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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.


Vegetable Beef With Rice Cakes

beef, chinese

8 oz frozen rice cake rolls
1/2 lb beef steak,cut 1/2 thick
2 tablespoon soy sauce
2 tablespoon dry sherry
2 green onions,sliced
1/2 teaspoon grated gingerroot
3 tablespoon cooking oil
1 bunch bok choy, sliced
1 (about 4 cups)
1 can (15 oz) straw mushrooms,
1 drained
1 can (8 oz) bamboo shoots,
1 drained
2 green onions, sliced
2 tablespoon fresh or frozen snipped
1 chives
1 chicken broth

Thaw rice cake rolls in refrigerator overnight.Let stand at room temperature for 2 hours before cooking.Partially freeze beef.Bias-slice beef across the grain into thin bite-size strips.Place beef in a plastic bag set in a deep bowl.Combine soy sauce,sherry,2 green onions and gingerroot.Pour over beef.Close bag.Marinate in the refrigerator for 1 to 2 hours,turning bag occasionally to distribute marinade.Drain well,reserving marinade. Bias-slice rice cake rolls into 1/4" slices.Heat 2 tbsp. of the oil in wok.Add bok choy,mushrooms,bamboo shoots,2 green onions and chives. Stir-fry 3 minutes or until bok choy is crisp-tender.Remove vegetables and juices from wok.Heat remaining oil in wok.Add beef.Stir-fry 3 minutes or until no longer pink.Remove from wok. Add 1/4 cup chicken broth and reserved marinade to wok.Add sliced rice cake rolls.Stir constantly for 2 to 3 minutes or until rice cake slices soften,add more chicken broth as necessary to prevent rice cake slices from sticking together.Return beef and vegetables to wok.Heat through.Serve immediately.Makes 4 servings.