Marinade -
1/2 cup soy sauce
1/4 cup water
2 TBSP vinegar
1 TBSP vegetable oil
1 tsp sugar
1/4 tsp ginger
garlic powder to taste
Skinless, boneless, chicken breasts
Skin chicken & marinade overnight.
Arrange breasts in a shallow pan. Cover with foil. Bake at 400 for about 30 minutes.
Remove foil, increase oven temp to 450 degrees , bake 15 to 20 minutes or until fork tender and golden brown.
Sunday, March 1, 2009
Sauteed Shellfish
Saute'- 2 cloves garlic, minced in
1/4# butter until lightly browned
Add- 1.5# shelled shrimp, scallops, or mussels
4 TBSP Parsley
Simmer - 5 to 10 minutes - be careful not to overcook.
1/4# butter until lightly browned
Add- 1.5# shelled shrimp, scallops, or mussels
4 TBSP Parsley
Simmer - 5 to 10 minutes - be careful not to overcook.
She Loves Wine's Japanese Steak and Veggies
1# Flank Steak or boneless round steak
Meat tenderizer
1 large red onion
1/2# fresh mushrooms
1 medium zucchini
1 cup beansprouts
1 TBSP safflower or Peanut Oil
1 tsp Accent
2 TBSP soy sauce
1 TBSP sesame seeds (Optional)
Cooked rice
Slice meat against grain, into 1/4" slices. To ensure tenderness, sprinkle meat with tenderizer. Slice onion paper thin and separate into rings. Slice mushrooms, cut zucchini into quarters lengthwise, then into slender 3" lengths. Rinse and drain beansprouts.
Heat oil until hot in wok. Add beef and stir-fry for 2 minutes, then add all remaining ingredients and cook and stir until the veggies are heated through but still crunchy. Serve over cooked rice.
Meat tenderizer
1 large red onion
1/2# fresh mushrooms
1 medium zucchini
1 cup beansprouts
1 TBSP safflower or Peanut Oil
1 tsp Accent
2 TBSP soy sauce
1 TBSP sesame seeds (Optional)
Cooked rice
Slice meat against grain, into 1/4" slices. To ensure tenderness, sprinkle meat with tenderizer. Slice onion paper thin and separate into rings. Slice mushrooms, cut zucchini into quarters lengthwise, then into slender 3" lengths. Rinse and drain beansprouts.
Heat oil until hot in wok. Add beef and stir-fry for 2 minutes, then add all remaining ingredients and cook and stir until the veggies are heated through but still crunchy. Serve over cooked rice.
Fast and Easy Stroganoff
This recipe is from Cindy McCallister -
1 can cream of celery soup
1 can cream of onion soup
1 can cream of mushroom soup
3 # sirloin tip (cut up)
sour cream
Wild rice - cooked
or Cooked noodles
Put sirloin and soups in crockpot- cook about 6 hours until tender. Before serving, add sour cream and serve over noodles or wild rice.
1 can cream of celery soup
1 can cream of onion soup
1 can cream of mushroom soup
3 # sirloin tip (cut up)
sour cream
Wild rice - cooked
or Cooked noodles
Put sirloin and soups in crockpot- cook about 6 hours until tender. Before serving, add sour cream and serve over noodles or wild rice.
Good Brown Stew
3# boneless chuck - cut in 1" cubes
4 cups hot water
1 tsp lemon juice
1 tsp Worcestershire sauce
1 clove garlic, minced
1 medium onion, sliced
2 small bay leaves
2 tsp salt
1/2 tsp pepper
1 tsp sugar
pinch of allspice
carrots and potatoes
Thoroughly brown meat on all sides in hot fat in a deep kettle. Add all ingredients except veggies.
Cook meat 2 hours; add vegetables and continue cooking for 30 minutes or until carrots are done. Thicken with a little bit of water and a couple tablespoons of flour shaken together then added slowly. stirring constantly. Add some Kitchen Bouquet to darken. Remove bay leaves and serve with crusty bread or rolls. If desired, add peas shortly before serving.
