Beef with Peppers

Ingredients

• 1 1/2 pound Flank Steak Sliced Very Thin Against The Grain
• 1/2 cups Low Sodium Soy Sauce
• 3 Tablespoons Sherry
• 2 Tablespoons Packed Brown Sugar
• 2 Tablespoons Cornstarch
• 1 Tablespoon Minced Fresh Ginger
• 2 cloves Garlic Minced
• 1 teaspoon Red Chile Paste (or A Few Dashes Red Chile Oil)
• 2 Tablespoons Canola Oil
• 1 whole Medium Yellow Onion Sliced
• 2 whole Red Bell Peppers Cored And Sliced Into Rings
• 1 Tablespoon Diced Fresh Jalapeno (or 1 Teaspoon Dice Hot Pepper)
• Red Pepper Flakes
• Cilantro Leaves

Instructions

1. Prep Time 15 Minutes
2. Cook Time 15 Minutes
3. Mix together soy sauce, sherry, brown sugar, cornstarch, ginger, garlic, and chili paste (or chili oil.) Place sliced beef in the mixture and toss to coat. Set aside.
4. Heat 1 tablespoon oil in a large skillet over medium-high to high heat. When it is very hot, throw in the onions and cook for less than a minute. Remove to a separate plate. Return skillet to flame, allow to reheat, and add bell peppers (and hot pepper/jalapeno if using.) Cook for a minute, tossing, until peppers have brown/black bits but are still firm. Remove to a plate.
5. Return skillet to heat and allow to get hot. Add the remaining tablespoon of oil to the skillet. Add 1/3 of the meat mixture, evenly distributing over the surface of the skillet. Allow to sit for 20 to 30 seconds, then turn with tongs. Cook for another 30 seconds, then remove to a separate plate. Repeat with remaining meat until all brown.
6. Reduce heat to low. Add all meat, onions, and peppers to the skillet and toss to combine. Pour in remaining sauce (the sauce the meat marinated in*) and stir. Allow to simmer on low for a few minutes. Sauce will slowly thicken. Turn off heat.
7. *Update/Note: you can also whip up an extra batch of liquid if you do not want to use the same liquid you use for the meat.
8. Turn off boiling water, then throw in noodles. Stir, then allow noodles to sit in hot water for 8 minutes or so (check package directions to be sure.) Drain, then add 1/2 the noodles to stir fry. Toss together, then add more noodles to taste. Add very hot water if needed to thin.
9. Top with cilantro leaves. Serve immediately.

Beef with Peppers

Ingredients

• 1 1/2 pound Flank Steak Sliced Very Thin Against The Grain
• 1/2 cups Low Sodium Soy Sauce
• 3 Tablespoons Sherry
• 2 Tablespoons Packed Brown Sugar
• 2 Tablespoons Cornstarch
• 1 Tablespoon Minced Fresh Ginger
• 2 cloves Garlic Minced
• 1 teaspoon Red Chile Paste (or A Few Dashes Red Chile Oil)
• 2 Tablespoons Canola Oil
• 1 whole Medium Yellow Onion Sliced
• 2 whole Red Bell Peppers Cored And Sliced Into Rings
• 1 Tablespoon Diced Fresh Jalapeno (or 1 Teaspoon Dice Hot Pepper)
• Red Pepper Flakes
• Cilantro Leaves

Instructions

1. Prep Time 15 Minutes
2. Cook Time 15 Minutes
3. Mix together soy sauce, sherry, brown sugar, cornstarch, ginger, garlic, and chili paste (or chili oil.) Place sliced beef in the mixture and toss to coat. Set aside.
4. Heat 1 tablespoon oil in a large skillet over medium-high to high heat. When it is very hot, throw in the onions and cook for less than a minute. Remove to a separate plate. Return skillet to flame, allow to reheat, and add bell peppers (and hot pepper/jalapeno if using.) Cook for a minute, tossing, until peppers have brown/black bits but are still firm. Remove to a plate.
5. Return skillet to heat and allow to get hot. Add the remaining tablespoon of oil to the skillet. Add 1/3 of the meat mixture, evenly distributing over the surface of the skillet. Allow to sit for 20 to 30 seconds, then turn with tongs. Cook for another 30 seconds, then remove to a separate plate. Repeat with remaining meat until all brown.
6. Reduce heat to low. Add all meat, onions, and peppers to the skillet and toss to combine. Pour in remaining sauce (the sauce the meat marinated in*) and stir. Allow to simmer on low for a few minutes. Sauce will slowly thicken. Turn off heat.
7. *Update/Note: you can also whip up an extra batch of liquid if you do not want to use the same liquid you use for the meat.
8. Turn off boiling water, then throw in noodles. Stir, then allow noodles to sit in hot water for 8 minutes or so (check package directions to be sure.) Drain, then add 1/2 the noodles to stir fry. Toss together, then add more noodles to taste. Add very hot water if needed to thin.
9. Top with cilantro leaves. Serve immediately.

Beef with Peppers

Ingredients

• 1 1/2 pound Flank Steak Sliced Very Thin Against The Grain
• 1/2 cups Low Sodium Soy Sauce
• 3 Tablespoons Sherry
• 2 Tablespoons Packed Brown Sugar
• 2 Tablespoons Cornstarch
• 1 Tablespoon Minced Fresh Ginger
• 2 cloves Garlic Minced
• 1 teaspoon Red Chile Paste (or A Few Dashes Red Chile Oil)
• 2 Tablespoons Canola Oil
• 1 whole Medium Yellow Onion Sliced
• 2 whole Red Bell Peppers Cored And Sliced Into Rings
• 1 Tablespoon Diced Fresh Jalapeno (or 1 Teaspoon Dice Hot Pepper)
• Red Pepper Flakes
• Cilantro Leaves

Instructions

1. Prep Time 15 Minutes
2. Cook Time 15 Minutes
3. Mix together soy sauce, sherry, brown sugar, cornstarch, ginger, garlic, and chili paste (or chili oil.) Place sliced beef in the mixture and toss to coat. Set aside.
4. Heat 1 tablespoon oil in a large skillet over medium-high to high heat. When it is very hot, throw in the onions and cook for less than a minute. Remove to a separate plate. Return skillet to flame, allow to reheat, and add bell peppers (and hot pepper/jalapeno if using.) Cook for a minute, tossing, until peppers have brown/black bits but are still firm. Remove to a plate.
5. Return skillet to heat and allow to get hot. Add the remaining tablespoon of oil to the skillet. Add 1/3 of the meat mixture, evenly distributing over the surface of the skillet. Allow to sit for 20 to 30 seconds, then turn with tongs. Cook for another 30 seconds, then remove to a separate plate. Repeat with remaining meat until all brown.
6. Reduce heat to low. Add all meat, onions, and peppers to the skillet and toss to combine. Pour in remaining sauce (the sauce the meat marinated in*) and stir. Allow to simmer on low for a few minutes. Sauce will slowly thicken. Turn off heat.
7. *Update/Note: you can also whip up an extra batch of liquid if you do not want to use the same liquid you use for the meat.
8. Turn off boiling water, then throw in noodles. Stir, then allow noodles to sit in hot water for 8 minutes or so (check package directions to be sure.) Drain, then add 1/2 the noodles to stir fry. Toss together, then add more noodles to taste. Add very hot water if needed to thin.
9. Top with cilantro leaves. Serve immediately.

Beef with Peppers

Ingredients

• 1 1/2 pound Flank Steak Sliced Very Thin Against The Grain
• 1/2 cups Low Sodium Soy Sauce
• 3 Tablespoons Sherry
• 2 Tablespoons Packed Brown Sugar
• 2 Tablespoons Cornstarch
• 1 Tablespoon Minced Fresh Ginger
• 2 cloves Garlic Minced
• 1 teaspoon Red Chile Paste (or A Few Dashes Red Chile Oil)
• 2 Tablespoons Canola Oil
• 1 whole Medium Yellow Onion Sliced
• 2 whole Red Bell Peppers Cored And Sliced Into Rings
• 1 Tablespoon Diced Fresh Jalapeno (or 1 Teaspoon Dice Hot Pepper)
• Red Pepper Flakes
• Cilantro Leaves

Instructions

1. Prep Time 15 Minutes
2. Cook Time 15 Minutes
3. Mix together soy sauce, sherry, brown sugar, cornstarch, ginger, garlic, and chili paste (or chili oil.) Place sliced beef in the mixture and toss to coat. Set aside.
4. Heat 1 tablespoon oil in a large skillet over medium-high to high heat. When it is very hot, throw in the onions and cook for less than a minute. Remove to a separate plate. Return skillet to flame, allow to reheat, and add bell peppers (and hot pepper/jalapeno if using.) Cook for a minute, tossing, until peppers have brown/black bits but are still firm. Remove to a plate.
5. Return skillet to heat and allow to get hot. Add the remaining tablespoon of oil to the skillet. Add 1/3 of the meat mixture, evenly distributing over the surface of the skillet. Allow to sit for 20 to 30 seconds, then turn with tongs. Cook for another 30 seconds, then remove to a separate plate. Repeat with remaining meat until all brown.
6. Reduce heat to low. Add all meat, onions, and peppers to the skillet and toss to combine. Pour in remaining sauce (the sauce the meat marinated in*) and stir. Allow to simmer on low for a few minutes. Sauce will slowly thicken. Turn off heat.
7. *Update/Note: you can also whip up an extra batch of liquid if you do not want to use the same liquid you use for the meat.
8. Turn off boiling water, then throw in noodles. Stir, then allow noodles to sit in hot water for 8 minutes or so (check package directions to be sure.) Drain, then add 1/2 the noodles to stir fry. Toss together, then add more noodles to taste. Add very hot water if needed to thin.
9. Top with cilantro leaves. Serve immediately.

Beef - stir fried beef and peppers

Ingredients

• 1 lb lean beef cut in paper thin strips
• 3 tablespoons Soy sauce
• 1 tablespoon Soy sauce
• 4 teaspoons cornstarch
• 1/4 teaspoon Sugar
• 1/8 teaspoon ground ginger
• 1/2 cup salad oil
• 2 medium Onions quartered
• 2 small green peppers cut in squares or strips
• 1/2 teaspoon salt
• 1 tablespoon lemon juice
• cooked rice

Instructions

1. 1. Combine meat strips with soy sauce, lemon juice, cornstarch, sugar and ginger. Let stand whle preparing vegetables
2. 2. Heat salad oil in large frying pan. Stir fry onions, green peppers and salt until vegetables are tender crisp (about 5 minutes)
3. 3. Lift vegetables from the fat and reserve
4. 4. Stir-fry meat mixture in the hot oil until it loses it's pink color (a minute or two). Add vegetables and stir until hot.
5. Serve with cooked rice

Beef - stir fried beef and peppers

Ingredients

• 1 lb lean beef cut in paper thin strips
• 3 tablespoons Soy sauce
• 1 tablespoon Soy sauce
• 4 teaspoons cornstarch
• 1/4 teaspoon Sugar
• 1/8 teaspoon ground ginger
• 1/2 cup salad oil
• 2 medium Onions quartered
• 2 small green peppers cut in squares or strips
• 1/2 teaspoon salt
• 1 tablespoon lemon juice
• cooked rice

Instructions

1. 1. Combine meat strips with soy sauce, lemon juice, cornstarch, sugar and ginger. Let stand whle preparing vegetables
2. 2. Heat salad oil in large frying pan. Stir fry onions, green peppers and salt until vegetables are tender crisp (about 5 minutes)
3. 3. Lift vegetables from the fat and reserve
4. 4. Stir-fry meat mixture in the hot oil until it loses it's pink color (a minute or two). Add vegetables and stir until hot.
5. Serve with cooked rice

Beef - stir fried beef and peppers

Ingredients

• 1 lb lean beef cut in paper thin strips
• 3 tablespoons Soy sauce
• 1 tablespoon Soy sauce
• 4 teaspoons cornstarch
• 1/4 teaspoon Sugar
• 1/8 teaspoon ground ginger
• 1/2 cup salad oil
• 2 medium Onions quartered
• 2 small green peppers cut in squares or strips
• 1/2 teaspoon salt
• 1 tablespoon lemon juice
• cooked rice

Instructions

1. 1. Combine meat strips with soy sauce, lemon juice, cornstarch, sugar and ginger. Let stand whle preparing vegetables
2. 2. Heat salad oil in large frying pan. Stir fry onions, green peppers and salt until vegetables are tender crisp (about 5 minutes)
3. 3. Lift vegetables from the fat and reserve
4. 4. Stir-fry meat mixture in the hot oil until it loses it's pink color (a minute or two). Add vegetables and stir until hot.
5. Serve with cooked rice

Beef - stir fried beef and peppers

Ingredients

• 1 lb lean beef cut in paper thin strips
• 3 tablespoons Soy sauce
• 1 tablespoon Soy sauce
• 4 teaspoons cornstarch
• 1/4 teaspoon Sugar
• 1/8 teaspoon ground ginger
• 1/2 cup salad oil
• 2 medium Onions quartered
• 2 small green peppers cut in squares or strips
• 1/2 teaspoon salt
• 1 tablespoon lemon juice
• cooked rice

Instructions

1. 1. Combine meat strips with soy sauce, lemon juice, cornstarch, sugar and ginger. Let stand whle preparing vegetables
2. 2. Heat salad oil in large frying pan. Stir fry onions, green peppers and salt until vegetables are tender crisp (about 5 minutes)
3. 3. Lift vegetables from the fat and reserve
4. 4. Stir-fry meat mixture in the hot oil until it loses it's pink color (a minute or two). Add vegetables and stir until hot.
5. Serve with cooked rice

Strip Steaks with Smoky Cilantro Sauce & Roasted Vegetables

Ingredients

• 1 cup packed fresh cilantro
• 1 small fresh red chile, seeded and chopped
• 1 large clove garlic, finely grated
• 1 tablespoon tomato paste
• 2 teaspoons red-wine vinegar
• 1 teaspoon smoked paprika
• 0.5 teaspoon ground cumin
• 0.5 teaspoon brown sugar
• 5 tablespoons extra-virgin olive oil, divided
• 1 pound Brussels sprouts, trimmed and quartered
• 1 large sweet potato, peeled and cubed (1/2-inch)
• 0.75 teaspoon salt, divided
• 0.5 teaspoon ground pepper, divided
• 2 8-ounce strip steaks, trimmed and halved

Instructions

1. Preheat oven to 450 degrees F.
2. Combine cilantro, chile, garlic, tomato paste, vinegar, paprika, cumin, brown sugar and 2 tablespoons oil in a small food processor. Pulse, scraping down the sides as needed, until pureed. Set aside.
3. Heat 2 tablespoons oil in a large cast-iron skillet over medium-high heat. Reduce heat to medium and add Brussels sprouts, sweet potato and 1/4 teaspoon each salt and pepper. Cook, stirring often, until almost tender, 9 to 12 minutes. Transfer to a plate.
4. Season steaks with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the remaining 1 tablespoon oil in the pan. Add the steaks and cook until browned, about 1 minute per side.
5. Nestle the vegetables around the steaks in the pan. Top the steaks with half the reserved sauce. Transfer to the oven and roast until the steaks are desired doneness, 8 to 10 minutes for medium. Stir the remaining sauce into the vegetables and serve them with the steaks.

Strip Steaks with Smoky Cilantro Sauce & Roasted Vegetables

Ingredients

• 1 cup packed fresh cilantro
• 1 small fresh red chile, seeded and chopped
• 1 large clove garlic, finely grated
• 1 tablespoon tomato paste
• 2 teaspoons red-wine vinegar
• 1 teaspoon smoked paprika
• 0.5 teaspoon ground cumin
• 0.5 teaspoon brown sugar
• 5 tablespoons extra-virgin olive oil, divided
• 1 pound Brussels sprouts, trimmed and quartered
• 1 large sweet potato, peeled and cubed (1/2-inch)
• 0.75 teaspoon salt, divided
• 0.5 teaspoon ground pepper, divided
• 2 8-ounce strip steaks, trimmed and halved

Instructions

1. Preheat oven to 450 degrees F.
2. Combine cilantro, chile, garlic, tomato paste, vinegar, paprika, cumin, brown sugar and 2 tablespoons oil in a small food processor. Pulse, scraping down the sides as needed, until pureed. Set aside.
3. Heat 2 tablespoons oil in a large cast-iron skillet over medium-high heat. Reduce heat to medium and add Brussels sprouts, sweet potato and 1/4 teaspoon each salt and pepper. Cook, stirring often, until almost tender, 9 to 12 minutes. Transfer to a plate.
4. Season steaks with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the remaining 1 tablespoon oil in the pan. Add the steaks and cook until browned, about 1 minute per side.
5. Nestle the vegetables around the steaks in the pan. Top the steaks with half the reserved sauce. Transfer to the oven and roast until the steaks are desired doneness, 8 to 10 minutes for medium. Stir the remaining sauce into the vegetables and serve them with the steaks.

Strip Steaks with Smoky Cilantro Sauce & Roasted Vegetables

Ingredients

• 1 cup packed fresh cilantro
• 1 small fresh red chile, seeded and chopped
• 1 large clove garlic, finely grated
• 1 tablespoon tomato paste
• 2 teaspoons red-wine vinegar
• 1 teaspoon smoked paprika
• 0.5 teaspoon ground cumin
• 0.5 teaspoon brown sugar
• 5 tablespoons extra-virgin olive oil, divided
• 1 pound Brussels sprouts, trimmed and quartered
• 1 large sweet potato, peeled and cubed (1/2-inch)
• 0.75 teaspoon salt, divided
• 0.5 teaspoon ground pepper, divided
• 2 8-ounce strip steaks, trimmed and halved

Instructions

1. Preheat oven to 450 degrees F.
2. Combine cilantro, chile, garlic, tomato paste, vinegar, paprika, cumin, brown sugar and 2 tablespoons oil in a small food processor. Pulse, scraping down the sides as needed, until pureed. Set aside.
3. Heat 2 tablespoons oil in a large cast-iron skillet over medium-high heat. Reduce heat to medium and add Brussels sprouts, sweet potato and 1/4 teaspoon each salt and pepper. Cook, stirring often, until almost tender, 9 to 12 minutes. Transfer to a plate.
4. Season steaks with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the remaining 1 tablespoon oil in the pan. Add the steaks and cook until browned, about 1 minute per side.
5. Nestle the vegetables around the steaks in the pan. Top the steaks with half the reserved sauce. Transfer to the oven and roast until the steaks are desired doneness, 8 to 10 minutes for medium. Stir the remaining sauce into the vegetables and serve them with the steaks.

Strip Steaks with Smoky Cilantro Sauce & Roasted Vegetables

Ingredients

• 1 cup packed fresh cilantro
• 1 small fresh red chile, seeded and chopped
• 1 large clove garlic, finely grated
• 1 tablespoon tomato paste
• 2 teaspoons red-wine vinegar
• 1 teaspoon smoked paprika
• 0.5 teaspoon ground cumin
• 0.5 teaspoon brown sugar
• 5 tablespoons extra-virgin olive oil, divided
• 1 pound Brussels sprouts, trimmed and quartered
• 1 large sweet potato, peeled and cubed (1/2-inch)
• 0.75 teaspoon salt, divided
• 0.5 teaspoon ground pepper, divided
• 2 8-ounce strip steaks, trimmed and halved

Instructions

1. Preheat oven to 450 degrees F.
2. Combine cilantro, chile, garlic, tomato paste, vinegar, paprika, cumin, brown sugar and 2 tablespoons oil in a small food processor. Pulse, scraping down the sides as needed, until pureed. Set aside.
3. Heat 2 tablespoons oil in a large cast-iron skillet over medium-high heat. Reduce heat to medium and add Brussels sprouts, sweet potato and 1/4 teaspoon each salt and pepper. Cook, stirring often, until almost tender, 9 to 12 minutes. Transfer to a plate.
4. Season steaks with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the remaining 1 tablespoon oil in the pan. Add the steaks and cook until browned, about 1 minute per side.
5. Nestle the vegetables around the steaks in the pan. Top the steaks with half the reserved sauce. Transfer to the oven and roast until the steaks are desired doneness, 8 to 10 minutes for medium. Stir the remaining sauce into the vegetables and serve them with the steaks.

Curried Beef & Onions

Ingredients

• 1 lb flank steak, trimmed
• 2 teaspoons vegetable oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon grated peeled fresh ginger
• 3 cloves garlic, smashed
• 1 jalapeno pepper, seeded and minced
• 2 cups vertically sliced onions
• 1 tablespoon curry powder (or to your taste)
• 1 teaspoon ground coriander
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1/2 cup plain low-fat yogurt
• 2 cups hot cooked basmati rice
• fresh cilantro stem (optional)

Instructions

1. Cut steak diagonally across grain into thin slices.
2. Heat oil in a large nonstick frypan over medium high heat.
3. Add steak, saute 3 minutes.
4. Sprinkle with salt and pepper, add ginger, garlic and jalapeno, saute 1 minute.
5. Add onion, curry and coriander,saute 4 minutes, add tomatoes,and simmer 1 minute or until liquid almost evaporates.
6. Remove from heat, and cool slightly.
7. Stir in yogurt.
8. Serve over rice.
9. Garnish with cilantro, if desired.

Curried Beef & Onions

Ingredients

• 1 lb flank steak, trimmed
• 2 teaspoons vegetable oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon grated peeled fresh ginger
• 3 cloves garlic, smashed
• 1 jalapeno pepper, seeded and minced
• 2 cups vertically sliced onions
• 1 tablespoon curry powder (or to your taste)
• 1 teaspoon ground coriander
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1/2 cup plain low-fat yogurt
• 2 cups hot cooked basmati rice
• fresh cilantro stem (optional)

Instructions

1. Cut steak diagonally across grain into thin slices.
2. Heat oil in a large nonstick frypan over medium high heat.
3. Add steak, saute 3 minutes.
4. Sprinkle with salt and pepper, add ginger, garlic and jalapeno, saute 1 minute.
5. Add onion, curry and coriander,saute 4 minutes, add tomatoes,and simmer 1 minute or until liquid almost evaporates.
6. Remove from heat, and cool slightly.
7. Stir in yogurt.
8. Serve over rice.
9. Garnish with cilantro, if desired.

Curried Beef & Onions

Ingredients

• 1 lb flank steak, trimmed
• 2 teaspoons vegetable oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon grated peeled fresh ginger
• 3 cloves garlic, smashed
• 1 jalapeno pepper, seeded and minced
• 2 cups vertically sliced onions
• 1 tablespoon curry powder (or to your taste)
• 1 teaspoon ground coriander
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1/2 cup plain low-fat yogurt
• 2 cups hot cooked basmati rice
• fresh cilantro stem (optional)

Instructions

1. Cut steak diagonally across grain into thin slices.
2. Heat oil in a large nonstick frypan over medium high heat.
3. Add steak, saute 3 minutes.
4. Sprinkle with salt and pepper, add ginger, garlic and jalapeno, saute 1 minute.
5. Add onion, curry and coriander,saute 4 minutes, add tomatoes,and simmer 1 minute or until liquid almost evaporates.
6. Remove from heat, and cool slightly.
7. Stir in yogurt.
8. Serve over rice.
9. Garnish with cilantro, if desired.

Curried Beef & Onions

Ingredients

• 1 lb flank steak, trimmed
• 2 teaspoons vegetable oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon grated peeled fresh ginger
• 3 cloves garlic, smashed
• 1 jalapeno pepper, seeded and minced
• 2 cups vertically sliced onions
• 1 tablespoon curry powder (or to your taste)
• 1 teaspoon ground coriander
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1/2 cup plain low-fat yogurt
• 2 cups hot cooked basmati rice
• fresh cilantro stem (optional)

Instructions

1. Cut steak diagonally across grain into thin slices.
2. Heat oil in a large nonstick frypan over medium high heat.
3. Add steak, saute 3 minutes.
4. Sprinkle with salt and pepper, add ginger, garlic and jalapeno, saute 1 minute.
5. Add onion, curry and coriander,saute 4 minutes, add tomatoes,and simmer 1 minute or until liquid almost evaporates.
6. Remove from heat, and cool slightly.
7. Stir in yogurt.
8. Serve over rice.
9. Garnish with cilantro, if desired.

Southern Beefy Skillet

Ingredients

• 1 pound lean ground beef
• 2 stalks celery, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (15.5 ounce) can butter beans, rinsed and drained
• 1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
• 1 medium green sweet pepper, cut into bite-size strips
• 1 fresh jalapeno chile pepper, seeded and finely chopped (see Tip)
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried basil, crushed
• 1 teaspoon dried oregano, crushed
• 0.5 teaspoon bottled hot pepper sauce
• 0.25 teaspoon black pepper

Instructions

1. In a large skillet cook ground beef, celery, onion, and garlic over medium heat until meat is brown, stirring to break up meat as it cooks. Drain off fat.
2. Add butter beans, undrained tomatoes, tomato sauce, sweet pepper, jalapeno pepper, Worcestershire sauce, basil, oregano, hot pepper sauce, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or until desired consistency.

Southern Beefy Skillet

Ingredients

• 1 pound lean ground beef
• 2 stalks celery, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (15.5 ounce) can butter beans, rinsed and drained
• 1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
• 1 medium green sweet pepper, cut into bite-size strips
• 1 fresh jalapeno chile pepper, seeded and finely chopped (see Tip)
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried basil, crushed
• 1 teaspoon dried oregano, crushed
• 0.5 teaspoon bottled hot pepper sauce
• 0.25 teaspoon black pepper

Instructions

1. In a large skillet cook ground beef, celery, onion, and garlic over medium heat until meat is brown, stirring to break up meat as it cooks. Drain off fat.
2. Add butter beans, undrained tomatoes, tomato sauce, sweet pepper, jalapeno pepper, Worcestershire sauce, basil, oregano, hot pepper sauce, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or until desired consistency.

Southern Beefy Skillet

Ingredients

• 1 pound lean ground beef
• 2 stalks celery, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (15.5 ounce) can butter beans, rinsed and drained
• 1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
• 1 medium green sweet pepper, cut into bite-size strips
• 1 fresh jalapeno chile pepper, seeded and finely chopped (see Tip)
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried basil, crushed
• 1 teaspoon dried oregano, crushed
• 0.5 teaspoon bottled hot pepper sauce
• 0.25 teaspoon black pepper

Instructions

1. In a large skillet cook ground beef, celery, onion, and garlic over medium heat until meat is brown, stirring to break up meat as it cooks. Drain off fat.
2. Add butter beans, undrained tomatoes, tomato sauce, sweet pepper, jalapeno pepper, Worcestershire sauce, basil, oregano, hot pepper sauce, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or until desired consistency.

Southern Beefy Skillet

Ingredients

• 1 pound lean ground beef
• 2 stalks celery, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (15.5 ounce) can butter beans, rinsed and drained
• 1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
• 1 medium green sweet pepper, cut into bite-size strips
• 1 fresh jalapeno chile pepper, seeded and finely chopped (see Tip)
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried basil, crushed
• 1 teaspoon dried oregano, crushed
• 0.5 teaspoon bottled hot pepper sauce
• 0.25 teaspoon black pepper

Instructions

1. In a large skillet cook ground beef, celery, onion, and garlic over medium heat until meat is brown, stirring to break up meat as it cooks. Drain off fat.
2. Add butter beans, undrained tomatoes, tomato sauce, sweet pepper, jalapeno pepper, Worcestershire sauce, basil, oregano, hot pepper sauce, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or until desired consistency.

Inside Out Stuffed Peppers

Ingredients

• 1 lb Ground beef
• 1/2 c Uncooked long grain rice
• 1/2 c Choped onion
• 1/2 c Water
• 2 ts Worcestershire Sauce
• 1/2 ts Salt
• 1/4 ts Pepper
• 1 cn Stewed tomatoes, cut up
• 1 lg Green pepper, choped
• 1 c Cheddar cheese shredded

Instructions

1. In a skillet, brown beef, drain. Transfer to a greased 2-qt casserole. Add the next 8-ingredients. Cover and bake at 350 for 1 hour or until rice is tender. Uncover and sprinkle with the cheese; return to the oven until cheese melts, about 5 minutes. Posted to MM-Recipes Digest V4 #10 by babyface49@hotmail.com on Mar 15, 1999

Inside Out Stuffed Peppers

Ingredients

• 1 lb Ground beef
• 1/2 c Uncooked long grain rice
• 1/2 c Choped onion
• 1/2 c Water
• 2 ts Worcestershire Sauce
• 1/2 ts Salt
• 1/4 ts Pepper
• 1 cn Stewed tomatoes, cut up
• 1 lg Green pepper, choped
• 1 c Cheddar cheese shredded

Instructions

1. In a skillet, brown beef, drain. Transfer to a greased 2-qt casserole. Add the next 8-ingredients. Cover and bake at 350 for 1 hour or until rice is tender. Uncover and sprinkle with the cheese; return to the oven until cheese melts, about 5 minutes. Posted to MM-Recipes Digest V4 #10 by babyface49@hotmail.com on Mar 15, 1999

Inside Out Stuffed Peppers

Ingredients

• 1 lb Ground beef
• 1/2 c Uncooked long grain rice
• 1/2 c Choped onion
• 1/2 c Water
• 2 ts Worcestershire Sauce
• 1/2 ts Salt
• 1/4 ts Pepper
• 1 cn Stewed tomatoes, cut up
• 1 lg Green pepper, choped
• 1 c Cheddar cheese shredded

Instructions

1. In a skillet, brown beef, drain. Transfer to a greased 2-qt casserole. Add the next 8-ingredients. Cover and bake at 350 for 1 hour or until rice is tender. Uncover and sprinkle with the cheese; return to the oven until cheese melts, about 5 minutes. Posted to MM-Recipes Digest V4 #10 by babyface49@hotmail.com on Mar 15, 1999

Inside Out Stuffed Peppers

Ingredients

• 1 lb Ground beef
• 1/2 c Uncooked long grain rice
• 1/2 c Choped onion
• 1/2 c Water
• 2 ts Worcestershire Sauce
• 1/2 ts Salt
• 1/4 ts Pepper
• 1 cn Stewed tomatoes, cut up
• 1 lg Green pepper, choped
• 1 c Cheddar cheese shredded

Instructions

1. In a skillet, brown beef, drain. Transfer to a greased 2-qt casserole. Add the next 8-ingredients. Cover and bake at 350 for 1 hour or until rice is tender. Uncover and sprinkle with the cheese; return to the oven until cheese melts, about 5 minutes. Posted to MM-Recipes Digest V4 #10 by babyface49@hotmail.com on Mar 15, 1999

Steak and Bell Pepper Roll

Ingredients

• 1 1/2 lbs flank steaks
• 2 tablespoons balsamic vinegar
• 1 shallot, minced
• 1 teaspoon dried oregano
• 3/4 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 2 tablespoons parmesan cheese, grated
• 1 cup fresh spinach, packed
• 1 red bell pepper, sliced thin
• 1 orange bell pepper, sliced thin
• 14 1/2 ounces beef broth

Instructions

1. Place steak between plastic and pound to about 1/4 inch thickness; transfer to a large plate.
2. Combine vinegar, shallot, and oregano; rub all over the steak.
3. Marinate, covered in the refrigerator for at least 2 hours up to 8 hours.
4. Season top of steak with salt, pepper, and Parmesan cheese.
5. Top with spinach and then bell peppers.
6. Roll up from the long side and tie at 2 inch intervals with kitchen string.
7. Transfer to a Dutch oven, add broth and enough water to just cover; bring to a boil.
8. Cover, reduce heat, and simmer until very tender, about 1 1/2 hours; let stand 10 minutes before cutting into 12 slices.
9. NOTE: Can be frozen up to 2 months. Reheat 15 to 20 minutes, let stand 10 minutes before slicing.

Steak and Bell Pepper Roll

Ingredients

• 1 1/2 lbs flank steaks
• 2 tablespoons balsamic vinegar
• 1 shallot, minced
• 1 teaspoon dried oregano
• 3/4 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 2 tablespoons parmesan cheese, grated
• 1 cup fresh spinach, packed
• 1 red bell pepper, sliced thin
• 1 orange bell pepper, sliced thin
• 14 1/2 ounces beef broth

Instructions

1. Place steak between plastic and pound to about 1/4 inch thickness; transfer to a large plate.
2. Combine vinegar, shallot, and oregano; rub all over the steak.
3. Marinate, covered in the refrigerator for at least 2 hours up to 8 hours.
4. Season top of steak with salt, pepper, and Parmesan cheese.
5. Top with spinach and then bell peppers.
6. Roll up from the long side and tie at 2 inch intervals with kitchen string.
7. Transfer to a Dutch oven, add broth and enough water to just cover; bring to a boil.
8. Cover, reduce heat, and simmer until very tender, about 1 1/2 hours; let stand 10 minutes before cutting into 12 slices.
9. NOTE: Can be frozen up to 2 months. Reheat 15 to 20 minutes, let stand 10 minutes before slicing.

Steak and Bell Pepper Roll

Ingredients

• 1 1/2 lbs flank steaks
• 2 tablespoons balsamic vinegar
• 1 shallot, minced
• 1 teaspoon dried oregano
• 3/4 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 2 tablespoons parmesan cheese, grated
• 1 cup fresh spinach, packed
• 1 red bell pepper, sliced thin
• 1 orange bell pepper, sliced thin
• 14 1/2 ounces beef broth

Instructions

1. Place steak between plastic and pound to about 1/4 inch thickness; transfer to a large plate.
2. Combine vinegar, shallot, and oregano; rub all over the steak.
3. Marinate, covered in the refrigerator for at least 2 hours up to 8 hours.
4. Season top of steak with salt, pepper, and Parmesan cheese.
5. Top with spinach and then bell peppers.
6. Roll up from the long side and tie at 2 inch intervals with kitchen string.
7. Transfer to a Dutch oven, add broth and enough water to just cover; bring to a boil.
8. Cover, reduce heat, and simmer until very tender, about 1 1/2 hours; let stand 10 minutes before cutting into 12 slices.
9. NOTE: Can be frozen up to 2 months. Reheat 15 to 20 minutes, let stand 10 minutes before slicing.

Steak and Bell Pepper Roll

Ingredients

• 1 1/2 lbs flank steaks
• 2 tablespoons balsamic vinegar
• 1 shallot, minced
• 1 teaspoon dried oregano
• 3/4 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 2 tablespoons parmesan cheese, grated
• 1 cup fresh spinach, packed
• 1 red bell pepper, sliced thin
• 1 orange bell pepper, sliced thin
• 14 1/2 ounces beef broth

Instructions

1. Place steak between plastic and pound to about 1/4 inch thickness; transfer to a large plate.
2. Combine vinegar, shallot, and oregano; rub all over the steak.
3. Marinate, covered in the refrigerator for at least 2 hours up to 8 hours.
4. Season top of steak with salt, pepper, and Parmesan cheese.
5. Top with spinach and then bell peppers.
6. Roll up from the long side and tie at 2 inch intervals with kitchen string.
7. Transfer to a Dutch oven, add broth and enough water to just cover; bring to a boil.
8. Cover, reduce heat, and simmer until very tender, about 1 1/2 hours; let stand 10 minutes before cutting into 12 slices.
9. NOTE: Can be frozen up to 2 months. Reheat 15 to 20 minutes, let stand 10 minutes before slicing.

Barbecued Spareribs #7

Ingredients

• 1/2 c Orange juice
• 1 ts Salt
• 2 ts Tomato paste
• 2 tb Rice wine or dry sherry
• 1 ts Black Pepper freshly ground
• 2 tb Fine chopped fresh cilantro
• 1 tb Orange zest
• 1 1/2 tb Dark soy sauce
• 2 ts Salt
• 2 tb Sugar
• 12 ts Black Pepper freshly ground
• 2 ts Satay paste
• 2 ts Chinese sesame oil
• 2 tb Finely chopped scallions
• 2 tb Chinese chili bean sauce OR
• 1 1/2 tb Light soy sauce
• 3 1/2 lb Pork ribs
• 3 tb Hoisin sauce
• 3 tb Finely chopped fresh chiles
• 1 ts Chinese white rice vinegar
• 2 tb Finely chopped shallots
• 1 tb Finely chopped fresh ginger
• 1 1/2 tb Peanut oil
• 1 tb Finely chopped garlic

Instructions

1. PREHEAT THE OVEN TO 250F. Salt and pepper the pork ribs evenly and place in a baking dish and cook for 2 hours to render the fat and tenderize the meat. Remove the ribs from the dish, drain the fat and set aside. Heat a wok or large frying pan and add the oil. Quickly add the shallots, scallions, ginger and garlic. Stir-fry for 20 seconds and add the rest of the sauce ingredients. Reduce the heat and simmer the sauce gently for 15 minutes. Allow the sauce to cool. (These steps can be done hours ahead or even the night before.) When you are ready to cook the ribs, smear them with the barbecue sauce. Make a charcoal fire and, when the coals are ash white, grill the ribs, basting with any remaining sauce. Cook the ribs for 5-to-10 minutes on each side, depending on thickness. Serve immediately. KEN HOM PRODIGY GUEST CHEFS COOKBOOK Date: 6/28/96 7:27 AM From: dlassiter@atsva.com MC-Recipe Digest V1 #133 From the MasterCook recipe list. Downloaded from G Internet, G Internet.

Barbecued Spareribs #7

Ingredients

• 1/2 c Orange juice
• 1 ts Salt
• 2 ts Tomato paste
• 2 tb Rice wine or dry sherry
• 1 ts Black Pepper freshly ground
• 2 tb Fine chopped fresh cilantro
• 1 tb Orange zest
• 1 1/2 tb Dark soy sauce
• 2 ts Salt
• 2 tb Sugar
• 12 ts Black Pepper freshly ground
• 2 ts Satay paste
• 2 ts Chinese sesame oil
• 2 tb Finely chopped scallions
• 2 tb Chinese chili bean sauce OR
• 1 1/2 tb Light soy sauce
• 3 1/2 lb Pork ribs
• 3 tb Hoisin sauce
• 3 tb Finely chopped fresh chiles
• 1 ts Chinese white rice vinegar
• 2 tb Finely chopped shallots
• 1 tb Finely chopped fresh ginger
• 1 1/2 tb Peanut oil
• 1 tb Finely chopped garlic

Instructions

1. PREHEAT THE OVEN TO 250F. Salt and pepper the pork ribs evenly and place in a baking dish and cook for 2 hours to render the fat and tenderize the meat. Remove the ribs from the dish, drain the fat and set aside. Heat a wok or large frying pan and add the oil. Quickly add the shallots, scallions, ginger and garlic. Stir-fry for 20 seconds and add the rest of the sauce ingredients. Reduce the heat and simmer the sauce gently for 15 minutes. Allow the sauce to cool. (These steps can be done hours ahead or even the night before.) When you are ready to cook the ribs, smear them with the barbecue sauce. Make a charcoal fire and, when the coals are ash white, grill the ribs, basting with any remaining sauce. Cook the ribs for 5-to-10 minutes on each side, depending on thickness. Serve immediately. KEN HOM PRODIGY GUEST CHEFS COOKBOOK Date: 6/28/96 7:27 AM From: dlassiter@atsva.com MC-Recipe Digest V1 #133 From the MasterCook recipe list. Downloaded from G Internet, G Internet.

Barbecued Spareribs #7

Ingredients

• 1/2 c Orange juice
• 1 ts Salt
• 2 ts Tomato paste
• 2 tb Rice wine or dry sherry
• 1 ts Black Pepper freshly ground
• 2 tb Fine chopped fresh cilantro
• 1 tb Orange zest
• 1 1/2 tb Dark soy sauce
• 2 ts Salt
• 2 tb Sugar
• 12 ts Black Pepper freshly ground
• 2 ts Satay paste
• 2 ts Chinese sesame oil
• 2 tb Finely chopped scallions
• 2 tb Chinese chili bean sauce OR
• 1 1/2 tb Light soy sauce
• 3 1/2 lb Pork ribs
• 3 tb Hoisin sauce
• 3 tb Finely chopped fresh chiles
• 1 ts Chinese white rice vinegar
• 2 tb Finely chopped shallots
• 1 tb Finely chopped fresh ginger
• 1 1/2 tb Peanut oil
• 1 tb Finely chopped garlic

Instructions

1. PREHEAT THE OVEN TO 250F. Salt and pepper the pork ribs evenly and place in a baking dish and cook for 2 hours to render the fat and tenderize the meat. Remove the ribs from the dish, drain the fat and set aside. Heat a wok or large frying pan and add the oil. Quickly add the shallots, scallions, ginger and garlic. Stir-fry for 20 seconds and add the rest of the sauce ingredients. Reduce the heat and simmer the sauce gently for 15 minutes. Allow the sauce to cool. (These steps can be done hours ahead or even the night before.) When you are ready to cook the ribs, smear them with the barbecue sauce. Make a charcoal fire and, when the coals are ash white, grill the ribs, basting with any remaining sauce. Cook the ribs for 5-to-10 minutes on each side, depending on thickness. Serve immediately. KEN HOM PRODIGY GUEST CHEFS COOKBOOK Date: 6/28/96 7:27 AM From: dlassiter@atsva.com MC-Recipe Digest V1 #133 From the MasterCook recipe list. Downloaded from G Internet, G Internet.

