Flank steak is available at Costco
1/4 c Soy Sauce
3 Tbsp Honey
2 tsp Vinegar
1 1/2 tsp Garlic Powder
11/2 tsp Ginger
3/4 C Oil
1 finely chopped onion
Sprinkle steak with tenderizer, poke with fork on both sides.
Marinate for 6 hours.
Barbecue on high for 7 minutes on each side.
Cut off thin slices and serve.
Liz
Showing posts with label Liz. Show all posts
Showing posts with label Liz. Show all posts
Curry Chicken
1 can Cream of Chicken Soup
1 T Lemon Juice
1/8 tsp Curry Powder or more if desired
1/2 Cup Mayonnaise
1 Cup or more cooked chicken
Broccoli-fresh or frozen (add as much as you like to
have with the chicken)
Top with grated cheese and bread crumbs that have been
tossed with a small amount of melted butter.
Bake at 350 degrees for 30 mins.
This is yummy with apple sauce on the side.
Liz
1 T Lemon Juice
1/8 tsp Curry Powder or more if desired
1/2 Cup Mayonnaise
1 Cup or more cooked chicken
Broccoli-fresh or frozen (add as much as you like to
have with the chicken)
Top with grated cheese and bread crumbs that have been
tossed with a small amount of melted butter.
Bake at 350 degrees for 30 mins.
This is yummy with apple sauce on the side.
Liz
Honey Whole Wheat Bread
1 qt skim milk
3 T honey
3 T shortening or butter
2 pkg dry yeast
1 tsp salt
8 to 8 ½ cups whole wheat flour
Warm milk; add honey, shortening, yeast and salt. Mix well. Add whole wheat flour a cup at a time. Cover and let rise 1 hour. Knead and form into loaves. Place in tow greased 9x5” bread pans. Let rise another 15 minutes. Bake at 450 degrees for 15 minutes then at 350 degrees for 40 minutes.
Liz
3 T honey
3 T shortening or butter
2 pkg dry yeast
1 tsp salt
8 to 8 ½ cups whole wheat flour
Warm milk; add honey, shortening, yeast and salt. Mix well. Add whole wheat flour a cup at a time. Cover and let rise 1 hour. Knead and form into loaves. Place in tow greased 9x5” bread pans. Let rise another 15 minutes. Bake at 450 degrees for 15 minutes then at 350 degrees for 40 minutes.
Liz
French Bread
2 cups warm water
2 Tbsp sugar
1 Tbsp yeast
5 cups flour
2 tsp salt
1 egg white
Combine the water, sugar and yeast together in a mixer. Let it sit until dissolved and bubbly, about 5 minutes. Mix together the flour and salt for 5-7 minutes. Shape into two loaves; let rise until double. If desired warm oven to 200 degrees then turn off. Place bread in oven to speed up rising. To bake, spray loaves with water every 3-4 minutes for 15 minutes at 400 degrees. Bake an additional 5 minutes. Beat 1 egg white until frothy, brush onto loaves and sprinkle with sesame seeds, if desired. Bake 10 minutes more. Serve hot.
NOTE: For even crustier bread place a pan of water in the oven while it preheats and bread bakes.
Leftover stale bread makes great French toast.
For bread sticks, shape dough into 4” logs; dip into butter and roll in parmesan cheese. Let rise until double. Bake 10 to 12 minutes at 400 degrees.
Liz
2 Tbsp sugar
1 Tbsp yeast
5 cups flour
2 tsp salt
1 egg white
Combine the water, sugar and yeast together in a mixer. Let it sit until dissolved and bubbly, about 5 minutes. Mix together the flour and salt for 5-7 minutes. Shape into two loaves; let rise until double. If desired warm oven to 200 degrees then turn off. Place bread in oven to speed up rising. To bake, spray loaves with water every 3-4 minutes for 15 minutes at 400 degrees. Bake an additional 5 minutes. Beat 1 egg white until frothy, brush onto loaves and sprinkle with sesame seeds, if desired. Bake 10 minutes more. Serve hot.
NOTE: For even crustier bread place a pan of water in the oven while it preheats and bread bakes.
Leftover stale bread makes great French toast.
