The Cookbook

Mix and Match Stir Fry


oil for frying (vegetable, peanut or olive)
2-3 cloves crushed garlic

GLAZE SAUCE
1/2 cup chicken broth (may be made from boullion)
2 Tbs. Soy sauce
2 Tbs. corn starch
Stir all these ingredients together until well-mixed and give a final good stir with a fork or whisk before adding to stir-fry.


GROUP A
Choose 1 or more proteins
beef, cut into strips
chicken, cut into strips or cubbed
shrimp/lobster/scallops/clams
pork, cut into strips
Tofu (see note)


GROUP B
Choose 2 or more longer cooking vegetables
sliced mushrooms
broccoli florets
baby carrots
zucchini
cauliflower
green beans
asparagus, cut into 1" lengths


GROUP C
Choose 2 or more faster cooking vegetables
bean spouts
shredded cabbage (reg., bok choy or nappa)
shredded carrots
chopped green onions
snow peas
sugar snap peas
bell peppers
chopped onion
chopped celery


GROUP D
Optional Canned Vegetables
mushrooms
bamboo shoots
mixed asian vegetables
water chestnuts

Heat skillet or wok on med. hi (about 3 minutes).
Add about 3 Tbs. oil; heat until oil shimmers
Add garlic and meat, stir fry about 2 minutes
Add vegetables from group B, stir fry 3 minutes
Add vegetables from Group C, stir fry 2 minutes
Add optional canned vegetables, stir fry 1 minute

Add Glaze Sauce, stir fry until sauce thickens. Garnish, if desired with cashews or chopped green onions. Serve with rice.

For lo mein, add cooked linguini after adding sauce.


Note: To Stir-Fry Tofu:
Cut 1 container extra-firm tofu into about 24 strips. Heat 3 Tbs.oil in non-stick pan over med.hi heat until oil shimmers.While oil heats, sprinkle 1/3 cup of cornstarch on a big plate and dredge tofu with hands until evenly coated in it. When pan is hot, fry tofu on one side until brown- 4 to 6 minutes. Turn with tongs and cook on second side. Remove to paper towels. Add at the end of stir fry, before sauce/glaze is added.

Flash McCord

My ex-MIL used this recipe and it was some of the best brisket that I have ever had:

Cover brisket with pepper, garlic powder and onion salt.

Marinate brisket overnight in hickory liquid smoke (found in the BBQ sauce section at gro store).

Cook in 275 degree oven an hour per pound in a covered roasting pan.

For the last hour, uncover brisket and pour your favorite BBQ sauce over it - she used KC Materpiece.

Once it is done, let it sit for about 15 minutes and then use the flat side of a knife to scrap the top layer of fat off the brisket. This part is critical if you don't want huge chucks of fat on your sliced brisket.

Slice it up and enjoy. Good stuff and pretty easy to do.

Michael in LH

Slow Cooker London Broil
(from Allrecipes.com)

2 pounds flank steak
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed tomato soup
1 (1 ounce) package dry onion soup mix

Place meat in the bottom of the slow cooker; if necessary, slice meat to make it fit!

In a medium bowl, mix together mushroom and tomato soup. Pour mixture over beef. Sprinkle dry onion soup mix over top.

Cover, and cook on Low for 8 to 10 hours.

Knotlazy

Shepherd's Pie (Quick and Easy)

This is a variation of traditional shepherd's pie that is sure to please any
meat and potatoes fan. The ground beef has a natural rich mushroom gravy and the potatoes are loaded with cheese.

INGREDIENTS:
1 pound ground chuck beef
8 ounces mushrooms, chopped
1/2 cup chopped onion
2 large cloves garlic, pressed or finely minced
1 teaspoon kosher salt
Freshly ground pepper to taste
1 Tablespoon Worcestershire sauce
1 Tablespoon flour
1/2 cup beef broth
1/2 cup heavy cream
1/2 cup frozen peas, unthawed
2 cups shredded hash brown potatoes (frozen or deli-packed), packed
1/8 cup chopped chives (or finely sliced green onions with tops)
2 cups finely-shredded cheddar cheese or cheese blend, divided use
1 teaspoon kosher salt
1/4 cup mayonnaise
Sweet Hungarian paprika

PREPARATION:
Preheat oven to 375 F.

Place ground beef, mushrooms, onion, garlic, salt, and pepper in a large
heavy skillet.

Sauté, breaking up ground beef, until the juices have almost evaporated.

Stir in Worcestershire, then flour. Cook 1 minute, stirring often. Add beef
broth, stirring to combine, then heavy cream. Simmer until gravy thickens.
Pour into glass baking dish. Let cool slightly, then sprinkle green peas
evenly on top of beef.