Barbecued Spareribs #7

Ingredients

• 1/2 c Orange juice
• 1 ts Salt
• 2 ts Tomato paste
• 2 tb Rice wine or dry sherry
• 1 ts Black Pepper freshly ground
• 2 tb Fine chopped fresh cilantro
• 1 tb Orange zest
• 1 1/2 tb Dark soy sauce
• 2 ts Salt
• 2 tb Sugar
• 12 ts Black Pepper freshly ground
• 2 ts Satay paste
• 2 ts Chinese sesame oil
• 2 tb Finely chopped scallions
• 2 tb Chinese chili bean sauce OR
• 1 1/2 tb Light soy sauce
• 3 1/2 lb Pork ribs
• 3 tb Hoisin sauce
• 3 tb Finely chopped fresh chiles
• 1 ts Chinese white rice vinegar
• 2 tb Finely chopped shallots
• 1 tb Finely chopped fresh ginger
• 1 1/2 tb Peanut oil
• 1 tb Finely chopped garlic

Instructions

1. PREHEAT THE OVEN TO 250F. Salt and pepper the pork ribs evenly and place in a baking dish and cook for 2 hours to render the fat and tenderize the meat. Remove the ribs from the dish, drain the fat and set aside. Heat a wok or large frying pan and add the oil. Quickly add the shallots, scallions, ginger and garlic. Stir-fry for 20 seconds and add the rest of the sauce ingredients. Reduce the heat and simmer the sauce gently for 15 minutes. Allow the sauce to cool. (These steps can be done hours ahead or even the night before.) When you are ready to cook the ribs, smear them with the barbecue sauce. Make a charcoal fire and, when the coals are ash white, grill the ribs, basting with any remaining sauce. Cook the ribs for 5-to-10 minutes on each side, depending on thickness. Serve immediately. KEN HOM PRODIGY GUEST CHEFS COOKBOOK Date: 6/28/96 7:27 AM From: dlassiter@atsva.com MC-Recipe Digest V1 #133 From the MasterCook recipe list. Downloaded from G Internet, G Internet.

Quick and Easy Beef and Pepper Stir-fry

Ingredients

• 1 tablespoon oil
• 1 pound steak (sirloin or flank), sliced thinly
• 1 green pepper, sliced
• 3 tablespoons low sodium soy sauce (gluten-free or tamari for gluten-free)
• 1 tablespoon sweet soy sauce* (use gluten-free substitute below for gluten-free)
• 1 teaspoon chill sauce such as sambal oelek (or to taste)
• 2 cloves garlic, grated
• 1 teaspoon ginger, grated
• 1 tablespoon cornstarch
• 1/3 cup beef broth (or water)
• 1 teaspoon sesame oil
• 1/4 cup green onion, sliced

Instructions

1. Heat the oil in a pan over medium-high heat, add the beef and stir-fry until just cooked, about 2-4 minutes.
2. Add the peppers and stir-fry until just tender-crisp, about 1-2 minutes.
3. Add the mixture of the soy sauce, sweet soy sauce sauce, chili sauce, garlic, ginger and the mixture of the cornstarch and water to the pan and cook until it thickens a bit, about a minute.
4. Remove from heat, mix in the sesame oil and serve over white rice or noodles, quinoa, etc. garnished with the green onions.

Quick and Easy Beef and Pepper Stir-fry

Ingredients

• 1 tablespoon oil
• 1 pound steak (sirloin or flank), sliced thinly
• 1 green pepper, sliced
• 3 tablespoons low sodium soy sauce (gluten-free or tamari for gluten-free)
• 1 tablespoon sweet soy sauce* (use gluten-free substitute below for gluten-free)
• 1 teaspoon chill sauce such as sambal oelek (or to taste)
• 2 cloves garlic, grated
• 1 teaspoon ginger, grated
• 1 tablespoon cornstarch
• 1/3 cup beef broth (or water)
• 1 teaspoon sesame oil
• 1/4 cup green onion, sliced

Instructions

1. Heat the oil in a pan over medium-high heat, add the beef and stir-fry until just cooked, about 2-4 minutes.
2. Add the peppers and stir-fry until just tender-crisp, about 1-2 minutes.
3. Add the mixture of the soy sauce, sweet soy sauce sauce, chili sauce, garlic, ginger and the mixture of the cornstarch and water to the pan and cook until it thickens a bit, about a minute.
4. Remove from heat, mix in the sesame oil and serve over white rice or noodles, quinoa, etc. garnished with the green onions.

Quick and Easy Beef and Pepper Stir-fry

Ingredients

• 1 tablespoon oil
• 1 pound steak (sirloin or flank), sliced thinly
• 1 green pepper, sliced
• 3 tablespoons low sodium soy sauce (gluten-free or tamari for gluten-free)
• 1 tablespoon sweet soy sauce* (use gluten-free substitute below for gluten-free)
• 1 teaspoon chill sauce such as sambal oelek (or to taste)
• 2 cloves garlic, grated
• 1 teaspoon ginger, grated
• 1 tablespoon cornstarch
• 1/3 cup beef broth (or water)
• 1 teaspoon sesame oil
• 1/4 cup green onion, sliced

Instructions

1. Heat the oil in a pan over medium-high heat, add the beef and stir-fry until just cooked, about 2-4 minutes.
2. Add the peppers and stir-fry until just tender-crisp, about 1-2 minutes.
3. Add the mixture of the soy sauce, sweet soy sauce sauce, chili sauce, garlic, ginger and the mixture of the cornstarch and water to the pan and cook until it thickens a bit, about a minute.
4. Remove from heat, mix in the sesame oil and serve over white rice or noodles, quinoa, etc. garnished with the green onions.

Quick and Easy Beef and Pepper Stir-fry

Ingredients

• 1 tablespoon oil
• 1 pound steak (sirloin or flank), sliced thinly
• 1 green pepper, sliced
• 3 tablespoons low sodium soy sauce (gluten-free or tamari for gluten-free)
• 1 tablespoon sweet soy sauce* (use gluten-free substitute below for gluten-free)
• 1 teaspoon chill sauce such as sambal oelek (or to taste)
• 2 cloves garlic, grated
• 1 teaspoon ginger, grated
• 1 tablespoon cornstarch
• 1/3 cup beef broth (or water)
• 1 teaspoon sesame oil
• 1/4 cup green onion, sliced

Instructions

1. Heat the oil in a pan over medium-high heat, add the beef and stir-fry until just cooked, about 2-4 minutes.
2. Add the peppers and stir-fry until just tender-crisp, about 1-2 minutes.
3. Add the mixture of the soy sauce, sweet soy sauce sauce, chili sauce, garlic, ginger and the mixture of the cornstarch and water to the pan and cook until it thickens a bit, about a minute.
4. Remove from heat, mix in the sesame oil and serve over white rice or noodles, quinoa, etc. garnished with the green onions.

Beef and Peppers in Black Bean Sauce

Ingredients

• 1/2 pound beef sirloin, or flank steak
• 2 large bell peppers, 2 green, or 1 green and 1 red
• 2 teaspoons fermented black beans, increase to 1 tablespoon if desired
• 1 tablespoon chopped garlic
• 2 teaspoons chopped ginger
• 1/4 cup chicken broth, or stock
• 1 teaspoon cornstarch, mixed with 4 teaspoons water
• 1/4 teaspoon sugar
• Freshly ground black pepper, to taste
• 3 1/2 tablespoons oil, for stir-frying
• 1/4 teaspoon sugar
• 1/4 teaspoon salt
• 2 teaspoons dark soy sauce
• 1 teaspoon Chinese rice wine, or dry sherry
• 1 tablespoon vegetable oil

Instructions

1. Cut the beef along the grain into thin strips, 1 1/2 to 2 inches long. Then cut the beef across the grain so that you have thin strips that are 1 1/2 to 2 inches long, 1/2-inch thick and 1/8-inch wide. Place the beef in a bowl and stir in the marinade ingredients. Marinate the beef for 30 minutes.
2. While the beef is marinating, prepare the vegetables. Cut the peppers into thin strips to match the beef. Rinse the fermented black beans in warm water to remove excess salt. Chop finely. In a small bowl, combine the beans with the chopped garlic and ginger.
3. In a small bowl, mix the cornstarch with the 4 teaspoons water. Mix in with broth or stock.
4. Heat wok and add 2 tablespoons oil. When the oil is hot, add 1/2 of the black bean, garlic and ginger mixture. Stir-fry briefly (about 30 seconds) and add the beef. Stir-fry until the beef is nearly cooked. Remove the beef from the wok.
5. Heat wok and add 1 1/2 tablespoons oil. When the oil is hot, add the remaining 1/2 of the black bean mixture. Stir-fry briefly (about 30 seconds) and add the bell pepper strips. Stir-fry for about 2 minutes. Give the stock and cornstarch/water mixture a quick restir and add into the wok. Add the sugar. Taste and adjust the seasoning if desired. (Add the pepper at this point if desired).
6. Add the beef back into the wok. Stir well until the sauce has thickened and the beef is cooked. Serve hot.

Beef and Peppers in Black Bean Sauce

Ingredients

• 1/2 pound beef sirloin, or flank steak
• 2 large bell peppers, 2 green, or 1 green and 1 red
• 2 teaspoons fermented black beans, increase to 1 tablespoon if desired
• 1 tablespoon chopped garlic
• 2 teaspoons chopped ginger
• 1/4 cup chicken broth, or stock
• 1 teaspoon cornstarch, mixed with 4 teaspoons water
• 1/4 teaspoon sugar
• Freshly ground black pepper, to taste
• 3 1/2 tablespoons oil, for stir-frying
• 1/4 teaspoon sugar
• 1/4 teaspoon salt
• 2 teaspoons dark soy sauce
• 1 teaspoon Chinese rice wine, or dry sherry
• 1 tablespoon vegetable oil

Instructions

1. Cut the beef along the grain into thin strips, 1 1/2 to 2 inches long. Then cut the beef across the grain so that you have thin strips that are 1 1/2 to 2 inches long, 1/2-inch thick and 1/8-inch wide. Place the beef in a bowl and stir in the marinade ingredients. Marinate the beef for 30 minutes.
2. While the beef is marinating, prepare the vegetables. Cut the peppers into thin strips to match the beef. Rinse the fermented black beans in warm water to remove excess salt. Chop finely. In a small bowl, combine the beans with the chopped garlic and ginger.
3. In a small bowl, mix the cornstarch with the 4 teaspoons water. Mix in with broth or stock.
4. Heat wok and add 2 tablespoons oil. When the oil is hot, add 1/2 of the black bean, garlic and ginger mixture. Stir-fry briefly (about 30 seconds) and add the beef. Stir-fry until the beef is nearly cooked. Remove the beef from the wok.
5. Heat wok and add 1 1/2 tablespoons oil. When the oil is hot, add the remaining 1/2 of the black bean mixture. Stir-fry briefly (about 30 seconds) and add the bell pepper strips. Stir-fry for about 2 minutes. Give the stock and cornstarch/water mixture a quick restir and add into the wok. Add the sugar. Taste and adjust the seasoning if desired. (Add the pepper at this point if desired).
6. Add the beef back into the wok. Stir well until the sauce has thickened and the beef is cooked. Serve hot.

Beef and Peppers in Black Bean Sauce

Ingredients

• 1/2 pound beef sirloin, or flank steak
• 2 large bell peppers, 2 green, or 1 green and 1 red
• 2 teaspoons fermented black beans, increase to 1 tablespoon if desired
• 1 tablespoon chopped garlic
• 2 teaspoons chopped ginger
• 1/4 cup chicken broth, or stock
• 1 teaspoon cornstarch, mixed with 4 teaspoons water
• 1/4 teaspoon sugar
• Freshly ground black pepper, to taste
• 3 1/2 tablespoons oil, for stir-frying
• 1/4 teaspoon sugar
• 1/4 teaspoon salt
• 2 teaspoons dark soy sauce
• 1 teaspoon Chinese rice wine, or dry sherry
• 1 tablespoon vegetable oil

Instructions

1. Cut the beef along the grain into thin strips, 1 1/2 to 2 inches long. Then cut the beef across the grain so that you have thin strips that are 1 1/2 to 2 inches long, 1/2-inch thick and 1/8-inch wide. Place the beef in a bowl and stir in the marinade ingredients. Marinate the beef for 30 minutes.
2. While the beef is marinating, prepare the vegetables. Cut the peppers into thin strips to match the beef. Rinse the fermented black beans in warm water to remove excess salt. Chop finely. In a small bowl, combine the beans with the chopped garlic and ginger.
3. In a small bowl, mix the cornstarch with the 4 teaspoons water. Mix in with broth or stock.
4. Heat wok and add 2 tablespoons oil. When the oil is hot, add 1/2 of the black bean, garlic and ginger mixture. Stir-fry briefly (about 30 seconds) and add the beef. Stir-fry until the beef is nearly cooked. Remove the beef from the wok.
5. Heat wok and add 1 1/2 tablespoons oil. When the oil is hot, add the remaining 1/2 of the black bean mixture. Stir-fry briefly (about 30 seconds) and add the bell pepper strips. Stir-fry for about 2 minutes. Give the stock and cornstarch/water mixture a quick restir and add into the wok. Add the sugar. Taste and adjust the seasoning if desired. (Add the pepper at this point if desired).
6. Add the beef back into the wok. Stir well until the sauce has thickened and the beef is cooked. Serve hot.

Beef and Peppers in Black Bean Sauce

Ingredients

• 1/2 pound beef sirloin, or flank steak
• 2 large bell peppers, 2 green, or 1 green and 1 red
• 2 teaspoons fermented black beans, increase to 1 tablespoon if desired
• 1 tablespoon chopped garlic
• 2 teaspoons chopped ginger
• 1/4 cup chicken broth, or stock
• 1 teaspoon cornstarch, mixed with 4 teaspoons water
• 1/4 teaspoon sugar
• Freshly ground black pepper, to taste
• 3 1/2 tablespoons oil, for stir-frying
• 1/4 teaspoon sugar
• 1/4 teaspoon salt
• 2 teaspoons dark soy sauce
• 1 teaspoon Chinese rice wine, or dry sherry
• 1 tablespoon vegetable oil

Instructions

1. Cut the beef along the grain into thin strips, 1 1/2 to 2 inches long. Then cut the beef across the grain so that you have thin strips that are 1 1/2 to 2 inches long, 1/2-inch thick and 1/8-inch wide. Place the beef in a bowl and stir in the marinade ingredients. Marinate the beef for 30 minutes.
2. While the beef is marinating, prepare the vegetables. Cut the peppers into thin strips to match the beef. Rinse the fermented black beans in warm water to remove excess salt. Chop finely. In a small bowl, combine the beans with the chopped garlic and ginger.
3. In a small bowl, mix the cornstarch with the 4 teaspoons water. Mix in with broth or stock.
4. Heat wok and add 2 tablespoons oil. When the oil is hot, add 1/2 of the black bean, garlic and ginger mixture. Stir-fry briefly (about 30 seconds) and add the beef. Stir-fry until the beef is nearly cooked. Remove the beef from the wok.
5. Heat wok and add 1 1/2 tablespoons oil. When the oil is hot, add the remaining 1/2 of the black bean mixture. Stir-fry briefly (about 30 seconds) and add the bell pepper strips. Stir-fry for about 2 minutes. Give the stock and cornstarch/water mixture a quick restir and add into the wok. Add the sugar. Taste and adjust the seasoning if desired. (Add the pepper at this point if desired).
6. Add the beef back into the wok. Stir well until the sauce has thickened and the beef is cooked. Serve hot.

India-Creole Sauce (Beef or Quail Raviolis, Crayfish Enchiladas)

Ingredients

• 1 yellow onion
• 1 red bell pepper
• 1 green bell pepper
• ½ jalapeno
• 1 small rib of celery
• ½ carrot
• 1 tablespoon garlic
• 2 cups chicken stock
• 2 cups diced canned tomatoes
• 3 tsp. creole seasoning
• Roux (2 oz. butter and 2 oz. flour cooked until dark brown)

Instructions

1. Method:
2. Saute all vegetables (in a stock pot) with a little butter until soft. Add tomatoes and chicken stock and simmer for 30 minutes. Quickly whisk in roux. Puree (with stick blender) and season to taste.

India-Creole Sauce (Beef or Quail Raviolis, Crayfish Enchiladas)

Ingredients

• 1 yellow onion
• 1 red bell pepper
• 1 green bell pepper
• ½ jalapeno
• 1 small rib of celery
• ½ carrot
• 1 tablespoon garlic
• 2 cups chicken stock
• 2 cups diced canned tomatoes
• 3 tsp. creole seasoning
• Roux (2 oz. butter and 2 oz. flour cooked until dark brown)

Instructions

1. Method:
2. Saute all vegetables (in a stock pot) with a little butter until soft. Add tomatoes and chicken stock and simmer for 30 minutes. Quickly whisk in roux. Puree (with stick blender) and season to taste.

India-Creole Sauce (Beef or Quail Raviolis, Crayfish Enchiladas)

Ingredients

• 1 yellow onion
• 1 red bell pepper
• 1 green bell pepper
• ½ jalapeno
• 1 small rib of celery
• ½ carrot
• 1 tablespoon garlic
• 2 cups chicken stock
• 2 cups diced canned tomatoes
• 3 tsp. creole seasoning
• Roux (2 oz. butter and 2 oz. flour cooked until dark brown)

Instructions

1. Method:
2. Saute all vegetables (in a stock pot) with a little butter until soft. Add tomatoes and chicken stock and simmer for 30 minutes. Quickly whisk in roux. Puree (with stick blender) and season to taste.

India-Creole Sauce (Beef or Quail Raviolis, Crayfish Enchiladas)

Ingredients

• 1 yellow onion
• 1 red bell pepper
• 1 green bell pepper
• ½ jalapeno
• 1 small rib of celery
• ½ carrot
• 1 tablespoon garlic
• 2 cups chicken stock
• 2 cups diced canned tomatoes
• 3 tsp. creole seasoning
• Roux (2 oz. butter and 2 oz. flour cooked until dark brown)

Instructions

1. Method:
2. Saute all vegetables (in a stock pot) with a little butter until soft. Add tomatoes and chicken stock and simmer for 30 minutes. Quickly whisk in roux. Puree (with stick blender) and season to taste.

Hotdoxy Easy Stuffed Peppers

Ingredients

• 1 package Jalapeno Cheddar Rice a Roni
• 1 pound Ground beef
• 5 each Green pepper
• 1/4 cup Onion Diced

Instructions

1. Preheat Oven to 375 f
2. Prepare Rice a Roni by package directions.
3. Prepare Green Peppers by washing, slicing off the tops and removing seeds and pith from interior.
4. Remove stems from tops and dice the tops reserve the dice from one top and save the rest for another purpose.
5. Brown the ground beef with the diced green peppers and onion.
6. Add the rice a roni to the ground beef mixture and stuff into the peppers
7. Cook the stuffed peppers for 25 minutes in the oven
8. enjoy.

Hotdoxy Easy Stuffed Peppers

Ingredients

• 1 package Jalapeno Cheddar Rice a Roni
• 1 pound Ground beef
• 5 each Green pepper
• 1/4 cup Onion Diced

Instructions

1. Preheat Oven to 375 f
2. Prepare Rice a Roni by package directions.
3. Prepare Green Peppers by washing, slicing off the tops and removing seeds and pith from interior.
4. Remove stems from tops and dice the tops reserve the dice from one top and save the rest for another purpose.
5. Brown the ground beef with the diced green peppers and onion.
6. Add the rice a roni to the ground beef mixture and stuff into the peppers
7. Cook the stuffed peppers for 25 minutes in the oven
8. enjoy.

Hotdoxy Easy Stuffed Peppers

Ingredients

• 1 package Jalapeno Cheddar Rice a Roni
• 1 pound Ground beef
• 5 each Green pepper
• 1/4 cup Onion Diced

Instructions

1. Preheat Oven to 375 f
2. Prepare Rice a Roni by package directions.
3. Prepare Green Peppers by washing, slicing off the tops and removing seeds and pith from interior.
4. Remove stems from tops and dice the tops reserve the dice from one top and save the rest for another purpose.
5. Brown the ground beef with the diced green peppers and onion.
6. Add the rice a roni to the ground beef mixture and stuff into the peppers
7. Cook the stuffed peppers for 25 minutes in the oven
8. enjoy.

Hotdoxy Easy Stuffed Peppers

Ingredients

• 1 package Jalapeno Cheddar Rice a Roni
• 1 pound Ground beef
• 5 each Green pepper
• 1/4 cup Onion Diced

Instructions

1. Preheat Oven to 375 f
2. Prepare Rice a Roni by package directions.
3. Prepare Green Peppers by washing, slicing off the tops and removing seeds and pith from interior.
4. Remove stems from tops and dice the tops reserve the dice from one top and save the rest for another purpose.
5. Brown the ground beef with the diced green peppers and onion.
6. Add the rice a roni to the ground beef mixture and stuff into the peppers
7. Cook the stuffed peppers for 25 minutes in the oven
8. enjoy.

Slow Cooked Mexican Shredded Beef

Ingredients

• 5 lbs chuck roast
• 3 garlic cloves, crushed
• 1 tablespoon paprika
• 1 tablespoon celery salt
• 1 tablespoon garlic powder
• 1 tablespoon dried parsley
• 1/2 tablespoon ground black pepper
• 1/2 tablespoon chili powder
• 1/2 tablespoon cayenne pepper
• 1/2 teaspoon seasoning salt
• 1/2 teaspoon mustard powder
• 1/2 teaspoon dried tarragon
• 4 fluid ounces beer or 4 fluid ounces Coca-Cola
• 1 1/2 tablespoons Worcestershire sauce
• 4 tablespoons hot pepper sauce
• 2 teaspoons liquid smoke flavoring
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 jalapeno peppers, chopped

Instructions

1. Using a sharp knife, poke several 1 inch deep holes in the roast. Insert the garlic slivers into the holes.
2. In a small bowl, combine the paprika, celery salt, garlic powder, parsley, ground black pepper, chili powder, cayenne pepper, seasoned salt, mustard powder and dried tarragon. Mix together well and rub over the meat.
3. In a separate small bowl, combine the beer, or coke cola, Worcestershire sauce, hot pepper sauce and liquid smoke and mix well. Place the roast in a slow cooker and pour mixture over the meat.
4. Add the onion, green bell pepper and jalapeno chile peppers to the slow cooker.
5. Cook on low setting for 10 hours, or more. Remove roast and shred with 2 forks.

Slow Cooked Mexican Shredded Beef

Ingredients

• 5 lbs chuck roast
• 3 garlic cloves, crushed
• 1 tablespoon paprika
• 1 tablespoon celery salt
• 1 tablespoon garlic powder
• 1 tablespoon dried parsley
• 1/2 tablespoon ground black pepper
• 1/2 tablespoon chili powder
• 1/2 tablespoon cayenne pepper
• 1/2 teaspoon seasoning salt
• 1/2 teaspoon mustard powder
• 1/2 teaspoon dried tarragon
• 4 fluid ounces beer or 4 fluid ounces Coca-Cola
• 1 1/2 tablespoons Worcestershire sauce
• 4 tablespoons hot pepper sauce
• 2 teaspoons liquid smoke flavoring
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 jalapeno peppers, chopped

Instructions

1. Using a sharp knife, poke several 1 inch deep holes in the roast. Insert the garlic slivers into the holes.
2. In a small bowl, combine the paprika, celery salt, garlic powder, parsley, ground black pepper, chili powder, cayenne pepper, seasoned salt, mustard powder and dried tarragon. Mix together well and rub over the meat.
3. In a separate small bowl, combine the beer, or coke cola, Worcestershire sauce, hot pepper sauce and liquid smoke and mix well. Place the roast in a slow cooker and pour mixture over the meat.
4. Add the onion, green bell pepper and jalapeno chile peppers to the slow cooker.
5. Cook on low setting for 10 hours, or more. Remove roast and shred with 2 forks.

Slow Cooked Mexican Shredded Beef

Ingredients

• 5 lbs chuck roast
• 3 garlic cloves, crushed
• 1 tablespoon paprika
• 1 tablespoon celery salt
• 1 tablespoon garlic powder
• 1 tablespoon dried parsley
• 1/2 tablespoon ground black pepper
• 1/2 tablespoon chili powder
• 1/2 tablespoon cayenne pepper
• 1/2 teaspoon seasoning salt
• 1/2 teaspoon mustard powder
• 1/2 teaspoon dried tarragon
• 4 fluid ounces beer or 4 fluid ounces Coca-Cola
• 1 1/2 tablespoons Worcestershire sauce
• 4 tablespoons hot pepper sauce
• 2 teaspoons liquid smoke flavoring
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 jalapeno peppers, chopped

Instructions

1. Using a sharp knife, poke several 1 inch deep holes in the roast. Insert the garlic slivers into the holes.
2. In a small bowl, combine the paprika, celery salt, garlic powder, parsley, ground black pepper, chili powder, cayenne pepper, seasoned salt, mustard powder and dried tarragon. Mix together well and rub over the meat.
3. In a separate small bowl, combine the beer, or coke cola, Worcestershire sauce, hot pepper sauce and liquid smoke and mix well. Place the roast in a slow cooker and pour mixture over the meat.
4. Add the onion, green bell pepper and jalapeno chile peppers to the slow cooker.
5. Cook on low setting for 10 hours, or more. Remove roast and shred with 2 forks.

Slow Cooked Mexican Shredded Beef

Ingredients

• 5 lbs chuck roast
• 3 garlic cloves, crushed
• 1 tablespoon paprika
• 1 tablespoon celery salt
• 1 tablespoon garlic powder
• 1 tablespoon dried parsley
• 1/2 tablespoon ground black pepper
• 1/2 tablespoon chili powder
• 1/2 tablespoon cayenne pepper
• 1/2 teaspoon seasoning salt
• 1/2 teaspoon mustard powder
• 1/2 teaspoon dried tarragon
• 4 fluid ounces beer or 4 fluid ounces Coca-Cola
• 1 1/2 tablespoons Worcestershire sauce
• 4 tablespoons hot pepper sauce
• 2 teaspoons liquid smoke flavoring
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 jalapeno peppers, chopped

Instructions

1. Using a sharp knife, poke several 1 inch deep holes in the roast. Insert the garlic slivers into the holes.
2. In a small bowl, combine the paprika, celery salt, garlic powder, parsley, ground black pepper, chili powder, cayenne pepper, seasoned salt, mustard powder and dried tarragon. Mix together well and rub over the meat.
3. In a separate small bowl, combine the beer, or coke cola, Worcestershire sauce, hot pepper sauce and liquid smoke and mix well. Place the roast in a slow cooker and pour mixture over the meat.
4. Add the onion, green bell pepper and jalapeno chile peppers to the slow cooker.
5. Cook on low setting for 10 hours, or more. Remove roast and shred with 2 forks.

Beef Stew with Potato Dumplings

Ingredients

• 1/4 c All-purpose flour
• 1 Egg
• 3/4 c Seasoned dry bread crumbs
• 1 tb Minced fresh parsley
• 1/2 ts Pepper
• 2 tb Cooking oil
• 2 lb Beef stew meat, cubed
• 3/4 ts Salt
• 1/2 ts Salt
• 2 md Onions, chopped
• 2 1/2 c Raw potatoes, finely
• 2 Bay Leaves
• 1 tb Onion minced
• 6 md Carrots, in 2" chunks
• 3/4 c Water
• 1 tb Red wine vinegar
• 1/2 ts Dried thyme
• 1/4 ts Garlic powder
• 1 tb All-purpose flour
• 1/2 ts Pepper
• Additional all-purpose flour
• 2 cn (10 1/2 oz) condensed beef
• 1 ts Dried thyme

Instructions

1. In a plastic bag, combine flour, salt and pepper. Add meat; toss to coat. In a 4 quart Dutch oven, cook meat and onions in oil until the meat is browned and onions are tender. Stri in broth, water, vinega,l carrots and seasonings; bring to aboil. Reduce heat; cover and simmer for 1 1/2 hours or until meat is almost tender. Remove by leaves. In a bowl, beat egg; add the crumbs, flour, parsley, onion and seasonings. Stir in potatoes; mix well. With floured hands, shape into 1 1/2" balls. Dust with flour. Bring stew to a boil; drip dumplings onto stew. Cover and simmer for 30 minutes. Do not Lift Cover. Serve immediately. Yield : 6 servings. Submitted by Shawn Asiala, Boca Ratan, Florida MC formatting by bobbi744@sojourn.com Recipe by: Country Woman Magazine, Sample Edition, p. 9 Posted to MC-Recipe Digest V1 #631 by Roberta Banghart on Jun 01, 1997

Beef Stew with Potato Dumplings

Ingredients

• 1/4 c All-purpose flour
• 1 Egg
• 3/4 c Seasoned dry bread crumbs
• 1 tb Minced fresh parsley
• 1/2 ts Pepper
• 2 tb Cooking oil
• 2 lb Beef stew meat, cubed
• 3/4 ts Salt
• 1/2 ts Salt
• 2 md Onions, chopped
• 2 1/2 c Raw potatoes, finely
• 2 Bay Leaves
• 1 tb Onion minced
• 6 md Carrots, in 2" chunks
• 3/4 c Water
• 1 tb Red wine vinegar
• 1/2 ts Dried thyme
• 1/4 ts Garlic powder
• 1 tb All-purpose flour
• 1/2 ts Pepper
• Additional all-purpose flour
• 2 cn (10 1/2 oz) condensed beef
• 1 ts Dried thyme

Instructions

1. In a plastic bag, combine flour, salt and pepper. Add meat; toss to coat. In a 4 quart Dutch oven, cook meat and onions in oil until the meat is browned and onions are tender. Stri in broth, water, vinega,l carrots and seasonings; bring to aboil. Reduce heat; cover and simmer for 1 1/2 hours or until meat is almost tender. Remove by leaves. In a bowl, beat egg; add the crumbs, flour, parsley, onion and seasonings. Stir in potatoes; mix well. With floured hands, shape into 1 1/2" balls. Dust with flour. Bring stew to a boil; drip dumplings onto stew. Cover and simmer for 30 minutes. Do not Lift Cover. Serve immediately. Yield : 6 servings. Submitted by Shawn Asiala, Boca Ratan, Florida MC formatting by bobbi744@sojourn.com Recipe by: Country Woman Magazine, Sample Edition, p. 9 Posted to MC-Recipe Digest V1 #631 by Roberta Banghart on Jun 01, 1997

Beef Stew with Potato Dumplings

Ingredients

• 1/4 c All-purpose flour
• 1 Egg
• 3/4 c Seasoned dry bread crumbs
• 1 tb Minced fresh parsley
• 1/2 ts Pepper
• 2 tb Cooking oil
• 2 lb Beef stew meat, cubed
• 3/4 ts Salt
• 1/2 ts Salt
• 2 md Onions, chopped
• 2 1/2 c Raw potatoes, finely
• 2 Bay Leaves
• 1 tb Onion minced
• 6 md Carrots, in 2" chunks
• 3/4 c Water
• 1 tb Red wine vinegar
• 1/2 ts Dried thyme
• 1/4 ts Garlic powder
• 1 tb All-purpose flour
• 1/2 ts Pepper
• Additional all-purpose flour
• 2 cn (10 1/2 oz) condensed beef
• 1 ts Dried thyme

Instructions

1. In a plastic bag, combine flour, salt and pepper. Add meat; toss to coat. In a 4 quart Dutch oven, cook meat and onions in oil until the meat is browned and onions are tender. Stri in broth, water, vinega,l carrots and seasonings; bring to aboil. Reduce heat; cover and simmer for 1 1/2 hours or until meat is almost tender. Remove by leaves. In a bowl, beat egg; add the crumbs, flour, parsley, onion and seasonings. Stir in potatoes; mix well. With floured hands, shape into 1 1/2" balls. Dust with flour. Bring stew to a boil; drip dumplings onto stew. Cover and simmer for 30 minutes. Do not Lift Cover. Serve immediately. Yield : 6 servings. Submitted by Shawn Asiala, Boca Ratan, Florida MC formatting by bobbi744@sojourn.com Recipe by: Country Woman Magazine, Sample Edition, p. 9 Posted to MC-Recipe Digest V1 #631 by Roberta Banghart on Jun 01, 1997

Beef Stew with Potato Dumplings

Ingredients

• 1/4 c All-purpose flour
• 1 Egg
• 3/4 c Seasoned dry bread crumbs
• 1 tb Minced fresh parsley
• 1/2 ts Pepper
• 2 tb Cooking oil
• 2 lb Beef stew meat, cubed
• 3/4 ts Salt
• 1/2 ts Salt
• 2 md Onions, chopped
• 2 1/2 c Raw potatoes, finely
• 2 Bay Leaves
• 1 tb Onion minced
• 6 md Carrots, in 2" chunks
• 3/4 c Water
• 1 tb Red wine vinegar
• 1/2 ts Dried thyme
• 1/4 ts Garlic powder
• 1 tb All-purpose flour
• 1/2 ts Pepper
• Additional all-purpose flour
• 2 cn (10 1/2 oz) condensed beef
• 1 ts Dried thyme

Instructions

1. In a plastic bag, combine flour, salt and pepper. Add meat; toss to coat. In a 4 quart Dutch oven, cook meat and onions in oil until the meat is browned and onions are tender. Stri in broth, water, vinega,l carrots and seasonings; bring to aboil. Reduce heat; cover and simmer for 1 1/2 hours or until meat is almost tender. Remove by leaves. In a bowl, beat egg; add the crumbs, flour, parsley, onion and seasonings. Stir in potatoes; mix well. With floured hands, shape into 1 1/2" balls. Dust with flour. Bring stew to a boil; drip dumplings onto stew. Cover and simmer for 30 minutes. Do not Lift Cover. Serve immediately. Yield : 6 servings. Submitted by Shawn Asiala, Boca Ratan, Florida MC formatting by bobbi744@sojourn.com Recipe by: Country Woman Magazine, Sample Edition, p. 9 Posted to MC-Recipe Digest V1 #631 by Roberta Banghart on Jun 01, 1997

Three-Pepper Beef Stew

Ingredients

• 1 tablespoon canola oil
• 4 medium carrots, cut into 1 inch pieces
• 2 stalks celery, cut into 1-inch pieces
• 1 large onion, chopped
• 6 cloves garlic, minced or 1 tablespoon minced garlic
• 2 pounds beef chuck roast, trimmed of fat and cut into 1-inch cubes
• 1.75 cups dry red wine or 1 14-ounce can lower-sodium beef broth
• 1 14-ounce can lower-sodium beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 2 to 3 teaspoons bottled cayenne pepper sauce
• 1/4 to 1/2 teaspoon crushed red pepper
• 2 large potatoes, unpeeled, cut into 1-inch pieces
• 2 medium red sweet peppers, cut into 1-inch pieces
• 2 tablespoons cold water
• 1 tablespoon cornstarch

Instructions

1. In a 4- to 6-quart Dutch oven, heat oil over medium heat. Add carrots, celery, onion, and garlic; cook about 5 minutes or until onion is tender, stirring occasionally. Add beef; cook about 15 minutes or until browned, stirring occasionally. Drain off fat.
2. Stir in wine, broth, tomato paste, Worcestershire sauce, pepper sauce, and crushed red pepper. Bring to boiling; reduce heat. Cover and simmer for 1 hour, stirring occasionally.
3. Add potatoes and sweet peppers. Return to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until meat and potatoes are tender.
4. In a small bowl, stir together cold water and cornstarch. Stir into beef mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.

Three-Pepper Beef Stew

Ingredients

• 1 tablespoon canola oil
• 4 medium carrots, cut into 1 inch pieces
• 2 stalks celery, cut into 1-inch pieces
• 1 large onion, chopped
• 6 cloves garlic, minced or 1 tablespoon minced garlic
• 2 pounds beef chuck roast, trimmed of fat and cut into 1-inch cubes
• 1.75 cups dry red wine or 1 14-ounce can lower-sodium beef broth
• 1 14-ounce can lower-sodium beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 2 to 3 teaspoons bottled cayenne pepper sauce
• 1/4 to 1/2 teaspoon crushed red pepper
• 2 large potatoes, unpeeled, cut into 1-inch pieces
• 2 medium red sweet peppers, cut into 1-inch pieces
• 2 tablespoons cold water
• 1 tablespoon cornstarch

Instructions

1. In a 4- to 6-quart Dutch oven, heat oil over medium heat. Add carrots, celery, onion, and garlic; cook about 5 minutes or until onion is tender, stirring occasionally. Add beef; cook about 15 minutes or until browned, stirring occasionally. Drain off fat.
2. Stir in wine, broth, tomato paste, Worcestershire sauce, pepper sauce, and crushed red pepper. Bring to boiling; reduce heat. Cover and simmer for 1 hour, stirring occasionally.
3. Add potatoes and sweet peppers. Return to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until meat and potatoes are tender.
4. In a small bowl, stir together cold water and cornstarch. Stir into beef mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.

Three-Pepper Beef Stew

Ingredients

• 1 tablespoon canola oil
• 4 medium carrots, cut into 1 inch pieces
• 2 stalks celery, cut into 1-inch pieces
• 1 large onion, chopped
• 6 cloves garlic, minced or 1 tablespoon minced garlic
• 2 pounds beef chuck roast, trimmed of fat and cut into 1-inch cubes
• 1.75 cups dry red wine or 1 14-ounce can lower-sodium beef broth
• 1 14-ounce can lower-sodium beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 2 to 3 teaspoons bottled cayenne pepper sauce
• 1/4 to 1/2 teaspoon crushed red pepper
• 2 large potatoes, unpeeled, cut into 1-inch pieces
• 2 medium red sweet peppers, cut into 1-inch pieces
• 2 tablespoons cold water
• 1 tablespoon cornstarch

Instructions

1. In a 4- to 6-quart Dutch oven, heat oil over medium heat. Add carrots, celery, onion, and garlic; cook about 5 minutes or until onion is tender, stirring occasionally. Add beef; cook about 15 minutes or until browned, stirring occasionally. Drain off fat.
2. Stir in wine, broth, tomato paste, Worcestershire sauce, pepper sauce, and crushed red pepper. Bring to boiling; reduce heat. Cover and simmer for 1 hour, stirring occasionally.
3. Add potatoes and sweet peppers. Return to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until meat and potatoes are tender.
4. In a small bowl, stir together cold water and cornstarch. Stir into beef mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.

Three-Pepper Beef Stew

Ingredients

• 1 tablespoon canola oil
• 4 medium carrots, cut into 1 inch pieces
• 2 stalks celery, cut into 1-inch pieces
• 1 large onion, chopped
• 6 cloves garlic, minced or 1 tablespoon minced garlic
• 2 pounds beef chuck roast, trimmed of fat and cut into 1-inch cubes
• 1.75 cups dry red wine or 1 14-ounce can lower-sodium beef broth
• 1 14-ounce can lower-sodium beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 2 to 3 teaspoons bottled cayenne pepper sauce
• 1/4 to 1/2 teaspoon crushed red pepper
• 2 large potatoes, unpeeled, cut into 1-inch pieces
• 2 medium red sweet peppers, cut into 1-inch pieces
• 2 tablespoons cold water
• 1 tablespoon cornstarch

Instructions

1. In a 4- to 6-quart Dutch oven, heat oil over medium heat. Add carrots, celery, onion, and garlic; cook about 5 minutes or until onion is tender, stirring occasionally. Add beef; cook about 15 minutes or until browned, stirring occasionally. Drain off fat.
2. Stir in wine, broth, tomato paste, Worcestershire sauce, pepper sauce, and crushed red pepper. Bring to boiling; reduce heat. Cover and simmer for 1 hour, stirring occasionally.
3. Add potatoes and sweet peppers. Return to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until meat and potatoes are tender.
4. In a small bowl, stir together cold water and cornstarch. Stir into beef mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.

Green Chili Stew (caldillo)

Ingredients

• 1 1/2 pound Pork tenderloin cut in cubes
• 2 tablespoon Olive oil or canola oil
• 1 large Onion roughly chopped
• 1 large Jalapeno pepper seeded and diced-optional-see notes
• 2 Anaheim pepper seeded and roughly chopped-optional-see notes
• 3 cloves Garlic minced
• 1 1/2 teaspoon Ground cumin
• 1 teaspoon Salt
• 1/4 teaspoon White pepper
• 1 Bay leaf
• 3 medium Potatoes peeled and roughly chopped
• 1 cup Water
• 1 can (12 oz) Chicken broth
• 1 can (12 oz) Beef broth
• 1 14.5-oz can Mexican Style Diced Tomatoes undrained

Instructions

1. Brown the pork in oil in a large saucepan or dutch oven. Add the onion, peppers, garlic, and spices. Saute until the vegetables are tender and add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Discard bay leaf before serving.

