Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Chinese Beef And Pasta Skillet Supper Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
1 Cup(s) Unsweetened pineapple juice
1 Tablespoon(s) Reduced-sodium soy sauce
1 Tablespoon(s) Packed brown sugar
1 Teaspoon(s) Dry mustard
1 Pound(s) Lean chuck roast trimmed of
fat cut in 2" cubes
1 1/2 Teaspoon(s) Dark sesame oil
1 Cup(s) Diced onions
8 Ounce(s) Carrots, sliced
1 Teaspoon(s) Minced garlic
1/2 Teaspoon(s) Grated fresh ginger
8 Ounce(s) Spaghetti
1 Teaspoon(s) Cornstarch
1 Tablespoon(s) Water
1/2 Cup(s) Minced scallions
Directions:
In a shallow nonmetal dish, combine the pineapple juice, soy sauce,
brown sugar, and mustard. Mix well. Add the beef and mix well. Cover
and refrigerate for 1 hour, stirring occasionally. Coat a 10" no-stick
skillet with no-stick spray and place over medium-high heat. Add the
oil and heat until hot. Add the onions, carrots, garlic, and ginger.
Cook, stirring, for 5 minutes or until the onions are soft but not
browned. Add the beef mixture. Cook, stirring, for 10 minutes, or
until the beef is no longer pink in the center. Check by inserting the
tip of a sharp knife into 1 cube. Cook the spaghetti in a large pot of
boiling water according to the package directions. Drain well. Place
the cornstarch in a cup. Add the water and stir until smooth. Add to
the skillet. Cook, stirring, for 2 to 3 minutes, or until the sauce
thickens. Add the spaghetti and scallions; toss well. Cover and cook
for 1 minute, or until the spaghetti is hot. To freeze, pack the
Cooled cooked beef and spaghetti in a freezer-quality plastic
container. To use, thaw overnight in the refrigerator. Cover and
microwave on high power for 5 Minutes, or until hot. Makes 4 servings
Per serving Calories 511 Total fat 10,1 g. Saturated fat 2.9 g,
Cholesterol 79 mg. Sodium 243 mg. Fiber 5.1 g. Cost per serving- 93c
NOTES : Notes: Chuck roast tenderized in pineapple juice beefs up this
easy pasta dish. Recipe by: Prevention's Freezer Cookbook - For the
freezer Posted to EAT-LF Digest by SuzyWert@aol.com on Jun 8, 1999,
converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 792
Calories From Fat: 374
Total Fat: 41.6g
Cholesterol: 116.8mg
Sodium: 135.8mg
Potassium: 745mg
Carbohydrates: 64.8g
Fiber: 4.6g
Sugar: 15.8g
Protein: 37.8g


Scale this recipe to Servings [?]