Description:
Again, another recipe from Kraft's food magazine (boy they should endorse me for this coz come to think of it most of the recipes I posted here are from their magazines! LOL) and this one is my fave. It looks very similar to the last recipe I posted, Beef Noodle Bowl. The peanuts adds more crunch and angel hair pasta (capellini) are perfect for this! Oh and I also add carrots to add extra veggies to bite.

Ingredients:
8 oz. angel hair pasta (capellini), uncooked
2 cups broccoli florets
1 lb. boneless skinless chicken breasts, cut into thin strips
1/2 cup Kraft Asian Toasted Sesame Dressing

2 tbs. soy sauce
1/4 tsp. each ground ginger, garlic powder, crushed red pepper
1/3 cup chopped dry roasted peanuts

Directions:
▪ Cook pasta as directed on package, adding broccoli (& carrots or other veggies you might dump in) to the boiling water for the last 3 minutes of the pasta cooking time.

▪ Meanwhile, spray large nonstick skillet with cooking spray; heat on medium-high heat. Add chicken; cook 6 to 8 minutes or until cooked through, stirring occasionally. Stir in dressing, soy sauce, ginger, garlic powder & crushed red pepper; cook 1 minute stirring occasionally.

▪ Drain pasta mixture; place in large bowl. Add chicken mixture; mix lightly. Spoon evenly into 4 serving bowls; sprinkle with the peanuts.

Description:
Another recipe found in Kraft's magazine. It's easy to make and easy to swap in strips of boneless skinless chicken breast or pork tenderloin for the beef. I used pork and because I think the real taste was a bit plain, I added some Thai Sweet Chili Sauce to add some kick and it came out so much better.



Ingredients:
8 oz. linguine, uncooked
3 cups broccoli florets
3 carrots, sliced (about 2 cups)
2 tsp. oil
1 lb. beef sirloin steak, cut into strips
1/4 cup Kraft Asian Toasted Sesame Dressing
1 tbsp. teriyaki sauce

Directions:
▪ Cook pasta as directed on package, adding vegetables to the boiling water for the last 2 minutes of the pasta cooking time.

▪ Heat oil in large nonstick skillet. Add meat, cook 4 min. or until browned on all sides, stirring occasionally. Stir in dressing and teriyaki sauce, cook 2 min. or until sauce is thickened, stirring occasionally.

▪ Drain pasta mixture, place in large serving bowl. Add meat mixture, toss to coat.

Description:
Found this recipe on Allrecipes.com a great place to find new recipes for sure. I did some changes from the original recipe to follow other member’s suggestion and it came out really good and oh-so-sweat-yourself spicy! Serve with white rice is best.



Ingredients:
2 tablespoons ground paprika
1 tablespoon ground cayenne pepper
1 tablespoon onion powder
2 teaspoons salt
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried oregano (I omitted this as I found out on last minute that I don't have any)
4 salmon fillets, skin and bones removed
1/2 cup unsalted butter, melted (I used olive oil instead, healthier side!)


Directions:
1. In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.

2. Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 remaining butter.

3. In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork.

Ok, here's where I changed it:

On step 3, instead of using a skillet, I put the fillets on an aluminum foil, cover, arrange it on a shallow baking dish, broil it for 5 minutes each side and then reduce the temperature to 350F for another 10 minutes.

Description:
Found this recipe in Kraft's Food & Family Magazine's as one of the Family Favorites Comfort Food recipes. Tried it last night and it surely was a great comfort food especially during the cold cold nights like the ones we've been having here lately.

I used instant mashed potatoes instead & omitted the milk. This way when you add the cream cheese, the potatoes stays fluffy.


Ingredients:
1 lbs ground beef
2 cups hot mashed potatoes
4 oz (½ of 8 oz package) Philadelphia Cream Cheese, cubed
1 cup shredded Cheddar cheese, divided
2 cloves garlic, minced
4 cups frozen mixed vegetables, thawed
1 cup beef gravy

Directions:
1. Preheat oven to 375F. Brown meat in last skillet. Drain

2. Mix potatoes, cream cheese, ½ cup of the shredded cheese and the garlic until well blended.

3. Stir vegetables and gravy into meat

4. Spoon into 9-inch square baking dish.

5. Cover with potatoes mixture. Don't worry about it being perfectly even, the more rustic the looks, the better.

6. Sprinkle with remaining ½ cup shredded cheese. Bake for 20 minutes or until heated through. Serve warm with sambal is the best!

