Today's Posts (OFF) | Unanswered Posts (ON)
Forum: Other Recipes |
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Thread: Southwestern Sugar Cure Rub |
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Posts: 330
Registered: February 2004
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| Thread: Best BBQ Rub in Texas |
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Posts: 330
Registered: February 2004
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| Forum: Meatless Recipes |
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Thread: Stuffed Potatoes |
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Posts: 330
Registered: February 2004
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Stuffed Potatoes
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Thu, 12 February 2004 00:00
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12 potatoes
8 oz sour cream
8 oz shredded cheddar cheese
milk
butter
salt
pepper
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When baked potatoes are cool enough to handle, slice in half lengthwise and carefully scoop out insides. Mix with a little butter,
salt and pepper, sour cream, cheese, and enough milk to get desired texture. Spoon back into potato shells.
To Freeze: Flash freeze and then transfer to freezer baggies.
To Reheat: Bake from frozen in a 400 degree oven for 20-25 minutes or until heated through.
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| Thread: On Occasion Potatoes |
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Posts: 330
Registered: February 2004
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On Occasion Potatoes
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Tue, 06 July 2010 14:29
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1 bag of frozen shredded hashbrowns
2 cups shredded cheddar cheese
6 chopped green onions
1 can of cream of chicken or mushroom soup
1 small container sour cream
¼ tsp salt
½ tsp pepper
1 Tbsp garlic salt
2 Tbsp melted butter
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Melt butter, and set aside. Place all remaining ingredients into a large bowl, and mix thoroughly...until it looks marbleized.
To Freeze: Place mixture into oven & freezer safe baking pan. Sprinkle parmesan cheese over the top. Cover, label, and freeze.
To Serve: Thaw completely. Bake at 350 for 45-60 minutes, or until thoroughly heated.
*Frozen casserole may be baked for 1 ½ hours at 350.
Bake at 350 degrees for one hour, or until thickest piece is done. Remove from oven and cool.
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| Forum: Soup & Stew Recipes |
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Thread: Creole' Beef Stew |
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Posts: 330
Registered: February 2004
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Creole' Beef Stew
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Wed, 11 February 2004 23:00
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1 lb. stewing beef
1 tbsp cooking oil
1/2 tsp salt
1/4 tsp thyme and pepper
a piece of recardo
1 tsp vinegar
1 onion
1 small sweet pepper
2 medium tomatoes
1/2 lb coco or potato
2 tsp flour
3 tbsp milk or water
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1. Prepare the meat for cooking, cut into neat pieces, then mix with salt, thyme, pepper and recardo.
2. Slice the onion and sweet pepper.
3. Heat the oil in a heavy saucepan and fry the meat quickly until just brown.
4. Reduce the heat to low and add the sliced vegetables and enough hot water to almost cover the food.
5. Simmer on lowest temperature for 1 hour until meat is tender.
6. Peel and wash the coco and/or potato. Cut into thick round slices and add to the stew. Cook until almost tender.
7.Blend the flour, milk and vinegar together, stir into the stew and boil for 5 mins.
8. Taste and season if required.
To Freeze: Freeze in a freezer safe container.
To Reheat: Reheat in a covered pot until heated through and potatoes are tender.
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| Thread: Homestead Stew |
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Posts: 330
Registered: February 2004
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Homestead Stew
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Wed, 11 February 2004 23:02
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Stew
3/4 lb. stew meat, cubed
1 cup celery, sliced
1/2 cup turnip, peeled and cubed, OR 2 potatoes, peeled and cubed
1-2 medium onions, chopped
2-3 medium carrots, peeled and sliced
1/3 cup barley
1/2 tsp. oregano
1/4 cup soy sauce
salt and pepper to taste
Dumplings
1 cup flour
2 tsp. baking powder
1/2 tsp. sugar
1/2 tsp. salt
1/2 cup milk
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Cut up vegetables; set aside. Cut stew beef into cubes. Braise until very
brown in kettle or deep saucepan. Add vegetables (except for potatoes!). Add enough water to cover
all, plus one cup. Bring to boil. Add spices, barley, and soy sauce. Simmer
covered for 1 - 2 hours. Add potatoes in the last 10 minutes of cooking.
Combine all dry ingredients for dumplings into a zipper baggie.
To Freeze: Freeze in a freezer safe container.
To Reheat: Heat in a covered pot to boiling. When the potoatoes are fully cooked, add 1/2 c milk to dumpling mix, mix with a fork. Drop by tablespoon
onto boiling stew. Cover, cook 12 minutes. DO NOT PEEK or dumplings will get soggy.
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| Thread: Minestrone Soup |
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Posts: 330
Registered: February 2004
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Minestrone Soup
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Wed, 11 February 2004 23:07
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1 tablespoon olive oil
1 cup chopped onion
1 cup (1/4-inch-thick) diagonally sliced carrot
3/4 cup thinly sliced celery
3 cups diced tomato
2 cups water
1/2 teaspoon salt
1/4 teaspoon black pepper
2 (16-ounce) cans fat-free, less-sodium chicken broth
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
2 garlic cloves, minced2 cups small broccoli or cauliflower florets
2 cups thinly sliced green cabbage
2 cups thinly sliced collard greens (about 1/2 bunch) or kale or spinach
1/2 cup uncooked small seashell pasta or elbow macaroni
2 tablespoons finely chopped fresh or 2 teaspoons dried rubbed sage
2 teaspoons finely chopped fresh or 3/4 teaspoon dried thyme
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Heat oil in a large Dutch oven over medium heat until hot. Add onion, carrot, and celery, and saute 6 minutes or until onion is tender. Add tomato and next 7 ingredients (tomato through garlic), and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Stir in broccoli, cabbage, greens, and pasta; cover and cook 5 minutes or until pasta is done. Stir in sage and thyme.