For bread sticks, shape dough into 4” logs; dip into butter and roll in parmesan cheese. Let rise until double. Bake 10 to 12 minutes at 400 degrees.
Liz
Tortellini Soup
1 onion
1 garlic clove
Olive oil
6 cups vegetable broth
2 cans kidney, drained
1 can white beans, drained
1 large can diced tomatoes
1-2 can artichoke hearts, drained
½ cup Parmesan cheese
1 pkg FRESH cheese tortellini (not frozen or dried they ruin the soup)
2 large handfuls of spinach
Parmesan cheese for garnish
In a large pot sauté onion in olive oil until transparent, add the garlic and cook for 30 seconds. Add vegetable broth, beans, tomatoes, Parmesan cheese and artichoke hearts to onions. Cook on simmer until warmed. Just before serving add tortellini. Cook for six minutes. Then add spinach. Serve immediately with a garnish of Parmesan cheeses.
Liz
1 garlic clove
Olive oil
6 cups vegetable broth
2 cans kidney, drained
1 can white beans, drained
1 large can diced tomatoes
1-2 can artichoke hearts, drained
½ cup Parmesan cheese
1 pkg FRESH cheese tortellini (not frozen or dried they ruin the soup)
2 large handfuls of spinach
Parmesan cheese for garnish
In a large pot sauté onion in olive oil until transparent, add the garlic and cook for 30 seconds. Add vegetable broth, beans, tomatoes, Parmesan cheese and artichoke hearts to onions. Cook on simmer until warmed. Just before serving add tortellini. Cook for six minutes. Then add spinach. Serve immediately with a garnish of Parmesan cheeses.
Liz
Taco Soup
Feeds about 10 people
Fast and yummy!
3 cups water
2 cans tomatoes
1 can corn
3 cans different beans, drained, ex: black, kidney, pinto, white
1 lb ground beef (or chicken)
1 onion, diced
Taco seasoning
Tomato paste, if desired
Chips
Ground the beef and onion until no longer pink. Add the taco seasoning as it calls for on the package. Let it simmer for a few minutes. In a large pan add the water, tomatoes, beans, corn, and beef. Simmer until hot. Add tomato paste to thicken if desired. Serve with chips, sour cream or green onions.
Liz
Fast and yummy!
3 cups water
2 cans tomatoes
1 can corn
3 cans different beans, drained, ex: black, kidney, pinto, white
1 lb ground beef (or chicken)
1 onion, diced
Taco seasoning
Tomato paste, if desired
Chips
Ground the beef and onion until no longer pink. Add the taco seasoning as it calls for on the package. Let it simmer for a few minutes. In a large pan add the water, tomatoes, beans, corn, and beef. Simmer until hot. Add tomato paste to thicken if desired. Serve with chips, sour cream or green onions.
Liz
Candied Nuts
Candied nuts are great on top of any salad.
Place the desired amount of nuts, broken or whole (walnuts, pecans, almonds or any nut) into frying pan. While the pan is still cold drizzle nuts with syrup (I use real maple syrup but you can try the fake syrup) like you are covering your pancakes or waffles with syrup. Enough to make them taste good but not smother them. Then heat and stir. When the syrup starts to boil continue stirring one to two minutes until nuts are sticky and well coated. Remove to wax paper and separate the nuts to cool. I usually make extra so that I can have them on hand when I want them.
If you don't have maple syrup on hand you can use white or brown sugar. I use about 1/4 cup of sugar to 1 1/2 cups of nuts. This isn't an exact science. The idea is to get enough sugar in there but not too much and to cook it long enough so that the sugar turns liquid and adheres to the nuts. Be sure to set the nuts out on wax paper and run water in the pan when you are finished, because when it hardens it is tough to separate and the cleanup takes longer if not accomplished immediately.
Liz
Place the desired amount of nuts, broken or whole (walnuts, pecans, almonds or any nut) into frying pan. While the pan is still cold drizzle nuts with syrup (I use real maple syrup but you can try the fake syrup) like you are covering your pancakes or waffles with syrup. Enough to make them taste good but not smother them. Then heat and stir. When the syrup starts to boil continue stirring one to two minutes until nuts are sticky and well coated. Remove to wax paper and separate the nuts to cool. I usually make extra so that I can have them on hand when I want them.
