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Recipes
Mongolian Beef
By sarascharft
Slice beef very thin, approximately 1/4 to 3/8 inches thick
- 8 ounces flank steak or beef tenderloin
- 4 tablespoons corn starch
- 4 tablespoons vegetable oil
- 1 teaspoon sesame oil
- 1/2 teaspoon fresh grated ginger
- 2 garlic cloves minced
- 1/3 cup soy sauce
- 1/3 cup water
- 1 teaspoon Maggi seasoning
- 1 teaspoon rice wine vinegar
- 1/2 cup brown sugar
- 4 ounces white button mushrooms - stem removed and quartered
- 2 - 3 scallions diced
Beef Bristket
By sarascharft
Combine brown sugar, salt, paprika, onion powder and pepper in a small bowl
- 2 tablespoons packed light brown sugar
- 1 tablespoon salt
- 1 tablespoon sweet paprika
- 2 teaspoons onion powder
- 1 teaspoon pepper
- 1 4-lb. beef brisket - trimmed
- 2 tablespoons vegetable oil
- 4 onions - thinly sliced
- 2 cups cola
- 1 28-oz. can crushed tomatoes
Shepherd's Pie
By sarascharft
Saute beef, onion, celery and garlic in a large pan until well done
- 2 pounds ground chuck
- 2/3 cup chopped yellow onion
- 1/2 cup chopped celery
- 2 cloves garlic - minced
- 2 pounds potatoes - peeled
- 4 pounds butter
- 2 carrots - sliced
- 2 ounces (about 2 1/2 tablespoons) beef base
- 1 cup water
- 2 tablespoons flour
- 1 cup shredded Cheddar cheese
Creme Brûlée
By sarascharft
Prepare oven and baking dishes: Heat oven to 300 degrees
- 4 cups heavy cream
- 3/4 cups sugar
- 1 vanilla bean - split lengthwise
- 7 large egg yolks
- 1/4 teaspoon coarse salt
- 3/4 cup sugar - for Topping
Tuna Buns
By sarascharft
Mix all ingredients together in a bowl
- 1 can tuna
- 2 hard boiled eggs
- 1/2 cup small pieces cream cheese or you can use grated cheese
- 3 tbsp onion grated
- 1/4 tsp mustard
- salt & pepper to taste
- just enough miracle whip to moisten
- hamburger buns
Newfoundland Rice Soup
By sarascharft
Boil meat and onions in 10 cups water until meat is tender
- 2 lb beef or turkey necks
- 2 large onions - chopped
- 2 cups diced turnip
- 2 cups diced carrots
- 2 cups diced potatoes
- 1 cup rice
- 1 can tomatoes
- salt & pepper to taste
Quick Baked Beans
By sarascharft
Preheat oven to 350 degrees F
- 1 large onion - diced
- 2 (16-ounce) cans pork and beans
- 3 tablespoons prepared yellow mustard
- 1/4 cup maple syrup
- 1/4 cup light brown sugar
- 4 tablespoons ketchup
- 1 tablespoon lemon juice
- 1/2 pound bacon strips - cut into 1/2-inch pieces
Chicken Soup
By sarascharft
Bring chicken, water, and 1 tablespoon salt to a boil in a large stockpot
- 1 whole chicken (about 4 pounds) cut into pieces (including back)
- 8 cups water
- Coarse salt
- 3 medium onions - thinly sliced (4 cups)
- 2 celery stalks - sliced crosswise 1/4 inch thick
- 4 garlic cloves - crushed
- 6 medium carrots - sliced 1/2 inch thick
Ice cream Sandwich
By sarascharft
Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven
- 1/2 cup (113 grams) unsalted butter - melted
- 1/2 cup (100 grams) white granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 cup (65 grams) all purpose flour
- 1/4 cup (25 grams) unsweetened cocoa powder
- 1/4 teaspoon salt
- 4 cups (2 pints) (950 ml) Ice Cream - slightly softened
Stuffed Mushroom Caps
By sarascharft
Wash gently and slice the mushrooms
- 8 oz. button mushrooms
- 8 oz. softened cream cheese
- 3 heaping tablespoons sour cream
- 1/2 cup grated Provolone cheese
- 2 garlic cloves - chopped
- 6 oz. crabmeat from a can
- 1 tablespoon chopped green onion
- 1 tablespoon butter
- 1/4 lemon - juiced
- salt and freshly grated black pepper to taste
- fresh chopped parsley