I'm trying to incorporate healthy (but simple and pref quick) meals into my diet. Mostly salads and such. Does anyone have some good recipes for some healthy meals and some good salad recipes (rather than the same plain old salad?).
Thanks so much!!!Anyone have some good healthy recipes?
BLACK BEANS %26amp; RICE (Healthy %26amp; Can be prepared in 20 minutes)
Step 1: prepare the rice; make the black beans
For the rice
2 bags boil-in-bag white rice
For the black beans
1 1/2 cups chopped onion (1 medium-large onion)
2 garlic cloves
1 can (16 ounces) black beans, rinsed and drained
Vegetable cooking spray
1/2 teaspoon cumin
1/3 cup salsa flavored with chipotle chiles
1/2 cup water
1 can (14 1/2 ounces) no-salt-added tomatoes, including the liquid
1 teaspoon grated lemon zest (optional)
1 teaspoon lemon juice (optional)
2 tablespoons chopped cilantro, or to taste (optional)
Cilantro sprigs
1. Prepare the rice: Microwave 1 bag of rice at a time according to the directions on the package. Repeat with the remaining bag. Transfer the rice to a bowl and keep warm, covered with plastic wrap.
2. Prepare the black beans: Finely chopped the onion to measure about 11/2 cups. Finely chop the garlic. Rinse and drain the beans; reserve.
3. Coat a large nonstick skillet with vegetable cooking spray and heat over medium-high heat just until hot. Add onions and cook, stirring, for 4 minutes, or until slightly translucent. Add the garlic and cumin and cook, stirring, for 1 minute longer. Add the salsa, water, and tomatoes with the liquid. Bring to a boil, reduce the heat to medium, and simmer, stirring occasionally, for 5 minutes.
4. While the bean mixture cooks, zest and juice the lemon, and chop enough cilantro to measure 2 tablespoons, if using.
5. Remove the pan from the heat. Stir in the beans, lemon zest and juice, and optional cilantro. Keep warm, covered.
Step 2: assemble the sliced cucumbers and tomatoes vinaigrette
1 cup cucumber slices
2 cups tomato wedges
2 tablespoons store-bought balsamic vinaigrette or other dressing
12 romaine leaves
In a salad bowl, combine the cucumbers, tomatoes, and vinaigrette and toss to coat. Line 4 salad plates with the romaine lettuce and top with the salad, dividing it evenly. Place the plates on the table.
Step 3: serve
1. Place 1 cup of the rice in the center of each dinner place and top with 1 cup of the bean mixture. Garnish with a sprig of cilantro, if desired.
2. When ready for dessert, serve the pastries on dessert plates or the ice cream in small dessert bowls.
Ingredients Shopping List:
Black beans
Salsa flavored with chipotle chiles
No-salt-added tomatoes
Lemon
Cilantro (optional)
Balsamic vinaigrette or other dressing
Babas au Rhum or rum raisin ice cream
from the salad bar
Cucumber slices
Tomato wedges
Romaine leaves (optional)
Ingredients From Your Pantry:
Boil-in-bag white rice
Vegetable cooking spray
Onion
Garlic
Ground cumin
CAJUN CORN, RICE %26amp; RED BEANS
Step 1: make the cajun corn, rice, and red beans
1 large green pepper
1 large red pepper
1 medium onion
2 garlic cloves
1 can (15½ ounces) red beans, such as kidney beans
1 tablespoon olive oil
1 teaspoon Cajun seasoning or chili powder
2 cups instant white rice
1 can (14½ ounces) vegetable broth
1 package (16 ounces) frozen corn kernels
Salt and pepper to taste
2 to 6 drops hot pepper sauce, or to taste (optional)
1. Chop both peppers to measure 1 cup each. Chop the onion to measure 1 cup. Slice the garlic. Rinse and drain the beans.
2. In a large deep heavy skillet, heat the olive oil over high heat until hot. Add the peppers, onion, garlic, and Cajun seasoning. Stir to coat with the oil and cook for 3 minutes, until softened slightly.
3. Add the rice and stir to coat. Add the broth and bring to a boil, covered. Stir in the corn and beans and cover the pan. Remove the pan from the heat and let stand for 5 minutes. Season with salt and pepper and hot pepper sauce, if desired.
Step 2: cook the okra with spicy tomatoes
1 can (14½ ounces) diced tomatoes with mild green chiles
1 package (10 ounces) frozen sliced okra
In a large saucepan, combine the tomatoes and okra. Bring to a boil, covered, over medium-high heat, reduce the heat to a simmer, and cook, separating the slices of frozen okra with a spoon, for about 8 to 10 minutes, or until the okra is cooked and the mixture is heated through. Transfer to a serving bowl, cover to keep warm, and place on the table.
Step 3: prepare the frosted angel food cake with toasted coconut
1 cup shredded coconut
1 store-bought angel food cake
1 container (16 ounces) vanilla frosting
1. Spread the coconut on a Pyrex pie plate or paper plate and microwave on High for 2 minutes. Stir and microwave, stirring every minute to make sure it is evenly golden, for 3 to 4 minutes. Remove and let cool.
2. Place the cake on a cake platter or large plate. Frost the sides and the top. Sprinkle the toasted coconut all over the cake, pressing it lightly on with your hands.
Step 4: serve
1. Place the skillet on the table and spoon portions directly onto dinner plates. Serve the okra alongside.
2. When ready for dessert, cut the angel food cake into slices, place on dessert plates, and serve.
Ingredients Shopping List:
Green pepper
Red pepper
Red beans, such as kidney beans
Frozen corn kernels
Diced tomatoes with mild green chiles
Frozen okra
Shredded coconut
Angel food cake
Vanilla frosting
Ingredients From Your Pantry:
Onion
Garlic
Olive oil
Cajun seasoning or chili powder
Instant white rice
Vegetable broth
Salt and pepper
Hot pepper sauce (optional)
Butter
BAKED EGGS WITH CREAM SPINACH ON AN ENGLISH MUFFIN
Menu Gameplan:
Step 1: make the baked eggs with creamed spinach on english muffins
Step 2: while the eggs are baking, assemble the green salad with mushrooms and croutons
Step 3: prepare the pink grapefruit with brown sugar glaze
Step 4: serve
Here's How to Make It in 20 Minutes:
Before You Start:
Preheat the oven to 500F to bake the eggs and glaze the grapefruit.
Step 1: make the baked eggs with creamed spinach on english muffins
2 packages (9 ounces each) frozen creamed spinach
4 large eggs
Salt and pepper to taste
4 English muffins
½ cup thick-style mild or spicy salsa
1. Preheat the oven to 500F.
2. Make a slit in the end of each of the packages of frozen spinach and place them in a 2-quart Pyrex baking dish. Microwave on High for 10 minutes. Open the bags and transfer the hot spinach to the baking dish. Using the back of a soup spoon, make 4 equally spaced indentations in the spinach.
3. Break an egg into each indentation. Season the eggs with salt and pepper. Cover the baking dish with aluminum foil and bake in the conventional oven for 5 to 7 minutes, or until the eggs are set. Remove the baking dish from the oven.
4. Meanwhile, with a fork, split each of the English muffins. Toast the muffins in a toaster or toaster oven until lightly colored. Transfer 1 muffin to each of 4 dinner plates. Do not turn off the oven.
Step 2: while the eggs are baking, assemble the green salad with mushrooms and croutons
1 bag (5 ounces) prewashed spring or baby greens
1 cup sliced mushrooms
½ cup whole-wheat croutons
¼ cup store-bought salad dressing of choice
Place the greens, mushroom slices, and croutons in a salad bowl. Add the dressing and toss to coat. Place the bowl with 4 salad plates on the table.
Step 3: prepare the pink grapefruit with brown sugar glaze
2 pink grapefruits
2 tablespoons packed brown sugar
¼ teaspoon ground cinnamon
1. Cut each grapefruit in half and section the halves. Place the halves in a small baking dish.
2. Combine the brown sugar and cinnamon and sprinkle evenly over each of the grapefruit halves. Bake for 5 minutes, or until the grapefruit is warm and the sugar is slightly melted.
Step 4: serve
1. Using a large spoon, scoop an egg with some of the creamed spinach under it and place it over the English muffin halves on each plate. Spoon 2 tablespoons salsa over the egg. Plate the remaining eggs and spinach and garnish with salsa in the same way.
2. When ready for dessert, serve the baked grapefruit halves, preferably still slightly warm, in small bowls.
Ingredients Shopping List:
Frozen creamed spinach
English muffins
Thick-style salsa, mild or spicy
Prewashed spring or baby greens
Mushrooms, sliced (from the produce department)
Whole-wheat croutons
Pink grapefruits
Ingredients From Your Pantry:
Large eggs
Salt and pepper
Salad dressing of choice
Brown sugar
Ground cinnamon
CARROT %26amp; POTATO SOUP
Before You Start:
3 tablespoons butter
1 1/2 cups chopped scallions
1 bag (10 ounces, about 4 cups) pre-shredded carrots
2 cans (14 1/2 ounces each) vegetable broth (about 4 cups)
1 1/2 cups “just add milk” frozen mashed potatoes
1/2 cup light cream or half-and-half
Salt and pepper to taste
1. Melt the butter in a 3-quart nonstick saucepan over medium heat. Add 1 cup of the scallions and cook, stirring, until nearly tender, about 2 minutes.
2. Add the carrots and broth. Cover, increase the heat to high, and bring to a boil. Reduce the heat to medium and simmer for 5 minutes, or until the carrots are almost tender.
3. Stir in the potatoes, cover, and cook for 5 minutes.
Step 1: meanwhile, make the toasted cheese and red pepper sandwiches
1 jar (7 ounces) roasted red peppers
8 slices whole-wheat or rye bread
3 tablespoons softened butter
8 ounces thinly sliced Swiss, Havarti, or other favorite cheese
1. Drain the red peppers well and cut into thin strips.
2. Spread 1 side of each bread slice lightly with butter. Top unbuttered sides of 4 of the bread slices with cheese and pepper strips; cover with a bread slice, buttered side up.
3. Heat a large range-top grill pan or griddle or nonstick skillet over medium-high heat. Place the sandwiches on the grill, in batches if necessary, and toast until both sides are evenly golden brown and the cheese is melted, pressing down lightly with spatula. Transfer to a cutting board.
Step 2: serve
1. While the sandwiches are grilling, transfer the soup mixture to a blender or food processor and puree until smooth, working in batches if necessary. Return the soup to the saucepan and stir in the light cream or half-and-half. Season with salt and pepper. Heat until steaming.
2. Ladle the soup into soup bowls and garnish each with some of the remaining [1/2] cup chopped scallions. Serve.
3. Cut the sandwiches in half or quarters and serve on small plates with the soup.
4. When ready for dessert, divide the cut-up melon among 4 dessert bowls. Place the lemon bars on a serving plate and pass at the table.
Ingredients Shopping List:
Pre-shredded carrots (bagged, from the produce department)
“Just add milk” frozen mashed potatoes
Light cream or half-and-half
Roasted red peppers
Swiss, Havarti, or other favorite cheese, thinly sliced
Lemon bars
From the Salad Bar
Chopped scallions
Cut-up assorted melon, such as honeydew, cantaloupe, and watermelon
Ingredients From Your Pantry:
Butter
Vegetable broth
Salt and pepper
Sliced whole-wheat or rye bread
BROILED CHICKEN BREASTS W/ APRICOT GLAZE
Preheat the broiler.
Step 1: cook the micro-baked sweet potatoes
4 small sweet potatoes (or 2 large)
Butter for serving
Salt and pepper to taste
1. Scrub the sweet potatoes and prick in several places with a fork or skewer.
2. Place a piece of paper towel in the microwave and arrange the potatoes like the spokes of a wheel on the towel. Microwave on High for 13 to 17 minutes for 4 potatoes, a little less for 2 potatoes, turning them over once and giving each a quarter turn twice while cooking. Microwave until the potatoes yield a bit to pressure when squeezed. Let stand a few minutes to finish cooking before serving to soften.
Step 2: cook the asparagus with shallot butter
1 pound thin asparagus
2 shallots
3 tablespoons butter
1 tablespoon fresh lemon juice
Salt and pepper to taste
1. Trim the asparagus, if necessary.
2. Fill a large skillet with 1 inch of water, cover, and bring to a boil over high heat. Add the asparagus, bring the water back to a boil, and simmer for 4 to 6 minutes, or until just crisp-tender. Drain and transfer to a serving platter.
3. Thinly slice the shallots.
4. In the same skillet, melt the butter over medium heat about 1 minute, or until just beginning to brown. Add the shallots and cook, stirring, for 1 minute until softened. Swirl in the lemon juice and season with salt and pepper. Pour the shallot butter over the asparagus. Cover to keep warm.
Step 3: make the broiled chicken breasts with apricot glaze
Nonstick vegetable cooking spray
3 tablespoons apricot preserves or orange marmalade
1 tablespoon ketchup
½ teaspoon cider vinegar
4 skinless boneless chicken breast halves (5 to 6 ounces), trimmed
½ teaspoon crumbled dried thyme
Salt and pepper to taste
1. Preheat the broiler. Line the broiler pan with aluminum foil. Spray the broiler-pan rack with nonstick vegetable cooking spray.
2. In a cup, stir together the preserves or marmalade, ketchup, and vinegar.
3. Season the chicken breasts with the thyme and salt and pepper. Arrange the chicken breasts, skin side down, on the prepared pan and broil 4 to 6 inches from the heat for 5 minutes. Turn and broil for 3 minutes. Brush each chicken breast with some of the fruit glaze and broil for 1 to 2 minutes, until the glaze is bubbly and the chicken is no longer pink in the thickest part. Remove from the broiler.
Step 4: serve
1. Place a chicken breast on each of 4 dinner plates.
2. Add a whole or half sweet potato to each plate and serve with butter and salt and pepper on the table.
3. Place the asparagus on the table.
4. When ready for dessert, scoop the orange sherbet into dessert bowls and garnish each serving with 1 or 2 butter cookies.
Ingredients Shopping List:
Sweet potatoes
Asparagus
Shallots
Lemon (for juice)
Apricot preserves or orange marmalade
Skinless boneless chicken breast halves
Orange sherbet
Chocolate-dipped butter cookies
Ingredients From Your Pantry:
Butter
Salt and pepper
Nonstick vegetable cooking spray
Ketchup
Cider vinegar
Dried thyme
BLACKENED TUNA W/ RICE %26amp; BROCOLI
Before You Start:
White Rice with Cilantro, Pimientos, and Capers
1 cup long-grain rice
1/3 cup chopped cilantro
2 tablespoons chopped jarred pimientos
1 tablespoon capers, drained
1. In a medium saucepan, bring 2 cups water, covered, to a boil over high heat. Add the 1 cup rice, stir, and cover the pan. Lower the heat and simmer 15 minutes, or until the water has been absorbed. Remove the pan from the heat but keep it covered.
2. While the rice cooks, chop enough cilantro to measure 1/3 cup; reserve.
Step 1: prepare the spice rub and cook the tuna
Blackened Tuna
2 teaspoons dried oregano
2 teaspoons sweet paprika
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
24 ounces tuna, cut into 4 steaks, each ½ to 2/3 inch thick
3 teaspoons canola oil, divided
Lemon wedges, for serving
1. Preheat the oven to 400 degrees F.
2. In a small bowl, combine the 2 teaspoons each of oregano and paprika, the 1 teaspoon each of cayenne, garlic powder, and salt, and the 1/2 teaspoon black pepper.
3. Brush both sides of the tuna using 2 teaspoons of the oil and sprinkle both sides of each with the spice mixture. Use your hands to gently rub the spices into the fish.
4. Brush a heavy ovenproof skillet (such as cast iron) with the remaining 1 teaspoon oil. Heat the skillet over high heat until it smokes, then add the fish in one layer. Cook 1 minute per side. Transfer the skillet to the oven and roast the tuna 6 to 8 minutes for medium-rare to medium, or until the fish is cooked to desired degree of doneness.
