Recipes

[moreluck]

Here's The Secret To Roasting The Best Thanksgiving Turkey Of Your Life

 

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dip for your cold shrimp....

ingredients
1/2 cup mayonnaise-type salad dressing
2 tablespoons chili sauce
1 tablespoon prepared horseradish

directions
Mix ingredients until well blended. Refrigerate.

Serve with chilled cooked shrimp

 

[moreluck]

Chicken Stew with Peppers and Pineapple

PREP: 20 min; COOK: Low 7 to 8 hr OR High 3 to 4 hr; FINISH: High 15 min

The yummy gingery-flavored sauce is delicious! To be sure you get
every last drop, spoon the stew over hot cooked rice. To make this
great stew extra-special, just sprinkle with sliced green onions
and toasted coconut or chopped peanuts or cashews.


1 pound boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
4 medium carrots, cut into 1-inch pieces
1/2 cup chicken broth
2 tablespoons finely chopped gingerroot or 1 teaspoon ground ginger
1 tablespoon packed brown sugar
2 tablespoons soy sauce
1/2 teaspoon ground allspice
1/2 teaspoon red pepper sauce
1 can (8 ounces) pineapple chunks in juice, drained and juice reserved
1 tablespoon cornstarch
1 medium bell pepper, cut into 1-inch pieces


1. Mix all ingredients except pineapple, cornstarch and bell pepper
in 3 1/2- to 6-quart slow cooker.

2. Cover and cook on low heat setting 7 to 8 hours (or high heat setting
3 to 4 hours) or until vegetables are tender and chicken is no longer
pink in center.

3. Mix reserved pineapple juice and cornstarch until smooth; gradually
stir into chicken mixture. Stir in pineapple and bell pepper.

4. Cover and cook on high heat setting about 15 minutes or until
slightly thickened.

Makes 4 servings

 

[moreluck]

Red Lobster's Crab Alfredo

Serves/Makes: 6 | Ready In: < 30 minutes

Ingredients:
4 tablespoons butter or margarine
4 tablespoons flour
2 cups half and half or heavy cream if you really feel wicked
1/2 cup freshly grated parmesan cheese, more if desired
salt and white pepper to taste
1 pinch cayenne pepper, optional
8 ounces cooked snow crab meat, cut into chunks

Directions:
In a large saucepan, melt the butter over medium heat. Stir in the flour until mixed and cook, stirring constantly, until it starts to bubble. Do not let the flour brown.

Over medium heat, whisk the half and half into the flour mixture with a wire whisk. Continue to stir until the mixture thickens.

Stir in the Parmesan cheese and add salt and white pepper and the optional cayenne to taste. Let the sauce simmer for 4-5 minutes (do not let it boil) then add the cut up crab meat. Stir and heat over low heat just until the crab is heated.

Serve the crab alfredo sauce over cooked pasta with additional grated Parmesan.

 

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I made this yesterday and it really turned out good!

Pineapple Bread

Ingredients

• 2 eggs
• 1/2 cup melted butter
• 1 cup white sugar
• 1 cup crushed pineapple with juice
• 1 teaspoon vanilla extract

• 2 1/2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees friend (175 degrees C). Grease one 9x5x3 inch loaf pan.
2. Beat eggs slightly. Add butter and sugar. Beat smooth. Stir in pineapple and vanilla.
3. In separate bowl put flour, baking powder, soda, salt, and walnuts. Stir well and pour into pineapple mixture. Stir to moisten. Pour into greased 9x5x3 inch loaf pan.
4. Bake in 350 degree friend (175 degree C) oven for 1 hour. Test with toothpick. Let stand 10 minutes. Remove from pan. Cool and wrap.

 

[moreluck]

Tonight's Dinner (made half) I'd rather make half than have company!

Company Chicken

Ingredients

• 6 boneless, skinless chicken breasts (about 3 1/2 pounds)
• 4 envelopes Italian dressing mix
• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter
• 1 pound white mushrooms, sliced
• Kosher salt
• One 10 3/4-ounce can cream of mushroom soup
• 6 ounces cream cheese
• 3/4 cup dry white wine
• 2 tablespoons chopped fresh flat-leaf parsley

Directions
Preheat the oven to 350 degrees friend.

Coat the chicken breasts in the dressing mix.

