Greek Beef Stew

Total Time: 2 hrs 20 mins Cook Time: 2 hrs 20 mins

Ingredients

• Servings: 6
• 3 lbs stew meat, chopped
• 1 garlic clove, diced
• 5 tablespoons butter
• 1 1/2 cups water
• salt
• 1 bay leaf
• pepper
• 2 lbs onions
• 1 onion, chopped
• 1/2 lb mushroom, sliced
• 1 (6 ounce) can tomato paste
• 3/4 lb monterey jack cheese, grated
• 2 tablespoons red wine vinegar

Recipe

• 1 in a heavy kettle, brown meat in butter.
• 2 season lightly with salt and pepper.
• 3 add chopped onion and saute until clear.
• 4 mix in tomato paste, vinegar, garlic and half of the water.
• 5 add bay leaf.
• 6 cover and simmer 1 hour, adding additional water as needed.
• 7 add onions and mushrooms.
• 8 cover and simmer 1 more hour or until meat and onions are tender.
• 9 add cheese, cover and cook 5 minutes, or until cheese melts.

Chicken In Dill Sauce

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 5
• 1 lb sliced mushrooms
• 5 garlic cloves
• 1 -2 cup wine
• 5 chicken breasts, flattened
• 1/2 cup butter
• 1 tablespoon flour
• 1 cup chicken broth
• 3 tablespoons fresh dill
• salt and pepper
• 5 slices swiss cheese
• 10 slices shaved ham

Recipe

• 1 put mushrooms in sauce pan with 1-2 c wine, start cooking mushrooms. they will cook this entire time.
• 2 melt 1 stick of butter w/5 cloves of garlic, low heat, til garlic gets soft.
• 3 take 5 chicken breasts of chicken, flatten them out, cook on low heat, 2 or 3 at a time, 10-15 minutes each.
• 4 add 1 t flour, 1 c chicken broth, heat with garlic butter mixture in skillet, add the dill.
• 5 salt and pepper to taste.
• 6 take mushrooms out of wine and add mushrooms to sauce with a little bit of the wine.
• 7 place 2 slices shaved ham piled on chicken, not laid flat, with swiss on top of chicken, and bake at 350 degrees til cheese melts.
• 8 add sauce over top.

Hom Suey Gok

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• 1 1/2 cups lamb, small cubes
• 1/8 cup dried shrimp, soaked
• 3 dried shiitake mushrooms, soaked and remove stems and cut into small cubes
• 1/2 cup onion, chopped
• 2 stalks scallions, chopped
• 1/2 cup water
• salt
• sugar
• oyster sauce
• five-spice powder
• ground pepper
• roux, cornstarch
• 2 cups glutinous-rice flour
• 2/3 cup wheat starch
• 2/3 cup hot water
• 1 cup water
• 1 tablespoon sugar

Recipe

• 1 heat wok with some oil and add in ground lamb and shrimp. stir until almost cook and add in chopped mushroom. stir for couple minutes and salt, sugar, oyster sauce, five spicy and pepper and then add in water.
• 2 slowly add in cornstarch mixture to thicken sauce. remove from heat and add in chopped onion and scallion. stir and leave to cool.
• 3 place wheat starch in a large bowl and add in hot boiling water. stir with chopsticks until dough cooked. stir in sugar and mix well. mix in glutinous rice flour. stir and add in water to form dough. if dough too wet then add in just a little glutinous rice flour. knead into dough. divide into 20 pieces. fatten dough in rough shape and add in fillings. form into crescent shape.
• 4 heat oil on medium heat and deep fry the dumplings until golden.

Ginger-sesame Chicken With Bok Choy, Onion And Mushrooms

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 1/2 cup chicken broth
• 3 tablespoons light soy sauce
• 1 tablespoon wine (reisling)
• 1 tablespoon sugar
• 1 teaspoon cornstarch (dissolved in 1 t. cold water)
• 1/2 teaspoon rice vinegar, unseasoned
• 1/2 teaspoon sesame oil
• 1/2 teaspoon crushed red pepper flakes
• 3 tablespoons canola oil, divided
• 1/2 onion, cut into small wedges
• 3/4 lb button mushroom, thickly sliced
• 3/4 lb boneless skinless chicken breast, cut into 2 inch pieces
• salt and pepper
• 4 leaves bok choy, thickly sliced crosswise
• 1/2 red pepper, cut into 3/4 inch pieces
• 2 tablespoons fresh ginger, finely chopped
• 4 garlic cloves, minced

Recipe

• 1 in a medium bowl, combine the chicken broth with soy sauce, wine, sugar, dissolved cornstarch and water, sesame oil and crushed red pepper. whisk until smooth.
• 2 in a large skillet, heat 2 t. oil until hot and add the onion wedges. cook for about 6 minutes. add mushrooms and continue to cook for another 6 minutes. transfer onion and mushrooms to a plate.
• 3 add another 2 t. oil to the skillet and season chicken with salt and pepper and add to the skillet and cook over med. high heat until golden about 4 minute each side. transfer to the plate with onions and mushrooms.
• 4 add 1 t. oil to the skillet and add the bok choy and red pepper pieces. cook on medium high heat until crisp tender about 3 minutes. transfer to the plate with the onion, mushrooms, and chicken.
• 5 add the remaining oil to the skillet and cook the ginger and garlic until fragrant about 1 minute. return the chicken and vegetables to the skillet. whisk the sauce in the bowl, and add to the skillet. bring to a boil and simmer stirring until slightly thickened, about 1 minute. transfer to bowls and serve.

