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Seitan Pepper Steak

Ingredients: 1 3/8 Ounce(s) (1 package) dried, sliced 1 1/2 Cup(s) Reg.) 2 Cup(s) Water* 3 Tablespoon(s) Tamari* 2 Cup(s) Flaked <angle-cut> seitan 1 Cup(s) Diced onions 1/2 Cup(s) Diced red bell peppers 2 Tablespoon(s) Sesame oil (To saute. Use 2 Tablespoon(s) Minced garlic 2 Tablespoon(s) Chopped basil 1/2 Cup(s) Diced green bell peppers 1/4 Cup(s) Sherry 2 Cup(s) Dried Thyme 3 Tablespoon(s) Barley miso or other dark 2 Tablespoon(s) Tomato paste <optional> 1 Tablespoon(s) Tamari <optional> 1/4 Cup(s) Arrowroot, disolved in 1/4 Directions: If you are using the shiite mushrooms, place them in a bowl and cover them with hot water. Soak until soft (about 30 minutes). Then place the soaked mushrooms in a pot with 2 cups of water (use the soaking liquid) and 3 tablespoons tamari. Simmer, uncovered, for 30 minutes, and set aside. Saute' the seitan, mushrooms, onions, and red bell peppers in the oil (I guess that would be water here...MC) along with the garlic and basil. When the vegetables are tender (half cooked), add the green bell peppers, sherry, and 1.75 cups water. Mix the miso and 1/4 cup water, along with the tomato paste and the tablespoon of tamari, if you wish. Add to the saute'ed vegetables. Add the dissolved arrowroot and continue to simmer, while sirring constantly, until the sauce has thickened. Serve the seitan pepper steak with noodles, rice, or mashed potatoes.
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Cook broccoli, covered, in a small amount of boiling salted water about 8 minutes or until crisp-tender; drain. Cover; chill 4 to 24 hours. Combine vinegar, oil, sugar, tarragon, thyme, Red pepper sunrise SOURCE: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin, Ph.D., and Freances Towner Giedt, copyright 1993. ISBN #0-553-08760-6. Formatted into MM by Ursula R. Taylor. Preheat broiler. Cut pepper in half lengthwise. Place cut Swiss steak-crock pot Season flour with salt and pepper. D redge meat flour. Place vegetables on bottom of crock, add meat, top with tomato sauce. Low 8-10 hours High 3-5 hours Marinated flank steak (mainbeef - 1) Maple Keywords: Sherry Source: File/MAINBEEF.ZIP 2 1/2 to 3 - lb beef flank steak 1/2 - cup maple syrup 1/2 - cup soy sauce 1/3 - cup green onion slices 1/3 - cup orange juice 1/3 - cup dry sherry 1 ~ tsp grated fresh ginger or 1/2 tsp groun Corn and bell pepper chowder Blend 2 cups corn and 1 cup broth in blender until almost smooth. Melt butter in large saucepan over medium-high heat. Add pepper, potato and shallots; sautee 5 minutes. Add 2 cups corn, 1 cup broth, and puree from blender. Bring to simmer. Reduce he George fassett's steak sauce "Here's a very quick and easy steak sauce, mimicking A-1 sauce..I've never measured any of it, just put it together.... Take all ingredients and put it in a cup and mix well. You can vary the flavour you like the best, or jazz it Deviled swiss steak * Round Steak should be cut 3/4 to 1-inch thick. ~------------------------------------------------------------------------- Cut round steak into serving size pieces. Combine dry mustard, salt and pepper; sprinkle over round steak and pound on both si Mexican broiled steak * Each flank steak should weigh between 1 and 1 1/2 lbs. Place beef steaks in shallow glass or plastic dish. Mix remaining ingredients and pour over the beef. Cover and refrigerate at least 8 hours, turning occasionally. Set oven control to bro Salisbury steak Mix all ingredients together and form into patties. Heat a little oil in a skillet to medium heat. Cook patties for about 15 minutes or until done. Turn once while cooking. Serve with mashed potatoes and mushroom gravy. Mix rest of the can of cream o