HOW TO MAKE CROCKPOT PEPPER STEAK?

This Crockpot Pepper Steak Recipe is for you if you’re searching for a simple but tasty crockpot dinner idea!

Pepper steak is a traditional Chinese American dish named for its two main ingredients: peppers, and specifically bell peppers and steak strips, often sirloin, flank, or round. It’s smothered in a thick, almost gravy-like sauce made with ginger and soy sauce, which coats each morsel in a rich, savory taste. There are no dried rice grains here!
Pepper steak is generally served as a quick stir-fry, but I wanted to see if I could make a slow cooker version.

This slow cooker pepper steak recipe is simple to prepare but full of flavor. This Chinese pepper steak recipe is a family favorite, and we’ve added it to our daily rotation! I believe your family will enjoy it as well! Dinner is complete when served over rice and accompanied by a salad.

This pepper stick is an easy recipe that always helped me in my very busy days, so if you’re a busy person every crockpot recipe on my website is for you.

Well to make it, you’ll need these ingredients:

500 grams.Of beef stew meat.

1 Can. Of beef broth.

1 Can. Of stewed tomatoes.

Colorful bell peppers.

Vegetable oil.

3 large spoons.Of Worcestershire sauce.

1 small spoon.Of minced garlic.

1 Large spoon.Of season salt.

1 Large spoon.Of all-purpose flour.

AND YOU NEED JUST TO FOLLOW THESE FOUR STEPS TO MAKE IT!!

Step 1:

Firstly, In a big mixing bowl, I combined the flour with the season salt, then I put in the meat, and coated it totally with this mixture.

Step 2:

After that, I heated the vegetable oil in a large pan, then I added the meat, minced garlic, and bell peppers, which I’ve cut into strips before, and I cooked until the meat began to brown.

Step 3:

At this point, I transferred the beef and peppers from the pan to a slow cooker lined with paper towels, leaving the fat behind.

Step 4:

And finally, I added the stewed tomatoes with juice and a can of beef broth to the oil in the skillet where I fried the meat.

Recipe note:

If you’d like your sauce to be thicker, let us know. jUST A 1 tablespoon of cornstarch and 1/4 cup cold water, 1 hour before dinner – In a tiny bowl, I whisked together 1 tablespoon cornstarch and 1/4 cup cold water, well I combined them both, and I added to the crockpot and stir to mixed. For the last hour of cooking time, I switch the crockpot on full and let the sauce thicken.
I hope you’ll enjoy it!!

Enjoy

If you are looking for a distinctive cake recipe to give to your family and your guests, my lady, you must try from Atyab Tabkh website how to make the delicious funnel cake.

* Ingredients :

° Sunflower oil for frying – a cup
° Liquid milk – a quarter cup + two tablespoons
° Eggs – 1
° Multipurpose flour – half a cup
° Baking Powder – a quarter of a teaspoon
° Ground cinnamon – pinch
° Salt – a pinch
° Icing sugar for garnish – to taste

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* The method of work :

1- Heat the oil in a 9-inch skillet.
2- In a bowl, put the flour, baking powder, cinnamon and salt.
3- Blend dry ingredients fully .
4- In another bowl, put the milk and eggs and mix well.
5- Add the dry ingredients over the liquid mixture.
6- Mix the ingredients well until they are homogeneous.
7- Close the small funnel hole with your finger and pour half of the mixture into the large hole.
8- Place the funnel over the center of the pan and remove your finger.
9- Start making lines in the pan as desired.
10- Allow the cake to soften from the bottom and turn golden.
11- Turn the cake on the other side until it is cooked too.
12- Take the cake out of the pan and place it on a tissue.
13- Sprinkle powdered sugar and a little cinnamon on top of the cake, then serve hot.

Enjoy

Sopapilla Cheesecake is a deliciously easy dessert recipe with a flaky cinnamon-sugar pastry and a sweet layer of cheesecake in the middle! 

All I can say about this dessert is “Oh my goodness” where has this recipe been hiding and how come I haven’t seen it until now. It was a huge hit and there were no leftovers. It turned out so crispy and golden brown.

Ingredients:

2 (8oz.) packs of Pillsbury crescent rolls

2 (8oz.) packs of cream cheese, room temperature

1 cup sugar

1 teaspoon vanilla

1/4 cup butter (melted)

1 tablespoon cinnamon

4 tablespoons sugar

honey

Instructions:

Preheat the oven to 350 degrees.

Spray 9 x 13 baking dish with cooking spray.

Press a can of the crescent rolls to the bottom of the dish, making sure to reach edges and keep them together.

