I'll Share My Recipe if You Share Yours Dec.10

15 years ago

You may have never seen Brussels sprouts in a stir-fry, but their natural sweetness is a perfect foil to the savoury salty sauce used in this recipe.

Winter Beef Stir-Fry (2 servings) (my local newspaper)

8 Brussels sprouts

8-12 oz flatiron, skirt or flank steak

2 tbsp soy sauce

1 tbsp orange juice

sesame oil

vegetable oil

1 red pepper, cut into chunks

6 large cremini or white mushrooms cut into chunks

1 clove garlic, minced

1/4 cup beef broth

water

1 tbsp cornstarch

Boil some water in a pan. Trim the stem of the sprouts and make an x in the stem for quicker cooking. Boil 5 minutes, drain and rinse with cold water.

Meanwhile, slice the steak thinly across the grain. In a large bowl, mix the soy sauce and orange juice and the meat strips. Toss to coat and sprinkle a few drops of sesame oil over top.

When sprouts are cool enough to handle, cut in half lengthwise.

Heat a large skillet over medium-high heat; add a tbsp of oil and add the vegetables, including the brussels sprouts, flat side down. Shake the pan often and brown the red pepper and mushrooms. When they're nearly done, add the garlic. Cook 30 seconds. When the garlic is pale gold and all the other vegetables are browned, remove from pan and set aside.

Add the strips of steak to the skillet. Return the rest of the vegetables to the pan and cook a few more minutes.

Add the marinade and the beef broth to the pan and stir. Mix 1/4 cup water with cornstarch and add to the broth. Stir and let boil until sauce is thick and glossy.

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Comments (5)

Marilyn Sue
15 years ago
Red Velvet Cheesecake

* Time 75 minutes
* Serves 8

Ingredients

* 1 1/2 cups chocolate graham cracker crumbs
* 1/4 cup butter, melted
* 1 tablespoon granulated sugar
* 3 (8-ounce) packages cream cheese, softened
* 1 1/2 cups granulated sugar
* 4 large eggs, lightly beaten
* 3 tablespoons unsweetened cocoa
* 1 cup sour cream
* 1/2 cup whole buttermilk
* 2 teaspoons vanilla extract
* 1 teaspoon distilled white vinegar
* 2 (1-ounce) bottles red food coloring
* 1 (3-ounce) package cream cheese, softened
* 1/4 cup butter, softened
* 2 cups powdered sugar
* 1 teaspoon vanilla extract
* Garnish: fresh mint sprigs

How to make it

* Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a 9-inch spring form pan.
* Beat 3 (8-ounce) packages cream cheese and 1 1/2 cups granulated sugar at medium-low speed with an electric mixer 1 minute. Add eggs and next 6 ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.
* Bake at 325Ã¯Â¿Â½ for 10 minutes; reduce heat to 300Ã¯Â¿Â½, and bake for 1 hour and 15 minutes or until center is firm. Run knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours.
* Beat 1 (3-ounce) package cream cheese and 1/4 cup butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake. Remove sides of spring form pan. Garnish, if desired.

Sue
patti43
15 years ago
Jasdip, in case you didn't get this, here is Jessica Seinfeld's crockpot lasagna. I am making the recipe that Laurel posted, but I will add the spinach to it like Jessica's.

CROCKPOT LASAGNA (Jessica SeinfeldÃ¯Â¿Â½s Double Delicious)
3 cans (14.4 ounces) crushed tomatoes
3 cloves garlic , finely chopped
2 Tbsp. dried oregano
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
1/4 tsp. freshly ground black pepper
2 containers (15 ounces each) fresh ricotta
2 cups (8 ounces) grated mozzarella
1/4 cup grated Parmesan
12 lasagna noodles (about three-quarters of a 1-pound box)
5 ounces (about 6 cups) baby spinach

In a medium bowl, combine the tomatoes, garlic, oregano, salt, red pepper and black pepper. In a separate bowl, mix the ricotta, 1 cup of the mozzarella and Parmesan.

In the bottom of a 5- to 6-quart slow cooker, spread a thin layer of the sauce. Top with 3 of the noodles (breaking to fit as necessary). Spread about 1 cup of the sauce over the noodles and layer with 2 cups of the spinach and 1 1/2 cups of the cheese mixture. Repeat twice more with the noodles, sauce, spinach and cheese mixture. Top with the remaining 3 noodles, sauce and 1 cup mozzarella.

Cook on low, covered, until the noodles are tenderÃ¯Â¿Â½especially in the center of the lasagnaÃ¯Â¿Â½about 3 to 3 1/2 hours.
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glenda_al
15 years ago
My favorite banana bread is sour cream banana bread BUT this one is so easy and really tasty. Have made numerous times.

STRAWBERRY - BANANA BREAD
2 eggs
1 c. mashed, ripe bananas (2 bananas)
3 tbsp. milk
2 (6 oz.) pkgs. strawberry muffin mix **I used Martha White 7 oz Strawberry Cheesecake muffin mix
1 c. chopped walnuts **I used pecans
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Cricketm
15 years ago
Those Potatoes

Ingredients

5 Yukon potatoes, peeled and sliced thin
1 can cream of mushroom soup
1/2 c milk
1/2 c sour cream
8 oz jalapeno jack cheese, shredded (or any cheese of your choice)
1 tsp sea salt
1 tsp ground black pepper

Directions

1. Preheat oven to 350 degrees. Spray a 9x13 pan with nonstick cooking spray. Mix together soup with milk, sour cream, salt and pepper.
2. Put a third of the sliced potatoes into your pan, spread overtop the potatoes a third of the soup mixture and then a third of your cheese. Repeat two more times.
3. Cover with tin foil and bake for 60 minutes.
4. Uncover your dish and cook for another 15 minutes.

Enjoy!
ravencajun Zone 8b TX
15 years ago
from diabetes self management

Quick cherry cobbler

Preparation time: 10 minutes
Cooking time: 40 minutes
Quick cherry cobbler

Nonstick cooking spray
2 cans (16 ounces each) cherries, packed in water
1/2 cup self-rising flour
1/4 cup white sugar
2/3 cup skim milk
1/2 teaspoon cinnamon
1/2 teaspoon almond extract
2 sheets (4 crackers per sheet) low-fat graham crackers
Fat-free, nondairy whipped topping

Heat oven to 350F. Spray a 9Ã¢ÂÂ³ x 9Ã¢ÂÂ³ square baking pan with nonstick cooking spray. Drain cherries and place in bottom of pan. In a small bowl, mix flour, sugar, milk, cinnamon, and almond extract. Pour this mixture over the cherries. Bake for 40 minutes. Cool until just warm.

Place graham crackers in a small resealable plastic bag, break them into pieces, then crush them into crumbs with a small glass or rolling pin. Sprinkle the graham cracker crumbs over the cherries. Top each serving with 1 tablespoon fat-free, nondairy whipped topping if desired. Serve while warm.

Yield: 6 servings
Serving size: 1/6 of cobbler
Nutrition Facts

Per Serving:
Calories: 173
Carbohydrate: 38 g
Protein: 3 g
Fat: 1 g
Saturated fat: Cholesterol: 0 mg
Sodium: 200 mg
Fiber: 3 g
Exchanges per serving: 2 1/2 carbohydrate
Carbohydrate choices: 2 1/2

I'll Share My Recipe if You Share Yours Dec.10

Comments (5)

Marilyn Sue

patti43

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glenda_al

Cricketm

ravencajun Zone 8b TX

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