Free Inari Sushi Recipe - Making At Home

One of the most cheap as well as more popular kinds of sushi in the bazaar these days is off course the Inari Sushi. It is prepared by the stuffing of sushi rice, as well as some vegetables into the small pouches of the deep fried bean curd or else tofu, plus more popularly recognized in its Japanese word as the aburage. As an alternative of the common Nori seaweed or else soybean paper, aburage is also used in this kind of sushi. Aburage can be sold in the packets or else packaged in the cans, and is extensively distributed throughout Japanese special stores or else the supermarkets. This kind of sushi is called by a few well-known nicknames, like the pocket-sushi as well as brown-bag sushi. But what the monikers might be, this kind of sushi is very easy to make, and is also less expensive, plus tastes really very good!

Following the easy procedures below you can make your own Inari sushi in few minutes.

Inari Sushi Recipe
Ingredients needed:
4 d fried tofu portions, cut in half
2 cups ready sushi rice
3 tbsp sugar
4 tbsp soy sauce
3 tbsp Mirin or else sweet Japanese wine
1 and ¼ cup Dashi or else fish stock
Salt to taste
¼ cup in shreds carrots
1 tsp sesame seeds - toasted optional
Keep ginger for garnishing

Steps

1. Since tofu is deep-fried, it is very necessary to get free of the surplus oils. Do this only by soaking them in the boiling water. Cool it for some time, and then cut it them of into half. This makes the 8-tofu pouches over all.

2. Combine the soy sauce, the sugar, dashi as well as mirin in the small pan. Bring it to the boil above slow to the medium heat. Add tofu pockets to boiling sauce. Let it boil for about 15 to 20 minutes, over the slow heat, as well as completely cover it. After the 20 minutes, turn off the heat, and drain tofu. Press them dry plus set aside.

3. Mix sushi rice, the carrots, as well as toasted sesame seeds.

4. Stuff the mixture into cut tofu, cautiously folding over ends to safe it.

5. Arrange in the plate and decorate with ginger.
This recipe serves 8 of Inari Sushi

Some useful tips:
• some of the canned tofu are tested and are already cut in the serving pouches. Sso, you can do it with the simmering in the soy sauce plus the mirin mixture. Though, boiling tofu in the sauce is very ideal, as it ensure additional flavor.
• Mirin is the kind of the Japanese cookery wine, sort of the sweeter version of usual sake. The combination in making this Japanese wine generally consists of the steamed rice, shochu, and komekoji. These are fermented to create mirin. There are in fact two types of the mirin accessible in the market. Hon mirin that contains about 14 percent of alcohol. This mirin has about less than the 1 percent of alcohol, and is so more ideal in cooking. Shin Mirin is frequently bottled in addition to has the yellow gold color. It is also used to arrange seasoning for the sushi rice.

Free Delicious Mexican Pizza Ingredient

When it comes to preparing meals for your family, you may find that it is fun to get the kids involved. Sometimes, there are meals you will want to get the kids help with, and sometimes, you will want to be happy just letting them lick the proverbial spoon as you prepare the favorite dish. There are many reasons why allowing children to help in the kitchen is a good, healthy habit. One way you can get the little ones interested in what you are doing is to make some delicious, fun, and easy Mexican food.

Mexican pizza is a delicious favorite in my household. Everyone has a favorite way of preparing this delicious dish because it is just that popular. Take a look at this suggestion for a Mexican pizza! Please, feel free to alter to taste.

Ingredients Needed

> ½ cup corn meal

> ¼ cup canola oil, sunflower oil, or other vegetable oil

> 12 corn tortillas

> 2, 12 ounce cans of tomato sauce

> 2, 15 ounce cans of beans, Mexican style

> Fresh vegetables

> 4 cups of Mexican blended cheese or Monterey Jack cheese

> Salsa

> Sour cream

Directions

1. Heat oven to 450 degrees

2. Grease the bottom of a cookie sheet with oil. Sprinkle the greased cookie sheet with corn meal liberally.

3. Prepare the fruit and vegetables. Place each of the sliced and diced fruits or vegetables in a separate bowl. Please the bowls in a row on the table.

4. Open the tomato sauce cans, and pour into a large bowl. Add seasoning to taste. I like adding about half a packet of fajita seasoning to give the sauce a kick.

5. Place the cheese in a large bowl.

6. For each of the little preparers, get a plate and place a tortilla in the plate. With the preparer at the table, give him or her a plate. Give the child a spoon for the sauce, and sit back and watch the fun!

7. Once your little Picasso is done with their work of art, you can transfer the mini-pizzas to the cookie sheet. Generally the cookie sheet with fit 2 at a time, but you can use up to 2 cookie sheets at a time for this.

8. Place in the oven for 10-15 minutes or until the cheese is melted and the pizzas look delicious!

9. Give the little pizza to the child that made the pizza. Offer salsa and sour cream. Watch the smiles!

Easy Mexican food can be a reality and a lot of fun. This is a great activity for sleepovers or just for any weekend where you want a rainy day activity. Building healthy eating habits starts in the home. When your children get to experience the joys of cooking, they will carry that lesson on with them to adulthood.

Whether you make pizza, tortillas, enchiladas, or some other type of delectable foods with your young ones, you will find that the little bit of freedom they have today will serve them well tomorrow. Today it may be easy Mexican food, tomorrow the world!

Pierogi Recipe - Cheese and Potato Filling

One of the most popular, if not the best, Polish dishes is the pierogi. Pierogi is a versatile food that can be enjoyed several different ways. It is basically a dumpling that can be stuffed with meat, sauerkraut, potato, or any other filling of your choice. My personal favorite is pierogi stuffed with cheese and potato. Here is the recipe: Dough 2 cups of flour 3/4 cup of warm water 1 egg 1 tablespoon of vegetable oil 1/2 teaspoon of salt
Filling 2 large or 4 regular sized potatoes 3 slices of Velveeta Cheese 2 tablespoons of cream cheese salt and pepper to your liking

