Good Afternoon
I promise this will be the only and last post of this kind because I do not want to impose upon this fine community of foodies. I am a 20-year career in the army.in aviation, armor, logistics, and budget. I have coached and mentored veterans and civilians with PTSD on my own time and dime. I like giving people a second chance to achieve all they want to in their life. I also volunteer with Veterans For Victory (VFV). I am compelled to continue to be a leader as a veteran and it keeps me engaged in my retirement. Having said that, I do volunteer work for Victory For Veterans (VFV). I will post information about the organization later. VFV is fundraising to support its outreach operations to support veterans community and first responders across the nation. Thank you in advance. There are millions of first responders and veterans who need help to heal.
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Victory for Veterans, Inc. (VFV) is a 501C3 nonprofit organization. The charitable organization helps and supports veterans in various ways. It provides daily online peer -to-peer group support meetings 365-days a year for suicide prevention and it has stood up one of many future Life Readiness Centers (LRC) in Huntsville, TX providing Free Hyperbaric Oxygen Therapy (HBOT) for veterans and first responders, along with other protocols. VFV other fundraising activities support "The Flower on Every Grave!" At (10) national cemeteries around the country on Memorial Day each year. VFV also host's VFVRIDE for motorcycle enthusiasts in various locations as well. VFV is shaping conditions for more LRCs across the country to help veterans and first responders. The crown jewel of its future operations is sending veterans with Invisible Wounds to Costa Rica for extensive treatment and training in order to experience group therapy, HBOT, practice mindfulness, immersion into nature free of charge.
The eCookbook does not have a singular genre of recipes. It expands outwardly to capture flavors from different corners of the world. It comprises of delicious recipes from Japan, China, Korea, Europe, Mexico, Mediterranean, Caribbean, South and North America, Hawaii, Arab, New Orleans, and Tex-Mex. It also has a section for International BBQ, Grilling and Sauces. It is the perfect eCookbook to expand your culinary repertoire to impress family and friends! I firmly believe it is a great value at $9.99 per copy.
Use this link to order the eCookbook: VFV Cookbook | Victory For Veterans
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THE RECIPES WILL GET YOU LAID MORE! lol
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Enclosed are some recipes.
Pepper Steak
I always looked forward to dinner when my mother prepared this dish. This was one of my favorite dinners when was growing up in the Philippines. One year while attending college I flew from Texas to the Philippines for Christmas vacation. The holiday season was a welcomed respite from the oppressive heat and humidity. My mother fixed this dish the first night I was in country. Our family enjoyed spicy food, so she used Serrano peppers liberally in this dish. The bamboo shoots give it a nice contrast in flavor which I call woodsy. Add oyster sauce for a new flavor profile and a bit of sweetness to the dish. The white wine marries well with the other ingredients. This will probably be the best pepper steak you have eaten.
Servings: 4
Ingredients:
2 lbs. thin beef, cut into 2 inch strips.
1 tablespoon sesame oil.
4 tablespoons cooking oil.
1 small can of bamboo shoots, drained.
2 bell peppers cut into 1-inch squares.
2 onions sliced lengthwise into 1-inch squares.
2 teaspoons cornstarch dissolved in 1 cup of cold water.
3 beef bouillon cubes.
3 tablespoons garlic powder.
1/3 cup cheap dry white wine.
1/2 cup low sodium soy sauce or to taste.
1/4 cup fresh grated ginger or to taste.
1 chopped Serrano pepper or to taste.
Salt to taste.
1/2 cup oyster sauce.
Instructions:
1. Combine cornstarch, water, and beef bouillons in cold water. Let it sit
until the bouillons are dissolve in a few minutes.
2. Pour the cooking and sesame oil into a large frying pan over medium
high heat.
3. Fry the meat, bell pepper, onion, and bamboo shoots for about 10 minutes
or until the beef is cooked. Stir and flip constantly for even cooking.
4. Don't overcook the veggies.
5. Reduce the heat to low.
6. Add the rest of the ingredients and stir constantly to ensure the sauce
thickens evenly. When the sauce thickens simmer for 5 minutes then it is
ready to be served.
Teriyaki Sauce
This sweet and savory sauce is often a fan favorite and is quite easy to make. I will crack the code for you with this recipe! The versatility of teriyaki sauce is only limited by your imagination and creativity. You can marinate salmon, short ribs, and steaks in the sauce. It can be used to make stir fries as well. If you want to go all out, then use teriyaki sauce to replicate your own Japanese Hibachi Grill at home. Grill meat, vegetable(s), and rice in a hot pan. Then season them with teriyaki sauce. You will save a lot of money instead of going to a Japanese steak restaurant.
