Slow Cooker Beef Stroganoff Recipe

Ingredients:

2 cans Condensed Golden Mushroom Soup

1 diced large onion

2-4 Tbsp Worcestershire sauce

1/2 C water

1 tsp Garlic Salt.

1/2 clove of diced garlic

2 pounds cubed stew meat

8 oz cream cheese

Directions:

1. In the slow cooker stir in all the ingredients, except the meat and Cream Cheese.


2. Once combined add the meat and mix together.


3. Cook on Low for 8 hours.


4. Cut up the cream cheese into cubes just before serving and turn crock pot on high.


5. Stir the cream cheese in until all combined.


6. Let set for 10 minutes.


7. Serve over egg noodles or mashed potatoes.

Caramel Cake

1 cup whole milk

4 large egg whites, at room temperature

2 1/4 teaspoons pure vanilla extract

3 cups sifted cake flour

1 1/2 cups sugar

4 teaspoons baking powder

3/4 teaspoon salt

1 1/2 sticks unsalted butter, cut into tablespoons, softened

3/4 cup heavy cream

Icing

3 cups sugar

3 tablespoons light corn syrup

1 1/2 cups whole milk

1 stick unsalted butter, softened

1 teaspoon pure vanilla extract

1/2 cup heavy cream

Preheat the oven to 350°. Butter three 8-inch cake pans; line the bottoms with parchment paper. Butter the parchment and flour the pans, tapping out the excess.

In a bowl, mix 1/4 cup of the milk with the egg whites and vanilla extract. In the bowl of a standing mixer fitted with the paddle, mix the flour with the sugar, baking powder and salt. Add the butter and the remaining 3/4 cup of milk. Beat at low speed until blended, then beat at medium speed until smooth, 1 minute. Beat in the egg white mixture in 3 batches.

In another bowl, using an electric mixer, beat the cream until soft peaks form. Stir one-third of the whipped cream into the batter, then fold in the rest. Divide the batter between the pans and smooth the tops. Bake for 25 minutes, until a toothpick inserted in the centers comes out clean. Let the cakes cool on a rack for 10 minutes. Unmold the cakes and peel off the parchment. Invert the cakes and let cool completely.

In a saucepan, stir 2 1/2 cups of the sugar with the corn syrup and milk. Cook over moderate heat, stirring until the sugar dissolves. Keep warm.

Sprinkle the remaining 1/2 cup of sugar in a deep, heavy saucepan. Cook the sugar over moderate heat, swirling occasionally, until an amber caramel forms. Carefully pour the warm milk mixture over the caramel. Cook over moderately high heat, stirring, until the caramel dissolves. Stop stirring and cook until the caramel registers 235° on a candy thermometer. Remove from the heat. Stir in the butter, vanilla and 1/4 cup of the heavy cream. Strain the caramel into the bowl of a standing mixer. Let cool for 15 minutes.

Beat the caramel at medium speed, gradually adding the remaining 1/4 cup of cream, until creamy, about 15 minutes. Set 1 cake layer on a plate. Pour enough icing over the layer to cover the top. Top with a second cake layer and cover it with icing. Add the final cake layer and pour the rest of the icing over the top of the cake, letting it run down the sides. Working quickly, use an offset spatula to spread the icing gently around the cake. Let the cake stand for 2 hours to set the icing before serving.

Panda Express Orange Chicken

Ingredients

• 2 lbs boneless skinless chicken, chopped into bite sized pieces


• 1 egg


• 1½ tsp salt


• Pinch of white pepper


• 2 tbsp oil, divided, plus more oil for frying


• ½ cup + 1 tbsp cornstarch, divided


• ¼ cup flour


• 1 tbsp ginger, minced


• 1 tsp garlic, minced


• ½ tsp crushed hot red chili pepper


• ¼ cup green onion, chopped


• 1 tbsp rice wine


• ¼ cup water


• Zest of ½ an orange (optional)

For the “Orange” Sauce

• 3 tbsp soy sauce


• 3 tbsp water


• ½ cup sugar


• ½ cup white vinegar

Method

1. In a large bowl, mix together the egg, salt, pepper, and 1 tbsp of oil. Mix well. Stir in the chicken pieces.


2. In medium bowl, stir together the flour and ½ cup cornstarch. Add the chicken pieces, stirring to coat.


3. Heat oil for deep frying in a wok or deep fryer to 375°F.


4. Add the chicken, small batches at a time, and fry for 4-5 minutes until golden crisp (but avoid overcooking the chicken). When done remove the chicken from the oil with tongs and drain on paper towels.


5. Clean the wok if you used it and heat for 15 seconds over high heat. Lower to medium high and add 1 tbsp of oil.


6. Add the ginger and garlic and stir try until fragrant, about 10 seconds.


7. Add the crushed chiles and green onions, then the rice wine, stirring for a few seconds.


8. Add the orange sauce and bring to a boil.


9. Stir the remaining 1 tbsp of cornstarch into the water, add this mix to the chicken and heat until the sauce has thickened.


10. Add the cooked chicken, stirring until well incorporated.


11. Turn off the heat and stir in the orange zest if using.


12. Serve over white rice.