Directions
Peel the potatoes and cut them into small pieces. Put the potatoes in a pot of water and bring to a boil. Reduce the heat to medium/high and let the potatoes cook for 20 minutes or until soft. While the potatoes are cooking, start making the dough. Spray and coat an empty bowl with cooking spray. Add the water, egg, and vegetable oil to the bowl and stir. Then mix in the flour and salt until you make a dough. Take the dough out of the bowl and kneed it on a table with flour until it is smooth and not too sticky. Roll the dough into a ball, put it under plastic wrap, and let it sit for 30 minutes. When the potatoes are done cooking, drain the water out of the pot. Add the Velveeta and cream cheese along with some salt and pepper. You can also add a small bit of milk to make the potatoes easier to mash. Then mash the potatoes until they are smooth and fluffy. Let the potatoes cool. After you let the potatoes cool for about 15 minutes, your dough should be ready. Take a large piece of dough and flatten it out, with a rolling pin, on a table coated with some flour. Use a circle cookie cutter and cut out pieces of dough. With a teaspoon, scoop a small amount of the potato filling and put it in the middle of a piece of dough. Close the dough around the potato and pinch shut with your fingers and a fork. Keep repeating this process until you run out of dough or filling. This should make about 20 pierogi. When you are done making the pierogi, boil them, five at a time, in a pot of water for two to three minutes, or until they float. Then fry them in pan with butter. Now they are ready to eat. You can top them with sour cream, onion, bacon, or your favorite gravy. Either way, this is a dish you are sure to enjoy.

Free Tips For a Great Turkey Dinner This Year

Thanksgiving is coming and that means cooks around the country will be doing their best to outdo last year’s Thanksgiving turkey
Here are some tips to help you get organized and turn out a fabulous feast come the day of Thanksgiving.
Get Organized and Start Planning.
You will probably need about one pound of turkey per Thanksgiving guest. Smaller turkeys cook well and dry out less so once you’re beyond about 14 or 14 people consider picking up two small turkeys such as to 10 or 11 pounders instead. Everyone loves Thanksgiving leftovers so don’t worry about the extras.
If you need a fresh turkey (I always do) connect with your store in advance (like now) and pick it up a couple of days in advance. Put it on the bottom shelf of your refrigerator in a tray to collect any juices.

If your turkey comes frozen also buy a couple of days in advance and allow to thaw in the refrigerator (again bottom shelf) never thaw meat on the counter.
Set Up
A note on brining
I love to brine my turkeys. Before brining I honestly did not like Thanksgiving Turkey that much and just ate teeny pieces. Now we have discovered brining these last 5 years and wouldn’t go back.
Brining is to soak the meat in a sugar and salt solution for a period of hours. The meat absorbs the solution and cooks up faster and more flavorful than otherwise.
If you’re planning on brining your turkey this year you will need a fresh turkey. Kosher or frozen turkeys have already been treated with a salt solution and you will end up with something not so good if you attempt to brine one of these.
So make sure you get a turkey that has not been treated with a salt solution. You will have to set that up the night before (12 to 14 hours in advance). Remove the turkey giblets and neck from the turkey and rinse it well.
A roasting pan with a V shaped rack works well if you tend to rotate your turkey during the baking.
Some will insist on starting the turkey on the breast so that the juices flow downward first and it turns out less dry.
Bake your stuffing in a separate pan outside of the turkey. The turkey cavity is that last to cook and the stuffing is in danger of not cooking through with raw turkey juices in it.Using one of those meat roasting bags is a great idea if you are concerned about your turkey drying out. I have used them with great success. Follow the directions and never give up your secret.
Make sure you have fresh spices on hand. Sage, and thyme are two I cannot do without.
Baking
Use a meat thermometer so you never wonder if your turkey is done.
If you notice your skin getting too dark then use foil to keep it from over browning. My family has requested the darker skin so foil is never used here.
If you rotate your turkey during baking use paper towels to grab the legs and turn and toss after using.
Let your turkey rest for 30 minutes after baking before carving to serve.

Free Deer/Venison Recipes

It’s deer hunting season again. We get a lot of deer hunters here in the northern part of Michigan. Once they get their deer, they often wonder what to make with it. All some of them know how to cook with deer is burgers or steaks. You can get this ebook with 66 different recipes for deer/venison. Here are just a few of them to show you an example of what this ebook contains.
OVEN VENISON ROAST
Zesty oven roasted venison that’s delicious!5 pound venison roast1/2 pound mushrooms2 sliced onions2 tablespoon flour1 can onion soup1 bottle Italian dressing1/2 pound bacon
Place meat and Italian dressing in a sealed plastic bag or covered bowl. Marinate meat in refrigerator over night.Before cooking add 1 tablespoons flour to the bag or bowl and shake. The flour will help thicken the marinade allowing more to stick to the meat.
Place the roast into a roasting pan. Place onions around the roast and cover the meat with raw strips of bacon. Pour soup and mushrooms over roast.
Roast in pan at 280 degrees for 45 minutes for each pound of meat.
Drain drippings into a sauce pan and heat. Add flour and make a thick gravy.

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GRILLED FAJITAS
A tasty Mexican recipe for your venison!1 1/2 pounds venison top round steak, 1 inch thick1/2 cup fresh lime juice3 tablespoons finely chopped onion1 large clove garlic, minced1/4 cup golden tequila or dark rum3 tablespoons vegetable oil6 flour tortillas (10 inch), warmed2 large red peppers, seeded and cut in strips1 large green pepper, seeded and cut in strips1 large yellow pepper, seeded and cut in stripsGarnishes (optional):*salsa *sour cream *guacamole*sliced green onions *your favorite cheese
In large plastic food bag, combine juice, tequila or rum, onion, oil, and garlic. Add steak, seal bag and turn to coat. Refrigerate overnight, turning bag occasionally.
Drain and discard marinade from steak. Prepare grill for medium direct heat. Grill steak, covered, for 15 to 18 minutes, or until meat is desired doneness, turning steak over once or twice. At same time, grill peppersfor 6 to 8 minutes, or until tender and slightly blackened, turning peppers occasionally.
Thinly slice meat across grain. Spoon steak slices and peppers evenly in center of tortillas. Roll up and serve with desired garnishes.
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ROAST VENISON
4 pound Venison roast (elk, moose, deer, beef)2 tablespoons Flour6 cloves garlic (minced)1 tablespoon pickling spices3 tablespoons Brown sugar1 tablespoon molasses2 teaspoons Gouldens spicy brown mustard1 tablespoons Worcestershire sauce1/4 cup lemon juice1 large Red Onion (sliced)1 can Stewed Tomatoes (14 ounce can)
Marinade:
1/2 cup Vinegar3 cloves garlic (minced)1 tablespoons Salt1/2 cup merlot wineCold water to cover meat
Let the meat stand at room temperature for 8 hours then marinade the venison over night in the refrigerator. This opens the pores of the meat when at room temp and when cooling will draw in the marinade.
Season with salt, roll in flour and brown in hot skillet.
Place in crock-pot cooker and add remaining ingredients.
Cover and cook on low 10 to 12 hours.
Marinade:
Mix ingredients together in a bowl just large enough to cover venison with water. No need to stir this marinade. Use for "red" meats or game birds.
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SWISS VENISON
3 pounds venison steakFlour1/4 teaspoon freshly-ground black pepper1/2 teaspoon salt1/2 teaspoon garlic salt1 package Lipton onion soup mix1 can mushroom soup
Mix flour, salt, pepper and garlic salt together.
Coat meat with flour.
Tenderize meat by pounding with edge of saucer or meat hammer.
Brown in frying pan.
Put browned venison in roasting pan or slow cooker.
Pour both soups on top and cook for 3 hours at 325 degrees in roaster or in slow cooker on HIGH for 4 hours.You may add potatoes, carrots and onions, etc. if desired.

