 teaspoon cornstarch
1 cup heavy cream (or substitute whole milk but increase the amount of cornstarch to 2 teaspoons and the cooking time in step 3 by 1 to 2 minutes)
8 ounces mozzarella cheese, cut into 1/4-inch cubes
Adjust an oven rack to the middle position and heat the oven to 350 degrees. Whisk the cottage cheese, eggs and 1 cup of the paremsan cheese together in a medium bowl; set aside. Bring 4 quarts of water to boil in a large pot over high heat. Stir in 1 tablespoon salt and pasta; cook, stirring occasionally, until pasta begins to soften but is not yet cooked through, about 7 minutes (the pasta will finish cooking in the oven). Drain pasta and leave in colander. Do not wash the large pot.
While the pasta is cooking, heat oil and garlic in a large skillet over medium heat until the garlic is fragrant but not browned, about 2 minutes. Stir in the tomato sauce, diced tomatoes, sugar, basil and oregano; simmer until thickened, about 10 minutes. Take off heat and season with salt and pepper to taste.
Stir cornstarch into heavy cream and transfer mixture to the now-empty large pot the pasta cooked in. Set the pot over medium heat. Bring to a simmer and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese mixture, 1 cup tomato sauce, and 3/4 cup mozzarella, then stir to combine. Add pasta and stir to coat thoroughly with sauce.
Transfer mixture to a 9X13-inch baking dish and spread remaining tomato sauce evenly over pasta. Sprinkle remaining 3/4 cup mozzarella and remaining 1/2 cup parmesan cheese over the top. Cover the baking dish with foil that has been lightly sprayed with cooking spray and bake for 30 minutes.
Remove foil and continue to cook until the cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 10 minutes. Serve.
*Freezable Meal: Prepare recipe right up until the baking step and then cover with a double layer of aluminum foil. Freeze. Thaw in the refrigerator for 1 to 2 days. To bake, increase baking time to about 1 hour. If baking from frozen, bake covered for 1 hour and 30 minutes, uncover and bake 30 minutes longer.
French Bread
3 hours 2½ hours prep
SERVES 30 , 15 slices per loaf
2 packages active dry yeast
2 1/2 cups water (105F to 115 F)
1 tablespoon salt
1 tablespoon melted margarine or butter
7 cups all-purpose flour
2 tablespoons cornmeal
1 egg white
1 tablespoon cold water
Dissolve yeast in warm water in warmed mixer bowl.
Add salt, butter, and flour.
Attach bowl& dough hook to mixer, turn to Speed 2 and mix about 1 minute or until well blended.
Knead on Speed 2 about 2 minutes longer.
Dough will be sticky.
Put dough in large greased bowl, turning to coat.
Cover and let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
Punch dough down and divide in half.
Roll each half into 12" x 15" rectangle.
Roll dough tightly, from longest side, tapering ends, if needed/wanted.
Put loaves on greased baking sheets that have been dusted with cornmeal.
Cover and let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
With sharp knife, make 4 diagonal cuts on top of each loaf.
Bake at 450F for 25 minutes, then remove from oven.
Beat egg white and water together and brush each loaf with this mix.
Return to the oven and bake 5 minutes longer.
Immediately remove from baking sheets and cool on wire racks.
Serve with your favorite spread such as herbed butter, garlic bread topping, etc
SERVES 30 , 15 slices per loaf
2 packages active dry yeast
2 1/2 cups water (105F to 115 F)
1 tablespoon salt
1 tablespoon melted margarine or butter
7 cups all-purpose flour
2 tablespoons cornmeal
1 egg white
1 tablespoon cold water
Dissolve yeast in warm water in warmed mixer bowl.
Add salt, butter, and flour.
Attach bowl& dough hook to mixer, turn to Speed 2 and mix about 1 minute or until well blended.
Knead on Speed 2 about 2 minutes longer.
Dough will be sticky.
Put dough in large greased bowl, turning to coat.
Cover and let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
Punch dough down and divide in half.
Roll each half into 12" x 15" rectangle.
Roll dough tightly, from longest side, tapering ends, if needed/wanted.
Put loaves on greased baking sheets that have been dusted with cornmeal.
Cover and let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
With sharp knife, make 4 diagonal cuts on top of each loaf.
Bake at 450F for 25 minutes, then remove from oven.
Beat egg white and water together and brush each loaf with this mix.
Return to the oven and bake 5 minutes longer.
Immediately remove from baking sheets and cool on wire racks.
Serve with your favorite spread such as herbed butter, garlic bread topping, etc
Sunday, January 10, 2010
Dinner Menu
1. Coconut Chicken Curry served over rice
2. Glazed mini meatloafs served with oven roasted potatoes
3. Classic baked ziti served with homemade french bread
4. Ham and pasta skillet dinner
5. Leftovers
6. Chicken stirfry
7. Leftovers
This is a copycat recipe from Olive Garden and I think it tastes just like theirs! I've made this quite a few times and it always turns out great.