In a mixing bowl, combine hash brown potatoes, chives, 1 cup of the cheddar cheese, salt, and mayonnaise. Spread evenly on top of beef layer. Spread remaining cup of cheddar cheese on top and sprinkle lightly with paprika.

Bake about 45 minutes until cheese has melted and is slightly browned. Let rest 15 minutes before serving.

4 to 6 servings.

Ric

5-Way Cincinnati Chili

Servings: 4

FOR THE CHILI:
1 lb. ground beef
1 medium onion, chopped
1 cup chicken stock
1 cup water
1 cup canned tomatoes
3/4 tsp. vinegar
1/2 tsp. Worcestershire sauce
1 1/2 tsp. chili powder
1 tsp. ground cumin
3/4 tsp. ground allspice
1/2 tsp. cayenne
1/2 tsp. ground cinnamon
1 clove garlic, minced
1 bay leaf
salt to taste

TO SERVE:
1/2 lb. spaghetti
1/2 lb. canned kidney beans
3/4 cup shredded cheddar cheese
1/2 cup onion, chopped
6 ounces oyster crackers

Bring first beef, 1 medium onion, chopped, chicken stock, and water to a boil in a heavy nonreactive pot over high heat. Reduce heat to medium low and simmer until beef turns brown.

Stir in the remaining chili ingredients. Cover and simmer 3 hours over low heat. Skim off fat.

Cook pasta in a pot of boiling salted water 8-10 minutes or until al dente. Drain.

Serve chili ladled over spaghetti. Sprinkle with hot kidney beans, shredded cheese and chopped onions with oyster crackers on the side.

A few drops of Tobasco or Louisiana Hot Sauce on top of the finished product is not a bad idea.

g from c

Chili (Cincinnati Skyline)

http://www.chili-recipes.com

Ingredients:

2 lb Ground beef
1 cn Tomato sauce (15 oz)
2 Bay leaves
1 ts Ground cinnamon
1-1/2 ts Salt
1-1/2 ts Vinegar
1-1/2 ts Ground allspice
3 c Water
1/4 ts Garlic power
1 Onion, chopped
1 ts Worcestershire sauce
2 ts Cumin
1 tb Chili powder
1/2 ts Crushed red pepper

Instructions: Mix ground beef and water until soupy. Mix in other ingredients. Simmer, uncovered 3 hours. Stir occasionally. "Makes 8 servings."


g from c

stemyn's Brisket

14 oz beer
12 oz Coke
1/2 tsp of chopped garlic
1 tsp garlic powder
1 tsp + of Lawry's Season salt


It is now sitting in the fridge. I will turn it over when I come home from work at midnight or so. Put it on the grill about 6 AM, Let it grill until about 10 hours.

stemyn

Cliff's Brisket

I don't have a smoker and cook mine in the oven all the time. I trim off lots of the fat, coat it with Brisket rub ( I use Fiesta brand ) put it in pan fat side up, and then pour some Claudes Brisket "marinade" sauce over the top. This gives it the smokey flavor and some kick. I add about 2 cups of water and then SEAL the top with Aluminum foil. I cook mine at 350 degrees for about 4 hours then check it. When the meat is about to fall apart I take it out, let the meat set for at least 30 mins to firm back up and slice it up. I take the juice and fats, put it in a jar, and set it in the freezer. The fat rises to the top, I skim it off and I have some super "juice" to add to the cut meat. This works great for us, but it is not the "dryer" type brisket so many places serve, but we love it.

Cliff

Mom's Roast

Good basic recipe – we always preferred Campbell’s canned French Onion soup to the powdered mix. Low and slow always best for Roast (and Chuck Roast works best). Mom tried putting some of the standard veggies in with her roast but we all decided we liked them cooked separately.

Place chuck roast in roaster. Dump 2-3 cans Campbell’s French Onion Soup on top (depends on size of roast). Salt. Pepper liberally.

Cook 350-375 degrees – 3 – 3 ½ hours.

Just add a bit of flour and water to pan drippings/onion soup after roast is cooked for a terrific gravy.

klh6656

Chili

3 lbs ground beef
3 onions
6 cans kidney beans
1 large can tomato sauce
1 16 oz can tomato paste
1 large can crushed tomatoes
1 large can dice tomatoes
chili powder
garlic powder
Lawry's season salt

Brown hamburger meat. Place in pot or crock pot. Put the rest of the stuff in. Cook.

stemyn

Meat Loaf

1 pound ground chuck
10 slices bacon, cooked and crumbled
1 (8-ounce) package sharp Cheddar, grated
2 large eggs, lightly beaten
1/4 cup bread crumbs, toasted
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup ketchup
2 tablespoons prepared mustard
1 (3-ounce) can French fried onions



Preheat oven to 350 degrees F.

