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Uno Chicago Grill CHEESE AND TOMATO DEEP DISH PIZZA and Uno Chicago Grill POTATO SK
Uno Chicago Grill CHEESE AND TOMATO DEEP DISH PIZZA
Two delicious pizzas for pizza night! Deep-dish for those who enjoy all the wonderful filling and a nice potato skins pizza for something just a bit different.
Chunky Tomato Sauce
1 (28-oz.) can crushed or diced tomatoes (the chunkier the better)
2 tablespoons tomato paste
2 tablespoons red wine
2 teaspoons Italian seasoning or 2 tablespoons fresh, chopped Italian herbs
1 1/2 teaspoons dried onion
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper to taste
Pizza
3 tablespoons vegetable oil
16 ounces pizza dough (at room temperature)
4 cups shredded part skim mozzarella, divided
3/4 cup chunky tomato sauce
2 tablespoons freshly grated Romano cheese
1 tablespoon dried oregano
To prepare sauce, combine all ingredients in a saucepan, bring to a boil, reduce heat and simmer about 10 minutes. Let cool. You will have sauce left over.
To prepare pizza, preheat oven to 400 degrees. Pour oil into a 10-inch round, deep dish pan or springform pan. Place dough in the center of pan and work dough from the center outward, pressing to cover bottom of pan and halfway up sides. Prick with a fork. Bake crust in oven about 10 minutes. Remove from oven and let to cool 10 minutes.
Spread 2 cups mozzarella cheese on crust, top with 3/4 cup tomato sauce. Sprinkle remaining 2 cups mozzarella cheese, Romano cheese and oregano on top. Bake 35 to 40 minutes, rotating pizza every 15 minutes. The crust should be golden brown, and the cheese should be bubbling. Remove from oven and let cool 3 minutes. Remove pizza from pan using a spatula, cut and serve.
Uno Chicago Grill POTATO SKINS PIZZA
pizza crust
fresh mashed potatoes
cheddar cheese
fresh crispy bacon crumbles
Heat oven to 350 degrees. Place mashed potatoes to a thickness of about 1/2 inch on top of pizza crust. Bake until potatoes are warm (about 160 degrees).
Top with a heavy layer of shredded Cheddar cheese and sprinkle bacon bits on the top of cheese. Place back into oven and heat until cheese is melted.
Serve with sour cream and chives.
Notes: Using a Boboli prepared crust, prepared potatoes from the refrigerator section of the market, and shredded cheese, this dish is a fast and easy quick dinner. Serve with a tossed salad and dinner is ready.
Two delicious pizzas for pizza night! Deep-dish for those who enjoy all the wonderful filling and a nice potato skins pizza for something just a bit different.
Chunky Tomato Sauce
1 (28-oz.) can crushed or diced tomatoes (the chunkier the better)
2 tablespoons tomato paste
2 tablespoons red wine
2 teaspoons Italian seasoning or 2 tablespoons fresh, chopped Italian herbs
1 1/2 teaspoons dried onion
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper to taste
Pizza
3 tablespoons vegetable oil
16 ounces pizza dough (at room temperature)
4 cups shredded part skim mozzarella, divided
3/4 cup chunky tomato sauce
2 tablespoons freshly grated Romano cheese
1 tablespoon dried oregano
To prepare sauce, combine all ingredients in a saucepan, bring to a boil, reduce heat and simmer about 10 minutes. Let cool. You will have sauce left over.
To prepare pizza, preheat oven to 400 degrees. Pour oil into a 10-inch round, deep dish pan or springform pan. Place dough in the center of pan and work dough from the center outward, pressing to cover bottom of pan and halfway up sides. Prick with a fork. Bake crust in oven about 10 minutes. Remove from oven and let to cool 10 minutes.
Spread 2 cups mozzarella cheese on crust, top with 3/4 cup tomato sauce. Sprinkle remaining 2 cups mozzarella cheese, Romano cheese and oregano on top. Bake 35 to 40 minutes, rotating pizza every 15 minutes. The crust should be golden brown, and the cheese should be bubbling. Remove from oven and let cool 3 minutes. Remove pizza from pan using a spatula, cut and serve.
Uno Chicago Grill POTATO SKINS PIZZA
pizza crust
fresh mashed potatoes
cheddar cheese
fresh crispy bacon crumbles
Heat oven to 350 degrees. Place mashed potatoes to a thickness of about 1/2 inch on top of pizza crust. Bake until potatoes are warm (about 160 degrees).
Top with a heavy layer of shredded Cheddar cheese and sprinkle bacon bits on the top of cheese. Place back into oven and heat until cheese is melted.
Serve with sour cream and chives.
Notes: Using a Boboli prepared crust, prepared potatoes from the refrigerator section of the market, and shredded cheese, this dish is a fast and easy quick dinner. Serve with a tossed salad and dinner is ready.
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Chili's Mushroom Jack Chicken Quesadilla
White onions , sliced
Green and red peppers, sliced
Mushrooms, sliced
Bacon, 1 sliced per person
Flour tortillas
Fajita seasoning
Monterey Jack cheese, shredded
Choice of condiments (sour cream, diced tomatoes, Pico de gallo, shredded cheese)
Slice uncooked chicken breast into thin strips against the grain of the meat.
Place uncooked chicken strips in a large zip-type bag, sprinkle with approximately 1/8th teaspoon per chicken breast and store in the refrigerator while you prepare the other ingredients.
Slice the onions, peppers and mushrooms into thin slices and set aside.
Use is 1 cup of fresh sliced vegetables per person.
Cook bacon until crisp, drain and set aside.
Preheat the griddle or skillet and spread 1 tablespoon of cooking oil on the bottom.
Sauté the chicken in the hot skillet turning often to brown evenly. When the outside is golden brown, add the peppers and onions. When the vegetables are crisp-tender, add the mushrooms and cook for one more minute. Remove from heat.
Soften tortillas by placing on a microwave-safe plate and covering with a damp paper towel.
Microwave 1 minute on high for six tortillas.
Separate warm tortillas and wrap immediately in aluminum foil, folding them in half and sealing the foil to keep them soft.
Place cooked chicken and vegetables on individual serving plates and cover with shredded Jack cheese.
Top with crumbled bacon and microwave for 15 seconds to melt the cheese.
Serve the fajitas with a side dish for each person, prepared with your choice of condiments.
Chili’s uses shredded iceberg lettuce, Pico de gallo, sour cream, guacamole and extra cheese.
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Prosciutto, Egg and Cheese Phyllo Wraps
Prosciutto, Egg and Cheese Phyllo Wraps
3 large eggs, well beaten
Kosher salt and freshly ground black pepper
1 cup shredded Monterey Jack cheese
½ pound (about 1 cup) prosciutto, finely chopped
2 tablespoons Parmesan (or Romano) cheese, finely grated
¼ cup fresh basil (or flat-leaf parsley), finely chopped
Salt and pepper to taste
1 cup clarified unsalted butter
20 sheets Athens Phyllo Dough (9"x14"), thawed
1. Preheat oven to 375°F. Have rimmed baking sheets ready
2. In a large bowl, combine the beaten eggs and Monterey Jack cheese. Stir in the prosciutto, Parmesan cheese, basil, salt and pepper.
3. Unwrap phyllo dough and place between 2 sheets of plastic wrap and cover with a kitchen towel.
4. Brush a cutting board with some clarified butter. Lay one sheet of phyllo, short side parallel to the edge of the board, on the cutting board and very lightly brush with some of the clarified butter just to coat. Top with 1 more sheet of the phyllo, very lightly buttering the sheet.
5. Place 2 tablespoons of filling in the bottom center of the buttered phyllo sheets.
6. Fold the long sides of the phyllo sheets over the filling, and then working from the bottom, fold the bottom of the sheet over the filling at an angle to begin forming the triangle. Butter each finished triangle.
7. Repeat with remaining filling and phyllo.
8. Place the finished triangles on a rimmed baking sheet. Bake in preheated oven for 15-20 minutes, or until golden.
3 large eggs, well beaten
Kosher salt and freshly ground black pepper
1 cup shredded Monterey Jack cheese
½ pound (about 1 cup) prosciutto, finely chopped
2 tablespoons Parmesan (or Romano) cheese, finely grated
¼ cup fresh basil (or flat-leaf parsley), finely chopped
Salt and pepper to taste
1 cup clarified unsalted butter
20 sheets Athens Phyllo Dough (9"x14"), thawed
1. Preheat oven to 375°F. Have rimmed baking sheets ready
2. In a large bowl, combine the beaten eggs and Monterey Jack cheese. Stir in the prosciutto, Parmesan cheese, basil, salt and pepper.
3. Unwrap phyllo dough and place between 2 sheets of plastic wrap and cover with a kitchen towel.
4. Brush a cutting board with some clarified butter. Lay one sheet of phyllo, short side parallel to the edge of the board, on the cutting board and very lightly brush with some of the clarified butter just to coat. Top with 1 more sheet of the phyllo, very lightly buttering the sheet.
5. Place 2 tablespoons of filling in the bottom center of the buttered phyllo sheets.
6. Fold the long sides of the phyllo sheets over the filling, and then working from the bottom, fold the bottom of the sheet over the filling at an angle to begin forming the triangle. Butter each finished triangle.
7. Repeat with remaining filling and phyllo.
8. Place the finished triangles on a rimmed baking sheet. Bake in preheated oven for 15-20 minutes, or until golden.
Belgian Waffle
Belgian Waffle
Makes about 10 waffles
Ingredients:
1 ½ cups warm water (105°-110°F)
2 ¼ teaspoons active dry yeast
½ teaspoon sugar
3 cups sifted all purpose flour
¼ teaspoon salt
3 large eggs, separated
1 egg white
1/3 sugar
8 tablespoons unsalted butter, melted and cool
2 teaspoons vegetable oil
1 tablespoon vanilla extract
1 ½ cups whole milk
1. In a large mixing bowl, dissolve yeast in ½ cup of the warm water with the ½ teaspoon sugar. Allow to stand for 10 to 15 minutes, until the mixture begins to foam.
2. Whisk together the flour and the salt in a large mixing bowl and set aside.
3. Add the egg yolks and one of the egg whites, the 1/3 cup sugar to the yeast mixture and stir to blend.
4. Add the remaining water, melted butter, oil, vanilla extract and milk and whisk until mixture is smooth.
5. Stir the liquid into the flour mixture and whisk until mixture is smooth.
6. Beat the 3 remaining egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter. Allow the batter to stand at room temperature, stirring every 15 minutes for 1 hour.
7. Bake waffle in preheated Belgian waffle iron according to manufacturer's instructions.
Makes about 10 waffles
Ingredients:
1 ½ cups warm water (105°-110°F)
2 ¼ teaspoons active dry yeast
½ teaspoon sugar
3 cups sifted all purpose flour
¼ teaspoon salt
3 large eggs, separated
1 egg white
1/3 sugar
8 tablespoons unsalted butter, melted and cool
2 teaspoons vegetable oil
1 tablespoon vanilla extract
1 ½ cups whole milk
1. In a large mixing bowl, dissolve yeast in ½ cup of the warm water with the ½ teaspoon sugar. Allow to stand for 10 to 15 minutes, until the mixture begins to foam.
2. Whisk together the flour and the salt in a large mixing bowl and set aside.
3. Add the egg yolks and one of the egg whites, the 1/3 cup sugar to the yeast mixture and stir to blend.
4. Add the remaining water, melted butter, oil, vanilla extract and milk and whisk until mixture is smooth.
5. Stir the liquid into the flour mixture and whisk until mixture is smooth.
6. Beat the 3 remaining egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter. Allow the batter to stand at room temperature, stirring every 15 minutes for 1 hour.
7. Bake waffle in preheated Belgian waffle iron according to manufacturer's instructions.
Green Egg Poppers
Green Egg Poppers
1 Tbsp. unsalted butter
¼ c. green onions, sliced
4 c. kale, chopped small, loosely packed
6 large eggs
2 c. potatoes, diced small, cooked
½ c. shredded mozzarella cheese
1. Preheat oven to 400°F.
2. Heat butter in large skillet over medium-high heat; add green onions and kale. Cook for 5 minutes, or until tender and water evaporates. Remove from heat and set aside to cool.
3. Lightly beat eggs in large mixing bowl.
4. Mix in cooked vegetables, potatoes and cheese. Season with salt and pepper.
5. Spray muffin tin with non-stick cooking spray and portion mixture into each cup.
6. Bake in the oven for 10-20 minutes, or until eggs puff and are firm.
1 Tbsp. unsalted butter
¼ c. green onions, sliced
4 c. kale, chopped small, loosely packed
6 large eggs
2 c. potatoes, diced small, cooked
½ c. shredded mozzarella cheese
1. Preheat oven to 400°F.
2. Heat butter in large skillet over medium-high heat; add green onions and kale. Cook for 5 minutes, or until tender and water evaporates. Remove from heat and set aside to cool.
3. Lightly beat eggs in large mixing bowl.
4. Mix in cooked vegetables, potatoes and cheese. Season with salt and pepper.
5. Spray muffin tin with non-stick cooking spray and portion mixture into each cup.
6. Bake in the oven for 10-20 minutes, or until eggs puff and are firm.
Quick Moroccan Chicken
Quick Moroccan Chicken
1 10-oz. box whole grain couscous
½ Tbsp. olive oil
1 large clove garlic, thinly sliced
1 ½ Tbsp. light brown sugar
Pinch ground nutmeg
1 ½ Tbsp. red wine vinegar
½ c. orange juice
15-oz. can diced peaches, drained
1 rotisserie chicken, cut into pieces
¼ c. fresh flat-leaf parsley leaves
1. Cook the couscous according to directions.
2. Meanwhile, heat the oil in a large skillet over medium-low heat. Add the garlic and cook for 1 ½ minutes. Add the sugar, nutmeg, vinegar, and orange juice and bring to a simmer.
3. Add the peaches and continue to simmer until the liquid has reduced slightly, about 5 minutes.
1 10-oz. box whole grain couscous
½ Tbsp. olive oil
1 large clove garlic, thinly sliced
1 ½ Tbsp. light brown sugar
Pinch ground nutmeg
1 ½ Tbsp. red wine vinegar
½ c. orange juice
15-oz. can diced peaches, drained
1 rotisserie chicken, cut into pieces
¼ c. fresh flat-leaf parsley leaves
1. Cook the couscous according to directions.
2. Meanwhile, heat the oil in a large skillet over medium-low heat. Add the garlic and cook for 1 ½ minutes. Add the sugar, nutmeg, vinegar, and orange juice and bring to a simmer.
3. Add the peaches and continue to simmer until the liquid has reduced slightly, about 5 minutes.
Beef Carbonnade
Beef Carbonnade
3 lbs. grass-fed beef chuck roll or stew meat, diced
2 c. yellow onion, diced
¼ c. garlic, sliced thin
1 c. bacon, diced
2 Tbsp. olive oil
2 Tbsp. butter
3 c. Belgian style ale like Chimay or Ommegang Abbey Ale
2 c. beef stock
2 Tbsp. brown sugar
¼ c. cider vinegar
Herb bouquet tied in cheesecloth:
¼ c. fresh parsley leaves
3 sprigs fresh thyme
3 sprigs fresh tarragon
2 bay leaves
Sea salt and fresh cracked black pepper to taste
PREPARATION
In a large mixing bowl, generously season the beef with salt and pepper. Place a Dutch oven on the stovetop over medium-high heat and add olive oil and butter. When butter melts and begins to foam, add beef to the pot and brown in half-pound batches, scooping out with a slotted spoon and setting aside. When beef is browned, drain out about half of the butter-oil mixture and add the bacon, onions and garlic. Reduce heat to medium. Sauté, stirring every few minutes until onions caramelize. Add one cup of the beer and scrape the bottom of the pan to release all the fond (crispy brown bits) from the bottom of the pan. When the beer has reduced by about half, add remaining beer, vinegar, brown sugar, stock and herb sachet. Bring to a light boil. Cover, slightly ajar, reduce heat to low and simmer for 2 ½ to 3 hours or until beef is fork tender.
