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Beef and Broccoli Stir-Fry

in sides.

Beef-and-Broccoli-Stir-Fry

Ingredients:

  • 3 tablespoons cornstarch, divided
  • 1/2 cup water, plus
  • 2 tablespoons water, divided
  • 1/2 teaspoon garlic powder
  • 1 lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips
  • 2 tablespoons vegetable oil, divided
  • 4 cups broccoli florets
  • 1 small onion, cut into wedges
  • 1/3 cup reduced sodium soy sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon ground ginger
  • hot cooked rice

Directions:

  1. In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
  2. Add beef and toss.
  3. In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
  4. Stir-fry broccoli and onion in remaining oil for 4-5 minutes.
  5. Return beef to pan.
  6. Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
  7. Cook and stir for 2 minutes.
  8. Serve over rice.
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Peach Cobbler

in Desserts.

Peach-Cobbler

Ingredients:

Batter

  • 1/2 cup melted butter
  • 1 cup flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2/3 cup room temperature milk
  • 1 room temperature egg

Filling

  • 1 (28 ounce) can sliced peaches, drained
  • 1 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg

Directions:

  1. Melt butter in a 9 x 13 inch pan.
  2. Mix together flour, sugar, baking powder & salt.
  3. Stir in milk & egg.
  4. Pour evenly over melted butter.
  5. Combine peaches, sugar & spices and spread over batter-DO NOT STIR!
  6. Bake 35-45 minutes at 350°F until batter comes to the top and is golden brown.
  7. Serve warm with ice cream.
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Mexican Rice

in main dishes, sides.

Mexican-Rice

Ingredients:

  • 12 ounces tomatoes, very ripe and cored
  • 1 medium white onion
  • 3 medium jalapenos
  • 2 cups long grain white rice
  • 1/3 cup canola oil
  • 4 minced garlic cloves
  • 2 cups chicken broth
  • 1 tablespoon tomato paste (may omit if using canned tomatoes)
  • 1 1/2 teaspoons salt
  • 1/2 cup fresh cilantro, minced
  • 1 lime

Directions:

  1. Adjust rack to middle position and preheat oven to 350.
  2. Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
  3. Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
  4. Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
  5. Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn’t get too hot too fast or the oil will splatter.
  6. Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
  7. Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.
  8. Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.
  9. Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.
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Polenta Sausage Mozzarella Casserole

in main dishes.

Polenta-Sausage-Mozzarella-Casserole

Polenta Sausage Mozzarella Casserole
Ingredients
  • 4 Tbsp olive oil
  • 1 28-ounce can crushed tomatoes
  • 1 Tbsp chopped fresh oregano
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon fennel seeds
  • 1 pound sweet Italian sausage (removed from casings)
  • 2 pounds of prepared polenta
  • 1/2 pound (8 ounces) fresh mozzarella, sliced into 1/4-inch slices
Instructions
  1. Heat 3 Tbsp of olive oil in a large (2-3 qt) saucepan on medium heat. Add the sliced onion and sausage and sauté, stirring often, until the meat is browned. Add the garlic, salt, pepper, and fennel seeds to the sauté pan. Cook, stirring occasionally, for 2 minutes. Add the tomato, cover the pan, lower the heat to medium, and simmer for 20 minutes.
  2. While the sauce is cooking, coat the bottom of a 9×13-inch lasagna or gratin pan (a pan that can handle the heat of a broiler) with a 1 Tbsp oil. Add the cooked polenta (or slices) to the pan. Coat the top of the polenta with a little more olive oil. Broil the polenta about 4 inches from the heating element until golden brown and crispy, about 10-15 minutes.
  3. Pour sauce over broiled polenta, then arrange mozzarella slices over the top and return the casserole to the broiler. Broil until the cheese is melted and beginning to brown, about 2 minutes. Let cool for a few minutes before serving.

 

 

Baked Ziti

in main dishes.

Baked-Ziti

Baked Ziti
Ingredients
  • 1 pound ziti (can sub penne) pasta
  • Olive oil
  • 1 pound bulk Italian sausage or ground beef or pork
  • 1 large onion, chopped
  • 3-4 garlic cloves, chopped
  • 1 Tbsp fresh rosemary (or basil), minced
  • 1 Tbsp Italian seasoning
  • 1/2 teaspoon red pepper flakes
  • 1 large jar of marinara sauce (about 32 ounces) or make your own tomato sauce
  • 1/2 pound of mozzarella cheese, grated
  • 1 heaping cup of ricotta cheese
  • 1 cup grated parmesan or pecorino cheese
Instructions
  1. Bring a large pot of water to a strong boil. Add about a tablespoon of salt for every 2 quarts of water. Add the pasta and boil, uncovered, until the pasta is al dente—edible but still a little firm. Drain the pasta through a colander. Toss with a little olive oil so the pasta does not stick together while you make the sauce.
  2. Pour a tablespoon or so of olive oil into a large sauté pan on medium-high to heat. When the oil is hot, add the bulk sausage or ground meat. Do not crowd the pan (work in batches if needed). Break up any large chunks of sausage as it cooks. Brown well. Don’t stir that often or it will be more difficult for the meat to brown. If you are using ground beef or pork instead of sausage, add a little salt.
  3. When the meat is mostly browned, add the onions and stir well to combine. Sauté everything until the onions are translucent and beginning to brown, about 4-5 minutes. Add the garlic, rosemary or basil, Italian seasoning and red pepper flakes and stir to combine. Cook 1 minute, then add the tomato sauce and stir well. Bring to a simmer.
  4. Preheat the oven to 350°F. Spread a thin layer of sauce in the bottom of a 9×13-inch casserole pan, then dot the surface with half the ricotta cheese. Ladle in some sauce with the pasta, mix it well and add the pasta into the casserole.
  5. Pour the rest of the sauce over the pasta, dot the remaining ricotta cheese over the pasta, and sprinkle on top both the mozzarella and the Parmesan cheese. Bake in the oven until the top is nicely browned, about 20 minutes.

