Misc Steak recipes

1) Ingrediments:
Chuck Eye Steak (always has the best flavor, but often not available unless you ask for it)
Potatoes,
Broccoli or other mixed vegetables
(mushrooms as an option)

Directions:
Cut off the fat from around the steak, then place it in a frying pan till it melts
Add shredded or diced potatoes into the melted fat grease and cook thoroughly, then place on the side
Cut the steak up into bite size portions and cook in the remaining fat grease,
Cook up broccoli or other vegetables you like and place on the side
Then take cooked steak and pour over the top the potatoes and fried fat serving the vegetables on the side.

2) Ingrediments:
Round Steak
Butter
Cream of mushroom soup
Additional mushrooms
Onions
Broccoli or other mixed vegetables

Directions:
Cut the steak into bite size portions and cook in butter and season to taste
Cook in about 1/2 onion into strips or wedges
Cook up cream of mushroom soup and pour over the cooked steak & onions
Serve with broccoli or other mixed vegetables
works best with baked potatoe or rice

3) Ingrediments:


Directions:

Cabbage Soup or Stew

Ingrediments:
Cabbage
Portugese sausage
Hot dogs & vienna sausage & bacon
Carrot
Potatoes
Onions
Celery
Chicken broth
Salt & Pepper
Also as an option, add Italian seasoning & bay leaf

Directions:
Begin by frying up Portugese sausage & hot dogs (or vienna sausage & bacon) till pau cook
Cook in microwave for about 4min (1 at a time) carrots, potatoes,
Then add everything to a pot of chicken broth along with Italian seasoning & bay leaf and cook together to let the flavors blend.
Add in Cabbage, celery & onions (they cook fast)
Cover the pot and let simmer for about 10min to let the cabbage melt.

Stuffed Chicken or Creamy Chicken

Ingrediments for Stuffed Chicken
Butter
Garlic
Salt & pepper
Parsley & thyme
Mushrooms
Chicken Breast
Scallop Potatoes
Onions
Cheese
Cream of mushroom soup with additional mushrooms

Directions:
Cut mushrooms & potatoes into smaller slices
Fry up mushrooms, onions & scallop potatoes in the pan with butter & garlic
Salt & pepper to taste
Remove from pan and put on the side
Add more butter in frying pan & prepare to fry up the chicken breast
Cut the chicken breast in half side ways making a pocket for ingrediments
sprinkle on pepper, onion powder, parsley & thyme, rub in good
Stuff inside chicken the onions, mushrooms & scallops & shredded cheese
Seal the chicken closed with toothpicks.
Fry up till pau cook
Cook up the cream of mushroom soup and add the extra mushrooms, scallops & onions
Pour on top of the chicken and cook another 10min on low heat

Seared Salmon & Marinated Salmon

Ingrediments:
Salmon
Butter
Honey or Oyster sauce
Garlic
Green onions
Lemon
Salt & Pepper

Directions:
melt butter into frying pan
add honey, garlic
Place salmon in the butter sabao mix
add lemon wedges
sprinkle on green onions
either broil or cook till browned
add salt & pepper to taste

Remember, this is pan seared so it will be very juicy.




Then there's Marinated Salmon
Ingrediments:
Salmon
Shoyu
Orange Juice
Honey
Minced Garlic
Ginger powder
Pepper flakes


Directions:
In a separate bowl, mix up the marinade. Shoyu, Orange Juice, Honey, Minced garlic, Ginger powder & pepper flakes.
Now in a separate baking bowl, put in the salmon and pour your mixed ingrediments over the salmon and let marinade for a few hours or long enough to soak in.
Then put into a pan and fry it up cooking it in the sabao (sauce) till pau.
Serve with rice and buttered vegetables using heated taro rolls on the side.

Misc. Shrimp Dinners: stir fry, honey glaze, creamy garlic, Scampy, Tuscany

Shrimp - Fried or stir fried:
Ingrediments:
shrimp
onions
green onions
cooking wine (optional)
shoyu
sesame oil
1/2tbs oyster sauce
3tbs sugar
salt to taste
1tbs rice wine

Directions:
Deep fry in pan using peanut oil
Re-fry in a second pan freshly hot oil
Prep a frying pan with oil,
stir in ground ginger, green onion, round sweet onion, cooking wine (optional), shoyu, salt (small kine), oyster sauce,
then add in the shrimp and stir fry.
While stirring, add 1/2tbs sesame oil and continue stirring until all the flavors blend


