Beef with Broccoli

 

Beef with Broccoli 

I have been looking for a recipe to make beef and broccoli in which you do not add sugar.  I cannot use oyster sauce, so I think this comes very close to the one they make at Mandarin Garden.  

• 1 package shaved beef
• 2 tablespoons olive oil
• 1 bunch broccoli

Sauce:

• 1 cup cold water
• ¾ cup low sodium soy sauce
• 4 tablespoons seasoned sesame oil
• 3 Tablespoons corn starch
• 8 cloves of minced garlic or 4 teaspoons of minced refrigerated garlic
• 4 teaspoons of minced ginger (not the dried kind)
• ½  teaspoon black pepper

Maybe be served with rice if desired.

1. Wash and separate the broccoli florets. 
2. Place the florets in a covered casserole dish with 2 tablespoons of water. 
3. Microwave for 6 minutes at full power.
4. In a skillet, place the two tablespoons of olive oil in the pan and brown the shaved beef, cutting it as you brown it. 
5. When the broccoli is done steaming in the microwave, add it to the beef in the skillet. 
6. Cook 15 minutes on medium heat with the lid on it.
7. Put all the sauce ingredients into a bowl.  Stir.
8. Add the sauce to the meat and broccoli mixture, stirring. 
9. Let the mixture cook for approximately 10 minutes. 
10. Cook rice (if desired).  Add some to a plate and spoon the mixture onto the plate.
11.  Serve and enjoy.   

 

Strawberry Spring Mix Salad

Strawberry Spring Mix Salad:

Makes two salads that serve as a main course:

• 4 cups Spring Mix salad greens
• ½ red onion, sliced thin and separated
• 4 slices center cut bacon, microwaved or baked in the oven, crumbled
• 10 strawberries, hulled and cut
• 4 tablespoons goat cheese crumbles

Pomegranate Vinaigrette Dressing:

• ¼ cup pomegranate vinegar
• 2 tablespoons olive oil
• 1/3 cup sugar
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 tablespoon refrigerated garlic

1. Arrange the greens in two salad bowls
2. Arrange a layer of red onion
3. Arrange a layer of cut strawberries
4. Arrange a layer of goat cheese.
5. Arrange a layer of bacon crumbles.
6. Mix the dressing ingredients and shake. 
7. Sprinkle with pomegranate dressing.
8. Enjoy.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bourbon Chicken

 

• 4 tablespoons canola oil
• 5 boneless chicken breasts
• 3 tablespoons cornstarch (2 for velveting and 1 for thickening at the end)
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 tablespoons minced refrigerated garlic
• 1 cup water
• ½ cup apple juice
• ¼ cup bourbon
• ½ cup chicken broth (or ½ cup water and 1 chicken bouillon cube)
• 2/3 cup lower sodium soy sauce
• 1/3 cup ketchup
• 2 tablespoons apple cider vinegar
• 1 cup light brown sugar
• ½ teaspoon onion powder
• ½ teaspoon ground ginger
• ½ teaspoon crushed red pepper flakes
• 1 cup of uncooked rice, cooked (optional)

1. Cut the chicken in 1-inch pieces.
2. In a large non-stick skillet, heat 2 tablespoons of oil until a drop of water sizzles.
3. Add salt and pepper to 2 tablespoons of the cornstarch and mix. 
4. Add half that mixture into a container suitable for shaking.
5. Add half the chicken into the container and shake.
6. On medium heat, fry the chicken for 3 minutes.  Turn and fry chicken for 3 more minutes.
7. Remove chicken and set aside.
8. Repeat the procedure with the rest of the oil, cornstarch, salt and pepper mixture, and remaining chicken. 
9. Remove the chicken and set aside.
10. Add garlic, stir and saute for approximately 30 seconds, being careful not to burn the garlic.
11. Add the rest of the ingredients except for the remaining cornstarch.
12. Stir constantly until the sauce comes to a boil. 
13. Add the chicken back in and cook until the sauce reduces to about half the volume it was originally.  Stir often.
14. Make a slurry out of the remaining tablespoon of cornstarch and a tablespoon of water. 
15. Add to the mixture and stir constantly until you like the consistency.
16. Serve as is, or on a bed of rice.  Enjoy.

