Mexican Rice
1 pkg. Regular Flavor Pork Sausage (we use soysage and you cant tell the difference!!!!
1/2 cup chopped onion
1 cup uncooked long grain rice
1 pkg. (10 oz.) frozen whole kernel corn, thawed
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 can diced tomatoes
1-1/2 cups water or chicken stock (we use veggie stock)
1 can (15 oz.) cooked black beans, drained and rinsed
4 thinly sliced green onions (optional)
sour cream or shredded Cheddar cheese (optional)
In a 3 or 4-quart saucepan, cook sausage and onion over medium-high heat, stirring frequently until meat is thoroughly cooked. Add rice, corn, cumin, chili powder, tomatoes, water or stock and salt; stir once to mix. Bring to a boil, cover, reduce heat to low and simmer 25 minutes without stirring. Gently stir in black beans; add green onions if desired. Garnish with any or all optional ingredients.
I like to eat mine rolled up in a tortilla with sour cream and cheddar cheese! Mmm!What's the best rice recipe?
Chicken Briyani..What's the best rice recipe?
Cooking rice by the absorption method is simple and reliable
I grew up in a household that only boiled rice and only basmati at that. We'd tip some rice into a large pot of boiling water, adjust the heat to keep the rice just dancing to the surface, and check it now and again by taking a bite. When the rice was resilient without a trace of central hardness, the water got poured off and saved for soup. To make the rice dry and fluffy, we'd tip it back into its pan, cover it, and cook it further over very low heat.
I now prefer the absorption method. In this more streamlined process, the rice is cooked in a measured amount of water so that by the time the rice is cooked, all the water has been absorbed. As the water level drops, trapped steam finishes the cooking.
For every cup of rice, use 1-1/2 to 2 cups of water (less if the rice is washed first). You'll need to experiment a little to find the amount you like best, but in general, use the larger amount for long-grain rice, the lesser for medium and short. Keep in mind that more water gives you softer, stickier rice--great for stir-fries. Less water will keep the grains more separate and result in firmer rice, a good style for rice salads.
Use a sturdy pot with a tight-fitting lid
You want a pot with a heavy base for the most even cooking, and one that's big enough to provide plenty of room above the rice for steam. A tight lid keeps the steam in. If your lid fits loosely, put a clean kitchen cloth between the lid and the pot. (Be sure to fold it over onto the pot so it doesn't burn.) The cloth also absorbs the water that would normally condense on the inside of the lid and fall back down into the rice, so this is also a good trick to get drier, fluffier rice.
Rinse, strain, boil, and then simmer.
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A bit of butter or olive oil will also help keep the grains from sticking together, while a little salt adds flavor.
Once all the ingredients are combined, cover the rice and let it simmer. On an electric stove, use two burners: bring the rice to a boil on a hot burner and then immediately slide it to a burner set on low to continue cooking at a slow simmer.
After about 12 minutes, the liquid should be absorbed, and the rice still al dente. If you served the rice now, you'd find the top layer drier and fluffier than the bottom, which can be very moist and fragile. Here's where you need patience. Let the rice sit off the heat, undisturbed with the lid on, for at least 5 minutes and for as long as 30. This results in a uniform texture, with the bottom layers as fluffy as the top. That a pot of rice actually improves with a rest also gives you more flexibility for cooking the rest of the meal.
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Fixing not-so-perfect rice
If you follow these guidelines, perfectly cooked rice is attainable. But it's an imperfect world, and the telephone has a way of ringing at inopportune moments. So here are ways to fix rice that has turned out less than perfectly:
Problem: The rice is still very chewy or hard in the middle after the allotted time.
Solution: Add just enough water to create a little steam, 1/4 cup or less. Put the lid on and cook the rice on very low heat for another 5 minutes.
Problem: The rice is cooked but too wet.
Solution: Uncover the pot and cook over low heat to evaporate the water. Or gently turn the rice out onto a baking sheet and dry it in a low oven.
Problem: The grains are split and the rice is mushy.
Solution: Use the rice for rice pudding and start over if you have the time.
Problem:The bottom layer of rice has burned.
Solution: Run cold water over the outside of the pot's bottom to keep the burnt flavor from permeating the rest of the rice (don't add water to the rice itself).Tip out as much rice as you can salvage.
You can avoid such problems by breaking the cardinal rule of rice cooking (';never lift the lid';) and actually looking to see how it's doing. I for one have done so and lived to tell the tale. A quick peek will tell you if most of the water has been absorbed and that it's time to let the rice sit off the heat. The point is to keep the lid off for just a flash.
homemade fried rice
Minute Rice it';s foolproof.
Rice mish Mash(or any fancy name you want to give to it0
Rice, left over meat dish, left over veggies.
Fry onions golden brown, and add to rice along with a few dry fruits and boiled potatoes lightly sauteed in oil.Add the leftovers and let the rice cook with all these ingredients.
Voila, leftovers eaten up. New dish cooked. time taken a few minutes.
I part boil/steam some brown rice and eat it with plain mince/spag bol instad o pasta,chilli. Also I chop up a smoked sausage and mix it through with some sweetcorn.
www.mrfood.com
Old-Fashioned Rice PuddingINGREDIENTS:
2 eggs, beaten
4 cups milk
1/2 cup white sugar
1/2 cup uncooked white rice
1 tablespoon butter
1 teaspoon vanilla extract
1/2 cup raisins (optional)
1/8 teaspoon ground nutmeg
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DIRECTIONS:
Preheat oven to 300 degrees F (150 degrees C). Grease a 2 quart baking dish.
Beat together the eggs and milk. Stir in white sugar, uncooked rice, butter, vanilla extract, raisins, and nutmeg. Pour into prepared pan.
Bake for 2 to 2 1/2 hours in the preheated oven. Stir frequently during the first hour.
Asparagus Cashew Rice Pilaf
';This is an adaptation of an old Armenian recipe, and this variation is so delicious I can't stop eating it. It's a great way to stretch expensive seasonal asparagus and pricey cashews. It's great as a side dish or as a vegetarian entree.';
Original recipe yield: 8 servings.
Prep Time:25 MinutesCook Time:25 MinutesReady In:50 MinutesServings:8 (change)
INGREDIENTS:
1/4 cup butter
2 ounces uncooked spaghetti, broken
1/4 cup minced onion
1/2 teaspoon minced garlic
1 1/4 cups uncooked jasmine rice
2 1/4 cups vegetable broth
salt and pepper to taste
1/2 pound fresh asparagus, trimmed and cut into 2 inch pieces
1/2 cup cashew halves
DIRECTIONS:
Melt butter in a medium saucepan over medium-low heat. Increase heat to medium, and stir in spaghetti, cooking until coated with the melted butter and lightly browned.
Stir onion and garlic into the saucepan, and cook about 2 minutes, until tender. Stir in jasmine rice, and cook about 5 minutes. Pour in vegetable broth. Season mixture with salt and pepper. Bring the mixture to a boil, cover, and cook 20 minutes, until rice is tender and liquid has been absorbed.
Place asparagus in a separate medium saucepan with enough water to cover. Bring to a boil, and cook until tender but firm.
Mix asparagus and cashew halves into the rice mixture, and serve warm.
Plov.
PLOV
(Uzbek-style Rice Pilaf)
Plov is what we call pilaf, a dish associated with the Middle East, put popular in Russia and former Soviet Central Asia as well. For interesting variations, substitute yellow squash or pumpkin for the carrots.
My search for plov in St. Petersburg led me to lots of awful caf茅s and lots of awful plov, but I had a decent one at the Baghdad Caf茅 near the U.S. Consulate.
Gumbo Pages correspondent Louis Nemtsov writes: ';It looks to me that this is the Russian version of Plov. The two main ingredients that differentiate the Russian vs. Uzbek plov is cumin and onions.
';Uzbeks use pound per pound onions to lamb (2 lbs. lamb and 2 lbs. onions). Cumin adds that special taste to lamb and therefore plov. Try it, I'm sure you'll agree.
';I, personally, have never seen adzhika added to plov, instead it is customary to eat a salad made from very thinly sliced onions and tomatoes with lots of black pepper and vinegar on the side. Hope this adds a new twist.';
* 2 pounds boneless shoulder or leg of lamb, with some fat (the fat lends a wonderful flavor to the dish)
* 2 tablespoons olive oil
* 2 large onions, julienned
* 3 large carrots, julienned
* 2-1/2 cups raw rice
* 4-1/2 cups boiling water
* 1 teaspoon adzhika (see below), or crushed red pepper
* 3 teaspoons salt
* 1/8 teaspoon saffron, stepped in 2 tablespoons boiling water for 10 minutes
* Freshly ground black pepper, to taste
* Raw onion, sliced paper-thin
Cut the lamb into chunks. Heat the oil over high heat in a large Dutch oven, then stir in the lamb and brown on all sides. Remove to a plate and keep warm in a 200 degree oven.
Stir onions and carrots into the fat remaining in the pan, adding a little more olive oil if necessary. Cook over medium heat for 10-15 minutes until tender but not browned. Return the lamb to the pot and add the raw rice. Cook, stirring, for 5 minutes or until the rice begins to turn golden brown. Then pour in the boiling water, stirring to mix well.
Add the adzhika (or red pepper), salt, saffron tea and black pepper. Cover and cook over low heat for 20 minutes, or until rice is done. Serve libarlly garnished with paper-thin slices of raw onion. Serves 6-8.
Adzhika
Adzhika is a fiery Georgian condiment, which has become popular throughout Russia and many of the former Soviet countries. You can purchase it in Russian or European markets, or make it yourself.
Gumbo Pages correspondent Saul Kondrotas didn't care for the first adzhika recipe I had had on this page, and declared it to be inauthentic. He reports:
';To make Adzhika you need not just pepper (both sweet and hot) and garlic but also coriander seeds, a mixture of dried herbs that is called ';khmeli-suneli'; (I don't know the ingredients of that) and walnuts.';
* 1 cup red bell pepper, not roasted and not peeled
* 1 cup hot red pepper, not roasted and not peeled
* 1/2 cup of peeled garlic
* 1/4 cup of coriander seeds
* 2 teaspoons of khmeli-suneli (though you can skip that if you have no contact in Georgia)
* 1 cup of walnut pieces
Grind ingredients together in mortar or food processor. Since it's the walnuts who gives the adzhika its thickness, keep adding walnuts till the final product becomes like butter. Store covered in the refrigerator.
Thanks to Saul for that recipe. Here's the one he didn't like:
* 1/4 cup red bell pepper, roasted and peeled
* 1/4 cup hot red pepper, roasted and peeled
* 2 cloves garlic
Grind ingredients together in mortar or food processor. Store covered in the refrigerator.
coconut jasmine rice with Mandarin oranges!
Not sure what this is called, but it is delicous. First, cut up 2 small onions, and sautee them with about 1/2 cup of olive oil until tranparent. Then add 2 cups white or brown rice and stir until the rice is coated with oil. Add about 1-2 cups of water (should just cover the rice) and bake at 375 until done, about 20-30 minutes. Sprinkle with salt and pepper, and you're done! Ym!
arroz caldo
mutton biryani 陆 kgs Rice (basmati)
1陆 kgs Meat(goat)
200 gms. Ginger(paste)
150 gms. Garlic(paste)
3 tsps. All spice powder
1 cup Vegetable Oil
陆 kg Onion(chopped)
录 kg Yoghurt
2 nos. Lemon
10 leaves Coriander leaves
1陆 tsps. Turmeric Powder
Salt to taste
Cook mutton with salt, turmeric and ginger-garlic paste for 15-20 minutes in a cooker or a thick bottomed vessel.
Heat oil in a wok and fry finely chopped onions until golden brown. To this add the cooked mutton pieces and fry for 15 minutes.
Add the beaten yoghurt, chopped coriander and juice of two lemons.
Take one-and-a-half measures of water for each measure of rice. Bring the water to a boil and add washed and presoaked (for 30 minutes) rice and cook until done.
