Steak Taco Salad Brighter Version

Ingredients:

 PICO DE GALLO

  1   tomato, cored and chopped

  2   tablespoons finely chopped red onion

  2   tablespoons chopped fresh cilantro

  2   teaspoons minced jalapeño chile

 11⁄2   teaspoons lime juice

  1⁄4   teaspoon salt

DRESSING

  1⁄2   ripe avocado

  1⁄2   cup buttermilk

  2   tablespoons chopped fresh cilantro

 11⁄2   tablespoons lime juice

  1   garlic clove, minced

  1   teaspoon salt

  1⁄4   teaspoon pepper

STEAK

  3⁄4   teaspoon chili powder

  1⁄2   teaspoon ground cumin

    Salt and pepper

  1   (1-pound) skirt steak, trimmed and

    cut crosswise into 4 equal pieces

  1   tablespoon vegetable oil

SALAD

  1   (15-ounce) can pinto beans, rinsed

  2   romaine lettuce hearts (12 ounces),

    cut into 1-inch pieces

  4   ounces Monterey Jack cheese, 

    shredded (1 cup)

    Salt and pepper

  ½   ripe avocado, cut into ½-inch 

  pieces

  1   cup Fritos corn chips

• FOR THE PICO DE GALLO:
• Combine all ingredients in bowl and set aside.
• FOR THE DRESSING:Process all ingredients in blender until smooth,  about 60 seconds.
• FOR THE STEAK:Combine chili powder, cumin, ½ teaspoon salt, and ½ teaspoon pepper in bowl. Sprinkle steaks with spice mixture. Heat oil in 12-inch nonstick skillet over medium-high 
• heat until just smoking. Cook steaks until well browned and meat registers 135 degrees (for medium), 2 to 4 minutes per side. Transfer steaks to carving board, tent with aluminum foil, and let rest for 5 minutes. 
• FOR THE SALAD:Toss beans, lettuce, and ½ cup Monterey Jack with dressing in large bowl. Season with salt and pepper to taste. Transfer to large serving platter. Slice steaks thin against grain. Layer avocado, pico de gallo, steak, and remaining ½ cup Monterey Jack on top of lettuce mixture. Scatter chips around salad. Serve.

Slow Cooker Beef Stroganof Recipe

 

Slow Cooker Beef Stroganof Recipe

PREPTIME: 15 minutes TOTAL TIME: 8 hours 15 minutes  MAKES: 8 servings

Ingredients:

• 2 pounds beef stew meat 
• 1  cup chopped onion 
• 1  can (10 3/4 ounces) condensed cream of golden mushroom soup 
• 1  can (10 3/4 ounces) condensed cream of onion soup 
• 1  jar (6 ounces) Green Giant® sliced mushrooms, drained 1/4teaspoon pepper 
• 1  package (8 ounces) cream cheese, cubed 
• 1  container (8 ounces) sour cream 
• 6  cups hot cooked noodles or rice 

How to cook:

In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper.

Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.Stir cream cheese into  beef mixture until melted.Stir sour cream into beef 

mixture.Serve over noodles

Chicken Taco Salad Best Recipe

 

Chicken Taco Salad Best Recipe 

PREPTIME: 30 minutes  TOTAL TIME: 1 hour  MAKES: 8 servings

DRESSING

• cup Old El Paso
• Thick ‘n Chunky Salsa
• cup French dressing 

SALAD

• slices bacon, cut into 1/2
• -inch pieces 
• boneless skinless chicken 
• breasts, cut crosswise 
• into 1/2
• -inch slices 
• cups torn romaine or 
• iceberg lettuce 
• medium yellow bell pepper, 
• coarsely chopped
• large tomatoes, 
• coarsely chopped 
• medium avocado, peeled, 
• pitted and cut into 
• thin wedges
• cups shredded ColbyMonterey-Jack cheese blend 
• cup sour cream, if desired 
• cup small triangula

How to Make:

• In medium bowl, mix dressing ingredients until well blended.
• In 12-inch nonstick skillet, cook bacon over medium heat until crisp.Drain 
• on paper towel; reserve 1 tablespoon drippings in skillet.Add chicken to 
• skillet; cook and stir over medium heat 4 to 6 minutes or until browned 
• and no longer pink in center.Cool slightly.Refrigerate 30 minutes or until 
• chilled.
• In deep 3-quart salad bowl, layer lettuce, chicken, bacon, bell pepper and 
• tomatoes.Top with dressing.Serve immediately or refrigerate up to 24 
• hours.
• Just before serving, top with cheese, avocado, sour cream and tortilla 
• chips.

