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Bacon swiss crispy chicken sandwich - gordon ramsay recipe

Main Ingredients: Ranch Dressing 1/3 cup mayonnaise 2 tablespoons sour cream 1 tablespoon buttermilk 1 1/2 teaspoons white vinegar 1 teaspoon sugar 1/4 teaspoon lemon juice 1/8 teaspoon salt 1/8 teaspoon parsley 1/8 teaspoon onion powder dash dill weed dash garlic powder dash ground black pepper 2 teaspoons hot water 1/2 teaspoon unflavored gelatin 6 to 8 cups vegetable shortening 1 egg 1 cup water 1 cup all-purpose flour 2 1/2 teaspoons salt 1 teaspoon paprika 1 teaspoon onion powder 1/8 teaspoon garlic powder 4 chicken breast fillets 4 sesame seed hamburger buns 4 lettuce leaves 4 tomato slices Kraft Swiss cheese Singles 8 slices bacon, cooked Cooking Preparation of the Recipe: 1. Preheat 6 to 8 cups of shortening in a deep fryer to 350 degrees. If you don't have a deep fryer, you can also pan fry using a large frying pan and just a couple cups of shortening. 2. To prepare the ranch dressing, combine all of the ingredients except the water and gelatin in small bowl. Mix the water with the gelatin in a small cup until all of the gelatin is dissolved. Add this gelatin solution to the other ingredients and stir. Cover and chill the dressing until it's needed. 3. Beat the egg and then combine with 1 cup water in a small, shallow bowl. Stir. 4. Combine the flour, salt, paprika, onion powder and garlic powder in another shallow bowl. 5. Pound each of the breast fillets with a mallet until about 1/4-inch thick. Trim each breast fillet until it is round. 6. Working with one fillet at a time, first coat each fillet with the flour, then dredge it in the egg and water mixture. Coat the chicken once again in the flour and set it aside until all of the fillets have been coated. 7. Fry the chicken fillets for 8 to 12 minutes or until light brown and crispy. 8. As chicken is frying, prepare each sandwich by grilling the face of the hamburger buns on a hot skillet over medium heat. Spread about 1 1/2 teaspoons of the ranch dressing on the face of the top and bottom buns. 9. On the bottom bun, stack a leaf of lettuce and a tomato slice. 10. When the chicken is done frying, remove the fillets from the fryer and drain them on paper towels or a rack for a couple minutes. 11. Stack one fillet on the bottom of the sandwich (on top of the tomato), then stack a slice of the Swiss cheese onto the chicken. 12. Arrange the bacon, crosswise, on top of the Swiss cheese, then top off the sandwich with the top bun. Repeat the stacking process for each of the remaining sandwiches.

Nacho burger - bobby flay recipe

Main Ingredients: Pico de Gallo 2 medium tomatoes, diced 1/2 cup diced Spanish onion 2 teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed 2 teaspoons finely minced fresh cilantro Pinch of salt Guacamole 2 small or 1 large Haas avocado 2 tablespoons sour cream 1/4 cup diced tomato 1/2 teaspoon diced jalapeno 1/4 teaspoon chopped fresh cilantro 1/4 teaspoon lemon juice 1/8 teaspoon salt Chili Queso 3 ounces ground beef 1 teaspoon all-purpose flour pinch of salt pinch of ground black pepper 16-ounce bottle Cheez Whiz 2 tablespoons milk 1/2 teaspoon chili powder 1/2 teaspoon cumin 1/2 teaspoon paprika 2 pounds ground beef 4 large sesame seed buns 2 cups iceberg lettuce, shredded or chopped thin 2 tablespoons mayonnaise 1 green onion, chopped 16-20 tortilla chips 2-3 fresh jalapenos, sliced Cooking Preparation of the Recipe: 1. First make the pico de gallo. This is easy. Just combine all of the ingredients for the pico in a small bowl and mix well. Cover bowl and chill in the refrigerator. 2. Now we'll make the guacamole. In a small bowl, smash up most of the avocado, but be sure to leave several unsmashed chunks. Add the remaining ingredients for the guacamole to the avocado and mix well. Cover bowl and chill in the refrigerator, next to the pico. 3. Next we'll make the chili queso. In yet another small bowl, mix together ground beef, flour, a pinch of salt, a pinch of black pepper, and a pinch of chili powder. Use your hands to work the dry ingredients into the ground beef. Brown the beef in a small skillet over medium heat for about 5 minutes. Use a spoon or spatula to crumble the beef as it cooks. Cook until it's brown, then set aside. 4. Melt the Cheez Whiz with 2 tablespoons of milk over low heat. When milk and cheese has been combined, add the remaining queso ingredients. Heat while stirring often until cheese is smooth and creamy, then cover saucepan and remove it from the heat. 5. Pre-heat a griddle or large frying pan over medium heat. Lightly butter the face of each bun and brown the buns face-down on the heat. 6. Separate the ground beef into four 1/2-pound portions. Roll each portion of meat into a ball and then pat the meat down into a circular patty slightly larger in diameter than the hamburger buns. Cook the hamburger patties for 5-10 minutes per side, until done. Lightly salt and pepper each burger patty. 7. Build the burger open-faced in the following order starting with the bottom bun: On Bottom Bun 1/2 cup shredded lettuce hamburger patty 2 tablespoons chili queso 4 or 5 crumbled tortilla chips 2 teaspoons green onion On Top Bun 1/2 tablespoon mayonnaise 2 tablespoons pico de gallo 2 tablespoons guacamole 4 jalapeno slices Serve burger with extra queso and guacamole. May also serve french fries on the side and use the chili queso for dipping.

Pork thigh - alain ducasse recipe

Main Ingredients: one pork thigh 150g pork tenderloin fragrant mushrooms(water swelled) vegetable hearts Cooking Preparation of the Recipe: Stew the pork thigh in soy sauce till soft and tender, remove to a plate. Cut the tenderloin into strips and steep in salt, wine, MSG and pepper for a while then coat with wet cornstarch and stir in 6 fold hot oil till just done, place on the side of the thigh. Stir fry the vegetable hearts and mushroom, add cornstarch solution, place beside the thigh.

Roast leg of lamb - jamie oliver recipe

Main Ingredients: one hind leg of lamb (3000g) 50g cucumber slices cheese slices Cooking Preparation of the Recipe: Pierce both sides of the thick park of the lamb leg with ten small holes, steep in condiments for one hour, remove to a roasting pan. Roast using a low heat till the leg turns golden brown, take out, sprinkle with sesame oil, serve with cucumber cheese slices and scallion.

Smoked duck - joël robuchon recipe

Main Ingredients: Materials: 2 ducks with feathers 100 scallion 100g ginger 25g anise Cooking Preparation of the Recipe: Preparations: Clean the ducks, rub over with salt and pickle in a jar for four hours, turning over once. Dip the ducks into boiling water until the skins shrivel, hang in a draft and rub off the feathers. Put four thin iron sticks in the smoking pan, hang the ducks on the sticks with their backs downward. Smoke the ducks for five minutes, turn over and smoke for a further 5 minutes. Put water, spices, soy sauce, scallion, and ginger into a large saucepan and bring to the boil, put the ducks in and simmer for 45 minutes, remove, then chop into pieces.

Barbecue chicken fajitas - rachael ray recipe

Main Ingredients: Fajita Sauce: 1/3 cup Heinz B-B-Q Sauce, Regular 1/4 cup Heinz Chili Sauce 3 tablespoons lime or lemon juice 1 tablespoon chili powder 1 tablespoon Heinz Worcestershire Sauce 1/8 teaspoon garlic powder 1 teaspoon dried oregano 3/4 teaspoon ground cumin, optional Fajitas: 1 pound boneless chicken breasts 2 green peppers, seeded amp; halved 2 large onions, thickly sliced 8 flour tortillas Cooking Preparation of the Recipe: Combine all sauce ingredients. Marinate chicken in half of sauce, 20 minutes. Of remaining sauce, set aside 3 tablespoons for tortillas; use remainder for basting. BBQ chicken and vegetables over medium-low heat, basting and turning frequently until chicken juices are clear and vegetables are tender crisp. Heat tortillas on warming rack; brush with sauce. Cut chicken and vegetables into thin strips; serve tortillas.

Grilled duck - mario batali recipe

Main Ingredients: Duck Breast Fillets Newman's Own Italian Dressing Sliced Bacon Garlic Powder Black Pepper Salt (optional) Cooking Preparation of the Recipe: Thaw fillets in refrigerator over night. Soak fillets in salt water and ice at for at least 20 minutes - repeat this step at least twice. Wrap edge of fillets with slice of bacon, use toothpicks to hold in position. Place fillets in container with enough dressing to completely cover them, add garlic powder/black pepper to taste and allow to marinade for 24 hours. Cook fillets desired level (medium is very good). Remove toothpicks! Serve with salad, baked potato, Sourdough bread, and good Merlot. There are any number of excellent marinades for duck - Teriyaki sauce w/ Pineapple Juice, Dales w/ a shot of bourbon, and a splash of regular (sugar, caffiene, colorings, - the real thing) Coke , Sweet and sour sauce, or Bar-b-Que sauce - The key to good grilled duck is cooking on low heat and brushing on the marinade regularly to keep the meat moist.

Chicken caesar fresh stuffed pita - heston blumenthal recipe

Main Ingredients: Dressing 1/2 cup water 1/8 teaspoon dry, unflavored gelatin 1/3 cup white vinegar 1/2 cup olive oil 1/2 teaspoon finely minced red bell pepper 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoonWorcestershire sauce 1/8 teaspoon coarse ground black pepper dash parsley dash oregano dash thyme dash basil 1 tablespoon grated Romano cheese 1 tablespoon grated Parmesan cheese 2 tablespoons egg substitute 2 boneless, skinless chicken breasts salt pepper 6 cups romaine lettuce, chopped 1/4 cup red cabbage, shredded 1/4 cup carrot, shredded 4 pita breads 4 teaspoons shredded, fresh Parmesan cheese Cooking Preparation of the Recipe: 1. Make the dressing by first dissolving the gelatin in the water. Heat the mixture in the microwave on high for two minutes or until it begins to boil rapidly. Add the vinegar, then whisk while adding the oil. Add bell pepper, salt, garlic powder, Worcestershire, black pepper, parsley, oregano, thyme and basil. Let dressing cool for about 15 minutes before adding cheeses and egg substitute. Whisk until slightly thicker, then chill. Overnight refrigeration makes the dressing thicker. 2. Preheat a barbecue or indoor grill to medium heat. Salt and pepper the chicken, then grill it for 5 minutes per side, or until done. Remove chicken from the grill and dice it. 3. While chicken cooks, prepare the salad by combining the romaine lettuce, red cabbage and shredded carrot in a large bowl and toss. 4. Prepare the sandwiches by first microwaving each pita for 20 seconds. 5. Fold each pita in half like a taco, then add 1 to 1 1/2 cups of the romaine salad into the bread. 6. Add about 1/3 cup of diced chicken on top of the salad in the pita. 7. Pour about a tablespoon of dressing over each sandwich. 8. Sprinkle about a teaspoon of shredded fresh Parmesan on top of each one and serve.

Chicken casserole - rachael ray recipe

Main Ingredients: Chicken cut into 12 pieces(large size) 1 no. Flour ½ cup Onion(small size) 1 cup Carrots sliced(long) 1 cup Tomato puree 1 tbsp. Butter 1 tbsp. Pepper 6 nos. Fat for frying 1 tsp. Salt to taste 8 nos. Cooking Preparation of the Recipe: 1.Sprinkle the chicken pieces with flour and fry in the fat till the chicken is well browned. 2.Take a deep casserole dish and place in it the fried chicken, onions and carrots. 3.Sprinkle over this pepper and salt. 4.Now add the tomato puree. 5.Apply the butter over the surface of the gravy. 6.Cover with lid and bake at a moderate temperature in an oven till the vegetables and chicken are cooked. 7.Serve hot with bread or boiled rice.

Chili chicken - mario batali recipe

Main Ingredients: Chicken boneless 800 gms. Ajinomoto A pinch White pepper powder ½ tsp. Sugar 1 tsp. Soya Sauce 2 tbsps. Cornflour 2 tbsps. Egg 1 no. Chopped green chilies 8 nos. Chopped Garlic 6-8 cloves Oil 1 tbsp. Oil to fry - Salt As per taste Cooking Preparation of the Recipe: 1.Marinate the boneless chicken pieces (one inch cubes) in 1 tablespoon. Soya sauce, salt, egg and 1 tablespoon cornflour for ten minutes. 2.Deep fry chicken in hot oil till light brown. 3.Heat 1 tablespoon oil in a wok. Add chopped garlic and chopped green chilies and toss for 15 seconds. 4.Add 2 teacups of chicken stock or water. Bring it to a boil. Add ajinomoto, sugar, white pepper powder, salt and rest of the Soya sauce. 5.Add fried chicken pieces and cook for 3 minutes. 6.Add rest of cornflour, after dissolving it in water. Stir constantly. 7.Garnish with chopped spring onions and green chilies julienne.

