02.23.06
Lenny’s Beef Stroganoff
2 lbs Beef Tenderloin
2 teaspoons Salt
1 teaspoon Pepper
1 Red Onion
2 Sticks (16tbl) Salted Butter
8 tablespoon Flour
4 cups Beef Broth
4 teaspoons Dion Mustard
1 medium container Sour Cream
Spread beef on brown paper and season with salt and pepper. Top with onion slices and cover for 2 hours at room temp. Melt 2 tbl butter in skillet, and blend flour, mix with stock and heat. Stir until thickened. Blend in mustard, and remove sauce from heat. Brown beef in other skillet about 10 mins, add beef to sauce. (leaving onions). Simmer for 15 min. Remove from heat stir in sour cream and serve.
02.20.06
Polynesian Chicken
1 cup(s) UNCLE BEN’S CONVERTED Rice
1 cup(s) apricot pineapple marmalade
2 Tbsp. soy sauce
2 Tbsp. peanut oil
1 can (8 oz.) pineapple chunks in juice
4 boneless, skinless chicken breasts
INSTRUCTIONS
1. Prepare rice according to package directions.
2. Heat oil in large skillet. Add chicken beast and cook for 3 to 4 minutes on each side. Add juice from pineapple to chicken in skillet just before chicken has finished cooking.
3. Mix pineapple chunks, marmalade and soy sauce. After pineapple juice has evaporated form skillet, add marmalade mixture to chicken. Cook until sauce is a glaze. Remove from heat and serve with rice.
Bangkok Chicken Kabobs
2 boneless skinless chicken breasts
3 tablespoons HOUSE OF TSANG Mandarin Marinade divided
1 zucchini cut diagonally into 8 pieces
8 whole mushrooms
4 slices bacon cut into 1-inch pieces
1/3 cup HOUSE OF TSANG BANGKOK PADANG Peanut Sauce
Directions
Cut chicken into 2-inch pieces. Combine chicken and 2 tablespoons mandarin marinade; let stand 30 minutes. Arrange chicken, vegetables and bacon on skewers. Combine peanut sauce with remaining marinade. Brush kabobs with half of sauce mixture. For Grill: Place kabobs on rack of grill over medium coals. Grill, covered for 20-22 minutes or until chicken is cooked through, turning frequently and brushing with remaining peanut sauce mixture. To Broil: Place kabobs on rack of broiler pan. Broil 3-5 inches from heat source for 20-22 minutes or until chicken is cooked through, turning occasionally and brushing with remaining peanut sauce mixture.
02.13.06
Italian Beef
5 lbs rump roast (do not substitute for a different type roast)
2 cans beef consomme (Broth)
1 package good seasons italian seasoning
1/2-1 jar pepperoncini peppers (depending on level of spiciness)
1/2-1 jar giardineira
3-5 sweet green peppers (according to size)
1 loaf long thin French bread
- Cook first 5 ingredients in a Crockpot on LOW for 18 (eighteen) hrs.
- Turn over at the 6th and 12th hour interval.
- At the 17th hour cut sweet green peppers into 1/8 ths lengthwise and cook in water on low heat until soft.
- Cut bread into 6 inch lengths and slice on the side lengthwise.
- Pull roast apart with a fork, and using tongs, pile bread with meat and juice.
- (Do not let juice drain before putting on bread. The juice is half the taste of the sandwich.) Lay strips of green pepper on top of the meat.
- Salt to taste.
