I need a tried and true turkey burger recipe?
nicole___
last year
last modified: last year
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Need only your tried and true pork tenderloin recipe
Comments (17)I posted this long time recipe of mine on the Rubs and Marinades posting a week or so ago. Cuban Pork Tenderloin 1 Pork Tenderloin 2 Tbsp Cuban Spice Rub (see below) 1 Tbsp oil Preheat oven to 425 deg F Trim fat and silver membrane from tenderloin, and pat dry with paper towel. Rub spice mixture evenly all over the tenderloin. Preheat oil in large pan over high heat. Lightly sear tenderloin on all sides. Remove tenderloin from pan, place in baking pan, place in oven for 15 minutes. When tenderloin reaches 140 deg F remove it from oven and let it rest for 5-10 minutes, during which time the temperature should rise to 145 to 150 deg F. Slice 1/4" - 3/8" thick and serve with Madeira-Apricot sauce on the side (see below) Cuban Spice Rub: 1 paprika 2 ground red pepper 2 cumin 3 onion powder 3 garlic powder 2 black pepper 1 oregano (dried) 1 basil (dried) 2 parsley (dried) Madeira-Apricot sauce Ingredients: 1 jar Polaner All-Fruit Apricot preserves 4 oz apple sauce 1/2 cup medium-dry Madeira 1 medium onion (chopped) 2 tbsp butter Cook onions in butter until they are translucent, then add the Madiera, the apricot preserves, and the apple sauce and heat it until it is thoroughly bubbling. Pour into bowl and allow to cool to room temp. Note: For the apple sauce I often buy a package of single serving apple sauce cups (look for the ones with no added sugar) and use one of the cups to make the sauce. This avoids the problem I usually have where an opened jar of applesauce gets moldy before I use it all....See MoreCooks: Need a Tried and True recipe, please
Comments (7)Glenda this is tried and true by me, who doesn't like to fool around much with desserts so if I can do it, anybody can! Sol's recipes are all great - as are Marilyns! Molten Lava Cakes -Sol ½ pound bittersweet chocolate, finely chopped ½ pound butter 6 whole eggs, room temperature 1 ½ cups sugar ½ cup flour Preheat the oven to 400°F. Butter the bottom and sides of 8 6-ounce ramekins and sprinkle with baking cocoa, tap to remove excess cocoa. Set aside. In the top of a double boiler or in a microwave, gently, melt the chocolate and butter. Whisk until completely melted. Meanwhile, in a large bowl whisk together the eggs, sugar and flour until just blended. Gradually whisk the chocolate mixture into the egg mixture until combined. Evenly divide the mixture between the prepared ramekins. Place the ramekins on a baking sheet and bake for 10-12 minutes or until the tops are firm and beginning to crack and the edges are set. Remove from oven and serve immediately, with ice cream, your favorite chocolate sauce, a few chocolate-covered coffee beans and giddyap baby!. I can almost feel my zippy-self coming back to life, just thinking 'bout it ;-à Note: I didn't use ramekins. Instead I used mini wonder-molds for these cakes 'cause I liked their shape. These molds are quite a bit larger than the ramekins, so for me, this recipe only yielded 5 servings. Chocolate Sauce 1 cup heavy whipping cream 1/3 cup light brown sugar 1/3 cup light corn syrup 12 oz. bittersweet chocolate, chopped 1/8 teaspoon salt 1 tablespoon vanilla extract or liqueur Heat the cream, sugar, salt and corn syrup in a saucepan over low heat. Bring to a boil, stirring often, until sugar dissolves. Remove from heat and add the chocolate. Allow to stand a few minutes until the chocolate has melted, then whisk gently until smooth. Whisk in vanilla or liqueur. Note ~ I know you love Valrhona, so do I. But for this, I used Lindt because it's another favorite, and it's what I always have around. As long as the chocolate tastes good and the texture is silky to begin, then it'll be a good candidate for this sauce. If you end up using another type of chocolate and you notice tiny lumps in your finished product, don't panic. Just strain the chocolate mixture through a fine sieve, it'll be fine....See MoreLOOKING for: Low Fat Tried and True Main/Side Dish Recipes
