Thanks for the tip. I'll try it out this weekend.
Man!! reading this thread always makes me hungry. I'm off to Whataburger.....yum!!!!
Recipe Thread!
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Thanks for the tip. I'll try it out this weekend.
Man!! reading this thread always makes me hungry. I'm off to Whataburger.....yum!!!!
That sounds yummy!!! I love diced onion...... :thumbsup:
member006
Closed Account
Ginger Peach Glazed Chicken
Cook: 30 seconds
Grill: 50 minutes
Ingredients. I am going to use boneless breasts, I don't care for bone in chicken. I think this may be pretty tasty made with pork chops too. :dunno: I'll give it a try.
2-1/2 to 3 lb. meaty chicken pieces (breast halves, thighs, and drumsticks)
Salt and coarsely ground black pepper
1/2 cup peach preserves, large pieces snipped
1 Tbsp. white **** vinegar
1 Tbsp. prepared horseradish
1 tsp. freshly grated ginger
1/2 tsp. salt
1/2 tsp. coarsely ground black pepper
Directions
1. Skin chicken, if desired. Sprinkle chicken lightly with salt and pepper. For a charcoal grill, arrange preheated coals around a drip pan. Test for medium heat above the pan. Place chicken on grill rack above the drip pan. Cover and grill for 40 minutes. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.)
2. Meanwhile, in a small microwave-safe bowl combine preserves, vinegar, horseradish, ginger, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Micro-cook, uncovered, on 100% power (high) for 30 to 60 seconds or until preserves are melted, stirring once. Brush over chicken pieces. Cover and grill 10 to 20 minutes more or until chicken is no longer pink (180 degrees F in thighs or drumsticks, 170 degrees F in breast halves), brushing occasionally with sauce.
3. Spoon any remaining preserve mixture over chicken. Serve chicken with Potato Salad. Makes: 4 to 6 servings
4. Whole Chicken Variation: Remove neck and giblets from the body cavity of a 4- to 5-pound whole roasting chicken; reserve for another use or discard. If desired, sprinkle the body cavity of chicken with salt and pepper. Pull neck skin to the back and fasten with a short skewer. Tie drumsticks to tail with kitchen string. Twist the wing tips under the back. Sprinkle chicken with additional salt and pepper.
5. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place chicken, breast side up, on the grill rack over drip pan. Cover and grill for 1 hour. Cut string between drumsticks.
6. Cover and grill 45 to 60 minutes more or until chicken is no longer pink (170degrees F in breast and 180 degrees F in thigh).
Meanwhile, in a small microwave-safe bowl combine preserves, vinegar, horseradish, ginger, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Micro-cook, uncovered, on 100 percent power (high) for 30 to 60 seconds or until preserves are melted, stirring once. Brush preserve mixture over chicken several times during the last 15 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place chicken on grill rack; cover and grill as above.) Transfer chicken to serving platter; cover loosely with foil and let stand 15 minutes before serving.
LL
Cook: 30 seconds
Grill: 50 minutes
Ingredients. I am going to use boneless breasts, I don't care for bone in chicken. I think this may be pretty tasty made with pork chops too. :dunno: I'll give it a try.
2-1/2 to 3 lb. meaty chicken pieces (breast halves, thighs, and drumsticks)
Salt and coarsely ground black pepper
1/2 cup peach preserves, large pieces snipped
1 Tbsp. white **** vinegar
1 Tbsp. prepared horseradish
1 tsp. freshly grated ginger
1/2 tsp. salt
1/2 tsp. coarsely ground black pepper
Directions
1. Skin chicken, if desired. Sprinkle chicken lightly with salt and pepper. For a charcoal grill, arrange preheated coals around a drip pan. Test for medium heat above the pan. Place chicken on grill rack above the drip pan. Cover and grill for 40 minutes. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.)
2. Meanwhile, in a small microwave-safe bowl combine preserves, vinegar, horseradish, ginger, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Micro-cook, uncovered, on 100% power (high) for 30 to 60 seconds or until preserves are melted, stirring once. Brush over chicken pieces. Cover and grill 10 to 20 minutes more or until chicken is no longer pink (180 degrees F in thighs or drumsticks, 170 degrees F in breast halves), brushing occasionally with sauce.
