beef stir fryCategoriesRecipes
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Beef Stir Fry

PREP TIME20 minutes

COOK TIME30 minutes

TOTAL TIME50 minutes

SERVINGS4 servings

Ingredients

  • 2 tablespoons vegetable oil divided
  • 1 pound flank steak thinly sliced
  • 2 tablespoons cornstarch
  • 4 cups mixed vegetables

Sauce

  • 3 cloves garlic minced
  • 1 teaspoon minced ginger
  • ⅓ cup orange juice
  • ⅓ cup water
  • ¼ cup low sodium soy sauce
  • 3 tablespoons brown sugar
  • 1 ½ teaspoons sesame oil
  • 1 tablespoon cornstarch

Instructions

  • Season steak with salt & pepper. Toss with cornstarch and set aside while you prepare the vegetables.
  • Place 1 tablespoon of oil in a pan or wok. Cook the beef in 2 small batches over medium high until browned, about 2-3 minutes (beef does not need to be cooked through). Remove from pan and set aside.
  • Add vegetables to the pan and cook about until tender crisp, 4-5 minutes. Remove from pan and set aside with the beef.
  • Combine sauce ingredients except corn starch in a bowl and stir well.
  • Turn the heat up to medium-high and add the sauce. Bring to a simmer. Combine cornstarch with 3 tablespoons water (or broth) and add it the sauce a little bit at a time while whisking to reach desired consistency. Let simmer 2 minutes. Add vegetables, beef (and any juices) to the pan and cook until heated through.
  • Serve with noodles or over rice.
mushroom-risottoCategoriesRecipes
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Mushroom Chicken “Risotto”

  • Cooking Time15 mins
  • Recipe Makes4 servings
  • Prep time15 mins
  • Recipe Makes4
  • Ingredients
  • 1 lb. (450 g) boneless, skinless chicken breasts, cut into bite-size pieces
  • 2 Tbsp. margarine or butter, divided
  • 1 medium onion, chopped
  • 1 package (227 g) cremini mushrooms, sliced
  • 1 pouch Knorr® Sidekicks® Country Mushroom Rice & Vermicelli Side Dish
  • 1/2 cup (125 mL) milk
  • 1/2 cup (125 mL) frozen green peas

Directions

  •  1SEASON chicken, if desired, with salt and pepper. Melt 1 Tbsp, (15 mL) margarine in large nonstick skillet over medium-high heat and cook chicken and onion, stirring occasionally, until chicken is thoroughly cooked, about 5 minutes. Remove and set aside.
  •  2MELT remaining 1 Tbsp. (15 mL) margarine in same skillet over medium-high heat and cook mushrooms, stirring occasionally, until golden, about 3 minutes.
  •  3ADD 1 1/2 cups (375 mL) water, Knorr® Sidekicks® Country Mushroom Rice & Vermicelli Side Dish, milk and peas to same skillet and bring to a boil. Reduce heat to medium-low and simmer covered, stirring occasionally, 7 minutes, or until rice is tender. Stir in chicken until heated through and garnish if desired with chopped fresh chives and grated parmesan cheese; now it’s delicious. Dig in!
red-cabbage-cakeCategoriesRecipes
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RED CABBAGE CAKE

Makes 4 portions

Ingredients

Flour mixture

  • 200g flour
  • 2 teaspoons bicarbonate of soda
  • ½ teaspoon ground vanilla
  • 2 teaspoons ground cinnamon
  • 1 pinch ground nutmeg
  • 1 pinch salt
  • 240g sugar
  • 3 eggs
  • 200ml walnut oil
  • 350g tart apples
  • 160g chopped walnuts
  • 400g package red cabbage and apple

Cream cheese frosting

  • 400g cream cheese
  • 100g butter
  • 150g icing sugar
  • 1 tablespoon lemon juice

Step 1: The beginning

Tip the red cabbage and apple into a sieve and drain well. Then peel and core the apples, chop into cubes and sprinkle with lemon juice. Coarsely chop the walnuts.

Preheat the oven to 170°C (150°C fan).

Step 2: Mix the batter and add red cabbage, apples and nuts.

Mix flour, bicarbonate of soda, vanilla, cinnamon, nutmeg and salt in a bowl. In a separate bowl, mix sugar, eggs and oil. Add the flour mixture a bit at a time, mixing to incorporate. Then fold in the apple cubes, chopped walnuts and drained red cabbage.

