Fix, Freeze, Feast - Kati Neville [69]
SWEET-AND-SOUR MEATBALLS
BLACKJACK STEAK
Completely thaw entrée in refrigerator. Prepare in the oven or a slow cooker.
OVEN: Put meatballs and sauce in an ungreased baking dish and bake, uncovered, at 350°F for 30 minutes, or until meatballs are heated through.
SLOW COOKER: Put meatballs and sauce in a slow cooker. Cook on low for 2 to 5 hours, or until meatballs are heated through.
Completely thaw entrée in the refrigerator. Prepare a medium fire in a gas or charcoal grill. Cook steak 15 to 20 minutes for medium-rare to medium. Turn occasionally and baste as desired. Do not baste during final 5 minutes of cooking. Discard remaining marinade.
ROSE CITY TERIYAKI
SESAME-SOY SIRLOIN
Completely thaw entrée in the refrigerator. Prepare a medium fire in a gas or charcoal grill. Cook steak 15 to 20 minutes for medium-rare to medium. Turn occasionally and baste as desired. Do not baste during final 5 minutes of cooking. Discard remaining marinade.
Completely thaw entrée in the refrigerator. Prepare a medium fire in a gas or charcoal grill. Cook steak 14 to 18 minutes for medium-rare to medium. Turn occasionally and baste as desired. Do not baste during final 5 minutes of cooking. Discard remaining marinade.
BEEF FAJITAS
BEEF BARLEY SOUP
Needed on hand to complete this entrée: 2 teaspoons vegetable oil. Completely thaw entrée in the refrigerator. Heat oil in a large skillet over medium-high heat. Add onions and peppers; stir-fry until soft, about 3 minutes. Remove vegetables from skillet; add beef. Stir-fry until well browned, about 10 minutes. Remove pan from heat and return vegetables, stirring to combine. Serve with your favorite toppings.
Put frozen soup into slow cooker. (Soup doesn’t need to be thawed.) Add 4 cups of water and the bag of barley. Cook on low for 8 to 10 hours or on high for 4 to 5 hours, or until the meat and vegetables are tender.
SHANGHAI STIR-FRY
Needed on hand to complete this entrée: 2 teaspoons vegetable oil; 1 (11-ounce) can mandarin orange slices, drained; 2 teaspoons sesame seeds. Completely thaw entrée in the refrigerator. Pour off the marinade and reserve. Heat oil in a large skillet over medium-high heat. Add beef and stir-fry until well browned, about 10 minutes. Remove beef from pan and keep warm. Add marinade to skillet, reduce-heat, and simmer for 3 minutes. Return beef to pan. Add mandarin oranges and stir to coat. Serve over rice. Sprinkle with sesame seeds.
STEAK SKEWERS WITH BLUE CHEESE DIPPING SAUCE
Needed on hand to complete this entrée: 8 (9-inch) skewers. Completely thaw entrée in the refrigerator. If using wooden skewers, soak them in water while beef is thawing. Thread steak pieces onto skewers. Prepare a medium fire in a gas or charcoal grill. Grill, turning occasionally, about 10 minutes or until beef is done to your liking. Discard remaining marinade. Meanwhile, heat the blue cheese mixture in a medium saucepan over medium heat. Simmer gently, stirring frequently, until the cream reduces and thickens into a velvety sauce, about 40 minutes. Serve as a dipping sauce with the steak skewers. See main recipe for indoor cooking instructions.
CHEESE STEAKS
Needed on hand to complete this entrée: 2 teaspoons vegetable oil; foil. Thaw entrée in the refrigerator or cook it straight from the freezer. Put beef and broth into slow cooker. Cook on low for 5 to 6 hours, or until the beef is tender and pulls apart easily with a fork. Remove beef from broth and set aside until cool enough to shred. Reserve broth. Meanwhile, heat oil in a large skillet over medium-high heat. Add peppers and onions and stir-fry until soft, about 3 minutes. Remove pan from heat. Slice and open rolls. Divide beef and vegetables evenly among the rolls. Place a slice of cheese inside each sandwich; close and wrap in foil. Heat in the oven at 350°F for 10 minutes. Unwrap carefully. Serve with broth for dipping.
GINGER