3. Spoon any remaining preserve mixture over chicken. Serve chicken with Potato Salad. Makes: 4 to 6 servings
4. Whole Chicken Variation: Remove neck and giblets from the body cavity of a 4- to 5-pound whole roasting chicken; reserve for another use or discard. If desired, sprinkle the body cavity of chicken with salt and pepper. Pull neck skin to the back and fasten with a short skewer. Tie drumsticks to tail with kitchen string. Twist the wing tips under the back. Sprinkle chicken with additional salt and pepper.
5. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place chicken, breast side up, on the grill rack over drip pan. Cover and grill for 1 hour. Cut string between drumsticks.
6. Cover and grill 45 to 60 minutes more or until chicken is no longer pink (170degrees F in breast and 180 degrees F in thigh).
Meanwhile, in a small microwave-safe bowl combine preserves, vinegar, horseradish, ginger, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Micro-cook, uncovered, on 100 percent power (high) for 30 to 60 seconds or until preserves are melted, stirring once. Brush preserve mixture over chicken several times during the last 15 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place chicken on grill rack; cover and grill as above.) Transfer chicken to serving platter; cover loosely with foil and let stand 15 minutes before serving.
LL
Smittmaestro
Center of the fothermucking universe
Chicken stew
3 or 4 boneless skinless chicken breasts
2 cups of carrots or baby carrots
4 whole potatoes chop them up and keep the skin on them
Mushrooms, chopped/sliced take your pick on how many
Any variety of spices (salt, pepper, parsley sage rosemary and thyme)/sauces (worchester, hot, tabasco) take your pick
Put them all in a large boiler
Fill it 3 quarters full with water
Cook for one hour on high heat
Take a large drainer/strainer and drain out all the water
Ladel/large spoon out whatever amount you want and enjoy!
-cs™
3 or 4 boneless skinless chicken breasts
2 cups of carrots or baby carrots
4 whole potatoes chop them up and keep the skin on them
Mushrooms, chopped/sliced take your pick on how many
Any variety of spices (salt, pepper, parsley sage rosemary and thyme)/sauces (worchester, hot, tabasco) take your pick
Put them all in a large boiler
Fill it 3 quarters full with water
Cook for one hour on high heat
Take a large drainer/strainer and drain out all the water
Ladel/large spoon out whatever amount you want and enjoy!
-cs™
Clam linguini...
First, start your spaghetti water, the bigger the pot the better. Don't start cooking your clams until your water is boiling. Fresh pasta is always better if available, and cooks really fast once you put it in the boiling water, like three minutes or so. Try to time it so you are draining your pasta right before the clams are done. Don't fuck up the pasta!
2 lbs. fresh clams from a good fish monger, they should already be clean. Ask the fish guy, elsewise you have to de-sandify them, not hard, easy, he'll tell you how to do it. Smaller equals better when it comes to clams in this recipe. Put your two thumbs together. The clams should be no bigger than that. Discard any open ones that don't close when you 'bug' them. Those clams are bad!
In a large skillet heat 2-3 tablespoons good olive oil, a tablespoon of butter, gently cook 3 large cloves minced garlic, do not brown. Add a litlle salt and pepper, one cup good white ****. A little red pepper flakes if you like, some chopped parsley. You can add other spices if you like, but use a light hand, clams taste pretty good on their own! Raise heat to medium high, add the clams and cover. Cook the clams until they just open, 3-5 minutes. You can gently shake the pan about while they cook if you are trying to impress a woman with your culinary skills. They make a nice rattley sound, but not too hard! Don't want to break them. Take out quick, pour clams and liquid onto al dente linguini. Any clams that don't open are bad, or not cooked. Throw them away. Scatter chopped crappy American crinkly parsley on top. No cheese, please.
Serve with crunchy French bread and butter. Soak up juice with bread (the best part) and hope there is not too much sand in the bottom. Serves two.
Chicks dig clams!
Now, is anybody really going to try a shellfish recipe from FreeOnes, home of many a bearded (or shaved) clam?
First, start your spaghetti water, the bigger the pot the better. Don't start cooking your clams until your water is boiling. Fresh pasta is always better if available, and cooks really fast once you put it in the boiling water, like three minutes or so. Try to time it so you are draining your pasta right before the clams are done. Don't fuck up the pasta!