To Freeze: Freeze in freezer safe container.
To Reheat: Heat in covered pot or in microwave until hot.
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| Thread: Oven Stew with Burgundy Wine |
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Posts: 330
Registered: February 2004
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| Thread: Slow Cooker Irish Stew |
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Posts: 330
Registered: February 2004
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Slow Cooker Irish Stew
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Wed, 11 February 2004 23:20
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2 lbs ground turkey
2 tsp Mrs. Dash
1/4 tsp pepper
2-1/4 tsp water
1 sm bay leaf
2 med carrots, peeled, cut into 1/2 in slices
3 med potatoes, peeled and quartered
1/2 pkg frozen peas or mixed vegetables
1/4 c quick tapioca
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Season ground turkey while browning. Add remaining ingredients, excpet peas and potatoes, if using peas. (Omit tapioca if you don't want thick
gravy). Stir well. Cover adn cook on low 10-12 hours. Add peas and potatoes last 1 to 2 hours of cooking.
To Freeze: Freeze in freezer safe container.
To Reheat: Reheat in covered pot until heated through and until potatoes are tender.
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| Thread: Tex-Mex Turkey Stew |
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Posts: 330
Registered: February 2004
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Tex-Mex Turkey Stew
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Wed, 11 February 2004 23:23
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1 pound ground turkey
1-1/4 cups thick and chunky salsa divided
1 cup, packed cilantro leaves chopped and divided
1 cup chopped onion
1 teaspoon minced garlic
1 teaspoon cumin divided
1/4 teaspoon salt
Vegetable cooking spray
1 can (17 ounces) whole kernel corn drained
1 can (14-1/2 ounces)no-fat turkey or chicken broth
1 can (15 ounces) black beans drained & well rinsed
1 can (4 ounces) chopped green chilies
1/4 + teaspoon chili powder
1/4 teaspoon dried oregano leaves
As needed corn chips
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In medium bowl combine turkey, 1/4 cup salsa, 1/2 cup cilantro,
onion, garlic, 1/2 teaspoon cumin and salt. Form mixture into
16 meatballs.
Place meatballs on (10 x 15 x 1-inch) baking pan sprayed with
vegetable oil. Bake at 400 degrees F for 25 to 30 minutes, or
until meatballs are lightly browned and no longer pink in center.
Meanwhile, in a 3-quart saucepan combine corn, broth, beans,
chilies, remaining salsa and cumin, chili powder and oregano.
Increase heat and bring to boil. Reduce heat to medium and cook
uncovered for 5 to 10 minutes or until mixture is heated throughout.
Ladle into bowls and serve with corn chips.
To Freeze: Freeze in freezer safe container.
To Reheat: Reheat in a pot until heated through. Serve in a bowl over corn chips.
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| Thread: Vegetable Soup with Southwestern Spicings |
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Posts: 330
Registered: February 2004
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Vegetable Soup with Southwestern Spicings
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Wed, 11 February 2004 23:35
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Cooking spray
2 Tbsp. olive oil
1 large onion, diced
2 Serrano chiles, finely diced (seed and fiber removed if you prefer it more mild, or left in for heat)
2 ribs celery, diced
1 tsp. chili powder
1-1/2 tsp. cumin seed, ground
6 to 8 cups vegetable or chicken stock
28 oz. can diced tomatoes in juice
2 carrots, scrubbed and sliced in 1/4" rounds
3 lbs. Idaho potatoes, unpeeled, cut into 1/2" dice
1/2 lb. green beans, stemmed and cut into 1/2" lengths
1 medium butternut squash, peeled, cut into 3/4" dice
1 zucchini, quartered lengthwise and sliced into 1/2" pieces
1-1/4 cups or 1 15-oz can, drained cooked black beans
1 tsp. or to taste salt
Black pepper, freshly ground, to taste
1 tsp. sugar or honey
1/4 tsp. allspice, ground
Corn chips, baked or fried optional for garnish
Cheddar cheese, grated optional for garnish
Cilantro, sprigs optional for garnish
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Spray Dutch oven with cooking spray and heat olive oil. Saut onion over medium heat, until softened and translucent, about 5 minutes.
Add chiles and celery, and saut 1 minute more. Add chili powder and cumin and saut, stirring constantly, another minute.
Pour 6 cups of the stock over saut, along with juice from canned tomatoes (reserve the diced tomatoes themselves for later use in the recipe).
Bring stock-juice mixture to a boil and drop in carrots, potatoes, green beans and butternut squash. Cover.
Turn down heat to simmer, and let cook about 30 minutes, or until vegetables are very tender. Lift lid and add tomatoes, zucchini, beans, salt, black pepper, sweetener and allspice.
If youd like the soup more "brothy", at this point add the additional 2 cups stock, and bring to a boil, then turn down to simmer. Simmer for 10 minutes.
