Prepare Ingredients:

• In a mixing bowl, whisk together water or chicken broth and soy sauce.

Combine in Slow Cooker:

• Place the chicken breast slices in the slow cooker.
• Pour the mixture of water (or chicken broth) and soy sauce over the chicken.

Cook in Slow Cooker:

• Cook on low for 7-8 hours or on high for 3-4 hours until the chicken is cooked through and tender.

Thicken Sauce:

• In a separate bowl, mix peach juice (from the canned peaches) with cornstarch until smooth.
• Gradually stir this mixture into the slow cooker.

Add Peaches and Pepper:

• Stir in the sliced peaches and thinly sliced red bell pepper.

Finish Cooking:

• Cook for an additional 15 minutes to allow the sauce to thicken and the flavors to meld.

Serve:

• Once ready, serve the chicken stew hot, garnished with fresh herbs if desired.

Prepare Chicken:

• Brush each chicken breast slice with beaten egg to coat.

Cook Chicken:

• In a large frying pan, melt butter over medium heat.
• Add the egg-coated chicken breast slices and cook for about 15 minutes on each side, or until fully cooked through and golden brown.
• Ensure to turn the chicken over a couple of times during cooking to ensure even cooking.

Cook Peaches and Sauce:

• In the same frying pan, pour in water or chicken broth.
• Add sliced peaches, chopped onion, and lemon zest.
• Cook, stirring occasionally, until the sauce thickens slightly.
• Stir in chopped basil leaves, salt, and pepper to taste.

Serve:

• Transfer the cooked chicken to a serving dish.
• Pour the peach and basil sauce over the chicken.
• Serve hot with cooked rice.

Saute Chicken:

• In a large frying pan, heat olive oil over medium-high heat.
• Add chicken breast slices and thinly sliced onion.
• Saute until chicken is lightly browned on both sides and onion is softened.

Add Flavor:

• Pour in vinegar, crushed garlic, chopped parsley, and tomato sauce.
• Season with salt and pepper to taste.
• If using, add dried thyme and bay leaf for extra flavor.

Simmer:

• Add water or chicken stock to the frying pan.
• Cover and simmer over low heat for about 1 hour, or until the chicken is tender and cooked through.

Strain and Reduce Sauce:

• Once the chicken is cooked, remove it from the pan and set aside.
• Strain the sauce through a sieve or strainer to remove any solids.
• Return the strained sauce to the frying pan and simmer uncovered for an additional 5 minutes to reduce and thicken.

Serve:

• Place cooked rice in a serving dish.
• Arrange the chicken breast slices over the rice.
• Pour the reduced sauce over the chicken and rice.

Garnish:

• Garnish with additional chopped parsley if desired.
• Serve hot and enjoy!

Prepare Herbed Butter:

• In a small bowl, combine the sliced butter, fresh parsley, crushed garlic, salt, and pepper.
• Roll the butter slices in the mixture until evenly coated.

Stuff the Chicken:

• Lay out the chicken breast slices on a clean surface.
• Place a slice of herbed butter in the center of each chicken breast.
• Roll up the chicken breast tightly around the butter slice.

Coat the Chicken:

• Dip each chicken roll in the beaten egg, ensuring it is fully coated.
• Then roll the chicken in breadcrumbs, pressing gently to adhere.

Cook the Chicken:

• Heat olive oil in a skillet over medium heat.
• Place the coated chicken rolls in the skillet and cook for about 6-8 minutes per side, or until golden brown and cooked through.
• Ensure to turn the chicken rolls occasionally to cook evenly on all sides.

Serve:

• Remove the chicken from the skillet and let it rest for a few minutes before serving.

Marinate the Beef:

• In a large bowl, mix the beef steak tips with soy sauce and cornstarch until well coated.

Cook the Beef:

• Heat olive oil in a large frying pan or wok over medium-high heat.
• Add the marinated beef and sauté until browned and cooked through, about 5-6 minutes.

Add Green Peppers:

• Add the thinly sliced green peppers to the pan with the beef.
• Season with salt and pepper to taste.
• Cook for about 10 minutes, stirring occasionally, until the peppers are tender but still crisp.

Serve:

• Serve the sizzling beef and green pepper stir-fry hot over cooked rice.

Marinate the Beef:

• In a large bowl, combine the beef steak tips with soy sauce, cornstarch, and sugar.
• Let it marinate for 10 minutes.

Cook the Beef:

• Heat olive oil in a large frying pan or wok over medium-high heat.
• Add the marinated beef and brown it until cooked through, about 5-6 minutes.

Add Onion and Broccoli:

• Stir in the thinly sliced onion and cook until tender but still crisp, about 3-4 minutes.
• Then add the broccoli florets and continue cooking for another 3-4 minutes until the broccoli is tender-crisp.

Incorporate Reserved Marinade:

• Pour in the reserved marinade mixture and stir well to combine.
• Cook for an additional 2-3 minutes until the sauce thickens slightly and coats the beef and broccoli.

Serve:

• Serve the beef and broccoli stir-fry hot over cooked rice.

Make the Tomato Sauce:

• In a large saucepan, combine crushed tomatoes, dried parsley, and dried basil.
• Cook over low heat for 1.
• 5 hours until grease forms on top of the sauce.
• Stir occasionally.

Cook the Pasta:

• While the tomato sauce is simmering, cook the macaroni or penne pasta according to the package instructions.
• Drain and set aside.

Brown the Ground Beef and Onion:

• In a frying pan, brown the ground beef and chopped onion over medium heat until the beef is fully cooked and the onion is translucent.
• Drain off any excess grease, then return the ground beef mixture to the frying pan.

Combine Ingredients:

• Add the prepared tomato sauce and cooked pasta to the ground beef mixture in the frying pan.
• Stir well to combine.
• Heat Through: Cook the mixture over medium heat until heated throughout, stirring occasionally.

Serve:

• Once heated through, serve the American Chop Suey hot.

• In a bowl, combine dried thyme leaves, black pepper powder, crushed dried rosemary, celery salt, dried parsley, dried basil, dried oregano leaves, dried marjoram leaves, sea salt, garlic powder, and dry sage powder.
• Mix the ingredients until evenly blended.
• Transfer the seasoning mix to an airtight container for storage.

• In a small bowl, combine paprika, salt, fennel seeds, red pepper flakes, black pepper, minced onions, minced garlic, parsley, and Italian seasoning.
• Mix the ingredients thoroughly until well combined.
• Transfer the seasoning blend to a glass jar or airtight container for storage.
• To use, add the seasoning mixture to 2 pounds of ground beef or any other meat of your choice for your favorite goulash recipe.

• In a bowl, combine black pepper, prepared horseradish, minced garlic, salt, apple cider vinegar, mayonnaise, white sugar, and spicy brown mustard.
• Mix the ingredients until smooth and well combined.
• Transfer the marinade to an airtight container.
• Place the container in the refrigerator and let the marinade sit for 24 to 36 hours to allow the flavors to meld and develop.
• Once marinated, the sauce is ready to use for enhancing the flavor of your meat in dishes like goulash.