Strictly Good Food.com

Welcome!

noreply@blogger.com (The Cinema Hub) — Mon, 06 Sep 2010 07:00:00 +0000

Welcome to Strictly Good Food.com – Home to the Best Damn Recipes Ever!

Our team of highly picky eaters collects and gathers recipes that are the best of the best to bring you delicious, mouth-watering, flavorful, and truly awesome meals for you and your family. Simply browse through the Categories list (to the right) or check what’s new above and start cooking today!

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Food

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groceries

Miniature Cheesecakes

noreply@blogger.com (The Cinema Hub) — Mon, 06 Sep 2010 06:21:00 +0000

> 3/4 stick butter or margarine
> 1 1/2 cups grham-cracker crumbs
> 1/2 pound dry cottage cheese
> 1/2 pound cream cheese
> 1/2 pint sour cream
> 3/4 cup sugar
> 3 eggs
> 1 teaspoon vanilla
> 1 can cherry and/or blueberry pie filling
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Melt butter. Combine with crumbs; set aside. With mixer combine cottage cheese, cream cheese, and sour cream until blended. Add sugar, then eggs and vanilla. Spin in blender or food processor 1 minute or until smooth.
---- Line miniature muffin tins with paper cupcake liners. Put 1 teaspoon crumb mixture in each linger; press down. Fill 3/4 full with cheese mixture.
---- Bake at 350F exactly 12 minutes. When cool, top each with 1 teaspoon pie filling. Chill until topping sets. Can be frozen.
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Yield: 4 dozen

Fish Steaks in Foil

noreply@blogger.com (The Cinema Hub) — Sat, 04 Sep 2010 03:14:00 +0000

> 6 cod steaks (1/2 pound each) or any suitable whitefish
> Salt & Pepper
> 6 small lemons
> 1/2 cup butter, melted
> 6 tablespoons dry white wine
> 1 clove garlic, crushed
> 2 tablespoons chopped parsley
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Season fish with salt and pepper.
---- Peel lemons; remove all white pith. Cut into thin slices. Arrange half of slices down center of each foil square. Place a fish steak on top; cover with rest of lemon slices.
---- Mix butter with wine, garlic, and parsley; spoon over fish. Fold over foil; seal each parcel as securely as possible. Cook on hot coals or in 375F oven; allow about 20 minutes. Serve in foil with tartar sauce.
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Servings: 6

German-Style Cornish Hens

noreply@blogger.com (The Cinema Hub) — Thu, 02 Sep 2010 02:02:00 +0000

> 1 small cornish hen, split or 2 chicken-breast halves
> 1 lemon
> 3 tablespoons cracker crumbs or unseasoned bread crumbs
> 2 tablespoons grated Parmesan cheese
> 1/4 teaspoon ground ginger
> Salt and pepper to taste
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Sprinkle pultry with juice of half the lemon.
---- Combine crumbs, cheese, ginger, salt, and pepper in paper bag. Add poultry; shake until coated. Arrange poulty skin-side-up on shallow roasting pan. Place in pre-heated 350F oven. Bake, without turning, until golden and tender, 45 to 50 kinutes. Garnish with thin lemon slices, or serve with lemon wedges.
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Servings: 2

Pork in Red Chili Sauce

noreply@blogger.com (The Cinema Hub) — Wed, 01 Sep 2010 02:46:00 +0000

> 2 tablespoons lard (optional)
> 1 medium onion, chopped
> 1 clove garlic, minced
> 1 1/2 to 2 tablespoons chili powder
> 1 1/2 pounds lean pork, cut into 1 1/2-inch cubes (reserve fat)
> 1 1/2 cups canned tomatoes, broken up with fork
> 1/2 teaspoon salt
> 1/2 teaspoon crumbled oregano
> 1/2 teaspoon ground cumin
> 1/8 teaspoon ground cloves
> 1 small cinnamon stick
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Render strips of pork fat or heat lard in Dutch oven over moderate heat. Remove strips of fat, if used. Add onion and garlic; brown lightly. Add chili powder; stir well. Push vegetables to sides of pan; brown meat on all sides. Add tomatoes, salt, oregano, cumin, cloves, and cinnamon stick; stir well. Bring to boil; reduce heat to low. Cover; cook 2 hours or until meat is very tender. Stir mixture occasionally while cooking. If sauce is quite thin, cook uncovered last 15 to 20 minutes of cooking. Serve with rice and tortillas.
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Servings: 4

