Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Good recipes??-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Good recipes??),it will help you,my kids.
I LOVE to cook and not only do I collect cook books, I also collect recipes. I am wondering if you have any tried and true good recipes? Please no website suggestions...just your best and favorite recipes....
Thanks!!
Answers:
Chipotle cream shrimp pasta
2-3 pounds of clean raw shrimp
1 stick butter
1/2 small onion
2 cloves garlic big chunks
1 Philadelphia cream cheese
1 or 2 adobo chipotles (Mexican food aisle)
1/3 to 1/4 white wine
1 package of spaghetti
1.- melt butter and onions, cook until they are a little tender, add garlic and shrimp, take out the shrimp when is cooked and put it in a separate bowl.
2.-in a blender add everything that's left in your pan (butter,onion & garlic) add the cream chesse, chipotle( first one & taste for spiceness add the second chipotle if you like it spicier) and wine (the wine a little bit a time, taste and if you think needs more added) and blend everything until smooth.
3.- prepare the spagethi as directed on packge.
4.- on a serving plate put the spagethi cooked, shrimp & the chipotle cream sauce and toss everything, serve warm, and with a green salad and garlic bread.
enjoy
Other Answers:
CHINESE EGG ROLLS
1/2 cup soy sauce
1/4 cup water
2 mashed garlic cloves
juice from 1/4 lemon
1 quartered roasting chicken
2 lb lean pork tenderloin
3 tablespoons vegetable oil
1 finely sliced celery stalk
1 small head cabbage finely diced
3 large onions, finely diced
1 pkg (8-oz) finely diced fresh mushrooms
soy sauce to taste
salt and pepper
1 lb bean sprouts thoroughly cleaned
egg roll wrappers
1 lightly beaten egg white
vegetable oil for frying
Dipping Sauce:
1/2 cup soy sauce
1 teaspoon dry mustard
2 teaspoons garlic powder
1 teaspoon vinegar
1 teaspoon brown sugar
Mix together, soy sauce, water, garlic and lemon juice. Add the chicken and pork. Cover tightly and marinate overnight.
Roast the chicken and the pork together in a 350 degree oven until done. The chicken should be cooked in about 1 hour. The pork takes about an hour and a half.
When cool, cut into matchstick pieces and set aside.
Meanwhile, in a wok, or deep sided frying pan, heat the oil on medium heat. Stir in the celery, cabbage, onions and mushrooms. Stir fry until celery and onions are tender. Add chicken and pork.
Stir until heated through.
Add soy sauce, salt and pepper to taste. Remove from heat and stir in the bean sprouts.
When working with egg roll wrappers, be sure to cover them with a damp cloth to prevent them from drying out.
To fill each roll, mound about 2 heaping tablespoons of filling just below the center of the egg roll.
Fold bottom corner up over filling to cover, then fold in the two outside corners.
Roll closed, sealing shut with a bit of egg white.
Put oil in a wok or large pan to a depth of about 2 inches - deep enough to cover the egg rolls.
Over medium-high heat, warm the oil and carefully add the egg rolls, one at a time. Deep fry about 2-3 minutes, until golden brown on both sides, turning once.
May be kept warm in 200 degree oven until serving time.
Serve with dipping sauce.
DIPPING SAUCE: Combine soy sauce, mustard, garlic powder, vinegar and brown sugar.
NOTE: Egg rolls may be frozen after frying and cooled.
Reheat in oven to serve. Lemon Chicken Parmesean
4 split boneless, skinless chicken breasts slightly pounded
Salt & Peppered and squirted with the juice of a half of lemon
Cover with foil and bake at 375 for 25-30 until chicken is no longer pink. Drain off most of excess liquid.
Mix together:
1/2 cup Mayonnaise (I prefer Hellman's)
1/2 cup parmesan cheese
1 tsp parsley flakes
garlic to taste (I love garlic so I use alot!)
pepper to taste
Juice of 1/2 lemon
Spread mayo mixture over cooked chicken and broil 3-5 minutes or until golden and bubbly. My family likes a lot of lemon flavor so sometimes I serve wedges of lemon on their plates to add their own lemon juice afterwards.
Great served with buttered noodles and steamed broccoli
Enjoy!
