Sweet and Sour Shrimp Recipe

Posted on May 23, 2013 · Leave a Comment
Print This Post Print This Post

Sweet and Sour Shrimp Recipe

Sweet and Sour recipes are not my favorites but I had some shrimp on hand so I decided to put this Sweet and Sour Shrimp Recipe on the menu for supper. This recipe does not call for broccoli as one of the ingredients but I decided to add it, because I had it on hand, and it usually seems to go well in stir fry recipes; so I listed it as optional. This is a simple recipe and doesn’t take a long time to prepare. I thought this dish was pretty good, and my wife really liked it, but I’m not a fan of sweet and sour. If you like sweet and sour or just want to try a dish that is a little different for a stir fry recipe, give this Sweet and Sour Shrimp Recipe a try. Enjoy

Sweet and Sour Shrimp Recipe
 
Save Print

Prep time

Cook time

Total time

 

Author:
Recipe type: Main
Cuisine: Middle Eastern
Serves: 4

Ingredients
  • ¼ corn syrup
  • 1 pound medium shrimp (shelled, deveined and tail removed)
  • 2 cups broccoli florets cut into 1 inch pieces (optional)
  • 1 medium onion (cut into wedges)
  • 1 bell pepper (cut into 1 inch pieces)
  • 1 clove garlic (minced)
  • 1 teaspoon ground ginger
  • 2 tablespoons corn starch
  • 1 teaspoon salt
  • ½ cup water
  • ⅓ cup light corn syrup
  • ⅓ cup ketchup
  • ¼ cup cider vinegar
  • 1 can water chestnuts 8 ounces (grained)
  • Hot rice

Instructions
  1. Chop all the vegetables and set aside.
  2. Sweet and Sour Shrimp Sweet and Sour Shrimp
  3. In a small bowl mix together the cornstarch, salt and water-set aside.
  4. In a large skillet or wok heat the oil over medium high heat. Add the shrimp and cook until pink-stirring constantly. Remove the shrimp onto a plate and set aside. (This should take 3-4 minutes)
  5. Sweet and Sour Shrimp
  6. In the same skillet add the onion, pepper, garlic and ginger, and the broccoli if you decide to use it; cook for about 5 minutes or until onion has lightly browned.
  7. Stir in the cornstarch mixture, ketchup, vinegar, cooked shrimp and water chestnuts. Stir constantly, cooking until mixture thickens.
  8. Serve over hot rice.

Sweet and Sour Shrimp

Filed Under: Asian Food, Simple Recipes Tagged With: , , , ,

Meatball Stroganoff Recipe

Posted on May 15, 2013 · Leave a Comment
Print This Post Print This Post

Meatball Stroganoff Recipe

Meatballs have always been a favorite dish in this house so I decided to put this Meatball Stroganoff Recipe on the menu for supper. I changed the recipe up a little bit by using a mixture of pork and venison instead of hamburger. Mainly because I had some venison in the freezer I wanted to use up.

The venison worked out very well in the recipe, but if you don’t have venison on hand I am sure a good quality of lean ground beef would be just as good. In less than an hour you can have this Meatball Stroganoff dish on the table for dinner. Give this one a try, it’s really good.

Meatball Stroganoff Recipe
 
Save Print

Prep time

Cook time

Total time

 

Author:
Recipe type: Main
Serves: 4

Ingredients
  • 1½ pounds lean ground beef (I used a 50% venison pork mix)
  • 2 teaspoons salt (divided)
  • ¼ teaspoon pepper
  • ½ cup seasoned dry bread crumbs
  • 1 egg
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 large onion (chopped)
  • 1 package of mushrooms (8 ounces sliced)
  • 1 cup beef broth
  • 1½ tablespoons flour
  • ½ teaspoon caraway seeds
  • ⅛ teaspoon nutmeg
  • 2 cups sour cream
  • 12 ounces egg noodles
  • Parsley for garnish

Instructions
  1. Chop onions and set aside. In a large bowl combine the ground meat, egg and bread crumbs. Mix thoroughly. Form mixture into a bout 20 meatballs.
  2. Meatball Stroganoff Recipe Meatball Stroganoff Recipe
  3. In a large skillet using the butter and oil, saute the onion and mushrooms for 5 minutes. Add the meatballs and brown on all sides. Stir in the beef broth, cover, and simmer for 30 minutes, or until meatballs are done.
  4. Meatball Stroganoff Recipe Meatball Stroganoff Recipe
  5. While the meatballs are cooking; in a medium size bowl combine the sour cream, flour, nutmeg and caraway seed.
  6. When the meatballs are done, stir the sour cream mixture in with the meatballs. Simmer and continue stirring until thickened. (Do not boil)
  7. Serve over egg noodles, or your choice of pasta, and garnish with fresh parsley.