Roast Guinea Hen

noreply@blogger.com (The Cinema Hub) — Tue, 31 Aug 2010 10:23:00 +0000

> 2 (2- to 3- pound) dressed guinea hens
> 1 1/2 teaspoons salt
> 1 lemon, quartered
> 2 small onions
> 4 slices country-style bacon, sliced
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Rub hens inside and out with salt and lemon wedges. Insert an onion in each hen; place bacon over backs of hens. Roast in 325F oven 40 kinutes back-sides-up. Turn hens over in roasting pan; rearrange bacon over breasts of hens. Cook 35 to 40 minutes or until fork-tender.
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Servings: 4

Junket

noreply@blogger.com (The Cinema Hub) — Sat, 28 Aug 2010 06:33:00 +0000

> 5 cups fresh milk
> 2 teaspoons sugar
> 2 teaspoons rennet or 1/2 junket tablet
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Junkets are milk desserts set with rennet only, without either grain or gelatin.
---- Warm milk to lukewarm; stir in sugar until dissolved. Add rennet; stir. Pour at once into serving dishes; put in warm place to set. Serve with cream, if liked.
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Servings: 6

Vegetables in Cream Sauce

noreply@blogger.com (The Cinema Hub) — Thu, 26 Aug 2010 00:45:00 +0000

> 2 tablespoons butter or margarine
> 2 tablespoons flour
> 1 cup milk
> Salt and pepper to taste
> 3 cups drained cooked or canned vegetables (such as carots, peas, green beans, lima beans, or spinach)
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Heat butter; stir in flour. Add milk slowly; stir until smooth. Cook and stir until mixture is thickened. Add salt, pepper, and vegetables; heat.
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Servings: 4 to 6

Busy-Day Rice Ragout

noreply@blogger.com (The Cinema Hub) — Tue, 24 Aug 2010 09:03:00 +0000

> 1 small onion, chopped
> 1 green pepper, chopped
> 1 tablespoon oil
> 1 pound lean ground beef or veal
> 1 teaspoon salt
> Dash of black pepper
> 1 tablespoon prepared mustard
> 2 tablespoons catsup
> 1 teaspoon Worcestershire sauce
> 3 cups cooked rice
> 3 cups canned tomatoes
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Use medium to large skillet; stir onion and green pepper in oil until soft. Add meat, salt, and pepper; stir until meat loses pink color. Add remaining ingredients; stir until well blended. Reduce heat; cover skillet. Simmer just 15 minutes.
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Servings: 4 to 6

Pickled-Herring Platter

noreply@blogger.com (The Cinema Hub) — Sun, 22 Aug 2010 06:39:00 +0000

> 12 to 16 ounces chilled pickled herring
> 1 tablespoon vinegar (optional)
> 1 onion, thinly sliced
> 1/2 cup plain yogurt
> 2 cups cooked green beans
> 12 small new potatoes, boiled
> 2 tablespoons melted butter
> Chopped fresh parsley leaves
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Rinse herring with cold water; arrange on serving platter. Sprinkle with vinegar.
---- Separate onion slices into rings; arrange over herring. Top with yogurt. Place hot green beans and potatoes on platter with herring. Top vegetables with butter and parlsey; serve at once.
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Servings: 3 to 4

Chipped Beef Deluxe

noreply@blogger.com (The Cinema Hub) — Sat, 21 Aug 2010 08:39:00 +0000

> 2 tablespoons fat or oil
> 1/2 cup chopped celery
> 2 tablespoons chopped green pepper
> 2 tablespoons chopped onion
> 1 (10 1/2-ounce) can condensed cream of mushroom soup
> 1/2 cup water
> 1 (4-ounce) package dried beef
> 2 tablespoons chopped pimiento
> 2 hard-cooked eggs, diced
> 3 cups cooked noodles (about 6 ounces uncooked)
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Heat fat. Add raw vegetables; cook until they begin to brown. Stir soup, water, and beef into vegetables. Cook, stirring as needed, until thickened. Add pimiento and eggs. Serve on noodles.
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Servings: 6