Add the mutton pieces and let it simmer for 10 minutes.
Serve hot with raita (yoghurt chutney).
a cup of rice
3/4 cup chicken stock
2 tbsp. butter
1/4 cup raisins
melt butter and mix with remaining ingredients. pour in a rectangular baking dish. bake for an hour at 370 deg.
The best recipe is the easiest and the most well liked in your family, clan, or tribe. It is all a matter of taste.
plain steam rice
seafood paella
with manila clams, chicken, chorizo bilbao, chicken, crabs and flavored with saffron. Mmmm mmm good!!
i'd say it would be rice cake , called ';puto'; in the philippines its a native delicacy
rice puddin.yummyy
This is a recipe my grandmother always made. Even those of us who didn't like rice would eat it. She calls it ';Sweet Rice.';
She never measured just did this by taste.
Cook ever how much plain white rice you want. When it is done add a little bit of butter, then some sugar and some flavoring such as vanilla. Stir it up good and taste. Add more of any of the three ingredients until it just ';tastes right.';
I myself hate rice, but will eat this kind any day of the week.
Chinese fried rice, mutton biryani, lemon rice, vegetable biryani or u can try vegetable pulao add some soyabean(nutrella) in this its very tasty i m sure you will love it . it is tasty as well as nutritious or u can visit the site
www.santabanta.com
for white rice i say follow the regular recipe on the bag but instead of just water substitute with chicken or beef broth
A wonderful recipe (if I do say so myself). Good luck!
1.5 cups rice (I use BASMATI or JASMINE rice, but you can use anything but Minute Rice)
2 cups H2O (that's water to you and me)
4 eggs (2 eggs only whites, 2 eggs with the yolks - chicken eggs, please)
meat (optional - pork, chicken, or roadkill is fine - I prefer chicken, but raccoon is good too)
green onion / white onion / celery / bell pepper / broccoli / frozen peas / any crisp vegetable, diced to the size of....well, dice
1 ounce dark sesame oil (Trader Joe's has this $1.99 a bottle - pick up some $2 Chuck while you're there)
2 ounces canola oil (any kind except Pennzoil works fine - I just like Canola oil for its heart-healthy tendencies)
salt (Seasoned Salt is fine)
Early in the day (or the day before): Cook rice. I use 1.5 cups of rice to 2 cups water in a rice cooker. LET THE RICE COOL to room temperature, or put it in the refrigerator if you cook the rice the day before. I think this step is important because it allows me to relax and watch the Simpsons on TV before I resume cooking. If asked ';why aren't you cooking dinner';, you can always answer ';I'm doing what the recipe says to do!';.
When the rice is cool, here's what you do:
Mix the eggs (2 full eggs, 2 egg whites) and an ounce of the canola oil and the ounce of dark sesame oil, scramble them up like a crazy person. The key ingredient in this whole thing is the dark sesame oil, so don't forget that.
Pour the other ounce of canola oil in the bottom of a wok. Get that sucker hot! I suggest cooking this while you have clothes on. If you cook this naked, you run the risk of serious injury as the hot oil in the wok will spit at you when you do the next step.
Is the oil hot? Add the egg mixture to the wok. Now do you see why you should wear clothes while cooking this? Scramble this up, don't let it form a big flapjack in the pan. Get this looking like oily scrambled eggs. Because, amazingly enough, that's what it is, so far.
Add the meat (make sure it's already cooked - that's why I suggest leftovers - or if not, cook it in the wok before you add the eggs). The meat should be diced as well, about the size of the hole in a CD. You don't have to make it spherical or cylindrical, that was just an example. Making dodecahedrons is OK too.
Scramble the meat, eggs and oil up good! When the eggs get burned beyond recognition, throw the whole thing away and start again.
This time, before the eggs get burned (but after they're starting to brown), add the rice a little at a time, making sure to break up the clumps as you go. When you've added all the rice, add the vegetables - you add them last so they will remain crisp. You want crisp, no? Frozen peas are wonderful in this stuff. Even if you don't like peas, you owe it to yourself to try it. If you try the frozen peas and don't like them in the fried rice, don't whine at me, though. I like 'em, and I'm the one with this recipe on-line, not you.
Mix and evenly heat all that stuff in the wok. Keep the heat on medium, and constantly stir. If you don't, you'll form a thermal rice barrier on the bottom of the wok which will prevent their little rice buddies up top from cooking. Add some salt, add some more salt (I like Lawry's Seasoned Salt) and taste it as you go. Add some more salt. Taste it again. Repeat. Add pepper if you wish, but I find the dark sesame oil gets it spicy enough.
Spoon out into a bowl (eat right out of the wok if you're born in the South), otherwise, spoon onto a nice Wedgwood dinner plate, pour yourself some $2 Chuck wine (Chardonnay goes best with this) and enjoy in front of the television 'cause the 7 pm Simpsons has just started.
this is the all time best!!!!!
Subject: Mango's and Sticky Rice
1 1/2 cup sweet rice
1 cup coconut milk
1/2 cup sugar
1/2 tsp salt
5 ripe mangoes
Cook the 1 1/2 cup sticky rice (sweet) as usual, referring to package
if
needed.
Boil 1 cup ';thick'; coconut milk, boiled until reduced by 1/3
Mix in 1/2 cup sugar and 1/2 t salt. Stir together until dissolved.
Add this mixture to the cooked rice and let mixture stand for 30
minutes.
Spoon 4 T of coconut ';cream'; over rice.
Peel, pit, and slice 5 ripe mangoes, and arrange on top of rice.
Fresh Mushroom Rissoto
Even if you hate mushrooms, I gurantee you will LOVE this rice.
I've made it for many of my friends when the've come over, and most of them disliked mushrooms.... After they tried it, they found mushrooms to be their favorite veggies!
Thursday, January 7, 2010
Mince beef......whats the best recipe you know?
trying to cook a nice dinner suitable for me n my partner on the cheap as im skint! we both like mince beef, any ideas?Mince beef......whats the best recipe you know?
try this
http://cook.dannemann.org.uk/cooking/mai鈥?/a>Mince beef......whats the best recipe you know?
You can make so many dishes using beef mince, so it depends what you have handy in your pantry/larder. Anyways I think hamburgers might be a cheaper alternative. So here is my recipe.
Combine with beef mince, handful of diced onions, I egg, garlic(if you like)could be garlic of any kind e.g. powdered,salt,granulated(it's up to your taste)salt and pepper and bread crumbs(you can also use old/stale bread by soaking it under water, squeezing all water out of bread and mixing it in mixture). Just throw everything in bowl with your mince and mix it up and make it into hamburger shape.
You can have the hamburgers with salad of your choice. eg. lettuce, tomatoes..or if you can or have, put them in buns with your favorite sauces and salad.
Good luck and have a great meal together.
This mince beef dish is quick, easy and very tasty - a family favourite!
Things You鈥檒l Need:
* 500gms lean beef mince
* 1 large onion
* 1/2 green pepper
* 2 medium size tomatoes
* 250gms frozen green peas
* dried noodles - approx 1/2 pkt
* 2 tblsp sweet fruit chutney
* 2 tblsp tomato paste
* dried mixed herbs, garlic powder, salt, pepper - to taste
# First roughly chop your onion, tomato and green pepper and lightly fry in a little olive oil in a deep frying pan.
# Next add all your spices followed by the mince and gently fry until mince is lightly browned.
# Then add your fruit chutney, tomato paste and the dry noodles. Stir briskly together before adding enough water to cover the noodles.
# Turn the heat down, put a lid on the pan and simmer for about 15 minutes until the noodles are soft. Add the frozen peas and simmer for a further 5 minutes.
# Serve this dish straight from the pan, sprinkled with grated cheese and accompanied by a green salad.
Pepper mince. Green peppers, tinned tomatoes, rice.
Fry mince then add tinned tomatoes and chopped green peppers. Cook some rice and add to rest of ingredients. Lovely stuff.debt
try this
http://cook.dannemann.org.uk/cooking/mai鈥?/a>Mince beef......whats the best recipe you know?
You can make so many dishes using beef mince, so it depends what you have handy in your pantry/larder. Anyways I think hamburgers might be a cheaper alternative. So here is my recipe.
Combine with beef mince, handful of diced onions, I egg, garlic(if you like)could be garlic of any kind e.g. powdered,salt,granulated(it's up to your taste)salt and pepper and bread crumbs(you can also use old/stale bread by soaking it under water, squeezing all water out of bread and mixing it in mixture). Just throw everything in bowl with your mince and mix it up and make it into hamburger shape.
You can have the hamburgers with salad of your choice. eg. lettuce, tomatoes..or if you can or have, put them in buns with your favorite sauces and salad.
Good luck and have a great meal together.
This mince beef dish is quick, easy and very tasty - a family favourite!
Things You鈥檒l Need:
* 500gms lean beef mince
* 1 large onion
* 1/2 green pepper
* 2 medium size tomatoes
* 250gms frozen green peas
* dried noodles - approx 1/2 pkt
* 2 tblsp sweet fruit chutney
* 2 tblsp tomato paste
* dried mixed herbs, garlic powder, salt, pepper - to taste
# First roughly chop your onion, tomato and green pepper and lightly fry in a little olive oil in a deep frying pan.
# Next add all your spices followed by the mince and gently fry until mince is lightly browned.
# Then add your fruit chutney, tomato paste and the dry noodles. Stir briskly together before adding enough water to cover the noodles.
# Turn the heat down, put a lid on the pan and simmer for about 15 minutes until the noodles are soft. Add the frozen peas and simmer for a further 5 minutes.
# Serve this dish straight from the pan, sprinkled with grated cheese and accompanied by a green salad.
Pepper mince. Green peppers, tinned tomatoes, rice.
Fry mince then add tinned tomatoes and chopped green peppers. Cook some rice and add to rest of ingredients. Lovely stuff.
What is the best way to cook Grouper and Red snapper in the oven? *what recipe, or what to add to it.?
I just got a grouper and Red Snapper, and I'm bringing it to work with me, and I need to know what all to put on it to flavor it and I want to bake it in the oven.What is the best way to cook Grouper and Red snapper in the oven? *what recipe, or what to add to it.?
Tasty Grouper Recipe for the Microwave
2 pounds Fresh Florida Keys grouper fillets
2 teaspoons minced garlic
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon lime Juice
1 tablespoon olive oil
1/2 cup shopped onion
1 small orange, peeled and sliced
Cut fish into serving-size portions and arrange around the outer edges of a microwave-safe dish. Combine garlic, oil, salt, and lime juice; pour over fillets. Combine mushrooms, cheese, and parsley. Place fish on lightly-oiled broiler pan and brush with oil. Top with onion. Cover and cook in microwave on medium for 4 minutes. Remove cover and arrange orange slices over fish. Rotate dish 1/4 turn; cook 3 to 4 additional minutes or until fish flakes easily when tested with a fork.
Yield: 4 servings.What is the best way to cook Grouper and Red snapper in the oven? *what recipe, or what to add to it.?
mix a batch of beer batter dip it in and bake it like pork chops
BAKED STUFFED RED SNAPPER
1 whole red snapper, cleaned (3 to 4 lb.)
Salad oil
1/2 tsp. salt
1/8 tsp. pepper
STUFFING:
1/4 c. butter
1/2 c. finely chopped onion
1/3 c. finely chopped celery
1/4 c. finely chopped green pepper
1 sm. tomato, chopped
2 c. soft bread crumbs
1/4 c. chopped parsley
1/4 c. coarsely chopped pecans
1/2 tsp. salt
Dash pepper
:
6 thin orange slices
6 thin lime slices
Juice of 1/2 lime
1. Preheat oven to 350 degrees.
2. Wash fish under cold water, pat dry with paper towels. Rub lightly with oil and sprinkle, inside and out, with 1/2 teaspoon salt and 1/8 teaspoon pepper.