To Freeze: Freeze in freezer safe container.
To Reheat: Reheat in covered pot. Serve very hot, with the optional whole corn chips pointing up out of the soup (like sharks fins), a good solid sprinkle of cheddar melting on top, and a few cilantro sprigs.
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| Thread: Pumpkin Pear Soup |
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Posts: 330
Registered: February 2004
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| Forum: Seafood Recipes |
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Thread: Tuna Noodle Casserole |
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Posts: 330
Registered: February 2004
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Tuna Noodle Casserole
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Wed, 11 February 2004 23:37
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1 can of tuna, in water, not drained
1 - 1 lb box of pasta (whatever you like!)
1 can Campbell's cream of mushroom or celery soup
1 c Progresso italian bread crumbs
Smart Balance Light
4 cloves garlic, crushed or 1 tsp garlic powder
salt and pepper to taste
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Boil the pasta and while draining, run cold water over the pasta for 10 seconds to stop the cooking process (this
keeps the pasta from absorbing your topping liquids).
Place pasta in a flat oven safe dish, and mix in your soup, tuna, garlic and pepper. Flatten mixture and sprinkle the pasta with bread crumbs until covered completely.
Place a few dobs of margarine over the top.
To Freeze: Freeze in oven safe container.
To Reheat: Defrost, bake at 400 until butter is melted. To cook from frozen, make sure dish is warm all the way through.
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[Updated on: Wed, 10 March 2004 12:59]
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| Thread: Mark's Low-Fat Fettuccine |
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Posts: 330
Registered: February 2004
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Mark's Low-Fat Fettuccine
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Wed, 11 February 2004 23:39
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One pound Seafood of choice (clams, scallops, shrimp, etc., may also use chicken)
10 oz dry pasta (1/2 of regular size package)
1 lemon
Dill Weed to taste
White pepper to taste
Salt
1/4 Cup of dry white wine
1/2 package low fat cream cheese (Neufchatel)
8 oz low fat sour cream
1/4 cup milk (approximate)
1/4 cup finely chopped onion
1 teaspoon chopped garlic
2 T. olive oil
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Cook pasta per directions, do not overcook. Submerge in cold water to stop cooking and set aside.
In preheated large sauté pan add half of the olive oil, garlic, onions and cook for 1 minute. Add the seafood and cook until barely done. Set aside. Add the rest of the oil, garlic, onions and dill weed then cook for one minute over medium heat. Slowly add the sour cream, cream cheese and wine, stirring constantly with a whisk to form the sauce. Add as much milk as necessary to reach desired consistency. Salt and pepper to taste. Add the seafood and noodles and stir together.
To Freeze: Freeze in freezer/microwave safe container.
To Reheat: Heat in microwave until hot.
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| Thread: Skinny Tuna Noodle Casserole |
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Posts: 330
Registered: February 2004
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| Forum: Pork Recipes |
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Thread: Baked Pork Chops |
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Posts: 330
Registered: February 2004
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Baked Pork Chops
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Wed, 11 February 2004 22:27
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6 lean center-cut pork chops, 1/2-inch thick
1 egg white
1 cup evaporated skim milk
3/4 cup corn flake crumbs
1/4 cup fine dry bread crumbs
4 tsp paprika
2 tsp oregano
3/4 tsp chili powder
1/2 tsp garlic powder
1/2 tsp black pepper
1/8 tsp cayenne pepper
1/8 tsp dry mustard
1/2 tsp salt
Non-stick spray coating as needed
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Trim all fat from chops.
Beat egg white with evaporated skim milk. Place chops in milk
mixture and let stand for 5 minutes, turning chops once.
Meanwhile, mix together corn flake crumbs, bread crumbs, spices,
and salt.
Spray a 9xl3-inch baking pan with non-stick spray coating.
Remove chops from milk mixture. Coat thoroughly with crumb mixture.
Place chops in pan and bake in 375 degrees F oven for 20 minutes.
Turn chops.
Note: If desired, substitute skinless, boneless chicken, turkey
parts, or fish for pork chops and bake for 20 minutes.
To Freeze: Freeze in an oven safe container.
To Reheat: Bake in a 350 degree oven until chops are cooked through, about 15 minutes from defrosted or 45 minutes from frozen.
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| Thread: Bifana |
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Posts: 330
Registered: February 2004
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Bifana
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Wed, 11 February 2004 22:33
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3/4 cup white sugar
1/3 cup cider vinegar
1 tablespoon minced fresh ginger root
1 tablespoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon dried red chile pepper
4 cups diced rhubarb
1/2 cup chopped red onion
1/3 cup golden raisins
1 1/2 pounds pork tenderloin
2 teaspoons ground cumin
salt and pepper to taste
1 tablespoon olive oil
4 sprigs fresh cilantro, for garnish
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To make the chutney: Combine sugar, vinegar, ginger, garlic, cumin, cinnamon, cloves and red pepper in a large saucepan. Bring to simmer over low heat, stirring occasionally, until sugar dissolves. Add rhubarb, onion and raisins. Increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly. Remove from heat and let cool completely.
To cook pork: Sprinkle pork with cumin, salt and pepper. Heat oil in large, heavy skillet over high heat. Add pork and brown on all sides, about 5 minutes.
