Printable Recipe
1/4 cup bottled teriyaki sauce
1 tbsp brown sugar
1 tbsp soy sauce
1/2 tsp ground ginger
1 pound boneless beef sirloin steak, cut into 1/2" strips
1 medium sweet red bell pepper, thinly sliced
1 medium green bell pepper, thinly sliced
1 medium onion, thinly sliced
1 tbsp vegetable oil
8 pineapple slices
4 hoagie buns, split and toasted
In a bowl, combine the teriyaki sauce, brown sugar, soy sauce and ginger. Set aside. In a skillet or wok, stir-fry the steak, peppers and onion in the vegetable oil, for 5 minutes. Stir in the reserved sauce, and top with the pineapple slices. Cover and simmer for 5 minutes, or until heated through. Spoon meat and vegetable mixture on the bottoms of the buns and cover with the pineapple slices. Cover with the tops of the buns and serve.
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Sunday, February 28, 2010
Sausage and Peppers
Printable Recipe
The sausages can be either hot or sweet, with fennel seeds or without. Just make sure they are fresh.
1/4 cup olive oil
2 garlic cloves, peeled and minced
2 onions, sliced
6 bell peppers, green, red or a mixture, cut into 1/2-inch - wide slices
salt to taste
8 hot or sweet Italian sausages, about 2 pounds
Heat the oil in a large skillet over medium heat. Cook the garlic until it begins to brown, and then discard it. You really just want to flavor the oil. Add the onions and cook until soft, stirring from time to time so they cook evenly. Don't let them brown. Add the bell peppers and salt, stir well and cover and cook over low heat until they're soft, about 30 minutes.
Meanwhile, cook the sausages. First pierce them all over with a fork and either broil them until they're golden, grill them, or cook them in another skillet over medium heat with several tbsp of water, turning them so they cook evenly. It will take about 15 minutes for the water to evaporate and the sausages to cook.
When the sausages are done and the peppers are ready, mix them together and cook in a skillet for about 5 minutes, for the flavors to blend. Serve with a crusty Italian bread.
The sausages can be either hot or sweet, with fennel seeds or without. Just make sure they are fresh.
1/4 cup olive oil
2 garlic cloves, peeled and minced
2 onions, sliced
6 bell peppers, green, red or a mixture, cut into 1/2-inch - wide slices
salt to taste
8 hot or sweet Italian sausages, about 2 pounds
Heat the oil in a large skillet over medium heat. Cook the garlic until it begins to brown, and then discard it. You really just want to flavor the oil. Add the onions and cook until soft, stirring from time to time so they cook evenly. Don't let them brown. Add the bell peppers and salt, stir well and cover and cook over low heat until they're soft, about 30 minutes.
Meanwhile, cook the sausages. First pierce them all over with a fork and either broil them until they're golden, grill them, or cook them in another skillet over medium heat with several tbsp of water, turning them so they cook evenly. It will take about 15 minutes for the water to evaporate and the sausages to cook.
When the sausages are done and the peppers are ready, mix them together and cook in a skillet for about 5 minutes, for the flavors to blend. Serve with a crusty Italian bread.
Hong Kong Orange Chicken
Printable Recipe
grated zest from 4 oranges
2/3 cup orange juice
4 tbsp honey
3 tbsp soy sauce
2 tbsp toasted sesame oil
1 tbsp minced fresh ginger
1/4 tsp crushed red pepper flakes
2 tsp finely minced garlic
2 chickens (2 1/2 to 3 pounds each), cut up and trimmed of excess fat
salt and pepper, to taste
4 scallions, thinly sliced on the diagonal
A day before serving, make a marinade by mixing together in a large bowl, the orange zest, orange juice, honey, soy sauce, sesame oil, fresh ginger, red pepper flakes and minced garlic. Add the chicken and turn over to coat all sides of the chicken. Cover the bowl and refrigerate overnight.
