Free Chinese Style Pepper Steak Recipe

On those busy nights when dinner seems like an obstacle to overcome, you need some good quick dinner recipe ideas that take 20 minutes and taste like a million. What could be easier than a stir fry? A little beef, onion, and pepper stir fried with a few seasonings, and you have one of those sure to please favorites. Once you have the vegetables and meat sliced, everything goes very quickly. A couple of quick stirs and 15 minutes of simmering.
Remember to start the rice before cooking the Pepper Steak. The rice will take a little longer and should be started first. Serve with a frozen egg roll if you like, or perhaps some egg drop soup. Bring out the chopsticks and have a little fun.
Chinese Style Pepper Steak

2 pounds boneless top round steak
¼ cup vegetable oil, or less as needed
3 medium size green peppers, sliced
1 cup thinly sliced celery
1/3 cup diced onion
2 cloves garlic, mince
1 cup beef broth
1 teaspoon salt
¼ teaspoon pepper
¼ cup soy sauce
¼ cup water
2 Tablespoons cornstarch
Hot cooked rice
Slice the steak thinly across the grain. This is easier if you partially freeze the steak.
Brown the steak in a little hot oil in a large skillet.
Add the green peppers, celery, onion, garlic, broth, salt and pepper. Cover and simmer for 15 minutes or until the vegetables and beef are done.
Combine soy sauce, water and cornstarch; stir well. Add to meat mixture. Cook, stirring constantly, until thickened, about 1-2 minutes.
Serve over rice, Serves 8. Chopsticks are optional.

Grilling Prime Rib

What's better for a big holiday dinner bash, a special celebration, or big birthday dinner? Prime rib is always a favorite, and grilling prime rib is one way to make sure your roast is succulent, juicy, full of flavor and mouthwatering. It also opens up your kitchen oven for all the side dishes that are so traditional with a big holiday meal!
Getting the Prime Rib Ready for Grilling
Defrost the prime rib, if necessary. You can have your butcher cut off the bones and then retie them onto the roast for cooking, if you'd like. The roast is easier to slice this way after it's grilled. However, don't get rid of the bones! Tying them to the roast will spread the richness and flavor from the bones throughout the roast, and they can help protect it from overcooking, too. Without the bones, your roast can dry out, and no one likes a dry prime rib!



Next prepare your favorite rub or spice seasoning. Rub the seasonings on every side of the roast, (including the bones), wrap in plastic wrap, and place the roast in the refrigerator overnight. This will help the spices to flavor the roast.
Grilling the Prime Rib
Low and slow is the way to make sure your prime rib is done to perfection and is still juicy, tender, and oh so mouthwatering. That means to allow at least 20 minutes per pound for your roast on the grill, and more if you like it medium to well-done. Each grill is different, and each grill heats differently, so you need to experiment with your particular grill to find out where it's the hottest and coolest, and how high the heat actually gets.
Don't rely on the built-in thermometer in your grill's lid, they are notoriously wrong. Invest in a good meat thermometer, and know the internal temperature of your roast when it should be done (more on that later).
To get great results, first, take your roast out of the refrigerator to warm up at least an hour before you plan to start cooking. Never put meat directly from the refrigerator onto the grill! The cold will seize up the meat, make it tougher and less juicy, and will rapidly bring down the temperature of your grill, too.
Next, heat up your grill on high for at least 15 minutes, or until it's as hot as you can get it. Turn down the heat to about 200 to 225 degrees, and put the roast on the grill. Close the lid, and don't open it except to check the temperature of the roast periodically.
Grill the roast until it reaches the desired temperature (see below). Remove the roast from the grill and allow to rest at least 10 minutes before carving and serving.
Roast Temperatures
For rare prime rib heat until the internal temperature is about 130 to 135 degrees. For medium prime rib heat until the internal temperature is about 145 degrees. For medium-well heat until the internal temperature is about 150 degrees. Even at medium-well, the end cuts should be well done, so you'll have well and medium well for those who want it.
Gas or Charcoal Grill
When grilling prime rib, you need a steady temperature. If you can keep your charcoal temperature steady, by adding more charcoal throughout the hours of cooking, then use a charcoal grill. However, gas grills maintain a more constant temperature throughout cooking, so if you're worried about losing your temp, and ruining your prime rib, try grilling prime rib on a gas grill for the best results.