Braised Veal Cutlets

noreply@blogger.com (The Cinema Hub) — Thu, 19 Aug 2010 09:29:00 +0000

> 3 veal cutlets, cut into serving pieces
> Flour
> Salt
> Pepper
> 2 tablespoons butter
> 1/2 cup consomme
> 1/2 cup water
> 1/2 cup sherry
> 1/4 teaspoon salt
> 2 tablespoons chopped parsley
> 4 thin slices boiled hma
> 4 thin slices Swiss or Romano cheese
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Dust culets with flour, salt, and pepper; saute lightly in butter. Cover with consomme, water, and wine. Sprinkle with 1/4 teaspoon salt and parsley; cover. Bake in preheated 350F oven for 1 hour; uncover. Place slice of ham and cheese on each cutlet; return to oven until cheese melts. Serve at once.
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Servings: 4 to 6

Oriental Vegetable Medley

noreply@blogger.com (The Cinema Hub) — Wed, 18 Aug 2010 09:19:00 +0000

> 1/2 pound fresh mushrooms, sliced
> 1 cup diagonally sliced celery
> 1 cup finely slivered green onions
> 3 cups fresh bean sprouts
> 2 tablespoons soy sauce
> 1 beef bouillon cube
> Butter
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Saute mushrooms lightly in butter. Add celery and onions; cook 3 to 4 minutes. Add bean sprouts and soy sauce. Crumble bouillon cube over all; cover. Cook 2 minutes. Be careful not to overcook; vegetables should still be crisp. Stir well.
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Servings: 6

Dumplings in Broth

noreply@blogger.com (The Cinema Hub) — Sat, 14 Aug 2010 08:52:00 +0000

> 1 1/2 cups all-purpose white flour
> 2 egg yolks
> 3/4 cup beef broth
> 1 teaspoon salt
> 1/4 teaspoon white pepper
> 1 quart beef bouillon
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Mix flour, egg yolks, broth, salt, and pepper; beat vigorously. If batter is too thin, add additional flour. Using teaspoon, drop batter into boiling bouillon. When dumplings float to top, soup is ready to serve.
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Servings: 4

BBQ Ham Slices

noreply@blogger.com (The Cinema Hub) — Fri, 13 Aug 2010 08:51:00 +0000

Ask your butcher for individual ham slices weighing 5 to 6 ounces each; allow 1 slice per person.
---- Using kitchen scissors or sharp knife, cut through rind and fat all around. This will prevent ham from curling. Arrange slices on part of barbecue that is not too hot. Cook for about 20 to 30 minutes; turn frequently. Slices of pineapple or apricot halves go well with ham.
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Yield: 1 slice per person

Clam Soup Japanese-Style

noreply@blogger.com (The Cinema Hub) — Thu, 12 Aug 2010 08:22:00 +0000

> 16 small clams
> 4 cups boiling water
> 1/2 teaspoon salt
> 3/4 teaspoon rice wine or sherry
> 1 tablespoon soy sauce
> Lemon slices for garnish
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Thoroughly wash clams. Put into boiling water; boil until shells crack. Add salt, wine and soy sauce. Garnish with lemon slices.
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Servings: 4

Coconut Cream Pudding

noreply@blogger.com (The Cinema Hub) — Tue, 10 Aug 2010 22:16:00 +0000

> 3 tablespoons cornstarch
> 1/4 cup sugar
> 1/2 teaspoon salt
> 2 cups milk
> 2 eggs yolks, beaten
> 2 tablespoons butter or margarine
> 1 tablespoon vanilla
> 1/2 cup shredded or flaked coconut
> Whipped topping (optional)
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Mix cornstarch, sugar, and salt in heavy saucepan. Gradually blend in milk; stir over moderate heat about 7 minutes, until mixture thickens. Stir a little hot mixture into egg yolks; stir yolks into remaining hot mixture. Cook 1 minute; stir constantly. Mix in vanilla, and coconut. Serve warm or chilled in individual dessert glasses. Add whipped topping.
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Servings: 6