Honey Glazed Shrimp
Ingrediments:
Butter 1/2 cube (or enough to cook the shrimp in without burning the shrimp)
Honey (about equal to a shot glass)
Lemon Juice 2 tbs
Shoyu 2 tbs
Minced garlic large tbs
Chives (enough to garnish for color)

Directions:
Melt butter in a stir fry pan
Add Honey and stir in butter till blended
Add lemon juice (optional)
Add Shoyu
Stir in Minced garlic
Remove sabao from the pan and fry up the shrimp in remaining sabao till shrimp pau cook
Then pour remaining sabao over the cooked shrimp
Add chives (optional)



Tuscany Creamy Garlic Shrimp
Credits to: Karina and her internet kitchen hangout - https://cafedelites.com/creamy-garlic-butter-tuscan-shrimp/

Ingrediments
• 2 tablespoons salted butter*
• 6 cloves garlic , finely diced
• 1 pound (500 g) shrimp (or prawns) -- tails on or off
• 1 small yellow onion , diced
• 1/2 cup white wine (OPTIONAL)
• 5 oz (150 g) jarred sun dried tomato strips in oil, drained
• 1 3/4 cups half and half (or milk -- reduced fat, skim or full fat milk)* *SEE NOTES
• Salt and pepper , to taste
• 3 cups baby spinach leaves
• 2/3 cup fresh grated Parmesan cheese (do not include for dairy free option)
• 1 teaspoon cornstarch (cornflour) mixed with 1 tablespoons of water (optional)***
• 2 teaspoons dried Italian herbs
• 1 tablespoon fresh parsley , chopped

Instructions
1. Heat a large skillet over medium-high heat. Melt the butter and add in the garlic and fry until fragrant (about one minute). Add in the shrimp and fry two minutes on each side, until just cooked through and pink. Transfer to a bowl; set aside.
2. Fry the onion in the butter remaining in the skillet. Pour in the white wine (if using), and allow to reduce slightly. Add the sun dried tomatoes and fry for 1-2 minutes to release their flavours.
3. Reduce heat to low-medium heat, add the half and half and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
4. Add in the spinach leaves and allow to wilt in the sauce, and add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the centre of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.)
5. Add the shrimp back into the pan; sprinkle with the herbs and parsley, and stir through.
6. Serve over pasta, rice or steamed veg.

Results:




Shrimp Mushroom Pasta
Ingrediments:

Chicken or Shrimp (But FYI - if you use shrimp, you need to change the name of the meal otherwise, you will confuse your guests).
Mushrooms
Chicken Broth
Spaghetti (or any kine) noodles
Sun dried tomatoes
Flour
1/2 n 1/2 cream or whole milk
Salt & Pepper & Garlic powder
powdered cheese
spinach leaves

Directions:
Fry up chicken thighs in either butter or oil & garlic in a deep frying pan (2" sides)
Stir in Sun Dried tomatoes
Add mushrooms
Add small amount (1 cup) of flour
Stir in 1 can chicken broth
Add 1cup 1/2 n 1/2 cream (or whole milk)
Now add in a little salt & pepper & garlic powder to taste
Now add linguini or pasta noodles
Let simmer or cover until all the tastes blend together
Add parmagian cheese unless lactose intollerant
Stir in spinach
Again simmer until spinach melts






Shrimp Broiler - Creme de la Crumb
Ingrediments:
Shrimp,
Potato's
Onion wedges - optional
Carrots
Corn on the cob
Portugese sausage
Butter
Garlic
Old Bay seasoning (or paprika) solely for color
Add lemon for flavor (again optional)

Directions:
Microwave the carrots, potato's & corn 4min each
Pan fry the Portugese sausage
Pan fry the shrimp in garlic & butter
Paprika, Salt & pepper to taste
Put everything in a bowl to bake for about 10 min to blend the flavors








SHRIMP SCAMPI - Recipe #1
Ingrediments
Shrimp fried in butter
Campbell's cream of mushroom soup
add extra chopped onions
diced onions
flat noodles

Directions
cook 'em up


SHRIMP SCAMPI Recipe #2

Ingrediments
4 tsp olive oil
1 1/4 pounds med raw shrimp, peeled and deveined (tails left on)
6-8 garlic cloves, minced
1/2 cup low sodium chicken broth
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup + 1 T minced parsley
1/4 tsp salt
1/4 tsp freshly ground pepper
4 lemon wedges (optional)

Preparation
1.In a large nonstick skillet, heat the oil. Saute the shrimp until just pink, about 2-3 minutes. Add the garlic and cook stirring constantly, about 30 seconds. With a slotted spoon transfer the shrimp to a platter and keep them warm.
2.In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley, the salt and pepper; and bring it to a boil. Boil uncovered, until the sauce is reduced by half.
3.Spoon the sauce over the shrimp. Serve garnished with the lemon wedges and sprinkled with the remaining tablespoon of parsley.
4.Makes 4 servings unless Hawaiians and Samoans are there, then serves 1-2 of 'em.