Pasta E Fagiol
i3 teaspoons oil
2 lbs ground beef
14 ounces carrots, slivered
12 ounces onions, chopped
14 ounces celery, diced
48 ounces diced canned tomatoes
2 cups red kidney beans
2 cups white kidney beans
88 ounces beef stock
3 teaspoons oregano
1 teaspoon rosemary
1 teaspoon garlic powder
2 1/2 teaspoons pepper
5 tablespoons fresh parsley, chopped
11/2 teaspoons Tabasco sauce
48 ounces spaghetti sauce
8 ounces dry pasta shell macaroni, cooked as directed
Sauté beef in oil in large 10 quart pot until beef starts to brown.Add onions, carrots, celery and tomatoes and simmer for about 10 minutes.Drain and rinse beans and add to pot. Also add beef stock, oregano, rosemary, garlic, pepper, Tabasco and spaghetti sauce.Simmer until celery and carrots are tender, about 45 minutes.Add pasta about 10 minutes before serving.Grate fresh Romano or Parmesan cheese onto soup before serving.This recipe makes 9 quarts! You could half the ingredients and still have enough for a family, but it freezes very well, so I always freeze half of it.
Pasta E Fagiol
i3 teaspoons oil
2 lbs ground beef
14 ounces carrots, slivered
12 ounces onions, chopped
14 ounces celery, diced
48 ounces diced canned tomatoes
2 cups red kidney beans
2 cups white kidney beans
88 ounces beef stock
3 teaspoons oregano
1 teaspoon rosemary
1 teaspoon garlic powder
2 1/2 teaspoons pepper
5 tablespoons fresh parsley, chopped
11/2 teaspoons Tabasco sauce
48 ounces spaghetti sauce
8 ounces dry pasta shell macaroni, cooked as directed
Sauté beef in oil in large 10 quart pot until beef starts to brown.Add onions, carrots, celery and tomatoes and simmer for about 10 minutes.Drain and rinse beans and add to pot. Also add beef stock, oregano, rosemary, garlic, pepper, Tabasco and spaghetti sauce.Simmer until celery and carrots are tender, about 45 minutes.Add pasta about 10 minutes before serving.Grate fresh Romano or Parmesan cheese onto soup before serving.This recipe makes 9 quarts! You could half the ingredients and still have enough for a family, but it freezes very well, so I always freeze half of it.
homemade bisquick mix
Homemade Baking Mix
Ingredients:
9 cups of flour
2 teaspoons of salt
2/3 cup dry milk
1 cup shortening
3 teaspoons baking powder
Directions: Mix flour and other dry ingredients. Cut in shortening/margarine. Use a mixer on low to cut in the shortening to save time. Store in an airtight container up to 6 months.
( *) Refrigerate mix if using butter. If you only use shortening, you won't need to refrigerate this.
Source: Living on a Dime.
Ingredients:
9 cups of flour
2 teaspoons of salt
2/3 cup dry milk
1 cup shortening
3 teaspoons baking powder
Directions: Mix flour and other dry ingredients. Cut in shortening/margarine. Use a mixer on low to cut in the shortening to save time. Store in an airtight container up to 6 months.
( *) Refrigerate mix if using butter. If you only use shortening, you won't need to refrigerate this.
Source: Living on a Dime.
Saturday, January 9, 2010
baked creamy chicken taquitos
Baked Creamy Chicken Taquitos
4kowboys via Recipe by OurBestBites.com
1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese
small corn tortillas
kosher salt
cooking spray
Heat oven to 425.
Line a baking sheet with foil and lightly coat with cooking spray.Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.You can prepare up to this step ahead of time. Just keep the mixture in the fridge. Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.Dip 'em in salsa, sour cream, guacamole, or this dressing.
4kowboys via Recipe by OurBestBites.com
1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese
small corn tortillas
kosher salt
cooking spray
Heat oven to 425.
Line a baking sheet with foil and lightly coat with cooking spray.Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.You can prepare up to this step ahead of time. Just keep the mixture in the fridge. Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.Dip 'em in salsa, sour cream, guacamole, or this dressing.
Saturday, January 2, 2010
meatballs
Sweet and Sour Meatballs IIjojobee81 via allrecipes
PREP TIME 5 MinCOOK TIME 15 MinREADY IN 20 Min
INGREDIENTS
1 pound ground beef1 egg1 onion, chopped1 cup dry bread crumbssalt and pepper to taste1 cup water1/2 cup cider vinegar1/2 cup ketchup2 tablespoons cornstarch1 cup brown sugar2 tablespoons soy sauce
DIRECTIONS
In a large bowl, combine beef, egg, onion, bread crumbs, salt and pepper. Roll into meatballs about 1 to 1 1/2 inches in size.
In a large skillet over medium heat, saute the meatballs until browned on all sides.
In a separate medium bowl, mix together the water, vinegar, ketchup, cornstarch, sugar and soy sauce. Pour over the meatballs, and allow sauce to thicken. Continue to heat until the sauce just starts to bubble.
PREP TIME 5 MinCOOK TIME 15 MinREADY IN 20 Min
INGREDIENTS
1 pound ground beef1 egg1 onion, chopped1 cup dry bread crumbssalt and pepper to taste1 cup water1/2 cup cider vinegar1/2 cup ketchup2 tablespoons cornstarch1 cup brown sugar2 tablespoons soy sauce
DIRECTIONS
In a large bowl, combine beef, egg, onion, bread crumbs, salt and pepper. Roll into meatballs about 1 to 1 1/2 inches in size.
In a large skillet over medium heat, saute the meatballs until browned on all sides.
In a separate medium bowl, mix together the water, vinegar, ketchup, cornstarch, sugar and soy sauce. Pour over the meatballs, and allow sauce to thicken. Continue to heat until the sauce just starts to bubble.
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