In a large bowl, combine the ground chuck and next 8 ingredients, mixing well.

In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture.

Press meat mixture into a 9 by 5 by 3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes. Top with French fried onions; bake another 10 to 15 minutes, or until meat is no longer pink.

stemyn

Mexican Dump Tacos

Meat:
2.5 lbs. ground beef
1 large onion, chopped
2 tsp. chili powder
2 tsp. dried whole oregano
2 tsp. ground cumin
2 tsp. salt
½ cup sugar
¼ tsp. garlic powder
2 cans tomato sauce (8 oz.)
3 cans tomato paste (6 oz. size)
4 Cups water

Brown the beef with the onion. Drain any fat. Add all other ingredients and simmer for at least one hour.

About 2 cups each of the following ingredients (keep in separate bowls):
Chopped green onions
Chopped green peppers
Diced avocado
Shredded lettuce
Diced tomatoes
Sliced black olives
Grated cheddar cheese
Picante sauce
Almonds
Coconut
Large bag regular sized Fritos


Directions:
Put a bed of fritos on the plate. Spoon meat over the fritos. Then spoon some of all the other ingredients over the meat. ….(Yes, coconut! It will enhance the flavor.) (serves about 12 people)

librarylady

THE BEST EASY BEEF & BROCCOLI STIR-FRY
(originally from Taste of Home Magazine)

3 tbsp. Corn Starch, divided
1/2 cup water, plus
2 tbsp. water, divided
1/2 tsp. garlic powder (+ to taste)
1 - 1 1/4 lb. sirloin or boneless round steak, cut into 3" strips
4 tbsp. veg. oil, divided (3 if you're really watching it)
2 cups broccoli florets
2 small onions, cut into wedges
2 bell peppers, one red and one green, cut into strips
1/3+ cup soy sauce
4 tbsp. brown sugar
1 tsp. ground ginger (more wouldn't hurt if you really like ginger)
hot cooked rice

In a bowl, combine 2 tbsp. cornstarch, 2 tbsp. water and garlic powder until smooth. Add beef and toss. In a large skillet or wok, over medium high heat, stir fry beef in half of oil until beef reaches desired doneness; remove and keep warm. Stir fry veggies in remaining oil for 4-5 minutes. Return beef to pan. Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to pan. Cook and stir approx. 2 min. Serve over rice. (If you have them, the thinner crunchier "cousins" of chow mein noodles - RICE NOODLES - are delicious over the top of any stir-fry).

klh6656

Emaw's Goulash

1 lb ground beef
1 medium onion, chopped
1 medium green bell pepper, chopped
2-4 garlic cloves, diced and smashed
1 (14 1/2 ounce) can tomatoes, dice if using whole, do not drain
1 (15 1/4 ounce) can whole kernel corn
1 (15 ounce) can tomato sauce
8 ounces dreamfield elbow macaroni
1-2 tablespoon chopped parsley
salt and pepper

Directions:
Prepare elbow macaroni according to directions on package till al dente.
Save a little of the pasta water in case you need it later to loosen the sauce.
Brown meat in a large skillet, drain the fat and add the onion and bell pepper half way through cooking.
Drain any ramaining fat when onion and pepper is done and add garlic, stir it about.
Add the meat mixture to the cooked macaroni, add the canned tomatoes, corn and sauce.
Mix all this together and add seasoning to taste.
You may need to add some of the pasta water to loosen the sauce if it is too dry.
This is really good the next day too.

klh6656

Crock Pot Barbecued Brisket
David Wade

Place a trimmed 4 to 8-lb. brisket into a crock pot. Top brisket with the following items:

1/2 cup soy sauce
Few drops Tabasco sauce
2 tablespoons liquid smoke
2 tablespoons A-1 sauce
Black pepper to taste
1 teaspoon seasoned salt
2 tablespoons Worcestershire powder
2 tablespoons dry powdered mustard
1 tablespoon garlic powder

Cover crock pot with lid and cook on high temperature for 1 1/2 hours. Lower heat to low and continue cooking for several hours or until meat is fork tender. Remove brisket to a platter and remove all but 1 1/2 cups of stock. Stir before removing. Save the removed stock essence for later use. Return brisket to crock pot and 1 1/2 cups of stock. Add one 12 ounce bottle Kraft PLAIN barbecue sauce. Place lid on pot and cook at high temperature for 1 1/2 hours. Serve brisket with sauce.

Just Me