Beef & Spinach Lo Mein

December 5, 2014 Leave a Comment

 

Beef & Spinach Lo Mein

Beef & Spinach Lo Mein

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

If you like a good stir-fry, this dish will definitely satisfy.  I discovered the recipe at an international luncheon and it’s now a favorite go-to meal.

          Denise Patterson                                                                             Bainbridge, Ohio

Beef & Spinach Lo Mein Recipe

 

Beef & Spinach Lo Mein

¼ cup hoisin sauce

2 Tbsp. soy sauce

1 Tbsp. water

2 tsp. sesame oil

2 garlic cloves, minced

¼ tsp. crushed red pepper flakes

1 lb. beef top round steak, thinly sliced

6 oz. uncooked spaghetti

4 tsp. canola oil, divided

1 can (8 oz.) sliced water chestnuts, drained

2 green onions, sliced

1 package (10 oz.) fresh spinach, coarsely chopped

1 red chili pepper, seeded and thinly sliced

 

In a small bowl, mix the first six (6) ingredients.  Remove ¼ cup mixture to a large bowl; add beef and toss to coat.  Marinate at room temperature 10 minutes.

Cook spaghetti according to package directions.  Meanwhile, in a large skillet, heat 1 ½ teaspoon canola oil.  Add half of the beef mixture; stir-fry 1-2 minutes or until no longer pink.  Remove from pan.  Repeat with an additional 1 ½ teaspoons oil and remaining beef mixture.

Stir-fry water chestnuts and green onions in remaining canola oil 30 seconds.  Stir in spinach and remaining hoisin mixture; cook until spinach is wilted.  Returned beef to pen; heat through.

Drain spaghetti; add to beef mixture and toss to combine.  Sprinkle with chili pepper.        5 serving

 

(Recipe for Beef & Spinach Lo Mein was in www.tasteofhome.com, 2014)

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Thai Pork Noodle Bowl

December 3, 2014 Leave a Comment

 

Thai Pork Noodle Bowl

Thai Pork Noodle Bowl

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This recipe, Thai Pork Noodle Bowl, was advertising pork in the Taste of Home magazine.  I love pork dishes, so here goes.

Thai Pork Noodle Bowl Recipe

 

Thai Pork Noodle Bowl

4 boneless ribeye (rib) pork chops (3/4 to 1 inch thick)

Marinade:        ¼ cup soy sauce

¼ cup chopped cilantro or 1 Tbsp. dried cilantro

3 cloves garlic, crushed

3 Tbsp. brown sugar

1 Tbsp. vegetable oil

1 lime, juiced

Peanut Noodles & Sauce:         10 oz. pasta (spaghetti, linguini or angel hair)

1 lime, juiced

2 cloves, finely minced

½ cup peanut butter

1 cup hot water

2 Tbsp. soy sauce

 

In large baking dish, arrange ribeye pork chops evenly.  Whisk marinade ingredients together in bowl.  Set ¼ cup marinade in refrigerator.  Pour remaining marinade over pork chops and marinate 20-30 minutes.

Meanwhile, cook pasta according to package directions.  Whisk together remaining peanut sauce ingredients in large bowl.  Drain cooked pasta; toss with peanut sauce.  Add more soy sauce if desired.

Heat an indoor grill pan or outdoor grill to medium-high.  Remove pork chops from marinade and discard excess marinade.  Place pork chops on hot grill and cook 4 minutes on each side, flipping once until internal temperature of pork measures between 145 F. (medium rare) and 160 F. (medium) on meat thermometer.

Transfer grilled pork chops to a cutting board and let rest 3 minutes.  Slice pork against grain.  Pour reserved refrigerated marinade over sliced pork and serve over peanut noodles.         4 servings

 

(Recipe for Thai Pork Noodle Bowl was in www.tasteofhome.com, 2014)

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Shrimp Stir-Fry

September 14, 2014 Leave a Comment
Shrimp Stir-Fry

Shrimp Stir-Fry

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

When I need to fix a quick meal, I frequently turn to this well-loved dish that takes only a few minutes to cook.  I’ve also used chicken instead of shrimp with delicious results.  I enjoy preparing holiday meals for my family when everyone can be together.

 

Shrimp Stir-Fry Recipe

Shrimp Stir-Fry

1 ½ cups broccoli florets

1 small sweet red pepper, julienned

1 small green pepper, julienned

1 to 2 Tbsp. vegetable oil

1 lb. cooked shrimp, peeled and deveined

1 Tbsp. cornstarch

2 tsp. brown sugar

1 to 1 ½ tsp. ground ginger

1 cup orange juice

¼ cup soy sauce

Hot cook white or brown rice

 

In a skillet, stir-fry broccoli and peppers in oil until tender.  Add shrimp; stir-fry for 3-5 minutes or until shrimp turn pink.

