RECIPE: Your favorite recipe?
tankshill
17 years ago
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Comments (13)
Marigene
17 years agolast modified: 9 years agojackiwolfe
17 years agolast modified: 9 years agoRelated Discussions
RECIPE: Favorite Grilling Recipes
Comments (13)We love to try new things on the grill. Most of my recipes are from Steve Raichlen (I have 3 of his books). We probably do "beer can chicken" the most; sometimes with wine. We also love to just set mussels and clams on the grill and when they open we baste with herb butter. This we don't make often, but it is a show stopper and goes well with pork loin. Barbecued Cabbage (whole) ========================= 4 tablespoons (1/2 stick) butter 4 slices bacon (1/4 pound), cut crosswise into 1/4 inch slivers 1 small onion, finely chopped 1 medium-size green cabbage (about 2 pounds) 1/4 cup of your favorite Barbecue Sauce Coarse salt and black pepper 1. Melt 1 tablespoon of the butter in a skillet over medium heat. Add the bacon and onion and cook until just beginning to brown. Drain the bacon and onion in a strainer over a bowl and reserve the drippings. Crumble a piece of aluminum foil and shape it into a ring about 3 inches in diameter (the cabbage will "sit" on this). 2. Cut the core out of the cabbage and discard. Cut the remaining butter into dice. Stir the bbq sauce into the bacon and onion mixture. Prop the cabbage up right on the aluminum foil ring, cavity facing up. Place the bacon and onion mixture in the cavity and top with as many pieces of butter as will fit. Using a basting brush, paint the outside of the cabbage with bacon drippings. Season the cabbage lightly with salt and generously with pepper. 3. If using a gas grill, place wood chips in the smoker box or make a pouch and preheat on high until you see smoke, then reduce the heat to medium. 4. Place the cabbage on its aluminun foil ring in the center of the hot grate away from the heat - you want indirect heat. 5. Grill the cabbage until very tender (when done it will be easy to pierce with a skewer), 1 to 1/2 hours. To serve, peel off any dired-out or charred outside leaves and discard. Cut the cabbage into wedges and serve. This one makes a great presentation - it is so easy. We like to do these as an appetizer for guests - they take only minutes once they are prepped. Rosemary-Grilled Scallops ========================= 1 2/3 pounds sea scallops 28 to 32 rosemary sprigs (each 3 to 4 inches long) 3 ounces prosciutto, sliced paper-thin 3 tablespoons extra-virgin olive oil or basil oil 1 lemon, cut in wedges Caorse salt and black pepper 1. Pull off and discard the muscles if they have it. Rinse and blot dry. Strip the bottom leaves off the rosemary sprigs. Cut the prosciutto into strips just large enough to wrap around the scallops (about 3/4 by 3/2 inches). 2. Lay scallop flat on your work surface. Wrap a piece of prosciutto around it and skewer it with a rosemary sprig. Arrange the scallops on a plate or in a a nonreactive baking dish. Drizzle with oil over both sides of the scallops, squeeze lemon juice over them, and season with salt and pepper (easy on the salt, as the prosciutto is fairely salty). Let marinate for 15 minutes while you light the grill. 3. Set up the grill for direct grilling and preheat to hight. Brush and oil the grill grate. Place the skewered scallops on the hot grate and grill until cooked, 2 to 3 minutes per side. The scallops are done when they turn white and feel firm. This we make often: Ginger-Soy London Broil ======================= 1 piece (2 inches) fresh ginger, peeled and thinly sliced 1/2 red onion, cut into 1-inch chunks 4 cloves garlic, coarsely chopped 1/2 cup chopped fresh cilantro or parsley 1/4 cup dry red wine 1/4 cup soy sauce 1/4 cup vegetable oil 1/2 teaspoon black pepper 1 flank steak (1/2 to 2 pounds) 1. Prepare the marinade: Place the ginger, onion, garlic, and cilantro in a food processor and process until a smooth paste forms. Add the wine, soy sauce, oil and pepper and process to combine. 