Stir-Fried Beef (or Chicken) with Onions

We found this recipe in "How to Cook Everything" by Mark Bittman.  Our family loves this.  We like it made with chicken instead of beef too.  We also like to add snow peas to the stir-fry and serve it over rice with chow mein noodles

***Recipe recommends flank or sirloin cuts

3/4 to 1 pound flank or sirloin steak or other beef
salt and freshly ground black pepper to taste
2 tablespoons peanut (preferred) or vegetable oil
2 large or 3 medium onions, thinly sliced
1 teaspoon minced garlic
1 tablespoon peeled and minced or grated fresh ginger, plus 1 teaspoon
1/2 cup stock or water
1 tablespoon hoisin sauce or soy sauce (the hoisin sauce really adds flavor - I'd try to find it if you can.)

1. Slice the beef as thinly as you can; it's easier if you freeze it for 15-30 minutes first.  Cut the slices into bite-sized pieces. Season with salt and pepper and set aside.

2. Heat a wok or large skillet over high heat until it smokes.  Add 1 tablespoon of oil with the onions.  Stir immediately, then stir every 30 seconds or so until onions soften and begin to char slightly, 4-5 minutes.  Season the onions with salt and pepper, then remove; keep the heat high.

3.Add the remaining oil to the pan, then the garlic and 1 tablespoon of ginger; stir and immediately add the beef.  Stir immediately, then stir every 20 seconds or so until it loses its color, just a minute or 2 longer; stir in the onions.  Add the stock or water, the hoisin or soy, and the remaining ginger, let some of the liquid bubble away and serve immediately over rice.

Hamburger Stroganoff

1lb. ground beef
1/2 c. chopped onion (or dried onion..whatever you have on hand)
1/4 c. margarine
2 T flour
1 clove of garlic or 1 t garlic powder
1 can (4oz) mushrooms, drained
1 can cream of mushroom soup
1 c. sour cream

In large skillet, brown ground beef with onion, butter, salt & pepper. Stir in flour, garlic, and mushrooms, stirring constantly. Stir in can of soup.  Reduce heat and simmer uncovered for 10 or so minutes.  Stir in sour cream. Once heated, throughout, serve over noodles or rice.

I usually drain the ground beef of the grease and use less margarine.

Sweet and Sour Chicken Casserole

Submitted by Jill K.

2 cups cooked chicken, cut-up
1 can pineapple chunks, drained
12 oz apricot jam
1 can cream of mushroom soup
Mix everything together and bake at 350 for 30 minutes. Serve over rice.

Baked Chicken & Rice

2 cups dry instant rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery
1/2 cup butter or margarine
1 soup can water
10 chicken breasts halves
1 pkg. dry onion soup mix

Combine rice, soups, butter and water. Put half of rice and soup mixture in crockpot. Lay chicken over rice. Pour remaining soup mixture. Sprinkle with dry onion soup mix. Cover. Cook on low 4-6 hours or until chicken is done.

You can use any cream of anything soups. I used half the listed butter and actually mixed the dry onion soup mix in the water/soup mixture. I've also used frozen chicken breasts and it turns out just great.

Another thing that works great with this recipe is to use left over turkey or chicken already cooked.  I have cut up extra turkey from Thanksgiving, mixed everything else in a plastic bag and stuck it in the freezer. When you need a quick meal, put the frozen meal in the crockpot and turn it on low for 6-8 hours or until hot throughout.

Poppyseed Chicken

1 cup sour cream
1 can cream of chicken soup
1 T poppyseed
1 t dill weed
4 cups cooked, diced chicken
3 cups cooked rice (white or brown)
1-1/2 c. butter flavored cracker crumbs (I usually use 1 tube of wheat saltines)
1/2 c. butter, melted

In a large bowl, combine sour cream, soup, poppyseed, & dill. Mix well & stir in chicken and rice. Spread into greased 9x13 pan. Combine crumbs and melted butter. Sprinkle over casserole. Bake uncovered at 350* for 30 minutes.

If using brown rice, it will have less of a salty flavor than if using white rice. Season according to your taste. I do cook my brown rice with chicken bouillon cubes to give it more flavor.

Chicken & Rice

submitted by Jerilynn B.

Preheat oven to 375

1 can Cream of Chicken soup

1 can Cream of Mushroom soup

1 cup water

3/4c. rice

1/4 tsp pepper

1/4 tsp paprika

4 chicken breasts

-mix soup and water in 9x13 in baking dish

-blend in rice and spices

-place chicken breasts on top of rice mixture ~sprinkle chicken with paprika

Cover tightly with foil and bake for 45 mins. (I bake 55-60 mins if I use flash frozen chicken)

Uncover and enjoy!