2 lbs. fresh clams from a good fish monger, they should already be clean. Ask the fish guy, elsewise you have to de-sandify them, not hard, easy, he'll tell you how to do it. Smaller equals better when it comes to clams in this recipe. Put your two thumbs together. The clams should be no bigger than that. Discard any open ones that don't close when you 'bug' them. Those clams are bad!
In a large skillet heat 2-3 tablespoons good olive oil, a tablespoon of butter, gently cook 3 large cloves minced garlic, do not brown. Add a litlle salt and pepper, one cup good white ****. A little red pepper flakes if you like, some chopped parsley. You can add other spices if you like, but use a light hand, clams taste pretty good on their own! Raise heat to medium high, add the clams and cover. Cook the clams until they just open, 3-5 minutes. You can gently shake the pan about while they cook if you are trying to impress a woman with your culinary skills. They make a nice rattley sound, but not too hard! Don't want to break them. Take out quick, pour clams and liquid onto al dente linguini. Any clams that don't open are bad, or not cooked. Throw them away. Scatter chopped crappy American crinkly parsley on top. No cheese, please.
Serve with crunchy French bread and butter. Soak up juice with bread (the best part) and hope there is not too much sand in the bottom. Serves two.
Chicks dig clams!
Now, is anybody really going to try a shellfish recipe from FreeOnes, home of many a bearded (or shaved) clam?
Hot weather clam soup...
Doesn't get any easier than this, perfect for a hot day.
Equal parts bottled clam juice (NOT canned clams, just clam juice), V8, and sour cream. Into the blender. Then refrigerate it. If it can sit overnight, great, otherwise at least until cold.
Very nice with perhaps a cucumber or watercress sandwich.
Doesn't get any easier than this, perfect for a hot day.
Equal parts bottled clam juice (NOT canned clams, just clam juice), V8, and sour cream. Into the blender. Then refrigerate it. If it can sit overnight, great, otherwise at least until cold.
Very nice with perhaps a cucumber or watercress sandwich.
slowhand
Closed Account
Grilled Pizza
Ingredients
1 envelope Active Dry Yeast (2 1/2 teaspoons)
1 teaspoon Sugar
1 1/4 cups Warm Water
3 1/2 cups Unbleached White Flour, or more if necessary
1 1/2 teaspoon Coarse Salt
1/4 cup Extra-Virgin Olive Oil
1 bunch Arugula
2 to tablespoons Extra Virgin Olive-Oil
3 cloves Garlic, finely chopped
1 large Onion, thinly sliced
2 medium-size red ripe Tomatoes, cut cross wise into 1/4-inch-thick slices
6 ounces Fresh Mozzarella Cheese, thinly sliced
1/2 cup pitted Black Olives (preferably Kalamata)
2 tablespoons Capers, drained
Extra-Virgin Olive Oil, for grilling the dough.
Cooking Instructions
Combine the yeast, sugar and water in a small bowl and stir to mix. After 5 to 10 minutes, the mixture should look foamy. Place the flour and salt in the bowl of a food processor fitted with a plastic dough blade or a metal blade and pulse to mix. Add the yeast-water mixture and 2 tablespoons of oil and run the machine in short bursts to obtain a smooth, soft dough. It should be moist but not sticky. If necessary add more flour a spoonful at a time, running the machine between additions, until the dough is the proper texture. You can also make the dough in a mixer fitted with a dough hook: place the yeast, sugar, and water in the mixer bowl. When foamy, add 2 tablespoons oil, and the salt and flour. Mix at low speed to form a smooth, soft dough.
Turn the dough out onto a work surface and knead it by hand for a few minutes. Lightly coat a large bowl with the remaining oil. Place the dough in the bowl, turning it to coat with oil. Cover the bowl with plastic wrap and let the dough rise in a warm spot until doubled in bulk, about 1 to 1 1/2 hours.
Punch down the dough and let rise until doubled in bulk again, about 1 hour. This second rising is not absolutely imperative, but your crust will be lighter if you have time to do it.