If you don't have maple syrup on hand you can use white or brown sugar. I use about 1/4 cup of sugar to 1 1/2 cups of nuts. This isn't an exact science. The idea is to get enough sugar in there but not too much and to cook it long enough so that the sugar turns liquid and adheres to the nuts. Be sure to set the nuts out on wax paper and run water in the pan when you are finished, because when it hardens it is tough to separate and the cleanup takes longer if not accomplished immediately.
Liz
Sara's Prizewinning Salad
Spinach
2 vegetables
2 fruits
2 nuts
2 cheeses
2 proteins (any meat, beans or eggs)
Combine in a bowl all or any combination of the above ingredient. (The idea is to have enough yummy things in the salad so that you have something tasty to eat with every bite of spinach. This makes the spinach very easy to eat.)
Note: Below are some versions of the above salad to give you an idea. The first version won a prize hence the title.
1. Combine spinach, grapes, cranberries, green peppers, cucumbers, red onion, maple syrup walnuts (see candied nuts), chicken, bacon and blue cheese. I don't remember if I added Parmesan cheese but I'll do that sometimes.
2. Presentation of this salad can give it some extra spark. I enjoy making a Cobb salad version of it by laying the spinach on a platter and then putting stripes of bacon, hard boiled eggs, blue cheese, chicken, grape tomatoes (or diced regular tomatoes), green peppers, red onion or green onion and diced cucumbers next to each other on top of the spinach (the most important things are the bacon, chicken, blue cheese and tomatoes and onion. The other vegetables are optional). I try to have two or more rows of each item and they can layer on top of each other. Tip: use a large platter if you use all the items above.
This version of the salad is always a big hit because it looks much harder to make than it really is.
Sara
Versions by Liz
2 vegetables
2 fruits
2 nuts
2 cheeses
2 proteins (any meat, beans or eggs)
Combine in a bowl all or any combination of the above ingredient. (The idea is to have enough yummy things in the salad so that you have something tasty to eat with every bite of spinach. This makes the spinach very easy to eat.)
Note: Below are some versions of the above salad to give you an idea. The first version won a prize hence the title.
1. Combine spinach, grapes, cranberries, green peppers, cucumbers, red onion, maple syrup walnuts (see candied nuts), chicken, bacon and blue cheese. I don't remember if I added Parmesan cheese but I'll do that sometimes.
2. Presentation of this salad can give it some extra spark. I enjoy making a Cobb salad version of it by laying the spinach on a platter and then putting stripes of bacon, hard boiled eggs, blue cheese, chicken, grape tomatoes (or diced regular tomatoes), green peppers, red onion or green onion and diced cucumbers next to each other on top of the spinach (the most important things are the bacon, chicken, blue cheese and tomatoes and onion. The other vegetables are optional). I try to have two or more rows of each item and they can layer on top of each other. Tip: use a large platter if you use all the items above.
This version of the salad is always a big hit because it looks much harder to make than it really is.
Sara
Versions by Liz
Grapefruit and Avocado Salad
Grapefruit and Avocado are both reasonably priced in the early spring because they are in season. (The ratio is one avocado to two grapefruit, so you can use half an avocado with one grapefruit if that's all you have on hand.)
1 Avocado
2 Grapefruits
Cut grapefruits in half, section and squeeze out the juice (as if you were having it for breakfast) into a bowl. Dice the avocado and stir it in with the grapefruits. The grapefruit juice keeps the avocado from turning brown. Drain off most of the juice before serving so that it isn't soupy. You'll be surprised how these two flavors compliment one another.
Liz
1 Avocado
2 Grapefruits
Cut grapefruits in half, section and squeeze out the juice (as if you were having it for breakfast) into a bowl. Dice the avocado and stir it in with the grapefruits. The grapefruit juice keeps the avocado from turning brown. Drain off most of the juice before serving so that it isn't soupy. You'll be surprised how these two flavors compliment one another.
