Anzac Biscuits

Katrina woodman

www.taste.com.au

I had these cookies while living in Australia. I have tried so many recipes I have found in cookbooks and even online and this is THE BEST and tastes exactly the same as the ones I had in Perth many years ago.


1 cup plain flour
1 cup rolled oats
1 cup desiccated coconut
3/4 cup caster sugar (I use granulated sugar)
1 teaspoon finely grated lemon rind
125 grams butter
2 tablespoons golden syrup
1 teaspoon bicarbonate of soda
1 tablespoon boiling water

Preheat oven to 180 C. Line 2 baking sheets with baking paper; sift flour; add oats, coconut, sugar and lemon rind. Stir to combine. Make a well in center.

Place butter and golden syrup in a microwave-safe bowl, Microwave on HIGH for 30 seconds until butter has melted. Stir to combine.

Combine bicarbonate and water in a bowl. Add to butter mixture. Stir to combine. Roll levels teaspoons of mixture into balls. Place 3 centimeters apart, slightly flatten on prepared trays. Bake 13-15 minutes swapping trays halfway during cooking or until golden. Let stand on trays for 5 minutes. Transfer to a wire rack to cool completely. Serve.

Makes 24 cookies

Note: I only baked the cookies for 10 minutes.

Slow-Cooker Taco Chicken

Our Best Bites

www.ourbestbites.com

2-2 1/4 lb boneless skinless chicken breasts
1/2 cup Italian salad dressing (I used Kraft)
1 packet Ranch dressing
1/2 cup water
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon ground coriander
6-8 cloves smashed garlic (do not worry about actually chopping it....unless you want to)
1 tablespoon dehydrated onion
Juice 1 lime
Salt to taste
Chipotle Tabasco sauce to taste (optional)

Place all the ingredients except for the lime, salt and Tabasco sauce in the slow-cooker and cook for 5-6 hours on LOW or until the chicken shreds easily with a fork. When done, shred the chicken with a fork and sprinkle with the lime juice. Taste and season with salt and Chipotle Tabasco sauce (It is smokey and a little milder than the original Tabasco sauce...so it is perfect here) to taste.

Serves 8-10

Note: I serve it with warm flour tortillas, shredded lettuce, chopped onions, tomatoes, avocados and cilantro, shredded cheese, salsa roja, salsa verde etc etc etc.

I sprinkled some Chipotle chili powder instead of the Chipotle Tabasco sauce.

Hungarian Goulash in Slow-Cooker

Taste of Home
www.tasteofhome.com

3 medium onions, chopped
2 medium carrots, chopped
2 medium green peppers, chopped
3 lb beef stew meat cut into 1-inch cubes
1/2 teaspoon plus 1/2 teaspoon salt, divided
1/2 teaspoon plus 1/4 teaspoon black pepper, divided
2 tablespoons olive oil
1 1/2 cups reduced sodium beef broth
1/4 cup all-purpose flour
3 tablespoons paprika
2 tablespoons tomato paste
1 teaspoon caraway seeds
1 garlic clove, minced
Dash sugar
1 cup (8 oz)reduced-fat sour cream

12 cups uncooked whole wheat egg noodles

In a 5-qt slow-cooker, place the onions, green peppers and carrots.

Sprinkle the meat with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a large skillet, brown the meat in batches. Transfer to slow-cooker. Add the broth to the skillet stirring to loosen the browned bits from the pan.

Combine the flour, paprika, tomato paste, caraway seeds, garlic, sugar and remaining salt and pepper; stir into the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meat. Cover and cook on LOW for 7-9 hours or until meat is tender.

Cook noodles according to package directions. Drain noodles.

Stir in sour cream into the slow-cooker and mix to combine well.

Makes 12 servings

                                                                                                        Marcia Doyle
                                                                                                        Pompano, Florida

Chicken and Green Bean Stir Fry

After having this dish at Panda Express, I decided to try my own version at home. My husband loved it.

1 lb chicken breast, cut into thin slices or strips
2 teaspoons reduced-sodium soy sauce
1 tablespoon vegetable oil
2 garlic cloves, minced

1/2 lb fresh green beans, cut into 2-inch pieces
1/2 small yellow onions, sliced
1 tablespoon vegetable oil

Sauce

Mix:

2/3 cup low-sodium chicken broth
2 tablespoons oyster sauce
2 teaspoons toasted sesame oil
1 teaspoon cider vinegar
Pinch of sugar
1/4 cup water
1 teaspoon cornstarch

Mix the chicken with some soy sauce just before starting to cook this dish.