Meanwhile, prepare the topping: rinse the arugula and pat dry with paper towels. Heat 2 tablespoons of oil in a nonstick frying pan over medium heat. Fry the garlic until golden brown, 2 minutes. Transfer the garlic with a mesh skimmer to paper towels to drain. Add the onion to the pan. Cook over medium heat until caramelized to a dark golden brown, 6 to 10 minutes, adding salt and pepper to taste. You may need to lower the heat as the onion darkens. Transfer the onion to a platter. Heat the pan over high heat, adding the remaining 1 tbsp oil if needed. Blot the tomato slices dry on paper towels and season with salt and pepper. Quickly fry the tomato slices on both sides. Add the garlic and tomatoes to the platter with the onion.
Set up the grill for three-zone direct grilling and preheat the hot zone to high. When ready to cook, brush and oil the grill grate.
Generously oil two rimmed baking sheets. Place half the dough on one of the baking sheets and stretch it out to form a 9-by-13-inch rectangle that is 1/8 to 1/4 inch thick. Repeat with the remaining dough and cover it with plastic wrap.
Starting from the far narrow side and using both hands, gently lift the first dough rectangle and drape it onto the grate over the hottest part of the fire. Within a minute or so, the underside of the dough will crisp and darken and the top will puff slightly. Using tongs and a spatula, slide the dough to a cooler part of the grill and cook until the bottom of the dough is browned and firm, 3 to 5 minutes. Brush the uncooked top with oil.
Using tongs and a spatula, invert the crust over a hotter part of the fire. Grill until this side, too, starts to crisp and darken, about 1 minute. Move the crust back to a cooler part of the grill and brush the top with oil. Arrange half of the cheese slices on the pizza, followed by half the fried tomato slices, caramelized onion, cooked garlic, olives, and capers. Cover the grill to melt the cheese. When the bottom crust is cooked, browned, and firm, 2 to 4 minutes more, slide the pizza onto a platter for serving. Top with half the arugula and season with salt and pepper. Cut into pieces and serve. While people are enjoying the first pizza, prepare the second one the same way (the pizza should be eaten as soon as it comes off the grill).
Ingredients
1 envelope Active Dry Yeast (2 1/2 teaspoons)
1 teaspoon Sugar
1 1/4 cups Warm Water
3 1/2 cups Unbleached White Flour, or more if necessary
1 1/2 teaspoon Coarse Salt
1/4 cup Extra-Virgin Olive Oil
1 bunch Arugula
2 to tablespoons Extra Virgin Olive-Oil
3 cloves Garlic, finely chopped
1 large Onion, thinly sliced
2 medium-size red ripe Tomatoes, cut cross wise into 1/4-inch-thick slices
6 ounces Fresh Mozzarella Cheese, thinly sliced
1/2 cup pitted Black Olives (preferably Kalamata)
2 tablespoons Capers, drained
Extra-Virgin Olive Oil, for grilling the dough.
Cooking Instructions
Combine the yeast, sugar and water in a small bowl and stir to mix. After 5 to 10 minutes, the mixture should look foamy. Place the flour and salt in the bowl of a food processor fitted with a plastic dough blade or a metal blade and pulse to mix. Add the yeast-water mixture and 2 tablespoons of oil and run the machine in short bursts to obtain a smooth, soft dough. It should be moist but not sticky. If necessary add more flour a spoonful at a time, running the machine between additions, until the dough is the proper texture. You can also make the dough in a mixer fitted with a dough hook: place the yeast, sugar, and water in the mixer bowl. When foamy, add 2 tablespoons oil, and the salt and flour. Mix at low speed to form a smooth, soft dough.
Turn the dough out onto a work surface and knead it by hand for a few minutes. Lightly coat a large bowl with the remaining oil. Place the dough in the bowl, turning it to coat with oil. Cover the bowl with plastic wrap and let the dough rise in a warm spot until doubled in bulk, about 1 to 1 1/2 hours.
Punch down the dough and let rise until doubled in bulk again, about 1 hour. This second rising is not absolutely imperative, but your crust will be lighter if you have time to do it.
Meanwhile, prepare the topping: rinse the arugula and pat dry with paper towels. Heat 2 tablespoons of oil in a nonstick frying pan over medium heat. Fry the garlic until golden brown, 2 minutes. Transfer the garlic with a mesh skimmer to paper towels to drain. Add the onion to the pan. Cook over medium heat until caramelized to a dark golden brown, 6 to 10 minutes, adding salt and pepper to taste. You may need to lower the heat as the onion darkens. Transfer the onion to a platter. Heat the pan over high heat, adding the remaining 1 tbsp oil if needed. Blot the tomato slices dry on paper towels and season with salt and pepper. Quickly fry the tomato slices on both sides. Add the garlic and tomatoes to the platter with the onion.