Free Tips on Cooking With Rice

Boiling rice – Rice is a great accompaniment to curry, chili, casseroles, meat in sauces etc. and can also be used to make rice salads. You can purchase rice cookers or microwave rice steamers which are worth buying if you make a lot of rice. To boil rice in a pan, first measure out rice and water. A mogul of rice will easily feed two people as a main course accompaniment and you will need twice as much water as rice, two moguls of boiling water. Either boils the water in a pan or uses a kettle and then pours the water into a medium sized pan.

Once the water is boiling, add the rice and a little salt. Bring back to the boil and then turn down to a simmer, place a lid on and leave to cook for about 15 minutes. Different types of rice will take different amounts of time so check the packet. If there is still liquid left after cooking, simmer for a bit longer, until it has been absorbed and serve. Some people like to place their cooked rice into a sieve and pour boiling water over it to rinse it, but this is not necessary. Boil the rice in the usual way and then let it cool. Beat 2 eggs together in a bowl and season. Heat some oil in a large frying pan or wok over a high heat and add the eggs when the oil is hot. Stir constantly until the eggs are softly scrambled. Add rice and some soy sauce or oyster sauce. Cook until the rice is hot and everything is combined. For variety, you can fry chopped onion in the pan before adding the eggs and you can also add cooked chicken or cooked, peeled prawns when you add the rice.
Sauté chopped onion in a large, deep frying pan and then add uncooked rice with some mushrooms. Coat the rice in the hot oil and then start adding liquid such as stock or white wine or a mixture of both. Add the liquid a little (a ladle full) at a time and add more when the liquid has been absorbed by the rice. Stir regularly to stop the rice sticking. Once the rice is cooked and creamy (to your taste) add a knob of butter, some grated parmesan cheese and serve. You need to either boil some rice or then let it cool, or use leftover rice. Make it the night before you need to serve it so that the rice takes on the flavors of the other ingredients.

Free Tips on How to Make Relishing, Addictive and Tasty Coffee

Whether it’s Jamocha, Expresso, Cappuccino or cafe noir the flavour and taste of coffee continues to be the ultimate obsession! But at the same time, being enslaved with the addictive cup of mocha and quenching your brew temptation in expensive cafes and joints can literally leave you bankrupt. Believe me; making good coffee is not a herculean task. All that you need is the concept, quality and experience. If it still sounds confusing, this is all you need to read.
So let’s give it a start! It’s very important to purchase quality seeds, especially for those who are Columbian blend aficionadas. It hardly matters, whether you crave to have a fresh and delicious one or reuse the one left after the breakfast. It’s your selected beans which ultimately gives you the refreshing treat!
But at the same time, just don’t go for the colour of the beans or the fresh smell of it. Rather, it’s important to purchase only those beans, which have been stored in air tight packages. It is because, the very moment the coffee beans are taken out from the roasters, they lose their flavours and its various subtleties, on account of the exposure with air. You can also judge the quality of the supplied seeds on the basis of the valve factor.

So, what’s the valve factor? Well, if the coffee bags have just one valve, it’s meant for allowing the gases to go out of the valve and prevents the beans for the exposure with outside air. In the same manner, if you want more taste, just try grounding the beans, manually rather than through any mixer grinder. In case, you don’t have the time to grind the beans by yourself, choose a reliable grinder and always keep it clean. Any kind of deposits on the machine can be easily cleaned with the help of vinegar.
After grinding the beans, make sure that you immediately brew the coffee, otherwise the flavour will be lost. It’s very essential that the grinding should be done in the refined manner and its fineness should be similar to the brewing method which is adopted by you.
At the same time, you should use cold, fresh and clean water for mixing with the coffee. Always avoid the softened or distilled water.
Make sure that the post is warm and clean. As soon, as you brew your cup of coffee, drink it. Make sure that the coffee which you have made is ample for your emergent need. Always remember, nothing tastes better than a fresh cup of coffee. So, do not go for reheating the leftover brewed coffee. It will never taste the same and end up, conferring you with sour and bitter taste.
Lastly, the real taste of good coffee resides in its flavour rather than extra additions of milk, sugar or cream. At the same time, do not have more than two cups of coffee in a day. So relish the taste and have it lingering in your lips, soul and mind.

Free Authentic Greek Salad Recipes - Quintessential Greek Lunch

The Greek salad is the quintessential Greek lunch enjoyed sitting in the sun at gingham laid tables overlooking the turquoise waters of the warm Mediterranean Sea. It evokes the senses: pleasant memories of warm sunshine, fresh herbs, tasty tomatoes and cheeky but handsome waiters.
Greek food is renowned for its simplicity, and the authentic Greek salad is no exception. It is simple to prepare, using simple fresh ingredients. But how can you recreate the authentic Greek salad when you are back home? It's worth doing, because this simple dish is tasty, healthy, and evokes those memories of vacations by the sea. But it's important to get it right.
So let's do it!