In a big skillet, add 1 tablespoon vegetable oil , heat it up and cook the green beans for a few minutes without stirring. Then, turn them over or stir and cook for a couple of more minutes. Do not overcook the green beans. They have to be crunchy to the bite. Remove from the skillet. In the same skillet add a little bit more oil and cook the onions just for 1 1/2 minutes.

Add 1 tablespoon oil to the same skillet, once it is hot, add the chicken and let it cook for 2 -3 minutes per side until lightly brown on both sides. Add the sauce ingredients and cook stirring to avoid lumps. Once the sauce has thickened, stir in the green beans and onions. Cook for 1 extra minutes and serve immediately over steamed white rice.

Makes 4 servings

Mongolian Beef

Southern Living 2001 Annual Recipes

www.southernliving.com

2 tablespoons cornstarch
1/4 cup lite soy sauce
2 tablespoons dark sesame oil
2 tablespoons hoisin sauce
1 (14 1/2 oz) can chicken broth
3 tablespoons vegetable oil, divided
2 pounds boneless top sirloin cut into thin slices
2 bunches green onions, cut diagonally into 1 1/2-inch slices
Hot cooked rice

Stir together first five ingredients until mixture is smooth.

Heat 1 1/2 tablespoons vegetable oil in a large skillet or wok over medium-hot heat 2 minutes. Add beef in batches and stir fry 8 minutes or until no longer pink. Remove from skillet; set aside.

Pour remaining 1 1/2 tablespoons vegetable oil in skillet, heat 2 minutes. Add green onions and stir fry 2 minutes or until tender.

Add beef and cornstarch mixture to skillet, stirring constantly 1 minute or until is thickened. Serve immediately over rice.

Makes 4 servings

Note: I added the green onions at the end because I prefer very crunchy vegetables.

Greek-Style Chicken

Better Homes and Gardens, Annual Recipes 1997

4 medium chicken breast halves (about 1 1/2 lb. total)
8 cloves garlic, minced
2 tablespoons olive oil

1 8-oz can tomato sauce
1/2 cup water
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
Dash ground cloves
6 oz. frozen small whole onions (about 1 1/2 cups)
1 cup orzo (rosamarina)

Grated Parmesan cheese

Skin chicken, if desired. Rinse chicken; pat dry. In a large pot cook chicken and garlic in hot oil 15 minutes or till chicken is lightly browned, turning often to brown evenly. Drain off fat. (I try not to burn the garlic or it will taste bitter. I did not add it at the beginning to prevent burning).

Meanwhile, stir together tomato sauce, water, vinegar, salt, pepper and cloves. Stir in onions. Pour sauce over chicken. Bring to boiling; reduce heat. Simmer, covered, 35-40 minutes or till chicken is tender and no longer pink. Cook orzo according to package directions; drain.

Use slotted spoon to transfer chicken to a serving platter, keep warm. Simmer sauce uncovered, 5-10 minutes more till thickened. Serve sauce over chicken. Sprinkle with Parmesan cheese.

Serves 4

Note: I usually simmer the chicken with the sauce less time depending on the thickness of the chicken breasts.

Grilled Bulgogi Flank Steak

I got this recipe from a magazine. I forgot the name of the magazine but I will find out and add a link to the website.

1 (2 lb) flank steak

Marinade:

1/2 cup soy sauce
1/4 cup packed brown sugar
1/4 cup toasted sesame oil
1/4 cup chopped green onions
2 tablespoons minced fresh garlic
1 tablespoons grated ginger root
1 teaspoon red chili flakes (I only used 1/2 teaspoon)

Place the marinade in a resealable plastic bag. Place the meat inside the bag and close it well. Squeeze the bag trying to cover the meat with the marinade. Let it rest in the refrigerator for 12 hours.

Discard the marinade. Grill the flank steak in a covered grill, 9 minutes per side or to desired doneness.

Once it is ready, remove from the grill onto a platter and cover with aluminum foil. Let it rest for 5 minutes and then slice across the grain. Serve immediately.

Thai Chicken Curry

Taste of Home Magazine
www.tasteofhome.com

1 lb chicken breast, cut into 1/2-inch cubes
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon vegetable oil

2 garlic cloves, minced
1 1/2 cups chicken broth
3/4 cup light coconut milk
2 tablespoons cornstarch
2 teaspoons red curry paste
2 teaspoons soy sauce
1 tablespoon lime juice

6 green onions, chopped
1/4 cup unsweetened flaked coconut

Cook the chicken in a skillet with hot oil adding salt and pepper and cook until no longer pink.