Bake the first layer of crescent roll dough till just done maybe 5-8 minutes. (Optional, that way I make sure it is done. I don’t like raw dough)

Combine softened cream cheese, sugar, and vanilla.

Spread mixture over crescent rolls.

Roll the remaining crescent roll over the top and stretch to the edges and seal.

Brush across the entire top of the crescent roll with the melted butter.

Sprinkle the top with 1 tablespoon cinnamon and 4 tablespoons of sugar

Bake for about 30 minutes, or until golden brown.

Eat warm (it will be a hot mess!) or let cool and chill for several hours before serving.

Slice into triangles or squares, drizzle with a little honey if you like, and serve.

Roasted Garlic Parmesan Cauliflower Recipe – crispy cauliflower bites with garlic Parmesan breading, baked in the oven instead of fried. So tasty!

Roasting cauliflower is my favorite way of preparing it. This under-rated vegetable has so much to offer and roasting it definitely tops the list. It brings out its delicious flavor and paired with garlic, Parmesan and breadcrumbs create an irresistible dish. To make crunchy breaded cauliflower bites, you can use one of two methods. The final result is irresistible crunchy cauliflower bites!

Crispy cauliflower bites with garlic Parmesan breading, baked in the oven instead of fried. So tasty!

Course: Side Dish
Cuisine: American
Keyword: roasted cauliflower
Servings: 6 people
Calories: 247 kcal
Author: Anna

Ingredients
1/2 cup butter melted
2 garlic cloves minced
1 cup Italian or plain breadcrumbs
1/2 cup grated Parmesan cheese
1/4 tsp salt
1/4 tsp black pepper
1 medium cauliflower head

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Instructions
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Set aside.
Remove all leaves from cauliflower head. Cut cauliflower into florets, all roughly the same size. You can slice the large florets in half, if needed.
Melt butter and in a small bowl. Add garlic and stir in.

Place breadcrumbs, salt, pepper and Parmesan cheese in another bowl.

Dip each cauliflower piece into butter first, then to breadcrumbs.
Place each breaded piece on prepared baking sheet. Repeat until you use up all cauliflower.
Roast cauliflower for 35 to 32 minutes, or until the breading is golden brown.

INGREDIENTS

• 1 (15.25 oz) yellow cake mix
• 1 cup orange juice
• ½ cup vegetable oil
• 3 eggs
• 1 teaspoon orange zest
• 1 (15 oz.) can mandarin oranges, divided
• 1 (5 oz.) large instant vanilla pudding mix (not prepared)
• 2 cup flaked, sweetened coconut, divided
• 1 (8 oz.) frozen whipped topping, thawed

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INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. Spray two 9 inch cake pans with nonstick baking spray.
3. In a large bowl, combine the cake mix, the orange juice, vegetable oil, eggs, and orange zest.
4. Beat on low speed until combined. Pour the batter into the prepared pan.
5. Bake cakes according to times on package directions. After cooked through, remove from oven and let cool.
6. In a mixing bowl, crush the mandarin oranges with their juices.
7. Stir in the instant pudding mix and 1 cup of coconut flakes. Fold in the whipped topping. Mix well.
8. Take one of the cakes and place on the cake plate. Add a layer of frosting, and place the remaining cake on top. Frost the top and sides of the cake.
9. Sprinkle with remaining coconut flakes and garnish with 5-6 of the mandarin orange slices.
10. Refrigerate for at least a couple of hours, or overnight.

Enjoy

Easy and delicious dinner recipes Homemade Hibachi For Dinner, This recipe is a full hibachi chicken dinner at home! With restaurant-style sautéed veggies, fried rice, and super tender chicken.

Ingredients:

Yum Yum Sauce:

1 1/4 cup mayo

1 tsp granulated sugar

1/2 tsp garlic powder

1/4 tsp paprika

1 T melted butter (unsalted)

1 tsp tomato paste

1/2 tsp cayenne pepper

2-3 T water

Ginger Sauce:

1/2 onion (chopped)

2 T lemon juice

1 T grated ginger

1 tsp minced garlic

1/4 cup soy sauce

1/2 tsp white vinegar

1/4 tsp sugar

Hibachi Rice:

2 cups cold, cooked rice (white rice)

1 T sesame oil

2 T butter

2 T soy sauce

1/2 sweet onion (chopped)

1 large egg

chopped green onions

Hibachi Noodles:

1/2 lb or 6 oz noodles (Udon, Rice, Ramen, or Linguine)

2 tsp sesame seed oil

1 T garlic butter

2 T soy sauce

1 T teriyaki sauce

Optional: 3-4 green onions (chopped, both the white part and green part, separated)

Hibachi Vegetables:

1 large zucchini (quartered)

1 sweet onion (chopped)