Description:
Found this recipe from the book Dessy gave me "The Healthy Baby Meal Planner" (Thanks Des!!!) & it turned out great, Alex loves it and it's good for everybody else in the house too (read: Daddy, Justin, & Mommy). It's simple & quick enough. I serve this with steamed veggies. FYI: I didn't use the chopped parsley & I use regular bread crumbs instead of the homemade one but it still came out great. Also after I flattened the chicken, I pour some lemon juice and a pinch of salt then let it marinate for at least 15 mins.



Ingredients:
1 boneless chicken breast, skinned
3 slices wholewheat bread
1 tbs grated Parmesan cheese (optional)
1 tbs chopped parsley (optional)
2 tbs all-purpose flour
1 egg, beaten
vegetable oil

Directions:
Cover the chicken with waxed paper and flatten with a mallet or rolling pin, then cut each breast lengthwise into 4 strips. Make bread crumbs from the slices of bread in a food processsor. If you are using the parmesan & parsley, mix these together with the bread crumbs in a bowl.

Dip the chicken into the flour, then into the egg, and finally into the bread crumbs. Fry in oil for 3-4 minutes each side until golden on the outside and cooked through. Drain well on paper towels and then serve.

Description:
Another quick & easy recipe found from Kraft 's Food & Family magazine that's going to be a keeper.

PS: To prevent stuffing from sticking to foil, spray foil with cooking spray (or simply wipes foil with a little oil using a paper towel) before using, or use nonstick foil.

Ingredients:
1 can (10 ¾ oz.) condensed cream of mushroom soup
1¾ cups water, divided
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
6 small boneless skinless chicken breast halves, (about ½ inch thick)
4 slices Oscar Mayer Thin Sliced Smoked Ham, chopped
1½ cups sliced fresh mushroom
1½ cup frozen peas

Directions:
▪ Preheat oven to 400°F. Mix soup and ¼ cup of the water; set aside. Combine stuffing mix and remaining 1½ cups water; spoon evenly onto center of each of six large sheets of heavy-duty foil. Top each with one chicken breast. Cover evenly with the ham, mushrooms, peas & soup mixture.

▪ Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for hear circulation inside. Place packets in single layer on baking pan.

▪ Bake 30 to 35 min. or until chicken is cooked through. Remove packets from oven; let stand 5 min. Place one packet on each of six dinner plates. Cut slits in foil with sharp knife to release steam before opening.

Description:
Found this recipe from Kraft's Food & Family magazine & from all the meatloaf recipes I had tried, this one is definately a keeper. Our family love that this meatloaf is not only mouth wateringly moist, courtesy of stuffing, but that it's a smart choice too. The recipe also had been modified from the traditional one and cut more than half the fat by using extra lean ground beef and egg whites instead of whole eggs. As a result, this saves 6g fat per serving.

Ingredients:
1 cup finely chopped onions (about 1 large)
1/4 cup Kraft Light Done Right! Zesty Italian Reduced Fat Dressing
2 lbs extra lean ground beef
3/4 cup ketchup, divided
1 pkg. (6 oz) Stove Top Stuffing Mix for Chicken
1 cup water
2 egg whites
1/2 cup Kraft 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese (or any other brand will works)

Directions:
Preheat oven to 327F. Cook onions in dressing in large nonstick skillet on medium heat 8 to 10 min. or until golden brown, stirring frequently. Remove from heat; cool slightly.

Combine meat, 1/4 cup of the ketchup, the stuffing mix, water, egg whites, and onions; mix well. Place meat mixture in baking dish; shape into an oval loaf. Spread with remaining 1/2 cup ketchup.

Bake 55 min. to 1 hour or until cooked through. Sprinkle with cheese, bake 2 min. or until cheese is melted.

Description:
Quick + yummy = happy crowds.

