2-3-pound London Broil
3-4 cups beef broth
2 pounds baby red potatoes
1½ cups baby carrots
1 onion, sliced
3 cloves garlic
salt and pepper
2 bay leaves
1 tablespoon cornstarch + 2 tablespoons cool water
In a skillet with 1 tablespoon butter brown the London broil.
Place the London broil in a 6-quart crock pot.
Layer the onions, garlic, salt, pepper, potatoes, and carrots in this order on top of the London Broil.
Add more salt and pepper on top of the vegetables.
Add 3 cups beef broth.
Cook on high 4 hours.
Add cornstarch and water.
Continue to cook on high for 15 minutes to thicken the gravy.
Carve London broil and serve immediately.
6 slices bacon chopped
1 large onion chopped
3 cloves garlic minced
1 large head cabbage cored and chopped
2 tsp. seasoned salt
1/2 tsp. ground black pepper
1/2 tsp. onion powder
1/2 tsp. garlic powder
1.Cook the bacon in a jumbo cooker over medium-high heat until crisp.
Remove the bacon to a paper towel-lined plate. Reserve 2 tbsp. of the bacon grease and discard the rest.
2.In the same jumbo cooker, return the 2-tbsp. bacon grease. Over medium-high heat cook the onion until it is soft, about 4 minutes. Add the garlic and continue to cook for an additional 1 minute. Stir in the cabbage and continue to cook and stir for 4-5 minutes. Add the seasoned salt, pepper, onion powder and garlic powder. Mix well.
3.Reduce heat to low, cover, and allow to simmer, stirring occasionally, for about 30 minutes.
4.Just before serving, mix the bacon into the cooked cabbage. Serve immediately.
For Marinate Chicken
1 (1/2 lb.) Boneless, skinless chicken breast
1 tsp. Soy sauce
1 Tbs. Shaoxing wine (Chinese cooking wine), sake or dry sherry wine
1/2 tsp. Chinese five spice
1/2 tsp. Baking soda
Pinch of black pepper
For the Sauce
3 Tbs. Oyster sauce
1/2 cup Chicken stock
For the Aromatic Vegetables
3 Cloves garlic (approximately 1 Tbs.)
1 oz. Fresh ginger (approximately 1/2 Tbs.)
1 Red chili
For the Vegetables & Noodles (You can substitute vegetables for your taste or what’s available as same amount as recipe calls.)
10 oz. Precooked & ready to use Chinese egg noodles (If you are using dry one, prepared by soak them in hot water until soften and then drain.)
2 oz. Shiitake or button mushrooms (approximately 2 large or 4 small size mushrooms)
4 oz. Bamboo shoot (approximately 1/4 cup)
4 oz. Baby bok choy (approximately 3 to 5 of baby bok choy)
3 Green onions
4 oz. Bean sporouts
For the Beef
8 oz. (1/2 lb.) New York steak, sirloin or chuck
1 tsp. Soy sauce
1 tsp. Shaoxing wine, rice wine or dry sherry
1/2 tsp. Corn starch
1/4 tsp. Baking soda
1/8 tsp. Black or white pepper
For the Brown Sauce
1 Tbs. Soy sauce
1 Tbs. Oyster sauce
1 1/2 tsp. sugar (Add 1/2 tsp. more if you like sweeter side.)
1 Tbs. Shaoxing wine, rice wine or dry sherry
1 tsp. Corn starch
1/8 tsp. Black or white pepper
For Stir Fry
8 oz. (1/2 lb.) Broccolini, broccoli or Chinese broccoli
2 Cloves garlic
1 oz. Fresh ginger (approximately 2 to 3 very thin slices)
2 Tbs. High smoke point cooking oil (Such as peanut, canola, vegetable, sunflower or avocado oil)
1 Green onion
1 tsp. Sesame oil
In a wok or pan add oil to coat bottom.
Add marinated beef and spread out. Let cook 20-30 seconds
Stir and cook beef for 3-4 minutes, remove and set to the
Add more oil to hot wok. Add onions and bell peppers.
Stir and cook for 2 minutes.
Add minced garlic and ginger. Stir constantly and cook
for one minute.
Add beef back into wok with veggies. Stir to combine.
Add sauce and cook for 1 more minute or until the sauce
1 pd. ground beef
1 pkg. coleslaw
1 small diced onion
chopped green onions
2 tbsp. soy sauce
1 tbsp. oyster sauce
2-3 cloves minced garlic
1 tsp. grated ginger
1/4 to 1/2 tsp. sesame oil
Sriracha sauce to taste – optional
salt and black pepper to taste
In a medium heat pan add a little oil and ground
beef. Cook, chop and brown beef and drain any excess
Add diced onion and cook 1 minute.
Add minced garlic and ginger and cook one minute.
Add coleslaw, stir and cook for 2-3 minutes until
Add soy sauce and oyster sauce, stir and cook for
30sec to 1 minute to combine.
Add handful of chopped green onions, sesame oil
and sriracha (optional).
Cook and stir for 1 minute or until combined.