Step 3: Bake the cake

Thoroughly butter the fluted tube pan. Pour batter into the tin; place the tin on a rack in the middle of the hot oven. Bake the sweet red cabbage cake for about 60 minutes.

Let the cake cool on a cooling rack for about 30 minutes, then remove from the tin.

Step 4: Prepare the frosting

To prepare the frosting, put all the ingredients (room temperature) in a bowl and mix until smooth and creamy. Refrigerate the frosting for about an hour.

Step 5: The final touch

When the cake has cooled off, frost the top and sides or only the top.

Taco Tater Tot CasseroleCategoriesRecipes
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TACO TATER TOT CASSEROLE

WHAT YOU NEED :

– Tater tots: 1 (32 ounce) pack 

– Cheddar cheese: 1 (8 ounce) pack 

– Lean ground beef: 2 lbs 

– Taco season: 1 (1 1/4 ounce) pack 

– Corn: 1 (15 ounce) can (drain)

– Fiesta nacho cheese soup: 1 (10 3/4 ounce) can 

INSTRUCTION

STEP 1 : 

To start with, dark beef drain, stirring in taco season with water & stew about 6 min.

STEP 2 :

You’ll want to join corn soup and place in 9 13 pan also top with tater. Make sure you bake at 350 degrees for no less than half an hour.

STEP 3 : 

Once done, you can take out top with cheese place back in oven about 6 minutes.

STEP 4 : 

To finish, you may join ketchup neither taco sauce.

lemon pieCategoriesRecipes
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Magic Lemon Pie

Ingredients

1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1/2 cup lemon juice
1 teaspoon grated lemon rind or 1/4 teaspoon lemon extract
2 eggs, separated
1 (8- or 9-inch) graham cracker or baked pie crust
1/4 teaspoon cream of tartar
4 tablespoons sugar

Instructions

Preheat oven to 325°F. In a medium bowl, combine sweetened condensed milk, lemon juice, lemon rind or extract and egg yolks; stir until mixture thickens. Pour into chilled graham cracker crust or cooled pie crust.
In a medium bowl, beat egg whites and cream of tartar at high speed until soft peaks form. Gradually beat in sugar on medium speed, 1 tablespoon at a time; beat 4 minutes longer or until sugar is dissolved and stiff glossy peaks form.
Spread meringue over pie, carefully sealing to edge of crust to prevent the meringue from shrinking.

Bake 12 to 15 minutes or until meringue is lightly browned. Cool. Store leftovers covered in refrigerator.

Nutella-Hand-PiesCategoriesRecipes
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Nutella Hand Pies

Total Time

Takes: 30 min.

Makes

9 servings

Ingredients

  • 1 large egg
  • 1 tablespoon water
  • 1 sheet frozen puff pastry, thawed
  • 3 tablespoons Nutella
  • 1 to 2 teaspoons grated orange zest
  • icing:
  • 1/3 cup confectioners’ sugar
  • 1/2 teaspoon orange juice
  • 1/8 teaspoon grated orange zest
  • Additional Nutella, optional

Directions

  1. Preheat oven to 400°. In a small bowl, whisk egg with water.
  2. Unfold puff pastry; cut into 9 squares. Place 1 teaspoon Nutella in center of each; sprinkle with orange zest. Brush edges of pastry with egg mixture. Fold 1 corner over filling to form a triangle; press edges to seal. Transfer to an ungreased baking sheet.
  3. Bake until pastry is golden brown and cooked through, 17-20 minutes. Cool slightly.
  4. In a small bowl, mix confectioners’ sugar, orange juice and orange zest; drizzle over pies. If desired, warm additional Nutella in a microwave and drizzle over tops.
BBQ-Pork--with-Cheesy-Grits-sqareCategoriesRecipes
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BBQ Pork with Cheesy Grits

Course: Main

Cuisine: American 

Cook Time: 25 minutes

Total Time: 25 minutes 

Servings: 4 servings

Ingredients

  • 3 cups of water
  • 1 cup stone ground yellow grits or cornmeal substitute
  • 1 tsp of salt
  • 1/4 tsp cayenne pepper
  • 2 tbsp butter
  • 1 cup shredded sharp cheddar cheese
  • fresh cracked black pepper
  • 2 cups meat from pork buttons
  • 3/4 cup bbq sauce