Set up the grill for three-zone direct grilling and preheat the hot zone to high. When ready to cook, brush and oil the grill grate.
Generously oil two rimmed baking sheets. Place half the dough on one of the baking sheets and stretch it out to form a 9-by-13-inch rectangle that is 1/8 to 1/4 inch thick. Repeat with the remaining dough and cover it with plastic wrap.
Starting from the far narrow side and using both hands, gently lift the first dough rectangle and drape it onto the grate over the hottest part of the fire. Within a minute or so, the underside of the dough will crisp and darken and the top will puff slightly. Using tongs and a spatula, slide the dough to a cooler part of the grill and cook until the bottom of the dough is browned and firm, 3 to 5 minutes. Brush the uncooked top with oil.
Using tongs and a spatula, invert the crust over a hotter part of the fire. Grill until this side, too, starts to crisp and darken, about 1 minute. Move the crust back to a cooler part of the grill and brush the top with oil. Arrange half of the cheese slices on the pizza, followed by half the fried tomato slices, caramelized onion, cooked garlic, olives, and capers. Cover the grill to melt the cheese. When the bottom crust is cooked, browned, and firm, 2 to 4 minutes more, slide the pizza onto a platter for serving. Top with half the arugula and season with salt and pepper. Cut into pieces and serve. While people are enjoying the first pizza, prepare the second one the same way (the pizza should be eaten as soon as it comes off the grill).
One Medieval European Recipe
Spit Roasted Meat with Egerdouce Sauce
**************************************
In medieval Europe, the spits were turned by kitchen boys and were
perioedically dusted with spices and herbs. Since forks were still
almost unknown the slices of meat were eaten in the fingers but
accompanied by sauces. These were laid in small dishes (sauc-ers) along
the tables, and diners would dip the little finger of the right had only
into the sauce and spread it on their meat. This finger was never licked
but carefully wiped on a napkin out of respect for fellow diners.
In the modern kitchen-- any joint of meat can be used, but it should be
well flavoured if the Egerdouce sauce is to be served with it. Cook it on
a spit, a barbecue, or on an open rack in the oven. Sprinkle it lightly
with ground mixed herbs plus a little of any spice that you fancy.
Egerdouce Sauce
(served six)
2 tablespoons olive oil
75 g (3 oz) onions, roughly chopped
25 g (1 oz) each of raisins and currants
1/2 teaspoon each salt, gournd ginger, mace and saffron
1/4 teaspoon ground cloves
120 mL (4 fl oz, 1/2 cup) dry white ****
90 mL (3 fl oz, 1/3 cup) **** vinegar
25 g (1 oz) sugar
75 g (3 oz) wholemeal or wholewheat breadcrumbs
approx. 90 mL (3 fl oz, 1/3 c) water
Gently cook the onions in the oil till they are soft. Add the fruit and
spices and cook for a few minutes. Melt the sugar in the **** and
vinegar and add this to the onion and fruits. Simmer all together,
covered for 15 minutes then process or liquids. Return the mixture to
the pan and add the bread crumbs and enough water to make a thick but not
cloggy sauce. Adjust the seasoning to taste and serve with the roast
meat.
Spit Roasted Meat with Egerdouce Sauce
**************************************
In medieval Europe, the spits were turned by kitchen boys and were
perioedically dusted with spices and herbs. Since forks were still
almost unknown the slices of meat were eaten in the fingers but
accompanied by sauces. These were laid in small dishes (sauc-ers) along
the tables, and diners would dip the little finger of the right had only
into the sauce and spread it on their meat. This finger was never licked
but carefully wiped on a napkin out of respect for fellow diners.
In the modern kitchen-- any joint of meat can be used, but it should be
well flavoured if the Egerdouce sauce is to be served with it. Cook it on
a spit, a barbecue, or on an open rack in the oven. Sprinkle it lightly
with ground mixed herbs plus a little of any spice that you fancy.