Transfer pork to roasting pan. Brush with about half the chutney.
To Freeze: Freeze in an oven ready container.
To Reheat: Bake at 400 degrees for 25 minutes from defrosted until pork is cooked through. From frozen, bake for about 75 minutes, or until pork is cooked through.
Serve with left over chutney.
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| Thread: Ham Turnovers |
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Posts: 330
Registered: February 2004
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Ham Turnovers
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Wed, 11 February 2004 22:42
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Filling
2-1/2 lbs cooked ham, finely chopped
1-1/3 Tbsp instant minced onion
8 oz canned tomato sauce
1-1/3 Tbsp parsley flakes
1/4 tsp pepper
1 tsp dry mustard
1 tsp prepared horseradish
Pastry
6-1/2 cups unsifted flour
2 tsp salt
2 cups shortening
3/4 cup cold water
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Filling: Mix ham, onion, tomato sauce, parsley flakes, pepper, mustard and horseradish. Set aside.
Pastry: Mix flour and salt. Mix in shortening only until mixture is crumbly. Add cold water and mix quickly. Let dough rest 15
minutes. Divide dough into 24 pieces; form into balls. Roll each ball out on a lightly floured surface to make a circle about 5"
in diameter, about 1/8" thick. Place about 3 Tbsp of ham mixture onto one half of each pastry circle. Fold other half of circle
over ham mixture. Seal edges by pressing with tines of fork.
To Freeze: Place in freezer safe container or wrap with freezer paper.
To Reheat: Preheat oven to 400 degrees. Place on cookie sheet and bake 45 minutes or until turnovers are lightly browned.
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| Thread: Jan's Ragu |
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Posts: 330
Registered: February 2004
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Jan's Ragu
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Wed, 11 February 2004 22:43
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1 lb boneless Boston butt pork roast, cut into 1/2" pieces
2 c chopped onion
1 lb ground sirloin
1/4 c dry red wine
1 c water
2 Tbsp chopped fresh basil
1 tsp sugar
1/2 tsp salt
2 - 28 oz can crushed tomatoes, undrained
8 c hot cooked rigatoni (large tube shaped pasta)
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Heat a dutch oven over medium-high heat; add pork. Cook 3 mins, browning on all sides. Add onion; cook 4 mins. Add beef; cook 3 mins or until beef looses its pink color, stirring to cruble.
Add wine; cook 7 minutes or until liquid almost evaporates.
Add water and next 4 ingredients (water through tomatoes); bring to a boil. Cover, reduce heat, simmer 30 minutes. Uncover and cook 1 hour
or until pork is tender.
To Freeze: Freeze in freezer safe container.
To Reheat: Heat in pot until hot. Serve with rigatoni pasta.
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| Thread: Lean and Spicy Meatloaf |
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Posts: 330
Registered: February 2004
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Lean and Spicy Meatloaf
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Wed, 11 February 2004 22:45
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Seasoning Mix:
1 tablespoon coarse sea salt
1 teaspoon ground cayenne pepper
1/2 tsp. cumin
1/2 tsp. white pepper
1 tsp. black pepper
1/2 tsp. freshly ground nutmeg
2 whole bay leaves
Meat Loaf:
Cooking spray
3/4 cup finely chopped red onion
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped celery
1 tablespoon Worcestershire Sauce
2 teaspoons finely chopped garlic
1/2 cup robust red table wine
1 pound ground beef
1 pound ground pork
2 eggs, lightly beaten
3 tablespoons tomato paste
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Combine seasoning mix ingredients in a small bowl and set aside.
Fill the pan with olive oil over medium heat. Add onions, celery, bell peppers, garlic, Worcestershire Sauce and seasoning mix.
Saute until mixture starts sticking to the pan, about 6 minutes, stirring occasionally and scraping the pan bottom well.
Stir in the wine and allow to cook, stirring often, until the wine has evaporated and absolutely no liquid remains in the pan.
Remove from heat and allow mixture to cool to room temperature.
Place the beef and pork in a large mixing bowl. Add the eggs, the cooked vegetable mixture (removing the bay leaves), the tomato paste.
Mix by hand until thoroughly combined.
Place the mixture in an ungreased 8 x 4-inch loaf pan. Bake uncovered in a preheated 350 degrees F. oven for 30 minutes.
Tip: If you dont evaporate ALL the wine, your meatloaf will turn out loose and soggy, since theres no filler to sop up the liquid.
To Freeze: Freeze in oven-ready / freezer safe container.
To Reheat: Heat oven to 400 degrees F. and continue cooking until done, about 35 minutes from defrosted. Triple time from frozen.
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[Updated on: Sat, 28 February 2004 23:53]
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| Thread: Pork Bifana with Chutney |
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Posts: 330
Registered: February 2004
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Pork Bifana with Chutney
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Sun, 13 June 2004 15:59
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B>Chutney
3/4 cup white sugar
1/3 cup cider vinegar
1 tablespoon minced fresh ginger root
1 tablespoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon dried red chile pepper
4 cups diced rhubarb
1/2 cup chopped red onion
1/3 cup golden raisins
Roast
1 1/2 pounds pork tenderloin
2 teaspoons ground cumin
salt and pepper to taste
1 tablespoon olive oil
4 sprigs fresh cilantro, for garnish
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To make the chutney: Combine sugar, vinegar, ginger, garlic, cumin, cinnamon, cloves and red pepper in a large saucepan. Bring to simmer over low heat, stirring occasionally, until sugar dissolves. Add rhubarb, onion and raisins. Increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly. Remove from heat and let cool completely.
