Mommy Menus: Cheesy Sausage Biscuits

Mommy Menus: Cheesy Sausage Biscuits

Vietnamese Dipping Sauce - Nouc Mam

For the Vietnamese people, this sauce is like a soy sauce to the Japanese and salt/pepper to the English.  It's uses are great for rice dishes, flavoring broths, spring rolls, and egg rolls. 
Tummy Talk
The dipping sauce is made with fresh lime, chili pepper and garlic.  That combination alone sends my tastebuds flying! 
Preparation
Add sugar to hot water.  Stir until dissolved.  Add the remaining ingredients, fish sauce (nouc mam), garlic, lime, vinegar, chili pepper.  Stir and let rest for a day for optimal tastebud excitement! 
Ingredients

• 2 1/2 part sugar
• 1 part Fish Sauce (nouc mam - three crabs brand preferred)
• 2 part water
• 1/4 part minced fresh garlic
• 1 sm lime (not key lime)
• 1 part white vinegar
• 1 thai chili pepper (preferably red - for added sweetness)

Tips:  My mother-n-law says to never refridgerate, however, I prefer to do so, since I do not finish it as fast as the Nguyen family does.  Additionally, the fresh garlic and chili pepper tends to go bad if I do so.  So, if you can use it all up in a day or two, then follow Moms advice, "Keep it on the counter for storage".  Another tip, whatever container you decide to use for this dipping sauce, once your done with it you'll notice the smell of the sauce is still on the container.  I suggest having that container being your designated Vietnamese Dipping Sauce container for the rest of its lifetime!  ;)

Mom's Beef Stroganoff

Can you say Delicious Comfort Food?  This dish has the words comfort all over it.  It is something I savor everybite of.  This meal is great for preparing in advance and eating at a later time. In fact, this is something my mom made a great deal of and stored in the freezer when I came home from the hospital after having my babies.
Tummy Talk
The sauce is quite simple and did I say, "Delicious"?  With the use of mushrooms and sourcream, you can't go wrong.  I used a 1lb beef sirloin steak, cut thinly opposite the grain of the steak.  With a side of frozen peas, nothing could be better.
Preparation
Thinly slice the steak into bite-size strips.  Hint -This is easy to do if the meat is partially frozen!  Set aside.  In a seperate bowl, stir together the flour, sour cream, bouillon granules, pepper and thyme.  Set aside.
Using a large skillet, cook half the meat in the butter.  Remove from skillet.  Cook the remaining meat, mushrooms, onions and garlic.  Place all the meat in the skillet, stir in the flour mixture.  Cook and stir until thickened and to a lite boil.   Serve over a bed of egg noodles and heaven awaits!   
Ingredients

• 1 1lb sirloin steak
• 1 8 oz sour cream (light if desired is ok)
• 2 T flour
• 1/2 cup water
• 2 tsp beef bouillon granules
• 1/4 tsp pepper
• 1 tsp thyme (optional)
• 2 T butter
• 1 1/2 cups sliced fresh mushrooms (On a personal note, I like to add a whole lot more... 2-3 cups please)
• 1/2 cup chopped onion (white or yellow)
• 2 cups hot cooked noodles, preferably egg noodles. 

I suggest, doubling the recipe for the sauce and meat mixture, store in a freezer locked bag, and you'll have a easy meal for one of those nights you don't have anything in the fridge.  For this reason, you'll need to have noodles saved up in your pantry.  Thanks mom for making this for me all these years.