Beef Lo Mein

Ingredients:

8 ounces Thin Spaghetti; broken in half
1 teaspoon Sesame Oil
1/4 cups Hot Boiled Water
1 tablespoon Beef Better Than Bullion
3 tablespoons Soy Sauce
2 tablespoons Brown Sugar
Oil; for frying
1 pound Beef
2 large Carrots
2 cups Broccoli
1 large Onion
4 Garlic Cloves

Directions:

Cook spaghetti per box instructions. Into cooked spaghetti add sesame oil and stir to combine.

Into hot, boiled water add Better Than Bullion and brown sugar; stir to dissolve. Into the mixture, add soy sauce and set aside. Using a hot skillet, brown both sides of the beef. Let beef cool and slice it into two inch pieces. Dice carrots, broccoli, and onions into 2 inch pieces.

Add sliced beef into the same skillet, fry until completely cooked. Into the cooked beef, add sauce mixture, cook all together for about a minute, set aside.

Using the skillet, where you've cooked beef, sautee onions until golden brown. Remove from the heat.

In a separate oiled skillet, sautee carrots until softened, add broccoli and cook for about three minutes. Press garlic into the same mixture and remove form the heat.

In a large dish, combine spaghetti, vegetables and beef, together. Toss to combine, serve hot.

Stir-Fry Bok Choy with Garlic & Ginger

Ingredients

1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger
8 cups chopped fresh bok choy
2 tablespoons reduced-sodium soy sauce
Salt and ground black pepper

Directions

Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.

P.F. Chang's Mongolia Beef Copycat Recipe

Ingredients:

1 pound of flank steak
1/4 cup cornstarch
vegetable oil, for serving and sauteeing
1/2 teaspoon minced ginger
1 tablespoon minced garlic
1/2 cup soy sauce
1/2 cup water
1/2 cup dark brown sugar, not packed
vegetable oil, for frying
2 large green onions, sliced on the diagonal into one-inch lengths
cooked rice, for serving
steamed broccoli, for serving

Instructions:

Slice the flank steak against the grain into 1/4" thick 1-inch long slices. Add the cornstarch to a wide, shallow bowl and coat the steak with the cornstarch. Set aside and allow the cornstarch to soak into them meat while you make the sauce.

Heat 2 teaspoons oil over medium-low heat in a wok or large cast-iron or stainless steel frying pan. Add the ginger and garlic, saute until fragrant about 2 minute, stirring often.

Add the soy sauce and water then whisk in the brown sugar. Turn heat up to medium-high, bring to a boil and cook 2-3 minutes (not longer - the mixture will thicken up when you add it to the steak) whisking often. Remove to a bowl and set aside.

Add 1/2 to 3/4-inch oil to the same pan and heat over medium heat until the oil shimmers. You can test it by adding a piece of steak - it should sizzle and start cooking immediately.

Add the beef to the oil and cook for about two minutes turning the pieces over so they brown on both sides. Remove with a slotted spoon or spider to a paper towel lined plate.

Let oil cool down - then drain off.
Heat the same pan over medium heat and add the meat back in along with the sauce and green onions. Cook for 2 - 3 minutes, stirring to coat the meat all over with the sauce.

Remove the meat and leave the excess sauce behind. Serve over rice with broccoli, if desired.

Bourbon Style Crack Chicken (crock pot style)

Ingredients:

2-3 lbs. boneless skinless chicken breasts, cut into bite sized pieces
2 tbls. cornstarch
2 tbls. extra virgin olive oil
2 large cloves garlic, crushed
1/4 tsp. ground ginger or more if you like a stronger ginger flavor
1/4 tsp. kosher salt
1/4 tsp. cayenne pepper - or more if you like it spicy
2 tbls. applesauce, sweetened or not
1/4 cup bourbon or whiskey
1/3 cup light brown sugar
2 tbls. ketchup
1 tbls. cider vinegar
1/2 cup water
1/3 cup lite soy sauce

DIRECTIONS:

Whisk all ingredients into a crockpot. Add chicken and coat with mixture.
Cook on low for 8 hours or high for 4 hours.
Serve over rice.

Goulash (Paula Deen)

Ingredients:

1 tablespoon Paula Deen’s House Seasoning
3 tablespoons soy sauce
3 bay leaves 
2 tablespoons Italian seasoning 
2   (15-ounce) cans diced tomatoes 
2   (15-ounce) cans tomato sauce 
3 cup water 
3 cloves garlic, chopped 
2 large onion, chopped
2 lbs lean ground beef 
1 tablespoon Paula Deen Seasoned Salt
2 cups elbow macaroni, uncooked

Directions:

In a Dutch oven, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease. Add the onions and garlic to the pot and saute until they are tender, about 5 minutes. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 15 to 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes more before serving. Serve with garlic bread and a salad.