Serve with bread, good butter and roasted carrots.
3 lbs. grass-fed beef chuck roll or stew meat, diced
2 c. yellow onion, diced
¼ c. garlic, sliced thin
1 c. bacon, diced
2 Tbsp. olive oil
2 Tbsp. butter
3 c. Belgian style ale like Chimay or Ommegang Abbey Ale
2 c. beef stock
2 Tbsp. brown sugar
¼ c. cider vinegar
Herb bouquet tied in cheesecloth:
¼ c. fresh parsley leaves
3 sprigs fresh thyme
3 sprigs fresh tarragon
2 bay leaves
Sea salt and fresh cracked black pepper to taste
PREPARATION
In a large mixing bowl, generously season the beef with salt and pepper. Place a Dutch oven on the stovetop over medium-high heat and add olive oil and butter. When butter melts and begins to foam, add beef to the pot and brown in half-pound batches, scooping out with a slotted spoon and setting aside. When beef is browned, drain out about half of the butter-oil mixture and add the bacon, onions and garlic. Reduce heat to medium. Sauté, stirring every few minutes until onions caramelize. Add one cup of the beer and scrape the bottom of the pan to release all the fond (crispy brown bits) from the bottom of the pan. When the beer has reduced by about half, add remaining beer, vinegar, brown sugar, stock and herb sachet. Bring to a light boil. Cover, slightly ajar, reduce heat to low and simmer for 2 ½ to 3 hours or until beef is fork tender.
Serve with bread, good butter and roasted carrots.
Cardamom raisin bread from The Finnish Bistro
Cardamom raisin bread from The Finnish Bistro
1/2 Iced Pulla braid loaf (or 6 Pulla rolls)
Batter:
1 Cup heavy cream
3 eggs
1 T. Vanilla
1 tsp. Cinnamon
Topping:
1 T. Salted butter
1 C. fresh or frozen mixed berries (raspberry, blackberry, blueberry, strawberry)
1/2 a Granny Smith apple
1/4 C. Brown sugar
Fresh whipped cream as desired (heavy cream and powdered sugar)
Instructions:
Preheat skillet on medium/high for 3 minutes. Slice Pulla bread at desired thickness. Dip bread slices in prepared batter and fully cover (let bread sit out for a few hours if possible)Lay dipped bread on the griddle for 3-4 minutes each side until golden brown and cooked through. In a saute pan combine the butter, mixed berries, apple and brown sugar over medium/high heat until bubbly (2-3 minutes). Pour caramelized fruit over the grilled Pulla bread and top with fresh whipped cream.
Finnish Pulla
cups milk
1/2 cup warm water (110 degrees F/45 degrees C)
1 (.25 ounce) package active dry yeast
1 cup white sugar
1 teaspoon salt
1 teaspoon ground cardamom
4 eggs, beaten
9 cups all-purpose flour
1/2 cup butter, melted
1 egg, beaten
2 tablespoons white sugar
Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
Dissolve the yeast in the warm water. Stir in the lukewarm milk, sugar, salt, cardamom, 4 eggs, and enough flour to make a batter (approximately 2 cups). Beat until the dough is smooth and elastic. Add about 3 cups of the flour and beat well; the dough should be smooth and glossy in appearance. Add the melted butter or margarine, and stir well. Beat again until the dough looks glossy. Stir in the remaining flour until the dough is stiff.
Turn out of bowl onto a floured surface, cover with an inverted mixing bowl, and let rest for 15 minutes. Knead the dough until smooth and satiny. Place in a lightly greased mixing bowl, and turn the dough to grease the top. Cover with a clean dishtowel. Let rise in a warm place until doubled in bulk, about 1 hour. Punch down, and let rise again until almost doubled.
Turn out again on to a floured surface, and divide into 3 parts. Divide each third into 3 again. Roll each piece into a 12 to 16 inch strip. Braid 3 strips into a loaf. You should get 3 large braided loaves. Lift the braids onto greased baking sheets. Let rise for 20 minutes.
Brush each loaf with egg wash and sprinkle with sugar.
Bake at 400 degrees F (205 degrees C) for 25 to 30 minutes. Check occasionally because the bottom burns
1/2 Iced Pulla braid loaf (or 6 Pulla rolls)
Batter:
1 Cup heavy cream
3 eggs
1 T. Vanilla
1 tsp. Cinnamon
Topping:
1 T. Salted butter
1 C. fresh or frozen mixed berries (raspberry, blackberry, blueberry, strawberry)
1/2 a Granny Smith apple
1/4 C. Brown sugar
Fresh whipped cream as desired (heavy cream and powdered sugar)
Instructions:
Preheat skillet on medium/high for 3 minutes. Slice Pulla bread at desired thickness. Dip bread slices in prepared batter and fully cover (let bread sit out for a few hours if possible)Lay dipped bread on the griddle for 3-4 minutes each side until golden brown and cooked through. In a saute pan combine the butter, mixed berries, apple and brown sugar over medium/high heat until bubbly (2-3 minutes). Pour caramelized fruit over the grilled Pulla bread and top with fresh whipped cream.
Finnish Pulla
cups milk
1/2 cup warm water (110 degrees F/45 degrees C)
1 (.25 ounce) package active dry yeast
1 cup white sugar
1 teaspoon salt
1 teaspoon ground cardamom
4 eggs, beaten
9 cups all-purpose flour
1/2 cup butter, melted
1 egg, beaten
2 tablespoons white sugar
Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
Dissolve the yeast in the warm water. Stir in the lukewarm milk, sugar, salt, cardamom, 4 eggs, and enough flour to make a batter (approximately 2 cups). Beat until the dough is smooth and elastic. Add about 3 cups of the flour and beat well; the dough should be smooth and glossy in appearance. Add the melted butter or margarine, and stir well. Beat again until the dough looks glossy. Stir in the remaining flour until the dough is stiff.
Turn out of bowl onto a floured surface, cover with an inverted mixing bowl, and let rest for 15 minutes. Knead the dough until smooth and satiny. Place in a lightly greased mixing bowl, and turn the dough to grease the top. Cover with a clean dishtowel. Let rise in a warm place until doubled in bulk, about 1 hour. Punch down, and let rise again until almost doubled.
Turn out again on to a floured surface, and divide into 3 parts. Divide each third into 3 again. Roll each piece into a 12 to 16 inch strip. Braid 3 strips into a loaf. You should get 3 large braided loaves. Lift the braids onto greased baking sheets. Let rise for 20 minutes.
Brush each loaf with egg wash and sprinkle with sugar.
Bake at 400 degrees F (205 degrees C) for 25 to 30 minutes. Check occasionally because the bottom burns
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Uno Chicago Grill BREWMASTERS NY STRIP and Farro
Uno Chicago Grill BREWMASTERS NY STRIP and Farro
Grilled steak to desired state of doneness and brushed with Wowza Sauce just before removing from the grill.
Wowza Sauce
1 cup tomato sauce
1/2 cup Samuel Adams Boston Lager
1/4 cup molasses
2 tablespoons butter
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
1/4 teaspoon pepper
3/4 teaspoon onion salt
1/4 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon red pepper
2 tablespoons lemon juice
Combine ingredients in a sauce pan. Simmer 15 to 20 minutes.
Grill steak to desired doneness - brush with sauce.
Farro
Bring two cups of salted water to a boil and add 1 cup of farro, simmer over low heat until desired tenderness, adding water if necessary.
Combine 2 cups chopped tomatoes,1/4 cup chopped red onion, 1 cucumber, chopped, 2 teaspoons minced garlic and 1/4 cup balsamic vinegar in a bowl. I added a little olive oil to the mix as well.
When farro is slightly cooled, add to vegetable mixture and allow it to set until completely cool. Season with salt and pepper.
Grilled steak to desired state of doneness and brushed with Wowza Sauce just before removing from the grill.
Wowza Sauce
1 cup tomato sauce
1/2 cup Samuel Adams Boston Lager
1/4 cup molasses
2 tablespoons butter
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
1/4 teaspoon pepper
3/4 teaspoon onion salt
1/4 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon red pepper
2 tablespoons lemon juice
Combine ingredients in a sauce pan. Simmer 15 to 20 minutes.
Grill steak to desired doneness - brush with sauce.
Farro
Bring two cups of salted water to a boil and add 1 cup of farro, simmer over low heat until desired tenderness, adding water if necessary.
Combine 2 cups chopped tomatoes,1/4 cup chopped red onion, 1 cucumber, chopped, 2 teaspoons minced garlic and 1/4 cup balsamic vinegar in a bowl. I added a little olive oil to the mix as well.
When farro is slightly cooled, add to vegetable mixture and allow it to set until completely cool. Season with salt and pepper.
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Applebee's Ratatouille Tilapia
4 tilapia fillets
1/4 cup all-purpose flour
2 tbsp extra-virgin olive oil
Ratatouille Sauce
1 small eggplant
1 small zucchini
1 sweet green pepper, seeded and cored
2 tbsp olive oil or vegetable oil
1/2 onion, diced
2 cloves garlic, minced
1/4 tsp salt
1/4 tsp hot pepper flakes
tbsp (15 mL) minced fresh oregano
1/3 cup (75 mL) minced fresh parsley
1 can (19 oz) diced tomatoes
2 tbsp tomato paste
MakeRatatouille Sauce:
Chop eggplant to make 2 cups. Chop zucchini and green pepper to make 1 cup.
In large saucepan, heat oil over medium heat; cook eggplant, zucchini, green pepper, onion, garlic, salt and hot pepper flakes, stirring occasionally, until softened, about 10 minutes.
Stir in tomatoes, tomato paste and oregano; cover and simmer until thickened and vegetables are tender, about 15 minutes. Stir in parsley.
Make the Tilapia:
Meanwhile, in shallow dish, dredge fillets in flour, turning to coat; shake off excess.
In large nonstick skillet, heat oil over medium heat; cook fish, in batches, until crispy and golden, 2 to 3 minutes per side. Serve with ratatouille sauce.
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Cracker Barrel Chicken Casserole
Cracker Barrel Chicken Casserole
Just old-fashioned comfort food to share with your friends and family - flaky crust with c delicious chicken filling -
1 cup yellow corn meal
1/3 cup flour
1 1/2 teaspoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons vegetable oil
3/4 cup buttermilk
1 egg
Chicken Filling
2 1/2 cups cooked chicken breasts ( cut into bite-size pieces)
1/4 cup yellow onion (chopped)
1/2 cup celery (sliced thin)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 can (10.75 ounce size) cream of chicken soup
1 3/4 cup chicken broth
2 tablespoons butter
Directions:
Mix all together in mixing bowl until smooth. Pour into greased 8" x 8" baking pan and bake at 375 degrees F for 20 - 25 minutes until done. Remove from oven and let cool completely.
When cool crumble corn bread and place 3 c. of corn bread crumbs in mixing bowl. Add 1/2 c. melted butter to crumbs and mix well, set aside.
In sauce pan on medium low heat place butter and saute onions, and celery until transparent, stirring occasionally. Add chicken broth, cream of chicken soup, salt, and pepper. Stir until well blended and soup is dissolved completely. Add chicken, stir and blend until mixture reaches a low simmer. Cook for 5 minutes, remove from heat. Place chicken mixture in buttered 2.5 quart casserole dish or individual casserole dishes.
Spoon cornbread crumb topping on top of chicken mixture, do not stir in chicken filling and place baking dish in preheated oven at 350 degrees F for 35 - 40 minutes. The crumbs will turn a golden yellow.
Just old-fashioned comfort food to share with your friends and family - flaky crust with c delicious chicken filling -
1 cup yellow corn meal
1/3 cup flour
1 1/2 teaspoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons vegetable oil
3/4 cup buttermilk
1 egg
Chicken Filling
2 1/2 cups cooked chicken breasts ( cut into bite-size pieces)
1/4 cup yellow onion (chopped)
1/2 cup celery (sliced thin)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 can (10.75 ounce size) cream of chicken soup
1 3/4 cup chicken broth
2 tablespoons butter
Directions:
Mix all together in mixing bowl until smooth. Pour into greased 8" x 8" baking pan and bake at 375 degrees F for 20 - 25 minutes until done. Remove from oven and let cool completely.
When cool crumble corn bread and place 3 c. of corn bread crumbs in mixing bowl. Add 1/2 c. melted butter to crumbs and mix well, set aside.
In sauce pan on medium low heat place butter and saute onions, and celery until transparent, stirring occasionally. Add chicken broth, cream of chicken soup, salt, and pepper. Stir until well blended and soup is dissolved completely. Add chicken, stir and blend until mixture reaches a low simmer. Cook for 5 minutes, remove from heat. Place chicken mixture in buttered 2.5 quart casserole dish or individual casserole dishes.
Spoon cornbread crumb topping on top of chicken mixture, do not stir in chicken filling and place baking dish in preheated oven at 350 degrees F for 35 - 40 minutes. The crumbs will turn a golden yellow.
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Chili's Dr. Pepper BBQ Ribs
2 racks baby back ribs
1 large (2 liter) bottle of Dr Pepper
1/4 cup salt
2 tablespoons chili powder
1 cup water
1/2 tablespoon olive oil
1 onion, minced
2 clove garlic, minced
1/2 cup ketchup
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons cider vinegar
1/4 teaspoon cayenne pepper
Place the ribs in a large baking dish and cover with most of the Dr Pepper (leave about 1/2 cup of Dr. Pepper for later) Add the salt and soak the ribs for 2 -24 hours in the fridge.
Heat the oven to 350 degrees. Remove the ribs from the liquid, place on a baking sheet and pat them dry. Give them a good rub with the chili powder. Pour 1 cup of water into the baking sheet, and cover tightly with foil. Bake for 2 hours, until the meat nearly falls off the bone. While the ribs are in the oven, heat the oil in a small pot over medium heat. Saute the onion and garlic until they're soft and add the ketchup, brown sugar, Worcestershire, apple cider vinegar, cayenne, and remaining 1/2 cup of Dr Pepper. Simmer for 15 to 20 minutes, or until the sauce thickens.
Once the ribs have done their thing for 2 hours, remove from the oven and fire up the grill. Liberally brush the ribs with bbq sauce. When the grill is hot, cook them for 7-8 minutes on each side so they get the nice charred flavor. Remove from grill and add more sauce if desired.
Applebee's Honey BBQ Riblets
Barbecue Sauce:
1 cup ketchup
¼ cup water
½ cup honey
½ cup corn syrup
¼ cup apple cider vinegar
2 teaspoons garlic powder
3 teaspoons onion powder
2 tablespoons molasses
2 teaspoons dry mustard
1 teaspoon chili powder
¼ teaspoon liquid smoke flavor
Combine all ingredients in saucepan and simmer for 20 minutes.Rib let (Rib). For rib tips ("riblets") and full racks, first season ribs with salt, pepper and garlic to taste. Then, sear the ribs on the grill/broiler until both sides are mahogany in color and the meat has begun to pull away from the bone (155 degrees internal temperature).
