I'll share my recipe, if you'll share yours, March 25, 2012

14 years ago

Simplest Beef Marinade

2 Tbs olive oil

2 Tbs lemon juice

2 cloves garlic, minced

1 Tsp dried parsley or 1 Tbs fresh, chopped

salt and pepper

Honey and Soy Sauce Marinade

1/4 cup soy sauce

1/4 cup honey

1/4 cup oil

1 clove garlic, minced

1/2 tsp black pepper

Steak Sauce and Balsamic Vinaigrette

1/2 cup steak sauce

1/2 cup balsamic vinaigrette

2 cloves minced garlic

Beer & Cilantro Marinade

1 12-oz can or bottle of beer

1/2 cup chopped cilantro

3 garlic cloves

1/4 cup lime juice

2 tsp (or more) chili powder

1 tsp ground cumin

You can chop everything up or put it in the food processor with the beer and liquefy it. Put it in a glass container or plastic zippered bag with the steak and marinade in the refrigerator a few hours, turning occasionally.

Mild Soy and Vinegar Marinade

2 cloves garlic, minced

1 Tbs dried onion (or use fresh shallots or chopped white onion)

2 Tbs soy sauce

1/4 cup balsamic vinegar

2 Tbs olive oil

black pepper to taste

Simplest Teriyaki Marinade

1/3 cup pineapple juice

1/3 cup soy sauce

Teriyaki Marinade #2

1/2 tsp dry or 1 tsp fresh ginger

1/3 cup sherry

1 cup soy sauce

1/3 cup pineapple juice

1/2 tsp pepper

2 Tbs brown sugar

1/2 a grated onion or equivalent dried onion flakes

1 clove garlic, minced

Worcestershire Lemon Marinade

Juice from 3 lemons (about 1/3 cup)

1/4 cup Worcestershire sauce

1/2 cup oil

1/2 cup red wine vinegar

1/2 cup soy sauce

2 Tbs dry mustard powder

2 cloves garlic, minced

1 tsp black pepper

Lime and Soy Marinade

4 Tbs lime juice

2 Tbs soy sauce

1 tsp minced garlic

1 tsp minced fresh ginger

1 tsp sugar

salt and black pepper to taste

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Comments (3)

Jasdip
14 years ago
This looks good to me.

Best Crispy Lemon Chicken (Recipe Lion)

1 tablespoon corn starch
1/4 cup lemon Juice
1 grated lemon rind
1 1/2 cups chicken stock
1 teaspoon grated ginger
1 tablespoon brown sugar
2 egg whites
1/2 cup corn meal
1/2 cup flour
2 tablespoons water
3/4 pound chicken tenderloins
2 tablespoons oil
chopped spring onion for garnish
Instructions

Mix corn starch with the lemon juice. Mix the lemon rind, stock, ginger, brown sugar, and corn starch mixture together in a saucepan.
Bring to the boil and cook for 1 minutes. Set aside while preparing chicken.
Lightly beat together the egg whites and water. Then mix together the flour and cornmeal. Dip the chicken in the egg white mixture, and then in the flour mixture to coat evenly.
Heat the oil in a wok or frying pan and fry the chicken until the juices run clear.
Pour over the lemon sauce and served garnished with chopped spring onion.
glenda_al
14 years ago
Pepperoni Squares