Chili-mushroom Sauce

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 onion, finely chopped
• 1/2 lb mushroom, sliced
• 1 tablespoon olive oil
• 2 teaspoons curry powder
• 1 teaspoon potato flour
• 1/2 cup water
• 1 cup cream or 1 cup soymilk or 1 cup coconut milk
• 1/4 cup sweet chili sauce

Recipe

• 1 fry the onion and mushrooms in the oil a couple of minutes.
• 2 add curry powder and fry gently until softened.
• 3 add potato flour, stir.
• 4 add water, cream (or soy milk or coconut milk) and sweet chili sauce.
• 5 stir and cook 5-7 minutes on low heat.

Chicken In Puff Pastry With Madeira Sauce

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breast halves
• 8 ounces fresh spinach, stems removed,rinsed,drained
• 2 tablespoons butter
• 1/3 cup chopped shallot
• 6 ounces fresh shiitake mushrooms
• 6 ounces button mushrooms
• 3/4 cup dry red wine
• 1 teaspoon dried tarragon
• 1 (17 1/4 ounce) package puff pastry sheets, thawed
• 1 egg, beaten
• 2 tablespoons butter
• 3 shallots, minced
• 2 tablespoons flour
• 1 cup reduced-sodium chicken broth
• 1 cup beef broth
• 1/2 cup madeira wine, plus
• 1 tablespoon madeira wine

Recipe

• 1 preheat broiler.
• 2 place chicken breasts on baking sheet and season with salt and pepper.
• 3 broil until almost cooked through, about 4 minutes per side.
• 4 chill until cool, about 30 minutes.
• 5 preheat oven to 375^f.
• 6 in a large nonstick saucepan, saute spinach over medium heat until just wilted, about 3 minutes.
• 7 transfer to a bowl.
• 8 in the same skillet, melt butter over medium high heat and add shallots.
• 9 saute until tender, about 3 minutes.
• 10 add all of the mushrooms and saute until beginning to soften, about 2 minutes.
• 11 add wine and tarragon and simmer until almost all of the liquid has evaporated, about 7 minutes.
• 12 season and cool.
• 13 oil a large heavy baking sheet.
• 14 roll out each sheet of puff pastry to 12 inch squares.
• 15 cut each square in half crosswise to form four 12x6 inch rectangles.
• 16 (if the chicken breasts are large, either cut to fit the pastry or roll out the pastry into larger squares.) place chicken breasts crosswise at the short end of the rectangle.
• 17 spoon the spinach on top of chicken.
• 18 spoon mushroom mixture on top of spinach.
• 19 fold long sides of rectangle over chicken and roll up jellyroll style.
• 20 pinch edges to seal.
• 21 brush pinched edges with beaten egg.
• 22 place pastries seam side down on prepared baking sheet.
• 23 brush with beaten egg.
• 24 bake until golden brown, about 25 minutes.
• 25 place on plates and spoon sauce over.
• 26 for the madeira sauce: in a medium saucepan, melt butter over medium high heat.
• 27 add minced shallots and saute until golden, about 3 minutes.
• 28 add both broths and the 1/2 cup madeira.
• 29 boil until reduced to sauce consistency, about 15 minutes.
• 30 strain into small saucepan and add additional tablespoon of madeira.
• 31 season.
• 32 the sauce can be prepared well in advance and kept covered in the refrigerator.

Easy Steak Diane

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb beef tender steak, about 3/4 inch thick each
• 2 -3 teaspoons lemon pepper
• 1 tablespoon olive oil
• 2 teaspoons olive oil, divided
• 8 ounces small mushrooms, cut into 1/4-inch thick slices
• 2 tablespoons finely chopped shallots or 2 tablespoons onions
• 2 tablespoons brandy
• 1/2 cup whipping cream or 1/2 cup heavy cream
• 2 teaspoons worcestershire sauce
• chopped fresh parsley

Recipe

• 1 heat 1 tablespoon oil in large cast iron or nonstick skillet over medium heat until hot. add mushrooms and shallots; cook and stir 3 minutes or until tender. remove from skillet; set aside. wipe skillet out with paper towels.
• 2 press lemon pepper evenly onto beef medallions. heat 1 teaspoon oil in same skillet over medium heat until hot. place 1/2 of beef in skillet; cook about 5 to 7 minutes for medium rare to medium doneness, turning occasionally. remove; keep warm. repeat with remaining 1 teaspoon oil and beef.
• 3 add brandy to skillet; cook and stir over medium heat until browned bits attached to skillet are dissolved. stir in cream and worcestershire sauce. add mushroom mixture; cook and stir until sauce is slightly thickened. add beef; stir to coat with sauce. sprinkle with parsley, as desired.