February 1, 2018
Teriyaki Sauce
Florence
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
- 3 lbs chicken wings
- 1/2 cup soy sauce
- 1/3 cup water
- 1/2 cup brown sugar
- 1 TB dry mustard
- 1 TB ground ginger
- 3 garlic cloves minced
- 2 TB Flour
Mix all ingredients together with a whisk in a small sauce pan.
Simmer on low until the sauce has thickened.
Put over cooked chicken or beef and bake for 15 minutes.
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July 29, 2014
Grilled Fajitas
Florence
Course Main
Cuisine American
- 1 pound beef flank steak
- 1 onion soup mix
- 1/4 cup vegetable oil
- 1/4 cup lime juice
- 1/4 cup water
- 2 garlic cloves -- minced
- 1 teaspoon grated lime peel
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon pepper
- 1 medium onion -- thinly sliced
- green -- red yellow peppers julienne
- 1 tablespoon cooking oil
- 8 flour tortillas -- warmed
Combine soup mix, oil, lime juice, water, garlic, lime peel, cumin, oregano and pepper and pour over meat
Cover and refrigerate for 4 hours or overnight
Drain and discard marinade/
Grill meat to desired doneness level and serve.
Fill fajitas with meat and your preferred items and serve.
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July 20, 2014
Beef Fajita
Florence
- 2 lbs. Steak
- 1 Medium Onion
- 1 Medium Sweet Bell Pepper red, yellow or orange
- 8 Flour Tortilla
Saute the onions and peppers together until tender.
Remove from pan.
Brown the steak until it is to your desired taste.
Add onions and peppers and reheat.
Put in to tortilla and serve.
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July 18, 2014
Crazy Teenage Mac-n-Cheese Taco
Florence
Course Main
Cuisine American
- 1 cup left over taco meat
- 1 cup left over Mac-n-Cheese
- 4 small soft taco shells
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July 15, 2014
Beefy Corn Chowder
Florence
Course Soup
Cuisine American
- 1/2 lb ground beef
- 1 tsp cooking oil
- 1 Tbsp butter
- 1 Tbsp flour
- 4 cups chicken broth
- 4 cups cooked whole kernel corn fresh, canned, or frozen
- 2 spring onions chopped (include green tops)
- 1 garlic clove minced
- 1/2 to 1 Tbsp chili powder to taste
- 1/2 tsp salt
- 1/4 tsp black pepper
In a large stock pot over medium heat, brown ground beef in the oil until browned.
Remove meat from pot.
Add the butter and flour to the pot and stir together until blended, then continue stirring until the flour loses its white color.
Immediately add the chicken broth & beef, stirring to combine completely.
Add the remaining ingredients, stir to combine, cover the pot, then turn heat down to low and simmer slowly for 15 minutes, stirring frequently.
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July 14, 2014
Sloppy Joe
Florence
Course Main
Cuisine American
- 1 pound lean ground beef Turkey, Chicken or Pork can also be used
- 1/4 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon prepared yellow mustard
- 3/4 cup ketchup
- 3 teaspoons brown sugar
- salt and ground pepper to taste
In skillet over medium heat, brown ground beef, onions and peppers.
Drain off excess liquid.
Stir in remaining ingredients and simmer for 15 to 20 minutes, stirring frequently.
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July 8, 2014
Steak On A Stick
Florence
Course Main
Cuisine American
- 4 eye of round steaks
- 1 small can crushed pineapple -- in heavy syrup
- 1/2 cup teriyaki sauce
- 1 cup vermouth -- sweet or dry
Cut meat in to strips.
Mix pineapple, teriyaki sauce and vermouth.
Pour over meat.
Cover and marinate meat overnight.
Put meat on skewers.
Grill to your desired wellness.
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June 30, 2014
Teriyaki Beef Sticks
Florence
- 4 small 3/4" thick beef steak
- 1 1/4 cups light brown sugar
- 1 cup soy sauce
- 1 3/4 teaspoon ground ginger
- 1/8 teaspoon sesame oil
Trim fat off steak and score them.