Green Chili Stew (caldillo)

Ingredients

• 1 1/2 pound Pork tenderloin cut in cubes
• 2 tablespoon Olive oil or canola oil
• 1 large Onion roughly chopped
• 1 large Jalapeno pepper seeded and diced-optional-see notes
• 2 Anaheim pepper seeded and roughly chopped-optional-see notes
• 3 cloves Garlic minced
• 1 1/2 teaspoon Ground cumin
• 1 teaspoon Salt
• 1/4 teaspoon White pepper
• 1 Bay leaf
• 3 medium Potatoes peeled and roughly chopped
• 1 cup Water
• 1 can (12 oz) Chicken broth
• 1 can (12 oz) Beef broth
• 1 14.5-oz can Mexican Style Diced Tomatoes undrained

Instructions

1. Brown the pork in oil in a large saucepan or dutch oven. Add the onion, peppers, garlic, and spices. Saute until the vegetables are tender and add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Discard bay leaf before serving.

Green Chili Stew (caldillo)

Ingredients

• 1 1/2 pound Pork tenderloin cut in cubes
• 2 tablespoon Olive oil or canola oil
• 1 large Onion roughly chopped
• 1 large Jalapeno pepper seeded and diced-optional-see notes
• 2 Anaheim pepper seeded and roughly chopped-optional-see notes
• 3 cloves Garlic minced
• 1 1/2 teaspoon Ground cumin
• 1 teaspoon Salt
• 1/4 teaspoon White pepper
• 1 Bay leaf
• 3 medium Potatoes peeled and roughly chopped
• 1 cup Water
• 1 can (12 oz) Chicken broth
• 1 can (12 oz) Beef broth
• 1 14.5-oz can Mexican Style Diced Tomatoes undrained

Instructions

1. Brown the pork in oil in a large saucepan or dutch oven. Add the onion, peppers, garlic, and spices. Saute until the vegetables are tender and add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Discard bay leaf before serving.

Green Chili Stew (caldillo)

Ingredients

• 1 1/2 pound Pork tenderloin cut in cubes
• 2 tablespoon Olive oil or canola oil
• 1 large Onion roughly chopped
• 1 large Jalapeno pepper seeded and diced-optional-see notes
• 2 Anaheim pepper seeded and roughly chopped-optional-see notes
• 3 cloves Garlic minced
• 1 1/2 teaspoon Ground cumin
• 1 teaspoon Salt
• 1/4 teaspoon White pepper
• 1 Bay leaf
• 3 medium Potatoes peeled and roughly chopped
• 1 cup Water
• 1 can (12 oz) Chicken broth
• 1 can (12 oz) Beef broth
• 1 14.5-oz can Mexican Style Diced Tomatoes undrained

Instructions

1. Brown the pork in oil in a large saucepan or dutch oven. Add the onion, peppers, garlic, and spices. Saute until the vegetables are tender and add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Discard bay leaf before serving.

Minced Beef With Chilli, Garlic & Holy Basil

Ingredients

• 1 tablespoon vegetable oil
• 6 small red chilies, finely sliced
• 8 garlic cloves, crushed
• 1 tablespoon palm sugar, shaved
• 2 tablespoons fish sauce
• 1 tablespoon sweet soy sauce (or kecap manis)
• 1/2 tablespoon oyster sauce
• 500 -600 g lean ground beef
• 4 kaffir lime leaves, shredded
• 1 cup chicken stock
• 6 holy basil leaves, torn
• 2 long red chilies, sliced on diagonal
• 3 green onions, sliced on diagonal
• steamed rice, to serve

Instructions

1. Heat oil in a wok (or large non-stick pan) and stirfry small chillies and garlic until they begin to colour.
2. Add palm sugar, fish sauce, sweet soy and oyster sauce. Mix well and add minced beef. Gently cook until sealed, continually mashing with a wooden spoon.
3. Then add lime leaves and ½ cup stock. Mix well and cook for another 10 minutes Taste for seasoning and add holy basil and long red chillies. Stir and cook until wilted.
4. Sprinkle with spring onion and serve with steamed rice on the side.

Minced Beef With Chilli, Garlic & Holy Basil

Ingredients

• 1 tablespoon vegetable oil
• 6 small red chilies, finely sliced
• 8 garlic cloves, crushed
• 1 tablespoon palm sugar, shaved
• 2 tablespoons fish sauce
• 1 tablespoon sweet soy sauce (or kecap manis)
• 1/2 tablespoon oyster sauce
• 500 -600 g lean ground beef
• 4 kaffir lime leaves, shredded
• 1 cup chicken stock
• 6 holy basil leaves, torn
• 2 long red chilies, sliced on diagonal
• 3 green onions, sliced on diagonal
• steamed rice, to serve

Instructions

1. Heat oil in a wok (or large non-stick pan) and stirfry small chillies and garlic until they begin to colour.
2. Add palm sugar, fish sauce, sweet soy and oyster sauce. Mix well and add minced beef. Gently cook until sealed, continually mashing with a wooden spoon.
3. Then add lime leaves and ½ cup stock. Mix well and cook for another 10 minutes Taste for seasoning and add holy basil and long red chillies. Stir and cook until wilted.
4. Sprinkle with spring onion and serve with steamed rice on the side.

Minced Beef With Chilli, Garlic & Holy Basil

Ingredients

• 1 tablespoon vegetable oil
• 6 small red chilies, finely sliced
• 8 garlic cloves, crushed
• 1 tablespoon palm sugar, shaved
• 2 tablespoons fish sauce
• 1 tablespoon sweet soy sauce (or kecap manis)
• 1/2 tablespoon oyster sauce
• 500 -600 g lean ground beef
• 4 kaffir lime leaves, shredded
• 1 cup chicken stock
• 6 holy basil leaves, torn
• 2 long red chilies, sliced on diagonal
• 3 green onions, sliced on diagonal
• steamed rice, to serve

Instructions

1. Heat oil in a wok (or large non-stick pan) and stirfry small chillies and garlic until they begin to colour.
2. Add palm sugar, fish sauce, sweet soy and oyster sauce. Mix well and add minced beef. Gently cook until sealed, continually mashing with a wooden spoon.
3. Then add lime leaves and ½ cup stock. Mix well and cook for another 10 minutes Taste for seasoning and add holy basil and long red chillies. Stir and cook until wilted.
4. Sprinkle with spring onion and serve with steamed rice on the side.

Minced Beef With Chilli, Garlic & Holy Basil

Ingredients

• 1 tablespoon vegetable oil
• 6 small red chilies, finely sliced
• 8 garlic cloves, crushed
• 1 tablespoon palm sugar, shaved
• 2 tablespoons fish sauce
• 1 tablespoon sweet soy sauce (or kecap manis)
• 1/2 tablespoon oyster sauce
• 500 -600 g lean ground beef
• 4 kaffir lime leaves, shredded
• 1 cup chicken stock
• 6 holy basil leaves, torn
• 2 long red chilies, sliced on diagonal
• 3 green onions, sliced on diagonal
• steamed rice, to serve

Instructions

1. Heat oil in a wok (or large non-stick pan) and stirfry small chillies and garlic until they begin to colour.
2. Add palm sugar, fish sauce, sweet soy and oyster sauce. Mix well and add minced beef. Gently cook until sealed, continually mashing with a wooden spoon.
3. Then add lime leaves and ½ cup stock. Mix well and cook for another 10 minutes Taste for seasoning and add holy basil and long red chillies. Stir and cook until wilted.
4. Sprinkle with spring onion and serve with steamed rice on the side.

Stir-fry Pepper Beef

Ingredients

• 2 pounds Beef top sirloin steak sliced thinly across the grain
• 6 tablespoons Soy sauce
• 1/4 teaspoon Black pepper
• 1 teaspoon fresh ginger grated
• 1 teaspoon crushed red pepper
• 3 bell pepper (assorted colors) julienned
• 1 onion julienned
• 1 teaspoon sugar or granular splenda optional
• Salt and pepper
• 1 tablespoon sesame oil
• 1/2 teaspoon xanthan gum optional

Instructions

1. 1. Slice top sirloin thinly (1/8"), across the grain
2. 2. Combine soy and pepper in a small bowl and mix well
3. 3. Put sirloin in plastic bag and pour over soy/pepper mixture
4. 4. Squeeze extra air out of bag, seal and refrigerate for 1 hour
5. 5. Heat cast iron pan or Wok (preferable) over medium high heat until very well heated (Be ready, the stir-fry will go very fast - have all your ingredients ready to go!)
6. 6. Add half of the oil to pan
7. 7. Add ginger and crushed red pepper and stir for 5 seconds
8. 8. Add beef and marinade and stir-fry 1-2 minute (just until beef is no longer pink on the surface)
9. 9. Remove beef mixture from pan
10. 10. Add remaining oil to pan
11. 11. Add peppers and onion to pan and cook 1-2 minutes (tender-crisp)
12. 12. Return beef mixture to pan
13. 13. Add sugar (or splenda), salt and pepper to taste and sesame oil
14. 14. (optional) for a slightly thickened sauce, sprinkle xanthan gum over meat and stir in briefly
15. 15. Serve!

Stir-fry Pepper Beef

Ingredients

• 2 pounds Beef top sirloin steak sliced thinly across the grain
• 6 tablespoons Soy sauce
• 1/4 teaspoon Black pepper
• 1 teaspoon fresh ginger grated
• 1 teaspoon crushed red pepper
• 3 bell pepper (assorted colors) julienned
• 1 onion julienned
• 1 teaspoon sugar or granular splenda optional
• Salt and pepper
• 1 tablespoon sesame oil
• 1/2 teaspoon xanthan gum optional

Instructions

1. 1. Slice top sirloin thinly (1/8"), across the grain
2. 2. Combine soy and pepper in a small bowl and mix well
3. 3. Put sirloin in plastic bag and pour over soy/pepper mixture
4. 4. Squeeze extra air out of bag, seal and refrigerate for 1 hour
5. 5. Heat cast iron pan or Wok (preferable) over medium high heat until very well heated (Be ready, the stir-fry will go very fast - have all your ingredients ready to go!)
6. 6. Add half of the oil to pan
7. 7. Add ginger and crushed red pepper and stir for 5 seconds
8. 8. Add beef and marinade and stir-fry 1-2 minute (just until beef is no longer pink on the surface)
9. 9. Remove beef mixture from pan
10. 10. Add remaining oil to pan
11. 11. Add peppers and onion to pan and cook 1-2 minutes (tender-crisp)
12. 12. Return beef mixture to pan
13. 13. Add sugar (or splenda), salt and pepper to taste and sesame oil
14. 14. (optional) for a slightly thickened sauce, sprinkle xanthan gum over meat and stir in briefly
15. 15. Serve!

Stir-fry Pepper Beef

Ingredients

• 2 pounds Beef top sirloin steak sliced thinly across the grain
• 6 tablespoons Soy sauce
• 1/4 teaspoon Black pepper
• 1 teaspoon fresh ginger grated
• 1 teaspoon crushed red pepper
• 3 bell pepper (assorted colors) julienned
• 1 onion julienned
• 1 teaspoon sugar or granular splenda optional
• Salt and pepper
• 1 tablespoon sesame oil
• 1/2 teaspoon xanthan gum optional

Instructions

1. 1. Slice top sirloin thinly (1/8"), across the grain
2. 2. Combine soy and pepper in a small bowl and mix well
3. 3. Put sirloin in plastic bag and pour over soy/pepper mixture
4. 4. Squeeze extra air out of bag, seal and refrigerate for 1 hour
5. 5. Heat cast iron pan or Wok (preferable) over medium high heat until very well heated (Be ready, the stir-fry will go very fast - have all your ingredients ready to go!)
6. 6. Add half of the oil to pan
7. 7. Add ginger and crushed red pepper and stir for 5 seconds
8. 8. Add beef and marinade and stir-fry 1-2 minute (just until beef is no longer pink on the surface)
9. 9. Remove beef mixture from pan
10. 10. Add remaining oil to pan
11. 11. Add peppers and onion to pan and cook 1-2 minutes (tender-crisp)
12. 12. Return beef mixture to pan
13. 13. Add sugar (or splenda), salt and pepper to taste and sesame oil
14. 14. (optional) for a slightly thickened sauce, sprinkle xanthan gum over meat and stir in briefly
15. 15. Serve!

Stir-fry Pepper Beef

Ingredients

• 2 pounds Beef top sirloin steak sliced thinly across the grain
• 6 tablespoons Soy sauce
• 1/4 teaspoon Black pepper
• 1 teaspoon fresh ginger grated
• 1 teaspoon crushed red pepper
• 3 bell pepper (assorted colors) julienned
• 1 onion julienned
• 1 teaspoon sugar or granular splenda optional
• Salt and pepper
• 1 tablespoon sesame oil
• 1/2 teaspoon xanthan gum optional

Instructions

1. 1. Slice top sirloin thinly (1/8"), across the grain
2. 2. Combine soy and pepper in a small bowl and mix well
3. 3. Put sirloin in plastic bag and pour over soy/pepper mixture
4. 4. Squeeze extra air out of bag, seal and refrigerate for 1 hour
5. 5. Heat cast iron pan or Wok (preferable) over medium high heat until very well heated (Be ready, the stir-fry will go very fast - have all your ingredients ready to go!)
6. 6. Add half of the oil to pan
7. 7. Add ginger and crushed red pepper and stir for 5 seconds
8. 8. Add beef and marinade and stir-fry 1-2 minute (just until beef is no longer pink on the surface)
9. 9. Remove beef mixture from pan
10. 10. Add remaining oil to pan
11. 11. Add peppers and onion to pan and cook 1-2 minutes (tender-crisp)
12. 12. Return beef mixture to pan
13. 13. Add sugar (or splenda), salt and pepper to taste and sesame oil
14. 14. (optional) for a slightly thickened sauce, sprinkle xanthan gum over meat and stir in briefly
15. 15. Serve!

Rice-Stuffed Peppers

Ingredients

• 1 sm Green pepper; chop
• 2 cl Garlic; mince
• 1 15 oz can tomato sauce
• 1/2 ts Pepper
• 3 c Instant rice
• 1 tb Ground cumin
• 4 md Green peppers; remove tops,
• 1 1/2 lb Process american cheese;
• W/chilies and juice
• 2 lb Ground beef
• 3 3/4 c Water
• 1 1/2 ts Salt
• 1 md Onion; chop
• 1 14 1/2 ounce ca diced
• 1 10 oz can ro*tel tomatoes
• Chilies w/juice
• Cheese sauce
• 1 10 oz can ro*tel diced

Instructions

1. In a large kettle or Dutch oven, cook beef, onion, green pepper, garlic, salt and pepper until beef is browned; drain. Add tomatoes, tomato sauce, water and cumin. Simmer, uncovered for 10 minutes. Stir in rice; simmer, uncovered, for 5 minutes. Remove from the heat; cover and let stand for 5 minutes. Place peppers in a large pan of boiling water; boil for 4 minutes. Drain peppers and stuff with meat mixture. Place remaining meat mixture in an ungreased 13x9 baking dish; top with stuffed peppers, pressing down gently. Cover and bake at 350~ for 1 hour. In a saucepan, heat sauce ingredients until cheese is melted. Serve over peppers. Source: Taste of home. Submitted to RecipeLu List by Ruth by PookyPook on Jan 24, 1998.

Rice-Stuffed Peppers

Ingredients

• 1 sm Green pepper; chop
• 2 cl Garlic; mince
• 1 15 oz can tomato sauce
• 1/2 ts Pepper
• 3 c Instant rice
• 1 tb Ground cumin
• 4 md Green peppers; remove tops,
• 1 1/2 lb Process american cheese;
• W/chilies and juice
• 2 lb Ground beef
• 3 3/4 c Water
• 1 1/2 ts Salt
• 1 md Onion; chop
• 1 14 1/2 ounce ca diced
• 1 10 oz can ro*tel tomatoes
• Chilies w/juice
• Cheese sauce
• 1 10 oz can ro*tel diced

Instructions

1. In a large kettle or Dutch oven, cook beef, onion, green pepper, garlic, salt and pepper until beef is browned; drain. Add tomatoes, tomato sauce, water and cumin. Simmer, uncovered for 10 minutes. Stir in rice; simmer, uncovered, for 5 minutes. Remove from the heat; cover and let stand for 5 minutes. Place peppers in a large pan of boiling water; boil for 4 minutes. Drain peppers and stuff with meat mixture. Place remaining meat mixture in an ungreased 13x9 baking dish; top with stuffed peppers, pressing down gently. Cover and bake at 350~ for 1 hour. In a saucepan, heat sauce ingredients until cheese is melted. Serve over peppers. Source: Taste of home. Submitted to RecipeLu List by Ruth by PookyPook on Jan 24, 1998.

Rice-Stuffed Peppers

Ingredients

• 1 sm Green pepper; chop
• 2 cl Garlic; mince
• 1 15 oz can tomato sauce
• 1/2 ts Pepper
• 3 c Instant rice
• 1 tb Ground cumin
• 4 md Green peppers; remove tops,
• 1 1/2 lb Process american cheese;
• W/chilies and juice
• 2 lb Ground beef
• 3 3/4 c Water
• 1 1/2 ts Salt
• 1 md Onion; chop
• 1 14 1/2 ounce ca diced
• 1 10 oz can ro*tel tomatoes
• Chilies w/juice
• Cheese sauce
• 1 10 oz can ro*tel diced

Instructions

1. In a large kettle or Dutch oven, cook beef, onion, green pepper, garlic, salt and pepper until beef is browned; drain. Add tomatoes, tomato sauce, water and cumin. Simmer, uncovered for 10 minutes. Stir in rice; simmer, uncovered, for 5 minutes. Remove from the heat; cover and let stand for 5 minutes. Place peppers in a large pan of boiling water; boil for 4 minutes. Drain peppers and stuff with meat mixture. Place remaining meat mixture in an ungreased 13x9 baking dish; top with stuffed peppers, pressing down gently. Cover and bake at 350~ for 1 hour. In a saucepan, heat sauce ingredients until cheese is melted. Serve over peppers. Source: Taste of home. Submitted to RecipeLu List by Ruth by PookyPook on Jan 24, 1998.

Rice-Stuffed Peppers

Ingredients

• 1 sm Green pepper; chop
• 2 cl Garlic; mince
• 1 15 oz can tomato sauce
• 1/2 ts Pepper
• 3 c Instant rice
• 1 tb Ground cumin
• 4 md Green peppers; remove tops,
• 1 1/2 lb Process american cheese;
• W/chilies and juice
• 2 lb Ground beef
• 3 3/4 c Water
• 1 1/2 ts Salt
• 1 md Onion; chop
• 1 14 1/2 ounce ca diced
• 1 10 oz can ro*tel tomatoes
• Chilies w/juice
• Cheese sauce
• 1 10 oz can ro*tel diced

Instructions

1. In a large kettle or Dutch oven, cook beef, onion, green pepper, garlic, salt and pepper until beef is browned; drain. Add tomatoes, tomato sauce, water and cumin. Simmer, uncovered for 10 minutes. Stir in rice; simmer, uncovered, for 5 minutes. Remove from the heat; cover and let stand for 5 minutes. Place peppers in a large pan of boiling water; boil for 4 minutes. Drain peppers and stuff with meat mixture. Place remaining meat mixture in an ungreased 13x9 baking dish; top with stuffed peppers, pressing down gently. Cover and bake at 350~ for 1 hour. In a saucepan, heat sauce ingredients until cheese is melted. Serve over peppers. Source: Taste of home. Submitted to RecipeLu List by Ruth by PookyPook on Jan 24, 1998.

Steak, Mushrooms and Bell Pepper Sandwich

Ingredients

• 1/2-1 lb white button mushrooms (sliced and sauteed in butter until browned) (optional)
• 3 large onions, sliced very thin
• 2 small green bell peppers, seeded and sliced very thin
• 2 small red bell peppers, seeded and sliced very thin
• 2 -4 tablespoons oil
• 1/2 teaspoon garlic salt
• salt and black pepper
• 2 -3 lbs uncooked beef, sliced thin (use a tender cut of beef like sirloin or tenderloin for this)
• 8 -10 slices mozzarella cheese (or use a much as desired) or 8 -10 slices provolone cheese (or use a much as desired)
• 6 soft Italian rolls, split in half

Instructions

1. Saute the mushrooms in butter in a large frypan until browned; set aside.
2. In the same skillet saute the onions and peppers in oil with garlic salt and black pepper and salt until well sauteed; set aside to a dish.
3. In the same skillet fry the beef slices until browned but not crispy.
4. Add in the onions/green pepper mixture back to the pan and toss gently with the beef.
5. Place the cheese slices on top of the beef/green pepper mixture in the skillet and let melt.
6. Pile the mixture onto each bun top with sauteed mushrooms (if using) then cover with the top slice of bun.
7. Wrap each sandwich separately in a large piece of paper towel, and place in the microwave on HIGH for about 22 seconds to warm and soften the bun (this is optional but I always do this!).
8. Serve sandwiches while the beef mixture is still warm.

Steak, Mushrooms and Bell Pepper Sandwich

Ingredients

• 1/2-1 lb white button mushrooms (sliced and sauteed in butter until browned) (optional)
• 3 large onions, sliced very thin
• 2 small green bell peppers, seeded and sliced very thin
• 2 small red bell peppers, seeded and sliced very thin
• 2 -4 tablespoons oil
• 1/2 teaspoon garlic salt
• salt and black pepper
• 2 -3 lbs uncooked beef, sliced thin (use a tender cut of beef like sirloin or tenderloin for this)
• 8 -10 slices mozzarella cheese (or use a much as desired) or 8 -10 slices provolone cheese (or use a much as desired)
• 6 soft Italian rolls, split in half

Instructions

1. Saute the mushrooms in butter in a large frypan until browned; set aside.
2. In the same skillet saute the onions and peppers in oil with garlic salt and black pepper and salt until well sauteed; set aside to a dish.
3. In the same skillet fry the beef slices until browned but not crispy.
4. Add in the onions/green pepper mixture back to the pan and toss gently with the beef.
5. Place the cheese slices on top of the beef/green pepper mixture in the skillet and let melt.
6. Pile the mixture onto each bun top with sauteed mushrooms (if using) then cover with the top slice of bun.
7. Wrap each sandwich separately in a large piece of paper towel, and place in the microwave on HIGH for about 22 seconds to warm and soften the bun (this is optional but I always do this!).
8. Serve sandwiches while the beef mixture is still warm.

Steak, Mushrooms and Bell Pepper Sandwich

Ingredients

• 1/2-1 lb white button mushrooms (sliced and sauteed in butter until browned) (optional)
• 3 large onions, sliced very thin
• 2 small green bell peppers, seeded and sliced very thin
• 2 small red bell peppers, seeded and sliced very thin
• 2 -4 tablespoons oil
• 1/2 teaspoon garlic salt
• salt and black pepper
• 2 -3 lbs uncooked beef, sliced thin (use a tender cut of beef like sirloin or tenderloin for this)
• 8 -10 slices mozzarella cheese (or use a much as desired) or 8 -10 slices provolone cheese (or use a much as desired)
• 6 soft Italian rolls, split in half

Instructions

1. Saute the mushrooms in butter in a large frypan until browned; set aside.
2. In the same skillet saute the onions and peppers in oil with garlic salt and black pepper and salt until well sauteed; set aside to a dish.
3. In the same skillet fry the beef slices until browned but not crispy.
4. Add in the onions/green pepper mixture back to the pan and toss gently with the beef.
5. Place the cheese slices on top of the beef/green pepper mixture in the skillet and let melt.
6. Pile the mixture onto each bun top with sauteed mushrooms (if using) then cover with the top slice of bun.
7. Wrap each sandwich separately in a large piece of paper towel, and place in the microwave on HIGH for about 22 seconds to warm and soften the bun (this is optional but I always do this!).
8. Serve sandwiches while the beef mixture is still warm.

Steak, Mushrooms and Bell Pepper Sandwich

Ingredients

• 1/2-1 lb white button mushrooms (sliced and sauteed in butter until browned) (optional)
• 3 large onions, sliced very thin
• 2 small green bell peppers, seeded and sliced very thin
• 2 small red bell peppers, seeded and sliced very thin
• 2 -4 tablespoons oil
• 1/2 teaspoon garlic salt
• salt and black pepper
• 2 -3 lbs uncooked beef, sliced thin (use a tender cut of beef like sirloin or tenderloin for this)
• 8 -10 slices mozzarella cheese (or use a much as desired) or 8 -10 slices provolone cheese (or use a much as desired)
• 6 soft Italian rolls, split in half

Instructions

1. Saute the mushrooms in butter in a large frypan until browned; set aside.
2. In the same skillet saute the onions and peppers in oil with garlic salt and black pepper and salt until well sauteed; set aside to a dish.
3. In the same skillet fry the beef slices until browned but not crispy.
4. Add in the onions/green pepper mixture back to the pan and toss gently with the beef.
5. Place the cheese slices on top of the beef/green pepper mixture in the skillet and let melt.
6. Pile the mixture onto each bun top with sauteed mushrooms (if using) then cover with the top slice of bun.
7. Wrap each sandwich separately in a large piece of paper towel, and place in the microwave on HIGH for about 22 seconds to warm and soften the bun (this is optional but I always do this!).
8. Serve sandwiches while the beef mixture is still warm.

Salisbury Steak with Mushroom Gravy

Ingredients

• 1/2 onion ((white, brown or yellow))
• 1/2 cup panko breadcrumbs ((or 1/3 cup ordinary breadcrumbs))
• 1 lb/500g ground beef (mince)
• 1 garlic clove (, minced)
• 1 egg
• 2 tbsp ketchup
• 1 beef bouillon cube (, crumbled)
• 1/2 tsp Worcestershire sauce
• 3 tsp dijon mustard (OR 2 tsp dry mustard powder)
• 1 tbsp olive oil
• 2 garlic cloves (, minced)
• 1/2 onion (, finely chopped)
• 5 oz/150g mushrooms (, sliced)
• 30g / 2 tbsp unsalted butter
• 3 tbsp flour ((all purpose / plain))
• 2 cups beef broth / stock (, low sodium)
• 1/2 cup water
• 2 tsp dijon mustard
• 2 tsp Worcestershire sauce
• Salt and pepper

Instructions

1. Salisbury Steaks
2. Onion grating - Place breadcrumbs in a bowl. Use a box grater and grate the onion over the breadcrumbs. Mix with fingers, leave to soak for a few minutes.
3. Mix - Add remaining Salisbury Steak ingredients into the large bowl. Use your hands to mix until just combined. Mix well for a couple of minutes until the mixture becomes a bit "pasty" which will ensure your patties hold together well.
4. Form patties - Divide into 5 and pat very firmly into oval patties around 3/4" / 1 2/3 cm thick.
5. Cooking and Gravy
6. Brown patties - Heat oil in a skillet over high heat. Add the steaks and cook the first side for 1 minute or until browned, then gently flip and brown the other side (they will still be raw inside). Remove onto plate.
7. Cook aromatics - If skillet is looking dry, add a touch more oil. Add chopped onion and garlic and cook for 2 minute until onions are a bit translucent.
8. Cook mushrooms - Add the mushrooms into the skillet and cook for 2 - 3 minutes until golden.
9. Make gravy roux - Turn heat down to medium. Add butter. Once melted, add flour and cook for 30 seconds, stirring constantly.
10. Gravy - Gradually add in beef broth, stirring as you go. Once mostly lump free, whisk in remaining Gravy ingredients.
11. Finish cooking steaks - Add steaks along with the juices on the plate. Cook for 5 - 7 minutes, or until gravy is thickened, stirring occasionally around the steaks. If the gravy thickens too quickly, add more water.
12. Season gravy - Remove steaks onto a plate. Taste gravy and adjust salt and pepper to taste.
13. Serve salisbury steaks topped with the mushroom gravy - over mashed potato is ideal! Sprinkle with a bit of parsley if desired.

Salisbury Steak with Mushroom Gravy

Ingredients

• 1/2 onion ((white, brown or yellow))
• 1/2 cup panko breadcrumbs ((or 1/3 cup ordinary breadcrumbs))
• 1 lb/500g ground beef (mince)
• 1 garlic clove (, minced)
• 1 egg
• 2 tbsp ketchup
• 1 beef bouillon cube (, crumbled)
• 1/2 tsp Worcestershire sauce
• 3 tsp dijon mustard (OR 2 tsp dry mustard powder)
• 1 tbsp olive oil
• 2 garlic cloves (, minced)
• 1/2 onion (, finely chopped)
• 5 oz/150g mushrooms (, sliced)
• 30g / 2 tbsp unsalted butter
• 3 tbsp flour ((all purpose / plain))
• 2 cups beef broth / stock (, low sodium)
• 1/2 cup water
• 2 tsp dijon mustard
• 2 tsp Worcestershire sauce
• Salt and pepper

Instructions

1. Salisbury Steaks
2. Onion grating - Place breadcrumbs in a bowl. Use a box grater and grate the onion over the breadcrumbs. Mix with fingers, leave to soak for a few minutes.
3. Mix - Add remaining Salisbury Steak ingredients into the large bowl. Use your hands to mix until just combined. Mix well for a couple of minutes until the mixture becomes a bit "pasty" which will ensure your patties hold together well.
4. Form patties - Divide into 5 and pat very firmly into oval patties around 3/4" / 1 2/3 cm thick.
5. Cooking and Gravy
6. Brown patties - Heat oil in a skillet over high heat. Add the steaks and cook the first side for 1 minute or until browned, then gently flip and brown the other side (they will still be raw inside). Remove onto plate.
7. Cook aromatics - If skillet is looking dry, add a touch more oil. Add chopped onion and garlic and cook for 2 minute until onions are a bit translucent.
8. Cook mushrooms - Add the mushrooms into the skillet and cook for 2 - 3 minutes until golden.
9. Make gravy roux - Turn heat down to medium. Add butter. Once melted, add flour and cook for 30 seconds, stirring constantly.
10. Gravy - Gradually add in beef broth, stirring as you go. Once mostly lump free, whisk in remaining Gravy ingredients.
11. Finish cooking steaks - Add steaks along with the juices on the plate. Cook for 5 - 7 minutes, or until gravy is thickened, stirring occasionally around the steaks. If the gravy thickens too quickly, add more water.
12. Season gravy - Remove steaks onto a plate. Taste gravy and adjust salt and pepper to taste.
13. Serve salisbury steaks topped with the mushroom gravy - over mashed potato is ideal! Sprinkle with a bit of parsley if desired.

Salisbury Steak with Mushroom Gravy

Ingredients

• 1/2 onion ((white, brown or yellow))
• 1/2 cup panko breadcrumbs ((or 1/3 cup ordinary breadcrumbs))
• 1 lb/500g ground beef (mince)
• 1 garlic clove (, minced)
• 1 egg
• 2 tbsp ketchup
• 1 beef bouillon cube (, crumbled)
• 1/2 tsp Worcestershire sauce
• 3 tsp dijon mustard (OR 2 tsp dry mustard powder)
• 1 tbsp olive oil
• 2 garlic cloves (, minced)
• 1/2 onion (, finely chopped)
• 5 oz/150g mushrooms (, sliced)
• 30g / 2 tbsp unsalted butter
• 3 tbsp flour ((all purpose / plain))
• 2 cups beef broth / stock (, low sodium)
• 1/2 cup water
• 2 tsp dijon mustard
• 2 tsp Worcestershire sauce
• Salt and pepper

Instructions

1. Salisbury Steaks
2. Onion grating - Place breadcrumbs in a bowl. Use a box grater and grate the onion over the breadcrumbs. Mix with fingers, leave to soak for a few minutes.
3. Mix - Add remaining Salisbury Steak ingredients into the large bowl. Use your hands to mix until just combined. Mix well for a couple of minutes until the mixture becomes a bit "pasty" which will ensure your patties hold together well.
4. Form patties - Divide into 5 and pat very firmly into oval patties around 3/4" / 1 2/3 cm thick.
5. Cooking and Gravy
6. Brown patties - Heat oil in a skillet over high heat. Add the steaks and cook the first side for 1 minute or until browned, then gently flip and brown the other side (they will still be raw inside). Remove onto plate.
7. Cook aromatics - If skillet is looking dry, add a touch more oil. Add chopped onion and garlic and cook for 2 minute until onions are a bit translucent.
8. Cook mushrooms - Add the mushrooms into the skillet and cook for 2 - 3 minutes until golden.
9. Make gravy roux - Turn heat down to medium. Add butter. Once melted, add flour and cook for 30 seconds, stirring constantly.
10. Gravy - Gradually add in beef broth, stirring as you go. Once mostly lump free, whisk in remaining Gravy ingredients.
11. Finish cooking steaks - Add steaks along with the juices on the plate. Cook for 5 - 7 minutes, or until gravy is thickened, stirring occasionally around the steaks. If the gravy thickens too quickly, add more water.
12. Season gravy - Remove steaks onto a plate. Taste gravy and adjust salt and pepper to taste.
13. Serve salisbury steaks topped with the mushroom gravy - over mashed potato is ideal! Sprinkle with a bit of parsley if desired.

Salisbury Steak with Mushroom Gravy

Ingredients

• 1/2 onion ((white, brown or yellow))
• 1/2 cup panko breadcrumbs ((or 1/3 cup ordinary breadcrumbs))
• 1 lb/500g ground beef (mince)
• 1 garlic clove (, minced)
• 1 egg
• 2 tbsp ketchup
• 1 beef bouillon cube (, crumbled)
• 1/2 tsp Worcestershire sauce
• 3 tsp dijon mustard (OR 2 tsp dry mustard powder)
• 1 tbsp olive oil
• 2 garlic cloves (, minced)
• 1/2 onion (, finely chopped)
• 5 oz/150g mushrooms (, sliced)
• 30g / 2 tbsp unsalted butter
• 3 tbsp flour ((all purpose / plain))
• 2 cups beef broth / stock (, low sodium)
• 1/2 cup water
• 2 tsp dijon mustard
• 2 tsp Worcestershire sauce
• Salt and pepper

Instructions

1. Salisbury Steaks
2. Onion grating - Place breadcrumbs in a bowl. Use a box grater and grate the onion over the breadcrumbs. Mix with fingers, leave to soak for a few minutes.
3. Mix - Add remaining Salisbury Steak ingredients into the large bowl. Use your hands to mix until just combined. Mix well for a couple of minutes until the mixture becomes a bit "pasty" which will ensure your patties hold together well.
4. Form patties - Divide into 5 and pat very firmly into oval patties around 3/4" / 1 2/3 cm thick.
5. Cooking and Gravy
6. Brown patties - Heat oil in a skillet over high heat. Add the steaks and cook the first side for 1 minute or until browned, then gently flip and brown the other side (they will still be raw inside). Remove onto plate.
7. Cook aromatics - If skillet is looking dry, add a touch more oil. Add chopped onion and garlic and cook for 2 minute until onions are a bit translucent.
8. Cook mushrooms - Add the mushrooms into the skillet and cook for 2 - 3 minutes until golden.
9. Make gravy roux - Turn heat down to medium. Add butter. Once melted, add flour and cook for 30 seconds, stirring constantly.
10. Gravy - Gradually add in beef broth, stirring as you go. Once mostly lump free, whisk in remaining Gravy ingredients.
11. Finish cooking steaks - Add steaks along with the juices on the plate. Cook for 5 - 7 minutes, or until gravy is thickened, stirring occasionally around the steaks. If the gravy thickens too quickly, add more water.
12. Season gravy - Remove steaks onto a plate. Taste gravy and adjust salt and pepper to taste.
13. Serve salisbury steaks topped with the mushroom gravy - over mashed potato is ideal! Sprinkle with a bit of parsley if desired.

Pepper Steak

Ingredients

• 1 lb beef top round steak, cut 1 inch thick
• 2 teaspoons olive oil
• 1 medium onion, sliced thin
• 2 cloves garlic, minced
• 1 cup beef broth
• 1/4 cup light soy sauce
• 1/4 teaspoon sugar
• 1/2 teaspoon pepper
• 1 stalk celery, sliced
• 1 green bell pepper, sliced thin
• 1 red bell pepper, sliced thin
• 1 yellow bell pepper, sliced thin
• 1 can chopped tomato, drained or 2 medium tomatoes blanched,peeled and cut into wedges
• 2 teaspoons cornstarch
• 1/4 cup cold water

Instructions

1. Slice the beef into 3 inch strips 1/4 inch wide.
2. Heat 1 T.
3. oil in skillet on medium high and add onion and garlic, stirring until onion is tender, around 4 or 5 minutes.
4. Remove with a slotted spoon.
5. Add remaining oil and saute the beef until browned.
6. Remove with a slotted spoon.
7. Add the broth, soy sauce, sugar and ground pepper to the skillet, stir well.
8. Return beef, onion and garlic to skillet and simmer for 30 minutes.
9. Add celery, bell pepper and tomatoes.
10. Cover and cook until celery and peppers are crisp/tender-around 5 minutes.
11. Dissolve the cornstarch in cold water.
12. Stir into the skillet stirring constantly until thickened around 2 minutes.

Pepper Steak

Ingredients

• 1 lb beef top round steak, cut 1 inch thick
• 2 teaspoons olive oil
• 1 medium onion, sliced thin
• 2 cloves garlic, minced
• 1 cup beef broth
• 1/4 cup light soy sauce
• 1/4 teaspoon sugar
• 1/2 teaspoon pepper
• 1 stalk celery, sliced
• 1 green bell pepper, sliced thin
• 1 red bell pepper, sliced thin
• 1 yellow bell pepper, sliced thin
• 1 can chopped tomato, drained or 2 medium tomatoes blanched,peeled and cut into wedges
• 2 teaspoons cornstarch
• 1/4 cup cold water

Instructions

1. Slice the beef into 3 inch strips 1/4 inch wide.
2. Heat 1 T.
3. oil in skillet on medium high and add onion and garlic, stirring until onion is tender, around 4 or 5 minutes.
4. Remove with a slotted spoon.
5. Add remaining oil and saute the beef until browned.
6. Remove with a slotted spoon.
7. Add the broth, soy sauce, sugar and ground pepper to the skillet, stir well.
8. Return beef, onion and garlic to skillet and simmer for 30 minutes.
9. Add celery, bell pepper and tomatoes.
10. Cover and cook until celery and peppers are crisp/tender-around 5 minutes.
11. Dissolve the cornstarch in cold water.
12. Stir into the skillet stirring constantly until thickened around 2 minutes.

Pepper Steak

Ingredients

• 1 lb beef top round steak, cut 1 inch thick
• 2 teaspoons olive oil
• 1 medium onion, sliced thin
• 2 cloves garlic, minced
• 1 cup beef broth
• 1/4 cup light soy sauce
• 1/4 teaspoon sugar
• 1/2 teaspoon pepper
• 1 stalk celery, sliced
• 1 green bell pepper, sliced thin
• 1 red bell pepper, sliced thin
• 1 yellow bell pepper, sliced thin
• 1 can chopped tomato, drained or 2 medium tomatoes blanched,peeled and cut into wedges
• 2 teaspoons cornstarch
• 1/4 cup cold water

Instructions

1. Slice the beef into 3 inch strips 1/4 inch wide.
2. Heat 1 T.
3. oil in skillet on medium high and add onion and garlic, stirring until onion is tender, around 4 or 5 minutes.
4. Remove with a slotted spoon.
5. Add remaining oil and saute the beef until browned.
6. Remove with a slotted spoon.
7. Add the broth, soy sauce, sugar and ground pepper to the skillet, stir well.
8. Return beef, onion and garlic to skillet and simmer for 30 minutes.
9. Add celery, bell pepper and tomatoes.
10. Cover and cook until celery and peppers are crisp/tender-around 5 minutes.
11. Dissolve the cornstarch in cold water.
12. Stir into the skillet stirring constantly until thickened around 2 minutes.

Pepper Steak

Ingredients

• 1 lb beef top round steak, cut 1 inch thick
• 2 teaspoons olive oil
• 1 medium onion, sliced thin
• 2 cloves garlic, minced
• 1 cup beef broth
• 1/4 cup light soy sauce
• 1/4 teaspoon sugar
• 1/2 teaspoon pepper
• 1 stalk celery, sliced
• 1 green bell pepper, sliced thin
• 1 red bell pepper, sliced thin
• 1 yellow bell pepper, sliced thin
• 1 can chopped tomato, drained or 2 medium tomatoes blanched,peeled and cut into wedges
• 2 teaspoons cornstarch
• 1/4 cup cold water

Instructions

1. Slice the beef into 3 inch strips 1/4 inch wide.
2. Heat 1 T.
3. oil in skillet on medium high and add onion and garlic, stirring until onion is tender, around 4 or 5 minutes.
4. Remove with a slotted spoon.
5. Add remaining oil and saute the beef until browned.
6. Remove with a slotted spoon.
7. Add the broth, soy sauce, sugar and ground pepper to the skillet, stir well.
8. Return beef, onion and garlic to skillet and simmer for 30 minutes.
9. Add celery, bell pepper and tomatoes.
10. Cover and cook until celery and peppers are crisp/tender-around 5 minutes.
11. Dissolve the cornstarch in cold water.
12. Stir into the skillet stirring constantly until thickened around 2 minutes.