Egerdouce Sauce
(served six)
2 tablespoons olive oil
75 g (3 oz) onions, roughly chopped
25 g (1 oz) each of raisins and currants
1/2 teaspoon each salt, gournd ginger, mace and saffron
1/4 teaspoon ground cloves
120 mL (4 fl oz, 1/2 cup) dry white ****
90 mL (3 fl oz, 1/3 cup) **** vinegar
25 g (1 oz) sugar
75 g (3 oz) wholemeal or wholewheat breadcrumbs
approx. 90 mL (3 fl oz, 1/3 c) water
Gently cook the onions in the oil till they are soft. Add the fruit and
spices and cook for a few minutes. Melt the sugar in the **** and
vinegar and add this to the onion and fruits. Simmer all together,
covered for 15 minutes then process or liquids. Return the mixture to
the pan and add the bread crumbs and enough water to make a thick but not
cloggy sauce. Adjust the seasoning to taste and serve with the roast
meat.
Got this off of a Del Monte tomato sauce can...I'm not a cook really, but it was good.
Zesty Skillet Spaghetti
1/2 lb. Hot or Mild Italian Sausage, sliced
1/2 lb. Lean Ground Beef
1 cup Chopped Green Pepper
8 oz. Uncooked Spaghetti (broken into thirds)
1 jar (26 oz) Garlic & Onion Spaghetti Sauce
1. Brown sausage in skillet over medium-high heat. Add ground beef, cook, stirring occasionally, until beef is browned. Drain.
2. Add green pepper, spaghetti, 2 cups of water, and sauce. Bring to a boil, stirring occasionally. Reduce heat, cover and simmer for 15 minutes or until spaghetti is cooked. Serve immediately, garnishing with grated cheese or chopped parsley if desired.
Zesty Skillet Spaghetti
1/2 lb. Hot or Mild Italian Sausage, sliced
1/2 lb. Lean Ground Beef
1 cup Chopped Green Pepper
8 oz. Uncooked Spaghetti (broken into thirds)
1 jar (26 oz) Garlic & Onion Spaghetti Sauce
1. Brown sausage in skillet over medium-high heat. Add ground beef, cook, stirring occasionally, until beef is browned. Drain.
2. Add green pepper, spaghetti, 2 cups of water, and sauce. Bring to a boil, stirring occasionally. Reduce heat, cover and simmer for 15 minutes or until spaghetti is cooked. Serve immediately, garnishing with grated cheese or chopped parsley if desired.
I'm used to making this for at least three people, so it's a lot, but it tastes even better the next day!!!!!!!!
Ghetto Casserole
3-5 lbs. ground beef
2 med. potatoes, or 2 cans of sliced potatoes
2 cans green beans
2 cans of creamed corn
small onion (optional)
(If using raw potatoes, boil until soft, then set aside. When cooled enough, slice.)
Brown ground beef (and onions, if used), drain.
Preheat oven to 350.
In a baking pan (any size), spread the ground beef.
On top of that, layer potatoes and green beans.
If there's meat left over, spread another layer.
Same with the veggies.
Topmost layer will be creamed corn.
Cover with aluminum foil and place in the oven.
Bake for about 45 minutes.
Yummy!!!!!!
(It was hard to write out, because I have it memorized... Remember, it makes A LOT!!!!!)
Oh, and pretty much any veggies will do, but I prefer potatoes and green beans.
Ghetto Casserole
3-5 lbs. ground beef
2 med. potatoes, or 2 cans of sliced potatoes
2 cans green beans
2 cans of creamed corn
small onion (optional)
(If using raw potatoes, boil until soft, then set aside. When cooled enough, slice.)
Brown ground beef (and onions, if used), drain.
Preheat oven to 350.
In a baking pan (any size), spread the ground beef.
On top of that, layer potatoes and green beans.
If there's meat left over, spread another layer.
Same with the veggies.
Topmost layer will be creamed corn.
Cover with aluminum foil and place in the oven.
Bake for about 45 minutes.
Yummy!!!!!!
(It was hard to write out, because I have it memorized... Remember, it makes A LOT!!!!!)
Oh, and pretty much any veggies will do, but I prefer potatoes and green beans.
In the "Ginger Peach Glazed Chicken" you mention peach preserves, not sure if we have that here or what exactly they are? Was thinking its along the lines of preserved lemons or limes etc?
I suppose the question i have to ask is then do you have a recipe for it?
I'd love to give the recipe a shot sounds interesting
thanks
I suppose the question i have to ask is then do you have a recipe for it?