Joyce Polynesian Chicken
8 pieces of chicken
1 pkg. onion soup mix
1 10 - 12 oz. jar apricot preserves
1 bottle Russian dressing
1 can drained pineapple chunks.
Mix soup, preserves & dressing. Pour over chicken, cover & bake at 350 for about 1 hour. Remove foil last 15 mins to brown. Garnish with pineapple.
Source(s):
I can't remember where I got this recipe from. I've had it since the old days, before the internet! Mine is an italian chicken one.
Take about a half a bag of egg noodles and a pound of chicken thighs.
Put the raw noodles in the bottom of a baking pan. Pour a can of tomatoes (my preference is italian style) over the noodles and add another can of water.
Place the chicken over the top of the noodles.
brush the chicken with olive oil and sprinkle italian seasoning over the oil.
Cover with foil and place in the oven at 350 degrees for 30 minutes.
Remove from oven and uncover then put back in the oven for another 15 minutes.
Put cheese over the chicken (my favorite is swiss but allmost any cheese will work)
Place back in the oven and let the cheese melt and brown a little and your done.
This is a great way to fix something at the end of a workday that is easy and tasty. One of my favorite, stuffed cornish game hens with blackberry or apricot glaze.
2 cornish game hens washed and pat dried. (remove any additional parts included and save or discard)
1 package favorite instant stuffing mix cooked as directed and set aside
1 onion chopped
2 cups sliced mushrooms
1 package Jimmy Dean bulk sausage (your favorite, I like to use the spicy to give it an extra kick
1 1/4 cup of dried fruit bits (I use the assorted)
1 tsp poultry seasoning
Salt and pepper to taste
Saute all ingredients together in large skillet until sausage is cooked and browned
add to stuffing mix and stir to blend
Stuff hens with mixture and bake at 400 degrees for about 1 hr.
Glaze Recipe:
1 cube unsalted butter
1 1/2 cup seedless blackberry or apricot jelly. (peach and current jelly work well too)
melt butter and jelly in small saucepan and every 15min. glaze hens. When ready to serve, give the hens a final glaze. You can make additional glaze if you run short.
Serves two or if hens are split, it can serve 4. How about Singapore Styles Hainanese Chicken Rice...
Ingredients
1 1.5 - 2kg Chicken
1 scallion, cut into 1 inch pieces
4 slices fresh, peeled ginger
6 tbsp vegetable oil or chicken oil rendered from chicken fat
6 to 8 cloves garlic, finely chopped
4 cups long-grain uncooked rice, washed and drained
1 tsp fine salt
Preparation:
Boil a large pot of water.
Stuff the cavity of the chicken with scallion and ginger.
Add chicken to boiling water, breast side-down.
Lower the heat to a simmer just under boiling point and cook, covered until just cooked through, about 40 minutes.
Bathe the chicken in an ice water bath till chicken is cold to create a tender, springy texture.
Heat oil in a rice cooker, add garlic, stir fry till fragrant.
Add uncooked rice, stir fry for two minutes, add salt and enough chicken soup to cover 1/2 inch above the top of the rice.
Boil on high heat, lower heat when steam holes form, cover and steam for 30 minutes till rice is cooked.
Chop chicken and serve with steaming hot rice and chilli sauce.
Mix the following Ingredients together for Chilli Sauce...
2 to 3 tbsp freshly squeezed lime or lemon juice,
5 tbsp finely chopped fresh red chilies,
5 cloves garlic, chopped,
3 tbsp finely chopped ginger,
1 tsp fine salt,
1/2 cup boiling hot chicken soup
Or if don not like spicy chilli... Dark soya sauce is the ideal accompaniment.