Preheat the oven to 375 degrees and place it skin-side up in a shallow roasting pan. Season with salt and pepper. Pour 2/3 cup of the marinade into the pan. Bake for 1 hour. Remove the chicken to a platter. If desired, make additional marinade and bring to a boil to thicken it, and pour over the chicken. Sprinkle with the scallions and serve.
grated zest from 4 oranges
2/3 cup orange juice
4 tbsp honey
3 tbsp soy sauce
2 tbsp toasted sesame oil
1 tbsp minced fresh ginger
1/4 tsp crushed red pepper flakes
2 tsp finely minced garlic
2 chickens (2 1/2 to 3 pounds each), cut up and trimmed of excess fat
salt and pepper, to taste
4 scallions, thinly sliced on the diagonal
A day before serving, make a marinade by mixing together in a large bowl, the orange zest, orange juice, honey, soy sauce, sesame oil, fresh ginger, red pepper flakes and minced garlic. Add the chicken and turn over to coat all sides of the chicken. Cover the bowl and refrigerate overnight.
Preheat the oven to 375 degrees and place it skin-side up in a shallow roasting pan. Season with salt and pepper. Pour 2/3 cup of the marinade into the pan. Bake for 1 hour. Remove the chicken to a platter. If desired, make additional marinade and bring to a boil to thicken it, and pour over the chicken. Sprinkle with the scallions and serve.
Strawberry Cream Pie
Printable Recipe
1 (8-oz) pkg cream cheese
1/4 cup granulated sugar
1/2 tsp vanilla
dash nutmeg
1 cup strawberry slices, divided
1 cup whipping cream
1/4 cup pwd sugar
1 (9-inch) graham cracker pie crust
Combine softened cream cheese, granulated sugar, vanilla and nutmeg; mixing until well blended. Mash 3/4 cup of the strawberry slices and stir into the cream cheese mixture and set aside. Whip the whipping cream and pwd sugar until stiff peaks form and fold into the cream cheese mixture. Fold in the remaining strawberry slices and spoon into the crust. Chill for several hours, or overnight. Garnish with strawberries if desired, and serve.
1 (8-oz) pkg cream cheese
1/4 cup granulated sugar
1/2 tsp vanilla
dash nutmeg
1 cup strawberry slices, divided
1 cup whipping cream
1/4 cup pwd sugar
1 (9-inch) graham cracker pie crust
Combine softened cream cheese, granulated sugar, vanilla and nutmeg; mixing until well blended. Mash 3/4 cup of the strawberry slices and stir into the cream cheese mixture and set aside. Whip the whipping cream and pwd sugar until stiff peaks form and fold into the cream cheese mixture. Fold in the remaining strawberry slices and spoon into the crust. Chill for several hours, or overnight. Garnish with strawberries if desired, and serve.
Sunday, February 21, 2010
Pizza Subs
Printable Recipe
I don't really use measured amounts, since you can easily use as much or as little as you want of each ingredient. Just use this as a basis for these sandwiches, which happen to be one of my son's favorite.
hoagie buns, sliced
bulk hot Italian sausage, browned and drained
deli ham
pizza sauce
thinly sliced Mozzarella cheese
mild banana peppers, thinly sliced, optional
sliced pepperoni
hard salami
On the bottom of each hoagie bun, layer the ingredients in the order given. Replace the tops of the buns and wrap individually in foil and place on a baking sheet. Bake 425 degrees for 12 - 15 minutes, or until cheese is melted.
I don't really use measured amounts, since you can easily use as much or as little as you want of each ingredient. Just use this as a basis for these sandwiches, which happen to be one of my son's favorite.
hoagie buns, sliced
bulk hot Italian sausage, browned and drained
deli ham
pizza sauce
thinly sliced Mozzarella cheese
mild banana peppers, thinly sliced, optional
sliced pepperoni
hard salami
On the bottom of each hoagie bun, layer the ingredients in the order given. Replace the tops of the buns and wrap individually in foil and place on a baking sheet. Bake 425 degrees for 12 - 15 minutes, or until cheese is melted.