Beef and broccoli just as good as at your local Chinese place. This recipe is based on a recipe I found at dinneratthezoo.com. I simplified it and adapted it to my families tastes.
- 1 1/2 pounds of flank steak sliced thin. (If your grocery store has presliced stir-fry meat that will work as well.)
- salt and pepper to taste
- 1/2 tsp ground ginger
- 1 clove garlic, minced
- 2 broccoli crowns cut into bite sized pieces
- 1/2 cup hoisin sauce
- 1/2 cup beef broth
- 2 tsp sugar
- 1 tbsp sesame oil
- 2 tsp soy sauce
- 2 tsp cornstarch
- Season steak with salt, pepper and ginger. Brown meat in large skillet. 2-3 minutes on each side depending on thickness of meat. Add garlic after first flip.
- Steam Broccoli
- In a small bowl mix hoisin sauce, beef broth, sugar, sesame oil, soy sauce and cornstarch.
- Add mix to meat and heat on low until sauce starts to thicken.
- Mix in steamed broccoli.
- Serve with rice.
Fortune Cookie Says – You will soon eat your beef and broccoli better than everyone else – Lucky numbers: 64 because 64 is the only lucky number you need.
Tagged with: beef broth
, ground ginger
, hoisin sauce
, sesame oil
, soy sauce
Pretzels are boring. Heres something thats not boring to dip them in!
- 1/4 cup Mayo
- 1/4 cup Sour Cream
- 1 tsp Dill Weed
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- Mix all the ingredients.
- Dip pretzels in dip and enjoy!
A family favorite. My grandma used to make this every time we would visit them on the farm in Canada. Dont be afraid to make more than a pound of meat balls. Theyre the best part.
- 2 packages of Lipton Noodle Soup
- 1 package of Knorr Vegetable Recipe Mix
- 1 lb ground beef
- 1 tbsp nutmeg
- 10-15 saltines, crushed
- 2 eggs, beaten
- Prepare noodle soup according to package.
- Add dry vegetable soup and reduce heat to low.
- Combine crushed saltines, eggs, nutmeg, and ground beef and form into 3/4 inch meatballs.
- Add meatballs to soup and cook on low for about 30 minutes.
This is my Grandma Larsens top secret cookie recipe. She would make them every year when we would come visit for Christmas. They are traditionally made with red and green colored sugar but you can choose whatever colors you want to match the season.
- 3/4 cup shortening
- 1/4 cup butter
- 1 cup powdered sugar
- 2 tsp vanilla
- 1 1/4 cup flour
- 1/2 tsp salt
- 1 cup rolled oats
- colored sugar
- Mix together shortening, butter, powdered sugar and vanilla.
- Add flour, salt and rolled oats.
- Shape into two rolls. Roll rolls in colored sugar. Wrap in plastic wrap. Chill for 2 hours.
- Slice 1/4 inch think and bake at 350 for 15 minutes or until they are done.
After a lot of trial and error this simple, 6 ingredient recipe seems to be the best.
- 1 can condensed beef broth
- 1 can condensed mushroom soup
- 2-3 pound chuck roast
- 1 onion, chopped
- 6-4 russet potatoes, pealed, chopped into 1″ cubes
- 1 pound carrots, pealed and chopped into 1-2″ long pieces
- Mix soups, cover bottom of crock pot with soup mix, add roast, cover roast with remaining soup.
- Layer onion, potatoes and carrots on top of roast.
- Cook on low until meat is tender; 6-10 hours.
A favorite recipe from cousin Jenny.
- 1 pound Italian Sausage, cooked and drained
- 15 ounces ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 eggs
- 2 26 ounce jars of spaghetti sauce
- 1 package lasagna noodles
- 3 cups shredded mozzarella cheese
- Preheat oven to 350°
- Mix ricotta, Parmesan, and eggs in a large bowl.
- Cover bottom of pan with a thin layer of spaghetti sauce.
- Add a layer of noodles, covering the pan.
- Spread half of the ricotta mixture, half the sausage, one cup of mozzarella, and 1/3 of sauce.
- Add another layer of noodles, covering the pan.
- Spread remaining ricotta mixture, remaining sausage, one cup of mozzarella, and 1/3 of sauce.
- Add a 3rd layer of noodles.
- Cover with the last of the sauce and mozzarella.
- Cover tightly with foil, bake covered for 1 hour.
- Remove foil and bake for 10 more minutes.
This recipe is taken from the ingredients list from D&Ws dried beef dip. After a couple tries, this is our best guess at the quantities of this delicious dip.
- 5 ounces dried beef
- 16 ounces cream cheese
- 16 ounces sour cream
- 2 tablespoons mayo
- 6 green onions, chopped
- Rinse, dry and cut into small pieces dried beef. (This washes all the extra salt off the beef.
- Mix all ingredients.
Tell Betty you dont need her Hamburger Helper and make this flavorful recipe that Ive adapted from Cooktop Cove.
- 2lb stew meat
- 1lb sliced baby bella mushrooms
- 1 onion, diced
- 1/2 cup apple juice
- 1 tbsp beef stock base
- 2 tsp salt
- 1 tsp black pepper
- 2 cloves garlic, minced
- 1/4 cup flour
- 1 cup sour cream
- Feel free to prep and freeze the stew meat, mushrooms, onion, apple juice, beef stock, and spices ahead of time.
- Mix flour with 1 cup of water being sure that there arent any lumps.
- Add flour slurry to ingredients, and crock-pot on low for 8 hours.
- Stir in 1 cup of sour cream.
- Serve with egg noodles or rice.
Tired of condensed soup? Make that shit yourself. Prep it up, freeze it, put it in the crock pot before you head to work. Delicious soup when you get home. Thanks Cooktop Cove for this one.
- 8 cups chicken broth
- 1-lb boneless skinless chicken breasts, cubed
- 1/2 lb carrots, peeled and diced
- 1 cup celery, diced
- 1 small onion, diced
- 1 tsp garlic powder
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 bay leaf
- 1/4 tsp pepper
- 8 oz egg noodles
- In a stock pot bring chicken broth to boil
- Add chicken, veggies, and spices, return to boil
- Add egg noodles and cook for 15 minutes
- Remove bay leaf before serving
- Say adios to Campbells because you dont need their soup anymore!
- Prep chicken, veggies, and spices
- Store in a 1 gallon freezer bag and freeze until ready to eat
- Add chicken broth to ingredients in crock pot on low for 6-8 hours
- Add egg noodles 30 minutes prior to eatsie time
Tagged with: basil
, bay leaf
, chicken broth
, egg noodles
, garlic powder