Oriental Back to school Feast

The other night, (the night before the 1st day of school) we had an oriental feast. It was soooo good! My mouth waters just thinking about it. We put one of our folding tables out on our floor and sat on pillows at our spots. I printed off Chinese Zodiac Calendars for each person (found here) and I also printed off each persons name in Chinese (found it here).  I thought I would share my recipes with you. 

I just bought the egg rolls in the freezer section at wal-mart. I bought veggie ones and chicken ones.

White sushi rice (For this I used my rice cooker, if you don't have a rice cooker, I would definitely recommend getting one if you make rice a lot. It comes out perfect every time.) In the rice cooker put 3 C. rice, 4 C. water,2 Tbsp. sugar, 1/2 tsp. salt, 2 Tbsp. coconut oil. (I originally made this rice for out dessert (coconut sticky rice), but it turned out great with dinner. I just used half for dinner and half for dessert! :) It was a happy mistake. 

Spinach Salad (I just got a bag of spinach mixed with other greens at Wal-mart in a bag, cut up strawberries and placed them on top, the sprinkled it with Balsamic Vinegar & Salt and Pepper. So easy, yet delicious!)

Mandarin Sweet & Sour Chicken.

Firecracker Chicken (For this recipe, for the floured chicken part, I just put the cornstarch & egg in a Ziploc bag with the cut up chicken, zipped it and worked it with my hands, then just reached my hand in and grabbed each piece and put it in the hot oil from there. It's much easier then dipping each piece in the egg mixture.

Bulgogi-Korean Beef (I remember each time I have had this dish in my life, it is that good!) I searched the web for a great recipe and this was a great one. I just cooked mine under the broiler on tin foil on a cookie sheet, turning it with tongs when each side browned up. Be careful not to burn! Watch closely. Serve with white rice in a crispy lettuce leaf.

Fortune cookies (I just bought them in the oriental section at Wal-mart)

Asian inspired Rice Crackers, Thai Sweet Chili flavored (I also bought these at Wal-mart in the oriental section)

For out dessert we had this Amazing Peach, Coconut sticky rice. 

Enjoy! 

Becky

Pepper "Steak"

This recipe is one of my husband's faves. His Mom made it for their family a lot while he was growing up.

 I had always made it with steak and cut up the pieces and such. But just recently I have started making it with ground beef. I prefer it so much more without all the gristle and the hard chewing that comes along with steak. 

Here is the recipe:

Brown 1 lb. hamburger in a pan. (I use extra lean, so I don't have to drain my meat. But, you may need to drain the meat if you don't use lean ground beef). 

 

Add 1/4 C. chopped onion (I love using red onions, they are so sweet).

After about 3-5 minutes add: 2 C. water, 2 tsp. beef bouillon (I use 2 cubes), 2 Tbsp. Sugar, 4 Tbsp. soy sauce (I ran out, so I used Worcestershire), and salt & pepper to taste .Cover with a lid and let simmer for 10 minutes. 

 

In a bowl add 3 Tbsp. flour to 1/3 C. water. Whisk together. Pour into pan with the beef and stir.  

Heat until thickened.

Serve over rice.

(I use Jasmine rice. I cook it in my rice cooker and it is oh so yummy! I put 3 C. water in, 2 C. rice, 1 Tbsp. Coconut oil, and 1/2 tsp. salt. Stir, then cook until done). 

Tonight we had pepper steak over rice, steamed vegetables (carrots, potatoes, & broccoli), and sweet juicy watermelon. And water to drink.

Enjoy!

This recipe was tweaked a little from original recipe by: Kathy Jones

Tamale Pie

My friend from my freezer meals made this recipe this month. Click here to get the recipe. Looks delicious!

Recipe submitted by: Amy S. 

Tomato Soup

2 quarts tomato juice

Medium onion, chopped

3 stalks celery, chopped

3 TB fresh parsley, finely chopped

1 lb hamburger

1 ½ C cooked pasta (cook a little bit extra from a previous meal)

4 TB butter

4 TB flour

In a large pot, heat tomato juice. Sauté onions, parsley, and celery in butter. Add flour, mix well, and add to tomato juice. Brown Hamburger and drain. Add hamburger and cooked pasta to soup and stir until slightly thickened. Maybe add a tsp of salt if it’s home bottled juice, otherwise the store bought is plenty salty. Serve with cheesy bread sticks or Garlic bread.

Recipe by: Jeanne C. 

