Beef Bulgogi
1 lb. sirloin, tenderloin or skirt steak (or other beef of choice)
4 Large garlic cloves
1 can pineapple bits with juice
3/4 c finely chopped onion
1 t finely chopped ginger
1 scallion, chopped
2 T soy sauce
1 T oil
1 T brown sugar or honey
1/2 t black pepper
1/2 sesame seeds, toasted (optional)
Cut beef across the grain into thin slices. In a food processor, combine garlic, pineapple and ginger, process until very smooth and creamy.
In a bowl or sealable plastic bag, combine steak, marinade scallion, soy sauce, oil, brown sugar, salt and pepper. Mix well. Cover and seal, refrigerate at least 30 minutes or overnight.
Using a cast-iron skillet or dutch oven, heat over high heat. Working in batches, so the pan does not become over crowded, cook all the meat with the juices until the meat begins to caramelize. Serve with rice, noodles or in lettuce wraps.
Breakfast Casserole
1 Half Bag Shredded Potatoes 1/4 C Butter or Margarine, Melted
1/2 C Diced Ham
1 C Shredded Cheese
2 Eggs
1/4 t Seasoned Salt
1/2 C Milk
Grease pie pan. Put in potatoes and press down to make a crust. Pour melted butter over crust. Bake at 425° for 25 minutes. Reduce temp. to 350°. Layer ham and cheese on crust. Combine egg, milk, and salt. Pour over ham and cheese. Bake for 30-35 minutes. *Double recipe for two pies.
Capers and Halibut
1 T Olive Oil
2 (8oz) halibut steaks
1/2 C White wine
1 t Chopped garlic
1/4 C Butter
Salt and pepper to taste
3 T Capers with liquid
Heat the olive oil in a large skillet over medium-high heat. Fry the halibut steaks on all sides until nicely browned. Remove from pan, and set aside.Pour the wine into the pan, and use a spatula to scrape any browned bits from the bottom. Let the wine reduce to almost nothing, then stir in the garlic, butter and capers. Season with salt and pepper to taste. Let the sauce simmer for a minute to blend the flavors.Return the steaks to the pan, and coat them with sauce. Cook until fish flakes easily with a fork. Serve fish immediately with the sauce from the pan poured over it.
Chicken Alfredo
2-3 Chicken Breasts1 T Olive Oil
2 (8oz) halibut steaks
1/2 C White wine
1 t Chopped garlic
1/4 C Butter
Salt and pepper to taste
3 T Capers with liquid
Heat the olive oil in a large skillet over medium-high heat. Fry the halibut steaks on all sides until nicely browned. Remove from pan, and set aside.Pour the wine into the pan, and use a spatula to scrape any browned bits from the bottom. Let the wine reduce to almost nothing, then stir in the garlic, butter and capers. Season with salt and pepper to taste. Let the sauce simmer for a minute to blend the flavors.Return the steaks to the pan, and coat them with sauce. Cook until fish flakes easily with a fork. Serve fish immediately with the sauce from the pan poured over it.
Chicken Alfredo
Garlic Pepper
8 oz. Uncooked Egg Noodles or Fettuccine
1/2 C Butter
1/2 C Whipping Cream
3/4 C Fresh Grated Parmesan Cheese
1/2 t Salt
Dash of Pepper
Sprinkle chicken breasts with garlic pepper. Grill over medium heat 20 minutes, turning often to prevent burning. When chicken is cooked through, slice into half inch strips and set aside. Cook noodles as directed on package, drain. Heat butter and whipping cream over low heat, until butter is melted. Stir in cheese, salt and pepper. Pour sauce over noodles and chicken. Garnish with parsley. Serves 6.
Chicken Curry
2 Cooked Chicken Breasts, Diced2 T Butter or Margarine
1/4 C Chopped Onion
1/4 C Chopped Celery
1 pkg. S&B Golden Curry Mix, Mild
2 1/2 Coconut Milk, or Water
Fry onions and celery in butter in fry pan. Add milk and curry mix. Add Chicken. Simmer for 5 minutes. Serve over hot rice.