Source(s):
Copy from a cook book... Had cooked and serve these dish especially for my grandma who love chicken rice very much... STUFFED CABBAGE LEAVES: Balandeliai - Golumpki
12 large cabbage leaves - cooked
1 1/2 pounds ground beef
1 cup cooked white rice
1 small onion - chopped
1 egg, beaten
1/2 teaspoon poultry seasoning OR thyme
2 teaspoon salt
1/2 teaspoon ground black pepper
2 Tablespoons oil
2 (8 ounce) cans Hunt's Tomato Sauce
1 Tablespoon brown sugar
1 cup water
1 Tablespoon lemon juice
Wash and place the head of cabbage in a large pot with water to cover. Cook over high heat. Boil cabbage over for 10 minutes, or until it is pliable and soft. Drain and allow to cool completely. Seperate leaves and remove the hard outer vein from the leaves. In a separate large bowl, combine the beef, rice, onion, poultry seasoning, garlic powder and the egg, mixing well. Place a small amount, about 1/2 cup, into the center of a cabbage leaf and fold leaf over, tucking in the sides of the leaf to keep meat mixture inside. (Some people use toothpicks to fasten them) Heat the stuffed cabbages in oil of large pot or skillet, (I use an electric frying pan) putting any extra leaves on the bottom. Pour in the tomato sauce. Combine lemon juice, brown sugar and water. Stir into tomato sauce. Simmer covered, over medium-low heat for about 60 minutes. Baste occasionally. (Keep an eye on them, making sure the bottom of leaves do not burn.)
KUGELIS:
2 lbs. bacon
1 small onion, chopped
6 potatoes, grated
4 to 5 Tablespoons flour
1 Tablespoon salt
1/4 teaspoon pepper
3 eggs, beaten
1/2 cup margarine
1 small can evaporated milk
Fry bacon and onions until soft; drain off grease. Wash and grate potatoes in large bowl. Add flour, salt, pepper and mix well. Blend in eggs, margarine and evaporated milk. Stir in bacon-onion mixture. Pour into greased baking dish. Bake at 450 degrees for 45 to 60 minutes or until top is nicely browned. Serve with sour cream. Note: if grating with blender, use low-stir setting.
PINEAPPLE LADY FINGERS DESSERT:
3 packages lady fingers
1 package (8 oz.) cream cheese
3/4 cup sugar
1 teaspoon vanilla extract
2 cups crushed pineapple
1 can pineapple pie filling
1 pint whipping cream
1/2 cup walnuts (chopped - optional)
Drain crushed pineapple; and combine with pie filling in large bowl. In medium bowl, beat cream cheese, sugar and vanilla extract until smooth. Fold this mixture into the pineapple mixture. Whip cream in another medium bowl until almost stiff and holds peaks.
Fold the whipped cream into the pineapple-cheese mixture. Line lady fingers around the sides and bottom of a 9-inch spring form pan. Pour 1/2 of cream mixture into the springform pan and then top with more lady fingers and the rest of the cream mixture. Top with chopped nuts. Refrigerate overnight. Black Bean Salsa -
It came from Cooking Light a few years ago. I added corn once and that was pretty good, too.
1/3 cup finely chopped red bell pepper
1/4 cup finely chopped red onion
1/4 cup chopped cucumber
1/4 cup diced roma or plum tomato
2 tablespoons chopped seeded jalape?o pepper
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh cilantro
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon fresh lime juice
1 1/2 teaspoons minced fresh or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon black pepper
3 garlic cloves, minced
2 (15-ounce) cans black beans, rinsed and drained
Combine all ingredients in a medium bowl; stir well. Cover and chill 2 hours. It's even better the next few days after the flavors really blend together.
Yield: 16 servings (serving size: 1/4 cup)
CALORIES 91(20% from fat); FAT 2g (sat 0.3g,mono 1.3g,poly 0.3g); PROTEIN 4.9g; CHOLESTEROL 0.0mg; CALCIUM 19mg; SODIUM 201mg; FIBER 4.9g; IRON 1.3mg; CARBOHYDRATE 13.9g Here's one for a frit cake which I have made many times and passed along to friends/family. Someone who isn't able to cook properly has had success with this one.
Will store well if kept wrapped in aluminium foil or a container and also can be frozen.
Not just an everyday fruit cake but one which can easily be turned into a celebration cake too.
125g/4 oz Margarine or butter
175g/6 oz sugar, dark brown, light or white
175g/6 oz currants
175g/6 oz sultanas
50g/2 oz candied peel
225 ml/8 fl oz water
1 level teaspoon bicarbonate of soda
1 heaped teaspoon of mixed spice
2 beaten eggs
125g/4 oz plain flour, wholewheat or white
125g/4 oz self raising flour, wholewheat or white
Pinch of salt
1. Place margarine, sugar, currants. sultanas, peel, water, bicarbonate of soda and mixed spice in a pan, bring to the boil and simmer 1 minute. Pour into large mixing bowl. Allow to cool.
