Date night - dinner for two- steaks, spinach, pudding

Date Night Dinner for Two

Menu;
Steaks with Mushrooms
Spinach Rice
Maple Syrup Pudding
Any Red Wine, even one with spice will go great with this dinner.
Consider a Cabernet, Red Zinfandel, or even a Boreaux.
Steaks with Mushrooms

2 boneless beef sirloin steaks{5 oz each}
1/2 tsp salt
1/4 tsp pepper
2 tbsp butter
1 cup fresh mushrooms, sliced

Spinach Rice

1/2 cup chopped onion
2 tbsp olive oil
2 cups baby torn spinach
3/4 cup water
1 tbsp dried parsley flakes
1/2 cup uncooked instant rice
1/4-1/2 tsp salt
1/8 tsp pepper

Maple Syrup Pudding

1 3/4 cups milk
1 pkg cook & serve vanilla pudding mix
1/4 cup maple syrup
whipped topping{optional}

Procedure
Rub both sides of steaks with salt & pepper. In alarge skillet, cook steaks in butter until meat reaches desired doneness.{ for medium-rare= thermometer should read, 145~f., for medium= 160~f, for well done= 170~f.}
Remove & keep warm. In the same skillet, saute' mushrooms until tender. Serve with steaks.
In a suacepan, saute' onion in oil till tender. Add the spinach, water & parsley. Bring to a boil. Stir in the rice, salt & pepper. Cover & remove from heat; let stand 7-10 minutes or till rice is tender & liquid is absorbed.
In a microwave safe bowl, whisk the milk, pudding mix & syrup until just combined. Cover & microwave on high 5 minutes or until the mixture come to a full boil, stirring every 2 minutes. Pour into dessert dishes; cool slightly. garnish with whipped topping if desired. Refridgerate leftovers.
Serves 2.

No worry Swiss Steak

No worry Swiss Steak
Ingredients

1 1/2 lb round steak
1/4 cup flour
2tsp dry mustard
1-1/2 tsp salt
1/4 tsp pepper
2 tbsp butter
2 tbsp oil
1 onion, chopped fine
2 carrots , grated
2 celery stalks, finely chopped
16oz can tomatoes
2 tbsp worcesteshire sauce
1tbsp bown sugar
parsley

Procedure
cut steak in serving size portions. Coat with mixture of flour, mustard, salt and pepper. Using a large fryingpan , brown the meat in half the butter and oil. Transfer to crockpot . heat the remaining oil and butter in frying pan. Saute onions, carrots , and celery utnil glazed. Add tomatoes, worcestershire sauce and brown sugar. Heat scraping drippings.. pour over meat.
Keep warmed in crockpot and serve

Mince Pies- from the UK

Mince Pies
Ingredients

Mince Pies(from the U.K.)From Suzie!
Metric:
175 g Sweet Shortcrust Pastry (see below) 225 g (about 12 tablespoons) mincemeat icing sugar for dusting I
mperial:
6 oz Sweet Shortcrust Pastry (see below) 8 oz (about 12 tablespoons) mincemeat icing sugar for dusting
Metric: 175 g Sweet Shortcrust Pastry (see below) 225 g (about 12 tablespoons) mincemeat icing sugar for dusting
Imperial: 6 oz Sweet Shortcrust Pastry (see below) 8 oz (about 12 tablespoons) mincemeat icing sugar for dusting
Sweet Shortcrust Pastry:Metric: 225 g plain flour pinch of salt 50 g butter 50 g lard or vegetable shortening 25 g caster sugar 1 egg yolk a little water
Imperial: 8 oz plain flour pinch of salt 2 oz butter 2 oz lard or vegetable shortening 1 oz caster sugar 1 egg yolk a little water
Procedure
Sift the flour and salt into a mixing bowl. Cut the fat into the flour and rub into a breadcrumb consistency. Mix in the sugar. Beat the egg yolk with 2 tablespoons water and stir in to bind to a fairly firm dough, adding a little more water as necessary. Knead lightly until smooth but do not overwork it. Leave to rest in the refrigerator or cool place for at least 30 minutes before rolling out.
(Makes 225 g / 8 oz of pastry)
Method:Roll out the pastry very thinly, 2.5 mm / 1/8 inch thick. Cut out 12 rounds with a plain or fluted cutter and grease the pastry trays / tins. Place a round in each section of the pastry tray / tin. Prick the bottom of each pie and put a teaspoon of mincemeat in each one. Damp the edges. Cut out 12 more rounds with a smaller cutter, cover the filling in each tart. Press down with the blunt end of the smaller cutter so the lids are secure. Cut a small cross in the centre of each lid to allow steam to escape.
Place the tarts on a baking sheet and bake in a preheated hot oven at 220°C / 425°F / Gas Mark 7 for 12 to 15 minutes or until well risen and golden. Dust generously with icing sugar and serve hot. When cold the tarts can be stored in an airtight container, or frozen. (I like mine hot with ice cream!!)
Makes 12
Serving Information
Serves: 12