3. Make stuffing: in butter in skillet, saute onion, celery and green pepper until onion is soft. Add tomato, bread crumbs, parsley and pecans. Season with 1/2 teaspoon salt, and dash of pepper.
4. Spoon stuffing into cavity; close opening with skewers or wooden picks.
5. Place fish in greased, shallow roasting pan. Arrange alternating, slightly overlapping slices of orange and lime over top; sprinkle with lime juice.
6. Cover with foil. Bake 45 to 50 minutes, or until fish flakes easily when tested with fork.
7. With large spatula, carefully lift fish to heated platter. Garnish with parsley, if desired.
Makes 4-6 servings.
GRILLED GROUPER
Fresh grouper
1 jar country Dijon mustard
Coat grouper with mustard and marinate 2 hours in refrigerator. Place on hot grill and cook until done turning once during cooking.
Cheesecake Supreme
Ingredients
•1-1/2 cups finely crushed graham crackers
•1/4 cup finely chopped walnuts
•1 tablespoon sugar
•1/2 teaspoon ground cinnamon (optional)
•1/2 cup butter, melted
•3 8-ounce packages cream cheese, softened
•1 cup sugar
•2 tablespoons all-purpose flour
•1 teaspoon vanilla
•1/4 cup milk
•3 eggs, slightly beaten
•1/2 teaspoon finely shredded lemon peel (optional)
•1 recipe Raspberry Sauce (optional)
Directions
1. Preheat oven to 375 degrees F. For crust, in a bowl combine crushed graham crackers, walnuts, the 1 tablespoon sugar, and, if desired, the cinnamon. Stir in melted butter. Press the crumb mixture onto the bottom and about 2 inches up the sides of an 8- or 9-inch springform pan; set aside.
2. For filling, in a large mixing bowl beat cream cheese, the 1 cup sugar, the flour, and vanilla with an electric mixer until combined. Beat in milk until smooth. Stir in eggs and, if desired, lemon peel.
3. Pour filling into crust-lined pan. Place the pan in a shallow baking pan. Bake for 40 to 45 minutes for the 8-inch pan, 35 to 40 minutes for the 9-inch pan, or until a 2-1/2-inch area around the outside edge appears set when gently shaken.
4. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of pan; cool for 30 minutes. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving. If desired, serve with Raspberry Sauce.
5. Makes 12 slices
6. Water Bath Method: Prepare crust as directed. Place the crust-lined springform pan on a double layer of 18x12-inch heavy-duty aluminum foil. Bring edges of foil up and mold around sides of pan to form a watertight seal. Prepare filling as directed and pour into prepared pan. Place in a roasting pan and pour enough hot water around pan to reach halfway up the sides. Bake as directed. When done, edges of cake will be set but center will jiggle a bit when pan is gently shaken. Turn oven off and allow cheesecake to sit in oven for 1 hour (cheesecake will continue to set up during standing time in oven). Remove from water bath and cool and chill as directed in step 4.
7. Sour Cream Cheesecake: Prepare as above, except reduce cream cheese to 2 packages. Omit the milk and add two 8-ounce cartons dairy sour cream. Bake 45 to 50 minutes for 8-inch pan (40 to 45 minutes for 9-inch pan).
Per slice: 439 cal., 33 g total fat (18g sat. fat), 133 mg chol., 30 g carbo., 288 mg sodium, 1 g fiber, 7 g pro. Daily Values: 21% vit. A, 1% vit. C, 9% calcium, 7% iron
Exchanges: 2 other Carbo., 6 Fat
8. Chocolate Marble Cheesecake: Prepare as above, except omit lemon peel. Melt 4 ounces semisweet chocolate. Stir the melted chocolate into half of the filling. Pour plain filling into the crust; pour chocolate filling into the crust. Use a narrow metal spatula to gently swirl the fillings. If desired, garnish with chocolate
Sirniki (Russian Cheese Pancakes)
These Russian Fried Cheese Pancakes (Patties), prounounced SEER-ni-kee, are delicious served hot out of the pan – the outsides still crispy, the insides creamy… They are very easy, and the dough can be made ahead. Sirniki are usually served as a brunch or breakfast dish, or as a dessert, with sour cream or jam. Some like both!
1 lb farmer cheese
2 eggs
2 tablespoons sugar
1 teaspoon salt
1/2 cup flour, plus
extra flour, for dipping
2 tablespoons butter, approx
sour cream or jam, for serving
3-4 servings
1. In a food processor, pulse the farmer’s cheese until it is uniformly crumpled. Add the eggs, sugar, salt, and ½ cup of flour. Pulse or mix to combine. Refrigerate 1 hour, or even overnight. The dough will remain thick but sticky.
2. Put approximately 1/3 cup of flour into a bowl, and use this to prevent the dough from sticking to your hands. Using 2 teaspoons, drop 1½” balls of dough into the flour, roll them round, and flatten to about 3/8” thick. Place them on a plate in a single layer until all the patties are all formed.
3. Heat a frying pan with 1 T. butter, and fry the patties on each side until golden. You will need to add more butter as you go.
4. Serve hot with sour cream and/or jam. This recipe will make approximately 20 small patties.
5. NOTE: Farmer Cheese is usually found near the cream cheese; my store sells Friendship brand. These days, the packages are just under 1/2 pound (don't you hate this incremental downsizing?), and 2 packages will work fine.
6. About the Times, Prep time is mostly frying time, and Passive time is the chilling time.
Russian Potato and Mushroom Croquettes recipe -
Cuisine: Russian
• Ingredients
7 potatoes, peeled
5 c water
1 onion, peeled and chopped
400 g mushrooms
1 tsp oil
1 tbsp water
1 salt and pepper, to taste
1 c flour
1 tbsp oil
• Method
Boil potatoes in water till tender. Drain and mash potatoes. In a separate pan, saute onions and mushrooms in oil and water over medium-high heat for three minutes. In a large bowl, mix mashed potatoes, sauteed onions and mushrooms, seasonings and flour together in a large bowl. Form croquettes. Heat oil in a large frying pan and fry croquettes over medium-high heat for 8 minutes on each side or until light brown.
Serve with sour cream and chopped greens.
Pskovsky Hot Vinegret recipe -
• Ingredients
3 ea potatoes
2 ea carrots
1 ea turnip
5 tb canned peas
Sauce:
5 tb vegetable broth
oil
1 ts flour
1 ea onion
3 tb canned mushrooms
celery and salt to taste
*Note: If some of the units or abbreviations look unfamiliar to you, click here.
• Method
Wash vegetables, peel and cube. Then stew every vegetable (except peas) seprartely in a small amount of water. Combine and drain off vegetable broth.
Sauce:
Oil the pan, heat a little, add flour, stirring constantly. Then, very carefully, pour in the broth, so that there are no lumps. Add in finely cubed onion, celery, mushrooms and salt to taste. Cook on low heat for 15 minutes.
CABBAGE WITH TOMATOES~KAPUSTA Z POMIDORAMY recipe -
Cuisine: Ukrainian, Yield: Feeds 6 people, or 4 Ukrainian
• Ingredients
What you need: one small head green cabbage~one small onion, chopped~3 tablespoons plus 1 tablespoon butter~2 tablespoons water~one tablespoon white flour~one cupful cooked tomatoes, strained~2 tablespoons sour cream~salt and black pepper to taste
*Note: If some of the units or abbreviations look unfamiliar to you, click here.
• Method
What you do: Shred the cabbage. Cook the onion in 3 tablespoons of butter in a large pot or skillet until tender but not browned. Add the cabbage and the water and let cook uncovered for about ten minutes until the cabbage is tender but still slightly crisp. In a small saucepan, heat the remaining tablespoon of butter, blend in the flour and stir in the tomatoes. Cook over low heat, stirring constantly until the sauce thickens. Stir in the sour cream, adding salt and black pepper to taste. Combine the sauce with the cabbage and simmer for a few minutes to blend the flavours.
Meat and Cabbage Pie recipe -
Cuisine: Russian
• Ingredients
Filling:
1 head of cabbage (small to medium)
1 onion (medium)
4 large eggs (hard boiled)
1 lb (or 500g) ground beef
Salt
Other spices
Crust:
-If you live in countries where a ready pie crust is sold in supermarkets, get 2 9-inch round crusts (any brand will work);
-If you have to make the crust yourself, here are the ingredients for the dough:
2 1/2 cups of flour
1 teaspoon of sugar (regular or powedered)
1 teaspoon of salt
1 cup of solid vegetable shorteninng OR 1/2 cup of vegetable shortening and 8 tablespoons of unsalted butter OR 1 cup of unsalted butter
1/2 cup of ice cold water
*Note: If some of the units or abbreviations look unfamiliar to you, click here.
• Method
Filling:
Finely cut the cabbage and onion; heat up a large skillet with 2 tablespoons of oil; when it is hot add chopped onion; satee the onion until golden brown; then add cabbage and cook on medium heat for 15-20 minutes or until golden in color and soft in consistency. Simulatenously, in a separate skillet satee the ground beef; cook it for 5-10 minutes or until the meat is of consistent brown color and there is no redness. Boil the eggs. When everything is ready, mix the cabbage, meat, and chopped eggs together; add salt and/or other spices. Your filling is ready!
Crust:
If you are making your own dough:
In a large bowl thoroughly mix together flour, salt, and sugar. Then add shortening (broken in large chunks) or butter (cut into small pieces). Begin chopping the fat/butter with a pastry blender or 2 knives. When you are done, the mixture should be of coarse consistency; dry and powdery. Then drizzle over the mixture 1/3 cup + 1 tablespoon of ice cold water. Begin mixing the dough with a spatula until the mixture looks evenly moistened and begins to form small balls. Press down on the dough with the flat side spatula. If the balls of dough stick together, you have added enough water; if the do not, drizzle the dough with 1 to 2 tablespoons of ice cold water. Continue to mix the dough first with the spatula, then with your hands until it coheres. The dough should look rough, not smooth. Divide the dough in half; press each half into a round flat disk, wrap in plastic and refrigerate for at least 30 minutes before rolling. The dough can be frozen for up to 6 month in an airtight packaging (Thaw completely before rolling).
When your dough is ready to roll, roll out 2 9-inch (~22cm) rounds. Place one crust on the bottom of a 9-inch pie pan; press the dough over the bottom and into the corners of the pan. Transfer the filling into the pan; smoothen the top. Place the second crust on top and seal the sides. The dough should not hang over the sides of the pan too much, otherwise it will char; you can either cut the excess dough with a knife, or fold it inside the pan. Before baking, cut 4 ventilation holes on the top crust of your pie. Bake in an oven pre-heated to 350F (175C) for 20-30 minutes or untill golden. When done, let the pie sit out for 15-20 minutes. Serve warm. Great with milk. Enjoy!!!
Chrov plav (rice pilaf with dried fruit and nuts) recipe -
Cuisine: Caucasian
• Ingredients
1 cup of long-grain unconverted white rice
2 tablespoons of currants
4 medium prunes, pitted and cut lengthwise into narrow strips
4 tablespoons of butter
1/2 cup of dried apricots, cut into narrow strips
1/4 cup of finely chopped blanched almonds
1 tablespoon of honey
*Note: If some of the units or abbreviations look unfamiliar to you, click here.
• Method
1. Soak currants and prunes in a bowl of warm water for 15 minutes, then drain and pat them dry with paper towels.
2. Melt the butter in a 10- to 12-inch skillet over high heat and add the apricots, currants, prunes and almonds. Reduce the heat to low and cook uncovered for 3 to 5 minutes, or until the nuts are lightly colored. Stir in the honey and rice, cover with 2 cups of water and bring to a boil over high heat. Reduce the heat to low, cover the pan and simmer for 25 minutes, or until the liquid has been absorbed. Serve hot.
