Thursday, January 7, 2010

What is your all time fave recipe to cook? Dinner, lunch or dessert?

I'm looking for some new things to cook for my family, and yummy ideas would be appreciated, including how to make them if you can! :) ThanksWhat is your all time fave recipe to cook? Dinner, lunch or dessert?
I made this recently, and it was a huge hit... I hope you all enjoy it.





Souvlaki





1 lemon, juiced


1/4 cup olive oil


1/4 cup soy sauce


1 teaspoon dried oregano


3 cloves garlic, crushed


4 pounds pork tenderloin, cut into 1 inch cubes


2 medium yellow onions, cut into 1 inch pieces


2 green bell peppers, cut into 1 inch pieces


skewers





In a large glass bowl, mix together lemon juice, olive oil, soy sauce, oregano, and garlic; add pork, onions, and green peppers, and stir to coat. Cover, and refrigerate for 3 hours.





Preheat grill for medium-high heat. Thread pork, peppers, and onions onto skewers.





Lightly oil grate. Cook for 10 to 15 minutes, or to desired doneness, turning skewers frequently for even cooking.





I served this with Jasmine rice and Tzatziki sauce...





8 ounces plain yogurt


2 tablespoons olive oil


1 tablespoon lemon juice


1/2 cup shredded cucumber (with water pressed out)


1/2 teaspoon salt


1/2 teaspoon ground black pepper


1 tablespoon chopped fresh dill


3 cloves pressed garlic





In a mixing bowl, combine the yogurt, olive oil, lemon juice, cucumber, salt, pepper, dill and garlic. Blend thoroughly and serve.What is your all time fave recipe to cook? Dinner, lunch or dessert?
Polynesian Chicken





chicken breasts cut up cooked in butter


1 tbs butter


can pineapple chunks don't drain juice


onion sliced


bell pepper sliced


carrots sliced


salt, lemon pepper





simmer for 15 mins and serve over rice
i love to make:


Black Cod With Miso





4 black cod fillets, about 1/2 pound each


3 cups Nobu-style Miso, recipe follows


1 stalk hajikami





Pat the fillets thoroughly dry with paper towels. Slather the fish with Nobu-style miso and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to steep in the refrigerator for 2 to 3 days.





Preheat the oven to 400 degrees F. Preheat a grill or broiler. Lightly wipe off any excess miso clinging to the fillets but don't rinse it off. Place the fish on the grill, or in a broiler pan, and grill or broil until the surface of the fish turns brown. Then bake for 10 to 15 minutes.





Arrange the black cod fillets on individual plates and garnish with hajikami. Add a few extra drops of Nobu-style miso to each plate.





Nobu Style Miso:


1/2 cup sake


1/2 cup mirin


1/4 cup water


1/2 cup plus 1 tablespoon sugar


1 1/2 cups white miso





In a medium saucepan combine the sake and mirin and carefully flambe. When the flames die out, add the water and 1/2 cup sugar. Stir until the sugar dissolves. Stir in the miso and, using an immersion blender, dissolve the miso into the liquid. Transfer the mixture to a double boiler and cook until caramel in color and all of the lumps are gone, abut 45 minutes. Cool.





Turn the heat down to low and add the miso paste, mixing with a wooden spoon. When the miso has dissolved completely, turn the heat up to high again and add 1 tablespoon of sugar, stirring constantly with the wooden spoon to ensure that the bottom of the pan doesn't burn. Remove from heat once the sugar is fully dissolved. Cool to room temperature.
BARBECUED BEEF RIBS





This is a succulent recipe for barbecued beef ribs.





8 lb. beef ribs from standing rib roast


1 c. chopped onion


1 tsp. instant minced garlic


1/4 c. oil


2 tsp. prepared mustard


1 c. tomato puree


2 c. sugar


2 tbsp. soy sauce


1 c. white vinegar


2 bay leaves


1 tsp. hot pepper sauce


1 tsp. barbecue spice (optional)


2 tsp. salt





Arrange beef ribs on rack in baking pan. Saute onion and garlic in oil until golden. Add mustard, tomato puree, sugar, soy sauce, vinegar, bay leaves, hot pepper sauce, barbecue spice and salt and simmer about 15 minutes. Strain.


