1/4 cup of beef broth (you can use boullion cubes or crystals to make up this broth) 2 tablespoons of soy sauce 1 teaspoon of ground ginger 1 clove of garlic (finely chopped) 1/2 teaspoon grated orange peel 1 tablespoon of vegetable oil 1 Top Round steak (about 12 ounces), trimmed and cut into thin strips 1 medium green or red bell pepper cut into strips (about 1 cups worth.. (note: you can also use both types of peppers in equal amounts for contrasting flaovor) 1 cup of thinly sliced carrots 1 cup of thinly sliced celery 1/2 cup of thinly sliced green onions (including tops) 1/2 cup of thinly sliced mushrooms 2 cups of bean sprouts (this is optional) In a small bowl, combine the broth, soy sauce, ginger, garlic and the orange peel. Mix well and set aside. In a wok or large skillet(If using a non stick skillet, be sure to stir frequently) heat oil over high heat. Add beef and stir-fry just until no longer pink, about 3 minutes. Using a slotted spoon, place beef on a plate. Add bell peppers, carrots, celery, green onions, and mushrooms to wok or skillet Stir in broth mixture. Stir-fry until vegetables are crisp, yet tender (about 4 minutes). Stir in bean sprouts (if you are adding these), and beef. Stir-fry for 2 minutes. Place on serving plates, serve over rice, chinese noodles, pasta or top roman. Note: Preparation Time is: 20 minutes Cooking Time is: 10 Minutes Serving Size: 4
6 Chocolate Wafers, finely crushed 1 1/2 cups of light creem cheese product (Kraft is what I use) 1 cup of sugar 1 cup of cottage cheese 1/4 cup plus 2 tablespoons of hersheys unsweetened cocoa 1/4 cup of all purpose flour 1/4 cup of amaretto 1 teaspoon of vanilla extract 1/4 teaspoon of salt 1 egg 2 tablespoons semisweet chocolate, mini morsels or chips can be used here Chocolate Curls (this is optional) Sprinkle chocolate wafer crumbs in the bottom of a 7-inch springform pan and set aside. Position knife blade in food processor bowl, add cream cheese and next 7 ingredients, process until smooth. If you do not have a processor you can do this using a mixer or by hand. Add egg and process just until blended. Fold in Chocolate morseld. Slowly pour mixture over crumbs in the pan. Bake at 300 degrees for 65 to 70 minutes or until cheesecake is set. Let cool in pan on a wire rack or on a hot pad sitting on the counter. Cover and chillat least 8 hours. Remove sides of pan, and transfer cheesecake to a serving platter or plate. If desired, garnish with the chocolate curls. Note: Preparation time: Make ahead Serving Size:12
