Need meat and cheese gift....
4 years ago
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4 years agoRelated Discussions
RECIPE: Need Cream Cheese & Whipped cream bread recipes
Comments (1)Here's a recipe you might be interested in. Here is a link that might be useful: cream cheese pound cake...See MoreNeed good dark meat chicken recipes, for bone in.
Comments (11)If you have a pressure cooker, try this curry. Curry in a Hurry This recipe from Lorna Sass's Pressure Perfect is a quick and easy way to make a pretty tasty curry. You can make it with chicken, beef, lamb or pork, and vary the hotness by using mild or hot curry paste. 2 tablespoons of mild curry paste makes a pleasant-but-wimpy curry; 4 tablespoons of mild paste makes it pleasantly zingy; 4 tablespoons of hot curry paste makes it very hot, near my limit of tolerance (and I really like hot food). I generally use 2 tablespoons of hot and 2 tablespoons of mild curry paste. If you don't want to mess with the yogurt, peas and cilantro, don't bother--the dish will still be very tasty, but the sauce won't be as rich or velvety-smooth. ( I personally don't like cilantro, so I don't use it.) The recipe calls for 3 pounds of bone-in chicken; I find it easier to use about 2 or 2.5 pounds of boneless skinless chicken thighs. --Once you get the pressure cooker up to pressure, make a pot of rice. By the time the rice is done, so is this. 1 cup water 4 tablespoons Patak's Mild Curry Paste 1 medium onion, coarsely chopped 3 pounds bone-in skinless chicken thighs or breasts, or 2-2.5 lbs boneless skinless thighs, or 2 lbs. other meat (see chart below) 1 cup plain yogurt 1 1/2 cup frozen peas 3 tablespoons cilantro, chopped (optional) Pour the water into a 4-qt or larger pressure cooker and blend in the curry paste. Place on high heat and add the onion and meat of your choice. Lock the lid in place. Over high heat bring up to high pressure. Reduce the heat just enough to maintain high pressure and cook for the time indicated in the chart. Turn off the heat. Allow the pressure to come down naturally. (If cooking chicken, release any remaining pressure after 4 minutes.) Remove the lid, tilting it away from you to allow steam to escape. If the chicken or meat isn't tender, cover again and simmer until done. If necessary, skim off the fat that rises to the surface or degrease the broth in a fat separator. Blend the yogurt into 1 cup of the broth. Stir the peas into the curry and simmer until they are defrosted, about 1 minute. Turn off the heat and stir the yogurt mixture into the curry. Stir in the cilantro and salt to taste. Serve in bowls over rice. Meat choices Cooking times Chicken (see notes above) 8 minutes high pressure, 4 minutes of natural release, then quick release Beef (boneless chuck, 1" cubes) 8 minutes high pressure, then natural release Pork shoulder (1" cubes) 8 minutes high pressure, then natural release Lamb (boneless, 1" cubes) 12 minutes high pressure, then natural release If using beef, pork or lamb, trim off excess fat and cut the meat into approximately 1" cubes before cooking.....See MoreElectric Meat/Cheese Slicer
Comments (23)It's the thought that's important to me, not the money. The table saw went back today. Typical man who works with tools story. He got it in a place where there's a big display of flattops and salamanders right when you walk in. They do also have things that are meant for residential use, but are seriously set up for smaller food service. What I learned before I took a walk around the store while they were doing the transaction, is that the reason this slicer isn't recommended for cheese is that it has a smaller motor. I would have thought that cheese was easier to cut through than meat, but apparently it takes more oomph. That's something for you to keep in mind while you're looking....See MoreNeed a Meat Lasagna Recipe, please
Comments (22)When I make mine, I use at least 5-7 different kinds of cheese, I like to use ground beef and pork sausage and then layer it with rendered pepperoni (but I've started using turkey pepperoni lately). It really gives it a nice flavor. Seasoning should be lighter but plenty of Italian seasoning. Might throw in a bit of Louisiana Hot Sauce too. I occasionally go for a pizza flavoring rather than conventional pasta sauce. Recipe really depends on the size of the pan and what ingredients you use in what quantities. Be sure to let it sit a while after it comes out of the oven to rest, cool and it'll be easier to cut and dish up. For side dishes, I like the obligatory salad and garlic bread. My garlic bread has garlic, real butter, black pepper (sometimes I substitute lemon pepper), Italian Seasoning and parmesan. For an appetizer or even a quick dinner I'll put pepperoni and/or sausage on it and mozzarella cheese....See More
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