To be as authentic as possible, it is important to try and use the freshest, tastiest ingredients just like the Greeks would do. The problem is, many of the ingredients we have available are forced-grown, and often inorganically grown. This affects the quality and also the taste. Many restaurant owners in the resorts in Greece are farmers too (or their cousin Kostas is.) The ingredients they use would often be picked that day from their own farms, organically grown and nurtured by Nature.
The best we can do in our home country, is try and get fresh local ingredients from local shops who advertise local produce, or genuine farmers' markets -- or grow our own! However, the one thing we must accept is that the prime ingredient, Feta cheese, must come from Greece itself -- because if it doesn't, it isn't Feta.
Ingredients
½ red onion ½ a long cucumber 1 red and 1 green pepper (capsicums) 1-2 big soft red tomatoes A big rectangular slab of Feta Cheese Extra Virgin olive oil Oregano Salt and Pepper Lemon juice (if desired)
Some local variations include capers (Santorini), and a softer, less salty cream cheese instead of feta (Crete).
Method
This is a salad remember, so it's not complicated. But here a few tips.
Take the ingredients (except the feta) out of the fridge about 1 hour before you make up the salad. Salad vegetables always taste better when not fridge cold, especially tomatoes.
Use local, organic produce for the best taste.
Use extra virgin olive oil, again for the taste.
The Greeks generally peel the cucumber, so why not do the same?
Chop the vegetables into fairly decent-sized chunks and mix gently. Season with salt and pepper, and drizzle with plenty of olive oil, and a little lemon juice if you want to.
Pop the slab of feta on the top and drizzle with more oil, then sprinkle with oregano.
Have a good chunk of granary bread handy, because there'll be some lovely olive-oily juice at the bottom when you finish.
A soft, light white wine goes well with this authentic Greek Salad!

Graham Yates

Free Healthy Bean Salad Recipes - Perfect For Diabetics

Beans are nutritious, healthy, versatile, and make great salads. Legumes and beans are an important part of a diabetic diet, especially garbanzo beans or chickpeas as they are sometimes called. Below is a great recipe for a Garbanzo Bean Salad with a great yogurt dressing. This salad is not your usual salad and is a perfect salad to serve your family and friends. You will no doubt have many requests for your recipe. This is a great salad choice for diabetics as well as anyone.
The other recipe is for a Bean and Bacon Salad. This recipe is a salad featuring green beans and bacon. It is also diabetic friendly with its use of boiled eggs, bacon, and healthy olive oil. Both of these salads are sure to spark your interest and your taste buds.

GARBANZO BEAN SALAD 2 cups finely shredded carrot 1 1/2 cups thinly sliced bell pepper 1 1/2 cups chopped plum tomatoes 1/4 cup finely chopped red onion 2 cans (15 1/2-oz each) cans garbanzo beans, drained 12 cups salad greens
In a large bowl, combine carrots, bell pepper, tomatoes, onion, and beans. Pour 1/2 cup of Yogurt Dressing (recipe follows) over carrot mixture and toss gently to coat. To serve place 2 cups of salad greens on a plate. Drizzle greens with 1 tbsp of the following dressing. Top with 1 1/3 cups of the vegetable mixture.
Makes 6 servings
GARBANZO BEAN SALAD DRESSING: 1/3 cup chopped fresh cilantro 2 tbsp olive oil 1 tbsp lemon juice 1 1/2 tsp curry powder 1/4 tsp salt, optional 1/2 tsp bottled minced garlic 1/4 tsp freshly ground black pepper 8-oz plain fat-free yogurt In a small bowl, combine all ingredients using a whisk.
BEAN AND BACON SALAD 2 cans (16 oz each) whole green beans, drained 1/2 cup chopped onion 1/3 cup extra-virgin olive oil 1/4 cup vinegar 1/4 tsp salt, optional 1/4 tsp black pepper 4 hard-boiled eggs, chopped 1/4 cup light mayonnaise 1 tsp prepared mustard 2 tsp vinegar dash of salt, optional 4 slices bacon, fried crisp and crumbled paprika for garnish
Combine beans, onions, olive oil, 1/4 cup vinegar, 1/4 tsp salt, and pepper. Toss mixture lightly; cover and refrigerate.
Mix eggs, mayonnaise, mustard, 2 tsp vinegar, and dash of salt. Just before serving, drain chilled bean mixture, add the bacon and toss well. Place each serving on a lettuce leaf. top with a spoonful of the egg mixture and sprinkle with paprika for garnish.

Free Simple Shrimp Recipes -You Can Use For Dinner

There are so many ways you can serve shrimp as a main course. You can serve it with rice or with pasta for a great meal. Here are a few recipes my family enjoys:
Shrimp Fettuccine
¾ pound fettuccine, cooked according to package1 ½ cups alfredo sauce½ pound shrimp, cooked, shelled and deveined2 tablespoons grated parmesan cheese½ teaspoon dried basilCombine shrimp , basil and sauce and serve over hot pasta sprinkled with Parmesan.
Shrimp On a SkewerOne of my all time favorite meals on the BBQ is shrimp on a skewer. We marinate the shrimp in teriyaki sauce for a few hours and then skewer assorted vegetables and the shrimp. Serve over a bed of rice with a salad and you have a complete meal.



Coconut Shrimp1 ½ pounds of shrimp, peeled and deveined (When I make this recipe I butterfly the shrimp. I’ve seen other folks leave the shrimp as is)1 ½ cups finely grated coconut1 cup flour2 large eggs (beaten)salt and pepper to tastebutter or oil for fryingApricot jam and horseradish as a dipping sauce
You’ll need three bowls for dipping the shrimp. Place the flour in one bowl, the eggs in a second bowl and the coconut in third bowl. Season shrimp with salt and pepper to taste. Heat the butter or oil in a frying pan over medium fire. Dip each shrimp in the flour first, shaking off excess, then in the egg, then in the coconut.
Pan fry shrimp until firm and golden brown about 1 minute per side. Drain on paper towels. Mix apricot jam and horseradish together and serve as a dipping sauce for the shrimp.
It is suggested that uncooked shrimp be kept only 2 days. If they’ve been in the store for one day, they should be cooked within 24 hours of purchase. Left over shrimp should be eaten within 48 hours of cooking.
Bon Appetite!!