Source: Kraft's Food & Family Magazine (Spring 2007 edition)

Ingredients:
● 1 pork tenderloin (1 lb.), cut into ½-inch-thick slices
● 4 oz. (½ of 8 oz. pkg.) Philadelphia Cream Cheese, cubed
● 1/3 cup fat-free reduced sodium chicken broth
● ¼ cup Kraft Balsamic Vinaigrette Dressing
● ¼ cup Kraft 100% Grated Parmesan Cheese
● 1 Tbsp. lemon juice
● 2 Tbsp. chopped fresh basil


Directions:
1. Spray large nonstick skillet with cooking spray. Heat on medium-high heat. Add meat; cook 2 min. on each side or until lightly browned on both sides.

2. Add cream cheese, broth, dressing, Parmesan cheese and lemon juice; stir until cream cheese is melted and mixture is well blended. Cook 3 minutes, or until sauce is thickened and meat is cooked through.

3. Sprinkle with basil.

4. Serve over cooked egg noddles and peas.

Description:
One of my fave way to cook now is using my slow cooker. It's all about convenience and with just literally dropping everything in it I don't have to worry about it and go about my day until its ready.

Source: All You Magazine (June 2007 edition)

Ingredients:
● 1 (3 lbs) boneless pork shoulder, skin & excess fat removed
● 1 onion, chopped
● ½ cup low-sodium chicken broth or water
● 2 cups bottled or homemade barbecue sauce
● 2 Tbsp. mustard
● 2 Tbsp. honey
● 1 Tbsp. soy sauce
● Salt & pepper


Directions:
1. Trim pork of any excess fat. Scatter onion over bottom of slow cooker and place pork on top. Add broth, cover and cook on low until very tender, about 8 hours. Remove meat and let cool.

2. When cool enough to handle, pull meat into thin shreds, removing all fat and gristle (quick tip: just use fork to do that, it’s easier & faster & you don't have to wait till its completely cool off.). Skim excess fat from liquid in slow cooker.

3. Return pulled pork to slow cooker and stir in BBQ sauce, mustard, honey and soy sauce. Season with salt and pepper. Cook for 1 hour longer on low. If desired serve with hamburger buns and side of pinto beans, corn, tomatoes and coleslaw.

Description:
Fast and furious. LOL!
Best serve with corn bread.
Yummy!

Ingredients:
1 lbs extra-lean ground beef or turkey
1 medium onion, chopped
2 cloves garlic, finely chopped
1 can (28 oz) diced tomatoes, undrained
1 can each (15-16 oz) black beans, kidney beans, and pinto beans, rinsed and drained
1 cup water
1 tbs chili powder
1 to 2 teaspoons ground cumin
1 tsp Maggi Reduced Sodium Beef Flavor Instant Bouillon
Light sour cream (optional)
Shredded cheddar cheese (optional)

Directions:
COOK beef, onion, and garlic in large saucepan over medium-high heat until beef is no longer pink.

STIR in tomatoes and juice, black beans, kidney beans, pinto beans, water, chili powder, cumin, and bouillon. Bring to a boil, reduce heat to medium-low. Cook for 10 minutes.

Description:
This meal is perfect for a quick dinner fix.

Ingredients:
4 pork loin or rib chops, 1 inch thick (1 1/2 pounds)
1/4 cup beef broth or Chicken broth
4 medium potatoes, cut into fourths
4 small carrots, cut into 1-inch pieces
4 medium onions, cut into fourths
3/4 teaspoon salt
1/4 teaspoon pepper
Chopped fresh parsley, if desired


Directions:
1 . Remove fat from pork. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork in skillet about 5 minutes, turning once, until brown.

2 . Add broth, potatoes, carrots and onions to skillet. Sprinkle with salt and pepper. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until vegetables are tender and pork is slightly pink when cut near bone. Sprinkle with parsley.

Description:
Found this recipe in one of my cooking magazine, Home Cooking Magazine and I just tried it last night. Turned out great. The taste is delicious, it's very easy and quick to make and it's perfect on a hot humid day.

Ingredients:
~ 1 can (21-oz) peach or chery pie filling (I used the peach)
~ 1 can (14-oz) sweetened condensed milk
~ 1 can (20-oz) crushed pineapple, drained
~ 1 can (15-0z) mandarin oranges, drained
~ ⅔ cup chopped pecans or walnuts
~ 1 container (8-oz) frozen whipped topping, thawed

Directions:
1. In a large bowl, combine pie filling and milk. Add pineapple, oranges and nuts.