Mix the sauce ingredients and add to the chicken and cook until the sauce thickens. Add the green onions and remove from the heat.

Serve over cooked brown rice (or white) and garnish with the coconut.

Makes 6 servings

Oven-Baked Spanish Tortilla

In Ecuador, a tortilla is not what we find in Mexican food, the flat and round corn or flour tortilla. For us, a tortilla is an omelette same as in Spain.
This is not the traditional way Spaniards make Spanish Potato omelette but it is a great recipe. It can be served with some green salad at dinner time or with some fruit at breakfast time.

Recipe from Woman's Day Magazine with permission from the Casserole Queens, Make-A-Meal Cookbook by Crystal Cook and Sandy Pollock.

 

2 tablespoons olive oil plus more for the dish
1 lb Yukon gold potatoes cut into 1/2-inch pieces
Kosher salt and pepper
4 scallions
1 medium red pepper, cut into 1/4-inch pieces
2 cloves garlic, finely chopped
1-3 teaspoons crushed red pepper flakes
10 large eggs
1 cup sour cream
6 ounces extra sharp Cheddar cheese, coarsely grated (about 1 1/2 cups)
1/2 cup grated Parmesan (about 2 oz)

Heat oven to 375 F. Lightly oil a 2-quart baking dish. Place the potatoes in a saucepan. Cover with cold water and bring to a boil. Add 1/2 teaspoon salt. Reduce the heat and simmer until just tender 5-7 minutes. Drain and set aside.

Meanwhile, chop the white and light green parts of the scallions and thinly slice the dark green parts; keep separate.

Heat 2 tablespoons oil in a large skillet over medium heat. Add the chopped scallion, red pepper, garlic and crushed pepper and cook, stirring until the vegatables are just tender, 5-6 minutes. Add the potatoes and gently mix to combine. Transfer the vegatable mixture to the prepared baking dish.

In a large bowl, mix together the eggs and sour cream. Stir in the Cheddar, Parmesan, sliced scallion and 1/2 teaspoon each, salt and pepper. Our the egg mixture over the vegetables and gently stir to distribute the ingredients.

Bake until puffed, golden brown and just set in the center, 35-40 minutes. Let rest for 10 minutes before serving.

Makes 10 servings

Pepper Steak with Rice

The Mormon Family Cookbook

Helen Thackeray, Maurine Hegsted and Beth Nelms Brown

1 lb lean beef round steak, cut into 1/2 inches thick
2 tablespoons butter
2 garlic cloves, minced
1 1/2 cups beef broth
2 green peppers, cut into strips
1 cup sliced green onions including tops
2 tablespoons cornstarch
1/2 cup water
1/4 cup soy sauce (I use reduced-sodium)
2 large fresh tomatoes, cut into eights

Pound steak to 1/4 inch thick; cut into 1/4-inch strips. In a big skillet, heat the butter and brown meat. Add the garlic and beef broth. Cover and simmer for 30 minutes on low heat. Stir in the green peppers and green onions. Cover and cook for 5 minutes.

Blend the cornstarch with the water and soy sauce. Stir into the meat mixture. Cook until clear and thickened, about 2 minutes.

Add the tomatoes and heat through.

Serve over rice.


Makes 6 servings

Note: I like to add the green onions when I add the tomatoes so they do not wilt.

Anzac Biscuits

I had the most amazing Anzac Biscuits living in Australia. I have tried to find a great recipe and failed many times. This one is pretty close to the ones I had Down Under.

Cooking Light, Annual Recipes 1998

1 cup regular oats (not quick-cooking)
1 cup all-purpose flour
1 cup packed brown sugar
1/2 cup shredded sweetened coconut
1/2 teaspoon baking soda
1/4 cup stick margarine, melted ( I used butter)
3 tablespoons water
2 tablespoons Golden cane syrup such as Lyle's or light-colored golden corn syrup. (I used 1 tablespoon honey and 1 tablespoon light corn syrup since it is hard to find golden cane syrup)
Vegetable cooking spray ( I used parchment paper)

Preheat oven to 325.

Combine first 5 ingredients in a bowl; stir well. Add margarine, water and syrup. Stir well. Drop by level tablespoonfuls, 2 inches apart onto baking sheets cooking with cooking spray. Bake at 325 F for 12 minutes or until almost set. Remove from oven; let stand 2-3 minutes or until firm. Remove cookies from baking sheets. Place on wire racks; let cool completely.

Yield: 2 dozen (serving size: 1 cookie)
Calories: 98

                                                                                                     Sandy Bennett
                                                                                                     Waldport, Oregon