 

  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Swiss Steak (Slow Cooker)

• 3 lbs. of round steak, trimmed
• 1 cup flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup olive oil

• 4 green bell peppers, washed, seeded and cut in strips
• 4 onions, cleaned and sliced, and separated into rings
• 4 cans of tomato soup
• 1 soupcan of water
• 1 tablespoon minced garlic (the refrigerated kind in a jar)

1. Heat the oil on medium high.
2. While waiting for the oil to heat, spray a large slow cooker with olive oil.  
3. Meanwhile, combine the flour, salt, and pepper in a ziplock bag.
4. Put pieces of steak in the bag, close it, and shake until the steak pieces are coated well.  
5. Brown the pieces in two batches in a skillet, just long enough to make them a nice color.
6. Remove the steak pieces from the skillet and transfer to the slow cooker.  
7. Add the green bell peppers, onions, tomato soup, water, and minced garlic to the slowcooker.  Stir until mixed.  
8. Cook for 6 hours on high.  
9. Serve with mashed potatoes or cooked rice.   

Philly Cheesesteak Boats

3 thin sliced breakfast steaks

3 green bell peppers

1 vidalia onion

Adolph seasoned tenderizer

8 ounches sliced mushrooms

Olive oil spray

6 slices of provolone cheese

Wash and half lengthwise the bell peppers. Scrape seeds and ribs out and discard.

Spray foil with olive oil spray.

Place bell peppers on the foil on a pizza pan. Cover with another piece of foil and bake for 30 minutes at 350 degrees.

Spray skillet with olive oil spray.

Season meat with Adolph's seasoned tenderizer.

Brown the steaks on each side. Remove skillet from the heat.

Chop onion into pieces about one inch in length.

Remove the meat from the skillet, replacing the meat with the onions and sliced mushrooms.

Saute the onions and mushrooms.

Cut the steak in ½ by 1 inch strips and return to the skillet to the heat.

Add 2 tablespoons water to aid in steaming the vegetables.

When sauteed, remove from the heat.

After the 30 minutes of baking of the the bell peppers, remove the pan of them.

Remove the foil from the top.

Spoon the meat, onion, and mushroom mixture into the six green pepper boats.

Return to the oven for 20 minutes.

Remove and place a slice of provolone on each boat.

Return to oven to melt the cheese.

Serve and enjoy.

Orange Glazed Pork Chops

• 8 half or 4 whole butterfly pork chops
• 2 tablespoons olive oil
• salt and pepper
• ½ red onion, chopped finely
• 1 tablespoon minced jarred garlic
• 1 tablespoon thyme
• 1 tablespoon Worcestershire sauce
• 1 cube chicken bouillon dissolved in 1 cup water
• 4 Tablespoons orange marmalade

1. Salt and pepper the pork chops.
2. Heat the olive oil in a skillet.
3. Brown the pork chops under medium heat in two groups on each side.
4. Remove to a plate to set aside.
5. In the same skillet, sweat the finely chopped red onion.
6. Add the minced garlic (not too soon or it will burn).
7. Add thyme, Worcestershire sauce and the chicken bouillon and stir.
8. Cook under low heat for several minutes.
9. Add the orange marmalade and stir.
10. Return the chops to the liquid and let them simmer for 10 minutes.
11. Remove from heat and serve.

Beef Stroganoff in Slow Cooker

• 1 ½ lb. stew meat cut in ½ inch pieces
• 2 cans golden mushroom soup
• 1 package mushrooms sliced
• 2 beef bouillon cubes dissoved in 1 ¾ cups warm water
• 1 tablespoon Worcestershire sauce
• 1 large onion, chopped
• 1 tablespoon refrigerated minced garlic
• 1 teaspoon salt
• ½ teaspoon pepper
• 8 oz. reduced fat cream cheese
• 8 ounces fat free Greek yogurt
• 12 ounce package of whole wheat noodles

1. Wipe the inside of the crock with olive oil to prevent sticking.
2. Add the rest of the ingredients except the cream cheese, yogurt, and whole noodles.
3. Cook on high for 5 hours.
4. Cut the cream cheese into chunks and add. Stir every few minutes until melted and distributed throughout.
5. Add the yogurt and stir every few minutes until well melted.
6. Meanwhile, cook noodles in plenty of water according to package directions. Drain.
7. Add noodles to crock and stir.
8. Cook additional 15 minutes so the flavors can blend.
9. Serve and enjoy.

