February 9, 2014
Fajitas
Florence
Course Main
Cuisine Mexican
- 2 1/4 pounds steak
- 1/4 cup pineapple juice
- 1/4 cup orange juice
- 1/4 cup white wine
- 1/4 cup lemon juice
- 3/4 cup water
- 3/4 cup soy sauce
- 1 tablespoon pepper
- 1 clove garlic - minced
- 3 dried chiles arboles
- 3 tablespoons butter
- one orange and one lemon -- zest
- **PICO de GALLO**
- 4 ripe tomatoes
- 1 yellow onion
- 1/4 cup chopped cilantro
- 2 chile jalapenos - seeded & chopped
- salt to taste
- **GUACAMOLE**
- 1/2 onion -- cut up
- 2 large ripe avocados -- peeled pitted and quartered
- 1 canned jalapeno
- one lemon -- juice of
- 1 teaspoon salt
- 1/4 teaspoon pepper
**Marinade/Meat Filling**
Combine pineapple juice, orange juice, white wine, lemon juice, water, soy sauce, pepper, garlic, chiles and butter.
Marinate meat for approximately 2 hours.
Grill meat, basting with marinade. You can do this outside on a BBQ grill or you can do it in your broiler.
After meat is cooked, cut in to thin strips and serve on flour tortillas.
**GUACAMOLE**
Chop onion in food processor.
Add avocados, jalapeno, lemon juice, salt and pepper to food processor and process for five to ten seconds
**PICO de GALLO**
Combine all ingredients in bowl and set aside for 3 hours.
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February 19, 2010
Slow Cooking Pepper Steak
Florence
Course Entree
Cuisine American
- 2 pounds beef sirloin cut into 2 inch strips
- garlic powder to taste
- 3 tablespoons vegetable oil
- 1 cube beef bouillon
- 1/4 cup hot water
- 1 tablespoon cornstarch
- 1/2 cup chopped onion
- 2 large green bell peppers roughly chopped
- 1 14.5 ounce can stewed tomatoes, with liquid
- 3 tablespoons soy sauce
- 1 teaspoon white sugar
- 1 teaspoon salt
Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.
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February 13, 2010
Quick Beef Noodle Soup
Florence
Course Soup
Cuisine American
- 12 Cups Water
- 3 Tablespoons Beef Flavor Bouillon
- 2 Cups uncooked Pasta
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February 11, 2010
Beef Stroganoff
Florence
Course Entree
Cuisine American
- 1 16 ounce package egg noodles
- 2 tablespoons butter softened
- 2 onions finely chopped
- 2 cloves garlic minced
- 1 8 ounce package fresh mushrooms, thinly sliced
- 1 pound beef loin steak cut into thin strips
- 1 14 ounce can beef consomme
- 1/4 cup Burgundy wine optional
- 2 tablespoons all-purpose flour
- 2 tablespoons cold water or as needed
- 1 8 ounce container sour cream
Bring a large pot of lightly salted water to a boil. Add noodles and cook 5 to 7 minutes or until al dente
drain
Melt butter in a large saucepan over medium-high heat. Stir in onions and garlic, and cook until slightly tender. Mix in mushrooms, and continue cooking 2 minutes. Place steak strips in saucepan and cook about 1 minute. Mix in consomme, and Burgundy (optional). Bring to a boil.
In a small bowl, thoroughly blend flour with cold water until smooth. Reduce saucepan heat to low. While stirring constantly, slowly pour flour mixture into saucepan. Gradually return to boil while stirring rapidly, until sauce is thick and smooth. Cover saucepan and continue cooking 5 minutes, stirring occasionally. Remove from heat, let cool slightly and stir in sour cream. Serve over cooked egg noodles.
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January 19, 2010
Chili
Florence
Course Tex-Mex
Cuisine American
- 1 lb ground beef
- 2 large garlic cloves -- minced
- or pressed.
- 1 large onion -- chopped
- 1 green pepper -- chopped
- 1 green hot pepper -- chopped
- 1 zucchini -- diced
- 1 large can pureed tomatoes
- 6 ounces tomato paste
- 3 tablespoons chili powder to your liking
- 1/2 teaspoon cloves
- 1 teaspoon white vinegar
- 1/2 cup uncooked radiatore pasta
- 1 can chili beans - 15 oz.
Brown Ground Beef.
Saute all veggies in olive oil until the onions are tender.
Add everything together and bring to boil.
Reduce heat to simmer and add chili beans.
Simmer for about an hour, or until all ingredients have blended and pasta is cooked.
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January 2, 2010
Vegetable Beef Soup
Florence
Course Soups
Cuisine American
- 4 pounds boneless beef chuck
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoons pepper
- 1/4 cup cooking oil
- 2 cloves garlic -- minced
- 1 bay leaves
- 1 teaspoons dried thyme
- 3 1/2 quarts water
- 32 oz cans tomato sauce
- 6 beef bouillon cubes
- 1 cup Ditalini Pasta
- 1 pounds potatoes; peel -- cube
- 3/4 pounds carrots -- slice
- 1 medium onion-- chop
- 8 ounces frozen green beans
- 8 ounces frozen peas
Cut beef into 1/2 cubes.
Toss beef with flour, salt and pepper
In a large Dutch oven, brown the meat in batches in oil; drain and set aside.
In large stockpot or soup kettle; add garlic, bay leaves, thyme, water, tomato sauce and juice, bouillon and pasta and beef.
Bring to a boil.
Reduce heat; cover and simmer for approximately 1 hour.
Add veggies and bring to boil.
Reduce heat; cover and simmer approximately 2 hours or until veggies and meat are tender.
Remove bay leaves before serving.
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