1 lb. lean ground beef or mild Italian sausage (I’ve tried both and like either)
2 Tbsp. extra virgin olive oil, divided
1 cup diced carrots (about 2 medium, you can cut them into matchsticks if desired)
1 cup diced celery (about 3 stalks)
3/4 cup chopped yellow onion (about 1/2 of a large)
1 large clove garlic, finely minced
3 (8 oz.) cans tomato sauce
3 – 4 cups beef broth (chicken broth works fine too)
1 cup water
1 (15 oz.) can diced tomatoes, undrained
1 Tbsp. granulated sugar
1 1/2 tsp dried basil
1 tsp dried oregano
3/4 tsp dried thyme
1/2 tsp dried marjoram
Salt and freshly ground black pepper to taste
1 scant cup ditalini pasta, uncooked
1 (15 oz.) can dark red kidney beans, drained and rinsed
1 (15 oz.) can great northern beans, drained and rinsed
Romano cheese (I also like it with parmesan), for serving
Heat 1 Tbsp. olive oil in a large non-stick saucepan over medium high heat, crumble in ground beef or sausage and cook, stirring occasionally until cooked through. Pour beef (along with fat from beef, if you want it to be healthier you can drain the fat) into a bowl, set aside. Heat remaining 1 Tbsp. olive oil in same large saucepan, sauté carrots, celery and onion over medium high heat until tender about 4 minutes, add garlic and sauté 1 minute longer. Reduce heat to a low, add tomato sauce, beef broth, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram, cooked beef along, then season with salt and pepper to taste. Cover with lid and allow to simmer 30 minutes, stirring occasionally until veggies are soft. Meanwhile prepare ditalini pasta according to directions on package, cooking to al dente.
Add cooked and drained pasta to soup along with kidney beans, great northern beans and an additional 1 cup broth if desired to thin soup, and allow to cook 5 minutes longer. Serve warm with grated Romano cheese if desired.
Note: the longer the soup rests the more liquid the pasta will absorb so you can thin it with additional beef broth if desired.
⅓ cup good quality extra virgin olive oil
Pinch of red pepper flakes
4 crushed garlic cloves
¾ cup chopped onion (optional)
1 teaspoon fresh chopped oregano, divided, or ½ teaspoon dried
1 tablespoon chopped fresh basil, divided, or ½ tablespoon dried
1 teaspoon fresh chopped mint, divided
1 teaspoon sugar
1 teaspoon salt
¼ teaspoon freshly ground black pepper
2 28-ounce cans of whole tomatoes or two quarts of freshly canned garden tomatoes
¼ cup freshly grated Parmesano Reggiano cheese
2 tablespoons unsalted butter
1.Before you begin, pour your two cans of tomatoes into a bowl and crush with your hand. Don’t break them up too small, you want large chunks.
2.In a large heavy bottomed pot with a lid, on a burner with no flame, pour in olive oil and add red pepper flakes, garlic, onion, most of the oregano, basil and mint (save a little bit of each for the end), sugar salt and pepper. Turn on the burner and slowly bring up to hot. When the onions and garlic start to cook, stir and heat for five minutes.
3.Remove the pot from the burner and place a heat diffuser over the burner. Place the pot over the heat diffuser and add the tomatoes. Turn burner to medium high and stir until they start to boil. Then reduce to simmer, partially cover and simmer 90 minutes.
4.After 90 minutes, remove from heat and add the reserved herbs and Parmesan cheese. Add the butter to round out the flavors. Stir again and serve.
The old saying about the sauce tasting better the next day reheated is true. It gives the flavors a chance to blend and mellow out. I also like to add 1 cup of Chianti.
2 lbs. ground beef
Adobo to taste
1 tbsp. white vinegar
Sazón, 1 packet
3 tbsp. tomato sauce
2 tbsp. tomato paste
2 tbsp. sofrito or to your liking
Spanish olives, 5-6 diced
Salt to your liking
Canola oil (for frying)
Ripe plantains (black skins)
I used mixed cheddars, white and yellow cheese
Season ground beef with adobo. Add vinegar, sazón, tomato sauce, tomato paste, sofrito, and olives.
Brown the beef and cook until well done. Keep on low heat until ready to use. Heat vegetable oil in a large frying pan.
Peel each plantain by cutting off the ends, then carefully slicing down the skin length-wise. Separate the plantain from the peel. You will need to slice each plantain into layers by cutting length-wise across the plantain. Each layer should be thin, but thick enough to pan-fry. Mine came out thicker than I wanted them to be but still came out good. Carefully fry each plantain layer. You want the plantain to have a golden-brown color, turning each layer halfway-through so that both sides get a nice color. Once both sides of the plantain are golden-brown, remove from oil and place on a paper towel covered plate so the oil is absorbed. Repeat until all your plantain layers are fried. Using a lasagna dish generously grease it with some butter, layer the fried plantains to cover the bottom of the dish. Spread cooked ground beef on top to cover the length of the dish. Repeat, creating alternating layers of plantains, ground beef and cheese. Crack open your eggs into a bowl and beat. Pour the eggs over the top of the pastelón, making sure to get some into the corners, sides, and middle. This helps seal the pastelón, so it doesn’t break apart as much when serving. Top with more cheese if desired. Bake in 350-degree oven for 30 minutes or until golden brown.