Red Snapper Baked with Orange
2 (2 lb) red snapper, cleaned
2 tablespoons butter
1/2 cup chopped parsley
1/8 teaspoon fresh ground pepper
4 oranges, washed and sliced
8 servings
1. Preheat oven to 400° F.
2. Place the fish in a large baking pan.
3. Dot each piece of fish well with butter and sprinkle with parsley and pepper.
4. Lay the orange slices over the fish.
5. Bake for 20 minutes.
6. Reduce heat to 350° F.
7. ,and bake for 20 minutes more or until the fish flakes at the touch of a fork.
And Grouper:
Grouper Fromage Ala Paula Deen
1 tablespoon butter or olive oil
3/4 cup chopped onions
2 cups shredded monterey jack cheese
1 cup mayonnaise
1 teaspoon hot pepper sauce (recommend Texas Pete)
4 (8 ounce) grouper fillet
1 lemon, halved
crushed red pepper flakes, to taste
1/2 cup cold butter, cut into 8 slices
House Seasoning use 1 tsp
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
4 servings
1. Preheat oven to 350 degrees F.
2. In a small skillet, add 1 tablespoon butter or oil over medium heat.
3. Add onion and cook until softened, about 10 minutes.
4. Transfer to a large bowl and cool slightly.
5. To the bowl, add the cheese, mayonnaise, hot pepper sauce and 1/2 teaspoon House Seasoning.
6. Mix well and set aside.
7. Grease a 13 by 9 by 2-inch baking dish.
8. Sprinkle the fish with the remaining 1/2 teaspoon House Seasoning.
9. Place the fish in the baking dish and squeeze the juice of the lemon over it and sprinkle with red pepper flakes.
10. Top fish with slices of butter.
11. Bake for about 10 to 15 minutes or until fish is almost done; the time will depend on the thickness of your fish.
12. Remove the dish from the oven and cover each fillet with 1/2 cup of the cheese mixture.
13. Return to the oven and bake until cheese melts, about 8 to 10 minutes.
14. House Seasoning:.
15. Mix ingredients together and store in an airtight container for up to 6 months.
16. Yield: 1 1/2 cups.
Tasty Grouper Recipe for the Microwave
2 pounds Fresh Florida Keys grouper fillets
2 teaspoons minced garlic
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon lime Juice
1 tablespoon olive oil
1/2 cup shopped onion
1 small orange, peeled and sliced
Cut fish into serving-size portions and arrange around the outer edges of a microwave-safe dish. Combine garlic, oil, salt, and lime juice; pour over fillets. Combine mushrooms, cheese, and parsley. Place fish on lightly-oiled broiler pan and brush with oil. Top with onion. Cover and cook in microwave on medium for 4 minutes. Remove cover and arrange orange slices over fish. Rotate dish 1/4 turn; cook 3 to 4 additional minutes or until fish flakes easily when tested with a fork.
Yield: 4 servings.What is the best way to cook Grouper and Red snapper in the oven? *what recipe, or what to add to it.?
mix a batch of beer batter dip it in and bake it like pork chops
BAKED STUFFED RED SNAPPER
1 whole red snapper, cleaned (3 to 4 lb.)
Salad oil
1/2 tsp. salt
1/8 tsp. pepper
STUFFING:
1/4 c. butter
1/2 c. finely chopped onion
1/3 c. finely chopped celery
1/4 c. finely chopped green pepper
1 sm. tomato, chopped
2 c. soft bread crumbs
1/4 c. chopped parsley
1/4 c. coarsely chopped pecans
1/2 tsp. salt
Dash pepper
:
6 thin orange slices
6 thin lime slices
Juice of 1/2 lime
1. Preheat oven to 350 degrees.
2. Wash fish under cold water, pat dry with paper towels. Rub lightly with oil and sprinkle, inside and out, with 1/2 teaspoon salt and 1/8 teaspoon pepper.
3. Make stuffing: in butter in skillet, saute onion, celery and green pepper until onion is soft. Add tomato, bread crumbs, parsley and pecans. Season with 1/2 teaspoon salt, and dash of pepper.
4. Spoon stuffing into cavity; close opening with skewers or wooden picks.
5. Place fish in greased, shallow roasting pan. Arrange alternating, slightly overlapping slices of orange and lime over top; sprinkle with lime juice.
6. Cover with foil. Bake 45 to 50 minutes, or until fish flakes easily when tested with fork.
7. With large spatula, carefully lift fish to heated platter. Garnish with parsley, if desired.
Makes 4-6 servings.
GRILLED GROUPER
Fresh grouper
1 jar country Dijon mustard
Coat grouper with mustard and marinate 2 hours in refrigerator. Place on hot grill and cook until done turning once during cooking.
Cheesecake Supreme
Ingredients
•1-1/2 cups finely crushed graham crackers
•1/4 cup finely chopped walnuts
•1 tablespoon sugar
•1/2 teaspoon ground cinnamon (optional)
•1/2 cup butter, melted
•3 8-ounce packages cream cheese, softened
•1 cup sugar
•2 tablespoons all-purpose flour
•1 teaspoon vanilla
•1/4 cup milk
•3 eggs, slightly beaten
•1/2 teaspoon finely shredded lemon peel (optional)
•1 recipe Raspberry Sauce (optional)
Directions
1. Preheat oven to 375 degrees F. For crust, in a bowl combine crushed graham crackers, walnuts, the 1 tablespoon sugar, and, if desired, the cinnamon. Stir in melted butter. Press the crumb mixture onto the bottom and about 2 inches up the sides of an 8- or 9-inch springform pan; set aside.
2. For filling, in a large mixing bowl beat cream cheese, the 1 cup sugar, the flour, and vanilla with an electric mixer until combined. Beat in milk until smooth. Stir in eggs and, if desired, lemon peel.
3. Pour filling into crust-lined pan. Place the pan in a shallow baking pan. Bake for 40 to 45 minutes for the 8-inch pan, 35 to 40 minutes for the 9-inch pan, or until a 2-1/2-inch area around the outside edge appears set when gently shaken.
4. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of pan; cool for 30 minutes. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving. If desired, serve with Raspberry Sauce.
5. Makes 12 slices
6. Water Bath Method: Prepare crust as directed. Place the crust-lined springform pan on a double layer of 18x12-inch heavy-duty aluminum foil. Bring edges of foil up and mold around sides of pan to form a watertight seal. Prepare filling as directed and pour into prepared pan. Place in a roasting pan and pour enough hot water around pan to reach halfway up the sides. Bake as directed. When done, edges of cake will be set but center will jiggle a bit when pan is gently shaken. Turn oven off and allow cheesecake to sit in oven for 1 hour (cheesecake will continue to set up during standing time in oven). Remove from water bath and cool and chill as directed in step 4.
7. Sour Cream Cheesecake: Prepare as above, except reduce cream cheese to 2 packages. Omit the milk and add two 8-ounce cartons dairy sour cream. Bake 45 to 50 minutes for 8-inch pan (40 to 45 minutes for 9-inch pan).
Per slice: 439 cal., 33 g total fat (18g sat. fat), 133 mg chol., 30 g carbo., 288 mg sodium, 1 g fiber, 7 g pro. Daily Values: 21% vit. A, 1% vit. C, 9% calcium, 7% iron
Exchanges: 2 other Carbo., 6 Fat
8. Chocolate Marble Cheesecake: Prepare as above, except omit lemon peel. Melt 4 ounces semisweet chocolate. Stir the melted chocolate into half of the filling. Pour plain filling into the crust; pour chocolate filling into the crust. Use a narrow metal spatula to gently swirl the fillings. If desired, garnish with chocolate
Sirniki (Russian Cheese Pancakes)
These Russian Fried Cheese Pancakes (Patties), prounounced SEER-ni-kee, are delicious served hot out of the pan – the outsides still crispy, the insides creamy… They are very easy, and the dough can be made ahead. Sirniki are usually served as a brunch or breakfast dish, or as a dessert, with sour cream or jam. Some like both!
1 lb farmer cheese
2 eggs
2 tablespoons sugar
1 teaspoon salt
1/2 cup flour, plus
extra flour, for dipping
2 tablespoons butter, approx
sour cream or jam, for serving
3-4 servings
1. In a food processor, pulse the farmer’s cheese until it is uniformly crumpled. Add the eggs, sugar, salt, and ½ cup of flour. Pulse or mix to combine. Refrigerate 1 hour, or even overnight. The dough will remain thick but sticky.
2. Put approximately 1/3 cup of flour into a bowl, and use this to prevent the dough from sticking to your hands. Using 2 teaspoons, drop 1½” balls of dough into the flour, roll them round, and flatten to about 3/8” thick. Place them on a plate in a single layer until all the patties are all formed.
3. Heat a frying pan with 1 T. butter, and fry the patties on each side until golden. You will need to add more butter as you go.
4. Serve hot with sour cream and/or jam. This recipe will make approximately 20 small patties.
5. NOTE: Farmer Cheese is usually found near the cream cheese; my store sells Friendship brand. These days, the packages are just under 1/2 pound (don't you hate this incremental downsizing?), and 2 packages will work fine.
6. About the Times, Prep time is mostly frying time, and Passive time is the chilling time.
Russian Potato and Mushroom Croquettes recipe -
Cuisine: Russian
• Ingredients
7 potatoes, peeled
5 c water
1 onion, peeled and chopped
400 g mushrooms
1 tsp oil
1 tbsp water
1 salt and pepper, to taste
1 c flour
1 tbsp oil
• Method
Boil potatoes in water till tender. Drain and mash potatoes. In a separate pan, saute onions and mushrooms in oil and water over medium-high heat for three minutes. In a large bowl, mix mashed potatoes, sauteed onions and mushrooms, seasonings and flour together in a large bowl. Form croquettes. Heat oil in a large frying pan and fry croquettes over medium-high heat for 8 minutes on each side or until light brown.
Serve with sour cream and chopped greens.
Pskovsky Hot Vinegret recipe -
• Ingredients
3 ea potatoes
2 ea carrots
1 ea turnip
5 tb canned peas
Sauce:
5 tb vegetable broth
oil
1 ts flour
1 ea onion
3 tb canned mushrooms
celery and salt to taste
*Note: If some of the units or abbreviations look unfamiliar to you, click here.
• Method
Wash vegetables, peel and cube. Then stew every vegetable (except peas) seprartely in a small amount of water. Combine and drain off vegetable broth.
Sauce:
Oil the pan, heat a little, add flour, stirring constantly. Then, very carefully, pour in the broth, so that there are no lumps. Add in finely cubed onion, celery, mushrooms and salt to taste. Cook on low heat for 15 minutes.
CABBAGE WITH TOMATOES~KAPUSTA Z POMIDORAMY recipe -
Cuisine: Ukrainian, Yield: Feeds 6 people, or 4 Ukrainian
• Ingredients
What you need: one small head green cabbage~one small onion, chopped~3 tablespoons plus 1 tablespoon butter~2 tablespoons water~one tablespoon white flour~one cupful cooked tomatoes, strained~2 tablespoons sour cream~salt and black pepper to taste
*Note: If some of the units or abbreviations look unfamiliar to you, click here.
• Method
What you do: Shred the cabbage. Cook the onion in 3 tablespoons of butter in a large pot or skillet until tender but not browned. Add the cabbage and the water and let cook uncovered for about ten minutes until the cabbage is tender but still slightly crisp. In a small saucepan, heat the remaining tablespoon of butter, blend in the flour and stir in the tomatoes. Cook over low heat, stirring constantly until the sauce thickens. Stir in the sour cream, adding salt and black pepper to taste. Combine the sauce with the cabbage and simmer for a few minutes to blend the flavours.
Meat and Cabbage Pie recipe -
Cuisine: Russian
• Ingredients
Filling:
1 head of cabbage (small to medium)
1 onion (medium)
4 large eggs (hard boiled)
1 lb (or 500g) ground beef
Salt
Other spices
Crust:
-If you live in countries where a ready pie crust is sold in supermarkets, get 2 9-inch round crusts (any brand will work);
-If you have to make the crust yourself, here are the ingredients for the dough:
2 1/2 cups of flour
1 teaspoon of sugar (regular or powedered)
1 teaspoon of salt
1 cup of solid vegetable shorteninng OR 1/2 cup of vegetable shortening and 8 tablespoons of unsalted butter OR 1 cup of unsalted butter
1/2 cup of ice cold water
*Note: If some of the units or abbreviations look unfamiliar to you, click here.