Meatball Stroganoff Recipe

Filed Under: Simple Recipes Tagged With: , , , , , ,

Slow Cooker Swiss Steak Recipe

Posted on November 27, 2012 · Leave a Comment
Print This Post Print This Post

Slow Cooker Swiss Steak Recipe

As usual with a slow cooker this Slow Cooker Swiss Steak Recipe came out so tender it will melt in your mouth. This is a very simple recipe to prepare with almost no prep time. This recipe caught my attention because it calls for tomato paste instead of tomatoes, and I thought the Sherry would combine very well with all the ingredients. If you don’t like using wine for cooking you could substitute beef broth in place of it. I prepared this recipe as written; it produces wonderful gravy, so I served the Swiss Steak with mashed potatoes and a vegetable.

Seeing as this is a slow cooker recipe, you can start it in the morning, and set it and forget it until evening.

If you’re in the mood for a little different version of Swiss Steak; give this Slow Cooker Swiss Steak Recipe a try, its very good. Enjoy

Ingredients

2 1/2 pounds of round steak (cut into serving size pieces)

1 medium onion (sliced and separated by rings)

8 ounces fresh mushrooms (sliced)

2 Tablespoons tomato paste (separated)

2 Tablespoons dry Sherry

1 can condensed cream of mushroom soup (undiluted)

1/2 teaspoon garlic powder

Salt and pepper to taste

Directions

1. Slice onions and mushrooms, separate onion rings and arrange over the bottom of the slow cooker with the mushrooms. Then arrange the meat on top. Salt and pepper to taste and sprinkle on the garlic powder.

2. In a medium bowl combine the cream of mushroom soup, Sherry and one tablespoon of tomato paste; and pour over the meat.

swiss steak swiss steak recipe

3. cook on low for 7 to 8 hours or until meat is tender. 15 minutes before serving remove any excess fat and stir in the other tablespoon of tomato paste.

Tip: I removed the meat and then mixed in the last of the tomato paste, and thickened it a little more with corn starch to make the gravy a little thicker.

Serves 4-5

Slow Cooker Swiss Steak

Filed Under: Crock Pot Recipes, Simple Recipes, slow cooker, Uncategorized Tagged With: , , , , , , , ,

Slow Cooker Italian Chili Recipe

Posted on October 23, 2012 · Leave a Comment
Print This Post Print This Post

Slow Cooker Italian Chili Recipe

This is not your ordinary chili and I thought for a change of pace this Slow Cooker Italian Chili Recipe was really good. It combines chili seasoning with Italian seasoning adding in some garden vegetables like zucchini and sweet red pepper. I used regular Italian sausage for this recipe because I don’t like a lot of heat. If you want it a little hotter use hot Italian or add some red pepper flakes to taste. If you have a busy day coming up and would like a recipe you can put on in the morning, then set it and forget it till supper time; give this Slow Cooker Italian Chili Recipe a try, and enjoy.

Ingredients

1 pound lean ground beef

1/2 pound bulk Italian Sausage

1 can diced tomatoes (28 ounce)

1 can tomato sauce (8 ounces)

1 medium onion (chopped)

1 large sweet red pepper (chopped)

1 cup water

1/2 cup celery (sliced)

1/ 4 cup beef broth

1 tablespoon chili powder

1 tablespoon Italian seasoning

1 teaspoon sugar

4 cloves garlic (minced)

1/ 2 teaspoon salt

1 can kidney beans (16 ounces rinsed and drained)

1 package fresh mushrooms sliced (8 ounces)

1 small zucchini cubed (about 1 to 1 1/2 cups)