2. Line an 18cm/7 inch square or 20cm/ 8 inch round tin, or use loaf tins if preferred, with greased, greaseproof paper.
3. Add eggs, flours and salt to cooled mixture, mix well, pour into tin.
4. Bake in the centre of a moderate oven Gas 4, 350F, 180c, for 1.25 hours.
Just a couple of things I have discovered over time with using this recipe.
The type of sugar used will make a darker or lighter coloured cake.
I also add some glace cherries to this for an extra special touch.
Have found wholemeal flour can cause the cake to be a bit 'heavier' and not quite as moist.
Instead of greaseproof paper I have used baking parchment though still do need to grease this.
The cooking time may vary according to how your oven performs so the cake may vary a little to that stated.
I hate making more washing up than neccessary so cut out transferring mixture to a large bowl.
May need to cover the top of cake with baking parchment towards the end of cooking time to prevent it going too dark and hard.
I have actually used this recipe for Christmas cakes and a wedding cake. (I gently drizzle small amounts of brandy into the cake over the course of a few days for these type of cakes. Just have to take care not to add too much)
The cooking time is obviously longer if you increase the quantities stated above. I just posted this one from Farmer John's website:
Lemon-Garlic Chops
Serves 8
8 Farmer John? Boneless Pork Chops 1 inch thick
2/3 cup Lemon Juice
1/2 cup Olive Oil
1 jar (4 1/2 oz.) Garlic
2 Tbs. dried Tarragon Crushed
Paprika
1: For marinade, in a small bowl combine lemon juice, olive oil, garlic and tarragon.
2: Place pork chops in a 1-gallon self-sealing plastic bag; pour marinade over chops; seal bag. Marinate in the refrigerator for 6 to 8 hours or overnight. Drain chops, discarding marinade.
3: Place chops on rack in broiler pan so the chops are 4 to 5 inches from heat. Sprinkle the chops with a little paprika. Broil for 5 to 6 minutes or until brown. Turn chops and sprinkle with paprika. Broil for 5 to 6 minutes more or until chops are just done
Source(s):
www.FarmerJohn.com go to allrecipes.com or cooks.com!
a great cookbook is "Yesterday Today and Tomorrow"! YANKEE POT ROAST, COLE SLAW AND JELLO:
Pot roast using the slow cooker
2 lb chuck roast
1 pkg lipton onion soup mix, dry
1 can cream mushroom soup, campbells
1 celery stalk, diced
1 onion, diced
2 whole carrots, peeled and cut
4 potatoes, peeled and cut in 1/4
1 crushed garlic clove
3 tbsp flour
1 Reynold's slow cooker liner, optional
The slow cooker liner makes cleaning up a snap!
In the crock pot, add the can of cream mushroom soup, a can of water, the lipton dry soup, flour and mix the ingredients well.
Add the roast and the garlic. Mix around til covered with soup mix. Add the onions and veggies. Add water to barely cover the veggies (remember the water level may go up during cooking!).
Cover and turn crock pot to med/low. Cook 6-8 hours and it will be so tender! Serves 3-4
MEXICAN COLE SLAW
1 avocado, ripe, peeled and diced
1/2 bunch cilantro, finely diced
1 large tomato diced
1/2 cabbage, sliced and diced
1/4 c diced celery
1/2 brown onion, diced
1 fresh jalapeno, seeds removed then diced
Mayo
salt/pepper to taste
In a large bowl - Add the cabbage, then the cilantro, tomato, celery / onion, jalapeno and a dash of salt/pepper.
Add the avocado then 2 -3 tbsp of mayo or just enough to moisten to your taste. Mix well. Chill for 1 hour and serve cold
JELLO DESSERT
1 pkg large jello, any flavor
coolwhip
fresh fruit
Make the jello as on the package but use 1/2 cup less water.
Add fresh fruit like fresh strawberries, grapes, chopped apples. Let it gel for 4-6 hours. Mix up the jello and add 1/4 tub of cool whip. Add more if desired. Mix well, and its like an ambrosia.
Put the mix in a glass, and top with more fresh fruit or coolwhip.
Serves 4
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Good recipes??-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Good recipes??),it will help you,my kids.