Preheat oven to 400 degrees F (200 degrees C).
To cook pork: Sprinkle pork with cumin, salt and pepper. Heat oil in large, heavy skillet over high heat. Add pork and brown on all sides, about 5 minutes.
Transfer pork to roasting pan. Brush with 6 tablespoons of the chutney. Place in preheated oven, brushing occasionally with 6 more tablespoons chutney. Cook until thermometer inserted into center registers 155 degrees, about 25 minutes. Slice pork into medallions. Garnish with cilantro sprigs and serve with remaining chutney.
To Freeze: Freeze in freezer safe container, put chutney into a zip top baggie.
To Reheat: Transfer pork to roasting pan. Brush with 6 tablespoons of the chutney. Place in preheated oven, brushing occasionally with 6 more tablespoons chutney. Cook until thermometer inserted into center registers 155 degrees, about 25 minutes. Slice pork into medallions. Garnish with cilantro sprigs and serve with remaining chutney.
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[Updated on: Sun, 13 June 2004 17:19]
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Thread: Ham and Cheese Chicken Roll |
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Posts: 330
Registered: February 2004
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Ham and Cheese Chicken Roll
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Sun, 31 October 2004 21:03
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Click here to view the recipe.
Do not place reviews on this page. Follow the link for the recipe and reviews.
[Updated on: Sun, 31 October 2004 21:05]
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Thread: Sausage and Bean Casserole |
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Posts: 330
Registered: February 2004
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Sausage and Bean Casserole
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Sun, 04 December 2005 00:09
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12 slices white sandwich bread
course salt and ground pepper
2 pkgs (1lb ea) smoked polish sausage, halved lengthwise, cut into 2.5" pieces
2 large onions chopped
8 garlic cloves, chopped
1/2 cup tomato paste
1 14.5oz can reduce-sodium chicken broth
1 cup dry red wine
1 tsp dried thyme
4 14.5oz cans Great Northern or cannellini beans, rinsed and drained
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In a food processor, pulse bread until large crumbs form (you should have about 6 cups); season with salt and pepper. Set aside.
In a 6-quart heavy-bottom saucepan, cook sausage, onions, and garlic, stirring occasionally, until onions are translucent and sausage is starting to brown, 15 to 20 minutes.
Add tomato paste, broth, wine, thyme, and 2 cups water; bring to a biol. Reduce to a simmer; add beans. Simmer, stirring occasionally, until slightly thickened but still soupy, about 10 mins.
Stir in 2 cups of the breadcrumbs. Divide sausage mixture between two 3-quart shallow baking dishes baking dishes or eight 10-ounce ramekins. Top with remaining breadcrumbs.
To Freeze: Freeze in freezer safe container.
To Reheat: From frozen, bake at 375, covered with foil for 1 hour. Remove foil and bake 15-20 mins until breadcrumbs are golden. From defrost, bake at 375 fir 30 mins until topping is golden.
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Thread: Barbecue Pork Roast |
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Posts: 330
Registered: February 2004
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Barbecue Pork Roast
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Wed, 22 August 2007 15:48
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1/4 cup Worcestershire sauce
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons cider vinegar
3 teaspoons lemon juice
1 teaspoon prepared mustard
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon black pepper
2 cloves garlic, minced
1 (4-pound) pork loin roast
1 cup barbeque sauce
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In a small bowl, combine Worcestershire sauce, soy sauce, honey, vinegar, lemon juice, mustard, salt, celery seed, pepper, and garlic. Place pork loin roast in a large plastic resealable bag and pour marinade over pork loin. Seal and marinate in refrigerator for at least 4 hours (preferably overnight).
To Freeze: Freeze in freezer safe bag.
To Reheat: Preheat oven to 325 degrees F. Remove roast from bag, place in a roasting pan, and discard marinade. Roast pork loin at 325 degrees F for 2 to 2 1/2 hours, or to an internal temperature registers 160 to 170 degrees F. on an instant-read thermometer. Serve with BBQ sauce.
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Forum: Poultry Recipes |
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Thread: Broiled Oriental Turkey Slices |
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Posts: 330
Registered: February 2004
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Broiled Oriental Turkey Slices
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Tue, 10 February 2004 19:30
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1 onion
4 stalks of celery
4 roma tomatoes
4 boneless skinless chicken breast halves
salt
1 tsp olive oil
1 cup fat-skimmed chicken broth
1/2 tsp dried thyme
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Mix all ingredients in a bowl or plastic bag. Cover bowl or seal bag tightly. Refrigerate at least 4 hours.
To Freeze: Freeze in freezer safe container or plastic baggie.
To Reheat: Defrost. Set oven to broil. Place turkey on rack in a broiler pan. Place broiler pan so top of turkey is 4"
from heat. Broil turkey about 7 minutes, turning once.