Combine the cornstarch, brown sugar, ginger, orange juice and soy sauce until smooth; add to skillet.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve over rice.            3-4 servings

 

(Recipe for Shrimp Stir-Fry was on www.tasteofhome.com, 2014)

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Peachy Pork Ribs

September 4, 2013 Leave a Comment
Peachy Pork Ribs

Peachy Pork Ribs

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

These meaty ribs are great picnic fare.  First bake them to make them tender, and then simply finish them off on the grill with a fruity basting sauce.

 

                Tom Arnold                                                        Milwaukee, Wisconsin

 

Peachy Pork Ribs Recipe 

Peachy Pork Ribs

2 racks pork baby back ribs (4 Lbs.), cut into servings-size pieces

½ cup water

3 medium ripe peaches, peeled and cubed

2 Tbsp. chopped onions

2 Tbsp. butter

1 garlic clove, minced

3 Tbsp. lemon juice

2 Tbsp. orange juice concentrate

1 Tbsp. brown sugar

2 tsp. soy sauce

½ tsp. ground mustard

¼ tsp. salt

¼ tsp. pepper

Place ribs in a shallow roasting pan; add water.  Cover and bake at 325 F. for 2 hours.

Meanwhile, for sauce, place peaches in a blender; cover and process until blended until blended.  In a small saucepan, sauté onion in butter until tender.  Add garlic; cook 1 minute longer.  Stir in the lemon juice, orange juice concentrate, brown sugar, soy sauce, mustard, salt, pepper and peach puree; heat through.

Drain ribs.  Spoon some of the sauce over ribs.  Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.  Grill, covered, over medium heat for 8 to 10 minutes or until browned, turning occasionally and brushing with sauce.             4 servings

 

(Recipe for Peachy Pork Ribs was in tasteofhome.com)

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Warm Asparagus-Spinach Salad

August 22, 2013 Leave a Comment
Warm Asparagus-Spinach Salad

Warm Asparagus-Spinach Salad

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Fresh spinach, crunchy cashews and penne pasta are tossed with roasted asparagus to create this delightful spring salad.

            Kathleen Lucas                                                 Trumbull, Connecticut

 

Warm Asparagus-Spinach Salad Recipe

 

Warm Asparagus-Spinach Salad

1 ½ Lbs. fresh asparagus, trimmed and cut into 1 inch pieces

2 Tbsp. plus ½ cup olive oil, divided

¼ tsp. salt

1 ½ Lbs. uncooked penne pasta

¾ cup chopped green onions

6 Tbsp. white wine vinegar

2 Tbsp. soy sauce

1 package (6 oz.) fresh baby spinach

1 cup coarsely chopped cashews

½ cup shredded Parmesan cheese

Place asparagus in a 13×9 inch baking dish.  Drizzle with 2 Tbsp. oil; sprinkle with salt.  Bake, uncovered, at 400 F. for 8-10 minutes or until crisp-tender, stirring after 5 minutes.  Meanwhile, cook pasta according to package directions; drain.

For dressing, combine onions, vinegar and soy sauce in a blender; cover and process.  While processing, gradually add the remaining oil in a steady steam.

In a large salad bowl, combine pasta, spinach and asparagus.  Drizzle with dressing; toss to coat.  Sprinkle with cashews and Parmesan cheese.             12 servings

 

(Recipe for Warm Asparagus-Spinach Salad was in tasteofhome.com)

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Potluck Spareribs

July 18, 2013 Leave a Comment
Potluck Spareribs

Potluck Spareribs

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes

at www.tasteofhome.com

 

These ribs are guaranteed pleasers at potlucks.  I always bring home an empty dish.

              Sheri Kirkman                                                                                     Lancaster, New York

 

Potluck Spareribs Recipe

Potluck Spareribs

6 lbs. pork spareribs

1 ½ cups ketchup

¾ cup packed brown sugar

½ cup white vinegar

½ cup honey

1/3 soy sauce

1 ½ tsp. ground ginger

1 tsp. salt

¾ tsp. ground mustard

½ tsp. garlic powder

¼ tsp. pepper

Cut ribs into serving-size pieces; place with the meaty side up on racks in two greased 13×9 inch baking pans.  Cover tightly with foil.  Bake at 350 F. for 1 ¼ hours or until meat is tender.

Remove racks; drain and return ribs to pans.  Combine the remaining ingredients; pour over ribs.  Bake, uncovered, for 35 minutes or until sauce coats ribs, basting occasionally.  Ribs can also be grilled over medium-hot heat for the last 35 minutes instead of baking.          12 servings

(Recipe for Potluck Spareribs was in www.tasteofhome.com)

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Hawaiian Chicken Wings

June 10, 2013 Leave a Comment
Hawaiian Chicken Wings

Hawaiian Chicken Wings

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

The slightly sweet sauce in this recipe makes it hard to stop munching these golden chicken wings.