• Method
Filling:
Finely cut the cabbage and onion; heat up a large skillet with 2 tablespoons of oil; when it is hot add chopped onion; satee the onion until golden brown; then add cabbage and cook on medium heat for 15-20 minutes or until golden in color and soft in consistency. Simulatenously, in a separate skillet satee the ground beef; cook it for 5-10 minutes or until the meat is of consistent brown color and there is no redness. Boil the eggs. When everything is ready, mix the cabbage, meat, and chopped eggs together; add salt and/or other spices. Your filling is ready!
Crust:
If you are making your own dough:
In a large bowl thoroughly mix together flour, salt, and sugar. Then add shortening (broken in large chunks) or butter (cut into small pieces). Begin chopping the fat/butter with a pastry blender or 2 knives. When you are done, the mixture should be of coarse consistency; dry and powdery. Then drizzle over the mixture 1/3 cup + 1 tablespoon of ice cold water. Begin mixing the dough with a spatula until the mixture looks evenly moistened and begins to form small balls. Press down on the dough with the flat side spatula. If the balls of dough stick together, you have added enough water; if the do not, drizzle the dough with 1 to 2 tablespoons of ice cold water. Continue to mix the dough first with the spatula, then with your hands until it coheres. The dough should look rough, not smooth. Divide the dough in half; press each half into a round flat disk, wrap in plastic and refrigerate for at least 30 minutes before rolling. The dough can be frozen for up to 6 month in an airtight packaging (Thaw completely before rolling).
When your dough is ready to roll, roll out 2 9-inch (~22cm) rounds. Place one crust on the bottom of a 9-inch pie pan; press the dough over the bottom and into the corners of the pan. Transfer the filling into the pan; smoothen the top. Place the second crust on top and seal the sides. The dough should not hang over the sides of the pan too much, otherwise it will char; you can either cut the excess dough with a knife, or fold it inside the pan. Before baking, cut 4 ventilation holes on the top crust of your pie. Bake in an oven pre-heated to 350F (175C) for 20-30 minutes or untill golden. When done, let the pie sit out for 15-20 minutes. Serve warm. Great with milk. Enjoy!!!
Chrov plav (rice pilaf with dried fruit and nuts) recipe -
Cuisine: Caucasian
• Ingredients
1 cup of long-grain unconverted white rice
2 tablespoons of currants
4 medium prunes, pitted and cut lengthwise into narrow strips
4 tablespoons of butter
1/2 cup of dried apricots, cut into narrow strips
1/4 cup of finely chopped blanched almonds
1 tablespoon of honey
*Note: If some of the units or abbreviations look unfamiliar to you, click here.
• Method
1. Soak currants and prunes in a bowl of warm water for 15 minutes, then drain and pat them dry with paper towels.
2. Melt the butter in a 10- to 12-inch skillet over high heat and add the apricots, currants, prunes and almonds. Reduce the heat to low and cook uncovered for 3 to 5 minutes, or until the nuts are lightly colored. Stir in the honey and rice, cover with 2 cups of water and bring to a boil over high heat. Reduce the heat to low, cover the pan and simmer for 25 minutes, or until the liquid has been absorbed. Serve hot.
Red Snapper Baked with Orange
2 (2 lb) red snapper, cleaned
2 tablespoons butter
1/2 cup chopped parsley
1/8 teaspoon fresh ground pepper
4 oranges, washed and sliced
8 servings
1. Preheat oven to 400° F.
2. Place the fish in a large baking pan.
3. Dot each piece of fish well with butter and sprinkle with parsley and pepper.
4. Lay the orange slices over the fish.
5. Bake for 20 minutes.
6. Reduce heat to 350° F.
7. ,and bake for 20 minutes more or until the fish flakes at the touch of a fork.
And Grouper:
Grouper Fromage Ala Paula Deen
1 tablespoon butter or olive oil
3/4 cup chopped onions
2 cups shredded monterey jack cheese
1 cup mayonnaise
1 teaspoon hot pepper sauce (recommend Texas Pete)
4 (8 ounce) grouper fillet
1 lemon, halved
crushed red pepper flakes, to taste
1/2 cup cold butter, cut into 8 slices
House Seasoning use 1 tsp
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
4 servings
1. Preheat oven to 350 degrees F.
2. In a small skillet, add 1 tablespoon butter or oil over medium heat.
3. Add onion and cook until softened, about 10 minutes.
4. Transfer to a large bowl and cool slightly.
5. To the bowl, add the cheese, mayonnaise, hot pepper sauce and 1/2 teaspoon House Seasoning.
6. Mix well and set aside.
7. Grease a 13 by 9 by 2-inch baking dish.
8. Sprinkle the fish with the remaining 1/2 teaspoon House Seasoning.
9. Place the fish in the baking dish and squeeze the juice of the lemon over it and sprinkle with red pepper flakes.
10. Top fish with slices of butter.
11. Bake for about 10 to 15 minutes or until fish is almost done; the time will depend on the thickness of your fish.
12. Remove the dish from the oven and cover each fillet with 1/2 cup of the cheese mixture.
13. Return to the oven and bake until cheese melts, about 8 to 10 minutes.
14. House Seasoning:.
15. Mix ingredients together and store in an airtight container for up to 6 months.
16. Yield: 1 1/2 cups.
Best spicy food recipe?
This is a really snappy soup:
Spicy Soup
Ingredients
1 pound spicy italian sausage
1 pound ground beef
2 28 oz. cans tomato sauce
1 can ro-tel tomatoes; mild or spicy
2 cups cooked rice
2 cups green pepper, chopped
2 beef bouillon cubes
1/4 cup brown sugar, packed
14 ounces water (more if still too thick)
Directions
In Dutch oven, brown ground beef %26amp; sausage, drain.
Add remaining ingredients.
Bring to a boil.
Reduce heat to low.
Cover and simmer until peppers are tender about 35-40 minute
Add some chopped jalapeno to this, yum!
Easy Chicken Tortilla Soup
1 can cream of chicken soup
1 can nacho cheese soup
1 can red enchilada sauce
1 large can chicken
1 soup can milk
Combine all in saucepan. Cook on medium-low until heated through, stirring frequently.
Adjust red pepper flakes to your liking:
Southwestern Soup
2 lb. ground beef
1 medium onion chopped
1 (7oz) can chopped green chilis
2 cans black beans, undrained
2 cups frozen white or yellow and white corn kernels
1 can diced tomatoes, undrained
1 can Rotel tomatoes, undrained
2 lb. Mexican Velveeta, cubed
1 Tbsp. chili powder
1 tsp red pepper flakes
In large skillet, brown beef and onion, drain. Combine all ingredients in crockpot, cover. Simmer on low, stir occasionally until cheese is melted. Continue to simmer until heated through, 4 hours.
Hope you like these! I have a cold and am thinking about a nice spicy soup to make me feel better!
Enjoy!
ChrisBest spicy food recipe?
Does ';spicy'; mean hot to you? I always wonder about that term because a lot of the fun in food comes from the spices used to enhance the character of the main ingredient - but mostly the spices are not hot like chilies.
That being said, we love these beans, they are not hot but very spicy from only one spice. It will probably be the simplest answer you get to your question.
2 tsp oil
2 tsp butter
12 oz Green Beans
1 TBSP Mustard Seed
salt and pepper
Cut the green beans crosswise into small ';dice';. Heat the butter and oil over high heat, add the mustard seeds and stir until they begin to pop. Add the green beans and saute untilcrisp tender. You may want to splash with a little water to help steam them. Salt and pepper to taste.Best spicy food recipe?
People never answer the question, obviously you are asking for their opinion...all they have to do is name something...I like spicey Shrimp kabobs.
It depends on what kind of spicy you like. There's a difference between a kind of Mexican or Asian spicy.
Also, some people like a spiciness that compliments the food, and some people like a spiciness that overpowers the food so much that you can't even taste it.
Something that is realy spicy
This is my family's favorite spicy recipe. I buy the really hot banana peppers for this dish.
http://www.cooks.com/rec/view/0,1657,140鈥?/a>
Spicy Soup
Ingredients
1 pound spicy italian sausage
1 pound ground beef
2 28 oz. cans tomato sauce
1 can ro-tel tomatoes; mild or spicy
2 cups cooked rice
2 cups green pepper, chopped
2 beef bouillon cubes
1/4 cup brown sugar, packed
14 ounces water (more if still too thick)
Directions
In Dutch oven, brown ground beef %26amp; sausage, drain.
Add remaining ingredients.
Bring to a boil.
Reduce heat to low.
Cover and simmer until peppers are tender about 35-40 minute
Add some chopped jalapeno to this, yum!
Easy Chicken Tortilla Soup
1 can cream of chicken soup
1 can nacho cheese soup
1 can red enchilada sauce
1 large can chicken
1 soup can milk
Combine all in saucepan. Cook on medium-low until heated through, stirring frequently.
Adjust red pepper flakes to your liking:
Southwestern Soup
2 lb. ground beef
1 medium onion chopped
1 (7oz) can chopped green chilis
2 cans black beans, undrained
2 cups frozen white or yellow and white corn kernels
1 can diced tomatoes, undrained
1 can Rotel tomatoes, undrained
2 lb. Mexican Velveeta, cubed
1 Tbsp. chili powder
1 tsp red pepper flakes
In large skillet, brown beef and onion, drain. Combine all ingredients in crockpot, cover. Simmer on low, stir occasionally until cheese is melted. Continue to simmer until heated through, 4 hours.
Hope you like these! I have a cold and am thinking about a nice spicy soup to make me feel better!
Enjoy!
ChrisBest spicy food recipe?
Does ';spicy'; mean hot to you? I always wonder about that term because a lot of the fun in food comes from the spices used to enhance the character of the main ingredient - but mostly the spices are not hot like chilies.
That being said, we love these beans, they are not hot but very spicy from only one spice. It will probably be the simplest answer you get to your question.
2 tsp oil
2 tsp butter
12 oz Green Beans
1 TBSP Mustard Seed
salt and pepper
Cut the green beans crosswise into small ';dice';. Heat the butter and oil over high heat, add the mustard seeds and stir until they begin to pop. Add the green beans and saute untilcrisp tender. You may want to splash with a little water to help steam them. Salt and pepper to taste.Best spicy food recipe?
People never answer the question, obviously you are asking for their opinion...all they have to do is name something...I like spicey Shrimp kabobs.
It depends on what kind of spicy you like. There's a difference between a kind of Mexican or Asian spicy.
Also, some people like a spiciness that compliments the food, and some people like a spiciness that overpowers the food so much that you can't even taste it.
Something that is realy spicy
This is my family's favorite spicy recipe. I buy the really hot banana peppers for this dish.
http://www.cooks.com/rec/view/0,1657,140鈥?/a>
Best roast potatoes recipe please?
Hi, Laura!:
IF YOU'RE IN A HURRY . . .
My simple Microwave recipe, for two (2) people is:
(2) Medium-size potatos coated with olive oil, dusted with salt, pepper and granulated garlic.
Put them on a Microwave-safe plate and . . .
Microwave 5-minutes on 'High', - turn them over and microwave another 5-minutes!
BE CAREFUL . . . THEY'LL BE EXTREMELY HOT WHEN YOU TAKE THEM OUT!!!
The Lipton Soup Mix also makes a good coating, if you prefer(?) But, I'd recommend the added 'dusting' of at least the salt %26amp; pepper.
The above works just as well in a standard oven. Adjust the time accordingly, . . . usually a minimum of an hour, or so.
Can't wait for your invitation to dinner . . . (lol)
'Rick' ';S.';Best roast potatoes recipe please?
