recipe from Six Sisters Stuff
Korean Beef
Ingredients:
1 lb lean ground beef
1/2 cup brown sugar
1/4 cup soy sauce
1 Tablespoon sesame oil
3 cloves garlic, minced
1/4 teaspoon ground ginger
1/2 – 1 teaspoon crushed red peppers (depending on how spicy you like it)
salt and pepper
1 bunch green onions, diced
Rice, cooked
Directions:
Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.
11.15.2014
Caramel Crispix
18 oz Crispix Cereal
1 1/2 c. brown sugar
1 1/2 c. butter
1/3 c. lite karo syrup
1/4 tsp. baking soda
small can cashews
Boil sugar, butter and karo for 2 minutes. Add baking soda. Pour cereal in a brown paper bag and add the caramel. Roll top of bag to close and shake. Microwave 1 1/2 minutes and shake again. Microwave another 1 1/2 minutes and shake again. Microwave another 1 1/2 minutes and shake again. (Watch carefully...no fires!) Pour out in single layer onto wax paper to cool.
1 1/2 c. brown sugar
1 1/2 c. butter
1/3 c. lite karo syrup
1/4 tsp. baking soda
small can cashews
Boil sugar, butter and karo for 2 minutes. Add baking soda. Pour cereal in a brown paper bag and add the caramel. Roll top of bag to close and shake. Microwave 1 1/2 minutes and shake again. Microwave another 1 1/2 minutes and shake again. Microwave another 1 1/2 minutes and shake again. (Watch carefully...no fires!) Pour out in single layer onto wax paper to cool.
Shelly's Menu Nov. 16-22
Sun: Pork Tenderloin with Roasted Carrots and Broccoli (still haven't gotten to this from last week)
Mon: Chicken Pot Pie
Tues/Wed: Taco Soup with fixings
Thurs/Fri: Breakfast Casserole
Sat: Korean Beef over rice
11.11.2014
Chicken Pot Pie
Recipe from Tasty Kitchen
Ingredients
- 6 Tablespoons Butter
- ⅛ teaspoons Thyme
- ¼ teaspoons Pepper
- 6 Tablespoons All-purpose Flour
- 1-½ cup Chicken Broth
- 1-½ cup Half-and-half
- 2 cups Cooked, Then Cubed Chicken
- 1 whole Carrot, Diced And Cooked
- ½ cups Peas Cooked
- 6 whole New Potates, Cooked And Cubed
- 1 box Double Crust Pastry Shell (or Make Your Own!)
Preparation
Cook butter, thyme, flour, pepper (add salt to taste) on low heat until bubbly. Remove from heat and add chicken broth and cream. Heat to boiling, stirring constantly till thick. Fold together sauce with chicken and vegetables. Pour into uncooked pastry shell. (can mound high in shell,) Put pastry shell on top and vent like you would an apple pie. Bake in preheated oven @425 for 30 minutes.11.10.2014
Shelly's Menu Nov. 10-15
Mon: Italian Sandwiches (still haven't gotten to these from last week)
Tues: Pork Tenderloin with Roasted Carrots
Wed: Leftovers
Thurs:Firecracker Chicken with Rice and Steamed Broccoli
Friday: Turkey Breast of Wonder with Mashed Potatoes and Green Beans
Saturday: Shredded Beef Tacos with toppings and Homemade taco shells, black beans, Mexican rice
Tues: Pork Tenderloin with Roasted Carrots
Wed: Leftovers
Thurs:Firecracker Chicken with Rice and Steamed Broccoli
Friday: Turkey Breast of Wonder with Mashed Potatoes and Green Beans
Saturday: Shredded Beef Tacos with toppings and Homemade taco shells, black beans, Mexican rice
11.03.2014
Marinated Grilled Shrimp
INGREDIENTS:
3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers (soaked in water for about 30 minutes so they don't burn)
DIRECTIONS:
1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
Shelly's Notes: We didn't skewer them, just cooked them on tin foil that we placed directly on the grill. YUMMY!
3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers (soaked in water for about 30 minutes so they don't burn)
DIRECTIONS:
1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
Shelly's Notes: We didn't skewer them, just cooked them on tin foil that we placed directly on the grill. YUMMY!
Olive Garden Knockoff Zupa Toscana Soup aka Spicy Tuscan Soup
Ingredients
1 pound Spicy Breakfast Sausage
1 whole Medium Red Onion, Diced
2 slices Bacon, Diced
3 cloves Garlic, Minced
3 whole Medium Potatoes
1 quart Warm Water
3 cubes Chicken Bouillon
¼ bunches Kale, Roughly Chopped
½ cup Heavy Cream
Salt And Pepper, to taste
Crumble sausage into a Dutch oven and heat over medium-high heat until cooked through. Drain off the grease and set the sausage aside.