4 cups hot water
1 tsp lemon juice
1 tsp Worcestershire sauce
1 clove garlic, minced
1 medium onion, sliced
2 small bay leaves
2 tsp salt
1/2 tsp pepper
1 tsp sugar
pinch of allspice
carrots and potatoes
Thoroughly brown meat on all sides in hot fat in a deep kettle. Add all ingredients except veggies.
Cook meat 2 hours; add vegetables and continue cooking for 30 minutes or until carrots are done. Thicken with a little bit of water and a couple tablespoons of flour shaken together then added slowly. stirring constantly. Add some Kitchen Bouquet to darken. Remove bay leaves and serve with crusty bread or rolls. If desired, add peas shortly before serving.
Foiled Chuck Steak Dinner
I really like these dinners that can be prepared ahead of time.
2# Chuck Steak ( 1" thick)
3 medium potatoes, cut length-wise
3 carrots, sliced
3 stalks celery, chopped
1 large onion, sliced
Butter, about 3 TBSP
salt, pepper
Garlic powder
WIDE heavy-duty foil
Place steak on 2 1/2 feet length of foil. Cover with vegetables. Dot vegetables with butter and seasonings. Fold foil ends together leaving space for expansion of steam. Seal..
Place on baking sheet. Bake at 450 degrees for 1/5 - 2 hours.
2# Chuck Steak ( 1" thick)
3 medium potatoes, cut length-wise
3 carrots, sliced
3 stalks celery, chopped
1 large onion, sliced
Butter, about 3 TBSP
salt, pepper
Garlic powder
WIDE heavy-duty foil
Place steak on 2 1/2 feet length of foil. Cover with vegetables. Dot vegetables with butter and seasonings. Fold foil ends together leaving space for expansion of steam. Seal..
Place on baking sheet. Bake at 450 degrees for 1/5 - 2 hours.
She Loves Wine's French Onion Soup
2# onions - sliced thin
8 - 12 TBSP UNsalted butter
10 cups beef stock (Or bouillon)
1 TBSP salt
8 slices French Bread, 1/2" thick
2 cups Gureyre or Mozzarella cheese, shredded
3 - 4 TBSP Worcestershire sauce
2 tsp Kitchen Bouquet to darken soup
Melt 2 TBSP butter in a large saucepan; add onions and stir well. Cover with a lid and cook over LOW HEAT for about 30 minutes or until onions are soft and transparent.
Remove the lid and continue cooking the onions, until golden brown. Stir in the beef stock. Replace lid and simmer for 30 - 45 minutes. Add dash of W-shire sauce and kitchen bouquet.
Serve with a piece of bread on top of the bowl of soup and shredded cheese.
Unless your bowl is oven proof for high temps, do not risk putting it in the oven. Easier to put the bread on a cookie sheet, top with the cheese, melt in the oven for a few minutes, remove and place on top of each bowl of soup. Enjoy!
8 - 12 TBSP UNsalted butter
10 cups beef stock (Or bouillon)
1 TBSP salt
8 slices French Bread, 1/2" thick
2 cups Gureyre or Mozzarella cheese, shredded
3 - 4 TBSP Worcestershire sauce
2 tsp Kitchen Bouquet to darken soup
Melt 2 TBSP butter in a large saucepan; add onions and stir well. Cover with a lid and cook over LOW HEAT for about 30 minutes or until onions are soft and transparent.
Remove the lid and continue cooking the onions, until golden brown. Stir in the beef stock. Replace lid and simmer for 30 - 45 minutes. Add dash of W-shire sauce and kitchen bouquet.
Serve with a piece of bread on top of the bowl of soup and shredded cheese.
Unless your bowl is oven proof for high temps, do not risk putting it in the oven. Easier to put the bread on a cookie sheet, top with the cheese, melt in the oven for a few minutes, remove and place on top of each bowl of soup. Enjoy!
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