Step 2: steam the broccoli
Steamed Broccoli
1 bunch (about 1 pound) broccoli
1. Trim the broccoli spears. Fit a large saucepan with a vegetable steamer basket, then add about 1 inch of water. Cover and bring to a boil over high heat.
2. When the water boils, carefully place the broccoli spears in the steamer basket, cover the pot, and steam 5 to 7 minutes, depending on the thickness of the stalks, until crisp-tender. Transfer the broccoli to a serving bowl and place the bowl on the table.
Step 3: serve
1. Finish the rice: Stir the 1/3 cup chopped cilantro, 2 tablespoons pimientos, and 1 tablespoon capers into the rice until evenly combined.
2. Place 1 piece of tuna on each of 4 dinner plates. Spoon a portion of the rice alongside. Serve with the steamed broccoli and lemon wedges for the fish, broccoli, or both.
Ingredients Shopping List:
Capers
Cilantro (1/3 cup chopped)
Chopped pimientos (2 tablespoons)
Tuna steaks (4, for a total of 24 ounces), each 1/2 to 2/3 inch thick
Broccoli (one 1-pound bunch)
Lemon wedges
Ingredients From Your Pantry:
Long-grain rice (1 cup)
Sweet paprika
Dried oregano
Garlic powder
Cayenne pepper
Canola oil
Salt and freshly ground black pepper
SHRIMP %26amp; GREEN BEAN STIR FRY
Before You Start:
Bring a large pot of water to a boil, covered, over high heat to cook the pasta.
Step 1: cook the vermicelli with chopped parsley
4 quarts water
8 ounces vermicelli or another thin-strand pasta
2 teaspoons olive oil
1/4 cup chopped fresh parsley
1. Pour the water into a large pot, cover, and bring to a boil over high heat. Add the pasta, stir to separate the strands, and cook according to the directions on the package, until al dente. Drain, transfer to a serving bowl, and add the olive oil. Toss to coat.
2. While the pasta is cooking, finely chop enough parsley to measure 1/4 cup.
3. Add the parsley to the pasta and toss well. Keep warm, covered.
Step 2: prepare the blackberry and blueberry parfaits with lemon yogurt
1 cup fresh blueberries or frozen, thawed
1 cup fresh blackberries or frozen, thawed
2 containers (8 ounces each) nonfat lemon yogurt
2 teaspoons fresh lemon juice
If using fresh berries, rinse each separately in a colander and gently shake dry. Place 1/4 cup blueberries in the bottom of each of 4 clear wineglasses. Top each serving with 1/2 container lemon yogurt. Sprinkle each with 1/2 teaspoon lemon juice. Divide the blackberries equally among the parfaits. Refrigerate until serving time.
Step 3: cook the shrimp and green bean stir-fry
1 tablespoon cornstarch
1 teaspoon Worcestershire sauce
1 tablespoon tomato paste
1 tablespoon hoisin sauce
1/2 cup water
2 garlic cloves
2 teaspoons minced ginger
12 ounces pre-trimmed green beans
1 tablespoon toasted sesame oil
1 pound peeled and deveined medium shrimp
1. Make the sauce: Place the cornstarch in a small cup and add the Worcestershire. Stir until blended. Stir in the tomato paste, hoisin sauce, and water until combined.
2. Finely chop the garlic and enough ginger to measure 2 teaspoons. Combine the garlic, ginger, and green beans in a bowl.
3. In a large nonstick skillet, heat the sesame oil over medium-high heat until hot. Add the seasoned green beans and stir-fry for 15 seconds. Add the shrimp and stir-fry for 30 seconds.
4. Stir the sauce, add it to the wok, and cook for about 4 minutes, stirring, until the shrimp turn pink and the sauce thickens slightly. Transfer the stir-fry to a serving dish.
Step 4: serve
1. Place a serving of the pasta on each of 4 dinner plates.
2. Place the shrimp stir-fry on the table and serve at once over or alongside the pasta.
3. When ready for dessert, serve the parfaits.
Ingredients Shopping List:
Vermicelli or another thin-strand pasta
Fresh parsley
Blueberries, fresh or frozen
Blackberries, fresh or frozen
Nonfat lemon yogurt
Gingerroot
Lemon juice
Green beans
Medium shrimp, peeled and deveined
Ingredients From Your Pantry:
Olive oil
Cornstarch
Worcestershire sauce
Tomato paste
Hoisin sauce
Garlic
Toasted sesame oilAnyone have some good healthy recipes?
this is quick ,easy and Delis!
WALDORF SALAD
2 med. apples, chopped (about 2 c.)
2 med. stalks celery, chopped (about 1 c.)
1/2 c. mayonnaise
1/3 c. chopped nuts
Toss all ingredients. Serve on salad greens. 4 servings.
WALDORF SUPREME:
Decrease celery to 1 stalk and nuts to 1/4 cup. Stir in 1 (8 1/4 oz.) can pineapple chunks in syrup, drained, 1/2 cup miniature marshmallows, and 1/3 cup cut-up dates or raisins.
YUM! Salad!
Grilled Asparagus with Tomato and Mozzarella Salad
2 bunches medium asparagus (about 2 pounds), peeled and trimmed
2 tablespoons extra virgin olive oil, divided
2 cups grape or cherry tomatoes, halved
8 ounces fresh mozzarella cheese, cut into ½-inch cubes
2 tablespoons chopped fresh flat leaf parsley
1 teaspoon finely grated lemon zest
1 tablespoon freshly squeezed lemon juice
1 teaspoon Kosher salt
¼ teaspoon crushed red pepper flakes
Freshly ground black pepper
Blanch the asparagus in boiling salted water until crisp-tender about 2 minutes. (Alternatively, asparagus can be steamed.) Brush asparagus with 1 tablespoon of the olive oil and set aside.
Toss tomatoes and mozzarella cheese in a large bowl with remaining 1 tablespoon olive oil, the parsley, lemon zest, lemon juice, salt, red pepper flakes and black pepper to taste.
Heat a grill pan (or outdoor grill) over medium heat. Grill asparagus, turning occasionally, until tender and lightly charred, about 5 minutes. Cut asparagus in half crosswise and arrange the upper portions, spoke-like, tips out, on a serving dish. Cut the lower portions into ½-inch pieces and toss with the tomato and cheese mixture. Mound the salad in the center of the tips and serve. Serves 4 – 6.
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Grilled Eggplant Salad
To toast pine nuts, bake in a 325° oven, shaking pan occasionally, just until beginning to brown, about 8 minutes.
2 large bell peppers (red, orange, and/or yellow), rinsed, halved, stemmed, and seeded
2 medium zucchini, rinsed, ends trimmed, and halved lengthwise
1 large eggplant, rinsed, ends trimmed, and thickly sliced crosswise
1 large sweet onion, peeled and thickly sliced
About 3/4 cup Moroccan marinade reserved from Flank Steak with Warm Moroccan Spices
1/2 cup pine nuts, toasted (see Notes)
1/4 cup chopped fresh mint leaves
Red wine vinegar
Salt and freshly ground black pepper
1. Lay bell peppers, zucchini, eggplant, and onion on baking sheets. Brush both sides of vegetables with Moroccan marinade (reserve any remaining).
2. Lay vegetables on a well-oiled grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand 1 to 2 in. above grill level only 3 to 4 seconds); close lid on gas grill. Cook vegetables, turning once, until beginning to brown and just tender when pierced, 7 to 8 minutes for eggplant, 8 to 10 for onion and bell peppers, and 12 for zucchini. Transfer to a large cutting board as done.
3. Cut vegetables into 1-in. pieces and put in a bowl. Add pine nuts, mint, and any remaining marinade. Mix, adding more vinegar, salt, and pepper to taste.
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Loaded Spinach Salad
Makes 2 servings, about 4 cups each
8 large eggs
6 cups baby spinach
4 tablespoons Creamy Blue Cheese Dressing, divided
1 8-ounce can beets, rinsed and sliced
1 cup shredded carrots
2 tablespoons chopped pecans, toasted
Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low, cover and cook at the lowest simmer for 10 minutes. Pour off the hot water and run cold water over the eggs until they are completely cooled. Peel the eggs, discard 6 of the yolks, chop the remaining yolks and whites.
Toss spinach and 2 tablespoons dressing in a large bowl. Divide between 2 plates. Top with chopped eggs, beets, carrots and pecans. Drizzle with the remaining 2 tablespoons dressing.
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Nicoise Salad For Two
4 cups mesclun or bite-size mixed salad greens
2 small red skinned potatoes, cubed and cooked
1 cup cooked green beans
4 hard-cooked eggs, peeled and cut in quarters
1 jar (250 mL) roasted red peppers, well-drained and cut into strips
1 can (170 g) water packed tuna chunks, drained
1/4 cup sliced pitted black olives
Dressing
2 tbsp extra-light olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
Salt and pepper, to taste
Divide mesclun between 2 plates. Garnish salad greens with an equal amount of potatoes, green beans, egg quarters, red peppers, tuna and olives. Chill. Whisk together oil, lemon juice and mustard; season with salt and pepper. Drizzle dressing over salad.
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Pear Salad with Blue Cheese %26amp; Walnuts
1 #10 Can Sliced Pears drained (save 1 cup of the syrup)
1 Cup White Wine Vinegar (herbed flavored vinegar)
1 1/2 lbs Mixed Greens
1 1/2 lbs Crumbled Blue Cheese
2 Cups Toasted Walnut Pieces
Place the 1 Cup of reserved syrup, the herbed flavored white wine
vinegar and the 1 ½ Cup of Blue Cheese in blender / food processor.
Whirl until smooth and set aside for dressing salad.Layer mixed
greens and pears in large salad bowl or individual plats, finishing
with Blue Cheese and Toasted Walnut Pieces.Drizzle dressing over all.
(serves 18 – 24)
Mango Shrimp Salsa
* 1 cup Shrimp - cooked, chopped
* 1 Mango - peeled, seeded and chopped
* 1 teaspoon minced Garlic
* 1/4 cup finely chopped Red Bell Pepper
* 1 Green Onion (aka Scallion), chopped or 1/4 cup Onion, chopped
* 2 tablespoons chopped Cilantro
* 1 fresh Jalapeno Chile Pepper, finely chopped
* 2 tablespoons Lime or Lemon Juice
* pinch of Black Pepper
Mix together ingredients, enjoy. Don't like one of the ingredients? No problem, replace with something else or leave it our altogether.
Raita
* 1 cup Sour Cream
* 1 cup Yogurt
* 1 tablespoon Garlic
* 1 teaspoon Cumin
* 1 teaspoon Paprika
* 3 Cucumber
* 1 Tomato
Mix sauces and spices together, add vegetables.
Hope this helps!
Fresh Spring Vegetable Rice Salad
INGREDIENTS
2 cups cooked basmati rice
2 cups cooked or canned garbanzo beans (chickpeas), drained and rinsed
2 red, yellow, or green bell peppers, diced
2 cups 1-inch asparagus pieces, blanched
1 cup chopped celery
1 cup thinly-sliced radish
4 tablespoons freshly ground flaxseeds
1/2 cup green onions, white and green parts, chopped
4 tablespoons chopped fresh parsley
4 tablespoons toasted sesame oil
Juice of 2 lemons
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon salt
8 cups chopped fresh spinach
2 teaspoons sesame seeds, for garnish
1. In a large bowl, combine the rice, garbanzos, pepper, asparagus, celery, radish, flaxseeds, green onions, and parsley.
2. In a small bowl, whisk together the sesame oil and lemon juice, then add the cumin, turmeric, and salt. Pour the dressing over the salad and mix well. Serve over a bed of spinach and sprinkle with sesame seeds.
Serves 4.
Recipe by Jonathan Galland
Here is a website with over 100 Quick and Easy Healthy Foods %26amp; Recipes
It also lists the nutrients %26amp; calories of the dishes.
add dried cranberries or apricots and roasted sunflower seeds
Thursday, January 7, 2010
What are some yummy, quick recipes for dinner?
This is for a family of 4. ThanksWhat are some yummy, quick recipes for dinner?
If you have a crockpot (slow cooker)..you can make alot of things for your family of four ..easy, healthy, hearty home cooked meals~
Place chopped carrots/ onion , chicken or porkchops or roast in crock pot..add a lil bar b q sauce, or chicken sauce with some water...turn on low and walk away for the day bout 6hrs. When dinner is ready, just make up some 5min rice or mash potatoes and you have a wonderful filling and tasty meal*
or
Hearty chilli........ground beef , fry , drain, add chopped onion, salt, pepper,..can of tomatoes crushed...3 tbsp. chilli powder, i can drained and rinsed red kidney beans. mix...put lid on...simmer for about an hour or so. Serve with grated cheese to garnish...can serve in bowl with French loaf bread and a salad or serve over white rice*
Hearty Stew....cover stew meat with flour, shake off...fry..to brown the meat...add onions , carrots, salt, pepper, garlic powder, basil...cover with water...add peeled and cut up potatoes...a few shakes of worchestershire sauce, a few squirts of HP Sauce (Steak sauce A1 if in USA) and one pkg of beef boullion powder......Stir /mix....put lid on and let simmer for just over an hour till veggies/meat and potatoes are tender*~ serve with french loaf*
Spaghetti and meat sauce- fry, brown, ground beef, drain, add onion, green pepper diced, garlic , salt and pepper...add can of pasta sauce mix....put lid on to simmer* Make spaghetti noodles, or macaroni noodles, or penne noodles ..any kind of pasta~ Serve with salad and french loaf of bread*
Macaroni casserole with hot dogs.....
Beans on toast with french fries
Chicken over ceasar salad
chicken, rice or baked potatoe and veggies
Pancakes are sometimes fun
Pita bread pizzas- buy pita bread...scoop sauce ontop, add grated cheese, tomatoes, diced ham (whatever you want ontop) bake in 425 F oven for 10min* till cheese is melted*
French toast is sometimes cool to serve at dinner*
Many many things to spice things up a bit* Try something new~What are some yummy, quick recipes for dinner?
Get a bag of frozen chicken breasts and a bag of ';brocolli Normandy Mix'; frozen Veggies (Bird's Eye brand or near equivilent)
Line a large baking pan with aluminum foil.
Drop in 4 chicken breasts (don't have to defrost first)
Toss in about 4 to 6 cups of the frozen veggies
add soy sauce, garlic powder, onion powder, italian seasoning.... whatever you feel like to flavor it up a bit
(I put in some bacon last time... yummy)
Cover with aluminum foil and fold-seal the edges closed with the pan lining
Bake at 350
A single breast with appx 1 cup veggise is done in 1 hour. 4 will take about 1:20. Make sure the chicken breasts are 160F in the center.
Sliced Roast Beef, on Garlic bread, with melted Mozzarella cheese !
When I'm looking for a quick recipe, I go to allrecipes.com. You can find all sorts of recipes including ratings for them. You can also search for recipes using certain ingredients, save recipes to an online account, and even print recipe cards.
take uncooked chicken tenders (thin meat) roll a ball of cream cheese in them. roll them up. take bacon and wrap around. toothpick together. cook 350 degrees for 30-35 minutes. use the grease fat and mix together some peas or brocolli, and use as a pasta sauce on your favorite type of pasta. sounds gross i know. but it is so yummy.myspace.com picture
If you have a crockpot (slow cooker)..you can make alot of things for your family of four ..easy, healthy, hearty home cooked meals~
Place chopped carrots/ onion , chicken or porkchops or roast in crock pot..add a lil bar b q sauce, or chicken sauce with some water...turn on low and walk away for the day bout 6hrs. When dinner is ready, just make up some 5min rice or mash potatoes and you have a wonderful filling and tasty meal*
or
Hearty chilli........ground beef , fry , drain, add chopped onion, salt, pepper,..can of tomatoes crushed...3 tbsp. chilli powder, i can drained and rinsed red kidney beans. mix...put lid on...simmer for about an hour or so. Serve with grated cheese to garnish...can serve in bowl with French loaf bread and a salad or serve over white rice*
Hearty Stew....cover stew meat with flour, shake off...fry..to brown the meat...add onions , carrots, salt, pepper, garlic powder, basil...cover with water...add peeled and cut up potatoes...a few shakes of worchestershire sauce, a few squirts of HP Sauce (Steak sauce A1 if in USA) and one pkg of beef boullion powder......Stir /mix....put lid on and let simmer for just over an hour till veggies/meat and potatoes are tender*~ serve with french loaf*
Spaghetti and meat sauce- fry, brown, ground beef, drain, add onion, green pepper diced, garlic , salt and pepper...add can of pasta sauce mix....put lid on to simmer* Make spaghetti noodles, or macaroni noodles, or penne noodles ..any kind of pasta~ Serve with salad and french loaf of bread*
Macaroni casserole with hot dogs.....
