Crites Family Stuff

Description

This is one of our favorite stir fry recipes!

Ingredients for 4 servings

• 1 lb top sirloin steaks, cut lengthwise in half and very thin
• .5 cup Yoshidas teriyaki sauce
• 3 green onions
• 3 tsp olive oil
• 1 clove garlic, minced
• .25 tsp crushed red pepper flakes (more it you like it spicy)
• 2 red peppers, thinly sliced

Steps

1. Combine meat and sauce and marinate for 15-20 minutes. Thinly slice the green onions. Heat oil in skillet over medium-high heat. Add garlic and crushed red pepper. Cook 1 minute. Add green onion and meat with sauce. Cook until meat is browned. Add peppers and more teriyaki sauce, if desired, and cook for 4-5 more minutes, stirring frequently. When meat is done and peppers are crisp tender, serve over rice.

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Ingredients for 4 servings

• 1 cup rice
• 8 oz tomato sauce
• 1 tbsp oil
• 1 chicken bouillon
• Garlic salt to taste
• 1.5 cups hot water

Steps

1. Heat small saucepan on medium-high, add oil and then add rice, stirring constantly. Allow the rice to pop or enlarge then add the tomato sauce. Be careful of the splattering. Add the hot water. Let boil and add garlic salt and bouillon. Lower heat to low and cover, cooking for 20-30 minutes. Stir occasionally to avoid scorching, adding more water if needed.

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Description

A family favorite.

Ingredients for 6 servings

• 2 cans cream of chicken soup
• 1 cup plain yogurt, Greek style
• 1 tbsp lemon juice
• 2 cups grated cheddar cheese
• 2 large boneless chicken breasts, cooked
• 2 large bunches broccoli

Steps

1. Shred chicken, set aside. Clean and cut up broccoli into florets. Steam them to just tender. Drain and set aside. Mix the yogurt, soup, and lemon juice together. In a casserole dish, spread a large spoonful in the bottom, then layer half the broccoli, half the chicken, half of the soup mixture, and half the cheese. Repeat the process with the remaining ingredients. Bake at 350F for 30 minutes, or until hot and bubbly.

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Description

These were served at a reunion in Mexico.

Ingredients for 30 servings

• 8 cups corn flour (maseca)
• 6 cups flour
• 3 tbsp baking powder
• Salt to taste
• Red chili powder- for seasoning and color
• Lukewarm water

Filling:

• 1.5 lbs. ground beef
• 3 medium potatoes
• 1 large onion
• Red Chili powder
• Chicken bouillon
• Shredded cabbage or lettuce
• Tomato

Steps

1. Mix dry ingredients, maseca, flour, baking powder, salt, and chili powder together. Add enough warm water to make a soft dough. Knead well. Roll into golf ball size balls. Press each ball to a 3-4 inch circle 1/2 inch thick. Pan fry in some oil. Turn to brown each side, pressing slightly as you fry (2-3 minutes). Place on paper towels to drain. Slit gorditas while warm to make a pocket for the filling.
2. Dice raw potatoes and onions into small pieces. Brown with ground beef. Season with chili powder and chicken bouillon. Cook till done.
3. Stuff gordita pocket with filling and top with shredded cabbage or lettuce and a thin slice of tomato.

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Ingredients for 6 servings

• 2 cans cream of chicken soup
• 1 can diced green chilis
• 1 pint sour cream
• 3 chicken breasts, cooked and shredded
• Cheddar cheese, grated
• 12 corn tortillas

Steps

1. Fry the tortillas in oil so that they are not crisp, only soft enough to roll easily. Drain between paper towels to soak up oil.
2. Combine soup, green chilis and sour cream. Blend well. Spread a small amount of this sauce in the bottom of a 9x13 pan. Take a tortilla, place a spoonful of sauce, some shredded chicken and a little cheese in the center. Roll up and put into the pan. Repeat process until all tortillas are rolled. Top with the remaining sauce and sprinkle with more cheese. Bake for 30 minutes or until hot and bubbly, at 350F.

