It Inspired Me

This is a simple recipe for take out style orange chicken.  Nothing fancy, just a good orange chicken recipe.  Serve with rice.     1 cup chicken broth 1 cup orange juice 1/2 cup honey 1/2 cup packed brown sugar 1 to 2 teaspoons crushed red pepper flakes 2 tablespoons rice vinegar 1 tablespoon soy sauce 1 tablespoon sesame oil 2 garlic cloves, minced 1/4 teaspoon ground ginger 6 boneless skinless chicken breast halves (about 6 ounces each) 3 tablespoons cornstarch 1/4 cup water 4 ounces uncooked rice noodles Chopped green onions Combine first 10 ingredients until well mixed. Place chicken in a 4- or 5-qt. slow cooker; add broth mixture. Cook, covered, on low until tender, 3-4 hours. Remove chicken; when cool enough to handle, coarsely shred meat with 2 forks. Set aside. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return chicken to slow cooker; add noodles. Cook, covered, on low for 15 minutes. Stir noodles; cook until thick...

This is a great make ahead dish. It’s great for gatherings or just for a dinner. Very hearty soup.  Also freezes well. 2# ground beef 2 T olive oil 2 c diced carrots 2 c. diced onion 2 c. diced celery 2 cloves garlic, minced 3 c. cooked barley 8 c. beef broth 2-14 oz cans crushed tomatoes (stewed is you want tomato chunks) 1/2 c. dry red wine 1 t. thyme salt and pepper to taste Brown ground beef.  Set aside.  Cook carrots, onion, celery and garlic in oil until tender.  Add beef.  Add remaining incredients and bring to a boil on high heat.  Cover and reduce to simmer for 20 minutes.  Add parsley to taste and serve.

1 large onion, diced 1 c. celery, diced 2 cloves garlic, minced 2 T. vegetable oil 4-10 oz cans beef broth 1 large can Italian style plum tomatoes. 16 oz white kidney or great northern white veans, drained 10 oz package frozen Italian green beans 10 oz package frozen peas and carrots 1/2 uncooked pasta 1/2 t basil 1/2 t. oregano 1/4 t. pepper 1 t. beef bouillon Satue onion, celery and garlic in oil.  Add remaining ingredients.  Bring to a boil.  Lower heat and simmer covered for 45 minutes.  Serve with parmesan cheese if desired. 

This is a tried and true recipe in our house.   If Chris is making dinner and wants to use venison, this is most likely the recipe he'll choose.  It's delicious served over his biscuits.  He usually makes it on the stove, but it would also work in a slow cooker or pressure cooker.  2# beef roast (or venison roast), cubed 2 T oil 1 c. water 3 large potatoes, cut into one inch cubes 4 medium carrots, sliced into one inch size pieces 1 large green (or red or orange or yellow) pepper, chopped 4 garlic cloves 1 medium onion, chopped 2 t. salt 1/2 t. pepper 2 T. beef bouillon 1 (14 ounce) can diced tomatoes, undrained.  Brown meat in oil.  Add water, potatoes, carrots, pepper, garlic, onion, salt and pepper.  Simmer for two hours.  Stir in bouillon and tomatoes.  Serve hot. 

Not sure where this recipe came from but it makes a tasty flavorful stew. 3# boneless venison chucks 1 large onion, diced 1/2 c green pepper, chopped Water 2 t. instant beef bouillon 1 can tomato soup 1/4 c Worcestershire sauce 1 t. garlic powder 1 t. dry mustard 1 t. thyme 1 T paprika 2 T. Brown sugar Remove fat from meat and place in crock pot.  Add onion and green pepper. Add enough water to cover the meat and vegetables.  Add bouillon.  Cook on low until meat shreds easily with a fork, about 6 hours.  Let the water cook down to about 1/2 cup.  Add remaining ingredients and stir to mix.  Simmer for about one more hour.  Meat should be well shredded by the end of the cooking time.  Spoon over toasted bun halves to serve. 

These little versatile meatballs are always a hit. They're good as an appetizer or a dinner. Meatballs: 2 lb ground meat 1/2 cup breadcrumbs 1/4 cup freshly grated Parmesan cheese 1/4 cup milk 1/4 cup beef broth 1 egg 1/4 cup chopped parsley 1 tablespoon minced garlic 1/2 tablespoon kosher salt 1/2 tablespoon pepper 1 tsp oregano 1/4 tsp crushed red pepper flakes Sauce: 2-12 Ounce Bottles Chili Sauce 32 Ounce Jar Grape Jelly The meatballs are delicious work combined tires of hearh  you could us a combination of any of the following: ground pork, bed, turkeyt chicken, venison or veal.  Just keep in mind that you don't want all low fat lean types of meat or you'll get a dry and dense  meatball. To make meatballs, combine all ingredients, except meat.  Then incorporate this mixture into the meat.   Once well combined, but not overmixed, roll into consistent sized balls. Place in pressure cooker. Add chili sauce and jelly. Turn on pressure cooker to meat settin...

