Pepper Steak Recipe | How to make Pepper Steak | Quick & Easy Pepper Steak | 30 Minutes Pepper Steak
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Pepper Steak Recipe:
Ingredients:
1 lb flank steak, sliced thinly
1 red bell pepper, sliced up
1 green bell pepper, sliced up
1/4 onion, sliced up
2 tsp garlic, minced
1 tsp ginger, minced
1/4 cup soy sauce
1 1/2 tbsp sugar
1 1/2 tbsp cornstarch
1/4 cup of water
1/4 cup cooking oil, for divided use
Add red pepper flakes (optional)
Add salt and pepper to taste
* Serving 2-3 people
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Chef Ali - Grew up cooking and working in his father's Caribbean restaurant in New York City for years, and now he makes how-to videos of recipes he grew up eating, learning, and loving over the years.
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Mushroom & Sweet Pea Arancini | Chef Mike Joyce
Mushroom & Sweet Pea Arancini | Welcome to The Chef's Kitchen, joining us is Chef Mike Joyce of Molinari's Restauant and we will be making Mushroom & Sweet Pea Arancini. Chef uses local mushrooms and fresh peas in his recipe for Italian Arancini stuffed with Buffalo Mozzarella cheese. Also in the kitchen is Paul Conaway, of Wanamaker Entertainment Group along with Pam Deller of Lehigh Valley Style Magazine.
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Garlicky Beef in Oyster Sauce | Negosyo Recipe | home cooking with joyce alvior
Hi guys, sharing to you my simple beef recipe that will definitely satisfy your tummy, my very own Garlicky Beef recipe. Try yours now, napakasarap nya promise.. Best for beginners who wish to try.
Ingredients below:
1 kilo beef (boil until tender)
1/2 cup oyster sauce or your desired amount
garlic
onion
chili flakes
green chili
oil
salt
pepper
dried thyme leaves (secret ingredient)
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Salisbury Steak Recipe - Old Fashioned Southern Cooking
Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your recipes taste like mama made them? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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Mushroom & Sweet Pea Arancini | Chef Mike Joyce | Tips & Techniques
Now for the main event! Creamy mushroom risotto with an ooey-gooey cheesy center enveloped in a golden crispy crust! ????
Chef Mike Joyce is showing us how to make ????Mushroom and Sweet Pea Arancini, with the risotto we made yesterday!????
✅Ingredients
¾ cup Parmesan Reggiano, grated
1 each Egg
1 ½ cups Fresh Sweet Peas, blanched (or frozen & defrosted)
¼ cup Parsley, chopped
8-ounce ball Buffalo mozzarella, diced
2 cups All-purpose Flour
6 cups Fine bread crumbs
6 each Eggs
✅Method of Preparation:
Once risotto is cooled, place in a large bowl. Add Parmesan, egg, peas, and parsley. Mix well and chill. Roll risotto mix into 1 ½ ounce balls, approximately the size of a golf ball. Push a piece of mozzarella into the center of each ball. Reseal. Prepare breading station. Whip eggs with 2 tablespoons of water. Place flour, egg and breadcrumbs in 3 separate, shallow containers.
First, a few risotto balls at a time, roll in flour. Shake off any excess flour and dip in eggs. Let any excess egg drip off and place in breadcrumbs. Make sure to completely coat balls with the breadcrumbs.
In a deep, stainless still pot, heat vegetable or olive oil until a candy thermometer reads 350 degrees. 3 or 4 balls at a time, carefully lower them into the hot oil. Fry for 5-6 minutes until golden brown. Remove from the oil with a slotted spoon and place on a plate lined with paper towels. Immediately, season with sea salt and fresh pepper.
Best Tasting Creamy Beef and Mushroom in Tomato Sauce | Joyce Anne Suliguin
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The best tasting and easy to cook Creamy Beef and Mushrooms.