Free Parisian Hamburgers Recipes

Hamburger is an everyday dish. But it doesn't have to be. This recipe brings a touch of elegance to spruce up the humble chopped beef.
Bearnaise Sauce
1/4 cup white wine vinegar
1/4 cup water
1 tablespoon finely-chopped shallots or green onions
1/2 teaspoon dried tarragon, crumbled
2 egg yolks
1 stick butter or margarine
1 teaspoon chopped parsley
Burgers
1 pound ground round or chuck
1/3 cup dry red wine



1 tablespoon finely-cut chives
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter or margarine
Watercress
4 hamburger buns, split, toasted and buttered
Sliced cherry tomatoes
Sliced mushrooms
Combine vinegar, water, shallots and tarragon in a small saucepan. Heat to boiling, then simmer eight to ten minutes, or until mixture is reduced to a quarter cup. Strain into the top of a double boiler.
Cut the stick of butter into eight pieces. Add the egg yolks to the double boiler. Beat with a wire whisk until foamy. Set over simmering, not boiling, water. Add the butter one piece at a time, stirring until each piece has melted before adding the next, and the sauce is fluffy-thick.
Season with salt and pepper if needed. Stir in the parsley, and remove top pan from boiler immediately.
Lightly mix the chopped beef with the red wine, chives, salt, and pepper in a large bowl. Shape into four equal-size patties. Melt one tablespoon of butter in a heavy skillet. Add hamburgers, and saute over medium heat, four minutes to a side, or until done as you like them.
Place a few sprigs of watercress on the bottom of each hamburger roll. Top with the patties, spoon the sauce over them, and garnish with the tomatoes and mushrooms. Put the tops on the rolls and serve.

Free Recipe on How To Make an Omelet

I found out a way recently to make a perfect omelet. It is so simple, but by far turns out to be the best tasting omelet I've ever had! Here's what you need:
-2 or 3 eggs, depending on how big the omelet you want
-Teaspoon of butter or margarine
-A little milk (you can use or not use this, the milk makes it a little fluffier)
-Whatever meat you might want (bacon, sausage, ham, etc.)
-Whatever veggies you might want (green peppers, mushrooms, onions, etc.)
-Pot of water
-Resealable zipper bag (quart storage bags usually work the best).

-Meat thermometer with a clip to hold it to inside of pot
-Shredded cheese
-First off, fill pot of water, and put in thermometer. Heat on medium, until temp reaches 150-175.
-If using bacon or sausage, make sure to cook thoroughly by itself first.
-While water is heating, beat eggs in mixing bowl. Mix in milk, if desired.
-Pour "omelet batter" into quart bag. Add teaspoon of butter. Add meat and veggies. Add cheese (usually enough to make layer over batter).
-Work mixture together with your hand through the bag. Make sure to get all ingredients mixed together thoroughly.
-Seal bag, but leave a corner open and blow a little air into it, as this will help keep it a float in water.
-When water temp is 150-175, put bag into water. Allow to cook for about 20 mins, depending on temp. check periodically, and when you can see that the eggs are cooked, it is done.
-Pour out of bag and enjoy!
I used this camping recently, and now I am cooking omelets this way at home! It is so easy and makes an omelet that is so light and fluffy. DELICIOUS!

Paul Hundrieser

Free Microwave Eggs Recipes

How can I microwave eggs?
Although it is true that microwaving eggs will quite possibly result in your microwave oven blowing up, there is a way to cook them using your machine without having to run for cover and replacing the oven when you're done.
Before we start this microwave egg recipe there are a couple of practices you should make yourself aware of. Firstly you should Never microwave the egg whilst in its shell, this is because the pressure within the egg and yolk caused by the molecules heating up will have no place to escape and eventually will cause the egg to explode.
The following egg recipes can be made using your microwave oven. Scrambled eggs, pouched eggs and omelettes.
Scrambled Eggs

In order to cook scrambled eggs in your microwave all you need to do is grab yourself a two eggs and break them into a mug or a similar vessel. When you've done this add two tablespoons of milk (the general rule here is to use 1 tablespoon per egg) and a pinch of pepper and salt.
Next you'll need to beat them, until the yolk, albumin (egg white) and the other ingredients have fully blended. When you've finished this task just pour the contents into a bowl and cook on full power for. N.B. Cooking times are for standard microwave ovens ranging from 600 - 700 watts - times may vary for more powerful machines.
1 egg = 35 - 45 seconds
2 eggs = 70 - 90 seconds
3 eggs = 110 - 130 seconds
4 eggs = 150 - 180 seconds
6 eggs = 210 - 270 seconds
8 eggs = 270 - 330 seconds

Poached Eggs

When making poached eggs in your microwave oven, firstly, grab a breakfast cereal bowl and pour into it 100ml of water.
Next carefully break into it, two eggs. Please ensure that you pierce the yolk with a toothpick or a fork prong to limit the chances of the yolk exploding during cooking.
Now cover the bowl with clingfilm and proceed to cook on full=power for 90-120 seconds and leave a minute or two to allow the whites and yolk to set. Remove from bowl and serve.

Fried Eggs

For fried eggs you'll need to grease a small plate (5-6 inches wide) and break onto it one egg.
Now prick the yolk as you did with the poached egg, cover with clingfilm and cook on half power for 2-3 minutes or until you're satisfied it has cooked properly.

Hard Boiled Eggs

Although in the context of this article we refer to this dish as a hard-boiled egg recipe, that's a little bit of a white lie because we don't actually use the natural boiling preperation in the preperation of this dish. But the results are virtually the same.
This microwave egg recipe is a little bit more difficult to pull off than the others, but with a little bit of practice you'll become a pro in no time at all. Firstly you'll need to separate the yolk and whites into two seperate bowls - which have been greased.

Next gently stir the yolk and then cover both containers with plastic wrapping film and cook separately on 50% power, remembering to stir the occasionally. When they are both cooked to about 80-90% through remove from the microwave and allow to cool for couple minutes. Take egg contents from the bowls and serve as you wish.
Cooking Times - Yolks (for 600-700 watt microwave oven)
1 = 20-30 seconds
2 = 45-60 seconds
4 = 90-120 seconds
6 = 145-190 seconds
Cooking Times - whites (for 600-700 watt microwave oven)
1 = 30-60 seconds
2 = 60-120 seconds
4 = 135-195 seconds
6 = 180-320 seconds
Microwave Omelet Recipe
Ingredients
4 eggs
75g grated cheddar cheese
25g butter
1 chopped onion
4 chopped rashers of bacon
20 ml worcestershire sauce
1 chopped bell pepper
Black pepper and sea salt to taste
Mixed cooked vegetables
Directions
For this microwave omelet recipe, firstly grab yourself a largish microwaveable dish and the butter, onion, bell pepper and bacon and cook on full power for roughly 4 minutes.
Next grab yourself a vessel large enough to whisk the the eggs, cheese, worcestershire sauce, sea salt and black pepper together.
Finally add the cooked vegetables to the whisked mixture and cook on full power for roughly two minutes or until you're satisfied the eggs are cooked. Fold the omelet and serve.