Place ribs on rack in deep pan/roaster. Cover bottom of pan with mixture of water and liquid smoke flavoring(4:1 ratio of water to liquid smoke) without mixture touching the ribs (it will make them bitter). Seal tightly with two layers of foil wrap to cover. Slow cook in 275 degree oven until meat is tender.Time varies with how many ribs are being cooked, pan used and your oven temperature. Plan on anywhere from two to five hours, but check to be sure. The slower, the better for this process. Just make sure an internal food temperature of 155 degrees is maintained. (To moderate cooking for small amounts of ribs, try covering ribs with chopped onions, peppers and tomatoes. This also keeps them moist and adds a nice flavor).
When ribs are fully cooked and tender, remove from oven and finish off on grill/broiler until marrow in the bone tips "sizzles." Brush with honey barbecue sauce just before removing for service.
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Wngstop teriyaki chicken wings
WNGSTOP TERIYAKI CHICKEN WINGS
3 pounds chicken wings, tips removed and split at joint
1 cup soy sauce
2/3 cup water
1 cup brown sugar
2 tablespoons dry mustard
1 tablespoon ground ginger or 1 tablespoon fresh grated gingerroot
3 garlic cloves, minced
Place chicken wings in a large shallow baking pan. Bring the remaining ingredients to a boil in a saucepan. Pour marinade over wings and place in a 350 degree oven for 1 1/2 hours. Remove from oven and place on a jelly roll pan. Turn oven up to broil and brown wings until crispy, turning a couple of times.
3 pounds chicken wings, tips removed and split at joint
1 cup soy sauce
2/3 cup water
1 cup brown sugar
2 tablespoons dry mustard
1 tablespoon ground ginger or 1 tablespoon fresh grated gingerroot
3 garlic cloves, minced
Place chicken wings in a large shallow baking pan. Bring the remaining ingredients to a boil in a saucepan. Pour marinade over wings and place in a 350 degree oven for 1 1/2 hours. Remove from oven and place on a jelly roll pan. Turn oven up to broil and brown wings until crispy, turning a couple of times.
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Applebee's Roast Beef, Bacon & Mushroom Melt
1 slice center cut bacon
1/4 cup thinly sliced red onion
1/2 cup sliced mushrooms
2 tablespoons red wine
2 slices bread
1 slice Swiss cheese
thinly sliced roast beef
2 teaspoons butter
Cook bacon until crispy, either in a skillet over medium heat or on a microwave-safe plate in the microwave.
Bring a skillet sprayed with nonstick spray to medium heat. Cook and stir onion until softened, about 4 minutes. Remove onion. Add mushrooms to the skillet. Carefully add wine and 2 tablespoons water. Cook and stir until mushrooms are soft and liquid has evaporated, about 5 minutes.
Lay bread slices flat, and top one slice with cheese, roast beef, onion, and mushrooms. Break bacon in half and place over mushrooms. Add the other bread slice, and spread the top with 1 teaspoon butter. Clean skillet, re-spray, and return to medium heat. Place sandwich in the skillet, buttered side down. Spread the top with remaining 1 tsp. butter. Cook until lightly browned, about 2 minutes per side, pressing down with a spatula to seal.
Acapulco's Mexican Rice
1 large onion
2 cups long grain rice
2 ounces lard or chicken fat
2 cups chicken broth
1 cup tomato juice
1 cup diced tomatoes
1 tablespoon chopped parsley
1 teaspoon minced garlic
1 dash ground cumin
1 teaspoon salt
1 dash white pepper
Saute onion and rice in lard until browned, 6 to 10 minutes, stirring constantly. Turn into baking dish. In large saucepan, combine broth, tomato juice, tomatoes, parsley, garlic, cumin and salt and pepper. Bring to boil. Add broth to rice. Cover and bake at 350 degrees F for 20 to 30 minutes or until rice is fluffy. Use fork to fluff rice.
Serves 6
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Abuelo's Pescado Guerro
2 (5 oz.) Mahi Mahi, Barramundi or Tilapia fillets
8 medium shrimp peeled and de-veined.
8 sea scallops
8 mushroom slices
6 ( 1/4 inch) red bell pepper strips – Roasted (see procedure below)
6 ( 1/4 inch) poblano pepper strips – Roasted (see procedure below)
2 tablespoons white wine
6 oz. heavy whipping cream
12 spinach leaves
1 avocado (optional)
Pepper Roasting Procedure: Over an open flame, roast poblano and red bell peppers. Using metal tongs, hold peppers over flame and roast until outer skin is charred, turning as necessary. When roasted, place in a Ziploc bag and allow cooling. When they cool, remove all outer skin, cut in half, remove all seeds and cut into ¼ " strips. Hold for later use.
Wash mushrooms and slice. Hold for later use. Trim spinach and hold for later use. Place fish on a plate and lightly season both sides with salt and white pepper. Be sure fish is dry and fresh. If using frozen fish, allow to defrost in refrigerator. Pat dry with a paper towel before cooking. Do the same procedure as above with the shrimp and scallops. The fish can be sauteed or grilled.
Grilling Fillets: Baste with olive oil before adding salt and pepper.Place on clean oiled grill. Cook for approx. 2 1/2 minutes. Using a metal spatula, remove from grill. Place into a saute pan with grill marks up. Place into 400 degree oven for approx. 3 minutes. (this depends on the type and size of fish you are using) To test to see if done, gently pierce or touch the thickest part of the flesh. If it flakes easily it is done.
Sauteing Fish Fillets: Place 1 tablespoon of canola oil or butter in a saute pan. Heat on medium fire. Place fish in pan with the meaty side down, cook for approx. 2 minutes or until golden brown. Using a metal spatula turn fish. Place into 400° oven for approx. 3 minutes. (this depends on the type and size of fish you are using) To test to see if done, gently pierce or touch the thickest part of the flesh. If it flakes easily it is done.
Preparing Guerrero Sauce: In a saute pan, heat 1 tablespoon of butter over medium heat. Add scallops, shrimp, mushrooms, roasted peppers, and sauté until shrimp is pink. Add white wine to mixture and reduce by half. Add heavy whipping cream. Bring to a boil and reduce by 1/3. Note: Sauce should be thick enough to hold on fish. Check salt and pepper level. Remove from flame and stir in spinach leaves.
To Serve: Place filet on center of plate, place avocado fan on top of filet. Pour sauce over fish leaving avocado exposed.
Serves 2
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Chipotle mexican grill sofritas
CHIPOTLE MEXICAN GRILL SOFRITAS
A delicious seasoned sauce which can be used to flavor many Latin/Cuban/Spanish dishes consisting for garlic and tomatoes with a special blend of spices. Although served with tofu, you san substitute whatever meat you want. Delicious with pork.
Mexican Spice Mix
1/2 teaspoon dried oregano leaves
2 teaspoons ground ancho chile powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon kosher salt
Sofritas
1 tablespoon avocado oil or olive oil
1/2 medium onion, diced small (about 1 cup)
2 cloves garlic, minced
1 teaspoon minced chipotle chiles in adobo sauce (add more if you like spicy)
1 tablespoon diced mild Hatch chiles
1 tablespoon Mexican Spice Mix
2 tablespoons tomato paste
1 (16 oz.) package organic extra firm tofu, drained, dried well and crumbled
1 cup of your favorite Mexican beer
fresh lime wedges, for serving
Prepare the Mexican Spice Mix: Combine all the spices in an airtight container and shake to combine.
Prepare the Sofritas: Heat a cast iron skillet over medium heat and warm the oil. Saute the onion and garlic with a pinch of salt until softened, about 5 minutes. Add the chipotle peppers, chiles, and spice mix, and continue cooking and stirring until the spices are fragrant, about 1 minute.
Add the tomato paste; cook another minute. Add the crumbled tofu and beer and cook until the liquid has reduced and the flavors have melded, about 5 minutes. Taste and adjust the seasoning as desired. Serve with rice or tortillas and fresh lime wedges.
A delicious seasoned sauce which can be used to flavor many Latin/Cuban/Spanish dishes consisting for garlic and tomatoes with a special blend of spices. Although served with tofu, you san substitute whatever meat you want. Delicious with pork.
Mexican Spice Mix
1/2 teaspoon dried oregano leaves
2 teaspoons ground ancho chile powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon kosher salt
Sofritas
1 tablespoon avocado oil or olive oil
1/2 medium onion, diced small (about 1 cup)
2 cloves garlic, minced
1 teaspoon minced chipotle chiles in adobo sauce (add more if you like spicy)
1 tablespoon diced mild Hatch chiles
1 tablespoon Mexican Spice Mix
2 tablespoons tomato paste
1 (16 oz.) package organic extra firm tofu, drained, dried well and crumbled
1 cup of your favorite Mexican beer
fresh lime wedges, for serving
Prepare the Mexican Spice Mix: Combine all the spices in an airtight container and shake to combine.
Prepare the Sofritas: Heat a cast iron skillet over medium heat and warm the oil. Saute the onion and garlic with a pinch of salt until softened, about 5 minutes. Add the chipotle peppers, chiles, and spice mix, and continue cooking and stirring until the spices are fragrant, about 1 minute.
Add the tomato paste; cook another minute. Add the crumbled tofu and beer and cook until the liquid has reduced and the flavors have melded, about 5 minutes. Taste and adjust the seasoning as desired. Serve with rice or tortillas and fresh lime wedges.
Aunt Chilada's Yucatan Pork Tamales
1 pound lean pork
2 cloves garlic
1/2 onion, cut in half
1 teaspoon salt
6 ancho chiles, seeds and membranes removed
8 guajillos chiles, seeds and membranes removed
2 tomatoes
1 teaspoon dried marjoram
4 black peppercorns
2 whole cloves
1 pound masa
5 tablespoons lard
1 large banana leaf
Pork: In a large saucepan, cover the pork with water and add 1 garlic clove, 1 onion quarter and 1/2 teaspoon salt. Bring to a boil, cover and simmer until pork is tender, 45 to 60 minutes. Shred meat, reserving the stock.
Chilies: Toast the chilies and place in a bowl, cover with warm water and soak for 20 minutes. Meanwhile, roast the tomatoes, peel and puree in a blender. Roast the other onion quarter, 2 cloves garlic, marjoram, peppercorns and cloves. Drain the chilies and transfer to a blender. Add the roasted onion, garlic, marjoram, peppercorns, cloves and 1 cup of the reserved stock, then puree until smooth. Melt 1 tablespoon lard in a skillet and saute the chile puree for 5 minutes. Add the pureed tomatoes and saute for another 5 minutes; add the pork, stir and cover. Lower the heat and cook for 10 minutes.
Tamales: Hold banana leaf directly over the heat for 5 seconds. Cut into 5-inch squares. Knead masa with 2 tablespoons lard for 5 minutes. Grease one side of the banana leaf. Place a 3-inch square of masa on the lard and top with 1 1/2 tablespoons of pork mixture. Fold opposite edges of leaf towards the center and do the same with other edges to form a closed rectangle. Use strips of leaf to tie and secure. To cook, steam for about 20 minutes.
Chi Chi's Pork Tenderloin
1 can Chi Chi's diced tomatoes and green chilies, drained
1/3 cup bourbon
1/3 cup soy sauce
1/3 cup Worcestershire sauce
1/2 cup chopped onion
2 tablespoons honey
2 tablespoons Dijon mustard
1/4 teaspoon black pepper
2 pounds pork tenderloin
Combine all marinade ingredients in resealable plastic food bag. Mix well. Add the pork tenderloin. Seal bag and turn several times to coat the meat. Place in refrigerator for 8 hours or overnight, turning occasionally. Preheat broiler. Remove meat from marinade; reserve marinade. Place meat on broiler pan, broil 7 to 8 inches from heat source for approximately 7 to 9 minutes on each side. In small saucepan, bring remainder of marinade to a boil; boil one minute. Serve with the meat.
Serves 4
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Abuelos Queso Flameado Supremo
2 oz. loose Mexican-style chorizo
1 poblano pepper, diced
1 red pepper, diced
1⁄2 tomato, diced
6-8 fresh mushrooms, sliced
1 big handful of fresh spinach, chopped
4 cups grated monterey jack (or other white cheese)
1 tablespoo 151-proof rum or everclear
flour tortillas
Preheat oven to 400 degrees. Fry chorizo in a medium skillet over medium heat for 6–8 minutes. Add peppers, tomatoes, mushrooms and spinach and cook until soft, and set aside. Put monterey jack into a small cast-iron skillet along with the chorizo and vegetables and bake until melted, 12–15 minutes. Pour rum or everclear over cheese and carefully ignite with a kitchen match. Serve with warm tortillas and tortilla chips.
Serves 4
Abuelos Spinach Stuffed Mushrooms
Mushrooms:
20 large mushrooms, caps removed
2 tablespoons butter, melted
1 teaspoon Lawry’s seasoning
Mix well and cook at 400 degrees for 4 minutes or until tender, depending on the size of the mushrooms
Spinach Stuffing:
1 teaspoon butter
2 tablespoons diced onions
1 teaspoon chopped garlic
1 teaspoon diced, seedless jalapeno peppers
2 tablespoons diced red bell pepper
1/2 cup sliced mushrooms
1/4 cup corn
dash of Lawry’s salt
8 oz. chopped fresh spinach
4 oz. Velveeta cheese, cut in small pieces (or 4 oz. shredded cheddar cheese)
On a low flame, melt butter in saute pan. Add garlic and onions. Cook until onions are tender. Add red peppers, jalapeno, mushrooms, corn and Lawry’s. Continue cooking for approximately 1 minute. Add fresh spinach and cheese. Stir constantly until cheese is melted and spinach is limp. Remove from flame. Stuff mushrooms caps with filling and top with shredded Cheddar/Monterrey blend. Place into a 400 degree oven and heat approximately 4 minutes or until cheese has melted. Serve immediately.
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Chilis Margarita Chicken Bowl
2 tablespoons fresh lime juice
1/8 teaspoon chopped garlic
1/8 teaspoon each salt and black pepper
2 tablespoons finely chopped cilantro
1 (3 oz.) raw boneless skinless chicken breast cutlet, pounded to 1/2 inch thickness
1/2 cup cooked rice
1/2 cup chopped tomatoes
3 tablespoons finely chopped red onion
2 tablespoons drained and chopped jarred jalapeño slices
1/2 cup mixed salad greens
3 tablespoons canned black beans, drained and rinsed
3 tablespoons frozen sweet corn kernels, thawed
1/2 ounce sliced avocado (about 1/8th of an avocado)
3 baked tortilla chips, lightly crushed
Optional garnishes: chopped cilantro, lime wedges
In a medium bowl, combine lime juice, garlic, salt, pepper, and 1 tablespoon cilantro. Add chicken and flip to coat. Cover and refrigerate for at least 30 minutes. Bring a grill pan (or skillet) sprayed with nonstick spray to medium heat. Add chicken, and discard any excess marinade. Cook for about 4 minutes per side, until cooked through. Once cool enough to handle, slice into strips.