Cheesesteak-Stuffed Peppers

Ingredients

• 4 bell peppers, halved
• 1 tbsp. vegetable oil
• 1 large onion, sliced
• 16 oz. cremini mushrooms, sliced
• Kosher salt
• Freshly ground black pepper
• 1 1/2 lb. sirloin steak, thinly sliced
• 2 tsp. Italian seasoning
• 16 slices provolone
• Freshly chopped parsley, for garnish

Instructions

1. Preheat oven to 325º. Place peppers in a large baking dish and bake until tender, 30 minutes.
2. Meanwhile, in a large skillet over medium-high heat, heat oil. Add onions and mushrooms and season with salt and pepper. Cook until soft, 6 minutes. Add steak and season with more salt and pepper. Cook, stirring occasionally, 3 minutes. Stir in Italian seasoning.
3. Add provolone to bottom of baked peppers and top with steak mixture. Top with another piece of provolone and broil until golden, 3 minutes.
4. Garnish with parsley before serving.

Cheesesteak-Stuffed Peppers

Ingredients

• 4 bell peppers, halved
• 1 tbsp. vegetable oil
• 1 large onion, sliced
• 16 oz. cremini mushrooms, sliced
• Kosher salt
• Freshly ground black pepper
• 1 1/2 lb. sirloin steak, thinly sliced
• 2 tsp. Italian seasoning
• 16 slices provolone
• Freshly chopped parsley, for garnish

Instructions

1. Preheat oven to 325º. Place peppers in a large baking dish and bake until tender, 30 minutes.
2. Meanwhile, in a large skillet over medium-high heat, heat oil. Add onions and mushrooms and season with salt and pepper. Cook until soft, 6 minutes. Add steak and season with more salt and pepper. Cook, stirring occasionally, 3 minutes. Stir in Italian seasoning.
3. Add provolone to bottom of baked peppers and top with steak mixture. Top with another piece of provolone and broil until golden, 3 minutes.
4. Garnish with parsley before serving.

Cheesesteak-Stuffed Peppers

Ingredients

• 4 bell peppers, halved
• 1 tbsp. vegetable oil
• 1 large onion, sliced
• 16 oz. cremini mushrooms, sliced
• Kosher salt
• Freshly ground black pepper
• 1 1/2 lb. sirloin steak, thinly sliced
• 2 tsp. Italian seasoning
• 16 slices provolone
• Freshly chopped parsley, for garnish

Instructions

1. Preheat oven to 325º. Place peppers in a large baking dish and bake until tender, 30 minutes.
2. Meanwhile, in a large skillet over medium-high heat, heat oil. Add onions and mushrooms and season with salt and pepper. Cook until soft, 6 minutes. Add steak and season with more salt and pepper. Cook, stirring occasionally, 3 minutes. Stir in Italian seasoning.
3. Add provolone to bottom of baked peppers and top with steak mixture. Top with another piece of provolone and broil until golden, 3 minutes.
4. Garnish with parsley before serving.

Cheesesteak-Stuffed Peppers

Ingredients

• 4 bell peppers, halved
• 1 tbsp. vegetable oil
• 1 large onion, sliced
• 16 oz. cremini mushrooms, sliced
• Kosher salt
• Freshly ground black pepper
• 1 1/2 lb. sirloin steak, thinly sliced
• 2 tsp. Italian seasoning
• 16 slices provolone
• Freshly chopped parsley, for garnish

Instructions

1. Preheat oven to 325º. Place peppers in a large baking dish and bake until tender, 30 minutes.
2. Meanwhile, in a large skillet over medium-high heat, heat oil. Add onions and mushrooms and season with salt and pepper. Cook until soft, 6 minutes. Add steak and season with more salt and pepper. Cook, stirring occasionally, 3 minutes. Stir in Italian seasoning.
3. Add provolone to bottom of baked peppers and top with steak mixture. Top with another piece of provolone and broil until golden, 3 minutes.
4. Garnish with parsley before serving.

Beef Stir Fry with Tri-Color Peppers (Rsfh

Ingredients

• 1 c Red bell pepper
• 1/4 ts Cumin
• 1 lb Beef; tenderloin
• 2 tb White wine vinegar directio
• 1 ts Sesame oil
• 1/4 ts Garlic powder
• 3/4 c Green bell pepper-(2 1/2" x
• 1 c Red bell pepper
• 1/4 ts Ginger
• 3/4 c Yellow " " (2 1/2 in. x
• 1 tb Soy sauce
• 1 c Onion; slivered

Instructions

1. DIRECTIONS: Trim fat from (*I used beef) pork, and cut crosswise into 1/4 inch slices. Heat oil in a large non-stic skillet over high heat until hot. Add pork, soy sauce, and next 3 ingredients; stir fry 3 minutes or until pork is done. Remove pork mixture from skillet; set aside and keep warm. Place skillet over medium-high heat; add onion and bell peppers, and stir fry 5 minutes. Return pork mixture to skillet; add vinegar, and cook 1 minute. Yield: 4 servings. About 166 calories per 1 cup serving. My family absolutely l *I changed this from pork to beef in recipe and ingredient list. FROM: CATHERINE LESLIE (RSFH58B) Posted to MC-Recipe Digest V1 #264 Date: Mon, 28 Oct 1996 21:33:44 +0800 (HKT) From: Sweeney

Beef Stir Fry with Tri-Color Peppers (Rsfh

Ingredients

• 1 c Red bell pepper
• 1/4 ts Cumin
• 1 lb Beef; tenderloin
• 2 tb White wine vinegar directio
• 1 ts Sesame oil
• 1/4 ts Garlic powder
• 3/4 c Green bell pepper-(2 1/2" x
• 1 c Red bell pepper
• 1/4 ts Ginger
• 3/4 c Yellow " " (2 1/2 in. x
• 1 tb Soy sauce
• 1 c Onion; slivered

Instructions

1. DIRECTIONS: Trim fat from (*I used beef) pork, and cut crosswise into 1/4 inch slices. Heat oil in a large non-stic skillet over high heat until hot. Add pork, soy sauce, and next 3 ingredients; stir fry 3 minutes or until pork is done. Remove pork mixture from skillet; set aside and keep warm. Place skillet over medium-high heat; add onion and bell peppers, and stir fry 5 minutes. Return pork mixture to skillet; add vinegar, and cook 1 minute. Yield: 4 servings. About 166 calories per 1 cup serving. My family absolutely l *I changed this from pork to beef in recipe and ingredient list. FROM: CATHERINE LESLIE (RSFH58B) Posted to MC-Recipe Digest V1 #264 Date: Mon, 28 Oct 1996 21:33:44 +0800 (HKT) From: Sweeney

Beef Stir Fry with Tri-Color Peppers (Rsfh

Ingredients

• 1 c Red bell pepper
• 1/4 ts Cumin
• 1 lb Beef; tenderloin
• 2 tb White wine vinegar directio
• 1 ts Sesame oil
• 1/4 ts Garlic powder
• 3/4 c Green bell pepper-(2 1/2" x
• 1 c Red bell pepper
• 1/4 ts Ginger
• 3/4 c Yellow " " (2 1/2 in. x
• 1 tb Soy sauce
• 1 c Onion; slivered

Instructions

1. DIRECTIONS: Trim fat from (*I used beef) pork, and cut crosswise into 1/4 inch slices. Heat oil in a large non-stic skillet over high heat until hot. Add pork, soy sauce, and next 3 ingredients; stir fry 3 minutes or until pork is done. Remove pork mixture from skillet; set aside and keep warm. Place skillet over medium-high heat; add onion and bell peppers, and stir fry 5 minutes. Return pork mixture to skillet; add vinegar, and cook 1 minute. Yield: 4 servings. About 166 calories per 1 cup serving. My family absolutely l *I changed this from pork to beef in recipe and ingredient list. FROM: CATHERINE LESLIE (RSFH58B) Posted to MC-Recipe Digest V1 #264 Date: Mon, 28 Oct 1996 21:33:44 +0800 (HKT) From: Sweeney

Beef Stir Fry with Tri-Color Peppers (Rsfh

Ingredients

• 1 c Red bell pepper
• 1/4 ts Cumin
• 1 lb Beef; tenderloin
• 2 tb White wine vinegar directio
• 1 ts Sesame oil
• 1/4 ts Garlic powder
• 3/4 c Green bell pepper-(2 1/2" x
• 1 c Red bell pepper
• 1/4 ts Ginger
• 3/4 c Yellow " " (2 1/2 in. x
• 1 tb Soy sauce
• 1 c Onion; slivered

Instructions

1. DIRECTIONS: Trim fat from (*I used beef) pork, and cut crosswise into 1/4 inch slices. Heat oil in a large non-stic skillet over high heat until hot. Add pork, soy sauce, and next 3 ingredients; stir fry 3 minutes or until pork is done. Remove pork mixture from skillet; set aside and keep warm. Place skillet over medium-high heat; add onion and bell peppers, and stir fry 5 minutes. Return pork mixture to skillet; add vinegar, and cook 1 minute. Yield: 4 servings. About 166 calories per 1 cup serving. My family absolutely l *I changed this from pork to beef in recipe and ingredient list. FROM: CATHERINE LESLIE (RSFH58B) Posted to MC-Recipe Digest V1 #264 Date: Mon, 28 Oct 1996 21:33:44 +0800 (HKT) From: Sweeney

Chili Spiced Skirt Steak Tacos

Ingredients

• MARINADE ~~amp STEAK
• 2 teaspoons Paprika
• 1 teaspoon Ancho Chili Powder
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion powder
• 1 teaspoon Light Brown Sugar
• 1/2 teaspoon Chipotle Chile Powder
• 1/4 teaspoon Ground cumin
• 1/4 teaspoon Ground Coriander
• 1 teaspoon Salt
• 1/4 teaspoon Pepper
• 1 1/2 Jalapeno peppers minced
• 1/4 cup Lime Juice
• 1 tablespoon Vegetable oil
• 1 1/2 pounds Skirt or Flank Steak
• 6 Roma Tomato seeded and chopped
• 1 small White onion chopped
• 1/2 cup Cilantro chopped
• 2 Serrano chiles or jalapeno chiles seeded and minced
• 1 clove Garlic minced
• 2 tablespoon Lime Juice
• Salt and pepper
• 12 Corn Tortillas
• 2 Green Peppers (small) thinly Sliced
• 1 Red onion thinly sliced

Instructions

1. MARINADE
2. 1. In a large resealable plastic bag, combine the paprika, ancho powder, garlic powder, onion powder, brown sugar, chipotle, cumin, coriander, jalapenos, salt and pepper. Add the lime juice and oil and shake the bag to blend. Add the steak and seal the bag. Let the steak stand at room temperature for 2 hours.
3. TACOS
4. 1. Heat oil in heavy large skittle over medium heat. Add bell peppers and onion and saute unter tender, about 5 minutes. Once tender, transfer to bowl and keep warm.
5. 2. Add steak to skillet and ook until no longer pink.
6. PICO DE GALLO
7. Simply combine all ingredients and mix well. Let stand for at least 1 hour, or even overnight in the fridge.
8. BUILD TACOS
9. Take corn tortillas and heat per instruction until slightly browned and crunchy. Add Cooked skirt steak, sauteed pepper and onion and cover with Pico De Gallo. Add Sour Cream and cheese if desired.
10. Totally Awesome when combinding the three flavors! Enjoy!

Chili Spiced Skirt Steak Tacos

Ingredients

• MARINADE ~~amp STEAK
• 2 teaspoons Paprika
• 1 teaspoon Ancho Chili Powder
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion powder
• 1 teaspoon Light Brown Sugar
• 1/2 teaspoon Chipotle Chile Powder
• 1/4 teaspoon Ground cumin
• 1/4 teaspoon Ground Coriander
• 1 teaspoon Salt
• 1/4 teaspoon Pepper
• 1 1/2 Jalapeno peppers minced
• 1/4 cup Lime Juice
• 1 tablespoon Vegetable oil
• 1 1/2 pounds Skirt or Flank Steak
• 6 Roma Tomato seeded and chopped
• 1 small White onion chopped
• 1/2 cup Cilantro chopped
• 2 Serrano chiles or jalapeno chiles seeded and minced
• 1 clove Garlic minced
• 2 tablespoon Lime Juice
• Salt and pepper
• 12 Corn Tortillas
• 2 Green Peppers (small) thinly Sliced
• 1 Red onion thinly sliced

Instructions

1. MARINADE
2. 1. In a large resealable plastic bag, combine the paprika, ancho powder, garlic powder, onion powder, brown sugar, chipotle, cumin, coriander, jalapenos, salt and pepper. Add the lime juice and oil and shake the bag to blend. Add the steak and seal the bag. Let the steak stand at room temperature for 2 hours.
3. TACOS
4. 1. Heat oil in heavy large skittle over medium heat. Add bell peppers and onion and saute unter tender, about 5 minutes. Once tender, transfer to bowl and keep warm.
5. 2. Add steak to skillet and ook until no longer pink.
6. PICO DE GALLO
7. Simply combine all ingredients and mix well. Let stand for at least 1 hour, or even overnight in the fridge.
8. BUILD TACOS
9. Take corn tortillas and heat per instruction until slightly browned and crunchy. Add Cooked skirt steak, sauteed pepper and onion and cover with Pico De Gallo. Add Sour Cream and cheese if desired.
10. Totally Awesome when combinding the three flavors! Enjoy!

Chili Spiced Skirt Steak Tacos

Ingredients

• MARINADE ~~amp STEAK
• 2 teaspoons Paprika
• 1 teaspoon Ancho Chili Powder
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion powder
• 1 teaspoon Light Brown Sugar
• 1/2 teaspoon Chipotle Chile Powder
• 1/4 teaspoon Ground cumin
• 1/4 teaspoon Ground Coriander
• 1 teaspoon Salt
• 1/4 teaspoon Pepper
• 1 1/2 Jalapeno peppers minced
• 1/4 cup Lime Juice
• 1 tablespoon Vegetable oil
• 1 1/2 pounds Skirt or Flank Steak
• 6 Roma Tomato seeded and chopped
• 1 small White onion chopped
• 1/2 cup Cilantro chopped
• 2 Serrano chiles or jalapeno chiles seeded and minced
• 1 clove Garlic minced
• 2 tablespoon Lime Juice
• Salt and pepper
• 12 Corn Tortillas
• 2 Green Peppers (small) thinly Sliced
• 1 Red onion thinly sliced

Instructions

1. MARINADE
2. 1. In a large resealable plastic bag, combine the paprika, ancho powder, garlic powder, onion powder, brown sugar, chipotle, cumin, coriander, jalapenos, salt and pepper. Add the lime juice and oil and shake the bag to blend. Add the steak and seal the bag. Let the steak stand at room temperature for 2 hours.
3. TACOS
4. 1. Heat oil in heavy large skittle over medium heat. Add bell peppers and onion and saute unter tender, about 5 minutes. Once tender, transfer to bowl and keep warm.
5. 2. Add steak to skillet and ook until no longer pink.
6. PICO DE GALLO
7. Simply combine all ingredients and mix well. Let stand for at least 1 hour, or even overnight in the fridge.
8. BUILD TACOS
9. Take corn tortillas and heat per instruction until slightly browned and crunchy. Add Cooked skirt steak, sauteed pepper and onion and cover with Pico De Gallo. Add Sour Cream and cheese if desired.
10. Totally Awesome when combinding the three flavors! Enjoy!

Chili Spiced Skirt Steak Tacos

Ingredients

• MARINADE ~~amp STEAK
• 2 teaspoons Paprika
• 1 teaspoon Ancho Chili Powder
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion powder
• 1 teaspoon Light Brown Sugar
• 1/2 teaspoon Chipotle Chile Powder
• 1/4 teaspoon Ground cumin
• 1/4 teaspoon Ground Coriander
• 1 teaspoon Salt
• 1/4 teaspoon Pepper
• 1 1/2 Jalapeno peppers minced
• 1/4 cup Lime Juice
• 1 tablespoon Vegetable oil
• 1 1/2 pounds Skirt or Flank Steak
• 6 Roma Tomato seeded and chopped
• 1 small White onion chopped
• 1/2 cup Cilantro chopped
• 2 Serrano chiles or jalapeno chiles seeded and minced
• 1 clove Garlic minced
• 2 tablespoon Lime Juice
• Salt and pepper
• 12 Corn Tortillas
• 2 Green Peppers (small) thinly Sliced
• 1 Red onion thinly sliced

Instructions

1. MARINADE
2. 1. In a large resealable plastic bag, combine the paprika, ancho powder, garlic powder, onion powder, brown sugar, chipotle, cumin, coriander, jalapenos, salt and pepper. Add the lime juice and oil and shake the bag to blend. Add the steak and seal the bag. Let the steak stand at room temperature for 2 hours.
3. TACOS
4. 1. Heat oil in heavy large skittle over medium heat. Add bell peppers and onion and saute unter tender, about 5 minutes. Once tender, transfer to bowl and keep warm.
5. 2. Add steak to skillet and ook until no longer pink.
6. PICO DE GALLO
7. Simply combine all ingredients and mix well. Let stand for at least 1 hour, or even overnight in the fridge.
8. BUILD TACOS
9. Take corn tortillas and heat per instruction until slightly browned and crunchy. Add Cooked skirt steak, sauteed pepper and onion and cover with Pico De Gallo. Add Sour Cream and cheese if desired.
10. Totally Awesome when combinding the three flavors! Enjoy!

Thai-Style Grilled Beef Salad

Ingredients

• 2 cloves Garlic , minced
• 2 Thai chiles (or 1 serrano chile), minced
• 1/3 cup Fresh lime juice
• 1 tablespoon Water
• 1 tablespoon Soy sauce
• 3 tablespoon Vegetable oil
• 1 teaspoon Brown sugar
• 4 cups Torn red and green leaf lettuce (bite-sized pieces)
• 1 cup Bean sprouts
• 1/2 cup Finely shredded carrot , preferably cut on a mandoline
• 1/2 cup Fresh basil leaves , left whole if small & torn into pieces if large
• 1/2 cup Minced fresh mint , plus several sprigs
• 1/2 cup fresh cilantro leaves
• 1 pound Beef sirloin or tri-tip
• Salt and freshly ground pepper

Instructions

1. Prepare a fire in a grill, or preheat the broiler (grill). In a small bowl, mix together the garlic, chiles, lime juice, water, soy sauce, 2 tablespoons of the vegetable oil, and the brown sugar. Set aside.
2. In a large bowl, combine the lettuce, bean sprouts, carrot, basil, minced mint, and cilantro and toss together. Spread the mixture on a platter.
3. Rub the meat on both sides with the remaining 1 tablespoon vegetable oil. Season on each side to taste with salt and pepper. Place on the grill rack or on a broiler pan and cook, turning once, until seared on both sides, about 1-2 minutes on each side or until desired doneness. Set out on a cutting board and let rest for 5 minutes before slicing. Slice against the grain into strips 1/4 inch thick.
4. Arrange the beef strips over the lettuce mixture and pour the garlic mixture evenly over the top. Garnish with the mint sprigs if desired and serve hot.

Thai-Style Grilled Beef Salad

Ingredients

• 2 cloves Garlic , minced
• 2 Thai chiles (or 1 serrano chile), minced
• 1/3 cup Fresh lime juice
• 1 tablespoon Water
• 1 tablespoon Soy sauce
• 3 tablespoon Vegetable oil
• 1 teaspoon Brown sugar
• 4 cups Torn red and green leaf lettuce (bite-sized pieces)
• 1 cup Bean sprouts
• 1/2 cup Finely shredded carrot , preferably cut on a mandoline
• 1/2 cup Fresh basil leaves , left whole if small & torn into pieces if large
• 1/2 cup Minced fresh mint , plus several sprigs
• 1/2 cup fresh cilantro leaves
• 1 pound Beef sirloin or tri-tip
• Salt and freshly ground pepper

Instructions

1. Prepare a fire in a grill, or preheat the broiler (grill). In a small bowl, mix together the garlic, chiles, lime juice, water, soy sauce, 2 tablespoons of the vegetable oil, and the brown sugar. Set aside.
2. In a large bowl, combine the lettuce, bean sprouts, carrot, basil, minced mint, and cilantro and toss together. Spread the mixture on a platter.
3. Rub the meat on both sides with the remaining 1 tablespoon vegetable oil. Season on each side to taste with salt and pepper. Place on the grill rack or on a broiler pan and cook, turning once, until seared on both sides, about 1-2 minutes on each side or until desired doneness. Set out on a cutting board and let rest for 5 minutes before slicing. Slice against the grain into strips 1/4 inch thick.
4. Arrange the beef strips over the lettuce mixture and pour the garlic mixture evenly over the top. Garnish with the mint sprigs if desired and serve hot.

Thai-Style Grilled Beef Salad

Ingredients

• 2 cloves Garlic , minced
• 2 Thai chiles (or 1 serrano chile), minced
• 1/3 cup Fresh lime juice
• 1 tablespoon Water
• 1 tablespoon Soy sauce
• 3 tablespoon Vegetable oil
• 1 teaspoon Brown sugar
• 4 cups Torn red and green leaf lettuce (bite-sized pieces)
• 1 cup Bean sprouts
• 1/2 cup Finely shredded carrot , preferably cut on a mandoline
• 1/2 cup Fresh basil leaves , left whole if small & torn into pieces if large
• 1/2 cup Minced fresh mint , plus several sprigs
• 1/2 cup fresh cilantro leaves
• 1 pound Beef sirloin or tri-tip
• Salt and freshly ground pepper

Instructions

1. Prepare a fire in a grill, or preheat the broiler (grill). In a small bowl, mix together the garlic, chiles, lime juice, water, soy sauce, 2 tablespoons of the vegetable oil, and the brown sugar. Set aside.
2. In a large bowl, combine the lettuce, bean sprouts, carrot, basil, minced mint, and cilantro and toss together. Spread the mixture on a platter.
3. Rub the meat on both sides with the remaining 1 tablespoon vegetable oil. Season on each side to taste with salt and pepper. Place on the grill rack or on a broiler pan and cook, turning once, until seared on both sides, about 1-2 minutes on each side or until desired doneness. Set out on a cutting board and let rest for 5 minutes before slicing. Slice against the grain into strips 1/4 inch thick.
4. Arrange the beef strips over the lettuce mixture and pour the garlic mixture evenly over the top. Garnish with the mint sprigs if desired and serve hot.

Thai-Style Grilled Beef Salad

Ingredients

• 2 cloves Garlic , minced
• 2 Thai chiles (or 1 serrano chile), minced
• 1/3 cup Fresh lime juice
• 1 tablespoon Water
• 1 tablespoon Soy sauce
• 3 tablespoon Vegetable oil
• 1 teaspoon Brown sugar
• 4 cups Torn red and green leaf lettuce (bite-sized pieces)
• 1 cup Bean sprouts
• 1/2 cup Finely shredded carrot , preferably cut on a mandoline
• 1/2 cup Fresh basil leaves , left whole if small & torn into pieces if large
• 1/2 cup Minced fresh mint , plus several sprigs
• 1/2 cup fresh cilantro leaves
• 1 pound Beef sirloin or tri-tip
• Salt and freshly ground pepper

Instructions

1. Prepare a fire in a grill, or preheat the broiler (grill). In a small bowl, mix together the garlic, chiles, lime juice, water, soy sauce, 2 tablespoons of the vegetable oil, and the brown sugar. Set aside.
2. In a large bowl, combine the lettuce, bean sprouts, carrot, basil, minced mint, and cilantro and toss together. Spread the mixture on a platter.
3. Rub the meat on both sides with the remaining 1 tablespoon vegetable oil. Season on each side to taste with salt and pepper. Place on the grill rack or on a broiler pan and cook, turning once, until seared on both sides, about 1-2 minutes on each side or until desired doneness. Set out on a cutting board and let rest for 5 minutes before slicing. Slice against the grain into strips 1/4 inch thick.
4. Arrange the beef strips over the lettuce mixture and pour the garlic mixture evenly over the top. Garnish with the mint sprigs if desired and serve hot.

Peppered Sliders

Ingredients

• 8 rhodes dinner rolls, baked according to package instructions
• 1 1/2 lbs lean ground beef
• 2 green peppers
• 1 1/2 teaspoons cumin
• 4 tomatillos, remove husks and chop
• 1 jalapeno pepper, chopped
• 1/2 white onion, chopped
• 1/2 cup cilantro leaf, chopped
• 1 lime, juice and zest of
• 2 tablespoons honey
• 1 cup grated sharp cheddar cheese
• salt and pepper

Instructions

1. Bake rolls and set aside.
2. Broil green peppers in the oven until slightly black and remove skin.
3. Chop skinned peppers into small pieces.
4. Combine green peppers, cumin and salt and pepper with ground beef.
5. Make 8 rounded, 3-inch patties out of the ground beef mixture.
6. Combine tomatillos, jalapeno, onion, cilantro, lime peel and juice and honey in a blender until smooth.
7. Season with salt and pepper to taste.
8. Fry the patties in a skillet and top with cheese the last minute of cooking to melt it.
9. Assemble the sliders using as much of the green sauce as desired on top or under the meat.

Peppered Sliders

Ingredients

• 8 rhodes dinner rolls, baked according to package instructions
• 1 1/2 lbs lean ground beef
• 2 green peppers
• 1 1/2 teaspoons cumin
• 4 tomatillos, remove husks and chop
• 1 jalapeno pepper, chopped
• 1/2 white onion, chopped
• 1/2 cup cilantro leaf, chopped
• 1 lime, juice and zest of
• 2 tablespoons honey
• 1 cup grated sharp cheddar cheese
• salt and pepper

Instructions

1. Bake rolls and set aside.
2. Broil green peppers in the oven until slightly black and remove skin.
3. Chop skinned peppers into small pieces.
4. Combine green peppers, cumin and salt and pepper with ground beef.
5. Make 8 rounded, 3-inch patties out of the ground beef mixture.
6. Combine tomatillos, jalapeno, onion, cilantro, lime peel and juice and honey in a blender until smooth.
7. Season with salt and pepper to taste.
8. Fry the patties in a skillet and top with cheese the last minute of cooking to melt it.
9. Assemble the sliders using as much of the green sauce as desired on top or under the meat.

Peppered Sliders

Ingredients

• 8 rhodes dinner rolls, baked according to package instructions
• 1 1/2 lbs lean ground beef
• 2 green peppers
• 1 1/2 teaspoons cumin
• 4 tomatillos, remove husks and chop
• 1 jalapeno pepper, chopped
• 1/2 white onion, chopped
• 1/2 cup cilantro leaf, chopped
• 1 lime, juice and zest of
• 2 tablespoons honey
• 1 cup grated sharp cheddar cheese
• salt and pepper

Instructions

1. Bake rolls and set aside.
2. Broil green peppers in the oven until slightly black and remove skin.
3. Chop skinned peppers into small pieces.
4. Combine green peppers, cumin and salt and pepper with ground beef.
5. Make 8 rounded, 3-inch patties out of the ground beef mixture.
6. Combine tomatillos, jalapeno, onion, cilantro, lime peel and juice and honey in a blender until smooth.
7. Season with salt and pepper to taste.
8. Fry the patties in a skillet and top with cheese the last minute of cooking to melt it.
9. Assemble the sliders using as much of the green sauce as desired on top or under the meat.

Peppered Sliders

Ingredients

• 8 rhodes dinner rolls, baked according to package instructions
• 1 1/2 lbs lean ground beef
• 2 green peppers
• 1 1/2 teaspoons cumin
• 4 tomatillos, remove husks and chop
• 1 jalapeno pepper, chopped
• 1/2 white onion, chopped
• 1/2 cup cilantro leaf, chopped
• 1 lime, juice and zest of
• 2 tablespoons honey
• 1 cup grated sharp cheddar cheese
• salt and pepper

Instructions

1. Bake rolls and set aside.
2. Broil green peppers in the oven until slightly black and remove skin.
3. Chop skinned peppers into small pieces.
4. Combine green peppers, cumin and salt and pepper with ground beef.
5. Make 8 rounded, 3-inch patties out of the ground beef mixture.
6. Combine tomatillos, jalapeno, onion, cilantro, lime peel and juice and honey in a blender until smooth.
7. Season with salt and pepper to taste.
8. Fry the patties in a skillet and top with cheese the last minute of cooking to melt it.
9. Assemble the sliders using as much of the green sauce as desired on top or under the meat.

Simmered Stuffed Green Peppers

Ingredients

• 4 Green peppers
• 1/2 ts Salt
• 1 c Carrots
• 3 tb Catsup
• 1/2 c Vegetable stock
• 1 tb Cornstarch
• 1 tb Vegetable oil
• 1 c Onions
• 1 ts Sugar
• 3/4 lb Lean pork
• 1/2 ts Salt
• 2 tb Water
• 1 ds Pepper
• 2 tb Vegetable oil
• 1/4 c Water
• 1 ts Vegetable oil
• 1 tb Soy sauce
• 1 Scallion stalk
• 1/2 ts Salt
• 1 tb Soy sauce
• 1 ds Pepper
• 2 Scallion stalks
• 3/4 lb Fish fillets
• 2 ts Cornstarch
• 1/4 ts Pepper
• 1 ds Pepper
• 1/2 ts Salt

Instructions

1. 1. Prepare any of the stuffing mixtures below. 2. With a sharp knife, cut the tops off peppers; then scoop out the seeds. Stuff peppers with filling mixture; replace the tops as lids. 3. Stand stuffed peppers upright in a pan. Add stock, salt and pepper. Bring to a boil, then simmer, covered, 1 hour. 4. Remove peppers, leaving liquids in pan. Then blend cornstarch, soy sauce and cold water to a paste and stir in to thicken liquids. Pour sauce over peppers and serve. VARIATION: After step 2, place peppers upright in a heatproof bowl and steam 45 minutes. (See "How-to Section".) Omit steps 3, 4 and 5. PORK STUFFING: 1. Mince pork and scallion stalks. 2. Blend in the remaining ingredients. VARIATIONS: Reduce the pork to 1/2 pound. Add 1 slice smoked ham and 4 water chestnuts, both minced, 1 teaspoon sugar and 1 teaspoon cornstarch. Or add to the pork instead, the following, all minced: 1/2 cup fillet of sole, 1/4 cup crabmeat, 4 dried black mushrooms (soaked), and 1 scallion stalk, all minced. (In either case, omit the pepper and oil.) FISH STUFFING: 1. Flake fish. Mince scallion stalk. 2. Blend in the remaining ingredients. NOTE: Use haddock or halibut. VARIATION: Reduce fish fillets to 1/2 pound. Add 1/4 pound shrimp, shelled, deveined, and minced. VEGETABLE STUFFING: 1. Shred carrots and onions. 2. Heat oil. Add carrots and onions and stir-fry to soften slightly (about 2 minutes). Then combine with the remaining ingredients. From , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.

Simmered Stuffed Green Peppers

Ingredients

• 4 Green peppers
• 1/2 ts Salt
• 1 c Carrots
• 3 tb Catsup
• 1/2 c Vegetable stock
• 1 tb Cornstarch
• 1 tb Vegetable oil
• 1 c Onions
• 1 ts Sugar
• 3/4 lb Lean pork
• 1/2 ts Salt
• 2 tb Water
• 1 ds Pepper
• 2 tb Vegetable oil
• 1/4 c Water
• 1 ts Vegetable oil
• 1 tb Soy sauce
• 1 Scallion stalk
• 1/2 ts Salt
• 1 tb Soy sauce
• 1 ds Pepper
• 2 Scallion stalks
• 3/4 lb Fish fillets
• 2 ts Cornstarch
• 1/4 ts Pepper
• 1 ds Pepper
• 1/2 ts Salt

Instructions

1. 1. Prepare any of the stuffing mixtures below. 2. With a sharp knife, cut the tops off peppers; then scoop out the seeds. Stuff peppers with filling mixture; replace the tops as lids. 3. Stand stuffed peppers upright in a pan. Add stock, salt and pepper. Bring to a boil, then simmer, covered, 1 hour. 4. Remove peppers, leaving liquids in pan. Then blend cornstarch, soy sauce and cold water to a paste and stir in to thicken liquids. Pour sauce over peppers and serve. VARIATION: After step 2, place peppers upright in a heatproof bowl and steam 45 minutes. (See "How-to Section".) Omit steps 3, 4 and 5. PORK STUFFING: 1. Mince pork and scallion stalks. 2. Blend in the remaining ingredients. VARIATIONS: Reduce the pork to 1/2 pound. Add 1 slice smoked ham and 4 water chestnuts, both minced, 1 teaspoon sugar and 1 teaspoon cornstarch. Or add to the pork instead, the following, all minced: 1/2 cup fillet of sole, 1/4 cup crabmeat, 4 dried black mushrooms (soaked), and 1 scallion stalk, all minced. (In either case, omit the pepper and oil.) FISH STUFFING: 1. Flake fish. Mince scallion stalk. 2. Blend in the remaining ingredients. NOTE: Use haddock or halibut. VARIATION: Reduce fish fillets to 1/2 pound. Add 1/4 pound shrimp, shelled, deveined, and minced. VEGETABLE STUFFING: 1. Shred carrots and onions. 2. Heat oil. Add carrots and onions and stir-fry to soften slightly (about 2 minutes). Then combine with the remaining ingredients. From , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.

Simmered Stuffed Green Peppers

Ingredients

• 4 Green peppers
• 1/2 ts Salt
• 1 c Carrots
• 3 tb Catsup
• 1/2 c Vegetable stock
• 1 tb Cornstarch
• 1 tb Vegetable oil
• 1 c Onions
• 1 ts Sugar
• 3/4 lb Lean pork
• 1/2 ts Salt
• 2 tb Water
• 1 ds Pepper
• 2 tb Vegetable oil
• 1/4 c Water
• 1 ts Vegetable oil
• 1 tb Soy sauce
• 1 Scallion stalk
• 1/2 ts Salt
• 1 tb Soy sauce
• 1 ds Pepper
• 2 Scallion stalks
• 3/4 lb Fish fillets
• 2 ts Cornstarch
• 1/4 ts Pepper
• 1 ds Pepper
• 1/2 ts Salt

Instructions

1. 1. Prepare any of the stuffing mixtures below. 2. With a sharp knife, cut the tops off peppers; then scoop out the seeds. Stuff peppers with filling mixture; replace the tops as lids. 3. Stand stuffed peppers upright in a pan. Add stock, salt and pepper. Bring to a boil, then simmer, covered, 1 hour. 4. Remove peppers, leaving liquids in pan. Then blend cornstarch, soy sauce and cold water to a paste and stir in to thicken liquids. Pour sauce over peppers and serve. VARIATION: After step 2, place peppers upright in a heatproof bowl and steam 45 minutes. (See "How-to Section".) Omit steps 3, 4 and 5. PORK STUFFING: 1. Mince pork and scallion stalks. 2. Blend in the remaining ingredients. VARIATIONS: Reduce the pork to 1/2 pound. Add 1 slice smoked ham and 4 water chestnuts, both minced, 1 teaspoon sugar and 1 teaspoon cornstarch. Or add to the pork instead, the following, all minced: 1/2 cup fillet of sole, 1/4 cup crabmeat, 4 dried black mushrooms (soaked), and 1 scallion stalk, all minced. (In either case, omit the pepper and oil.) FISH STUFFING: 1. Flake fish. Mince scallion stalk. 2. Blend in the remaining ingredients. NOTE: Use haddock or halibut. VARIATION: Reduce fish fillets to 1/2 pound. Add 1/4 pound shrimp, shelled, deveined, and minced. VEGETABLE STUFFING: 1. Shred carrots and onions. 2. Heat oil. Add carrots and onions and stir-fry to soften slightly (about 2 minutes). Then combine with the remaining ingredients. From , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.

Simmered Stuffed Green Peppers

Ingredients

• 4 Green peppers
• 1/2 ts Salt
• 1 c Carrots
• 3 tb Catsup
• 1/2 c Vegetable stock
• 1 tb Cornstarch
• 1 tb Vegetable oil
• 1 c Onions
• 1 ts Sugar
• 3/4 lb Lean pork
• 1/2 ts Salt
• 2 tb Water
• 1 ds Pepper
• 2 tb Vegetable oil
• 1/4 c Water
• 1 ts Vegetable oil
• 1 tb Soy sauce
• 1 Scallion stalk
• 1/2 ts Salt
• 1 tb Soy sauce
• 1 ds Pepper
• 2 Scallion stalks
• 3/4 lb Fish fillets
• 2 ts Cornstarch
• 1/4 ts Pepper
• 1 ds Pepper
• 1/2 ts Salt

Instructions

1. 1. Prepare any of the stuffing mixtures below. 2. With a sharp knife, cut the tops off peppers; then scoop out the seeds. Stuff peppers with filling mixture; replace the tops as lids. 3. Stand stuffed peppers upright in a pan. Add stock, salt and pepper. Bring to a boil, then simmer, covered, 1 hour. 4. Remove peppers, leaving liquids in pan. Then blend cornstarch, soy sauce and cold water to a paste and stir in to thicken liquids. Pour sauce over peppers and serve. VARIATION: After step 2, place peppers upright in a heatproof bowl and steam 45 minutes. (See "How-to Section".) Omit steps 3, 4 and 5. PORK STUFFING: 1. Mince pork and scallion stalks. 2. Blend in the remaining ingredients. VARIATIONS: Reduce the pork to 1/2 pound. Add 1 slice smoked ham and 4 water chestnuts, both minced, 1 teaspoon sugar and 1 teaspoon cornstarch. Or add to the pork instead, the following, all minced: 1/2 cup fillet of sole, 1/4 cup crabmeat, 4 dried black mushrooms (soaked), and 1 scallion stalk, all minced. (In either case, omit the pepper and oil.) FISH STUFFING: 1. Flake fish. Mince scallion stalk. 2. Blend in the remaining ingredients. NOTE: Use haddock or halibut. VARIATION: Reduce fish fillets to 1/2 pound. Add 1/4 pound shrimp, shelled, deveined, and minced. VEGETABLE STUFFING: 1. Shred carrots and onions. 2. Heat oil. Add carrots and onions and stir-fry to soften slightly (about 2 minutes). Then combine with the remaining ingredients. From , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.

Sauce Picante

Ingredients

• 2 packets microwave roux
• Bell peppers
• Onions
• Celery
• 2 large cans Tomato sauce
• 1 small can Tomato sauce
• 2 cans rotel tomatoes
• 1 can Tomatoes food processed very fine
• Salt and pepper to taste
• red pepper or tabasco to taste
• garlic or garlic salt to taste, probably garlic powder instead
• peeled shrimp raw
• crab fingers
• Rice

Instructions

1. Make lots of thick roux then add bell peppers, onion, celery put lid on and steam. I now use the microwave roux for this and I make 2 recipes.
2. Add 2 large cans and 1 small can of tomato sauce and 2 cans rotel tomatoes and 1 can tomatoes (I process tomatoes to chopped up very fine) season - salt pepper, red pepper or tabasco, and garlic or garlic salt. Cook for about 1 hour (don't ______) and then add raw peeled shrimp and crab fingers and cook till done about 15 minutes. Serve over rice.

Sauce Picante

Ingredients

• 2 packets microwave roux
• Bell peppers
• Onions
• Celery
• 2 large cans Tomato sauce
• 1 small can Tomato sauce
• 2 cans rotel tomatoes
• 1 can Tomatoes food processed very fine
• Salt and pepper to taste
• red pepper or tabasco to taste
• garlic or garlic salt to taste, probably garlic powder instead
• peeled shrimp raw
• crab fingers
• Rice

Instructions

1. Make lots of thick roux then add bell peppers, onion, celery put lid on and steam. I now use the microwave roux for this and I make 2 recipes.
2. Add 2 large cans and 1 small can of tomato sauce and 2 cans rotel tomatoes and 1 can tomatoes (I process tomatoes to chopped up very fine) season - salt pepper, red pepper or tabasco, and garlic or garlic salt. Cook for about 1 hour (don't ______) and then add raw peeled shrimp and crab fingers and cook till done about 15 minutes. Serve over rice.