Burger king®breakfast sandwiches

Main Ingredients: Biscuit Sandwich 1 small can (5 biscuits) Pillsbury Grands Buttermilk Biscuits melted butter Non-stick cooking spray 5 eggs salt ground black pepper 10 ounces ground breakfast sausage (such as Jimmy Dean) or 10 slices of bacon 5 slices American cheese Cooking Preparation of the Recipe: 1. Prepare biscuits following instructions on the can (bake at 350 degrees for 15 to 18 minutes). When you remove the biscuits from the oven brush the top of each with melted butter. 2. Spray a skillet over medium heat with non-stick cooking spray. Open both ends of a clean, small, sliced pineapple can. Spray the inside of the empty can with the non-stick spray, and then place the can in the pan to heat up. Use more than one can if you'd like to speed up the cooking process. 3. Beat an egg, then pour it into the empty can mold, add a bit of salt and pepper, and cover with a saucepan lid. Cook for a couple minutes, then scrape a knife around the edge of the egg to release it. Remove the can, then turn the egg over and cook it for another minute or two. Repeat with the remaining eggs. 4. If using sausage, form 2-ounce portions of sausage into patties with the same diameter as the biscuits. Cook the sausage in another hot skillet over medium heat until brown. If using bacon, cook the bacon and drain on paper towels. 5. Slice a biscuit in half through the middle. Build each sandwich by first stacking egg on the bottom half of the biscuit. Next arrange sausage (or 2 slices of bacon) on the egg, then a slice of American cheese. Top off each sandwich with the top biscuit half, then zap it in the microwave for 15 to 20 seconds to help melt the cheese. Repeat with the remaining ingredients.

Barbecued smoked wild turkey - rachael ray recipe

Main Ingredients: Bird (wild, domestic or peafowl): About 10 - 12 pounds, whole (If it's a wild turkey, it might weigh 15-20 lbs. Just double the ingredients) Liquid to be injected into the bird: 1/2 teaspoon cayenne 1/2 cup garlic-flavored oil 4 ounces of beer Paste to be massaged into the bird: 3-4 garlic cloves 1 Tablespoon salt 1 Tablespoon coarse pepper Pinch of cayenne 1 Tablespoon garlic-flavored oil Ingredients for basting: 2 cups chicken stock 1 cup water 8 ounces beer 1/4 cup oil; olive oil, canola or corn oil Cooking Preparation of the Recipe: The night before, combine the injection ingredients in a bowl, and suck up into a kitchen syringe. Inject the ingredients deeply into the turkey in numerous places, but mostly into the breast meat. This works especially well for wild birds because it adds internal moisture. It will not make the meat greasy. To make your own garlic-flavored oil, mince one bulb of garlic, place it in a jar, add enough oil to cover it by a couple of inches. Put a lid on the jar, and refrigerate for at least 24 hours before using. Combine the paste ingredients until it becomes of a paste consistency. Add the oil after grinding the other ingredients with a mortar and pestle or by some other means. Mix well. Rub the paste under the skin of the turkey carefully. Rub the paste also inside the cavity. Cover the bird in plastic and place in refrigerator. The next morning, take the turkey out of the refrigerator and let it sit at room temperature for an hour to an hour and a half before barbecuing. Get the smoker ready. Bring the temperature up to 200 - 230 degrees F. Wrap the bird in wet cheesecloth and secure the ends. Place your turkey breast-side down in the smoker and cook for 1 1/4 to 1 1/2 hours per pound. The internal temperature should reach 180 degrees F. Re-wet the cheesecloth periodically. It must stay wet. After the bird cooks from six to ten hours, depending on its size and internal temperature, cut off the cheesecloth and discard. After the cheesecloth is removed, you can baste the turkey while it finishes its cooking, if your smoking method allows you to baste while the bird remains in the smoker. Combine the basting ingredients and warm up the mixture on low heat, or in a microwave briefly. Baste every half hour if you can. When your turkey, or other-type bird is done, remove it from the smoker, and let it sit for 15 minutes to a half hour before slicing. Serve with your favorite store-bought or home-made barbecue sauce!

Beef with brown rice and feta casserole - paula deen recipe

Main Ingredients: 6 Dried mushrooms 2 c Cooked brown rice 1 1/2 c Cooked beef chunks 3 oz Crumbled feta cheese 6 Pitted black olives 2 tb Parmesan cheese 1 Chopped onion 1 tb Oil 1 1/2 c Canned tomatos 1 Minced garlic clove Freshly ground pepper Cooking Preparation of the Recipe: Put the dried mushrooms in 1/2 cup hot water and let stand 20 minutes. Saute the onion in the oil slowly for 5 minutes, then add the tomatos and garlic, and let cook gently uncovered about 10 minutes. Pepper to taste, then add the dried mushrooms, cut in quarters if large, with any tough stems removed, and the mushroom soaking liquid. Cook another 5 minutes. Preheat oven to 400 degrees. Line the bottom of 1 1/2 qt casserole with 1 cup of the rice, add the cooked beef, and strew over the top the feta cheese, the olives, and half the sauce. Add the remaining rice and the rest of the sauce, and sprinkle with Parmesan. bake 20 minutes.

Brawn - paula deen recipe

Main Ingredients: 500g (1LB) gravy beef, roughly chopped 250g (8oz) pickled pork, roughly chopped 1 veal knuckle, cut into 3 6 peppercorns 3 cloves 1/2 tsp nutmeg pinch herbs 1 large onion, chopped 1 carrot chopped 1 Tbsp vinegar 2 tsp salt Cooking Preparation of the Recipe: Place meat in large saucepan. Add enough water to cover meat. Add remaining ingredients, cover saucepan and bring to boil. Simmer gently for 2 1/2 - 3 hours until meat is cooked and will flake easily with a fork. Drain, reserve stock and remove bones. Strain stock and return 4 cups to the saucepan. Bring to a boil and simmer 20 minutes or until stock has reduced by half. Stir into the prepared meat and vegetables. Place in a wetted loaf tin or suitable mold. Cool, then chill in refrigerator until set. Serve cold with vinegar and mustard.

Loin of pork - jamie oliver recipe

Main Ingredients: 5 To 6 lb boneless pork loin 1/2 c Chopped fresh parsley 1/4 c Minced onion 1/4 c Finely grated lemon peel 1 tb Chopped fresh basil 3 md Clove crushed garlic 1/2 c Olive oil 3 tb Olive oil 3/4 c Dry Sherry garnish fresh sprigs parsley garnish sliced lemon Cooking Preparation of the Recipe: Pat pork dry. Score well with sharp knife. Combine parsley, onion, peel, basil and garlic in small bowl. Whisk in 1/2 cup oil. Rub into pork. Wrap in foil and refrigerate overnight. Let pork stand at room temperature 1 hour before roasting. Preheat oven to 350 deg. Brush pork with remaining 3 tablespoons olive oil. Set on rack in shallow pan. Roast until meat thermometer inserted in thickest part of meat registers 170 deg., about 2 1/2 hours. Set meat aside. Degrease pan juices. Blend Sherry into pan juices. Cook over low heat 2 minutes. Pour into sauce boat. Transfer pork to platter. Garnish with fresh parsley and lemon slices. Pass sauce separately.

Steamed lamb - joël robuchon recipe

Main Ingredients: 10 lamb cutlets 1 l white wine 100ml oil 2 big onions, diced 2 tblsp ground coriander 1 tsp ground pepper 1 tblsp Liebstoeckl 1 tsp ground cumin 200ml Liquamen (or 2 tsp salt) Cooking Preparation of the Recipe: Put cutlets into pot, together with diced onion and spices. Add Liquamen, oil and wine. Cook 45-60 minutes. Pour sauce into a pan and thicken it with starch. Serve cutlets together with the sauce.

Beef casserole with edam - jamie oliver recipe

Main Ingredients: 1/4 c Onion, finely chopped 1/2 c Unsalted butter 1 lb Sirloin steak, sliced thinly 2 Tomatoes, finely chopped 1 Red bell pepper, in 1/2-inch Slices 1/2 Green bell pepper, in 1/2-in Dice 1 lg Egg, hard-boiled, chopped 1/4 c Raisins 1/4 c Black olives, pitted and Halved 1/4 c Sweet gherkins, chopped 1/4 c Mushrooms, chopped 2 tb Brandy 2 1/2 ts Flour 1/2 c Beef broth 1/4 ts Oriental chili paste 1/2 ts Chili sauce 1/2 ts Ketchup Tabasco sauce to taste 7 oz Edam, sliced 1/4-inch thick Sauteed bananas as an Accompaniment Cooking Preparation of the Recipe: In a skillet, cook onion in the butter over moderate heat until golden. Add the steak, tomatoes, and bell pepper. Cook, stirring, over mod-high heat, until veggies are softened. Add the egg, raisins, olives, gherkins, and mushrooms and cook the mixture, stirring, for 1 minute. Add the brandy, heated, and ignite. Shake skillet gently until flame go out. Stir in flour and cook for 2 minutes, stirring. Stir in broth, chili paste, chili sauce, ketchup, Tabasco, and salt and pepper to taste. Simmer the mixture, stirring occasionally, for 5 minutes. Line the sides of a 2-qt. shallow casserole with some of the cheese slices. Pour the beef mixture into the casserole, and cover it with the remaining Edam. Put the casserole in a larger pan, add enough water to reach 1-inch up the sides of the casserole, and cover the pan with foil. Bake in the middle of a preheated 325f oven for 15 minutes. Serve with sauteed bananas

Chili beef tacos - jamie oliver recipe

Main Ingredients: 1/4 c Chili powder 6 Garlic cloves, crushed 5 tb Strained fresh lime juice 3 tb Olive oil 1 tb Cumin 2 1/2 lb Stewing beef cut into 1/2 in 28 oz Italian plum tomatoes; Drained and crushed 2 c Beef broth 12 oz Bottle dark beer 1 Large onion chopped 2 Jalapeno chilies, minced 10 oz Pkg. frozen corn, thawed and 25 Pimento stuffed green olives 1/2 c Pimentos, drained chopped Salt and pepper 20 Taco shells 12 oz Sharp cheddar cheese, shredd 1/2 Bunch romaine lettuce; chopp 4 Chopped seeded tomatoes Hot or mild salsa 1 c Sour cream Cooking Preparation of the Recipe: Mix chili powder, garlic, lime juice, 3 Tbs. olive oil and cumin in a large bowl to form a paste. Add the beef and mix till coated. Refrigerate 24 hours, stirring occasionally. Position rack in lower third of oven and preheat to 350 F. Combine marinated beef, canned tomatoes, broth and beer in a Dutch oven. Bring to boil over high heat. Cover, transfer to oven and bake for 45 mins. Uncover and continue baking until beef is tender, about 45 minutes more. Cool, shred beef and return to cooking liquid. Cover and refrigerate overnight. Heat 3 Tbs. oil in heavy skillet over medium-low heat. Add onion and jalapenos then cover and cook until onion is tender and lightly browned, stirring occasionally, about 15 mins. Strain beef cooking liquid into skillet, Bring to a boil. Reduce heat and simmer uncovered until sauce is thickened and reduced to 1/2 cup, stirring occasionally, about 50 mins. Mix in beef. (Can be preparted 1 day in advance and refrigerated). Add corn, olives, and pimentos and stir over medium heat until just heated through, about 5 minutes. Season with salt and pepper to taste. To assemble: Half fill taco shells with beef mixture. Top with cheese, lettuce and chopped tomatoes. Serve immediately, passing salsa and sour cream separately. Note: The same filling also works in chimichangas and enchiladas, and is delicious spooned over toasted hamburger rolls. It can also be frozen.

Deluxe duck sauce

Main Ingredients: 1/2 c Peach or apricot preserves 1/4 c White vinegar 1 tb Grated ginger 1/3 c Finely chopped scallions Cooking Preparation of the Recipe: Combine the preserves, vinegar amp; ginger amp; heat to a simmer. Simmer gently, stirring occasionally, for 5 minutes. Remove from the heat amp; stir in the chopped scallions. Will keep refrigerated for 2 weeks or so.

Cheesy spanish omelette - jamie oliver recipe

Main Ingredients: 1 tb Olive oil 2 tb Butter 1 Onion, chopped 1 Garlic clove, crushed 1 Red bell pepper, seeded, diced 3/4 c Finely shredded green cabbage 4 sl Bacon, chopped 1 ts Fenugreek 1/2 ts Ground coriander 4 Eggs, beaten 1 tb Cold water Salt to taste Fresh ground pepper to taste 1/2 c Grated Cheddar cheese Red bell pepper strips (opt) Fresh Italian parsley sprigs (opt) Cooking Preparation of the Recipe: Heat oil and butter in a medium-size flameproof skillet. Add onion, garlic, bell pepper, cabbage and bacon and fry over low heat 5 minutes, stirring occasionally. Add fenugreek and coriander and stir well. Preheat broiler. Whisk eggs with cold water, salt and pepper and pour into skillet. Swirl skillet to ensure an even coating. Cook over low heat 3-4 minutes or until mixture is golden brown underneath. Sprinkle with cheese and place under preheated broiler and cook until mixture is set on top and cheese has melted. Cut in 4 wedges, garnish with bell pepper strips and parsley sprigs, if desired, and serve hot

Beef stroganov - jamie oliver recipe

Main Ingredients: 1 tb Mustard, powdered 1 tb Sugar 2 ts Salt 5 tb Vegetable oil 4 c Onion sliced 1 lb Mushrooms, sliced 2 lb Beef, filet mignon 1 ts Pepper, black 1 pt Sour cream Cooking Preparation of the Recipe: In a small bowl combine the mustard, 1 1/2 tsp of the sugar, a pinch of the salt and enough hot water to form a thick paste. Let the mustard rest at room temperature for 15 minutes. Heat 2 tablespoons of the oil in a heavy 10"-12" skillet over high heat untl a light haze forms above it. Drop in Onions and mushrooms, cover the pan and reduce heat to low. Simmer and stir for 20-30 minutres or until vegetables are soft. Drain them in a seive, discard the liquid and return mixture to skillet. With a large sharp knife cut the fillet across the grain into 1/4" wide rounds. Lay each round on a board and slice it with the grain into 1/4" wide strips. Heat 2 tablespoons of oil in another heavy skillet over high heat until hot but not smoking. Drop in half the meat and tossing the strips constantly,fry for 2 minutes or until meat is lightly browned.. Transfer meat to vegetables and do the remaining meat. When all meat is done, and added to the vegetables, stir in remaining salt, pepper and mustard paste. Stir in the sour cream a tablespoon at a time, then add the remaining 1/2 tsp sugar and reduce heat to low. Cover the pan and simmer for 2-3 minutes. Correct seasoning. Trans fer to heated serving platter and optionally add straw potatos on the top as a garnish

Chicken fajita - jamie oliver recipe

Main Ingredients: 1 tablespoon cornstarch2 teaspoons chili powder1 teaspoon salt1 teaspoon paprika1 teaspoon sugar3/4 teaspoon crushed chicken bouillon cube1/2 teaspoon onion powder1/4 teaspoon garlic powder1/4 teaspoon cayenne pepper1/4 teaspoon cumin4 boneless, skinless chicken breasts (1 to 1 1/4 lb.), cut into thin strips2 tablespoons oil1/3 cup water1 green bell pepper, cut into strips1 medium onion, sliced Cooking Preparation of the Recipe: 1. Combine all of the ingredients in a small bowl.2. Prepare fajitas using the following ingredients:Prepare the fajitas using the same directions found on the package of the original seasoning mix:1. COOK and stir chicken in hot oil in a large nonstick skillet 5 minutes on medium-high heat. Add TACO BELL Fajita Seasoning Mix, water, green pepper, and onion; cook and stir on medium heat 5 minutes or until chicken is cooked through and the vegetables are tender.2. PLACE tortillas on microwavable plate. Cover with plastic wrap. Microwave on high 1 minute.3. SPOON chicken mixture onto each tortilla. Top as desired with TACO BELL salsa. Roll up tortillas.