Meatball Stroganoff

Do you need an easy dinner recipe for those busy nights? Dinner is the most important part of the day. Sitting down together as a family to enjoy a well prepared meal is so important. Unfortunately, it can also be the most stressful part of the day when you're the cook. The key to a stress-free dinner hour is advance planning and organization along with an arsenal of quick and easy dinner recipe and menu ideas. This Meatball Stroganoff recipe has what it takes to get you to the table. It is easy and quick to prepare - less than half an hour from start to finish.
Buying frozen meatballs cuts the preparation time greatly. You have only to brown the meatballs and make the sauce. Simmer for 10 minutes and dinner is done. Serve over buttered noodles or hot fluffy rice with a green vegetable. I hope you will try this quick and easy dinner recipe soon.
Be sure to start the water for the noodles or the rice before you begin to brown the meatballs, as the noodles take almost as long to cook as the stroganoff and the rice takes longer.


Meatball Stroganoff
1 ½ - 2 pounds frozen Italian style meatballs
¼ cup margarine or butter
¾ cup onions, chopped
½ lb. mushrooms
¾ teaspoon paprika
2 Tablespoons flour
1 (10 oz.) can beef bouillon, undiluted
¾ teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon Worcestershire sauce
½ cup sour cream
Hot fluffy rice or buttered noodles, cooked
Brown the meatballs in 2 Tablespoons of margarine or butter. Remove to a dish.
Add 2 Tablespoons more butter and saute the onions and mushrooms with paprika until tender.
Sprinkle flour over the mixture. Stir, to briefly cook the flour, then slowly add the bouillon, salt and pepper, stirring.
Return the meatballs to the pan, cover and simmer for 10 minutes.
Just before serving, add the Worcestershire sauce and sour cream. Heat through, but do not boil. Serve over rice or hot buttered noodles. Garnish with parsley if desired.

Bison Meat

Bison is just another word for buffalo. People have been eating buffalo meat for years, probably ever since explorers arrived in America and saw just how plentiful this animal was. Its way of life was very much like that of a cow so it was easy enough to learn to like its meat.
Today, bison meat is making a comeback - though on the supermarket shelves. The reason probably is that here is a red meat alternative that is low in cholesterol, low fat and low in calories. With bison not becoming a mass-produced meat though it is plentiful, it is a healthier meat to have, being free range and grazing in the open for the most part and being free of hormones and antibiotics.



The meat has a sweetness and is filled with flavor and there are a number of restaurants both in the US and Canada that have started serving various delicious dishes made from this meat. And because it is denser than beef, you end up eating less of it.
Bison meat or Buffalo meat could well be the meat of the future and one way to get out of the vicious cycle of hormone and antibiotic laden beef. Considering the fact that more people are becoming aware of the dangers of these substances in meat, one would think and hope that bison meat gains in popularity soon.
There are stores online where you could order your bison meat. Take a look at the calorie count and maybe if you would like to count your calories, this is one meat to order rather than go off meat altogether. And the ones who have tasted it feel that it's a meat that is tasty and tender.

Hungarian Beef Goulash

Goulash is a well-known dish from Hungary. In Hungary, where the dish is known as "gulyás" or "gulyásleves", goulash was traditionally eaten by cattlemen and cowherds working on the Great Hungarian Plain (which lies partly in southern and eastern Hungary, but also extends into several neighbouring countries). Of course, cattlemen could not carry large amounts of cooking equipment or ingredients with them, and so the dish was generally prepared with items that they had to hand.

If you have only ever eaten North American versions of goulash, you may be surprised at the taste of the Hungarian version of the dish. In North America, goulash is generally prepared as a kind of stew, with lots of tomatoes, only a modest amount of herbs and spices, and often made using hamburger meat. This results in a dish that is mild, a comfort food, and which is easy and quick to prepare. American goulash often ends up resembling an Italian pasta dish, especially since it is frequently served with noodles or macaroni.
Hungarian goulash is prepared as a soup, although by the end of the cooking process it actually has a very thick texture. Beef shin, shank or shoulder is cut into chunks, seasoned, paprika added, and then meat is browned. Chopped onions, and then water or stock is added. This is left to slowly simmer in a cauldron (known in Hungarian as a "bográc"). Other ingredients that may be added include a little tomatoes, hot pepper, chopped potatoes, herbs, and perhaps a little vinegar or white wine.

