Cook and Bake With Amra

1 tbsp canola oil 1 lb top sirloin steak cut into 1 inch pieces or stew meat 1 tsp. dried basil 1/2 tsp salt 1/4 tsp pepper 2 garlic cloves,  minced 1 jar picante sauce 2 cans (14 1/2 oz) beef broth 1 pkg frozen vegetables for stew 1 can (15 1/2 oz) great northern beans, rinsed and drained 1 cup fresh baby spinach For the soup I made, I ommitted the stew vegetables and used potatoes. I also didn't have picante sauce so i used ancho chili powder. I cooked the potatoes separately and added them in after the broth. Heat the oil over medium-high heat.  Add steak, basil, ancho chili powder, and salt and pepper.  Stir-fry until meat is no longer pink, 4-5 mins; drain. Add garlic; cook 1 minute more. Stir in vegetables and picante sauce. Add broth; bring to a boil.  Reduce heat; simmer, uncovered, until vegetables are tender 15-20 mins. Stir in beans; cook until heated through, 4-5 mins. Add spinach, cook until wilted, 1-2 mins. Here is how mine came out: ...

Ingredients: 2 pounds boneless, chicken, cut into 1/2-inch pieces 2 tbsp vegetable oil 1 onion, diced 3 cloves garlic, minced 1/2 tsp ground chipotle pepper 2 tbsp ground cumin 1 tsp oregano 1/4 tsp cinnamon 1 1/2 tsp salt 1 tsp fresh ground black pepper cayenne pepper to taste 1 red bell pepper, seeded, diced 1 green bell pepper, seeded, diced 1 jalapeno pepper, seeded, diced 1 can (10-ounce) diced tomato with green chilies 4 cups chicken broth 2 (15 ounce) great northern, or navy beans, drained Cook chicken and while you do that in a bowl combine onion, garlic, chipotle pepper, cumin, oregano, cinammon, salt and pepper. Add that to the chicken and cook. Add the chicken broth, the peppers, and can of diced tomato.  Cook for 30 minutes on medium low.  Drain the beans and add into pot. Cook on simmer for another 30 minutes. Take a potato masher and smash the beans. 

Enough for about 48 mini Philly cheese steaks: 12 ounce skirt steak salt and freshly ground black pepper to taste 1/2 cup of pickled pepper and onion relish or 1/2 cup of sautéed onions and sweet peppers For the sauce: 2 generous tablespoons flour 2 generous tablespoons butter 1 cup cold milk pinch of nutmeg pinch of cayenne salt to taste 2 thick slices provolone cheese (about 2 to 3 ounces), torn up 48 slices of baguette sliced or grated provolone to top the cheese steaks Brown the meat on stove top with onions, salt and pepper. Cut your baguette and warm them up in the oven if you'd like.   For the sauce: Melt the butter in a pan, then add the flour and stir quickly.  Continue stirring it as you add the milk in. The mixture will begin to thicken.  Add nutmeg, cayenne, salt and cheese. Stir  until bubbly.  To assemble: Spread some of the sauce on each slice of bread.  Top with the meat, and finally add a few small slices of cheese on top.  ...

This recipe makes 8 jumbo rolls but I made mine smaller and this can make 15 more or less depending on how much filling you use. This recipe is also way more advanced then others I have posted so if you decide to make it, watch a video on how to roll them and read the instructions over once. There is a lot of prep work involved.  Makes 8 Rolls 1 lb ground lamb, beef or half/half of each 1 cup rice 1/4 cup butter 2 tbsp olive oil 1/2 onion, diced 4 cloves garlic, crushed 2 tsp salt 1 tsp black pepper 1 tsp cumin 1/2 tsp cinnamon 1/4 tsp cayenne pinch dried oregano 1/4 cup packed Italian parsley 1 cup tomato puree 3 1/2 cups chicken broth 1/2 onion sliced 1 head cabbage salt and pepper to taste Directions: 1. Melt butter in large skillet over medium heat; heat oil in the melted butter. Cook and stir 1/2 diced onion until translucent, about 8 minutes. Add garlic and cook and stir for 1 minute. Remove from heat. Stir in 1 teaspoon black pepper, cumin, cinnam...

Ingredients: 1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the pans 2 3/4 cups all-purpose flour, plus more for the pans 1 teaspoon baking powder 1 teaspoon fine salt 2 cups granulated sugar 1/2 cup vegetable oil 5 large eggs, at room temperature 1 tablespoon pure vanilla extract 1 cup milk 3 tablespoons rainbow sprinkles  ( I used 4 because why not)  Directions: Preheat the oven to 350 degrees F. Butter the bottoms and sides of cake pans; dust with flour, then tap out the excess. (I sprayed my pans with non stick spray and put parchment paper for easy clean up) Whisk together the flour, baking powder and salt in a medium bowl; set aside. Beat the butter, granulated sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, 1 at a time, then beat in the vanilla until combined. Alternate folding the flour mixture and milk into the batter with a sp...