Chicken Paprika w/ Dumplings
1 T Oil6 Chicken Breasts
1 Chopped Onion
1 Chopped Garlic Clove
1 Chopped Large Tomato
1 1/2 C Water
1 1/2 t Chicken Bouillon
2 T Paprika
1/2 t Salt
1/4 t Pepper
1 Slice Green Pepper
1 C Sour Cream
Heat oil until hot in large skillet. Cook chicken over medium heat until browned. Remove chicken, cook onions and garlic in oil until tender. Drain fat from skillet, stir in tomato, water, bouillon, paprika, salt, and pepper. Add chicken. Heat till boiling; reduce heat. Cover and simmer 15 minutes. Add green pepper; cover and cook until thickest pieces of chicken are done, 10 minutes.
Prepare dumplings.
8 1/2 C Water
3 t Salt
3 Eggs
2 C Flour
Heat 8 C Water and 1 t salt to boiling large pot. Mix well beaten eggs, 1/2 C water, flour, and 2 t salt. Drop dough by tablespoon into boiling water. Cook uncovered stirring occasionally for 10 minutes. Drain. Dumplings should be chewy. remove Chicken to heated platter; keep warm. Stir sour cream into liquid in skillet; add dumplings. Pour sauce and dumplings over chicken. Serves 6. *Best over hot buttered egg noodles.
Chicken Parmesan
4 skinless, boneless chicken breast halves
Salt and freshly ground pepper to taste
2 Eggs
4 C Panko bread crumbs
1/2 C Grated parmesan cheese
2 T All-purpose flour, or more if needed
1 C Olive oil
1/2 C Prepared tomato sauce (Can be swapped for Alfredo or carbonara based on preference)
1/4 C Fresh mozzarella, cut into small cubes
1/4 C Chopped fresh basil
1/2 C Grated provolone cheese
1/4 C Grated parmesan cheese
1 T Olive oil
Preheat oven to 450°. Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2in. Season chicken thoroughly with salt and pepper. Beat eggs in a shallow bowl and set aside. Mix bread crumbs and 1/2 C parmesan in a separate bowl, set aside. Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides. Dip flour coated chicken breast in beaten eggs. Transfer breast to bread crumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
Heat 1C olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven. Place chicken in baking dish and top each breast with about 1/3C of tomato sauce (or sauce of choice). Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil and provolone cheese. Sprinkle 1-2T of parmesan on top and drizzle with 1T olive oil. Bake in preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15-20 minutes.
Chicken on Rice
1 Can Cream of Chicken Soup1 Soup Can of Milk
1 C Uncooked Rice
1 pkg. Onion Soup Mix
4 Chicken Breasts
1 Small Can of Mushrooms w/Liquid
1 Mushroom Can of Water
Blend soup and milk. Reserve half cup of the mixture. Stir together remaining soup mixture, rice, mushrooms, liquids, and half pkg. onion soup mix. Pour into un-greased 9 X 13 baking dish. Place chicken on top of rice mix. Pour reserved soup mixture and remaining 1/2 package of onion soup mix over chicken. Cover and bake at 350° for 1 hour. Uncover and bake 15 minutes longer.
Creamy Mushroom Spaghetti
1lb Spaghetti
1/8 C Butter
2 Cloves garlic, chopped
3 Shallots, chopped
8oz Cremini/chestnut mushrooms, sliced
1/2 C whipping cream
1/8 C Freshly grated parmesan cheese
1/2 tsp. fresh parsley, chopped
A pinch of nutmeg (a little goes a long way!)
salt and pepper to taste
Cook pasta according to the package instructions. While the pasta is cooking, melt the butter in a large frying pan on medium heat. Add the mushrooms & shallots and cook until transparent. Add the garlic and cook another minute. Stir in the cream, parsley, parmesan and nutmeg. Lower the heat and simmer gently until thickened. Drain the pasta and add to the sauce, toss to coat.
Fettuccine Alfredo
16 oz. Fettuccine1/2 C Butter
1/2 C Whipping Cream
3/4 C Parmesan Cheese
1/2 t Salt
Dash of Pepper
Cook noodles. Heat butter and whipping cream over low heat until butter is melted. Stir in cheese, salt and pepper. Pour sauce over hot noodles. Stir gently and top with parsley.
Hawaiian Haystacks
3 Cans Cream of Chicken Soup2 Cans Evaporated Milk
2 Chicken Breasts Cooked and Diced
Cooked Rice and Toppings
Mix ingredients and heat. Server over various toppings.