I LOVE to cook and not only do I collect cook books, I also collect recipes. I am wondering if you have any tried and true good recipes? Please no website suggestions...just your best and favorite recipes....
Thanks!!
Answers:
Chipotle cream shrimp pasta
2-3 pounds of clean raw shrimp
1 stick butter
1/2 small onion
2 cloves garlic big chunks
1 Philadelphia cream cheese
1 or 2 adobo chipotles (Mexican food aisle)
1/3 to 1/4 white wine
1 package of spaghetti
1.- melt butter and onions, cook until they are a little tender, add garlic and shrimp, take out the shrimp when is cooked and put it in a separate bowl.
2.-in a blender add everything that's left in your pan (butter,onion & garlic) add the cream chesse, chipotle( first one & taste for spiceness add the second chipotle if you like it spicier) and wine (the wine a little bit a time, taste and if you think needs more added) and blend everything until smooth.
3.- prepare the spagethi as directed on packge.
4.- on a serving plate put the spagethi cooked, shrimp & the chipotle cream sauce and toss everything, serve warm, and with a green salad and garlic bread.
enjoy
Other Answers:
CHINESE EGG ROLLS
1/2 cup soy sauce
1/4 cup water
2 mashed garlic cloves
juice from 1/4 lemon
1 quartered roasting chicken
2 lb lean pork tenderloin
3 tablespoons vegetable oil
1 finely sliced celery stalk
1 small head cabbage finely diced
3 large onions, finely diced
1 pkg (8-oz) finely diced fresh mushrooms
soy sauce to taste
salt and pepper
1 lb bean sprouts thoroughly cleaned
egg roll wrappers
1 lightly beaten egg white
vegetable oil for frying
Dipping Sauce:
1/2 cup soy sauce
1 teaspoon dry mustard
2 teaspoons garlic powder
1 teaspoon vinegar
1 teaspoon brown sugar
Mix together, soy sauce, water, garlic and lemon juice. Add the chicken and pork. Cover tightly and marinate overnight.
Roast the chicken and the pork together in a 350 degree oven until done. The chicken should be cooked in about 1 hour. The pork takes about an hour and a half.
When cool, cut into matchstick pieces and set aside.
Meanwhile, in a wok, or deep sided frying pan, heat the oil on medium heat. Stir in the celery, cabbage, onions and mushrooms. Stir fry until celery and onions are tender. Add chicken and pork.
Stir until heated through.
Add soy sauce, salt and pepper to taste. Remove from heat and stir in the bean sprouts.
When working with egg roll wrappers, be sure to cover them with a damp cloth to prevent them from drying out.
To fill each roll, mound about 2 heaping tablespoons of filling just below the center of the egg roll.
Fold bottom corner up over filling to cover, then fold in the two outside corners.
Roll closed, sealing shut with a bit of egg white.
Put oil in a wok or large pan to a depth of about 2 inches - deep enough to cover the egg rolls.
Over medium-high heat, warm the oil and carefully add the egg rolls, one at a time. Deep fry about 2-3 minutes, until golden brown on both sides, turning once.
May be kept warm in 200 degree oven until serving time.
Serve with dipping sauce.
DIPPING SAUCE: Combine soy sauce, mustard, garlic powder, vinegar and brown sugar.
NOTE: Egg rolls may be frozen after frying and cooled.
Reheat in oven to serve. Lemon Chicken Parmesean
4 split boneless, skinless chicken breasts slightly pounded
Salt & Peppered and squirted with the juice of a half of lemon
Cover with foil and bake at 375 for 25-30 until chicken is no longer pink. Drain off most of excess liquid.
Mix together:
1/2 cup Mayonnaise (I prefer Hellman's)
1/2 cup parmesan cheese
1 tsp parsley flakes
garlic to taste (I love garlic so I use alot!)
pepper to taste
Juice of 1/2 lemon
Spread mayo mixture over cooked chicken and broil 3-5 minutes or until golden and bubbly. My family likes a lot of lemon flavor so sometimes I serve wedges of lemon on their plates to add their own lemon juice afterwards.
Great served with buttered noodles and steamed broccoli
Enjoy!