Crockpot/Beef Stew

Beef Stew
3 - 5 lb. beef stew meat
1/4 cup flour and 1/2 cup oil to coat meat
5 carrots, peeled and chopped
6 potatoes, peeled and chopped
1 large onion, chopped
1 can green beans
1 can corn
1/4 cup cooking wine ( or beef boullion/broth)
1/4 cup catsup
2 T. Worcestershire Sauce
1 T. soy sauce
garlic salt, to taste
bay leaf
pepper, to taste
1 cup water

Procedure
Brush meat with oil, roll in flour, brown on all sides in a skillet, throw into the crock pot. Add the rest of the ingredients in order, cook on low for 10 - 12 hours or until tender or on high for 5 - 6 hours or until tender. If you prefer a thicker sauce during the last 15 minutes of cooking, add 2 T. flour to 1/2 cup of water, stir or shake until smooth and slowly add it.

snowy Day beef Stew

Snow Day Beef Stew

INGREDIENTS:

1/2 cup chopped onion
2 medium carrots, sliced on diagonal, about 1/4-inch thick
3 to 4 medium potatoes, peeled and cut into bite-size pieces
8 ounces sliced mushrooms
2 to 2 1/2 pounds lean boneless
beef round, trimmed and cut into 1-inch cubes, or lean stew beef
1/4 cup all-purpose flour
1 1/2 teaspoons dried leaf thyme, crumbled
1 can (about 14 1/2 oz.) stewed tomatoes
1/4 cup red wine or beef broth
1 to 1 1/2 cups frozen peas, thawed
salt

Procedure

PREPARATION:
In a 3 1/2- to 6-quart crockpot, combine onion, carrots, potatoes, and mushrooms. Coat beef cubes with flour, then add to crockpot; sprinkle with thyme. Add tomatoes and wine. Cover and cook on LOW for 8 to 10 hours, or until beef is very tender.
Stir in peas.
Increase temperature to HIGH; cover and cook until peas are heated through (10 to 15 more minutes). Season to taste with salt.
Makes 6 to 8 servings.

10Hour Beef Stroganoff

Crockpot/10Hour Beef Stroganoff
Ingredients

2 lbs stew meat cubed
1 envelope Lipton onion soup
1 can cream of celery soup
1 can cream of mushroom soup
1/2 can water
1/2 c sour cream at end

Procedure
Mix all ingredients except the sour cream.Cook on high for 10 hours.For the last hour put in sour cream and stir well. Serve over egg noodles or potatoes.

Coffee Stew

Coffee Stew
Imperial and Metric supplied
2Lb ( 1 kg) Lean stewing beef/cut into cubes
1 tsp (5ml) dried basil
3 cups (750ml) water
2 cups (500ml) prepared brewed coffee
1 Large onion, chopped
2 stalks celery sliced
6 carrots, sliced
8 potatoes peeled and cubed
2 cups (500ml) peas
1-1/2 cup (375ml) kernel corn
2 cups (500ml) tomato juice
2 tsp (10ml) corn starch
2 tbsp (30ml) parsley flakes

In a medium saucepan, combine 1 cup (250 ml) water, stewing meat and 1/2 of the onion. Cover and cook over medium heat for 40 minutes.
Meanwhile, in a large soup pan, pour 2 cups (500 ml) water, remaining onion, celery, carrots, potatoes, peas and corn. Pour in 1 cup (250 ml) coffee and 1 cup (250 ml) tomato juice. Add basil and parsley flakes. Cook over medium heat, stirring often. When meat is cooked through and tender, pour meat and contents into soup pan.
Dissolve cornstarch in remaining tomato juice. Pour into soup pan. Add remaining coffee. Add water if necessary. Continue cooking over medium heat until vegetables are tender about 20 to 30 minutes.