My wife favors ribeye steak and salmon that are marinated in Teriyaki Sauce overnight. There is a distinct possibility it will be the best steak or salmon you have ever eaten. The flexibility of this sauce is unequivocally amazing. I recommend you tweak the amount of brown sugar and fresh grated ginger to your liking.
Ingredients:
2/3 cup brown sugar or to taste.
1/2 cup water.
1/2 cup low sodium Kikkoman Soy Sauce.
2 teaspoons garlic powder.
1 teaspoon sesame oil.
1 tablespoon fresh grated ginger or to taste.
Instructions:
1. Combine all the ingredients and mix well.
2. Stir occasionally on medium low heat for 10 minutes.
3. If you want to get fancy reserve some sauce and let it simmer until it
reaches the thickness of syrup. Before serving baste or drizzle some thick
sauce on the meat to attain a robust flavor.
4. TBS.
Irish Stew
After their retirement my parents visited Ireland for two weeks and remarked it was the greenest country they had the pleasure of visiting. They also enjoyed the culinary tour and passed this recipe to me. This stew is somewhat considered a national dish of Ireland. It is most often made with lamb or beef, and there are many variations of this stew. The combination of the vegetables, meat, wine, and beer makes this a savory and hardy cuisine enjoyed especially on cold winter days or nights. This stew does not require expensive wine. Inexpensive wine tends to have a bolder flavor.
Servings: Six
Ingredients:
1 1/2 lbs. stew meat, cut into inch cubes.
1/4 cup olive oil.
6 cups water.
4 beef bouillons cubes.
1 cup red wine.
1 cup dark beer.
2 bay leaves.
3 tablespoons tomato paste.
1 tablespoon sugar.
1/2 tablespoon thyme.
2 tablespoons Worcestershire Sauce.
3 tablespoons butter.
1/2 teaspoon nutmeg.
2 teaspoons black pepper.
2 tablespoons garlic powder.
1/3 cup fresh parsley, minced.
3 medium Russet Potatoes, diced into 1/2 inch squares.
4 carrots, cut into small bite sized pieces.
1 onion, chopped.
1 green pepper, chopped.
4 celery stalks, chopped.
Salt to taste.
Instructions:
1. Pour cooking or olive oil in a large frying pan and brown the meat over medium heat.
2. Combine meat down to parsley in a large pot and simmer for an hour.
3. Add the rest of the ingredients and simmer for another 30 minutes.
I promise this will be the only and last post of this kind because I do not want to impose upon this fine community of foodies. I am a 20-year career in the army.in aviation, armor, logistics, and budget. I have coached and mentored veterans and civilians with PTSD on my own time and dime. I like giving people a second chance to achieve all they want to in their life. I also volunteer with Veterans For Victory (VFV). I am compelled to continue to be a leader as a veteran and it keeps me engaged in my retirement. Having said that, I do volunteer work for Victory For Veterans (VFV). I will post information about the organization later. VFV is fundraising to support its outreach operations to support veterans community and first responders across the nation. Thank you in advance. There are millions of first responders and veterans who need help to heal.
--------------------------------------------------------------------------------------------------------------------------------------------
Victory for Veterans, Inc. (VFV) is a 501C3 nonprofit organization. The charitable organization helps and supports veterans in various ways. It provides daily online peer -to-peer group support meetings 365-days a year for suicide prevention and it has stood up one of many future Life Readiness Centers (LRC) in Huntsville, TX providing Free Hyperbaric Oxygen Therapy (HBOT) for veterans and first responders, along with other protocols. VFV other fundraising activities support "The Flower on Every Grave!" At (10) national cemeteries around the country on Memorial Day each year. VFV also host's VFVRIDE for motorcycle enthusiasts in various locations as well. VFV is shaping conditions for more LRCs across the country to help veterans and first responders. The crown jewel of its future operations is sending veterans with Invisible Wounds to Costa Rica for extensive treatment and training in order to experience group therapy, HBOT, practice mindfulness, immersion into nature free of charge.
The eCookbook does not have a singular genre of recipes. It expands outwardly to capture flavors from different corners of the world. It comprises of delicious recipes from Japan, China, Korea, Europe, Mexico, Mediterranean, Caribbean, South and North America, Hawaii, Arab, New Orleans, and Tex-Mex. It also has a section for International BBQ, Grilling and Sauces. It is the perfect eCookbook to expand your culinary repertoire to impress family and friends! I firmly believe it is a great value at $9.99 per copy.
Use this link to order the eCookbook: VFV Cookbook | Victory For Veterans
------------------------------------------------------------------------------------------------------------------
THE RECIPES WILL GET YOU LAID MORE! lol
------------------------------------------------------------------------------------------------------------------
Enclosed are some recipes.