SHRIMP SCAMPI - Recipe #2
Ingrediments:
Shrimp
(spaghetti or flat) Noodle pasta
crushed garlic (fine diced onions - option)
butter
oil
Red Chili flakes
white wine
Parsley
Lemon
Mushrooms & broccoli (options)

Directions:
Either crush up very thin garlic or used crushed garlic from a jar and place in frying pan
Use med-large shrimp and add 'em to the frying pan and stir for about 6min start to finish.
Now remove the shrimp from the frying pan to separate bowl
Cook up noodles in their own pot
Adding a small amount of white wine and butter into the frying pan and after the butter melts,
Add in about a cup of noodle water into the frying pan
Add in parsley and squeeze in 1/2 lemon
Put back in the shrimp & pasta and stir for about a minute
Option - spread small amount of fresh parsley on top for garnishment & color
Option - Add in mushrooms and/or broccoli
Ready to serve.

Pork Adobo

Pork Adobo

Ingrediments
* 1 kg Pork cubes
* 1/2 cup Soy sauce
* 1/2 cup Vinegar
* 1/2 cup whole garlic cloves
* 2 pcs bay leaf
* 1/2 tbsp whole peppercorn
* 2 tbsp oil
* 1/4 cup brown sugar
* 1 liter water

How fo cook 'em
* Marinade pork in soy sauce, vinegar, garlic, bay leaf and pepper for 1/2 hour or about terty (30) minutes
* Drain (put in wanada bowl (or set aside).
* Heat oil in pan on high flame.
* Saute pork and add the brown sugar.
* Brown pork, or wait until sugar caramelizes.
* Add in remaining marinade and water. Boil for 5 minutes.
* Lower the heat and simmer until tender (about 40-60 minutes).
* Sauce should have a syrup-like consistency.

Recipe for Banana Bread & Butter rolls

Banana Bread first


Ingrediments:
For about 3 pans of banana bread:
5 cups of flour.
1 tablespoon and a half of baking powder a tablespoon and a half of baking soda
1 tablespoon of salt
2 cups butter melted before mixing
3 cups Brown sugar
5 tsp of vanilla 1 1/2 tbsp
4 eggs
6 to 8 mashed bananas,

Now Ingrediments for just 1 pans (or 2 small pans) of banana bread.

1 1/2cups flour
1 tsp baking soda,
just a pinch of salt
1/2 cup butter (melted before mix)
1 cup sugar (brown or white)
1.5-2 tsp vanilla
1 egg
3 smashed bananas
And then using the same directions.

Directions:

Mix it all together throw it in the pans bake at 350* for about 45-50 minutes and then 325* till pau.
Stick it with a real long toothpick to verify that it's all cooked throughout.



Butter Rolls:
Ingrediments:
3 cup Water
2 tbs Salt
1/2 cup Yeast
1 cup vegetable oil
3 cup Flower
more salt 2 tbs
Yeast milk

Directions:
Add the water, salt & yeast then
stir thoroughly with a whisker
Then in a separate bowl Add the Flower & salt then
again dry stir thoroughly with a whisker
Then add vegetable oil
Then add 3 cups of yeast milk
then kneed with your hands until thoroughly mixed.
Then kneed on a cutting board large enough to kneed bread.
spread flower on the board for non stick.
Then kneed the bread
then put the bread dough into a cooking pan and let it rise for ???

In terms of the prep, the batter is literally a dump-and-mix job. There is a major difference in rise time compared to kneaded dough which can rise in 30 – 45 minutes for the 1st rise, then around the same for the 2nd rise after forming the rolls. For these No Knead Dinner Rolls, the dough is much wetter than kneaded dough, so it takes longer to rise. 1.5 – 2 hours, depending on how warm it is where you are. If you use my ridiculous-but-effective tip of rising the dough in your (empty! warm!) dryer, it takes 1.5 hours.

Then take it out of the bowl and cut into sections to make balls a little smaller than tennis size balls out of it.
Oil a baking pan and shape the balls to put onto the baking pan then paint brush cover them with melted butter.
Put into the oven and bake at 350* for about 20 min or so until they become golden brown on the top.
Then when you break them open to eat, stuff them again full of butter and they're ready to eat.