Chef's rabbit - rachael ray recipe

Main Ingredients: 1 Rabbit -or- 2 Pheasants (cut in pieces) Salt and white pepper Flour 6 Bacon slices, cut into lg Squares 1 Onion, chopped fine 8 Extra large mushrooms, whole Or quartered 6 oz Beef stock 1 c Sour cream Cooking Preparation of the Recipe: Season meat with salt and white pepper and dredge with flour. In hot skillet, cook bacon pieces about half way. Add rabbit and/or pheasant and brown on both sides. Add onions and saute with meat. Add mushrooms. Pour beef stock over all and put in preheated oven at 450 degrees for 30 minutes, or until meat is done. Take meat out. Whip sour cream into remaining pan juices and pour over meat.

Rabbit - alain ducasse recipe

Main Ingredients: 1 rabbit (2-3 lbs.), cut in piecessalt and pepperFlour1/4 cup butter1 cup chopped mushrooms1 onion, sliced1 clove garlic, sliced1 cup meat stock2/3 cup dry white wine or 1/2 cup water and 1 Tbls. lemon juice1/2 tsp. ground thyme2 bay leavesSauce:1 cup dairy sour cream1 tsp. dried parsley flakes1/4 tsp. nutmeg Cooking Preparation of the Recipe: 1. Sprinkle rabbit pieces with salt and pepper. Coat with flour.2. Melt butter in a Dutch oven or flame-proof casserole. Add mushrooms, onion, and garlic. Add rabbit pieces and brown quickly. Remove garlic.3. Mix stock with wine, thyme, and bay leaves. Add to rabbit.4. Bake at 350F or simmer about 1 1/2 hours or until rabbit is very tender.5. Remove rabbit and place on a heated platter. Stir sauce ingredients into broth in pan. Cook and stir just until sauce begins to simmer. Spoon over rabbit.

Lone star steakhouse® chili - mario batali recipe

Main Ingredients: 1 pound ground beef1 diced onion 1 tablespoon diced fresh jalapeno pepper 1 15-ounce can kidney beans with liquid1 14.5-ounce can peeled diced tomatoes1 8-ounce can tomato sauce1 cup water1 tablespoon white vinegar1 teaspoon salt1 teaspoon chili powder1/4 teaspoon garlic powder1 bay leafGarnishgrated cheddar cheesediced onioncanned whole jalapeno chili peppers Cooking Preparation of the Recipe: 1. Brown ground beef in a large saucepan over medium heat. Drain fat. 2. Add onion and pepper and sauté for about two minutes.3. Add remaining ingredients and simmer for 1 hour, stirring occasionally. Serve one cup in a bowl with the optional cheese, diced onion and whole jalapeno garnish on top

Curried lamb - paula deen recipe

Main Ingredients: 1 pound boneless lamb, cut into 3/4-inch cubes 1 tablespoon cooking oil 1 cup chopped onion 3 to 4 teaspoons curry powder 2 cloves garlic 2 medium apples, peeled, cored, and thinly sliced 1 teaspoon instant chicken bouillon granules 2 tablespoons all-purpose flour 2 cups hot cooked rice Cooking Preparation of the Recipe: In a large saucepan brown half of the meat in hot oil. Remove meat. Brown remaining meat with onion, curry power, and garlic till onion is tender. Return all meat to pan. Stir in apples, bouillon granules, and 3/4 cup water. Cover; simmer for 30 to 40 minutes or till tender. Stir 1/4 cup cold water into flour; stir into saucepan. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Season to taste. Serve over rice. If desired, pass chutney, sliced green onion, raisins, shredded coconut, or chopped peanuts. Serves 4.Microwave directions: Omit cooking oil. In a 2-quart casserole micro-cook lamb, onion, curry powder, and garlic, covered, on 100% power (high) 5 minutes. Stir in apples, bouillon granules, and 3/4 cup water. Cook, covered, on 50% power (medium) 15 minutes or till tender, stirring every 5 minutes. Stir 1/4 cup cold water into flour; stir into casserole. cook on high 3 to 5 minutes or till thickened and bubbly, stirring every minute. Cook 30 seconds more. Continue as above

Egg rolls - jamie oliver recipe

Main Ingredients: 1 lb. chinese cabbage (Napa) 2 stalks celery 1/2 lb. cooked shrimp 1/2 lb. cooked pork or chicken livers 10 water chestnuts 1/3 cup bamboo shoots 1 tsp. salt 1 tsp. sugar Liberal dash pepper 1/2 tsp. light soy sauce 1/4 tsp. sesame oil 1 beaten egg 10 egg roll skins 3 cups oil Cooking Preparation of the Recipe: PREPARATION: Boil cabbage and celery until very tender. Drain and squeezeout excess water. Shred very fine and set aside to drain further. Parboil shrimp and fry or bake pork. Mince both. Shredwater chestnuts and bamboo shoots. Mix all ingredients but egg together. Beat egg. Wrap filling in egg roll skins and seal with egg. COOKING: Heat oil in wok or deep fat fryer to 375 degrees and drop in eggrolls. When skin turns light golden brown, remove from oil and drain. (Atthis point restaurants refrigerate them and finish the cooking process asneeded.) When cool, drop again into hot oil and fry until golden brown. Makes 10. The two-stage deep frying method is actually a professional Chinese chefs'secret. It assures that the inside will be moist and not overcooked (asanything overcooked becomes dry) and the outside will be crisp. This recipe came from The Easy Way To Chinese Cooking by Beverly Lee. Wehave used it many times and have had a lot of success and our friends likeit too.

Polish stew - mario batali recipe

Main Ingredients: 1 lb Polish sausage, 1/2" pieces 3 tb Oil 1 1/2 lb Beef, cubed 2 Onions, sliced 2 c Mushrooms, sliced 1 lb Sauerkraut, canned 1 c White wine 8 oz Tomato sauce 2 ts Soy sauce 1 ts Caraway seeds 1/4 ts Vegetable seasoning Cooking Preparation of the Recipe: Saute sausage 15 minutes; remove to casserole. Add oil to sausage drippings; brown beef in oil, 15 minutes; remove to casserole. Saute onion; add to casserole. Saute mushrooms with sauerkraut and wine. Add tomato sauce, soy sauce, caraway seeds and vegetable seasoning. Add this to casserole also, mixing well. Cover and bake at 375 degrees for 2 to 2 1/2 hours. Stir casserole every 30 minutes.

Lamb stew - rachael ray recipe

Main Ingredients: 1 ea Boneless leg of lamb 2 ea Medium onions, chopped 2 tb Flour 1 ts Salt 1/4 ts Rosemary 1 lb Potatoes, cut into pieces 2 ea Small rutabagas, cubed 1 ea Jar of boiled onions 3 tb Oil 1 ea Clove of garlic, minced 2 c Beef stock 1 x Black peper to taste 1 ea Bay leaf 6 ea Carrots sliced 1 lb Frozen peas Cooking Preparation of the Recipe: Cut lamb into cubes. Heat oil in a heavy saucepan, add lamb and cook until lightly browned, remove from pan. Add onion and garlic and cook for a few minutes. Add flour andd stir, heat until mixture browns. Gradually add stock while stirring. Return meat to saucepan. Add salt, pepper, rosemary and bay leaf. Cover and simmer for 1 hour or until meat is almost tender. Add potatoes, carrots and turnips. Cook 30 minutes longer. Add peas and onions and continue cooking until peas are tender, about 10-15 minutes.

Bbq pork and potato tacos - jamie oliver recipe

Main Ingredients: 1 container (2 lb.) prepared shredded pork in barbeque sauce*, warmed 1 pkg. (20 oz.) refrigerated sliced potatoes, prepared according to package directions 2 pkg. (12) ORTEGA Taco Shells, warmed Toppings: shredded lettuce, chopped tomato, shredded cheddar cheese Cooking Preparation of the Recipe: Yield: Makes 12 servingsDirectionsCOMBINE pork and potatoes in large bowl.FILL taco shells with pork mixture. Top with toppings.NOTE: Available fully-cooked in your grocer?s refrigerated meat case.Tacos de Barbacoa y PapasAre you looking for a hearty main course that won?t take forever to prepare? These delectable tacos will fit the bill. For added variety, offer additional toppings such as cooked corn or cole slaw.

Chicken vindaloo - rachael ray recipe

Main Ingredients: 1 clove Garlic, peeled 2 tsp chopped Ginger 1/4 cup Water 1 tsp chopped Chilli 1 Tbsp ground Coriander 1 Tbsp Brown Sugar 1 tsp ground Cardamon 750g Chicken (Thigh Fillets) 1 tsp ground Tumeric 1 tsp ground Fenugreek 2 tsp ground Cumin 3/4 cup Vinegar (Brown) Cooking Preparation of the Recipe: Cut each thigh fillet into 4 or 5 pieces. Place remaining ingredients into blender and process until well combined. Pour over chicken, cover and refrigerate for about an hour (or leave overnight). Drain chicken and brown on a large non-stick pan. Pour marinade mixture over chicken and simmer for 20 minutes. (Or cover and microwave on MEDIUM for 12 minutes). Serve with steamed rice.

Chicken salad - rachael ray recipe

Main Ingredients: 1 chicken breast 1 carrot coarsley cut 1 cup of peas 2 celery stalks, chopped 1/2 onion chopped 1/2 cup of mayonaise 1/2 cup of milk 2 tablespoons of lime juice 1 teaspoon of mustard 1 head of lettuce salt and pepper Cooking Preparation of the Recipe: Wash the chicken well and boil it with salt. Cut it into coarse chunks. Boil the carrots and peas. When the chicken, peas and carrots have cooled a little, mix them with the celery, onion mayonaise, milk, lime and the mustard in a salad bowl. Serve the salad cold over lettuce.

Cajun smoked ham - paula deen recipe

Main Ingredients: 1 1/4 teaspoon each black pepper, onion powder, garlic powder, and ground cumin 3/4 teaspoon each white pepper, cayenne (ground red) pepper, paprika, and dry mustard 3 tablespoons brown sugar 2 pounds boneless smoked ham or smoked pork butt Cooking Preparation of the Recipe: 1. Preheat the oven to 300 degrees.In a large bowl, combine all the ingredients except the ham.2. Remove and discard the ham's casing.Prick the ham all over with a fork, then press firmly into the spice mixture to coat.3. Bake, uncovered, for 1 1/2 hours.Increase the oven temperature to 400 degrees and bake 15 minutes more or until the ham is golden brown.* (see below)4. Serve hot or at room temperature.*At this point, the ham can be stored.Label and freeze for up to 3 months at 0 degrees.Serving LaterThaw overnight in the refrigerator.Follow directions above.

Easy barbecued beef sandwiches

Main Ingredients: Serves/Makes:8 or more Ingredients 3 lbs (1.4 kg). chuck roast OR 3 lbs (1.4 kg). pork roast (or more) 1/2 cup (125 ml) chopped onion 1 tsp (5 ml) salt 1 tsp (5 ml) paprika 1/2 tsp (2 ml) pepper 1 tbsp (15 ml) brown sugar 1 tsp (5 ml) mustard 1 tbsp (15 ml) Worcestershire sauce 1 cup (225 ml) ketchup 1 tbsp (15 ml) lemon juice 1 tbsp (15 ml) vinegar Cooking Preparation of the Recipe: Preparation Cook the roast several hours (or pressure cook it for about 45 minutes) until the meat is falling apart. Shred it into bite-sized pieces. Combine all remaining ingredients in a large pan and stir in the meat. Cover and let simmer about 30 minutes. Comments Delicious when served on soft rolls with cole slaw!