3 tablespoons fresh parsley (chopped)

Shredded Mozzarella cheese for garnish (optional)

 

 

Directions

1. In a large skillet brown the burger and sausage over medium heat until no longer pink inside.

making Slow Cooker Italian Chili Recipe making Slow Cooker Italian Chili Recipe

2. While the sausage is cooking combine the tomatoes, tomato sauce, onion, red pepper, water, celery, broth, chili powder, Italian seasoning, sugar, garlic and salt in the slow cooker.

making Slow Cooker Italian Chili Recipe

3. Drain the meat if needed and add it to the slow cooker-cook on low for 6 to 7 hours , or until the onion and pepper are tender.

4. Add the beans, zucchini, mushrooms and parsley. Cover and cook on high for another 30 minutes, or until the vegetables are tender.

making Slow Cooker Italian Chili Recipe

Serve hot garnished with Shredded Mozzarella cheese

Slow Cooker Italian Chili Recipe

Filed Under: Crock Pot Recipes, Italian Recipes, Simple Recipes, slow cooker, Soup Tagged With: , , , , , , ,

Pork Tenderloin with Marsala Recipe

Posted on October 20, 2012 · Leave a Comment
Print This Post Print This Post

Pork Tenderloin with Marsala Recipe

I have prepared a number of recipes using Marsala wine and they all have been really good. This Pork Tenderloin with Marsala Recipe is no exception, they melt and you mouth, and are absolutely delicious. This is a very simple recipe with not a lot of prep or cook time so it’s ideal if you are in a hurry to get supper on the table. I served this recipe with mashed potatoes which made a good combination but if you like gravy there is not much sauce left over from preparing the pork so you might want to add some type of beef or pork gravy to your menu. If you like using Marsala wine for cooking give this Pork Tenderloin with Marsala Recipe a try; you’ll love it. Enjoy

Ingredients

1 pound pork tenderloin (cut into 1/2inch slices)

2 tablespoons olive oil

3 cloves of garlic (minced)

1/ 2 cup Marsala wine

2 tablespoons fresh parsley (chopped)

Directions

1. Lightly dust pork with flour. Heat the olive oil in a large skillet over medium heat. Cook the pork tenderloin for about 3 minutes on each side or until browned. Remove them from the pan, reduce the heat to medium and add the garlic to the skillet.

pork tenderloin pork tenderloin

2. Cook the garlic for about I minute, add the wine, and return the pork to the skillet. Cook for 3 minutes or until pork is no longer pink in the center.

fried pork tenderloin Pork Tenderloin with Marsala

3. Remove pork from the skillet, stir in the parsley and simmer the wine mixture till slightly thickened.

Serve with wine sauce over the chops.

Pork Tenderloin with Marsala Recipe

Filed Under: Simple Recipes Tagged With: , , , , , , , ,

Lemon Pepper Chicken Recipe

Posted on October 3, 2012 · Leave a Comment
Print This Post Print This Post

Lemon Pepper Chicken Recipe

Wow; sticker shock. I can remember when I could buy chicken leg quarters for 30 cents a pound-Look at it now! I’m glad this recipe post is not about prices.

This Lemon Pepper Chicken Recipe is a very simple recipe but you do have to allow enough time for the chicken to marinate; which should be 4 hours or longer. I started this recipe in the morning and allowed it to marinate till about supper time and it worked out very well. You could really go in a couple of different directions with the chicken after the marinate is complete-you can put them in the oven at 350F, or transfer them right to the grill. I had a lot going on and didn’t really have time to fire up and tend to the grill, so I chose the oven. You can also use any combination of chicken you would like. The original recipe called for chicken quarters; but I like dark meat, and decided to use leg quarters. This Lemon Pepper Chicken Recipe has an excellent combination of flavors and is very good-give it a try and enjoy.

