Golden Recipes

Braised Lamb Chops

2010-09-26T14:14:00.000-07:00

Recipe
1 tbsp. Pure Olive Oil
12 Lamb Rib Chops
1/2 cup Yellow Onions, diced small
1/2 cup Roma Tomatoes, seeded, diced small
1/2 cup Mild Green Chilies, diced small
1/2 cup Nopalitos, diced small
1 tbsp. Garlic, minced
2 cups Vegetable Stock
1/2 tsp. Salt
1/2 tsp. Black Pepper

Directions:

1. Spritz medium sauté pan with pure olive oil (bring to smoke point).
2. Lightly sprinkle lamb chops with salt and pepper, sear for two minutes, turn over and sear two minutes.
3. Transfer to baking dish.
4. Add yellow onions, tomatoes, green chilies, nopalitos and garlic.
5. Add vegetable stock.
6. Place in 350 degree preheated oven 15-20 minutes until sauce reduces by half.
7. Place lamb chops on plates.
8. Pour vegetables and sauce on lamb chops.

Serves 4

Rum Chicken

2010-09-13T01:02:00.000-07:00

Recipes
1 (3 1/2 lb.) chicken fryer
1 c. rum
1/2 c. Worcestershire sauce
1/8 c. soy sauce
1 tbsp. dry mustard
1 tsp. curry powder
2 bunches chopped parsley
3 onions, sliced
1 lb. sliced mushrooms
1 c. chopped walnuts
Freshly ground pepper to taste
mixed veggies or mangoes for garnish

Directions
Mix rum, Worcestershire sauce, soy sauce, mustard and curry powder together. Pour marinade over chicken in roasting pan. Grind pepper over chicken. Add parsley, onions, mushrooms and walnuts. Bake covered with foil for 30 minutes at 350 degrees. Remove foil and bake another 30 minutes, basting often with marinade in pan

Tilapia Fillet with Ginger Balsamic Glaze

2010-09-13T00:51:00.000-07:00

Ingredients:
tilapia fillet (with skin preferably, or any fish you want)
flour seasoned with salt and pepper (1/2 cup flour with 1/4 tsp each of salt and pepper and some cayenne powder is a good way to start)
ginger root, minced
onion, minced
balsamic vinegar
soy sauce ( I used kikkoman)
red pepper flakes (optional)
salt and pepper to taste
honey
extra virgin olive oil (EVOO)

Directions
First, heat some EVOO in a frying pan (about 2 tablespoons) on medium high heat; while waiting for that, pat-dry fish fillet with paper towels and dredge fillet in flour. Gently lay each fillet on the frying pan and cook for about 3-4 minutes on each side.
Set aside cooked tilapia on a platter and on the same pan, add some oil if there’s none left from frying, about a tablespoon. Saute minced onion and ginger until onion becomes transparent.
Add about 1/4 cup balsamic vinegar, lower heat a little and let it cook for a minute (to get rid of vinegar-y taste) before adding in some soy sauce, about the same amount as the vinegar, add some water.
Season with salt and pepper to taste and let boil then lower heat to simmer and cook until the mixture has almost evaporated then and add enough water to your liking; add a little if you want a stronger or concentrated glaze, simmer for about a minute..
Add about a teaspoon of honey and simmer for about half a minute to finish the dish and pour glaze over the cooked tilapia. Sprinkle sliced spring onions for garnish.

