Marina Loos Beef with Broccoli ( AKA Mei Rice's Recipe)

 Ingredients

This budget stretcher is both flavorful and nutritious. A dish you won't get tired of. What a great way to treat the broccoli and the taste buds!

½ lb. flank steak, or beef cut from a roast

1 bunch broccoli

1 cup oil

¾ tsp salt

1 tsp sugar

2 tsp dry sherry

3 Tbsp water

Marinade:

2 tsp light soy sauce

1 tsp sugar

pinch of salt

1 tsp baking soda

2 tsp cornstarch

3 Tbsp water

1 Tbsp oil

Sauce:

2 tsp oyster sauce or light soy sauce

1 tsp sugar

1 tsp cornstarch mixed with 3 Tbsp water

Thinly slice beef across the grain. Combine beef and marinade ingredients (except oil) in a mixing bowl. Marinate beef for 30 minutes. Add 1 Tbsp oil and mix well. Set aside for several hours.

Peel the tough outer layer from the stems of the broccoli. Rinse broccoli in cold water and drain. Separate the flowerets. Cut the large stems diagonally into 1 inch thick pieces.

Heat oil in wok over high heat until very hot. Add beef. Stir quickly to separate the meat. When all the meat has changed colour, drain well in a strainer. Set aside. Save oil. Clean wok.

Heat 3 Tbsp oil in wok over high heat until hot. Add broccoli. Stir quickly for about 1 minute so that broccoli pieces are well coated with oil. Add salt, sugar, and sherry. Stir for half a minute. Add water. Cover and cook on high heat for 2 minutes. Pour off all liquid.

Return beef to wok. Mix well with broccoli. Stir in sauce. Keep stirring until sauce thickens and meat and vegetables are evenly coated. Serve hot.

Mei is a pro stir frying. I asked her to come over to show me what I'm not doing right.

Not that I stir fry a lot so most likely the I'll forget!

Cabbage Roll Soup

 

Ingredients:

1 large onion, chopped

3 cloves garlic, minced

1 pound ground beef ( I used ground chicken)

1 can tomato sauce 15 oz

1 can diced tomatoes 14.5 oz

6 cups chicken broth

1 tablespoon Worcestershire sauce

1 teaspoon dried basil

1 teaspoon dried oregano

1 large head cabbage, chopped

1 cup cooked barley

1 8 ounce can V8 juice

to taste salt

to taste pepper

olive oil for sautéing

Directions:

In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.

Add the ground chicken breaking it up with a wooden spoon. Cook until browned and no longer pink, about 7-10 minutes. Drain any excess fat if necessary.

Stir in the tomato sauce, diced tomatoes, chicken broth, Worcestershire sauce, dried basil, and dried oregano. Bring the mixture to a simmer.

Once simmering, add the chopped cabbage and cooked barley to the pot. Reduce the heat to low, cover the pot, and let it simmer for an additional 25-30 minutes, stirring occasionally, until the cabbage is tender.

Taste the soup and adjust with salt and pepper as desired.

Serve hot, garnished with fresh herbs if desired.

*My sauce is a large can of petit, diced tomatoes, 26 ounce cans of tomato sauce, and one can of tomato paste, I also add some beef bouillon to it. I just made these and they were the best I’ve ever made-A little sauerkrautAdd 2 tablespoons apple cider vinegar and 2 tablespoons brown sugar! Don't forget the paprika.

My personal note- after having 70 degree mornings it was 28 today. Can't complain- they are having a blizzard back home. SO far 22 inches of snow.

Chicken, Green Beans and Potatoes

 

Ingredients:

2-3 chicken breasts; cubed

3-5 small to medium potatoes ( cut into chunks)

2 cans green beans(I used 1 1/2 cans)

1 pkg dry Italian dressing mix

1 melted stick of butter

Place chicken, potatoes and beans in pan. Then sprinkle Italian pack over everything then drizzle the butter over top. Cover with foil and bake at 350 for about 45 minutes.

This was a old TOH recipe- SUPER EASY AND GOOD!

Montego Bay Chicken

Ingredients:

1/4 cup reduced-sodium soy sauce

1/4 cup orange juice

2 tablespoons brown sugar

2 garlic cloves, minced

1 teaspoon hot pepper sauce

1 teaspoon rum extract

1/4 teaspoon ground ginger or 1 teaspoon minced fresh ginger root

4 boneless skinless chicken breast halves (4 ounces each)

In a large resealable plastic bag, combine the first seven ingredients; add the chicken. Seal bag and turn to coat; refrigerate for at least 2 hours. 

Drain and discard marinade. Coat grill rack with nonstick cooking spray before starting the grill. Grill chicken, uncovered, over indirect medium heat for 6-8 minutes on each side or until juices run clear. 

I haven't been doing a lot of cooking. Hurt my back so making easy stuff.

Winn Dixie had a sale on chicken breast and thought I would go through my drafts that were saved. This one sounded good but we don't drink orange juice. I bought a bag of oranges at Aldi's for 2.29. Figured it was better then buying a bottle of OJ that we wouldn't drink.

We reallly liked this one- Make Again!

Lemon Drop Jelly

 

I gave away lots of lemons. Had quite a few left on the tree but we had two nights in the low 20's. Picked and wanted to make something different.

 Found THIS recipe.

It came out great!

Flounder Stuffed with Crabmeat

 

Ingredients:

For the fish:

1 tbsp dried parsley

1/2 tsp paprika

1.5 lb flounder fillets

1/4 cup melted butter

For the stuffing:

1/4 tsp Worcestershire sauce

1 tbsp mayonnaise

1 cup crabmeat (drained well, lump crabmeat preferred)

3 saltine crackers, crushed

1/4 tsp dry mustard powder

1/4 tsp salt

1 egg white

 Topping:

1 egg yolk

5 tbsp mayonnaise

Directions:

Preheat your oven to 400 degrees F .

Take the flounder fillets, rinse them under cold water, and pat them dry gently using paper towels. Lightly grease a shallow baking dish to prevent the fish from sticking.

In a medium-sized bowl, combine the crabmeat, crushed saltines,  mustard, Worcestershire sauce, and salt.

In a separate small bowl, mix together the egg white and 1 tablespoon of mayonnaise until smooth.

Add the egg and mayonnaise mixture to the crabmeat mixture and stir thoroughly to combine all the ingredients.

Dip each flounder fillet in melted butter and place them in the greased baking dish.

Spoon the prepared crabmeat mixture evenly over each of the fillets.

If you have any remaining melted butter, drizzle it over the crabmeat-topped fillets.

Place the baking dish in the preheated oven and bake for 15 minutes.

Stir in 5 tablespoons of mayonnaise until the mixture is smooth and uniform.

This topping will add a creamy layer to your dish.

After 15 minutes of baking, remove the flounder from the oven.

Carefully spread the egg yolk and mayonnaise mixture over the crabmeat stuffing on each fillet.

Sprinkle with parsley and paprika for added flavor and color.

Increase the oven temperature to 450 degrees F (230 degrees C) and return the dish to the oven.

Bake until the topping turns golden and bubbly, which should take about 5 to 6 minutes.

Once done, remove from the oven and serve the richly flavored flounder dish warm.

Made this for New Years Eve. VERY VERY GOOD! Easy to put together.

2026