I'd love to give the recipe a shot sounds interesting
thanks
ChefChiTown
The secret ingredient? MY BALLS
Basically, "preserves" is just another way of saying jam or jelly.
slowhand
Closed Account
Roast Leg of Lamb
Ingredients
1 4- to 5-pound bone-in leg of lamb
3 cloves garlic
1 1/2 teaspoons olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme leaves
Kosher salt & freshly ground pepper
3/4 cup water
Cooking Instructions
Preheat grill.
To assemble the kebabs, use 2 skewers per kebab--this prevents the food from "spinning" on a single skewer. Thread a piece of zucchini on 2 skewers, followed by a piece of chicken, mushroom, onion, another piece of chicken, green bell pepper and a cherry tomato. Repeat with remaining 7 kebabs.
Brush the kebabs with oil, season with salt and pepper to taste and place them on the lightly oiled grill rack. Turn the kebabs to grill each side evenly until chicken is just cooked through, about 8 minutes depending on the heat of the grill. Serve immediately
Ingredients
1 4- to 5-pound bone-in leg of lamb
3 cloves garlic
1 1/2 teaspoons olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme leaves
Kosher salt & freshly ground pepper
3/4 cup water
Cooking Instructions
Preheat grill.
To assemble the kebabs, use 2 skewers per kebab--this prevents the food from "spinning" on a single skewer. Thread a piece of zucchini on 2 skewers, followed by a piece of chicken, mushroom, onion, another piece of chicken, green bell pepper and a cherry tomato. Repeat with remaining 7 kebabs.
Brush the kebabs with oil, season with salt and pepper to taste and place them on the lightly oiled grill rack. Turn the kebabs to grill each side evenly until chicken is just cooked through, about 8 minutes depending on the heat of the grill. Serve immediately
member006
Closed Account
Potato Broccoli & Ham Casserole
Easy as they come to throw together and bake. Great to make with leftovers.
Cooking Time: 1 Hour & 15 Minutes
Ingredients:
3 cups Ham, cut into 1/4 inch cubes
4 medium baking potatoes, peeled and cut into 1/4 inch cubes (about 6 cups)
1 head fresh broccoli florets
1 (5 ounce) package shredded Swiss cheese
1 teaspoon dried dill
1/4 cup green onion tops
1/4 cup water
1 (10 3/4 ounce) can cream of mushroom soup
1 (16 ounce) container sour cream
Steps:
Preheat oven to 400 degrees F. Lightly grease a 13x9x2 inch baking dish.
In a large bowl, combine all ingredients, mixing well. Spoon into prepared baking dish. Cover tightly with heavy-duty aluminum foil. Remove foil during the last 15 minutes of cooking time.
LL
Easy as they come to throw together and bake. Great to make with leftovers.
Cooking Time: 1 Hour & 15 Minutes
Ingredients:
3 cups Ham, cut into 1/4 inch cubes
4 medium baking potatoes, peeled and cut into 1/4 inch cubes (about 6 cups)
1 head fresh broccoli florets
1 (5 ounce) package shredded Swiss cheese
1 teaspoon dried dill
1/4 cup green onion tops
1/4 cup water
1 (10 3/4 ounce) can cream of mushroom soup
1 (16 ounce) container sour cream
Steps:
Preheat oven to 400 degrees F. Lightly grease a 13x9x2 inch baking dish.
In a large bowl, combine all ingredients, mixing well. Spoon into prepared baking dish. Cover tightly with heavy-duty aluminum foil. Remove foil during the last 15 minutes of cooking time.
LL
slowhand
Closed Account
Grilled Ham- and Swiss-Stuffed Chicken Breasts
4 boneless skinless chicken breast halves (1 1/4 pounds)
4 slices (1/2 ounce each) Swiss cheese, 3x1 1/2 inches
4 slices (1/2 ounce each) cooked ham, 3x1 1/2 inches
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1/2 cup honey mustard dressing
1. Heat coals or gas grill for direct heat. Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper.
2. Place cheese slice and ham slice on center of each chicken breast; roll up. Secure with small metal skewers. Sprinkle with seasoned salt and pepper.