Source

Warm Pasta Salad with Italian Turkey Sausage

2010-09-11T05:30:00.000-07:00

Makes: 6 servings
Prep: 15 minutes
Cook: 12 minutes
Grill: 15 minutes

Recipe
Nonstick cooking spray
5 tablespoons olive oil
6 tablespoons red-wine vinegar
2 garlic cloves, minced
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon black pepper
4 plum tomatoes, halved lengthwise
1 eggplant (1 1/2 pounds), cut into 1/2-inch slices
1 large red onion, cut into 1/2-inch slices
2 hot or sweet Italian sausages
8 ounces wagon-wheel pasta
Directions
1. Prepare charcoal grill with medium-hot coals or heat gas grill to medium-high; coat rack with nonstick cooking spray. For dressing, whisk together 4 tablespoons of the oil, the vinegar, garlic, oregano, salt, and pepper. Set aside.
2. Brush tomatoes, eggplant, and onion with remaining 1 tablespoon oil. Pierce sausages several times with the point of a small knife. Grill vegetables and sausages, turning often, 13 to 15 minutes, or until sausages are no longer pink and vegetables are crisp-tender.
3. Meanwhile, cook pasta according to package directions. Drain; place in a large bowl.
4. Remove vegetables from grill and chop into bite-size pieces; cut sausages into coins, then cut each coin in half. Add sausage and vegetables to pasta. Drizzle with dressing and toss to coat
Nutrition facts per serving: 382 calories, 12g protein, 36g carbohydrate, 23g fat (6g saturated), 4g fiber

Skirt Steak with Chimichurri Sauce

2010-09-11T05:04:00.000-07:00

Makes: 4 servings
Prep: 15 minutes
Marinate: 4 hours
Grill: 8 minutes

Recipe
3 garlic cloves, peeled
1 large jalapeno chili, seeded and with white ribs removed
3/4 cup packed flat-leaf parsley leaves
1/4 cup packed fresh oregano leaves
1/4 cup extra virgin olive oil
3 tablespoons sherry vinegar
2 teaspoons lemon juice
1/4 teaspoon salt
1/2 teaspoon black pepper
1 pound skirt steak
1/2 cup barley
2 cups chicken broth
3/4 cup frozen peas, thawed
1 jar (2 ounces) diced pimientos
1 teaspoon chopped fresh oregano
Directions
1. For sauce, pulse garlic and jalapeno in a food processor until finely chopped. Add parsley and oregano leaves; pulse until coarsely chopped. Add next 4 ingredients and 1/4 teaspoon pepper; pulse until uniform.
2. In a resealable plastic bag, combine skirt steak and 1/4 cup of the chimichurri sauce. Seal; shake to coat. Refrigerate for 4 hours. Cover and refrigerate remaining sauce.
3. In a pot, combine barley and broth; simmer, covered, for 20 minutes. Stir in peas, pimientos, chopped oregano, 2 tablespoons of the chimichurri sauce, and the remaining pepper. Let stand, covered, for 5 minutes.
4. Grill steak over hot coals for 3 to 4 minutes per side. Let rest 5 minutes; slice thinly. Serve with barley pilaf and remaining sauce.
Nutrition facts per serving: 458 calories, 27g protein, 28g carbohydrate, 26g fat (11g saturated), 6g fiber

Soy-Lime Scallops with Leeks

2010-09-03T14:38:00.000-07:00

Makes: 4 servings
Prep: 10 minutes
Marinate: 30 minutes
Grill: 8 minutes
Ingredients
1 pound fresh or frozen sea scallops
1/4 cup reduced-sodium soy sauce
1/4 cup rice vinegar
4 baby leeks, rinsed well and trimmed
8 medium scallions
1 medium lime, halved
Directions
1. Thaw scallops, if frozen. Rinse and pat dry. For marinade, combine soy sauce and rice vinegar in a small bowl; set aside.
2. Place scallops, leeks, and scallions in a resealable plastic bag set in a shallow dish. Add marinade. Seal bag; turn to coat. Marinate in refrigerator for 30 minutes.
3. Discard marinade. Place leeks, scallops, scallions, and lime halves (cut sides down) on the rack of an uncovered grill directly over medium coals. Grill 8 to 10 minutes, turning scallops and vegetables occasionally.
4. To serve, top veggies with scallops. Squeeze limes over the top.
Nutrition facts per serving: 130 calories, 20g protein, 9g carbohydrate, 1g fat (0g saturated), 1g fiber