Deluxe kabeli pilau (chicken and rice)

Main Ingredients: 4 lb Chicken; cut in pieces 2 lg Onion; sliced 2 ts Salt 3 pt ;water, hot 1/2 lb Rice, long grain 2 md Onions; thinly sliced 1 oz Butter 1 ts Cardamom, ground 1 ts Cumin, ground 3 Carrot; cooked amp; sliced 4 oz Raisins Cooking Preparation of the Recipe: Place chicken pieces, onions, salt and hot water in a 5-pint saucepan. Cover and simmer for about 2 hours. The chicken should be tender, yet firm. Remove and cool chicken, reserving stock. Remove meat from bones; use only large pieces for this dish. Cook rice in boiling salted water. When done, drain and keep covered until used. To make stock sauce: Brown onions in hot butter and remove from heat. Add cardamom and cumin; mash with onion to form a paste. Add about 1 pint of the chicken stock; simmer for 5 minutes and taste for seasoning. Combine cooked rice, stock sauce and chicken; place in a buttered casserole; place carrots on top of mixture and sprinkle with raisins. Cover and cook for about 35 to 45 minutes in a very moderate oven (325F). Add more stock or water if dish becomes too dry. When done, mix carrots and raisins lightly with chicken and rice. Stock not used in the main dish can be served as a soup course

Real biriyani rice

Main Ingredients: 2 Kilo grams RED Onions 2 Kilo grams Chicken (thighs amp; drumsticks) 4 cups Basmati rice (long grain rice) 2 tb spn canned tomato 2 large regular tomatoes 1 bunch mint leaves 1 bunch parsley 5 spices (cinnamon bark - 3 medium pieces, cardamom - 6 pieces, cumin seeds, black pepper - about 1/6 tea spoon, cloves - 3 to 4 sticks) 4 medium sized potatoes 2 cups yogurt 6-8 lemons Salt to taste 5-6 sections/pieces from 1 head garlic medium sized 1 node fresh ginger, about 1 inch long and 1/2 inch diameter (not powdered) Cooking Preparation of the Recipe: Wash the rice 2 or 3 times until the whitishness does not re appear in the water. Boil the rice until it is half done, sieve and throw away the starchy fluid Mix the rice with a big pinch of strands of saffron, about 20 or 30 strands. In a big cooking pot, fry the garlic in GHEE Raise the temperature of ghee and put in the chicken.. fry at high temperature only to brown the chicken... remove quickly so that the juices from the chicken do not get out (you will need them for later). Remove the chicken and put on a paper towel to drain the oil and remove the pot from the fire Now put everything BUT THE RICE, into another pot and mix them nicely (all the spices -ground-, the chicken, yogurt, ginger, garlic etc). Add salt and make sure that you can taste the salt (don't go over board) also make sure that the mix taste for sourness. Pour rice on top of all the mixed stuff. Boil some ghee on another pot or pan and pour on top of the rice. Cover the pot with tinfoil and make sure you do this well, make it snuggle nicely. Then use your regular pot cover over this. Cook in medium low (second option between low and medium) for about 30 minutes. {Alternatively you could cook it in the oven at about 250 that is about 30-40% lower temp than you would use for backing cake - if cooking in the oven, you will need to time it for 45 minutes, after 45 minutes you will need to poke in a fork all the way to the bottom to feel if its done or not} To be done, the rice on the top will be cooked and the bottom of the pot will stay a little bit soggy. Time to serve, NOW you will need a big deep bowl like plate, uncover the pot completely, clear the area for a little work. Cover the pot with the plate, serving side facing the pot. Lift the pot in such a way that with a quick twist, you can flip it over where the plate is at the bottom and the pot is on top of it. If you used a plate big enough, nothing will fall on the floor when you pull up the pot. So now pull up the pot. The thick curry should be at the top and may slightly run if it was not cooked at right temperature, but that is not a bad thing. The biriyani curry is one of the best curry you will ever taste. Remember what I said about NOT over frying the chicken, not losing the juices?? Well what has happened is that the juices from the chicken combined with tomatoes, yogurt and other stuff and made the rich biriyani curry at the low cooking temperatures. Serving Usually in Africa and the Middle East, the whole BIG plate is set in the middle and every one eats hand in hand from it, sitting on the floor around it. However, though that is the best way for socializing and breaking class barrier, you can serve it any way you like in your home. You could set the big plate in the middle of the table and every one can serve into their plates (especially if you do not have eaters hehehe), and take the amount they need. Every one taking a serving should take the curry and all, that is the best part, if biriyani is cooked right, I would swear it is the best food in the world as far as taste is concerned. However, this here is chicken biriyani, the more authentic one is beef/veal biriyani, I will get the recipe for that when mom has time and I will post it here for you. She says there is a little difference in preparation. I know there is a lot of difference in taste!

Real beefy rice

Main Ingredients: Serves/Makes:6 or more Ingredients 1 box of rice 1 large sized steak, chopped in little cubes 1 green pepper, cut in little pieces 4 mushrooms, diced 2 cans of beef consumme or beef broth 2 cans of water (one of the consumme cans filled twice) soy sauce Cooking Preparation of the Recipe: Preparation Put the two cans of water and the two cans of consumme in a large pot. Add the green peppers and the mushrooms to the broth and water mixture. Bring it to a boil. In a frying pan, fry the steak cubes. When the water boils remove from heat and add the rice; cover. Let set for 10 minutes. When the rice is done setting add soy sauce to taste (If you use light soy sauce it will become more salty). When you finish mixing in soy sauce add the fried steak. Stir in the steak and serve.

15 min chicken amp; rice dinner

Main Ingredients: 1 tbsp vegetable oil 4 boneless chicken breast halves 1 can (10 3/4 oz.) Campbell's Cream of Chicken or 98% Fat Free Cream of Chicken Soup 1 1/2 cups water 1/4 tsp each paprika and pepper 2 cups Minute White Rice, uncooked* 2 cups fresh or frozen broccoli flowerets Cooking Preparation of the Recipe: Heat oil in skillet. Add chicken and cook until browned. Remove chicken. Add soup, water, paprika and pepper; stir. Heat to a boil. Stir in rice and broccoli. Top with chicken. Season chicken with additional paprika and pepper. Cover and cook over low heat 5 min. or until done. *For creamier dish, use 1 1/2 cups rice.

Yunnan chicken

Main Ingredients: 8 Chinese or Japanese shiitake mushrooms soaked in 1 cup hot water for 20 -30 minutes, or until soft 3-3 1/2 pound chicken, washed and cut into 8 -10 pieces 2 scallions, cut into 2" lengths (green part only) 2 thin slices ginger, peeled 2 cups Chinese cabbage (also called celery or lettuce cabbage), cut into 1" pieces 1 cup chicken broth 1 tablespoon reduced-sodium soy sauce Cooking Preparation of the Recipe: 1. Squeeze the mushrooms dry. Remove the stems and cut into quarters. Strain the liquid and set aside. 2. In a deep bowl arrange the chicken, mushrooms, scallions, ginger, and cabbage. Combine the chicken broth with the reserved mushroom liquid and soy sauce. Pour over the ingredients in the bowl. 3. Fit the bowl in a large pot filled with 2" to 3 " of hot water with a rack supporting the bowl. Cover the pot and cook the chicken over medium-high heat for about 1 1/2 hours, or until the chicken is tender and firm, but not falling apart. ( The water level should be checked every 30 minutes to maintain constant steam, but if you remove the lid too often the escaping steam will slow the cooking process.) If cooking in a Yunnan pot, arrange the chicken around the cone, top with the remaining ingredients, cover the pot, and place over a large saucepan of boiling water. Cook over medium-high heat for 1 to 2 hours. 4. Remove the chicken from the pot, pull off the chicken skin, and discard along with ginger. Skim fat from pan juices. Replace chicken in bowl and serve. Note: AYunnan pot is a round earthenware pot with a cone in the center that tapers to a small hole at the top, used for seaming food. the same process can be achieved just as easily by using a deep bowl placed on a rack in a deep kettle. If possible, cook the broth with the scallion and ginger for 20 minutes before cooking the recipe. Strain the broth and proceed with the recipe.

Good yellow curry chicken

Main Ingredients: 1 lb Chicken breast meat (boneless, skinless) cut in bite-size pieces 2 c -TO 3 c Fresh veggies - mushrooms, asparagus, - onions, zucchini, ... 2 Potatoes; peeled and - cut in pieces, pre-cooked 2 Carrots; cut in bite-size - pieces, pre-cooked OR- half this amount 1/2 c Frozen peas (approximately) 2 tb Vegetable oil - (less if desired) 1 tb Red curry paste 14 oz Coconut milk 4 tb Fish sauce (less if desired) 1 ds Salt 2 tb Sugar (less if desired) 1 tb Yellow curry powder 1/2 c Water or chicken stock 1/2 Bay leaf Cooking Preparation of the Recipe: 1A. Pre-cook potatoes and carrots. Don't cook them too done, since they will simmer with the main dish later. 1. Cut boneless, skinless chicken breast into bite-size pieces. 2. Wash and cut fresh vegetables into bite-size pieces. 3. In a heavy saucepan on medium heat, heat the veg. oil, red curry paste, and about one third of the coconut milk. Heat 5-10 minutes, stirring, until it forms a thin gravy. 4. Turn the heat to high, add the chicken, and cook until the chicken is half cooked, maybe five minutes. 5. Add the fish sauce, sugar, salt, and rest of the coconut milk, and mix well. 6. Stir in the curry powder, potatoes, carrots, and water/stock. If desired, add 1/s bay leaf. Let simmer just a minute or two. 7. Add the fresh vegetables and the frozen peas, and let simmer for 3 to 5 minutes, until fresh veggies are just done. 8. Serve (with jasmine rice...).

Deluxe woodcock

Main Ingredients: 6 woodcock, or 12 dove or snipe split down back 1/4 cup flour Salt and pepper 4 tbsp. butter 1/2 cup white table wine 2 tbsp. lemon juice 1/4 cup blanched, sliced almonds Cooking Preparation of the Recipe: Dust birds in flour seasoned with salt and pepper. Melt butter in a heavy skillet or electric frying pan and saute birds until nicely browned. Add wine and lemon juice. Cover and continue cooking slowly for 15-20 minutes. Add almonds and cook for 5-10 minutes longer or until birds are fork tender. (Allow 2 quail or woodcock per serving; 4 dove or snipe.)

Fast won ton

Main Ingredients: 1 pkg. won ton wrappers [found in the produce department] 1 pkg. pork sausage 4 scallions [diced] 1 can water chesnuts [diced] dash of salt, pepper, and garlic salt Cooking Preparation of the Recipe: Mix all ingredients Lay won ton wrappers flat on counter top. Place 1 tsp. of mixture in the center of each skin. Dip your fingers into a cup of warm water and moisten two edges of the wrapper then fold it in half into a triangle shape. Moisten the two outer points of the triangle then bring them together. Fry in oil at 350 degrees for about 3 minutes. Turn over once during cooking.

Real wild turkey (roast)

Main Ingredients: 1 wild turkey 8 to 10 lbs 1 lb. of pork sausage 1/2 cup of butter 1/2 lb. of sliced mushroom 2 stalks of chopped celery 1 chopped up onion 2 garlic clove minced 6 cups of bread cubes 1 egg Cooking Preparation of the Recipe: Preheat oven to 325°F If the wild taste is something you do not like, marinate the turkey in buttermilk for 24 hours. Brown the pork sausage in a skillet and drain the grease. Add the butter, mushroom, garlic, onion, and celery to skillet and melt the butter. Pour the mix over the bread cubes in a bowl and stir in the egg. Clean inside and out and dry the turkey. Stuff the prepare stuffing into the cavity and place turkey in a roasting pan. place a meat termometer in the beast of the turkey avoiding the bones. Lightly rub oil over the turkey. Cover the turkey loosely with foil. Place roasting pan in oven for about 3 1/2 hour, occasionally basting with oil or butter. Remove the foil and continue to roast for 30 min. The turkey is done when the termometer reads 185°F. Pull the turkey from the oven and let sit for 30 min.

Real wild turkey (ovenfried)

Main Ingredients: For each pound of wild turkey, blend 1/4 cup flour, 1 teaspoon paprika, 3/4 teaspoon salt, 1/8 teaspoon pepper, and 1/8 teaspoon poultry seasoning (optional), in a paper bag. Shake turkey pieces, 2 or 3 at a time, in bag to coat evenly, brown in at least 1/2 inch layer of fat in a heavy skillet Cooking Preparation of the Recipe: Place golden brown turkey pieces, one layer deep, in a shallow baking pan . For each 2 pounds of wild turkey, spoon a mixture of 2 tablespoons melted butter and 2 tablespoons of broth or milk over the turkey. Continue the cooking in a moderate oven (350° F.) until the turkey is tender. Test with fork. If fork penetrates easily, turkey is done. Turn once to crisp evenly. During the cooking, broth or milk may be drizzled over the turkey if it appears dry.

Real wild turkey (deep fried)

Main Ingredients: 1 wild turkey - whole and dressed 2 1/2 gal. peanut oil 1 c italian salad dressing 1/2 c lemon juice - fresh 3 tbs. onion juice 3 tbs. garlic juice 2 Tbs. Worcestershire sauce 1 tbs. liquid smoke 1 1/3 oz cayenne 1/4 c salt Cooking Preparation of the Recipe: Mix all ingredients except turkey, pot and peanut oil to make a marinade. Let stand overnight in refrigerator. Use meat injecting needle to inject all through turkey. Put turkey and marinade in a large plastic bag and keep in the refrigerator for 1 to 3 days. Remove in time to bring to room temp before cooking. Heat oil in a 40-60 quart pot to 325°F (Use candy thermometer). Immerse turkey completely and cook for 4 minutes per pound. Place a pie tin with holes in the bottom in the bottom of the deep fryer to prevent sticking.

Real wild pig oven roast

Main Ingredients: 1 Pork shoulder or butt roast 1 16oz can crushed pineapple in syrup 1 teaspoon salt ¼ teaspoon oregano ¼ teaspoon pepper Dash of white pepper Cooking Preparation of the Recipe: Trim off any exposed fat. Rub salt, pepper, and oregano into the meat. Place the meat into a large roasting bag. Pour the can of pineapple over the meat, juice and all. Remove all air from bag and seal. Wrap the meat several times with aluminum foil it is important that it is sealed completely. Place the meat in a oven roasting pan, cover and cook at 200 degrees for 8-10 hours. Let stand for 10 minutes and serve. My favorite side dishes for this recipe are pickled beets, yams, and coleslaw with raisins.