3. Reserve 1/4 cup of the dressing. Cover and grill chicken rolls 4 to 6 inches from medium heat 15 to 20 minutes, brushing with remaining 1/4 cup dressing during last 10 minutes of grilling, until juice of chicken is no longer pink in center. Serve chicken rolls with reserved dressing
4 boneless skinless chicken breast halves (1 1/4 pounds)
4 slices (1/2 ounce each) Swiss cheese, 3x1 1/2 inches
4 slices (1/2 ounce each) cooked ham, 3x1 1/2 inches
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1/2 cup honey mustard dressing
1. Heat coals or gas grill for direct heat. Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper.
2. Place cheese slice and ham slice on center of each chicken breast; roll up. Secure with small metal skewers. Sprinkle with seasoned salt and pepper.
3. Reserve 1/4 cup of the dressing. Cover and grill chicken rolls 4 to 6 inches from medium heat 15 to 20 minutes, brushing with remaining 1/4 cup dressing during last 10 minutes of grilling, until juice of chicken is no longer pink in center. Serve chicken rolls with reserved dressing
member006
Closed Account
Green Tomato Chow-Chow
INGREDIENTS:
4 quarts green tomatoes
1 large head of cabbage
10 medium onions
5 medium green peppers
7 medium sweet red peppers
1/2 cup salt
15 cups vinegar
5 cups sugar
3 tablespoons dry mustard
2 teaspoons powdered ginger
1 tablespoon turmeric
4 tablespoons mustard seeds
3 tablespoons celery seed
2 tablespoons pickling spice
Add your jalapenos according to taste or omit.
Don't forget to wash your hands after handling though.
PREPARATION:
Chop all vegetables; combine in a large kettle. Stir in salt; let stand at room temperature overnight, or at least 8 hours. Drain.
Combine vinegar, sugar, dry mustard, ginger, and turmeric in a large kettle. Put mustard seed, celery seed, and pickling spices in a 6-inch square of cheesecloth or cheesecloth bag.
This is great on hot dogs as well as many other things. Or just a spoon on your plate as a taste 'balance' thing for a meal.
LL
INGREDIENTS:
4 quarts green tomatoes
1 large head of cabbage
10 medium onions
5 medium green peppers
7 medium sweet red peppers
1/2 cup salt
15 cups vinegar
5 cups sugar
3 tablespoons dry mustard
2 teaspoons powdered ginger
1 tablespoon turmeric
4 tablespoons mustard seeds
3 tablespoons celery seed
2 tablespoons pickling spice
Add your jalapenos according to taste or omit.
Don't forget to wash your hands after handling though.
PREPARATION:
Chop all vegetables; combine in a large kettle. Stir in salt; let stand at room temperature overnight, or at least 8 hours. Drain.
Combine vinegar, sugar, dry mustard, ginger, and turmeric in a large kettle. Put mustard seed, celery seed, and pickling spices in a 6-inch square of cheesecloth or cheesecloth bag.
This is great on hot dogs as well as many other things. Or just a spoon on your plate as a taste 'balance' thing for a meal.
LL
member006
Closed Account
Green Tomato Chow-Chow
INGREDIENTS:
4 quarts green tomatoes
1 large head of cabbage
10 medium onions
5 medium green peppers
7 medium sweet red peppers
1/2 cup salt
15 cups vinegar
5 cups sugar
3 tablespoons dry mustard
2 teaspoons powdered ginger
1 tablespoon turmeric
4 tablespoons mustard seeds
3 tablespoons celery seed
2 tablespoons pickling spice
Add your jalapenos according to taste or omit.
Don't forget to wash your hands after handling though.
PREPARATION:
Chop all vegetables; combine in a large kettle. Stir in salt; let stand at room temperature overnight, or at least 8 hours. Drain.
Combine vinegar, sugar, dry mustard, ginger, and turmeric in a large kettle. Put mustard seed, celery seed, and pickling spices in a 6-inch square of cheesecloth or cheesecloth bag. Continued below.
LL
Continued:
Tie ends or gather and tie string and add to the kettle. Bring the liquid to a boil and simmer for 30 minutes. Add vegetables and return to simmer for 30 minutes longer. Discard spice bag. Spoon chow-chow into hot sterilized jars and seal.
Process for 15 minutes in a boiling-water canner, or 20 minutes for altitiudes of 1001 to 6,000 feet. Over 6,000 feet, process for 25 minutes.
:eek: You'll need this. See how I am when I hurry. lol Sorry
LL
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