Hot off the Grill Pork & Veggie Kebabs

2010-09-03T14:23:00.000-07:00

Makes: 4 servings
Prep: 15 minutes
Marinate: 1 hour
Grill: 10 minutes
Ingredients
4 tablespoons olive oil
2 garlic cloves, chopped
Zest and juice of 1 lemon
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 teaspoon sugar
1/2 teaspoon salt, plus more for serving
1/4 teaspoon black pepper
1 1/4 pounds boneless pork chops (3/4 to 1 inch thick), cut into 1-inch pieces
2 medium zucchini, cut into 1/2-inch slices
2 medium summer squash, cut into 1/2-inch slices
12 cherry tomatoes
Directions
1. For marinade, whisk together oil, garlic, and lemon zest and juice in a small bowl. Stir in parsley, rosemary, thyme, sugar, 1/2 teaspoon salt, and the pepper.
2. Place pork in a large resealable bag and spoon in 4 tablespoons of the marinade. Place zucchini, squash, and tomatoes in another large resealable bag; cover with the rest of the marinade. Seal both bags and shake to coat. Refrigerate for 1 hour, turning after 30 minutes.
3. Heat a gas grill to medium-high or prepare a charcoal grill with medium-hot coals.
4. Thread metal skewers separately with pork and vegetables. Grill vegetables about 5 minutes per side and pork about 3 minutes per side, or until internal temperature reads 155 degrees F. on an instant-read thermometer.
5. To serve, season with salt to taste.
Nutrition facts per serving: 367 calories, 36g protein, 9g carbohydrate, 21g fat (4g saturated), 2g fiber

Pasta Primavera

2010-08-23T07:45:00.000-07:00

Preparation time: 15 minutes
Cooking time: Less than 15 minutes
Yield: 6 servings

Recipes
1 medium onion
1 clove garlic
1 tablespoon olive oil
1 pound asparagus
1 medium zucchini
1 medium carrot
1/2 pound fresh mushrooms
1 cup lowfat milk
1/2 cup vegetable broth
Fresh basil
1 cup frozen peas, thawed
2 green onions
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pound hot cooked fettuccine
1/2 cup grated Parmesan cheese
1/2 cup toasted pine nuts

Directions
   1.      Mince the onion and garlic.
   2.      In a large skillet, heat the olive oil.
   3.      Cook the onion and garlic in the oil over medium heat until the onions are translucent, about 7 minutes.
   4.      Trim the asparagus and slice it diagonally in 1/4-inch pieces.
   5.      Slice the zucchini, carrot, and mushrooms. Slice the carrot very thinly.
   6.      Add the asparagus, zucchini, carrot, and mushrooms to the skillet and cook over medium heat for 2 minutes.
   7.      Chop the basil.
   8.      Add the milk, broth, and 3 tablespoons basil, then cook over high heat until the liquid boils.
   9.      Chop the green onions.
10.     Cook for about 3 minutes and then add the peas and green onions.
11.     Simmer for 1 minute.
12.     Add the salt and black pepper, and then add the pasta, cheese, and pine nuts, tossing until the ingredients are well mixed.
13.     Serve immediately.

Pasta Al Pesto

2010-08-01T02:22:00.000-07:00

Very simple pasta recipe. This is best with freshly made pesto.

Recipe
8 oz Pasta
3 Carrots, thinly sliced
2 tb Safflower or Olive oil
3 Sm Zucchini, thinly sliced
1/4 lb Peapods
Pesto

Directions
Prepare pasta according to directions on the box
Steam carrots
Meanwhile, in skillet, heat oil
Add zucchini and peapods
Stir continuously until crisp/tender
When pasta is done, drain well; toss pesto with noodles until they are well coated
Then toss in vegetables
Garnish with pepper and cheese

Killer Chilli Recipe

2010-07-08T13:11:00.000-07:00

Recipes
    * 1 T oregano
    * 2 T paprika
    * 2 T msg ( optional)
    * 9 T chili powder,light
    * 4 T cumin
    * 4 T beef bouillon 1 (instant,crushed)
    * 24 oz old milwaukee beer
    * 2 c water
    * 4 lb chuck,Extra Lean 1 chili grind
    * 2 lb pork,Extra Lean 1 chili grind
    * 1 lb chuck,Extra Lean 1 cut into 1/4 cubes
    * 2 large onions,finely chopped
    * 10 cloves garlic 1 finely,Chopped
    * /2 c wesson oil (or kidney suet)
    * 1 t mole (powdered)
    * 1 also called mole poblano
    * 1 T sugar 1 t coriander seed (from chinese 1 parsley,cilantro)
    * 1 t louisiana red hot sauce
    * 1 (durkee's) 8 oz tomato sauce
    * 1 T masa harina flour
    * 1 salt,To Taste

Procedure

In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups water. Let simmer.
In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with Wesson oil or suet. Drain and add to simmering spices. Continue until all meat is done.
Saute chopped onion and garlic in 1 T. oil or suet. Add to spices and meat mixture. Add water as needed. Simmer 2 hours. Add mole, sugar, coriander seed, hot sauce and tomato sauce. Simmer 45 min.
Dissolve masa harina flour in warm water to form a paste. Add to chili. Add salt to taste. Simmer for 30 minutes. Add additional Louisiana Hot Sauce for hotter taste. Makes 1 pot.

