Recipes.
- Thread starter Sigmund
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The second one.
Not sure if you have heard of this or not....
Next time you get chili from Wendy's ask them to put a scoop of shredded cheddar cheese on top. It's amazing!!
I do this all the time! It is deeeelish.
Asian Broccoli and BeefIngredients
2 1/4
pounds boneless beef chuck roast
1/4
cup reduced-sodium soy sauce
1/4
cup orange juice
1
tablespoon minced fresh ginger
2
cloves garlic, minced
1/8
teaspoon cayenne pepper
1/4
teaspoon toasted sesame oil (optional)
3
cups broccoli florets
2
tablespoons cold water
1
tablespoon cornstarch
1
tablespoon orange marmalade or 1 teaspoon finely shredded orange peel
1/3
cup dry roasted cashews, coarsely chopped
3
cups hot cooked cellophane noodles or black rice
Snipped fresh cilantro (optional)
Directions
- Trim fat from meat. Cut meat into 2-inch pieces. Place meat in a 4-quart slow cooker. In a small bowl combine soy sauce, 3 tablespoons of the orange juice, the ginger, garlic, and cayenne pepper. Pour mixture over meat in cooker.
- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. If desired, stir in sesame oil. If using low-heat setting, turn to high-heat setting. Add broccoli to cooker. Cover and cook about 15 minutes more or just until broccoli is tender.
- Using a slotted spoon, transfer meat to a medium bowl. Using two forks, break meat into smaller pieces. Add broccoli to meat in bowl; cover and keep warm.
- For sauce, strain cooking liquid through a fine-mesh sieve into a small saucepan. In a small bowl stir the water into cornstarch; stir into strained cooking liquid. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in orange marmalade and the remaining 1 tablespoon orange juice.
- Add cashews and about half of the sauce to meat mixture; toss gently to coat. Serve over hot cooked noodles. If desired, sprinkle with cilantro. Pass the remaining sauce.
Nutrition Facts
(Asian Broccoli and Beef)
Per serving:- 331 kcal cal.,
- 8 g fat
- (2 g sat. fat,
- 1 g polyunsaturated fat,
- 4 g monounsatured fat),
- 70 mg chol.,
- 467 mg sodium,
- 36 g carb.,
- 2 g fiber,
- 5 g sugar,
- 27 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
I made this last week; it was great!
Neesy
#1 fan (Annie Wilkes cousin) 1st cousin Mom's side
New recipe for pork chops:
Saute about a tbsp of butter with 1 chopped onion and a chopped yellow pepper. Add a 1/2 tsp of minced garlic. Put in your pork chops (2) and brown. Sprinkle with rosemary, thyme, dill weed to taste (can add a dash of garlic powder or salt also).
Remove chops and deglaze pan with 1/2 cup of red wine. I didn't have any so I just used a juice box of 100% juice apple/grape juice. Now add any brown gravy you have on hand (can be leftover or use one of those package mixes of gravy). I used some nice brown gravy from the pork hocks I had cooked the day previous. Stir up, put your pork chops back in and (this is the strange part) add I chopped up dill pickle and sprinkle with parsley.
Oh yeah - final step - add a bit of whipping cream to taste for extra flavour in the sauce. I only have canned evaporated milk, so wish me luck.
Andy just gave me this recipe over the phone. I have no dill pickles so I am substituting chopped up Bick's Yum Yum pickles - I hope it turns out good!
Variation: He said he also sauteed fresh mushrooms, sliced, with the onion and pepper. I didn't have any mushrooms either. I guess you can just vary the recipe and use whatever you have on hand.
Saute about a tbsp of butter with 1 chopped onion and a chopped yellow pepper. Add a 1/2 tsp of minced garlic. Put in your pork chops (2) and brown. Sprinkle with rosemary, thyme, dill weed to taste (can add a dash of garlic powder or salt also).
Remove chops and deglaze pan with 1/2 cup of red wine. I didn't have any so I just used a juice box of 100% juice apple/grape juice. Now add any brown gravy you have on hand (can be leftover or use one of those package mixes of gravy). I used some nice brown gravy from the pork hocks I had cooked the day previous. Stir up, put your pork chops back in and (this is the strange part) add I chopped up dill pickle and sprinkle with parsley.
Oh yeah - final step - add a bit of whipping cream to taste for extra flavour in the sauce. I only have canned evaporated milk, so wish me luck.
Andy just gave me this recipe over the phone. I have no dill pickles so I am substituting chopped up Bick's Yum Yum pickles - I hope it turns out good!