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[Updated on: Tue, 10 February 2004 19:36]
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Thread: Brunswick Stew |
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Posts: 330
Registered: February 2004
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Brunswick Stew
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Tue, 10 February 2004 19:34
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4 - 6 chicken breasts
1 large white onion, chopped
2 cups celery, chopped
4 red potatoes, cubed
1 10 oz. package frozen butter beans
1 16 oz. package frozen white corn
1 15 oz. can diced tomatoes with juice
1/4 cup apple cider vinegar>BR>
2 Tbsp. brown sugar
1 Tbsp. Worcestershire sauce
1 tsp. granulated chicken bouillon
1 Tbsp. marjoram
pinch of red pepper
salt and pepper to taste
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Place chicken, onion, celery and salt and pepper in a large stockpot, add
enough water to cover chicken and boil until chicken is cooked through.
Remove chicken from the pot and place on a plate to cool. Add corn, beans,
potatoes, tomatoes, vinegar, sugar, marjoram, Worcestershire sauce, bouillon
and red pepper to the broth. After chicken is cooled, remove skin and
discard and remove meat from the bones and add to the broth. Simmer stew for
a couple of hours.
To Freeze: Freeze in freezer safe container.
To Reheat: Reheat in covered pot over medium heat until hot.
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[Updated on: Tue, 10 February 2004 19:35]
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Thread: Delicious Chicken Bake |
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Posts: 330
Registered: February 2004
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Delicious Chicken Bake
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Tue, 10 February 2004 20:16
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2 pounds Chicken, skinless light meat
1/4 cup Vinegar
2 tablespoons Tabasco Sauce
10 1/2 ounces Cream of Chicken Soup, condensed
1/2 cup Water
3 tablespoons Flour
1/4 cup Butter or Margarine
2 cloves Garlic -- minced
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Preheat oven to 350 degrees F. Arrange chicken in casserole pan. Pour
vinegar over chicken pieces, followed by Tabasco sauce. Whisk cream of
mushroom soup, water and flour until smooth; pour over chicken. Saute
mushrooms in butter and garlic for three minutes. Add mushroom mixture to
cover chicken in casserole.
To Freeze: Freeze in freezer safe container.
To Reheat: To cook, thaw overnight in refrigerator and bake uncovered for 65 minutes or until chicken
is done and gravy is has thickened.
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Thread: Chicken in Red Wine Vinegar Sauce |
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Posts: 330
Registered: February 2004
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Chicken in Red Wine Vinegar Sauce
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Tue, 10 February 2004 20:22
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3 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 whole chicken (about 4 pounds) cut into 10 pieces -- you could use all breasts or all leg portions if you prefer)
Sea salt and freshly ground black pepper to taste
4 shallots, finely chopped
1 cup top quality red wine vinegar
1 cup crme frache or heavy cream, preferably not ultrapasteurized
Finely chopped fresh (flat-leaf) parsley for garnish
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Mix salt and pepper together in a small bowl.
Heat the oil and melt the butter in a deep-sided 12-inch saut pan over medium-high heat. (If your pan isn't large enough to hold all the chicken in a single layer, use 2 smaller pans, and put half the chicken, oil, and butter in each one.)
Rub the chicken pieces with the salt and pepper mixture. When the oil is hot but not smoking, use tongs to add the chicken, skin side down. Brown on both sides until the skin becomes beautifully golden brown and the chicken is nearly cooked, about 8 minutes on each side.
Remove the chicken to a serving platter and cover loosely with aluminum foil to keep warm. Pour off about one-half the fat in the pan. Add the shallots to the remaining oil and brown over medium high heat.
Slowly add the vinegar to the skillet and boil until reduced by half. (The fumes will definitely clear your sinuses -- great for a cold!!) Add the crme frache and cook until the mixture is well blended and has turned a nutty brown color, about 5 minutes. Return the chicken to the pan to coat thoroughly and heat briefly in the sauce.
Return to the platter, garnish with parsley, and serve immediately. If there is extra sauce, pass it in a small bowl.
Teacher's Tips:
1.Be sure the vinegar has boiled down enough before you add the crme frache or you'll end up with a beige, watery sauce.
2. Brown Chinese vinegar makes a tasty substitution for the red wine vinegar.
Pork Chops in Red Wine Vinegar Sauce: can be made by following the above steps. Unless your chops are very thick, they will not take quite as long to cook as the chicken!
To Freeze: Freeze in freezer safe container.
To Reheat: Heat sauce and chicken in a covered pan until heated through and chicken is cooked through.
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Thread: Chicken Tortilla Soup |
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Posts: 330
Registered: February 2004
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Chicken Tortilla Soup
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Tue, 10 February 2004 20:29
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1 tsp olive oil
1 c chopped onion
2 garlic cloves, minced
2 c shredded chicken breast
1 c frozen corn
1/4 c dry white wine
1 tsp cumin
1-1/2 tsp worcestershire sauce
1/2 tsp chili powder
2 (14.25 oz) can no salt added chicken broth, fat free
1 14.5 oz can diced peeled tomatoes undrained
1 10.75 oz can consensed reduced-fat reduced sodium tomato soup undiluted
1-1/4 c of crushed salted baked tortilla chips
1/2 c fat free sour cream
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Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; saute for 2 minutes. Stir in chicken and next 9 ingredients
(chicken through tomato soup); bring to a biol. Reduce heat and simmer 1 hour.
To Freeze: Ladle soup into family sized portions, into freezer containers.