Sausage, Cheese and Pepper Boats

• 1 lb. ground sausage
• ½ teaspoon ground sage
• 2 large green bell peppers
• 8 oz. Pepper jack cheese bar
• 1 cup mayonnaise
• 1 tablespoon salsa
• 8 slices bacon
• 8 hot dog buns

1. Mix ground sage into the ground sausage. Separate into into 16 pieces and roll into little logs.
2. Slice cheese into 16 strips.
3. Slice each pepper in half, lenthwise. Remove stems and seeds. Make each half into 4 wedges. You will have 16 pieces altogether.
4. Cut bacon slices in half.
5. Nest each sausage log into a wedge of bell pepper.
6. Place a strip of cheese on each one.
7. Wrap each “boat of green pepper, sausage, and cheese with a ½ slice of bacon. Secure with a toothpick. (I didn't have any, but next time I will be doing this).
8. Bake on a rack for 40 minutes at 350 degrees or until the bacon is brown enough for you.
9. While boats are baking, combine ½ cup mayonnaise and 1 tablespoon salsa. Mix well.
10. Remove from oven and let them sit for a few minutes so they don't fall apart.
11. Place 2 boats in each bun.
12. Drizzle sauce over them.
13. Serve and enjoy.

Note: Next time I make this, I am going to toast the buns in the oven or on the grill.  

Nancy's Stuffed Peppers

• 1 cup brown rice (not the instant cook rice)
• 2 cups water 
• 1 lb. ground chuck
• 1 ½ teaspoons salt
• ¼ teaspoon pepper
• ½ teaspoon minced garlic (from refrigerator jar)
• 1 large onion, chopped 
• 4 or 5 green bell peppers
• 2 cans condensed tomato soup
• ½ soup can water 

Bring rice to boil in the two cups water and simmer for 45 minutes. Stir occasionally, so it does not stick.

Wash and top the green peppers, scooping the ribs and seeds out to discard.

Combine and mix well the ground chuck, cooked rice, salt, pepper, minced garlic, onion and one of the cans of condensed tomato soup. 

In a microwavable covered dish, stuff and place the peppers, open side up.

Mix ½ cup water with the other can of condensed tomato soup, and pour mixture over the tops of the peppers.

Cover the filled dish and microwave 30 minutes on power level 5.
Remove lid and baste the tops of the peppers with the soup mixture that has drained to the bottom of the dish.
Turn the dish, cover again, and microwave for 30 more minutes at power level 5.
Remove, let set for about 5 minutes and serve.

 

Nancy's Roast Beef with Root Veggies

• Non-stick cooking spray
• 1 beef roast, approximately 3 lbs. – I use angus eye of round, but any good roast will do.
• 1 bulb of garlic
• 2 tablespoons salt
• ½ teaspoon pepper
• 1 tablespoon powdered sugar
• ½ cup flour
• 2 tablespoons butter or margarine

• 12 potatoes, peeled, washed, and quartered
• 3 large onions, peeled washed, quartered and separate at least some of the sections.
• 1 one pound bag of baby carrots.

1. Spray roaster pan with non-stick cooking spray.
2. Rub roast on all sides with the salt and pepper that has been measured. The measurements are exact that are listed. It produces perfectly seasoned results.
3. Separate the cloves in the bulb of garlic. Crack the skins of the cloves by placing a knife on each one and smashing it. Peel the skins off and discard them. There should be about 12 cloves of garlic.
4. Cut each clove into 3 to 5 slivers.
5. Cut ½ inch slits into roast on all sides and slip slivers of garlic into each one.
6. Rub the roast with butter or margarine.
7. In a bag, place powdered sugar and flour and shake to mix. (The powdered sugar only serves as a browning agent, not to really sweeten it.)
8. Place roast in the bag and shake to cover.
9. Place the roast in the roaster. And dump any extra flour/powdered sugar mixture into the roasting pan.
10. Remove top oven rack, place the roaster on the bottom rack on the lowest position possible.
11. Create a tent over the roast with aluminum foil.
12. Cover roaster pan with lid.
13. Bake at 275 degrees for 3 hours.
14. Remove lid of roaster and foil of roaster.
15. Bake for 1 hour longer at 275.
16. Add vegetables and 1 and ¾ cups water.
17. Cover with foil and roaster lid again.
18. Bake for 1 hour longer.
19. Remove foil and roast, placing meat on plate.
20. Stir vegetables to make sure they are well coated.
21. Return the open roasting pan with vegetables to the oven for 30 minutes more.
22. While vegetables continue to roast, let meat rest on plate for 15 minutes.
23. Slice roast. It will appear that the garlic just sort of disappeared (although you will see the slits in the slices of meat.
24. Plate meat on serving plate. At the end of the 30 minutes, stir the vegetables one more time.
25. Using serving spoon, plate vegetables.
26. Add gravy that has formed from the roasting pan.
27. Serve and enjoy.