Sauce Picante

Ingredients

• 2 packets microwave roux
• Bell peppers
• Onions
• Celery
• 2 large cans Tomato sauce
• 1 small can Tomato sauce
• 2 cans rotel tomatoes
• 1 can Tomatoes food processed very fine
• Salt and pepper to taste
• red pepper or tabasco to taste
• garlic or garlic salt to taste, probably garlic powder instead
• peeled shrimp raw
• crab fingers
• Rice

Instructions

1. Make lots of thick roux then add bell peppers, onion, celery put lid on and steam. I now use the microwave roux for this and I make 2 recipes.
2. Add 2 large cans and 1 small can of tomato sauce and 2 cans rotel tomatoes and 1 can tomatoes (I process tomatoes to chopped up very fine) season - salt pepper, red pepper or tabasco, and garlic or garlic salt. Cook for about 1 hour (don't ______) and then add raw peeled shrimp and crab fingers and cook till done about 15 minutes. Serve over rice.

Sauce Picante

Ingredients

• 2 packets microwave roux
• Bell peppers
• Onions
• Celery
• 2 large cans Tomato sauce
• 1 small can Tomato sauce
• 2 cans rotel tomatoes
• 1 can Tomatoes food processed very fine
• Salt and pepper to taste
• red pepper or tabasco to taste
• garlic or garlic salt to taste, probably garlic powder instead
• peeled shrimp raw
• crab fingers
• Rice

Instructions

1. Make lots of thick roux then add bell peppers, onion, celery put lid on and steam. I now use the microwave roux for this and I make 2 recipes.
2. Add 2 large cans and 1 small can of tomato sauce and 2 cans rotel tomatoes and 1 can tomatoes (I process tomatoes to chopped up very fine) season - salt pepper, red pepper or tabasco, and garlic or garlic salt. Cook for about 1 hour (don't ______) and then add raw peeled shrimp and crab fingers and cook till done about 15 minutes. Serve over rice.

Beef Stir-Fry with Bell Peppers and Black Pepper Sauce

Ingredients

• 1/4 cup + 1T Water
• 1/4 teaspoon Baking soda
• 1 pound Sirloin Or Flank Steak trimmed, cut into 2- to 2 ½-inch strips with grain, each strip cut ­crosswise against grain into ¼-inch-
• 3 tablespoons Soy sauce
• 3 tablespoons dry sherry or Chinese Rice Wine
• 3 teaspoons Cornstarch
• 2 1/2 teaspoons Light brown sugar
• 1 tablespoon Oyster Sauce
• 2 teaspoons Rice vinegar
• 1 1/2 teaspoons Toasted sesame oil
• 2 teaspoons Pepper Coarsely Ground
• 1 Red bell pepper stemmed, seeded, and cut into ¼-inch-wide strips
• 1 Green bell pepper stemmed, seeded, and cut into ¼-inch-wide strips
• 6 Scallions stemmed, seeded, and cut into ¼-inch-wide strips
• 3 Garlic cloves minced
• 1 tablespoon Fresh ginger grated

Instructions

1. 1. Combine 1 tablespoon water and baking soda in medium bowl. Add beef and toss to coat. Let sit at room temperature for 5 minutes.
2. 2. Whisk 1 tablespoon soy sauce, 1 tablespoon sherry, 1½ teaspoons cornstarch, and ½ teaspoon sugar together in small bowl. Add soy sauce mixture to beef, stir to coat, and let sit at room temperature for 15 to 30 minutes.
3. 3. Whisk remaining ¼ cup water, remaining 2 tablespoons soy sauce, remaining 2 tablespoons sherry, remaining 1½ teaspoons cornstarch, remaining 2 teaspoons sugar, oyster sauce, vinegar, sesame oil, and pepper together in second bowl.
4. 4. Heat 2 teaspoons vegetable oil in 12-inch nonstick skillet over high heat until just smoking. Add half of beef in single layer. Cook without stirring for 1 minute. Continue to cook, stirring occasionally, until spotty brown on both sides, about 1 minute longer. Transfer to bowl. Repeat with remaining beef and 2 teaspoons vegetable oil.
5. 5. Return skillet to high heat, add 2 teaspoons vegetable oil, and heat until beginning to smoke. Add bell peppers and scallion greens and cook, stirring occasionally, until vegetables are spotty brown and crisp-tender, about 4 minutes. Transfer vegetables to bowl with beef.
6. 6. Return now-empty skillet to medium-high heat and add remaining 4 teaspoons vegetable oil, scallion whites, garlic, and ginger. Cook, stirring frequently, until lightly browned, about 2 minutes. Return beef and vegetables to skillet and stir to combine.
7. 7. Whisk sauce to recombine. Add to skillet and cook, stirring constantly, until sauce has thickened, about 30 seconds. Serve immediately.

Beef Stir-Fry with Bell Peppers and Black Pepper Sauce

Ingredients

• 1/4 cup + 1T Water
• 1/4 teaspoon Baking soda
• 1 pound Sirloin Or Flank Steak trimmed, cut into 2- to 2 ½-inch strips with grain, each strip cut ­crosswise against grain into ¼-inch-
• 3 tablespoons Soy sauce
• 3 tablespoons dry sherry or Chinese Rice Wine
• 3 teaspoons Cornstarch
• 2 1/2 teaspoons Light brown sugar
• 1 tablespoon Oyster Sauce
• 2 teaspoons Rice vinegar
• 1 1/2 teaspoons Toasted sesame oil
• 2 teaspoons Pepper Coarsely Ground
• 1 Red bell pepper stemmed, seeded, and cut into ¼-inch-wide strips
• 1 Green bell pepper stemmed, seeded, and cut into ¼-inch-wide strips
• 6 Scallions stemmed, seeded, and cut into ¼-inch-wide strips
• 3 Garlic cloves minced
• 1 tablespoon Fresh ginger grated

Instructions

1. 1. Combine 1 tablespoon water and baking soda in medium bowl. Add beef and toss to coat. Let sit at room temperature for 5 minutes.
2. 2. Whisk 1 tablespoon soy sauce, 1 tablespoon sherry, 1½ teaspoons cornstarch, and ½ teaspoon sugar together in small bowl. Add soy sauce mixture to beef, stir to coat, and let sit at room temperature for 15 to 30 minutes.
3. 3. Whisk remaining ¼ cup water, remaining 2 tablespoons soy sauce, remaining 2 tablespoons sherry, remaining 1½ teaspoons cornstarch, remaining 2 teaspoons sugar, oyster sauce, vinegar, sesame oil, and pepper together in second bowl.
4. 4. Heat 2 teaspoons vegetable oil in 12-inch nonstick skillet over high heat until just smoking. Add half of beef in single layer. Cook without stirring for 1 minute. Continue to cook, stirring occasionally, until spotty brown on both sides, about 1 minute longer. Transfer to bowl. Repeat with remaining beef and 2 teaspoons vegetable oil.
5. 5. Return skillet to high heat, add 2 teaspoons vegetable oil, and heat until beginning to smoke. Add bell peppers and scallion greens and cook, stirring occasionally, until vegetables are spotty brown and crisp-tender, about 4 minutes. Transfer vegetables to bowl with beef.
6. 6. Return now-empty skillet to medium-high heat and add remaining 4 teaspoons vegetable oil, scallion whites, garlic, and ginger. Cook, stirring frequently, until lightly browned, about 2 minutes. Return beef and vegetables to skillet and stir to combine.
7. 7. Whisk sauce to recombine. Add to skillet and cook, stirring constantly, until sauce has thickened, about 30 seconds. Serve immediately.

Beef Stir-Fry with Bell Peppers and Black Pepper Sauce

Ingredients

• 1/4 cup + 1T Water
• 1/4 teaspoon Baking soda
• 1 pound Sirloin Or Flank Steak trimmed, cut into 2- to 2 ½-inch strips with grain, each strip cut ­crosswise against grain into ¼-inch-
• 3 tablespoons Soy sauce
• 3 tablespoons dry sherry or Chinese Rice Wine
• 3 teaspoons Cornstarch
• 2 1/2 teaspoons Light brown sugar
• 1 tablespoon Oyster Sauce
• 2 teaspoons Rice vinegar
• 1 1/2 teaspoons Toasted sesame oil
• 2 teaspoons Pepper Coarsely Ground
• 1 Red bell pepper stemmed, seeded, and cut into ¼-inch-wide strips
• 1 Green bell pepper stemmed, seeded, and cut into ¼-inch-wide strips
• 6 Scallions stemmed, seeded, and cut into ¼-inch-wide strips
• 3 Garlic cloves minced
• 1 tablespoon Fresh ginger grated

Instructions

1. 1. Combine 1 tablespoon water and baking soda in medium bowl. Add beef and toss to coat. Let sit at room temperature for 5 minutes.
2. 2. Whisk 1 tablespoon soy sauce, 1 tablespoon sherry, 1½ teaspoons cornstarch, and ½ teaspoon sugar together in small bowl. Add soy sauce mixture to beef, stir to coat, and let sit at room temperature for 15 to 30 minutes.
3. 3. Whisk remaining ¼ cup water, remaining 2 tablespoons soy sauce, remaining 2 tablespoons sherry, remaining 1½ teaspoons cornstarch, remaining 2 teaspoons sugar, oyster sauce, vinegar, sesame oil, and pepper together in second bowl.
4. 4. Heat 2 teaspoons vegetable oil in 12-inch nonstick skillet over high heat until just smoking. Add half of beef in single layer. Cook without stirring for 1 minute. Continue to cook, stirring occasionally, until spotty brown on both sides, about 1 minute longer. Transfer to bowl. Repeat with remaining beef and 2 teaspoons vegetable oil.
5. 5. Return skillet to high heat, add 2 teaspoons vegetable oil, and heat until beginning to smoke. Add bell peppers and scallion greens and cook, stirring occasionally, until vegetables are spotty brown and crisp-tender, about 4 minutes. Transfer vegetables to bowl with beef.
6. 6. Return now-empty skillet to medium-high heat and add remaining 4 teaspoons vegetable oil, scallion whites, garlic, and ginger. Cook, stirring frequently, until lightly browned, about 2 minutes. Return beef and vegetables to skillet and stir to combine.
7. 7. Whisk sauce to recombine. Add to skillet and cook, stirring constantly, until sauce has thickened, about 30 seconds. Serve immediately.

Beef Stir-Fry with Bell Peppers and Black Pepper Sauce

Ingredients

• 1/4 cup + 1T Water
• 1/4 teaspoon Baking soda
• 1 pound Sirloin Or Flank Steak trimmed, cut into 2- to 2 ½-inch strips with grain, each strip cut ­crosswise against grain into ¼-inch-
• 3 tablespoons Soy sauce
• 3 tablespoons dry sherry or Chinese Rice Wine
• 3 teaspoons Cornstarch
• 2 1/2 teaspoons Light brown sugar
• 1 tablespoon Oyster Sauce
• 2 teaspoons Rice vinegar
• 1 1/2 teaspoons Toasted sesame oil
• 2 teaspoons Pepper Coarsely Ground
• 1 Red bell pepper stemmed, seeded, and cut into ¼-inch-wide strips
• 1 Green bell pepper stemmed, seeded, and cut into ¼-inch-wide strips
• 6 Scallions stemmed, seeded, and cut into ¼-inch-wide strips
• 3 Garlic cloves minced
• 1 tablespoon Fresh ginger grated

Instructions

1. 1. Combine 1 tablespoon water and baking soda in medium bowl. Add beef and toss to coat. Let sit at room temperature for 5 minutes.
2. 2. Whisk 1 tablespoon soy sauce, 1 tablespoon sherry, 1½ teaspoons cornstarch, and ½ teaspoon sugar together in small bowl. Add soy sauce mixture to beef, stir to coat, and let sit at room temperature for 15 to 30 minutes.
3. 3. Whisk remaining ¼ cup water, remaining 2 tablespoons soy sauce, remaining 2 tablespoons sherry, remaining 1½ teaspoons cornstarch, remaining 2 teaspoons sugar, oyster sauce, vinegar, sesame oil, and pepper together in second bowl.
4. 4. Heat 2 teaspoons vegetable oil in 12-inch nonstick skillet over high heat until just smoking. Add half of beef in single layer. Cook without stirring for 1 minute. Continue to cook, stirring occasionally, until spotty brown on both sides, about 1 minute longer. Transfer to bowl. Repeat with remaining beef and 2 teaspoons vegetable oil.
5. 5. Return skillet to high heat, add 2 teaspoons vegetable oil, and heat until beginning to smoke. Add bell peppers and scallion greens and cook, stirring occasionally, until vegetables are spotty brown and crisp-tender, about 4 minutes. Transfer vegetables to bowl with beef.
6. 6. Return now-empty skillet to medium-high heat and add remaining 4 teaspoons vegetable oil, scallion whites, garlic, and ginger. Cook, stirring frequently, until lightly browned, about 2 minutes. Return beef and vegetables to skillet and stir to combine.
7. 7. Whisk sauce to recombine. Add to skillet and cook, stirring constantly, until sauce has thickened, about 30 seconds. Serve immediately.

Stuffed Beefaroni Bell Peppers

Ingredients

• 4 large green bell peppers, hollowed out
• 1/4 medium yellow onion, chopped
• 1 garlic clove, minced (I like 1 tbsp. of the jarred variety for real garlicky flavour!)
• 1 -2 tablespoon olive oil
• 2 (15 ounce) cans macaroni, with beef (Chef Boyardee Beefaroni)
• 1 (8 ounce) can low-sodium tomatoes, cut up
• 1 teaspoon dried oregano
• 1 (4 ounce) package mozzarella cheese, shredded (part skim mozzarella is also nice!)

Instructions

1. Preheat oven to 400°F.
2. Place hollowed out green peppers in a pot of boiling water, completely covering them, and cook 5 min; drain and set aside.
3. In a skillet, saute the onion and garlic in the oil; Add the Beefaroni, tomatoes and oregano and simmer on low for 10 minutes, stirring often.
4. Stuff the peppers with the beefaroni mixture and place the peppers in a square baking dish.
5. Top the peppers with the mozzarella cheese and bake in the preheated 400°F oven for 15 minute.
6. Variation: Any other part-skim shredded cheese would be flavourful, too!

Stuffed Beefaroni Bell Peppers

Ingredients

• 4 large green bell peppers, hollowed out
• 1/4 medium yellow onion, chopped
• 1 garlic clove, minced (I like 1 tbsp. of the jarred variety for real garlicky flavour!)
• 1 -2 tablespoon olive oil
• 2 (15 ounce) cans macaroni, with beef (Chef Boyardee Beefaroni)
• 1 (8 ounce) can low-sodium tomatoes, cut up
• 1 teaspoon dried oregano
• 1 (4 ounce) package mozzarella cheese, shredded (part skim mozzarella is also nice!)

Instructions

1. Preheat oven to 400°F.
2. Place hollowed out green peppers in a pot of boiling water, completely covering them, and cook 5 min; drain and set aside.
3. In a skillet, saute the onion and garlic in the oil; Add the Beefaroni, tomatoes and oregano and simmer on low for 10 minutes, stirring often.
4. Stuff the peppers with the beefaroni mixture and place the peppers in a square baking dish.
5. Top the peppers with the mozzarella cheese and bake in the preheated 400°F oven for 15 minute.
6. Variation: Any other part-skim shredded cheese would be flavourful, too!

Stuffed Beefaroni Bell Peppers

Ingredients

• 4 large green bell peppers, hollowed out
• 1/4 medium yellow onion, chopped
• 1 garlic clove, minced (I like 1 tbsp. of the jarred variety for real garlicky flavour!)
• 1 -2 tablespoon olive oil
• 2 (15 ounce) cans macaroni, with beef (Chef Boyardee Beefaroni)
• 1 (8 ounce) can low-sodium tomatoes, cut up
• 1 teaspoon dried oregano
• 1 (4 ounce) package mozzarella cheese, shredded (part skim mozzarella is also nice!)

Instructions

1. Preheat oven to 400°F.
2. Place hollowed out green peppers in a pot of boiling water, completely covering them, and cook 5 min; drain and set aside.
3. In a skillet, saute the onion and garlic in the oil; Add the Beefaroni, tomatoes and oregano and simmer on low for 10 minutes, stirring often.
4. Stuff the peppers with the beefaroni mixture and place the peppers in a square baking dish.
5. Top the peppers with the mozzarella cheese and bake in the preheated 400°F oven for 15 minute.
6. Variation: Any other part-skim shredded cheese would be flavourful, too!

Stuffed Beefaroni Bell Peppers

Ingredients

• 4 large green bell peppers, hollowed out
• 1/4 medium yellow onion, chopped
• 1 garlic clove, minced (I like 1 tbsp. of the jarred variety for real garlicky flavour!)
• 1 -2 tablespoon olive oil
• 2 (15 ounce) cans macaroni, with beef (Chef Boyardee Beefaroni)
• 1 (8 ounce) can low-sodium tomatoes, cut up
• 1 teaspoon dried oregano
• 1 (4 ounce) package mozzarella cheese, shredded (part skim mozzarella is also nice!)

Instructions

1. Preheat oven to 400°F.
2. Place hollowed out green peppers in a pot of boiling water, completely covering them, and cook 5 min; drain and set aside.
3. In a skillet, saute the onion and garlic in the oil; Add the Beefaroni, tomatoes and oregano and simmer on low for 10 minutes, stirring often.
4. Stuff the peppers with the beefaroni mixture and place the peppers in a square baking dish.
5. Top the peppers with the mozzarella cheese and bake in the preheated 400°F oven for 15 minute.
6. Variation: Any other part-skim shredded cheese would be flavourful, too!

Shredded Beef Soup with Stuffed Mini Peppers

Ingredients

• 0.5 cup crumbled queso fresco
• 0.25 cup shredded part-skim mozzarella cheese
• 2 tablespoons finely chopped jarred pimiento peppers
• 6 miniature red, yellow, and/or green sweet peppers, halved and seeded
• 1 tablespoon whole-wheat panko breadcrumbs
• 1 pound beef chuck eye steak
• 2 teaspoons olive oil
• 1 cup chopped onion (1 large)
• 1 teaspoon paprika
• 0.5 teaspoon salt
• 0.5 teaspoon ground cumin
• 0.25 teaspoon black pepper
• 2 (14.5 ounce) cans no-salt-added diced tomatoes, undrained
• 1 (14.5 ounce) can 50%-less-sodium beef broth
• 1 (15 ounce) can no-salt-added black beans, rinsed and drained
• 1 large green or red sweet pepper, seeded and cut into bite-sized pieces
• 0.5 cup frozen whole kernel corn
• 2 teaspoons snipped fresh cilantro
• 1 Lime wedges

Instructions

1. To prepare mini peppers: Preheat oven to 375 degrees F. Line a baking sheet with foil; set aside. In a small bowl combine crumbled queso fresco, shredded part-skim mozzarella cheese, and finely chopped jarred pimiento.
2. Stuff sweet pepper halves with cheese mixture, mounding cheese mixture slightly. Sprinkle whole wheat panko on top of the cheese mixture. Lightly coat top of panko with nonstick cooking spray. Place peppers on prepared baking sheet. Bake 12 to 15 minutes or until golden brown on top.
3. To prepare soup: If necessary, trim fat from beef; cut beef into 2-inch pieces. In a 4-quart Dutch oven heat oil over medium-high heat. Add beef; cook and stir until browned on all sides. Add onion, paprika, salt, cumin and black pepper. Cook and stir 2 minutes more. Add tomatoes and broth, stirring to scrape up the browned bits from bottom of pan. Bring to boiling; reduce heat and cover. Simmer about 1 1/2 hours or until beef is tender.
4. Transfer beef to a cutting board; let cool slightly. Using two forks, pull meat apart into shreds. Return beef to Dutch oven. Add black beans, sweet pepper, and corn. Bring soup to boiling then reduce heat and cover. Simmer about 5 minutes more or just until sweet peppers are tender. To serve, stir in cilantro. Serve with Stuffed Mini Peppers. If desired, serve with lime wedges.

Shredded Beef Soup with Stuffed Mini Peppers

Ingredients

• 0.5 cup crumbled queso fresco
• 0.25 cup shredded part-skim mozzarella cheese
• 2 tablespoons finely chopped jarred pimiento peppers
• 6 miniature red, yellow, and/or green sweet peppers, halved and seeded
• 1 tablespoon whole-wheat panko breadcrumbs
• 1 pound beef chuck eye steak
• 2 teaspoons olive oil
• 1 cup chopped onion (1 large)
• 1 teaspoon paprika
• 0.5 teaspoon salt
• 0.5 teaspoon ground cumin
• 0.25 teaspoon black pepper
• 2 (14.5 ounce) cans no-salt-added diced tomatoes, undrained
• 1 (14.5 ounce) can 50%-less-sodium beef broth
• 1 (15 ounce) can no-salt-added black beans, rinsed and drained
• 1 large green or red sweet pepper, seeded and cut into bite-sized pieces
• 0.5 cup frozen whole kernel corn
• 2 teaspoons snipped fresh cilantro
• 1 Lime wedges

Instructions

1. To prepare mini peppers: Preheat oven to 375 degrees F. Line a baking sheet with foil; set aside. In a small bowl combine crumbled queso fresco, shredded part-skim mozzarella cheese, and finely chopped jarred pimiento.
2. Stuff sweet pepper halves with cheese mixture, mounding cheese mixture slightly. Sprinkle whole wheat panko on top of the cheese mixture. Lightly coat top of panko with nonstick cooking spray. Place peppers on prepared baking sheet. Bake 12 to 15 minutes or until golden brown on top.
3. To prepare soup: If necessary, trim fat from beef; cut beef into 2-inch pieces. In a 4-quart Dutch oven heat oil over medium-high heat. Add beef; cook and stir until browned on all sides. Add onion, paprika, salt, cumin and black pepper. Cook and stir 2 minutes more. Add tomatoes and broth, stirring to scrape up the browned bits from bottom of pan. Bring to boiling; reduce heat and cover. Simmer about 1 1/2 hours or until beef is tender.
4. Transfer beef to a cutting board; let cool slightly. Using two forks, pull meat apart into shreds. Return beef to Dutch oven. Add black beans, sweet pepper, and corn. Bring soup to boiling then reduce heat and cover. Simmer about 5 minutes more or just until sweet peppers are tender. To serve, stir in cilantro. Serve with Stuffed Mini Peppers. If desired, serve with lime wedges.

Shredded Beef Soup with Stuffed Mini Peppers

Ingredients

• 0.5 cup crumbled queso fresco
• 0.25 cup shredded part-skim mozzarella cheese
• 2 tablespoons finely chopped jarred pimiento peppers
• 6 miniature red, yellow, and/or green sweet peppers, halved and seeded
• 1 tablespoon whole-wheat panko breadcrumbs
• 1 pound beef chuck eye steak
• 2 teaspoons olive oil
• 1 cup chopped onion (1 large)
• 1 teaspoon paprika
• 0.5 teaspoon salt
• 0.5 teaspoon ground cumin
• 0.25 teaspoon black pepper
• 2 (14.5 ounce) cans no-salt-added diced tomatoes, undrained
• 1 (14.5 ounce) can 50%-less-sodium beef broth
• 1 (15 ounce) can no-salt-added black beans, rinsed and drained
• 1 large green or red sweet pepper, seeded and cut into bite-sized pieces
• 0.5 cup frozen whole kernel corn
• 2 teaspoons snipped fresh cilantro
• 1 Lime wedges

Instructions

1. To prepare mini peppers: Preheat oven to 375 degrees F. Line a baking sheet with foil; set aside. In a small bowl combine crumbled queso fresco, shredded part-skim mozzarella cheese, and finely chopped jarred pimiento.
2. Stuff sweet pepper halves with cheese mixture, mounding cheese mixture slightly. Sprinkle whole wheat panko on top of the cheese mixture. Lightly coat top of panko with nonstick cooking spray. Place peppers on prepared baking sheet. Bake 12 to 15 minutes or until golden brown on top.
3. To prepare soup: If necessary, trim fat from beef; cut beef into 2-inch pieces. In a 4-quart Dutch oven heat oil over medium-high heat. Add beef; cook and stir until browned on all sides. Add onion, paprika, salt, cumin and black pepper. Cook and stir 2 minutes more. Add tomatoes and broth, stirring to scrape up the browned bits from bottom of pan. Bring to boiling; reduce heat and cover. Simmer about 1 1/2 hours or until beef is tender.
4. Transfer beef to a cutting board; let cool slightly. Using two forks, pull meat apart into shreds. Return beef to Dutch oven. Add black beans, sweet pepper, and corn. Bring soup to boiling then reduce heat and cover. Simmer about 5 minutes more or just until sweet peppers are tender. To serve, stir in cilantro. Serve with Stuffed Mini Peppers. If desired, serve with lime wedges.

Shredded Beef Soup with Stuffed Mini Peppers

Ingredients

• 0.5 cup crumbled queso fresco
• 0.25 cup shredded part-skim mozzarella cheese
• 2 tablespoons finely chopped jarred pimiento peppers
• 6 miniature red, yellow, and/or green sweet peppers, halved and seeded
• 1 tablespoon whole-wheat panko breadcrumbs
• 1 pound beef chuck eye steak
• 2 teaspoons olive oil
• 1 cup chopped onion (1 large)
• 1 teaspoon paprika
• 0.5 teaspoon salt
• 0.5 teaspoon ground cumin
• 0.25 teaspoon black pepper
• 2 (14.5 ounce) cans no-salt-added diced tomatoes, undrained
• 1 (14.5 ounce) can 50%-less-sodium beef broth
• 1 (15 ounce) can no-salt-added black beans, rinsed and drained
• 1 large green or red sweet pepper, seeded and cut into bite-sized pieces
• 0.5 cup frozen whole kernel corn
• 2 teaspoons snipped fresh cilantro
• 1 Lime wedges

Instructions

1. To prepare mini peppers: Preheat oven to 375 degrees F. Line a baking sheet with foil; set aside. In a small bowl combine crumbled queso fresco, shredded part-skim mozzarella cheese, and finely chopped jarred pimiento.
2. Stuff sweet pepper halves with cheese mixture, mounding cheese mixture slightly. Sprinkle whole wheat panko on top of the cheese mixture. Lightly coat top of panko with nonstick cooking spray. Place peppers on prepared baking sheet. Bake 12 to 15 minutes or until golden brown on top.
3. To prepare soup: If necessary, trim fat from beef; cut beef into 2-inch pieces. In a 4-quart Dutch oven heat oil over medium-high heat. Add beef; cook and stir until browned on all sides. Add onion, paprika, salt, cumin and black pepper. Cook and stir 2 minutes more. Add tomatoes and broth, stirring to scrape up the browned bits from bottom of pan. Bring to boiling; reduce heat and cover. Simmer about 1 1/2 hours or until beef is tender.
4. Transfer beef to a cutting board; let cool slightly. Using two forks, pull meat apart into shreds. Return beef to Dutch oven. Add black beans, sweet pepper, and corn. Bring soup to boiling then reduce heat and cover. Simmer about 5 minutes more or just until sweet peppers are tender. To serve, stir in cilantro. Serve with Stuffed Mini Peppers. If desired, serve with lime wedges.

Thai-chicken Stuffed Peppers Recipe

Ingredients

• 8 fresh jalapeno chile peppers
• 2 tablespoons natural or creamy peanut butter
• 1 tablespoon low-fat milk
• 1 teaspoon reduced-sodium soy sauce
• 2 cloves garlic, minced
• 1/4 teaspoon curry powder
• 1 1/2 cups chopped cooked chicken
• 2 ounces reduced-fat cream cheese (Neufchatel), softened
• 1/4 cup snipped fresh cilantro
• 2 slices reduced-sodium bacon, cooked and crumbled

Instructions

1. Preheat oven to 450 degrees F. Line a baking sheet with foil; set aside. Cut chile peppers in half lengthwise.* Remove stems and seeds from peppers; set aside.
2. For filling, in a medium bowl combine peanut butter, milk, soy sauce, garlic, and curry powder; whisk until smooth. Add chicken, cream cheese, and cilantro, stirring until well mixed. Using a small spoon, divide the filling evenly among the pepper halves and sprinkle with bacon.
3. Place pepper halves on greased baking sheet, and bake for 15 to 20 minutes or until filling is hot.

Thai-chicken Stuffed Peppers Recipe

Ingredients

• 8 fresh jalapeno chile peppers
• 2 tablespoons natural or creamy peanut butter
• 1 tablespoon low-fat milk
• 1 teaspoon reduced-sodium soy sauce
• 2 cloves garlic, minced
• 1/4 teaspoon curry powder
• 1 1/2 cups chopped cooked chicken
• 2 ounces reduced-fat cream cheese (Neufchatel), softened
• 1/4 cup snipped fresh cilantro
• 2 slices reduced-sodium bacon, cooked and crumbled

Instructions

1. Preheat oven to 450 degrees F. Line a baking sheet with foil; set aside. Cut chile peppers in half lengthwise.* Remove stems and seeds from peppers; set aside.
2. For filling, in a medium bowl combine peanut butter, milk, soy sauce, garlic, and curry powder; whisk until smooth. Add chicken, cream cheese, and cilantro, stirring until well mixed. Using a small spoon, divide the filling evenly among the pepper halves and sprinkle with bacon.
3. Place pepper halves on greased baking sheet, and bake for 15 to 20 minutes or until filling is hot.

Thai-chicken Stuffed Peppers Recipe

Ingredients

• 8 fresh jalapeno chile peppers
• 2 tablespoons natural or creamy peanut butter
• 1 tablespoon low-fat milk
• 1 teaspoon reduced-sodium soy sauce
• 2 cloves garlic, minced
• 1/4 teaspoon curry powder
• 1 1/2 cups chopped cooked chicken
• 2 ounces reduced-fat cream cheese (Neufchatel), softened
• 1/4 cup snipped fresh cilantro
• 2 slices reduced-sodium bacon, cooked and crumbled

Instructions

1. Preheat oven to 450 degrees F. Line a baking sheet with foil; set aside. Cut chile peppers in half lengthwise.* Remove stems and seeds from peppers; set aside.
2. For filling, in a medium bowl combine peanut butter, milk, soy sauce, garlic, and curry powder; whisk until smooth. Add chicken, cream cheese, and cilantro, stirring until well mixed. Using a small spoon, divide the filling evenly among the pepper halves and sprinkle with bacon.
3. Place pepper halves on greased baking sheet, and bake for 15 to 20 minutes or until filling is hot.

Thai-chicken Stuffed Peppers Recipe

Ingredients

• 8 fresh jalapeno chile peppers
• 2 tablespoons natural or creamy peanut butter
• 1 tablespoon low-fat milk
• 1 teaspoon reduced-sodium soy sauce
• 2 cloves garlic, minced
• 1/4 teaspoon curry powder
• 1 1/2 cups chopped cooked chicken
• 2 ounces reduced-fat cream cheese (Neufchatel), softened
• 1/4 cup snipped fresh cilantro
• 2 slices reduced-sodium bacon, cooked and crumbled

Instructions

1. Preheat oven to 450 degrees F. Line a baking sheet with foil; set aside. Cut chile peppers in half lengthwise.* Remove stems and seeds from peppers; set aside.
2. For filling, in a medium bowl combine peanut butter, milk, soy sauce, garlic, and curry powder; whisk until smooth. Add chicken, cream cheese, and cilantro, stirring until well mixed. Using a small spoon, divide the filling evenly among the pepper halves and sprinkle with bacon.
3. Place pepper halves on greased baking sheet, and bake for 15 to 20 minutes or until filling is hot.

Philly Cheese Steak Stuffed Peppers

Ingredients

• 8 ounces Thinly Sliced Roast Beef
• 8 slices Provolone Cheese
• 2 Large Green Bell Peppers
• 1 Medium Sweet Onion
• 6 ounces Baby Bella Mushrooms
• 2 tablespoons Butter
• 2 tablespoons Olive Oil
• 1 tablespoon Garlic Minced
• Salt and Pepper – to taste

Instructions

1. Slice peppers in half lengthwise, remove ribs and seeds.
2. Slice onions and mushrooms. Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. About 25-30 minutes.
3. Preheat oven to 400*
4. Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes
5. Line the inside of each pepper with a slice of provolone cheese.
6. Fill each pepper with meat mixture until they are nearly overflowing.
7. Top each pepper with another slice of provolone cheese.
8. Bake for 15-20 minutes until the cheese on top is golden brown.
9. Serve and Enjoy!!

Philly Cheese Steak Stuffed Peppers

Ingredients

• 8 ounces Thinly Sliced Roast Beef
• 8 slices Provolone Cheese
• 2 Large Green Bell Peppers
• 1 Medium Sweet Onion
• 6 ounces Baby Bella Mushrooms
• 2 tablespoons Butter
• 2 tablespoons Olive Oil
• 1 tablespoon Garlic Minced
• Salt and Pepper – to taste

Instructions

1. Slice peppers in half lengthwise, remove ribs and seeds.
2. Slice onions and mushrooms. Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. About 25-30 minutes.
3. Preheat oven to 400*
4. Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes
5. Line the inside of each pepper with a slice of provolone cheese.
6. Fill each pepper with meat mixture until they are nearly overflowing.
7. Top each pepper with another slice of provolone cheese.
8. Bake for 15-20 minutes until the cheese on top is golden brown.
9. Serve and Enjoy!!

Philly Cheese Steak Stuffed Peppers

Ingredients

• 8 ounces Thinly Sliced Roast Beef
• 8 slices Provolone Cheese
• 2 Large Green Bell Peppers
• 1 Medium Sweet Onion
• 6 ounces Baby Bella Mushrooms
• 2 tablespoons Butter
• 2 tablespoons Olive Oil
• 1 tablespoon Garlic Minced
• Salt and Pepper – to taste

Instructions

1. Slice peppers in half lengthwise, remove ribs and seeds.
2. Slice onions and mushrooms. Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. About 25-30 minutes.
3. Preheat oven to 400*
4. Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes
5. Line the inside of each pepper with a slice of provolone cheese.
6. Fill each pepper with meat mixture until they are nearly overflowing.
7. Top each pepper with another slice of provolone cheese.
8. Bake for 15-20 minutes until the cheese on top is golden brown.
9. Serve and Enjoy!!

Philly Cheese Steak Stuffed Peppers

Ingredients

• 8 ounces Thinly Sliced Roast Beef
• 8 slices Provolone Cheese
• 2 Large Green Bell Peppers
• 1 Medium Sweet Onion
• 6 ounces Baby Bella Mushrooms
• 2 tablespoons Butter
• 2 tablespoons Olive Oil
• 1 tablespoon Garlic Minced
• Salt and Pepper – to taste

Instructions

1. Slice peppers in half lengthwise, remove ribs and seeds.
2. Slice onions and mushrooms. Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. About 25-30 minutes.
3. Preheat oven to 400*
4. Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes
5. Line the inside of each pepper with a slice of provolone cheese.
6. Fill each pepper with meat mixture until they are nearly overflowing.
7. Top each pepper with another slice of provolone cheese.
8. Bake for 15-20 minutes until the cheese on top is golden brown.
9. Serve and Enjoy!!

Beef and Rice Stuffed Bell Peppers

Ingredients

• 6 bell peppers
• 3 cups chunky tomato sauce, divided
• 0.5 onion, very thinly sliced
• 1 cup beef broth
• 0.25 teaspoon red pepper flakes
• 1.5 pounds lean ground beef
• 1.5 cups cooked rice
• 0.5 cup freshly shredded Parmigiano-Reggiano cheese
• 0.25 cup chopped fresh flat-leaf parsley
• 4 cloves garlic, minced
• 2 teaspoons salt
• 0.5 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh flat-leaf parsley, divided

Instructions

1. Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. Slice peppers 1/2-inch from the top; cut out stems and set aside tops. Cut core from the inside of peppers and strip away any seeds. Cut off a thin slice from the bottoms so peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain.
3. Pour 2 1/2 cups tomato sauce into a 9x13-inch baking dish. Add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom.
4. Set bell peppers upright in the dish.
5. Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 2 tablespoons tomato sauce, 1/4 cup parsley, garlic, salt, and black pepper in a large mixing bowl.
6. Lightly stuff peppers with meat mixture. Spread 1 tablespoon tomato sauce on top of each portion of stuffing; place reserved tops onto peppers. Lay a piece of parchment paper loosely on top of peppers and cover the dish tightly with foil. Place the dish on top of a baking sheet.
7. Bake in the preheated oven until peppers have softened slightly, about 1 hour. Remove foil and parchment paper. Continue baking until meat filling is cooked through and peppers are tender, 20 to 30 more minutes.
8. Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.

Beef and Rice Stuffed Bell Peppers

Ingredients

• 6 bell peppers
• 3 cups chunky tomato sauce, divided
• 0.5 onion, very thinly sliced
• 1 cup beef broth
• 0.25 teaspoon red pepper flakes
• 1.5 pounds lean ground beef
• 1.5 cups cooked rice
• 0.5 cup freshly shredded Parmigiano-Reggiano cheese
• 0.25 cup chopped fresh flat-leaf parsley
• 4 cloves garlic, minced
• 2 teaspoons salt
• 0.5 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh flat-leaf parsley, divided

Instructions

1. Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. Slice peppers 1/2-inch from the top; cut out stems and set aside tops. Cut core from the inside of peppers and strip away any seeds. Cut off a thin slice from the bottoms so peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain.
3. Pour 2 1/2 cups tomato sauce into a 9x13-inch baking dish. Add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom.
4. Set bell peppers upright in the dish.
5. Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 2 tablespoons tomato sauce, 1/4 cup parsley, garlic, salt, and black pepper in a large mixing bowl.
6. Lightly stuff peppers with meat mixture. Spread 1 tablespoon tomato sauce on top of each portion of stuffing; place reserved tops onto peppers. Lay a piece of parchment paper loosely on top of peppers and cover the dish tightly with foil. Place the dish on top of a baking sheet.
7. Bake in the preheated oven until peppers have softened slightly, about 1 hour. Remove foil and parchment paper. Continue baking until meat filling is cooked through and peppers are tender, 20 to 30 more minutes.
8. Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.

Beef and Rice Stuffed Bell Peppers

Ingredients

• 6 bell peppers
• 3 cups chunky tomato sauce, divided
• 0.5 onion, very thinly sliced
• 1 cup beef broth
• 0.25 teaspoon red pepper flakes
• 1.5 pounds lean ground beef
• 1.5 cups cooked rice
• 0.5 cup freshly shredded Parmigiano-Reggiano cheese
• 0.25 cup chopped fresh flat-leaf parsley
• 4 cloves garlic, minced
• 2 teaspoons salt
• 0.5 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh flat-leaf parsley, divided

Instructions

1. Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. Slice peppers 1/2-inch from the top; cut out stems and set aside tops. Cut core from the inside of peppers and strip away any seeds. Cut off a thin slice from the bottoms so peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain.
3. Pour 2 1/2 cups tomato sauce into a 9x13-inch baking dish. Add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom.
4. Set bell peppers upright in the dish.
5. Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 2 tablespoons tomato sauce, 1/4 cup parsley, garlic, salt, and black pepper in a large mixing bowl.
6. Lightly stuff peppers with meat mixture. Spread 1 tablespoon tomato sauce on top of each portion of stuffing; place reserved tops onto peppers. Lay a piece of parchment paper loosely on top of peppers and cover the dish tightly with foil. Place the dish on top of a baking sheet.
7. Bake in the preheated oven until peppers have softened slightly, about 1 hour. Remove foil and parchment paper. Continue baking until meat filling is cooked through and peppers are tender, 20 to 30 more minutes.
8. Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.

Beef and Rice Stuffed Bell Peppers

Ingredients

• 6 bell peppers
• 3 cups chunky tomato sauce, divided
• 0.5 onion, very thinly sliced
• 1 cup beef broth
• 0.25 teaspoon red pepper flakes
• 1.5 pounds lean ground beef
• 1.5 cups cooked rice
• 0.5 cup freshly shredded Parmigiano-Reggiano cheese
• 0.25 cup chopped fresh flat-leaf parsley
• 4 cloves garlic, minced
• 2 teaspoons salt
• 0.5 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh flat-leaf parsley, divided

Instructions

1. Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. Slice peppers 1/2-inch from the top; cut out stems and set aside tops. Cut core from the inside of peppers and strip away any seeds. Cut off a thin slice from the bottoms so peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain.
3. Pour 2 1/2 cups tomato sauce into a 9x13-inch baking dish. Add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom.
4. Set bell peppers upright in the dish.
5. Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 2 tablespoons tomato sauce, 1/4 cup parsley, garlic, salt, and black pepper in a large mixing bowl.
6. Lightly stuff peppers with meat mixture. Spread 1 tablespoon tomato sauce on top of each portion of stuffing; place reserved tops onto peppers. Lay a piece of parchment paper loosely on top of peppers and cover the dish tightly with foil. Place the dish on top of a baking sheet.
7. Bake in the preheated oven until peppers have softened slightly, about 1 hour. Remove foil and parchment paper. Continue baking until meat filling is cooked through and peppers are tender, 20 to 30 more minutes.
8. Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.