Pomfret Fish Steam Chinese Style

Ingredients:

Pomfret fish is washed clean.
Ginger cut into matchsticks.
Onion Leaf Stems.
Chili.
Garlic.
.

*Sauce Ingredients

Liquid Soy Sauce 2 tbsp.
Oyster Sauce 1 tbsp.
Sesame oil 1 tbsp.
Sugar ½ spoon.
.

Methods of Preparation.

-Garlic is fried until golden, turn off the heat, place the onion stalks that are dimayang then pour over the fish.
-Steam Fish with Ginger in 5 minutes + Put Sauce ingredients + fried ingredients & ready.

Credit: raja azreen

Strawberry Pastry Tarts

 

Ingredients:

1  (16-ounce) container fresh 

strawberries, hulled and sliced

 3⁄4 cup granulated sugar

1⁄4  cup honey

 1  tablespoon whole milk

 2  (14.1-ounce) packages 

refrigerated piecrusts

Royal Icing (recipe follows)

Garnish: sanding sugar

How to Make:

1. In a large skillet, bring strawberries, granulated sugar, honey, and milk to a boil over medium-high heat, stirring occasionally. Reduce heat, and simmer for 30 minutes, using a potato masher to gently crush berries as mixture simmers. Remove from heat, and let cool completely.
2. Preheat oven to 350°. Line 2 rimmed baking sheets with parchment paper. 
3. On a lightly floured surface, unroll all piecrusts. Cut 4 (4x3-inch) rectangles from each crust. Spoon 1 tablespoon strawberry fi lling in center of half of pastry pieces. Cover with remaining pastry pieces, and crimp edges with a fork to seal. Cut 2 small vents in top of crust to release steam. Place on prepared pans. 
4. Bake until golden brown, 25 to 30 minutes. Let cool completely. Spread Royal Icing onto tarts, and immediately sprinkle with sanding sugar, if desired. Let stand until icing is dry, about 1 hour.

Royal Icing

Makes 3 cups

 1⁄4  cup cold water

 3  tablespoons meringue powder

 2  cups confectioners’ sugar

1. In a medium bowl, whisk together 

¼ cup cold water and meringue powder 

until foamy. Whisk in confectioners’ 

sugar until smooth. Use immediately.

Raspberry Cheesecake Stuffed Pancakes

 

Ingredients:

11⁄2 cups all-purpose flour

 4  teaspoons baking powder

 1  tablespoon granulated sugar

1⁄2  teaspoon salt

11⁄4  cups whole milk

1 large egg

 4  ounces cream cheese, softened

 2  tablespoons confectioners’ sugar

 1⁄4  teaspoon vanilla extract

 1  cup fresh raspberries

 Maple syrup

Garnish: confectioners’ sugar

How to Bake:

1. In a large bowl, whisk together flour,  baking powder, granulated sugar, and  salt. In a small bowl, whisk together milk and egg. Stir milk mixture into  flour mixture just until combined.
2. Spray a large skillet with cooking spray, and heat over medium-high heat. Cook batter by ¼cupfuls until lightly browned on bottom, about 2 minutes. Turn and cook for 1 minute.
3. Meanwhile, in a medium bowl, beat cream cheese, confectioners’ sugar, and vanilla with a mixer at medium speed until smooth. Spread mixture onto one side of each pancake, and top with a few raspberries. Fold up sides of pancakes, and secure with wooden picks. Serve immediately with maple syrup. Sprinkle with confectioners’ sugar, if desired.

Instant Apple Slice