2. Place the steak in a baking dish just large enough to hold it and spread the marinade over it. Let marinate in the refrgerator, covered, for at least 4 hours, ideally 6 hours, or even overnight, turning the steak a few times. 3. Set up grill for direct grilling and preheat to high. Brush and oil the grill grate. Remove steak and drain well. Place the steak on the hot grate and grill, 6 to 8 minutes per side for medium-rare, 2 minutes more per side for medium, rotating the steak 90 degrees after 3 minutes if a crosshatch of grill marks is desired. Let rest for 5 minutes. Using a sharp knife, carve it into broad think slices, holding the knife blade at a 45 degree angle to the top of meat. I have more - I will have to come back later. Grilled Eggplant with Caprese Salsa and Yagatori Chicken....See MoreRECIPE: favorite mexican recipes
Comments (2)Fajitas Fry up a ton of onion and green pepper strips in butter until nice and carmelized, toss in thin meat strips of your choice. Stir fry until on the rare side. Just takes a minute or two. Stir in equal parts of soy sauce and honey. Let simmer until the meat is done. Again, it just takes a minute or two. Pop in a warm flour tortilla and dinner is done. DH likes all the regular taco fixinÂs in/on his. The meat/onions/peppers are fine to me just the way they are....See MoreRECIPE: Favorite Fall Recipes
Comments (24)This is my recipe that I use for chili. I know, in Texas there should be no beans, but I add them anyway and call it: YANKEE CHILI SOUP 1 ½ to 2 pounds ground beef or ground pork or ground veal or a mixture of one, two or all (I like to use about 1 pound of ground beef and 1 pound of ground pork) 1 whole sweet yellow onion coarsely chopped 4 to 6 cloves of garlic finely chopped 2 large cans chopped tomatoes 1 or 2 cans Rotel tomatoes & green chilies 2 cans red kidney beans (drained) 1 large jar of Spicy V-8 juice ¼ cup cumin ¼ cup chili powder 1 whole jalapeno or can use any dried hot pepper 1 teaspoon cayenne pepper, either flakes or ground Freshly ground salt and pepper to taste Olive Oil Heat olive oil in a large pot and put in the yellow onion and cook till tender, then add the garlic and cook for just a few minutes so it wont turn brown and burn. Put this onion-garlic mixture aside into a bowl. Then add the ground beef or ground veal to the pot and brown. After it has browned, add the onion-garlic mixture into the ground beef, stir and then add the remainder of the ingredients. Heat over a medium burner until it is hot and then turn down to medium low or low and continue cooking. The longer it cooks, the more flavor it has. In fact it is best if refrigerated overnight, and then reheated the next day either on the stove or in a crock-pot. Serve with crunchy French bread. This will serve about 8 large bowls of chili. LINDAS BEAN SOUP This recipe is my own concoction. I adjust all the spices and ingredients to my taste, so Ill give you the basics, and you have to go with it from there. Be sure to go easy with the spices in the beginning because the flavors intensify as the cooking continues. You can always add more, but you cant remove what is already there. **-Beans, either dry 16 oz. Bag (must soak overnight or follow directions on package) or canned about 4 cans (drain); (I use pinto or black beans, but any beans will work) -Bacon cut up (about ½ to 1 pound for a large pot) -Onions & Garlic (chopped) (I use a large onion and a whole head of garlic) -Chicken broth (about 3 32 oz. cans or cartons of broth) -Sausage (4 or 5 links) -Tomatoes (both chopped and whole) (fresh or canned) about 2 cans chopped and 4 fresh whole tomatoes -Rotel tomatoes (one or two cans) -Peppers fresh (jalapeno, Serrano, habanero) (I use one each-whole) -Beer (one can) -Cilantro (one bunch; the whole bunch including stems) -Fresh Chives and/or green onions (one bunch) -Oregano (fresh or dried) if using fresh herbs always use 3 times that of dried herbs -Cumin (1/4 cup) -Cayenne Pepper (one tablespoon) -Chili Powder (1/4 cup) -Salt & Pepper (freshly ground) to taste -Green Pepper (optional) -Rice (Optional) I fry up the bacon and add the onions and garlic. Be sure not to overcook the