Easy wild duck

Main Ingredients: 2 ducks, cut in serving pieces 1 onion, chopped 1 tomato, cut up 1 clove garlic 1 teaspoon ginger 1 cup water 1/8 teaspoon coriander seed 1 teaspoon cumin seeds 1 teaspoon chili powder 1 teaspoon turmeric powder 1 pint yogurt Salt Fat for frying Cooking Preparation of the Recipe: Mash the garlic and ginger in a cup of water. Fry the duck and onion in fat until browned. Add tomato, coriander, turmeric, cumin, chili, yogurt and the ginger-garlic-water mixture. Fry for 5 minutes then cover and simmer for 2 hours.

Wild chicken

Main Ingredients: 200g wild chicken meat 50g chicken breast koumo mushrooms egg white ham vegetable hearts Cooking Preparation of the Recipe: Cut the wild chicken meat into thin slices, smear with egg white, scald thoroughly. Beat till firm 150g egg white. Mince the chicken breast and mix into the beaten egg white, put into duck shaped moulds, use hot green and red peppers to form the beaks, eyes and wings; steam till cooked. Drop wild chicken slices, ham slices and vegetable hearts into chicken soup, bring to the boil, remove ingredients to a bowl. Again bring the soup to the boil, skim, season and pour over the ingredients in the bowl. Add the steamed "ducks".

White meat, blood sausage

Main Ingredients: streaky pork with skin and bones attached 500g pork intestine 1000g fresh pork blood Cooking Preparation of the Recipe: Burn the skin of the pork on an open flame, soak in warm water for half an hour, scrape away the burnt skin, drop into boiling water, bring to the boil, simmer till cooked, bone while hot, when cool cut into thin slices, place on a plate. Clean the intestine, turn it inside out, fasten one end. Strain the blood and allow to settle, to the serum add 1/4 of its volumn of water and a paste made of salte, MSG, Sharen, cassia bark, qibiangui, zikou and cloves pour into the intestine, tie up the end, drop into boiling water, simmer till the intestine floats, remove, cool, cut into slices. Scald the slices then place in a bowl of soup containing scallions, ginger shreds and MSG.

Real very hot chicken wings

Main Ingredients: 40 chicken drummette or winglet pieces or 20 wings, tips cut off and cut into 2 pieces 1 cup (225 ml) hot sauce (tabasco, red hot) 1/4 cup (60 ml) red pepper jelly, melted 1 tbsp (15 ml) hot pepper flakes garlic powder pepper Cooking Preparation of the Recipe: Preheat oven to 400 degrees (200 C.). Dry wings and arrange evenly on a broiler pan sprayed with cooking spray. Line bottom of pan with foil. Sprinkle wings generously with garlic powder and pepper. Bake on middle rack for 1/2 hour, turning once and rearranging on pan twice to cook evenly. Sprinkle with additional garlic powder and pepper once turning. Remove from oven and place in a large bowl. Combine sauce ingredients and pour over chicken, stirring to coat. Return wings to oven. 1/2 Cook hour longer, turning once and pouring any remaining sauce carefully over. Serve on a lettuce-lined platter with slices of fresh tomato and cucumber around edges. Serve with bleu cheese dressing for dipping or ranch dressing with a clove of fresh garlic crushed into it that has been refrigerated for the cooking period.

Real venison with red wine sauce

Main Ingredients: 1 1/2 pints dry red wine 5 whole juniper berries 2 whole cloves 1/2 cup cold water 8 whole black peppercorns 1 large bay leaf 4-5 lbs. venison, cut in serving slices 2 1/2 tsp. salt Cooking Preparation of the Recipe: Salt, pepper, and flour venison slices and brown in 1/4 cup bacon fat in frying pan. Put meat into crock-pot. Bring other ingredients to boil except half of the wine. Cook 20 minutes. Strain out seasonings and pour liquid and remaining wine over meat in the crock-pot. Add onions, carrots, and potatoes, if desired. Cook 4 hours on low or medium heat. Thicken gravy with 2 1/2 tbsp. flour, 6 tbsp. sour cream, and 1 tsp. lemon juice. Serve over rice with cranberry sauce.

Real venison vegetable pot pie

Main Ingredients: Neck or backbone broken in chunks, fat removed 2 cups venison broth 2 tsp. salt 1/2 tsp. black pepper 1 beef bouillon cube 1 cup all purpose flour 1/3 cup vegetable shortening 1/2 tsp. salt 4 tsp. ice water 2 carrots cooked and diced 1/2 cup canned peas 1/2 cup canned corn 2 med. potatoes cooked and diced 1/4 cup all purpose flour 1/2 cup melted butter or margarine 1/2 cup milk 1 rib celery, chopped Cooking Preparation of the Recipe: Place venison, water, celery, salt, pepper, and bouillon cube in pot; cover and boil. Reduce heat and simmer for 2 hours. Remove bones from pot, let cook, pick meat, and dice. Strain broth and set aside. Sift 1 cup flour with 1/2 tsp. salt in a bowl. Add shortening and work with hands until flour and shortening have blended. Add water and mix quickly. Place dough on plate; cover with wax paper and refrigerate 15 minutes. Then roll out dough to make top crust for the pot pit. When finished preparing dough, melt 1/2 cup butter in a saucepan. Add 1/4 cup flour and stir until paste becomes almond colored. Stir in venison broth; add milk AFTER sauce thickens. Add vegetables, folding in gently, and put in casserole dish. Cover with pastry, brush with melted butter and bake at 425 degrees until crust is lightly browned.

Famous venison stew

Main Ingredients: 3 pounds venison shoulder or tougher cut of meat, cut in 1-inch cubes 4 tablespoons butter 4 tablespoons flour 4 cups hot water 1 whole onion, studded with 2 cloves 2 cups beef or venison stock 1½ teaspoon salt Juice of ½ lemon 1 cup red wine or port 2 tablespoons capers 1 bay leaf ½ cup sour cream 6 peppercorns Cooking Preparation of the Recipe: Pat meat dry with towel. Heat butter in deep pot or Dutch oven. Stir in flour and make a roux. Add hot water, stock and salt, stirring until well blended and smooth. Add the peppercorns, the onion studded with cloves and the bay leaf and boil for 5 minutes. Add the meat and simmer for 1½ hours. Add the wine, lemon juice and capers and simmer for 15 minutes. If sauce thickens too much, add a little more stock. When meat is tender remove the onion and bay leaf. Adjust seasonings. Stir in sour cream and more wine or lemon juice as needed.

Fast venison sausage

Main Ingredients: 5 lb. hamburger or venison mixed with beef tallow 6 tsp. curing salt (or pickling salt) 2.5 tsp. mustard seed 2.5 tsp. coarse ground pepper 2.5 tsp. garlic salt (3 cloves of garlic chopped can also be used) 1 tsp. hickory smoke salt (Some liquid smoke may be used) Cooking Preparation of the Recipe: First day: Mix in a large bowl, cover and refrigerate. Second day: Mix again and refrigerate. Third day: Leave in refrigerator and do not stir. Fourth day: Form into 5 rolls. Place on broiler pan and rack. Place on lower rack of oven. Bake 8 hours at 160 - 170 degrees. Turn occasionally. Refrigerate or keep in freezer.

Original venison roast

Main Ingredients: 4 pound Roast (Elk, Deer, Antelope, Moose, etc.) 1/4 cup flour, seasoned with a little black pepper and garlic powder. 1 package dry onion soup mix 1 large onion sliced 1/2 cup dry red wine 1-1/2 cup water 1 large reynolds oven bag (this is the secret!) Cooking Preparation of the Recipe: Rub roast with seasoned flour, brown in olive oil in a heavy skillet. Place roast in oven bag, following the directions on the oven bag box. In skillet, saute onion. Add dry onion soup mix, wine, and water. Bring to a boil and cook for a couple minutes. Add to oven bag. Bake in a 300 degree oven for 3-4 hours until roast is fall-apart tender. Juice may be thickened for gravy. Preparation Time: 4 hours Serves: 6

Easy venison meat loaf

Main Ingredients: 2 lbs. ground venison 1/4 lb. pork sausage 1/2 cup chili sauce 1 cup tomato juice 1 1/2 tsp. salt 1 tsp. pepper 2 tbsp. butter 1 cup bread crumbs 1/2 tsp. thyme 1 medium onion, chopped 2 stalks celery, chopped 2 eggs Cooking Preparation of the Recipe: Mix all ingredients thoroughly in a large mixing bowl. Transfer to a buttered loaf pan. Bake 1 1/4 hours. Serve hot.

Real venison green chili stew

Main Ingredients: 5 dried jalapeno peppers 3 onions, chopped 3 tbsp. oil 1 clove garlic, chopped 1/2 cup flour 2 lbs. cubed venison 1 1/2 cups cold water 2 tbsp. lemon juice 1 1/2 lbs. chopped green chili peppers Cooking Preparation of the Recipe: Simmer venison in oil for 30 minutes. Place in a crock pot with green chili peppers, onions, garlic, jalapeno peppers, and water to cover for 3 hours. Thicken the stew with flour, add lemon juice, and cook 15 minutes.

Real venison chile

Main Ingredients: 1 Venison or any other red game meat) 3-4 ounces (12-16 medium) ancho chiles (dried poblano chiles) 6 garlic cloves, minced 2 tablespoons olive oil 1 medium onion, chopped 2 tablespoons fresh Mexican oregano (specifically Mexican, not Italian) ½ cup fresh cilantro, chopped 2 teaspoons salt 1 teaspoon freshly ground black pepper ½ teaspoon black pepper Cooking Preparation of the Recipe: Trim visible fat from meat and cut into ½ inch strips. In a large, heavy pan or Dutch oven, brown the meat in the oil and drain. Tear open the ancho chiles by hand and remove the stems and seeds. Cover with boiling water and let stand for 30 minutes. Remove chiles to food processor and reserve soaking water, or if the water is bitter, discard and replace in same amount with chicken stock or fresh water. Add the remaining ingredients to chiles in food processor and pulse until completely blended. Remove the blended ingredients to the unwashed meat-cooking vessel and add the reserved liquid or stock or water. Bring to a simmer and add the meat. Cook over a low flame or in an oven on low heat for 2-3 hours, stirring occasionally. Add water or stock as needed; the sauce should be the consistency of a somewhat thick marinara sauce. Serve the meat and sauce in gorditas or tortillas with freshly chopped onions, tomatoes, chiles, shredded cabbage, cilantro and your favorite cheese, grated. Serve black beans with chiles and dirty rice or Spanish rice as a side dish. Of course, add your favorite hot sauce as needed!

Deluxe venison casserole

Main Ingredients: 2 lbs (.9 kg) ground venison 8 slices of bacon 2 cans of tomato soup (un-diluted) 2 cans of whole kernel corn 1 medium onion (chopped) 1 tsp (5 ml). garlic Powder or crushed garlic (optional) 1 package Chili seasoning 2 boxes of Jiffy cornbread mix Cooking Preparation of the Recipe: In a large skillet cook bacon, remove bacon and drain on paper towel, save drippings. Brown ground venison and onions in drippings. Add the tomato soup, and chili seasoning. Let simmer for about ten minutes. After simmering, layer the ground venison in a 9 inch by 14 inch baking dish. Layer in the corn. Layer in the bacon strips, or crush bacon and spread on top of corn. Mix corn bread batter (a little runny), and spread on top of other ingredients. Bake at 350 degrees (175 C.) until corn bread mix is golden brown.

Real venison burger supreme

Main Ingredients: 1/8 lb. sausage mild 1 lb. ground venison Salt and pepper 1 egg 1 small onion 1 tbsp. bacon grease 1/8 tsp. thyme 1/8 tsp. oregano 1 small clove garlic, finely chopped 1/8 tsp. ground ginger 1/8 cup sweet cider Cooking Preparation of the Recipe: Mix sausage and ground venison. Combine with remaining ingredients exceptr cider. Brown until almost done. Add cider and finish cooking.

Real venison and broccoli stir-fry

Main Ingredients: 2 lbs. Venison Steak (cut into 1/4-1/2 inch strips) 5 Tbls. Vegetable Oil 5 tsp. cornstarch 5 tsp. salt 5 tsp. sugar 5 tsp. soy sauce 3 tsp. white pepper 2 lbs. broccoli, chopped into 1 inch pieces 1/2 cup chicken broth 2 Tbls. cornstarch 3 Tbls. vegetable oil 1 tsp. ginger root (finely Chopped) 1 tsp. fresh garlic (finely chopped) 1 can sliced mushrooms Cooking Preparation of the Recipe: Marinate venison strips in 5 T. oil, 5 tsp. cornstarch, salt, sugar, soy sauce, and white pepper. Refrigerate for 20 minutes. Longer is better. Place broccoli in boiling water for 1 minute. Rinse under cold water. Heat wok till 1-2 drops of water bubble on the surface. Add 3 T. oil, and rotate the wok spreading the oil over the surface. Add the marinated venison, ginger root, and garlic to the wok. Stir-fry until venison is browned, about 5 minutes. Remove venison from wok. Add 2 T. oil, rotate wok again to coat sides. Add mushrooms and broccoli to wok, stir-fry for 1 minute. Add chicken broth and heat until boiling. Stir in the venison. Add 2 T. cornstarch or amount needed to thicken. Once the chicken broth has thickened into a gravy, serve over rice.