Pico de Gallo

2010-07-08T12:56:00.000-07:00

This salsa is absolutely great when you can use all fresh from the garden tomatos and peppers. I'll assume you don't grow sweet onions in your garden, but if you do, please use them. There are many people who do not like to put salsa in the refrigeratory because they feel that tomatos lose some texture and therefore flavor. I am in the middle on it. I like my salsa chilled, but then like for us to finish it in one sitting. We also like to add a little bit of light beer to this mixture but it is totally optional. If you do, I always like a really light Mexican beer. About a quarter of a cup is enough, as it adds just a little extra flavor.

Recipes

2 C roma tomatos, diced
1 small sweet onion, chopped
1/4 C fresh cilantro, chopped
2 jalapeno peppers, seeded and diced
1 T fresh lime juice
1 clove minced garlic
Salt to taste

Procedure

Combine all ingredients and mix thoroughly. You can chill for a short time in the refrigerator or cover with a cloth and let sit for an hour or so.
Serve with chips, rice, or surprisingly even with crostini. Of course Pico de gallo is awesome with many of your Mexican recipes.

Paella Valenciana

2010-06-12T14:28:00.000-07:00

Looking for a traditional Spanish recipe? Without doubt, the
best-known is going to be the prodigious paella ... that tasty,
adaptable, gregarious dish famed throughout Spain and the World.

And, what an impressive choice of recipes exist for a pleasurable
paella: seafood, chicken, rabbit ... or a mixture of all three!
Perhaps you are non-meat eating ... well, just opt for one of the
several vegetarian paella recipes. Bit of a health fanatic?
Then substitute white rice for whole-grain rice or wild rice.

Got a large family and not much money to feed them on? Use
plenty of rice and imagination along with a tasty stock, plus
whatever you can find in the cupboard! I have certainly enjoyed
many paellas where there have been more bones/shells than meat/
seafood! And, very tasty they have been too, the richness of
the company more than compensating for any paucity in the
ingrediants.

So ... how do you go about making the perfect paella? First of
all, you need to choose your rice. The short-grained rice from
Valencia - where most Spanish rice originates - is fine for
making paellas. However, the "bomba" rice grown in the
neighboring region of Murcia, is the "king" of paella rice: again,
short-grained, it has the ability to absorb the stock whilst
remaining firm.

Another "must" is to use saffron ("azafrán") to create the gentle,
yellow color for which this delectable dish is renowned. Yes, it
is possible to buy cheaper, artificial colorings but ... go for
the traditional - it will bestow a wonderful aroma and unique
flavor.

Many Spaniards swear a perfect paella can only be achieved when
using a tasty, home-made stock. Whatever you decide, allow at
least double the amount of liquid to rice. If, during cooking,
the dish becomes a little dry, just add a dash more water or
stock.

Another tip I have been told, on more than one occasion, is to
gently fry the rice for a few minutes before adding the stock,
ensuring that it is well-coated in oil. I think all Spaniards
would agree that, once cooked, it is best to leave your paella to
stand for a good five minutes before serving.

Perhaps the most important ingrediant for making that perfect
paella, is to use lashings and lashings of love whilst preparing
it - for surely, that is something we can all afford - and to
enjoy to the full the marvellous company of those who will share
it with you.

I shall now have to choose a paella recipe to offer you as an
example! I think I will opt for a seafood paella, typical of the
region of Valencia, where I live. The ingrediants are for a
hearty four servings. If you are not a hefty eater, or on a diet,
then reduce the amount of rice/stock slightly.