Joyce Polynesian Chicken
8 pieces of chicken
1 pkg. onion soup mix
1 10 - 12 oz. jar apricot preserves
1 bottle Russian dressing
1 can drained pineapple chunks.
Mix soup, preserves & dressing. Pour over chicken, cover & bake at 350 for about 1 hour. Remove foil last 15 mins to brown. Garnish with pineapple.
Source(s):
I can't remember where I got this recipe from. I've had it since the old days, before the internet! Mine is an italian chicken one.
Take about a half a bag of egg noodles and a pound of chicken thighs.
Put the raw noodles in the bottom of a baking pan. Pour a can of tomatoes (my preference is italian style) over the noodles and add another can of water.
Place the chicken over the top of the noodles.
brush the chicken with olive oil and sprinkle italian seasoning over the oil.
Cover with foil and place in the oven at 350 degrees for 30 minutes.
Remove from oven and uncover then put back in the oven for another 15 minutes.
Put cheese over the chicken (my favorite is swiss but allmost any cheese will work)
Place back in the oven and let the cheese melt and brown a little and your done.
This is a great way to fix something at the end of a workday that is easy and tasty. One of my favorite, stuffed cornish game hens with blackberry or apricot glaze.
2 cornish game hens washed and pat dried. (remove any additional parts included and save or discard)
1 package favorite instant stuffing mix cooked as directed and set aside
1 onion chopped
2 cups sliced mushrooms
1 package Jimmy Dean bulk sausage (your favorite, I like to use the spicy to give it an extra kick
1 1/4 cup of dried fruit bits (I use the assorted)
1 tsp poultry seasoning
Salt and pepper to taste
Saute all ingredients together in large skillet until sausage is cooked and browned
add to stuffing mix and stir to blend
Stuff hens with mixture and bake at 400 degrees for about 1 hr.
Glaze Recipe:
1 cube unsalted butter
1 1/2 cup seedless blackberry or apricot jelly. (peach and current jelly work well too)
melt butter and jelly in small saucepan and every 15min. glaze hens. When ready to serve, give the hens a final glaze. You can make additional glaze if you run short.
Serves two or if hens are split, it can serve 4. How about Singapore Styles Hainanese Chicken Rice...
Ingredients
1 1.5 - 2kg Chicken
1 scallion, cut into 1 inch pieces
4 slices fresh, peeled ginger
6 tbsp vegetable oil or chicken oil rendered from chicken fat
6 to 8 cloves garlic, finely chopped
4 cups long-grain uncooked rice, washed and drained
1 tsp fine salt
Preparation:
Boil a large pot of water.
Stuff the cavity of the chicken with scallion and ginger.
Add chicken to boiling water, breast side-down.
Lower the heat to a simmer just under boiling point and cook, covered until just cooked through, about 40 minutes.
Bathe the chicken in an ice water bath till chicken is cold to create a tender, springy texture.
Heat oil in a rice cooker, add garlic, stir fry till fragrant.
Add uncooked rice, stir fry for two minutes, add salt and enough chicken soup to cover 1/2 inch above the top of the rice.
Boil on high heat, lower heat when steam holes form, cover and steam for 30 minutes till rice is cooked.
Chop chicken and serve with steaming hot rice and chilli sauce.
Mix the following Ingredients together for Chilli Sauce...
2 to 3 tbsp freshly squeezed lime or lemon juice,
5 tbsp finely chopped fresh red chilies,
5 cloves garlic, chopped,
3 tbsp finely chopped ginger,
1 tsp fine salt,
1/2 cup boiling hot chicken soup
Or if don not like spicy chilli... Dark soya sauce is the ideal accompaniment.