Good veal steaks with yogurt

Main Ingredients: 1 lb Veal, Sliced Thin 1/2 t Salt 1/4 t Pepper 3 T Vegetable Oil 4 Apples, Med. Peel And Slice 1/2 c Evaporated Milk 8 oz Yogurt, Small Container Cooking Preparation of the Recipe: Rub veal steaks with salt and pepper. Heat oil and cook veal slices about 2 minutes on each side. Place veal in an ovenproof casserole. Add cored, sliced apples. Blend evaporated milk and yogurt together. Spread over apples. Place in a preheated 325 degree F. oven; cook just until bubbly, about 20 to 30 minutes.

Deluxe veal in cream sauce

Main Ingredients: 4 slices leg or fillet veal 2 Tbsp flour 4 shakes pepper 2 tsp oil 2 tsp butter 1/3 stock or other liquid 4 Tbsp cream 4 stuffed olives, sliced Cooking Preparation of the Recipe: Using a meat mallet, beat slices of meat until very thin. Dip in flour and pepper. heat butter and oil, fry veal 2 minutes on each side. Life onto warm serving plate, keep hot. Add stock to pan, bring to boil and simmer until slightly reduced. Stir in cream, mix, simmer to thicken and pour over veal. Garnish with stuffed olives and serve.

Veal in adobo sauce (ternera en adobo)

Main Ingredients: 1 kg of veal in pieces 5 ancho chilis, hollowed out 1/2 cup of white wine 2 tablespoons of vinegar 1 pinch of paprika 1 pinch of oregano 1 clove of garlic 1 onion oil salt and pepper Cooking Preparation of the Recipe: To marinate, let the meat sit an hour in a bowl with the wine, salt, pepper, oregano and paprika (mixed). Drain and separate from the liquid. Fry the meat until golden on both sides. In the same oil, lightly fry the the sliced onion, the garlic and the ancho chili. Put the meat back in the pot and add the liquid in which it marinated. Retop the pot and cook on low flame for 45 minutes, stirring occasionally. Remove from heat the meat is tender. Serve on a plate with slices of onion. Liquify the sauce in which it cooked and serve with the meat.

Veal (milanesas de ternera)

Main Ingredients: 6 veal rounds 2 eggs, whipped 1 cup of bread crumbs oil salt and pepper Cooking Preparation of the Recipe: Dip the milanesas in the whipped eggs and in the bread crumbs with salt and pepper. Shake of the excess bread. Fry the milanesas until golden. Soak up the excess grease with a napkin or paper towel. (The milanesas may be served with mashed potatoes or with boiled cabbage. To make the plate a little heartier, the milanesa may be served with cheese or with ham.)

Best turkish chicken with walnut sauce

Main Ingredients: 1 3-1/2 to 4 lb chicken POACHING FLAVOURINGS: 2 Onions; sliced, unpeeled 1 Bouquet garni 1/2 Lemon (juice only) A few peppercorns Coriander seeds WALNUT SAUCE: 6 oz Walnut kernels 1 1/2 oz Crustless bread 1 1/2 ts Well-toasted corinader seeds 1 bn Fresh coriander 2 tb Walnut oil 1 tb Paprika Cooking Preparation of the Recipe: Put the bird into a pan, add the flavourings and enough hot (not boiling) water to cover the thighs. Poach for 1-1/4 to 1-1/2 hours until tender. Let the bird cool in the pan, then skin and bone it. Wrap the flesh to keep it succulent. Return the chicken skin and bones to the pan and simmer for 2 hours more. Strain and de-grease. Reduce to 3/4 pints and cool. Scald or lightly toast the nuts and rub off the papery thin skins. Then, using a spice or coffee mill, reduce the nuts and coriander seeds to a fine powder. Process in small batches, adding the bread to minumise stickiness. Transfer the aromatic powder to a bowl and gradually blend in as much of the stock as is needed to make a creamy-textured masking sauce ~ you probably won't need it at all. Cut the meat into small strips. Put them into a pretty dish, adding some of the sauce and a little fresh chopped coriander between layers. Spoon the rest of the sauce over the top to cover the meat completely. Just before serving, stir ther walnut oil into the paprika. Drizzle the mixture over the dish in a decorative red pattern and place a little bouquet of fresh coriander in the centre. Serve with rice and a green salad.

Real turkey (barbequed)

Main Ingredients: 1 stick butter or margarine 1/2 chopped green onions or chives 1 cup of broth 1/4 cup lemon juice 1 tbs. thyme and savory - mixed 3 tbs. parsley Cooking Preparation of the Recipe: Cook onions until tender in butter ; add other ingredients. Bring to a full boil. Cut turkey in pieces, and cover each piece of turkey with this mixture. Baste often on grill. Cook 45 to 55 minutes or until done. If rotisserie is used, it takes about one and one half hours until done.

Tonkatsu (pork cutlet) basics

Main Ingredients: 4 slices pork sirloin, 1/2 - 3/4 lb. each (about 1 inch thick) 1 egg, beaten 2 cups bread crumbs 1 cup flour Peanut or canola oil for deep frying 1 lemon (optional) Hot yellow mustard Tonkatsu sauce or subsititute Use your favorite steak sauce and mix with ketchup to sweeten. You can also mix in lemon juice, to add a touch of sourness. A-1 or 76 steak sauce, or even Worcestershire sauce alone, goes well, too. Garnish Thin slices of cabbage or lettuce leaves. To prepare cabbage slices: Thin-slice 8 cabbage leaves and soak in cold water. Drain well and use them as a garnish for the tonkatsu. Cooking Preparation of the Recipe: This recipe also works very well with beef, chicken, oysters, and large shrimps or prawns. Japanese-style potato salad [recipe here at this site] goes very well with this dish. Coleslaw would be nice, too. Also, Japanese or Chinese yellow (hot) mustard can give some sensation to your taste buds. Here are the ingredients and directions. You can prepare biifu-katsu (beef cutlet) using the same directions. Directions: Tenderize the meat and flatten to about 1/2 inch thick. Season the pork with salt and pepper. Coat the meat with flour and shake off the excess. Dip the meat into the egg, then the bread crumbs on a platter. Chill the meat in the freezer for 20 minutes or in the refrigerator for 2 hours. This chilling process gives the tonkatsu a crispy crust. Deep-fry (350F) until each side is light to medium golden brown. Drain the oil well and serve with the garnish. Slices of tomato will add some color.

Tomato onion pork chops

Main Ingredients: 1 tablespoon vegetable oil 4 pork loin chops, 3/4 inch thick (about 1 1/2 lbs) 1 medium onion, chopped 2 cups water 1 package KNORR Tomato Basil Soup Mix 1/4 cup brown sugar 4 teaspoons Worcestershire sauce Cooking Preparation of the Recipe: 1. In large skillet over medium-high heat, heat oil. Add chops and onion; brown 5 minutes. Remove chops; set aside. 2. Add water, soup mix, brown sugar and Worcestershire sauce, whisking constantly; bring to boil. 3. Return chops to skillet. Reduce heat; cover and simmer 10 - 15 minutes or until tender and just a hint of pink remains inside. 4. Serve chops and sauce with mashed potatoes, rice or pasta. Serves 4.

Easy tom kha gai

Main Ingredients: 2 Boneless chicken breast - cut up bit sized 2 -TO 3 Stalks of lemon grass cut up into 2" pieces and separated 6 Pieces of dried galangal 1 cn Coconut milk 2 tb Sugar 2 ts Salt 1 ts Dried crushed red chilis - (optional) 7 c -Water Cooking Preparation of the Recipe: Place the chicken, lemon grass and galangal in a soup pot. Add the water and cook over medium for about 30 minutes. Add the remaining ingredients and simmer for 20 minutes. You may need to adjust the salt, sugar and water as I find the taste varies with the brand of coconut milk used. Serve with extra chilis and white rice.

Real tinga

Main Ingredients: 1 kg of pork back 200 g (7 oz.) of longaniza (long sausage) 5 tomatoes 3 potatoes 1 1/2 onions 2 cloves of garlic 2 soup spoons chipotle chili in vinegar, finely chopped any of the following spices: parsley, cilantro, epazote, mint or oregano oil salt 2 avocados chopped lettuce Cooking Preparation of the Recipe: Cook the meat, half an onion and two garlic cloves. Once cooked, let the meat cool and pick off any remaining hairs. Toast the tomatoes, peel them and chop them. Peel the potatoes, cut them in small pieces and cook them. Fry the long pork sausage, remove from heat and then fry the other half of the onion and the meat in the same grease. Add the tomato, the potatoes, and the chili. Put the sausage back in the pan. Add vinegar, spices (parsley, cilantro, epazote, mint or oregano) and salt. Let cook until slightly dry. Put everything on a plate. Garnish with sliced onion, pieces of avocado and lettuce. (Often served on tostadas.)

Real the recipe for kapsa (chicken amp; rice)

Main Ingredients: 1 1/2 cups White Basmati Rice-cleaned amp; rinsed (Do not use other kinds of rice for this recipe) Water (amount varies according to the size of boiler-pot you are using) 1 Tomato cut up in small pieces 1 small to medium onion chopped 2 heaping teaspoons of Baharat spice ground (Garam Masala) 3 heaping teaspoons of cardomon ground 3/4 can of tomato paste 6 teaspoons of olive oil 1 small snack box of raisins 1 small chicken cut in sections (a frying chicken will do) salt to taste 1 cinnamon stick 2 packets (.19 oz each) of "Wyler's instant beef broth (optional) 1 dried black lemon 2 heaping teaspoons powdered garlic Cooking Preparation of the Recipe: 1. Thaw chicken according to meat packing directions, wash chicken thoroughly and take the skin off the chicken. Set aside skinned chicken, but nolonger than a few minutes so as not to promote bacterial growth. 2. In a large boiler-pot add oil, chopped onions and 1 heaping teaspoon of cardomon stirring until browned on medium high heat. 3. Add boiling water to the boiler-pot until half full. 4. Add salt accoriding to your own taste, 2 heaping tablespoons of cardomon, 2 heaping teaspoons of garlic powder, the cut tomato, 3/4 can of tomato paste, 1 black lemon and the raisins to the already browned onions. (adding the 2 packets of "Wyler's instant beef broth at this time is optional). 5. Stir on medium heat and try a little of the broth (add spices to suit your own taste). 6. Add chicken to the broth and keep at medium heat. Cover with aluminum foil and then the pot lid. 7. Boil chicken on medium high for approximately 30 minutes. Turn down heat to medium temperature and take the chicken out of the broth and place in an oven baking dish into a preheated oven at 300 degrees F. amp; bake. 8. Strain the broth. Keep the strained ingredients in one bowl and the broth in another bowl. 9. Put the ingredients (e.g. onions, tomato, black lemon, etc.) back into the boiler-pot. 10. Add the 1 1/2 cups of Basmati rice along with 3 measured cups of the kapsa broth that you had previously set aside in a bowl. 11. Bring the Basmati rice, the Kapsa broth and all the ingredients to a boil, then immedietly turn down heat to low and cover sealing tightly again with aluminum foil. Cover with a lid over the aluminum foil. Do not open or peek at it for atleast 10 minutes. Then periodically check to see if rice is light and fluffy, but do not stir rice. The Kapsa rice is done when all the broth has been absorbed. Remember to check on the chicken in the oven every so often to make sure that it doesn't overcook and become dry. The chicken should be moist. Turn off the heat and take off the aluminum foil and allow the extra steam to escape. If the Basmati rice appears dry and not completely cooked add a little bit of the extra broth and recover until finished. Do not mix the water and rice, just add over the top. Serving Directions: Pour rice on to a large circular platter. Place the chicken from the oven in the middle and on top of the rice. Serve with shattah (hot sauce).

Best thai tomyum gung (shrimp) / gai (chicken)

Main Ingredients: 2 -to 3 Stalks of lemon grass 2 lb Tiger shrimps OR- boneless chicken meat 5 -to 6 Lime leaves (kaffir) Lemon juice amp; fish sauce 2 -to 3 sm Red/green chili peppers 1 cn Straw mushrooms 1 1/2 tb Thai chili paste * Cilantro/parsley Cooking Preparation of the Recipe: * with soya beans oil (dark redish-brown color), which comes in a jar that can be bought at any Thai grocery Boil some water (half of the pot) in a 1.5qt sauce pan. Put in lemon grass, and the chili paste. Put in the shrimps and the mushrooms. Let it boil for 10 minutes. Put in the "lime" leaves and sliced chili peppers (1 min). It's done!! Now you can mix it in a serving bowl with some lemon juice and fish sauce. Garnish with cilantro and serve hot with Thai Jasmine rice.

Thai steak and potatoes

Main Ingredients: 4 baking potatoes 2 large rib eye steaks, at least 1 inch (2.5 cm) thick, about a total of 1-1/2 lbs (750g) 2 tbsp ( 30 mL) dark sesame oil 2 tbsp ( 30 mL) soy sauce 1 tbsp ( 15 mL) chili-garlic sauce Cooking Preparation of the Recipe: 1. Poke several holes in unpeeled potatoes. Place on a paper towel in microwave. Microwave, uncovered, on high until partly softened, from 12 to 14 minutes. Or place in a preheated 400 F (200 C) oven for 20 minutes. Cut in half lengthwise and lightly score cut surface. Oil grill and preheat barbecue. Trim and discard any thick fat on steaks. 2. Brush potatoes all over with sesame oil. Season potatoes with salt and pepper, if you wish. Place on barbecue. Grill, turning occasionally until lightly golden, from 10 to 15 minutes. 3. Stir remaining sesame oil with soy sauce and chili-garlic sauce. Brush on both sides of steak. Place on grill with potatoes. Brushing often with sauce, grill until steaks are done as you like, from 6 to 8 minutes per side for medium. Continue to turn potatoes until fork-tender.