garlic or it will get bitter. If this happens, you might as well start over because burned garlic is really bad. Then I add the sausage and brown it. Again make sure you dont overcook the garlic. Then I add the broth, beans, a beer, the tomatoes, Rotel peppers, fresh peppers (I use one of each) and all the spices and then finish with water to cover the beans by about 2". Bring to boil (do not allow it to burn) and then reduce heat to simmer. Depending on whether I use dried beans or fresh beans, the cooking time will vary. With dried beans, it takes about 2 to 3 hours to cook. You can then serve the beans with sour cream, fresh chives, fresh tomatoes, fresh onions, and fresh cilantro. Also if you want, you can add some rice (either cooked or uncooked) directly into the beans towards the end of the cooking period. Or you can just serve the beans over a bed of rice. I use yellow rice, but white rice works just as well. The rice will give you more of a full feeling, if you know what I mean. **When using black beans add 2 to 4 smoked ham hocks for great flavor. Lindas Chuck Roast ½ cup all-purpose flour 1 tablespoon kosher salt 2 teaspoons freshly ground black pepper 3 to 4 pound chuck roast 3 tablespoons olive oil 6-8 cloves of garlic, finely chopped 1 whole sweet onion 4-6 large carrots diced 3-4 stalks of celery cut into medium dice 3 leeks (white part only), well washed and chopped 2 cups roughly chopped mushrooms 2 cups chopped cabbage 1 head of fennel, chopped 2 plum tomatoes crushed 1 dried bay leaf 2 sprigs fresh thyme 2 springs fresh oregano 3 fresh sage leaves 3 springs fresh flat-leaf parsley (Italian parsley) 2 tablespoons chopped fresh rosemary ½ teaspoon crushed red pepper flakes (optional) ¾ cup dry white wine and/or ½ cup cognac 2 large potatoes, roughly chopped 2-4 cups broth (beef, mushroom, or vegetable or a combination of these) Preheat over to 425 degrees. Combine the flour, salt, and pepper and dredge the roast with mixture. Use a large ovenproof pan over medium-high heat, and when it is hot, add the oil. Then add the roast and cook until it is deeply golden on the bottom, about 5 minutes. Turn over and cook until it is deeply golden on the bottom, about 2 more minutes. Transfer the roast to a plate. Add the olive oil and then to a hot pan add the garlic, onion, carrots, celery, leeks, mushrooms, cabbage, fennel, tomatoes, dried bay leaf, fresh thyme, fresh oregano, sage, flat-leaf parsley, rosemary, and cook or wilt down for about 5 minutes. Then add the wine and/or cognac and broth mixture and continue to cook for 5 more minutes. Return the roast to the pan and place the chopped potatoes around the roast. Cover the roast with the herb-broth mixture. Cover pan and transfer to the oven. Cook at 425 degrees for approximately 30 minutes and then turn the oven down to 325 degrees and continue cooking for another 2 hours. Serve with a loaf of hot, crusty French bread. Lindas Osso Buco of Veal ½ cup all-purpose flour 1 tablespoon kosher salt 2 teaspoons freshly ground black pepper 1 teaspoon paprika 4 veal shanks, tied to secure meat to bone 3 tablespoons olive oil 2 cups chopped high-quality bacon 6-8 cloves of garlic, thinly sliced 1 whole sweet onion 2 large carrots diced 3 stalks of celery cut into medium dice 2 leeks (white part only), well washed and chopped 2 cups roughly chopped mushrooms 1 fennel bulb, roughly chopped (optional) 2 plum tomatoes crushed ½ lemon zest only 1 dried bay leaf 2 sprigs fresh thyme 3 fresh sage leaves 3 springs fresh flat-leaf parsley (Italian parsley) 2 tablespoons chopped fresh rosemary 1 teaspoon dried fennel seeds ½ teaspoon crushed red pepper flakes ¾ cup dry white wine ½ cup cognac 4 cups broth (chicken, veal, mushroom, or vegetable) Preheat over to 425 degrees. Combine the flour, salt, and pepper and lightly dust shanks with mixture. Use a large ovenproof pan over medium-high heat, and when it is hot, add the oil. Then add the shanks and cook until they are deeply golden on the bottom, about 5 minutes. Turn over and cook until they are deeply golden on the bottom, about 2 more minutes. Transfer