To Reheat: Reheat from defrosted or frozen, in a covered pot. Ladle into bowls and top with tortilla chips and sour cream.
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Thread: Cream Cheese Crockpot Chicken |
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Posts: 330
Registered: February 2004
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Cream Cheese Crockpot Chicken
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Tue, 10 February 2004 20:34
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4 pounds Chicken Thighs without skin -- ready to cook
2 tablespoons Butter or Margarine -- melted
1/2 teaspoon Black Pepper
1/2 teaspoon Salt
1 ounce Italian Salad Dressing Mix -- low salt
1 can Condensed Cream of Chicken soup
8 ounces Cream Cheese -- cubed
1/2 cup Chicken Broth
1 large Onion -- chopped
2 tablespoons Chicken Broth -- to cook onion
2 cloves Garlic -- minced
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Brush chicken with butter and layer in crock pot with dry Italian seasoning
mix sprinkled on each layer. Cover and cook on low for 6-7 hours. About 45
minutes before done, brown the onion in the chicken broth and then add the
cream cheese, soup, salt & pepper and remaining chicken broth to the
saucepan. Add the minced garlic and stir all ingredients until smooth.
Pour sauce mixture over chicken in crockpot and cook an additional 30-45
minutes. Remove chicken to platter and stir sauce before putting in gravy
To Freeze: To freeze this dish for later use, place cooled, finished
chicken into a large baking pan or oven-proof bowl, then pour finished sauce
over chicken. Cool, and freeze
To Reheat: . To re-heat, thaw
overnight in refrigerator and then bake at 350 degrees F for 45 minutes to 1
hour.
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Thread: Grilled Chicken Wraps |
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Posts: 330
Registered: February 2004
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Grilled Chicken Wraps
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Tue, 10 February 2004 20:44
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6 skinless, boneless chicken breast halves
4 link sausages
2 jalapeno peppers, seeded, minced
3/4 c chopped onion
3 cloves garlic, chopped
1 tsp cajun seasoning
12 slices bacon
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Slit open each chicken breast. Cut each sausage link in half, lengthwise, then cut to the length of the chicken breast. Place halved sausage link inside each chicken breast, then add jalapeno peppers to taste, onion, garlic and seal chicken with toothpicks.
Season outside of each chicken breast with Cajun spices/seasonings. Wrap each breast with 2 slices of bacon and secure with toothpicks.
To Freeze: Freeze in a freezer safe container.
To Reheat: Thaw overnight and then grill (preferably on a BBQ) over medium until done, about 30 minutes each side.
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Thread: Italian Style Chicken Wings |
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Posts: 330
Registered: February 2004
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Italian Style Chicken Wings
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Tue, 10 February 2004 21:19
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2-1/2 pounds chicken wings
2 tablespoons olive oil
3 cloves garlic, crushed
1/4 teaspoon oregano
1 teaspoon parsley flakes
1/4 cup grated Parmigiano cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup balsamic vinegar
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Cut wings at each joint; discard tips. Place other joints in shallow
baking pan; sprinkle with olive oil, garlic, oregano, parsley flakes
Parmigiano cheese, salt and pepper. Place in 350 degrees F oven for
about 22 minutes.
To Freeze: Freeze in oven ready container
To Reheat: Defrost. Bake for another 22 minutes. Remove from oven, pour vinegar over chicken and place under
broiler about 4 minutes on each side.
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Thread: Mother's Souvlakia |
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Posts: 330
Registered: February 2004
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Mother's Souvlakia
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Tue, 10 February 2004 21:37
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Marinade
1/2 c thinly sliced onion
2 Tbsp olive oil
1-1/2 tsp fresh lemon juice
1-1/2 tsp finely chopped fresh parsley
1/4 tsp dried oregano
1 bay leaf
1 lb skinless, boneless chicken, cut to bite sized pieces
Skewers
1/2 red onion, cut into 8 1" pieces
1/2 large green bell pepper, cut into 8 1" pieces
8 button mushrooms
8 large cherry tomatoes
1/4 tsp salt
1/4 tsp black pepper
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To prepare marinade, combine first 6 ingredients in large zip-top plastic bag; add chicken. Seal and marniate in fridge 3 hours;
turn occasionally.
Remove chicken from bag, discard marinade. Thread 4 chicken pieces, red onion and bell pepper alternately. Sprinkle with salt
and pepper.
To Freeze: Freeze in freezer safe container.
To Reheat: Defrost. Rub grill with cut potato to prevent sticking. Grill 12 minutes or until chicken is done, turning once.
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Thread: Pan Sauce Chicken |
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Posts: 330
Registered: February 2004
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Pan Sauce Chicken
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Tue, 10 February 2004 22:09
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4 skinless, boneless chicken breast halves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon seasoning salt
3 tablespoons all-purpose flour
3 tablespoons water
1 cup white wine
1 cup chicken broth
2 teaspoons chopped Italian herbs
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Season chicken breasts with salt, pepper and seasoning salt. In a small bowl, combine flour and water and mix until no
lumps remain and the mixture is completely smooth.
Heat 1 tablespoon oil in a large skillet over high heat. Add chicken and brown for 3 to 4 minutes each side.
Remove chicken to a plate or platter.