If needed, heat up cooked rice. In a medium bowl, combine rice, tomatoes, onion, jalapenos, and remaining 1 tablespoon of cilantro. Mix well. Top with sliced chicken and remaining ingredients.
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Cafe Rio Shredded Chicken
2 pounds chicken breasts
½ cup zesty Italian dressing
¾ tablespoon minced garlic
½ tablespoon chili powder
½ tablespoon ground cumin
1 1 oz package dry ranch dressing mix
½ cup water
Optional toppings:
minced cilantro
roma tomatoes, chopped
olives
fresh lettuce
cilantro ranch dressing
Spray the inside of your slow cooker with cooking spray. Add all of the ingredients except for the chicken into your slow cooker. Mix until combined.
Add the chicken and cook on low for 4-6 hours or on high 3-4 hours until the chicken is no longer pink and cooked throughout.
Remove chicken from the slow cooker and shred. Replace the chicken back in the slow cooker and mix with the juices!
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Tim Horton's Style Tomato Florentine Rice Soup
Tim Horton's Style Tomato Florentine Rice Soup
Easy as pie – and the spinach is a nice addition.
• (32 ounce) cans tomato juice
• 3 cups chicken broth
• 10 ounces frozen spinach, thawed, drained & chopped
• 2 garlic cloves, minced
• 2 tablespoons lemon juice
• 1 teaspoon sea salt
• 1 teaspoon white pepper
• 1 teaspoon dried thyme
• 1 teaspoon oregano
• 2 teaspoons parsley flakes
• 2 bay leaves
• 1 1⁄2 cups cooked rice
Bring the tomato juice and broth to a boil in a large pot.
Lower the temperature and simmer for about 60 - 75 minutes or until the liquid is reduced to about half of the original amount.
Add spinach, garlic, lemon juice and spices and bring to a boil, then lower heat & simmer for 20 minutes. Remove bay leaves.
Add rice and simmer for 10 minutes. Serve hot.
Easy as pie – and the spinach is a nice addition.
• (32 ounce) cans tomato juice
• 3 cups chicken broth
• 10 ounces frozen spinach, thawed, drained & chopped
• 2 garlic cloves, minced
• 2 tablespoons lemon juice
• 1 teaspoon sea salt
• 1 teaspoon white pepper
• 1 teaspoon dried thyme
• 1 teaspoon oregano
• 2 teaspoons parsley flakes
• 2 bay leaves
• 1 1⁄2 cups cooked rice
Bring the tomato juice and broth to a boil in a large pot.
Lower the temperature and simmer for about 60 - 75 minutes or until the liquid is reduced to about half of the original amount.
Add spinach, garlic, lemon juice and spices and bring to a boil, then lower heat & simmer for 20 minutes. Remove bay leaves.
Add rice and simmer for 10 minutes. Serve hot.
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Tim Horton's Style Chocolate Cake Doughnuts
Tim Horton's Style Chocolate Cake Doughnuts
A great way to start a chocoholic’s day!
16 doughnuts
• Doughnuts
• 2 1⁄2 cups all-purpose flour
• 1 cup unsweetened Dutch-processed cocoa powder
• 2 teaspoons baking powder
• 1⁄2 teaspoon salt
• 4 large eggs
• 1 1⁄2 cups granulated sugar
• 1⁄3 cup buttermilk
• 3 tablespoons butter, melted
• vegetable oil (for frying, 6-8 cups)
• Mocha Glaze
• 6 ounces chopped semisweet chocolate
• 1⁄2 cup whipping cream
• 1 tablespoon butter
• 2 teaspoons corn syrup
• 1 teaspoon instant espresso powder
1. In a bowl, mix flour, cocoa, baking powder, and salt. In a small bowl, whisk eggs, sugar, buttermilk, and melted butter to blend. Stir into dry ingredients until well blended. Chill until cold, at least 1 hour or up to 3 hours.
2. Scrape dough onto a generously floured surface. With floured hands, pat dough out to about 1/2 inch thick. With a 3-inch doughnut cutter, cut out doughnuts. Pat together scraps of dough and cut again. (Alternately, shape dough into ropes about 5 inches long and 1/2 inch thick; join rope ends to form doughnuts.) Place doughnuts on a well-floured baking sheet.
3. Meanwhile, fill an electric deep-fryer to the fill line or pour about 4 inches of oil into a 5- to 6-quart pan; heat to 375°F Place one doughnut at a time onto a wide spatula and gently slide into oil, frying up to three at a time. Cook, turning once, until puffy and cooked through, 3 to 4 minutes total (to check timing, cut first one to test). With a slotted spoon, transfer doughnuts to paper towels to drain. Repeat to fry remaining doughnuts.
4. When cool enough to handle, dip the top half of each doughnut in warm mocha glaze and place on a plate. Let stand until glaze is set, about 5 minutes.
5. Mocha Glaze - In a heatproof bowl, combine 6 ounces chopped semisweet chocolate, 1/2 cup whipping cream, 1 tablespoon butter, 2 teaspoons corn syrup, and 1 teaspoon instant espresso powder. Bring a few inches of water to a boil in a pan; remove from heat. Place bowl over water and let stand, stirring occasionally, until smooth, about 10 minutes.
A great way to start a chocoholic’s day!
16 doughnuts
• Doughnuts
• 2 1⁄2 cups all-purpose flour
• 1 cup unsweetened Dutch-processed cocoa powder
• 2 teaspoons baking powder
• 1⁄2 teaspoon salt
• 4 large eggs
• 1 1⁄2 cups granulated sugar
• 1⁄3 cup buttermilk
• 3 tablespoons butter, melted
• vegetable oil (for frying, 6-8 cups)
• Mocha Glaze
• 6 ounces chopped semisweet chocolate
• 1⁄2 cup whipping cream
• 1 tablespoon butter
• 2 teaspoons corn syrup
• 1 teaspoon instant espresso powder
1. In a bowl, mix flour, cocoa, baking powder, and salt. In a small bowl, whisk eggs, sugar, buttermilk, and melted butter to blend. Stir into dry ingredients until well blended. Chill until cold, at least 1 hour or up to 3 hours.
2. Scrape dough onto a generously floured surface. With floured hands, pat dough out to about 1/2 inch thick. With a 3-inch doughnut cutter, cut out doughnuts. Pat together scraps of dough and cut again. (Alternately, shape dough into ropes about 5 inches long and 1/2 inch thick; join rope ends to form doughnuts.) Place doughnuts on a well-floured baking sheet.
3. Meanwhile, fill an electric deep-fryer to the fill line or pour about 4 inches of oil into a 5- to 6-quart pan; heat to 375°F Place one doughnut at a time onto a wide spatula and gently slide into oil, frying up to three at a time. Cook, turning once, until puffy and cooked through, 3 to 4 minutes total (to check timing, cut first one to test). With a slotted spoon, transfer doughnuts to paper towels to drain. Repeat to fry remaining doughnuts.
4. When cool enough to handle, dip the top half of each doughnut in warm mocha glaze and place on a plate. Let stand until glaze is set, about 5 minutes.
5. Mocha Glaze - In a heatproof bowl, combine 6 ounces chopped semisweet chocolate, 1/2 cup whipping cream, 1 tablespoon butter, 2 teaspoons corn syrup, and 1 teaspoon instant espresso powder. Bring a few inches of water to a boil in a pan; remove from heat. Place bowl over water and let stand, stirring occasionally, until smooth, about 10 minutes.
Tim Horton's Style Lemon-Cranberry Muffins
Tim Horton's Style Lemon-Cranberry Muffins
Perfect for your mornings!
12 muffins
• 3 cups oats
• 3⁄4 cup all-purpose flour
• 4 teaspoons baking powder
• 1⁄2 teaspoon salt
• 1 cup cranberries, rough chopped
• 1 cup low-fat plain yogurt
• 1⁄2 cup oil
• 1⁄2 cup brown sugar
• Egg Beaters egg substitute (enough for two eggs worth)
• 2 teaspoons finely grated lemon peel
• 1 teaspoon cinnamon
• 1⁄2 teaspoon vanilla
1. Preheat oven to 350 degrees F.
2. Mix oats, flour, baking powder, salt and chopped cranberries in one bowl; set aside.
3. In second bowl mix yogurt, oil, brown sugar, Egg Beaters, lemon peel, cinnamon and vanilla together. Fold all ingredients together in one bowl. Place batter into muffin tins (nonstick or lined with paper liners).
4. Bake at 350 degrees F for 35 minutes.
5. Allow to cool on wire rack out of the tins.
Perfect for your mornings!
12 muffins
• 3 cups oats
• 3⁄4 cup all-purpose flour
• 4 teaspoons baking powder
• 1⁄2 teaspoon salt
• 1 cup cranberries, rough chopped
• 1 cup low-fat plain yogurt
• 1⁄2 cup oil
• 1⁄2 cup brown sugar
• Egg Beaters egg substitute (enough for two eggs worth)
• 2 teaspoons finely grated lemon peel
• 1 teaspoon cinnamon
• 1⁄2 teaspoon vanilla
1. Preheat oven to 350 degrees F.
2. Mix oats, flour, baking powder, salt and chopped cranberries in one bowl; set aside.
3. In second bowl mix yogurt, oil, brown sugar, Egg Beaters, lemon peel, cinnamon and vanilla together. Fold all ingredients together in one bowl. Place batter into muffin tins (nonstick or lined with paper liners).
4. Bake at 350 degrees F for 35 minutes.
5. Allow to cool on wire rack out of the tins.
Tim Horton's Style Boston Creme Doughnuts
Tim Horton's Style Boston Creme Doughnuts
Really easy to make!
14 doughnuts
• Vanilla Cream Filling
• 2⁄3 cup granulated sugar
• 2 cups whole milk, divided
• 1⁄2 vanilla beans, split lengthwise or 2 teaspoons vanilla extract
• 1⁄4 cup cornstarch
• 5 large egg yolks
• 3 tablespoons unsalted butter, softened
• Doughnuts
• 3⁄4 cup warm whole milk (105 to 110 degrees F)
• 2 1⁄4 teaspoons active dry yeast
• 1⁄3 cup granulated sugar
• 2 3⁄4 cups unbleached all-purpose flour
• 1⁄4 teaspoon ground cardamom
• 1⁄4 teaspoon freshly grated nutmeg
• 1 teaspoon salt
• 4 large egg yolks
• 1⁄2 cup unsalted butter, cut into tablespoons and softened
• Chocolate Glaze
• 4 ounces bittersweet chocolate, finely chopped
• 3 tablespoons water
• 2 tablespoons light corn syrup
• 1⁄3 cup granulated sugar
• 3 tablespoons unsalted butter, softened
• Cooking
• vegetable oil (for frying)
1. In a saucepan, combine the sugar, 1 1/2 cups of the milk, and the vanilla bean. Cook over low heat, stirring constantly with a wooden spoon, until the sugar is dissolved. Raise the heat and scald the mixture.
2. Meanwhile, place the cornstarch in a medium bowl. Using a wire whisk, gradually whisk in the remaining 1/2 cup milk until smooth. Add the egg yolks and whisk until well blended.
3. Slowly pour 1/3 cup of the hot milk mixture into the yolk mixture, whisking constantly. Gradually whisk in the rest of the hot milk. Return the milk-yolk mixture to the saucepan and bring to a boil over medium heat. Boil gently for 1 minute, stirring constantly.
4. Remove the pan from the heat and whisk in the butter. Pass the mixture through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface, and refrigerate until chilled.
5. Place the warm milk, yeast, and 1 teaspoon of the sugar in the bowl of an electric mixer. Stir the yeast into the mixture and let stand for 10 minutes, or until foamy.
6. Add 1 cup of the flour and, using the paddle attachment or beaters, beat on low speed for 2 minutes to form the sponge. Remove the bowl from the stand, cover with plastic wrap, and let the sponge stand at room temperature until well risen, about 30 minutes.
7. In a medium bowl, whisk together the remaining 1 3/4 cups flour with the cardamom, nutmeg, and salt; set aside.
8. Return the bowl containing the sponge to the mixer stand. Using the paddle attachment on medium speed, add the egg yolks and mix until incorporated, then beat in the remaining sugar. Add the butter, 1 tablespoon at a time, beating until each tablespoon is absorbed before adding the next. Add the flour-spice mixture and beat on medium speed for 5 minutes. The dough will not form a ball. It will be soft and part of it will wrap itself around the paddle.
9. Scrape the dough into a well-buttered bowl and turn as needed to coat all sides with the butter. Cover the bowl with buttered plastic wrap, buttered side down, and let the dough rise in a warm, draft-free place for about I hour, or until it has slightly more than doubled in volume.
10. Turn out the dough onto a lightly oiled work surface. Using your hands, gently press down on it to deflate it and flatten it evenly to no less then 1/2 inch thick. Cover loosely with plastic wrap and let the dough rest for 5 minutes.
11. Line a baking sheet with parchment or waxed paper. Using a floured 2 1/2-inch biscuit cutter, cut out 14 dough rounds. Gently transfer the rounds to the lined baking sheet, reshaping them if necessary. Space the rounds at least 1-inch apart to allow for expansion. Let rise for about 30 minutes, or until almost doubled in size.
12. While the doughnuts are rising, pour the oil into a deep-fat fryer or large straight-sided saucepan to a depth of 2 to 3 inches. Heat the oil to 360 degrees F. Line a baking sheet with paper towels.
13. Fry the doughnuts, 3 or 4 at a time, for about 1 minute, or until golden brown on the first side. Turn and fry on the second side until golden brown. It may take slightly less time for the second side to cook than the first. The midline of the doughnut will be lighter than the rest of it, which is characteristic. Using a slotted spoon, transfer the doughnuts to the paper towels to drain, then place on a wire rack to cool. As soon as the doughnuts are cool enough to handle, use a long, thin, plain pastry tip to poke a hole through the midline to the center of each doughnut. Let cool completely before filling.
14. Remove the vanilla cream filling from the refrigerator and beat with the electric mixer on medium speed until smooth.
15. Scrape the cream filling into a large pastry bag fitted with a medium plain tip. Pipe the filling into the hole in the middle of each doughnut until the doughnut feels full. Wipe off any excess cream. Return the filled doughnuts to the rack as they are filled.
16. Place the chopped chocolate in a medium heatproof bowl. Set aside.
17. Combine the water, corn syrup, and sugar in a heavy-bottomed, medium saucepan. Place over low heat and cook, stirring constantly with a wooden spoon, until the sugar is dissolved. Raise the heat and bring to a full boil.
18. Pour the hot syrup over the chopped chocolate. Let stand for 3 minutes to melt the chocolate, then whisk gently until smooth. Whisk in the butter. Let the glaze cool until it starts to thicken slightly, stirring occasionally.
19. Spread a scant tablespoon of chocolate glaze over the top of each doughnut. Place the glazed doughnuts back on the rack and let stand until set. The doughnuts are best served within a few hours.
Really easy to make!