This is a two-step recipe, but still really easy, and if you're like me (or my 7-year-old son, who just calls them ';my favorite potatoes), the one extra pot to clean is worth it.
--Peel the potatoes of your choice. Any kind of potato will work, but my favorites are Yukon Golds and Yellow Finns. If they're the kind that are only an inch or so across, leave them whole; otherwise cut them in chunks of about that size. As you peel/cut them, put them in a saucepan filled with cold water; that way they won't change color.
--Preheat the oven to 450.
--Add salt to the cooking water (about a tablespoon to every 2 quarts--I know it sounds like a lot of salt, but the potatoes don't stay in the water long enough to get much saltiness). Cover the pot and bring it to the boil. Uncover and boil for 5 minutes only. Drain them well, then return them to the hot pot. Their own heat will dry them out.
--Into the same pot, add a generous drizzle of extra-virgin olive oil or bacon fat (both are good, but both have a distinct flavor, so choose according to what you'll be serving them with) or ordinary vegetable oil. Taste a small piece of potato and decide whether you need to add a sprinking of salt. Spread the potatoes in a baking dish, preferably a heavy ceramic one, but an aluminum one will do.
--Put them into the preheated oven. Start turning them after about 20 minutes, and thereafter, about every 10, until every side of the potatoes is crisp and brown to your liking. Add pepper and any fresh herbs you choose (I like parsley) after they come out.
The parboiling step gives you potatoes that are crusty on the outside but melt in your mouth on the inside. I haven't had much luck with sticking raw potatoes straight into the oven. The outside always seems to end up almost burned while the potatoes stay hard in the center.
One other nice thing is that these are very forgiving. If they're browned enough on the outside before your roast (or whatever) is done, you can reduce the heat by 50 degrees or so and just leave them in--they'll only get better. Good luck!Best roast potatoes recipe please?
What ever the potato you use, use ones that are uniform in size so they cook evenly. If they need cutting to make them uniform they do it. Put the potatoes in a bowl add olive oil to coat, salt, blk. pepper, garlic and rosemary. Bake in a pre-heated over for 20 - 30 minutes, depending on size, on a pan where they are spreed in a thin layer.
I like two take the small red bliss potato's and the small yukon gold ones (they are so small - you can just wash or cut them in half - add olive oil and parsley and some crushed garlic (pressed) and kosher salt/pepper and bake about 45-60 minutes at 375
Or take a regular potato and add the ranch seasoning Half a packet) with some olive oil (cook about 45-60 mins at 375 or until brown)
shake the mix in with the olive oil it gives it a good taste.
the one on the back of the liption onoin soup box is really good just cut the potatose into half inch piece coat in about a tablespoon of oil and mix in the soup and bake it really good
This is my usual roast potato recipe from AllRecipes.com - it's really good!
Roast Potatoes
2 pounds red potatoes, cut into quarters
2 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried rosemary, crushed
DIRECTIONS
Preheat oven to 450 degrees F (250 degrees C).
Place potatoes in a large roasting pan and toss with oil, salt, pepper, and rosemary until evenly coated. Spread out potatoes in a single layer.
Bake in preheated oven for 20 minutes, stirring occasionally. Serve immediately. (It actually takes closer to an hour to cook in my oven - make sure to check them before you take them out!).
favorite around my house
baby red potatoes
butter
rosemary
garlic powder
salt and pepper
olive oil
wash potatoes and cut them in halves if they are too big, making them all about the same size. Drizzle about 3 tablespoons of olive oil and a couple pats of butter on a baking sheet. Spread the potaoes and season to taste.
Let them bake at 375 degrees for about 30-40 min. or until they are tender.
If you would like you can cover them with some aluminum foil for about fifteen minutes so they dont burn before completely cooking. Give them a toss at least once.
If you want something spicy use the same recipe but cut they rosemary and replace it with paprika and red pepper.
Good Luvk!
Here's one for new potatoes - those small ones about 2 inches:
Heat up the oven. Wash and dry. Rub each and everyone with a bit of (olive) oil. Put into your oven pan and salt and if you have a branch or Rosemary put that in too. Let brown on most sides - check for done with a toothpick. These are toasty on the outside and sft and moist on the inside.
The only problem is when to stop eating them so make aboy half pound per person.
Yukon gold potatoes...about 4 to 6 medium size...peel, quarter. Toss with 1/4 cup oil and a pkg. of Hidden Valley Ranch Salad dressing mix. Bake for 30 to 40 min at 400 degrees....yum
Peal and chop up rinse well and soak for 20-30 minutes in cold water. Drain and pat dry, toss in some vegetable oil and and to a pan that has been heated to 200C. Turn occasionally, and roast for about 40 minutes.
My favorite is really simple
- 3 medium potatos (I like red) cut into 1 inch cubes
- 2-3 tbsp olive oil
- 1 tbsp dill
- salt and pepper to taste
Coat potatos with oil and seasoning, spread on a greased baking sheet and bake at 375 for 45 min or until browned
I'm making it tonight again by popular demand
IF YOU'RE IN A HURRY . . .
My simple Microwave recipe, for two (2) people is:
(2) Medium-size potatos coated with olive oil, dusted with salt, pepper and granulated garlic.
Put them on a Microwave-safe plate and . . .
Microwave 5-minutes on 'High', - turn them over and microwave another 5-minutes!
BE CAREFUL . . . THEY'LL BE EXTREMELY HOT WHEN YOU TAKE THEM OUT!!!
The Lipton Soup Mix also makes a good coating, if you prefer(?) But, I'd recommend the added 'dusting' of at least the salt %26amp; pepper.
The above works just as well in a standard oven. Adjust the time accordingly, . . . usually a minimum of an hour, or so.
Can't wait for your invitation to dinner . . . (lol)
'Rick' ';S.';Best roast potatoes recipe please?
This is a two-step recipe, but still really easy, and if you're like me (or my 7-year-old son, who just calls them ';my favorite potatoes), the one extra pot to clean is worth it.
--Peel the potatoes of your choice. Any kind of potato will work, but my favorites are Yukon Golds and Yellow Finns. If they're the kind that are only an inch or so across, leave them whole; otherwise cut them in chunks of about that size. As you peel/cut them, put them in a saucepan filled with cold water; that way they won't change color.
--Preheat the oven to 450.
--Add salt to the cooking water (about a tablespoon to every 2 quarts--I know it sounds like a lot of salt, but the potatoes don't stay in the water long enough to get much saltiness). Cover the pot and bring it to the boil. Uncover and boil for 5 minutes only. Drain them well, then return them to the hot pot. Their own heat will dry them out.
--Into the same pot, add a generous drizzle of extra-virgin olive oil or bacon fat (both are good, but both have a distinct flavor, so choose according to what you'll be serving them with) or ordinary vegetable oil. Taste a small piece of potato and decide whether you need to add a sprinking of salt. Spread the potatoes in a baking dish, preferably a heavy ceramic one, but an aluminum one will do.
--Put them into the preheated oven. Start turning them after about 20 minutes, and thereafter, about every 10, until every side of the potatoes is crisp and brown to your liking. Add pepper and any fresh herbs you choose (I like parsley) after they come out.
The parboiling step gives you potatoes that are crusty on the outside but melt in your mouth on the inside. I haven't had much luck with sticking raw potatoes straight into the oven. The outside always seems to end up almost burned while the potatoes stay hard in the center.
One other nice thing is that these are very forgiving. If they're browned enough on the outside before your roast (or whatever) is done, you can reduce the heat by 50 degrees or so and just leave them in--they'll only get better. Good luck!Best roast potatoes recipe please?
What ever the potato you use, use ones that are uniform in size so they cook evenly. If they need cutting to make them uniform they do it. Put the potatoes in a bowl add olive oil to coat, salt, blk. pepper, garlic and rosemary. Bake in a pre-heated over for 20 - 30 minutes, depending on size, on a pan where they are spreed in a thin layer.
I like two take the small red bliss potato's and the small yukon gold ones (they are so small - you can just wash or cut them in half - add olive oil and parsley and some crushed garlic (pressed) and kosher salt/pepper and bake about 45-60 minutes at 375
Or take a regular potato and add the ranch seasoning Half a packet) with some olive oil (cook about 45-60 mins at 375 or until brown)
shake the mix in with the olive oil it gives it a good taste.
the one on the back of the liption onoin soup box is really good just cut the potatose into half inch piece coat in about a tablespoon of oil and mix in the soup and bake it really good
This is my usual roast potato recipe from AllRecipes.com - it's really good!
Roast Potatoes
2 pounds red potatoes, cut into quarters
2 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried rosemary, crushed
DIRECTIONS
Preheat oven to 450 degrees F (250 degrees C).
Place potatoes in a large roasting pan and toss with oil, salt, pepper, and rosemary until evenly coated. Spread out potatoes in a single layer.
Bake in preheated oven for 20 minutes, stirring occasionally. Serve immediately. (It actually takes closer to an hour to cook in my oven - make sure to check them before you take them out!).
favorite around my house
baby red potatoes
butter
rosemary
garlic powder
salt and pepper
olive oil
wash potatoes and cut them in halves if they are too big, making them all about the same size. Drizzle about 3 tablespoons of olive oil and a couple pats of butter on a baking sheet. Spread the potaoes and season to taste.
Let them bake at 375 degrees for about 30-40 min. or until they are tender.
If you would like you can cover them with some aluminum foil for about fifteen minutes so they dont burn before completely cooking. Give them a toss at least once.
If you want something spicy use the same recipe but cut they rosemary and replace it with paprika and red pepper.
Good Luvk!
Here's one for new potatoes - those small ones about 2 inches:
Heat up the oven. Wash and dry. Rub each and everyone with a bit of (olive) oil. Put into your oven pan and salt and if you have a branch or Rosemary put that in too. Let brown on most sides - check for done with a toothpick. These are toasty on the outside and sft and moist on the inside.
The only problem is when to stop eating them so make aboy half pound per person.
Yukon gold potatoes...about 4 to 6 medium size...peel, quarter. Toss with 1/4 cup oil and a pkg. of Hidden Valley Ranch Salad dressing mix. Bake for 30 to 40 min at 400 degrees....yum
Peal and chop up rinse well and soak for 20-30 minutes in cold water. Drain and pat dry, toss in some vegetable oil and and to a pan that has been heated to 200C. Turn occasionally, and roast for about 40 minutes.
My favorite is really simple
- 3 medium potatos (I like red) cut into 1 inch cubes
- 2-3 tbsp olive oil
- 1 tbsp dill
- salt and pepper to taste
Coat potatos with oil and seasoning, spread on a greased baking sheet and bake at 375 for 45 min or until browned
I'm making it tonight again by popular demand
Pork roast tenderloin 2.88 lbs. need best recipe?
looking for best imgination
Thanks
peter
peterhlounsbury@yahoo.comPork roast tenderloin 2.88 lbs. need best recipe?
HERBED PORK TENDERLOIN WITH OVEN
ROASTED POTATOES
1/3 c. olive oil
2 garlic cloves, minced
2 tsp. dried rosemary leaves, crushed
2 tsp. dried thyme leaves, crushed
1/2 tsp. salt
1/4 tsp. pepper
2 whole pork tenderloins (3/4 to 1 lb. each)
2 1/2 lbs. new potatoes, quartered
Heat oven to 375 degrees. Stir oil, garlic and seasonings; coat meat with 3 tablespoons of seasoning mixture. Place in large roasting pan. Toss potatoes with remaining seasoning mixture; arrange around meat in pan.
Roast 35 to 40 minutes or until meat thermometer registers 155 degrees and juices run clear, stirring potatoes after 20 minutes. Broil on top rack of oven 5 minutes to brown. Let stand 5 minutes before slicing. Serves 8.
PAN-ROASTED PORK TENDERLOIN WITH CORN
RISOTTO
3 tbsp. olive oil
2 tbsp. chopped fresh basil
2 lg. garlic cloves, minced
4 (8 oz.) pork tenderloin pieces
1 tbsp. olive oil
Corn Risotto
Combine first 3 ingredients. Coat pork with basil mixture. Season generously with pepper. Cover and chill 4 hours.