Beans on toast with french fries
Chicken over ceasar salad
chicken, rice or baked potatoe and veggies
Pancakes are sometimes fun
Pita bread pizzas- buy pita bread...scoop sauce ontop, add grated cheese, tomatoes, diced ham (whatever you want ontop) bake in 425 F oven for 10min* till cheese is melted*
French toast is sometimes cool to serve at dinner*
Many many things to spice things up a bit* Try something new~What are some yummy, quick recipes for dinner?
Get a bag of frozen chicken breasts and a bag of ';brocolli Normandy Mix'; frozen Veggies (Bird's Eye brand or near equivilent)
Line a large baking pan with aluminum foil.
Drop in 4 chicken breasts (don't have to defrost first)
Toss in about 4 to 6 cups of the frozen veggies
add soy sauce, garlic powder, onion powder, italian seasoning.... whatever you feel like to flavor it up a bit
(I put in some bacon last time... yummy)
Cover with aluminum foil and fold-seal the edges closed with the pan lining
Bake at 350
A single breast with appx 1 cup veggise is done in 1 hour. 4 will take about 1:20. Make sure the chicken breasts are 160F in the center.
Sliced Roast Beef, on Garlic bread, with melted Mozzarella cheese !
When I'm looking for a quick recipe, I go to allrecipes.com. You can find all sorts of recipes including ratings for them. You can also search for recipes using certain ingredients, save recipes to an online account, and even print recipe cards.
take uncooked chicken tenders (thin meat) roll a ball of cream cheese in them. roll them up. take bacon and wrap around. toothpick together. cook 350 degrees for 30-35 minutes. use the grease fat and mix together some peas or brocolli, and use as a pasta sauce on your favorite type of pasta. sounds gross i know. but it is so yummy.
I need some awesome pasta recipes.Can you help me?
I know how to make the easy pasta dishes. I need some that will be for the whole family even my 4 year old he is really picky. thanks for all your answersI need some awesome pasta recipes.Can you help me?
well these have always been a hit in my family!
spaghetti bake
1 pkg med egg noodles
i jar spaghetti sauce
1 jar alfredo sauce
2 cups mozerella cheese
2 nice size boneless skinless chicken breast
cook noodles, then set aside...cook and cut up chicken...then mix all ingred into large pan and cook over stove till bubbly and enjoy...my kids love this one (ages 1,4 %26amp; 5 years)
chicken mac
2 cups elbow noodles
2 cans cream chicken soup (can use mushroom soup)
2 cups milk
2 cups cheddar cheese
2-3 boneless skinless chicken breast
cook and cut up chicken then add the rest of the ingred...place in a 9 by 13 pan, cover and you can either place in the fridge overnight or you can bake right away at 350 for 1 hour...my kids love this one alsoI need some awesome pasta recipes.Can you help me?
allrecipes.com
Pillsbury has some really good recipes, their seafood pasta salad is really good.
http://www.pillsbury.com/recipes/search/searchResults.aspx?SearchString=pasta
http://allrecipes.com/Search/Recipes.aspx?WithTerm=pasta
Macaroni salad! Macaroni is a pasta, right?
go to allrecipes.com
Linda's Lasagna
INGREDIENTS
* 1 pound lean ground beef
* 1 onion, chopped
* 2 (6 ounce) cans tomato paste
* 1 (14.5 ounce) can crushed tomatoes
* 2 cups water
* 1 tablespoon dried oregano
* 2 teaspoons garlic powder
* 2 teaspoons salt
* 1/4 teaspoon ground black pepper
* 1 tablespoon white sugar
*
* 12 ounces cottage cheese
* 1/2 cup grated Parmesan cheese
* 1 egg
*
* 9 lasagna noodles
* 1 pound shredded mozzarella cheese
DIRECTIONS
1. In a large skillet over medium heat, cook beef until brown. Drain. In another skillet over medium heat, cook onion until translucent. Combine beef and onion in a large saucepan with tomato paste, crushed tomatoes, water, oregano, garlic powder, salt, pepper and sugar. Cook over medium heat until mixture comes to a boil. Reduce heat to low and simmer 1 hour.
2. While sauce is simmering, blend cottage cheese, Parmesan and egg until smooth. Set aside.
3. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
4. Preheat oven to 350 degrees F (175 degrees C).
5. Spread 1 cup of sauce in the bottom of a 9x13 inch baking dish. Cover sauce with 3 noodles. Cover noodles with one-third of remaining sauce. Top with half the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with remaining 3 noodles and remaining sauce.
6. Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly.
PIZZA PASTA
1 pkg pasta
1 pkg pepperoni
1 pkg mozzarella cheese
1 jar pizza sauce
1 lb ground beef
1 lb ground sausage
Brown ground beef until done. Drain; set aside. Brown sausage until done. Drain; set aside.
Bring pasta to boil. When done, drain and set aside. In a large bowl, combine pasta, pepperoni, cheese, pizza sauce, ground beef, sausage. In a large bowl, stir until mixed well; serve.
How about this.
1 - 2 pounds ground sirloin.
1 box macoroni
2 tablespoons butter
1 teaspoon parsley
1 jar spaghetti sauce
1 teaspoon sugar
Melt the butter in a skillet then, brown the ground sirloin. Cook the macoroni and add to the cooked ground sirloin, mix in spaghetti sauce over low heat until heated with the macoroni and meat. sprinkle in some parsley and sugar, mix. Serve.
go onto foodnetwork.com or watch the food network channel. They make really good food thats easy to make and a time saver. You can find recipes from rachel ray, emril, and much, much more. All of the recipes are planned aout and if you want to see them in action just watch the food network channel. They have a really big section just for pastas. If you don't like that, by the bon apitete magizine. It is like the most famous food maizine in the world.
make spaghetti
or you can go to the frozen section of your store and look for some of those pasta dishes. they are really good and don't take a long time to make.
or try this:
http://busycooks.about.com/od/startwiths鈥?/a>
well these have always been a hit in my family!
spaghetti bake
1 pkg med egg noodles
i jar spaghetti sauce
1 jar alfredo sauce
2 cups mozerella cheese
2 nice size boneless skinless chicken breast
cook noodles, then set aside...cook and cut up chicken...then mix all ingred into large pan and cook over stove till bubbly and enjoy...my kids love this one (ages 1,4 %26amp; 5 years)
chicken mac
2 cups elbow noodles
2 cans cream chicken soup (can use mushroom soup)
2 cups milk
2 cups cheddar cheese
2-3 boneless skinless chicken breast
cook and cut up chicken then add the rest of the ingred...place in a 9 by 13 pan, cover and you can either place in the fridge overnight or you can bake right away at 350 for 1 hour...my kids love this one alsoI need some awesome pasta recipes.Can you help me?
allrecipes.com
Pillsbury has some really good recipes, their seafood pasta salad is really good.
http://www.pillsbury.com/recipes/search/searchResults.aspx?SearchString=pasta
http://allrecipes.com/Search/Recipes.aspx?WithTerm=pasta
Macaroni salad! Macaroni is a pasta, right?
go to allrecipes.com
Linda's Lasagna
INGREDIENTS
* 1 pound lean ground beef
* 1 onion, chopped
* 2 (6 ounce) cans tomato paste
* 1 (14.5 ounce) can crushed tomatoes
* 2 cups water
* 1 tablespoon dried oregano
* 2 teaspoons garlic powder
* 2 teaspoons salt
* 1/4 teaspoon ground black pepper
* 1 tablespoon white sugar
*
* 12 ounces cottage cheese
* 1/2 cup grated Parmesan cheese
* 1 egg
*
* 9 lasagna noodles
* 1 pound shredded mozzarella cheese
DIRECTIONS
1. In a large skillet over medium heat, cook beef until brown. Drain. In another skillet over medium heat, cook onion until translucent. Combine beef and onion in a large saucepan with tomato paste, crushed tomatoes, water, oregano, garlic powder, salt, pepper and sugar. Cook over medium heat until mixture comes to a boil. Reduce heat to low and simmer 1 hour.
2. While sauce is simmering, blend cottage cheese, Parmesan and egg until smooth. Set aside.
3. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
4. Preheat oven to 350 degrees F (175 degrees C).
5. Spread 1 cup of sauce in the bottom of a 9x13 inch baking dish. Cover sauce with 3 noodles. Cover noodles with one-third of remaining sauce. Top with half the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with remaining 3 noodles and remaining sauce.
6. Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly.
PIZZA PASTA
1 pkg pasta
1 pkg pepperoni
1 pkg mozzarella cheese
1 jar pizza sauce
1 lb ground beef
1 lb ground sausage
Brown ground beef until done. Drain; set aside. Brown sausage until done. Drain; set aside.
Bring pasta to boil. When done, drain and set aside. In a large bowl, combine pasta, pepperoni, cheese, pizza sauce, ground beef, sausage. In a large bowl, stir until mixed well; serve.
How about this.
1 - 2 pounds ground sirloin.
1 box macoroni
2 tablespoons butter
1 teaspoon parsley
1 jar spaghetti sauce
1 teaspoon sugar
Melt the butter in a skillet then, brown the ground sirloin. Cook the macoroni and add to the cooked ground sirloin, mix in spaghetti sauce over low heat until heated with the macoroni and meat. sprinkle in some parsley and sugar, mix. Serve.
go onto foodnetwork.com or watch the food network channel. They make really good food thats easy to make and a time saver. You can find recipes from rachel ray, emril, and much, much more. All of the recipes are planned aout and if you want to see them in action just watch the food network channel. They have a really big section just for pastas. If you don't like that, by the bon apitete magizine. It is like the most famous food maizine in the world.
make spaghetti
or you can go to the frozen section of your store and look for some of those pasta dishes. they are really good and don't take a long time to make.
or try this:
http://busycooks.about.com/od/startwiths鈥?/a>
Do you know any drink recipes with eggnog?
I have a party but I don't want to drink alcohol.
Do you know any non alcoholic recipes with eggnog?Do you know any drink recipes with eggnog?
Me + Shotgun + Eggnog = FunDo you know any drink recipes with eggnog?
This is Egg Nog -Healthy Recipe
Serves 6-7
Ingredients:
1/2 Egg substitute
3/4 cup milk
13 oz evaporated milk
1 tsp Rum extract
1 tsp vanilla
3 tsp sugar
Instructions:
Mix egg substitute and sugar together, combine with the milk, vanilla, and rum. Mix well. Leave in a fridge over night. Sprinkle with nutmeg.
http://www.101drinks.com/recipes//egg_nog_-healthy_recipe_590.html
make eggnog milkshakes mmm, add some vanilla ice cream and some ice and egg nog into a blender, maybe even add a little vanilla extra or some cocoa powerder!!
Do you know any non alcoholic recipes with eggnog?Do you know any drink recipes with eggnog?
Me + Shotgun + Eggnog = FunDo you know any drink recipes with eggnog?
This is Egg Nog -Healthy Recipe
Serves 6-7
Ingredients:
1/2 Egg substitute
3/4 cup milk
13 oz evaporated milk
1 tsp Rum extract
1 tsp vanilla
3 tsp sugar
Instructions:
Mix egg substitute and sugar together, combine with the milk, vanilla, and rum. Mix well. Leave in a fridge over night. Sprinkle with nutmeg.
http://www.101drinks.com/recipes//egg_nog_-healthy_recipe_590.html
make eggnog milkshakes mmm, add some vanilla ice cream and some ice and egg nog into a blender, maybe even add a little vanilla extra or some cocoa powerder!!
What are some bomb food recipes because I seriously want to eat someting good?
I totally suck at cooking though!!!What are some bomb food recipes because I seriously want to eat someting good?
Farfalle with Fresh Tomatoes, Wine, Olives and Golden Raisins
6 tablespoons extra-virgin olive oil, divided
1 cup julienned red onion
1 tablespoon minced garlic
2 cups peeled, seeded, and diced tomatoes
3/4 cup sliced olives, such as kalamata
1/2 cup golden raisins
1/2 cup dry white wine
2 tablespoons drained capers
1/2 teaspoon crushed red pepper flakes, or to taste
Kosher salt and freshly ground black pepper
3/4 pound farfalle or other dry pasta
1/4 cup freshly chopped basil leaves
1/2 cup crumbled feta cheese, for garnish
Heat 2 tablespoons of the olive oil in a large skillet or saucepan and cook the onions and garlic until very tender, 6 to 8 minutes. Add the tomatoes, olives, raisins, white wine, capers, and crushed red pepper flakes and cook until the tomatoes have broken down slightly and the sauce is slightly thickened,7 to 10 minutes. Add kosher salt and black pepper, to taste, and set aside to keep warm.
Bring a large pot of salted water to a boil and cook the pasta according to package directions until just al dente. Drain the pasta, reserving 1/2 cup of the cooking liquid, and place the pasta in a large mixing bowl along with the hot pasta sauce and the basil. Toss to combine, adding pasta cooking water 1 or 2 tablespoons at a time to thin the sauce, if necessary. Serve the pasta in shallow bowls, drizzled with the remaining olive oil and garnished with the feta cheese.
Yield: 4 to 6 servingsWhat are some bomb food recipes because I seriously want to eat someting good?
Here's one easy recipe:
Irish Rarebit
Ingredients
2 tablespoons of butter (or margarine).
2 tablespoons of plain flour (used to thicken).
1 teaspoon of mustard (I use a mild French mustard, but you can use your own favorite).
1 teaspoon honey (not necessary for the recipe, but adds a subtle sweetness).
1/2 cup milk.
1/2 cup Guinness (if you don't have Guinness, any stout will do).
1 cup Cheddar cheese, grated (you can use your favorite cheese).
Salt and pepper.
Cooking instructions
Melt butter and slowly stir in flour, ensuring no lumps form.
Cook on a low heat until it turns slightly brown.
Remove pan from heat and slowly mix in the milk.
Return to heat and stir gently until the liquid thickens.
Add mustard, honey and Guiness.
Cook on a medium heat for 2-3 minutes.
Turn down the heat to lowest setting and add the cheese, gently stirring until melted.
Spread over toast and brown the slightly under a grill
More on the site below!
Bourbon tenderloin tips
Pulling the ingredients together is the ';hardest'; part of this delicious recipe
Ingredients
2 pounds beef tenderloin tips, sliced
1/2 stick unsalted butter
coarse salt
1 cup sliced mushrooms [white button, brown crimini]
1/4 cup chopped yellow onion
1 clove garlic, minced
1/2 cup dry red wine
1/2 cup Jack Daniel's Tennessee Whiskey
1 cup crushed canned tomatoes
2 teaspoons sugar
Method
Melt butter in large heavy skillet. Cook meat quickly until browned; season with salt. Stir in mushrooms, onion and garlic; simmer for several minutes. Stir in wine, Jack Daniel's, tomatoes and sugar. Simmer 30 minutes or until tender
Serve with/on/near mashed potatoes
Suck at cooking? Start simple. Get yourself some Chicken breasts and Tikka Masala prepared sauce from the supermarket. You just sautee the cubed chicken for a few minutes, add the sauce and simmer. Serve over rice. Win friends.
This recipe is great!