14 doughnuts
• Vanilla Cream Filling
• 2⁄3 cup granulated sugar
• 2 cups whole milk, divided
• 1⁄2 vanilla beans, split lengthwise or 2 teaspoons vanilla extract
• 1⁄4 cup cornstarch
• 5 large egg yolks
• 3 tablespoons unsalted butter, softened
• Doughnuts
• 3⁄4 cup warm whole milk (105 to 110 degrees F)
• 2 1⁄4 teaspoons active dry yeast
• 1⁄3 cup granulated sugar
• 2 3⁄4 cups unbleached all-purpose flour
• 1⁄4 teaspoon ground cardamom
• 1⁄4 teaspoon freshly grated nutmeg
• 1 teaspoon salt
• 4 large egg yolks
• 1⁄2 cup unsalted butter, cut into tablespoons and softened
• Chocolate Glaze
• 4 ounces bittersweet chocolate, finely chopped
• 3 tablespoons water
• 2 tablespoons light corn syrup
• 1⁄3 cup granulated sugar
• 3 tablespoons unsalted butter, softened
• Cooking
• vegetable oil (for frying)
1. In a saucepan, combine the sugar, 1 1/2 cups of the milk, and the vanilla bean. Cook over low heat, stirring constantly with a wooden spoon, until the sugar is dissolved. Raise the heat and scald the mixture.
2. Meanwhile, place the cornstarch in a medium bowl. Using a wire whisk, gradually whisk in the remaining 1/2 cup milk until smooth. Add the egg yolks and whisk until well blended.
3. Slowly pour 1/3 cup of the hot milk mixture into the yolk mixture, whisking constantly. Gradually whisk in the rest of the hot milk. Return the milk-yolk mixture to the saucepan and bring to a boil over medium heat. Boil gently for 1 minute, stirring constantly.
4. Remove the pan from the heat and whisk in the butter. Pass the mixture through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface, and refrigerate until chilled.
5. Place the warm milk, yeast, and 1 teaspoon of the sugar in the bowl of an electric mixer. Stir the yeast into the mixture and let stand for 10 minutes, or until foamy.
6. Add 1 cup of the flour and, using the paddle attachment or beaters, beat on low speed for 2 minutes to form the sponge. Remove the bowl from the stand, cover with plastic wrap, and let the sponge stand at room temperature until well risen, about 30 minutes.
7. In a medium bowl, whisk together the remaining 1 3/4 cups flour with the cardamom, nutmeg, and salt; set aside.
8. Return the bowl containing the sponge to the mixer stand. Using the paddle attachment on medium speed, add the egg yolks and mix until incorporated, then beat in the remaining sugar. Add the butter, 1 tablespoon at a time, beating until each tablespoon is absorbed before adding the next. Add the flour-spice mixture and beat on medium speed for 5 minutes. The dough will not form a ball. It will be soft and part of it will wrap itself around the paddle.
9. Scrape the dough into a well-buttered bowl and turn as needed to coat all sides with the butter. Cover the bowl with buttered plastic wrap, buttered side down, and let the dough rise in a warm, draft-free place for about I hour, or until it has slightly more than doubled in volume.
10. Turn out the dough onto a lightly oiled work surface. Using your hands, gently press down on it to deflate it and flatten it evenly to no less then 1/2 inch thick. Cover loosely with plastic wrap and let the dough rest for 5 minutes.
11. Line a baking sheet with parchment or waxed paper. Using a floured 2 1/2-inch biscuit cutter, cut out 14 dough rounds. Gently transfer the rounds to the lined baking sheet, reshaping them if necessary. Space the rounds at least 1-inch apart to allow for expansion. Let rise for about 30 minutes, or until almost doubled in size.
12. While the doughnuts are rising, pour the oil into a deep-fat fryer or large straight-sided saucepan to a depth of 2 to 3 inches. Heat the oil to 360 degrees F. Line a baking sheet with paper towels.
13. Fry the doughnuts, 3 or 4 at a time, for about 1 minute, or until golden brown on the first side. Turn and fry on the second side until golden brown. It may take slightly less time for the second side to cook than the first. The midline of the doughnut will be lighter than the rest of it, which is characteristic. Using a slotted spoon, transfer the doughnuts to the paper towels to drain, then place on a wire rack to cool. As soon as the doughnuts are cool enough to handle, use a long, thin, plain pastry tip to poke a hole through the midline to the center of each doughnut. Let cool completely before filling.
14. Remove the vanilla cream filling from the refrigerator and beat with the electric mixer on medium speed until smooth.
15. Scrape the cream filling into a large pastry bag fitted with a medium plain tip. Pipe the filling into the hole in the middle of each doughnut until the doughnut feels full. Wipe off any excess cream. Return the filled doughnuts to the rack as they are filled.
16. Place the chopped chocolate in a medium heatproof bowl. Set aside.
17. Combine the water, corn syrup, and sugar in a heavy-bottomed, medium saucepan. Place over low heat and cook, stirring constantly with a wooden spoon, until the sugar is dissolved. Raise the heat and bring to a full boil.
18. Pour the hot syrup over the chopped chocolate. Let stand for 3 minutes to melt the chocolate, then whisk gently until smooth. Whisk in the butter. Let the glaze cool until it starts to thicken slightly, stirring occasionally.
19. Spread a scant tablespoon of chocolate glaze over the top of each doughnut. Place the glazed doughnuts back on the rack and let stand until set. The doughnuts are best served within a few hours.
Tim hortons' iced cappuccino
TIM HORTONS' ICED CAPPUCCINO
4 cups milk
1 cup non-dairy coffee creamer (Tim's uses 18% cream!)
2 tsp. vanilla
2 Tbsp. instant coffee
3 Tbsp. hot chocolate mix
1/4 cup cold milk
Heat the 4 cups of milk to boiling; remove from heat.
Add creamer, vanilla, instant coffee and hot chocolate mix; stir well. Pour mixture into a container with a lid; put into freezer and freeze until very firm, but slightly slushy.
Put mixture in a food processor; while processing, add the 1/4 cup milk in small increments to mixture. Process until all is combined and nicely slushy.
4 cups milk
1 cup non-dairy coffee creamer (Tim's uses 18% cream!)
2 tsp. vanilla
2 Tbsp. instant coffee
3 Tbsp. hot chocolate mix
1/4 cup cold milk
Heat the 4 cups of milk to boiling; remove from heat.
Add creamer, vanilla, instant coffee and hot chocolate mix; stir well. Pour mixture into a container with a lid; put into freezer and freeze until very firm, but slightly slushy.
Put mixture in a food processor; while processing, add the 1/4 cup milk in small increments to mixture. Process until all is combined and nicely slushy.
Tim Horton's Style Oatmeal Muffins
Tim Horton's Style Oatmeal Muffins
Just that old-fashioned goodmess.
12 Muffins
• 1 cup milk
• 1 cup quick-cooking oats
• 1 egg
• 1⁄4 cup vegetable oil
• 1 cup all-purpose flour
• 1⁄4 cup white sugar
• 2 teaspoons baking powder
• 1⁄2 teaspoon salt
1. Preheat oven to 425F (220C).
2. Grease muffin cups or line with paper muffin liners.
3. In a small bowl, combine milk and oats and let soak for 15 minutes. In a separate bowl, beat together egg and oil then stir in oatmeal mixture. In a third bowl, sift together flour, sugar, baking powder and salt. Stir flour mixture into wet ingredients, just until combined.
4. Spoon batter into prepared muffin cups until cups are 2/3 full. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Just that old-fashioned goodmess.
12 Muffins
• 1 cup milk
• 1 cup quick-cooking oats
• 1 egg
• 1⁄4 cup vegetable oil
• 1 cup all-purpose flour
• 1⁄4 cup white sugar
• 2 teaspoons baking powder
• 1⁄2 teaspoon salt
1. Preheat oven to 425F (220C).
2. Grease muffin cups or line with paper muffin liners.
3. In a small bowl, combine milk and oats and let soak for 15 minutes. In a separate bowl, beat together egg and oil then stir in oatmeal mixture. In a third bowl, sift together flour, sugar, baking powder and salt. Stir flour mixture into wet ingredients, just until combined.
4. Spoon batter into prepared muffin cups until cups are 2/3 full. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Tim Hortons Chili
Tim Hortons Chili
Ground beef blended with kidney beans, tomatoes, mushrooms, green peppers, onion and celery If cooking the chili in a crock pot, drain the tomatoes; cover and cook on low for about 5 hours. Chili can be made ahead and refrigerated overnight. Freezes well.
2 lbs ground beef
1 tablespoon olive oil
2 -3 onions, diced
3 celery ribs, diced
1 green pepper, diced
1 (19 ounce) can dark red kidney beans, rinsed, drained
2 (10 ounce) cans mushroom pieces, drained, chopped
2 (10 ounce) cans tomato soup, undiluted
1 (28 ounce) can diced tomatoes with juice
2 tablespoons chili powder, divided
1 teaspoon oregano
1 teaspoon salt
1⁄4 teaspoon pepper
1 teaspoon sugar
1 -2 garlic cloves, minced or 3 teaspoons garlic powder
1. Brown the ground beef in the olive oil in a large frying pan over medium heat until no longer pink; place in a large pot. Do not drain.
2. Sauté onion, celery and green pepper in the drippings, in the same frying pan used for the ground beef, for about 5 minutes until onion is translucent.
3. Add a little of the chili powder.
4. Add sautéed veggies to the ground beef.
5. Add rinsed and drained kidney beans, mushrooms pieces, undiluted tomato soup and tomatoes with the liquid.
6. Add the rest of the chili powder, oregano, salt, pepper, sugar, and garlic.
7. Stir ingredients together well.
8. Cover and simmer for one hour, stirring occasionally.
9. Remove cover and simmer for 30 minutes or more, stirring occasionally.
Ground beef blended with kidney beans, tomatoes, mushrooms, green peppers, onion and celery If cooking the chili in a crock pot, drain the tomatoes; cover and cook on low for about 5 hours. Chili can be made ahead and refrigerated overnight. Freezes well.
2 lbs ground beef
1 tablespoon olive oil
2 -3 onions, diced
3 celery ribs, diced
1 green pepper, diced
1 (19 ounce) can dark red kidney beans, rinsed, drained
2 (10 ounce) cans mushroom pieces, drained, chopped
2 (10 ounce) cans tomato soup, undiluted
1 (28 ounce) can diced tomatoes with juice
2 tablespoons chili powder, divided
1 teaspoon oregano
1 teaspoon salt
1⁄4 teaspoon pepper
1 teaspoon sugar
1 -2 garlic cloves, minced or 3 teaspoons garlic powder
1. Brown the ground beef in the olive oil in a large frying pan over medium heat until no longer pink; place in a large pot. Do not drain.
2. Sauté onion, celery and green pepper in the drippings, in the same frying pan used for the ground beef, for about 5 minutes until onion is translucent.
3. Add a little of the chili powder.
4. Add sautéed veggies to the ground beef.
5. Add rinsed and drained kidney beans, mushrooms pieces, undiluted tomato soup and tomatoes with the liquid.
6. Add the rest of the chili powder, oregano, salt, pepper, sugar, and garlic.
7. Stir ingredients together well.
8. Cover and simmer for one hour, stirring occasionally.
9. Remove cover and simmer for 30 minutes or more, stirring occasionally.
cyclists (TRAMP)
Orange Milk Punch
Orange Milk Punch
Pittsburgh-Post Gazette newspaper, Jun 1952
3 cups milk, chilled
1 cup chilled orange juice
2 Tbsp powdered sugar
1/2 cup finely cracked ice
1/2 cup heavy cream, whipped
8 sections orange pulp
Mix orange juice with sugar in a shaker.
Stir until sugar is dissolved.
Add ice. Stir in milk slowly. Shake vigorously to mix.
Strain into 4 tall glasses, filling them almost full.
Top with whipped, slightly sweetened cream.
Garnish with 1 or 2 sections of orange pulp.
Makes 4 servings.
Pittsburgh-Post Gazette newspaper, Jun 1952
3 cups milk, chilled
1 cup chilled orange juice
2 Tbsp powdered sugar
1/2 cup finely cracked ice
1/2 cup heavy cream, whipped
8 sections orange pulp
Mix orange juice with sugar in a shaker.
Stir until sugar is dissolved.
Add ice. Stir in milk slowly. Shake vigorously to mix.
Strain into 4 tall glasses, filling them almost full.
Top with whipped, slightly sweetened cream.
Garnish with 1 or 2 sections of orange pulp.
Makes 4 servings.
Coney Island Spaghetti Sauce
Coney Island Spaghetti Sauce
Pittsburgh Press newspaper - Dec 1963
1 lb frankfurters
2 Tbsp drippings or butter
4 or 5 large tomatoes, chopped (about 3 cups)
2 Tbsp chopped parsley
1/2 tsp thyme or oregano
1/2 tsp basil
1/4 tsp dried dill
1 tsp seasoned salt
1/2 cup Burgundy, Claret or other red dinner wine
1 Tbsp cornstarch
Cubes or Cheddar or Jack Cheese
Shredded Parmesan cheese mixed with chopped parsley
Chopped green onion
Cut frankfurters diagonally into small sections.
Brown lightly in heated drippings.
Add tomatoes, parsley, herbs and salt.
Stir to blend, then simmer about 15 minutes.
Stir wine and cornstarch together.
Add to sauce. Continue to cook and stir until
slightly thickened.
Pour over cooked spaghetti in serving bowl.
Serve with cubes of cheese, shredded Parmesan mixed with
parsley and chopped green onion to sprinkle as desired.
Makes: 6 servings.
Pittsburgh Press newspaper - Dec 1963
1 lb frankfurters
2 Tbsp drippings or butter
4 or 5 large tomatoes, chopped (about 3 cups)
2 Tbsp chopped parsley
1/2 tsp thyme or oregano
1/2 tsp basil
1/4 tsp dried dill
1 tsp seasoned salt
1/2 cup Burgundy, Claret or other red dinner wine
1 Tbsp cornstarch
Cubes or Cheddar or Jack Cheese
Shredded Parmesan cheese mixed with chopped parsley
Chopped green onion
Cut frankfurters diagonally into small sections.
Brown lightly in heated drippings.
Add tomatoes, parsley, herbs and salt.
Stir to blend, then simmer about 15 minutes.
Stir wine and cornstarch together.
Add to sauce. Continue to cook and stir until
slightly thickened.
Pour over cooked spaghetti in serving bowl.
Serve with cubes of cheese, shredded Parmesan mixed with
parsley and chopped green onion to sprinkle as desired.
Makes: 6 servings.
Chicken breasts in slow cooker (Adum)
Carl's Jr. Santa Fe Grilled Chicken Sandwich
Chicken
2 large boneless, skinless chicken breasts, 10-12 oz each
½ cup Homemade Teriyaki Sauce (see below)
Sauce
1/3 cup mayonnaise
¼ teaspoon paprika
¼ teaspoon curry powder
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
Sandwiches
4 slices American cheese
4 whole wheat buns
4 canned whole green chiles
lettuce
Butterfly the chicken breasts open, and cut each breast into 2 thinner pieces. (Alternately, use 4 smaller chicken breasts and pound to an even thinness.) Combine the chicken with the teriyaki sauce in a large ziptop bag. Marinate for at least 4 hours, up to overnight.
In a bowl, combine the mayonnaise, paprika, curry powder, cayenne and salt. Set aside.
Preheat a grill or a grill pan over medium. Spray with nonstick cooking spray then add the marinated chicken breasts, discarding any remaining marinade. Grill until no longer pink and juices run clear, about 10 minutes, turning once. When the chicken is almost finished cooking, place one slice of cheese on top of the chicken to melt.
Spread one fourth of the sauce on each of the undersides of the top buns. Place the chicken on the bottom bun, then add a green chile on top, followed by some lettuce. Top with the top bun and serve.
