Hunan Beef

Ingredients:

• 2 cups broccoli florets
• 2 tbsps. cooking oil
• 2 tsp. minced garlic
• 4 small dried red chilies
• 1 tsp. cornstarch dissolved in 2 tsp. water

Marinade

• 2 tbsps. soy sauce
• 2 tsp. cornstarch
• 1 tbsp. Chinese rice wine or dry sherry
• 3/4 lb. flank steak, thinly sliced across the grain

Sauce:

• 3 tbsps. Chinese black vinegar or balsamic vinegar
• 1 tbsp. soy sauce
• 1 tbsp. Chinese rice wine or dry sherry
• 2 tsp. sugar
• 2 tsp. chili garlic sauce
• 1 tsp. sesame oil

Directions:

1. Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes.
2. Combine sauce ingredients in a bowl.
3. Place broccoli in a large pot with 1 inch of boiling water. Boil until tender and crisp, 2 to 3 minutes; drain.
4. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic and chilies and cook, stirring, until fragrant, about 10 seconds. Add beef and stir fry until no longer pink, 1 1/2 to 2 minutes.
5. Add broccoli and sauce to wok; bring to a boil. Add cornstarch mixutre and cook, stirring, until sauce boils and thickens. Serve with rice.

Spring Rolls

Serves 4

Ingredients:

• 8 spring roll skins
• 2 oz. thinly sliced pork, cut into thin strips

Mixture A:

• 1 tsp Chinese rice wine or sherry
• 1 tsp coy sauce and cornstarch
• A few grain of pepper

• 2 dried large Chinese mushrooms, soaked in water and drained. Cut into strips.
• 2 ½ oz. boiled bamboo shoots, cut into strips
• 2 cabbage leaves, cut into strips
• ½ tsp salt
• Flour-and-water paste
• Oil for deep frying plus 3 tbsp more oil

Directions:

1. Combine the pork and Mixture A. Let sit for 15 minutes.
2. Heat 3 tbsp of the oil in a wok, and stir-fry the pork briefly. Remove.
3. Heat the remaining 1 tbsp oil and add the salt. Stir fry the vegetables, then mix in the pork. Turn off the heat and let the filling cool thoroughly.
4. Place some of the filling a little above the center of each spring roll skin. Fold the upper edge over the filling, turn in the 2 sides, and roll it down to the bottom. Brush the bottom edge with the flour-and-water paste to seal it thoroughly.
5. Heat the deep-frying oil over moderate heat. Deep-fry the spring rolls until golden. Turn them frequently.
6. Serve immediately with table seasonings.

Crock Pot Meat Loaf

American inspired crock pot meat loaf.

This recipe is sure to become a favorite with your family. But we will keep the secret of how easy it really is, between us.

Crock pot recipes are easy and this is no exception. Mix the meatloaf ingredients together and put in the crock pot, pour over the sauce and get on with your day. Come back in the evening and dinner is done.

We put this recipe on yesterday morning and then went out for the day. Well, when we came home later in the afternoon, the aroma was sensational. My sister came over and now she wants the recipe too.

What are you waiting for? Get this meat loaf

American Meat Loaf Recipe
Ingredients
Meat Loaf
2¼lb (1 kg)	ground beef (mince meat)
1 onion	finely diced
½ can (210ml - 7 fl oz)	tomato soup - other half used in sauce
1 tbls	worcestershire sauce
2 tbls	brown sugar
1 cup	bread crumbs
½ tsp	salt
¼ tsp	pepper
1	egg lightly beaten
Sauce
½ can (210ml - 7 fl oz)	tomato soup - other half used in meat loaf
1 tbls	worcestershire sauce
½ cup	water
2 tsp	mustard (paste not powder)
2 tbls	brown sugar Method 1. Make two long strips of aluminium foil, long enough to sit in the crock pot and overhang at sides. Place them in the crock pot so that they form a cross on the bottom of the pot. When the meat loaf is cooked you will use this to remove it from the crock – so make sure the ends are long enough to gather on top of the loaf. 2. Place all meat loaf ingredients in a very large mixing bowl. 3. Mix with hands (yes – will need to get those hands dirty for this one) until well combined. 4. Shape with hands into a large round meatloaf about ½ an inch smaller than your crock pot. 5. Place loaf into crock pot, on top of the aluminium foil strips. 6. Mix all sauce ingredients together. 7. Pour over top of meat loaf. 8. Cover and cook for 8-9 hours on Low OR 4-6 hours on High. 9. Remove from crock pot using aluminium strips as handles. Cut into slices and enjoy with roast vegetables or steamed vegetables and mashed potato. Notes Serves 4-6 Absolutely delicious Also fantastic served cold the next day

Crock Pot Boneless Chicken Recipe

This boneless chicken crock pot dinner is a family pleaser - it was at our house.

The mixture of apricot and ginger works extremely well together.

I find chicken to be an easy meal - but I don't always find chicken overly appetizing. Maybe due to childhood memories of not so good chicken meals my mum might have cooked. However, I would definitely eat this Ginger Apricot Chicken again.

Delicious to the last mouth full.

Apricot Ginger Chicken
Ingredients
1¼ lb (500g)	chicken fillets, cubed
3 tbsp	all-purpose (plain) flour
1 tsp	ginger powder
1	carrot, sliced
1	zucchini (courgette), sliced
1	small pepper (capsicum), sliced
6	cauliflower florets
14fl oz (400 ml)	apricot nectar (juice)
1 tsp	crushed ginger
Method
1	Put the flour and ginger powder in a plastic bag and add the chicken. Toss around until coated.
3	Put the chicken and vegetables in the crock pot.
4	Mix the other ingredients together and pour over the chicken.
5	Cook on low for 8-9 hours.
Notes
Use your favorite vegetables.
Serve with rice or cous cous.