Honey Pecan Pork Chops
1/2 C Flour
Salt and pepper to taste
1 1/4 lbs. boneless pork loin, pounded thin
2 T butter
1/4 C honey
1/4 C chopped pecans
In a shallow dish, mix flour, salt and pepper. Dredge pork cutlets in flour mixture. In a large skillet, melt butter over medium high heat. Add pork chops and brown both sides until thoroughly cooked. Transfer pork chops to a plate and keep warm. In same skillet, add honey and chopped pecans and mix with pan drippings. Heat pecan mixture throughout, stirring constantly. To serve, pour sauce over pork chops.
Irish Boiled Dinner
1 Ham (you may use uncooked or precooked any size, I like "E-Z Cut" or "Bar-S" brands)1/2 C Flour
Salt and pepper to taste
1 1/4 lbs. boneless pork loin, pounded thin
2 T butter
1/4 C honey
1/4 C chopped pecans
In a shallow dish, mix flour, salt and pepper. Dredge pork cutlets in flour mixture. In a large skillet, melt butter over medium high heat. Add pork chops and brown both sides until thoroughly cooked. Transfer pork chops to a plate and keep warm. In same skillet, add honey and chopped pecans and mix with pan drippings. Heat pecan mixture throughout, stirring constantly. To serve, pour sauce over pork chops.
Irish Boiled Dinner
Water, Enough to cover ham
1 t Salt
1 Head Cabbage
1 Bag Small Red Potatoes, Cut Up
4 T Margarine or Butter
1-2 T Dried Rosemary, Broken
Place ham in large pot and cover with salted water. Cook until ham is done. (Different cooking times for uncooked or pre-cooked hams.) While ham is cooking, put potatoes in boiling, salted water in another pot. Cook until soft, about 15 minutes then drain. Core cabbage and cut into 1 1/2" squares. When ham is done remove ham to platter, keep warm. Put cabbage into the boiling ham water, cook for about 10 minutes. Drain. Melt margarine in small pan and saute rosemary about 5 minutes to tenderize. Pour rosemary and margarine over potatoes. Serves 6-8. * Cabbage is great with peppercorn sauce.
King Ranch Chicken
Salt and pepper a chicken breast, cut in small pieces, brown in pan.
1/2 can fire roasted tomatoes
1/2 can cream of mushroom soup
1/2 can cream of chicken soup
4 oz Velveeta
Small squirt of spicy mustard or chili powder for heat
Dash of Worcestershire sauce
4oz Shredded cheddar (mixed cheddar is fine)
Dice the cooked chicken breast. Preheat oven to 350 degrees. In a saucepan over medium heat, mix the soups, onion, tomatoes, Velveeta, mustard and Worcestershire Sauce until blended. Add salt and pepper to taste. Line the bottom of a casserole dish with the crushed tortilla chips. Place the chicken on top and pour over some of the mixture. Add a layer of half the Cheddar. Repeat the process, topping with Cheddar and mozzarella. Bake for 35-45 minutes, until bubbly.
Lasagna
1 lbs. Italian SausageSalt and pepper a chicken breast, cut in small pieces, brown in pan.
1/2 can fire roasted tomatoes
1/2 can cream of mushroom soup
1/2 can cream of chicken soup
4 oz Velveeta
Small squirt of spicy mustard or chili powder for heat
Dash of Worcestershire sauce
4oz Shredded cheddar (mixed cheddar is fine)
Dice the cooked chicken breast. Preheat oven to 350 degrees. In a saucepan over medium heat, mix the soups, onion, tomatoes, Velveeta, mustard and Worcestershire Sauce until blended. Add salt and pepper to taste. Line the bottom of a casserole dish with the crushed tortilla chips. Place the chicken on top and pour over some of the mixture. Add a layer of half the Cheddar. Repeat the process, topping with Cheddar and mozzarella. Bake for 35-45 minutes, until bubbly.
Lasagna
1 Minced Garlic Clove
1 T Whole Basil
1 1/2 t Salt
1 lbs. Can Crushed Tomatoes
12 oz. Tomato Past
10 oz. Lasagna Noodles
3 C Ricotta
1/2 C Parmesan
2 T Parsley Flakes
2 Beaten Eggs
1 t Salt
1/2 t Pepper
1 lbs. Slices Mozzarella
Brown meat slowly, remove excess fat. Add next 5 ingredients. Simmer uncovered for 30 minutes stirring occasionally. Cook noodles in large amount of boiling salted water until tender. Drain and rinse. Add a little olive oil to keep noodles from sticking. Combine remaining ingredients except mozzarella cheese. Put 2 T of meat sauce in bottom of 9 X 13 pan. Layer half of the noodles in pan. Spread with half of cheese filling. Add half of the mozzarella and half of meat sauce. Repeat layers. Bake at 375° for 30 minutes or until bubbly. Let rest 10 minutes before cutting into squares. Serves 12.