Paella Valenciana - Paella From Valencia

Recipes

- 4 cups rice.
- 8 cups fish stock.
- 8 king-sized prawns/langoustines.
- 8 mussels.
- 200 gr shrimps.
- 200 gr peas (fresh or frozen).
- 2 tomatoes, skinned and chopped.
- 2 cloves garlic, thinly sliced.
- 3 strands saffron, crumbled.
- Olive oil for frying.

Method:

1. Sauté garlic in a paella-type pan.
2. Add tomatoes, peas, shrimps and saffron.
3. Cook for a few minutes.
4. Add rice and stock.
5. Simmer for approximately 20 minutes.
6. Decorate with prawns and mussels.
7. Cover paella with a lid.
8. Poach the seafood for a few minutes.
9. Decorate paella with lemon quarters.
10. Enjoy!

Spicy Seafood and Sausage Gumbo

2010-05-21T22:42:00.000-07:00

Recipes

1 large yellow onion
1 green bell pepper
1 red bell pepper
1/2 pound okra
1/2 cup canola or vegetable oil
6 tablespoons all-purpose flour
3 garlic cloves, minced
1 can (14.5 ounces) diced tomatoes with juices
5 cups fish stock or bottled clam juice
2 bay leaves
2 1/2 tablespoons Creole seasoning blend
Salt and freshly ground pepper, to taste
1/2 pound andouille sausage, cut into 1-inch slices
1 pound large shrimp, peeled and deveined
1 cup fresh-cooked crabmeat, picked over to remove any shell fragments
1 teaspoon filé powder
Cooked white rice for serving
2 tablespoons finely chopped fresh flat-leaf parsley

1. Dice the onion and the green and red bell peppers. Set aside.

2. Trim the stems from the okra pods, then cut the pods crosswise into slices 1/2 inch thick.

3. In a large, heavy soup pot over medium heat, warm 2 tablespoons of the canola oil. Add the okra and sauté, stirring occasionally, until golden brown and softened, about 15 minutes. Transfer to a bowl and set aside.

4. In the same pot over medium heat, warm the remaining 6 tablespoons oil for 2 minutes.

5. Whisk in the flour until incorporated. Cook the mixture, or roux, stirring constantly with a wooden spoon, until dark brown, about 4 minutes. Do not let the roux turn black.

6. Add the onion and bell peppers and cook, stirring occasionally, until softened, 8 to 10 minutes. Add the garlic and cook for 1 minute more.

7. Add the reserved okra, the tomatoes with their juices, stock, bay leaves, Creole seasoning, salt and pepper. Increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes to blend the flavors.

8. Stir in the sausage, shrimp and crabmeat and cook until the sausage is heated through and the shrimp are pink, 3 minutes more.

9. Sprinkle in the filé powder and stir for 30 seconds. Remove from the heat and discard the bay leaves.

10. To serve, spoon white rice into warmed bowls, ladle the gumbo on top and garnish with the parsley.

Chicken Diablo

2010-05-17T02:24:00.000-07:00

Recipes

    * 1/2 cup hot pepper sauce
    * 1 cup reduced fat sour cream
    * 1/2 cup ketchup
    * 1/4 cup honey
    * 1/4 teaspoon paprika
    * 1/4 teaspoon cumin
    * 8 skinless, boneless chicken breast halves
    * 1/4 cup vegetable oil
    * 2 cloves garlic, minced

Directions

   1. In a medium bowl, mix together the hot pepper sauce, sour cream, ketchup and honey until smooth. Season with paprika and cumin. Set aside half of the sauce for serving later, then place chicken breasts in the remaining sauce to marinate. Cover and refrigerate for at least 2 hours.
   2. Heat vegetable oil in a large skillet over medium heat. Add garlic and cook until fragrant. Place chicken breasts coated with marinade into the skillet, and cook until nicely browned on each side, and meat is cooked through, about 20 minutes.
   3. Meanwhile, heat reserved marinade in a small saucepan or in the microwave. Serve chicken breasts over white rice, or over salad greens with sauce spooned over the top.