Fun Pecan Facts

Fun Pecan Facts
Here come a ton of fun facts that I'm sure you had ABSOLUTELY NO IDEA ABOUT!

Test your pecan knowledge - if you're up to par on these, then you're pretty good!
Sure pecans are delicious and nutritious and great in many desserts, but did you know that it would take 5,640 pecan halves to equal the weight of a standard watermelon? Or that it would take 144 million in shell pecans to fill the size of an Olympic swimming pool? It would take over 11 thousand (11, 624) pecans stacked end to end to reach the top of the empire state building in New York. There are over one thousand varieties of pecans and many are named after native American Indian tribes. Pecans come in several different sizes: mammoth, extra large, large, medium small, and midget and come in several forms including whole, halves, pieces, granules, and meal.

It would take over 10 billion pecans in a row to reach outer space. Pecans could also help you with your love life. If your body does not get enough zinc, it may have trouble in producing testosterone – which is the key hormone in initiating sexual desire for both men and women. Pecans provide nearly 10 % of the daily allowance of zinc. The US produces over 80% of the world’s pecan crop and some bigger US Shelling companies shell 150,000 pounds a day – that’s enough for 300,000 pecan pies… yummy! Pecans are the highest selling nut in the United States and the only major tree nut that grows naturally in North America. Pecans are a staple during holiday baking and cooking – and it is that time of year when retailers sell the most pecans. What is Thanksgiving or Christmas time without pecan pie or sweet potato (yam) casserole topped with pecans?

Yummy Yam Casserole



4 pounds yams2 eggs1/4 cup brown sugar2 tablespoons butter, melted1 teaspoon salt1 teaspoon ground cinnamon1/8 teaspoon ground allspice1/8 teaspoon ground nutmeg6 ounces pecan halves1/3 cup brown sugar1/4 cup melted butter

Preheat oven to 375 degrees F (190 degrees C). Poke yams in several places with a fork, and then cook them on high power in microwave oven until heated through and soft (about 20 minutes). When cooled, remove skins and place the yams in a large bowl. Beat yams until smooth. Then beat in one egg at a time, blending after each addition. Stir in 1/4 cup brown sugar, 1/8 cup melted butter, salt, cinnamon, allspice and nutmeg; beat until the mixture is light and fluffy. Transfer yam mixture to an un-greased 3 quart casserole dish. Arrange the pecans in a single layer on top. Sprinkle with remaining brown sugar and drizzle 1/4 cup melted butter over the top. Bake casserole for 25 minutes in pre-heated oven or until browned and bubbly.

This recipe is a favorite in our family. It is simple to make and even the people that do not like sweet potatoes or yams love this casserole and ask for the recipe. It is also very easy to make and take for a family dinner or gathering.

Easy Beef and Noodle Casserole

This is a perfect recipe for today's busy cooks. It is quick, simple, and economical. You can even make it ahead, refrigerate, and pop it in the oven when you get home from work, the game, kids practice, music lessons, dance lessons, etc. You can put a complete meal on the table for your family in barely more time than fast food. And with the meat and dairy products in this dish, it allows diabetics to enjoy noodles.

BEEF AND NOODLE CASSEROLE



1 package (8 oz) no-yolk noodles
2 lbs lean ground beef
1 can (8 oz) tomato sauce
2 tbsp flour
2 cups low-fat cottage cheese
1 cup sour cream
1/2 cup chopped onion
1/3 cup chopped green bell pepper
1 tsp garlic salt
1/4 tsp oregano
1/2 tsp basil
1/2 cup low-fat Mozzarella cheese, shredded
Preheat oven to 350 degrees.

