asian beef with snow peas

Ingredients

• Servings: 4
• 3 tablespoons soy sauce
• 2 tablespoons rice
• 1 tablespoon brown sugar
• 1/2 teaspoon cornstarch
• 1 tablespoon vegetable oil
• 1 tablespoon minced fresh ginger root
• 1 tablespoon minced garlic
• 1 pound beef round steak, cut into thin strips
• 8 ounces snow peas

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• in a small bowl, combine the soy sauce, rice , brown sugar and cornstarch. set aside.
• heat oil in a wok or skillet over medium high heat. stir-fry ginger and garlic for 30 seconds. add the steak and stir-fry for 2 minutes or until evenly browned. add the snow peas and stir-fry for an additional 3 minutes. add the soy sauce mixture, bring to a boil, stirring constantly. lower heat and simmer until the sauce is thick and smooth. serve immediately.

bada bing lamb chops

Ingredients

• Servings: 6
• 1 cup italian-style salad dressing
• 1/2 cup worcestershire sauce
• 1/2 cup applesauce
• 1/4 cup hot pepper sauce
• 1 lime, juiced
• 6 bone-in lamb chops

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 8 hrs 20 mins


• mix together the italian dressing, worcestershire sauce, applesauce, hot pepper sauce, and lime juice in a bowl. pour the marinade over the lamb chops, and refrigerate in marinade for 6 hours or overnight.
• preheat an outdoor grill for medium heat, and lightly oil the grate.
• remove the chops from the marinade, and pour marinade into a saucepan. bring the marinade to a boil over medium heat, and allow to boil for about 1 minute. place the lamb chops the preheated grill, and grill until well browned and no longer pink in the middle, about 6 minutes per side, basting the chops occasionally with the marinade. an instant-read thermometer inserted into the center should read 145 degrees f (63 degrees c). allow the marinade baste to cook completely the chops.

boeuf en croute

Ingredients

• Servings: 2
• 1 teaspoon olive oil
• 2 (6 ounce) beef tenderloin filets
• 1 tablespoon butter
• 8 ounces fresh mushrooms, minced
• 1/3 cup minced shallot
• 2 cloves garlic, minced
• 2 tablespoons red
• 4 6-inch squares of frozen puff pastry, thawed but still cold
• 1 1/2 cups red
• salt and pepper to taste
• 1 egg (optional)
• 2 tablespoons milk (optional)

Recipe

Preparation Time: 35 mins Cook Time: 20 mins Ready Time: 1 hr 55 mins


• heat the olive oil in a heavy skillet over high heat until very hot. sear the filets until well-browned on both sides, 1 to 2 minutes per side. remove the filets from the skillet, and chill in refrigerator for at least 1 hour. filets must be cold.
• in the same skillet over medium heat, melt the butter, and cook and stir the mushrooms, shallot, and garlic until the shallots are tender and translucent and the mushrooms have given off their juice, 6 to 8 minutes. stir in 2 tablespoons of red , scraping and dissolving any browned flavor bits from the pan. transfer the mushroom mix into a bowl, and chill in refrigerator for about 45 minutes.
• place 2 pieces of puff pastry on a work surface, and top each with a chilled filet. spread half the mushroom mixture in a neat layer on top of of each filet, and top each with a piece of puff pastry. fold and pinch the edges of the pastry together, sealing in the contents, and trim to make a tidy package. cut a small slit into the top of each package.
• pour 1 1/2 cups of red into a saucepan over medium heat, and simmer until the is reduce by half, about 15 minutes. season sauce to taste with salt and pepper. meanwhile, whisk egg into milk in a bowl, and brush the pasty packages with the egg mixture for a browner crust, if desired. return the bundles to the refrigerator to keep cold.
• preheat an oven to 450 degrees f (230 degrees c). line a baking sheet with parchment paper.
• place the puff pastry bundles the prepared baking sheet, and bake in the preheated oven until the pastry is golden brown and crisp and the filets are the desired degree of doneness (for medium-rare, about 15 minutes; an instant-read thermometer inserted into the center should read 130 degrees f (54 degrees c)). serve each filet in the pastry shell with spoonfuls of sauce on top.

Grilled Cilantro Salmon

Ingredients

• Servings: 6
• 1 bunch cilantro leaves, chopped
• 2 cloves garlic, chopped
• 2 cups honey
• juice from one lime
• 4 salmon steaks
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 45 mins


• in a small saucepan over medium-low heat, stir together cilantro, garlic, honey, and lime juice. heat until the honey is easily stirred, about 5 minutes. remove from heat, and let cool slightly.
• place salmon steaks in a baking dish, and season with salt and pepper. pour marinade over salmon, cover, and refrigerate 10 minutes.
• preheat an outdoor grill for high heat.
• lightly oil grill grate. place salmon steaks on grill, cook 5 minutes on each side, or until fish is easily flaked with a fork.

Schnitzel With A Twist

Ingredients

• Servings: 4
• 4 lamb chops
• 1 sleeve buttery crackers (such as keebler club® crackers), crushed
• 1/2 teaspoon greek seasoning (such as cavender's®)
• 1/4 teaspoon ground black pepper
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup butter
• 1 lemon, cut into wedges

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• place the lamb chops between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. firmly pound the lamb with the smooth side of a meat mallet to a thickness of 1/2-inch.
• combine crackers, greek seasoning, and pepper in a large mixing bowl. place the flour in a shallow bowl. dredge the lamb chops in the flour, then dip them into the egg. toss the lamb chops one at a time in the cracker mixture to coat.
• melt the butter in a large skillet over medium heat. fry the lamb chops in the butter until golden brown, reducing heat to medium-low if the lamb browns too quickly, 10 to 15 minutes. flip the lamb chops, continue cooking until the lamb is no longer pink in the center, 10 to 15 more minutes. serve with lemon wedges.

Grilled Cilantro Salmon

Ingredients

• Servings: 6
• 1 bunch cilantro leaves, chopped
• 2 cloves garlic, chopped
• 2 cups honey
• juice from one lime
• 4 salmon steaks
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 45 mins


• in a small saucepan over medium-low heat, stir together cilantro, garlic, honey, and lime juice. heat until the honey is easily stirred, about 5 minutes. remove from heat, and let cool slightly.
• place salmon steaks in a baking dish, and season with salt and pepper. pour marinade over salmon, cover, and refrigerate 10 minutes.
• preheat an outdoor grill for high heat.
• lightly oil grill grate. place salmon steaks on grill, cook 5 minutes on each side, or until fish is easily flaked with a fork.

slow cooker salisbury steak

Ingredients

• Servings: 8
• 2 pounds lean ground beef
• 1 (1 ounce) envelope dry onion soup mix
• 1/2 cup italian seasoned bread crumbs
• 1/4 cup milk
• 1/4 cup all-purpose flour
• 2 tablespoons vegetable oil
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 (1 ounce) packet dry au jus mix
• 3/4 cup water

Recipe

Preparation Time: 15 mins Cook Time: 5 hrs

Ready Time: 5 hrs 15 mins


• in a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. shape into 8 patties.
• heat the oil in a large skillet over medium-high heat. dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. place browned patties into the slow cooker stacking alternately like a pyramid. in a medium bowl, mix together the cream of chicken soup, au jus mix, and water. pour over the meat. cook on the low setting for 4 or 5 hours, until ground beef is well done.