Salisbury Steaks

2010-05-17T00:01:00.000-07:00

Making good Salisbury steak only takes a few simple ingredients and is easy to put together. It doesn't take an accomplished chef to make them, just a little ingenuity. Sometimes a short cut is a cooks best friend. Begin by gathering the following:

Recipes
2 lbs ground beef
4 1/2 cups of water separated 3 cups and 1 1/2 cups
2 boxes of cornbread stuffing
3 packages of instant gravy mix
1/2 medium onion chopped
Edged cooking sheet
Large skillet
Mashed Potatoes:
8 medium thin skinned potatoes
3 quarts of water
4 quart pot
1 stick of margarine or butter
Milk for thinning
These ingredients are going to help you please your families hunger and impress them at the same time.
Begin by mixing the ground beef, water, onion and cornbread stuffing together. This is best done by hand. Once these ingredients are mixed well, begin forming your patties. You want these to be at least an inch thick and shaped into a rectangle. The best size is 2 1/2" wide by 3 1/2" long by 1" thick. This mixture should make no less than 6 steaks. Place them on the edged cooking sheet and bake at 350 for at least 30 minutes.
After the Salisbury steaks are finished in the oven, remove the baking sheet and place each steak in the gravy. Allow these to simmer for about 20 minutes turning them over to coat both sides of the steaks with the thickening gravy.
While the Salisbury steaks are baking, pour the 3 cups of water in the large skillet and empty the 3 packages of instant gravy mix into the water. Mix thoroughly until most of the powder is dissolved. Heat on medium low heat while the Salisbury steaks are baking. After mixing the gravy mix and water, pour 3 quarts of water in a 4 quart pot. Remove the skins from the potatoes and cut them into uniform pieces. This can be bite size pieces or whatever size you prefer. They are all going to be mashed. The uniform pieces allows all of the potatoes to cook evenly and at the same rate. Turn on the burner to high and allow to boil until they are fork tender.
When the potatoes are finished, drain and place them back in the pot they cooked in. Turn your burner on low and allow all water to steam out of the potatoes. Place 1 stick of margarine or butter in the potatoes and mash with either a hand masher or a mixer. Add milk to thin to the desired consistency.
Add any other vegetables you would like with the Salisbury steak and potatoes or you may add some mixed veggies or corn on the side and your dinner is ready.

Asparagus Crab Omelet

2010-05-05T08:38:00.000-07:00

Recipes

1 (1.25 ounce) envelope hollandaise sauce
8 eggs
2 tablespoons milk
salt, pepper and garlic powder to taste
1 1/2 teaspoons vegetable oil
2 cups shredded Cheddar cheese, divided
2 cups cut fresh asparagus, cooked, divided
2 cups flaked imitation crabmeat, coarsely chopped, divided
minced chives

Method

Prepare hollandaise sauce according to package directions; set aside and keep warm.

In a bowl, beat eggs, milk, salt, pepper and garlic powder. Heat oil in a 10-in. skillet over medium-low; add half of the egg mixture. As the eggs set, lift edges, letting uncooked portion flow underneath. Sprinkle with 1/2 cup cheese, 1 cup asparagus, 1 cup crab and another 1/2 cup cheese. Fold omelet in half. Cover for 1-2 minutes or until the cheese is melted. Repeat for second omelet. Serve with hollandaise sauce. Garnish with chives.

Spicy Buttered Crab

2010-05-05T08:32:00.000-07:00

The easiest yet delightful recipe for the crab which makes cooking fun & exciting.

Recipes

1 pound crab
1 cup butter, do NOT substitute!
1 1/2 teaspoons dry white wine
1/8 teaspoon nutmeg
1 pcs red chili pepper chopped
salt and pepper, to taste

In a skillet, melt butter over low heat, add seasonings, chili pepper and wine. Stir well.
Add crab and saute, turning gently to keep the lumps as whole as possible until crab is warm. Serve immediately.

Chicken Etoufee

2010-05-02T02:02:00.000-07:00

Recipes

3/4 cup Onion -- half fine cut and rough cut.
3/4 cup Bell pepper -- fine cut.
3/4 cup Celery -- fine cut.
3 Little green onions -- fine
1 large Clove garlic -- fine chop.
2 teaspoons Cajun chicken spice -- mixture.
3 Pats butter.
3 tablespoons Dry roux.
3 cups Chicken broth.
2 Chicken breasts.