(Can freeze in ziplock freezer bags)

French Dip Sandwiches

This image was found at jamieiscooking. Her recipe looks great too!

This recipe was found in the Mormon Cookbook

1 (6-pound) beef roast (sirloin tip works well)

2 (1-oz.) packages au jus mix

1 (10.5 ounce) can beef consommé soup

1 cup water

Large, soft rolls or 1 loaf French bread

Place roast in a well-greased Dutch oven or heavy roaster.  Place a piece of tin foil loosely over top of the roaster, allowing air to circulate.  Bake at 425*F for 30 minutes.  Reduce heat to 350*F and bake for an additional 2 hours or to desired doneness.  (I have never done it this way.  I always cook it in the crockpot, usually for about 3 hours).

Remove meat from pan and place on plastic cutting board.  Save drippings in pan.  Allow roast to cool for about 15 minutes.  Cut into thin slices.  Return sliced meat to pan with drippings.

Prepare au jus mixes according to directions.  Add consommé and water.  Stir and heat.  Pour au jus mixture over meat and drippings.  Fill buns with meat just before serving.  Pour au jus into individual cups for dipping.

**This makes A LOT!!  I like to make this for big family gatherings.  If it is for a single family, I would definitely half the recipe!

Recipe submitted by: Amy S. 

Meatballs

Here is another great freezer meal recipe. These are great with spaghetti or rice. 

Ingredients:

1 egg, lightly beaten

1 cup quick oats

1 tsp. salt

1/4 tsp. garlic powder

5 oz. evaporated milk

1/2 cup finely chopped onion

1 tsp. chili powder

1/4 tsp. pepper

About 1-1/2 lbs. ground beef

 

In a bowl, combine the first 8 ingredients. Crumble beef over mixture then mix well.  Shape into 1-inch balls.  Place in greased 9x13 pan.  Bake uncovered at 350* for 18-20 minutes.

 

While meatballs are cooking, mix 1 c. ketchup, 3/4 c. packed brown sugar, 1/4 c. chopped onion, 1/2 tsp. liquid smoke (optional-I never use), and 1/4 tsp. garlic powder in pan until boiling.  Reduce heat and simmer about 2 minutes until thickened.  Pour sauce over meatballs and bake another 10 minutes.

Recipe by: Amy S. 

 

 

Homemade Spaghetti Sauce

This recipe was found over at Mel's Kitchen Cafe. So easy to make and great to freeze for later. 

Homemade Spaghetti Sauce – Perfected

I’ve posted before about my favorite homemade spaghetti sauce. The original recipe came from my Aunt Marilyn via her sister-in-law. I love the recipe but since I can’t leave well enough alone, I’ve been tweaking it here and there to suit my fickle nature.

It’s finally perfected.

This is some phenomenal sauce. It satisfies every taste bud in my mouth and is definitely my family’s favorite. I can finally rest at ease that no more tweaking is needed (for now!).

Print

Homemade Spaghetti Sauce – Perfected

YIELD: I’VE NEVER MEASURED HOW MANY CUPS OF SPAGHETTI SAUCE THIS MAKES, BUT IT EASILY FEEDS MY FAMILY OF TWO ADULTS AND THREE CHILDREN WITH MORE THAN ENOUGH TO FREEZE FOR ANOTHER MEAL OF SPAGHETTI OR LASAGNA

INGREDIENTS

• 3 tablespoons olive oil
• 2 cups onion, chopped and divided
• 1 red pepper, coarsely chopped
• 2 pounds hamburger (at least 90% lean)(or you can use 1 pound sausage, 1 pound beef)
• 5 cloves garlic, finely chopped
• 1 12 oz. can tomato paste
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 3 teaspoons dried oregano
• 3 teaspoons dried basil
• 1 1/2 teaspoons dried thyme
• 2 14-oz. can Italian-style diced tomatoes
• 2 28-oz. can crushed tomatoes
• 1 carton fresh mushrooms (optional)
• 1 1/2 cups beef stock or beef broth
• 2 tablespoons brown sugar
• 2 bay leaves
• 2 tablespoons balsamic vinegar

DIRECTIONS

1. Heat olive oil over medium high heat. Add 1/2 of the onions and saute until translucent and slightly browned. Add garlic and stir constantly for 1 minute. Add beef and cook until no red is showing. Drain beef slightly. Blend up the remaining onions and red pepper in a blender or food processor until mostly smooth. Add mixture to the garlic, onions and beef and stir to combine, cooking for another minute. Add tomato paste and spices and cook for 1 minute, stirring until combined. Add tomatoes, beef broth and sugar (and mushrooms, if using). Stir until combined and add the bay leaves.
2. Bring to a boil and then reduce to low and simmer for 1 hour, stirring occasionally. Fifteen minutes before serving, stir in the balsamic vinegar.