Farfalle with Fresh Tomatoes, Wine, Olives and Golden Raisins
6 tablespoons extra-virgin olive oil, divided
1 cup julienned red onion
1 tablespoon minced garlic
2 cups peeled, seeded, and diced tomatoes
3/4 cup sliced olives, such as kalamata
1/2 cup golden raisins
1/2 cup dry white wine
2 tablespoons drained capers
1/2 teaspoon crushed red pepper flakes, or to taste
Kosher salt and freshly ground black pepper
3/4 pound farfalle or other dry pasta
1/4 cup freshly chopped basil leaves
1/2 cup crumbled feta cheese, for garnish
Heat 2 tablespoons of the olive oil in a large skillet or saucepan and cook the onions and garlic until very tender, 6 to 8 minutes. Add the tomatoes, olives, raisins, white wine, capers, and crushed red pepper flakes and cook until the tomatoes have broken down slightly and the sauce is slightly thickened,7 to 10 minutes. Add kosher salt and black pepper, to taste, and set aside to keep warm.
Bring a large pot of salted water to a boil and cook the pasta according to package directions until just al dente. Drain the pasta, reserving 1/2 cup of the cooking liquid, and place the pasta in a large mixing bowl along with the hot pasta sauce and the basil. Toss to combine, adding pasta cooking water 1 or 2 tablespoons at a time to thin the sauce, if necessary. Serve the pasta in shallow bowls, drizzled with the remaining olive oil and garnished with the feta cheese.
Yield: 4 to 6 servingsWhat are some bomb food recipes because I seriously want to eat someting good?
Here's one easy recipe:
Irish Rarebit
Ingredients
2 tablespoons of butter (or margarine).
2 tablespoons of plain flour (used to thicken).
1 teaspoon of mustard (I use a mild French mustard, but you can use your own favorite).
1 teaspoon honey (not necessary for the recipe, but adds a subtle sweetness).
1/2 cup milk.
1/2 cup Guinness (if you don't have Guinness, any stout will do).
1 cup Cheddar cheese, grated (you can use your favorite cheese).
Salt and pepper.
Cooking instructions
Melt butter and slowly stir in flour, ensuring no lumps form.
Cook on a low heat until it turns slightly brown.
Remove pan from heat and slowly mix in the milk.
Return to heat and stir gently until the liquid thickens.
Add mustard, honey and Guiness.
Cook on a medium heat for 2-3 minutes.
Turn down the heat to lowest setting and add the cheese, gently stirring until melted.
Spread over toast and brown the slightly under a grill
More on the site below!
Bourbon tenderloin tips
Pulling the ingredients together is the ';hardest'; part of this delicious recipe
Ingredients
2 pounds beef tenderloin tips, sliced
1/2 stick unsalted butter
coarse salt
1 cup sliced mushrooms [white button, brown crimini]
1/4 cup chopped yellow onion
1 clove garlic, minced
1/2 cup dry red wine
1/2 cup Jack Daniel's Tennessee Whiskey
1 cup crushed canned tomatoes
2 teaspoons sugar
Method
Melt butter in large heavy skillet. Cook meat quickly until browned; season with salt. Stir in mushrooms, onion and garlic; simmer for several minutes. Stir in wine, Jack Daniel's, tomatoes and sugar. Simmer 30 minutes or until tender
Serve with/on/near mashed potatoes
Suck at cooking? Start simple. Get yourself some Chicken breasts and Tikka Masala prepared sauce from the supermarket. You just sautee the cubed chicken for a few minutes, add the sauce and simmer. Serve over rice. Win friends.
This recipe is great!
Does anyone have any good recipes for homemade vegan salad dressing?
I always just make my own vinaigrette. You can sub different infused oils or different vinegars to make it your own. Just add 3 parts olive oil to 1 part vinegar, a minced clove of garlic, teaspoon of dijon, salt and pepper to taste. Really simple. My latest addiction is this pear vinegar that I got at whole foods for around 4 dollars!Does anyone have any good recipes for homemade vegan salad dressing?
I don't know what your favorite flavor is, but here's a little variety:
A really simple one it, Avocado dressing
1 ripe avocado
1 lemon, juiced
Mash the avocado until smooth, add the lemon juice until a creamy consistency is obtained.
To Serve: Place leaf lettuce on a plate, spread with avocado mixture, top with raw sweet corn salad.
***********
Tahini Salad Dressing
1/4 cup lemon juice (freshly squeezed)
1/2 cup flax, or extra virgin olive oil
1/3 cup tahini
1 tablespoon finely chopped onion
1 garlic clove
1 tablespoon pure maple syrup
1/4 cup distilled water
Celtic Sea Salt to taste
Combine all the ingredients in a blender and blend till smooth.
*************
Italian Dressing
1/2 cup Extra Virgin Olive oil
1/4 cup lemon juice
1 - 2 cloves garlic
1 teaspoon whole grain mustard (optional)
1/2 cup distilled water
1 green onion
1 teaspoon maple syrup
dash cayenne to taste
Place all of the above ingredients in a blender and blend until smooth.
Then stir in:
2 teaspoons Italian seasoning (or 1 teaspoon oregano %26amp; 1/2 teaspoon basil)
Refrigerate till used.
****************
If you're looking for something with not as much oil, try this:
No-oil Lemon/Parsley Dressing
3/4 cup distilled water
2 Tablespoon arrow root powder
juice of 1 lemon
1 cup parsley
1 1/4 teaspoon of Celtic Sea Salt
1/4 teaspoon marjoram
2 teaspoon bell pepper
dash of cayenne pepper
Combine distilled water and arrow root powder in a blender and process to combine. Pour into a sauce pan and heat until thickened, remove from heat and cool slightly. Pour into blender with other ingredients and process until parsley is chopped fine. Pour into a jar and refrigerate. The dressing will thicken more as it cools.
Hope you find something you like!Does anyone have any good recipes for homemade vegan salad dressing?
You can still have caesar. Just leave out the anchovies
Put the following in the food processor and mix until thickened.
6 cloves garlic, mashed and minced
1 tablespoon Dijon mustard
1 tablespoon Vinegar
2 tablespoons eggless mayonnaise
1/2 cup olive oil
Salt
Pepper
Lemon juice
Keep in a jar in the fridge.
Vinaigrette is easy to make to. It's made by mixing 3 parts oil to one part vinegar and salt %26amp; pepper. Play with the types of oil and vinegar. There are dozens of kinds of both. Use good stuff. Add minced garlic or shallots and seasonings such as oregano or whatever you want to change the flavor. You can even replace the vinegar with citrus juice to make something fruity. Have fun and play around. Always use the best and freshest ingredients.
Eggless Vegan Mayonnaise Recipe
Ingredients:
鈥? tbsp lemon juice
鈥?/2 cup soy milk
鈥?/4 tsp salt
鈥?/4 tsp paprika
鈥?/4 tsp mustard
鈥? tbsp vegetable oil
Preparation:
Put all the ingredients except the oil in a blender. Blend on the lowest speed. Gradually - one drop at a time - add the oil until the mixture starts to thicken. Continue blending until thickened and smooth. Transfer to a jar and store in the refrigerator.
I don't know what your favorite flavor is, but here's a little variety:
A really simple one it, Avocado dressing
1 ripe avocado
1 lemon, juiced
Mash the avocado until smooth, add the lemon juice until a creamy consistency is obtained.
To Serve: Place leaf lettuce on a plate, spread with avocado mixture, top with raw sweet corn salad.
***********
Tahini Salad Dressing
1/4 cup lemon juice (freshly squeezed)
1/2 cup flax, or extra virgin olive oil
1/3 cup tahini
1 tablespoon finely chopped onion
1 garlic clove
1 tablespoon pure maple syrup
1/4 cup distilled water
Celtic Sea Salt to taste
Combine all the ingredients in a blender and blend till smooth.
*************
Italian Dressing
1/2 cup Extra Virgin Olive oil
1/4 cup lemon juice
1 - 2 cloves garlic
1 teaspoon whole grain mustard (optional)
1/2 cup distilled water
1 green onion
1 teaspoon maple syrup
dash cayenne to taste
Place all of the above ingredients in a blender and blend until smooth.
Then stir in:
2 teaspoons Italian seasoning (or 1 teaspoon oregano %26amp; 1/2 teaspoon basil)
Refrigerate till used.
****************
If you're looking for something with not as much oil, try this:
No-oil Lemon/Parsley Dressing
3/4 cup distilled water
2 Tablespoon arrow root powder
juice of 1 lemon
1 cup parsley
1 1/4 teaspoon of Celtic Sea Salt
1/4 teaspoon marjoram
2 teaspoon bell pepper
dash of cayenne pepper
Combine distilled water and arrow root powder in a blender and process to combine. Pour into a sauce pan and heat until thickened, remove from heat and cool slightly. Pour into blender with other ingredients and process until parsley is chopped fine. Pour into a jar and refrigerate. The dressing will thicken more as it cools.
Hope you find something you like!Does anyone have any good recipes for homemade vegan salad dressing?
You can still have caesar. Just leave out the anchovies
Put the following in the food processor and mix until thickened.
6 cloves garlic, mashed and minced
1 tablespoon Dijon mustard
1 tablespoon Vinegar
2 tablespoons eggless mayonnaise
1/2 cup olive oil
Salt
Pepper
Lemon juice
Keep in a jar in the fridge.
Vinaigrette is easy to make to. It's made by mixing 3 parts oil to one part vinegar and salt %26amp; pepper. Play with the types of oil and vinegar. There are dozens of kinds of both. Use good stuff. Add minced garlic or shallots and seasonings such as oregano or whatever you want to change the flavor. You can even replace the vinegar with citrus juice to make something fruity. Have fun and play around. Always use the best and freshest ingredients.
Eggless Vegan Mayonnaise Recipe
Ingredients:
鈥? tbsp lemon juice
鈥?/2 cup soy milk
鈥?/4 tsp salt
鈥?/4 tsp paprika
鈥?/4 tsp mustard
鈥? tbsp vegetable oil
Preparation:
Put all the ingredients except the oil in a blender. Blend on the lowest speed. Gradually - one drop at a time - add the oil until the mixture starts to thicken. Continue blending until thickened and smooth. Transfer to a jar and store in the refrigerator.
What are some good pasta recipes ?
I'm looking for hot or cold recipes, with no tomato sauce or alfredo sauce.What are some good pasta recipes ?
I'm going to share my secrets.....LOL I make this almost everytime I need something for a potluck dinner, or a picnic, or just to keep my family happy. It's more a springboard than an actual recipe. First you need to gather and chop your veggie choices. I always add red onion, celery, sliced mushrooms and finely minced garlic. Then open your cans. I use sliced black olives, gabanzo beans, baby corn (cut into small chunks) You can then also add..small cubes of a good smoked ham, cubed cheese....provolone, mozzarella, sharp cheddar. Pick your pasta.....if you want to be impressive, try using cheese tortellini, or just your favorite pasta shape. Cook as much pasta as you need, per package directions. (for about 30-40 people as a potluck dish I use three pounds of pasta) When the pasta is cooked, run it under cold water till it's cooled a bit. Mix all your assembled ingredients with the pasta. For each pound of pasta you've used, I usually use one bottle of italian salad dressing. You can use plain italian, basalmic vinagrette, roast red pepper.........anything you like. (I usually prefer one plain italian dressing and a couple of spicier ones) Throw in a handful of grated parmessan cheese, stir well and either serve or chill. This works so well during the summer.....since it has no mayo or eggs it won't go 'bad' as quickly as other salads. You can change any and everything......add drained rinsed kidney beans....throw in a handful of fresh parsley, or basil.....you can add diced tomatoes, drained canned, diced tomatoes...you can definitely add chopped bell peppers. I don't think you can make this wrong and in all the years I've made this salad....I have never brought home leftovers. Good luck!What are some good pasta recipes ?
We like spaghetti %26amp; broccoli at our house.
Melt 1 tbsp butter in a large skillet. Add 1 tbsp olive oil.
Add 1 garlic clove, minced, and 1/2 large onion, chopped. Sautee over medium heat until the onion is transparent and soft, about 7-10 minutes.
Add 1/2 tsp dried oregano or Italian seasoning and 1 bag of frozen broccoli cuts. Stir well, then cover the pan. Let cook until the broccoli is bright green and hot, about 10 minutes. Add 1 can of drained carrots if desired, heat through, 2-3 minutes.
Serve over cooked spaghetti, topped with grated Parmesan.
You can also add cooked chicken breasts to this, or cook the chicken with the onion %26amp; garlic.
I'm going to share my secrets.....LOL I make this almost everytime I need something for a potluck dinner, or a picnic, or just to keep my family happy. It's more a springboard than an actual recipe. First you need to gather and chop your veggie choices. I always add red onion, celery, sliced mushrooms and finely minced garlic. Then open your cans. I use sliced black olives, gabanzo beans, baby corn (cut into small chunks) You can then also add..small cubes of a good smoked ham, cubed cheese....provolone, mozzarella, sharp cheddar. Pick your pasta.....if you want to be impressive, try using cheese tortellini, or just your favorite pasta shape. Cook as much pasta as you need, per package directions. (for about 30-40 people as a potluck dish I use three pounds of pasta) When the pasta is cooked, run it under cold water till it's cooled a bit. Mix all your assembled ingredients with the pasta. For each pound of pasta you've used, I usually use one bottle of italian salad dressing. You can use plain italian, basalmic vinagrette, roast red pepper.........anything you like. (I usually prefer one plain italian dressing and a couple of spicier ones) Throw in a handful of grated parmessan cheese, stir well and either serve or chill. This works so well during the summer.....since it has no mayo or eggs it won't go 'bad' as quickly as other salads. You can change any and everything......add drained rinsed kidney beans....throw in a handful of fresh parsley, or basil.....you can add diced tomatoes, drained canned, diced tomatoes...you can definitely add chopped bell peppers. I don't think you can make this wrong and in all the years I've made this salad....I have never brought home leftovers. Good luck!What are some good pasta recipes ?
We like spaghetti %26amp; broccoli at our house.
Melt 1 tbsp butter in a large skillet. Add 1 tbsp olive oil.
Add 1 garlic clove, minced, and 1/2 large onion, chopped. Sautee over medium heat until the onion is transparent and soft, about 7-10 minutes.
Add 1/2 tsp dried oregano or Italian seasoning and 1 bag of frozen broccoli cuts. Stir well, then cover the pan. Let cook until the broccoli is bright green and hot, about 10 minutes. Add 1 can of drained carrots if desired, heat through, 2-3 minutes.
Serve over cooked spaghetti, topped with grated Parmesan.
You can also add cooked chicken breasts to this, or cook the chicken with the onion %26amp; garlic.
What are some really good recipes for low fat smoothies?
Berry Smoothie
Submitted By: lynda altman
Blueberries, strawberries and peaches are combined with vanilla yogurt, ice, and sugar substitute (Splenda) for this lower-calorie drink.
Email This Recipe | Print This Recipe
INGREDIENTS:
• 1 cup blueberries
• 1 cup strawberries
• 1 cup sliced peaches
• 3 cups ice
• Splenda
• 1 cup vanilla yogurt
•
METHOD:
Mix the berries together in a blender; add ice, yogurt and Splenda (to taste, about six of the small packets). Turn the blender on high and blend until smooth; then pour into a large cup.
NOTES:
Frozen fruit will do. But fresh is better.
Number of servings: 4What are some really good recipes for low fat smoothies?
Use silken tofu instead of dairy products.What are some really good recipes for low fat smoothies?
Low Fat Smoothie
8oz of fat free milk
3-5 Ice cubes
Any flavor of sugar free Jello
1-2 packets of Splenda or Equal
Whip in a blender, just ad Jello to taste. The darker the smoothie, the more flavor you will have. Add 1 equal or Splenda to taste. This is great because you can alternate your flavors by adding a different flavor Jello every time! Enjoy!
http://www.cooks.com/rec/search?q=low+fa…
Basically any smoothie can be low-fat if you use low-fat ingredients, for example, low-fat yogurt. Most ingredients are natural anyway!myspace.com picture
Submitted By: lynda altman
Blueberries, strawberries and peaches are combined with vanilla yogurt, ice, and sugar substitute (Splenda) for this lower-calorie drink.