Instructions

  • In a large pot bring the water to a boil. Next add the salt, cayenne pepper and butter.
  • Gradually add the grits/ cornmeal to the boiling water using a whisk to prevent any lumps.
  • Lower the heat to simmer and cook for 20 minutes.
  • While grits are simmering, pick meat from pork and chop. Place in a small saucepan with BBQ sauce and cook on low for 10 minutes.
  • Gradually whisk the cheese a little at a time into the grits until completely incorporated. Cook another 5 minutes.
  • Plate with divided grits, topped with BBQ pork rib meat. Garnish with fresh cracked black pepper and chopped parsley (optional).
parmesan-chicken-tenderloinsCategoriesRecipes
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EASY PARMESAN CHICKEN TENDERLOINS

PREP TIME: 10 minutes COOK TIME: 15 minutes TOTAL TIME: 25 minutes YIELD: 4 servings

INGREDIENTS

  • 1 pound chicken tenderloins
  • Salt, pepper and garlic powder (for seasoning the chicken)
  • 1 egg, beaten with 1 tablespoon milk
  • 1/2 cup breadcrumbs
  • 1/2 cup grated parmesan cheese
  • 1/2 cup marinara sauce (plus extra for serving)
  • 4 slices mozzarella cheese, cut in half
  • Fresh or dried parsley for garnish

INSTRUCTIONS

  1. Preheat the oven to 425 degrees.
  2. Season both sides of the chicken tenderloins with the salt, pepper and garlic powder.
  3. Mix the breadcrumbs and parmesan cheese together in a bowl. Dip each chicken tenderloin into the egg mixture first, letting the excess drip off and then into the breadcrumbs, pressing to adhere the breadcrumbs to the chicken. Place on a baking sheet that’s been sprayed with non-stick cooking spray and repeat with the remaining chicken tenderloins.
  4. Spray the tops of the breaded chicken with an olive oil or avocado oil cooking spray and bake for 8 minutes and then turn the chicken over and bake for another 5.
  5. Remove the tenderloins from the oven and spoon some of the sauce over each piece. Add a half of a mozzarella cheese slice to each tenderloin and return to the oven for another 2-3 minutes to melt the cheese.
  6. Sprinkle the tops of the chicken with fresh or dried parsley and serve.
Gnocchi-with-Spinach-and-Chicken-SausageCategoriesRecipes
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Gnocchi with Spinach and Chicken Sausage

Total Time

Prep/Total Time: 25 min.

Makes

4 servings

Ingredients

  • 1 package (16 ounces) potato gnocchi
  • 2 tablespoons olive oil
  • 1 package (12 ounces) fully cooked Italian chicken sausage links, halved and sliced
  • 2 shallots, finely chopped
  • 2 garlic cloves, minced
  • 1 cup white wine or chicken broth
  • 1 tablespoon cornstarch
  • 1/2 cup reduced-sodium chicken broth
  • 3 cups fresh baby spinach
  • 1/2 cup heavy whipping cream
  • 1/4 cup shredded Parmesan cheese

Directions

  • Cook gnocchi according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat; cook sausage and shallots until sausage is browned and shallots are tender. Add garlic; cook 1 minute longer.
  • Stir in wine. Bring to a boil; cook until liquid is reduced by half, 3-4 minutes. In a small bowl, mix cornstarch and broth until smooth; stir into sausage mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add spinach and cream; cook and stir until spinach is wilted.
  • Drain gnocchi; add to pan and heat through. Sprinkle with cheese.
yorkshire puddingCategoriesRecipes
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Yorkshire Puddings

British Yorkshire puddings take less than 10 minutes from start to finish

Prep:6 mins

Cook:4 mins

Total:10 mins

Servings:6

Ingredients

  • 3 tablespoons vegetable oil
  • 2 eggs
  • ½ cup all-purpose flour, or as needed
  • 2 tablespoons all-purpose flour
  • ½ cup milk
  • 1 pinch salt and ground black pepper

Directions

Step 1Preheat the oven to 400 degrees F (200 degrees C). Pour oil equally into 6 cups of a Yorkshire pudding tin and place in the oven to heat.

Step 2Line up 3 identical glasses. Add eggs to the first glass. Add milk to the second glass; it should come to the height of the eggs in the first glass. Add 1/2 cup plus 2 tablespoons flour to the third glass; it should match the height of the eggs and milk in the other glasses. Whisk measured eggs, milk, and flour together in a mixing bowl. Season the batter with salt and pepper.

Step 3Remove hot oiled tin from the oven. Pour batter into the cups and return tin immediately to the oven.

Step 4Bake puddings in the preheated oven until well-risen, 4 to 5 minutes.