Add onions and bacon into the Dutch oven. Reduce heat to medium and cook until onions are clear. Add minced garlic and cook for 1 minute.
Slice potatoes in half lengthwise and cut into 1/4″ slices. Add warm water, bouillon cubes and potatoes to the Dutch oven and simmer for 15 to 20 minutes until potatoes are almost done.
Add remaining ingredients as well as the sausage and simmer for 5 more minutes. Let cool and serve with warm garlic breadsticks.
1 pound Spicy Breakfast Sausage
1 whole Medium Red Onion, Diced
2 slices Bacon, Diced
3 cloves Garlic, Minced
3 whole Medium Potatoes
1 quart Warm Water
3 cubes Chicken Bouillon
¼ bunches Kale, Roughly Chopped
½ cup Heavy Cream
Salt And Pepper, to taste
Crumble sausage into a Dutch oven and heat over medium-high heat until cooked through. Drain off the grease and set the sausage aside.
Add onions and bacon into the Dutch oven. Reduce heat to medium and cook until onions are clear. Add minced garlic and cook for 1 minute.
Slice potatoes in half lengthwise and cut into 1/4″ slices. Add warm water, bouillon cubes and potatoes to the Dutch oven and simmer for 15 to 20 minutes until potatoes are almost done.
Add remaining ingredients as well as the sausage and simmer for 5 more minutes. Let cool and serve with warm garlic breadsticks.
Brown Sugar Pound Cake with Caramel Drizzle
Ingredients
1-½ cups butter, softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk
1 – 8 ounce bag of toffee bits
1 cup pecans, chopped
Caramel Drizzle
1 – 14 ounce can sweetened condensed milk
1 cup brown sugar, packed
2 tablespoons butter
½ teaspoon vanilla extract
Preheat oven to 325 degrees. Spray a 12 cup Bundt pan with nonstick baking spray with flour. Set aside.
Beat the butter until creamy. Add sugars, beating until fluffy. Add eggs, one at a time, beating well after each addition. In a medium bowl, combine flour, baking powder, and salt.
Gradually add flour mixture to butter mixture in thirds, alternately with milk, beginning and ending with flour mixture. Beat until just combined. Stir in toffee bits and pecans. Spoon batter into prepared pan. Bake until a wood pick inserted near the center of cake comes out clean, 75 to 85 minutes. Don't over bake...It will get dry and trust me, you want this to be done, but barely, so it's moist and gooey!
TIP: Cover the top with foil to prevent excess browning is necessary. Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon HOT Caramel Drizzle over cooled cake.
Directions for Caramel Drizzle
In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduceheat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure you drizzle the caramel while it’s still HOT. When cooled the caramel does somewhat harden.
1-½ cups butter, softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk
1 – 8 ounce bag of toffee bits
1 cup pecans, chopped
Caramel Drizzle
1 – 14 ounce can sweetened condensed milk
1 cup brown sugar, packed
2 tablespoons butter
½ teaspoon vanilla extract
Preheat oven to 325 degrees. Spray a 12 cup Bundt pan with nonstick baking spray with flour. Set aside.
Beat the butter until creamy. Add sugars, beating until fluffy. Add eggs, one at a time, beating well after each addition. In a medium bowl, combine flour, baking powder, and salt.
Gradually add flour mixture to butter mixture in thirds, alternately with milk, beginning and ending with flour mixture. Beat until just combined. Stir in toffee bits and pecans. Spoon batter into prepared pan. Bake until a wood pick inserted near the center of cake comes out clean, 75 to 85 minutes. Don't over bake...It will get dry and trust me, you want this to be done, but barely, so it's moist and gooey!
TIP: Cover the top with foil to prevent excess browning is necessary. Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon HOT Caramel Drizzle over cooled cake.
Directions for Caramel Drizzle
In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduceheat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure you drizzle the caramel while it’s still HOT. When cooled the caramel does somewhat harden.
11.01.2014
Shelly's Menu Nov 2-8, 2014
Sunday: Creamy White Chicken Chili with Cornbread
Monday: Pork Chops with Potatoes and Roasted Broccoli
Tuesday: Beef Stew with Breadsticks
Wednesday: Leftover Night
Thursday: Italian Sandwiches
Friday: Late Night Pasta
Monday: Pork Chops with Potatoes and Roasted Broccoli
Tuesday: Beef Stew with Breadsticks
Wednesday: Leftover Night
Thursday: Italian Sandwiches
Friday: Late Night Pasta
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