Preheat oven to 350 degrees. Heat oil in heavy, large oven proof skillet over medium high heat. Season pork with salt. Add pork to skillet and brown on all sides, about 8 minutes. Transfer skillet to oven and roast pork until thermometer inserted into centers registers 150 degrees, about 10 minutes. Transfer pork to work surface and let rest 10 minutes. Slice pork. Serve with Corn Risotto. 4 servings.
SZECHUAN PORK AND BROCCOLI
1 lb. fresh lean pork roast or tenderloin
6 to 8 green onions
1 green or red sweet pepper
1 1/2 c. fresh broccoli flowerets
1 onion
12 to 15 pea pods
3 tbsp. vegetable oil
Sauce: 2 slices fresh ginger, chopped 1/4 tsp. crushed red pepper flakes 2 tbsp. hot water 2 tsp. sugar 6 tbsp. catsup 1/4 c. soy sauce
Partially freeze pork; cut into narrow strips. Cut vegetables into bite size pieces and set aside. Combine sauce ingredients and set aside. In wok or skillet, heat oil over medium high heat. Stir fry pork in oil until browned. Remove from wok and keep warm. Add more oil if necessary and stir fry vegetables until tender/crisp. Add pork and sauce mix. Cook until thickened. Serve with boiled rice. If I'm in a hurry, I substitute hot and spice Maggie Gins stir-fry sauce to taste instead of making my own. I also often add fresh mushrooms. You can substitute 1/2 cup Hoisin sauce for the 6 tablespoons catsup and 1/4 cup soy sauce.Pork roast tenderloin 2.88 lbs. need best recipe?
Follow the link. Way more recipes than any 500 people could want..
grill it, add salt and pepper, enjoy
Marinate the pork in olive oil, dry oregano, salt, pepper, ground fennel, fresh thyme, and fresh rosemary about two hours and roast it.
www.chef2chef.com
After you brown it, put it in your roasting pan; surround it with potatoes, carrots, onions and garlic. Roast as usual.
OR
Brown it, put on a bed of sauerkraut in a casserole dish. Pour in 1 cup water, and sprinkle the top with brown sugar.
make a marinade out of 1/4 cup lime juice 1/2 cup orange juice 1/4 cup red wine 1 tablespoon oregano 1 table soon cumin 1 teaspoon marjoram 1 teaspoon thyme 1/2 teaspoon coriander 4 cloves garlic mashed. use fresh juice or at least not made from condensed juice. its very caribbean.
PORK TENDERLOIN WITH MAPLE GLAZE
Maple syrup brings sweetness and warm color to the pork. Wild rice pilaf, brussels sprouts and a Gew眉rztraminer would be nice accompaniments.
2 12- to 14-ounce pork tenderloins
2 teaspoons crumbled dried sage leaves
1 tablespoon butter
6 tablespoons pure maple syrup
6 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
Rub pork tenderloins all over with crumbled dried sage; sprinkle with salt and pepper. Melt butter in large nonstick skillet over medium-high heat until hot and bubbling. Add pork tenderloins and cook until brown on all sides, turning occasionally, about 6 minutes. Reduce heat to medium-low, cover and cook until thermometer inserted into pork registers 150掳F, turning occasionally, about 10 minutes longer. Transfer pork to platter; cover to keep warm.
Whisk 5 tablespoons maple syrup, 4 tablespoons apple cider vinegar and Dijon mustard in small bowl to blend. Set aside. Add remaining 2 tablespoons vinegar to skillet and bring to boil, scraping up any browned bits. Reduce heat to medium-low. Return pork and any accumulated juices to skillet; add maple syrup mixture and turn pork in glaze just until coated, about 2 minutes. Remove from heat. Transfer pork to cutting board. Cut pork into 1/2-inch-thick slices. Stir remaining 1 tablespoon maple syrup into glaze. Season glaze to taste with salt and pepper.
Arrange pork slices on plates. Spoon glaze over pork and serve.
Makes 6 servings.
I didn't have much time the other day, and made on in the crockpot. I seasoned it with pepper and seasalt, then put in the crockpot with 2 cans of tomatoes with green chili's (like rotel), chopped onions, and bell peppers, and a packets of Fajita seasoning. Then I covered it with chicken brother. Cooked on low for about 8 hours.
Pork tenderloin is also very good injected with apple cider vinegar, can also be stuffed with apples, and seasoned to taste. Then roasted.
Slice it approx 1/2'; thick, marinate with seasoned salt, brown it and put in oven with small amt. of water at approx. 250 degrees for 5 hrs. cover with pork gravy and serve. Yummy
Thanks
peter
peterhlounsbury@yahoo.comPork roast tenderloin 2.88 lbs. need best recipe?
HERBED PORK TENDERLOIN WITH OVEN
ROASTED POTATOES
1/3 c. olive oil
2 garlic cloves, minced
2 tsp. dried rosemary leaves, crushed
2 tsp. dried thyme leaves, crushed
1/2 tsp. salt
1/4 tsp. pepper
2 whole pork tenderloins (3/4 to 1 lb. each)
2 1/2 lbs. new potatoes, quartered
Heat oven to 375 degrees. Stir oil, garlic and seasonings; coat meat with 3 tablespoons of seasoning mixture. Place in large roasting pan. Toss potatoes with remaining seasoning mixture; arrange around meat in pan.
Roast 35 to 40 minutes or until meat thermometer registers 155 degrees and juices run clear, stirring potatoes after 20 minutes. Broil on top rack of oven 5 minutes to brown. Let stand 5 minutes before slicing. Serves 8.
PAN-ROASTED PORK TENDERLOIN WITH CORN
RISOTTO
3 tbsp. olive oil
2 tbsp. chopped fresh basil
2 lg. garlic cloves, minced
4 (8 oz.) pork tenderloin pieces
1 tbsp. olive oil
Corn Risotto
Combine first 3 ingredients. Coat pork with basil mixture. Season generously with pepper. Cover and chill 4 hours.
Preheat oven to 350 degrees. Heat oil in heavy, large oven proof skillet over medium high heat. Season pork with salt. Add pork to skillet and brown on all sides, about 8 minutes. Transfer skillet to oven and roast pork until thermometer inserted into centers registers 150 degrees, about 10 minutes. Transfer pork to work surface and let rest 10 minutes. Slice pork. Serve with Corn Risotto. 4 servings.
SZECHUAN PORK AND BROCCOLI
1 lb. fresh lean pork roast or tenderloin
6 to 8 green onions
1 green or red sweet pepper
1 1/2 c. fresh broccoli flowerets
1 onion
12 to 15 pea pods
3 tbsp. vegetable oil
Sauce: 2 slices fresh ginger, chopped 1/4 tsp. crushed red pepper flakes 2 tbsp. hot water 2 tsp. sugar 6 tbsp. catsup 1/4 c. soy sauce
Partially freeze pork; cut into narrow strips. Cut vegetables into bite size pieces and set aside. Combine sauce ingredients and set aside. In wok or skillet, heat oil over medium high heat. Stir fry pork in oil until browned. Remove from wok and keep warm. Add more oil if necessary and stir fry vegetables until tender/crisp. Add pork and sauce mix. Cook until thickened. Serve with boiled rice. If I'm in a hurry, I substitute hot and spice Maggie Gins stir-fry sauce to taste instead of making my own. I also often add fresh mushrooms. You can substitute 1/2 cup Hoisin sauce for the 6 tablespoons catsup and 1/4 cup soy sauce.Pork roast tenderloin 2.88 lbs. need best recipe?
Follow the link. Way more recipes than any 500 people could want..
grill it, add salt and pepper, enjoy
Marinate the pork in olive oil, dry oregano, salt, pepper, ground fennel, fresh thyme, and fresh rosemary about two hours and roast it.
www.chef2chef.com
After you brown it, put it in your roasting pan; surround it with potatoes, carrots, onions and garlic. Roast as usual.
OR
Brown it, put on a bed of sauerkraut in a casserole dish. Pour in 1 cup water, and sprinkle the top with brown sugar.
make a marinade out of 1/4 cup lime juice 1/2 cup orange juice 1/4 cup red wine 1 tablespoon oregano 1 table soon cumin 1 teaspoon marjoram 1 teaspoon thyme 1/2 teaspoon coriander 4 cloves garlic mashed. use fresh juice or at least not made from condensed juice. its very caribbean.
PORK TENDERLOIN WITH MAPLE GLAZE
Maple syrup brings sweetness and warm color to the pork. Wild rice pilaf, brussels sprouts and a Gew眉rztraminer would be nice accompaniments.
2 12- to 14-ounce pork tenderloins
2 teaspoons crumbled dried sage leaves
1 tablespoon butter
6 tablespoons pure maple syrup
6 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
Rub pork tenderloins all over with crumbled dried sage; sprinkle with salt and pepper. Melt butter in large nonstick skillet over medium-high heat until hot and bubbling. Add pork tenderloins and cook until brown on all sides, turning occasionally, about 6 minutes. Reduce heat to medium-low, cover and cook until thermometer inserted into pork registers 150掳F, turning occasionally, about 10 minutes longer. Transfer pork to platter; cover to keep warm.
Whisk 5 tablespoons maple syrup, 4 tablespoons apple cider vinegar and Dijon mustard in small bowl to blend. Set aside. Add remaining 2 tablespoons vinegar to skillet and bring to boil, scraping up any browned bits. Reduce heat to medium-low. Return pork and any accumulated juices to skillet; add maple syrup mixture and turn pork in glaze just until coated, about 2 minutes. Remove from heat. Transfer pork to cutting board. Cut pork into 1/2-inch-thick slices. Stir remaining 1 tablespoon maple syrup into glaze. Season glaze to taste with salt and pepper.
Arrange pork slices on plates. Spoon glaze over pork and serve.
Makes 6 servings.
I didn't have much time the other day, and made on in the crockpot. I seasoned it with pepper and seasalt, then put in the crockpot with 2 cans of tomatoes with green chili's (like rotel), chopped onions, and bell peppers, and a packets of Fajita seasoning. Then I covered it with chicken brother. Cooked on low for about 8 hours.
Pork tenderloin is also very good injected with apple cider vinegar, can also be stuffed with apples, and seasoned to taste. Then roasted.
Slice it approx 1/2'; thick, marinate with seasoned salt, brown it and put in oven with small amt. of water at approx. 250 degrees for 5 hrs. cover with pork gravy and serve. Yummy
I need the BEST!! coffee cake recipe ever!?
I am looking for classic coffee cake. I need only tried and true recipes, not one that you have never tried before. I want the ones that are to die for, that you could just keep eating and eating and eating! The ones that melt in your mouth they are soooo good! Thanks!!!I need the BEST!! coffee cake recipe ever!?
Ahhhh, well here ya go, this one is amazing!!
APPLE CREAM CHEESE COFFEE CAKE
3 1/2 to 4 c. flour
1/3 c. sugar
1 tsp. salt
1 pkg. active dry yeast
1/3 c. shortening
1/2 c. water
1/2 c. milk
1 egg
CREAM CHEESE FILLING:
1 pkg. (8 oz.) cream cheese, softened
1/4 c. sugar
3 tbsp. flour
1 egg yolk
TOPPING:
1 can (20 oz.) apple pie filling
1 egg white
1/2 c. sliced almonds
1/4 c. sugar
Mix 2 cups of the flour, 1/3 cup sugar, the salt and yeast in large bowl. Heat shortening, water and milk to 125 to 130 degrees (shortening may not be melted); stir into flour mixture. Mix in egg; beat on medium speed of electric mixer until smooth, about 2 minutes. Stir in enough of the remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth, 3 to 5 minutes. Cover and let rest 10 minutes.
