Recipe Puppy is an ingredient based recipe search engine built by Kris Brower. Recipe Puppy is a tool for finding recipes. Is your fridge nearly empty? You can use Recipe Puppy to find recipes that don't require a trip to the store. It can find recipes that fit your dietary requirements or combine two seemingly unrelated ingredients. Recipe Puppy makes it easy to find the recipes you actually want.
I accidentally found it while searching for something else, I don't even remember now what that was. But as soon as I realized I could type in a few of the ingredients of favorite recipes and it would pull them up...man oh man....I was so excited!
What about that Poppyseed Chicken Casserole that Linda brought us when we first moved to Springdale, all I did was type in chicken, cream of chicken soup and poppy seeds...poof there it was!
Poppy Seed Chicken Casserole
6 Servings
1 Chicken, boiled
1 cn Cream of Chicken soup
1 ct (8-oz) sour cream
1 tb Poppy seeds
1/2 Stack Ritz Crackers(or a little more)
Pick chicken of the bone and tear into small pieces. Place in greased casserole. Mix soup and sour cream; pour over chicken and mix. Sprinkle poppy seeds over, and then cracker crumbs. You may drizzle with some melted butter, if desired. Bake at 350 deg. for about 25 minutes.
1 cn Cream of Chicken soup
1 ct (8-oz) sour cream
1 tb Poppy seeds
1/2 Stack Ritz Crackers(or a little more)
Pick chicken of the bone and tear into small pieces. Place in greased casserole. Mix soup and sour cream; pour over chicken and mix. Sprinkle poppy seeds over, and then cracker crumbs. You may drizzle with some melted butter, if desired. Bake at 350 deg. for about 25 minutes.
What about that Chinese Take-Out Orange Beef that I love so much? Just type in orange juice, beef, cornstarch and ZIP...I have the recipe for tonight's dinner!
Orange Beef
1 lb beef round steak or sirloin, thinly sliced and cut into 3-inch strips
3 tablespoons soy sauce
1 tablespoon cornstarch
1 teaspoon cornstarch
1/2 teaspoon fresh ground black pepper
2 organic oranges, + zest
2 garlic cloves, minced
1 (1 inch) knob fresh ginger, peeled and minced
1/2 cup freshly squeezed orange juice
2 tablespoons sugar
2 tablespoons dry sherry or white wine
1 tablespoon hoisin sauce
2 teaspoons sesame oil
3 cups vegetable oil
green onion, thinly sliced for garnish
1In a medium bowl, toss the meat with 2 Tblsp soy sauce, 1 Tblsp of cornstarch, and the pepper. Marinate the meat at room temperature while you assemble the rest of the ingredients.
2Combine the orange zest, garlic, and ginger in a small bowl and reserve.
3In a medium bowl, combine the remaining Tblsp of soy sauce, and the remaining cornstarch with the orange juice, sugar, sherry, hoisin and sesame oil. Set aside.
4Heat the oil in a heavy wok or pot to 360ยบ. Add one-third of the beef to the oil, one piece at a time (it's important not to add all the beef at once as the temperature of the oil will plummet and the beef will absorb more oil than necessary). Scrape the bottom of the pot as some of the meat may stick. Cook for 2 minutes or until crispy and brown. Transfer the meat with a slotted spoon to paper towels to drain and repeat with the rest of the meat. Discard all but 2 Tblsp of the oil.
5Add the orange zest, garlic and ginger mixture to the wok and cook for about 1 minute, or until fragrant. Stir the orange juice mixture and add it to the wok, along with the fried beef. Stir until the sauce thickens, about 2 minutes.
6Serve garnished with green onions.
* For a faster dish with less fat, stir-fry the beef instead of deep frying it. It won't be crispy, but the flavor is delicious. You can also substitute chicken, pork, or shrimp for the beef.
1 lb beef round steak or sirloin, thinly sliced and cut into 3-inch strips
3 tablespoons soy sauce
1 tablespoon cornstarch
1 teaspoon cornstarch
1/2 teaspoon fresh ground black pepper
2 organic oranges, + zest
2 garlic cloves, minced
1 (1 inch) knob fresh ginger, peeled and minced
1/2 cup freshly squeezed orange juice
2 tablespoons sugar
2 tablespoons dry sherry or white wine
1 tablespoon hoisin sauce
2 teaspoons sesame oil
3 cups vegetable oil
green onion, thinly sliced for garnish
1In a medium bowl, toss the meat with 2 Tblsp soy sauce, 1 Tblsp of cornstarch, and the pepper. Marinate the meat at room temperature while you assemble the rest of the ingredients.
2Combine the orange zest, garlic, and ginger in a small bowl and reserve.
3In a medium bowl, combine the remaining Tblsp of soy sauce, and the remaining cornstarch with the orange juice, sugar, sherry, hoisin and sesame oil. Set aside.
4Heat the oil in a heavy wok or pot to 360ยบ. Add one-third of the beef to the oil, one piece at a time (it's important not to add all the beef at once as the temperature of the oil will plummet and the beef will absorb more oil than necessary). Scrape the bottom of the pot as some of the meat may stick. Cook for 2 minutes or until crispy and brown. Transfer the meat with a slotted spoon to paper towels to drain and repeat with the rest of the meat. Discard all but 2 Tblsp of the oil.
5Add the orange zest, garlic and ginger mixture to the wok and cook for about 1 minute, or until fragrant. Stir the orange juice mixture and add it to the wok, along with the fried beef. Stir until the sauce thickens, about 2 minutes.
6Serve garnished with green onions.
* For a faster dish with less fat, stir-fry the beef instead of deep frying it. It won't be crispy, but the flavor is delicious. You can also substitute chicken, pork, or shrimp for the beef.
Recipe Puppy, I love you little Buddy!
I just stopped by to say hello. The recipe sounds just yummy.
ReplyDeleteThe Raggedy Girl
What a fantastic idea. Since I don't cook much, I'll pass this along to my daughter, who does!
ReplyDeleteWhat a great find! Thanks for the heads-up. Have a great day.
ReplyDeleteThanks for the great tip, I'll use it for sure...my blog sisters out there sure are making me smarter! You are a gem for sharing..
ReplyDeleteCome say hi :D
Thanks for the link--what a cool tip!
ReplyDelete