Chili Texas Style Recipe

Ingredients

• 3 lbs. Very good quality stew meat (i am spoiled my butcher knows when i am making chili) Cut into small bite sized cubes.
• 3 lbs. Very good quality Ground beef (once again my butcher knows what i am looking for and he makes it perfect.)
• 1 Large Yellow Onion
• 4 Large Garlic cloves
• 2 Cans (15 oz )Tomatoes and Green chili's
• Chili Powder to taste (i never measure this i add until its right) maybe 1\2 cup
• Salt to taste (About 1 table spoon)
• Pepper to taste (about 1 teaspoon full)
• 1 teaspoon Cumin
• 1\4 teaspoon Oregano
• 1\2 Teaspoon Red Pepper (Cayenne) omit this if you want Mild Chili
• I can (15 oz ) Ranch Style Beans (optional)
• 2 Tablespoons Oil for browning the Beef
• Ok heres the optional ingredients.... Jalapeno` Peppers I use Habaneros when i want to Kick this up a notch. Add these to your taste !!!

Instructions

1. Start by chopping the Onion and Garlic to a fine dice.
2. In a large stock pot heat the oil and add the cubed Beef. I cook this at a high heat to brown the meat. About 15 minutesAdd the Ground Beef and brown this as well. The beef i use does not need draining but drain as needed the excess fat.
3. Next add the Onions and Garlic and reduce the heat you do not want to burn these.I usually cook this about 10 minutes.
4. Now i add the tomatoes and chilis.and the rest of the dry ingredients.Time to decide about the peppers as well.
5. I did not list this in ingredients but its time for liquid .Beer works good (wink) or just add water to get the desired consistancy you desire.
6. Simmer this for at least 3 hours (i cook this all day and eat it the next day usually)
7. I love beans in my chili now is the time to add them before serving.As you can probably tell from my recipes i don't measure that often ....i cook to taste MINE please do the same for yourselves.I use the two different meats because i love the difference in textures.
8. I serve this with Hot Water Cornbread or i serve this over White Rice with crackers.
9. ENJOY!!!

Chili Texas Style Recipe

Ingredients

• 3 lbs. Very good quality stew meat (i am spoiled my butcher knows when i am making chili) Cut into small bite sized cubes.
• 3 lbs. Very good quality Ground beef (once again my butcher knows what i am looking for and he makes it perfect.)
• 1 Large Yellow Onion
• 4 Large Garlic cloves
• 2 Cans (15 oz )Tomatoes and Green chili's
• Chili Powder to taste (i never measure this i add until its right) maybe 1\2 cup
• Salt to taste (About 1 table spoon)
• Pepper to taste (about 1 teaspoon full)
• 1 teaspoon Cumin
• 1\4 teaspoon Oregano
• 1\2 Teaspoon Red Pepper (Cayenne) omit this if you want Mild Chili
• I can (15 oz ) Ranch Style Beans (optional)
• 2 Tablespoons Oil for browning the Beef
• Ok heres the optional ingredients.... Jalapeno` Peppers I use Habaneros when i want to Kick this up a notch. Add these to your taste !!!

Instructions

1. Start by chopping the Onion and Garlic to a fine dice.
2. In a large stock pot heat the oil and add the cubed Beef. I cook this at a high heat to brown the meat. About 15 minutesAdd the Ground Beef and brown this as well. The beef i use does not need draining but drain as needed the excess fat.
3. Next add the Onions and Garlic and reduce the heat you do not want to burn these.I usually cook this about 10 minutes.
4. Now i add the tomatoes and chilis.and the rest of the dry ingredients.Time to decide about the peppers as well.
5. I did not list this in ingredients but its time for liquid .Beer works good (wink) or just add water to get the desired consistancy you desire.
6. Simmer this for at least 3 hours (i cook this all day and eat it the next day usually)
7. I love beans in my chili now is the time to add them before serving.As you can probably tell from my recipes i don't measure that often ....i cook to taste MINE please do the same for yourselves.I use the two different meats because i love the difference in textures.
8. I serve this with Hot Water Cornbread or i serve this over White Rice with crackers.
9. ENJOY!!!

Chili Texas Style Recipe

Ingredients

• 3 lbs. Very good quality stew meat (i am spoiled my butcher knows when i am making chili) Cut into small bite sized cubes.
• 3 lbs. Very good quality Ground beef (once again my butcher knows what i am looking for and he makes it perfect.)
• 1 Large Yellow Onion
• 4 Large Garlic cloves
• 2 Cans (15 oz )Tomatoes and Green chili's
• Chili Powder to taste (i never measure this i add until its right) maybe 1\2 cup
• Salt to taste (About 1 table spoon)
• Pepper to taste (about 1 teaspoon full)
• 1 teaspoon Cumin
• 1\4 teaspoon Oregano
• 1\2 Teaspoon Red Pepper (Cayenne) omit this if you want Mild Chili
• I can (15 oz ) Ranch Style Beans (optional)
• 2 Tablespoons Oil for browning the Beef
• Ok heres the optional ingredients.... Jalapeno` Peppers I use Habaneros when i want to Kick this up a notch. Add these to your taste !!!

Instructions

1. Start by chopping the Onion and Garlic to a fine dice.
2. In a large stock pot heat the oil and add the cubed Beef. I cook this at a high heat to brown the meat. About 15 minutesAdd the Ground Beef and brown this as well. The beef i use does not need draining but drain as needed the excess fat.
3. Next add the Onions and Garlic and reduce the heat you do not want to burn these.I usually cook this about 10 minutes.
4. Now i add the tomatoes and chilis.and the rest of the dry ingredients.Time to decide about the peppers as well.
5. I did not list this in ingredients but its time for liquid .Beer works good (wink) or just add water to get the desired consistancy you desire.
6. Simmer this for at least 3 hours (i cook this all day and eat it the next day usually)
7. I love beans in my chili now is the time to add them before serving.As you can probably tell from my recipes i don't measure that often ....i cook to taste MINE please do the same for yourselves.I use the two different meats because i love the difference in textures.
8. I serve this with Hot Water Cornbread or i serve this over White Rice with crackers.
9. ENJOY!!!

Chili Texas Style Recipe

Ingredients

• 3 lbs. Very good quality stew meat (i am spoiled my butcher knows when i am making chili) Cut into small bite sized cubes.
• 3 lbs. Very good quality Ground beef (once again my butcher knows what i am looking for and he makes it perfect.)
• 1 Large Yellow Onion
• 4 Large Garlic cloves
• 2 Cans (15 oz )Tomatoes and Green chili's
• Chili Powder to taste (i never measure this i add until its right) maybe 1\2 cup
• Salt to taste (About 1 table spoon)
• Pepper to taste (about 1 teaspoon full)
• 1 teaspoon Cumin
• 1\4 teaspoon Oregano
• 1\2 Teaspoon Red Pepper (Cayenne) omit this if you want Mild Chili
• I can (15 oz ) Ranch Style Beans (optional)
• 2 Tablespoons Oil for browning the Beef
• Ok heres the optional ingredients.... Jalapeno` Peppers I use Habaneros when i want to Kick this up a notch. Add these to your taste !!!

Instructions

1. Start by chopping the Onion and Garlic to a fine dice.
2. In a large stock pot heat the oil and add the cubed Beef. I cook this at a high heat to brown the meat. About 15 minutesAdd the Ground Beef and brown this as well. The beef i use does not need draining but drain as needed the excess fat.
3. Next add the Onions and Garlic and reduce the heat you do not want to burn these.I usually cook this about 10 minutes.
4. Now i add the tomatoes and chilis.and the rest of the dry ingredients.Time to decide about the peppers as well.
5. I did not list this in ingredients but its time for liquid .Beer works good (wink) or just add water to get the desired consistancy you desire.
6. Simmer this for at least 3 hours (i cook this all day and eat it the next day usually)
7. I love beans in my chili now is the time to add them before serving.As you can probably tell from my recipes i don't measure that often ....i cook to taste MINE please do the same for yourselves.I use the two different meats because i love the difference in textures.
8. I serve this with Hot Water Cornbread or i serve this over White Rice with crackers.
9. ENJOY!!!

Fonio Stuffed Collards with Pepper Sambal and Sauce Moyo

Ingredients

• 1 mango (about 8 ounces), pitted, peeled, and diced
• 1 small red onion (about 5 ounces), thinly sliced (about 3/4 cup)
• 1 cup cherry tomatoes, halved
• Juice of 1 lime, about 2 tablespoons
• 1 tablespoon grapeseed oil or other neutral oil
• 1 teaspoon ground Selim pepper
• 1 Scotch bonnet (or habanero) chile, stemmed and chopped
• Kosher salt to taste
• 2 red bell peppers (about 8 ounces each)
• 3 tablespoons extra-virgin olive oil
• 1 small red onion (about 5 ounces), quartered
• 2 plum tomatoes (about 7 ounces), halved and seeded
• 1 habanero chile, stemmed
• 4 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 0.25 cup finely chopped lemongrass (about 2 stalks; tough outer layer removed, bottom 4 inches only)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 tablespoons tamarind paste
• Kosher salt and freshly ground black pepper
• 0.5 cup fonio
• 2 cups water
• 1 tablespoon red palm oil, plus more for brushing
• 1 small red onion (about 5 ounces), diced (about 1 cup)
• 3 cloves garlic, finely chopped
• 1 tablespoon finely chopped fresh thyme
• 1 teaspoon dawadawa powder
• 1 teaspoon dried shrimp powder (optional)
• 2 tablespoons finely chopped fresh mint leaves
• 2 tablespoons finely chopped fresh cilantro
• Grated zest of 1 lime, about 1 teaspoon, plus 2 tablespoons juice
• Kosher salt and freshly ground black pepper to taste
• 0.75 cup chicken stock
• 1 bunch collard greens (about 20 leaves)

Instructions

1. In a medium bowl, toss mango, onion, cherry tomatoes, lime juice, oil, selim, and chile together until evenly mixed; season with salt. Cover and refrigerate for at least 20 minutes before serving. Store sauce in an airtight container in the refrigerator for up to 2 weeks. Make the roasted red pepper sambal:
2. Preheat oven broiler to high. Toss red peppers with 1 tablespoon of the olive oil and place on a baking sheet. Roast in oven, rotating frequently, until peppers are just softened, blistered, and blackened in spots, about 15 minutes. Remove peppers from oven and let cool slightly. When peppers are cool enough to handle, remove seeds and stem and roughly chop.
3. Place peppers, onion, tomatoes, and habanero chile in a food processor and pulse into a coarsely chopped puree. Set aside.
4. Heat the remaining 2 tablespoons oil in a medium saucepan set over medium-low heat. When oil shimmers, add garlic, ginger, and lemongrass and sauté until fragrant, about 2 minutes. Add cumin and paprika and continue to cook for about 30 seconds. Add pepper puree and bring to a simmer. Allow sauce to simmer on low until the liquid is slightly reduced, stirring occasionally, about 15 minutes. Add tamarind paste and mash to combine. Taste and season with salt and black pepper as desired and let cool. Sauce will keep up to 1 month when stored in an airtight container and refrigerated. Make the fonio-stuffed collards:
5. Place fonio in a small bowl and cover with cool water. Swirl around to allow any chaff to float to the top. Drain through a fine-mesh strainer and repeat until water is clear, once or twice.
6. Bring 2 cups of water to a boil in a small saucepan set over medium-high heat. Add fonio and stir. Reduce heat to maintain a simmer, cover, and cook, stirring frequently, until water is absorbed and grains are tender, 4 to 5 minutes. Spread fonio on a parchment-lined baking sheet and let cool.
7. Heat palm oil in a medium sauté pan set over medium heat. When oil shimmers, add onion and sauté until softened, about 2 minutes. Add garlic, thyme, and dawadawa powder and sauté until fragrant, about 1 minute. Add dried shrimp powder, if using. Stir to combine and remove from heat. Stir in mint, cilantro, lime zest, and juice.
8. Transfer fonio to a large mixing bowl, add onion mixture, and stir to combine. Taste and adjust seasoning with salt and pepper as needed.
9. Place 1 cup of the sambal and the chicken stock in a medium bowl and whisk to combine. Set aside.
10. Bring a pot of generously salted water to a boil and prepare an ice bath. Trim collard stalks leaving a 1/2-inch near leaf. Shave down the middle vein of each collard leaf to level it with the leaf and to make it pliable enough to bend without breaking. Working with about 3 leaves at a time, add to boiling water and cook, stirring occasionally, until collards turn dark green, about 30 seconds. Transfer collards immediately to ice bath and repeat process until all leaves have been blanched. Drain collards.
11. To stuff collards, spread a leaf on a board or work surface with the vein side down. Brush leaf lightly with red palm oil and sprinkle with salt and pepper. Patch any tears or rips with pieces from extra leaves. Place 2 tablespoons of the fonio stuffing in the center of the leaf and press down on the filling to flatten. Roll leaf tightly around filling, starting from the stem end and folding in the left and right sides of the leaf to enclose the filling completely. You should end up with approximately a 1 1/2 -inch-thick roll, depending on the size of each leaf. Repeat stuffing and rolling process until all collard leaves have been used.
12. Preheat oven to 350°F. Spread half of the sambal mixture over the bottom of a 2-quart casserole or baking dish and lay collard rolls side by side over sauce; it's okay to stack some rolls over the top of the bottom layer if they don't all fit in a single layer.
13. Cover collard rolls with remaining sambal sauce and cover dish with foil. Bake until the rolls are heated through and sauce is bubbling, about 45 minutes.
14. Uncover dish and allow to cool for at least 10 minutes. Serve the stewed collard rolls hot topped with sauce moyo.

Fonio Stuffed Collards with Pepper Sambal and Sauce Moyo

Ingredients

• 1 mango (about 8 ounces), pitted, peeled, and diced
• 1 small red onion (about 5 ounces), thinly sliced (about 3/4 cup)
• 1 cup cherry tomatoes, halved
• Juice of 1 lime, about 2 tablespoons
• 1 tablespoon grapeseed oil or other neutral oil
• 1 teaspoon ground Selim pepper
• 1 Scotch bonnet (or habanero) chile, stemmed and chopped
• Kosher salt to taste
• 2 red bell peppers (about 8 ounces each)
• 3 tablespoons extra-virgin olive oil
• 1 small red onion (about 5 ounces), quartered
• 2 plum tomatoes (about 7 ounces), halved and seeded
• 1 habanero chile, stemmed
• 4 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 0.25 cup finely chopped lemongrass (about 2 stalks; tough outer layer removed, bottom 4 inches only)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 tablespoons tamarind paste
• Kosher salt and freshly ground black pepper
• 0.5 cup fonio
• 2 cups water
• 1 tablespoon red palm oil, plus more for brushing
• 1 small red onion (about 5 ounces), diced (about 1 cup)
• 3 cloves garlic, finely chopped
• 1 tablespoon finely chopped fresh thyme
• 1 teaspoon dawadawa powder
• 1 teaspoon dried shrimp powder (optional)
• 2 tablespoons finely chopped fresh mint leaves
• 2 tablespoons finely chopped fresh cilantro
• Grated zest of 1 lime, about 1 teaspoon, plus 2 tablespoons juice
• Kosher salt and freshly ground black pepper to taste
• 0.75 cup chicken stock
• 1 bunch collard greens (about 20 leaves)

Instructions

1. In a medium bowl, toss mango, onion, cherry tomatoes, lime juice, oil, selim, and chile together until evenly mixed; season with salt. Cover and refrigerate for at least 20 minutes before serving. Store sauce in an airtight container in the refrigerator for up to 2 weeks. Make the roasted red pepper sambal:
2. Preheat oven broiler to high. Toss red peppers with 1 tablespoon of the olive oil and place on a baking sheet. Roast in oven, rotating frequently, until peppers are just softened, blistered, and blackened in spots, about 15 minutes. Remove peppers from oven and let cool slightly. When peppers are cool enough to handle, remove seeds and stem and roughly chop.
3. Place peppers, onion, tomatoes, and habanero chile in a food processor and pulse into a coarsely chopped puree. Set aside.
4. Heat the remaining 2 tablespoons oil in a medium saucepan set over medium-low heat. When oil shimmers, add garlic, ginger, and lemongrass and sauté until fragrant, about 2 minutes. Add cumin and paprika and continue to cook for about 30 seconds. Add pepper puree and bring to a simmer. Allow sauce to simmer on low until the liquid is slightly reduced, stirring occasionally, about 15 minutes. Add tamarind paste and mash to combine. Taste and season with salt and black pepper as desired and let cool. Sauce will keep up to 1 month when stored in an airtight container and refrigerated. Make the fonio-stuffed collards:
5. Place fonio in a small bowl and cover with cool water. Swirl around to allow any chaff to float to the top. Drain through a fine-mesh strainer and repeat until water is clear, once or twice.
6. Bring 2 cups of water to a boil in a small saucepan set over medium-high heat. Add fonio and stir. Reduce heat to maintain a simmer, cover, and cook, stirring frequently, until water is absorbed and grains are tender, 4 to 5 minutes. Spread fonio on a parchment-lined baking sheet and let cool.
7. Heat palm oil in a medium sauté pan set over medium heat. When oil shimmers, add onion and sauté until softened, about 2 minutes. Add garlic, thyme, and dawadawa powder and sauté until fragrant, about 1 minute. Add dried shrimp powder, if using. Stir to combine and remove from heat. Stir in mint, cilantro, lime zest, and juice.
8. Transfer fonio to a large mixing bowl, add onion mixture, and stir to combine. Taste and adjust seasoning with salt and pepper as needed.
9. Place 1 cup of the sambal and the chicken stock in a medium bowl and whisk to combine. Set aside.
10. Bring a pot of generously salted water to a boil and prepare an ice bath. Trim collard stalks leaving a 1/2-inch near leaf. Shave down the middle vein of each collard leaf to level it with the leaf and to make it pliable enough to bend without breaking. Working with about 3 leaves at a time, add to boiling water and cook, stirring occasionally, until collards turn dark green, about 30 seconds. Transfer collards immediately to ice bath and repeat process until all leaves have been blanched. Drain collards.
11. To stuff collards, spread a leaf on a board or work surface with the vein side down. Brush leaf lightly with red palm oil and sprinkle with salt and pepper. Patch any tears or rips with pieces from extra leaves. Place 2 tablespoons of the fonio stuffing in the center of the leaf and press down on the filling to flatten. Roll leaf tightly around filling, starting from the stem end and folding in the left and right sides of the leaf to enclose the filling completely. You should end up with approximately a 1 1/2 -inch-thick roll, depending on the size of each leaf. Repeat stuffing and rolling process until all collard leaves have been used.
12. Preheat oven to 350°F. Spread half of the sambal mixture over the bottom of a 2-quart casserole or baking dish and lay collard rolls side by side over sauce; it's okay to stack some rolls over the top of the bottom layer if they don't all fit in a single layer.
13. Cover collard rolls with remaining sambal sauce and cover dish with foil. Bake until the rolls are heated through and sauce is bubbling, about 45 minutes.
14. Uncover dish and allow to cool for at least 10 minutes. Serve the stewed collard rolls hot topped with sauce moyo.

Fonio Stuffed Collards with Pepper Sambal and Sauce Moyo

Ingredients

• 1 mango (about 8 ounces), pitted, peeled, and diced
• 1 small red onion (about 5 ounces), thinly sliced (about 3/4 cup)
• 1 cup cherry tomatoes, halved
• Juice of 1 lime, about 2 tablespoons
• 1 tablespoon grapeseed oil or other neutral oil
• 1 teaspoon ground Selim pepper
• 1 Scotch bonnet (or habanero) chile, stemmed and chopped
• Kosher salt to taste
• 2 red bell peppers (about 8 ounces each)
• 3 tablespoons extra-virgin olive oil
• 1 small red onion (about 5 ounces), quartered
• 2 plum tomatoes (about 7 ounces), halved and seeded
• 1 habanero chile, stemmed
• 4 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 0.25 cup finely chopped lemongrass (about 2 stalks; tough outer layer removed, bottom 4 inches only)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 tablespoons tamarind paste
• Kosher salt and freshly ground black pepper
• 0.5 cup fonio
• 2 cups water
• 1 tablespoon red palm oil, plus more for brushing
• 1 small red onion (about 5 ounces), diced (about 1 cup)
• 3 cloves garlic, finely chopped
• 1 tablespoon finely chopped fresh thyme
• 1 teaspoon dawadawa powder
• 1 teaspoon dried shrimp powder (optional)
• 2 tablespoons finely chopped fresh mint leaves
• 2 tablespoons finely chopped fresh cilantro
• Grated zest of 1 lime, about 1 teaspoon, plus 2 tablespoons juice
• Kosher salt and freshly ground black pepper to taste
• 0.75 cup chicken stock
• 1 bunch collard greens (about 20 leaves)

Instructions

1. In a medium bowl, toss mango, onion, cherry tomatoes, lime juice, oil, selim, and chile together until evenly mixed; season with salt. Cover and refrigerate for at least 20 minutes before serving. Store sauce in an airtight container in the refrigerator for up to 2 weeks. Make the roasted red pepper sambal:
2. Preheat oven broiler to high. Toss red peppers with 1 tablespoon of the olive oil and place on a baking sheet. Roast in oven, rotating frequently, until peppers are just softened, blistered, and blackened in spots, about 15 minutes. Remove peppers from oven and let cool slightly. When peppers are cool enough to handle, remove seeds and stem and roughly chop.
3. Place peppers, onion, tomatoes, and habanero chile in a food processor and pulse into a coarsely chopped puree. Set aside.
4. Heat the remaining 2 tablespoons oil in a medium saucepan set over medium-low heat. When oil shimmers, add garlic, ginger, and lemongrass and sauté until fragrant, about 2 minutes. Add cumin and paprika and continue to cook for about 30 seconds. Add pepper puree and bring to a simmer. Allow sauce to simmer on low until the liquid is slightly reduced, stirring occasionally, about 15 minutes. Add tamarind paste and mash to combine. Taste and season with salt and black pepper as desired and let cool. Sauce will keep up to 1 month when stored in an airtight container and refrigerated. Make the fonio-stuffed collards:
5. Place fonio in a small bowl and cover with cool water. Swirl around to allow any chaff to float to the top. Drain through a fine-mesh strainer and repeat until water is clear, once or twice.
6. Bring 2 cups of water to a boil in a small saucepan set over medium-high heat. Add fonio and stir. Reduce heat to maintain a simmer, cover, and cook, stirring frequently, until water is absorbed and grains are tender, 4 to 5 minutes. Spread fonio on a parchment-lined baking sheet and let cool.
7. Heat palm oil in a medium sauté pan set over medium heat. When oil shimmers, add onion and sauté until softened, about 2 minutes. Add garlic, thyme, and dawadawa powder and sauté until fragrant, about 1 minute. Add dried shrimp powder, if using. Stir to combine and remove from heat. Stir in mint, cilantro, lime zest, and juice.
8. Transfer fonio to a large mixing bowl, add onion mixture, and stir to combine. Taste and adjust seasoning with salt and pepper as needed.
9. Place 1 cup of the sambal and the chicken stock in a medium bowl and whisk to combine. Set aside.
10. Bring a pot of generously salted water to a boil and prepare an ice bath. Trim collard stalks leaving a 1/2-inch near leaf. Shave down the middle vein of each collard leaf to level it with the leaf and to make it pliable enough to bend without breaking. Working with about 3 leaves at a time, add to boiling water and cook, stirring occasionally, until collards turn dark green, about 30 seconds. Transfer collards immediately to ice bath and repeat process until all leaves have been blanched. Drain collards.
11. To stuff collards, spread a leaf on a board or work surface with the vein side down. Brush leaf lightly with red palm oil and sprinkle with salt and pepper. Patch any tears or rips with pieces from extra leaves. Place 2 tablespoons of the fonio stuffing in the center of the leaf and press down on the filling to flatten. Roll leaf tightly around filling, starting from the stem end and folding in the left and right sides of the leaf to enclose the filling completely. You should end up with approximately a 1 1/2 -inch-thick roll, depending on the size of each leaf. Repeat stuffing and rolling process until all collard leaves have been used.
12. Preheat oven to 350°F. Spread half of the sambal mixture over the bottom of a 2-quart casserole or baking dish and lay collard rolls side by side over sauce; it's okay to stack some rolls over the top of the bottom layer if they don't all fit in a single layer.
13. Cover collard rolls with remaining sambal sauce and cover dish with foil. Bake until the rolls are heated through and sauce is bubbling, about 45 minutes.
14. Uncover dish and allow to cool for at least 10 minutes. Serve the stewed collard rolls hot topped with sauce moyo.

Fonio Stuffed Collards with Pepper Sambal and Sauce Moyo

Ingredients

• 1 mango (about 8 ounces), pitted, peeled, and diced
• 1 small red onion (about 5 ounces), thinly sliced (about 3/4 cup)
• 1 cup cherry tomatoes, halved
• Juice of 1 lime, about 2 tablespoons
• 1 tablespoon grapeseed oil or other neutral oil
• 1 teaspoon ground Selim pepper
• 1 Scotch bonnet (or habanero) chile, stemmed and chopped
• Kosher salt to taste
• 2 red bell peppers (about 8 ounces each)
• 3 tablespoons extra-virgin olive oil
• 1 small red onion (about 5 ounces), quartered
• 2 plum tomatoes (about 7 ounces), halved and seeded
• 1 habanero chile, stemmed
• 4 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 0.25 cup finely chopped lemongrass (about 2 stalks; tough outer layer removed, bottom 4 inches only)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 tablespoons tamarind paste
• Kosher salt and freshly ground black pepper
• 0.5 cup fonio
• 2 cups water
• 1 tablespoon red palm oil, plus more for brushing
• 1 small red onion (about 5 ounces), diced (about 1 cup)
• 3 cloves garlic, finely chopped
• 1 tablespoon finely chopped fresh thyme
• 1 teaspoon dawadawa powder
• 1 teaspoon dried shrimp powder (optional)
• 2 tablespoons finely chopped fresh mint leaves
• 2 tablespoons finely chopped fresh cilantro
• Grated zest of 1 lime, about 1 teaspoon, plus 2 tablespoons juice
• Kosher salt and freshly ground black pepper to taste
• 0.75 cup chicken stock
• 1 bunch collard greens (about 20 leaves)

Instructions

1. In a medium bowl, toss mango, onion, cherry tomatoes, lime juice, oil, selim, and chile together until evenly mixed; season with salt. Cover and refrigerate for at least 20 minutes before serving. Store sauce in an airtight container in the refrigerator for up to 2 weeks. Make the roasted red pepper sambal:
2. Preheat oven broiler to high. Toss red peppers with 1 tablespoon of the olive oil and place on a baking sheet. Roast in oven, rotating frequently, until peppers are just softened, blistered, and blackened in spots, about 15 minutes. Remove peppers from oven and let cool slightly. When peppers are cool enough to handle, remove seeds and stem and roughly chop.
3. Place peppers, onion, tomatoes, and habanero chile in a food processor and pulse into a coarsely chopped puree. Set aside.
4. Heat the remaining 2 tablespoons oil in a medium saucepan set over medium-low heat. When oil shimmers, add garlic, ginger, and lemongrass and sauté until fragrant, about 2 minutes. Add cumin and paprika and continue to cook for about 30 seconds. Add pepper puree and bring to a simmer. Allow sauce to simmer on low until the liquid is slightly reduced, stirring occasionally, about 15 minutes. Add tamarind paste and mash to combine. Taste and season with salt and black pepper as desired and let cool. Sauce will keep up to 1 month when stored in an airtight container and refrigerated. Make the fonio-stuffed collards:
5. Place fonio in a small bowl and cover with cool water. Swirl around to allow any chaff to float to the top. Drain through a fine-mesh strainer and repeat until water is clear, once or twice.
6. Bring 2 cups of water to a boil in a small saucepan set over medium-high heat. Add fonio and stir. Reduce heat to maintain a simmer, cover, and cook, stirring frequently, until water is absorbed and grains are tender, 4 to 5 minutes. Spread fonio on a parchment-lined baking sheet and let cool.
7. Heat palm oil in a medium sauté pan set over medium heat. When oil shimmers, add onion and sauté until softened, about 2 minutes. Add garlic, thyme, and dawadawa powder and sauté until fragrant, about 1 minute. Add dried shrimp powder, if using. Stir to combine and remove from heat. Stir in mint, cilantro, lime zest, and juice.
8. Transfer fonio to a large mixing bowl, add onion mixture, and stir to combine. Taste and adjust seasoning with salt and pepper as needed.
9. Place 1 cup of the sambal and the chicken stock in a medium bowl and whisk to combine. Set aside.
10. Bring a pot of generously salted water to a boil and prepare an ice bath. Trim collard stalks leaving a 1/2-inch near leaf. Shave down the middle vein of each collard leaf to level it with the leaf and to make it pliable enough to bend without breaking. Working with about 3 leaves at a time, add to boiling water and cook, stirring occasionally, until collards turn dark green, about 30 seconds. Transfer collards immediately to ice bath and repeat process until all leaves have been blanched. Drain collards.
11. To stuff collards, spread a leaf on a board or work surface with the vein side down. Brush leaf lightly with red palm oil and sprinkle with salt and pepper. Patch any tears or rips with pieces from extra leaves. Place 2 tablespoons of the fonio stuffing in the center of the leaf and press down on the filling to flatten. Roll leaf tightly around filling, starting from the stem end and folding in the left and right sides of the leaf to enclose the filling completely. You should end up with approximately a 1 1/2 -inch-thick roll, depending on the size of each leaf. Repeat stuffing and rolling process until all collard leaves have been used.
12. Preheat oven to 350°F. Spread half of the sambal mixture over the bottom of a 2-quart casserole or baking dish and lay collard rolls side by side over sauce; it's okay to stack some rolls over the top of the bottom layer if they don't all fit in a single layer.
13. Cover collard rolls with remaining sambal sauce and cover dish with foil. Bake until the rolls are heated through and sauce is bubbling, about 45 minutes.
14. Uncover dish and allow to cool for at least 10 minutes. Serve the stewed collard rolls hot topped with sauce moyo.

One Pan Skillet Stuffed Bell Peppers

Ingredients

• 2 tablespoon of olive oil
• 2 cloves of garlic
• 2 Bell Peppers (any color)
• 1/2 of a medium onion
• 1 pound of extra-lean ground beef
• 1 14.5 oz can of whole tomatoes
• 1 14 oz can of low-sodium chicken broth
• 1 8 oz can of tomato sauce
• 1 teaspoon of kosher salt and pepper to taste
• 1 teaspoon of soy sauce
• 1 cup of long uncooked (extra long grain rice)
• 1 cup of shredded jack cheese
• green onions for garnish

Instructions

1. Start by dicing two cloves of garlic, 1/2 of a medium onion, and two bell peppers. Reserve some of the diced bell peppers to sprinkle on top.
2. Saute peppers, onions and garlic in two tablespoons of olive oil over medium heat.
3. Once the peppers and onions have started to soften, increase heat to medium high and add one pound of extra lean ground beef to the pan.
4. Season with one teaspoon of kosher salt and several turns of fresh pepper.
5. Once the ground beef is cooked, add chicken broth, the can of whole tomatoes (chopped), tomato sauce, and soy sauce.
6. Bring the tomato mixture up to a simmer, then stir in one cup of uncooked extra long grain rice.
7. Cover the pan with a lid and reduce the heat down to low.
8. Let mixture cook 20-30 minutes, or until rice is tender.
9. At the 20 minute mark, start stirring the pan occasionally so the rice does not stick to the bottom of the pan.
10. One rice is tender, sprinkle the cheese on top.
11. Cover the pan with the lid to let the cheese melt.
12. Garnish with fresh diced bell peppers and green onions.

One Pan Skillet Stuffed Bell Peppers

Ingredients

• 2 tablespoon of olive oil
• 2 cloves of garlic
• 2 Bell Peppers (any color)
• 1/2 of a medium onion
• 1 pound of extra-lean ground beef
• 1 14.5 oz can of whole tomatoes
• 1 14 oz can of low-sodium chicken broth
• 1 8 oz can of tomato sauce
• 1 teaspoon of kosher salt and pepper to taste
• 1 teaspoon of soy sauce
• 1 cup of long uncooked (extra long grain rice)
• 1 cup of shredded jack cheese
• green onions for garnish

Instructions

1. Start by dicing two cloves of garlic, 1/2 of a medium onion, and two bell peppers. Reserve some of the diced bell peppers to sprinkle on top.
2. Saute peppers, onions and garlic in two tablespoons of olive oil over medium heat.
3. Once the peppers and onions have started to soften, increase heat to medium high and add one pound of extra lean ground beef to the pan.
4. Season with one teaspoon of kosher salt and several turns of fresh pepper.
5. Once the ground beef is cooked, add chicken broth, the can of whole tomatoes (chopped), tomato sauce, and soy sauce.
6. Bring the tomato mixture up to a simmer, then stir in one cup of uncooked extra long grain rice.
7. Cover the pan with a lid and reduce the heat down to low.
8. Let mixture cook 20-30 minutes, or until rice is tender.
9. At the 20 minute mark, start stirring the pan occasionally so the rice does not stick to the bottom of the pan.
10. One rice is tender, sprinkle the cheese on top.
11. Cover the pan with the lid to let the cheese melt.
12. Garnish with fresh diced bell peppers and green onions.

One Pan Skillet Stuffed Bell Peppers

Ingredients

• 2 tablespoon of olive oil
• 2 cloves of garlic
• 2 Bell Peppers (any color)
• 1/2 of a medium onion
• 1 pound of extra-lean ground beef
• 1 14.5 oz can of whole tomatoes
• 1 14 oz can of low-sodium chicken broth
• 1 8 oz can of tomato sauce
• 1 teaspoon of kosher salt and pepper to taste
• 1 teaspoon of soy sauce
• 1 cup of long uncooked (extra long grain rice)
• 1 cup of shredded jack cheese
• green onions for garnish

Instructions

1. Start by dicing two cloves of garlic, 1/2 of a medium onion, and two bell peppers. Reserve some of the diced bell peppers to sprinkle on top.
2. Saute peppers, onions and garlic in two tablespoons of olive oil over medium heat.
3. Once the peppers and onions have started to soften, increase heat to medium high and add one pound of extra lean ground beef to the pan.
4. Season with one teaspoon of kosher salt and several turns of fresh pepper.
5. Once the ground beef is cooked, add chicken broth, the can of whole tomatoes (chopped), tomato sauce, and soy sauce.
6. Bring the tomato mixture up to a simmer, then stir in one cup of uncooked extra long grain rice.
7. Cover the pan with a lid and reduce the heat down to low.
8. Let mixture cook 20-30 minutes, or until rice is tender.
9. At the 20 minute mark, start stirring the pan occasionally so the rice does not stick to the bottom of the pan.
10. One rice is tender, sprinkle the cheese on top.
11. Cover the pan with the lid to let the cheese melt.
12. Garnish with fresh diced bell peppers and green onions.

One Pan Skillet Stuffed Bell Peppers

Ingredients

• 2 tablespoon of olive oil
• 2 cloves of garlic
• 2 Bell Peppers (any color)
• 1/2 of a medium onion
• 1 pound of extra-lean ground beef
• 1 14.5 oz can of whole tomatoes
• 1 14 oz can of low-sodium chicken broth
• 1 8 oz can of tomato sauce
• 1 teaspoon of kosher salt and pepper to taste
• 1 teaspoon of soy sauce
• 1 cup of long uncooked (extra long grain rice)
• 1 cup of shredded jack cheese
• green onions for garnish

Instructions

1. Start by dicing two cloves of garlic, 1/2 of a medium onion, and two bell peppers. Reserve some of the diced bell peppers to sprinkle on top.
2. Saute peppers, onions and garlic in two tablespoons of olive oil over medium heat.
3. Once the peppers and onions have started to soften, increase heat to medium high and add one pound of extra lean ground beef to the pan.
4. Season with one teaspoon of kosher salt and several turns of fresh pepper.
5. Once the ground beef is cooked, add chicken broth, the can of whole tomatoes (chopped), tomato sauce, and soy sauce.
6. Bring the tomato mixture up to a simmer, then stir in one cup of uncooked extra long grain rice.
7. Cover the pan with a lid and reduce the heat down to low.
8. Let mixture cook 20-30 minutes, or until rice is tender.
9. At the 20 minute mark, start stirring the pan occasionally so the rice does not stick to the bottom of the pan.
10. One rice is tender, sprinkle the cheese on top.
11. Cover the pan with the lid to let the cheese melt.
12. Garnish with fresh diced bell peppers and green onions.

Southwest Stuffed Peppers

Ingredients

• 6 bell peppers
• 1 pound ground beef
• 1 packet McCormick Organics Taco Seasoning Mix
• 3/4 cup water
• 2 teaspoons McCormick Chili Powder
• 1/2 teaspoon McCormick Garlic Powder
• 1 (16 ounce) can diced tomatoes (do not drain)
• 3/4 cup black beans, drained
• 1 (4 ounce) can chopped green chiles
• 1 cup of cooked rice
• 4 cups Mexican blend shredded cheese (divided)
• 3-4 tablespoons chopped cilantro

Instructions

1. Prepare peppers by washing, slicing tops off, and removing insides. Optionally, you can trim the bottom of the peppers to make them sit level, but this completely optional. Bring 4 quarts of water to a boil and add 1 tablespoon salt. Place peppers in boiling pot for about 5 minutes, until they begin to soften. Remove from water with tongs and place on paper towels to drain.
2. Heat oven to 350° F.
3. Brown ground beef in large skillet over medium-high heat. Drain fat. Stir in Seasoning Mix, chili powder, garlic salt and water. Bring to boil. Reduce heat to low; simmer 5 minutes, stirring occasionally.
4. Add tomatoes, beans and chilies to skillet. Stir until beans are heated through, about 5 minutes.
5. Place drained peppers cut side up in 9-inch square baking dish, and lightly sprinkle the inside of the peppers with salt.
6. Remove skillet from heat and add cooked rice, 3 cups of cheese, and cilantro. Stir to combine well and taste. Add additional salt, pepper, and chili powder to your liking. Evenly divide mixture between peppers.
7. Top each pepper with remaining cheese and bake for 30 minutes.

Southwest Stuffed Peppers

Ingredients

• 6 bell peppers
• 1 pound ground beef
• 1 packet McCormick Organics Taco Seasoning Mix
• 3/4 cup water
• 2 teaspoons McCormick Chili Powder
• 1/2 teaspoon McCormick Garlic Powder
• 1 (16 ounce) can diced tomatoes (do not drain)
• 3/4 cup black beans, drained
• 1 (4 ounce) can chopped green chiles
• 1 cup of cooked rice
• 4 cups Mexican blend shredded cheese (divided)
• 3-4 tablespoons chopped cilantro

Instructions

1. Prepare peppers by washing, slicing tops off, and removing insides. Optionally, you can trim the bottom of the peppers to make them sit level, but this completely optional. Bring 4 quarts of water to a boil and add 1 tablespoon salt. Place peppers in boiling pot for about 5 minutes, until they begin to soften. Remove from water with tongs and place on paper towels to drain.
2. Heat oven to 350° F.
3. Brown ground beef in large skillet over medium-high heat. Drain fat. Stir in Seasoning Mix, chili powder, garlic salt and water. Bring to boil. Reduce heat to low; simmer 5 minutes, stirring occasionally.
4. Add tomatoes, beans and chilies to skillet. Stir until beans are heated through, about 5 minutes.
5. Place drained peppers cut side up in 9-inch square baking dish, and lightly sprinkle the inside of the peppers with salt.
6. Remove skillet from heat and add cooked rice, 3 cups of cheese, and cilantro. Stir to combine well and taste. Add additional salt, pepper, and chili powder to your liking. Evenly divide mixture between peppers.
7. Top each pepper with remaining cheese and bake for 30 minutes.

Southwest Stuffed Peppers

Ingredients

• 6 bell peppers
• 1 pound ground beef
• 1 packet McCormick Organics Taco Seasoning Mix
• 3/4 cup water
• 2 teaspoons McCormick Chili Powder
• 1/2 teaspoon McCormick Garlic Powder
• 1 (16 ounce) can diced tomatoes (do not drain)
• 3/4 cup black beans, drained
• 1 (4 ounce) can chopped green chiles
• 1 cup of cooked rice
• 4 cups Mexican blend shredded cheese (divided)
• 3-4 tablespoons chopped cilantro

Instructions

1. Prepare peppers by washing, slicing tops off, and removing insides. Optionally, you can trim the bottom of the peppers to make them sit level, but this completely optional. Bring 4 quarts of water to a boil and add 1 tablespoon salt. Place peppers in boiling pot for about 5 minutes, until they begin to soften. Remove from water with tongs and place on paper towels to drain.
2. Heat oven to 350° F.
3. Brown ground beef in large skillet over medium-high heat. Drain fat. Stir in Seasoning Mix, chili powder, garlic salt and water. Bring to boil. Reduce heat to low; simmer 5 minutes, stirring occasionally.
4. Add tomatoes, beans and chilies to skillet. Stir until beans are heated through, about 5 minutes.
5. Place drained peppers cut side up in 9-inch square baking dish, and lightly sprinkle the inside of the peppers with salt.
6. Remove skillet from heat and add cooked rice, 3 cups of cheese, and cilantro. Stir to combine well and taste. Add additional salt, pepper, and chili powder to your liking. Evenly divide mixture between peppers.
7. Top each pepper with remaining cheese and bake for 30 minutes.