Pre cook the chicken breasts in micro wave for about 10 minutes on high.
Set aside to cool. When cool, pull into strips about the size of a small
finger. (You could use an equal amount of leftover roast chicken.)
Singe the rough cut onions in cast iron skillet over medium high heat.
When lightly browned (3-5 minutes). Add the rest of the vegetables, the
garlic and the spices. Add butter and sizzle over medium heat until the
vegetables are limp, about 5 minutes. Stir in the dry roux. Then stir in
the chicken broth and simmer uncovered over low heat for 15 min. Add the
chicken and continue to simmer for another 10-15 minutes. The sauce should
be about as thick as a thin gravy.

Leave Your Sleep (2CD)

Orange Beef

2010-05-02T01:50:00.000-07:00

Recipes

1/2 pound Top round steak -- thin sliced
2 tablespoons Sherry
2 tablespoons Cornstarch
2 each Egg whites
6 tablespoons Peanut oil

Sauce
1 1/2 cups Beef stock
2 tablespoons Light soy sauce
1 teaspoon Sugar
1 1/2 tablespoons Cornstarch
1 teaspoon Red wine vinegar
5 each Dried red peppers -- crumbled
8 each Thin slices of orange rind -- fresh pepper to taste

Method
Whisk together the sherry, cornstarch, and eg whites until the mixture is
foamy. Add the beef and toss to coat the peices well. Set aside. Cut
meat into 2 X 2" pieces. Heat 4 Tb peanut oil in wok. Fry quickly, just
until crispy and browned, remove to wok rack to drain.

Add remaining 2 TB peanut oil to wok. Add orange rind and red peppers to
hot oil in wok. Stir-fry until orange rind begins to darken and aroma
from oil becomes pleasant. Add remaining ingredients and stir until
bubbly (add more beef stock if to thick), Add fried beef and toss to coat
with sauce. Serve at once with steamed white rice.

Mexican Beef

2010-05-02T01:23:00.000-07:00

Recipes

1 1/2 pounds Boneless round steak
1 Clove garlic -- minced
1/4 teaspoon Pepper
1/2 teaspoon Salt
1 tablespoon Chili powder
1 tablespoon Mustard
1 Onion chopped Cube
16ounces Tomatoes - cube
16ounces Kidney beans canned Drained
Beef bouillon cubes

Method

Spread meat with mixture of garlic, pepper, salt, chili powder, and
mustard. Cut into 1/2-inch wide strips. Place in slow-cooking pot. Cover
with onion, bouliion cube, and tomatoes. Cover and cook on low for 6 to 8
hours. Turn control to high. Add beans and cook, covered, for 30
minutes.
Serve on bed of rice.

Living Organized: Proven Steps for a Clutter-Free and Beautiful Home

Grilled Squid Stuffed with Mint and Feta Cheese

2010-04-29T12:15:00.000-07:00

Recipes

18 medium squid with tentacles, cleaned
1/2 pound crumbled feta cheese
1/2 pound goat cheese
1/2 bunch mint, stemmed and minced
1/2 bunch basil, stemmed and minced
1/4 cup olive oil
Juice of 2 lemons
Salt and white pepper to taste

For the squid, prepare a hot grill. Using a sharp paring knife, remove the tentacles in one piece and reserve. In a medium bowl combine the feta cheese, goat cheese, mint and basil and stir to combine. Fill each squid, hold in place with a tentacle, and place on a parchment-lined sheet pan. In a small bowl combine the olive oil and the lemon juice and whisk to combine. Brush the squid bodies with the lemon juice mix and season. Place each squid on the grill and cook to desired doneness. Remove from the heat and set aside keeping warm.

To serve, place three squid on the plate and garnish with mint.

Grilled Pork Belly (Inihaw na Liempo)

2010-04-29T12:05:00.000-07:00

Recipes

    Pinoy Grilled Pork Belly 1 kilo pork belly ( Sliced )
    3 tbps brown sugar
    Cloves of 1 head of garlic, crushed
    ½ cup vinegar
    Ground black pepper
    ½ cup 7-Up or Sprite

½ cup ketsup
Dash of sesame seeds

Dip

    1 onion, finely diced
    1 cup vinegar
    ½ cup Silverswan soy sauce
    Ground Black pepper
    1 sliced finger chili (optional)

Cooking Instructions:
    Combine Sprite or 7-Up, vinegar, garlic, sugar, ketsup and pepper in a bowl then add the Pork Belly.
    Marinate 1 to 3 hours in refrigerator.
    When ready to cook, drain pork and discard marinade. Heat grill to medium and grill pork until thoroughly cooked, about 15 minutes on the first side and another 15 minutes on the second side..
    To make the Dip, combine the onion, vinegar, soy sauce and pepper in a bowl.
    Stir to blend. If you want a spicy dip, add the sliced chili.
    Serve the Inihaw na Baboy (grilled pork) with the dip and cooked white rice.