Meat Loaf
1 lbs. Hamburger1/4 C Finely Diced Green Pepper
1/4 C Finely Diced Onion
2 Slices Bread Torn
1 Egg
1 T Ketchup
1 T Worcestershire Sauce
1 T Heinz 57
1/4 C Milk
Dash of Salt and Pepper
Mix everything, form with hand. Cover with ketchup. Bake 375° for 1 hour.
Parmesan Pork Chops
4 1" Thick Pork Chops2 Egg Whites with 1 T Water
1/4 C Bread Crumbs
1/4 C Parmesan Cheese
3 T Flour
Sea Salt
Beat egg whites with water. In another bowl mix crumbs and cheese. Place flour third bowl. Season chops with sea salt. Dip in flour, egg, and bread crumbs press it in. Heat 1 T oil in Skillet. Saute until each side is golden brown. Place in baking dish and bake covered at 350° for 1 hour.
Pot Roast
Sirloin Tip RoastGarlic Pepper
Thyme
Marjoram
Sage
Salt
1 C Water
Place roast in roasting pan. Rub with each of the seasonings. Pour water in bottom. Bake at 325° for 3-4 hours.
Brown Gravy
Drippings From Roast
Flour
Pepper
Salt
Kitchen Bouquet
Water
Take pan with drippings off the heat, let cool for 10 minutes. Add flour until slightly thickened. Cook over high heat, stirring frequently for 10 minutes. Add water 1/2 C at a time, until its the right consistency for gravy. Continue cooking over high heat. Add two drops of kitchen bouquet and pepper. Add salt to taste.
Salisbury Stakes w/Gravy
1 lbs. Hamburger1 Egg
1/2 An Onion Chopped
2 Slices of Bread Torn
1 T Worcestershire Sauce
1/2 C Milk
Salt
Pepper
Mix all ingredients till gooey. Shape into 5-6 patties. Fry in barely oiled, hot frying pan. Cook until browned on both sides. Drain grease if it is excessive.
Gravy
1 Can Cream of Mushroom Soup
1 pkg Brown Gravy Mix
1 Soup Can of Milk
Mix well. Add to pan with patties. Heat till hot. *Best served over rice.
2 T unsalted butter
4 garlic cloves, finely chopped
1 t chili flakes
2 1/2 T soy sauce
2 1/2 T oyster sauce
3 T finely grated parmesan cheese
2 T finely sliced scallions
Spaghetti noodles, cooked
Add butter, garlic and chili flakes into a skillet.
Spinach Quiche
1 Pre-Baked Pie Crust3 T Parmesan Cheese
3 Eggs
1 C Grated Cheese
1/4 C Grated Cheese (optional)
1/2 pkg. Chopped Spinach, Thawed
1/4 t Salt
1/3 C Evaporated Milk
1 T Butter
Squeeze all liquid from thawed spinach. In bowl mix parmesan cheese, salt, eggs, milk and 1 C grated cheese. Add spinach and pour into pre-baked pie crust. If desired add 1/4 C grated cheese on top. Dot with butter. Bake at 375° for 30 Minutes. Let sit 5 minutes before serving. Serves 6-8. * Makes one pie.
Stroganoff
1 lbs. Hamburger1/2 C Chopped Onion
1/4 C Margarine
2 T Flour
1 t Salt
1/4 t Pepper
1 Minced Garlic Clove
1 Can Mushrooms Drained
1 C Sour Cream
1 Can Cream of Mushroom Soup
2 1/2 Cooked Egg Noodles
Cook hamburger and onion in margarine in skillet. Stir in flour, salt, garlic, pepper, and mushrooms. Stir in soup. Heat to boiling stirring constantly. Reduce heat and simmer uncovered for 10 minutes. Stir in sour cream and heat through. Serve over hot noodles.
