Difficulty: **
Ingredients
1 1/2 pounds cubed round steak, cut into thin strips
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 teaspoon salt
All-purpose flour
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, sliced
8 ounces can mushrooms, sliced (Optional)
1 (10 3/4-ounce) can beef broth
1 (10 3/4-ounce) can cream of mushroom soup
1 cup sour cream
1 10 oz. package egg noodles
Directions
Mix salt, pepper and garlic powder together. Season the steak strips with the mixture, then coat with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter.
Remove the steak from the pan.
Add the onion slices and mushrooms to the remaining butter/olive oil in pan. Saute for a few minutes, until the onion is tender. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Add more salt and pepper to taste. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.
Cashew Chicken & Broccoli Stir-Fry
Difficulty: ***
There's a lot of ingredients to this recipe, but with a little planning ahead, it can become a go-to recipe in a pinch. It's yummy!
Ingredients:
SAUCE
1/2 cup chicken broth
1/4 cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon honey
Dash of ground red pepper
Vegetables and Chicken
4 cups broccoli florets
3 stalks celery, cut into 1/2 inch slices
3 green onions, cut into small pieces
2 teaspoon gingerroot, peeled and finely chopped
1 lb. skinless chicken breasts, cut into 1 inch pieces
2 garlic cloves, minced or pressed
2 packages Ramen noodles, any flavor
1/2 cup cashews or peanuts
4 teaspoons vegetable or canola oil, or extra virgen olive oil
1. For the sauce, combine chicken broth, peanut butter, soy sauce, honey and pepper in a small bowl. Mix well and set aside.
2. For vegetables and chicken, cut broccoli, celery and green onions. Finely chop the gingerroot. Cut chiken in pieces. Heat 2 tablespoons of oil in a skillet or wok over high heat until hot. Add chicken, gingerroot and 1 garlic clove. Cook and stir 6-7 minutes or until chicken is no longer pink. Remove from skillet and keep warm.
3. Reduce heat to medium-high. Heat remaining oil in same skillet. Add broccoli, celery, remaining gingerroot and garlic. Cook and stir 2 minutes. Add green onions. Cook another 2 minutes or until vegetables are tender-crisp. Return chicken to skillet. Stir in sauce; bring to a boil. Remove skillet from heat.
4. While chicken and veggies are cooking, bring 4 cups of water to a boil in a small saucepan. Break noodles and add to boiling water. Discard the seasoning packets. Cook 3 minutes, stirring occasionally. Drain. Stir noodles into chicken mixture. Sprinkle with nuts. Serve.
Tip: Can also substitute white or brown rice.
There's a lot of ingredients to this recipe, but with a little planning ahead, it can become a go-to recipe in a pinch. It's yummy!
Ingredients:
SAUCE
1/2 cup chicken broth
1/4 cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon honey
Dash of ground red pepper
Vegetables and Chicken
4 cups broccoli florets
3 stalks celery, cut into 1/2 inch slices
3 green onions, cut into small pieces
2 teaspoon gingerroot, peeled and finely chopped
1 lb. skinless chicken breasts, cut into 1 inch pieces
2 garlic cloves, minced or pressed
2 packages Ramen noodles, any flavor
1/2 cup cashews or peanuts
4 teaspoons vegetable or canola oil, or extra virgen olive oil
1. For the sauce, combine chicken broth, peanut butter, soy sauce, honey and pepper in a small bowl. Mix well and set aside.
2. For vegetables and chicken, cut broccoli, celery and green onions. Finely chop the gingerroot. Cut chiken in pieces. Heat 2 tablespoons of oil in a skillet or wok over high heat until hot. Add chicken, gingerroot and 1 garlic clove. Cook and stir 6-7 minutes or until chicken is no longer pink. Remove from skillet and keep warm.
3. Reduce heat to medium-high. Heat remaining oil in same skillet. Add broccoli, celery, remaining gingerroot and garlic. Cook and stir 2 minutes. Add green onions. Cook another 2 minutes or until vegetables are tender-crisp. Return chicken to skillet. Stir in sauce; bring to a boil. Remove skillet from heat.
4. While chicken and veggies are cooking, bring 4 cups of water to a boil in a small saucepan. Break noodles and add to boiling water. Discard the seasoning packets. Cook 3 minutes, stirring occasionally. Drain. Stir noodles into chicken mixture. Sprinkle with nuts. Serve.
Tip: Can also substitute white or brown rice.
Puddin' Pie Dessert
Difficulty: **
Ingredients:
Method:
Tips:
Ingredients:
- 1 - 9" graham cracker pie crust
- 4 oz of cream cheese
- 1/2 cup powdered sugar
- 1 tub of Cool Whip
- 1 small package of chocolate instant pudding
- 1 3/4 cups milk
- Optional toppings
Method:
- Unwrap the graham cracker pie crust.
- First layer: Blend 4 ounces of cream cheese, 1/2 cup powdered sugar. Beat until light. Fold in half a tub of cool whip. Spread on bottom of graham cracker crust.
- Second layer: 1 small package of chocolate instant pudding made with 1 3/4 cups milk. Follow pudding directions, then spread on top of cream cheese mixture.
- Refrigerate one hour.
- Third Layer: Top with remaining Cool Whip.
Tips:
- Toast coconut under broiler and sprinkle on top.
- Other toppings to consider: chopped pecans or walnuts, chocolate chips, or drizzle with chocolate syrup.
- Keep refrigerated. May be frozen.
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