Homemade Teriyaki Sauce
1 cup water
5 tablespoons packed brown sugar
¼ cup soy sauce
1-2 tablespoons honey
1 large clove of garlic, finely minced
½ teaspoon ground ginger
2 tablespoons cornstarch
¼ cup cold water
Combine the 1 cup water, brown sugar, soy sauce, honey, garlic and ginger in a medium saucepan and set over medium heat.
In a small bowl, combine the cornstarch with the ¼ cup water and whisk until dissolved. Add the cornstarch mixture to the saucepan.
Heat the sauce until it thickens to your desired thickness. If the sauce becomes too thick, add more water to thin it out.
2 large boneless, skinless chicken breasts, 10-12 oz each
½ cup Homemade Teriyaki Sauce (see below)
Sauce
1/3 cup mayonnaise
¼ teaspoon paprika
¼ teaspoon curry powder
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
Sandwiches
4 slices American cheese
4 whole wheat buns
4 canned whole green chiles
lettuce
Butterfly the chicken breasts open, and cut each breast into 2 thinner pieces. (Alternately, use 4 smaller chicken breasts and pound to an even thinness.) Combine the chicken with the teriyaki sauce in a large ziptop bag. Marinate for at least 4 hours, up to overnight.
In a bowl, combine the mayonnaise, paprika, curry powder, cayenne and salt. Set aside.
Preheat a grill or a grill pan over medium. Spray with nonstick cooking spray then add the marinated chicken breasts, discarding any remaining marinade. Grill until no longer pink and juices run clear, about 10 minutes, turning once. When the chicken is almost finished cooking, place one slice of cheese on top of the chicken to melt.
Spread one fourth of the sauce on each of the undersides of the top buns. Place the chicken on the bottom bun, then add a green chile on top, followed by some lettuce. Top with the top bun and serve.
Homemade Teriyaki Sauce
1 cup water
5 tablespoons packed brown sugar
¼ cup soy sauce
1-2 tablespoons honey
1 large clove of garlic, finely minced
½ teaspoon ground ginger
2 tablespoons cornstarch
¼ cup cold water
Combine the 1 cup water, brown sugar, soy sauce, honey, garlic and ginger in a medium saucepan and set over medium heat.
In a small bowl, combine the cornstarch with the ¼ cup water and whisk until dissolved. Add the cornstarch mixture to the saucepan.
Heat the sauce until it thickens to your desired thickness. If the sauce becomes too thick, add more water to thin it out.
Smart phones (dementia)
TRT.....good advice needed.. (strikalite)
Elvis Poke Cake
For the cake:
½ cup creamy peanut butter
½ cup (1 stick) butter, softened
4 eggs
1 (18.25 oz.) box Duncan Hines butter golden cake mix
2/3 cup water
Additional ingredients for the cake:
2 cups milk
1 box (3.4 oz.) Jello banana cream instant pudding and pie filling mix
4-5 bananas, peeled and sliced
1 container (8 oz.) Cool Whip, thawed
12-16 oz. bacon, cooked, crumbled and drained
For the glaze:
¼ cup creamy peanut butter
5 tbsp. milk
Preheat oven to 325° F. Spray a 9x13-in. baking pan with cooking spray and set aside.
In a large bowl, cream the ½ cup peanut butter and butter with an electric mixer. Add eggs, one at a time, mixing until just combined. Add half of the cake mix and 1/3 cup of water. Mix until just combined. Add remaining cake mix and remaining 1/3 cup of water; mix until just combined. Pour batter evenly into the prepared baking pan. Bake for 30-35 minutes or until cake tests done. Remove from the oven and with the handle end of a wooden spoon, poke holes all over the cake. There is not a set number of holes, but you will want plenty for the pudding to fill.
In a medium bowl, combine the instant pudding mix and milk. Pour the pudding mixture over the cake, trying to fill the holes the best you can. You may need to use the back of a spoon to help spread the pudding mix and fill the holes. Top with the sliced bananas. Evenly spread the Cool Whip over the cake. Sprinkle the crumbled bacon over the top.
In a small microwave-safe bowl, combine the ¼ cup creamy peanut butter and 5 tbsp. milk. Microwave in 10 seconds intervals until smooth, stirring between each time. Carefully pour the mixture into a small zip-top bag and snip a small piece off one of the corners. Drizzle the peanut butter glaze over the top of the cake.
Cover and refrigerate the cake for at least four hours before serving.
Yield: 18-24 servings
Cake Mix Dinner Rolls
1 - (.25 ounce) package active dry yeast (2 1/4 teaspoons)
1 1/2 - cups warm water (110 degrees F/45 degrees C)
3 1/4 - cups all-purpose or bread flour
1 - 9 oz package Jiffy yellow cake mix
1/4 - cup margarine, melted to brush on baked rolls
Directions:
In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Stir in the flour and cake mix.
Beat until dough is smooth. Add some flour on the counter and knead any additional flour to the dough.
Knead until it is no longer sticky. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Lightly grease two baking sheets. Deflate the dough and turn it out onto a lightly floured surface.
Divide the dough into two equal pieces and form into rounds. Let rest for 5 minutes and then roll into 12 inch circles. Cut each circle into 10 wedges.
Brush melted margarine onto the circles. Roll up the wedges, beginning at the wide end.
Place on prepared baking sheets with the end of the roll on the bottom. Cover with clear wrap that has been sprayed with baking spray. Let rise until doubled, about 25 minutes.
Preheat oven to 350 degrees F (175 degrees C). Bake for 12 to 15 minutes, or until golden brown brush with additional butter when done.
yields: approx - 20 rolls
Who are you voting for at the next general election May 2015 (Muscle)
The 'Perfect' Body... (Massive21)
Olive Garden Green Beans with Tomato and Garlic
l lb. Fresh Hancot Verts
1 tbsp Extra Virgin Olive Oil
2 Garlic Cloves, chopped or thinly sliced
1 cup Plum Tomatoes, diced
Kosher Salt, to taste
Fresh Ground Black Pepper, to taste
Steam the green beans or blanch them in a pot of boiling water for 1-2 minutes until they are bright green and firm. Drain and run under cold water.
Heat oil 1n a sauté pan over medium heat and add garlic. Cook for 1 minute; then add green beans and tomatoes.
Cook for another 1-2 minutes until beans are tender but firm; then season with salt and pepper.
BELLY FAT (wills321)
How often do you change jobs? (NuttySS)
Cheapest best quality whey (Adum)
Veggie Quiche
1 sheet frozen Puff Pastry, thawed
6 large eggs
1/2 cup heavy whipping cream
1/4 cup milk
1/2 tsp garlic salt
1/4 tsp black pepper
1/2 tsp dried parsley
1/2 tsp dried onion flakes
3/4 cup shredded parmesan cheese
1 1/2 cup shredded cheddar cheese
1 1/2 cup chopped vegetables (I used green pepper, red pepper, mushrooms and broccoli)
1. Allow frozen puff pastry to thaw, according to package directions. Once thawed, press into a 9-inch pie plate.
2. Beat eggs, heavy cream, milk, garlic, pepper, parsley and onion flakes until fully combined. Add in cheeses and vegetables. Pour into pie plate.
3. Bake in a 375 degree oven for 30-35 minutes. Remove and allow to cool 10-15 minutes before slicing and serving.
Jerky Recipes
Jerky Recipes
OVER 100 TASTY JERKY RECIPES !
Jerky makes a delicious snack for the whole family and a great gift for friends.
Once you taste REAL homemade jerky, you will never snap into one of those processed products you see at the store.
The Jerky Recipes cookbook is loaded with over 100 flavorful jerky recipes.
Discount Cookbook Club Members Get This Cookbook Free (password required):
(The cookbook club is a paid subscription that is separate from our free recipe forums)
- Non Members Can Sign Up Here
- Or To Order This Title Separately Click Here
OVER 100 TASTY JERKY RECIPES !
Jerky makes a delicious snack for the whole family and a great gift for friends.
Once you taste REAL homemade jerky, you will never snap into one of those processed products you see at the store.
The Jerky Recipes cookbook is loaded with over 100 flavorful jerky recipes.
Discount Cookbook Club Members Get This Cookbook Free (password required):
(The cookbook club is a paid subscription that is separate from our free recipe forums)
- Non Members Can Sign Up Here
- Or To Order This Title Separately Click Here
Canyon Cafe Chocolate Banana Burrito
Canyon Cafe Chocolate Banana Burrito
1 whole fresh banana, fresh, peeled
1 tablespoon semisweet chocolate chips
1 (10-inch) flour tortilla
1 scoop vanilla ice cream
1 tablespoon pecan pieces, toasted
1 egg yolk
2 ounces caramel sauce
1/2 ounce chocolate syrup
Warm tortilla. Roll banana with chocolate chips, place in tortilla. Fold ends over, seal with egg yolk. Deep fry until golden brown and chocolate is melted, about 4 minutes at 350 degrees F.
Cut in center on a bias. Place burrito with points up on a dessert plate, pooled with caramel sauce. Add scoop of vanilla ice cream next to burrito. Sprinkle with pecans, decorate with chocolate syrup.
Serves 1.
1 whole fresh banana, fresh, peeled
1 tablespoon semisweet chocolate chips
1 (10-inch) flour tortilla
1 scoop vanilla ice cream
1 tablespoon pecan pieces, toasted
1 egg yolk
2 ounces caramel sauce
1/2 ounce chocolate syrup
Warm tortilla. Roll banana with chocolate chips, place in tortilla. Fold ends over, seal with egg yolk. Deep fry until golden brown and chocolate is melted, about 4 minutes at 350 degrees F.
Cut in center on a bias. Place burrito with points up on a dessert plate, pooled with caramel sauce. Add scoop of vanilla ice cream next to burrito. Sprinkle with pecans, decorate with chocolate syrup.
Serves 1.
Cracker Barrel Old Country Store Cherry Chocolate Cobbler
Cracker Barrel Old Country Store Cherry Chocolate Cobbler
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter
1 (6 ounce) package Nestle's semisweet chocolate morsels
1/4 cup milk
1 egg
1 (21 ounce) can cherry pie filling
1/2 cup nuts, finely chopped
Preheat oven to 350 degrees F.
In large bowl, combine flour, sugar, baking powder, salt and butter; cut with pastry blender until crumbs are size of large peas. Melt over hot (not boiling) water, Nestle's semisweet chocolate morsels. Remove from heat and cool slightly at room temperature (about 5 minutes). Add milk and egg to melted chocolate and mix well. Blend chocolate into flour mixture.
Spread cherry pie filling in bottom of a 2-quart casserole. Drop chocolate batter randomly over cherries. Sprinkle with chopped nuts. Bake at 350 degrees F for 40 to 45 minutes.
Serve warm with heavy cream.
Makes 6 servings.
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter
1 (6 ounce) package Nestle's semisweet chocolate morsels
1/4 cup milk
1 egg
1 (21 ounce) can cherry pie filling
1/2 cup nuts, finely chopped
Preheat oven to 350 degrees F.
In large bowl, combine flour, sugar, baking powder, salt and butter; cut with pastry blender until crumbs are size of large peas. Melt over hot (not boiling) water, Nestle's semisweet chocolate morsels. Remove from heat and cool slightly at room temperature (about 5 minutes). Add milk and egg to melted chocolate and mix well. Blend chocolate into flour mixture.
Spread cherry pie filling in bottom of a 2-quart casserole. Drop chocolate batter randomly over cherries. Sprinkle with chopped nuts. Bake at 350 degrees F for 40 to 45 minutes.
Serve warm with heavy cream.
Makes 6 servings.
Sak's 5th Avenue Strawberry and Lemon Trifle
Sak's 5th Avenue Strawberry and Lemon Trifle
Syrup
1/2 cup granulated sugar
1/2 cup lemon juice
Pudding
2 (3.3 ounce) packages lemon pudding or lemon mousse mix
Fruit
2 1/2 pints fresh strawberries
1/3 cup granulated sugar
1/4 cup water
1 (16 ounce) all butter pound or angel food cake
Topping
3 cups whipped cream
For Syrup: Combine sugar, lemon juice and water in a small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer 1 minute. Cover and chill.
For pudding: Prepare pudding as package direction states. Transfer to small individual dessert bowls, only filling 1/4 of the bowls full. Chill until set.
For fruit and topping: Roughly chop strawberries then divide and mash one half of the strawberries. Then combine the mashed and chopped strawberries with 1/3 cup sugar and 1/4 cup water in a saucepan on medium heat and simmer for about two minutes.
Cut cake crosswise into 8 pieces. Cut each piece into 3 strips. Layer cake sections on top of set pudding, trimming to fit. Drizzle with 3 tablespoons lemon syrup, then the stewed strawberries. Repeat layering.
Top with generous amounts of whipping cream.
Garnish with strawberry slices or mint sprigs.
Syrup
1/2 cup granulated sugar
1/2 cup lemon juice
Pudding
2 (3.3 ounce) packages lemon pudding or lemon mousse mix
Fruit
2 1/2 pints fresh strawberries
1/3 cup granulated sugar
1/4 cup water
1 (16 ounce) all butter pound or angel food cake
Topping
3 cups whipped cream
For Syrup: Combine sugar, lemon juice and water in a small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer 1 minute. Cover and chill.
For pudding: Prepare pudding as package direction states. Transfer to small individual dessert bowls, only filling 1/4 of the bowls full. Chill until set.
For fruit and topping: Roughly chop strawberries then divide and mash one half of the strawberries. Then combine the mashed and chopped strawberries with 1/3 cup sugar and 1/4 cup water in a saucepan on medium heat and simmer for about two minutes.
Cut cake crosswise into 8 pieces. Cut each piece into 3 strips. Layer cake sections on top of set pudding, trimming to fit. Drizzle with 3 tablespoons lemon syrup, then the stewed strawberries. Repeat layering.
Top with generous amounts of whipping cream.
Garnish with strawberry slices or mint sprigs.
Sacramento Brewing Company Baby Back Ribs
Sacramento Brewing Company Baby Back Ribs
Barbecue Sauce
4 tablespoons butter
1/2 yellow onion, diced
1 cup ketchup
1/2 cup brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1 teaspoon liquid smoke
1 teaspoon salt
1 teaspoon McCormick cayenne pepper
Ribs and Marinade
3 cups Sacramento Brewing Company's Red Horse Ale
1/3 cup liquid smoke
2 pounds baby back ribs or beef ribs
1 yellow onion, sliced
4 cloves Christopher Ranch garlic, halved
Meat rub
To prepare barbecue sauce, saut? onion in butter until soft, about 3 to 5 minutes. Add remaining ingredients and bring to a boil. Reduce heat and simmer for about 30 minutes.
To prepare ribs, combine beer and liquid smoke. Pour over meat and let stand 10 to 30 minutes.
Drain meat and place 2 cups marinade in the bottom of a roasting pan. Place meat on a rack in roasting pan. Place onion slices and garlic cloves on top of meat. Cover pan with foil and bake at 300 degrees F for 1 1/2 to 2 hours or until tender. When cool enough to handle, rub ribs with meat rub. Serve with barbecue sauce.
Makes 4 servings.
