1- 1 lb bag of baby carrots
1 beer
2 Tbsp butter
1 Tbsp chopped fresh dill
In a stock pot place beer , bring to a boil. Place baby carrots into steamer basket place into boiling beer and place lid on, steam for 8 to 10 minutes. In a glass bowl place butter and dill. Once carrots are done steaming drain and transfer carrots to bowl toss until coated and ENJOY
Preheat oven to 425 degrees.
2 sheets puff pastry thawed
4 (6inch) pie tins
3 chicken breasts, cooked and shredded or 1 rotisserie chicken
2 cans cream of chicken soup plus 1 can of water
1 bag frozen peas and carrots, thawed
1 can diced potatoes
1 egg
1 tsp water
In a sauce pot place cooked chicken meat, 2 cans of soup plus 1 can of water, and veggies. Heat over medium heat until warmed through. Once your filling mixture is warm fill your pie tins with your filling. Cut your puff pastry to cover each of your pot pies with about 1/2 inch hangover, crimp the puff pastry dough over the edge of the pie tin. Brush each pie with egg wash ( 1 egg beaten with 1 tsp water) and then make a few small slits on top of each pie. Place on a cookie sheet and bake at 425 degrees for 25 minutes or until tops are golden flaky brown. Remove from oven and ENJOY!! 🙂
5 ounces Pork Loin, thin sliced
1 Tbsp water
1 Tbsp soy sauce
1 Tbsp white wine
2 Tbsp Corn starch
2 Tbsp oil
2 cups shredded Napa Cabbage
1 cup shredded carrots
1-1/2 Tbsp soy sauce
2 Tbsp Hoisin sauce
1 Tbsp oil
6-10 Moo shu pancakes
plum sauce
Slice pork into thin pieces and place in a small bowl add water, soy, wine and corn starch stir to cover and coat. Heat 2 Tbsp oil in a pan, once oil is hot add pork and fry until pork is cooked. Remove from pan and set aside.
In a small mixing stir together 1-1/2Tbsp soy sauce and hoisin sauce
Add 1 Tbsp oil to pan, heat. Stir fry cabbage, carrots and sauce mixture. Add pork stir fry until warmed thru.
Heat moo shu pancakes
In a stock pot
64 ounces vegetable broth
2 ounces tomato sauce
1 can sweet corn, drained
1 can peas, drained
1 can cut green beans, drained
1 can diced carrots, drained
1 can Lima beans, drained
1 cup alphabet noodles
Place everything in your stock pot, bring it to a boil. Turn heat down to low place lid on pot and let simmer 60 minutes.
ENJOY!!:)
Preheat oven to 400 degrees
2 cans (10-1/2 ounce) cream of chicken soup
1/4 cup milk
1/4 tsp black pepper
2 cups diced carrots (canned)
2 cups peas (canned)
1 cup diced potatoes (canned)
you can use a frozen veggie mixed thawed if you like
2 cups cooked chicken, cubed
1 package refrigerated biscuits (8-10)
1 deep dish pie pan
Stir the soup, milk, pepper, carrots, peas, potatoes and chicken in a small bowl. Pour mixture into deep dish pie pan and bake for 15 minutes at 400 degrees, or until the mixture is hot and bubbling. Stir the mixture and then arrange biscuits on top. Bake for another 15-20 minutes until biscuits are golden brown. ENJOY! 🙂
crumbsinmymustachio 