Email This Recipe | Print This Recipe
INGREDIENTS:
• 1 cup blueberries
• 1 cup strawberries
• 1 cup sliced peaches
• 3 cups ice
• Splenda
• 1 cup vanilla yogurt
•
METHOD:
Mix the berries together in a blender; add ice, yogurt and Splenda (to taste, about six of the small packets). Turn the blender on high and blend until smooth; then pour into a large cup.
NOTES:
Frozen fruit will do. But fresh is better.
Number of servings: 4What are some really good recipes for low fat smoothies?
Use silken tofu instead of dairy products.What are some really good recipes for low fat smoothies?
Low Fat Smoothie
8oz of fat free milk
3-5 Ice cubes
Any flavor of sugar free Jello
1-2 packets of Splenda or Equal
Whip in a blender, just ad Jello to taste. The darker the smoothie, the more flavor you will have. Add 1 equal or Splenda to taste. This is great because you can alternate your flavors by adding a different flavor Jello every time! Enjoy!
http://www.cooks.com/rec/search?q=low+fa…
Basically any smoothie can be low-fat if you use low-fat ingredients, for example, low-fat yogurt. Most ingredients are natural anyway!
Where do people find food recipes?
I'm *not* looking for recipes - I'm trying to find out *where* most people actually get their recipes. Common sense tells me: Word of mouth (family, friends, collegaues, internet communities); Search engines; Cookbooks; TV cooking shows; and so on and so on. But I really need some hard data to back up my suppositions! Any help at all would be very much appreciated...
Thanks everybody ;DWhere do people find food recipes?
1. family over the years
2. friends
3. experimenting
4. internet- go to allrecipes.com
5. cooking shows- foodnetwork such as Emeril Live!
6. cookbooks
7. magazines- southern living
8. restaurants- chefs or owners a person would knowWhere do people find food recipes?
there are great web sites as well that are free to find just about any type of recipe out there, whether you are looking for one in particular, or just anything. My best suggestion is to visit yahoo groups and search for recipes, or to google free recipes. That's how I got started. Report Abuse
My Great Grandmother passed down recipes to my grandmother then to my mother and now my sister has them and it a file supper thick each person has added a few on the way from other family members and friends that have been meet on the way
A few favorites come from my family, mostly my dad, since my mom didn't like to cook all that much. Those are the ones I really do cook on a regular basis. But I'm kind of a cookbook junkie too, and I've accumulated a few tried-and-trues that way too over the years. I really like Gourmet magazine too. The recipes are thoroughly-explained enough that I'm sometimes willing to try something more elaborate than I usually would, like making my own puff pastry or deboning a chicken. If I had cable TV I'd probably spend all day watching the Food Network--but I don't, luckily for me! I'll be interested to see what other responses you get.
By the way, where do you find yours?
:)
I've been watching cooking shows since I was a kid. Collected cookbooks along the way, and magazines. Now, when I'm curious about a recipe or a particular cuisine, I just Google it.
Most of the things I cook do not have recipes.. I just make them.
somone asked me for my chicken noodle soup recipe. I don't really have one.
If I need a certain recipe for something I look online.
I've got a couple of recipe boxes on different sites. I use them to add new twists to old favorites or to figure out what spices go better together,depending on the dish. I also have recipes from family and friends. I've also got a couple of cookbooks.
I make mine up most of the time. Usually adapting a recipe that I know from the past (usually a family recipe or cookbook) and making it vegan. I then put them up n my website www.recipesforvegans.co.uk
i usually go with what i have in stock and make up my own thing the only problem is when my family eats it and loves it i can never make it again cause i basically just ..... ...... you know what i mean but when ever i do actually look up a recipe it it on
foodtv.com ( food network) or Marthastewart.com (her recipes have never failed me) and of course if i wanted to cook more of my families traditional meals (Greek/ middle eastern) i ask my Grandmother
I get mine from a number of sites .. BHG.com is a good one; also, there's lot of good recipes, etc., on about.com .. Arcamax also has great newsletters of just about any category imaginable; some of them have great recipes the can be sent to your inbox regularly in newsletters. That's where I get alot of mine .. but that's only the beginning. Some of these I found by doing a search; others I got by word of mouth from others.
My Mother gave me her recipes that I grew up on. Family and Friends too. Plus, I use an old stand by: Betty Crocker Cookbook or Taste of Home has Cooking Magazines and Books plus website; that's where I also get some of my recipes from. http://recipes.tasteofhome.com/eRMS/Brow鈥?/a>
Here is where i get mine in order...
1. Internet
2. Magazines
3. Cookbooks
4. Word of mouth
hope this helps you : )
foodnetwork.com
I get recipes from my family members and friends also food network and I also collect cookbooks only certain kinds I like the cookbooks that people put together with homemade recipes those are the best kinds I also check the Internet I go to yumyum.com, and also cooks.com I also get the taste of home magazines and I aslo look in other magazines too you can go to certain web sites and they have a recipe section and i also check those out too.
Food tv.com and America's test kitchens.com
I get some from friends and family, some from cookbooks (although I mostly then adapt them) and a few I make up myself from messing in the kitchen. I've got 1 from Yahoo Answers as well
Thanks everybody ;DWhere do people find food recipes?
1. family over the years
2. friends
3. experimenting
4. internet- go to allrecipes.com
5. cooking shows- foodnetwork such as Emeril Live!
6. cookbooks
7. magazines- southern living
8. restaurants- chefs or owners a person would knowWhere do people find food recipes?
there are great web sites as well that are free to find just about any type of recipe out there, whether you are looking for one in particular, or just anything. My best suggestion is to visit yahoo groups and search for recipes, or to google free recipes. That's how I got started. Report Abuse
My Great Grandmother passed down recipes to my grandmother then to my mother and now my sister has them and it a file supper thick each person has added a few on the way from other family members and friends that have been meet on the way
A few favorites come from my family, mostly my dad, since my mom didn't like to cook all that much. Those are the ones I really do cook on a regular basis. But I'm kind of a cookbook junkie too, and I've accumulated a few tried-and-trues that way too over the years. I really like Gourmet magazine too. The recipes are thoroughly-explained enough that I'm sometimes willing to try something more elaborate than I usually would, like making my own puff pastry or deboning a chicken. If I had cable TV I'd probably spend all day watching the Food Network--but I don't, luckily for me! I'll be interested to see what other responses you get.
By the way, where do you find yours?
:)
I've been watching cooking shows since I was a kid. Collected cookbooks along the way, and magazines. Now, when I'm curious about a recipe or a particular cuisine, I just Google it.
Most of the things I cook do not have recipes.. I just make them.
somone asked me for my chicken noodle soup recipe. I don't really have one.
If I need a certain recipe for something I look online.
I've got a couple of recipe boxes on different sites. I use them to add new twists to old favorites or to figure out what spices go better together,depending on the dish. I also have recipes from family and friends. I've also got a couple of cookbooks.
I make mine up most of the time. Usually adapting a recipe that I know from the past (usually a family recipe or cookbook) and making it vegan. I then put them up n my website www.recipesforvegans.co.uk
i usually go with what i have in stock and make up my own thing the only problem is when my family eats it and loves it i can never make it again cause i basically just ..... ...... you know what i mean but when ever i do actually look up a recipe it it on
foodtv.com ( food network) or Marthastewart.com (her recipes have never failed me) and of course if i wanted to cook more of my families traditional meals (Greek/ middle eastern) i ask my Grandmother
I get mine from a number of sites .. BHG.com is a good one; also, there's lot of good recipes, etc., on about.com .. Arcamax also has great newsletters of just about any category imaginable; some of them have great recipes the can be sent to your inbox regularly in newsletters. That's where I get alot of mine .. but that's only the beginning. Some of these I found by doing a search; others I got by word of mouth from others.
My Mother gave me her recipes that I grew up on. Family and Friends too. Plus, I use an old stand by: Betty Crocker Cookbook or Taste of Home has Cooking Magazines and Books plus website; that's where I also get some of my recipes from. http://recipes.tasteofhome.com/eRMS/Brow鈥?/a>
Here is where i get mine in order...
1. Internet
2. Magazines
3. Cookbooks
4. Word of mouth
hope this helps you : )
foodnetwork.com
I get recipes from my family members and friends also food network and I also collect cookbooks only certain kinds I like the cookbooks that people put together with homemade recipes those are the best kinds I also check the Internet I go to yumyum.com, and also cooks.com I also get the taste of home magazines and I aslo look in other magazines too you can go to certain web sites and they have a recipe section and i also check those out too.
Food tv.com and America's test kitchens.com
I get some from friends and family, some from cookbooks (although I mostly then adapt them) and a few I make up myself from messing in the kitchen. I've got 1 from Yahoo Answers as well
I want to use aloevera gel in my hair, are there any recipes using water, glycerine and aloe vera gel on hair?
I want to mix all together into a watery mixture to spray on my hair nightly.I want to use aloevera gel in my hair, are there any recipes using water, glycerine and aloe vera gel on hair?
Aloe vera for hair
http://geebal.blogspot.com/2007/11/aloe-鈥?/a>
Total benefits of aloe vera
http://geebal.blogspot.com/2008/01/aloe-鈥?/a>I want to use aloevera gel in my hair, are there any recipes using water, glycerine and aloe vera gel on hair?
Check out this free cooking E-book, it might have what you're looking for.
There's some hair gel recipes like that. Letting the aloe vera dry in your hair will make it stiff like hair gel. Just mix it all together and see how it works, if you don't like the results then change the amounts. Trial and error. What are you trying to do though? You'll have to wash your hair every morning jsut to get the stiffness out. And washing your hair every day is not good for it. It strips is of its natural oils that are good for your hair.
Aloe vera for hair
http://geebal.blogspot.com/2007/11/aloe-鈥?/a>
Total benefits of aloe vera
http://geebal.blogspot.com/2008/01/aloe-鈥?/a>I want to use aloevera gel in my hair, are there any recipes using water, glycerine and aloe vera gel on hair?
Check out this free cooking E-book, it might have what you're looking for.
There's some hair gel recipes like that. Letting the aloe vera dry in your hair will make it stiff like hair gel. Just mix it all together and see how it works, if you don't like the results then change the amounts. Trial and error. What are you trying to do though? You'll have to wash your hair every morning jsut to get the stiffness out. And washing your hair every day is not good for it. It strips is of its natural oils that are good for your hair.
What are some student friendly recipes?
I'm a student, and I love to cook...but just don't really have the time!
What are some of your favourite, but student-friendly recipes?
Nothing with fish or pork, please!
Thanks so much in advance.What are some student friendly recipes?
1. Check out the sealed PRE-COOKED meats such as beef tips, roast with gravy, pork roast, chicken, baked ham, pork chops, meatloaf. Just pop into your microwave; directions are on the packages. You will find these packages in the cold section (not the freezer). Ask a clerk to help you find these. Use for your meat with a side dish or two of vegetables, rice, or potatoes which can all be found on shelves or in the freezer section and they are already cooked. All are delicious.
.
2. How to Cook in Foil-videos:
http://www.kraftfoods.com/kf/cookingscho鈥?/a>
.
3. Dinner Recipes-videos:
http://www.kraftfoods.com/kf/CookingScho鈥?/a>
.
4. 20-Minute Meals:
http://www.bhg.com/bhg/slideshow/slideSh鈥?/a>
5. The top brands of frozen dinners are very good now and are perfect for one or two people house holds. Just add a canned vegetable as a side dish. You can buy salad greens in lagre packages now. Buy the ones that have been pre-washed. Add your own dressing which you can buy in bottles.
6. Video On How To Cook A Rib Eye Steak on Stove Burner (turn on your sound), click this link:
http://www.videojug.com/film/how-to-make鈥?/a>
7. Supermarket deli's have pre roasted chickens, fried chickens, roast beef, and side dishes. You can stop in on the way home and grab a quick dinner to take home.What are some student friendly recipes?
spaghetti Bolognese, you can make a big pot and freeze in separate containers, same with shepherds pie and lasagna and they dont cost very much to make
i think brownies would be a good choice
What are some of your favourite, but student-friendly recipes?
Nothing with fish or pork, please!
Thanks so much in advance.What are some student friendly recipes?
1. Check out the sealed PRE-COOKED meats such as beef tips, roast with gravy, pork roast, chicken, baked ham, pork chops, meatloaf. Just pop into your microwave; directions are on the packages. You will find these packages in the cold section (not the freezer). Ask a clerk to help you find these. Use for your meat with a side dish or two of vegetables, rice, or potatoes which can all be found on shelves or in the freezer section and they are already cooked. All are delicious.
.
2. How to Cook in Foil-videos:
http://www.kraftfoods.com/kf/cookingscho鈥?/a>
.
3. Dinner Recipes-videos:
http://www.kraftfoods.com/kf/CookingScho鈥?/a>
.
4. 20-Minute Meals:
http://www.bhg.com/bhg/slideshow/slideSh鈥?/a>
5. The top brands of frozen dinners are very good now and are perfect for one or two people house holds. Just add a canned vegetable as a side dish. You can buy salad greens in lagre packages now. Buy the ones that have been pre-washed. Add your own dressing which you can buy in bottles.
6. Video On How To Cook A Rib Eye Steak on Stove Burner (turn on your sound), click this link:
http://www.videojug.com/film/how-to-make鈥?/a>
7. Supermarket deli's have pre roasted chickens, fried chickens, roast beef, and side dishes. You can stop in on the way home and grab a quick dinner to take home.What are some student friendly recipes?
spaghetti Bolognese, you can make a big pot and freeze in separate containers, same with shepherds pie and lasagna and they dont cost very much to make
i think brownies would be a good choice
Anyone know of any good recipes for deer steaks?
I found some on the internet but you can never tell how they'll taste if no one has tried them.Anyone know of any good recipes for deer steaks?
Here's a good one:
6 (4 ounce) boneless venison steak or 2 venison tenderloins (or any other red meat)
1/2 cup white vinegar
1/2 cup ketchup
1/4 cup vegetable oil
1/4 cup Worcestershire sauce
4 cloves garlic, minced
1 1/2 teaspoons ground mustard
1/2 teaspoon salt (Kosher is best)
1/2 teaspoon pepper
Place venison in a large Ziploc bag.
In a bowl, combine all of the remaining ingredients.
Pour half over the venison; seal bag and turn to coat.
Refrigerate overnight.
Refrigerate remaining marinade.
Drain and discard marinade from the steaks.
Broil steaks 3-4 inches from the heat for 4 minutes.
Turn; baste with reserved marinade.
Broil 4 minutes longer.
Alternatively, grill steaks on a gas grill over high heat for 3 1/2 to 4 minutes a side, basting often.
I prefer to grill venison to medium-rare at most so that it remains tender.
Serve steaks with more of the reserved marinade.Anyone know of any good recipes for deer steaks?
********Venison Barbeque
INGREDIENTS
1 (16 ounce) bottle Italian-style salad dressing
4 (1/2 pound) venison steaks
DIRECTIONS
Marinate the venison meat over night in the Italian dressing. Flip over at least one time during the marinade.
Cook meat on the grill over medium-high heat. Cook for 20 to 30 minutes or until done to your taste.
********VENISON STROGANOFF
4 c. meat cut in 1/4x1/4x1 1/2 inch strips
1c. chopped onions
2 c. sliced undrained canned mushrooms
2 cans beef stock or consomme
2 tbsp. flour
1 tsp. salt
Dash of nutmeg
2 c. sour cream
butter
Cook onions in butter in skillet until done. Separately, brown meat in butter, do not overcook. Combine meat, onions and mushrooms. Cook 10 minutes. Add consomme and cook 30 minutes.
Mix flour and seasonings with sour cream and add to mixture. Cook slowly about 2 hours or so. Serve over rice or noodles.
