Kathy’s Vintage Modern Recipes🍕🍔🍝!!

Thursday, April 16, 2020

••••CHINESE PEPPER STEAK WITH RICE••MEMORY OF MOM👒👛👗💍🧑🏻‍🌾💐🍅🍚🌶🥩🧄🍮🧅🧈!!••••

(Source: Pinterest and LinkedIn photos and Elizabeth Smith and mom recipe)

••••CHINESE PEPPER STEAK WITH RICE••MEMORY OF MOM🧑🏻‍🌾!!

••••HERE’S THE VIDEO!!

••3 cups hot cooked rice

••1 pound lean beef round steak, cut 1/2 inch thick

••1 tablespoon paprika

••2 tablespoons butter or margarine

••2 cloves garlic, crushed

••••HERE’S THE VIDEO!!

••1 1/2 cups beef broth

••1 cup sliced green onions, including tops

••2 green pepoers, cut into strips

••2 tablespoons cornstarch

••1/4 cup each water and soy sauce

••2 large fresh tomatoes, cut in eighths

🧅🍅🧄🧅🍅🧄🧅🍅🧄🧅🍅🧄🧅🍅🧄🧅🍅🧄🧅🍅🧄🧅🍅🧄🧅🍅🧄🧅🍅🧄🧅🍅🧄🧅🍅🧄

••••While rice is cooking, pound steak to 1/4 inch thickness. Cut into 1/4 inch wide strips. Sprinkle meat with paprika and allow to stand while preparing other ingredients. Using a large skillet, brown meat in butter, add garlic and broth. Cover and simmer 30 minutes. Stir in onions and green peppers. Cover and cook 5 minutes more. Blend cornstarch, water, and soy sauce. Stir into meat mixture. Cook, stirring, until clear and thickened-about 2 minutes. Add tomatoes and stir gently.

🍚🍚🍚🍚🍚🍚🍚🍚🍚🍚🍚🍚🍚🍚🍚🍚🍚🍚

••••Serve over beds of fluffy rice. Makes 6 servings.

••••HERE’S THE VIDEO!!

••••LOVE ❤️THIS RECIPE that my MOM made!!

••••A FAVORITE OF MINE GROWING UP!!

🧑🏻‍🌾🍅🥩🧑🏻‍🌾🍅🥩🧑🏻‍🌾🍅🥩🧑🏻‍🌾🍅🥩🧑🏻‍🌾🍅🥩🧑🏻‍🌾🍚🥩🧑🏻‍🌾🍅🥩🧑🏻‍🌾🍚🥩🧑🏻‍🌾🍅🥩🧑🏻‍🌾🍅🥩🧑🏻‍🌾🍅🥩🧑🏻‍🌾🍅🥩

Sunday, April 12, 2020

••••HAPPY EASTER 2020••DUTCH🇳🇱ADVOCAAT EGG NOG🇳🇱🐣🐷🥔🐥🥘👒👗👔🥚🥛🍳🍚🥖🍹🍨!!••••

(Source: Pinterest and LinkedIn photos and spruce eats.com and Karin Emgelbrecht recipe and photo and eggsinhell.wordpress.com and google.com)

••••HAPPY EASTER 2020••DUTCH ADVOCAAT EGGNOG🇳🇱!!

••••HERE’S THE VIDEO!!

https://www.thespruceeats.com/traditional-dutch-advocaat-liqueur-recipe-1128594

••••DUTCH ADVOCAAT EGGNOG🇳🇱!!

ADVOCAAT

1 dozen eggs
1 1/4 cups granulated sugar
1 1/4 cups brandy (use good-but-not-great stuff)
pinch of salt
2 teaspoons real vanilla extract
Break all the eggs into a sturdy pan. You can use only the egg yolks if you want, but then you’re stuck with a dozen egg whites. Unless you have plans to make angel food cake and divinity, it might take a while to use all of them.
Add the sugar, brandy, and salt. Place pan over medium heat, whisk to combine, and keep stirring constantly.
If you run into problems with the eggs cooking too fast – i.e. you see bits of scrambled egg – remove pan from heat and employ the stick blender, or pour the mixture into a blender and blitz it.
The mixture should be thick enough to coat the back of a spoon, but don’t sweat it if it isn’t quite that thick.
Add the vanilla and store in covered jars in the refrigerator.
To serve, shake or stir, then pour into liqueur glasses or small cocktail glasses. Top with whipped cream if you like. If your advocaat turns out very thick, eat it with a spoon (as is done in the Netherlands).
You can substitute rum for the brandy. I suppose other liquors like bourbon or Amaretto would be quite tasty also.
This will keep in the refrigerator for about two weeks.

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk of food-borne illness

Tips

Fold some whipped cream through the drink to create a decadent dessert called tokkelroom.
The advocaat will keep in the fridge for up to three days.
Replace the brandy with Schelvispekel, a Dutch spiced brandy, for an interesting variation.