2. Gently fold in whipped topping. Spread in a 13 x 9 - inch pan. Cover and freeze.

3. Remove from freezer 15 minutes before serving. Cut into squares & enjoy!

Description:
Thank you Mariena for sharing this recipe. I tried it once and now hooked on it because it's so easy to make and you could 'recycle' some stuffs from the fridge for the ingredients.


Ingredients:
1 Paket Mie basah/segar, rebus, tiriskan, siram air dingin, sisihkan.
3 Kemiri sangrai
3 Bawang putih
1 sdt lada
1 sdt garam
250 gram ayam dan udang juga baso
3 Telur kopyok lepas
Kol cincang
Seledri dan daun bawang iris
4 sdm Kecap Manis
3 sdm Kecap Asin

Directions:
1. Goreng telur orak arik sampai telur matang Sisihkan.
2. Haluskan kemiri, bawang putih, lada, dan garam.
3. Tumis bumbu halus sampai wangi, lalu masukkan ayam, udang & bakso
4. Tunggu sampai ayam, udang & bakso matang, beri sedikit air.
5. Masukan sayuran, aduk & beri kecap asin, kecap manis.
6. Masukkan mie nya dan telurnya. Cicipi kalo2 kurang garam. (I normally add 1/2 sdt lada)
7. Masak dengan api besar dan hingga air menyusut
8. Sajikan dengan cabe rawit hijau segar atau sambal botolan

Description:
Found this recipe on McCormick's website and since they said broccoli is very good for pregnant women I tried to cook this. The result is delicious and most of all easy & quick.

Ingredients:
2 teaspoons cornstarch
1 cup water
2 tablespoons soy sauce
1 tablespoon McCormick® Roasted Garlic & Bell Pepper Seasoning Blend
1/2 teaspoon McCormick® Ground Ginger
1 tablespoon oil
1 1/2 pounds boneless sirloin steak, cut in 1/4-inch strips
3 cups assorted vegetables such as broccoli florets, red bell pepper strips (I didn't use this) and snow peas


Directions:
1. Mix cornstarch, water, soy sauce, Seasoning Blend and ginger in small bowl until smooth; set aside.

2. Heat oil in large nonstick skillet on medium-high heat. Add beef; cook and stir 5 minutes or until no longer pink. Remove beef from skillet. Add vegetables; cook and stir 3 minutes. Return beef to skillet.

3. Restir soy sauce mixture. Stir into skillet. Stirring constantly, bring to boil on medium heat and boil 1 minute. Serve over cooked rice, if desired.

Description:
Source: http://www.keluargacemara.net/dapur/

Comment: Yummy! Apalagi pas ujan-ujan.

This recipe takes awhile to make but it's worth it!

Ingredients:
Bahan Dasar Bakso:
1 kg daging giling
250 gram tepung kanji/sagu
1 sdt baking soda
3 butir telor
3 sdm bawang goreng
8 siung bawang putih, rajang halus
1 daun bawang, rajang halus
1 sdt beef stock
2 sdm minyak wijen
2 sdm saos tiram
1 sdt merica
2 sdt garam

Pangsit dan siomay:
40 lembar wonton skin

Pencelup baso goreng, campur menjadi satu:
2 sdm tepung beras
75 ml air
1/2 sdt garam

Bahan Kuah:
1.5 liter kaldu sapi/ayam
Garam secukupnya
1 sdt merica bubuk
1 batang daun bawang, rajang halus
1 buah bawang bombay, rajang halus (I didn't use this one tho')
4 siung bawang putih, memarkan
1 sdt beef stock

Pelengkap:
3 daun bawang, rajang halus
Bawang goreng secukupnya
Mie kuning/bihun basah
Kecap manis sesuai selera
Sambal baso


Directions:
1. Tumis bawang putih dan daun bawang sampai harum.