Ingredients

1/2 cup lemon juice

1/4 cup onion (finely chopped)

1/4 cup olive oil

1 tablespoon brown sugar

1 tablespoon cracked black pepper

3 cloves of garlic (minced)

2 teaspoons lemon zest

3/4 teaspoon salt

4 chicken leg quarts (about 3 pounds)

Directions

1. In a medium bowl combine lemon juice, onion, olive oil, brown sugar, pepper, garlic, salt and lemon zest. Reserve 2 tablespoons of the marinade.

chopped onion and garlic lemon marinade

2. Place marinate and chicken in a one gallon plastic bag; seal the bag and rotate the chicken to coat. Marinate for at least 4 hours, rotating the bag occasionally to coat the chicken.

chicken in a bag roasting chicken

3. Remove the chicken from the bag and bake in a 9 x 13 roasting pan at 350F.(discard the marinate) for 50 minutes to one hour. Half way through the cooking cycle brush on the reserved marinade.

4. Bake until juices run clear and internal temperature reaches 165 too 170F.

Serve hot-Serves 4

Lemon Pepper Chicken

Filed Under: Grilling Recipes, Simple Recipes Tagged With: , , , , , , , ,

Slow Cooker Porketta Roast Recipe

Posted on August 24, 2012 · Leave a Comment
Print This Post Print This Post

Slow Cooker Porketta Roast Recipe

It has been awhile since I have had Porketta on the menu and I was kind of in the mood to use the slow cooker. This Slow Cooker Porketta  Roast Recipe is a simple recipe, but you have to allow time for the seasoning to blend into the meat. I knew I had a busy day coming up so I planned ahead and rubbed the seasoning in the night before. The original recipe calls for at least 6 hours, you might be able to get away with that, but I don’t think it’s quite enough time.

The blend of spices was excellent, and the end result was a juicy and tender pork roast. You could very easily turn this into a one dish meal by adding some potatoes, and a vegetable.

I served this Slow Cooker Porketta Roast Recipe with mashed potatoes, and corn; the family loved it. Enjoy

Ingredients

1 teaspoon coarsely ground pepper

1 teaspoon onion salt

1/2 teaspoon dill weed

1/2 teaspoon garlic powder

1/2 teaspoon dried oregano

1/4 teaspoon celery salt

1/4 teaspoon dried basil

1/4 teaspoon dried thyme

1/4 teaspoon paprika

4 cloves garlic, slivered

1 -3 to 4 pound pork shoulder

Directions

1.  Mix first 9 ingredients together in a bowl; set aside.

2. Slice holes throughout the roast and insert the garlic slivers.

pork roast seasoned roast

3. Rub the roast well with the spice mixture and wrap it up in plastic wrap. (I used a one gallon plastic bag)

4. Refrigerate at least 6 hours or overnight. (Overnight is better)

5. Place in the slow cooker and cook 8 to 9 hours or until pork is tender.

Porketta Roast

Filed Under: Crock Pot Recipes, Italian Recipes, Simple Recipes, slow cooker Tagged With: , , , , , ,

Simple Hash Brown Potatoes Recipe

Posted on August 13, 2012 · Leave a Comment
Print This Post Print This Post

Simple Hash Brown Potatoes Recipe

I was preparing for a fish fry and was getting a little tired of French fries and for some reason hash brown potatoes sounded really good; I decided on this Simple Hash Brown Potatoes Recipe. This is a very simple recip0e with very little prep and cooking time, and the end result is, golden tasty hash browns with a good texture. This is a very mildly seasoned recipe using only salt, pepper, and onion so there is plenty of room to add extra seasoning if you wish to. This is a great side dish for breakfast, lunch, or supper. The next time you need a good side dish to go along with chicken or fish, or maybe you are just in the mood for potatoes and eggs for breakfast, give this Simple Hash Brown Potatoes Recipe a try. Enjoy

 

Ingredients

2 medium russet potatoes (shredded)

1/2 medium onion (finely chopped)

1/4 cup all-purpose flour

1 egg

1 cup oil for frying, or as needed

Salt and pepper to taste

Directions

1. Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl, and mix in the onion, flour and egg until evenly distributed.

2. Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan and press into about a 1/2 inch thick layer with a spatula.

hash brown potato mix frying hash browns

3. Cover the whole bottom of the pan, or make separate piles like pancakes. Cook until nicely browned on the bottom, then flip over and brown on the other side. (If the hash brown patties are large they cut very well after they are browned on one side so you can manage them a little easier)

4. Remove from pan, drain on paper towels- Season with salt and pepper, and serve hot.

Hash Brown Potatoes

Filed Under: Side Dish, Simple Recipes Tagged With: , , , , , ,

Bacon and Onion Pork Chop Recipe

Posted on August 9, 2012 · Leave a Comment
Print This Post Print This Post

Bacon and Onion Pork Chop Recipe

The weather has cooled down her in upper Michigan and we were all in the mood for something a little different. This Bacon and Onion Pork Chop Recipe looked really good; we all agreed, and I decided to give it a try. This recipe will go on my favorites list. It was an excellent combination of flavors with not much prep or cooking time. I prepared the recipe as written and we all enjoyed it very much. The gravy is absolutely delicious and went very well with mashed potatoes. I also think this recipe would go very well with egg noodles-Give this simple Bacon and Onion Pork Chop Recipe a try, and enjoy

 

Ingredients

4 tablespoons butter

8 boneless pork loin chops

Salt & pepper to taste

1- 8 ounce package of mushrooms (quartered or sliced)

1/4 lb bacon (diced)

1 large onion (chopped)

2 tablespoons flour

1 1/2 teaspoons paprika

1 cup whipping cream

1 cup beef broth

2 tablespoons tomato paste

Directions

1 Preheat oven to 375°F and Grease a 9″ X 16″ dish.

2. Melt 4 tablespoons butter in large skillet over high heat.

3. Sprinkle chops with salt and pepper.

4.  Brown chops 2 minutes on each side.

browning pork chops browned chops

5. Transfer to prepared baking dish and top with quartered mushrooms.

mushrooms and pork

6. Add onions and bacon to same skillet and cook over medium heat until onions are translucent and bacon is crisp, stirring frequently.

7. Add flour and paprika to skillet and increase heat to medium high.

bacon and onions

8. Stir in whipping cream and broth, scraping up browned bits. Bring to a boil, stirring constantly.

9. Stir in tomato paste and salt and pepper to taste.

sauce Bacon and Onion Pork Chops

10. Pour sauce over mushrooms and chops.

11. Bake uncovered until chops are tender or internal temperature reads 145F, about 20-25 minutes.

Serve sauce over egg noodles or mashed potatoes.

Bacon and Onion Pork Chop Recipe

Filed Under: Simple Recipes Tagged With: , , , , , , ,

Grilled Balsamic Glazed Chicken Breasts Recipe

Posted on July 15, 2012 · Leave a Comment
Print This Post Print This Post

Grilled Balsamic Glazed Chicken Breasts Recipe

I wanted to fire up the grill but I did not have the time for a marinade so I decided on this Grilled Balsamic Glazed Chicken Breasts Recipe. The recipe for the glaze looked really good and there was almost no prep time involved. This recipe was also a little different because most of the chicken breast recipes I have prepared called for boneless skinless chicken breasts. I know the skin is not the healthiest thing, but I love the taste. I prepared the recipe as written and the results were excellent. The next time you are in a hurry but still would like to use the grill, give this Grilled Balsamic Glazed Chicken Breasts Recipe a try. Enjoy

chicken glaze grilling chicken

Grilled Balsamic Glazed Chicken Breasts Recipe
 
Save Print

Prep time

Cook time

Total time

 

Author:
Recipe type: Main
Serves: 4

Ingredients
  • Glaze
  • ⅓ cup packed brown sugar
  • ⅓ cup balsamic vinegar
  • 1 teaspoon chopped fresh rosemary leaves
  • 1 teaspoon finely chopped garlic
  • Chicken
  • 4 bone-in skin-on chicken breasts (8 oz each)
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Instructions
  1. Heat gas or charcoal grill.
  2. In small bowl, mix glaze ingredients and set aside.
  3. Sprinkle chicken with salt and pepper. Place chicken on grill, skin side down, over medium heat. Cook 10 minutes.
  4. Turn chicken and brush half the glaze evenly over chicken. Continue cooking and brushing with remaining glaze 10 to 12 minutes longer or until juice of chicken is clear, or when the thickest part is 165F using a quick read thermometer.

grilled chicken

Filed Under: Grilling Recipes, Simple Recipes Tagged With: , , , , ,
« Older Posts