******** SWISS STEAK
4 strips of bacon
2 tsp. butter
1/2 lb. fresh sliced mushrooms
1 1/2 lb. venison steak
1/2 tsp. celery salt
1/2 tsp. garlic salt
1/8 tsp. pepper
1/2 c. flour
2 (15 oz.) cans tomato sauce
1 (10 3/4 oz.) can cream mushroom soup
1 tsp. Worcestershire sauce
1/2 c. water
1 med. sliced onion
1 med. pepper, cut into 1 inch pieces
Fry bacon strips until crisp. Remove from pan and crumble, set aside, save grease. In separate pan melt 2 teaspoons butter and saute sliced mushroom until tender (do not brown), set aside.
Remove all fat from venison and cut into 4 pieces. Sprinkle celery, salt, garlic salt and pepper on both sides of meat, roll in flour. Brown both sides in bacon grease (while browning, prepare sauce).
In 3 quart saucepan. Add tomato sauce, mushroom soup, Worcestershire sauce and water. Stir well. (More water may be added for a thinner sauce).
Add browned steak, crumbled bacon, mushrooms, sliced onions and green pepper. Simmer about 2 hours or until tender.
Serve on bed of steamed rice. Serves 4.
the best thing to do with venison is just fry it quickly in a pan with butter. Be sure not to over cook it, or it will be tough.
This is how I make venison (deer steak) for my family and it is the only way I like it. First, soak the meat in buttermilk or milk overnight to get a lot of the game flavor out. After you have done that cut it into chunks.
On a plate put enough flour to cover all the meat. Season it how you would like. (I use garlic salt, season salt and pepper.)
Just make sure it is mixed all together.
In a pan melt 1/2 stick of butter, add onion (however much you would like.)
Also, add chopped garlic. You can buy this in a grocery store in a little jar, that will last a long time.
Roll the chunks of venison generously in the seasoned flour and fry on medium-high heat until no longer pink.
If the meat starts to stick, add more butter.
Everytime I make venison this way I get many compliments. Plus it is the ONLY way I like it.
I assume you mean some farm-raised venison, such as red deer meat from Iowa. The venison you'll receive will be much less tough in texture, and have a much milder flavor, than wild venison.
However, venison is still venison. For a quality-cut of steak (a NY strip style, ribeye, etc) just season it in whatever way you like, and cook it (grilling is preferred) as you would a beef steak. I don't recommend marinating quality steaks; save that for the lower cuts. Guidelines for ';doneness'; (internal temperature of the cooked meat) are identical to beef; in other words, 135-140 degrees internal would be rare-to-medium.
Venison (even farm-raised) still has a stronger flavor profile than beef, and it will stand up to more aggressive seasoning. I'm sure you will find quality recipes for seasonings and rubs on the website where you purchased the steaks.
EDIT: So far, everyone here seems to be forgetting that you've purchased farm-raised venison. Any ';gamey'; flavor will be greatly diminished by the fact that farm-raised animals---including deer---are fed a regular, standardized diet.
Think about turkey: wild turkey has a much stronger flavor than a store bought ';Butterball'; turkey. A wild turkey's diet is much more varied, which leads to more potent flavor. The same thing applies to deer.
I put flour on both sides of the steak and fry it in the pan.
No I really would not waste my money on deer meat, I have tried everything to get it tender and taste good, and well it stinks - that my opinion.
Here's a good one:
6 (4 ounce) boneless venison steak or 2 venison tenderloins (or any other red meat)
1/2 cup white vinegar
1/2 cup ketchup
1/4 cup vegetable oil
1/4 cup Worcestershire sauce
4 cloves garlic, minced
1 1/2 teaspoons ground mustard
1/2 teaspoon salt (Kosher is best)
1/2 teaspoon pepper
Place venison in a large Ziploc bag.
In a bowl, combine all of the remaining ingredients.
Pour half over the venison; seal bag and turn to coat.
Refrigerate overnight.
Refrigerate remaining marinade.
Drain and discard marinade from the steaks.
Broil steaks 3-4 inches from the heat for 4 minutes.
Turn; baste with reserved marinade.
Broil 4 minutes longer.
Alternatively, grill steaks on a gas grill over high heat for 3 1/2 to 4 minutes a side, basting often.
I prefer to grill venison to medium-rare at most so that it remains tender.
Serve steaks with more of the reserved marinade.Anyone know of any good recipes for deer steaks?
********Venison Barbeque
INGREDIENTS
1 (16 ounce) bottle Italian-style salad dressing
4 (1/2 pound) venison steaks
DIRECTIONS
Marinate the venison meat over night in the Italian dressing. Flip over at least one time during the marinade.
Cook meat on the grill over medium-high heat. Cook for 20 to 30 minutes or until done to your taste.
********VENISON STROGANOFF
4 c. meat cut in 1/4x1/4x1 1/2 inch strips
1c. chopped onions
2 c. sliced undrained canned mushrooms
2 cans beef stock or consomme
2 tbsp. flour
1 tsp. salt
Dash of nutmeg
2 c. sour cream
butter
Cook onions in butter in skillet until done. Separately, brown meat in butter, do not overcook. Combine meat, onions and mushrooms. Cook 10 minutes. Add consomme and cook 30 minutes.
Mix flour and seasonings with sour cream and add to mixture. Cook slowly about 2 hours or so. Serve over rice or noodles.
******** SWISS STEAK
4 strips of bacon
2 tsp. butter
1/2 lb. fresh sliced mushrooms
1 1/2 lb. venison steak
1/2 tsp. celery salt
1/2 tsp. garlic salt
1/8 tsp. pepper
1/2 c. flour
2 (15 oz.) cans tomato sauce
1 (10 3/4 oz.) can cream mushroom soup
1 tsp. Worcestershire sauce
1/2 c. water
1 med. sliced onion
1 med. pepper, cut into 1 inch pieces
Fry bacon strips until crisp. Remove from pan and crumble, set aside, save grease. In separate pan melt 2 teaspoons butter and saute sliced mushroom until tender (do not brown), set aside.
Remove all fat from venison and cut into 4 pieces. Sprinkle celery, salt, garlic salt and pepper on both sides of meat, roll in flour. Brown both sides in bacon grease (while browning, prepare sauce).
In 3 quart saucepan. Add tomato sauce, mushroom soup, Worcestershire sauce and water. Stir well. (More water may be added for a thinner sauce).
Add browned steak, crumbled bacon, mushrooms, sliced onions and green pepper. Simmer about 2 hours or until tender.
Serve on bed of steamed rice. Serves 4.
the best thing to do with venison is just fry it quickly in a pan with butter. Be sure not to over cook it, or it will be tough.
This is how I make venison (deer steak) for my family and it is the only way I like it. First, soak the meat in buttermilk or milk overnight to get a lot of the game flavor out. After you have done that cut it into chunks.
On a plate put enough flour to cover all the meat. Season it how you would like. (I use garlic salt, season salt and pepper.)
Just make sure it is mixed all together.
In a pan melt 1/2 stick of butter, add onion (however much you would like.)
Also, add chopped garlic. You can buy this in a grocery store in a little jar, that will last a long time.
Roll the chunks of venison generously in the seasoned flour and fry on medium-high heat until no longer pink.
If the meat starts to stick, add more butter.
Everytime I make venison this way I get many compliments. Plus it is the ONLY way I like it.
I assume you mean some farm-raised venison, such as red deer meat from Iowa. The venison you'll receive will be much less tough in texture, and have a much milder flavor, than wild venison.
However, venison is still venison. For a quality-cut of steak (a NY strip style, ribeye, etc) just season it in whatever way you like, and cook it (grilling is preferred) as you would a beef steak. I don't recommend marinating quality steaks; save that for the lower cuts. Guidelines for ';doneness'; (internal temperature of the cooked meat) are identical to beef; in other words, 135-140 degrees internal would be rare-to-medium.
Venison (even farm-raised) still has a stronger flavor profile than beef, and it will stand up to more aggressive seasoning. I'm sure you will find quality recipes for seasonings and rubs on the website where you purchased the steaks.
EDIT: So far, everyone here seems to be forgetting that you've purchased farm-raised venison. Any ';gamey'; flavor will be greatly diminished by the fact that farm-raised animals---including deer---are fed a regular, standardized diet.
Think about turkey: wild turkey has a much stronger flavor than a store bought ';Butterball'; turkey. A wild turkey's diet is much more varied, which leads to more potent flavor. The same thing applies to deer.
I put flour on both sides of the steak and fry it in the pan.
No I really would not waste my money on deer meat, I have tried everything to get it tender and taste good, and well it stinks - that my opinion.
What are so good Southern Recipes?
I'm makeing a cookbook for my step grandparents for xmas. They are from Maine/New york and travel down to VA all the time to visit me. They love the food here and can't gt waht the like up there very much. I just wanted to know so good recipes other than just fried chicken.What are so good Southern Recipes?
Southern Fried Cabbage
INGREDIENTS
3 slices bacon, cut into thirds
1/3 cup vegetable oil
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
1 head cabbage, cored and sliced
1 white onion, chopped
1 pinch white sugar
DIRECTIONS
Place the bacon and vegetable oil into a large pot over medium heat. Season with salt and pepper. Cook for about 5 minutes, or until bacon is crisp. Add cabbage, onion, and sugar to the pot; cook and stir continuously for 5 minutes, until tender.
Southern Pulled Pork
INGREDIENTS
1 tablespoon butter
2 pounds boneless pork roast
1 tablespoon Cajun seasoning
1 medium onion, chopped
4 cloves garlic, crushed
4 cups water
1 tablespoon liquid smoke flavoring
DIRECTIONS
Cut the pork roast into large chunks. Season generously with the Cajun seasoning. Melt butter in a large skillet over medium-high heat. Add pork, and brown on all sides. Remove from the skillet, and transfer to a slow cooker.
Add the onion and garlic to the skillet, and cook for a few minutes until tender. Stir in the water scraping the bottom to include all of the browned pork bits from the bottom of the pan, then pour the whole mixture into the slow cooker with the pork. Stir in liquid smoke flavoring.
Cover, and cook on High for 6 hours, or until meat is falling apart when pierced with a fork. Remove pieces of pork from the slow cooker, and shred. Return to the slow cooker to keep warm while serving.
Southern Cornbread
INGREDIENTS
2 cups cornmeal
2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons baking powder
2 eggs
1 cup margarine, melted
4 cups buttermilk
DIRECTIONS
In a large bowl mix together the corn meal, flour, salt, and baking powder.
In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended.
Heat a dry 12 inch cast iron skillet over high heat for 2 minutes. Add corn oil to skillet, swirl oil around to coat bottom and sides. Leave remaining oil in pan. Return to high heat for 1 minute.
Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. Remove from stove.
Bake in a preheated 400 degree F (200 degree C) oven for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Serve warm.
Southern Cornbread dressing
INGREDIENTS
4 skinless, boneless chicken breast halves
1 (16 ounce) package dry corn bread mix
1 (1 pound) loaf day-old white bread, torn into small pieces
4 tablespoons margarine
1/2 cup chopped onions
1/2 cup chopped celery
1 (10.75 ounce) can condensed cream of chicken soup
1/8 teaspoon garlic powder
2 teaspoons poultry seasoning
1/2 teaspoon ground black pepper
6 eggs
DIRECTIONS
Place the chicken breast halves in a large saucepan with enough water to cover. Bring to a boil. Cook 1 hour, or until the meat is tender and easily shredded. Shred chicken and set aside. Reserve 4 to 6 cups of the remaining broth.
Prepare an 8x8 inch pan of cornbread according to package directions. Crumble the corn bread into a large bowl. Mix in the white bread.
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan over medium heat, melt the margarine and stir in the onions and celery. Slowly cook, stirring occasionally, until tender.
Stir the onions and celery into the bread mixture. Mix in the chicken, 4 cups reserved broth, cream of chicken soup, garlic powder, poultry seasoning, pepper and eggs. Blend with a potato masher until the mixture is the consistency of gelatin. Use more of the reserved broth as necessary to attain desired consistency. Transfer to a 9x13 inch baking dish.
Bake in the preheated oven 30 minutes, or until golden brown.What are so good Southern Recipes?
This is to good, I swap the Kielbasa for Chorizo sausage.
Red Beans and Rice with Ham Hocks and Kielbasa Sausage
Makes 6 servings
Ingredients:
1 pound red kidney beans
water
6 smoked ham hocks
14 cups water, divided
2 1/2 cups celery, fine chop
2 cups onion, fine chop
2 cups green bell pepper, fine chop
5 bay leaves
2 teaspoons white pepper
2 teaspoons dried thyme
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried oregano
1 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 tablespoon Tabasco sauce
1 pound kielbasa or chorizo, cut diagonally into 1 inch pieces
4 1/2 cup hot cooked rice
Preparation:
Cover the beans with water 2 inches above the beans. Let stand overnight. Drain before using. Or cover with water, bring to a boil, remove from heat and let stand covered for 1 hour.
Place the ham hocks, 10 cups of water, the celery, onions, bell pepper, bay leaves and seasonings in a 5 1/2 quart saucepan. Cover and bring to a boil over high heat.
Reduce the heat and simmer until meat is tender, about 1 hour. Remove the ham hocks and set aside.
Add drained beans and 4 cups of water to the pan. Bring to a boil, reduce the heat and simmer 1 hour, stirring often. Stir in kielbasa and simmer until the beans start to break up, approximately 30 to 45 minutes.
Scrape the bottom of the pan often to ensure that the beans are not sticking.
Remove the meat from the ham hocks and add to the beans and sausage. Stir and cook 10 minutes more or until ham is heated through.
';Southern-Fried Catfish'; - 6 servings
6 (1-lb.) whole catfish; dressed
1 cup cornmeal
2 tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup milk
Salad oil
Hush puppies (recipe below)
1) Skin fish; remove and discard head and tail; set fish aside.
2) On waxed paper, combine cornmeal, flour, salt and pepper. Into pie plate, pour milk. Using tongs, dip each fish in milk, then coat well with cornmeal mixture.
3) In 10'; skillet over medium heat, heat 1/2'; oil to 375*. Fry fish, a few at a time, 5-6 minutes on each side until fish flakes easily when tested with a fork.
4) With pancake turner, lift cooked fish onto warm platter; keep warm until all fish are cooked. Serve with Hush Puppies.
(TIP: To skin catfish: With sharp knife, slit skin all the way around fish just below head. Using pliers, grasp skin above back fin and pull away from body.)
';Hush Puppies'; - 6 servings
1 1/2 cups white cornmeal
1/4 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
1 egg; beaten
1/4 cup grated onion
Salad oil
1) In medium bowl, combine cornmeal, flour, baking powder, soda and salt. In small bowl, beat together buttermilk, eggs and onion. Pour all at once into dry ingredients; stir just until cornmeal is moistened.
2) In 4-quart saucepan, heat 2'; oil to 375*. Drop batter by tablespoonfuls into hot oil; fry a few at a time 1-2 minutes until golden. Drain on paper towels; serve hot. Yields 18.
';Southern Green Beans'; - 6 servings
1 lb. green beans; cut into 1'; pieces
6 slices bacon
1 medium onion; chopped
1/8 tsp. pepper
1) In 2-quart saucepan over medium heat, in 1'; boiling, salted water, heat beans to boiling. Reduce heat to low; cover and simmer 10 minutes or until beans are tender-crisp. Drain.
2) Meanwhile, in 10'; skillet over medium heat, fry bacon until crisp; remove and crumble. Pour off all but 2 tbsp. bacon drippings. In hot drippings, cook onion until tender. Add cooked beans, reserved bacon and pepper; heat through. Yields 3 1/2 cups.
(TIP: Substitute two 9-oz. pkgs. frozen cut green beans for fresh green beans. Cook as label directs; drain. Proceed as in step 2.)