Nick Burke

Free Spaghetti Squash Recipes and Cooking Instructions

When cooked, a fork can easily poke through the skin, and the flesh will easily separate into long strands with a fork. The average 4 pound squash will give you about five cups of flesh. Use the "spaghetti" right away, or place in freezer bags in the freezer for use at another meal.
These best five ways to cook spaghetti squash are in the order of cooking time.If you have all day, set the crock pot on, or if you like that fresh baked smell to fill the house, bake it in the oven. If you just want to get it done and start eating as fast as you can, I would suggest the microwave. Try out all the different ways and see what you like best!



#1 - In the Crock Pot - Pick a squash that can fit in your crock pot whole. Pole holes through the shell with a fork, and place in the crock pot. Add a couple of cups of water, and cook on low for 8-9 hours or until fork pokes through skin easily.
#2 - In the Oven, Whole - Poke holes in the skin several times with a fork. Place the entire squash in the oven. Cook at 375F for about 1 hour, or until soft.
#3 - Boil in a Pot - Find a pot big enough to hold your squash. Fill with enough water to cover the whole squash and set to boil. When the water is boiling, add the squash and cook 20-30 minutes until fork pokes through skin easily.
#4 - In the Oven, Halved - Cut the squash in half lengthwise, and scoop out the seeds. Place open sides down onto a baking sheet and place in the oven. Cook at 375F for 20-30 minutes or until skin is easily poked with a fork.
#5 - Microwave in a Dish - Cut the squash in half lengthwise, and scoop out the seeds. Place squash in a microwaveable dish with the open side up. Add a few cups of water, and cover with saran wrap. Cook for 10-12 minutes. Let it sit for 5 minutes covered, then test to see if it is done, and cook longer if needed.
I found that slicing the squash in half and scooping out the seeds first, before it was cooked was easier then scooping out the seeds after, and trying to sort out the flesh from the seeds when cooked together.
Here are some good spaghetti squash recipes to use cooked squash.
Spaghetti Squash Recipe with Cheese
This is also a really quick dinner especially if squash is cooked ahead of time. If you like cheese, and squash this will quickly become a favorite dish!
1 large spaghetti squash cooked and prepared.
1/4 cup Parmesan Cheese
1/2 cup Mozzarella Cheese, grated
1 cup tomatoes, chopped
1/3 cup chopped fresh parsley
Mix all ingredients in microwave safe dish or oven safe dish. Microwave for 2-5 minutes, or heat in oven for 5-8 minutes until all ingredients are hot and cheese is melted.
Serve.
Spaghetti Squash Bake Recipe
It is so quick and easy to put together. Bake the squash ahead of time, then throw the ingredients together, and serve to the table only 10 minutes later. Makes a great lunch or dinner! Or use the leftovers for a snack!
1/4 cup chicken broth
1 cup sliced mushrooms
2 cups spinach
1/2 fresh tomato chopped
1 clove garlic minced
1 cup spaghetti squash cooked and prepared
1/4 teaspoon pepper
1/4 teaspoon basil
1/8 teaspoon red pepper flakes
1/4 cup grated cheese
Preheat oven to 350F.
In a bowl, mix together all the ingredients except cheese. Pour into a casserole dish. Sprinkle with cheese. Bake in the oven for 10 minutes or until heated through.
Serve. (Per Serving - 3.3 g carbohydrates) (serves 6)
Layered Spaghetti Squash Recipe
Preparing the squash then layering in individual bowls or a large family size glass bowl creates an interesting look and gets the taste buds going, before even lifting the fork to eat.
1 large spaghetti squash cooked and prepared
1 cup ricotta cheese
3/4 pound ground meat (your choice)
3/4 cups mozzarella cheese
1 1/2 cups spaghetti sauce
1/4 cup parmesan cheese
Cook squash. Cook meat. Heat ricotta cheese in microwave. Heat up spaghetti sauce.
Layer in a large bowl, or in individual bowls, squash, ricotta cheese, meat, mozzarella cheese, spaghetti sauce, then parmesan cheese.
Serve. (Per Serving 14 g carbohydrates, 6.6 g fiber) (serves 6)
Basic Spaghetti Squash Recipe
This is a good starting point. It is a place to get ideas, and think of new things to add to your squash. All you need is:
Flesh from 1 large spaghetti squash, (about 5 cups)
Miscellaneous ingredients of your choice. Ideas are below.
After cooking and preparing the squash start pulling out all the ingredients you like or feel like adding today, and mix it all together, and serve warm.
This can be any amount to your taste any of the following:
Garlic, salt, pepper and other herbs and spices that you like, fennel, dill, curry, red pepper flakes
Meat choices are endless, ground beef, ground turkey, diced chicken, pork strips
For cheeses there is Parmesan, Feta, Cheddar, mozzarella, blue
Vegetable choices are also endless, zucchini, beans, tomatoes, spinach, Swiss chard, broccoli, peppers
If you are adding tomato sauce, put it on at the end as a garnish. This will prevent the squash from becoming mushy.
Have fun, enjoy and try new things!

T Lynch

Free Baked Pork Chops Recipe

How evocative it is to enter the kitchen and be greeted by the tantalising drift of fragrance that is floating from the oven where the heady aroma of your favourite baked pork chop recipe is reminding you how much you enjoy baked pork chops in all their guises and how hungry you are. All meats have their own special flavours, rich cuts of tasty beef, juicy tender lamb or the mouth watering subtle flavours of poultry and game. None though can match the unique flavour of pale tender soft pork oozing with juices and edged with tasty crisp pork fat.
One of the special qualities of pork is that it combines so well with so many other flavours to offer a variety of dishes that are hard to match. Top of the list for a special baked pork chop recipe are the many dishes you can prepare that combine your chops with all different varieties of fruits. From apples and apricots to figs and prunes many types of luscious fruits will add varied and subtle flavours to your pork and multiply the ways in which you can enjoy this dish.