Glorified Pork Chops

• 1-2 pounds pork chops or a pork tenderloin sliced into ½ inch – ¾ inch medallions
• Adolph’s seasoned meat tenderizer
• Flour
• Salt
• Pepper
• Canola or olive oil
• 1 can reduced fat Cream of Celery Soup
• 1 8oz container of lite Sour Cream
• ¾ cup of fat free milk

1. Sprinkle pork with tenderizer on all sides and let rest for 15 minutes.
2. Shake pork pieces in a bag of flour.
3. Pour enough oil to keep from sticking on the bottom of a skillet and heat to medium high.
4. When oil is hot enough to cause meat to sizzle, placed floured pork in skillet.
5. Salt and pepper pork pieces as much as you typically do to other meats. Brown floured meat.
6. Turn pieces and repeat salt and peppering. Brown other sides of floured pork.
7. Place lid on frying pan and let cook on medium to low heat for about 10 minutes.
8. Remove pieces of pork to plate.
9. Dump rest of flour in skillet and let brown. After flour is browned, pour any extra oil off.
10. Add the Cream of Celery soup to the browned flour bits and stir.
11. Add the Lite Sour Cream and stir. Add the milk and bring heat to just under boiling. Do not let this mixture boil or it will curdle.
12. Remove from heat.
13. Add the pork chops (medallions) back to the pan and stir to make sure they are coated.
14. You can use the extra gravy on fried potatoes or mashed potatoes if you wish.
15. Serve.
16. Enjoy.

Three Cheese Lasagne

Sauce:

• 1 lb ground chuck
• 1 chopped onion
• 1 teaspoon salt
• 1 teaspoon Italian seasoning
• ½ teaspoon minced garlic

Put the above five ingredients in a skillet. Brown, constantly stirring. Drain mixture. Return to skillet.

• 4 eight ounce cans of tomato sauce
• 1 teaspoon sugar
• 1 cup water

Add the above three ingredients to the skillet mixture. Cook 5 minutes.

Filling:

• 1 lb. carton of low-fat cottage cheese (Rinse and drain in colander. Transfer to food processor and cream.)
• 1 cup Parmesan cheese
• 1 beaten egg
• 2 teaspoons Italian seasoning

Fold the Parmesan cheese, egg, and Italian seasoning into the cottage cheese.

Other ingredients:

• 12 dry wide lasagne noodles (for 3 layers)
• 12 ounce bag of shredded mozzarella
• 1 cup of Parmesan cheese (3 one-third cups)

In 9 x 13 inch glass baking dish sprayed with non-stick cooking spray, layer in the following order:

• ¼ of the sauce.
• Layer and repeat procedure once:
• 1 layer of the noodles (break to piece as necessary)
• Spread ½ of the cheese filling mixture over the dry noodles.
• ¼ of the sauce
• 1 cup shredded mozzarella
• 1/3 cup parmesan cheese

Add water around edges to the level of the layer. It will be absorbed by the noodles.

Now add:

Final layer of noodles, piecing extra bits of noodle into center. Cover with remainder of sauce. Top with the remainder of the shredded mozzarella. Top with 1/3 cup parmesan cheese. Add enough water around the edges to make level with the layer. (I add as much water as I can get in the dish without making it boil over into the oven.) Bake at 350 degrees for 60 minutes.

Girl Scout Spaghetti

Submitted by Nancy Woods, Normal, IL

Girl Scout Spaghetti

I learned this in Girl Scouts over 40 years ago and we have it at least once a month.

Saute:

1 green pepper, chopped

1 onion, chopped

3 slices bacon, chopped

Add:

2 cups raw tomatoes, blended

or 1 No. 2 can tomatoes, smashed (if canned, lower salt to 1 ½ teaspoons)

2 teaspoons salt

2 teaspoons sugar

½ teaspoon celery salt

¼ teaspoon pepper

1 teaspoon Worcestershire sauce

1 No. 2 can full of water

Bring to boil.

Add 7 oz. spaghetti, broken up

Enough water to cover the spaghetti

Meatballs- combine and make into 1-inch meatballs:

1 lb. ground chuck

½ teaspoon salt

½ teaspoon celery salt

¼ teaspoon ground sage

¼ teaspoon pepper

Place in mixture. Simmer for 25 minutes. Add more water if it looks necessary.