2. Giling bahan tumisan dengan sisa bahan menggunakan food processor sampai halus.

3. Pangsit goreng:
- Sisihkan 20 lembar wonton skin
- Isi tiap lembar dengan 1 sdt adonan dasar
- Lipat segitiga, lalu rekatkan kedua ujung dengan sedikit air
- Goreng sampai kekuningan

4. Siomay:
- Sisihkan 20 lembar wonton skin
- Isi tiap lembar dengan 1 sdt adonan dasar
- Lipat segitiga, lalu rekatkan kedua ujung dengan sedikit air
- Rebus hingga mengapung

5. Baso goreng:
- Sisihkan 1/2 dari sisa adonan dasar
- Bentuk bulat-bulat
- Celupkan pada bahan pencelup
- Goreng sampai kekuningan

6. Baso rebus:
- Bentuk bulat-bulat sisa adonan dasar
- Rebus hingga mengapung

7. Kuah:
- Didihkan kuah
- Tumis bawang bombay dan bawang putih sampai harum
- Masukkan bahan tumisan ke dalam kuah
- Masukkan daun bawang, garam, merica, dan beef stock
- Setelah tercampur rata, masukkan baso rebus

8. Penyajian: Sajikan pangsit goreng, baso goreng, siomay dan mie/bihun pada mangkok, siram dengan kuah beserta baso rebus. Taburi daun bawang dan bawang goreng. Bubuhkan kecap manis dan sambal sesuai selera.

Description:
Ini resep 'nyelip' di antara beberapa papers yang gw bawa waktu pindah ke US LOL. Sumber: Buku resep majalah Femina.

Ingredients:
1 ekor ayam
3 sdm oyster sauce
2 sdm kecap asin
1 sdm kecap manis
1 sdm saus tomat
1 sdt garam
3 siung bawang putih, haluskan
4 butir bawang merah, haluskan
5 cm jahe, haluskan

Nasi:
4 sdm margarine
1 sdm jahe, parut
2 siung bawang putih, haluskan
500 gram beras, cuci bersih
2 lembar daun pandan, ikat
1 sdt garam
800 ml kaldu ayam

Pelengkap:
Bawang goreng untuk taburan
Sambal
Kerupuk udang


Directions:
- Tusuk-tusuk ayam dengan garpu agar bumbu meresap. Letakkan ayam di pinggan tahan panas, lumuri ayam dengan campuran bumbu: saus tiram, kecap asin, kecap manis, saus tomat, garam, bawang putih, bawang merah, dan jahe. Tutup dengan plastic lengket. Simpan di dalam kulkas sampai bumbu meresap (± 4 jam)

- Panaskan oven 200C (400F). Tutup pinggan dengan alumunium foil, panggang hingga setengah matang (± 30 menit), buka foil dan panggang kembali hingga ayam matang, berwarna kecoklatan & bumbu menyerap (± 30 menit). Keluarkan ayam dari oven.

Nasi:
- Panaskan margarine dalam wajan, tumis jahe dan bawang putih hingga wangi. Masukkan beras, garam, daun pandan dan aduk rata. Angkat

- Pindahkan beras berbumbu ke dalam rice cooker. Tuang kaldu ayam. Masak hingga matang.

Sajikan ayam panggang bersama nasi di taburi bawang goring beserta sambal.

Description:
Nggak pernah mimpi sebelumnya kalo bakalan bisa masak tinoransak. Ini makanan khas Manado & biasanya Oma gw yg masakin. Duuuh masakan beliau mah enak tenan. Tapi berhubung jauh di rantau begini, gw 'nemu' juga ini resep dari: http://www.ikaray.com/kitchen/ (their old version tho'). Walopun menurut gw tetep enakan buatan Oma tersayang, tinoransak ini lumayan lah buat ngobatin rindu sama masakan Manado.