NOTES

NOTE: The sauce will seem watery at first but will reduce to perfection after simmering for an hour. I’ve let it simmer on the stove for up to three hours before with no problems.

Make Ahead Instructions: The sauce can be made 2-3 days in advance and stored in the refrigerator. It also freezes beautifully. My favorite way to thaw/cook the sauce is to throw the heaping frozen mass of sauce in the slow cooker and cook it on low for about 5-6 hours. It thaws and heats up wonderfully well.

Hearty Beef Stew

I am part of a freezer meal group and one of the ladies made this this month. I'm excited to try it. She found it over at sixsistersstuff.com. under slow cooker slow cooker freezer meals.

Hearty Beef Stew

Ingredients:

1 pound beef stew cubes
4 carrots, sliced
4 red potatoes, cut into large cubes
1 package dry onion soup mix
2 cans 98% fat-free cream of mushroom soup
1 (8 oz) can tomato sauce
1 (10 oz) package frozen green peas
Directions:
Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 7-10 hours (or HIGH for 5-6 hours).
Serve with 3 Ingredient Parmesan Rolls.
(I double-bagged this stew because it stuffed the freezer bag to the brim! Better safe than sorry!)

Serve with 3 ingredient Parmesan Roll Recipe:
(Serves 8, adjust accordingly)
8 rise and bake frozen rolls (like Rhodes)
1/4 C. butter (1/2 stick)
1/2 C. grated parmesan cheese (fresh or canned)
Place butter in a microwave safe dish and heat until completely melted. Place grated Parmesan in a separate dish. Dip each frozen roll completely in butter then roll in grated Parmesan until covered. Place rolls on a greased pan and allow to rise until doubled (follow directions on package). Bake according to package directions until rolls are golden on top.

Recipe submitted by: Deborah L. 

Philly Cheesesteak Sloppy Joes

1 tablespoon extra virgin olive oil
1 lb. ground beef (I use 1.5 lbs.)
1 medium onion, chopped
1 medium green bell pepper, seeded and chopped
¼ cup steak sauce (such as A1)
1 cup beef broth
salt and ground black pepper, to taste
hamburger buns
provolone cheese slices

Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook while breaking the ground beef up into chunks with a spatula or spoon until browned. Add the green bell pepper and onion and cook for 3-4 minutes, until the onions start to become tender. (I add the green pepper and onion with the beef to make sure they are very soft)  Drain any excess liquid. Stir in steak sauce and beef broth, season with salt and pepper. Bring to a boil and cook until the mixture is thickened and bubbly.

While the meat is cooking, split the hamburger buns and butter each top bun.  To assemble sloppy joes, pile the meat mixture onto the bottom half of each bun, top each with a provolone cheese slice, and place all under the broiler until the cheese is melted and the top bun is toasted.

To Freeze: Store Meat, Cheese, & Buns separate. Thaw in fridge the night before. Follow instructions above.
  Recipe by: Amy Skelton

Hamburger Stroganoff

1 can cream of mushroom soup
1 can cream of chicken soup
1/2 tsp. salt
1/2 Onion, diced
1/8 c. butter
1 T. flour
1/2 lb. hamburger (I use 1 lb of hamburger because that is the package size I have)
Parsley
Cooked Noodles (I use elbow macaroni)

Fry ground beef, drain off fat.  Add all ingredients except noodles.  Stir.  Simmer 15 minutes.  Serve over cooked noodles or toast.  I mix the noodles and everything together.

Enjoy!

This is actually Karen Bingham's recipe. It is out of a box elder county fair book i got before we moved to Honeyville,  small world!

To freeze:
Place the noodle & sauce mixture in a 9X13 pan. Cover with tinfoil.

To use: Thaw in fridge, cook in 350* oven for 30 min. (or until hot).

Recipe submitted by: Sharon Lorimer

Becky Said, "My family loved this recipe. I have a couple kids that just love noodles. We actually spread grated cheese over top before we placed in the oven. At the end of the cooking process, take tinfoil off for a few minutes. It was yummy!"