Barbecue Sauce
4 tablespoons butter
1/2 yellow onion, diced
1 cup ketchup
1/2 cup brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1 teaspoon liquid smoke
1 teaspoon salt
1 teaspoon McCormick cayenne pepper
Ribs and Marinade
3 cups Sacramento Brewing Company's Red Horse Ale
1/3 cup liquid smoke
2 pounds baby back ribs or beef ribs
1 yellow onion, sliced
4 cloves Christopher Ranch garlic, halved
Meat rub
To prepare barbecue sauce, saut? onion in butter until soft, about 3 to 5 minutes. Add remaining ingredients and bring to a boil. Reduce heat and simmer for about 30 minutes.
To prepare ribs, combine beer and liquid smoke. Pour over meat and let stand 10 to 30 minutes.
Drain meat and place 2 cups marinade in the bottom of a roasting pan. Place meat on a rack in roasting pan. Place onion slices and garlic cloves on top of meat. Cover pan with foil and bake at 300 degrees F for 1 1/2 to 2 hours or until tender. When cool enough to handle, rub ribs with meat rub. Serve with barbecue sauce.
Makes 4 servings.
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Chipotle Steak Burrito Bowl
1 chipotle pepper + 1 teaspoon adobo sauce
2 1/2 teaspoons ancho chile powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/2 teaspoon onion powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 garlic cloves, peeled
1/4 cup vegetable oil
1 pound flank or skirt steak
For the cilantro lime rice:
2 cups cooked brown rice, warm
2 tablespoons fresh lime juice
1 teaspoon vegetable oil
2 tablespoons chopped fresh cilantro
1/4 teaspoon kosher salt
For the corn salsa:
1 (12-ounce) package frozen sweet yellow corn, defrosted and drained or 1 1/2 cups fresh corn kernals
1 jalapeno, seeded and chopped
1/2 red onion, finely chopped
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1/4 teaspoon salt
Add ins:
1 (15 ounce) can black or pinto beans, rinsed, drained, and warmed
Your favorite salsa
Shredded Monterey cheese
Sour cream
Avocadoes or guacamole
Directions:
For the steak:
Combine all the ingredients except the steak in the bowl of a blender or food processor. Blend until very well combined. Place the steak in an airtight container and cover with the chipotle mixture. Seal the container and marinade overnight.
Preheat the grill to 400°F. Grill for about 5 minutes per side, depending on the thickness of the steak, until the steak registers an internal temperature of about 130°F for medium-rare. Remove to a plate and let rest for 5 to 10 minutes before slicing against the grain intro strips. Slice the strips into cubes. Taste and add additional salt if needed.
For the rice:
Place the cooked rice in a medium bowl and toss with the lime juice, vegetable oil, cilantro, and salt. Keep warm until ready to use or refrigerate up to 1 day. Reheat before using.
For the corn salsa:
Combine all the ingredients in a medium bowl. Taste and adjust ingredients and seasoning as needed. Refrigerate until ready to use, up to 1 day.
Divide the rice between four bowls. Top with the warmed beans, steak cubes, corn salsa, and any other desired add ins.
Chipotle Shredded Beef with Corn Salsa
For Shredded Beef:
2.5-3 lb beef bottom roast, seasoned generously with salt and pepper
1 onion, chopped
3 cloves garlic, chopped
2-3 chipotle peppers in adobo (depending on the level of heat you want)
Juice of half a lime
1 T cumin
1/2 t cloves
2 bay leaves
1 c water
For Corn Salsa:
1 (14oz) can corn, drained
1/2 of a red onion, diced
1/4 c red bell pepper, diced
1 small jalapeño pepper, seeds removed and minced
1/4 c cilantro, chopped
Juice of 1 lime
2 t canola oil
1 t sugar
salt to taste
For Serving:
steamed rice (or lettuce or tortillas; see blog post)
black beans
jack cheese, grated
sour cream
guacamole
salsa
For Shredded Beef:
Place all the ingredients into a slow-cooker and cook on low for 8 hours. Shred meat using two forks directly in pot and mix with juices. Use a slotted spoon when serving.
For Corn Salsa:
In a bowl, mix all ingredients together. Refrigerate at least two hours prior to serving.
Yields: 6 servings
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Arboretum's Sunday Suppers - Porchetta
Arboretum's Sunday Suppers - Porchetta
easily done in the crockpot
Makes 6 servings
• 1 (3 3/4- to 4-pound) boneless pork shoulder (skin on, not tied)
• 20 fresh sage leaves
• 10 leafy sprigs fresh thyme, leaves removed
• 8 leafy sprigs rosemary, stemmed
• 2 garlic cloves, peeled and roughly chopped
• 2 tablespoons fennel seed, toasted and ground
• 1 1/2 teaspoons medium coarse sea salt
• 1 1/2 teaspoons freshly cracked black pepper
• 2 tablespoons extra-virgin olive oil
• 1/2 cup dry red or white wine
Heat oven to 250ºF.
With a sharp knife, score pork skin in a crosshatch diamond pattern, making 1/8-inch- deep cuts, about 1 inch apart.
Finely chop thyme, sage, rosemary, and garlic together (you can do this by pulsing in a food processor, or by hand). Place mixture in a small bowl, add fennel pollen, salt, and pepper and stir together well.
With a paring knife, make about 10 incisions (about 1/2-inch deep) all over the pork and stuff with about 1/3rd of the herb mixture. Tie pork with kitchen twine, brush the oil over the skin, and rub all over with the remaining herb mixture.
Set pork in a roasting pan, fat-side up. Roast for 2 hours. Pour the wine over the pork and baste with the wine and accumulated juices. Continue roasting, basting once every hour, until the skin is well browned and the meat is spoon tender, 2 1/2 to 3 hours more (internal temperature will be 170ºF to 180ºF) Remove from oven. Let meat rest 15 minutes before slicing and serving.
easily done in the crockpot
Makes 6 servings
• 1 (3 3/4- to 4-pound) boneless pork shoulder (skin on, not tied)
• 20 fresh sage leaves
• 10 leafy sprigs fresh thyme, leaves removed
• 8 leafy sprigs rosemary, stemmed
• 2 garlic cloves, peeled and roughly chopped
• 2 tablespoons fennel seed, toasted and ground
• 1 1/2 teaspoons medium coarse sea salt
• 1 1/2 teaspoons freshly cracked black pepper
• 2 tablespoons extra-virgin olive oil
• 1/2 cup dry red or white wine
Heat oven to 250ºF.
With a sharp knife, score pork skin in a crosshatch diamond pattern, making 1/8-inch- deep cuts, about 1 inch apart.
Finely chop thyme, sage, rosemary, and garlic together (you can do this by pulsing in a food processor, or by hand). Place mixture in a small bowl, add fennel pollen, salt, and pepper and stir together well.
With a paring knife, make about 10 incisions (about 1/2-inch deep) all over the pork and stuff with about 1/3rd of the herb mixture. Tie pork with kitchen twine, brush the oil over the skin, and rub all over with the remaining herb mixture.
Set pork in a roasting pan, fat-side up. Roast for 2 hours. Pour the wine over the pork and baste with the wine and accumulated juices. Continue roasting, basting once every hour, until the skin is well browned and the meat is spoon tender, 2 1/2 to 3 hours more (internal temperature will be 170ºF to 180ºF) Remove from oven. Let meat rest 15 minutes before slicing and serving.
Tavern 4&5's Prime Rib Hash
Tavern 4&5's Prime Rib Hash
4 1/2 lb. Prime rib, cooked, cubed ½"
1 ¼ lb. Onions, Diced
½ lb. Carrots, Diced
18 oz. Green pepper, diced ½"
3/4 lb. Red Pepper, diced, ½"
10 oz. Yellow Pepper, diced ½"
2 Bay leaves
1 ½ tsp. Thyme leaves, dry
3 Tbsp. House salt and pepper
2 ¼ lbs. Roasted Yukon Golds
½ c. Hoisin sauce
½ c. Parsley, chopped
1 ½ c. House oil
In a skillet heat ¼ cup of the oil. Add the carrots and onions and caramelize lightly. Make a circle in the center of the skillet and add another ¼ cup of oil add the peppers, thyme, bay leaves and burger seasoning, caramelize lightly.
Make a circle in the center of the skillet add another ¼ cup of the oil and brown potatoes. Make another circle in the middle and add the remaining ¾ cup oil, brown the beef last in the center of tilt skillet.
Remove from heat and fold all remaining ingredients together, cool on a sheet tray.
4 1/2 lb. Prime rib, cooked, cubed ½"
1 ¼ lb. Onions, Diced
½ lb. Carrots, Diced
18 oz. Green pepper, diced ½"
3/4 lb. Red Pepper, diced, ½"
10 oz. Yellow Pepper, diced ½"
2 Bay leaves
1 ½ tsp. Thyme leaves, dry
3 Tbsp. House salt and pepper
2 ¼ lbs. Roasted Yukon Golds
½ c. Hoisin sauce
½ c. Parsley, chopped
1 ½ c. House oil
In a skillet heat ¼ cup of the oil. Add the carrots and onions and caramelize lightly. Make a circle in the center of the skillet and add another ¼ cup of oil add the peppers, thyme, bay leaves and burger seasoning, caramelize lightly.
Make a circle in the center of the skillet add another ¼ cup of the oil and brown potatoes. Make another circle in the middle and add the remaining ¾ cup oil, brown the beef last in the center of tilt skillet.
Remove from heat and fold all remaining ingredients together, cool on a sheet tray.
Sauteed Green Banana Slices, Creamy Vanilla Sauce
Sauteed Green Banana Slices, Creamy Vanilla Sauce
Servings: 4
2 1/2 cups [625 mL] milk
1 [3 1/2-ounce / 100-g] package instant vanilla pudding
1/2 cup [125 mL] orange liquor or juice
1/4 cup [60 g] butter
4 whole green bananas
1/4 cup [60 mL] brown sugar
1/2 cup [125 mL] orange juice
1 tablespoon [15 mL] grated orange rind
Pour milk into a small bowl.
Use an electric beater to mix in vanilla puidding beating until smooth and thickened.
Stir in orange liquor or juice; set aside vanilla sauce.
Melt butter into a large frypan before stirring in brown sugar until golden.
Peel then slice green bananas diagonally.
Add banana slices to melted butter; turn slices over.
Leave to simmer until hot, for approximately 3 minutes.
Serve warm, coated with reserved creamy vanilla sauce.
Servings: 4
2 1/2 cups [625 mL] milk
1 [3 1/2-ounce / 100-g] package instant vanilla pudding
1/2 cup [125 mL] orange liquor or juice
1/4 cup [60 g] butter
4 whole green bananas
1/4 cup [60 mL] brown sugar
1/2 cup [125 mL] orange juice
1 tablespoon [15 mL] grated orange rind
Pour milk into a small bowl.
Use an electric beater to mix in vanilla puidding beating until smooth and thickened.
Stir in orange liquor or juice; set aside vanilla sauce.
Melt butter into a large frypan before stirring in brown sugar until golden.
Peel then slice green bananas diagonally.
Add banana slices to melted butter; turn slices over.
Leave to simmer until hot, for approximately 3 minutes.
Serve warm, coated with reserved creamy vanilla sauce.
Last Minute Casserole
Last Minute Casserole
Servings: 4
1 [4 1/2-ounce / 125-g] pack creamy Parmesan pasta noodles
1 pound [454 g] lean ground beef
1 1/2 cups [375 mL] pasta sauce
1/2 teaspoon [2.5 mL] basil
1/2 teaspoon [2.5 mL] oregano
1 cup [225 g] grated Mozzarella cheese
Preheat oven to 350°F [180°C].
Prepare noodles according to packaging instructions but using only 3/4 cup [190 mL] water.
Brown ground beef stirring until no longer pink.
Drain to remove melted fat before mixing in pasta sauce, basil and oregano.
Bring to a boil.
Pour half of ground beef mixture into a square 8 x 8-inch [2-L] oven-safe dish.
Sprinkle all over with half of grated Mozzarella cheese.
Top with pasta mixture, then with remaining ground beef mixture.
Sprinkle all over with remaining grated Mozzarella cheese.
Bake into preheated oven for 20 minutes.
Leave to rest for 5 minutes before serving.
Servings: 4
1 [4 1/2-ounce / 125-g] pack creamy Parmesan pasta noodles
1 pound [454 g] lean ground beef
1 1/2 cups [375 mL] pasta sauce
1/2 teaspoon [2.5 mL] basil
1/2 teaspoon [2.5 mL] oregano
1 cup [225 g] grated Mozzarella cheese
Preheat oven to 350°F [180°C].
Prepare noodles according to packaging instructions but using only 3/4 cup [190 mL] water.
Brown ground beef stirring until no longer pink.
Drain to remove melted fat before mixing in pasta sauce, basil and oregano.
Bring to a boil.
Pour half of ground beef mixture into a square 8 x 8-inch [2-L] oven-safe dish.
Sprinkle all over with half of grated Mozzarella cheese.
Top with pasta mixture, then with remaining ground beef mixture.
Sprinkle all over with remaining grated Mozzarella cheese.
Bake into preheated oven for 20 minutes.
Leave to rest for 5 minutes before serving.
Barbecue Meatloaf
Barbecue Meatloaf
Servings: 4 to 6
1 1/2 pounds [680 g] lean ground beef
1 egg
1 1/2 teaspoons [7.5 mL] dry mustard
1/2 cup [125 mL] dry breadcrumbs
3/4 cup [190 mL] barbecue sauce
Preheat oven to 350°F [180°C].
Into a bowl, mix together ground beef, egg, dry mustard, breadcrumbs and 1/2 cup [125 mL] of the barbecue sauce.
Press mixture into a bread pan.
Bake into preheated oven for 1 hour.
Drain melted fat.
Brush meatloaf with remaining barbecue sauce.
Bake for 15 minutes, before serving.
Servings: 4 to 6
1 1/2 pounds [680 g] lean ground beef
1 egg
1 1/2 teaspoons [7.5 mL] dry mustard
1/2 cup [125 mL] dry breadcrumbs
3/4 cup [190 mL] barbecue sauce
Preheat oven to 350°F [180°C].
Into a bowl, mix together ground beef, egg, dry mustard, breadcrumbs and 1/2 cup [125 mL] of the barbecue sauce.
Press mixture into a bread pan.
Bake into preheated oven for 1 hour.
Drain melted fat.
Brush meatloaf with remaining barbecue sauce.
Bake for 15 minutes, before serving.
Creamy Fine Herbs Chicken Whites
Creamy Fine Herbs Chicken Whites
Comments: Excellent served along with boiled white rice with fresh parsley.
Servings: 4
4 chicken whites
2 tablespoon [17.5 g] flour
1/4 teaspoon [1 mL] basil
1/4 teaspoon [1 mL] thyme
2 tablespoons [30 g] butter or margarine
1 [10-ounce / 284-mL] cream or chicken or broccoli soup concentrate
1/2 cup [125 mL] water
Lay chicken whites into a shallow dish.
Mix together flour, basil and thyme; sprinkle all over chicken whites.
Melt butter or margarine into a large frypan over medium-high heat.
Brown chicken whites for approximately 15 mintues, until golden on all sides and no longer pink inside.
Transfer onto a plate; keep warm.
Throw away melted fat from frypan before mixing in cream or chicken or broccoli soup concentrate and water.
Bring to a boil stirring to remove any brown bit from the bottom.
Serve chicken whites, coated with sauce.
Comments: Excellent served along with boiled white rice with fresh parsley.