Slice if desired before serving. Dash with sesame seeds on top.

The Girl with the Dragon Tattoo (Vintage)

Avatar (Two-Disc Blu-ray/DVD Combo) [Blu-ray]

Island Teriyaki

2010-04-29T11:53:00.000-07:00

Recipes

1/2 cup   Soy sauce
1/4 cup   Salad oil
2 tablespoons   Molasses
2 tablespoons   Ground ginger
                         -- or --
2 teaspoons    Grated gingerroot
2 teaspoons    Dry mustard
6 each   Cloves garlic -- minced
1 1/2 pounds    1/4-inch-thick round steak
3/4 teaspoon    Instant meat tenderizer

Combine first 6 ingredients. Cut meat across grain in strips 1 inch wide. Use tenderizer according to label directions. Add meat to soy mixture,
stirring to coat; let stand 15 minutes at room temperature.
Lace strips accordion-style on skewers.
Broil 5 inches from heat 5 to 7 minutes or till cooked rare to
medium-rare, turning frequently and basting with soy marinade (or cook and
baste over charcoal). Serve hot as an appetizer.
Note: If you plan to marinate longer than 15 minutes, don't use
tenderizer.

Grilled Beef Kababs

2010-04-29T11:44:00.000-07:00

Recipes

1/4 cup Lemon juice
2 tablespoons Worcestershire sauce

3 tablespoons Corn oil

1/3 cup Soy sauce

2   tablespoons   Yellow mustard
1   Clove garlic -- minced
1 1/2 pounds   Lean round steak -- boneless
1 Large green pepper
4 ounces        Fresh mushrooms
8 Cherry tomatoes
1 Very large onion

1 pc cocumber

Make marinade by combining lemon juice,Worcestershire sauce, oil, soysauce, mustard, garlic. Cut beef into 1" chunks,then put in marinade. Cover and marinate in refrigerator for 12 hours or more...

Cut vegetables into chunks,making at least 8 pieces of each. Remove beef cubes from marinade,reserving marinade...

On 4 medium or long skewers,alternate pieces of meat and vegetables. Grill over hot coals,basting occasionaly with marinade, for about 15 minutes,turning shewers regularly.(Allow 5 to 10 minutes longer for well done meat.).Serve hot.Makes 4 servings....

Sweet and Sour Beef Stir Fry

2010-04-25T02:23:00.000-07:00

Recipes

8 ounces        Beef flank or round steak
4 tablespoons   Salad oil
1/2 cup           Diagonally sliced carrots
1/4 cup           Green bell pepper -- cut into Squares
1/2 cup           Snow peas
1/2 teaspoon      Ground ginger
1 medium        Clove garlic -- minced
1 tablespoon    Cornstarch
1 can           10 1/2 oz. ready to serve
                        French onion soup
1 tablespoon    Cider vinegar
1 teaspoon      Sugar

1/2 cup Ranch Mashed Potatoes for Side Dish

Place steak in freezer until partially frozen for easier slicing.On a
cutting board,slice beef,crosswise of grain,into 1/4" wide strips. In a
10" skillet or wok over high heat with 3 tsp. hot oil,cook carrots and
green bell pepper for 2 minutes,stirring quickly and frequently. Add snow
peas;stir fry 2 additional minutes.With a slotted spoon,remove vegetables
to a plate. Add remaining oil,ginger,garlic and beef to skillet; stir fry
until meat loses pink color,about 2 minutes. In a small bowl,blend
cornstarch with soup;stir in vinegar and sugar.Gradually,stir into
skillet;cook,stirring constantly until thickened. Return cooked vegetables
to skillet;heat thoroughly.Serve over rice,if desired.Makes 2 servings.