Southwest Stuffed Peppers

Ingredients

• 6 bell peppers
• 1 pound ground beef
• 1 packet McCormick Organics Taco Seasoning Mix
• 3/4 cup water
• 2 teaspoons McCormick Chili Powder
• 1/2 teaspoon McCormick Garlic Powder
• 1 (16 ounce) can diced tomatoes (do not drain)
• 3/4 cup black beans, drained
• 1 (4 ounce) can chopped green chiles
• 1 cup of cooked rice
• 4 cups Mexican blend shredded cheese (divided)
• 3-4 tablespoons chopped cilantro

Instructions

1. Prepare peppers by washing, slicing tops off, and removing insides. Optionally, you can trim the bottom of the peppers to make them sit level, but this completely optional. Bring 4 quarts of water to a boil and add 1 tablespoon salt. Place peppers in boiling pot for about 5 minutes, until they begin to soften. Remove from water with tongs and place on paper towels to drain.
2. Heat oven to 350° F.
3. Brown ground beef in large skillet over medium-high heat. Drain fat. Stir in Seasoning Mix, chili powder, garlic salt and water. Bring to boil. Reduce heat to low; simmer 5 minutes, stirring occasionally.
4. Add tomatoes, beans and chilies to skillet. Stir until beans are heated through, about 5 minutes.
5. Place drained peppers cut side up in 9-inch square baking dish, and lightly sprinkle the inside of the peppers with salt.
6. Remove skillet from heat and add cooked rice, 3 cups of cheese, and cilantro. Stir to combine well and taste. Add additional salt, pepper, and chili powder to your liking. Evenly divide mixture between peppers.
7. Top each pepper with remaining cheese and bake for 30 minutes.

Cold Beef With Salad

Ingredients

• 1 1/4 lbs beef tenderloin
• 1 bay leaf
• 1 tablespoon olive oil
• 1 tablespoon mustard
• 1 tablespoon lemon juice
• 1 garlic clove, finely chopped
• 6 black peppercorns
• 3 tablespoons vegetable oil
• 1 lb baby potatoes
• 3 tablespoons vinaigrette dressing
• 2/3 cup unflavored gelatin, dissolved
• 3 slices green peppers, cut into attractive shapes
• 4 small avocados, peeled and sliced
• 12 ripe olives

Instructions

1. Place the beef in a shallow dish. Mix the bay leaf, olive oil, mustard, lemon juice, garlic and peppercorns together and pour ove the beef. Cover and refrigerate for 8 hours. Baste 2-3 times while chilling.
2. Heat the vegetable oil in a roasting pan in a preheated oven at 400 degrees F for 3-4 minutes. Remove the meat from the marinade, place on a rack in the roasting pan, baste with the hot oil, and cook for 30-45 minutes, until done as desired. Leave to cool.
3. Meanwhile, boil the potatoes until tender, cut in half and toss with 2 T dressing. Leave to cool.
4. Slice the beef and arrange in overlapping slices round a flat serving plate. Brush with cool gelatin, leave to set. Decorate with pepper diamonds, brush with gelatin and leave to set.
5. Mix the avocado, remaining dressing, potatoes and olives together. Arrange on a serving plate, garnish with mint sprigs, and serve with beef.

Cold Beef With Salad

Ingredients

• 1 1/4 lbs beef tenderloin
• 1 bay leaf
• 1 tablespoon olive oil
• 1 tablespoon mustard
• 1 tablespoon lemon juice
• 1 garlic clove, finely chopped
• 6 black peppercorns
• 3 tablespoons vegetable oil
• 1 lb baby potatoes
• 3 tablespoons vinaigrette dressing
• 2/3 cup unflavored gelatin, dissolved
• 3 slices green peppers, cut into attractive shapes
• 4 small avocados, peeled and sliced
• 12 ripe olives

Instructions

1. Place the beef in a shallow dish. Mix the bay leaf, olive oil, mustard, lemon juice, garlic and peppercorns together and pour ove the beef. Cover and refrigerate for 8 hours. Baste 2-3 times while chilling.
2. Heat the vegetable oil in a roasting pan in a preheated oven at 400 degrees F for 3-4 minutes. Remove the meat from the marinade, place on a rack in the roasting pan, baste with the hot oil, and cook for 30-45 minutes, until done as desired. Leave to cool.
3. Meanwhile, boil the potatoes until tender, cut in half and toss with 2 T dressing. Leave to cool.
4. Slice the beef and arrange in overlapping slices round a flat serving plate. Brush with cool gelatin, leave to set. Decorate with pepper diamonds, brush with gelatin and leave to set.
5. Mix the avocado, remaining dressing, potatoes and olives together. Arrange on a serving plate, garnish with mint sprigs, and serve with beef.

Cold Beef With Salad

Ingredients

• 1 1/4 lbs beef tenderloin
• 1 bay leaf
• 1 tablespoon olive oil
• 1 tablespoon mustard
• 1 tablespoon lemon juice
• 1 garlic clove, finely chopped
• 6 black peppercorns
• 3 tablespoons vegetable oil
• 1 lb baby potatoes
• 3 tablespoons vinaigrette dressing
• 2/3 cup unflavored gelatin, dissolved
• 3 slices green peppers, cut into attractive shapes
• 4 small avocados, peeled and sliced
• 12 ripe olives

Instructions

1. Place the beef in a shallow dish. Mix the bay leaf, olive oil, mustard, lemon juice, garlic and peppercorns together and pour ove the beef. Cover and refrigerate for 8 hours. Baste 2-3 times while chilling.
2. Heat the vegetable oil in a roasting pan in a preheated oven at 400 degrees F for 3-4 minutes. Remove the meat from the marinade, place on a rack in the roasting pan, baste with the hot oil, and cook for 30-45 minutes, until done as desired. Leave to cool.
3. Meanwhile, boil the potatoes until tender, cut in half and toss with 2 T dressing. Leave to cool.
4. Slice the beef and arrange in overlapping slices round a flat serving plate. Brush with cool gelatin, leave to set. Decorate with pepper diamonds, brush with gelatin and leave to set.
5. Mix the avocado, remaining dressing, potatoes and olives together. Arrange on a serving plate, garnish with mint sprigs, and serve with beef.

Cold Beef With Salad

Ingredients

• 1 1/4 lbs beef tenderloin
• 1 bay leaf
• 1 tablespoon olive oil
• 1 tablespoon mustard
• 1 tablespoon lemon juice
• 1 garlic clove, finely chopped
• 6 black peppercorns
• 3 tablespoons vegetable oil
• 1 lb baby potatoes
• 3 tablespoons vinaigrette dressing
• 2/3 cup unflavored gelatin, dissolved
• 3 slices green peppers, cut into attractive shapes
• 4 small avocados, peeled and sliced
• 12 ripe olives

Instructions

1. Place the beef in a shallow dish. Mix the bay leaf, olive oil, mustard, lemon juice, garlic and peppercorns together and pour ove the beef. Cover and refrigerate for 8 hours. Baste 2-3 times while chilling.
2. Heat the vegetable oil in a roasting pan in a preheated oven at 400 degrees F for 3-4 minutes. Remove the meat from the marinade, place on a rack in the roasting pan, baste with the hot oil, and cook for 30-45 minutes, until done as desired. Leave to cool.
3. Meanwhile, boil the potatoes until tender, cut in half and toss with 2 T dressing. Leave to cool.
4. Slice the beef and arrange in overlapping slices round a flat serving plate. Brush with cool gelatin, leave to set. Decorate with pepper diamonds, brush with gelatin and leave to set.
5. Mix the avocado, remaining dressing, potatoes and olives together. Arrange on a serving plate, garnish with mint sprigs, and serve with beef.

Steak with Creamy Peppercorn Sauce

Ingredients

• 2 300g/10oz New York Strip / Porterhouse steaks ((or other of choice, Note 1))
• Salt and pepper
• 1 tbsp vegetable oil
• 1/3 cup (85 ml) brandy or cognac ((or marsala) (Note 2))
• 3/4 cup (185 ml) beef broth/stock (, low sodium (important! Note 3))
• 1/2 cup (125 ml) cream (, heavy/thickened)
• 2 - 3 tsp coarsely crushed whole black peppercorns ((or canned green peppercorns, drained) (Note 4))

Instructions

1. Take the steaks out of the fridge 20 minutes before planning to cook.
2. Crush the pepper using a rolling pin, mortar and pestle or the side of a hardy knife.
3. Steaks:
4. Just before cooking, sprinkle both sides of steak generously with salt and black pepper.
5. Heat oil in a skillet over high heat until smoking.
6. Add steaks and cook the first side for 2 minutes until it has a great crust, then flip and cook the other side for 2 minutes (for medium rare).
7. Stack the steaks on top of each other, then use tongs to sear the fat strip.
8. Transfer to plate, cover loosely with foil to rest while you make the sauce.
9. Sauce:
10. Add brandy or cognac into the same skillet and let it simmer rapidly, scraping the bottom of the pan, until it has mostly reduced and you can no longer smell the harsh alcohol smell (~1 min).
11. Add broth, bring to simmer and let it simmer rapidly for 2 to 3 minutes or until it reduces by half.
12. Turn heat down to medium. Add cream and pepper, stir, then simmer for 1 1/2 to 2 minutes until it thickens (do not let it boil rapidly).
13. Taste sauce, adjust salt (and pepper!) to taste.
14. Transfer steaks to warmed serving plates. Spoon over sauce. Serve immediately! Pictured with Crispy Smashed Potatoes and Garlic Spinach. (Note 6)

Steak with Creamy Peppercorn Sauce

Ingredients

• 2 300g/10oz New York Strip / Porterhouse steaks ((or other of choice, Note 1))
• Salt and pepper
• 1 tbsp vegetable oil
• 1/3 cup (85 ml) brandy or cognac ((or marsala) (Note 2))
• 3/4 cup (185 ml) beef broth/stock (, low sodium (important! Note 3))
• 1/2 cup (125 ml) cream (, heavy/thickened)
• 2 - 3 tsp coarsely crushed whole black peppercorns ((or canned green peppercorns, drained) (Note 4))

Instructions

1. Take the steaks out of the fridge 20 minutes before planning to cook.
2. Crush the pepper using a rolling pin, mortar and pestle or the side of a hardy knife.
3. Steaks:
4. Just before cooking, sprinkle both sides of steak generously with salt and black pepper.
5. Heat oil in a skillet over high heat until smoking.
6. Add steaks and cook the first side for 2 minutes until it has a great crust, then flip and cook the other side for 2 minutes (for medium rare).
7. Stack the steaks on top of each other, then use tongs to sear the fat strip.
8. Transfer to plate, cover loosely with foil to rest while you make the sauce.
9. Sauce:
10. Add brandy or cognac into the same skillet and let it simmer rapidly, scraping the bottom of the pan, until it has mostly reduced and you can no longer smell the harsh alcohol smell (~1 min).
11. Add broth, bring to simmer and let it simmer rapidly for 2 to 3 minutes or until it reduces by half.
12. Turn heat down to medium. Add cream and pepper, stir, then simmer for 1 1/2 to 2 minutes until it thickens (do not let it boil rapidly).
13. Taste sauce, adjust salt (and pepper!) to taste.
14. Transfer steaks to warmed serving plates. Spoon over sauce. Serve immediately! Pictured with Crispy Smashed Potatoes and Garlic Spinach. (Note 6)

Steak with Creamy Peppercorn Sauce

Ingredients

• 2 300g/10oz New York Strip / Porterhouse steaks ((or other of choice, Note 1))
• Salt and pepper
• 1 tbsp vegetable oil
• 1/3 cup (85 ml) brandy or cognac ((or marsala) (Note 2))
• 3/4 cup (185 ml) beef broth/stock (, low sodium (important! Note 3))
• 1/2 cup (125 ml) cream (, heavy/thickened)
• 2 - 3 tsp coarsely crushed whole black peppercorns ((or canned green peppercorns, drained) (Note 4))

Instructions

1. Take the steaks out of the fridge 20 minutes before planning to cook.
2. Crush the pepper using a rolling pin, mortar and pestle or the side of a hardy knife.
3. Steaks:
4. Just before cooking, sprinkle both sides of steak generously with salt and black pepper.
5. Heat oil in a skillet over high heat until smoking.
6. Add steaks and cook the first side for 2 minutes until it has a great crust, then flip and cook the other side for 2 minutes (for medium rare).
7. Stack the steaks on top of each other, then use tongs to sear the fat strip.
8. Transfer to plate, cover loosely with foil to rest while you make the sauce.
9. Sauce:
10. Add brandy or cognac into the same skillet and let it simmer rapidly, scraping the bottom of the pan, until it has mostly reduced and you can no longer smell the harsh alcohol smell (~1 min).
11. Add broth, bring to simmer and let it simmer rapidly for 2 to 3 minutes or until it reduces by half.
12. Turn heat down to medium. Add cream and pepper, stir, then simmer for 1 1/2 to 2 minutes until it thickens (do not let it boil rapidly).
13. Taste sauce, adjust salt (and pepper!) to taste.
14. Transfer steaks to warmed serving plates. Spoon over sauce. Serve immediately! Pictured with Crispy Smashed Potatoes and Garlic Spinach. (Note 6)

Steak with Creamy Peppercorn Sauce

Ingredients

• 2 300g/10oz New York Strip / Porterhouse steaks ((or other of choice, Note 1))
• Salt and pepper
• 1 tbsp vegetable oil
• 1/3 cup (85 ml) brandy or cognac ((or marsala) (Note 2))
• 3/4 cup (185 ml) beef broth/stock (, low sodium (important! Note 3))
• 1/2 cup (125 ml) cream (, heavy/thickened)
• 2 - 3 tsp coarsely crushed whole black peppercorns ((or canned green peppercorns, drained) (Note 4))

Instructions

1. Take the steaks out of the fridge 20 minutes before planning to cook.
2. Crush the pepper using a rolling pin, mortar and pestle or the side of a hardy knife.
3. Steaks:
4. Just before cooking, sprinkle both sides of steak generously with salt and black pepper.
5. Heat oil in a skillet over high heat until smoking.
6. Add steaks and cook the first side for 2 minutes until it has a great crust, then flip and cook the other side for 2 minutes (for medium rare).
7. Stack the steaks on top of each other, then use tongs to sear the fat strip.
8. Transfer to plate, cover loosely with foil to rest while you make the sauce.
9. Sauce:
10. Add brandy or cognac into the same skillet and let it simmer rapidly, scraping the bottom of the pan, until it has mostly reduced and you can no longer smell the harsh alcohol smell (~1 min).
11. Add broth, bring to simmer and let it simmer rapidly for 2 to 3 minutes or until it reduces by half.
12. Turn heat down to medium. Add cream and pepper, stir, then simmer for 1 1/2 to 2 minutes until it thickens (do not let it boil rapidly).
13. Taste sauce, adjust salt (and pepper!) to taste.
14. Transfer steaks to warmed serving plates. Spoon over sauce. Serve immediately! Pictured with Crispy Smashed Potatoes and Garlic Spinach. (Note 6)

Ground Beef Stuffed Green Bell Peppers II - Oven or Crock Pot

Ingredients

• 1 lb beef, Ground
• 1 large onion, chopped
• 1 (28 ounce) can tomato sauce, divided
• 1 1/4 cups water, divided
• 1 (1 ounce) envelope garlic & herb salad dressing mix
• 1 cup white minute rice, uncooked
• 4 large green peppers, halved
• 1/4 teaspoon garlic powder
• salt & pepper

Instructions

1. Brown meat and onion in a large skillet on medium heat. Stir in 1 cup of the tomato sauce, 1 cup of the water and salad dressing mix.
2. Bring to boil.
3. Stir in rice, cover.
4. Remove from heat and let stand for 5 minutes.
5. Meanwhile cut tops off peppers, remove seeds and cu in half.
6. Mix remaining tomato sauce, and water in the bottom of a 9 x 13 baking disk.
7. Place peppers in dish.
8. Spoon meat mixture into peppers, cover with foil.
9. Bake at 400 for 35-40 minutes.
10. Spoon sauce over peppers before serving.
11. Crockpot Stuffed Peppers Ready In: 7 - 9 hours Servings: 4 8 small green and/or red -peppers (tops removed and -seeded) 1 10 oz. pkg. frozen corn 1 lb Ground chuck (browned and -drained) 1 8 oz. can tomato sauce 1/4 tsp Salt 1/2 tsp Garlic salt 1/4 tsp Pepper 1 cup Shredded cheese (I use -Cheddar or Swiss) 1/2 tsp Worcestershire sauce 1/4 cup Chopped onion 2 Tbsp Ketchup.
12. Wash peppers and drain Combine all remaining ingredients except ketchup in mixing bowl.
13. Stir well.
14. Stuff peppers 2/3 full.
15. Pour 3 Tbsp of water in crock pot. Arrange stuffed peppers in crock pot. Pour ketchup over top of peppers.
16. Cover and cook on low 7-9 hours or high 3-4 hours.

Ground Beef Stuffed Green Bell Peppers II - Oven or Crock Pot

Ingredients

• 1 lb beef, Ground
• 1 large onion, chopped
• 1 (28 ounce) can tomato sauce, divided
• 1 1/4 cups water, divided
• 1 (1 ounce) envelope garlic & herb salad dressing mix
• 1 cup white minute rice, uncooked
• 4 large green peppers, halved
• 1/4 teaspoon garlic powder
• salt & pepper

Instructions

1. Brown meat and onion in a large skillet on medium heat. Stir in 1 cup of the tomato sauce, 1 cup of the water and salad dressing mix.
2. Bring to boil.
3. Stir in rice, cover.
4. Remove from heat and let stand for 5 minutes.
5. Meanwhile cut tops off peppers, remove seeds and cu in half.
6. Mix remaining tomato sauce, and water in the bottom of a 9 x 13 baking disk.
7. Place peppers in dish.
8. Spoon meat mixture into peppers, cover with foil.
9. Bake at 400 for 35-40 minutes.
10. Spoon sauce over peppers before serving.
11. Crockpot Stuffed Peppers Ready In: 7 - 9 hours Servings: 4 8 small green and/or red -peppers (tops removed and -seeded) 1 10 oz. pkg. frozen corn 1 lb Ground chuck (browned and -drained) 1 8 oz. can tomato sauce 1/4 tsp Salt 1/2 tsp Garlic salt 1/4 tsp Pepper 1 cup Shredded cheese (I use -Cheddar or Swiss) 1/2 tsp Worcestershire sauce 1/4 cup Chopped onion 2 Tbsp Ketchup.
12. Wash peppers and drain Combine all remaining ingredients except ketchup in mixing bowl.
13. Stir well.
14. Stuff peppers 2/3 full.
15. Pour 3 Tbsp of water in crock pot. Arrange stuffed peppers in crock pot. Pour ketchup over top of peppers.
16. Cover and cook on low 7-9 hours or high 3-4 hours.

Ground Beef Stuffed Green Bell Peppers II - Oven or Crock Pot

Ingredients

• 1 lb beef, Ground
• 1 large onion, chopped
• 1 (28 ounce) can tomato sauce, divided
• 1 1/4 cups water, divided
• 1 (1 ounce) envelope garlic & herb salad dressing mix
• 1 cup white minute rice, uncooked
• 4 large green peppers, halved
• 1/4 teaspoon garlic powder
• salt & pepper

Instructions

1. Brown meat and onion in a large skillet on medium heat. Stir in 1 cup of the tomato sauce, 1 cup of the water and salad dressing mix.
2. Bring to boil.
3. Stir in rice, cover.
4. Remove from heat and let stand for 5 minutes.
5. Meanwhile cut tops off peppers, remove seeds and cu in half.
6. Mix remaining tomato sauce, and water in the bottom of a 9 x 13 baking disk.
7. Place peppers in dish.
8. Spoon meat mixture into peppers, cover with foil.
9. Bake at 400 for 35-40 minutes.
10. Spoon sauce over peppers before serving.
11. Crockpot Stuffed Peppers Ready In: 7 - 9 hours Servings: 4 8 small green and/or red -peppers (tops removed and -seeded) 1 10 oz. pkg. frozen corn 1 lb Ground chuck (browned and -drained) 1 8 oz. can tomato sauce 1/4 tsp Salt 1/2 tsp Garlic salt 1/4 tsp Pepper 1 cup Shredded cheese (I use -Cheddar or Swiss) 1/2 tsp Worcestershire sauce 1/4 cup Chopped onion 2 Tbsp Ketchup.
12. Wash peppers and drain Combine all remaining ingredients except ketchup in mixing bowl.
13. Stir well.
14. Stuff peppers 2/3 full.
15. Pour 3 Tbsp of water in crock pot. Arrange stuffed peppers in crock pot. Pour ketchup over top of peppers.
16. Cover and cook on low 7-9 hours or high 3-4 hours.

Ground Beef Stuffed Green Bell Peppers II - Oven or Crock Pot

Ingredients

• 1 lb beef, Ground
• 1 large onion, chopped
• 1 (28 ounce) can tomato sauce, divided
• 1 1/4 cups water, divided
• 1 (1 ounce) envelope garlic & herb salad dressing mix
• 1 cup white minute rice, uncooked
• 4 large green peppers, halved
• 1/4 teaspoon garlic powder
• salt & pepper

Instructions

1. Brown meat and onion in a large skillet on medium heat. Stir in 1 cup of the tomato sauce, 1 cup of the water and salad dressing mix.
2. Bring to boil.
3. Stir in rice, cover.
4. Remove from heat and let stand for 5 minutes.
5. Meanwhile cut tops off peppers, remove seeds and cu in half.
6. Mix remaining tomato sauce, and water in the bottom of a 9 x 13 baking disk.
7. Place peppers in dish.
8. Spoon meat mixture into peppers, cover with foil.
9. Bake at 400 for 35-40 minutes.
10. Spoon sauce over peppers before serving.
11. Crockpot Stuffed Peppers Ready In: 7 - 9 hours Servings: 4 8 small green and/or red -peppers (tops removed and -seeded) 1 10 oz. pkg. frozen corn 1 lb Ground chuck (browned and -drained) 1 8 oz. can tomato sauce 1/4 tsp Salt 1/2 tsp Garlic salt 1/4 tsp Pepper 1 cup Shredded cheese (I use -Cheddar or Swiss) 1/2 tsp Worcestershire sauce 1/4 cup Chopped onion 2 Tbsp Ketchup.
12. Wash peppers and drain Combine all remaining ingredients except ketchup in mixing bowl.
13. Stir well.
14. Stuff peppers 2/3 full.
15. Pour 3 Tbsp of water in crock pot. Arrange stuffed peppers in crock pot. Pour ketchup over top of peppers.
16. Cover and cook on low 7-9 hours or high 3-4 hours.

Pepper Steak--Old Bay Seasoning Version

Ingredients

• 1 c Sliced green pepper
• 1 ts Salt
• 1 1/2 ts Baltimore Spice Old Bay
• 1/2 c Coarsely chopped celery
• 1 c Mushrooms sliced
• 2 tb Butter or margarine
• 2 tb Soy sauce
• 1 c Sliced onion
• 1 tb Cornstarch
• 1 lb Round steak; cut in thin
• 1 c Water

Instructions

1. In skillet, brown round steak slightly in butter or margarine. Add vegetables, salt and Baltimore Spice Old Bay Seasoning. Stir fry about 5 minutes. Mix corn starch with water and soy sauce. Pour over vegetables. Stir until sauce is thick and slightly transparent. Serve over rice. Makes 6 servings Recipe by: Old Bay Seasoning Posted to MC-Recipe Digest V1 #731 by L979@aol.com on Aug 9, 1997

Pepper Steak--Old Bay Seasoning Version

Ingredients

• 1 c Sliced green pepper
• 1 ts Salt
• 1 1/2 ts Baltimore Spice Old Bay
• 1/2 c Coarsely chopped celery
• 1 c Mushrooms sliced
• 2 tb Butter or margarine
• 2 tb Soy sauce
• 1 c Sliced onion
• 1 tb Cornstarch
• 1 lb Round steak; cut in thin
• 1 c Water

Instructions

1. In skillet, brown round steak slightly in butter or margarine. Add vegetables, salt and Baltimore Spice Old Bay Seasoning. Stir fry about 5 minutes. Mix corn starch with water and soy sauce. Pour over vegetables. Stir until sauce is thick and slightly transparent. Serve over rice. Makes 6 servings Recipe by: Old Bay Seasoning Posted to MC-Recipe Digest V1 #731 by L979@aol.com on Aug 9, 1997

Pepper Steak--Old Bay Seasoning Version

Ingredients

• 1 c Sliced green pepper
• 1 ts Salt
• 1 1/2 ts Baltimore Spice Old Bay
• 1/2 c Coarsely chopped celery
• 1 c Mushrooms sliced
• 2 tb Butter or margarine
• 2 tb Soy sauce
• 1 c Sliced onion
• 1 tb Cornstarch
• 1 lb Round steak; cut in thin
• 1 c Water

Instructions

1. In skillet, brown round steak slightly in butter or margarine. Add vegetables, salt and Baltimore Spice Old Bay Seasoning. Stir fry about 5 minutes. Mix corn starch with water and soy sauce. Pour over vegetables. Stir until sauce is thick and slightly transparent. Serve over rice. Makes 6 servings Recipe by: Old Bay Seasoning Posted to MC-Recipe Digest V1 #731 by L979@aol.com on Aug 9, 1997

Pepper Steak--Old Bay Seasoning Version

Ingredients

• 1 c Sliced green pepper
• 1 ts Salt
• 1 1/2 ts Baltimore Spice Old Bay
• 1/2 c Coarsely chopped celery
• 1 c Mushrooms sliced
• 2 tb Butter or margarine
• 2 tb Soy sauce
• 1 c Sliced onion
• 1 tb Cornstarch
• 1 lb Round steak; cut in thin
• 1 c Water

Instructions

1. In skillet, brown round steak slightly in butter or margarine. Add vegetables, salt and Baltimore Spice Old Bay Seasoning. Stir fry about 5 minutes. Mix corn starch with water and soy sauce. Pour over vegetables. Stir until sauce is thick and slightly transparent. Serve over rice. Makes 6 servings Recipe by: Old Bay Seasoning Posted to MC-Recipe Digest V1 #731 by L979@aol.com on Aug 9, 1997

Asian-style Spicy Beef Chili Recipe

Ingredients

• Servings: 6 people
• Prep time: 15 minutes
• Cook time: 60 minutes
• Ingredients:
• 1.5 lbs ground chuck or beef
• 2 (1.25 oz) packets chili powder (medium or hot)
• 1 medium sized potato, cubed
• 1/2 yellow onion, diced
• 2 tbsp red chili pepper flakes
• 5, 6 dried red chili peppers
• 1 large can tomato, diced
• 5, 6 garlic cloves, minced
• 1 (15 oz) can black beans
• 1 (15 oz) can kidney beans
• 1, 2 cups water (or beef broth)
• salt and pepper to taste
• sesame seeds (garnish)
• shredded cheese (optional)

Instructions

1. Brown ground meat in a Dutch oven or large pot over medium-high heat. Cook until brown and add the minced garlic. Discard excess fatty oil either by draining or using a strainer.
2. After cutting hard vegetables into cubes, add to the pot with water, chili powder, and seasonings like soy sauce and red pepper flakes. Cook for 10 minutes, stirring continuously.
3. Add remaining ingredients like canned tomatoes and bean varieties; slow boil on low heat for a minimum of 30 minutes.
4. Serve with rice and/or desired toppings like sesame seeds, diced onions, cheese, or even crackers.
5. *Instead of using premade chili mix packets (like we do), you can also combine the following ingredients to make your own chili seasoning: chili powder, cumin, oregano, cayenne pepper, and salt.

Asian-style Spicy Beef Chili Recipe

Ingredients

• Servings: 6 people
• Prep time: 15 minutes
• Cook time: 60 minutes
• Ingredients:
• 1.5 lbs ground chuck or beef
• 2 (1.25 oz) packets chili powder (medium or hot)
• 1 medium sized potato, cubed
• 1/2 yellow onion, diced
• 2 tbsp red chili pepper flakes
• 5, 6 dried red chili peppers
• 1 large can tomato, diced
• 5, 6 garlic cloves, minced
• 1 (15 oz) can black beans
• 1 (15 oz) can kidney beans
• 1, 2 cups water (or beef broth)
• salt and pepper to taste
• sesame seeds (garnish)
• shredded cheese (optional)

Instructions

1. Brown ground meat in a Dutch oven or large pot over medium-high heat. Cook until brown and add the minced garlic. Discard excess fatty oil either by draining or using a strainer.
2. After cutting hard vegetables into cubes, add to the pot with water, chili powder, and seasonings like soy sauce and red pepper flakes. Cook for 10 minutes, stirring continuously.
3. Add remaining ingredients like canned tomatoes and bean varieties; slow boil on low heat for a minimum of 30 minutes.
4. Serve with rice and/or desired toppings like sesame seeds, diced onions, cheese, or even crackers.
5. *Instead of using premade chili mix packets (like we do), you can also combine the following ingredients to make your own chili seasoning: chili powder, cumin, oregano, cayenne pepper, and salt.

Asian-style Spicy Beef Chili Recipe

Ingredients

• Servings: 6 people
• Prep time: 15 minutes
• Cook time: 60 minutes
• Ingredients:
• 1.5 lbs ground chuck or beef
• 2 (1.25 oz) packets chili powder (medium or hot)
• 1 medium sized potato, cubed
• 1/2 yellow onion, diced
• 2 tbsp red chili pepper flakes
• 5, 6 dried red chili peppers
• 1 large can tomato, diced
• 5, 6 garlic cloves, minced
• 1 (15 oz) can black beans
• 1 (15 oz) can kidney beans
• 1, 2 cups water (or beef broth)
• salt and pepper to taste
• sesame seeds (garnish)
• shredded cheese (optional)

Instructions

1. Brown ground meat in a Dutch oven or large pot over medium-high heat. Cook until brown and add the minced garlic. Discard excess fatty oil either by draining or using a strainer.
2. After cutting hard vegetables into cubes, add to the pot with water, chili powder, and seasonings like soy sauce and red pepper flakes. Cook for 10 minutes, stirring continuously.
3. Add remaining ingredients like canned tomatoes and bean varieties; slow boil on low heat for a minimum of 30 minutes.
4. Serve with rice and/or desired toppings like sesame seeds, diced onions, cheese, or even crackers.
5. *Instead of using premade chili mix packets (like we do), you can also combine the following ingredients to make your own chili seasoning: chili powder, cumin, oregano, cayenne pepper, and salt.

Asian-style Spicy Beef Chili Recipe

Ingredients

• Servings: 6 people
• Prep time: 15 minutes
• Cook time: 60 minutes
• Ingredients:
• 1.5 lbs ground chuck or beef
• 2 (1.25 oz) packets chili powder (medium or hot)
• 1 medium sized potato, cubed
• 1/2 yellow onion, diced
• 2 tbsp red chili pepper flakes
• 5, 6 dried red chili peppers
• 1 large can tomato, diced
• 5, 6 garlic cloves, minced
• 1 (15 oz) can black beans
• 1 (15 oz) can kidney beans
• 1, 2 cups water (or beef broth)
• salt and pepper to taste
• sesame seeds (garnish)
• shredded cheese (optional)

Instructions

1. Brown ground meat in a Dutch oven or large pot over medium-high heat. Cook until brown and add the minced garlic. Discard excess fatty oil either by draining or using a strainer.
2. After cutting hard vegetables into cubes, add to the pot with water, chili powder, and seasonings like soy sauce and red pepper flakes. Cook for 10 minutes, stirring continuously.
3. Add remaining ingredients like canned tomatoes and bean varieties; slow boil on low heat for a minimum of 30 minutes.
4. Serve with rice and/or desired toppings like sesame seeds, diced onions, cheese, or even crackers.
5. *Instead of using premade chili mix packets (like we do), you can also combine the following ingredients to make your own chili seasoning: chili powder, cumin, oregano, cayenne pepper, and salt.

Aussie Beef and Peppers with Gnocchi

Ingredients

• 2 tablespoons olive oil
• 1 pound flank steak cut into strips
• 1 onion, thinly sliced
• 1 teaspoon minced garlic
• 1 (6 ounce) package fresh button mushrooms sliced
• 1 red bell pepper cut into strips
• 1 yellow bell pepper cut into strips
• 1 (14.4 ounce) can diced tomatoes
• 1 teaspoon smoked sweet paprika
• 1 (1 pound) package potato gnocchi

Instructions

1. Heat olive oil in a skillet over high heat.
2. Add beef and cook until browned, about 2 minutes.
3. Transfer the beef to a bowl and cover with plastic wrap to keep warm.
4. Reserve the oil in the skillet.
5. Reduce heat to medium, then stir in the onion and garlic, and cook until transparent, about 5 minutes.
6. Toss in the mushrooms, red peppers, and yellow peppers and cook until tender, another 5 minutes.
7. Stir in the tomatoes and paprika; bring to a boil over medium-high heat.
8. Reduce heat to low and simmer until sauce thickens, about 5 minutes.
9. Combine the beef with the tomato mixture and stir.
10. Meanwhile, bring a large pot of lightly salted water to a boil over high heat.
11. Add gnocchi and cook until they float, 2 to 3 minutes.
12. Drain, then toss the gnocchi in the sauce and serve.

Aussie Beef and Peppers with Gnocchi

Ingredients

• 2 tablespoons olive oil
• 1 pound flank steak cut into strips
• 1 onion, thinly sliced
• 1 teaspoon minced garlic
• 1 (6 ounce) package fresh button mushrooms sliced
• 1 red bell pepper cut into strips
• 1 yellow bell pepper cut into strips
• 1 (14.4 ounce) can diced tomatoes
• 1 teaspoon smoked sweet paprika
• 1 (1 pound) package potato gnocchi

Instructions

1. Heat olive oil in a skillet over high heat.
2. Add beef and cook until browned, about 2 minutes.
3. Transfer the beef to a bowl and cover with plastic wrap to keep warm.
4. Reserve the oil in the skillet.
5. Reduce heat to medium, then stir in the onion and garlic, and cook until transparent, about 5 minutes.
6. Toss in the mushrooms, red peppers, and yellow peppers and cook until tender, another 5 minutes.
7. Stir in the tomatoes and paprika; bring to a boil over medium-high heat.
8. Reduce heat to low and simmer until sauce thickens, about 5 minutes.
9. Combine the beef with the tomato mixture and stir.
10. Meanwhile, bring a large pot of lightly salted water to a boil over high heat.
11. Add gnocchi and cook until they float, 2 to 3 minutes.
12. Drain, then toss the gnocchi in the sauce and serve.

Aussie Beef and Peppers with Gnocchi

Ingredients

• 2 tablespoons olive oil
• 1 pound flank steak cut into strips
• 1 onion, thinly sliced
• 1 teaspoon minced garlic
• 1 (6 ounce) package fresh button mushrooms sliced
• 1 red bell pepper cut into strips
• 1 yellow bell pepper cut into strips
• 1 (14.4 ounce) can diced tomatoes
• 1 teaspoon smoked sweet paprika
• 1 (1 pound) package potato gnocchi

Instructions

1. Heat olive oil in a skillet over high heat.
2. Add beef and cook until browned, about 2 minutes.
3. Transfer the beef to a bowl and cover with plastic wrap to keep warm.
4. Reserve the oil in the skillet.
5. Reduce heat to medium, then stir in the onion and garlic, and cook until transparent, about 5 minutes.
6. Toss in the mushrooms, red peppers, and yellow peppers and cook until tender, another 5 minutes.
7. Stir in the tomatoes and paprika; bring to a boil over medium-high heat.
8. Reduce heat to low and simmer until sauce thickens, about 5 minutes.
9. Combine the beef with the tomato mixture and stir.
10. Meanwhile, bring a large pot of lightly salted water to a boil over high heat.
11. Add gnocchi and cook until they float, 2 to 3 minutes.
12. Drain, then toss the gnocchi in the sauce and serve.

Aussie Beef and Peppers with Gnocchi

Ingredients

• 2 tablespoons olive oil
• 1 pound flank steak cut into strips
• 1 onion, thinly sliced
• 1 teaspoon minced garlic
• 1 (6 ounce) package fresh button mushrooms sliced
• 1 red bell pepper cut into strips
• 1 yellow bell pepper cut into strips
• 1 (14.4 ounce) can diced tomatoes
• 1 teaspoon smoked sweet paprika
• 1 (1 pound) package potato gnocchi

Instructions

1. Heat olive oil in a skillet over high heat.
2. Add beef and cook until browned, about 2 minutes.
3. Transfer the beef to a bowl and cover with plastic wrap to keep warm.
4. Reserve the oil in the skillet.
5. Reduce heat to medium, then stir in the onion and garlic, and cook until transparent, about 5 minutes.
6. Toss in the mushrooms, red peppers, and yellow peppers and cook until tender, another 5 minutes.
7. Stir in the tomatoes and paprika; bring to a boil over medium-high heat.
8. Reduce heat to low and simmer until sauce thickens, about 5 minutes.
9. Combine the beef with the tomato mixture and stir.
10. Meanwhile, bring a large pot of lightly salted water to a boil over high heat.
11. Add gnocchi and cook until they float, 2 to 3 minutes.
12. Drain, then toss the gnocchi in the sauce and serve.

