2 c. beef broth
1 1/2 C. uncooked instant brown rice
2 medium carrots, sliced
2 tsp. vegetable oil
1/2 pound beef top round steak, trimmed and cut into thin strips (I used stew meat!)
1/4 C. chopped onion
1 C. fresh snap pea pods, strings removed
1 tsp. italian seasoning
1/2 tsp. salt
1/4 tsp. pepper
Heat broth to boiling in 2 qt. saucepan. Stir in rice and carrots. Heat to boiling; reduce heat. Cover and simmer 6-8 minutes or until carrots are crisp-tender. Let stand 5 minutes.
Meanwhile, heat oil in 12-inch skillet over medium-high heat. Cook beef and onion in oil about 8 minutes, stirring frequently, until beef is brown and onion is tender. Stir in cooked rice mixture, pea pods, and seasonings.
Cover and cook 3 minutes, stirring occasionally, just until pea pods are tender. Add a small amount of water to mixture if it becomes dry before pods are tender.
I got this one from bettycrocker.com
December 18, 2011
December 14, 2011
Brazilian Lemonade
1 C. sugar
6 C. cold water
4 juicy limes (pick thin skinned, smooth ones)
6 Tbsp. sweetened condensed milk
1. Mix cold water and sugar very well and chill until ready to use. This step can be done ahead of time.
2. Wash limes thoroughly with soap (use hand or dish soap). Soap gets off all the wax and pesticides because you are using the whole lime. Cut the ends off the limes and then cut each lime into eighths.
3. Place half of the limes in your blender. Add half of the sugar water, place the lid on your blender and pulse 5 times.
4. Place a fine-mesh strainer over pitcher and pour the blended mixture through the strainer and into the pitcher. Use a spoon to press the rest of the liquid into the pitcher. Dump the pulp and residue into the trash. Repeat with remaining limes and sugar water.
5. Whisk in sweetened condensed milk
6. Serve immediately over lots of ice.
*This does not keep well, so cut the limes, and mix the sugar water ahead of time, but do not blend until you are ready to serve.
6 C. cold water
4 juicy limes (pick thin skinned, smooth ones)
6 Tbsp. sweetened condensed milk
1. Mix cold water and sugar very well and chill until ready to use. This step can be done ahead of time.
2. Wash limes thoroughly with soap (use hand or dish soap). Soap gets off all the wax and pesticides because you are using the whole lime. Cut the ends off the limes and then cut each lime into eighths.
3. Place half of the limes in your blender. Add half of the sugar water, place the lid on your blender and pulse 5 times.
4. Place a fine-mesh strainer over pitcher and pour the blended mixture through the strainer and into the pitcher. Use a spoon to press the rest of the liquid into the pitcher. Dump the pulp and residue into the trash. Repeat with remaining limes and sugar water.
5. Whisk in sweetened condensed milk
6. Serve immediately over lots of ice.
*This does not keep well, so cut the limes, and mix the sugar water ahead of time, but do not blend until you are ready to serve.
Peppermint fudge
Oh! This is heavenly! It is fudge, but it tastes like divinity! YUMMY!!
Peppermint Fudge
1 1/2 C. crushed peppermint candy
1 C. marshmallow creme
4 C. sugar
1 C. evaporated milk
1/3 C. light corn syrup
6 Tbsp. butter
2 Tbsp. honey
1/2 tsp. salt
In a medium saucepan, combine 1 C. crushed peppermint candies and marshmallow. Cook over medium heat until smooth, stirring constantly. Remove from heat. Butter the sides of a large heavy saucepan or dutch oven. Add sugar, milk, corn syrup, butter, honey, and salt. Cook over medium heat until sugar dissolves, stirring constantly. Using a pastry brush dipped in hot water, wash down any sugar crystals on sides of pan. Increase heat to medium-high and bring to a boil. Using a candy thermometer, cook syrup until it reaches soft ball stage: 234-240 degrees. To test, drop a small amount of fudge in ice water. Syrup should easily form a ball in the water, but flatten out when held in your hand. Stir in marshmallow mixture. Fill your kitchen sink with 2 inches of cold water. Place saucepan in the sink and cool to approximately 120 degrees. Using an electric mixer at medium speed, beat fudge until thickened and no longer glossy. Stir in remaining 1/2 c. peppermint candies. Pour into a buttered 8x11 inch baking pan. Cool completely and cut into 1" squares. store in an airtight container in the refrigerator.
Peppermint Fudge
1 1/2 C. crushed peppermint candy
1 C. marshmallow creme
4 C. sugar
1 C. evaporated milk
1/3 C. light corn syrup
6 Tbsp. butter
2 Tbsp. honey
1/2 tsp. salt
In a medium saucepan, combine 1 C. crushed peppermint candies and marshmallow. Cook over medium heat until smooth, stirring constantly. Remove from heat. Butter the sides of a large heavy saucepan or dutch oven. Add sugar, milk, corn syrup, butter, honey, and salt. Cook over medium heat until sugar dissolves, stirring constantly. Using a pastry brush dipped in hot water, wash down any sugar crystals on sides of pan. Increase heat to medium-high and bring to a boil. Using a candy thermometer, cook syrup until it reaches soft ball stage: 234-240 degrees. To test, drop a small amount of fudge in ice water. Syrup should easily form a ball in the water, but flatten out when held in your hand. Stir in marshmallow mixture. Fill your kitchen sink with 2 inches of cold water. Place saucepan in the sink and cool to approximately 120 degrees. Using an electric mixer at medium speed, beat fudge until thickened and no longer glossy. Stir in remaining 1/2 c. peppermint candies. Pour into a buttered 8x11 inch baking pan. Cool completely and cut into 1" squares. store in an airtight container in the refrigerator.
Subscribe to:
Posts (Atom)