Pepper Steak
I always looked forward to dinner when my mother prepared this dish. This was one of my favorite dinners when was growing up in the Philippines. One year while attending college I flew from Texas to the Philippines for Christmas vacation. The holiday season was a welcomed respite from the oppressive heat and humidity. My mother fixed this dish the first night I was in country. Our family enjoyed spicy food, so she used Serrano peppers liberally in this dish. The bamboo shoots give it a nice contrast in flavor which I call woodsy. Add oyster sauce for a new flavor profile and a bit of sweetness to the dish. The white wine marries well with the other ingredients. This will probably be the best pepper steak you have eaten.
Servings: 4
Ingredients:
2 lbs. thin beef, cut into 2 inch strips.
1 tablespoon sesame oil.
4 tablespoons cooking oil.
1 small can of bamboo shoots, drained.
2 bell peppers cut into 1-inch squares.
2 onions sliced lengthwise into 1-inch squares.
2 teaspoons cornstarch dissolved in 1 cup of cold water.
3 beef bouillon cubes.
3 tablespoons garlic powder.
1/3 cup cheap dry white wine.
1/2 cup low sodium soy sauce or to taste.
1/4 cup fresh grated ginger or to taste.
1 chopped Serrano pepper or to taste.
Salt to taste.
1/2 cup oyster sauce.
Instructions:
1. Combine cornstarch, water, and beef bouillons in cold water. Let it sit
until the bouillons are dissolve in a few minutes.
2. Pour the cooking and sesame oil into a large frying pan over medium
high heat.
3. Fry the meat, bell pepper, onion, and bamboo shoots for about 10 minutes
or until the beef is cooked. Stir and flip constantly for even cooking.
4. Don't overcook the veggies.
5. Reduce the heat to low.
6. Add the rest of the ingredients and stir constantly to ensure the sauce
thickens evenly. When the sauce thickens simmer for 5 minutes then it is
ready to be served.
Teriyaki Sauce
This sweet and savory sauce is often a fan favorite and is quite easy to make. I will crack the code for you with this recipe! The versatility of teriyaki sauce is only limited by your imagination and creativity. You can marinate salmon, short ribs, and steaks in the sauce. It can be used to make stir fries as well. If you want to go all out, then use teriyaki sauce to replicate your own Japanese Hibachi Grill at home. Grill meat, vegetable(s), and rice in a hot pan. Then season them with teriyaki sauce. You will save a lot of money instead of going to a Japanese steak restaurant.
My wife favors ribeye steak and salmon that are marinated in Teriyaki Sauce overnight. There is a distinct possibility it will be the best steak or salmon you have ever eaten. The flexibility of this sauce is unequivocally amazing. I recommend you tweak the amount of brown sugar and fresh grated ginger to your liking.
Ingredients:
2/3 cup brown sugar or to taste.
1/2 cup water.
1/2 cup low sodium Kikkoman Soy Sauce.
2 teaspoons garlic powder.
1 teaspoon sesame oil.
1 tablespoon fresh grated ginger or to taste.
Instructions:
1. Combine all the ingredients and mix well.
2. Stir occasionally on medium low heat for 10 minutes.
3. If you want to get fancy reserve some sauce and let it simmer until it
reaches the thickness of syrup. Before serving baste or drizzle some thick
sauce on the meat to attain a robust flavor.
4. TBS.
Irish Stew
After their retirement my parents visited Ireland for two weeks and remarked it was the greenest country they had the pleasure of visiting. They also enjoyed the culinary tour and passed this recipe to me. This stew is somewhat considered a national dish of Ireland. It is most often made with lamb or beef, and there are many variations of this stew. The combination of the vegetables, meat, wine, and beer makes this a savory and hardy cuisine enjoyed especially on cold winter days or nights. This stew does not require expensive wine. Inexpensive wine tends to have a bolder flavor.
Servings: Six
Ingredients:
1 1/2 lbs. stew meat, cut into inch cubes.
1/4 cup olive oil.
6 cups water.
4 beef bouillons cubes.
1 cup red wine.
1 cup dark beer.
2 bay leaves.
3 tablespoons tomato paste.
1 tablespoon sugar.
1/2 tablespoon thyme.
2 tablespoons Worcestershire Sauce.
3 tablespoons butter.
1/2 teaspoon nutmeg.
2 teaspoons black pepper.
2 tablespoons garlic powder.
1/3 cup fresh parsley, minced.
3 medium Russet Potatoes, diced into 1/2 inch squares.
4 carrots, cut into small bite sized pieces.
1 onion, chopped.
1 green pepper, chopped.
4 celery stalks, chopped.
Salt to taste.
Instructions:
1. Pour cooking or olive oil in a large frying pan and brown the meat over medium heat.
2. Combine meat down to parsley in a large pot and simmer for an hour.
3. Add the rest of the ingredients and simmer for another 30 minutes.