 

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Coleslaw Recipe

in Salads.

Coleslaw

Coleslaw Recipe
Ingredients
  • Cabbage, either green or purple or both
  • Carrot
  • Green onion
  • Mayonnaise
  • Yellow mustard
  • Pepper
Instructions
  1. Starting with a head or half a head of cabbage, thinly slice the cabbage until you have approximately 4 cups (not packed) of sliced cabbage. (Using a mandoline helps in this case.) Julienne a half of a carrot. Thinly slice a couple green onions.
  2. Add 3 Tbsp mayo, 1/2 teaspoon of yellow mustard and mix in with the cabbage, carrot, and onions. Add pepper to taste.
  3. Serve immediately.

 

 

Cream Cheese Potato Soup

in soup.

Cream-Cheese-Potato-Soup

Cream Cheese Potato Soup
Ingredients
  • 4 cups chicken broth
  • 4 cups peeled and cubed potatoes
  • 1/4 cup minced onion
  • 1/2 teaspoon seasoning salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon ground red pepper
  • 1 (8 ounce) package cream cheese, cut into chunks
Instructions
  1. Combine broth, potatoes, onion, and spices.
  2. Boil on medium heat until potatoes are tender.
  3. Smash a few of the potatoes to release their starch for thickening.
  4. Reduce to low heat.
  5. Add cream cheese.
  6. Heat, stirring frequently, until cheese melts.

 

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Beer Bread

in Breads.

Beer-Bread

Beer Bread
Ingredients
  • 3 cups flour (sifted)
  • 3 teaspoons baking powder (omit if using Self-Rising Flour)
  • 1 teaspoon salt (omit if using Self-Rising Flour)
  • 1/4 cup sugar
  • 1 (12 ounce) can beer
  • 1/2 cup melted butter (1/4 cup will do just fine)
Instructions
  1. Preheat oven to 375 degrees.
  2. Mix dry ingredients and beer.
  3. Pour into a greased loaf pan.
  4. Pour melted butter over mixture.
  5. Bake 1 hour, remove from pan and cool for at least 15 minutes.
  6. UPDATED NOTES: This recipe makes a very hearty bread with a crunchy, buttery crust. If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top.
  7. Sifting flour for bread recipes is a must-do. Most people just scoop the 1 cup measure in the flour canister and level it off. That compacts the flour and will turn your bread into a “hard biscuit” as some have described. That’s because they aren’t sifting their flour! If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. Try it once the “correct” way and you will see an amazing difference in the end product.

 

 

Banana Cake With Cream Cheese Frosting

in Desserts.

Banana-Cake-With-Cream-Cheese-Frosting

Banana Cake With Cream Cheese Frosting
Ingredients
  • 1 1/2 cups bananas, mashed, ripe
  • 2 teaspoons lemon juice
  • 3 cups flour
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 3/4 cup butter, softened
  • 2 1/8 cups sugar
  • 3 large eggs
  • 2 teaspoons vanilla
  • 1 1/2 cups buttermilk
  • Frosting
  • 1/2 cup butter, softened
  • 1 (8 ounce) packages cream cheese, softened
  • 1 teaspoon vanilla
  • 3 1/2 cups icing sugar
  • Garnish
  • chopped walnuts
Instructions
  1. Preheat oven to 275°.
  2. Grease and flour a 9 x 13 pan.
  3. In a small bowl, mix mashed banana with the lemon juice; set aside.
  4. In a medium bowl, mix flour, baking soda and salt; set aside.
  5. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
  6. Beat in eggs, one at a time, then stir in 2 tsp vanilla.
  7. Beat in the flour mixture alternately with the buttermilk.
  8. Stir in banana mixture.
  9. Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
  10. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
  11. For the frosting, cream the butter and cream cheese until smooth.
  12. Beat in 1 teaspoon vanilla.
  13. Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
  14. Spread on cooled cake.
  15. Sprinkle chopped walnuts over top of the frosting, if desired.

 

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All-In-One Spaghetti

in main dishes.

All-In-One-Spaghetti

All-In-One Spaghetti
Ingredients
  • 1 pound ground beef
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 (8-ounce) can tomato sauce
  • 1 (6-ounce) can tomato paste
  • 3 cups tomato juice
  • 1 cup water
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 to 3 teaspoons chili powder
  • 1 teaspoon dried oregano
  • Dash of pepper
  • 1 (7-ounce) package spaghetti, uncooked
  • Grated Parmesan cheese
  • Garnish: fresh Italian parsley sprigs
Instructions
  1. Cook first 3 ingredients in a Dutch oven, stirring until beef crumbles and is no longer pink; drain well. Return beef mixture to pan. Stir in tomato sauce and next 8 ingredients; bring to a boil. Cover, reduce heat, and simmer, stirring often, 30 minutes.
  2. Add pasta; cover and simmer, stirring often, 20 minutes or until pasta is tender. Serve with cheese, and garnish, if desired.

 

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