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I hope you enjoy this super quick and easy Ramen Recipe!!!
Thanks for watching!!!


Ingredients:


  • 2 Packages Ramen Noodles
  • 1 lb. Thinly slice Beef fillets
  • 2 C Beef Broth
  • 1 TB Sesame Oil
  • 1 Tsp Chilli  Oil
  • 2 TB Soy Sauce
  • 1 Chopped Bell Pepper
  • ½ C Shredded Cabbage
  • ½ C Chopped Green Onion
  • ½ C Shredded Carrots
  • ½ TB minced Garlic
  • ½  Tsp dry Ginger
  • 1 TB Hoisin Sauce
  • Salt
  • Black Pepper
  • Crushed red Pepper



Marinate the Beef:
Season the meat with the Hoisin sauce plus one tablespoon of Soy sauce, a ¼ tablespoon of minced garlic, ½ tspn ginger, salt, pepper and crushed red pepper to taste. Let it marinate for at least 10-15 minutes.


In a wok or large skillet on high heat heat up ½ tablespoon sesame oil plus a splash of chili oil, add in the beef and one tablespoon of soy sauce, stir fry about 5 minutes or until the beef is cooked. Remove the beef from the beef from the wok.


In that same wok, add in  the rest of the sesame oil and chilli oil, cook the green onion, bell peppers, carrots and cabbage, season them with one of the seasoning packages that came with the ramen noodles, and cook these vegetables for 2 minutes. Then remove them from the wok and place them aside with the beef.


In that same wok, now add in the beef broth, and bring to a boil. Once the broth is boiling, add in the ramen noodles and cook them for about 3-5 minutes or until cooked.


Once the noodles are cooked, now add in the beef and the vegetables, cook for another one or two more minutes or until everything is well heated through. Then serve.


Enjoy!





This is another great idea to use the leftovers from thanksgiving! Enjoy!!!

Ingredients:
  • 2 Bacon Slices
  • 2 Cheese Slices
  • Thinly Sliced leftover Turkey Breast
  • 1 TB Mayonnaise
  • 2 TB leftover Cranberry Sauce
  • Sliced Pickled Jalapenos
  • Tomato slices
  • Onion Slices
  • 2 Whole Wheat Bread Slices
  • salt and pepper



Mince the jalapeno peppers and mixed them with the cranberry sauce. Set aside for a minute.


In a skillet cook the bacon until brown and crisp. In that same skillet toast the bread for about a minute on one side, just so it will absorb the flavor from the bacon.


Spread one slice of bread with a bit of the cranberry sauce mixture, then top it with the turkey, cheese and bacon, also add tomato slices and onion slices to taste, sprinkle with salt and ground black pepper then top it all with the leftover cranberry sauce mixture.


Spread the second slice of bread with mayonnaise or mustard, then top the sandwich with it. Place the sandwich in a panini maker, and  cook for about two or three minutes or until warm and toasty.


Enjoy!



Here you have a great idea to use the leftover turkey and stuffing from Thanksgiving!! Eat them right away or freeze them for up to 10 days! I hope you like this recipe!


Makes 7 Mini Pies
Ingredients:
  • 4 C shredded or chopped Turkey (leftover)
  • 5-6 C Leftover Stuffing Casserole
  • 1 package Refrigerated Biscuits (8 large biscuits)
  • 1  chopped onion
  • 1 C  chopped carrots
  • 2 Chopped Celery stalks
  • ¼   C Chopped Parsley
  • 8 oz sliced Mushrooms
  • 1-2  chopped potatoes
  • 1 C Corn kernels
  • 1 can Cream of  Mushrooms Soup
  • 2 - 2 ½ Chicken Broth
  • 2 TB Butter
  • 1 C Milk
  • ¼ Tsp Nutmeg
  • Salt
  • Black Pepper
  • 1 ½ TB all purpose flour


Make the Pie Filling:
In a large saucepan on medium heat, melt two tablespoons of butter and cook the onion for two minutes. Then add in the carrots, and celery, season with the nutmeg, salt and pepper to taste. Cover with a lid and cook for three more minutes. Then add in the mushrooms and the potatoes, cover with a lid and continue to cook for five more minutes.


After five minute the vegetables should be more tender, but not cooked all the way, push the vegetables to one side of the saucepan, and right here in the empty space, add in the flour, cook the flour for one minute, and then combine it with the vegetables.  Now add in the cream of mushroom soup,  one cup the milk and about two cups of chicken broth, also add in the turkey, the corn kernels and the fresh parsley, stir and cover with a lid and continue to cook on high heat for five more minutes.


After five minutes, taste the flavor add salt and pepper if needed, or you can also season this with chicken flavor bouillon seasoning if you want.  Once you are happy with the flavor, reduce the heat, and continue to cook this for about 15-20 more minutes or until the vegetables are well cooked.


Preheat the oven to 400ĀŗF


To Make the  bottom-Pie Crust:
For the bottom pie crust, I’m using five to six cups of the leftover stuffing, so place that in the food processor and blend until you get the texture of small breadcrumbs.


Prepare the Pie Pans:
Spray each pie pan with cooking spray, and spoon about  three to four tablespoons of the stuffing breadcrumbs on each pie,  press down the bread crumbs all over the bottom and the sides of the pan so the pan will be well lined with the breadcrumb mixture.


Once the Pie pans are lined with the stuffing breadcrumbs, now spray them with more cooking spray and bake them at 400ĀŗF for five minutes, just to brown them a bit. Set them aside until you are ready to use them.


Make the top-Pie Crust:
For this step I’m using one package of refrigerated biscuits dough, I’m using the Pillsbury Grands Original Home-style  biscuits,  a package of 8 large biscuits.


On a floured surface roll out each biscuit until you get your desire size and thickness.  Set them aside until you are ready to use them.


Finish the pies:
Fill the prepared pie pans with the vegetable and turkey filling, add as much as you want, then top each pie with the rolled out biscuit dough, press down around the edges of the pie to keep the top crust sealed in place.  And with a small knife make a small cut right on the center of each pie, to help the steam out.


Bake the pies at 400ĀŗF for about 12-15 minutes or until the top crust is golden brown and cooked.


Eat them right away, or freeze them for up to 10 days!


Enjoy!

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