1 T vegetable or canola oil

1 tsp sesame oil

1 T soy sauce

1 T garlic butter

pinch of salt

Hibachi Steak and/or Chicken:

1 pound of chicken breast and/or sirloin steak (cut in bite-sized pieces)

1 T vegetable or canola oil

1 tsp sesame oil

2 T garlic butter

2 T soy sauce

1 T teriyaki sauce

salt and pepper to taste

Hibachi Shrimp:

1 lb raw shrimp

1 T vegetable or canola oil

2 T garlic butter

1 T soy sauce

1 T teriyaki sauce

lemon juice (optional)

Garlic Butter: 1 stick unsalted butter (softened at room temp)

1 T minced garlic

1 tsp chopped parsley

1/2 tsp black pepper

1/2 tsp Italian seasoning

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Directions:

Yum Yum Sauce:

(Make 1 day before serving.)

Mix all ingredients (except water) together well.

Add 1-2 T of water to reach your desired sauce consistency.

Chill overnight in the refrigerator.

Serve at room temperature.

Ginger Sauce:

Blend all ingredients in a food processor or blender.

Refrigerate until ready to use.

Hibachi Rice:

Heat oils in a wok or skillet.

Add onion and saute for 1-2 mins

Add in the egg and lightly scramble it.

Once the egg is nearly cooked, add in the cold rice, butter, and soy sauce.

Toss rice and egg together until the rice is warm and eggs are cooked completely.

Salt and pepper to taste if needed.

Add chopped green onions.

Remove from pan and serve.

Hibachi Noodles:

Cook noodles according to package instructions and drain well.
Heat oil

Add in the remaining ingredients except for the green part of the green onions
Toss to combine.

Once noodles are very coated and hot, add in the green onions

Adjust seasoning to your liking if needed.
Serve.

Hibachi Veggies:

Heat oils into the wok or skillet at medium-high heat

Add in the zucchini, soy sauce, butter, and a pinch of water.

Saute for 5 minutes

Add in onion and continue to saute until all veggies are tender.

Serve.

Steak:

Heat veggie oil in a skillet at medium-high heat

Add in the steak and sprinkle on the salt and pepper.

Saute steak.

Once steak begins to brown, add in the remaining ingredients.

Continue to cook the steak to your desired level of doneness.

Chicken:

Heat veggie oil in a pan at a medium heat

Add in chicken and all remaining ingredients.

Continue to cook the chicken until completely done.

Saute to avoid burning.

Shrimp:

Heat oil in skillet or wok

Add in shrimp

Add the butter, soy sauce, and teriyaki.

Saute until shrimp is cooked.

Be careful not to overcook.

Add a squeeze of lemon juice.

Garlic Butter:

Place all ingredients into a food processor. (You can also stir it by hand in a bowl.)

Blend well.

Spoon butter in between plastic wrap and mold into the desired shape. Or store in a tightly sealed
container.

Refrigerate until firm.

Enjoy

Ingredients

• 1 Box of Betty Crocker Dark Chocolate Brownie Mix, prepare according to box
• 1 can cherry pie filling (Or use an additional can for decorating the slices)

Cheesecake Filling

• One 8 oz package cream cheese
• 1 egg
• 1 tsp vanilla
• ⅓ cup sugar
• Optional: hot fudge for serving

Instructions

1. Grease a 9″ springform pan, line it with parchment and grease again.
2. Preheat oven 350.

1. Spread half the brownie in the pan.

Cheesecake filling:

1. Beat cream cheese, egg, vanilla and sugar,
2. Spread this over the brownie batter.
3. Dollop scoops of the cherry pie filling on top, reserving a bit for the tops.
4. Use the rest of the brownie batter to top the cherries.
5. Spread carefully with offset spatula.
6. Bake about approx 60 minutes until baked all the way though.
7. Cool to room temp and then chill a few hours before cutting.
8. Top with extra cherries you reserved or use an extra can if you want a lot!!!

Enjoy

Ingredients:
2 pound stewing beef cut into 1-inch pieces
2 tablespoon olive oil
¼ cup flour
salt and pepper
1 large russet potato (about 2 cups) cut into ½ pieces
3 large red potatoes (about 3 cups) cut into ½ pieces
3 stalks celery sliced
3 large carrots, (about 2 cups) cut into ½ pieces
1 large onion (about 11/2 cups) diced
2 tablespoon butter
6 large garlic cloves (about ¼ cup) minced
¾ cup red wine
¾ cup Guinness beer
4 cups beef broth
2 tablespoon tomato paste
½ tablespoon granulated sugar
2 tablespoon Worcestershire sauce
½ tablespoon dried thyme
2 bay leaves small
1 tablespoon flour
1 tablespoon cold water

