SierraCook
Master Chef
First thing I am making today is salsa. I went shopping yesterday and bought fresh cilantro and tomatoes. I forgot to buy limes, so I am going to have to make a run back to the store for them. So, much for the shopping list. I hate it when I make a list and still forget an ingredient.
For dinner, I am making Oriental Skillet. Instead of trying to explain it, I have posted the recipe below. My mom taught me how to make this recipe when I was a kid. I hope that you all have a wonderful Sunday.
Oriental Skillet
1 lb. ground beef
27 saltine crackers, finely crushed
¼ cup finely chopped onion
2 teaspoons ginger, divided
1 garlic clove, chopped
1 egg, slightly beaten
2 tablespoons water
2 tablespoons vegetable oil
1-16 oz. package frozen oriental style vegetables, thawed
1 14 ½ oz. can beef broth
2 tablespoons soy sauce
½ cup water
2 tablespoons cornstarch
Combine beef, cracker crumbs, onion, 1-teaspoon ginger, garlic, egg, and water. Shape into 24 meatballs. In a large skillet heat oil until hot. Brown meatballs for 10 minutes. Remove meatballs from pan and place on paper towels to drain. Wipe out pan and add vegetables, beef broth, soy sauce and remaining 1-teaspoon ginger. Bring to a low simmer. Blend water with cornstarch and add to skillet. Stir until boiling. Reduce heat and add meatballs. Cover and simmer for 5 minutes. Serve over rice. Serves 6.
For dinner, I am making Oriental Skillet. Instead of trying to explain it, I have posted the recipe below. My mom taught me how to make this recipe when I was a kid. I hope that you all have a wonderful Sunday.
Oriental Skillet
1 lb. ground beef
27 saltine crackers, finely crushed
¼ cup finely chopped onion
2 teaspoons ginger, divided
1 garlic clove, chopped
1 egg, slightly beaten
2 tablespoons water
2 tablespoons vegetable oil
1-16 oz. package frozen oriental style vegetables, thawed
1 14 ½ oz. can beef broth
2 tablespoons soy sauce
½ cup water
2 tablespoons cornstarch
Combine beef, cracker crumbs, onion, 1-teaspoon ginger, garlic, egg, and water. Shape into 24 meatballs. In a large skillet heat oil until hot. Brown meatballs for 10 minutes. Remove meatballs from pan and place on paper towels to drain. Wipe out pan and add vegetables, beef broth, soy sauce and remaining 1-teaspoon ginger. Bring to a low simmer. Blend water with cornstarch and add to skillet. Stir until boiling. Reduce heat and add meatballs. Cover and simmer for 5 minutes. Serve over rice. Serves 6.