buffalo wings recipe

Asian Style Pepper Steak

2 lbs boneless beef chuck, round, whatever steak

A1 Steak Sauce

1 tablespoon olive oil

2 cloves garlic, minced

1/8 cayenne pepper

salt and pepper to taste

2 Tablespoons Corn Starch

1/4 cup Water

1 cup Beef Broth (or 1 cup water and 1 bouillon cube)

3 Tablespoons Brown Sugar

1 teaspoon Sesame Oil

1 tablespoon Ginger

1/4 cup Soy Sauce (La Choy)

4 Tablespoons Worcestershire Sauce (Lea Perrins)

1 bag Frozen pepper and Onion mix (or pepper & 1 onion)

1 fresh tomato, sliced

Marinade steak in A-1 for 4 hours (or overnight).

Julienne steak into strips and add to pan with garlic, cayenne, salt, pepper pan with olive oil.

Saute until browned. (it can be transferred to a crock pot at this point. Cook on low for 3-4 hours)

Mix 1/4 cup cold water with 2 tablespoons corn starch.

Add starch mix, broth, sugar, sesame oil, ginger, soy, worcestershire sauce to crock pot.

Mix until well incorporated.
Add Vegetables.

Sir and cook for 6-8 minutes (until the vegetables are tender crisp).

The resulting product is very saucy.

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As my very good friend Alison says, "There are millions of versions of this recipe on the net". This is so true. But this recipe is MY FAVORITE. The bean puree gives it a really nice creamy flavor without the cream.

I have said before that the Italian recipes on this blog are my mothers. Although this is considered an Italian dish, it is not my creation nor one of my families recipes. It may be the only Italian recipe in my files that is not ours. Where I got it from, I have no idea. But it is awesome!!!

Here is my very favorite Recipe for Pasta E. Fagioli soup:

1 bag frozen soup mix vegetables (onion, celery, carrots) (could use 1 cup fresh each)

1 beef and 1 chicken bouillon cube

4 cloves garlic, chopped

2 - 15 ounce cans cannelloni beans (one pureed in blender with can juices to form paste)

8 ounce tomato sauce (or crushed if you like the chunks)

1 Tablespon basil

1 Tablespoon parsley

1 Tablespoon oregano

1 teaspoon rosemary

1/2 teaspoon thyme

1 can chicken broth (or 2 cups fresh)

1 can beef broth (or 2 cups fresh)
(or use 1 quart of any kind of stock)

2 cups water

salt and pepper to taste

1 1/2 cups Ditalini pasta or other small pasta (I order my GF verson from Amazon, see below)

Grated Parmigiana or Romano cheese

In a deep pot, saute vegetables and garlic in olive oil over medium heat.

Blend the can of beans with the one cup water in electric blender until almost smooth.

Add blended beans to pan then add the can or tomato sauce, celery, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper to taste.

Add 1 cup water and bring to slow boil. Let simmer for 20 minutes stirring occasionally.

Add pasta and cook uncovered until pasta is al dente, according to pasta directions.

I will be posting this to:

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Sherry Chicken

6 pieces chicken

1 can cream soup (any)

1/2 cup cooking sherry

1/2 cup Chicken Stock

1 tea garlic powder or 1 clove fresh chopped garlic

1 tea onion powder

1 tea Mrs. Dash

1 cup colby cheese, grated

Cook chicken in fry pan until browned on each side. Add sherry, stock, soup and seasoning. Simmer for 10-15 minutes or until cooked though.

This recipe could very easily be done in the crock pot as well. Just cook for 5-6 hours on low.

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Pork Chops with Gravy (Crock Pot)

6 pork chops (thick)

salt and pepper

Mrs. Dash

2 cloves garlic, minced

1 can tomato paste

1 can mushrooms (or 8 ounce fresh fried)

1 can cream of kind soup

garlic salt

Dredge pork chops in salt, pepper and Mrs. Dash table blend

Place in slow cooker

Add garlic, tomato paste, mushrooms, and cream of kind soup and garlic salt

Cook 5-6 hours on low in crock pot until chops are tender.

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Herbed Sirloin Tip Roast

1 sirloin tip roast, about 3-4 pounds

1/2 cup red wine

1 1/2 teaspoons salt

1 teaspoon cajun seasoning (I usually omit this for kids sake)

1/2 teaspoon paprika

1/2 teaspoon black pepper

1/2 teaspoon thyme

1/2 teaspoon oregano

1/2 teaspoons garlic powder

1/2 teaspoons onion powder

1 teaspoon parsley

1-2 tablespoons olive oil

About 2 hours before roasting, place the roast in a 13 x 9 dish and add red wine. Add seasonings to top of roast and rub in with olive oil.

Preheat oven to 350 degrees and roast for about 1 to 1/2 hours or until roast is 145 degrees internally for medium rare.

If I find a good sale on Sirloin top, I will add all ingredients in a food storage bag and freeze.

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Leftover Beef Beef Stroganoff

1 medium onion

2 cloves of garlic (or 1/4 garlic powder)

2 cups cooked beef

1/4 cup red wine

1 Herb Ox beef bouillon cube

1 can of Progresso mushroom soup

8 ounces of mushrooms

1 tablespoon worcestershire sauce

1 teaspoon paprika

salt and pepper to taste

3/4 cup sour cream

Saute onion and garlic in olive oil until softened. Meanwhile cut leftover beef into strips.

Add beef to skillet along with wine and bouillon and simmer meat covered for 30 minutes.

Add worcestershire, cream soup, mushrooms, and seasonings and simmer again for 5-7 minutes.

Stir in sour cream and serve.

Note: when I cook this after roasting the Herbed Sirloin tip Roast recipe - I use 1-2 tablespoons of the leftover gravy while meat is cooking along with a splash of beef broth if I have any on hand.

My picky kids actually eat this!

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Philadelphia Cheesesteak Soup

This soup is one of my favorite things to do with leftover roast beef. A real Philadelphian knows what cheese steaks are made of. In my travels I have seen some hysterical attempts at a copy. I use whatever cheese in this soup I happen to have on hand though. Velveeta would be the appropriate switch for the a more authentic flavor but any way you choose, it will taste surprisingly good.

Philadelphia Cheesesteak Soup

3/4 cup butter

1 tablespoon oil

1 green pepper (or 1 cup frozen diced)

1 medium onion (or 1 cup frozen diced)

8 ounces mushrooms, sliced

2 tablespoons corn starch

6 cups milk

1 can beef broth

1 beef bouillon cube

2 cups leftover roast beef , diced

8 ounces cheese (provolone, velveeta, or any)

1 teaspoon salt

1 teaspoon pepper

Melt butter and oil in large heavy bottomed stock pot or dutch oven over medium heat.

Add green peppers, onions and mushrooms and saute until tender (about 5 minutes).

Add cornstarch to milk, stir to dissolve. Add to vegetables and stir in bouillon, slowly whisking to incorporate. Reduce heat to medium-low and simmer until thickened. Add salt, pepper and beef.

If you prefer flour to starch, add flour to vegetables and cook while stirring for 3-5 minutes. Then add milk and stir until incorporated.

Slowly stir in cheese until all is melted.

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buffalo wings recipe

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Asian Style Pepper Steak

Paste E Figoli Soup (no meat)

Sherry Chicken

Pork Chops with Gravy (Crock Pot)

Herbed Sirloin Tip Roast

Leftover Beef Beef Stroganoff

Philadelphia Cheesesteak Soup