Liz
Summer Shrimp Salad
1 small can shrimp (or fresh salad shrimp)
1 Green pepper, diced
1 Cucumber, diced
1 Red onion (green onion, white or yellow onion also works in a pinch)
1 Tomato, diced
Stir together with your favorite Italian dressing. Salt and pepper to taste, squeeze lemon or lime on top if you have it. For a special treat garnish with blue cheese or a bit of blue cheese dressing (my new favorite is Bolthouse Farms Creamy Yogurt Dressing Chunky Blue Cheese, it is only 70 cal for 2 Tbl and it tastes every bit as good as other high calorie Blue Cheese dressings).
Liz
1 Green pepper, diced
1 Cucumber, diced
1 Red onion (green onion, white or yellow onion also works in a pinch)
1 Tomato, diced
Stir together with your favorite Italian dressing. Salt and pepper to taste, squeeze lemon or lime on top if you have it. For a special treat garnish with blue cheese or a bit of blue cheese dressing (my new favorite is Bolthouse Farms Creamy Yogurt Dressing Chunky Blue Cheese, it is only 70 cal for 2 Tbl and it tastes every bit as good as other high calorie Blue Cheese dressings).
Liz
Pasta Salad
1 package bow tie pasta, cooked according to package
1 package color spiral pasta, cooked according to package
4 chicken breasts, cut and diced
1 bottle of Kraft Cole Slaw—do not substitute with anything else
1 cup mayonnaise
1 20oz can pineapple tidbits, drained
2 large cans water chestnuts, diced
2 cups chopped celery
4 green onions
1 package crasins
1 cup seedless read grapes, cut in half
1 cup sunflower seeds or cashews
Cook both pastas separately because they each cook for different times. Drain pastas and let them cool. Mix Kraft cole slaw and mayonnaise together. In a separate bowl combine the pineapple, water chestnuts, celery, onions, crasins, and grapes. Mix the coleslaw and mayo mixture with the other ingredients until everything is well coated. The cashews tend to soak up the dressing so add them last.
Liz
1 package color spiral pasta, cooked according to package
4 chicken breasts, cut and diced
1 bottle of Kraft Cole Slaw—do not substitute with anything else
1 cup mayonnaise
1 20oz can pineapple tidbits, drained
2 large cans water chestnuts, diced
2 cups chopped celery
4 green onions
1 package crasins
1 cup seedless read grapes, cut in half
1 cup sunflower seeds or cashews
Cook both pastas separately because they each cook for different times. Drain pastas and let them cool. Mix Kraft cole slaw and mayonnaise together. In a separate bowl combine the pineapple, water chestnuts, celery, onions, crasins, and grapes. Mix the coleslaw and mayo mixture with the other ingredients until everything is well coated. The cashews tend to soak up the dressing so add them last.
Liz
Broccoli Salad
2 to 4 heads broccoli, chopped fine
2 Tbs onion, chopped fine
1 can sliced water chestnuts, chopped
1 lb bacon, cooked crisp, drained on paper towel and crushed into small pieces
2 hard-cooked eggs cut into small pieces
Toss all above ingredients in a large bowl.
Dressing:
2/3 cup light mayonnaise
½ cup sugar
½-1 Tbsp vinegar
1 Tbsp onion powder (optional)
Mix together and pour over salad. Add salt and pepper to taste. Chill.
Liz
2 Tbs onion, chopped fine
1 can sliced water chestnuts, chopped
1 lb bacon, cooked crisp, drained on paper towel and crushed into small pieces
2 hard-cooked eggs cut into small pieces
Toss all above ingredients in a large bowl.
Dressing:
2/3 cup light mayonnaise
½ cup sugar
½-1 Tbsp vinegar
1 Tbsp onion powder (optional)
Mix together and pour over salad. Add salt and pepper to taste. Chill.
Liz
Fruit Dip
¾ to 1 cup yogurt—same amount as the cheese
¾ to 1 cup ricotta cheese—same amount as yogurt
3-4 macaroon cookies
Stir everything together and serve. Great dip for fresh pineapple, thick slices of bananas, pears, apples and grapes.
Liz
¾ to 1 cup ricotta cheese—same amount as yogurt
3-4 macaroon cookies
Stir everything together and serve. Great dip for fresh pineapple, thick slices of bananas, pears, apples and grapes.
Liz
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