Take Out Fake Out Mongolian Beef
c/o Table for Two Blog
Vegetable oil
1 tsp. fresh ginger, minced
2 tbsp. garlic, minced
1 cup low sodium soy sauce
1 cup water
1 1/3 cup dark brown sugar
2 pounds flank steak, sliced
1/2 cup cornstarch
Green onions, sliced
Directions
- In a small saucepot, over medium heat, add 2 tsp. of vegetable oil and sauté ginger and garlic until fragrant, about 2 minutes. Add the soy sauce, water, and brown sugar and stir to combine. Bring mixture to a boil and let boil for 3 minutes, then remove from heat and set aside.
- In a large bowl, toss sliced flank steak with cornstarch, shaking off the excess. Place in fridge for 10 minutes to allow coating to stick better on the beef.
- After 10 minutes, in a heavy bottom saucepan, over medium high heat, add 1/2 cup of vegetable oil and add the beef to the pan, in batches, to sear the outside on all sides, but barely cooked in the middle. Remove and let drain on paper towels as you finish up the rest of the beef. Pour out any excess oil in the saucepan.
- Place the saucepan back on the burner, but on medium heat, and pour in the sauce from earlier. It should come to a boil immediately. Add in the steak and coat with the sauce. Continue cooking beef and sauce at a boil for 2 minutes, stirring constantly. The sauce will thicken gradually. Add in the scallions.
- Serve hot over white or brown rice.
- Place leftovers in an airtight container in the refrigerator.
Restaurant Style Salsa
c/o The Pioneer Woman
- 28 Ounce Whole Tomatoes With Juice
- 10 Ounce Rotel (Tomatoes And Green Chilies)
- 1/4 cup Chopped Onion
- 1 clove Garlic, Minced
- 1 whole Jalapeno, Quartered And Sliced Thin
- 1/4 teaspoon Sugar
- 1/4 teaspoon Salt
- 1/4 teaspoon Ground Cumin
- 1/2 cup Cilantro (more To Taste!)
- 1/2 whole Lime Juice
Directions
Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like---I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa for at least an hour.
Creamy Baked Ziti
c/o Stephanie Cooks
Ingredients
1/2 pound ziti
1 tbsp butter
1/4 cup diced onion
2 cloves garlic, minced
Salt and pepper, to taste
1 26 oz jar sauce (or equivalent of homemade)
4 ounces sliced provolone cheese
3/4 cup sour cream
4 ounces cream cheese, softened
4 ounces shredded mozzarella
1 tbsp butter
1/4 cup diced onion
2 cloves garlic, minced
Salt and pepper, to taste
1 26 oz jar sauce (or equivalent of homemade)
4 ounces sliced provolone cheese
3/4 cup sour cream
4 ounces cream cheese, softened
4 ounces shredded mozzarella
Directions
1. Bring a large pot of lightly salted water to a boil. Add ziti pasta and cook according to package directions; drain and return to pot.
2. In a large skillet add butter and onion over medium heat. Cook until softened. Add garlic; cook and stir for 30 seconds. Add spaghetti sauce and simmer until slightly thickened. Taste for seasoning and season with salt and pepper (and any additional seasonings you like).
3. Stir together cream cheese and sour cream in a small bowl.
4. Preheat oven to 350 degrees. Spray a 8x8 inch baking dish. Add about 1/2 cup of the sauce to the bottom of the dish and spread evenly. Layer as follows: half of the ziti, the provolone cheese, the sour cream/cream cheese mixture, half of the sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture.
5. Cover with foil and bake for 30 minutes in preheated oven. Remove foil and bake an additional 10 minutes.
4. Preheat oven to 350 degrees. Spray a 8x8 inch baking dish. Add about 1/2 cup of the sauce to the bottom of the dish and spread evenly. Layer as follows: half of the ziti, the provolone cheese, the sour cream/cream cheese mixture, half of the sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture.
5. Cover with foil and bake for 30 minutes in preheated oven. Remove foil and bake an additional 10 minutes.