Instructions:
Heat the olive oil in large skillet or dutch oven, medium-high heat.
Salt and pepper beef, dust with flour and fry until browned on all sides, about 5 to 7 minutes. (work in batches to avoid overcrowding pan)
Remove from pan and set aside.
Add more oil to skillet if necessary. Next add potatoes, celery, carrots, and onion to skillet Cook until potatoes slightly browned (about 10 mins)
Remove from skillet, set aside.
Add butter to skillet.
Add garlic and sauté about 1 minute, until fragrant.
Deglaze pan with red wine. Add Guinness beer, beef stock, tomato paste, sugar, Worcestershire sauce, thyme and bay leaves.
Stir to combine and bring the mixture to a simmer. Next, add beef and vegetables back into the skillet or dutch oven.
Cover and transfer to oven to bake at 350 degrees for 1-2 hours until vegetables and beef are tender.
If using slow cooker, cook 3-4 hours on low.
If stew needs to be thickened add slurry (1 tablespoon flour whisked together with 1 tablespoon cold water). Return pot to stovetop and over medium heat slowly stir slurry into the stew stirring constantly. Cook 5-10 minutes until thickened
Season with salt and pepper to taste.

Enjoy

This is a delicious cake that is super soft, enjoy it with a cup of tea or just plain as it is. To start with the dry ingredients, sift the flour into a large mixing bowl then to that add one cup of sugar, baking powder and orange zest then whisk everything so the other ingredients are well incorporated in the flour. To the dry ingredients, add the egg yolks then half a cup of oil, using oil in this cake will ensure the cake stays soft for days even when refrigerated it will still remain soft but you can still substitute the oil with butter.

Finish off by adding orange juice to the ingredients, this is a simple batter and you can use a whisk to bring everything together. The batter will at first be thick but as you continue to beat the batter it will loosen a little. Mix until you get a smooth batter and no lumps are visible then set that aside.

For the egg whites, you will need 8 egg whites in a clean bowl then using a hand whisk, beat the egg whites until it is very light and has tripled in volume then add in half a cup of sugar to make it stiffer then beat it until the egg whites reach a stiff peak. Start adding the egg whites into the cake batter in batches while folding it in with a spatula. At this point, you are not beating the batter any more but just folding everything in and trapping air in the batter which will make this cake extra soft.

If you don’t have a chiffon cake pan, you can use any pan that you have, butter the pan or spray with a non-stick spray then pour the batter in the cake and bake in a 350 degrees Fahrenheit oven for 55 to 60 minutes. Serve with orange glaze or icing sugar and enjoy.

Ingredients:
2 cups (240 grams) all-purpose flour
1 cup (200 grams) granulated white sugar (For making the cake batter)
2 teaspoons baking powder
1/2 teaspoon (2 grams) salt
2 tablespoons orange zest (from about 2 large oranges)
7 large egg yolks (120 grams), at room temperature
1/2 cup (120 ml/grams) vegetable or sunflower oil
1/2 cup (120 ml/grams)freshly squeezed orange juice (2 – 3 large oranges)
1 teaspoon (4 grams) vanilla extract
8 large egg whites, at room temperature
1/2 cup (100 grams) granulated white sugar (For mixing into the egg whites)

Enjoy

A cobbler with not one, not two, but three flaky crusts?
Three flaky layers separated by sweet, juicy peaches.

How To Make Triple-Crust Peach Cobbler:

Ingredients:
1 cup of cold water.
1 cup melted margarine.
1 cup and half granulated sugar.
2 cans sliced peaches in syrup.
2 tsp lemon extract.
2 tsp vanilla.
2 tsp cinnamon powder.
2 tsp ground nutmeg.
3 PKG Betty Crocker™️ pie crust mix.

Instructions:

STEP 1: I preheated the oven to 350ºF.

STEP 2: I stir 1 PKG pie crust mix and 1/3 cup of the cold water until mixture forms a ball. And I rolled into a rectangle, 11×8 inches, I cut into 4 strips. Then I placed strips on an ungreased cookie sheet; baked 18 minutes and Set aside.

STEP 3: In a large bowl, I mixed sugar, butter, nutmeg, cinnamon, vanilla, lemon extract, and peaches.

STEP 4: I poured half of the mixture in baking dish, and I arranged the 4 pastry strips on top.

STEP 5: I poured the remaining half of the peach mixture on top. Then I placed crust on top of mixture in baking dish; seal to edges of the dish.

STEP 6: I baked about 50 to 60 minutes or until the crust is golden brown. And I Store covered in refrigerator.

ENJOY!!!