If you don’t have steak, this is a great option for some tasty lo mein. First, I used spaghetti for this dish instead of lo mein noodles. You can use either, but I usually keep lots of spaghetti on hand, so I used that. I used mushrooms and green beans for my veggies, but you can use many other veggies such as bok choy, carrots, peas, or radishes. Sesame oil is one of the biggest elements to this dish. The flavor and richness it brings to the sauce is important. I also used part worcestershire sauce and part soy sauce, because the worcestershire sauce has extra flavoring like added ginger, garlic and onion. You can, however, use just soy sauce to get the same great flavor. Finally, this recipe serves a lot! We had six generous sized portions with this recipe. The recipe also holds it’s heat well, but it also doesn’t need any time to cool before serving.
Begin by boiling 16 oz of spaghetti until al dente. Strain.
Meanwhile, in a large dutch oven or wok, begin browning 1 pound of ground beef and crumbling it. Add 1/2 cup diced onion and cook until translucent.
Once browned, add 1 can strained sliced mushrooms. Add 1 Tbsp ground ginger and 1 Tbsp garlic powder. Add 2 tsp sesame oil, 3 Tbsp soy sauce, and 3 Tbsp worcestershire sauce. Stir until mushrooms where heated through.
Strain a can of green beans, add to beef mixture. Then add strained spaghetti. Carefully stir and keep over heat until everything is heated through. Remove from heat and immediately serve.
This one pan dish is full of flavor! Mustard and Italian dressing make up the base of this dish, so expect lots of flavors. Because these flavors are so different, every bite tastes different, and since these is no marinade on the chicken, it has a nature chicken flavor with the mustard Italian sauce. This dish is very flavor heavy. If you are like me and your taste buds can get over whelmed on a flavor after a while, be sure to serve this with a side. I would recommend a fresh salad with ranch dressing and topped with some shredded cheese. As with any dish, add the final ingredients slowly and make sure you taste to see if you like the flavor. For example, the white wine vinegar is to cut the sweetness in the Italian dressing, but if your Italian dressing is homemade or not sweet, then do not add the vinegar.
Heat a large dutch oven over medium high heat.
Dice up 1 chicken breast, or 2-3 chicken tenders.
Add 3 Tbsp oil to the dutch oven and add your diced up chicken. Cook chicken for 3 minutes on the first side without touching until time to flip. Cook the chicken until there is no raw spots on the exterior.
Once chicken is lightly cooked, add 1 small can of diced up mushrooms, and add 2 Tbsp Italian dressing. Stir and cook until mushrooms are hot.
Add 4 cups water, 3 chicken bouillon cubes, 1 Tbsp red pepper flakes, and 1 Tbsp mustard powder. Bring to a boil and stir in cubes til dissolved. Add 1 1/2 cup of your pasta of choice. Stir and continue to cook for 15-20 minutes until noodles are cooked to al dente and there is only a little liquid left, you may have to adjust your heat while cooking.
Once noodles are cooked, add 3 Tbsp Dijon mustard, 1/4 cup Italian dressing, 3 tsp white wine vinegar, and a splash of milk. Add any diced up fresh veggies if desired. Stir together and cook until just below simmer. Remove from heat, and let cool 5-10 minutes before serving. Serve with a side salad.
I love cheeseburgers. Cheeseburgers were one of the first things I ever cooked. I like mixing the meat, picking the flavors, and the wonderful smell as the burgers cook. I started making normal cheeseburgers, but over time I started experimenting with topping. I found topping a burger with speedied mushrooms and caramelized onions to be one of my favorites. I also liked covering them with Cooper sharp cheese and covering them to fully melt the cheese before plating. After a while, I began placing the toppings under the cheese and that is my preferred method today.
Place a pound of ground beef into a medium sized bowl. Add 2 tbsp A1, and about 2 tsp worcestershire sauce. Mix together with your hands. Divide into 3-5 pieces.
Begin heating a small frying pan over medium low heat. Add 1 can of strained mushroom stems and pieces. Add 4 Tbsp Italian dressing or speedie sauce.
Heat another large frying pan on a second burner over medium heat.
Each piece, roll into a ball. Press these balls between the palm of your hand. Make them thinner in the center, and wider than you want them. They with get thicker in the center and shrink on the edges as they cook. Place each patty onto the large heated frying pan.
Cook on the first side until it is browned about 3/4 up the side of the burger. Flip your burgers and cook just as long on the second side. Top flipped burgers with a dollop of A1. Once you only have about 5 minutes of cooking, top your burger with mushrooms, then top with cheese.
Let burgers rest for 5 minutes before placing on buns to eat.
Beef stroganoff is one of my favorite dishes. It’s creamy, savory, and makes a meal that will keep you feeling full for hours. I like making stroganoff, but I almost never have sour cream in the house. If we do have sour cream, it’s a small container and is eaten within a few days, usually with baked potatoes. For this recipe, like other recent recipes, I used sliced venison. I should have made my pieces a bit smaller, because they were definitely larger than bite sized. But, you can also use leftover steak to make this meal and it works really well!
Cube your meat (1/2 lb.) into bite sized pieces/strips and start heating a pot of water for your egg noodles.
Add 1 Tbsp of oil to a dutch oven, place over medium heat, then add and cook your beef/venison.
Chop one small onion (approx. 1/2 cup). Slice 3 large mushrooms/open 1 small can of sliced mushrooms and strain. Add onions and mushrooms to meat.
Cook until onions are translucent and mushrooms are cooked. At this point, start to make beef broth and add half a bag of egg noodles (8 oz) to boiling water.
Add 2 tbsp of Worcestershire sauce and heat. Add 4 cups of beef broth, then bring to a simmer
Strain your noodles, then add them to your broth.
Add 1 cup of milk to your broth, and begin adding flour until it begins to thicken (5-7 Tbsp).
Slowly heat and bring to a boil for 5 minutes. Add more Worcestershire sauce to taste (3-4 Tbsp).
Remove from heat and serve. Makes 3 adult servings.