Variation: He said he also sauteed fresh mushrooms, sliced, with the onion and pepper. I didn't have any mushrooms either. I guess you can just vary the recipe and use whatever you have on hand.
That sounds like alot of work!
Bick's Yum Yum pickles? The name makes me smile.
Bick's Yum Yum pickles? The name makes me smile.
If there's another thread for recipes I can't find it. Mods please combine this thread with any existing recipe threads...
I have missed the Recipes thread!
I made some really yummy quesadillas tonight. I shredded the breast meat of a rotisserie chicken, and put it in the skillet with a little canola oil, then seasoned it with chili powder, garlic and onion powder, papkria and cumin until it was warm. Then I melted some butter in another skillet and browned the top layer tortillas. I spread Cheese Whiz (we love this stuff) on the bottom tortilla, topped with the chicken, then topped that with shredded cheddar and pepper jack cheese, then the top layer pre-browned tortilla. Once it was gooey and brown on the bottom, I cut it into wedges and topped it with sour cream and salsa. Yum!
I made some really yummy quesadillas tonight. I shredded the breast meat of a rotisserie chicken, and put it in the skillet with a little canola oil, then seasoned it with chili powder, garlic and onion powder, papkria and cumin until it was warm. Then I melted some butter in another skillet and browned the top layer tortillas. I spread Cheese Whiz (we love this stuff) on the bottom tortilla, topped with the chicken, then topped that with shredded cheddar and pepper jack cheese, then the top layer pre-browned tortilla. Once it was gooey and brown on the bottom, I cut it into wedges and topped it with sour cream and salsa. Yum!
I have missed the Recipes thread!
I made some really yummy quesadillas tonight. I shredded the breast meat of a rotisserie chicken, and put it in the skillet with a little canola oil, then seasoned it with chili powder, garlic and onion powder, papkria and cumin until it was warm. Then I melted some butter in another skillet and browned the top layer tortillas. I spread Cheese Whiz (we love this stuff) on the bottom tortilla, topped with the chicken, then topped that with shredded cheddar and pepper jack cheese, then the top layer pre-browned tortilla. Once it was gooey and brown on the bottom, I cut it into wedges and topped it with sour cream and salsa. Yum!
View attachment 12514
Just stop! num.
Glad you found this thread.
I have a really good pork chop recipe......
Yum! Nottie's pork chops.
I was going to post this link. I made it this weekend and it is delicious. However, next time, I'm adding chocolate chips with the caramels.
Cool! Another good find here!
Here's a really easy one.
Take some chicken breasts (not too thick) and fork them liberally
Place them into a pan and pour Balsamic/Apple/Ginger vinaigrette over them until covered
(use as much as you need to. For 2 breasts in a 8x4 glass pan 12oz. is enough. It may seem wasteful but just wait...)
Cover with aluminum foil, poke some breather holes and let marinate in the fridge for at least 2hrs. (max-8hrs.)
Pre-heat oven to 350 degrees (make sure to lay a layer of aluminum foil on the bottom rack or use a drip pan)
Bake for 1 hr.
Ok, from here you can just pull it out and plate it with whatever veggies or sides you wish and use the leftover vinaigrette as a fairly watery chicken broth/vinaigrette drizzle.
Or, take the leftover broth/vinaigrette add some flour and a small slice of butter and a good dob of honey. Mix well. (do this while still hot)
Put the chicken into a new pan and drizzle your mixture over top
Broil on high for 45 sec. to 1+1/2 min. (depends on how much you want to caramelize the mixture)
Here's a really easy one.
Take some chicken breasts (not too thick) and fork them liberally
Place them into a pan and pour Balsamic/Apple/Ginger vinaigrette over them until covered
(use as much as you need to. For 2 breasts in a 8x4 glass pan 12oz. is enough. It may seem wasteful but just wait...)
Cover with aluminum foil, poke some breather holes and let marinate in the fridge for at least 2hrs. (max-8hrs.)
Pre-heat oven to 350 degrees (make sure to lay a layer of aluminum foil on the bottom rack or use a drip pan)
Bake for 1 hr.
Ok, from here you can just pull it out and plate it with whatever veggies or sides you wish and use the leftover vinaigrette as a fairly watery chicken broth/vinaigrette drizzle.