Missionary Meatloaf

2 lbs. ground beef
2 eggs, beaten
1 C. bread crumbs
1/2 C. onion, chopped
1/2 C. carrot, grated
1/2 C. ketchup
1/4 C. barbecue sauce
1/2 C. milk
1 tsp. salt
1 tsp. pepper
1 tsp. dried thyme
1 tsp. dried sage
1/2 lb. bacon strips, uncooked
1 recipe Meatloaf Sauce (I only use 1/2 recipe)

In large bowl combine all ingredients except bacon & Meatloaf sauce. Mix well. Place in 9X13 pan. Place bacon strips over top of meatloaf to cover. Bake at 350* for about 40 min. Remove from oven and drain off excess juices. Spoon on enough Meatloaf Sauce to ver top. Reserve additional sauce for passing. Return to oven & bake for about 20 min. or until meatloaf is done (meat thermometer should read 350* F). Let stand a few minutes before cutting. Makes 8 servings.

Meatloaf Sauce
2 C. ketchup
2 C. brown sugar

Place ingredients in a bowl. Heat in microwave. Stir until blended.

Can freeze & use at a later date. Just thaw in the fridge the night before use.

Recipe by:
Amy Skelton

Slow Cooker Cube Steak with Gravy

1 1/2 - 2 lbs. cube steak
1 pkg. brown gravy mix
1 pkg. Au Jus mix
1 can cream of chicken soup, low sodium (or cream of mushroom soup)
1 can French onion soup, low sodium
1 can water

In medium bowl combine soups, can of water, & pkg. mixes. Mix well.
Put cube steak in slow cooker. Pour soup mixture over cube steak. Cover slow cooker and cook on low for 6-8 hours. Serve with mashed potatoes or put over egg noodles.

**Note: If gravy tastes too salty, add a little cream or brown sugar to the gravy.

Can freeze for later use. (If you are going to freeze; use...thaw in the fridge the night before. Or thaw in the sink of hot water until it slips out of the bag. Then place in slow cooker).

Recipe by: Amy Skelton

Barbecued Beef

I made this for sandwiches. I was in charge of a few meals for a lot of people over Memorial Day weekend. It turned out so yummy!

In a crockpot add:

1 large rump roast

2 Tbsp. Worshestershire sauce

2 C. water

1 C. barbecue sauce

Cook for 7 hours on High

Take out and shred with a fork.

Add 1/2 C. more barbecue sauce. (Work it in with hands)

Great in between hamburger buns.

(I like to put a bunch on a cookie sheet, spray with cooking oil, and broil for 2-3 minutes until brown. That way they don't get soggy).

Sorry I didn't take pictures of the actual sandwiches. I made the meat, froze it, brought it up where we heated it, and made the sandwiches.

Recipe by: Becky

Hobo Dinners

I got this image from http://shaylaskitchen.blogspot.com her recipe was a little different than mine. I couldn't find the pictures I took of these dinners when I made them. Thanks for the pic Shayla.

I love to make these dinners. It is fun to eat out of tin foil and when it's time to clean up, you just throw away the tin foil and you're done. No plates! These are also great to do over a campfire. I think if you pre-cook your meat and pre-slice your veggies, it cooks so much faster.

What you will need:
Tin foil, cut in squares (I do one for each of my kids and two for my husband & I)
Cooking spray
1 lb. ground beef
1 C. chopped carrots
1 C. chopped celery
1 C. chopped potatoes, peeled
2 cloves garlic, diced
1/2 C. onion, chopped
1 can cream of chicken soup
salt & pepper to taste
Sprinkle of Worcestershire sauce
Seasonings of choice

Brown beef in a skillet, to lessen the cooking time. Spray each square with cooking spray. Place about 1/2 C. beef in the middle of each square (on the shiny side), top with chopped veggies, a few table spoons of soup, salt & pepper, Worcestershire sauce, and seasonings.  Fold them up by: bring two sides together and seal by folding over twice. Fold ends so all is sealed. Place directly over hot coals & cook for probably about 15-20 minutes. Or place in a 450 degree oven for 25-30 minutes.  I like to place them all on a giant cookie sheet. Take out with oven gloves. Place them on hot pads around the table at each spot. This is such a fun meal and it's great to involve the kids with the preparation.
Open them up and let cool for about 10 minutes.

Recipe by: Becky

Ribs

These ribs were a bit fatty. Maybe that's how all ribs are. I wonder if the ones with the bone don't have as much fat on them.