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Ingredients for 6 servings

• 2 lbs good quality steak, sliced very thin
• 3 tbsp soy sauce
• 2 tbsp sugar
• 3 tbsp cornstarch
• 2 bunches broccoli

Steps

1. Trim and remove all fat and bones from the steaks. Slice thinly. Place strips in a bowl with the soy sauce and sugar. Let that sit while preparing the broccoli.
2. Clean and cut broccoli into small uniform bite-sized pieces. Heat a small amount of oil in wok or fry pan. Stir fry broccoli in small amount to keep pan hot. Remove and set aside.
3. Drain off as much of the meat marinade as possible. Add a little more oil and fry the meat. When meat is done, add broccoli. Stir the cornstarch into the marinade and pour into the pan. (I like to make more of the marinade.) Cook till marinade boils and thickens and the beef and broccoli are hot. Serve over rice.

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Description

These were served at Becca and John's reception.

Ingredients for 8 servings

• 1.5 lbs lean ground beef
• .75 cup quick oats
• 2 eggs
• .5 cup finely chopped onions
• .5 cup milk
• 1 tsp salt
• 1 tsp Worcestershire sauce

Sauce:

• .5 cup brown sugar
• .25 cup apple cider vinegar
• 1 tsp mustard
• .25 cup BBQ sauce
• 1 tsp Worcestershire sauce

Steps

1. Combine the ground beef, oats, eggs, onions, milk, salt, pepper, and Worcestershire sauce. Form into balls. Place in a casserole dish, cover with sauce and bake at 350F for about 30 minutes. (I pre-baked my meatballs and froze them for the wedding for convenience sake. I then put them in a roasting dish and covered them with sauce to cook through.)
2. Sauce: Mix together the sugar, vinegar, mustard, BBQ sauce, and Worcestershire sauce and blend thoroughly. Heat in a saucepan until sugar is dissolved. You may want to double the sauce to make a saucier meatball. Serve with rice.

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Ingredients for 6 servings

• 2 eggs
• .5 cup milk
• 1 cup seasoned bread crumbs
• 3 tbsp Parmesan cheese
• 2 tbsp minced parsley
• .5 tsp garlic powder
• .25 tsp salt
• .125 tsp pepper
• 2 lbs boneless top sirloin steaks cut into 1/4 inch slices

Steps

1. Have the butcher cut meat and put them through the tenderizing machine.
2. In a shallow bowl, whisk together eggs and milk. In another shallow bowl, combine bread crumbs, cheese, and seasonings. Dip steak in egg mixture, then into the bread crumbs and coat well.
3. Heat some oil in a large skillet. Brown steak over medium-high heat for 2-3 minutes on each side. Drain on paper towels if needed. Serve with slices of lime.

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Ingredients for 20 servings

• 3 cloves minced garlic
• 2 large peppers, red and or green, chopped
• 1.5 large onions, chopped
• 27 oz can of chicken broth
• 1 tsp black pepper
• 1.5 tbsp chili powder
• 2 tsp cumin
• .125 tsp cayenne
• 29 oz can tomatoes with juice
• 2 cans kidney beans, (or navy, pinto or black beans)
• 16 oz canned chopped green chilis
• .75 tsp salt or tomato bouillon
• 10 oz frozen corn
• 2 lbs chicken breast, cooked and diced

Steps

1. Throw all together in a large pot and simmer for 30 minutes. Serve with tortilla strips, avocados, grated cheese, and salsa if desired.

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Ingredients for 12 servings

• 1 pkg egg roll wraps
• 3 cooked chicken breasts, cubed
• 1 small cabbage, chopped
• 3 large carrots, peeled and grated
• Ginger
• Garlic
• Onion powder

Sauce:

• 2 tbsp cornstarch
• 2 tbsp rice vinegar
• 3 tbsp ketchup
• .75 cup water
• .66 cup sugar

Steps

1. Combine chicken, cabbage, and carrot in a big heated frying pan or wok with 1 tbsp oil. Season with ginger, garlic, and onion powder and a pinch of salt. Cook until cabbage is tender. Add a spoonful to each wrap and seal (directions on package). Fry until golden brown. Drain well.
2. Sweet and Sour Sauce: Combine in a saucepan the cornstarch, vinegar, ketchup, water, and sugar. Mix well. Bring to a boil and simmer till it thickens. Serve with the egg rolls.

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