MEAT
.......CHICKEN......BEEF........PORK........FISH...............
...Give by: Canoodle...
SWEET & TANGY BEEF
STIR FRY
=================================
Prep time: 15 minutes
cooking time: 10 minutes
Makes 4 servings
1/2 cup A-1 sweet &
tangy steak sauce
2 tbsp. soy sauce
2 cloves garlic, minced
1 lb.
beef top round steak, thinly sliced
1 tbsp. vegetable oil
1 package (16
oz.) frozen oriental style mixed vegetables , thawed
hot cooked rice
Directions:
In small bowl, combine steak sauce, soy sauce and garlic.
In large skillet, over medium-high heat,
cook and stir beef in oil and
1/4 steak sauce mixture untill brown, about 3-4 minutes.
Remove beef with
slotted spoon.
In same skillet, heat remaining steak sauce
mixture and
vegetables to a boil: reduce heat.
Cover: simmer for 2-3 minutes or until
tender.
Stir in beef and heat through. Serve warm over
rice.
Sour Cream Enchiladas
=========================
Categories: Main dish, Meats
Yield: 5
servings
2 T Cooking oil
4 dr Tabasco sauce
2 lb Lean groud beef
1 T Worchestershire sauce
1 ea Medium onion, diced
12 ea Corn
tortillas
1 ea Green bell pepper, diced
1/4 lb Butter
2 T Medium
picante sauce
4 T Flour
2 T Chili powder
1 1/2 c Milk
1 t Cumin
powder
1 pt Sour cream, 16 oz
1 T Garlic (fresh)
1 lb Grated cheddar
cheese
In heavy skillet, heat oil, then brown beef. Add onion and bell
pepper, cooking until soft. Add salt & pepper (to taste), 2 tablespoons
picante sauce, chili powder, Worchestershire sauce, and Tabasco. Simmer for 5
minutes.
Impossible Quiche
===========================
serves: 6-8
1 1/2 cup milk
3 eggs
1/2 cup Bisquick mix
1/4 tsp. salt
dash of pepper
1 cup shredded swiss or sharp chedder
cheese
1/2 cup ham or cooked and crumbled bacon, spam
1/2 cup melted
butter or margarine
Blend all (except meat and cheese) on low speed for 3
minutes. Pour into greased 9-inch pie pan.
Sprinkle with meat and
cheese.
Push gently below surface with back of spoon, meat and cheese.
Bake at 350 degrees for 45 minutes. Allow to set for 10 minutes before
serving.
Octopus Fritter
===========================
Servings: 8
Ingredients
2 small
octopus weighing about 1 1/2 pounds each, cleaned
1 teaspoon salt
1/3
cup cooking oil
2 yellow onions, peeled and minced
2 eggs
1 cup
flour
Directions
Drop the octopus into a large kettle of rapidly boiling
water and boil, uncovered, for 20 minutes. Drain and plunge into ice water.
Using a coarse brush, scrape off the purple skin. Cut off the legs and chop
fine. Discard the head. Mix together the onions, salt, eggs, and flour to form a
batter. Then stir in the minced octopus. Shape into flat cakes about 3 inches in
diameter. Heat the oil in a large, heavy skillet, and brown the octopus fritters
well on each side. Serve hot with butter.
Spicy Shrimp With Peas
==========================
given by: graveyarder
Categories:
Chinese, Seafood, Main dish
Yield: 4 servings
1 lb Small prawns shelled,
devein
2 T Minced ginger root
2 T Rice wine + 2 t. rice wine
2 t
Minced garlic
3 T Cornstarch
1 1/2 t Chili sauce (chinese)
1 ea
Large egg
1 T Sugar
4 T Peanut oil
1/4 t Salt
1/3 c Catsup
1/2 c Frozen peas, thawed
1 T Soy sauce
2 t Rice vinegar
1/2 c
Cold water
1/3 c Green onions, chopped white
2 c Vegetable oil
Note:
if small shrimp are not available medium or large shrimp can be used cut
crosswise into 1 inch lengths after cleaning.
1. Combine shrimp and 2 t.
rice wine in medium bowl. Sprinkle with 2 T cornstarch, stir to mix well. Beat
egg white very lightly in small bowl; stir into shrimp mixture. Stir in 1 T
peanut oil; refrigerate, covered 1 to 2 hours.
2. Mix catsup, 2 T rice wine
and the soy sauce in a small bowl. Mix 1 T constarch and cold water in a cup
until smooth. (Double if extra sauce is desired for rice).
3. Heat wok over
high heat 30 sec.; add veg oil and heat over medium heat to 275. (Velvet only
1/3 of shrimp at a time) Stir shrimp before adding to wok. After adding to oil
stir gently to separate. Cook shrimp until they are just pinkish white outside
but still raw in the center, 20 to 30 seconds. Remove shrimp to strainer and
drain on paper towelling. Reheat oil to 275 and repeat with remaining shrimp.
Remove oil from wok and wipe clean.
4. Heat wok over high heat 15 sec; add 2
T peanut oil and heat until hot, about 30 sec. Reduce heat to medium, stir-fry
ginger and garlic 15 sec. Stir in chili sauce. Stir fry 5 sec. Increase heat to
high. Stir catsup mixture, the sugar and the salt; cook and stir 15 seconds.
5. Add peas, shrimp, and onions to wok; cook and stir 30 seconds. Stir
constarch mixture and add to wok, pouring it around edge of liquid in wok. Cook,
stir, and fold mixture until sauce thickens and coats shrimp evenly, 30 to 40
seconds. Drizzle with vinegar and 1 T peanut oil stir 3 to 4 times. Serve
immediately.
DIJON CHICKEN
=============
Mix about a cup of flour with some black pepper, thyme, and marjoram. About
a tsp of each.
Dredge boneless chicken breasts in the flour and then brown
in butter in a skillet.
Remove the chicken, add about a 1/4 cup of vermouth
and cook down to a glaze. Add a couple tablespoons of dijon mustard (I like
LOTS), stir, add about a half cup of heavy cream, and simmer.
Add approx 1/4
cup of chicken broth, mixed with some of the leftover flour mixture and pour in
the sauce to thicken. Add a tablespoon or so of lemon juice. Add the chicken
breasts and simmer until hot. Delicious.
Variations:
-----------
1)
Cut up the chicken breasts into small strips before dredging in the flour. It
really tastes better this way, I think.
2) Add sliced fresh mushrooms to the
sauce, letting them cook up a bit with the sauce.
3) Add artichoke hearts to
the sauce, just before adding back the chicken.
CHICKEN SPAGHETTI
=================
(Feeds 6-8 maybe more)
Ingredients:
------------
3 cans (5 oz) boned chicken
3 tbl flour
3 tbl
butter
1/4 cup milk
1 can cream of chicken soup (2 cans if you take out
the cream of mushroom soup)
1 can cream of mushroom soup
8 oz shredded
cheddar cheese
8 oz shredded mozzarella cheese
1 pkg (12 oz) spaghetti
Instructions:
-------------
Cook spaghetti separately - according to
directions on package.
While spaghetti is cooking, mix chicken, flour,
butter, milk and soups in a large pan (4-6 quart pan) over medium heat (enough
to melt butter). Then add 4 oz of each type cheese. Mix well.
After
spaghetti is cooked add to the chicken mixture. Pour into a 13x9 pan. Top with
remaining cheeses. Bake at 350(F) for about 20-25 minutes or until cheese is
melted.
Serve with some type of bread and ENJOY!
Another great thing
about this dish is that it makes a great leftover.
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