For even greater variety try marinating your meat in new combinations of overnight juices. Orange and cider will combine to add sweetness and a gentle acidity to your dish alternatively raisins soaked in apricot brandy produce a flavour enhanced by rich warmth which has to be tasted to be believed.
Another option is to add a special sauce to your baked pork chop recipe just before it is served. Sauces such as mustard and cream add a richness that is hard to resist and for that special dish cranberry and red wine, imagine the smell and sight of the roasted meat pale and fragrant rising out of an island of rich ruby sauce.
If you want to increase your culinary fame go that little bit further and select your pork with extra care. Modern pig producing methods will give you a good selection of chops with reasonable flavours and at a good price and available to you locally. However it should be possible for you to find a butcher who will offer you specially hand-reared pork. Often this pork is produced from specialist types of older breeds and many of the animals will have been reared in a free range method which increases the flavour and texture of the meat considerably.
Baked pork chops recipes are easy to produce in a short amount of time with a minimum of preparation. They are varied and tasty enough for you to produce many different meals from relatively inexpensive meat and each dish with a different flavour. They will look after themselves in the oven while you get on with other things and the results will arrive on your table, tasty every time. No matter how committed you are to that, no meat or vegetarian diet or how well your doing with your rabbit food weight loss its only the strongest that can resist the seductive variety and flavour of the baked pork chop.

Ian Pennington

Free Collard Greens Recipe - How to Clean and Cook Collard Greens

Collard greens have long been a favorite of many Southerners. However, because so many collard greens recipes contain ham hocks or other meats that contain a great deal of fat, the nutritional value of this vegetable is often overlooked. Collards are a healthy source of fiber. They contain vitamin C and anti bacterial and anti-cancer agents. There are many ways to cook collard greens.
If you choose to flavor your greens with a smoked ham hock, smoked neck bones or turkey legs (the healthier choice) you will want to put them in a stock pot with cold water over a medium flame. The amount of meat used will depend on the amount of greens that you are cooking. Allow the meat to cook for 2-3 hours or until it is falling off the bone.
While this is cooking you will need to "pick" and wash your greens. Picking means to remove the large stems. Removing too many stems will also remove flavor and nutrients. Once you have removed the stems you will then roll up the leaves and cut them into strips or you may prefer to tear them.



The next step is to wash the greens. This is very important as you want to make sure to remove any dirt or sand. It is recommended to begin by soaking the greens in water with salt and vinegar for about 10 minutes. Pour the water off and repeat the process. If the first water that is poured off does not appear to be too dirty you may not need to "soak" the greens for the second time. However, you will want to continue to wash and rinse the greens as many times as necessary until you are satisfied that the greens are clean. Once you are satisfied rinse them one last time and put them into the pot with the meat.
For additional seasoning you will want to add chopped garlic cloves or garlic powder, crushed red pepper, 1 chopped onion or onion powder, salt, black pepper, one tablespoon of sugar and 1-2 tablespoons of vinegar. Once the pot comes to a boil you will cover and allow the greens to simmer on medium stirring occasionally. The greens may take anywhere from thirty minutes to an hour on medium heat. You may prefer to simmer them on low for up to two hours. The greens will be done when they are tender to taste.
Another collard greens recipe that has recently gained popularity is "sautéed collard greens." You will pick and wash and cut the greens as described in the previous recipe. You will then blanch the greens in boiling water for about 30 minutes and drain them. Then place bacon drippings into a skillet. Use approximately two tablespoons of bacon drippings for each bunch of greens. Add one chopped onion sauteing until tender. Add the greens, salt, pepper and sugar, cooking until tender. Once you have tried collard greens you will understand their popularity.

Wendy Pan

Free Stuffed Jalapeno Pepper Recipe

Do you have the stuffed jalapeno pepper recipe? Do you know what is a Jalapeno? Jalapeno is a kind of pepper that is used as ingredients. Well, if you don't have, here's the recipe for your reference. For you to have a delicious jalapeno pepper you must follow the directions carefully.
Stuffed jalapeno pepper recipe is an easy way to prepare. Because jalapeno pepper recipe has less ingredients unlike other recipes that have plenty of ingredients. Maybe you may be asking yourself some questions like what was really jalapeno pepper tastes and where is jalapeno pepper recipe came from? Well, maybe it is an Italian or a Mexican food. We know that Italians and Mexicans love cooking. Instead, of asking yourself so many questions, start planning and preparing the recipe. Some recipes have 3 ingredients only and some has 7 ingredients. And it’s your choice whether you like to prepare it with less or plenty ingredients. It is easy for you to prepare it because it is affordable.



There are many recipes regarding in making the stuffed jalapeno pepper recipe. And here are the following ingredients and instructions to follow on how to have a delicious jalapeno pepper are as follows: 12 large jalapeno peppers, 12 slices of bacon, 1 pk of imitation crab meat. After preparing all the ingredients, you must prepare it.
First, is you must slice one side of peppers leaving them intact, remove seeds and membranes.
Second, stuff it with crab meat.
Third, wrap with bacon strip and secure with toothpick.
Next is bake in 400 degree oven until bacon is crisp, approximately 20-25 minutes, turning as needed.
Fifth one is eat the jalapeno pepper as soon as you can hold it if its not hot. Or you can choose this ingredient: Jalapeno peppers, 1 lb. ground meat, Chili powder, salt, pepper, garlic and sm. Jar Cheez Whiz.
The instructions of this recipe are the following: Cut jalapeno peppers in half lengthwise and remove seed and soak in cold. Brown ground meat. Salt, pepper, garlic and chili powder are used as seasoning. When the meat is brown, add Cheez Whiz. Mix it until the cheese became melt. While cooling mixed it till the cheese mixed. Stuff peppers halves.
So come on! Try the stuffed jalapeno pepper recipe to experience the delicious taste of it. Just try either of the two recipes that are listed and you will enjoy eating it together with your family and friends.