Serves 6

Budget Meals/Meatball & Veggie Pasta Skillet

Meatball & Vegetable Pasta Skillet
Total preparation and cooking time: 30 minutes
1 package (18 ounces) frozen fully-cooked Italian-style beef meatballs
1 can (13-3/4 to 14-1/2 ounces) ready-to-serve beef broth
1 jar (14 ounces) prepared spaghetti sauce
1-1/2 cups uncooked mostaccioli (4-1/2 ounces)
1 package (16 ounces) Birds Eye Farm Fresh frozen vegetable mixture(broccoli, cauliflower & carrots)
2 tablespoons shredded Parmesan cheese

Procedure
1. Combine meatballs, broth, spaghetti sauce and pasta in large nonstick skillet; bring to a boil. Reduce heat to medium; cover and cook 8 minutes. Stir in vegetable mixture; continue cooking, covered, 10 to 12 minutes or until vegetables and pasta are tender. Serve with cheese. Makes 6 to 8 servings.

Grilled Steak w/ Red Pepper Sauce

Grilled Steak with Red Pepper Sauce Recipe
4 (4 ounce) beef top sirloin steak
1/2 cup commercially prepared fat-free Italian dressing
1/2 cup red wine vinegar4 medium sweet red bell peppers, divided
1/3 cup chopped green onions
1/4 cup water
1/4 cup dry white wine
3/4 teaspoon beef flavored bouillon granules
Nonstick cooking spray

Procedure
Trim fat from steaks. Pour Italian dressing and vinegar over steaks in a large resealable plastic bag. Refrigerate at least 1 hour, turning occasionally. Remove steaks from bag and discard marinade.
Slice bell peppers in half and remove seeds. Slice one bell pepper into thin strips and set aside. Chop the remaining bell peppers and combine with the next 4 ingredients in a nonstick skillet. Bring to boil, cover and reduce heat and simmer for 15 minutes or until most liquid is absorbed. Remove from heat and allow to cool. Place sauteed pepper mixture in a blender or food processor and process until smooth.
Grill steaks to desired doneness. Saute remaining pepper strips in a skillet with nonstick cooking spray. Remove pepper strips and reheat pepper sauce. Pour sauce over pepper strips and steaks before serving.

Makes 4 Servings Serving Size: 4 ounces meat and 4 ounces sauce

Beef/Couldn't Be Easier Brisket

Ingredients
1 (3 to 4 pound) boneless beef brisket
1 (12-ounce) bottle chili sauce
1 (12-ounce) can Coca Cola (do not use sugar-free)
1 package dry onion soup mix
.
Tip: Try using one of the commercially available "cooking bags" instead of the foil.

Procedure
Preheat oven to 300°F.
Combine chili sauce, Coke and soup mix.
Place brisket in a foil-lined baking pan. Pour sauce mixture over brisket and cover with another sheet of foil sealing edges.
Bake at 300°F for 3 to 3 1/2 hours until tender.
Carve brisket against the grain and serve the pan juices as a sauce.

Makes 6 servings.

Beef Sirloin Wraps

1 1/2 tablespoons chili powder
2 teaspoons oregano, dried
1 teaspoon cumin, ground
1 pound beef sirloin steak, raw
4 tortilla wraps, wheat, 11" diameter
3/4 cup sour cream, fat-free
1 tablespoon horseradish sauce
4 cups lettuce, romaine, chopped
1 tomato, medium

Preparation
Mix together chili powder, oregano and cumin. Rub mixture on both sides of beef. Let stand 10 minutes at room temperature.
Preheat oven to broil. Place beef on rack, lightly coated with cooking spray, in broiler pan.
Broil with top 3 to 4 inches from heat for about 5 minutes on each side for medium doneness or until beef is desired doneness. Cut into 1/8-inch slices.
Warm tortillas according to package directions. Mix together sour cream and horseradish.
Spread 3 tablespoons sour cream mixture over each tortilla; top each with 1 cup lettuce (washed and shredded) and 1/4 of the tomato (diced). Top with beef. Serve immediately.

Diet Exchange
Other Carbohydrates: 0.0
Very Lean Meat: 0.0
Fat: 0.0
Milk: 0.0
Vegetable: 1.0
Fruit: 0.0
Lean Meat: 2.5
Bread/Starch: 2.0

Nutrition Information
Amount Per Serving
Calories 390
Calories from Fat 90
Total Fat 10g
Saturated Fat 3.5g
Cholesterol 70mg
Sodium 250mg
Total Carbohydrate 45g
Dietary Fiber 5g
Sugars 6g
Protein 34g
Vitamin A 100%
Vitamin C 35%
Calcium 15%
Iron 20%