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Pineapple Beef Stir-fry

Published on 21 September 2016 Category: BlogRecipes Written by Andrea
Recipe Sept. 12 Pineapple Beef 


1/2 cup Canned 100% Pineapple Juice
2 tablespoons white wine or reduced-sodium chicken broth
1 tablespoon packed brown sugar
1 tablespoon reduced-sodium soy sauce
1/8 teaspoon cayenne pepper
1/2 pound beef top sirloin steak, cut into thin strips
1 tablespoon cornstarch
3/4 teaspoon olive oil, divided
1 large carrot, sliced
1/2 small onion, halved and sliced
1 small green pepper, julienned
1/4 cup fresh snow peas
1/3 cup unsweetened pineapple tidbits
1 cup cooked brown rice


In a small bowl, combine the first five ingredients.

Pour 1/3 cup marinade into a large resealable plastic bag; add the beef.

Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade.
In a small bowl, combine cornstarch and reserved marinade until smooth; set aside.
Drain and discard marinade.

In a large nonstick skillet or wok, stir-fry beef in 1/2 teaspoon oil for 2-3 minutes or until no longer pink.

Remove with a slotted spoon and keep warm.
Stir-fry carrots and onion in remaining oil for 4 minutes.

Add green pepper and snow peas; stir-fry 2-3 minutes longer or until vegetables are crisp-tender.
Stir cornstarch mixture and add to the pan.

Bring to a boil; cook and stir for 2 minutes or until thickened.

Add beef and pineapple; heat through. Serve with rice. 2 servings.


Easy Pie Dippers

Published on 28 May 2016 Category: BlogRecipes Written by Andrea
Recipe May 28 Memorial Day Weekend Dipped Fruits


2 sheets pillsbury pie dough
cinnamon sugar
tin foil
muffin tin
fresh berries like blueberries and strawberries
fresh whipped cream


heat the oven to 375 degrees. spray a muffin tin with cooking spray. roll out the pie dough and using a circle biscuit cutter, cut out circles. sprinkle evenly with cinnamon sugar,

then roll the tinfoil into tight little logs

and very gently press the dough around the log like a taco with the cinnamon sugar side facing out. lean each one against the side of the muffin tin and bake for 10 minutes.

Allow to cool and then fill with fresh fruit and a dollop of whipped cream.
prep time: 5 minutes
cook time: 10 minutes


Spicy Grilled Shrimps

Published on 28 May 2016 Category: BlogRecipes Written by Andrea
Recipe May 28 Memorial Day weekend Spicy Grilled Shrimps


1 large clove garlic
1 tablespoon coarse salt
1/2 teaspoon cayenne pepper
1 teaspoon paprika
2 tablespoons olive oil
2 teaspoons lemon juice
2 pounds large shrimp, peeled and deveined
8 wedges lemon, for garnish


Preheat grill for medium heat.
In a small bowl, crush the garlic with the salt.

Mix in cayenne pepper and paprika, and then stir in olive oil

and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated.
Lightly oil grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque.

Transfer to a serving dish, garnish with lemon wedges, and serve.