Archive for the ‘Mushrooms’ Category

Japanese Chicken Fingers


Recipe & picture courtesy of Rachael Ray

SIX SERVINGS
Prep Time: 30 min
Bake Time: 12 min

  • 3 tablespoons butter
  • 1 pound shiitake mushrooms, stems discarded and caps finely chopped
  • 1 tablespoon fresh thyme leaves, finely chopped
  • Salt
  • 2 large eggs
  • 1 cup flour
  • 1 cup panko (Japanese bread crumbs)
  • 1 pound chicken cutlets
  1. Preheat the oven to 450°. In a large skillet, melt the butter over medium heat. Add the mushrooms and thyme and season with salt. Cook, stirring frequently, until the mushrooms are browned and their juices cooked off, about 10 minutes. Set aside to cool.
  2. Place a cooling rack on top of a baking sheet and set aside. Place the eggs and flour in separate shallow bowls; lightly beat the eggs. In another shallow bowl, combine the mushroom mixture with the panko.
  3. On a work surface, pound the chicken 1/2 inch thick and cut into 1-by-4-inch pieces. Sprinkle each piece with salt, then coat with flour and pat off the excess; dip into the egg and roll in the mushroom mixture. Place the chicken fingers on the prepared baking sheet and bake until golden and cooked through, 10 to 12 minutes.

**Personal Review: No Review Yet**

Perfect Winter Beef Stew


Recipe & picture courtesy of Kraft Foods

Prep Time: 15 min
Total Time: 2 hr 15 min
Makes: 8 servings, 1-1/4 cups each

  • 3/4 cup KRAFT Zesty Italian Dressing
  • 2 lb. beef for stew, such as chuck roast, cut into 1-inch chunks
  • 6 slices OSCAR MAYER Bacon, chopped
  • 3 cups sliced fresh mushrooms
  • 1 large onion, chopped
  • 6 carrots, sliced
  • 1-1/2 lb. potatoes, peeled, cut into large chunks
  • 1 can (14-1/2 oz.) stewed tomatoes, undrained
  • 1 can (14-1/2 oz.) beef broth
  1. Pour dressing over beef in shallow glass dish. Refrigerate 30 min. to marinate. Meanwhile, cook bacon in large saucepan on medium heat 5 min. or until crisp, stirring occasionally. Remove bacon from saucepan; discard drippings. Drain bacon on paper towels.
  2. Add mushrooms and onions to saucepan; cook on medium-high heat 10 min., stirring occasionally. Remove beef from marinade; discard marinade. Add beef, carrots, potatoes, tomatoes, broth and bacon to saucepan; stir.
  3. Bring to boil, stirring occasionally; cover. Simmer on low heat 1 hour 30 min. or until meat is done and sauce is thickened, stirring occasionally and removing the lid for the last 15 min..

How to Prepare Stew in Slow Cooker

  1. Marinate beef and cook bacon, onions and mushrooms as directed. Remove beef from marinade; discard marinade. Add beef, onions, mushrooms and remaining ingredients to slow cooker.
  2. Cook 10 to 12 hours on LOW (or 5 to 6 hours on HIGH). Stir in 2 Tbsp. flour mixed with 2 Tbsp. water. Cook 15 min. or until sauce is thickened.

**Personal Review: This had very little flavor – I would highly reccomend marinating the beef for more than 30 minutes to give the beef a bit more flavor.  We also ended up adding Franks Red Hot Sauce, garlic powder and salt & pepper to give it a bit more flavor.  I did this in the slow cooker as well on low heat.  We threw the leftovers into the fridge for the next day and it tasted great.  This was much better as a leftover than first taste.**

Venison Pepper Steak

Recipe source unknown

Serves 4

  • 1 1/2 – 2 lbs. venison round steak
  • 2 green peppers, cut in 1/4″ slices
  • 2 medium stalks celery, sliced
  • 1 large onion, sliced
  • 1 clove fresh garlic, crushed
  • 1/2 lb. fresh mushrooms (or 4 oz. can drained)
  • 2 tbsp butter
  • 2 cups beef broth or beef bouillon
  • 1-2 tbsp soy sauce
  • 2 tsp brown gravy sauce
  • 2 tbsp cornstarch mixed with 1/3 cup cold water
  • salt and pepper to taste
  1. Cut venison into very thin slices crossgrain while still partially frozen (this makes it easier to slice thinly).
  2. Saute until browned the venison, peppers, celery, onions, garlic and mushrooms in butter. Add beef broth, soy sauce, salt and pepper and simmer covered for about half and hour until the meat and vegetables are tender.
  3. Thicken broth with the cornstarch mixture. Blend in brown gravy sauce. Serve over hot noodles or rice.

**Personal Review: No Review Yet**

Shrimp Fried Rice


Recipe & picture courtesy of Better’n Eggs

Time-To-Table Time: 35 minutes
Serves: 4 – 6

  • 1 1/2 cups long grain white rice
  • 1 tablespoon Crystal Farms® butter or margarine
  • 1 cup (8 ounces) Better’n Eggs®
  • 1 cup chopped red bell pepper
  • 1 cup finely chopped fresh mushrooms
  • 1/4 cup chopped green onion
  • 1/2 pound cooked small shrimp (cocktail size), thawed if frozen
  • 1/4 cup soy sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon chili sauce with garlic*
  1. Cook rice according to package directions.
  2. Meanwhile, in 12-inch nonstick skillet melt butter over medium heat. Add Better’n Eggs®. As Better’n Eggs® start to set use spatula to lift edge of cooked Better’n Eggs® letting uncooked Better’n Eggs® flow to bottom of skillet. Cook until Better’n Eggs® are set but still moist. Slide out onto large dinner plate. Cut Better’n Eggs® into long strips; cover to keep warm.
  3. Add red pepper, mushrooms and green onion to skillet. Cook, stirring occasionally, until vegetables are crisp tender (3 to 5 minutes). Add shrimp and cooked white rice. Cook until shrimp and rice are heated through.
  4. In small bowl combine soy sauce, sesame oil and chili sauce; mix well. Pour into rice mixture. Add Better’n Eggs® strips. Cook, stirring gently, until heated.

*Note: Chili sauce with garlic can be found in the Oriental food section of your grocery store.

**Personal Review: No Review Yet** 

Stuffed Steak

Recipe courtesy of Better Recipes

Serves 4

Marinade

  • 1/2 c soy sauce
  • 1/4 c brown sugar
  • 1 tsp grated fresh ginger
  • 1 tsp garlic powder
  • 1/4 c rice wine

Steak

  • 4 thickly sliced Sirloin Steaks
  • 4 Green Peppers, chopped
  • 4 Onions, chopped
  • 8 oz. box mushrooms, chopped
  • 2 cloves garlic, minced
  • Olive oil
  • 8 oz. Monterey Jack cheese, cut up
  1. Mix ingredients for Marinade.
  2. Cut a pocket sideways into the steak (not all the way through.) Add steak to marinade. Allow to marinate for 1-2 hours in refrigerator.
  3. Lightly saute Peppers, Onions, Mushrooms and Garlic in a little olive oil. Lift meat from marinade; discard marinade. S
  4. poon about HALF of the peppers, onions, mushrooms and garlic inside the pocket. Grill on your Foreman or on outside Grill. When steak is nearly done, add about HALF of the cheese into the side of the steak.
  5. After grilling, serve steaks topped with the remaining sauteed vegetables and cheese.

**Personal Review: No Review Yet**