Post by raventx1 on Jul 11, 2006 20:45:53 GMT -5
;DCHUNKY HAWAIIAN BEEF MENU FOR 6
The Menu
CHUNKY HAWAIIAN BEEF
Hot cooked rice
Mixed Salad Greens, bean sprouts, and crushed peanuts with an Asian Vinaigrette
Fresh or canned tropical fruit
The Recipes
CHUNKY HAWAIIAN BEEF
www.landolakes.com/mealIdeas/ViewRecipe.cfm?RecipeID=12328
This sweet-and-sour-flavored barbecue beef makes the perfect family dinner for busy weeknights. Yield: 6 servings
1 1/2 pounds boneless beef sirloin, cut into 1-inch pieces
2 tablesthingys Butter
1 (20-ounce) can pineapple tidbits, drained
1 green bell pepper, cut into 1-inch pieces
1/2 cup barbecue sauce
1/4 cup fat free Italian salad dressing
2 teasthingys dried oregano leaves
3 cups hot cooked rice
Melt butter in 12-inch skillet until sizzling; add beef pieces. Cook over medium-high heat, stirring occasionally, until beef is browned (2 to 3 minutes). Remove from skillet. Place beef in slow cooker. Top with pineapple and bell pepper.
Pour barbecue sauce and salad dressing over mixture in slow cooker; sprinkle with oregano. Cover; cook on Low heat setting for 5 to 7 hours, or on High heat setting for 3 to 4 hours or until meat is tender.
TIPS: If you’re not sure about the size of your slow cooker, measure it before you start the recipe. Simply use a measuring cup to determine the amount of water your slow cooker will hold. Then divide the number of cups that your cooker holds by 4 to determine the quart volume.
To make this recipe for 12 servings, double all the ingredients. Place ingredients in 5-quart slow cooker and cook as directed above.
To serve, sthingy beef mixture over hot cooked rice.
Mixed Salad Greens, bean sprouts, and crushed peanuts with an Asian Vinaigrette
For each salad:
1 cup mixed salad greens
1/4 cup raw, washed bean sprouts
1/4 thinly sliced cucumber
1 tbs crushed peanuts as garnish
Dressing
3 tablesthingys canola oil
2 tablesthingys white rice vinegar
2 tablesthingys soy sauce
1/2 teasthingy pepper or to taste
1 clove garlic, minced
1/2 teasthingy minced fresh ginger
Whisk together all ingredients in a small bowl. Taste and adjust the seasoning.
Toss with greens, bean sprouts, and cucumbers. Arrange on salad plates and top with crushed peanuts.
Serve fresh or canned tropical fruit, sprinkled with coconut, and a dollop of yogurt for dessert.
The Menu
CHUNKY HAWAIIAN BEEF
Hot cooked rice
Mixed Salad Greens, bean sprouts, and crushed peanuts with an Asian Vinaigrette
Fresh or canned tropical fruit
The Recipes
CHUNKY HAWAIIAN BEEF
www.landolakes.com/mealIdeas/ViewRecipe.cfm?RecipeID=12328
This sweet-and-sour-flavored barbecue beef makes the perfect family dinner for busy weeknights. Yield: 6 servings
1 1/2 pounds boneless beef sirloin, cut into 1-inch pieces
2 tablesthingys Butter
1 (20-ounce) can pineapple tidbits, drained
1 green bell pepper, cut into 1-inch pieces
1/2 cup barbecue sauce
1/4 cup fat free Italian salad dressing
2 teasthingys dried oregano leaves
3 cups hot cooked rice
Melt butter in 12-inch skillet until sizzling; add beef pieces. Cook over medium-high heat, stirring occasionally, until beef is browned (2 to 3 minutes). Remove from skillet. Place beef in slow cooker. Top with pineapple and bell pepper.
Pour barbecue sauce and salad dressing over mixture in slow cooker; sprinkle with oregano. Cover; cook on Low heat setting for 5 to 7 hours, or on High heat setting for 3 to 4 hours or until meat is tender.
TIPS: If you’re not sure about the size of your slow cooker, measure it before you start the recipe. Simply use a measuring cup to determine the amount of water your slow cooker will hold. Then divide the number of cups that your cooker holds by 4 to determine the quart volume.
To make this recipe for 12 servings, double all the ingredients. Place ingredients in 5-quart slow cooker and cook as directed above.
To serve, sthingy beef mixture over hot cooked rice.
Mixed Salad Greens, bean sprouts, and crushed peanuts with an Asian Vinaigrette
For each salad:
1 cup mixed salad greens
1/4 cup raw, washed bean sprouts
1/4 thinly sliced cucumber
1 tbs crushed peanuts as garnish
Dressing
3 tablesthingys canola oil
2 tablesthingys white rice vinegar
2 tablesthingys soy sauce
1/2 teasthingy pepper or to taste
1 clove garlic, minced
1/2 teasthingy minced fresh ginger
Whisk together all ingredients in a small bowl. Taste and adjust the seasoning.
Toss with greens, bean sprouts, and cucumbers. Arrange on salad plates and top with crushed peanuts.
Serve fresh or canned tropical fruit, sprinkled with coconut, and a dollop of yogurt for dessert.