Slow Cooker French Toast I was looking for a good overnight French toast recipe to use up some old dry bagels. I didn't like what I was finding so I made my own. I really liked it. Now is like to try adding cream cheese and/or apples. Hope you enjoy it.   For the French Toast: About one loaf of bread 8 Eggs 2 cups Milk 2 tsp Cinnamon 1 tsp Sugar For the Topping: ¾ cup Brown Sugar ½ cup Butter 3 tsp Cinnamon 1/2 t nutmeg Cut the bread into roughly 1" cubes.  Melt all topping ingredients in a small pan and set aside.  Spray the inside of your 6 qt. crockpot with non-stick spray or line with slow cooker liner.  In another bowl beat together eggs, milk, cinnamon, nutmeg and sugar and set aside.  Start layering your casserole: bread, egg mixture and topping . Repeat till all gone. Cook on low for 6-8 hours.  

1 1/2 lbs stew beef 3-4 T flour salt and pepper, to taste 1 can beer 1 package regular or beefy onion soup mix 1 pkg brown gravy mix Cube stew beef. Dredge in flour, salt and pepper. Brown meat. in crock pot, mix beer, soup mix and gravy mix. Add browned meat. Simmer on low for 8-10 hours. Serve over noodles or potatoes.

I love my pressure cooker, especially for beans.  These are super easy and versatile.  I hope to never buy canned again! INGREDIENTS 1 pound dried northern beans 8 strips of bacon, uncooked, chopped 1 small onion, diced 2 ½ cups vegetable stock ½ cup molasses ½ cup ketchup ¼ cup packed brown sugar 2 teaspoons spicy brown 1 tablespoon Worcestershire sauce ½ teaspoon salt ½ teaspoon ground black pepper Place beans in pot and cover with water, at least one inch above beans.  Set to 16 minutes on manual mode.  Let pressure release naturally.  Do not salt these.  It will make the skins tough.  When done, remove beans and rinse.  Set aside. Using the same setting, cook chopped bacon and onions until translucent. Add broth. You could do this in a separate pan but then you wouldn't get that extra flavor from the brown bits left in the bottom after cooking the bacon. You also have one less dish to wash. Add molasses, ketchup, brown suga...

1 pound dried pinto beans, rinsed 2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®) 1/2 pound bacon, cut into 1/2-inch pieces 1 yellow onion, choppe 1 tablespoon chili powder, or to taste 1 tablespoon ground cumin, or to taste 1 1/2 teaspoons garlic powder, or to taste 1/2 bunch fresh cilantro, chopped salt to taste Place pinto beans into a large pot and pour in enough water to cover by 2 to 3 inches. Let beans soak overnight. (I always skip this part.) Drain beans, return to pot, and pour in fresh water to cover; add diced tomatoes, bacon, onion, chili powder, cumin, and garlic powder. Bring to a boil, reduce heat to low, and simmer for 3 hours. Stir cilantro and salt into bean mixture; simmer until beans are soft, about 1 more hour.

1 1/2-2 pounds beef round steak 2 T oil 1/4 c soy sauce 1 t onion, chopped 1 garlic clove 1 t sugar 1/2 t salt 1/4 pepper 1/4 t ginger 4 tomatoes or 1 can diced tomatoes 2 large green peppers 1/2 c cold water 1 T cornstarch Cut beef into 3x1 inch strips.  Brown meat in oil.  Transfer to slow cooker.  Combine soy sauce, onion, garlic, sugar, salt, pepper and ginger.  Pour over beef.  Cover and cook 5-6 hours on low.  In last hour of cooking add tomatoes and green pepper.  Stir in cornstarch mixture.

1 pound beef flank steak 1 medium onion, cut in strips 1/2 c medium salsa 2 T fresh lime juice 2 T chopped fresh cilantro 2 cloves garlic, minced 1 T chili powder 1 t ground cumin 1/2 t salt 1 green pepper, cut in strips 1 red pepper, cut in strips Cut flank steak lengthwise in half, then crosswise into thin strips.  Combine onion, 1/2 cup salsa, lime, juice, cilantro, garlic, chili powder, cumin salt in crock pot.  Cover and cook on low for 5-6 hours.  Add peppers.  Cover.  Cook on low for one hour.  Serve with flour tortillas and additional salsa.

This was a good recipe.  I used Beef consume for the soup, it's rich and flavorful--good alternative to the golden mushroom. 400-500 gms stewing beef, cut into cubes 2 medium onions, sliced into wedges 3 cloves garlic, chopped Gravy; 2 cans of Campbell’s mushroom soup, normal or wild mushroom or Golden mushroom 1 Campbell’s can of water 100 ml cream Seasonings; 6-8 dashes of Worcestershire sauce 1/2 tablespoon paprika 1 teaspoon cayenne (optional) Black pepper A small pinch of salt (be sparing! The canned soup is salty and so is the cream cheese) Others; Mushrooms, sliced 4 ounces/ 113 gms cream cheese (I chickened out from using the whole 8 ounces, was afraid it’d be too rich, but it was the right call for me…if you live dangerously….go ahead and use the whole 8 ounces) Olive oil Dill (for garnish), optional 1. Cut the beef into cubes and pat them dry with paper towels. Heat olive oil in pan and brown beef cubes on all sides. I still do this even though...