1 1/2 cups all-purpose flour
2 cups milk
2 eggs, lightly beaten
1 pound Muenster cheese, cubed
1 (8-ounce) package sliced pepperoni, chopped
1 teaspoon dried Italian seasoning
Instructions
1.Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
2.In a large bowl, combine all ingredients; mix well then pour into baking dish.
3.Bake 25 to 30 minutes, until top is golden; cool slightly then cut into squares. Serve as is or topped with warm marinara or pizza sauce.
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I'll share my recipe, if you'll share yours, March 13, 2012
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It's been so warm, I've been thinking about salads a lot lately. I love the sound of this dressing. GREEK PASTA SALAD (The Perfect Pantry) For the dressing: 1 garlic clove 7 sun-dried or slow-roasted tomato halves, roughly chopped 2 Tbsp plain nonfat yogurt 1 tsp Greek seasoning 1/4 cup white wine vinegar 1/4 cup extra virgin olive oil 1-1/2 tsp agave nectar (or honey, or sugar substitute) 5-6 tsp water For the salad: 8 oz rotini or other twisty pasta (I use Dreamfields) 1-1/2 cup diced fresh tomatoes, any type 1 cup diced cucumber (I use seedless English cucumber) 1/2 medium green bell pepper, diced 1/2 cup pitted large black olives, sliced in half 3 Tbsp chopped fresh dill 1/2 cup crumbled feta cheese, or more to taste In a blender, combine all dressing ingredients, and blend on high speed until smooth. If you'd like the dressing thinner, add a bit more water. Set aside. Bring 4 quarts of water to the boil in a large pot. Cook the pasta according to package directions; drain and add to a large mixing bowl. Combine all remaining ingredients in the mixing bowl along with as much of the dressing as you like. Garnish with some extra dill fronds, and serve at room temperature.
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I'll share my recipe, if you'll share yours, March 30, 2012
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This was in our local paper last nite, and I tore out the recipe. Rotini Guacamole Pasta Salad 2 1/2 cups whole-wheat rotini pasta 1 avocado, peeled and pitted 1/2 cup fat-free or light sour cream 2 tbsp seeded and chopped jalapeno pepper 1 tbsp lime juice 1/2 tsp chili powder 1/2 tsp cumin 1/4 tsp salt and pepper 1 clove garlic, minced 1 cup black beans, drained and rinsed 1 cup corn kernels, thawed 1 cup seeded, chopped tomato 1 cup chopped red pepper 1/2 cup thinly sliced green onion 1/2 cup shredded cheddar cheese Cook rotini. Drain and rinse under cold running water until cool. Drain well and set aside. Mash avocado with a fork until smooth. Blend avocado with sour cream, jalapeno, lime juice, chili powder, cumin, salt pepper and garlic until well combined. Taste and adjust seasonings as needed. Toss rotini with beans, corn, tomato, red pepper and avocado mixture until coated evenly. Sprinkle with green onions and cheese before serving. TIP: If making ahead, prepare salad mixture and all of the dressing except the avocado. For brightest colour, add ovocado to dressing at the last minute and toss just before serving. To thaw the frozen corn, place the kernels in the colander before draining the hot pasta.
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I'll share my recipe, if you'll share yours, March 9, 2012
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SLOW COOKER TARRAGON CHICKEN (Rachael Ray) 1/2 cup plus 2 tbs chicken broth 4 tbs dijon mustard salt & pepper 4 lbs bone-in chicken parts (breasts. drumsticks, and thighs) skin discarded 3 cloves garlic, finely chopped 2 tbs chopped fresh tarragon 1/3 heavy cream 2 tbs cornstarch 1 lemon, finely zested and juiced 1 tbs chopped flat-leaf parlsey 1 tbs chopped fresh tarragon Pour the broth into a 6-7 qt slow cooker. In a small bowl, combine the mustard, 1 tsp salt and 1/8 tsp pepper; rub the chicken with the mustard. Place the chicken in the slow cooker and top with the garlic and 2 tbs tarragon. Cover and cook on low heat until the chicken is tender and an instant read thermometer inserted into a thigh away from the bone registers 165 degrees F, about 5 hours. Transfer the chicken to a serving plate and cover to keep warm. Strain the pan juices into a small saucepan and bring to a simmer over high heat. In a small bowl, combine the cream and cornstarch. Whisk the cream mixture into the saucepan and cook until the sauce is thickened. Remove from heat and stir in the lemon juice. Meanwhile, in a small bowl, combine the lemon zest, parsley, and 1 tbs tarragon. Top the chicken with the zest-herb mixture.
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I'll share my recipe, if you'll share yours, March 3, 2012
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Good morning everyone! Hope you all made it through the terrible storms yesterday. Scary stuff! PUFF PASTRY TACOS (Cooks.com) 1 pkg. Pepperidge Farm frozen puff pastry shells 1 lb. ground beef 1 (1 1/4 oz) pkg. taco seasoning mix Shredded lettuce Chopped tomatoes Shredded Cheddar cheese Taco sauce Sour cream Thaw pastry shells 20 minutes on a lightly floured surface. Roll each shell to a 7 to 8 inch circle. Place circles on 2 large ungreased baking sheets and prick thoroughly with the tines of a fork. Bake for 10 to 12 minutes at 400 degrees or until crisp and golden brown. Remove from oven and keep warm. Meanwhile brown ground beef in large skillet, add taco seasoning mix and water to cook as directed on package. To serve, top each pastry with some beef, lettuce, tomatoes, cheese, taco sauce and sour cream.
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patti43
14 years ago
Having company overnight at Easter. This will be on the brunch menu Monday.

CROCKPOT CHEESE GRITS

1 1/2 cups stone ground grits
8 cups water
2 teaspoons salt
2 cups cream
4 tablespoons butter + more
12 ounces grated cheddar cheese + more

1. Spray crock of slow cooker with non-stick cooking spray.
2. Add grits, water and salt. Cook on low setting for 7 hours.
3. Before ready to serve, remove lid and add cream,butter, and grated cheese. Serve with additional butter and grated cheese (optional). Serves 8.

I'll share my recipe, if you'll share yours, March 25, 2012

Comments (3)

Jasdip

glenda_al

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