Cook'in & Gabb'in with the Browns! Old fashion Swiss Pepper Steak Delicious!
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loridianebrown@gmail.com
Lori Brown
po box 1183
Imboden, Arkansas 72434
cookbook Blessed Table
15.00 includes shipping check or money order to Lori Brown po box 1183
Imboden, Arkansas 72434
recipe
2 pounds tenderized round steak cut in pieces
3 T. oil
1 cup flour
1 t. garlic powder
Salt
pepper
bell peppers about 2 cups
2 cups sliced onions
1 T. minced garlic
28 oz. crushed tomatoes
1 cup beef broth
4 oz. green chilis
4 oz. mushrooms
can add 1/4 cup soy sauce
1 t. oregano
1/2 t. basil
1 t. garlic powder
Salt pepper
1 1/2 t. paprika
1 t. parsley
325 oven 1 1/2 hours
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The Perfect Garlic Butter Steak Recipe
This Garlic Butter Herb Steak is pan seared and cooked to perfection and topped with a garlic herb butter compound. This is the best steak that I have ever had!! Learn How To Cook A Perfect Steak Every Time in today's video.
Ingredients
1 (12-ounce) rib-eye steak at room temperature
1 tsp salt
1 tsp onion powder
1/2 tsp pepper
1 tbsp. olive oil
4 tbsps. unsalted butter
2 rosemary sprigs
2 thyme sprigs
4-5 garlic cloves
Cutting board noirdesigned.com
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GOAT CHEESE and ROASTED RED PEPPER PENNE with BASIL
GOAT CHEESE AND ROASTED RED PEPPER PENNE WITH BASIL
INGREDIENTS
140G GOATS MILK CHEESE
2 RED BELL PEPPERS (OR THE EQUIVALENT IF USING PREMADE)
3 CUPS DRY PENNE
3/4 CUP HEAVY CREAM
1 TBSP SALTED BUTTER
1 TBSP FRESH BASIL, CHOPPED
SALT TO TASTE
PEPPER TO TASTE
RED PEPPER FLAKES (OPTIONAL, TO TASTE)
1 TBSP OLIVE OIL, AND MORE FOR BRUSHING AND COATING.
DIRECTIONS
ROASTED RED PEPPERS
1. TURN ON YOUR OVEN'S BROILER.
2. CUT RED PEPPERS AND REMOVE THE MIDDLEY STUFF. LINE A BAKING PAN WITH ALUMINUM FOIL AND BRUSH WITH OLIVE OIL AND SPRINKLE WITH GARLIC POWDER (OPTIONAL).
3. PLACE RED PEPPER SLABS, SKIN SIDE UP, IN THE BAKING PAN AND FLATEN THEM. PUT IN THE BROILER AND COOK FOR 15 MINUTES UNTIL THE SKIN IS CHARRED BLACK. REMOVE AND PLACE PEPPERS IN A PLASTIC SANDWICH BAG AND PLACE IN THE FREEZER FOR ABOUT 15 MINUTES THEN REMOVE AND PEEL THE SKIN OFF. PEPPERS WILL SEEM SLIMEY. THIS IS WHAT YOU WANT! SET ASIDE.
CHEESE SAUCE AND PASTA
1. BOIL WATER IN A MEDIUM POT AND COOK PENNE TO DESIRED TEXTURE. DRIZZLE A LITTLE OLIVE OIL AND STIR. SET ASIDE.
2. MEANWHILE, IN A SMALL POT ON MEDIUM HEAT, MELT THE BUTTER. ONCE MELTED, ADD CREAM AND STIR UNTIL COMBINED. ADD GOAT CHEESE AND LOWER HEAT TO LOW-MEDIUM AND ALLOW THE CHEESE TO MELT, STIRRING OCCASIONALLY.
3. WHEN SAUCE IS COMBINED, ADD SKINLESS RED PEPPERS, BASIL AND 1 TBSP OILIVE OIL TO A MIXER OR BLENDER AND BLEND WELL TOGETHER. ADD TO THE CHEESE SAUCE AND STIR UTIL COMBINED.
4. ADD SAUCE TO COOKED PENNE AND MIX WELL TO COAT ALL OVER. SERVE.
The Secret to Tender and Succulent Meat (Stir Fry Pork With Green Pepper)
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Pork stir fry with green pepper, or what we call “青椒肉丝” is a simple recipe, but it involves a Chinese restaurant’s secret. I am sure many of you have wondered why the meat in Chinese restaurants is so tender and succulent. I will reveal the secret and you will be able to make perfect stir fry from now on.
INGREDIENTS:
To Marinade the Pork
223 grams (1/2 lb) of pork
1/4 tsp of salt
1/4 tsp of white pepper (Amazon Link -
1 tsp of dark soy sauce (Amazon Link -
1 tbsp of Chinese cooking wine (Amazon Link -
1 egg white
1 tbsp of cornstarch (Amazon Link -
1 tbsp of cooking oil
To Make the Sauce (碗芡)
1 tbsp of light soy sauce (Amazon Link -
1/2 tbsp of oyster sauce (Amazon Link -
1/2 tsp of sugar
1/2 tsp of five spice powder (Amazon Link -
1 tsp of cornstarch (Amazon Link -
60g (1/4 cup) of water
Others:
2 tbsp of pork lard or vegetable oil to stir fry
170 g (6 oz) Green pepper
3 cloves of garlic, diced
1.5 tsp of sweet flour sauce (Tian Mian sauce) (Amazon Link -
INSTRUCTIONS
Thinly julienne the pork and marinade it with salt, white pepper, dark soy sauce, Chinese cooking wine, and egg white. Mix well then continue to massage the meat for 5 minutes.
Add a big drizzle of oil and mix to prevent the meat from tangling, making it easier to stir fry later. Set it aside.
Thinly slice the garlic and julienne the green chili pepper. If you don’t eat spicy food, use bell pepper.
In a bowl, thoroughly combine the light soy sauce, oyster sauce, sugar, five-spice powder, cornstarch, and water. Set it aside
Turn the heat to high and heat the wok until smoking hot. Add the pork lard and stir the pork over high heat for a couple of minutes or until the meat changes color.
Add the tiam mian jiang (甜面酱) and mix well.
Switch the heat to medium, and add the garlic and green pepper. Keep mixing until the pepper is slightly welted. Pour in the sauce and stir well. Serve with white rice.
a RARE PASTA SAUCE I ate weekly when I lived in ITALY
This spicy, creamy, red bell pepper pasta sauce is a rare pasta sauce that I’ve only found in a jar in a supermarket in Italy, today I set out to recreate this nostalgic sauce. I believe this is a variation of pesto alla calabrese.
Felicetti Cavatappi (10% off, use code “NACS” at checkout):
ITALY TRIP BOOKINGS:
SHRIMP SCAMPI
STUFFED SHELLS
RED WINE RISOTTO
PASTA DOUGH
RECIPE
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Italian stuffed peppers with cheese and herbs
Italian style Stuffed peppers with beef and cheese with Italian flavours. These Italian peppers make a perfect lunch or even dinner and are ideal prepared in advance. These Italian peppers have a meat filling made from beef, Parmesan cheese, herbs and brown rice. The peppers are first roasted to soften the flesh and bring out the pepper flavours. Simple fresh flavours are combined into the mix resulting in a delicious Italian style meal. Ensure you select even sided large peppers or capsicums when buying. Leaving the stems on gives it a more rustic appealing look, but that’s entirely optional. A serve of two halves per person is perfect but you can also serve half with a nice salad. Enjoy my Italian peppers.
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