Make stock with water, soy sauce and bouillon cubes. Add stock to browned meat. Simmer for at least 1/2 hour.
Add chop suey vegetables. Serve over rice. Basic chop suey recipe freezes well.
Brown steak in a little oil.
Add celery, onion and garlic to meat; simmer on low heat.
Then add chop suey vegetables and bean sprouts (do not drain).
Then add soy sauce and bouillon cubes. Simmer until meat is tender.
Serve over rice and chop suey noodles.
Brown pork in oil.
Add and saute onions, celery and mushrooms for 3 minutes.
Mix cornstarch with 1/4 cup of water.
Add salt, molasses and soy sauce with remainder of water.
Mix altogether and pour over meat.
Cook slowly, covered, until tender (can use slow cooker) or on top of stove.
Add and heat the chop suey vegetables.
Serve over rice.
Top with Chinese noodles.
Serves 6 to 8.
elery and onion.
Add chop suey vegetables and other vegetables if
1. Place the beef bones in the slow cooker, and place the remaining ingredients on top.
2. Add enough water to the slow cooker to cover everything.
3. Cover, set the slow cooker to high, and cook for 24-72 hours.
4. Strain the liquid, place in the refrigerator to cool, remove the solidified fat from the top, and use as desired.
ender, about 45 minutes. Drain Chop suey vegetables and water chestnuts and
our the contents into a slow cooker. Add the chuck roast, cover
ushrooms into a 5-quart slow cooker.
Heat remaining 2 tablespoons
Season the beef with salt & pepper.
Heat
quart slow cooker with a Reynolds(R) Slow Cooker Liner. Open slow cooker liner and
con fat aside.
Dry beef thoroughly with paper towels.
o 6-quart slow cooker with a Reynolds KITCHENS(R) Slow Cooker Liner. Fit
he spice mix. Dredge the beef in the seasoned flour mixture
Into a hot skillet, place 3 tablespoon oil and bring to a boil. Fry meat until nearly done.
Stir in chop suey sauce, sprouts, celery, onions, salt and 1 cup water; cook for 15 minutes.
Make a thickening from flour and stir into mixture thoroughly for several minutes.
This may be prepared several hours before serving time. Open the can of noodles and heat in the oven for several minutes. Arrange the noodles on a large platter and place chop suey in center.
nd onion in a slow cooker.
Melt the butter
uart slow cooker with a Reynolds(R) Slow Cooker Liner.
Coat the beef with
Lightly grease slow cooker, and line with dried beef. Place 2 to 3 chicken breasts in the slow cooker. In a mixing bowl, stir together sour cream, soup, and flour; pour 1/2 of mixture over chicken. Layer with the dried beef and chicken breasts, and pour in the remaining sour cream mixture. Top with the remaining dried beef.
Cook in slow cooker on LOW for 8 hours, or on HIGH for 4 hours.
Brown meat. Drain.
Dissolve bouillon in 1 1/2 cups boiling water.
Add to skillet with meat.
Combine 1/2 cup cold water with cornstarch. Sir into meat mixture.
Bring to a boil.
Reduce heat and simmer until thickened.
Add drained chop suey vegetables and soy sauce.
Stir and cook until heated through, about 15 minutes.
Serve over rice. Sprinkle with chow mein noodles.
Place the beef roast into a slow cooker. Stir together the water and au jus mix; pour over the roast. Cover and cook on Low for 6 to 8 hours.
Remove the roast from the slow cooker and shred or slice. Open the hoagie rolls and top with beef and provolone cheese. Serve with small bowls of the hot au jus from the slow cooker.
Cut beef
and
pork into small cubes.
Salt and pepper. Brown in\tsmall amount of fat.
Add chopped onions and celery. Then add gravy, molasses and chop suey sauce.
Cook until meat is tender. Thicken with flour.
Add bean sprouts.
Serve over steamed rice.