Honey Garlic Pork Chops

Ingredients:

1 1/2-2 pounds boneless pork chops
1/3 cup honey
1 cup ketchup
1/4 cup soy sauce
2 cloves minced garlic
Salt and pepper, to taste

Directions:

Preheat grill or griddle to medium heat.  In a small mixing bowl, combine honey, ketchup, soy sauce, and garlic.  Sprinkle pork chops with salt and pepper.  Brush each pork chop with prepared sauce on both sides.  Place pork chops on hot grill and cook for about 5 minutes on each side (or until cooked through), basting frequently.

Chicken Lo Mein - One Pot Wonder

Ingredients:

½lb boneless skinless chicken breast, cut into small chunks
12oz whole wheat linguini or fettuccini, broken in half
4 medium carrots, peeled and cut in thin 3 inch long strips
1 medium red bell pepper, cut in thin 3 inch long strips
1 bunch green onions, white part sliced and green part cut in 3 inch long strips
4 cloves garlic, minced
¼ cup soy sauce
1 teaspoon garlic powder
1 teaspoon corn starch
1 tablespoon sugar
½ teaspoon red pepper flakes
4 cups chicken or vegetable broth
½ cup water
2 teaspoons extra virgin olive oil

Instructions:

Add the chicken, then the pasta, then the remaining ingredients to a large stockpot and cover. Bring to a boil. Stir and reduce to a simmer. Cook covered for about 15 minutes, stirring occasionally. Cook until most of the liquid is gone and the chicken is cooked through.

Philly Cheesesteak Pizza

Ingredients:

• 8 ounces flank steak, halved lengthwise
• 1 teaspoon black pepper, divided
• Cooking spray
• 12 ounces refrigerated fresh pizza dough
• 1 tablespoon cornmeal
• 2 teaspoons olive oil
• 1 1/3 cups vertically sliced onion
• 1 green bell pepper, cut into strips
• 1 orange bell pepper, cut into strips
• 5 garlic cloves, thinly sliced
• 1 1/2 teaspoons lower-sodium soy sauce
• 1/2 cup 1% low-fat milk
• 1 tablespoon all-purpose flour
• 2 ounces reduced-fat extra-sharp cheddar cheese, shredded (1/2 cup)
• 1/4 teaspoon onion powder
• 1/8 teaspoon salt
• 1/8 teaspoon ground red pepper

Directions:

1. 1. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep stone or baking sheet in oven).
2. 2. Heat a large cast-iron skillet over medium-high heat. Sprinkle steak with 1/2 teaspoon pepper. Coat pan with cooking spray. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. Remove from pan; let stand 5 minutes. Cut steak across the grain into very thin slices.
3. 3. While steak cooks, place dough in a medium microwave-safe bowl coated with cooking spray. Cover and microwave at MEDIUM (50% power) for 45 seconds. Let stand 5 minutes. Roll dough into a 14-inch circle on a floured surface; pierce liberally with a fork. Carefully remove pizza stone from oven, and sprinkle with cornmeal. Arrange dough on pizza stone. Bake at 500° for 10 minutes or until browned and crisp.
4. 4. While crust bakes, return skillet to medium-high heat. Add oil; swirl to coat. Add onion and bell peppers; sauté 3 minutes. Add garlic; sauté 2 minutes. Add steak; sauté 30 seconds or until thoroughly heated. Remove from heat; stir in remaining 1/2 teaspoon black pepper and soy sauce. Arrange steak mixture over crust.
5. 5. Combine milk and flour in a 4-cup glass measuring cup; stir with a whisk until smooth. Microwave at HIGH 2 minutes or until thickened, stirring every 30 seconds. Stir in cheese and remaining ingredients. Drizzle cheese mixture over pizza. Cut into 8 wedges.

Chinese Marinated Carrots & Celery

Ingredients:

1/2 lb carrots
1/2 lb celery stalks
1 teaspoon salt
1 tablespoon sugar
2 tablespoons sesame oil
2 tablespoons soy sauce
2 teaspoons cider vinegar
Pinch of cayenne pepper

Directions:

Cut celery and carrots into 2 inch slices and season with salt and let sit for 10 minutes. Rinse and pat dry.

Mix all other ingredients and pour over vegetables and toss to coat. Refrigerate for 30 minutes and serve.

Bourbon Street Chicken

Ingredients:

2 lbs boneless chicken breast, cut into bite size pieces
1 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
1 tablespoon cornstarch

Directions:

Heat oil in a large skillet.
Add chicken pieces and cook until lightly browned. Remove chicken and drain. Add remaining ingredients, heating over medium heat until well blended and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes uncovered. Serve over hot rice.

Crock Pot Beef and Broccoli (Chinese)

Ingredients:

1 pound boneless beef roast, cut into strips
1 cup beef broth
1/2 cup soy sauce
1/3 cup brown sugar
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons cooled sauce from the crockpot after being cooked
Fresh broccoli florets, as desired

Directions:

Place beef in a crockpot.

In a small bowl combine broth, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low 6-8 hours.

In a cup stir cornstarch and sauce from the crockpot until smooth. Add to crockpot. Stir well to combine.

Add broccoli to the crockpot. Stir to combine.

Cover and cook an additional 30 minutes on high (sauce has to boil for it to thicken).