Prepare cream cheese filling: beat all ingredients until smooth. Divide dough into halves; roll each half into 15 inch circle. Fold into fourths; place in 2 greased round pans, 9 x 1 1/2 inches, or two 9 inch round pans with removable bottoms. (Point of dough should be in center of pan.) Unfold; press dough against side, allowing edge to hang over edge of pan. Spread half of the Cream Cheese filling over dough in each pan; top each with half of the pie filling. Make cuts at 1 inch intervals to about 1/2 inch above filling around outside edge of dough. Twist strips and fold over filling.
Beat egg white with hand beater until foamy; brush over dough. Sprinkle each with 1/4 cup almonds and 2 tablespoons sugar. (At this point, you can cover and refrigerate coffee cakes up to 24 hours; rising time may be slightly longer.) Cover and let rise 45 minutes. Bake in 375 degree oven until golden brown, 30 to 35 minutes. If coffee cakes brown too quickly, cover loosely with aluminum foil. Cool 20 minutes before cutting. Makes 2 coffee cakes.
CRANBERRY CREAM CHEESE COFFEE CAKES:
Prepare Apple-Cream cheese coffee cakes as directed except mix 1 can (16 ounces) whole berry cranberry sauce and 2 teaspoons grated lemon peel or 1 teaspoon almond extract; substitute for apple pie filling.
PEACH CREAM CHEESE COFFEE CAKES:
Prepare apple cream cheese coffee cakes as directed except substitute 1 can (21 oz.) peach pie filling for the apple pie filling.I need the BEST!! coffee cake recipe ever!?
CRUMB TOP COFFEE CAKE
1 stick whipped butter
1 1/2 cups flour
1 cup packed brown sugar
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 egg, beaten
1/2 cup milk
Combine butter, flour, sugar, baking powder, cinnamon, and salt and mix until crumbly. Reserve 1/2 cup for topping. To the remaining mixture, add the combined eggs and milk. Mix well. Pour into a greased and floured 8-inch square pan. Sprinkle with the reserved crumbs. Bake in a moderate oven, 375 F, 30 to 35 minutes.
STRUESEL-TOP COFFEE CAKE
Coffee Cake:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
2 large eggs
1/3 cup milk
1 teaspoon vanilla extract
1/2 cup granulated sugar
1/4 cup butter or margarine, softened
1 large apple, peeled, cored and thinly sliced
Streusel Topping:
3 tablespoons all-purpose flour
3 tablespoons powdered sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter or margarine, chilled
Glaze:
1 cup powdered sugar
4 teaspoons or more water
Preheat oven to 350掳F (175掳C). Grease a 9-inch round cake pan.
In a small bowl combine flour and baking powder. Beat together eggs, milk and vanilla in another small bowl. Next, combine sugar and butter in a large mixing bowl. Beat with an electric mixer on medium speed until creamy. Alternately add flour mixture and egg mixture, beating well after each addition; end with flour mixture. Spread into prepared cake pan. Arrange apples on top, gently pressing into batter. Bake for 20 minutes.
While the cake bakes, make the streusel topping by combining flour, powdered sugar and cinnamon in a small bowl. Cut in remaining 2 tablespoons butter until crumbly.
Next, make the glaze by mixing together powdered sugar and enough water to form a smooth consistency that's just thin enough to drizzle; set aside.
When cake is ready, sprinkle top with streusel topping. Bake for 15 to 18 more minutes, or until toothpick inserted near center comes out clean. Cool in pan on wire rack. Drizzle with powdered sugar glaze.
Makes 9 servings.
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I LOVE Paula Deen when it comes to baking and desserts. Here's her recipe for Ultimate Coffee Cake. It's easy, inventive and yummmmmmy! Not your convential recipe... But you might wanna try because it's delicious!!
ULTIMATE COFFEE CAKE
16 to 18 unbaked frozen dinner rolls
1 (3-ounce) package regular butterscotch pudding mix, not instant
1/2 cup brown sugar, packed
1/2 cup pecans, chopped
1 stick (1/2 cup) butter, melted
The night before place frozen rolls in well greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle chopped pecans over brown sugar. Pour melted butter over all. To prevent the dough from forming a hard crust while its rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, about 8 to 10 hours.
Preheat oven to 350 degrees F.
Bake in oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks.
This recipe is from one of Martha Stewarts cookbooks. It's by far the best one I have ever had. Plus its really simple. It looks like you are making way to much crumb for the cake but just follow the recipe, its perfect!
New York Crumb Cake
(from Martha Stewart)
2 tbsp vegetable oil
4 cups all purpose flour, divided
1/2 cup granulated (white) sugar
2 陆 tsp baking powder
陆 tsp salt
1 large egg
陆 cup milk (lowfat is fine)
2 tsp vanilla extract
1 cup light brown sugar
1 陆 tsp cinnamon
1 cup butter, melted
Preheat oven to 325F and grease and flour a 9脳13 baking pan.
In a medium bowl, whisk together 1 1/2 cups flour, the granulated sugar, baking powder, and salt.
In a large bowl, whisk together the egg, milk, canola oil, and vanilla. Mix the dry ingredients into the wet ingredients and spread into pan (you might want to grease your spatula). Set aside.
In another large bowl, whisk together remaining 2 1/2 cups flour, brown sugar, and cinnamon (and allspice, if using). Pour melted butter over flour mixture, and stir with a rubber spatula until large crumbs form. Spread evenly over batter in pan.
Bake at 325F for 25-30 minutes, rotating once, until a tester comes out clean.
Cool completely on a wire rack before serving in large pieces.
Makes 12 servings.debt
Ahhhh, well here ya go, this one is amazing!!
APPLE CREAM CHEESE COFFEE CAKE
3 1/2 to 4 c. flour
1/3 c. sugar
1 tsp. salt
1 pkg. active dry yeast
1/3 c. shortening
1/2 c. water
1/2 c. milk
1 egg
CREAM CHEESE FILLING:
1 pkg. (8 oz.) cream cheese, softened
1/4 c. sugar
3 tbsp. flour
1 egg yolk
TOPPING:
1 can (20 oz.) apple pie filling
1 egg white
1/2 c. sliced almonds
1/4 c. sugar
Mix 2 cups of the flour, 1/3 cup sugar, the salt and yeast in large bowl. Heat shortening, water and milk to 125 to 130 degrees (shortening may not be melted); stir into flour mixture. Mix in egg; beat on medium speed of electric mixer until smooth, about 2 minutes. Stir in enough of the remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth, 3 to 5 minutes. Cover and let rest 10 minutes.
Prepare cream cheese filling: beat all ingredients until smooth. Divide dough into halves; roll each half into 15 inch circle. Fold into fourths; place in 2 greased round pans, 9 x 1 1/2 inches, or two 9 inch round pans with removable bottoms. (Point of dough should be in center of pan.) Unfold; press dough against side, allowing edge to hang over edge of pan. Spread half of the Cream Cheese filling over dough in each pan; top each with half of the pie filling. Make cuts at 1 inch intervals to about 1/2 inch above filling around outside edge of dough. Twist strips and fold over filling.
Beat egg white with hand beater until foamy; brush over dough. Sprinkle each with 1/4 cup almonds and 2 tablespoons sugar. (At this point, you can cover and refrigerate coffee cakes up to 24 hours; rising time may be slightly longer.) Cover and let rise 45 minutes. Bake in 375 degree oven until golden brown, 30 to 35 minutes. If coffee cakes brown too quickly, cover loosely with aluminum foil. Cool 20 minutes before cutting. Makes 2 coffee cakes.
CRANBERRY CREAM CHEESE COFFEE CAKES:
Prepare Apple-Cream cheese coffee cakes as directed except mix 1 can (16 ounces) whole berry cranberry sauce and 2 teaspoons grated lemon peel or 1 teaspoon almond extract; substitute for apple pie filling.
PEACH CREAM CHEESE COFFEE CAKES:
Prepare apple cream cheese coffee cakes as directed except substitute 1 can (21 oz.) peach pie filling for the apple pie filling.I need the BEST!! coffee cake recipe ever!?
CRUMB TOP COFFEE CAKE
1 stick whipped butter
1 1/2 cups flour
1 cup packed brown sugar
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 egg, beaten
1/2 cup milk
Combine butter, flour, sugar, baking powder, cinnamon, and salt and mix until crumbly. Reserve 1/2 cup for topping. To the remaining mixture, add the combined eggs and milk. Mix well. Pour into a greased and floured 8-inch square pan. Sprinkle with the reserved crumbs. Bake in a moderate oven, 375 F, 30 to 35 minutes.
STRUESEL-TOP COFFEE CAKE
Coffee Cake:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
2 large eggs
1/3 cup milk
1 teaspoon vanilla extract
1/2 cup granulated sugar
1/4 cup butter or margarine, softened
1 large apple, peeled, cored and thinly sliced
Streusel Topping:
3 tablespoons all-purpose flour
3 tablespoons powdered sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter or margarine, chilled
Glaze:
1 cup powdered sugar
4 teaspoons or more water
Preheat oven to 350掳F (175掳C). Grease a 9-inch round cake pan.
In a small bowl combine flour and baking powder. Beat together eggs, milk and vanilla in another small bowl. Next, combine sugar and butter in a large mixing bowl. Beat with an electric mixer on medium speed until creamy. Alternately add flour mixture and egg mixture, beating well after each addition; end with flour mixture. Spread into prepared cake pan. Arrange apples on top, gently pressing into batter. Bake for 20 minutes.
While the cake bakes, make the streusel topping by combining flour, powdered sugar and cinnamon in a small bowl. Cut in remaining 2 tablespoons butter until crumbly.
Next, make the glaze by mixing together powdered sugar and enough water to form a smooth consistency that's just thin enough to drizzle; set aside.
When cake is ready, sprinkle top with streusel topping. Bake for 15 to 18 more minutes, or until toothpick inserted near center comes out clean. Cool in pan on wire rack. Drizzle with powdered sugar glaze.
Makes 9 servings.
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I LOVE Paula Deen when it comes to baking and desserts. Here's her recipe for Ultimate Coffee Cake. It's easy, inventive and yummmmmmy! Not your convential recipe... But you might wanna try because it's delicious!!
ULTIMATE COFFEE CAKE
16 to 18 unbaked frozen dinner rolls
1 (3-ounce) package regular butterscotch pudding mix, not instant
1/2 cup brown sugar, packed
1/2 cup pecans, chopped
1 stick (1/2 cup) butter, melted
The night before place frozen rolls in well greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle chopped pecans over brown sugar. Pour melted butter over all. To prevent the dough from forming a hard crust while its rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, about 8 to 10 hours.
Preheat oven to 350 degrees F.
Bake in oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks.
This recipe is from one of Martha Stewarts cookbooks. It's by far the best one I have ever had. Plus its really simple. It looks like you are making way to much crumb for the cake but just follow the recipe, its perfect!
New York Crumb Cake
(from Martha Stewart)
2 tbsp vegetable oil
4 cups all purpose flour, divided
1/2 cup granulated (white) sugar
2 陆 tsp baking powder
陆 tsp salt
1 large egg
陆 cup milk (lowfat is fine)
2 tsp vanilla extract
1 cup light brown sugar
1 陆 tsp cinnamon
1 cup butter, melted
Preheat oven to 325F and grease and flour a 9脳13 baking pan.
In a medium bowl, whisk together 1 1/2 cups flour, the granulated sugar, baking powder, and salt.
In a large bowl, whisk together the egg, milk, canola oil, and vanilla. Mix the dry ingredients into the wet ingredients and spread into pan (you might want to grease your spatula). Set aside.
In another large bowl, whisk together remaining 2 1/2 cups flour, brown sugar, and cinnamon (and allspice, if using). Pour melted butter over flour mixture, and stir with a rubber spatula until large crumbs form. Spread evenly over batter in pan.
Bake at 325F for 25-30 minutes, rotating once, until a tester comes out clean.
Cool completely on a wire rack before serving in large pieces.
Makes 12 servings.
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