Ingredients:
2 lb round steak, 1-inch thick
1 cup reduced-sodium ketchup
1/4 cup flour
Salt and pepper to taste
1 large Maui onion, coarsely chopped
1 tablespoon vinegar
Zucchini, bell peppers, mushrooms, and/or herbs - optional, chopped and to your taste
Instructions:
Preheat oven to 450 degrees. Trim fat from steak. Place a large sheet of heavy foil in a baking pan. Combine ketchup and flour; put half of the mixture in center of the foil. Place steak on ketchup mixture; season with salt and pepper. Top with onion and remaining ketchup mixture (optional to add the chopped zucchini, bell peppers, mushrooms, and/or herbs); sprinkle with vinegar. Fold edges of foil to tightly seal the steak in the foil. Bake for 1 1/2 hours, or until steak is tender. Enjoy!
Friday, April 27, 2012
Thursday, April 26, 2012
Sweet Sour Spareribs
Ingredients:
5 lb spareribs, cut into 1 1/2-inch pieces
2 cups brown sugar
1 cup vinegar
1/2 cup shoyu
3 cloves garlic, crushed
1 large onion, chopped
1 large green bell pepper, chopped
1 can (20 oz) pineapple chunks, including liquid
3 tablespoons cornstarch
2 1/2 tablespoons water
Instructions:
In a large sauce pot, combine spareribs, brown sugar, vinegar, shoyu, and garlic. Cover and bring to a boil. Lower heat and simmer for 45 minutes. Add onion, bell pepper, and pineapple. Continue cooking for 15 more minutes. Combine cornstarch and water; stir into the spareribs mixture. Cook until mixture thickens. Enjoy with rice or noodles!
5 lb spareribs, cut into 1 1/2-inch pieces
2 cups brown sugar
1 cup vinegar
1/2 cup shoyu
3 cloves garlic, crushed
1 large onion, chopped
1 large green bell pepper, chopped
1 can (20 oz) pineapple chunks, including liquid
3 tablespoons cornstarch
2 1/2 tablespoons water
Instructions:
In a large sauce pot, combine spareribs, brown sugar, vinegar, shoyu, and garlic. Cover and bring to a boil. Lower heat and simmer for 45 minutes. Add onion, bell pepper, and pineapple. Continue cooking for 15 more minutes. Combine cornstarch and water; stir into the spareribs mixture. Cook until mixture thickens. Enjoy with rice or noodles!
Buttermilk Chicken
Ingredients:
4 to 6 boneless, skinless chicken breasts
1 1/2 cups buttermilk
3/4 cup flour
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 cup butter
1 small can (10 ounces) cream of chicken soup
Instructions:
Preheat oven to 375 degrees. Dip chicken into 1/2 cup buttermilk then roll in flour seasoned with salt and pepper. Melt butter in 9 x 13 pan. Put chicken pieces in pan and bake for 20 minutes. Turn chicken over and bake 15 additional minutes. While the chicken is baking, blend the remaining cup of buttermilk and cream of chicken soup and pour over chicken. Bake for another 15 minutes more or until chicken is done. Enjoy with mashed potatoes or rice with some corn on the side. YUMMY! Mahalo Annie P. for this recipe!
4 to 6 boneless, skinless chicken breasts
1 1/2 cups buttermilk
3/4 cup flour
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 cup butter
1 small can (10 ounces) cream of chicken soup
Instructions:
Preheat oven to 375 degrees. Dip chicken into 1/2 cup buttermilk then roll in flour seasoned with salt and pepper. Melt butter in 9 x 13 pan. Put chicken pieces in pan and bake for 20 minutes. Turn chicken over and bake 15 additional minutes. While the chicken is baking, blend the remaining cup of buttermilk and cream of chicken soup and pour over chicken. Bake for another 15 minutes more or until chicken is done. Enjoy with mashed potatoes or rice with some corn on the side. YUMMY! Mahalo Annie P. for this recipe!
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