Or, take the leftover broth/vinaigrette add some flour and a small slice of butter and a good dob of honey. Mix well. (do this while still hot)
Put the chicken into a new pan and drizzle your mixture over top
Broil on high for 45 sec. to 1+1/2 min. (depends on how much you want to caramelize the mixture)
Cheesy Portobella Mushroom w/Pineapple Salsa-
1-Grease as many glassware pans as necessary with some cooking spray
2-Remove the center stalk from the mushrooms and discard
3-Bake the mushrooms at 350 for about 20 minutes (they should be tender and starting to "weep" a little of their moisture)
4-Remove from oven and drizzle a little bit of olive oil into the "fins"
5-Spread some Pineapple Salsa over the inside (make sure to get a few pineapple chunks in there)
6-Sprinkle some shredded sharp cheddar over the salsa, more is better (this is to "lock in" the salsa inside of the "bowl" of the mushroom)
7-Sprinkle some cilantro over the cheese
8-Sprinkle breadcrumbs (panko, standard, or matzo meal) over the whole thing (this will be just for a little crispy-ness and added "locking in-ness")
9-Bake an additional 5-12 minutes (cheese should be a golden brown and breadcrumbs toasted)
^^^(Note- It's best to kind of think about this like you're making a pizza bagel)
1-Grease as many glassware pans as necessary with some cooking spray
2-Remove the center stalk from the mushrooms and discard
3-Bake the mushrooms at 350 for about 20 minutes (they should be tender and starting to "weep" a little of their moisture)
4-Remove from oven and drizzle a little bit of olive oil into the "fins"
5-Spread some Pineapple Salsa over the inside (make sure to get a few pineapple chunks in there)
6-Sprinkle some shredded sharp cheddar over the salsa, more is better (this is to "lock in" the salsa inside of the "bowl" of the mushroom)
7-Sprinkle some cilantro over the cheese
8-Sprinkle breadcrumbs (panko, standard, or matzo meal) over the whole thing (this will be just for a little crispy-ness and added "locking in-ness")
9-Bake an additional 5-12 minutes (cheese should be a golden brown and breadcrumbs toasted)
^^^(Note- It's best to kind of think about this like you're making a pizza bagel)
so meatloaf (the meal not the singer) was mentioned in anotehr thread prompting me to ask if there was a recipe thread on here which there is. This is the best meatloaf I have ever eaten/made. Indeed you can see from the picture fio the recipe it is well used and splashed!
Attachments
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Meatloaf.JPG
Yes, the sign of a much loved recipe!
Oh you should see our recipe for Madhur Jaffrey's Pork Vindaloo - it's from a cookery book we have had for 25+years now and is pratically unreadable. It is a superb recipe though:
Recipe Ingredients:
2 dried red chiles
1 1/2 teaspoons whole cumin seed
1 teaspoon black peppercorns
1 teaspoon cardamom seeds
1 (3-inch) stick of cinnamon
1 teaspoon whole black mustard seed
1 teaspoon fenugreek seed
1/3 cup white wine vinegar
1 1/2 teaspoons kosher or sea salt
2 teaspoons brown sugar
1 cup vegetable oil
2 medium onions, peeled and finely sliced
2 to 3 tablespoons water
1-inch cube gingerroot, peeled and finely minced
1 small whole head of garlic, peeled and separated
2 to 3 tablespoons water
2 1/2 pounds pork, trimmed and cut into 1-inch cubes
1 tablespoon ground coriander
1 teaspoon turmeric
1 cup water
Cooked basmati, jasmine or other long grain white rice for accompaniment
Cooking Directions:
- Using a spice or coffee mill, grind red chiles, cumin seeds, peppercorns, cardamom seeds, cinnamon stick, black mustard seeds and fenugreek seeds. In a small bowl combine the ground spices with the vinegar, salt and brown sugar; set aside.
- In a large, deep frying pan (with lid for use later), heat the oil over medium heat; add onions and cook, stirring occasionally, until onions turn golden brown and crisp. Remove and drain on paper towels. Set aside the frying pan with the remaining oil.
- Using an electric blender or food processor, puree the fried onions with 2 to 3 tablespoons water.
- Combine the onion puree with reserved spice mixture. This mixture is the Vindaloo paste.
- Again, using the blender or processor, blend the gingerroot and garlic with 2 to 3 tablespoons water into a smooth paste.
- Heat the oil in reserved frying pan over medium-high heat. Cook the cubed pork in small batches to ensure they brown nicely, placing cooked pork to a bowl until all pork is browned nicely.
- Next, add the ginger-garlic paste to the frying pan and reduce the heat to medium. Cook and stir paste for a few seconds, then stir in the ground coriander and turmeric, again cooking for just few seconds. Quickly stir in the browned pork cubes and accumulated juices, the vindaloo paste and the 1 cup water. Bring mixture to a boil, reduce heat to low, cover and simmer for 1 hour or until pork is fork-tender, stirring occasionally.
- Serve with hot, cooked rice.