Stuffed Peppers
6 Medium Green Peppers1 Lbs. Hamburger
1/3 C Chopped Onion
1 large Can Stewed Tomatoes
3/4 C Cooked Rice
2 T Worcestershire Sauce
Salt
Pepper
1 C Shredded Cheese
Cut off tops of peppers, remove seeds and membranes. Parboil peppers in boiling salted water for 5 minutes. Drain and sprinkle insides with salt. Brown meat and onion, drain. Add tomatoes, rice worcestershire, salt and pepper. Cover and simmer 5 minutes. Add cheese. Stuff peppers, stand upright in small baking dish. Bake uncovered at 350° for 25 minutes. Sprinkle with cheese to taste.
Sun-Dried Tomato Cream Sauce Chicken
8 Chicken breasts
Salt and Pepper to taste
3 T Butter
3 Cloves garlic, minced
1/4 t Red pepper flakes, or more, to taste
1 C Chicken broth
1/2 C Heavy cream
1/3 c Julienned sun dried tomatoes in olive oil
1/4 C Freshly grated parmesan
1/4 t Thyme
1/4 t Oregano
1/4 t Basil
Preheat oven to 400°. Season chicken with salt and pepper. Melt 2 Tbs. butter in large oven-proof skillet over medium-high heat. Add chicken and sear both sides until golden brown, about 2-3 minutes per side; set aside.
Melt remaining butter in skillet. Add garlic and red pepper flakes and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, parmesan, thyme, oregano and basil.
Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to skillet. Place in oven and roast until completely cooked through, about 25-30 minutes.
Serve over pasta or with potatoes.
Taco Casserole
1 lbs. Hamburger1/2 C Chopped Onion
1 Small Can Tomato Sauce
1/3 C Water
1 pkg. Taco Seasoning
2 Eggs
1 C Milk
1 Can Red Beans Drained
1 1/2 C Shredded Cheese
10 Taco Shells Crushed
Toppings
Cook hamburger and onion in skillet. Drain. Add sauce, water and seasoning. Heat and remove. In bowl beat eggs and milk. Add a small amount of meat sauce to bowl to temper eggs. Add egg mixture to pan. Add beans, cheese and shells. Put in 9 X 13 baking dish. Bake at 350° for 30 minutes. Let stand for 5-10 minutes before cutting. Serve with lettuce, tomatoes, olives, sour cream, and cheese.
Tarragon Chicken
1 T Vegetable Oil4-6 Chicken Breasts
3 C Chicken Broth or Bouillon
1 1/2 C Baby Carrots Cut in Thirds
1 t Dried Tarragon
1 t Salt
1/4 t Pepper
1 Bay Leaf Broken in half
4 oz. Sliced Mushrooms
2 Ribs Celery Sliced
1 Onion Sliced
1 C Sauterne
1 C Half and Half
6 T Flour
2 Egg Yolks
Hot Buttered Egg Noodles
In large pan brown chicken in hot oil over medium heat. Drain oil. To chicken add broth, carrots, tarragon, salt, pepper, and bay leaf; heat to boiling. Reduce heat, cover and simmer 30 minutes. Add mushrooms, celery and onion. Heat to boiling, reduce heat, cover and simmer until thickest pieces of chicken are done, about 15 minutes. Remove chicken and vegetables and place over a platter of hot buttered egg noodles, keep warm. Add sauterne to liquid in skillet. Mix half and half, flour, and egg yolk into mixture. Cook stirring constantly until thickened. Serve sauce over chicken, vegetable, and noodles. Serves 6.
Tuna Noodle Casserole
3 1/2 C Cooked Noodles1 Can Tuna
1 1/2 C Mayo
1 Stalk Sliced Celery
1.3 C Chopped Onions
1 t Salt
1 Can Cream of Celery
1/2 C Milk
1 1/2 C Shredded Cheese
1/2 Slivered Almonds
Combine noodles, tuna, mayo, celery, onions, and salt. Blend soup and milk, heat through. Add cheese to soup. Heat and stir till cheese melts. Add to noodle mixture. Turn into 9 1/2 X 11 Baking dish. Bake at 425° for 20 minutes.
Who Hash
Left Over Pot Roast Diced4 Potatoes Diced
Left Over Gravy
Boil cut potatoes until tender. Chop meat. Add potatoes. * This also works well with turkey, could also add onion. To extend gravy ass one pkg. corresponding gravy.