the shanks to a plate. Add the bacon to the pan and cook until it starts to render its fat, about 2 minutes. Add the garlic, onion, carrot, celery, leeks, mushrooms, fennel bulb, tomatoes, lemon zest, dried bay leaf, fresh thyme, sage, flat-leaf parsley, rosemary, and fennel seeds and cook for about 10 minutes. Return the shanks to the pan and add the wine and cognac and broth. Be sure to cover the shanks with the herb mixture. Cover pan and transfer to the oven. Cook at 425 degrees for approximately 20 minutes and then turn the oven down to 325 degrees and continue cooking for another 1 hour and 40 minutes. Serve over risotto or basmatic rice. Also serve a loaf of crusty French bread for dipping. King Ranch Casserole By: Nancy H. Rosenberg Most versions of this popular entree involve Ro-Tel tomatoes and canned soup. So what if its not exactly gourmet fare? Its beloved nonetheless. FYI, no one knows where the name originated, but the dish didnt come from the King Ranch. The famed South Texas spread is known instead for its beef and game dishes. Yield: 10 to 12 servings. 1 (3- to 4-lb.) broiler-fryer, cut up 1 tsp. salt 1 (10 3/4-oz.) can cream of chicken soup 1 (10 3/4-oz.) can cream of mushroom soup 1 (10-oz.) can Ro-Tel Diced Tomatoes and Green Chilies 1 large onion, chopped 1 large green pepper, chopped 1 1/2 tsp. chili powder 12 corn tortillas 2 c. shredded Monterey Jack or "Mexican-style" cheese garlic powder to taste Place chicken pieces in a large Dutch oven, add water to cover and 1 tsp. salt. Simmer, covered, about 1 hour, or until chicken is tender. When cool, remove and bone chicken, reserving broth. Cut or tear meat into small pieces; set aside. In a separate bowl, combine soups with tomatoes, onion, green pepper, and chili powder, and mix well; set aside. Heat reserved chicken broth. Tear tortillas into fourths, dip each piece in warm chicken broth, and place half the tortillas on the bottom of a greased 9 x 13 x 2-inch baking pan or casserole. Continue layering, using half of chicken, half of soup-tomatoes mixture, and half of cheese. Sprinkle with garlic powder, and repeat layers with remaining ingredients. Bake, covered, at 350° for 30 to 40 minutes, or until cheese has melted and sides of casserole are bubbly....See MorePost your favorite no bread maker bread recipe!
Comments (5)So a short time ago, I did rhubarb and orange juice. It was fantastic, and as it got older, it got more rhubarby. Another one that was really good was greens. I forget exactly which, but I had a bunch and just whirred them in the blender with a little water. A favorite is just to use a couple of teaspoons of Italian herbs. Sometimes, I mix my own, but just out of a premixed bottle works great. I might add some black pepper or crushed red pepper flakes to that. I don't like finding flaccid pieces of onion in onion bread. I use a small handful of dehydrated chopped onion, with just a tiny bit of extra salt and extra water for onion bread. OTOH, roasted garlic cloves, whole, space through a loaf, can be delicious and make the bread taste good. I've tried to make a good mustard bread, but it looses its heat. Adding some dried mustard to other spices can be good though. Leftover za'atar, which doesn't keep well, is excellent in bread, with or without the oil. Even if the seeds are tasting stale, so long as they're not actually rancid, it comes out well. I know you asked for a favorite, but I love them all. :) I make Italian herb bread more often than any other particular one, but it's also dead easy with zero added thought. :)...See Morejackiwolfe
17 years agolast modified: 9 years agopat_t
17 years agolast modified: 9 years agojackiwolfe
17 years agolast modified: 9 years agomamatoad
17 years agolast modified: 9 years agodlynn2
17 years agolast modified: 9 years agolinda_intennessee
17 years agolast modified: 9 years agopat_t
17 years agolast modified: 9 years agomamatoad
17 years agolast modified: 9 years ago
woodie
17 years agolast modified: 9 years agoplot_thickens
17 years agolast modified: 9 years ago
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