';Southern Greens'; - 6 servings
1/2 lb. country ham
3 cups water
1 1/2 lbs. turnip greens, kale, mustard greens or collard greens
1/4 tsp. salt
1/4 tsp. pepper
Corn bread (optional)
White vinegar (optional)
1) In 4-quart saucepan over medium-high heat, heat ham and water to boiling. Reduce heat to low; cover and simmer 30 minutes.
2) Meanwhile, wash greens well under running cold water. Trim and discard ribs and stems; drain greens. Add greens, salt and pepper to saucepan.
3) Over medium-high heat, heat to boiling. Reduce heat to low; cover and simmer 30 minutes or until greens are tender. Drain greens, reserving liquid. Cool greens and ham until easy to handle. Cut up greens and ham; stir together. Heat through. Serve liquid with corn bread; serve greens with vinegar. Yields 5 cups.
';Southern Biscuits'; - 2 dozen
2 cups all-purpose flour
2 tsp. sugar
2 tsp. baking powder
1 tsp. salt
1/2 tsp. soda
1/3 cup shortening
2/3 cup buttermilk
Heat oven to 450*. Measure flour, sugar, baking powder, salt and soda into bowl. Cut in shortening thoroughly, until mixture looks like meal.
Stir in almost all the buttermilk. If dough is not pliable, add just enough milk to make a soft, puffy, easy-to-roll dough.
Round up dough on lightly floured cloth-covered board. Knead lightly 20-25 times, about 1/2 minute. Roll a little less than 1/2'; thick. Cut with floured biscuit-cutter. Place on ungreased baking sheet; bake 10-12 minutes or until golden brown.
(Note: If using self-rising flour, omit baking powder and salt.)
';Traditional Fried Ham and Real Redeye Gravy'; - Serves 2
2 slices country ham, preferably Smithfield; each 1/4'; thick, skin trimmed off
1/2 cup water
1/2 cup strong brewed coffee
1) Heat a nonstick skillet over medium-high heat; add ham slices and fry until browned on both sides and heated through, about 3 minutes per side. Remove the ham to a plate and keep warm. Pour off all but 2 tbsp. of the ham drippings.
2) Place the skillet with the drippings over high heat; stir in the water and coffee. Bring to a boil, scraping up the browned bits on the bottom of the skillet, about 2 minutes. Pour the gravy over the ham and serve.
';Creamy Grits'; - Serves 4
6 cups water
1 1/2 cups grits (not quick-cooking or instant); preferably stone-ground
1 tsp. salt
1 1/2 tbsp. unsalted butter
3 tbsp. heavy (or whipping) cream
Bring water to rapid boil in large heavy pot. Stir in the grits and salt all at once; mix well. Reduce heat to low; cover and cook, stirring occasionally, until smooth and thick, 20 minutes.
Stir in the butter and the cream; mix well and serve immediately.
I wasn't clear whether or not you wanted a fried-chicken recipe. I have made this one, and my notes say ';excellent and moist';...
';Southern Fried Chicken with Cream Gravy'; - 4 to 6 servings
1/2 cup all-purpose flour
1 tsp. salt
1/4 tsp. pepper
2 lbs. chicken parts
1/4 cup bacon drippings or salad oil
1 1/2 cups milk or light cream
1 tbsp. chopped parsley
Hot cooked rice
1) In paper bag, combine flour, salt and pepper; add chicken, a few pieces at a time. Close bag and shake to coat chicken; repeat with remaining chicken pieces. Reserve 2 tbsp. flour mixture.
2) In 10'; skillet over medium-high heat, in hot bacon drippings, cook chicken pieces until well browned on all sides, turning frequently. Reduce heat to low; cover and cook about 35 minutes until chicken is fork-tender, turning pieces occasionally. Uncover during last few minutes to crisp skin. Remove chicken pieces to warm platter; keep warm.
3) To make gravy: Pour off all but 2 tbsp. drippings from skillet; blend in 2 tbsp. reserved flour mixture. Over medium heat, cook until golden, stirring and scraping bits loose from skillet.
4) Gradually stir in milk; heat to boiling, stirring constantly. Cook 1 minute more. Stir in parsley; season to taste with additional salt and pepper.
5) To serve: Spoon gravy over chicken; serve remaining gravy over rice.
My great grand mother was from the Eastern Shore of Maryland.
Here's a yummy Southern Thanksgiving side dish:
Creamed Onions
peel 1 lb pearl onions.
boil until tender, 12 to 15 minutes. Drain.
Make white sauce:
melt 4 tablespoons butter in a saucepan.
stir in 1/4 cup flour, cook it a little, don't let it brown
pour in 1 cup cold milk. Bring to boil over low heat, stirring constantly
Season with 1 teaspoon Italian Blend, salt and pepper to taste.
Add drained onions to sauce, stir in. Taste again for seasoning.
Serve in a lovely small casserole.
Enjoy
Black eyed peas, squash, low country boil, regional seafood recipes. GREENS of any kind. I love my husband's southern-ness.
look for recipes of the traditional pound cake, sweet potato pie, pecan pie, fried pies, peach cobbler, collard greens, the traditional southern sweet tea made with only liptons of course. and don't forget the barbque.
This a great website: http://myweb.cableone.net/howle/page/sou鈥?/a>
Cheers,
';Southern';! Hey, you came to the right place! Here in Antarctica (as far south as you can get), we favor things like Hormel's Spam, and MREs (Meals Ready to Eat).
Shrimp Creole
3 to 4 lbs medium-size fresh shrimp, peeled, deveined
1/4 cup vegetable oil
1/4 cup all-purpose flour
1 1/2 cups chopped onion
1 cup chopped celery
3/4 cup chopped green onions
1 large green pepper, chopped
2 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes, undrained
1 can (8 oz) tomato sauce
1 can (6 oz) tomato paste
1 cup water
1 1/2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon red pepper, ground
2 bay leaves
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce
dash hot pepper sauce
1 tablespoon chopped parsley
hot cooked rice
PREPARATION:
Combine oil and flour in a Dutch oven; cook over medium heat, stirring, until mixture is golden colored. This should take about 15 to 20 minutes. Add onion, celery, green onions, green pepper, and garlic.
Cook, stirring often, 15 minutes or more until vegetables are tender. Stir in tomatoes, tomato sauce and paste, the water, salt, black and red pepper, bay leaves, lemon juice, Worcestershire sauce, and hot sauce. Bring to a boil; cover and reduce heat. Simmer for 1 hour, stirring occasionally. Add shrimp and simmer for about 10 minutes more, or until the shrimp turn pink. Remove the bay leaves. Stir in parsley and serve over rice.
Serves 8.
or
Country Ham With Red-Eye Gravy
2 slices (8 ounces each) country ham, about 1/4-inch thick
2 tablespoons butter
1/2 cup strong brewed black coffee
1/3 cup water
PREPARATION:
In a large skillet, fry the ham in butter over medium heat until lightly browned. Remove to a platter. To the skillet add the coffee and water. Boil until reduced by about 1/2, scraping up browned bits in the bottom of the pan.
Pour over the ham slices and serve as a main dish or along with a big breakfast, with grits, biscuits, and eggs. Serves 2 to 4.
fried chicken, rice, and corn bread!
How far south? Chicken fried steaks are great---Biscuits and gravy---Red eye gravy----Greens----navy beans and rice---REALLY a great cook book for you would be Beyond grits and gravy......Great.....
Southern Fried Fish and Hush Puppies:
Peanut oil
1 1/2 cups stone-ground corn flour
2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
1 large egg
2 cups buttermilk
1 3/4 cups stone-ground whole-grain cornmeal
1/2 cup minced onion
1 teaspoon baking powder
1 teaspoon baking soda
3 pounds small whole red snapper, dressed (may use fillets)
Garnishes: lemon wedges, parsley sprigs
Pour oil to a depth of 1 1/2 inches in a stockpot or Dutch oven. Place it over medium-high heat, and heat to 375掳. Preheat oven to 200掳. Place wire racks on baking sheets, and set them aside.
While the oil is heating, prepare the coating for the fish. In a wide bowl, mix corn flour, 1 teaspoon salt, black pepper, and red pepper.
Prepare the hush puppy batter. Mix the egg and buttermilk well in a medium-size bowl. Stir in cornmeal until well blended. Stir in onion. Place remaining 1 teaspoon salt, baking powder, and baking soda in a small bowl, and set both bowls aside while you fry the fish.
When the oil reaches 375掳, dip each fish or fillet in the seasoned corn flour, coating it all over but shaking off any excess. Carefully lower each piece into the hot oil. Fill the pot but do not crowd it; the oil should bubble up around each piece of fish. Monitor the temperature closely so that it stays between 365掳 and 375掳. Fry the fish until it is golden all over, about 2 to 3 minutes on each side, depending on the size of the pieces. Set aside any of the remaining corn flour.
Remove the fish from the oil in the same order that the pieces were immersed, using a wire-mesh strainer, tongs, or any tool that will allow you to hold the fish over the pot so excess oil can drain. Immediately place the pieces on a wire rack, and place in the oven to keep warm.
Continue frying until all of the fish are done, always waiting for the oil to return to the proper temperature before adding more. Then proceed with frying the hush puppies.
Add the reserved baking powder mixture to the hush puppy batter and mix well. Then add the leftover seasoned corn flour to the batter, a little at a time, until the batter is thick enough to be spooned. This will take about 1/4 to 1/2 cup of the remaining corn flour.
Make sure that the oil has returned to 375掳, and then drop the batter by spoonfuls into the hot oil, using 2 teaspoons: one to scoop up the batter and the other to scrape it off and into the oil. Fry the hush puppies until they are golden brown all over, about 3 minutes, again carefully monitoring the oil, and then place on a wire rack.
You probably won't have to put the hush puppies in the oven to stay warm because your guests will be picking at them. Besides, they stay warm a fairly long time, and there are plenty to go to around. Repeat the process until all the batter is fried. Garnish with lemon wedges and parsley sprigs, if desired. Serve the fish and hush puppies immediately.
Note: Corn flour is the finest grind of cornmeal; in Louisiana it's called ';fish fry.'; If you can't find it, you can make your own by grinding cornmeal in a blender or food processor.
Yield: 3 dozen
I LOVE LOVE LOVE chicken fried steak!
Texas-Style Chicken Fried Steak with Cream Gravy
It is hard to get much more Texan than Chicken Fried Steak. Quality of the beef really counts in this dish. This recipe calls for cube steaks, but good round steak that you have asked the butcher to run through the tenderizer or that you have tenderized yourself with a mallet (no big deal and can be a real stress reliever) can be even better.
4 tenderized beef cutlets (known in supermarkets as ';cube steak';) OR 1 round steak, with fat removed, that you've tenderized yourself (see above)
1 egg
1/4 cup milk
all-purpose flour
cooking oil or melted Crisco
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1/4 teaspoon white pepper
Beat together the egg and milk and set aside. Mix together the salt, black pepper, paprika and white pepper and sprinkle on both sides of beef cutlets.
Dredge the cutlets in the flour, shaking off the excess. Then dip each cutlet in the egg/milk mixture, then back in the flour. (You're going to get your hands messy here, so take your rings off.) Set cutlets aside on a piece of waxed paper.
Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes. Oil should be about a half-inch deep in the pan. Check the temperature with a drop of water; if it pops and spits back at you, it's ready.
With a long-handled fork, carefully place each cutlet into the hot oil. Protect yourself (and your kitchen) from the popping grease that results. Fry cutlets on both sides, turning once, until golden brown. Reduce heat to low, cover and cook 4 or 5 minutes until cutlets are done through. Drain cutlets on paper towels.
Cream Gravy
After the cutlets are removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan. Heat the oil over medium heat until hot.
Sprinkle 3 tablespoons flour (use the left-over flour from the chicken fried steak recipe (waste not -- want not) in the hot oil. Stir with a wooden spoon, quickly, to brown the flour.
Gradually stir in 3/4 cup milk and 3/4 cup water, mixed together, stirring constantly with the wooden spoon and mashing out any lumps. Lower heat, and gravy will begin to thicken. Continue cooking and stirring a few minutes until gravy reaches desired thickness. Check seasonings and add more salt and pepper according to your taste.
Note to Cream Gravy novices: Gravy-making is an inexact science. Cream gravy is supposed to be thick, but if you think it's too thick, add more liquid until you're satisfied with it.
Chicken fried steak, mashed taters, and collard greens.
Black eyed peas slow cooked with hamhocks.
pecan pie
or just a whole roated pig....
green bean casserole. green beans cream of mushrrom and fried cruchie onions on top and bake its sooooo good
Southern Fried Cabbage
INGREDIENTS
3 slices bacon, cut into thirds
1/3 cup vegetable oil
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
1 head cabbage, cored and sliced
1 white onion, chopped
1 pinch white sugar
DIRECTIONS
Place the bacon and vegetable oil into a large pot over medium heat. Season with salt and pepper. Cook for about 5 minutes, or until bacon is crisp. Add cabbage, onion, and sugar to the pot; cook and stir continuously for 5 minutes, until tender.
Southern Pulled Pork
INGREDIENTS
1 tablespoon butter
2 pounds boneless pork roast
1 tablespoon Cajun seasoning
1 medium onion, chopped
4 cloves garlic, crushed
4 cups water
1 tablespoon liquid smoke flavoring
DIRECTIONS
Cut the pork roast into large chunks. Season generously with the Cajun seasoning. Melt butter in a large skillet over medium-high heat. Add pork, and brown on all sides. Remove from the skillet, and transfer to a slow cooker.
Add the onion and garlic to the skillet, and cook for a few minutes until tender. Stir in the water scraping the bottom to include all of the browned pork bits from the bottom of the pan, then pour the whole mixture into the slow cooker with the pork. Stir in liquid smoke flavoring.
Cover, and cook on High for 6 hours, or until meat is falling apart when pierced with a fork. Remove pieces of pork from the slow cooker, and shred. Return to the slow cooker to keep warm while serving.
Southern Cornbread
INGREDIENTS
2 cups cornmeal
2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons baking powder
2 eggs
1 cup margarine, melted
4 cups buttermilk
DIRECTIONS
In a large bowl mix together the corn meal, flour, salt, and baking powder.
In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended.
Heat a dry 12 inch cast iron skillet over high heat for 2 minutes. Add corn oil to skillet, swirl oil around to coat bottom and sides. Leave remaining oil in pan. Return to high heat for 1 minute.
Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. Remove from stove.
Bake in a preheated 400 degree F (200 degree C) oven for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Serve warm.
Southern Cornbread dressing
INGREDIENTS
4 skinless, boneless chicken breast halves
1 (16 ounce) package dry corn bread mix
1 (1 pound) loaf day-old white bread, torn into small pieces
4 tablespoons margarine
1/2 cup chopped onions
1/2 cup chopped celery
1 (10.75 ounce) can condensed cream of chicken soup
1/8 teaspoon garlic powder
2 teaspoons poultry seasoning
1/2 teaspoon ground black pepper
6 eggs
DIRECTIONS
Place the chicken breast halves in a large saucepan with enough water to cover. Bring to a boil. Cook 1 hour, or until the meat is tender and easily shredded. Shred chicken and set aside. Reserve 4 to 6 cups of the remaining broth.
Prepare an 8x8 inch pan of cornbread according to package directions. Crumble the corn bread into a large bowl. Mix in the white bread.
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan over medium heat, melt the margarine and stir in the onions and celery. Slowly cook, stirring occasionally, until tender.
Stir the onions and celery into the bread mixture. Mix in the chicken, 4 cups reserved broth, cream of chicken soup, garlic powder, poultry seasoning, pepper and eggs. Blend with a potato masher until the mixture is the consistency of gelatin. Use more of the reserved broth as necessary to attain desired consistency. Transfer to a 9x13 inch baking dish.
Bake in the preheated oven 30 minutes, or until golden brown.What are so good Southern Recipes?
This is to good, I swap the Kielbasa for Chorizo sausage.