Cook noodles according to package directions. Remove from heat and drain in a colander. Spray a large skillet with non-stick cooking spray; add meat and cook until browned. Drain meat in a large colander and rinse with hot water to remove any fat. Return meat to skillet and stir in the tomato sauce and flour. Simmer for ten minutes. In a bowl, combine cottage cheese, sour cream, onion, bell pepper and spices. Spray an oblong casserole dish with non-stick vegetable spray. Put half of the noodles in the bottom of the casserole dish. Spread the cottage cheese mixture over the noodles. Top the cottage cheese mixture with the remaining noodles. Cover with the meat mixture. Bake for 30 minutes. Remove from oven and sprinkle shredded cheese over the top. Let set at least 10 minutes before serving.

Best Meatloaf Dinner

I have been making this meatloaf dinner for my family for more then thirty years they seem to always want more. Every time I make a meatloaf dinner the family all gathers for dinner to eat and talk about every thing from sports to world events. I hope people will enjoy this dinner with their family. I enjoy cooking for people I just do not get the chance to cook that much for any one right now. I hope this meal will bring your families back time after time like my family has.

First you need about three pounds of ground beef to make a good size meat loaf. This will feed about five to six people for dinner. Put the ground beef in a glass bowl so it can be mixed up. First take to grade a large eggs break them and mix up with the ground beef thoroughly. Then shake in about a third of a can or jar of seasoned bread crumbs this will give the meat loaf more flavor. Take one medium can of stewed tomatoes mix then up with all other ingredients. make sure the the tomatoes are mixed completely up in the meat loaf not on top.
Preheat the oven to three hundred twenty five degrees put the meat loaf in a glass baking pan let the meatloaf cook for about one hour and twenty five minutes. Make sure while the meat loaf is cooking to drain all grease from the baking pan every fifteen minutes to keep the flavor in the meat loaf. Cook the meatloaf until light brown on top.
I usually make mashed potatoes from fresh peeled potatoes to go with the meatloaf. Make a fresh salad with lettuce tomatoes and cucumbers then just add a dressing to the salad and dinner is all set and ready to serve. Cut the meat loaf in thin slices and serve with mash potatoes and salad.
If you want add a heated dinner roll to the dinner I hope people enjoy this family meal and spend many hours talking together . Please Enjoy this dinner as a family as I do with my family.
My name is Mike Carvell, of the voice. I hope that this will be read by all publishers, and that they agree with me that we need a voice for change. I believe that if we all work together we can change many problems that face our country today.
I believe that if you put your column and respect on the line, that we can all make this column a voice for all people, I mean all people. Tell me what you want changed, and I will keep this column honest, direct, and to the point with the commitment - you need to affect change.
Once again, I need your respect help and commitment to make this accomplishment possible. I not only believe in all Americans but the rights and respect of you all to make this commitment for which I will write with all honesty and respect and power that i can to prove this to you.

Hungarian Beef Goulash

Goulash is a well-known dish from Hungary. In Hungary, where the dish is known as "gulyás" or "gulyásleves", goulash was traditionally eaten by cattlemen and cowherds working on the Great Hungarian Plain (which lies partly in southern and eastern Hungary, but also extends into several neighbouring countries). Of course, cattlemen could not carry large amounts of cooking equipment or ingredients with them, and so the dish was generally prepared with items that they had to hand
.
If you have only ever eaten North American versions of goulash, you may be surprised at the taste of the Hungarian version of the dish. In North America, goulash is generally prepared as a kind of stew, with lots of tomatoes, only a modest amount of herbs and spices, and often made using hamburger meat. This results in a dish that is mild, a comfort food, and which is easy and quick to prepare. American goulash often ends up resembling an Italian pasta dish, especially since it is frequently served with noodles or macaroni.
Hungarian goulash is prepared as a soup, although by the end of the cooking process it actually has a very thick texture. Beef shin, shank or shoulder is cut into chunks, seasoned, paprika added, and then meat is browned. Chopped onions, and then water or stock is added. This is left to slowly simmer in a cauldron (known in Hungarian as a "bográc"). Other ingredients that may be added include a little tomatoes, hot pepper, chopped potatoes, herbs, and perhaps a little vinegar or white wine.