Source(s):
Copy from a cook book... Had cooked and serve these dish especially for my grandma who love chicken rice very much... STUFFED CABBAGE LEAVES: Balandeliai - Golumpki
12 large cabbage leaves - cooked
1 1/2 pounds ground beef
1 cup cooked white rice
1 small onion - chopped
1 egg, beaten
1/2 teaspoon poultry seasoning OR thyme
2 teaspoon salt
1/2 teaspoon ground black pepper
2 Tablespoons oil
2 (8 ounce) cans Hunt's Tomato Sauce
1 Tablespoon brown sugar
1 cup water
1 Tablespoon lemon juice
Wash and place the head of cabbage in a large pot with water to cover. Cook over high heat. Boil cabbage over for 10 minutes, or until it is pliable and soft. Drain and allow to cool completely. Seperate leaves and remove the hard outer vein from the leaves. In a separate large bowl, combine the beef, rice, onion, poultry seasoning, garlic powder and the egg, mixing well. Place a small amount, about 1/2 cup, into the center of a cabbage leaf and fold leaf over, tucking in the sides of the leaf to keep meat mixture inside. (Some people use toothpicks to fasten them) Heat the stuffed cabbages in oil of large pot or skillet, (I use an electric frying pan) putting any extra leaves on the bottom. Pour in the tomato sauce. Combine lemon juice, brown sugar and water. Stir into tomato sauce. Simmer covered, over medium-low heat for about 60 minutes. Baste occasionally. (Keep an eye on them, making sure the bottom of leaves do not burn.)
KUGELIS:
2 lbs. bacon
1 small onion, chopped
6 potatoes, grated
4 to 5 Tablespoons flour
1 Tablespoon salt
1/4 teaspoon pepper
3 eggs, beaten
1/2 cup margarine
1 small can evaporated milk
Fry bacon and onions until soft; drain off grease. Wash and grate potatoes in large bowl. Add flour, salt, pepper and mix well. Blend in eggs, margarine and evaporated milk. Stir in bacon-onion mixture. Pour into greased baking dish. Bake at 450 degrees for 45 to 60 minutes or until top is nicely browned. Serve with sour cream. Note: if grating with blender, use low-stir setting.
PINEAPPLE LADY FINGERS DESSERT:
3 packages lady fingers
1 package (8 oz.) cream cheese
3/4 cup sugar
1 teaspoon vanilla extract
2 cups crushed pineapple
1 can pineapple pie filling
1 pint whipping cream
1/2 cup walnuts (chopped - optional)
Drain crushed pineapple; and combine with pie filling in large bowl. In medium bowl, beat cream cheese, sugar and vanilla extract until smooth. Fold this mixture into the pineapple mixture. Whip cream in another medium bowl until almost stiff and holds peaks.
Fold the whipped cream into the pineapple-cheese mixture. Line lady fingers around the sides and bottom of a 9-inch spring form pan. Pour 1/2 of cream mixture into the springform pan and then top with more lady fingers and the rest of the cream mixture. Top with chopped nuts. Refrigerate overnight. Black Bean Salsa -
It came from Cooking Light a few years ago. I added corn once and that was pretty good, too.
1/3 cup finely chopped red bell pepper
1/4 cup finely chopped red onion
1/4 cup chopped cucumber
1/4 cup diced roma or plum tomato
2 tablespoons chopped seeded jalape?o pepper
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh cilantro
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon fresh lime juice
1 1/2 teaspoons minced fresh or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon black pepper
3 garlic cloves, minced
2 (15-ounce) cans black beans, rinsed and drained
Combine all ingredients in a medium bowl; stir well. Cover and chill 2 hours. It's even better the next few days after the flavors really blend together.
Yield: 16 servings (serving size: 1/4 cup)
CALORIES 91(20% from fat); FAT 2g (sat 0.3g,mono 1.3g,poly 0.3g); PROTEIN 4.9g; CHOLESTEROL 0.0mg; CALCIUM 19mg; SODIUM 201mg; FIBER 4.9g; IRON 1.3mg; CARBOHYDRATE 13.9g Here's one for a frit cake which I have made many times and passed along to friends/family. Someone who isn't able to cook properly has had success with this one.
Will store well if kept wrapped in aluminium foil or a container and also can be frozen.
Not just an everyday fruit cake but one which can easily be turned into a celebration cake too.
125g/4 oz Margarine or butter
175g/6 oz sugar, dark brown, light or white
175g/6 oz currants
175g/6 oz sultanas
50g/2 oz candied peel
225 ml/8 fl oz water
1 level teaspoon bicarbonate of soda
1 heaped teaspoon of mixed spice
2 beaten eggs
125g/4 oz plain flour, wholewheat or white
125g/4 oz self raising flour, wholewheat or white
Pinch of salt
1. Place margarine, sugar, currants. sultanas, peel, water, bicarbonate of soda and mixed spice in a pan, bring to the boil and simmer 1 minute. Pour into large mixing bowl. Allow to cool.