Serve over hot cooked rice.

Chinese Pepper Steak

Ingredients:

1 1/2 lbs boneless beef chunk
3 tablespoons olive oil
2 cloves garlic, minced
1 (16oz) can diced tomatoes
1 medium green pepper, cut in chunks
1 cup water
3/4 cup chopped onions
1/2 cup diced celery
2 tablespoons cornstarch
6 tablespoons soy sauce
1 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
Hot cooked rice

Directions:

1. Cut meat into 1/2-inch thick slices.
2. Brown meat in oil in large skillet.
3. Add garlic, tomatoes, and 1 cup water to browned meat.
4. Cover and simmer for 45 minutes, or until meat is tender.
5. Add green pepper, onions, and celery.
6. Cover and cook 15 minutes longer.
7. In a small bowl, combine cornstarch with 1/4 cup cold water and stir until smooth.
8. Stir into meat mixture and add soy sauce, Worcestershire sauce, and pepper.
9. Cook, stirring, until slightly thickened.
10. Serve over rice.

Baked Sweet and Sour Chicken

Ingredients:

The Chicken Coating

3-4 boneless chicken breasts

salt and pepper

2 eggs, beaten

1/4 cup canola oil

cornstarch

The Sweet and Sour Sauce

3/4 cup sugar

4 tablespoons ketchup

1/2 cup distilled white vinegar

1 tablespoon soy sauce

1 teaspoon garlic salt

Directions:

Start by preheating your oven to 325 F. Rinse your chicken breasts in water and then cut into cubes (1 inch works best). Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.

Fried Rice

Ingredients:

3 cups cooked white rice
3 tablespoons sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 teaspoons minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce

Directions:

On medium-high heat, heat the oil in a large skillet. Add the peas/carrots mix, onion and garlic and stir fry until tender. Lower the heat to medium-low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated.

San Francisco Chicken

Ingredients:

4 chicken breasts (I cut them in half length wise)
2 tablespoons olive oil
Salt & pepper for seasoning
2 cloves garlic
1/4 cup soy sauce
1/2 - 3/4 cup chicken broth
2 tablespoons brown sugar
1/4 teaspoon red pepper
1 tablespoon corn starch
1 tablespoon COLD water

Directions:

Cook chicken in olive oil until thoroughly cooked. Remove from pan. In same pan brown garlic. Then add all ingredients and cook on low heat for about 10 minutes.

Serve over rice.

Pork Steaks, Honey Roasted Red Potatoes, and Southern Skillet Corn

PORK STEAKS

Ingredients:

1/4 cup butter

1/4 cup soy sauce

1 bunch green onions

2 cloves garlic, minced

6 pork butt steaks

Directions:

1. Melt butter in a skillet, and mix in the soy sauce. Saute the green onions and garlic until lightly browned.

2. Place the pork steaks in the skillet, cover, and cook 8 to 10 minutes on each side, Remove cover, and continue cooking 10 minutes, or to an internal temperature of 145 degrees F (63 degrees C).

HONEY ROASTED RED POTATOES

Ingredients:

1 pound red potatoes, cut in 1 inch chunks
2 tablespoons diced onion
4 tablespoons butter, melted
2 tablespoons honey
2 teaspoons dry mustard
Salt to taste
Ground black pepper to taste

Directions:

1.Preheat oven to 375 degrees F (190 degrees C). Lightly coat an 11×7 inch baking dish with nonstick cooking spray.
2.Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion. Mix thoroughly to coat all potatoes.
3.Bake in the preheated 375 degrees oven for 40 or so minutes until tender, stirring a few times during cooking.
**If you want them extra crispy outside, throw on broil for 1-2 minutes.


SOUTHERN SKILLET CORN


Ingredients:

6 ears corn
3 tablespoons flour
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups water
3 tablespoons butter

Directions:

Shuck corn and pull off silks, then rinse under cool running water. In a large bowl, cut the corn from the cob with a sharp knife. Scrap up the cob with a spoon to get the milk. Combine flour, sugar, salt and pepper in a small bowl, then add to 1 1/2 cups of water. Stir with a fork or whisk or combine. Melt butter over medium-low heat in a large, heavy bottomed skillet. Add corn and flour mixture and cook over medium-low heat for 40-45 minutes, stirring occasionally.
Makes 6 servings

Fried Rice

3 cups cooked white rice (day old or leftover rice works best!)

3 tbs sesame oil

1 cup frozen peas and carrots (thawed)

1 small onion, chopped

2 tsp minced garlic

2 eggs, slightly beaten

1/4 cup soy sauce

      On medium high heat, heat the oil in a large skillet or wok.  Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated! 

Baked Sweet & Sour Chicken

The chicken coating:

3-4 boneless chicken breasts

salt + pepper

1 cup cornstarch

2 eggs, beaten

1/4 cup canola oil

The sweet and sour sauce:

3/4 cup sugar

4 tbs ketchup

1/2 cup distilled white vinegar

1 tbs soy sauce

1 tsp garlic salt

       Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs.  Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.