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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.


Tomato Beef

beef, chinese

1 lb flank steak
3 stalks celery
2 bell peppers
2 tomatoes
2 tablespoon oil
1 clove garlic, crushed
3/4 cup chicken stock
3/4 tablespoon apple cider vinegar
4 teaspoon sugar
1/2 teaspoon salt
1 tablespoon cornstarch
2 teaspoon cold water
1 teaspoon salt
1/2 teaspoon sugar
1 teaspoon thin soy sauce
1 1/2 teaspoon oyster sauce
1 dash of pepper
1 tablespoon cornstarch
1 green onion, slivered

1. Cut flank steak into 3 long strips (cutting with the grain of the meat). Cut each strip into thin slices, cutting across the grain. 2. Add "seasoning" to beef and mix well. 3. Cut celery into 1 1/2" pieces; then, cut each piece lengthwise into strips, julienne style. 4. Remove seeds from bell pepper and cut into 1 1/2" pieces. 5. Cut each tomato into eights. 6. Heat wok and add 1 Tb oil. Stir-fry celery and bell pepper for 3 minutes. Sprinkle lightly with salt and sugar. Remove and set aside. 7. Heat wok, add 1 Tb oil, garlic and beef. Stir-fry for 3 minutes; remove and set aside with vegetables. 8. Put chicken stock in wok, add vinegar, sugar, salt and catsup. Bring to boil. 9. Add tomatoes, vegetables and beef. Turn to high heat and bring to a boil again. 10. Prepare thickening using cornstarch and cold water. Stir into the mixture, cook for 1 minute, and serve. SOURCE: Chopstick, Clever and Wok.