6 ounces peanut butter
6 ounces hot water
1 teaspoon chili flakes
2 teaspoons sesame oil
8 tablespoons soy sauce
1 box spaghetti
1 teaspoon garlic powder
12 ounces beef (Sam’s wife did sirloin steak), sliced on the bias
1 head broccoli
4 tablespoons sweet and sour sauce
In a bowl combine the peanut butter, water, chili flakes, sesame oil and 4 tablespoons of soy sauce. Mix well. Boil the spaghetti and drain. Toss the spaghetti with the peanut sauce and serve. Marinate the beed with the garlic powder and the soy sauce and let stand 1/2 hour. Black and shuck the head of broccoli. Saute in wok with sweet and sour sauce and the marinated beef. Serve when beef if thoroughly cooked.
This is from the Food Network.
Can black beans – drained
Can Corn – drained
Tomato – diced
Green onion – chopped
Avocado – diced
Chicken – cooked and in bite size pieces
Taco ranch dressing
Mix all ingredients together to make Mexican chicken salad!
Really good french bread
Meatballs (homemade or frozen)
Favorite red sauce
Warm the meatballs and red sauce in a pot. Toast the french bread (or not!). Fill each sub with meatballs, red sauce and top with provolone cheese.
Producer Emilie’s Crock Pot Lasagna
1 lb ground beef
1 jar (regular size) spaghetti sauce
1 cup water
1 container (15 oz) ricotta cheese
1 pkg (2 cups) Italian cheeses
1 box frozen spinach, thawed and drained (I put in strainer and pressed the water out of it)
1 container (reg size) fresh mushrooms
Brown and season meat in large skillet; drain. Put back in pan and add spaghetti sauce and water. Keep warm. In a bowl, mix ricotta, 1 1/2 cups of Italian cheese, spinach and egg. I seasoned this cheese mixture b/c ricotta can taste bland to me. I used some salt, pepper and garlic powder (I used these three to also season the meat). Spray slow cooker with non-stick spray. Spoon 1 cup meat sauce into slow cooker (just want to make sure the bottom of slow cooker is covered); top with layers of the noodles (broken to fit) and HALF of the cheese mixture. Cover with sliced mushrooms and 2 cups meat sauce. Top with remaining noodles (broken to fit), the last half of cheese mixture and meat sauce. Cover with lid.
Cook on low 3-4 hours. I have a large crock pot, so mine only need 3 hours and then I just kept it warm till we were ready to eat. Sprinkle with remaining cheese; let stand, covered 10 min or until melted.
Tamale Pie Pronto
2 1/2 lbs ground beef
1 (16 oz) can chopped tomatoes
1 (12 oz) can whole kernel corn, drained
1 (8 oz) can tomato sauce
1 (16 oz) can chili beans
1/2 cup ketchup
1/2 cup chopped onion
1 tablespoon chili powder
2 (10 oz) cans refrigerated biscuit dough
2 teaspoons canola oil
1/3 cup cornmeal
2 cups shredded Cheddar cheese
Preheat oven to 375 degrees. Grease a 9×13 inch baking pan. Brown the ground beef in a large skillet over medium-high heat. Drain fat. Stir in the tomatoes, corn, tomato sauce, chili beans, ketchup, onion and chili powder. Mix well. Line the prepared pan with the biscuits, covering the bottom and the sides. Brush biscuits with oil; sprinkle evenly with cornmeal. Spoon the ground beef mixture into the biscuit-lined dish. Sprinkle with the shredded cheese. Bake in the preheated oven until biscuits are golden and the cheese is melted, about 25 minutes.
This recipe is from allrecipes.com
Sam’s family favorite: Spare Ribs in crock pot
3/4 – 1 cup vinegar
1/2 cup ketchup
2 tablespoons Worcestershire
1 clove garlic, minced
1 teaspoon, ground mustard
1 teaspoon paprika
1 teaspoon salt
1/8 teaspoon pepper
2 lbs spare ribs
1 tablespoon oil
Lightly brown ribs in oil in a skillet. Transfer to crock pot. Mix sauce and pour over ribs. Cook on low 6 to 8 hours. Serve with mashed potatoes.