Red Beans and Rice with Ham Hocks and Kielbasa Sausage
Makes 6 servings
Ingredients:
1 pound red kidney beans
water
6 smoked ham hocks
14 cups water, divided
2 1/2 cups celery, fine chop
2 cups onion, fine chop
2 cups green bell pepper, fine chop
5 bay leaves
2 teaspoons white pepper
2 teaspoons dried thyme
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried oregano
1 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 tablespoon Tabasco sauce
1 pound kielbasa or chorizo, cut diagonally into 1 inch pieces
4 1/2 cup hot cooked rice
Preparation:
Cover the beans with water 2 inches above the beans. Let stand overnight. Drain before using. Or cover with water, bring to a boil, remove from heat and let stand covered for 1 hour.
Place the ham hocks, 10 cups of water, the celery, onions, bell pepper, bay leaves and seasonings in a 5 1/2 quart saucepan. Cover and bring to a boil over high heat.
Reduce the heat and simmer until meat is tender, about 1 hour. Remove the ham hocks and set aside.
Add drained beans and 4 cups of water to the pan. Bring to a boil, reduce the heat and simmer 1 hour, stirring often. Stir in kielbasa and simmer until the beans start to break up, approximately 30 to 45 minutes.
Scrape the bottom of the pan often to ensure that the beans are not sticking.
Remove the meat from the ham hocks and add to the beans and sausage. Stir and cook 10 minutes more or until ham is heated through.
';Southern-Fried Catfish'; - 6 servings
6 (1-lb.) whole catfish; dressed
1 cup cornmeal
2 tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup milk
Salad oil
Hush puppies (recipe below)
1) Skin fish; remove and discard head and tail; set fish aside.
2) On waxed paper, combine cornmeal, flour, salt and pepper. Into pie plate, pour milk. Using tongs, dip each fish in milk, then coat well with cornmeal mixture.
3) In 10'; skillet over medium heat, heat 1/2'; oil to 375*. Fry fish, a few at a time, 5-6 minutes on each side until fish flakes easily when tested with a fork.
4) With pancake turner, lift cooked fish onto warm platter; keep warm until all fish are cooked. Serve with Hush Puppies.
(TIP: To skin catfish: With sharp knife, slit skin all the way around fish just below head. Using pliers, grasp skin above back fin and pull away from body.)
';Hush Puppies'; - 6 servings
1 1/2 cups white cornmeal
1/4 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
1 egg; beaten
1/4 cup grated onion
Salad oil
1) In medium bowl, combine cornmeal, flour, baking powder, soda and salt. In small bowl, beat together buttermilk, eggs and onion. Pour all at once into dry ingredients; stir just until cornmeal is moistened.
2) In 4-quart saucepan, heat 2'; oil to 375*. Drop batter by tablespoonfuls into hot oil; fry a few at a time 1-2 minutes until golden. Drain on paper towels; serve hot. Yields 18.
';Southern Green Beans'; - 6 servings
1 lb. green beans; cut into 1'; pieces
6 slices bacon
1 medium onion; chopped
1/8 tsp. pepper
1) In 2-quart saucepan over medium heat, in 1'; boiling, salted water, heat beans to boiling. Reduce heat to low; cover and simmer 10 minutes or until beans are tender-crisp. Drain.
2) Meanwhile, in 10'; skillet over medium heat, fry bacon until crisp; remove and crumble. Pour off all but 2 tbsp. bacon drippings. In hot drippings, cook onion until tender. Add cooked beans, reserved bacon and pepper; heat through. Yields 3 1/2 cups.
(TIP: Substitute two 9-oz. pkgs. frozen cut green beans for fresh green beans. Cook as label directs; drain. Proceed as in step 2.)
';Southern Greens'; - 6 servings
1/2 lb. country ham
3 cups water
1 1/2 lbs. turnip greens, kale, mustard greens or collard greens
1/4 tsp. salt
1/4 tsp. pepper
Corn bread (optional)
White vinegar (optional)
1) In 4-quart saucepan over medium-high heat, heat ham and water to boiling. Reduce heat to low; cover and simmer 30 minutes.
2) Meanwhile, wash greens well under running cold water. Trim and discard ribs and stems; drain greens. Add greens, salt and pepper to saucepan.
3) Over medium-high heat, heat to boiling. Reduce heat to low; cover and simmer 30 minutes or until greens are tender. Drain greens, reserving liquid. Cool greens and ham until easy to handle. Cut up greens and ham; stir together. Heat through. Serve liquid with corn bread; serve greens with vinegar. Yields 5 cups.
';Southern Biscuits'; - 2 dozen
2 cups all-purpose flour
2 tsp. sugar
2 tsp. baking powder
1 tsp. salt
1/2 tsp. soda
1/3 cup shortening
2/3 cup buttermilk
Heat oven to 450*. Measure flour, sugar, baking powder, salt and soda into bowl. Cut in shortening thoroughly, until mixture looks like meal.
Stir in almost all the buttermilk. If dough is not pliable, add just enough milk to make a soft, puffy, easy-to-roll dough.
Round up dough on lightly floured cloth-covered board. Knead lightly 20-25 times, about 1/2 minute. Roll a little less than 1/2'; thick. Cut with floured biscuit-cutter. Place on ungreased baking sheet; bake 10-12 minutes or until golden brown.
(Note: If using self-rising flour, omit baking powder and salt.)
';Traditional Fried Ham and Real Redeye Gravy'; - Serves 2
2 slices country ham, preferably Smithfield; each 1/4'; thick, skin trimmed off
1/2 cup water
1/2 cup strong brewed coffee
1) Heat a nonstick skillet over medium-high heat; add ham slices and fry until browned on both sides and heated through, about 3 minutes per side. Remove the ham to a plate and keep warm. Pour off all but 2 tbsp. of the ham drippings.
2) Place the skillet with the drippings over high heat; stir in the water and coffee. Bring to a boil, scraping up the browned bits on the bottom of the skillet, about 2 minutes. Pour the gravy over the ham and serve.
';Creamy Grits'; - Serves 4
6 cups water
1 1/2 cups grits (not quick-cooking or instant); preferably stone-ground
1 tsp. salt
1 1/2 tbsp. unsalted butter
3 tbsp. heavy (or whipping) cream
Bring water to rapid boil in large heavy pot. Stir in the grits and salt all at once; mix well. Reduce heat to low; cover and cook, stirring occasionally, until smooth and thick, 20 minutes.
Stir in the butter and the cream; mix well and serve immediately.
I wasn't clear whether or not you wanted a fried-chicken recipe. I have made this one, and my notes say ';excellent and moist';...
';Southern Fried Chicken with Cream Gravy'; - 4 to 6 servings
1/2 cup all-purpose flour
1 tsp. salt
1/4 tsp. pepper
2 lbs. chicken parts
1/4 cup bacon drippings or salad oil
1 1/2 cups milk or light cream
1 tbsp. chopped parsley
Hot cooked rice
1) In paper bag, combine flour, salt and pepper; add chicken, a few pieces at a time. Close bag and shake to coat chicken; repeat with remaining chicken pieces. Reserve 2 tbsp. flour mixture.
2) In 10'; skillet over medium-high heat, in hot bacon drippings, cook chicken pieces until well browned on all sides, turning frequently. Reduce heat to low; cover and cook about 35 minutes until chicken is fork-tender, turning pieces occasionally. Uncover during last few minutes to crisp skin. Remove chicken pieces to warm platter; keep warm.
3) To make gravy: Pour off all but 2 tbsp. drippings from skillet; blend in 2 tbsp. reserved flour mixture. Over medium heat, cook until golden, stirring and scraping bits loose from skillet.
4) Gradually stir in milk; heat to boiling, stirring constantly. Cook 1 minute more. Stir in parsley; season to taste with additional salt and pepper.
5) To serve: Spoon gravy over chicken; serve remaining gravy over rice.
My great grand mother was from the Eastern Shore of Maryland.
Here's a yummy Southern Thanksgiving side dish:
Creamed Onions
peel 1 lb pearl onions.
boil until tender, 12 to 15 minutes. Drain.
Make white sauce:
melt 4 tablespoons butter in a saucepan.
stir in 1/4 cup flour, cook it a little, don't let it brown
pour in 1 cup cold milk. Bring to boil over low heat, stirring constantly
Season with 1 teaspoon Italian Blend, salt and pepper to taste.
Add drained onions to sauce, stir in. Taste again for seasoning.
Serve in a lovely small casserole.
Enjoy
Black eyed peas, squash, low country boil, regional seafood recipes. GREENS of any kind. I love my husband's southern-ness.
look for recipes of the traditional pound cake, sweet potato pie, pecan pie, fried pies, peach cobbler, collard greens, the traditional southern sweet tea made with only liptons of course. and don't forget the barbque.
This a great website: http://myweb.cableone.net/howle/page/sou鈥?/a>
Cheers,
';Southern';! Hey, you came to the right place! Here in Antarctica (as far south as you can get), we favor things like Hormel's Spam, and MREs (Meals Ready to Eat).
Shrimp Creole
3 to 4 lbs medium-size fresh shrimp, peeled, deveined
1/4 cup vegetable oil
1/4 cup all-purpose flour
1 1/2 cups chopped onion
1 cup chopped celery
3/4 cup chopped green onions
1 large green pepper, chopped
2 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes, undrained
1 can (8 oz) tomato sauce
1 can (6 oz) tomato paste
1 cup water
1 1/2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon red pepper, ground
2 bay leaves
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce
dash hot pepper sauce
1 tablespoon chopped parsley
hot cooked rice
PREPARATION:
Combine oil and flour in a Dutch oven; cook over medium heat, stirring, until mixture is golden colored. This should take about 15 to 20 minutes. Add onion, celery, green onions, green pepper, and garlic.
Cook, stirring often, 15 minutes or more until vegetables are tender. Stir in tomatoes, tomato sauce and paste, the water, salt, black and red pepper, bay leaves, lemon juice, Worcestershire sauce, and hot sauce. Bring to a boil; cover and reduce heat. Simmer for 1 hour, stirring occasionally. Add shrimp and simmer for about 10 minutes more, or until the shrimp turn pink. Remove the bay leaves. Stir in parsley and serve over rice.
Serves 8.
or
Country Ham With Red-Eye Gravy
2 slices (8 ounces each) country ham, about 1/4-inch thick
2 tablespoons butter
1/2 cup strong brewed black coffee
1/3 cup water
PREPARATION:
In a large skillet, fry the ham in butter over medium heat until lightly browned. Remove to a platter. To the skillet add the coffee and water. Boil until reduced by about 1/2, scraping up browned bits in the bottom of the pan.
Pour over the ham slices and serve as a main dish or along with a big breakfast, with grits, biscuits, and eggs. Serves 2 to 4.
fried chicken, rice, and corn bread!
How far south? Chicken fried steaks are great---Biscuits and gravy---Red eye gravy----Greens----navy beans and rice---REALLY a great cook book for you would be Beyond grits and gravy......Great.....
Southern Fried Fish and Hush Puppies:
Peanut oil
1 1/2 cups stone-ground corn flour
2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
1 large egg
2 cups buttermilk
1 3/4 cups stone-ground whole-grain cornmeal
1/2 cup minced onion
1 teaspoon baking powder
1 teaspoon baking soda
3 pounds small whole red snapper, dressed (may use fillets)
Garnishes: lemon wedges, parsley sprigs
Pour oil to a depth of 1 1/2 inches in a stockpot or Dutch oven. Place it over medium-high heat, and heat to 375掳. Preheat oven to 200掳. Place wire racks on baking sheets, and set them aside.
While the oil is heating, prepare the coating for the fish. In a wide bowl, mix corn flour, 1 teaspoon salt, black pepper, and red pepper.
Prepare the hush puppy batter. Mix the egg and buttermilk well in a medium-size bowl. Stir in cornmeal until well blended. Stir in onion. Place remaining 1 teaspoon salt, baking powder, and baking soda in a small bowl, and set both bowls aside while you fry the fish.
When the oil reaches 375掳, dip each fish or fillet in the seasoned corn flour, coating it all over but shaking off any excess. Carefully lower each piece into the hot oil. Fill the pot but do not crowd it; the oil should bubble up around each piece of fish. Monitor the temperature closely so that it stays between 365掳 and 375掳. Fry the fish until it is golden all over, about 2 to 3 minutes on each side, depending on the size of the pieces. Set aside any of the remaining corn flour.
Remove the fish from the oil in the same order that the pieces were immersed, using a wire-mesh strainer, tongs, or any tool that will allow you to hold the fish over the pot so excess oil can drain. Immediately place the pieces on a wire rack, and place in the oven to keep warm.
Continue frying until all of the fish are done, always waiting for the oil to return to the proper temperature before adding more. Then proceed with frying the hush puppies.
Add the reserved baking powder mixture to the hush puppy batter and mix well. Then add the leftover seasoned corn flour to the batter, a little at a time, until the batter is thick enough to be spooned. This will take about 1/4 to 1/2 cup of the remaining corn flour.
Make sure that the oil has returned to 375掳, and then drop the batter by spoonfuls into the hot oil, using 2 teaspoons: one to scoop up the batter and the other to scrape it off and into the oil. Fry the hush puppies until they are golden brown all over, about 3 minutes, again carefully monitoring the oil, and then place on a wire rack.
You probably won't have to put the hush puppies in the oven to stay warm because your guests will be picking at them. Besides, they stay warm a fairly long time, and there are plenty to go to around. Repeat the process until all the batter is fried. Garnish with lemon wedges and parsley sprigs, if desired. Serve the fish and hush puppies immediately.
Note: Corn flour is the finest grind of cornmeal; in Louisiana it's called ';fish fry.'; If you can't find it, you can make your own by grinding cornmeal in a blender or food processor.
Yield: 3 dozen
I LOVE LOVE LOVE chicken fried steak!
Texas-Style Chicken Fried Steak with Cream Gravy
It is hard to get much more Texan than Chicken Fried Steak. Quality of the beef really counts in this dish. This recipe calls for cube steaks, but good round steak that you have asked the butcher to run through the tenderizer or that you have tenderized yourself with a mallet (no big deal and can be a real stress reliever) can be even better.
4 tenderized beef cutlets (known in supermarkets as ';cube steak';) OR 1 round steak, with fat removed, that you've tenderized yourself (see above)
1 egg
1/4 cup milk
all-purpose flour
cooking oil or melted Crisco
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1/4 teaspoon white pepper
Beat together the egg and milk and set aside. Mix together the salt, black pepper, paprika and white pepper and sprinkle on both sides of beef cutlets.
Dredge the cutlets in the flour, shaking off the excess. Then dip each cutlet in the egg/milk mixture, then back in the flour. (You're going to get your hands messy here, so take your rings off.) Set cutlets aside on a piece of waxed paper.
Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes. Oil should be about a half-inch deep in the pan. Check the temperature with a drop of water; if it pops and spits back at you, it's ready.
With a long-handled fork, carefully place each cutlet into the hot oil. Protect yourself (and your kitchen) from the popping grease that results. Fry cutlets on both sides, turning once, until golden brown. Reduce heat to low, cover and cook 4 or 5 minutes until cutlets are done through. Drain cutlets on paper towels.
Cream Gravy
After the cutlets are removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan. Heat the oil over medium heat until hot.
Sprinkle 3 tablespoons flour (use the left-over flour from the chicken fried steak recipe (waste not -- want not) in the hot oil. Stir with a wooden spoon, quickly, to brown the flour.
Gradually stir in 3/4 cup milk and 3/4 cup water, mixed together, stirring constantly with the wooden spoon and mashing out any lumps. Lower heat, and gravy will begin to thicken. Continue cooking and stirring a few minutes until gravy reaches desired thickness. Check seasonings and add more salt and pepper according to your taste.
Note to Cream Gravy novices: Gravy-making is an inexact science. Cream gravy is supposed to be thick, but if you think it's too thick, add more liquid until you're satisfied with it.
Chicken fried steak, mashed taters, and collard greens.
Black eyed peas slow cooked with hamhocks.
pecan pie
or just a whole roated pig....
green bean casserole. green beans cream of mushrrom and fried cruchie onions on top and bake its sooooo good
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