Easy thai roast pork with sticky rice

Main Ingredients: 3 c Uncooked sticky rice 6 c Very warm (almost hot) water 4 tb Oil 1 1/2 lb Pork roast 2 tb Oyster sauce 5 tb Sugar 1 tb Thai dark sweet soy sauce 2 1/2 tb Light soy sauce 3 tb Whiskey (optional) 1/4 c Chopped cilantro leaves 1/2 c Chopped green onions 3 md Cucumbers; sliced 2 lg Tomatoes; sliced Sliced fresh chilies to taste Cooking Preparation of the Recipe: Wash and pat dry the pork. Slice into large pieces--about 1" thick. Poke both sides of each piece with a fork or skewer and place in a flat bottom container with lid. Blend oyster sauce, sugar, the two soys and whiskey well. Pour over the pork and mix. Cover and marinate in the refrigerator at least 1 hour. Overnight for best result. Soak sticky rice in water for 30 mins and drain well. Pour rice in a wet-paper towel lined steamer and steam over high heat for 40-45 minutes. Place cooked rice in a container and mix with the oil to coat well. Cover and set aside. Charcoal grill the pork over medium heat until well done. Drizzle some of the marinating liquid on each side halfway through the cooking time. In a small sauce pan, bring the rest of marinating liquid to a boil and pour into a gravy bowl. Slice pork into 1" X 1 1/2" pieces and about 1/4" thick. Spread the rice onto a platter. Cover with the pork pieces and pour the marinating liquid over the pork. Sprinkle cilantro, green onions and chilies. Garnish with sliced cucumbers and tomatoes.

Easy thai chicken with fresh basil

Main Ingredients: 3 tb Vegetable Oil 1 lb Chicken breast (boned) 2 tb Garlic; coarsely chopped 3 tb Nuoc Nam (fish sauce) 3/4 c Basil, thinly sliced 2 tb Sugar 2 Serrano chilies 2 tb Water Cooking Preparation of the Recipe: Skin chicken and cut into 1.25 X 1 in strips. Remove stems from chilies and cut lengthwise into thin strips (discard the seeds). Heat oil in wok or large skillet over high heat. Add garlic and stir until golden brown, about 10 seconds. Add 0.5 cup of basil and the chilies and stir-fry just until basil wilts, about 1 minute. Add chicken and stir-fry about 3 minutes. Add nuoc mam, water and sugar and stir-fry until sauce bubbles and thickens slightly, about 2 minutes. Add remaining 0.25 cup of basil and stir-fry until just wilted, about 5 seconds. Serve immediately with steamed rice...

Best teriyaki steak

Main Ingredients: Beef Steak 900 gms. Soya sauce 1 cup White wine 1 cup Sugar 1 cup Ginger root, grated 2 tbsps. Garlic, minced 1 clove. Sugar 1 cup Onion, sliced 1 no. Salt As required Cooking Preparation of the Recipe: 1.Take a shallow baking dish and place the beef steak in it. 2.Then mix the salt, soya suace, wine, sugar and pour it over the meat. 3.Next keep the ginger, garlic and onion on top of the meat. 4.Keep it covered for more than 24 hours in the refrigerator. 5.Turn once, then remove from the fridge and bring back to room temperature. 6.Grill the meat in the oven and keep turning so that it gets cooked on all sides. 7.For serving cut the meat into thin slices.

Best teriyaki honey chicken

Main Ingredients: Chicken, cut into pieces 1 kg. Honey ½ cup Soya sauce ½ cup Sherry, dry ¼ cup Ginger, grated 1 tsp. Garlic, crushed 2 cloves. Salt As required Cooking Preparation of the Recipe: 1.Clean, cut, wash and place the chicken in a plastic bag. 2.Mix the honey, soya sauce, sherry, ginger, garlic, salt and our in the plastic bag with the chicken. 3.Keep turning the plastic bag so that the sauce coats the chicken pieces. 4.Close the bag, marinate in refrigerator for 6-7 hours and keep turning 2 or 3 times. 5.Remove the chicken from the plastic bag and reserve the marinade for later use. 6.Arrange the marinated chicken pieces on a baking pan, cover with a foil and bake at 350 degrees for 1/2 an hour. 7.Remove the foil, brush with the reserved marinade and continue to bake uncovered until one. 8.Serve hot.

Tequila lime chicken

Main Ingredients: Marinade 1 cup water 1/3 cup teriyaki sauce 2 tablespoons lime juice 2 teaspoons minced garlic 1 teaspoon mesquite liquid smoke flavoring 1/2 teaspoon salt 1/4 teaspoon ground ginger 1/4 teaspoon tequila 4 chicken breast fillets Mexi-Ranch Dressing 1/4 cup mayonnaise 1/4 cup sour cream 1 tablespoon milk 2 teaspoons minced tomato 1 1/2 teaspoons white vinegar 1 teaspoon minced canned jalapeno slices (nacho slices) 1 teaspoon minced onion 1/4 teaspoon dried parsley 1/4 teaspoon Tabasco pepper sauce 1/8 teaspoon salt 1/8 teaspoon dried dill weed 1/8 teaspoon paprika 1/8 teaspoon cayenne pepper 1/8 teaspoon cumin 1/8 teaspoon chili powder dash garlic powder dash ground black pepper Cooking Preparation of the Recipe: 1 cup shredded cheddar/monterey jack cheese blend 2 cups crumbled corn chips or fried tortilla strips (see tidbits) 1. Prepare marinade by combining marinade ingredients in a medium bowl. Add the chicken to the bowl, cover and chill for 2 to 3 hours. 2. Make the mexi-ranch dressing by combining all of the ingredients in a medium bowl. Mix well until smooth, then cover dressing and chill it until needed. 3. When you are ready to prepare the entree, preheat the oven to high broil. Also, preheat your barbecue or indoor grill to high heat. When the grill is hot cook the marinated chicken breasts for 3 to 5 minutes per side, or until they're done. 4. Arrange the cooked chicken in a baking pan. Spread a layer of mexi-ranch dressing over each piece of chicken (you'll have plenty left over), followed by 1/4 cup of the shredded cheese blend. Broil the chicken for 2 to 3 minutes, or just until the cheese has melted. 5. Spread a bed of 1/2 cup of the tortilla strips or crumbled corn chips on each of four plates. Slide a chicken breast onto the chips on each plate and serve with your choice of rice, and pico de gallo, or salsa. (http://www.topsecretrecipes.com) Serves 4. Tidbits Crumbling store-bought tortilla chips is the easy way to make the bed of crunchy chips that the tequila lime chicken rests on. But, you can make tortilla strips like those served at the restaurant by cutting a stack of eight 6-inch corn tortillas in half. Stack the halves on top of each other and slice the tortillas into thin strips. Fry the tortilla strips in 2 cups of oil preheated in a large skillet for 3-5 minutes or until crispy. Salt lightly and cool on paper towels to drain.

Deluxe tenderloin chinese style

Main Ingredients: 1 lb. beef tenderloin 3 T dry sherry 1½ T soy sauce 2 t oyster sauce 1 t sugar 1 t cornstarch ½ t baking soda ¼ t salt 1 clove garlic, crushed 1½ T vegetable oil 2 medium yellow onions, thinly sliced Cooking Preparation of the Recipe: Remove and discard fat from meat. Cut meat across the grain into thin slices. Combine sherry, soy sauce, oyster sauce, sugar, cornstarch, baking soda, salt and garlic in a medium glass bowl. Mix in meat. Cover and refrigerate at least 3 hours. Heat oil in wok over high heat. Stir-fry onions in the oil until golden, 3 to 5 minutes. Transfer onions to a serving plate. Keep warm. Add about 1/3 of the meat to wok, spreading out slices so they do not overlap. Cook slices on each side just until lightly browned, 2 to 3 minutes. Remove meat from pan and arrange over onion slices. Repeat twice to cook remaining meat.

Good tandoori chicken

Main Ingredients: Chicken 1 No. Lemon juice 3 tsp. Red chili powder 2 tsp. Curd (Yogurt) As per taste Garlic paste 1 tsp. Ginger paste 1 tsp. Garam masala powder ½ tsp. Mustard oil 1 tsp. Oil For basting Salt As per taste Cooking Preparation of the Recipe: 1. Skin the chicken and make diagonal incisions all over. 2. Mix 1 tablespoon red chili powder, salt and 2 tablespoons lemon juice. Apply this to the chicken and leave it for half an hour. 3. Hang Curd/Yogurt in the muslin cloth for some time. Take Yogurt in a bowl, add red chili powder, salt, lemon juice, Ginger Paste, Garlic Paste, Garam Masala Powder and mustard oil. Mix well. 4. Apply this marinade to the chicken. Put the chicken onto the skewer and roast in the tandoor oven. 5. When chicken is almost done, baste it with oil, roast again till done. 6 Serve hot with onion slices and lemon wedges.

Tampican beef (carne tampiqueña)

Main Ingredients: 6 thin strips of sirloin 2 chili anchos 1 small tomato 1 clove of garlic 1/2 onion 6 pieces of queso asadero 6 tortillas 2 avocados 1 onion 6 limes 4 tablespoons of oil salt Cooking Preparation of the Recipe: Toast, hollow out and soak the chilis. Liquify them with the tomato, garlic, onion and salt. Fry until the flavor peaks. Put lime and salt on the meat. Grill it, or barbecue it, preferably over a high flame. Grill the cheese very quickly, taking care that it doesn't burn. On each plate, place a strip of meat, a piece of the grilled cheese, a tortilla dipped in the salsa and folded over, a half lime, guacamole and slices of onion. Serve with hot tortillas and beans.

Real sweet and sour spareribs

Main Ingredients: Leaves of Cabbage 6 White Radish 1/2 lb. White Vingar 1/2 tablespoon Pepper 1/8 tablespoon Sesame Oil 1 teaspoon Shredded Ginger Root 1 tablespoon Carrots 2 oz. Hot Red Peppers 2 Wood Ears 2 tablespoon Cooking Preparation of the Recipe: Rinse the cabbage. Use a sharp knife to cut into and around the core of the cabbage. Place the whole cabbage in boiling water. use chopsticks to separate the leaves from the core. Remove and plunge them into cold water; drain thoroughly. Cut out the length of the stems. 2. Peel the white radish and shred it. Add 1 teaspoons salt to soften the radish; let it stand for 10 minutes then drain. Squeeze out excess water. Add vinegar, sugar pepper and sesame oil and the ginger root; mix thoroughly. 3. Peel and shred the carrot; add a little salt to soften it. Slice the peppers. 4. Place two slices of pepper, a portion of white radish and carrot in the middle of each half of cabbage leaf. Wrap filling like an egg roll. cut each roll in half. Sprinkle chopped wood ear on the open ends. place the rolls on a serving plate and serve.

Easy sweet and sour pork chops

Main Ingredients: 6 center-cut pork chops (about 1 3/4 pounds) Vegetable oil 1/2 cup Realemon lemon juice 3 tablespoons cornstarch 1/2 cup firmly packed brown sugar 1/4 cup chopped onion 1 tablespoon soy sauce 1 teaspoon Wyler's or Steero chicken-flavor instant bouillon or 1 chicken-flavor bouillon cube 20 ounce can pineapple chunks in heavy syrup, drained, reserving syrup 1 cup thinly sliced carrots Green pepper rings Cooking Preparation of the Recipe: Preheat oven to 350 degrees. In large ovenproof skillet, brown chops in oil. Remove chops from skillet; pour off fat. In skillet, combine lemon juice and cornstarch; mix well. Add sugar, onion, soy sauce, bouillon and reserved syrup; cook and stir until slightly thickened and bouillon is dissolved. Add pork chops and carrots. Cover; bake 1 hour or until tender. Add pineapple; cover and bake 10 minutes longer. Garnish with green pepper; serve with rice if desired. Refrigerate leftovers.

Sweet and sour pork 2

Main Ingredients: 1 pound pork fillet 2 tablespoons soy sauce 1 tablespoon sherry 1 tablespoon brown sugar 1/4 small onion 2 tablespoons cornflour 1/2 pint chicken stock pinch salt 2 tablespoons vinegar 1 large carrot 1 standard egg oil for deep frying Cooking Preparation of the Recipe: Cut the pork into small shreds. Mix 1 tablespoon soy sauce with the sherry and a pinch of sugar. Peel and finely chop the onion and add with the soy sauce mixture to the pork. Toss well to coat all the pork pieces. Blend 1 tablespoon cornflour with a little of the chicken stock, then pour in the remainder, the rest of the soy sauce and sugar, the salt and vinegar. Peel and finely shred the carrot. Beat the egg well. Heat 1 tablespoon of the oil in a small pan and fry the carrot pieces for 2 minutes, stirring all the time. Add the sauce mixture, bring to the boil, stirring while it thickens then simmer gently while you cook the pork. Coat the pork pieces in the egg then toss in the rest of the cornflour. Deep fry for 4 to 5 minutes until cooked and tender, drain well and pile on a serving plate. Pour on the sauce and serve with 3 ounces plain boiled noodles per person.