Candis Reade

Free Canning Hot Peppers Recipe

Do you have a plan to do any canning? Well, as we all know canning is a process of putting foods in cans or jars for preservation. And one example is the canning hot peppers recipe. And you can make it on your own if you have your equipments with you. Its easy. You only need to follow the directions carefully.
Today, many products are introduced to us by the different industries. And they are preserved inside the cans or jars. Not only the smoked foods are preserved but also they have the canning hot peppers recipe. The taste of this recipe is it depends on you whether you like it more hot or not. Then if you know what you like its up to you to add extra ingredients like chili powder or whatever ingredients you like. But first and foremost there are lots of things that you should know and reminded of. Like the things that are used in canning like a pressure canner (12 qt. capacity or more), canning jars and new lids and rings, a jar lifter that is used to pull the hot jars after processing and a canning funnel. And if you have all of the things in you then you can now start doing the recipe.
In preparing the canning hot peppers recipe you need the following ingredients such as 5 pounds ground beef, 2 cups chopped onions, 1 clove crushed garlic, 6 cups canned tomatoes and juice, œ cup chili powder, 1 œ tbsp. salt, 1 hot red pepper, chopped thinly and 1 tsp. Ground cumin seed. These are the following ingredients that are needed in making a hot pepper recipe. The ingredients that are listed above can be change whether you prefer adding a few extra cloves of garlic and another hot pepper but it depends upon on how hot the peppers are or what do you like most. And sometimes you can also add Œ cup cider vinegar and quite a lot of ketchup using tablespoons and use 2 tsp. cumin instead for flavoring. By adding extra ingredients it helps a little bit to be hot.

Instructions for canning hot peppers recipe as follows:
1. In the bottom of a large pot, the ground beef, onions and garlic should be cook until brown. It should be drain so that the amount of fat will lessen. So that high fat cannot be included in cans because it has a tendency to cause higher proportion of jar seals thats why it fails during processing.
2. Add the remaining ingredients and reduce the heat when it boils. Continue cooking at about 20 minutes. Take away the floating fat.
3. In the meantime, prepare a pressure canner with a number of inches with boiling water. Place clean jars in the boiling water or maybe it can be washed in a dishwasher but if only your dishwasher has a sani-cycle, it is better.
4. Place the jar caps in hot water and get it when you are ready to use it.
5. Fill up the hot jars, one by one, should have at least 1 inch of headspace. Headspace is the amt. of space b/w the lid and the chili. Take away air bubbles from the mixture, if any, using a plastic knife or either a straw or it can be a plastic bubbler that is available from Ball.
6. Clean the rims of the jars with a dry paper towel so that they are perfectly clean for them to be seal well. Put the lid on and squeeze the ring until the point of resistance is met. Place the jar into the boiling water in the canner, and continue to fill up the remaining jars until all are used.
7. Place the lid on the canner but leave the faucet open or if you're using a weighted gauge canner, do not place the weight on for 10 min. It is necessary to vent a pressure canner so that there are no air pockets in the canner during processing. After 10 min. of venting close the faucet or position the weighted gauge. Don't begin timing until the gauge begins to rock 2-3 times a min., or if you are using a dial gauge canner, when the pressure comes up to 10 lbs.
8. Begin timing. Processing of pint jars is for 1 hour. 15 min. or qt. jars is for 1 hour. 30 min. long. If you are at a higher elevation than 2000 feet, check your USDA extension service about adjusting processing times for the elevation.
9. When the processing time has completed, let the pressure canner to cool for at least 30 min. and take away the weight gauge. After the pressure is at 0 pounds psi or (on dial gauge, or not steam escapes after the weight is removed), then it is the safety time to remove the lid. Face the lid away from you as it is removed. Be careful of the steam. Let jars sit at least 5 min. in the canner, then remove using the jar lifter to a draft-free place to cool and let it for at least 24 hrs. then remove the rings and wash jars. Test the lids by tapping gently with a metal spoon you will hear a ringing sound. And if you hear a dull sound from a jar that does not sound like the other, break the seal and put the jar in the refrigerator and use within a few days or reprocess it within 24 hrs. A new lid should be use.
Canning hot peppers recipe is very easy when you follow the instructions carefully. So try your home canning chili to serve your family anytime.

Candis Reade

Free Recipe of Grilling Fish

Grilling fish recipes should be a staple in everyone's cookbook. The health benefits of eating fish are endless. Fish is low in bad fat, high in good fat like- omega 3 fatty acids, and high in protein.
Leading health experts are advising for people to eat one or two serves weekly. There is evidence eating regular servings of fish can reduce the risk and/or lessen the symptoms of diseases like:
Childhood asthma Prostate cancer Cardiovascular disease Depression Dementia Arthritis Autoimmune diseases Obesity



Of course, these are just a few of the diseases. However, the key to a good fish diet is to avoid fish with high mercury content. Instead, look for the high omega 3 fatty acid fish , with low mercury content. Here are a few high omega 3 fatty acid fish:
Atlantic Salmon Lake Trout Mackerel Herring Albacore Tuna
Fad diets come and go; often leaving the dieter with more weight than what they started with. Research has proven that a healthy diet should be a lifestyle change, not a temporary restraint from certain foods. Drinking only water and eating only broccoli may make a person loose weight, but how long is it sustainable? Adding grilling fish recipes to a diet, for a couple of days a week, is a life style change that is sustainable.
Not only is fish good for you, but the low cooking time and ease in preparation, make it a fast and easy meal for working families.
Grilled fish isn't as boring as it may seem. Nearly every species of fish will have a different taste and texture. For example, Salmon and Trout taste nothing alike. Likewise, grilled fish is very versatile. It can be served with pretty much any sauce: pesto, lemon, béchamel, butter, tomato, garlic, etc..
These are a few idea for ways to grill your fish.
Wrap the fish in aluminum foil and place on the grill. Place the fish directly over grill heat. Soak a brown paper bag in olive oil, and tightly seal fish in the bag. Place bricks over hot coals, place fish on bricks, place another brick on top of the fish.
A simple Google search for "grilling fish recipes," will give you hundreds of ideas that will give you a wide variety in you fish menu. Here is one to get you started:
Blackened Cajun Kicking Fish
You will need: 1 teaspoon lemon-pepper seasoning 1 teaspoon white pepper 1 teaspoon Creole seasoning 1 teaspoon blackened fish seasoning 1 teaspoon paprika 1 garlic clove or 1 tsp of garlic powder 1 lemon 4 fillets or 1 ½ pounds of trout 2 Tbsp of olive oil
Cut lemon in half; squeeze one half and cut the other half into circular slices. Mince garlic. Combine dry ingredients, lemon juice, and garlic in a small bowl. Roll both sides of fish in the mixture. Allow to sit for 10- 20 minutes. Get the grill ready while fish is marinating; brush the grill with olive oil, and heat coals to 400 degrees. Grill fish for 7 to 10 minutes on each side. The fish is done when it flakes easily. Garnish with lemon slices.
There you have it. Simple fish recipe that is done in 30 minutes.


Wendy Pan

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.