2. Line an 18cm/7 inch square or 20cm/ 8 inch round tin, or use loaf tins if preferred, with greased, greaseproof paper.
3. Add eggs, flours and salt to cooled mixture, mix well, pour into tin.
4. Bake in the centre of a moderate oven Gas 4, 350F, 180c, for 1.25 hours.
Just a couple of things I have discovered over time with using this recipe.
The type of sugar used will make a darker or lighter coloured cake.
I also add some glace cherries to this for an extra special touch.
Have found wholemeal flour can cause the cake to be a bit 'heavier' and not quite as moist.
Instead of greaseproof paper I have used baking parchment though still do need to grease this.
The cooking time may vary according to how your oven performs so the cake may vary a little to that stated.
I hate making more washing up than neccessary so cut out transferring mixture to a large bowl.
May need to cover the top of cake with baking parchment towards the end of cooking time to prevent it going too dark and hard.
I have actually used this recipe for Christmas cakes and a wedding cake. (I gently drizzle small amounts of brandy into the cake over the course of a few days for these type of cakes. Just have to take care not to add too much)
The cooking time is obviously longer if you increase the quantities stated above. I just posted this one from Farmer John's website:
Lemon-Garlic Chops
Serves 8
8 Farmer John? Boneless Pork Chops 1 inch thick
2/3 cup Lemon Juice
1/2 cup Olive Oil
1 jar (4 1/2 oz.) Garlic
2 Tbs. dried Tarragon Crushed
Paprika
1: For marinade, in a small bowl combine lemon juice, olive oil, garlic and tarragon.
2: Place pork chops in a 1-gallon self-sealing plastic bag; pour marinade over chops; seal bag. Marinate in the refrigerator for 6 to 8 hours or overnight. Drain chops, discarding marinade.
3: Place chops on rack in broiler pan so the chops are 4 to 5 inches from heat. Sprinkle the chops with a little paprika. Broil for 5 to 6 minutes or until brown. Turn chops and sprinkle with paprika. Broil for 5 to 6 minutes more or until chops are just done
Source(s):
www.FarmerJohn.com go to allrecipes.com or cooks.com!
a great cookbook is "Yesterday Today and Tomorrow"! YANKEE POT ROAST, COLE SLAW AND JELLO:
Pot roast using the slow cooker
2 lb chuck roast
1 pkg lipton onion soup mix, dry
1 can cream mushroom soup, campbells
1 celery stalk, diced
1 onion, diced
2 whole carrots, peeled and cut
4 potatoes, peeled and cut in 1/4
1 crushed garlic clove
3 tbsp flour
1 Reynold's slow cooker liner, optional
The slow cooker liner makes cleaning up a snap!
In the crock pot, add the can of cream mushroom soup, a can of water, the lipton dry soup, flour and mix the ingredients well.
Add the roast and the garlic. Mix around til covered with soup mix. Add the onions and veggies. Add water to barely cover the veggies (remember the water level may go up during cooking!).
Cover and turn crock pot to med/low. Cook 6-8 hours and it will be so tender! Serves 3-4
MEXICAN COLE SLAW
1 avocado, ripe, peeled and diced
1/2 bunch cilantro, finely diced
1 large tomato diced
1/2 cabbage, sliced and diced
1/4 c diced celery
1/2 brown onion, diced
1 fresh jalapeno, seeds removed then diced
Mayo
salt/pepper to taste
In a large bowl - Add the cabbage, then the cilantro, tomato, celery / onion, jalapeno and a dash of salt/pepper.
Add the avocado then 2 -3 tbsp of mayo or just enough to moisten to your taste. Mix well. Chill for 1 hour and serve cold
JELLO DESSERT
1 pkg large jello, any flavor
coolwhip
fresh fruit
Make the jello as on the package but use 1/2 cup less water.
Add fresh fruit like fresh strawberries, grapes, chopped apples. Let it gel for 4-6 hours. Mix up the jello and add 1/4 tub of cool whip. Add more if desired. Mix well, and its like an ambrosia.
Put the mix in a glass, and top with more fresh fruit or coolwhip.
Serves 4
correctness,It's Non-profit and only for informational purposes.
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