Brush barbecue sauce generously over beef ribs, covering them thoroughly. Bake at 375 to 400 degrees for 45 minutes, basting frequently with sauce until beef ribs are tender and well done. Store any remaining sauce, covered, in refrigerator.
Well,





Burgers are always nice (I hope you are not a Vegetarian/Vegan).





Fort the burgers, you need some meat. It's good to use a ground chuck and a ground sirloin.





Put those in a bowl.





Add in 6 Egg Yolks, some Salt %26amp; Pepper, and some BBQ Sauce (any other kind of suace will work).





Mash that all up.





Then just simply cook them. If you have a grill or like a grill skillet use that, but if you don't then you can just cook them in a pan.
these are not only my favorites to cook but to eat, as well as my families. we make them often. quick and easy too.





Fajita鈥檚





2 lbs of skirt steak, cut in long strips


2 lg onions sliced into long strips


2 lg green peppers cut into long strips


2 lg red peppers cut into long strips


2 cups of rice


2 cans of refried beans


陆 a head of lettuce


4 tomatoes diced


1-2 jalepenos diced


1 bag of Mexican flavored cheese


1 lg container of sour cream


1 tbls of adobo


1 tbls of lemon pepper


1 tbls of onion powder


1 tbls of garlic powder


1 tbls of fajita seasoning


1tsp of steak seasoning


3 dashes of hot sauce


1-2 packages of lg flour tortillas








In a large skillet, fry together the skirt steak, onions, red and green peppers, 2 of the diced tomatoes, the jalapenos, the dry seasonings and the hot sauce. Once the meat is cooked through and the vegetables are softened add a little of the cheese. When the meat is almost done cooking, warm up the refried beans and tortillas. Assemble like a taco with the remaining tomatoes, lettuce, sour cream and cheese.








Note: you can substitute the skirt steak for any kind of meat.





Mom鈥檚 taco salad








2 lbs of ground beef, browned and drained


1 head of lettuce chopped


4 tomatoes chopped small and seeded


1 bag of tortilla chips


2 container of sour cream


陆 package of taco seasoning


1 bag of taco flavored shredded cheese


1 tsp of adobo


1 tsp of lemon pepper


1 tsp of California style onion powder


1 tsp of garlic powder








Brown the ground beef in a large skillet with the adobo, lemon pepper, California style onion powder, and the garlic powder. Drain well. Open a small hole in the top of the tortilla chip bag and smash them down into small bite size or smaller. Pour the chips into a large casserole dish. Lay the browned beef over the chips evenly. Add the taco seasoning to the sour cream and spread mixture over the meat evenly. Add the shredded lettuce onto the sour cream mixture. Spread the chopped and seeded tomatoes over the lettuce, if you seed them it will keep the lettuce from becoming soggy. Sprinkle the entire dish with the Mexican flavored cheese. Dish it onto a plate and add more sour cream for those who like a lot of it.








Note: Pre slicing the lettuce and tomatoes, and mixing the taco seasoning will save time. You don鈥檛 want to crush the tortilla chips until you just put them in the dish. They will go stale and soft if opened too soon.
miniature pinnapple up-side down desserts using a roll of instant bisquits!





mix a small can of pineapples (drained) with a 1/2 cup of brown sugar and a melted half stick of butter.





place this mixure (about tablespoonful) in bottoms of cup-cake pan.





place one pillsbury bisquit in eash cup cake space, over the pineapple mixure.





pour a teaspoon of sugar juice over each bisquit, bake at 400 deg till golden brown.





place cupcake pan upside down over wax paper and gently tap to release mini-cakes! enjoy warm!!





i also love to make stir fry because it takes less than 20 minutes from start to finish:





just chop your favorite veggies and stirfry in a tablespoon of butter till hot and crisp. throw in ALL your favorites including one finely chopped Granny Smith apple (just add the apple to the stirfry last) broccoli, carrots, onions, garlic, colliflower, squash, bellpeppers (all colors). also, at the end of the cooking process throw in some shrimp!!! ummmm! delish!!!!!





OMG, pan-seared talapia cooks in 8 minutes!!





-hbb
  • domain names
  • No comments:

    Post a Comment