Sam’s Smash Burgers
1 lb ground beef
Onion- that has been shave into very thin slices
Roll meat into balls and place into fry pan. Sprinkle some salt and the shaved onions on top and smash the meat into the pan with a heavy spatula to flatten out and make patties.
Sam’s Fried Rice
3 cups cooked white rice (day old or leftover rice works best!)
3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce
On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated! **You could really play around with this rice too! Try adding some diced ham, or green onion
This recipe is from THIS blog.
1/2 cup sugar
1/2 cup packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
7 cups thinly sliced pared apples
1 tablespoon lemon juice
1 Pastry for double-crust pie (9 inches)
1 tablespoon butter or margarine
1 egg white
In a small bowl, combine sugar, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss well to coat. Line a 9-in. pie pan with half the pastry. Place apple filling into crust; dot with butter. Roll out remaining pastry to fit top of pie. Cut a few slits in top. beat egg white until foamy; brush over pastry. Sprinkle sugar on top. Bake at 375 degrees F for 35 minutes. Increase temperature to 400 degrees F and bake 10-15 minutes more or until golden.
This recipe is from AllRecipes.
1 package thick sliced bacon (cooked and crumbled)
1 package pasta (angel hair, fettucini or spaghetti)
2/3 of an 8 oz container parm/romano cheese
1 (16 oz) container heavy cream
1-2 lbs chicken breast, cubed
1-1 1/2 cup chicken broth
pepper, onion powder, garlic powder, and rosemary to taste
Cook the bacon first, saving the drippings. Brown the chicken with seasonings and 1/2 of the bacon drippings. Set aside when cooked through, careful not to overcook chicken. Put pasta on to boil. To make the sauce, add the heavy cream, other half of bacon drippings, parm cheese, 1/4 cup chicken broth, more seasonings. Be careful if you choose to use any salt because the cheese and the bacon have a lot of salt. Cook over low to medium heat until bubbly. Stir until done. Be careful not to burnt he sauce. When the noodles are done, drain them and add a pat or two of butter to keep the noodles from sticking. Throw all ingredients together: pasta, crumbled bacon, sauce, chicken and add rest of chicken broth to desired consistency if needed. The dish will thicken upon standing.
BBQ Korean Ribs
4 pounds beef short ribs, 2-1/2 inches long
2/3 cup Teriyaki Marinade & Sauce
1 tablespoon sesame seeds, toasted
1 teaspoon sugar
2 teaspoons hot pepper sauce
2 large cloves garlic, pressed
Score meaty side of ribs, opposite bone, 1/2 inch apart, 1/2 inch deep, lengthwise and crosswise. Place ribs in large plastic food storage bag. Combine teriyaki sauce, sesame seed, sugar, pepper sauce and garlic; pour over ribs. Press air out of bag; close top securely. Turn bag over several times to coat all pieces. Refrigerate 4 hours, turning bag over occasionally. Remove ribs; discard marinade. Grill or broil 4 inches from hot coals or heat source 15 to 18 minutes, or until ribs are brown and crisp. Turn ribs over occasionally.
Prepared pie crust
1 lb bacon, cooked and crumbled
3 large eggs
2 cups heavy cream
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
Preheat oven to 400 degrees. Bake crust until it’s a pale, golden brown…about 30 minutes. Let cool completely on a wire rack. Leave oven on. Cook, drain and crumble bacon. Whisk eggs, cream, salt, and pepper in a medium bowl. Mix in bacon crumbles. Pour mixture into pie shell. Bake until puffed and pale golden brown, about 30 minutes. Let cool at least 30 minutes before serving.
1 – Peanut butter spread on a warm rolled up tortilla.
2 – Pumpkin Muffins (can of pumpkin and yellow cake mix) – bake for 20 mins at 350.
3 – Shredded cheese on tortilla.
4 – Apple Slices and PB
5 – Chocolate chips inside of crescent rolls.
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