Cut steaks in to strips to make it easy to put them on the skewers.
Combine remaining ingredients and mix well.
Pour over steak in a zip bag and refrigerator at least 3 hrs or overnight.
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Broil or grill to your desired wellness.
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June 28, 2014
Beef
Florence
Course Main
Cuisine Mexican
- 1 lb. lean ground beef
- 1 - 1.27 oz. package Fajita Seasoning
- 1 tablespoon vegetable oil
- 2 green bell peppers chopped
- 2 Red Bell Peppers - chopped
- 1 onion - chopped
- 10 - 10 inch Flour Tortillas
- 1 - 8 oz. package shredded Cheddar cheese
- 1 tablespoon bacon bits
- 1 - 8 oz. package shredded Monterey Jack cheese
Preheat oven to 350 degrees F (175 degrees C).
Cook ground beef until completely done, and drain off excess grease
Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, and onion. Cook and stir until the vegetables have softened, about 10 minutes.
Layer half of each tortilla with the beef and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.
Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.
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June 22, 2014
Lasagna
Florence
Course Pasta
Cuisine Italian
- 1 lb. sweet Italian sausage
- 1 lb. lean ground beef
- 1/2 cup minced onion
- 2 cloves garlic crushed
- 1 - 28 oz can crushed tomatoes
- 2 - 6 oz cans tomato paste
- 2 - 6.5 oz. cans canned tomato sauce
- 1/2 cup water
- 2 tablespoons white sugar
- 1 1/2 teaspoons dried basil leaves
- 1 teaspoon Italian seasoning
- 1 tablespoon salt
- 1/4 teaspoon ground black pepper
- 4 tablespoons chopped fresh parsley
- 12 lasagna noodles
- 16 ounces ricotta cheese
- 1 egg
- 1/2 teaspoon salt
- 3/4 pound mozzarella cheese shredded
- 3/4 cup grated Parmesan cheese
In large stock pot, cook sausage, beef, onion, and garlic over medium heat.
Stir in crushed tomatoes, tomato paste, tomato sauce, and water.
Season with sugar, basil, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley.
Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil.
Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. (If you prefer you can use the no cook noodles).
In a bowl combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375° F
Spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish.
Arrange 6 noodles lengthwise over meat sauce.
Spread with one half of the ricotta cheese mixture.
Top with a third of mozzarella cheese.
Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese.
Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes.
Cool for 15 minutes before serving.
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June 18, 2014
Mozzarella Meatballs
Florence
Course Main
Cuisine Italian
- 1 lb. lean ground beef
- 1 lb. mild Italian sausage
- 1 cup breadcrumbs
- 1 Tablespoon Italian seasoning
- 3 eggs
- 3 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 lb. mozzarella cheese cut into cubes
- Olive Oil
- Marinara
In bowl mix beef, sausage, eggs, garlic, salt and pepper.
Make approximately 2" balls.
Press mozzarella cubes in to middle of balls.
Drizzle skillet with olive oil and cook until brown.
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Put marinara sauce in sauce pan and simmer for 25 to 30 minutes or you can bake at 350F for 30 minutes.
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Serve with spaghetti of your choice.
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May 29, 2014
Hot Meatball Grinder
Florence
Course Sandwich
Cuisine American
- 1 lb. lean ground beef
- 1 lb. mild Italian sausage
- 1 cup breadcrumbs
- 1 Tablespoon Italian seasoning
- 3 eggs
- 3 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 lb. mozzarella cheese cut into cubes
- Olive Oil
- Marinara
- 8 grinder rolls
In bowl mix beef, sausage, eggs, garlic, salt and pepper.
Make approximately 2" balls.
Press mozzarella cubes in to middle of balls.
Drizzle skillet with olive oil and cook until brown.
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Put marinara sauce in sauce pan and simmer for 25 to 30 minutes or you can bake at 350F for 30 minutes.
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Serve on grinder rolls.
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