Beef And Peppers In Black Bean Sauce Recipe

Ingredients

• Marinade:
• 1/2 teaspoon sugar
• 2 teaspoons soy sauce
• 2 teaspoons Chinese rice wine or dry sherry
• 1 1/2 teaspoons cornstarch (mix in water)
• 1 tablespoon vegetable oil,
• --------------------------------------------------------------
• 3/4 pound steak (sirloin or flank is good)
• 2 bell peppers, 1 green and 1 orange or red medium size sliced
• 1 small onion medium size sliced (also great with green onion)
• 1 tablespoon Chinese black bean sauce, or to taste ( can fine in any super market. In Chinese section. (see picture)
• 2 cloves garlic chopped (optional)
• 2 small slices ginger
• 4 tablespoons oil for stir-frying
• 1/2 cup chicken stock or broth (water can be use)
• IF Want SPICY...add 1or 2 dried red pepper crushed

Instructions

1. Cut the beef into 1/4-inch thick. Add the marinade ingredients and marinate the beef for 25 to 30 minutes.
2. While the beef is marinating, prepare the vegetables. Remove the stems and seeds from the bell peppers and sliced. Peel the onion in medium size sliiced
3. Heat the wok over medium-high to heat. Add 2 tablespoons oil. When the oil is hot, add the ginger, bean mixture and the garlic, cook until aromatic. Add the beef, then stir-fry until it about 80 percent cooked.
4. Add sugar, onion and the bell pepper. Stir-fry for another minute.
5. Pour in the chicken broth. Heat to boiling. Reduce the heat and simmer, covered, for a few more minutes. Add the cornstarch a little at a time for thickness.
6. Taste and season with salt, pepper or soy sauce if desired. NOTE: most of Black Bean Sauce...come salty...so becareful in your seasoning...
7. Best serve over Jasmine rice...ENJOY

Beef And Peppers In Black Bean Sauce Recipe

Ingredients

• Marinade:
• 1/2 teaspoon sugar
• 2 teaspoons soy sauce
• 2 teaspoons Chinese rice wine or dry sherry
• 1 1/2 teaspoons cornstarch (mix in water)
• 1 tablespoon vegetable oil,
• --------------------------------------------------------------
• 3/4 pound steak (sirloin or flank is good)
• 2 bell peppers, 1 green and 1 orange or red medium size sliced
• 1 small onion medium size sliced (also great with green onion)
• 1 tablespoon Chinese black bean sauce, or to taste ( can fine in any super market. In Chinese section. (see picture)
• 2 cloves garlic chopped (optional)
• 2 small slices ginger
• 4 tablespoons oil for stir-frying
• 1/2 cup chicken stock or broth (water can be use)
• IF Want SPICY...add 1or 2 dried red pepper crushed

Instructions

1. Cut the beef into 1/4-inch thick. Add the marinade ingredients and marinate the beef for 25 to 30 minutes.
2. While the beef is marinating, prepare the vegetables. Remove the stems and seeds from the bell peppers and sliced. Peel the onion in medium size sliiced
3. Heat the wok over medium-high to heat. Add 2 tablespoons oil. When the oil is hot, add the ginger, bean mixture and the garlic, cook until aromatic. Add the beef, then stir-fry until it about 80 percent cooked.
4. Add sugar, onion and the bell pepper. Stir-fry for another minute.
5. Pour in the chicken broth. Heat to boiling. Reduce the heat and simmer, covered, for a few more minutes. Add the cornstarch a little at a time for thickness.
6. Taste and season with salt, pepper or soy sauce if desired. NOTE: most of Black Bean Sauce...come salty...so becareful in your seasoning...
7. Best serve over Jasmine rice...ENJOY

Beef And Peppers In Black Bean Sauce Recipe

Ingredients

• Marinade:
• 1/2 teaspoon sugar
• 2 teaspoons soy sauce
• 2 teaspoons Chinese rice wine or dry sherry
• 1 1/2 teaspoons cornstarch (mix in water)
• 1 tablespoon vegetable oil,
• --------------------------------------------------------------
• 3/4 pound steak (sirloin or flank is good)
• 2 bell peppers, 1 green and 1 orange or red medium size sliced
• 1 small onion medium size sliced (also great with green onion)
• 1 tablespoon Chinese black bean sauce, or to taste ( can fine in any super market. In Chinese section. (see picture)
• 2 cloves garlic chopped (optional)
• 2 small slices ginger
• 4 tablespoons oil for stir-frying
• 1/2 cup chicken stock or broth (water can be use)
• IF Want SPICY...add 1or 2 dried red pepper crushed

Instructions

1. Cut the beef into 1/4-inch thick. Add the marinade ingredients and marinate the beef for 25 to 30 minutes.
2. While the beef is marinating, prepare the vegetables. Remove the stems and seeds from the bell peppers and sliced. Peel the onion in medium size sliiced
3. Heat the wok over medium-high to heat. Add 2 tablespoons oil. When the oil is hot, add the ginger, bean mixture and the garlic, cook until aromatic. Add the beef, then stir-fry until it about 80 percent cooked.
4. Add sugar, onion and the bell pepper. Stir-fry for another minute.
5. Pour in the chicken broth. Heat to boiling. Reduce the heat and simmer, covered, for a few more minutes. Add the cornstarch a little at a time for thickness.
6. Taste and season with salt, pepper or soy sauce if desired. NOTE: most of Black Bean Sauce...come salty...so becareful in your seasoning...
7. Best serve over Jasmine rice...ENJOY

Beef And Peppers In Black Bean Sauce Recipe

Ingredients

• Marinade:
• 1/2 teaspoon sugar
• 2 teaspoons soy sauce
• 2 teaspoons Chinese rice wine or dry sherry
• 1 1/2 teaspoons cornstarch (mix in water)
• 1 tablespoon vegetable oil,
• --------------------------------------------------------------
• 3/4 pound steak (sirloin or flank is good)
• 2 bell peppers, 1 green and 1 orange or red medium size sliced
• 1 small onion medium size sliced (also great with green onion)
• 1 tablespoon Chinese black bean sauce, or to taste ( can fine in any super market. In Chinese section. (see picture)
• 2 cloves garlic chopped (optional)
• 2 small slices ginger
• 4 tablespoons oil for stir-frying
• 1/2 cup chicken stock or broth (water can be use)
• IF Want SPICY...add 1or 2 dried red pepper crushed

Instructions

1. Cut the beef into 1/4-inch thick. Add the marinade ingredients and marinate the beef for 25 to 30 minutes.
2. While the beef is marinating, prepare the vegetables. Remove the stems and seeds from the bell peppers and sliced. Peel the onion in medium size sliiced
3. Heat the wok over medium-high to heat. Add 2 tablespoons oil. When the oil is hot, add the ginger, bean mixture and the garlic, cook until aromatic. Add the beef, then stir-fry until it about 80 percent cooked.
4. Add sugar, onion and the bell pepper. Stir-fry for another minute.
5. Pour in the chicken broth. Heat to boiling. Reduce the heat and simmer, covered, for a few more minutes. Add the cornstarch a little at a time for thickness.
6. Taste and season with salt, pepper or soy sauce if desired. NOTE: most of Black Bean Sauce...come salty...so becareful in your seasoning...
7. Best serve over Jasmine rice...ENJOY

Pepper Seared Fillet of Beef W Grilled Radichio And Meat Jus

Ingredients

• 1 c Truffle mashed potatoes; hot
• 2 tb Green Onions chopped
• 2 lb Beef fillets -; (4 fillets)
• 1 Bottle Truffle oil
• 1/2 c olive oil
• Black Pepper freshly ground
• 1 Red onion; cut into 1" rings
• 2 tb Shallots minced
• 1/4 c Cracked black pepper
• (mashed potatoes finished
• 1 Radicchio head; cut into
• 3 tb Green Onions chopped
• Salt to taste
• 2 ts Garlic minced
• (keep the rings whole)
• 2 c Meat stock

Instructions

1. * Note: See the "Emerils Essence Information" recipe which is included in this collection. Preheat the grill. Season the fillets with 2 tablespoons olive oil, Emerils Essence, and cracked pepper. In a saute pan, heat 2 tablespoons olive oil. When the oil is hot, sear the meat for 3 to 4 minutes for medium rare. Toss the radicchio and onions with 2 tablespoons olive oil and Emerils Essence. Place the radicchio and onion rings on the grill. Grill for 1 to 2 minutes on each side and remove. Julienne the vegetables. In a saute pan, heat the remaining olive oil. When the oil is hot, saute the shallots, radicchio, and onions for 1 minute. Add the garlic, green onions, and stock. Bring the liquid up to a boil and reduce the heat. Simmer for 2 to 3 minutes. Season with salt and pepper. In the center of the plate, mound the potatoes. Place the fillet against the potatoes. Spoon the sauce around the fillet. Drizzle a little truffle oil in the meat jus. Garnish with black pepper and green onions. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2388 broadcast 10-10-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-11-1996 NOTES : Joes note: That 1 cup of mashed potatoes may be an error. I think it should be at least 4 cups. Recipe by: Emeril Lagasse

Pepper Seared Fillet of Beef W Grilled Radichio And Meat Jus

Ingredients

• 1 c Truffle mashed potatoes; hot
• 2 tb Green Onions chopped
• 2 lb Beef fillets -; (4 fillets)
• 1 Bottle Truffle oil
• 1/2 c olive oil
• Black Pepper freshly ground
• 1 Red onion; cut into 1" rings
• 2 tb Shallots minced
• 1/4 c Cracked black pepper
• (mashed potatoes finished
• 1 Radicchio head; cut into
• 3 tb Green Onions chopped
• Salt to taste
• 2 ts Garlic minced
• (keep the rings whole)
• 2 c Meat stock

Instructions

1. * Note: See the "Emerils Essence Information" recipe which is included in this collection. Preheat the grill. Season the fillets with 2 tablespoons olive oil, Emerils Essence, and cracked pepper. In a saute pan, heat 2 tablespoons olive oil. When the oil is hot, sear the meat for 3 to 4 minutes for medium rare. Toss the radicchio and onions with 2 tablespoons olive oil and Emerils Essence. Place the radicchio and onion rings on the grill. Grill for 1 to 2 minutes on each side and remove. Julienne the vegetables. In a saute pan, heat the remaining olive oil. When the oil is hot, saute the shallots, radicchio, and onions for 1 minute. Add the garlic, green onions, and stock. Bring the liquid up to a boil and reduce the heat. Simmer for 2 to 3 minutes. Season with salt and pepper. In the center of the plate, mound the potatoes. Place the fillet against the potatoes. Spoon the sauce around the fillet. Drizzle a little truffle oil in the meat jus. Garnish with black pepper and green onions. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2388 broadcast 10-10-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-11-1996 NOTES : Joes note: That 1 cup of mashed potatoes may be an error. I think it should be at least 4 cups. Recipe by: Emeril Lagasse

Pepper Seared Fillet of Beef W Grilled Radichio And Meat Jus

Ingredients

• 1 c Truffle mashed potatoes; hot
• 2 tb Green Onions chopped
• 2 lb Beef fillets -; (4 fillets)
• 1 Bottle Truffle oil
• 1/2 c olive oil
• Black Pepper freshly ground
• 1 Red onion; cut into 1" rings
• 2 tb Shallots minced
• 1/4 c Cracked black pepper
• (mashed potatoes finished
• 1 Radicchio head; cut into
• 3 tb Green Onions chopped
• Salt to taste
• 2 ts Garlic minced
• (keep the rings whole)
• 2 c Meat stock

Instructions

1. * Note: See the "Emerils Essence Information" recipe which is included in this collection. Preheat the grill. Season the fillets with 2 tablespoons olive oil, Emerils Essence, and cracked pepper. In a saute pan, heat 2 tablespoons olive oil. When the oil is hot, sear the meat for 3 to 4 minutes for medium rare. Toss the radicchio and onions with 2 tablespoons olive oil and Emerils Essence. Place the radicchio and onion rings on the grill. Grill for 1 to 2 minutes on each side and remove. Julienne the vegetables. In a saute pan, heat the remaining olive oil. When the oil is hot, saute the shallots, radicchio, and onions for 1 minute. Add the garlic, green onions, and stock. Bring the liquid up to a boil and reduce the heat. Simmer for 2 to 3 minutes. Season with salt and pepper. In the center of the plate, mound the potatoes. Place the fillet against the potatoes. Spoon the sauce around the fillet. Drizzle a little truffle oil in the meat jus. Garnish with black pepper and green onions. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2388 broadcast 10-10-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-11-1996 NOTES : Joes note: That 1 cup of mashed potatoes may be an error. I think it should be at least 4 cups. Recipe by: Emeril Lagasse

Pepper Seared Fillet of Beef W Grilled Radichio And Meat Jus

Ingredients

• 1 c Truffle mashed potatoes; hot
• 2 tb Green Onions chopped
• 2 lb Beef fillets -; (4 fillets)
• 1 Bottle Truffle oil
• 1/2 c olive oil
• Black Pepper freshly ground
• 1 Red onion; cut into 1" rings
• 2 tb Shallots minced
• 1/4 c Cracked black pepper
• (mashed potatoes finished
• 1 Radicchio head; cut into
• 3 tb Green Onions chopped
• Salt to taste
• 2 ts Garlic minced
• (keep the rings whole)
• 2 c Meat stock

Instructions

1. * Note: See the "Emerils Essence Information" recipe which is included in this collection. Preheat the grill. Season the fillets with 2 tablespoons olive oil, Emerils Essence, and cracked pepper. In a saute pan, heat 2 tablespoons olive oil. When the oil is hot, sear the meat for 3 to 4 minutes for medium rare. Toss the radicchio and onions with 2 tablespoons olive oil and Emerils Essence. Place the radicchio and onion rings on the grill. Grill for 1 to 2 minutes on each side and remove. Julienne the vegetables. In a saute pan, heat the remaining olive oil. When the oil is hot, saute the shallots, radicchio, and onions for 1 minute. Add the garlic, green onions, and stock. Bring the liquid up to a boil and reduce the heat. Simmer for 2 to 3 minutes. Season with salt and pepper. In the center of the plate, mound the potatoes. Place the fillet against the potatoes. Spoon the sauce around the fillet. Drizzle a little truffle oil in the meat jus. Garnish with black pepper and green onions. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2388 broadcast 10-10-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-11-1996 NOTES : Joes note: That 1 cup of mashed potatoes may be an error. I think it should be at least 4 cups. Recipe by: Emeril Lagasse

Beef Burgers with Jalapeños, Cheddar, and Crispy Pepperoni

Ingredients

• Canola oil, for grill grates
• 1 1/2 lb. ground beef
• Kosher salt and freshly ground black pepper
• 4 slices deli-style pepperoni
• 1/2 jalapeño pepper, thinly sliced
• 2 oz. Cheddar cheese, thinly sliced
• Hamburger buns, lettuce, and desired condiments, for serving

Instructions

1. Set up grill for direct and indirect cooking and heat to medium-high. Once hot, clean and lightly oil grates.
2. Gently shape beef into 4 balls; flatten into 3/4-inch-thick patties. Using your thumb, make a shallow, 1 1/2-inch-wide indentation in top of each patty. Season with salt and pepper.
3. Grill, uncovered over direct heat, indent sides up, until browned and patties easily lift from grates, 4 to 5 minutes. Flip and grill to desired doneness, 4 to 5 minutes more for medium. Meanwhile, grill pepperoni, turning often, until sizzling and starting to crisp, 1 to 2 minutes; transfer to a platter.
4. Transfer burgers to indirect heat and top with jalapeño and Cheddar, dividing evenly. Grill, covered, until cheese is melted, 1 to 2 minutes.
5. Serve on buns topped with pepperoni, lettuce, and desired condiments.

Beef Burgers with Jalapeños, Cheddar, and Crispy Pepperoni

Ingredients

• Canola oil, for grill grates
• 1 1/2 lb. ground beef
• Kosher salt and freshly ground black pepper
• 4 slices deli-style pepperoni
• 1/2 jalapeño pepper, thinly sliced
• 2 oz. Cheddar cheese, thinly sliced
• Hamburger buns, lettuce, and desired condiments, for serving

Instructions

1. Set up grill for direct and indirect cooking and heat to medium-high. Once hot, clean and lightly oil grates.
2. Gently shape beef into 4 balls; flatten into 3/4-inch-thick patties. Using your thumb, make a shallow, 1 1/2-inch-wide indentation in top of each patty. Season with salt and pepper.
3. Grill, uncovered over direct heat, indent sides up, until browned and patties easily lift from grates, 4 to 5 minutes. Flip and grill to desired doneness, 4 to 5 minutes more for medium. Meanwhile, grill pepperoni, turning often, until sizzling and starting to crisp, 1 to 2 minutes; transfer to a platter.
4. Transfer burgers to indirect heat and top with jalapeño and Cheddar, dividing evenly. Grill, covered, until cheese is melted, 1 to 2 minutes.
5. Serve on buns topped with pepperoni, lettuce, and desired condiments.

Beef Burgers with Jalapeños, Cheddar, and Crispy Pepperoni

Ingredients

• Canola oil, for grill grates
• 1 1/2 lb. ground beef
• Kosher salt and freshly ground black pepper
• 4 slices deli-style pepperoni
• 1/2 jalapeño pepper, thinly sliced
• 2 oz. Cheddar cheese, thinly sliced
• Hamburger buns, lettuce, and desired condiments, for serving

Instructions

1. Set up grill for direct and indirect cooking and heat to medium-high. Once hot, clean and lightly oil grates.
2. Gently shape beef into 4 balls; flatten into 3/4-inch-thick patties. Using your thumb, make a shallow, 1 1/2-inch-wide indentation in top of each patty. Season with salt and pepper.
3. Grill, uncovered over direct heat, indent sides up, until browned and patties easily lift from grates, 4 to 5 minutes. Flip and grill to desired doneness, 4 to 5 minutes more for medium. Meanwhile, grill pepperoni, turning often, until sizzling and starting to crisp, 1 to 2 minutes; transfer to a platter.
4. Transfer burgers to indirect heat and top with jalapeño and Cheddar, dividing evenly. Grill, covered, until cheese is melted, 1 to 2 minutes.
5. Serve on buns topped with pepperoni, lettuce, and desired condiments.

Beef Burgers with Jalapeños, Cheddar, and Crispy Pepperoni

Ingredients

• Canola oil, for grill grates
• 1 1/2 lb. ground beef
• Kosher salt and freshly ground black pepper
• 4 slices deli-style pepperoni
• 1/2 jalapeño pepper, thinly sliced
• 2 oz. Cheddar cheese, thinly sliced
• Hamburger buns, lettuce, and desired condiments, for serving

Instructions

1. Set up grill for direct and indirect cooking and heat to medium-high. Once hot, clean and lightly oil grates.
2. Gently shape beef into 4 balls; flatten into 3/4-inch-thick patties. Using your thumb, make a shallow, 1 1/2-inch-wide indentation in top of each patty. Season with salt and pepper.
3. Grill, uncovered over direct heat, indent sides up, until browned and patties easily lift from grates, 4 to 5 minutes. Flip and grill to desired doneness, 4 to 5 minutes more for medium. Meanwhile, grill pepperoni, turning often, until sizzling and starting to crisp, 1 to 2 minutes; transfer to a platter.
4. Transfer burgers to indirect heat and top with jalapeño and Cheddar, dividing evenly. Grill, covered, until cheese is melted, 1 to 2 minutes.
5. Serve on buns topped with pepperoni, lettuce, and desired condiments.

Beef-and-Bean Chili

Ingredients

• 4 lb. ground beef
• 6 garlic cloves, minced
• 2 8-ounce cans tomato sauce
• 1 6-ounce can tomato paste
• 1/4 c. chili powder, plus more to taste
• 2 tsp. ground cumin
• 2 tsp. ground oregano
• 2 tsp. kosher salt, plus more to taste
• 1/2 tsp. cayenne pepper, plus more to taste
• 4 15-ounce cans beans (kidney and pinto), drained and rinsed
• 1/2 c. masa harina (corn flour) or regular cornmeal
• Shredded cheddar, crumbled bacon and sliced jalapeños, for topping

Instructions

1. In a large heavy pot, brown the ground beef with the garlic until it’s totally cooked. Drain off most of the excess fat, leaving a little behind for moisture and flavor.
2. Add the tomato sauce, tomato paste, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover the pot and reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the liquid level seems low, add up to 1½ cups water to keep the chili from burning.
3. Stir the beans into the chili. In a small bowl, combine the masa harina with 1/2 cup water and stir with a fork until smooth, then stir into the chili. Let simmer for another 10 minutes to thicken. Taste and adjust the seasonings. Top with cheese, bacon and jalapeños.

Beef-and-Bean Chili

Ingredients

• 4 lb. ground beef
• 6 garlic cloves, minced
• 2 8-ounce cans tomato sauce
• 1 6-ounce can tomato paste
• 1/4 c. chili powder, plus more to taste
• 2 tsp. ground cumin
• 2 tsp. ground oregano
• 2 tsp. kosher salt, plus more to taste
• 1/2 tsp. cayenne pepper, plus more to taste
• 4 15-ounce cans beans (kidney and pinto), drained and rinsed
• 1/2 c. masa harina (corn flour) or regular cornmeal
• Shredded cheddar, crumbled bacon and sliced jalapeños, for topping

Instructions

1. In a large heavy pot, brown the ground beef with the garlic until it’s totally cooked. Drain off most of the excess fat, leaving a little behind for moisture and flavor.
2. Add the tomato sauce, tomato paste, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover the pot and reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the liquid level seems low, add up to 1½ cups water to keep the chili from burning.
3. Stir the beans into the chili. In a small bowl, combine the masa harina with 1/2 cup water and stir with a fork until smooth, then stir into the chili. Let simmer for another 10 minutes to thicken. Taste and adjust the seasonings. Top with cheese, bacon and jalapeños.

Chili-Spiced Beef and Rice Salad

Ingredients

• 2 ts Spicy Seasoning Mix --
• 3 Green Onions -- thinly
• Divided
• 1 md Orange (Or Apple) -- cut in
• Sliced
• 1/4 c Toasted Walnuts -- chopped
• 2/3 c Rice
• 1 lb Boneless Beef Top Sirloin
• Pieces
• Steak

Instructions

1. See recipe for Spicy Seasoning Mixture. Cook rice according to package directions, adding 1 tsp Spicy Seasoning Mix to the water. Should yield about 2 cups. Heat 10-inch nonstick frying pan over medium heat 5 minutes. Meanwhile rub 1 tsp seasoning into both sides of steak. Panbroil steak 12 - 14 minutes for rare to medium, turning once. Season with salt if desired. Meanwhile combine rice, fruit, onions, and walnuts. Carve steak into 1/4 inch thick slices. Arrange beef and rice mixture on individual plates or serving platter. Recipe By : Beef Industry Council From: Date: 05/28 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Chili-Spiced Beef and Rice Salad

Ingredients

• 2 ts Spicy Seasoning Mix --
• 3 Green Onions -- thinly
• Divided
• 1 md Orange (Or Apple) -- cut in
• Sliced
• 1/4 c Toasted Walnuts -- chopped
• 2/3 c Rice
• 1 lb Boneless Beef Top Sirloin
• Pieces
• Steak

Instructions

1. See recipe for Spicy Seasoning Mixture. Cook rice according to package directions, adding 1 tsp Spicy Seasoning Mix to the water. Should yield about 2 cups. Heat 10-inch nonstick frying pan over medium heat 5 minutes. Meanwhile rub 1 tsp seasoning into both sides of steak. Panbroil steak 12 - 14 minutes for rare to medium, turning once. Season with salt if desired. Meanwhile combine rice, fruit, onions, and walnuts. Carve steak into 1/4 inch thick slices. Arrange beef and rice mixture on individual plates or serving platter. Recipe By : Beef Industry Council From: Date: 05/28 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Chili-Spiced Beef and Rice Salad

Ingredients

• 2 ts Spicy Seasoning Mix --
• 3 Green Onions -- thinly
• Divided
• 1 md Orange (Or Apple) -- cut in
• Sliced
• 1/4 c Toasted Walnuts -- chopped
• 2/3 c Rice
• 1 lb Boneless Beef Top Sirloin
• Pieces
• Steak

Instructions

1. See recipe for Spicy Seasoning Mixture. Cook rice according to package directions, adding 1 tsp Spicy Seasoning Mix to the water. Should yield about 2 cups. Heat 10-inch nonstick frying pan over medium heat 5 minutes. Meanwhile rub 1 tsp seasoning into both sides of steak. Panbroil steak 12 - 14 minutes for rare to medium, turning once. Season with salt if desired. Meanwhile combine rice, fruit, onions, and walnuts. Carve steak into 1/4 inch thick slices. Arrange beef and rice mixture on individual plates or serving platter. Recipe By : Beef Industry Council From: Date: 05/28 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Chili-Spiced Beef and Rice Salad

Ingredients

• 2 ts Spicy Seasoning Mix --
• 3 Green Onions -- thinly
• Divided
• 1 md Orange (Or Apple) -- cut in
• Sliced
• 1/4 c Toasted Walnuts -- chopped
• 2/3 c Rice
• 1 lb Boneless Beef Top Sirloin
• Pieces
• Steak

Instructions

1. See recipe for Spicy Seasoning Mixture. Cook rice according to package directions, adding 1 tsp Spicy Seasoning Mix to the water. Should yield about 2 cups. Heat 10-inch nonstick frying pan over medium heat 5 minutes. Meanwhile rub 1 tsp seasoning into both sides of steak. Panbroil steak 12 - 14 minutes for rare to medium, turning once. Season with salt if desired. Meanwhile combine rice, fruit, onions, and walnuts. Carve steak into 1/4 inch thick slices. Arrange beef and rice mixture on individual plates or serving platter. Recipe By : Beef Industry Council From: Date: 05/28 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Chinese Pepper Steak

Ingredients

• 1 1/2 lbs boneless beef chuck
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 (16 ounce) can diced tomatoes
• 1 medium green pepper, cut in strips
• 1 cup water
• 3/4 cup chopped onion
• 1/2 cup diced celery
• 2 tablespoons cornstarch
• 6 tablespoons soy sauce
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon black pepper
• hot cooked rice

Instructions

1. Cut meat across grain into 1/2-inch thick slices, then slice again in lengthwise pieces.
2. Brown meat in oil in large skillet or Dutch oven.
3. Add garlic, tomatoes, and 1 cup water to browned meat.
4. Cover and simmer 45 minutes, or until meat is tender.
5. Add green pepper strips, onions, and celery.
6. Cover and cook 15 minutes longer.
7. In small bowl, combine cornstarch with 1/4 cup cold water and stir until smooth.
8. Stir into meat mixture with remaining ingredients, except rice.
9. Cook, stirring, until slightly thickened.
10. Serve over rice.

Chinese Pepper Steak

Ingredients

• 1 1/2 lbs boneless beef chuck
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 (16 ounce) can diced tomatoes
• 1 medium green pepper, cut in strips
• 1 cup water
• 3/4 cup chopped onion
• 1/2 cup diced celery
• 2 tablespoons cornstarch
• 6 tablespoons soy sauce
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon black pepper
• hot cooked rice

Instructions

1. Cut meat across grain into 1/2-inch thick slices, then slice again in lengthwise pieces.
2. Brown meat in oil in large skillet or Dutch oven.
3. Add garlic, tomatoes, and 1 cup water to browned meat.
4. Cover and simmer 45 minutes, or until meat is tender.
5. Add green pepper strips, onions, and celery.
6. Cover and cook 15 minutes longer.
7. In small bowl, combine cornstarch with 1/4 cup cold water and stir until smooth.
8. Stir into meat mixture with remaining ingredients, except rice.
9. Cook, stirring, until slightly thickened.
10. Serve over rice.

Chinese Pepper Steak

Ingredients

• 1 1/2 lbs boneless beef chuck
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 (16 ounce) can diced tomatoes
• 1 medium green pepper, cut in strips
• 1 cup water
• 3/4 cup chopped onion
• 1/2 cup diced celery
• 2 tablespoons cornstarch
• 6 tablespoons soy sauce
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon black pepper
• hot cooked rice

Instructions

1. Cut meat across grain into 1/2-inch thick slices, then slice again in lengthwise pieces.
2. Brown meat in oil in large skillet or Dutch oven.
3. Add garlic, tomatoes, and 1 cup water to browned meat.
4. Cover and simmer 45 minutes, or until meat is tender.
5. Add green pepper strips, onions, and celery.
6. Cover and cook 15 minutes longer.
7. In small bowl, combine cornstarch with 1/4 cup cold water and stir until smooth.
8. Stir into meat mixture with remaining ingredients, except rice.
9. Cook, stirring, until slightly thickened.
10. Serve over rice.

Chinese Pepper Steak

Ingredients

• 1 1/2 lbs boneless beef chuck
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 (16 ounce) can diced tomatoes
• 1 medium green pepper, cut in strips
• 1 cup water
• 3/4 cup chopped onion
• 1/2 cup diced celery
• 2 tablespoons cornstarch
• 6 tablespoons soy sauce
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon black pepper
• hot cooked rice

Instructions

1. Cut meat across grain into 1/2-inch thick slices, then slice again in lengthwise pieces.
2. Brown meat in oil in large skillet or Dutch oven.
3. Add garlic, tomatoes, and 1 cup water to browned meat.
4. Cover and simmer 45 minutes, or until meat is tender.
5. Add green pepper strips, onions, and celery.
6. Cover and cook 15 minutes longer.
7. In small bowl, combine cornstarch with 1/4 cup cold water and stir until smooth.
8. Stir into meat mixture with remaining ingredients, except rice.
9. Cook, stirring, until slightly thickened.
10. Serve over rice.

Beef-Stuffed Pepper Boats Recipe

Ingredients

• 2 pounds (1 kg) 80/20 (lean) ground beef
• Water
• 1-1/2 cups (375 mL) instant brown rice
• 1 zucchini, chopped
• 2 teaspoons (10 mL) dried Italian seasoning
• 1-2/3 cups (400 mL) spaghetti sauce divided use
• 1-1/2 cups (375 mL) shredded mozzarella cheese divided use
• 3 large bell peppers (1 green 1 red, 1 yellow), halved lengthwise and cored 3 (see Tips)

Instructions

1. In a large skillet, over medium-high heat, cook beef, breaking it up with a spoon, for 5 to 6 minutes or until no longer pink. Drain off fat.
2. Meanwhile, in a medium saucepan, bring 1-1/2 cups (375 mL) water to a boil over high heat. Stir in rice. Reduce heat to medium-low, cover and simmer for 5 minutes. Remove from heat and let stand for 5 minutes, then stir in beef, zucchini, Italian seasoning, 1 cup (250 mL) spaghetti sauce and 1 cup (250 mL) cheese.
3. Tear off 6 sheets of heavy-duty foil, large enough to wrap each bell pepper half. Coat each sheet with nonstick vegetable cooking spray.
4. Place a pepper half on each prepared foil sheet. Spoon beef mixture into pepper halves, dividing evenly, and top with the remaining sauce and cheese. Fold edges of foil up into a bowl shape around the pepper. Spoon 1 tablespoon (15 mL) water into the bottom of each packet. Fold foil into tent-style packets and seal edges tightly. Refrigerate for up to 3 days.
5. At the Campsite:
6. Prepare campfire coals. Place stuffed pepper packets on hot coals and cook for 20 to 25 minutes or until filling is heated through, peppers are tender, and the edges are crisp.

Beef-Stuffed Pepper Boats Recipe

Ingredients

• 2 pounds (1 kg) 80/20 (lean) ground beef
• Water
• 1-1/2 cups (375 mL) instant brown rice
• 1 zucchini, chopped
• 2 teaspoons (10 mL) dried Italian seasoning
• 1-2/3 cups (400 mL) spaghetti sauce divided use
• 1-1/2 cups (375 mL) shredded mozzarella cheese divided use
• 3 large bell peppers (1 green 1 red, 1 yellow), halved lengthwise and cored 3 (see Tips)

Instructions

1. In a large skillet, over medium-high heat, cook beef, breaking it up with a spoon, for 5 to 6 minutes or until no longer pink. Drain off fat.
2. Meanwhile, in a medium saucepan, bring 1-1/2 cups (375 mL) water to a boil over high heat. Stir in rice. Reduce heat to medium-low, cover and simmer for 5 minutes. Remove from heat and let stand for 5 minutes, then stir in beef, zucchini, Italian seasoning, 1 cup (250 mL) spaghetti sauce and 1 cup (250 mL) cheese.
3. Tear off 6 sheets of heavy-duty foil, large enough to wrap each bell pepper half. Coat each sheet with nonstick vegetable cooking spray.
4. Place a pepper half on each prepared foil sheet. Spoon beef mixture into pepper halves, dividing evenly, and top with the remaining sauce and cheese. Fold edges of foil up into a bowl shape around the pepper. Spoon 1 tablespoon (15 mL) water into the bottom of each packet. Fold foil into tent-style packets and seal edges tightly. Refrigerate for up to 3 days.
5. At the Campsite:
6. Prepare campfire coals. Place stuffed pepper packets on hot coals and cook for 20 to 25 minutes or until filling is heated through, peppers are tender, and the edges are crisp.

Beef-Stuffed Pepper Boats Recipe

Ingredients

• 2 pounds (1 kg) 80/20 (lean) ground beef
• Water
• 1-1/2 cups (375 mL) instant brown rice
• 1 zucchini, chopped
• 2 teaspoons (10 mL) dried Italian seasoning
• 1-2/3 cups (400 mL) spaghetti sauce divided use
• 1-1/2 cups (375 mL) shredded mozzarella cheese divided use
• 3 large bell peppers (1 green 1 red, 1 yellow), halved lengthwise and cored 3 (see Tips)

Instructions

1. In a large skillet, over medium-high heat, cook beef, breaking it up with a spoon, for 5 to 6 minutes or until no longer pink. Drain off fat.
2. Meanwhile, in a medium saucepan, bring 1-1/2 cups (375 mL) water to a boil over high heat. Stir in rice. Reduce heat to medium-low, cover and simmer for 5 minutes. Remove from heat and let stand for 5 minutes, then stir in beef, zucchini, Italian seasoning, 1 cup (250 mL) spaghetti sauce and 1 cup (250 mL) cheese.
3. Tear off 6 sheets of heavy-duty foil, large enough to wrap each bell pepper half. Coat each sheet with nonstick vegetable cooking spray.
4. Place a pepper half on each prepared foil sheet. Spoon beef mixture into pepper halves, dividing evenly, and top with the remaining sauce and cheese. Fold edges of foil up into a bowl shape around the pepper. Spoon 1 tablespoon (15 mL) water into the bottom of each packet. Fold foil into tent-style packets and seal edges tightly. Refrigerate for up to 3 days.
5. At the Campsite:
6. Prepare campfire coals. Place stuffed pepper packets on hot coals and cook for 20 to 25 minutes or until filling is heated through, peppers are tender, and the edges are crisp.

Beef-Stuffed Pepper Boats Recipe

Ingredients

• 2 pounds (1 kg) 80/20 (lean) ground beef
• Water
• 1-1/2 cups (375 mL) instant brown rice
• 1 zucchini, chopped
• 2 teaspoons (10 mL) dried Italian seasoning
• 1-2/3 cups (400 mL) spaghetti sauce divided use
• 1-1/2 cups (375 mL) shredded mozzarella cheese divided use
• 3 large bell peppers (1 green 1 red, 1 yellow), halved lengthwise and cored 3 (see Tips)

Instructions

1. In a large skillet, over medium-high heat, cook beef, breaking it up with a spoon, for 5 to 6 minutes or until no longer pink. Drain off fat.
2. Meanwhile, in a medium saucepan, bring 1-1/2 cups (375 mL) water to a boil over high heat. Stir in rice. Reduce heat to medium-low, cover and simmer for 5 minutes. Remove from heat and let stand for 5 minutes, then stir in beef, zucchini, Italian seasoning, 1 cup (250 mL) spaghetti sauce and 1 cup (250 mL) cheese.
3. Tear off 6 sheets of heavy-duty foil, large enough to wrap each bell pepper half. Coat each sheet with nonstick vegetable cooking spray.
4. Place a pepper half on each prepared foil sheet. Spoon beef mixture into pepper halves, dividing evenly, and top with the remaining sauce and cheese. Fold edges of foil up into a bowl shape around the pepper. Spoon 1 tablespoon (15 mL) water into the bottom of each packet. Fold foil into tent-style packets and seal edges tightly. Refrigerate for up to 3 days.
5. At the Campsite:
6. Prepare campfire coals. Place stuffed pepper packets on hot coals and cook for 20 to 25 minutes or until filling is heated through, peppers are tender, and the edges are crisp.

Spiced Beef and Rice Stick Salad

Ingredients

• 1/4 c Green Onions Sliced
• Lime wedges
• 1 c Fresh mint leaves
• 8 oz Dry rice sticks
• 1/4 c Sugar
• 1/2 ts Crushed red pepper
• 6 tb White wine vinegar
• 1/2 lb Bean sprouts
• 1/4 c Salad oil
• 4 tb Fish sauce or soy sauce
• 2 tb Salt
• 1 c Thinly sliced radishes
• 8 To 10 large garlic cloves
• 1/2 c Coarsely chopped roasted
• 1 1/2 lb Beef sirloin steak

Instructions

1. Place rice sticks in a large bowl; pour boiling water over to cover noodles. Let stand until tender to bite (about 30 minutes); drain well and set aside. Meanwhile, combine radishes, salt and 4 tb. of the vinegar. Let stand until radishes are limp (about 30 minutes). Drain radishes, rinse well under cold running water, and drain again; set aside. In a wok or wide frying pan, combine remaining 2 tb. vinegar, sugar, 2 tb. of the fish sauce and 1/4 tsp. of the crushed red pepper. Bring to a boil over high heat, stirring until sugar is dissolved. Pour over noodles and add radishes; mix lightly until well coated. Mound noodle mixture on one side of a large platter or on individual plates. Arrange bean sprouts on other side. Garnish with mint leaves. Place wok or frying pan over high heat. When pan is hot, add oil; then add steak slices, garlic, remaining 2 tb. fish sauce and remaining 1/4 tsp. crushed red pepper. Cook, stirring, until meat is no longer pink (3 to 4 minutes). Remove from heat and stir in onions. Spoon meat mixture over noodles and bean sprouts; serve immediately. Pass peanuts and lime wedges at the table. Yield: 4 to 6 servings. Nutritional analysis (per serving): 494 calories; 25 g protein; 49 g carbohydrates; 22 g total fat; 52 mg cholesterol; and 1,367 mg sodium. From _Sunset Fresh Ways with Salads_ by the editors of Sunset Books and Sunset Magazine. Menlo Park, CA: Lane Publishing Company, 1987. Pg. 55. ISBN 0-376-02608-1. Electronic format by Cathy Harned.

Spiced Beef and Rice Stick Salad

Ingredients

• 1/4 c Green Onions Sliced
• Lime wedges
• 1 c Fresh mint leaves
• 8 oz Dry rice sticks
• 1/4 c Sugar
• 1/2 ts Crushed red pepper
• 6 tb White wine vinegar
• 1/2 lb Bean sprouts
• 1/4 c Salad oil
• 4 tb Fish sauce or soy sauce
• 2 tb Salt
• 1 c Thinly sliced radishes
• 8 To 10 large garlic cloves
• 1/2 c Coarsely chopped roasted
• 1 1/2 lb Beef sirloin steak

Instructions

1. Place rice sticks in a large bowl; pour boiling water over to cover noodles. Let stand until tender to bite (about 30 minutes); drain well and set aside. Meanwhile, combine radishes, salt and 4 tb. of the vinegar. Let stand until radishes are limp (about 30 minutes). Drain radishes, rinse well under cold running water, and drain again; set aside. In a wok or wide frying pan, combine remaining 2 tb. vinegar, sugar, 2 tb. of the fish sauce and 1/4 tsp. of the crushed red pepper. Bring to a boil over high heat, stirring until sugar is dissolved. Pour over noodles and add radishes; mix lightly until well coated. Mound noodle mixture on one side of a large platter or on individual plates. Arrange bean sprouts on other side. Garnish with mint leaves. Place wok or frying pan over high heat. When pan is hot, add oil; then add steak slices, garlic, remaining 2 tb. fish sauce and remaining 1/4 tsp. crushed red pepper. Cook, stirring, until meat is no longer pink (3 to 4 minutes). Remove from heat and stir in onions. Spoon meat mixture over noodles and bean sprouts; serve immediately. Pass peanuts and lime wedges at the table. Yield: 4 to 6 servings. Nutritional analysis (per serving): 494 calories; 25 g protein; 49 g carbohydrates; 22 g total fat; 52 mg cholesterol; and 1,367 mg sodium. From _Sunset Fresh Ways with Salads_ by the editors of Sunset Books and Sunset Magazine. Menlo Park, CA: Lane Publishing Company, 1987. Pg. 55. ISBN 0-376-02608-1. Electronic format by Cathy Harned.

Spiced Beef and Rice Stick Salad

Ingredients

• 1/4 c Green Onions Sliced
• Lime wedges
• 1 c Fresh mint leaves
• 8 oz Dry rice sticks
• 1/4 c Sugar
• 1/2 ts Crushed red pepper
• 6 tb White wine vinegar
• 1/2 lb Bean sprouts
• 1/4 c Salad oil
• 4 tb Fish sauce or soy sauce
• 2 tb Salt
• 1 c Thinly sliced radishes
• 8 To 10 large garlic cloves
• 1/2 c Coarsely chopped roasted
• 1 1/2 lb Beef sirloin steak

Instructions

1. Place rice sticks in a large bowl; pour boiling water over to cover noodles. Let stand until tender to bite (about 30 minutes); drain well and set aside. Meanwhile, combine radishes, salt and 4 tb. of the vinegar. Let stand until radishes are limp (about 30 minutes). Drain radishes, rinse well under cold running water, and drain again; set aside. In a wok or wide frying pan, combine remaining 2 tb. vinegar, sugar, 2 tb. of the fish sauce and 1/4 tsp. of the crushed red pepper. Bring to a boil over high heat, stirring until sugar is dissolved. Pour over noodles and add radishes; mix lightly until well coated. Mound noodle mixture on one side of a large platter or on individual plates. Arrange bean sprouts on other side. Garnish with mint leaves. Place wok or frying pan over high heat. When pan is hot, add oil; then add steak slices, garlic, remaining 2 tb. fish sauce and remaining 1/4 tsp. crushed red pepper. Cook, stirring, until meat is no longer pink (3 to 4 minutes). Remove from heat and stir in onions. Spoon meat mixture over noodles and bean sprouts; serve immediately. Pass peanuts and lime wedges at the table. Yield: 4 to 6 servings. Nutritional analysis (per serving): 494 calories; 25 g protein; 49 g carbohydrates; 22 g total fat; 52 mg cholesterol; and 1,367 mg sodium. From _Sunset Fresh Ways with Salads_ by the editors of Sunset Books and Sunset Magazine. Menlo Park, CA: Lane Publishing Company, 1987. Pg. 55. ISBN 0-376-02608-1. Electronic format by Cathy Harned.

Spiced Beef and Rice Stick Salad

Ingredients

• 1/4 c Green Onions Sliced
• Lime wedges
• 1 c Fresh mint leaves
• 8 oz Dry rice sticks
• 1/4 c Sugar
• 1/2 ts Crushed red pepper
• 6 tb White wine vinegar
• 1/2 lb Bean sprouts
• 1/4 c Salad oil
• 4 tb Fish sauce or soy sauce
• 2 tb Salt
• 1 c Thinly sliced radishes
• 8 To 10 large garlic cloves
• 1/2 c Coarsely chopped roasted
• 1 1/2 lb Beef sirloin steak