Marinade:
1 Tbsp. Worcestershire Sauce
1 Tbsp. Mrs. Dash, original
1/2 tsp. Garlic powder or 2 Garlic cloves, diced

Sprinkle over top of boneless short ribs.
Thoroughly coat on both sides.
Cover with plastic wrap and put in fridge for at least 1/2 hour.
Take out of fridge.
Remove plastic wrap.
Bake at 325 degrees for 1 hour.
To make more moist cover with tin foil during the cooking process.
Let rest for 10 minutes, to let juices settle.
Serve with A1 sauce.

Recipe by: Becky

Shepherd's Pie

Ingredients:
1 1b. ground beef
1 onion, chopped
3 carrots, chopped
1 can cream of chicken soup
1 can diced tomatoes in juice
1 C. frozen peas
1 can green beans
6 medium potatoes, peeled and chopped
1 tsp. salt
Water
2 cloves garlic, minced
1/2 C. milk
2 Tbsp. butter
1/2 tsp. black pepper
1/2 tsp. Italian Seasoning
1 C. grated cheese


In a pot on the stove add potatoes and cover with water.
Add salt and garlic cloves.
Boil for 20 minutes or until potatoes are soft. 
Meanwhile...

In a skillet on the stove brown beef.

Add onion & carrots.
Cook for 8-10 minutes.
Add soup, tomatoes, peas, & green beans.
Stir.
Cook for 5 minutes.
Drain the potatoes and mash with a slotted spoon, large fork, or beat with electric beaters.
Add milk & butter.
Stir.

In a greased 9X13 inch pan add meat mixture.

Top with mashed potatoes.

Top with cheese, seasoning & pepper.

Bake in the oven at 350 degrees for 30-35 minutes, or until brown around the edges.
Take out of oven.
Let cool for 10 minutes.
Careful! It's hot.

Recipe by: Becky

Mozzarella Stuffed Burgers

I love to make home made burgers for dinner. This is one of my husband's favorite meals! I have never made these stuffed ones though. These were delicious!

In a bowl add:
1 1b. raw hamburger
1 Tbsp. Worcestershire sauce
1/2 C. bread crumbs
1 clove garlic, smashed and diced
1 egg
1/2 tsp. black pepper
1/2 tsp. Original Mrs. Dash

Mix well and form into thin patties.

Place about 2 Tbsp. shredded Mozzarella cheese in the center of one patty and top with another. Press around the edges and Place in a Skillet on the stove.
Brown well on each side.
I like to cover it with a lid.
I served these on Ciabatta sand rolls. Which were fabulous!
Top with lettuce, tomatoes, etc.

Recipe by: Becky

Sunday Roast

In a crockpot add:
5 potatoes, cut in large chunks
5 carrots, peeled and cut into large chunks
1 large onion, chopped
3 Garlic cloves, chopped
1 large roast, raw
3 C. water
1 tsp. salt
3 Tbsp. Worcestershire sauce
1 tsp. Mrs. Dash garlic and herb, optional

Cover with lid and cook on high for 5-6 hours. I just start it in the morning and it is done by late afternoon. When you take it out, let rest for 10 minutes, so juices can settle. It will be a lot more moist that way.
My mom like to sear her meat on the stove before putting it in the crock pot. I believe that may help keep the juices in too.
Great served with rolls and a green salad.

Recipe by: Becky

Tator Tot Casserole

This was so easy and tasty!
In a pan on the stove brown:
1 lb. hamburger
1/2 onion, chopped
Then add:
1 can cream of chicken soup (you can also use cream of mushroom)
Mix well.
Pour into greased 9X13 inch pan.
Top with:
Frozen Tator Tots
1 1/2 C. shredded cheese
Dash of Pepper & Seasonings of choice

Bake in a 350 degree oven for 30 minutes or until bubbly.

Recipe by: Becky

Taco Salad

In a pan on the stove brown:

1 lb. ground beef

1/2 onion, chopped

Then add:

2 Tbsp. Taco Seasoning

1/4 C. water

Cook for 5-8 minutes until it is well incorporated.

On a plate put:

2 C. romaine lettuce, chopped

1 C. spinach leaves

Top with:

meat mixture

tomatoes, chopped

shredded cheese

Crisped tortilla strips (I just found these by the produce section at our local grocery store). I think these were Santa Fe Style.

Sour cream, optional

Recipe by: Becky