Deglaze skillet with wine and broth and bring to simmer over medium low heat. When simmering, add herbs;
whisk in flour mixture. Return to simmer, reduce heat to low and return chicken to skillet with juices. Place in freezer
container.
To Freeze: Freeze in freezer safe container.
To Reheat: Defrost. Place in covered skillet and simmer gently for 20 to 30 minutes, or until chicken is cooked through (no longer pink inside),
turning frequently.
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Thread: Provencal Chicken and Garlic, Cooked in Rose Wine |
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Posts: 330
Registered: February 2004
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Provencal Chicken and Garlic, Cooked in Rose Wine
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Tue, 10 February 2004 22:15
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1 (2-1/2 pound) chicken, cut into 8 pieces
1 tablespoon olive oil
8 shallots, finely minced
24 garlic cloves, unpeeled
1/4 cup Cognac
2 cups dry rose, preferably from Bandol or Provence
2 rosemary sprigs
2 thyme sprigs
Salt and freshly ground pepper
Chopped fresh parsley for garnish
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Remove the skin from as many pieces of chicken as possible (the
wings are difficult).
Heat the olive oil over medium-low heat in a large non-stick skillet
and add the shallots and garlic. Cook, stirring, until the shallots
begin to color. Add the chicken pieces and raise the heat to medium.
Cook, turning the chicken, for about 5 minutes, and add the Cognac.
Continue cooking, stirring, until the Cognac evaporates. Add the rose,
rosemary, thyme, and salt and pepper to taste and bring to a simmer.
Reduce heat and simmer 10 to 15 minutes, stirring and turning the
chicken pieces from time to time.
To Freeze: Freeze in freezer safe container.
To Reheat: Defrost. Simmer for 10-15 minutes or until chicken is cooked through.
Remove the chicken from the pan and place on a platter. If any liquid remains, turn up the heat, bring to
a boil, and pour over the chicken (reduce by half if there is as much as a cup left). Garnish with chopped fresh parsley and serve.
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Thread: Shepherd's Pie |
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Posts: 330
Registered: February 2004
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Shepherd's Pie
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Tue, 10 February 2004 22:25
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1 1/2 lbs lean ground beef or ground turkey
1/2 c finely chopped parsley
2 Tbsp Dijon mustard
2 Tbsp flour
1 large egg
1/2 tsp salt
1/4 tsp pepper
1/2 c fat skimmed beef broth
1/2 c dry sherry, dry white wine, or more beef broth
6 c packed peeled hot cooked potatoes
2 to 3 Tbsp butter
1/2 c room temp cream cheese (light)
1/2 c shredded swiss or parmesan cheese
Brown Onion Gravy
2 c finely chopped onion
2 Tbsp butter
2 tsp sugar
3 Tbsp flour
3 c fat skimmed beef broth
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In a bowl, combine ground beef, parsley, mustard, flour, egg, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup beef broth. Blend well with a fork.
Make the brown gravy: Peel and finely chop 2 onions (8 oz. each). In a 4- to 5-quart pan over medium-high heat, stir onions in 2 tablespoons butter until richly browned, 13 to 15 minutes. Add 2 teaspoons sugar and stir for 2 minutes. Add 3 tablespoons all-purpose flour and stir until browned, 1 to 2 minutes. Remove from heat and stir in 3 cups fat-skimmed beef broth. Return to high heat and stir until boiling.
In a 4- to 5-quart pan over high heat, bring brown onion gravy to a boil; add sherry and reduce heat to maintain a gentle simmer. Quickly shape beef mixture into 1-inch balls and drop into gravy. When all are in, cover and simmer until meatballs are no longer pink in the center (cut to test), 10 to 12 minutes. With a slotted spoon, transfer meatballs (some of the onions will come too) to a bowl.
Boil gravy over high heat, stirring often, until reduced to about 2 cups, 10 to 15 minutes. Season to taste with salt and pepper. Remove from heat and return meatballs and any accumulated juice to gravy; mix gently.
Meanwhile, in a large bowl, with a mixer or potato masher, mash potatoes with 2 to 3 tablespoons butter and the cream cheese until smooth. If desired, add just enough beef broth to moisten potatoes to be able to squeeze them through a pastry bag. Beat in the Gruyère cheese and add salt and pepper to taste.
Butter a shallow 3 1/2- to 4-quart casserole. Spread two-thirds of the potato mixture evenly over bottom and up sides. Spoon meatball-gravy mixture into the center. Spoon remaining potato mixture decoratively around edge of meatball mixture, or spoon it into a pastry bag with a 1-inch star or round tip and pipe around the edge.
To Freeze: Freeze in a tin pie plate. Cover with 2 layers of foil.
To Reheat: Bake pie in a 400° oven until gravy is bubbling and potatoes are browned, 30 to 35 minutes or 90 or so minutes from frozen.
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Thread: Sour Cream Chicken |
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Posts: 330
Registered: February 2004
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Sour Cream Chicken
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Tue, 10 February 2004 22:38
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6 chicken breasts
8 oz sour cream
1 can mushroom soup
1 pkg onion soup mix
salt and pepper to taste
spices to taste
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Combine all ingredients into a crockpot and simmer until chicken is fully cooked. Add seasonings and spices to taste.
To Freeze: Separate into family sized servings into freezer containers.
To Reheat: Defrosted or from frozen, reheat in a covered pan over medium heat.
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