Another Chinese dish as interpreted by a nice girl of Irish/German heritage! :D And to let you know ahead of time, I don't have any specific measurements for the ingredients so just use your judgment. Oh yeah, it reheats great in the microwave too.
Cook the pasta (as much as you want) according to package directions. In a bowl mix together the Stir Fry Sauce, Soy Sauce, Chicken Broth and Oyster Sauce until you have a flavor you like. Heat a little oil in a frying pan and cook the cabbage and bean sprouts in a little of the sauce mixture until soft. Add the shrimp and heat through. When the pasta is done, drain and add to the frying pan with more of the sauce mixture and mix all ingredients together. Let simmer a little while and then serve.
I can't remember where I got this recipe but it is one of my favorites. There are a couple ingredients that, when eaten on their own, I hate but all mixed together is heaven. And it reheats very well in the microwave.
Set the butter out to soften and preheat the oven to 350 degrees. Fry the bacon and crumble into small pieces, set aside. Cook the spinach according to package directions (I use the microwave). In a large bowl mix together the cooked spinach, 1 stick of butter, sour cream, and soup mix - mixture should be "semi-liquidy". Add stuffing mix, a little at a time, until most of the liquid is absorbed. When ready put into a casserole dish and set aside. In a separate bowl melt the other stick of butter in the microwave. When melted add stuffing mix (again a little at a time) and mix until mix is well coated and all butter is absorbed. Spread this on top of the spinach mix in the casserole dish. Cover and bake at 350 for about 60 minutes. Remove the cover and let bake approximately another 10 minutes or until the topping is golden brown.
Thanks to my German ancestors for this! It's super simple and easy and it reheats very well in the microwave.
Cut kielbasa into bite size pieces and fry with half the butter. When done, set aside in a bowl. Drain the sauerkraut and in the same skillet you cooked the kielbasa in, fry with the remaining butter. When the sauerkraut is brown add the kielbasa back in and mix both together heating thoroughly. Enjoy!
This particular recipe was handed down through our family. I like it...a lot! :D
Dice the onion and put in a dutch oven along with a stick of butter and some salt heating over medium heat until butter is melted. Slice the peppers into 1 inch slices and put into the pot, cover and heat until peppers are soft then remove and set aside. Add the cubed meat and 1/2 stick of butter and brown the meat. When the meat is brown, add the last 1/2 stick of butter and cook the meat through. While the meat is cooking prepare the boullion cubes as directed and set aside. When the meat is thoroughly cooked, remove it all and set aside with the peppers. Take the dutch oven off the heat and using flour, the boullion and hot water mix into gravy. Turn the heat back on low, add the peppers and meat back in and simmer as long as you want stirring occasionally to prevent sticking. Cook the noodles (as much as needed) according to package directions. When the noodles are done, drain and put in a bowl together with the Pepper Steak. Serve with a buttered biscuit and enjoy!
One of my absolute favorites. It can be used as a side dish or a main course. Reheats great in the microwave too.
Fry the bacon and crumble into small pieces, set aside keeping all the bacon grease in the frying pan. Add the shredded cabbage to the bacon grease and cook until it's just getting soft (can I say al dente for cabbage?). While the cabbage is cooking, prepare the egg noodles according to package directions. When the noodles are done, drain and add them and the crumbled bacon to the cabbage in the frying pan. Pepper to taste, mix everything together and cook on low to medium heat until all ingredients are heated through.
A Chinese dish ala me. You can add or not add whatever to your own taste.
Combine the seasoning mix, soy sauce, sugar and chicken broth in a bowl and set aside. Soak the rice noodles in cold water about 10-15 minutes or until they are soft. While the noodles are soaking, heat the oil in a frying pan or wok and add the cabbage and shrimp and heat thoroughly. When the noodles are soft, drain them and add them along with the seasoning mix to the frying pan mixing everything together and simmer just a few minutes.