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.

Lemon-pepper Salmon

Ingredients

• Servings: 4
• 2 tablespoons butter
• 2 tablespoons olive oil
• 4 (4 ounce) salmon steaks
• 1 teaspoon minced garlic
• 1 tablespoon lemon pepper
• 1 teaspoon salt
• 1/4 cup water
• 1 cup chopped fresh tomatoes
• 1 cup chopped fresh cilantro
• 2 cups boiling water
• 1 cup uncooked couscous

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• heat the butter and olive oil in a large skillet over medium heat. place salmon in the skillet, and season with garlic, lemon pepper and salt. pour 1/4 cup water around salmon. place tomatoes and cilantro in the skillet. cover, and cook 15 minutes, or until fish is easily flaked with a fork.
• bring 2 cups water to boil in a pot. remove form heat, and mix in couscous. cover, and let sit 5 minutes. serve the cooked salmon over couscous, and drizzle with sauce from skillet.

chinese pepper steak

Ingredients

• Servings: 4
• 1 pound beef top sirloin steak
• 1/4 cup soy sauce
• 2 tablespoons white sugar
• 2 tablespoons cornstarch
• 1/2 teaspoon ground ginger
• 3 tablespoons vegetable oil, divided
• 1 red onion, cut into 1-inch squares
• 1 green bell pepper, cut into 1-inch squares
• 2 tomatoes, cut into wedges

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• slice the steak into 1/2-inch thick slices across the grain.
• whisk together soy sauce, sugar, cornstarch, and ginger in a bowl until the sugar has dissolved and the mixture is smooth. place the steak slices into the marinade, and stir until well-coated.
• heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat, and place 1/3 of the steak strips into the hot oil. cook and stir until the beef is well-browned, about 3 minutes, and remove the beef from the wok to a bowl. repeat twice more, with the remaining beef, and set the cooked beef aside.
• return all the cooked beef to the hot wok, and stir in the onion. toss the beef and onion together until the onion begins to soften, about 2 minutes, then stir in the green pepper. cook and stir the mixture until the pepper has turned bright green and started to become tender, about 2 minutes, then add the tomatoes, stir everything together, and serve.

grilled salmon with lemon hazelnut sauce

Ingredients

• Servings: 4
• 1 cup hazelnuts
• 1/4 cup fresh lemon juice
• 1/3 cup hazelnut liqueur, such as frangelico
• 2/3 cup dry
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons lemon zest
• 1/4 cup chopped shallots
• 1/3 cup canola or peanut oil
• 4 (4 ounce) fillets king or chinook salmon
• 1 tablespoon lemon zest, for garnish

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 9 hrs


• preheat oven to 325 degrees f (165 degrees c).
• place hazelnuts on a baking sheet and place into preheated oven. bake until the skins loosen and the nuts turn a light golden-brown, 20 to 30 minutes. remove from oven and allow to cool until you can handle them. remove the skins by placing the hazelnuts into a kitchen towel, folding it over, and rubbing until the skins come off. discard the loosened skins, and chop the nuts into very small pieces by hand.
• whisk together lemon juice, hazelnut liqueur, , and salt together in a bowl until the salt has dissolved. whisk in pepper, 2 tablespoons lemon zest, and shallots; slowly pour in canola oil while whisking vigorously until completely incorporated. pour into a resealable plastic bag or glass bowl; toss fish with marinade, then refrigerate 8 to 24 hours.
• preheat an outdoor grill for high heat and lightly oil grate.
• remove the salmon from the marinade, shake off excess, and discard remaining marinade. cook on preheated grill 6 to 8 minutes per side, or until the fish is just opaque. garnish with hazelnuts and lemon zest to serve.

bacon swiss potato cauliflower casserole

Ingredients

• Servings: 6
• 2 large potatoes, peeled and chopped, or more to taste
• 1 head cauliflower, cut into florets
• 1 teaspoon olive oil, or as needed
• 1/2 onion, finely chopped
• 1/2 pound bacon
• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cup heavy whipping cream
• 1 tablespoon milk, or as needed (optional)
• 1 cup shredded swiss cheese, divided
• 1 cup shredded mozzarella cheese, divided
• 1 teaspoon garlic powder
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13-inch casserole dish.
• place potatoes and cauliflower into a large pot and cover with water; bring to a boil. reduce heat to medium-low and simmer until tender but firm, about 20 minutes. drain and transfer potatoes and cauliflower to the prepared casserole dish.
• heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until transparent, 5 to 10 minutes. transfer cooked onion to the potato mixture.
• place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on paper towels and crumble over potato mixture, reserving bacon grease in skillet.
• melt butter into bacon grease in skillet over medium-low heat; whisk flour into butter-bacon grease mixture. gradually stir cream into flour mixture until smooth; add milk if cream sauce is too thick. whisk half the swiss cheese, half the mozzarella cheese, garlic powder, salt, and pepper into cream sauce until cheeses are melted.
• pour cream sauce over potato mixture and toss to coat; top with remaining swiss cheese and mozzarella cheese.
• bake in the preheated oven until casserole is bubbling and cheese is lightly browned, about 30 minutes.

thai beef

Ingredients

• Servings: 6
• 2 tablespoons coriander seeds, coarsely cracked
• 1/2 cup firmly packed dark brown sugar
• 1/4 cup soy sauce
• 1 tablespoon lime juice
• 2 cloves garlic, minced
• 1 pinch ground ginger
• 1 1/2 pounds flank steak

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 1 hr 40 mins


• place flank steak in the freezer for 20 minutes.
• whisk coriander, brown sugar, soy sauce, lime juice, garlic, and ground ginger together in a bowl until marinade is well combined.
• remove steak from freezer and slice thinly across the grain. place steak in a large bowl, pour marinade over steak, and toss to coat. cover bowl and marinate at room temperature for 1 hour.
• set oven rack about 6 inches from the heat source and preheat the oven's broiler. line bottom of a broiler pan with foil.
• lay steak slices in a single layer on the rack of the prepared broiler pan.
• cook in the preheated broiler, brushing occasionally with marinade, until steak reaches desired doneness, 1 to 2 minutes for medium rare.

broccoli beef i

Ingredients

• Servings: 4
• 1/4 cup all-purpose flour
• 1 (10.5 ounce) can beef broth
• 2 tablespoons white sugar
• 2 tablespoons soy sauce
• 1 pound boneless round steak, cut into bite size pieces
• 1/4 teaspoon chopped fresh ginger root
• 1 clove garlic, minced
• 4 cups chopped fresh broccoli

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• in a small bowl, combine flour, broth, sugar, and soy sauce. stir until sugar and flour are dissolved.
• in a large skillet or wok over high heat, cook and stir beef 2 to 4 minutes, or until browned. stir in broth mixture, ginger, garlic, and broccoli. bring to a boil, then reduce heat. simmer 5 to 10 minutes, or until sauce thickens.