Quick and Easy Stir-fry Beef

Ingredients

8 oz flank steak
2 cups pea pods, ends removed
1 can sliced water chestnuts (optional)
2 slices of ginger root
2 chopped stalks of green onions
1 tbsp vegetable oil
Marinade Sauce
2 tbsp soy sauce
1 tbsp water
1 tbsp vinegar
1 tbsp vegetable oil
1 tbsp sesame oil (optional)
2 tsp corn starch
1 tsp sugar
1/2 tsp salt

How to prepare

Rinse rice in pot, and and cook (follow pkg directions). While the rice is cooking, slice flank steak in thin slices (approximately 2 inches long by a quarter inch wide) and place in marinade. Make sure that the steak is coated in marinade. Chop the green onions and slice ginger. Heat lg skillet on high heat. Drop 1 tbsp olive oil onto skillet. Put meat and marinade in skillet and fry until brown. Add more olive oil if necessary. Add ginger and green onions to skillet. Fry 1 minute and then add the peapods and water chestnuts. Fry until peapods are hot but not soggy. The rice should be finished by now. Serve stir-fry over rice.
This takes about 20 – 25 minutes to make and makes double servings for two people. Add more vegetables if you want to serve more people.

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Southwest pizza with fresh herbs

Ingredients

Crust 888
1 package dry active yeast
1/2 tsp sugar
1 cup warm water, divided use
2 tbsp vegetable oil
1 tsp salt
2 tsp dried red pepper flakes

1/4 cup chopped fresh cilantro
2 1/2 cups all-purpose flour
1/2 cup cornmeal
2 tbsp olive oil
3 cloves garlic, minced
topping 888
1 (4-oz) can diced mild green chiles

3 medium tomatoes, sliced
1 cup sliced ripe olives, drained
1/2 cup chopped fresh cilantro
1 tbsp minced fresh oregano
salt and pepper to taste
1 cup shredded cheddar cheese
1 cup shredded jack cheese

How to prepare

Fifteen minutes before baking, preheat oven to 425 degrees. Procedure: dissolve yeast and sugar in 1/2 cup warm water (100 to 115 degrees) in a large mixing bowl or large bowl of an electric mixer. Add remaining water, oil, salt, seasonings, flour and cornmeal, beating vigorously. Knead into ball and let rest 10 minutes. Pat or roll into approximately 14-by- l8″ rectangle or 16″ round greased baking sheet. Brush with olive oil and sprinkle with garlic. Top with topping ingredients; bake at 425 degrees for 15 to 20 minutes or until crusty. Yield: makes 8 to 10 servings.

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Oyster corn bread stuffing

Ingredients

1 pt oysters (15 1/2 oz) well drained
1 cup celery chopped
1 cup onion chopped
1/2 cup butter
3 1/2 cup corn bread cubes, toasted
1/2 cup chicken broth
1 tsp poultry seasoning

1 tsp sage

How to prepare

Cook celery and onion in butter until tender. Add oysters and cook 3-5 minutes or until edges begin to curl. Combine all ingredients and mix thoroughly. Makes approx. 4 cups stuffing, enough for 4 lb bird. For 5 to 9 lb bird double the recipe. For 10-15 lb bird triple the recipe.

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Tomatillo salsa

Ingredients

1 lb fresh green tomatillo
3 tbsp finely chopped sweet red onion
1 serrano chile, finely chopped
1 bunch fresh cilantro, roughly chopped
juice of 1 lime
sugar to taste (optional)
1-2 tbsp extra virgin olive oil (optional)

How to prepare

Husk the tomatillos and wash them under very hot water. Cool under cold running water, and puree in food processor or blender. Add the onions, serrano chile, cilantro, and lime juice. Add a touch of sugar if the tomatillos are too sour add a little olive oil if you wish.

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Pebre – chilean hot salsa

Ingredients

2 tbsp oil, olive
1 tbsp vinegar, wine, red
1/3 cup water
4 chiles, aji, seeded, stemmed and minced
2 garlic clove, minced
1/2 cup onion, minced
1/2 cup cilantro, minced
1 tsp oregano, minced
Salt to taste

How to prepare

Combine the olive oil, vinegar and water in a bowl and beat with a whisk. Add remaining ingredients, mix well, and let stand for 2 hours to blend the flavors. Served with grilled or roasted meats substitute 1 jalapeno or 1 habanero chile if the aji chiles are unavailable. Yield: 2 cups.

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Asian Chicken Soup

Ingredients

Basic Chicken Soup
2 slices (1/8-inch-thick each) fresh ginger
1/2 cup regular long-grain rice
1 bunch (about 6 ounces) watercress, thick stems removed
2 medium green onions, sliced
1 tablespoon soy sauce
1/2 teaspoon Asian sesame oil

How to prepare

Prepare Basic Chicken Soup as in steps 1 through 3, adding ginger slices to saucepan with chicken broth. Meanwhile, prepare rice as label directs. With slotted spoon, remove ginger slices from soup and discard. Complete soup as in step 4, adding cooked rice, watercress, green onions, soy sauce, and sesame oil to soup with shredded chicken.

Each serving: About 245 calories, 22 g protein, 26 g
carbohydrate, 5 g total fat (1 g saturated), 2 g fiber, 41 mg
cholesterol, 900 mg sodium.

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Hard Candy

Ingredients

3 3/4 cup sugar
1 1/2 cup light corn syrup
1 cup water
1 jar flavored oil can be purchased at local drug/grocery/food stores
food coloring (your choice of color)

How to prepare

Combine sugar, corn syrup and water in lg saucepan. Cook on med heat until sugar dissolves, stirring constantly, stop stirring once sugar dissolves. Insert candy thermometer and bring to a boil, heat until temperature reaches 310*. Remove from heat, stir in oil and food coloring (to desired shade). Poor onto cookie sheet covered with aluminum foil and powdered sugar. Let cool completely, break and enjoy!

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CHICKEN ITALIAN

Ingredients

3 pounds Skinned chicken breasts
2 tablespoons Olive oil
2 tablespoons Lemon juice
2 Cloves garlic – crushed
1/4 teaspoon Oregano
2 tablespoons Dry white wine
pepper to taste

How to prepare

If using whole chicken, cut chicken in half. Blend marinade of all the remaining ingredients. Soak chicken for 10 minutes. Bake in greased pan @ 375 degrees for 45 minutes to 1 hour or until tender

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