Sweet amp; spicy pork

Main Ingredients: 1/2 pound pork tenderloin (cut into 3/4 inch thick slices) 1/4 cup firmly packed brown sugar 1/4 cup lemon juice 1/2 teaspoon pepper 1/4 teaspoon ground cumin 1/4 teaspoon ground allspice 1/4 teaspoon ground cloves Vegetable cooking spray Cooking Preparation of the Recipe: Place pork in a shallow dish. Combine brown sugar and next 5 ingredients in a small bowl; stir well. Pour half of the brown sugar mixture over pork, and marinate in refrigerator 20 minutes, turning once. Remove pork from marinade; discard marinade. Place pork on rack of a broiler pan coated with cooking spray; brush with reserved brown sugar mixture. Broil 5 1/2 inches from heat 5 minutes on each side or until pork is tender

Real sweet amp; sour pork

Main Ingredients: Serves/Makes:3-4 Ingredients 1 lb (.5 kg). boneless pork loin or tenderloin (cut in 1/2-inch cubes) 2 tbsp (30 ml) Taipan Oyster Sauce 3/4 cup (175 ml) water 1 cup (225 ml) tempura batter mix 4 tbsp (60 ml) vegetable oil 2 cloves garlic (crushed) 1 green or red pepper (cut into bite size pieces) 1 can (14 oz) pineapple chunks 1/4 cup (60 ml) Taipan Sweet amp; Sour Sauce Cooking Preparation of the Recipe: Preparation Marinate pork cubes in mixture of 2 tbsp (30 ml) Taipan Oyster Sauce, 1 tbsp (15 ml) water and pepper (to taste) for at least 30 minutes. Pour water into a bowl, add tempura batter mix and mix with fork until lumpy. Coat pork cubes in batter mixture. Heat oil and garlic on high heat in skillet or wok until lightly browned. Add pork and stir fry 3-4 minutes or until cooked through (test by cutting a cube). Add red or green pepper and stir fry approximately 1 minute. Drain pineapple and add chunks with Taipan Sweet amp; Sour Sauce. Stir until all ingredients are hot. Serve on a bed of rice or noodles.

Best swedish potato sausage

Main Ingredients: 1 Onion, medium size, cut up 1 tb Salt 1 1/2 ts Ground black pepper 1 ts Allspice 6 Potatoes, pared amp; cut up (6 cups) 12 tb Non-fat dry milk 1 lb Water 1 1/2 lb Lean boneless beef 1 lb Lean boneless pork Cooking Preparation of the Recipe: Grind all the meat, potatoes, and onions thru a 3/8" grinder plate and place in a mixer. Add all the other ingredients with the water and mix well. After this procedure, regrind thru the 3/8" grinder plate again. Stuff into hog casings 38-40 MM. This sausage is a very perishable product. It is best kept when frozen. This sausage may be served fried, baked, or broiled. When kept in refrigerator, sausage should be placed in container and covered with water.

Swedish meatballs i - köttbullar

Main Ingredients: 500 grammes (1 lb) ground beef 1 small onion 1 egg 1/4 cup dried bread crumbs vegetable oil (for frying) salt, pepper Cooking Preparation of the Recipe: Proceed as follows: Finely grate or chop the onion. Mix the ground beef, the onion, the egg and the bread crumbs. Add some white pepper and salt to taste. Form into 30 walnut-size meatballs. Heat 2 tbsp of vegetable oil in a large nonstick skillet over medium heat. Sauté the meatballs in two batches until browned on all sides and cooked through (approximately ten minutes The meatballs can be served alone as cocktail snacks or, as a meal, together with, e.g. mashed potatoes and lingonberry jam. For meatballs in a brown gravy, fry the meatballs in four batches. After each of the first three batches add 3-4 tbsp of water to the skillet, stir and pour the water into a separate vessel. After the fourth batch powder 1-2 tbsp all-purpose flour over the skillet, stir, add 3-4 tbsp cream, stir, add the water from the first three batches, stir, add some Japanese soya sauce, stir and bring to a slow boil, then add the fried meatballs and heat for a few minutes.

Fast swedish meatballs

Main Ingredients: 2 c Soft bread crumbs 1/2 c Minced onion 1 1/2 lb Ground beef or veal 2 ts Salt 1 ts Nutmeg 1 tb Concentrated meat extract 1 c Water 2 tb Minced parsley 2/3 c Milk 4 tb Butter 3 ea Eggs, slightly beaten 1/2 ts Pepper 1 ts Paprika 3 tb Flour 1 c Sour cream Cooking Preparation of the Recipe: Soak bread crumbs in milk until softened. Add onion to 1 Tbsp butter in small saucepan and cook slowly 3 minutes. Mix softened bread, cooked onion and meat. Add eggs, salt, pepper, nutmeg and paprika. Mix thoroughly until very smooth and light. Shape meat into small balls, dusting the hands with flour while shaping the balls. Melt remaining 3 Tbsp butter in large frying pan. Add meat balls and fry until golden brown all over. Remove from pan and add meat wxtract and 3 Tbsp flour. Stir untl well blended. Add water, and a few grains of pepper. Cook, stirring constantly until thickened. Reduce heat very low and cook 5 minutes. Stir in sour cream, a rounded tablespoon at a time, stirring until thoroughly blended after each addition of sour cream. Return meat balls to gravy, cover pan and simer very gently 10 minutes. Serve in deep casserole. Sprinkle with minced parsley. Yield: 70 to 80 meat balls.

Best swedish beef roast

Main Ingredients: 1 tb Butter 4 ea Anchovies, chopped (opt) 2 ts Salt 15 ea Peppercorns 1 tb Vinegar 1 c Water 5 lb Beef chuck or rump roast 1 ea Onion, minced 1 ea Bay leaf 1 tb Brown sugar 1 tb Whiskey Cooking Preparation of the Recipe: Melt butter in a heavy kettle or deep frying pan. Add beef roast and brown well on all sides. Add anchovies, onion, salt, bay leaf, peppercorns, sugar vinegar, whiskey and water. Cover tightly and cook slowly 2 to 2-1/2 hours or until meat is tender. Serve roast with the pan juice. (The pan juice may be thickened for gravy. One-half cup of cream added makes a delicious gravy.)

Real super bowl sunday casserole

Main Ingredients: 2 pounds of ground beef 2 medium sliced onions 1 clove of minced garlic 1 jar (14 oz (392 grm).) of spaghetti sauce 1 can (1 lb) of stewed tomatoes 2 small cans of drained mushrooms 1 package (8 oz (224 grm).) of shell macaroni, cooked 1-1/2 pints of sour cream 1/2 pound of shredded mozzarella cheese 1 pkg of sliced provolone cheese Cooking Preparation of the Recipe: Brown ground beef with 2 onions and the garlic. Add, the spaghetti sauce, stewed tomatoes, mushrooms and the cooked shells. Layer the meat mixture with shells into large casserole dish alternating with sour cream, provolone and mozzarella. Bake at 325 degrees (175 C.) F. for 30 minutes.

Summertime pork chops

Main Ingredients: 4 center cut pork chops, 1 1/2 pounds 1/4 teaspoon salt Dash white pepper 1/2 teaspoon paprika 1/2 teaspoon dried thyme leaves 2 red or green peppers 2 medium onions 2 tablespoons butter or margarine 1/3 cup beef broth Cooking Preparation of the Recipe: 1. Combine salt, pepper, paprika and thyme. Sprinkle over chops on both sides. 2. Rinse peppers and slice. Peel onion and slice. 3. In a heavy skillet, heat half of butter. Saute the onions and peppers over medium heat until soft but not brown. 4. Remove from pan. 5. Heat remaining butter. Brown chops on both sides. Lower heat. 6. Add broth, onions and peppers. 7. Cook over low heat for about 20 minutes or until chops are done. Don't overcook or they will become dry. 8. Season to taste but remember that broth is salty. Good served with: A salad, good bread and/or boiled new potatoes.

Real stuffed venison steak

Main Ingredients: 1 lb. round venison steak 1 tsp. salt 1 cup bread crumbs 1/2 tsp. sage 1 egg 1 cup milk or broth 1/2 cup finely chopped celery 1 small onion 1/4 tsp. black pepper 1/2 cup flour 1/2 cup water 2 tbsp. fat Cooking Preparation of the Recipe: Mix bread crumbs, milk, egg, and seasonings to make stuffing. Salt the meat and cut into 2" x 4" pieces. Spread each piece or meat with dressing and roll, fastening the rolls with toothpicks. Roll in flour and brown in fat. Place in pan, add water, cover, and cook for 2 hrs. at 375 degrees.

Good stuffed bell peppers

Main Ingredients: 8 medium bell peppers 1 lb (.5 kg). extra lean ground beef 1/3 cup (80 ml) chopped onion 3/4 cup (175 ml) Minute Rice salt amp; pepper to taste 1 16 oz (448 grm). can stewed tomatoes 1 tbsp (15 ml) Worcestershire 1 cup (225 ml) grated cheddar cheese Cooking Preparation of the Recipe: Cut tops off peppers and remove seeds. Par-boil for 5 minutes. Drain. Brown meat and onion. Add tomatoes, rice, Worcestershire, salt amp; pepper. Cover and simmer about 5 minutes. Add cheese and stir to melt. Stuff peppers with meat mixture. Place in baking dish and bake uncovered at 350 degrees (175 C.) for 25 minutes.

Real stefado (greek-style oven beef stew)

Main Ingredients: /4 c Olive oil 1 1/2 lb Boneless beef chuck - cut into 1-1/2" cubes 2 tb All-purpose flour 12 oz Small white boiling onions - peeled 1 lb Tomatoes,peeled,seeded,chopd 3 Garlic cloves -- minced 2 1/2 tb Chopped fresh thyme -- -OR- 1 t -Dried thyme 2 1/2 tb Chopped fresh rosemary -OR- 1 t -Dried rosemary 2 1/2 tb Chopped fresh oregano -OR- 1 t -Dried oregano 1 Bay leaf -- crumbled 1 t Ground cumin 2 c Dry red wine 1/2 lb Feta cheese, crumbled Salt amp; freshly ground pepper Cooking Preparation of the Recipe: Preheat over to 350 F. Heat oil in heavy 4- to 5-quart Dutch oven over medium high heat. Toss beef with flour in large bowl. Add beef to pan in batches and cook until brown, stirring occasionally, about 3 minutes per batch. Transfer browned beef to bowl. Add onions to pan and cook until light brown, stirring frequently, about 5 minutes. Add tomatoes, garlic, herbs and cumin to pan. Stir in wine and bring to a boil. Cover and bake in oven until beef is tender, about 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm to 350 F oven before continuing.) Stir feta into stew. Return to oven and continue baking until cheese is heated through, about 10 minutes. Season with salt and pepper and serve.

Steak sofrido

Main Ingredients: 1-1/2 lbs Veal filets 5 cloves Garlic peeled, finely chopped 4 tbsp Fully chopped maúntano.(Italian parsley) 1/2 cup Pure olive oil 1/3 cup Grape vinegar 3 tbsp Red wine 2 Bay leaves Salt Fresh ground pepper 1 cup Sifted white flour Cooking Preparation of the Recipe: Thinly slice the veal filet. Sprinkle with salt and pepper, flour up both sides and pat them with your fingers. Shake the excess flour. Fry lightly in a shallow pan on both sides with some of the oil. Set aside. In an other deeper pan, add the remaining oil heat it up and lightly fry the garlic. Place in the filets and add 1/2 cup warm water. Cover and simmer for 15 min. Uncover, add wine and vinegar, shake the pan well, add a little more black pepper. Cover, let it set for 10-12 minutes. Served with fresh mashed potatoes and steamed, buttered broccoli.

Real steak and kidney pudding

Main Ingredients: 700g stewing steak 225g kidney 2 small onion(s) 225g mushrooms 4 tblsp white flour 6 tblsp port 45ml oil 3/4 pint beef stock salt and ground pepper to taste 300g self raising flour 150g suet 1/2 tsp salt 17ml cold water Cooking Preparation of the Recipe: 1. The basin has to be covered with greaseproof paper, tied together with string and covered using foil. Place the pudding basin onto a saucer and place into a saucepan. Fill the saucepan with boiling water until it's half way up the basin and cover. 2. Steam for two hours, ensuring that the pan does not boil dry. 3. Remove the foil and greaseproof paper and invert onto a plate. Serve immediately. 4. Trim the steak and cut into cubes. Prepare the kidneys by removing the white core and cutting into chunks. Coat the meat using the plain white flour and season. 5. Heat some oil in a large frying pan and cook the steak until brown. Transfer the steak to a casserole dish and add the kidneys to the frying pan. Once the kidneys have browned, add to the casserole. 6. Add the onions to the frying pan and cook for around 10 minutes before transferring to the casserole along with the port and beef stock. 7. Bring the casserole to the boil and simmer for about 1 1/4 hours. 8. The pastry is made by sifting the flour into a bowl, stirring in the suet and adding the salt. Add a little water so that the mixture can be kneaded into a soft dough. 9. Roll about 3/4 of the dough on a flour covered surface and line a pudding basin (about 3 pints or 1.7 litres). 10. Mix the mushrooms in with the steak and add to the pudding basin. Moisten the pastry edges by brushing with water. Roll out the rest of the pastry into a lid and place on top of the pudding. Seal with by pinching the edges with the fingers. Serves 6. Cooking Time 4 hours.

Real squirrel with rice and potatoes

Main Ingredients: 2 old squirrels, cut up Fat 1 onion, chopped 1 green pepper, chopped 1/4 cup chopped celery 1 clove garlic, chopped 1 cup uncooked rice 1 green pepper, chopped 3 med. potatoes, chopped Salt and pepper Water Cooking Preparation of the Recipe: Brown squirrels in skillet with small amount of fat. Place squirrel in pressure cooker and cook under pressure for 15 minutes to tenderize. Saute onion, green pepper, celery, and garlic in drippings in skillet; add rice, squirrel, potatoes, seasonings, and enough liquid to cook rice and potatoes. Cover; simmer slowly until tender. **Squirrel may also be used in Brunswick Stew, stuffed as for pigeons, or prepared as for braised chicken.

Real squirrel stew

Main Ingredients: 1 squirrel, cut into 7 pieces flour salt and pepper 2 1/2 Tb. butter 7 cups boiling water 1 tsp. thyme 1 cup corn 3 potatoes, cubed 1/4 tsp. cayenne 3 medium onions, sliced 2 cups canned tomatoes with juice Cooking Preparation of the Recipe: Roll the squirrel pieces in flour, salt, and pepper. Brown in butter. Add squirrel and all other ingredients, (with the exception of the tomatoes), to the boiling water, cover, and simmer for 1/2 to 2 hours. Add the tomatoes and continue to simmer another hour.