Comments (7)APPLE COUNTRY CHICKEN Yield: 5 Servings 1 tsp Curry powder 1 lg Golden Delicious apple, Cored and chopped 1 lg Yellow onion, finely chopped 1 tbs Lemon juice 4 oz Mushrooms, sliced 1 tsp Chicken stock 2 c Apple juice or cider 3 1/2 lb Chicken thigh, skinned 1 tbs Flour Place curry powder in a wide frying pan and stir over medium heat until slightly darker in color (3-4 minutes). Add apple, yellow onion, lemon juice, mushrooms, stock, and 1 1/2 C. of the apple juice; bring to a boil. Rinse chicken and pat dry; add to pan. Reduce heat, cover, and simmer until meat near bone is no longer pink; cut to test (about 30 minutes). Lift chicken from pan; arrange on a warm platter. Keep warm. Blend flour and remaining 1/2 C. apple juice. Gradually add to sauce in pan, stirring; increase heat to high and cook, stirring until sauce is thickened. Pour over chicken. The sauce also tastes good poured over baked potato or rice. **************** HEALTHY CHICKEN STOCK Yield: 16 Servings 2 lb Chicken bones, back and Neck Water -- to cover 1 Celery stalk 1 Onion -- quartered 1 Bay leaf 1 Carrot In a large stockpot combine chicken bones, back, and neck and the water. Add celery, onion, bay leaf, and carrot. Simmer over low heat 1-1/2 hours. Strain. Makes 4 to 6 cups. Note: To remove fat, allow stock to chill for 2 hours. Fat will separate and rise to the top. Scoop fat off with spoon and discard. Remaining stock may be used in recipes calling for defatted chicken stock. Recipe By : the California Culinary Academy ************** this is excellent..been making it for over 20 years.... Parmesan Rice and Pasta Pilaf After the pasta and onion are sautéed, the oil is drained to minimize the fat content of this interesting pilaf. 2 Tbsp olive oil 1/2 C finely broken vermicelli, uncooked 2 Tbsp diced onion 1 C long-grain white rice, uncooked 1-1/4 C hot chicken stock 1-1/4 C hot water 1/4 tsp ground white pepper One bay leaf 2 Tbsp grated Parmesan cheese In a large skillet, heat oil. Sauté vermicelli and onion until golden brown, about 2 to 4 minutes over medium-high heat. Drain off oil. Add rice, stock, water, pepper, and bay leaf. Cover and simmer 15 to 20 minutes. Fluff with fork. Cover and let stand 5 to 20 minutes. Remove bay leaf. Sprinkle with cheese and serve immediately. YIELD: 6 servings - SERVING SIZE: 2/3 cup each...See MoreLooking for a tried and true recipe for stuffed peppers, please
Comments (12)I agree with Chloebud on the freezing. Freeze the filling, and if on the day you want to make it and don't have the peppers on hand, you can put it in seeded zucchini or other squash halves, or small acorn squash, or just about any non-sweet fruit like that. Or just ramekins with a couple spoons of stock or water to make up for moisture from the peppers or other fruit. I haven't made them for a long time, so I don't have measurements, but a stuffed pepper I really like has chicken and feta cheese. Hollow the peppers, steam, poach or lightly roast the chicken pieces (or for heaven's sake use leftovers!), shred and add spices/seasonings to taste. Thyme or tarragon is great, plus some black pepper and sumac, but go with what you like. A plump kind of rice is nicer than basmati or other more toothsome kinds. White works well, but a sweet brown like Carolina gold is nice too. Cook the rice to well hydrated and tender. Crumble the feta or cut into small dice, about 2/3 to equal volume as the shredded chicken. Sauté white onion, about half the volume of the shredded chicken when raw and chopped, to just starting to get tender if you want them apparent, or to transparent if you like them less forward. Add same sized chop of the bits of the peppers tops removed from the stems, and and veg you like from same sized carrots to a handful of baby spinach. Sauté until tender or wilted or whatever. You only need a little of the added veg if you want a good portion of rice, but you can substitute veg for a lot of the rice if you prefer.. Mix all the ingredients warm so they'll start to meld and squeeze on a lot of fresh lemon juice. Add some more of the herbs and spices/seasonings you used on the chicken, to taste. You can add an egg or two as glue, but I don't bother. Stuff the peppers. Top with oiled breadcrumbs, cheese, or use some of the plain rice with an extra squeeze of lemon and a drizzle of olive oil. Bake. 360° F or so, until the tops are browning, the peppers are starting to color, and just starting to look wrinkly. If they're looking a little saggy take them out even if they're not browned or wrinkly yet. Use a thermometer to make sure they're cooked through as well as nice and hot. Thanks for bringing this up. I'm going to make them next week. It's been too long! :)...See Morenicole___
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