Servings: 4
4 chicken whites
2 tablespoon [17.5 g] flour
1/4 teaspoon [1 mL] basil
1/4 teaspoon [1 mL] thyme
2 tablespoons [30 g] butter or margarine
1 [10-ounce / 284-mL] cream or chicken or broccoli soup concentrate
1/2 cup [125 mL] water
Lay chicken whites into a shallow dish.
Mix together flour, basil and thyme; sprinkle all over chicken whites.
Melt butter or margarine into a large frypan over medium-high heat.
Brown chicken whites for approximately 15 mintues, until golden on all sides and no longer pink inside.
Transfer onto a plate; keep warm.
Throw away melted fat from frypan before mixing in cream or chicken or broccoli soup concentrate and water.
Bring to a boil stirring to remove any brown bit from the bottom.
Serve chicken whites, coated with sauce.
Claim Jumper Pot Roast
Claim Jumper Pot Roast
Tender chuck with a blend of fresh veggies in herb gravy.
Roast:
12 ounces chuck roast, fully cooked and
cut into 1-inch squares
3 ounces carrots, roasted
2 1/2 ounces turnips, roasted
2 1/2 ounces sweet potatoes, roasted
5 ounces onion, roasted
6 ounces herb gravy (See recipe below.)
4 ounces beef stock/beef au jus
Herb Gravy:
2 1/2 ounces olive oil
1 ounce garlic, chopped
3/4 ounce shallot, chopped
1/2 ounce fresh herbs (thyme, rosemary, oregano), chopped
1 cup beef stock/beef au jus
1 1/2 cups beef gravy
For roast: Roast the vegetables
ahead using olive oil, salt, pepper and a small amount of fresh herbs until tender. Place the cubed roast into a heated skillet and add the carrot, turnip, sweet potato and onion. Add the herb gravy and the au jus, cover and simmer for 5 minutes. Scoop the mashed potato into the center of a dish. Place the meat and vegetables around the mashed potato and top with the sauce. Garnish with a rosemary sprig and serve with buttermilk biscuits.
For gravy: Place the olive oil in a sauce pot and heat. Add the garlic, shallots and fresh herbs. Simmer until the garlic turns to a golden brown. Add the beef stock and beef gravy and simmer for 5 minutes.
Tender chuck with a blend of fresh veggies in herb gravy.
Roast:
12 ounces chuck roast, fully cooked and
cut into 1-inch squares
3 ounces carrots, roasted
2 1/2 ounces turnips, roasted
2 1/2 ounces sweet potatoes, roasted
5 ounces onion, roasted
6 ounces herb gravy (See recipe below.)
4 ounces beef stock/beef au jus
Herb Gravy:
2 1/2 ounces olive oil
1 ounce garlic, chopped
3/4 ounce shallot, chopped
1/2 ounce fresh herbs (thyme, rosemary, oregano), chopped
1 cup beef stock/beef au jus
1 1/2 cups beef gravy
For roast: Roast the vegetables
ahead using olive oil, salt, pepper and a small amount of fresh herbs until tender. Place the cubed roast into a heated skillet and add the carrot, turnip, sweet potato and onion. Add the herb gravy and the au jus, cover and simmer for 5 minutes. Scoop the mashed potato into the center of a dish. Place the meat and vegetables around the mashed potato and top with the sauce. Garnish with a rosemary sprig and serve with buttermilk biscuits.
For gravy: Place the olive oil in a sauce pot and heat. Add the garlic, shallots and fresh herbs. Simmer until the garlic turns to a golden brown. Add the beef stock and beef gravy and simmer for 5 minutes.
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Chipotle Grill Pork Carnitas
Chipotle Grill Pork Carnitas
Slow-cooked, tender, juicy and perfect however you serve. Use for burritos, serve on tortillas, top with your favorites - diced onion, salsa, guacamole, tortillas, and refried beans. Can also be done in your crockpot.
1 pork shoulder roast
2-3 Tbsp olive oil
4 medium tomatoes
1 onion, thinly sliced
1/2 tsp dried oregano
1 tsp cumin powder
2 bay leaves
2 whole cloves
2 dried chipotle chilies
3/4 cup water or meat stock
salt and pepper to taste
1. Preheat oven to 325 degrees.
2. Salt and pepper the pork and allow the meat to come to room temperature.
3. Add olive oil to a large oven proof pan.
4. Sear the pork over medium high heat to brown on all sides.
5. Remove pork from the pan and let rest for 10-15 minutes.
6. Add onions and cook over low heat until translucent.
7. Return pork to the pan and add the remaining ingredients.
8. Cover and place in the oven.
9. Cook for 2-3 hours until the internal temperature reaches 140-150 degrees.
10. Let pork roast rest for 10-15 minutes before slicing.
Slow-cooked, tender, juicy and perfect however you serve. Use for burritos, serve on tortillas, top with your favorites - diced onion, salsa, guacamole, tortillas, and refried beans. Can also be done in your crockpot.
1 pork shoulder roast
2-3 Tbsp olive oil
4 medium tomatoes
1 onion, thinly sliced
1/2 tsp dried oregano
1 tsp cumin powder
2 bay leaves
2 whole cloves
2 dried chipotle chilies
3/4 cup water or meat stock
salt and pepper to taste
1. Preheat oven to 325 degrees.
2. Salt and pepper the pork and allow the meat to come to room temperature.
3. Add olive oil to a large oven proof pan.
4. Sear the pork over medium high heat to brown on all sides.
5. Remove pork from the pan and let rest for 10-15 minutes.
6. Add onions and cook over low heat until translucent.
7. Return pork to the pan and add the remaining ingredients.
8. Cover and place in the oven.
9. Cook for 2-3 hours until the internal temperature reaches 140-150 degrees.
10. Let pork roast rest for 10-15 minutes before slicing.
Olive Garden Baked Parmesan Shrimp
8 ounces pasta cooked according to package directions
4 ounces butter
1 pint heavy cream
8 ounces Parmesan cheese
8 ounces cooked shrimp peeled and deviened
1 Roma tomato cut into small pieces
2 teaspoons fresh chopped parlsey
Optional
2 tablespoons bread crumbs
2 teaspoons Parmesan cheese
1 tablespoon melted butter
Preheat oven to 350 degrees. In a medium size saucepan combine butter and heavy cream. Heat until butter is melted completely and the mixture comes to a simmer. Add Parmesan cheese into pot and stir until melted. Season with salt and white pepper if desired. Place cooked pasta in bowl, and stir in sauce, mix to coat pasta evenly. Pour pasta into 2 or 3 small casserole dishes.
Optional step - Bread Crumbs
Combine bread crumbs, melted butter, and Parmesan cheese in a bowl. Stir to coat bread crumbs.
Sprinkle bread crumbs (if desired) onto casserole dish, place several pieces of shrimp onto casserole, and place in the oven. Bake until all is heated through.
Garnish with chopped tomatoes and parsley if desired.
Boston Market Garlic Dill New Potatoes
1 pound red new potatoes
1 tablespoon butter
1 tablespoon dill
1 teaspoon garlic paste
Steam or boil new potatoes until fork tender. Drain and let cool slightly. Then, slice the potatoes into quarters.
Melt the butter in the same pot as you cooked the potatoes in and add the garlic paste. Saute for 1 minute.
Toss the potatoes back in and warm through with the garlic butter sauce. Toss the dill in and stir. Serve immediately.
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Tutti Frutti Cake
Tutti Frutti Cake
All purpose flour, 2 cup
Baking powder, 2 teaspoon
Baking Soda, 1 teaspoon
Salt, 1/2 teaspoon
Butter, 1/2 cup
Sugar, 1 cup
Eggs, 2 nos. (room temperature)
Vanilla extract, 1 1/2 teaspoon
Almond extract, 1/2 teaspoon (optional)
Milk, 3/4 cup (room temperature)
Tutti frutti, 1 cup (mixed with a tablespoon of flour)
Chopped almonds, 1/4 cup
Preheat the oven to 350 F. Prepare the loaf pan by greasing and flouring it.
In a bowl, combine together all purpose flour, baking powder, baking soda, salt and keep it aside.
In another bowl beat butter and sugar together until it is fluffy and then add eggs one by one and beat well. To this add vanilla extract and almond extract and mix well.
To this mixture add flour mixture and milk alternatively and keep mixing till they are well blended.
Finally add tutti frutti and chopped almonds and gently mix till they are fully incorporated.
Now pour the batter into the prepared cake pan and bake for about 45-50 minutes or until the cake is done.
Remove the cake from the oven and let it cool completely.
Slice the cake and serve.
You can add or replace any other dry fruits or nuts of your choice too.
As per the original recipe, instead of vanilla extract pineapple extract is used. Then the cake will be pineapple tutti frutti cake.
Baking time varies with each oven. So check yours accordingly.
Let the cake cool completely, then slice the cake, to get perfect slices of cake.
All purpose flour, 2 cup
Baking powder, 2 teaspoon
Baking Soda, 1 teaspoon
Salt, 1/2 teaspoon
Butter, 1/2 cup
Sugar, 1 cup
Eggs, 2 nos. (room temperature)
Vanilla extract, 1 1/2 teaspoon
Almond extract, 1/2 teaspoon (optional)
Milk, 3/4 cup (room temperature)
Tutti frutti, 1 cup (mixed with a tablespoon of flour)
Chopped almonds, 1/4 cup
Preheat the oven to 350 F. Prepare the loaf pan by greasing and flouring it.
In a bowl, combine together all purpose flour, baking powder, baking soda, salt and keep it aside.
In another bowl beat butter and sugar together until it is fluffy and then add eggs one by one and beat well. To this add vanilla extract and almond extract and mix well.
To this mixture add flour mixture and milk alternatively and keep mixing till they are well blended.
Finally add tutti frutti and chopped almonds and gently mix till they are fully incorporated.
Now pour the batter into the prepared cake pan and bake for about 45-50 minutes or until the cake is done.
Remove the cake from the oven and let it cool completely.
Slice the cake and serve.
You can add or replace any other dry fruits or nuts of your choice too.
As per the original recipe, instead of vanilla extract pineapple extract is used. Then the cake will be pineapple tutti frutti cake.
Baking time varies with each oven. So check yours accordingly.
Let the cake cool completely, then slice the cake, to get perfect slices of cake.
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Sizzler’s Malibu Chicken
3 egg yolks
2 cloves garlic, minced
4 boneless, skinless chicken breast halves
6 Tbsp. butter
1 c. Panko bread crumbs (Japanese bread crumbs)
1 c. grated Parmesan cheese
1 Tbsp. dried parsley
1 Tbsp. garlic powder
½ Tbsp. salt
1 Tbsp. ground black pepper
4 slices black forest ham
4 slices Swiss cheese
CREOLE MUSTARD SACUE:
2 tablespoons Grey Poupon Dijon mustard
3 tablespoons mayonnaise
1 teaspoon yellow mustard
1 teaspoon honey
Mix together the creole mustard sauce ingredients and refrigerate.
In a small bowl, beat egg yolks with garlic. Place chicken and egg mixture in a large Ziploc bag, squeeze out all the air and seal tightly. Refrigerate for at least 4 hours, or overnight if possible.
Preheat oven to 400 degrees. Melt butter and pour into bottom of a 9x13 baking dish. Mix together the bread crumbs and Parmesan cheese, parsley, garlic powder, salt and pepper. Dip marinated chicken in crumb mixture. Place coated chicken in baking dish, and pour remaining egg mixture over the top.
Bake for 15 min on each side or until chicken is no longer pink and juices run clear. Top each piece of chicken with ham and slice of Swiss cheese. Place back in the oven for about 5 min or until cheese is melted. Remove from oven and serve with Creole Mustard Sauce.
These also make GREAT sandwiches or wraps the next day, just cut it into strips.
Applewood Farmhouse Restaurant Chicken Salad
15 oz. diced chicken breast (cooked and cooled)
3 chopped celery stalks
6 oz. grapes (cut in half)
1/2 cup mayo
1/8 teaspoon salt
1/4 teaspoon black pepper
Place all ingredients in a mixing bowl and mix well, cover, date and refrigerate.
Notes
Another great option is to added chopped pecans as well. It is perfect for a party or luncheon or even tailgating.
Planet Hollywood Creole Mustard Sauce
Planet Hollywood Creole Mustard Sauce
1 cup mayonnaise
1/4 cup Creole style mustard
1 tablespoon yellow mustard
1 tablespoon horseradish
1/2 teaspoon cider vinegar
1 dash Worcestershire sauce
1 teaspoon red wine vinegar
1 teaspoon water
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 tablespoon green onions, sliced in 1/4" pieces
1 tablespoon crushed garlic packed in oil
1 teaspoon chopped green bell pepper (fine)
1 teaspoon finely chopped celery
1 teaspoon finely chopped onion
Mix all ingredients together thoroughly.
1 cup mayonnaise
1/4 cup Creole style mustard
1 tablespoon yellow mustard
1 tablespoon horseradish
1/2 teaspoon cider vinegar
1 dash Worcestershire sauce
1 teaspoon red wine vinegar
1 teaspoon water
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 tablespoon green onions, sliced in 1/4" pieces
1 tablespoon crushed garlic packed in oil
1 teaspoon chopped green bell pepper (fine)
1 teaspoon finely chopped celery
1 teaspoon finely chopped onion
Mix all ingredients together thoroughly.
Planet Hollywood Yakisoba
Planet Hollywood Yakisoba
• 1 large yellow onion, julienne
• 1 green pepper, juilenne
• 1 red pepper, juilenne
• 1⁄2 small cabbage, shaved
• 2 lbs cooked japanese noodles or 2 lbs capellini
• 3⁄4 lb sliced pork or 3⁄4 lb sliced chicken or 3 large portabella mushrooms
• 8 ounces yakisoba sauce or 8 ounces stir-fry sauce
• Yaki sauce
• 2 cups soy sauce
• 1 cup mirin
• 1⁄4 cup Worcestershire sauce (use vegetarian Worcestershire for vegetarian version)
• 1⁄4 cup rice vinegar
• 3 tablespoons sugar
1. Combine items for yaki sauce in bowl; set aside.
2. Combine onion, peppers, cabbage, noodles, meat or mushrooms and yaki sauce in a large saute pan or wok.
3. Cook until desired crispness.
4. Garnish with sesame oil, scallions, ginger and/or sesame seeds.
5. For Vegetarian use the mushrooms.
• 1 large yellow onion, julienne
• 1 green pepper, juilenne
• 1 red pepper, juilenne
• 1⁄2 small cabbage, shaved
• 2 lbs cooked japanese noodles or 2 lbs capellini
• 3⁄4 lb sliced pork or 3⁄4 lb sliced chicken or 3 large portabella mushrooms
• 8 ounces yakisoba sauce or 8 ounces stir-fry sauce
• Yaki sauce
• 2 cups soy sauce
• 1 cup mirin
• 1⁄4 cup Worcestershire sauce (use vegetarian Worcestershire for vegetarian version)
• 1⁄4 cup rice vinegar
• 3 tablespoons sugar
1. Combine items for yaki sauce in bowl; set aside.
2. Combine onion, peppers, cabbage, noodles, meat or mushrooms and yaki sauce in a large saute pan or wok.
3. Cook until desired crispness.
4. Garnish with sesame oil, scallions, ginger and/or sesame seeds.
5. For Vegetarian use the mushrooms.
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