Pepper Steak

Green Pepper Steak with tomatoes and onions, served over rice for a complete meal. This vibrant and flavorful pepper steak stir fry is easy enough for a weeknight, and good enough for company! Pepper steak is very easy to make!

Slice your steak very thin and marinate in a little soy sauce and granulated sugar while the other ingredients are prepped. Once quick fried, the steak is tender and flavorful with little crispy edges that I adore. Next, the peppers and onions are sautéed until crisp-tender before adding garlic and ginger to round out the flavors. Everything is coated in a simple but tasty umami sauce thickened with cornstarch.

Finally, ripe tomatoes are stirred in at the end just until warmed, but not cooked. Served over rice, this complete meal can be on the table in under an hour!

Ingredients:

2 tablespoons olive oil

1 boneless beef sirloin steak, 3/4-inch-thick (about 1 pound), cut into thin strips

2 medium green/red peppers, cut into 2-inch-long strips (about 3 cups)

1 medium onion, cut in half and sliced (about 1 cup)

2 cloves garlic, chopped

1 teaspoon dried oregano leaves, crushed

2 packets Swanson Flavor BoostConcentrated Beef Broth

1/4 cup water

Directions:

Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat.

Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat.

Heat the remaining oil in the skillet over medium heat.

Add the peppers and onion and cook until the vegetables are tender, stirring occasionally.

Add the garlic and oregano to the skillet and cook and stir for 1 minute.

Return the beef to the skillet.

Stir in the concentrated broth and water and cook until the beef is cooked through.

Idiot Proof Apple Fritters

From Idiot Proof Cooking on Youtube

My wife has been bugging me to make her apple fritters, so I finally made some apple fritters. Then I wanted to make them better so I also made bacon apple fritters with a bourbon glaze. Either way, the recipe was super easy and made delicious fritters. I highly recommend you try making these at home, its worth it.

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Ingredients

1x Large granny smith apple

2x large eggs

1 Tbsp white sugar

2 cups all purpose flour

1 tsp baking powder

1/2 tsp kosher salt

1 tsp cinnamon

1 cup whole milk

1 cup powdered sugar

1 tsp vanilla paste/extract

couple dashes of whole milk to get desired consistency of glaze

He also makes the same recipe adding bacon and using Makers Mark instead of Vanilla

GOULASH

GOULASH

Ingredients:

3/4 of a 1 pound box of elbow macaroni

3 cups of beef broth

1 large sweet onion (diced)

ground beef

1 can of petite diced tomatoes

1 can of stewed tomatoes

one small can of tomato sauce

pepper

pasta sauce

Italian seasoning

paprika

minced garlic

chopped basil

chili powder

soy sauce

Worcestershire sauce

1/2 tsp salt

How To Make It:

( cook 3/4 of a 1 pound box of elbow macaroni, drain and set aside)

Brown 2 lbs. of ground beef and drain.

When browning the meat add 1/2 tsp salt and 1 tsp. pepper, 1 large sweet onion (diced) 1 LG bell pepper (diced)

Add 1 can of petite diced tomatoes and 1 can of stewed tomatoes-both are 14.5 oz. cans and one small can of tomato sauce.

Then add a 24 oz. (can or jar) of pasta sauce.

Then add 1 tbsp. Italian seasoning, 1 tbsp. paprika, 2 tbsp. minced garlic, 1 tbsp. chopped basil, 1 tbsp. chili powder, 1 tbsp. soy sauce, 1 tbsp. Worcestershire sauce. Now… add 3 cups of beef broth. Then toss in 2 bay leaves.

(to be removed before eating) Mix all together.

Now add the 3/4 of a box of PRECOOKED elbow macaroni and Stir all together.

then simmer everything for about 15 to 20 minutes.

I then put it into my CrockPot on warm until we are ready to eat it to allow all of the flavors to continue to marinate.

NOTE: If it becomes to dry for your liking just add some more beef broth.

Homemade Chocolate Turtles With Pecans + Caramel | Jacques Torres

 Ingredients

½ pound pecan pieces

20 Caramels, halved (about forty ½-inch pieces)

1 pound chopped dark chocolate, chopped into small pieces

Yield

Serves: Makes 3 to 4 dozen

Preparation

To temper the chocolate, place in a microwave-safe glass bowl. Heat for 30 seconds at a time on high power until most of the chocolate is melted; the chocolate will retain its shape even when mostly melted. Whisk until smooth.

Preheat oven to 350˚F. Line a baking sheet with parchment paper.

Arrange the broken pecan pieces evenly over the prepared baking sheet. Top with ½-inch squares of caramel, leaving about an inch between each caramel. Bake until the caramel melts and is slightly soft, 3 to 5 minutes; do not overbake. Let cool completely.

Working one at a time, lift each caramel pecan cluster off the baking sheet and dip into the bowl of tempered chocolate. Use a fork to remove, letting excess chocolate drip back into the bowl. Place turtles onto a parchment-lined baking sheet to cool and set.

Baked Potato Casserole With Bacon

Baked Potato Casserole With Bacon

INGREDIENTS

° 5 pounds of Yukon Gold potatoes, baked

° 1/2 teaspoon kosher salt

° 1/2 teaspoon ground black pepper

° 2 pounds of thick bacon, cooked and chopped

° 2 c sour cream

° 2 grated mozzarella cheese

° 2 grated mustache cheddar cheese

° 4 green onions, chopped

° 1 squeeze bottle

INSTRUCTIONS

Pour the sour cream into a squeeze bottle.

Preheat oven to 350 degrees and grease a 9 x 13 baking sheet with cooking spray, set aside.

Cut the baked potato into small pieces.

Place half of the sliced ​​potato on the bottom layer of a baking sheet, then sprinkle with salt and pepper.

Add half of cooked chopped bacon to the top of potato.

Sprinkle the sour cream over the bacon, it won't completely cover it, and that's okay.

Sprinkle half the cheddar cheese and mozzarella cheese over the potato casserole.

Place the last layer of potato on top of a little cheese.

Sprinkle the rest of the bacon and sprinkle the sour cream on top.

Sprinkle rest cheese On top also green onions.

Cover with tin foil, put it in the oven and bake for 30 minutes

Take the potato casserole out of the oven and let it cool down a bit, serve hot

Enjoy !