Heat the oil in a large nonstick skillet over medium-high heat until very hot. Add the chicken and cook undisturbed until well browned, about 4 minutes. Turn the chicken, add the butter to the pan, and cook until the chicken is just golden brown on the reverse side, 3 minutes more. Transfer the chicken to a large baking dish.

To the skillet, add the mushrooms and a pinch of salt; cook, stirring occasionally, until golden brown, about 5 minutes. Spoon the mushrooms on top of the chicken.

In a medium saucepan combine the soup, cream cheese and wine. Stir over medium-high heat until well blended and heated through. Pour the sauce over the chicken and mushrooms.

Bake, uncovered, until the chicken is cooked through, 1 hour. Sprinkle with parsley and serve.

 

[moreluck]

Classic Deviled Eggs (Amy Zoe)

About This Recipe
"Glad I doubled this recipe. They disappeared faster than it took to make them. I will post the recipe as written, but I did use 12 eggs and a spicy brown mustard for a little kick. Recipe courtesy of Mary Nolan from Chic and Easy."


Ingredients

• 6 eggs
• 1/4 cup mayonnaise
• 1 teaspoon white vinegar
• 1 teaspoon yellow mustard
• 1/8 teaspoon salt
• fresh ground black pepper, to taste
• smoked spanish paprika, for garnish

Directions

1. Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs.
2. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute.
3. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
4. Crack egg shells and carefully peel under cool running water.
5. Gently dry with paper towels (I used a kitchen towel).
6. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter.
7. Mash the yolks into a fine crumble using a fork.
8. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
9. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites.
10. Sprinkle with paprika and serve.

 

[moreluck]

Scrambled Eggs from Tyler Florence

"I make scrambled eggs and omelets the same way," he said. "It's three eggs and one yolk, so it's rich and very, very, very yellow." Did you catch that? Florence insists that all it takes for your scramble to go from meh to restaurant-worthy is adding an extra yolk to it.

He's gave his thoughts on all the other controversial scrambled egg tips, too: Yes, Florence is a fan of buttering the pan (a tablespoon will do). Sure, you can add a little dairy to the mixture, like crème fraiche or sour cream. And no, don't turn the heat up. Cook the eggs low and slow, while stirring with a spatula.

 

[moreluck]

For Cinco de Mayo......

Mexican Corn Salad


"I'm not sure if this recipe should be called a salad or a salsa, but it sure is good when made with sweet corn. Try it and decide for yourself."

Ingredients

• 3 tablespoons butter
• 2 cups whole corn kernels, cooked
• 1 red bell pepper, diced
• 1 cup chopped zucchini

• 2 green onions, chopped
• 1 jalapeno pepper, seeded and minced
• 1/2 cup salsa
• 2 tablespoons chopped fresh cilantro

Directions

1. In a heavy large skillet, melt the butter over medium-high heat. Add the corn, bell pepper, zucchini, green onions and jalapeno pepper. Saute until vegetables are tender, about 6 minutes. Remove from heat and refrigerate vegetables until chilled.
2. Add salsa and chopped cilantro to vegetable mixture. Stir and season with salt and pepper to taste.

 

[moreluck]

Colonel Sanders’ nephew revealed the family’s secret recipe — here’s how to make KFC’s ‘original' fried chicken

 

[moreluck]

This satisfying family casserole is a one dish meal made with noodles, ground beef, mushrooms, cheese, and other ingredients and seasonings.

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes

Ingredients:

• 1 package (8 ounces) wide egg noodles
• 1 pound lean ground beef
• 1 cup chopped onion
• 1 1/2 cups chopped celery
• 1 clove garlic, mashed and minced
• 2 tablespoons butter
• 1 can (12 ounces) corn, undrained
• 1 can (10 3/4 ounces) tomato soup, undiluted
• 1 can (4 ounces) sliced mushrooms, undrained
• 1/2 cup milk
• 1 1/2 teaspoons salt, or to taste
• 1/2 teaspoon black pepper
• 2 cups shredded Cheddar cheese

Instructions:

1. Cook the noodles following package directions for firm noodles; drain.
2. Heat the oven to 400 friend.
3. Grease a 2 1/2-quart baking dish.
4. Brown beef in a large skillet over medium heat, stirring to break up meat. Drain off fat.
5. Add drained beef to the cooked drained noodles; set aside.
6. In the same skillet, saute onion, celery, and garlic in melted butter until tender, about 6 to 8 minutes. Add to the beef and noodle mixture. Stir in corn, soup, mushrooms, milk, salt, and pepper. Blend well.
7. Turn mixture into the prepared baking dish and sprinkle with the cheese.
8. Bake uncovered for 25 to 30 minutes or until hot and bubbly.