                Carol Jones                                                                         Oregon City, Oregon

               

Hawaiian Chicken Wings Recipe

Hawaiian Chicken Wings

4 pounds whole chicken wings

1 cup flour

1 ½ tsp. salt

Oil for deep-fat frying

1/3 cup sugar

¼ cup soy sauce (use light sauce sauce)

1 garlic clove, minced

1 green onion, thinly sliced

1 tsp. finely chopped jalapeno pepper

Cut chicken wings into three sections; discard wing tips.  In a large plastic bag or shallow bowl, combine flour and salt.  Add wings in small batches; toss to coat.  In an electric skillet or deep-fat fryer, heat oil to 350 F.  Fry wings, a few at a time, until juices run clear, about 9 minutes.  Drain on paper towels.

In a bowl, combine sugar, soy sauce, garlic, onion and jalapeno.  Dip fried wings in sauce; serve immediately.        12-16 servings

Note:  Wear disposable gloves when cutting hot peppers; the oils and burn skin.  Avoid touching your face.

(Recipe for Hawaiian Chicken Wings was in tasteofhome.com)

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Peanut Butter Chicken

May 31, 2013 Leave a Comment
Peanut Butter Chicken

Peanut Butter Chicken

Moist and delicious!  Serve with rice pilaf and salad.

 

Peanut Butter Chicken/Joyce Delorey/The Greco Family “Cook”Book

Peanut Butter Chicken

4 chicken breast, skinned, boned and cut into 1” chunks

Marinade:  ½ cup peanut butter

½ cup peanut oil

¼ cup white wine vinegar

¼ cup soy sauce

¼ cup lemon juice

4 cloves garlic, minced

1 dried red chili pepper, minced

2 tsp. ginger, fresh, chopped

Marinate chicken overnight.  Place on skewers and barbecue.  Serve

(Recipe for the Peanut Butter Chicken was in The Greco Family “Cooks”Book, Joyce Delorey, 1998.)

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Peachy Pepper Skillet Pork Chops

May 17, 2013 Leave a Comment
Peachy Pepper Skillet Pork Chops

Peachy Pepper Skillet Pork Chops

Here is another recipe from Lucky Leaf.   Use the Premium Peach Pie Filling to make pork chops; and in 30 minutes your dinner is served.

Peachy Pepper Skillet Pork Chops Recipe

Peachy Pepper Skillet Pork Chops

1 tsp. season salt

½ tsp. garlic powder

½ tsp. black pepper

4    1-inch bone in pork chops (about 2 ½ lbs.), thick cut

2 Tbsp. olive oil

1 Tbsp. peanut oil

1 red sweet pepper, cut into thin strips

½ cup celery, bias-sliced

6 green onions, thinly sliced

1 Tbsp. fresh ginger, ginger

2 Tbsp. balsamic vinegar

½ sp. Soy sauce

3 cups cooked rice, hot

1   21-oz. can Lucky Leaf Premium Peach Pie Filling

Combine seasoned salt, garlic powder and pepper; sprinkle over both sides of pork chops.

In a very large skillet, heat 1 Tbsp. of the olive oil and peanut oil over medium-high heat until very hot.  Add pork chops; reduce heat to medium.  Cook 10-12 minutes or until no longer pink (160 F.), turning once.

Meanwhile, in a large skillet, heat remaining 1 Tbsp. olive oil.  Add red pepper, celery, green onions, and ginger.  Cook and stir 6-8 minutes or until tender.  Stir in LUCKY LEAF Premium Peach Pie Filling, balsamic vinegar and soy sauce; heat through.

Spoon rice onto serving platter or plates.  Top with pork chops and spoon sauce over all.       4 servings

(Recipe for Peachy Pepper Skillet Pork Chops came from LUCKY LEAF, 2013)

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Sweet & Savory Chicken Wings

April 25, 2013 Leave a Comment
Sweet & Savory Chicken Wings

Sweet & Savory Chicken Wings

If you’re like me, you just LOVE chicken wings.  I found this recipe for Sweet & Savory Chicken Wings.  After I made it…it was pretty good.

 

Sweet & Savory Chicken Wings Recipe

Sweet & Savory Chicken Wings

½ cup soy sauce

½ cup hoisin sauce

2 Tbsp. sesame oil

3 Tbsp. honey

2 Tbsp. peeled and chopped fresh ginger

2 Tbsp. white vinegar

1 Tbsp. Dijon mustard

1/8 tsp. cayenne pepper

4 cloves garlic, minced

20 chicken wings, thoroughly cleaned

Thaw chicken wings.

Combine all ingredients; toss wings in mixture to coat.

Cover and refrigerate up to 24 hours.

Preheat oven to 375 F.  Remove wings from marinade.  Arrange wings in a single layer on a baking sheet.

Bake for 15 minutes; turn and baste.  Bake for another 15 minutes or until crispy and browned.  The internal temperature should be 165 F.

 

(Recipe for Sweet & Savory Chicken Wings was on the bag of frozen wings.)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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