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A Yafooey cookbook... what can you add?

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A Yafooey cookbook... what can you add?

Post by Breezey Breezey on Wed Aug 11, 2010 8:02 pm

Recipes should be ones you have already tried and hopefully liked! [You must be registered and logged in to see this image.]
I will start with one I tried tonight. It was a hit here. Recipes can be for a meal, dessert, dips, drinks, etc...
Maybe I could even have a cookbook made for each of you Yafooligans to keep. Whatcha think?

Steak and Rice




Ingredients







  • 1 1/2 pounds round steak

  • 2 tablespoons vegetable oil

  • 1 green bell pepper

  • 1 (29 ounce) can diced tomatoes

  • 4 tablespoons cornstarch

  • 1 cube beef bouillon cube

  • 1/4 cup soy sauce

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon ground black pepper

  • 1/2 teaspoon ground ginger

  • 2 cups water


  • 1 cup white rice

  • 2 cups water









Directions







  1. Trim any fat from round steak and slice meat into
    thin 2 to 3 inch long strips. Remove the seeds and core from the green
    bell pepper, and slice into thin 3 inch long strips.


  2. In a large frying pan over medium to high heat add
    oil and cook meat until medium rare, add peppers and continue cooking
    until meat is browned.


  3. Reduce heat to simmer and add tomatoes, soy sauce,
    garlic powder, black pepper and ginger. Cover and simmer 10 minutes.


  4. Dissolve bullion cube and corn starch in 2 cups
    water and stir well before adding to simmering beef. Cover and simmer 10
    minutes, stirring occasionally, until sauce resembles the consistency
    of gravy. Remove from heat and serve over a bed of rice.


  5. To cook rice: In a saucepan, bring 2 cups of water
    to a boil. Stir in 1 cup of rice. Cover and reduce heat to a simmer.
    Simmer for 20 minutes.


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Re: A Yafooey cookbook... what can you add?

Post by Tater Salad on Wed Aug 11, 2010 11:22 pm

Sounds good Breezey; basically steak and green pepper with rice. Maybe I could add my honey mustard chicken?

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Re: A Yafooey cookbook... what can you add?

Post by Breezey Breezey on Wed Aug 11, 2010 11:27 pm

Tater, add your honey mustard chicken, please. That's the idea here! [You must be registered and logged in to see this image.]

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Re: A Yafooey cookbook... what can you add?

Post by Tater Salad on Wed Aug 11, 2010 11:43 pm

Honey orange glazed chicken

2 teaspoons cornstarch
3/4 teaspoon dry mustard
1 tablespoon soy sauce
1/4 cup honey
1/4 cup orange juice
4-5 pieces chicken


In abowl combine corn starch, dry mustard and corn starch. Stir until blended. Add honey and orange juice. Bake chicken at 350 degrees for one hour, turning once. Pour sauce over chicken and bake until sauce starts to thicken.

I have made this with boneless chicken breasts, and would recommend reducing cooking time to about 40-45 minutes, adding the sauce about half an hour after placing the chicken into the oven.

Goes great with Balsamic roasted red potatoes, and just about any vegetables.

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Re: A Yafooey cookbook... what can you add?

Post by roxanna on Thu Aug 12, 2010 6:41 am

two great recipes , tater what are balsamic roasted red poatos ?

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Re: A Yafooey cookbook... what can you add?

Post by Breezey Breezey on Thu Aug 12, 2010 10:16 am

Tater, would you post the recipe for the potatoes too, please?
Roxanna... you have something to add? [You must be registered and logged in to see this link.] [You must be registered and logged in to see this image.]

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Re: A Yafooey cookbook... what can you add?

Post by Tater Salad on Thu Aug 12, 2010 2:45 pm

Balsamic roasted red potatoes are quartered small red potatoes sauteed in olive oil ( 1 TBSP per pound) along with a bit of diced green onions and minced garlic, tossed with a dash or two of rosemary, thyme and nutmeg, and sauteed for a few minutes, until hot.

Then place in a baking pan coated with cooking spray, bake at 400 degrees for 25-30 minutes until potatoes are golden brown and almost tender. Then add a tablespoon and a half of balsamic vinegar per pound of potatoes, salt and pepper to taste, toss well, and bake 5-8 minutes longer, until potatoes are tender.

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Re: A Yafooey cookbook... what can you add?

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