Serves 6

 

[moreluck]

Corn & Lobster Chowder
Ingredients

• 3 oz. clarified butter
• 2 oz. onions, fine dice
• 2 oz. celery, fine dice
• 12 oz. fresh corn, removed from cob
• 2 oz. flour
• 2 cups chicken stock
• 8 oz. red potatoes, skin on, cubed
• 8 oz. fresh lobster meat, medium dice 8 oz.
• 1.5 cups heavy cream
• 1/4 tsp. white pepper
• 1 tsp. salt
• 1 bay leaf
• 1/2 tsp. thyme leaf
• 1/4 cup red and green peppers, fine dice

Directions
Recipe from the York Harbor Inn Kitchen – as featured in Gourmet Magazine
Gerald Bonsey, CEC, York Harbor Inn Executive Chef

Yield: 2 quarts (8 oz. servings)

Combine onions, celery and clarified butter in a 6 qt. saucepan and sauté until tender.
Stir in corn, sauté on medium-high heat until corn is cooked.
Add flour, cook for 1 minute while stirring constantly.
Add chicken stock, spices, red and green pepper and heavy cream, and whisk to blend.
Gently bring to a boil stirring occasionally

 

[moreluck]

Albondigas Soup

1 medium onion
¾-1 cup carrots, diced
½ cup (2 stalks) celery, diced
3 cloves garlic, minced
2-3 tbsp diced green chilis
2 tsp cumin
2 tsp chili powder
½ tsp cinnamon
½ tsp coriander
1 can fire roasted roma tomatoes, chopped
1 can corn, drained or 1 1/2 cups frozen corn
2 medium potatoes, diced
6 cups beef broth (or 3 cups broth, 3 cups water)
12-16 small frozen meatballs (homemade is best, of course)
salt and pepper, to taste


In a large pot or a 5 or6-qt. dutch oven, sweat the onions, carrots and celery over medium heat for 8-10 minutes, until onions are translucent. Add garlic, green chilis and spices, along with some salt and pepper, and stir well. Cook for 1-2 minutes.
Add remaining ingredients, along with salt and pepper, and cover the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender - about 1 - 1 1/2 hours.
Serves 6

 

[CaliforniaPaul]

Corn & Lobster Chowder
Ingredients

• 3 oz. clarified butter
• 2 oz. onions, fine dice
• 2 oz. celery, fine dice
• 12 oz. fresh corn, removed from cob
• 2 oz. flour
• 2 cups chicken stock
• 8 oz. red potatoes, skin on, cubed
• 8 oz. fresh lobster meat, medium dice 8 oz.
• 1.5 cups heavy cream
• 1/4 tsp. white pepper
• 1 tsp. salt
• 1 bay leaf
• 1/2 tsp. thyme leaf
• 1/4 cup red and green peppers, fine dice

Directions
Recipe from the York Harbor Inn Kitchen – as featured in Gourmet Magazine
Gerald Bonsey, CEC, York Harbor Inn Executive Chef

Yield: 2 quarts (8 oz. servings)

Combine onions, celery and clarified butter in a 6 qt. saucepan and sauté until tender.
Stir in corn, sauté on medium-high heat until corn is cooked.
Add flour, cook for 1 minute while stirring constantly.
Add chicken stock, spices, red and green pepper and heavy cream, and whisk to blend.
Gently bring to a boil stirring occasionally

Where is the lobster meat??

 

[Operational needs]

Where is the lobster meat??

It's there. 8 ozs. She did forget it when adding ingredients.

 

[walk it off]

This is one of the best sites for recipes.

http://allrecipes.com

Just put in the type of meal you want to make and you can change the number of desired servings and the ingredients will be recalculated for you.

Use my fathers recipes. He was a chef for 40+. All baked goods are in metric measurements. Still have his binders from culinary academy he attended in '51.

 

[Turdferguson]

Are there 50 lines in your father's recipes?