Ingredients:
500 gram daging babi, potong kotak (or use stew pork meat)
1 batang serai, memarkan
5 lembar daun jeruk
2 sdm air jeruk nipis
1 buah tomat, potong dadu kecil
1/2 sdt gula pasir
garam secukupnya
3 sdm minyak goreng, untuk menumis
air secukupnya

Bumbu halus:
8 siung bawang merah
8 siung bawang putih
5 cm jahe
cabe merah sesuai selera
garam secukupnya

Directions:
- Tumis bumbu halus hingga wangi.
- Masukkan daging, aduk hingga bumbu merata dan keluar airnya, masukkan serai, aduk rata.
- Tambahkan air hingga separuh bagian daging, masak hingga daging matang.
- Jika air sudah berkurang separuh, masukkan irisan tomat dan daun jeruk, tambahkan gula pasir dan garam secukupnya.
- Aduk-aduk terus hingga bumbu agak mengental, lalu tambahkan air jeruk, aduk hingga air habis.
- Setelah pas rasanya, angkat. Siap disajikan.

Description:
Salah satu resep warisan dari nyokap gw.

Ingredients:
- Minyak untuk menggoreng
- 500 gr kentang, potong membujur
- 200 gr daging sapi cincang
- 1 butir telur ayam, kocok lepas
- 2 sdm seledri cincang
- 1 butir putih telur ayam

Haluskan:
- 4 siung bawang putih goreng
- 4 sdm bawang merah goreng
- 1 sdt merica
- 1/2 sdt pala bubuk
- 1 sdt garam


Directions:
- Panaskan minyak, goreng kentang hingga berwarna kuning & lunak. Angkat, tiriskan. Lumatkan kentang selagi panas hingga halus. Sisihkan.

- Panaskan 3 sdm minyak sisa menggoreng kentang, tumis daging hingga berubah warna. Angkat, tiriskan.

- Campur kentang halus & daging, aduk rata. Tuangkan telur kocok & seledri. Aduk hingga rata.

- Bentuk bulat & pipihkan. Celupkan ke dalam putih telur hingga rata.

- Goreng perkedel hingga matang berwarna kuning kecoklatan. Angkat dan tiriskan.

- Sajikan.

Description:
One of our family fave snacks.

Ingredients:
- 12 lembar kulit lumpia segar, siap pakai
- 1 butir telur ayam utuh, kocok lepas
- 100 gr tepung roti kasar, siap pakai
- minyak untuk menggoreng
Isi:
- 2 sdm minyak sayur
- 2 siung bawang putih, cincang halus
- 150 gr rebung kalengan, tiriskan, potong batang korek api
- 100 gr wortel, kupas, potong batang korek api (I use shredded carrots)
- 1 batang daun bawang, ambil bagian putihnya, iris halus
- 200 gr daging ayam cincang, tumis hingga matang (you could substitute with pork)
- 2 butir telur ayam cincang, tumis hingga matang
- 1/2 sdt garam
- 3/4 sdt merica bubuk
- 1 sdm kecap manis


Directions:
Isi:
- Panaskan minyak, tumis bawang putih hingga harum. Tambahkan rebung, wortel dan daun bawang, aduk rata. Masak hingga sayuran layu.

- Tambahkan daging ayam, aduk rata. Tambahkan telur kocok, aduk cepat hingga telur hancur. Tambahkan garam, merica, dan kecap, aduk rata. Masak hingga seluruh bahan matang. Angkat. Sisihkan.

- Ambil selembar kulit lumpia, isi dengan 1 1/2 sdm adonan isi, lipat berbentuk persegi panjang, rekatkan bagian tepinya dengan sedikit air. Lakukan hingga selesai.

- Celup lumpia ke dalam telur, salut dengan tepung panir hingga rata.

- Goreng lumpia dalam minyak panas hingga berwarna kuning kecoklatan. Angkat tiriskan.

- Sajikan

Description:
This one is a quick delicious dinner idea over rice. You could use 1 bag frozen broccoli instead of fresh ones if you prefer. I like them fresh better. Source: allrecipes.com

Ingredients:
1 tbs vegetable oil
3/4 pound thin beef strips
2 cups fresh broccoli florets
1 package (.87 oz) package McCormick@ Brown Gravy Mix
1 cup water
1/4 tsp black pepper


Directions:
1. In a large skillet, heat oil over medium-high heat. Add beef strips; saute 3-4 minutes, add broccoli.

2. Combine Gravy Mix, water and black pepper. Pour over beef mixture. Stir and bring to a boil. Cover and simmer 5-8 minutes or until broccoli is tender.

Optional: Add 1/4 tsp ground ginger and 1 cup sliced fresh mushrooms.