Oyster Stew

noreply@blogger.com (The Cinema Hub) — Tue, 10 Aug 2010 10:25:00 +0000

> 1 pint oysters
> 4 tablespoons butter
> 1/2 teaspoon salt
> Pepper to taste
> Dash of Tabasco sauce
> 1 pint milk
> 1 pint light cream
> 2 tablespoons butter
> Paprika
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Drain oysters; reserve liquor.
---- Melt 4 tablespoons butter in heavy saucepan; add salt, pepper, and Tabasco. Add reserved liquor to pot; stir to blend well. Add oysters; cook only until edges begin to curl, about 3 to 5 minutes. Stir in milk and cream; bring to boil, but do not boil. Spoon soup into hot bowls; dot each bowl with butter and healthy dash of paprika.
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Servings: 4

Flounder a l'orange

noreply@blogger.com (The Cinema Hub) — Fri, 06 Aug 2010 08:16:00 +0000

> 1 teaspoon salt
> Dash of pepper
> 2 tablespoons orange juice
> 1 tablespoon grated orange rind
> 2 tablespoons vegetable oil
> 1 1/2 pounds flounder fillets, cut into serving pieces
> 1/8 teaspoon nutmeg
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Combine salt, pepper, juice, rind, and oil.
---- Place fish in oiled shallow pan; pour sauce on fish. Sprinkle with nutmeg. Bake in preheated 350F oven 20 to 30 minutes.
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Servings: 4 to 6

Blue or Roquefort Cheese Dressing

noreply@blogger.com (The Cinema Hub) — Thu, 05 Aug 2010 06:17:00 +0000

> 4 ounces blue or Roquefort cheese, crumbled
> 1 cup sour cream
> 1 teaspoon lemon juice
> 1 teaspoon sugar
> 1 teaspoon instant minced onion
> 1/2 teaspoon salt
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Mix all ingredients well. Chill, preferably overnight, to allow flavors to blend. Use within a week.
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Yield: 1 1/2 cups

Braised Celery

noreply@blogger.com (The Cinema Hub) — Tue, 03 Aug 2010 08:47:00 +0000

> 1 bunch celery
> 1/2 teaspoon salt
> 1/4 teaspoon pepper
> 2 tablespoons butter or margarine
> 1 chicken bouillon cube dissolved in 1 cup boiling water
> 1 tablespoon finely chopped parsley
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Remove green leaves from celery; cut stalks into 4-inch lengths. Arrange stalks in bottom of small pan or heatproof casserole; season with salt and pepper. Dot with butter; pour bouillon over celery. Bring liquid to boil; cover. Simmer 3 0minutes or until celery is tender. Place on heated serving dish; sprinkle with parsley.
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Servings: 4

Marinated Sliced Tomatoes

noreply@blogger.com (The Cinema Hub) — Mon, 02 Aug 2010 09:17:00 +0000

> 1/4 cup salad oil
> 1 tablespoon lemon juice
> 1/2 teaspoon minced garlic
> 1/2 teaspoon salt
> 1/2 teaspoon oregano
> 4 large tomatoes, peeled, sliced
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Combine all but tomatoes; mix well. Pour over tomatoes; marinate several hours.
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Servings: 3 to 4

Italian Vegetable Fondue

noreply@blogger.com (The Cinema Hub) — Sat, 31 Jul 2010 09:15:00 +0000

> 1 3/4 cups olive oil
> 3 cloves garlic, sliced
> 1/2 teaspoon freshly ground pepper
> 2 (2-ounce) cans anchovy fillets
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Pour oil into fondue pot; add garlic and pepper.
----- Chop anchovies; add to fondue pot and anchovy oil. Heat until bubbly. Serve as dipping sauce for fresh vegetables such as radishes, carrot sticks, small green onions, and celery strips.
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Servings: 6

Noodle Kugel with Fruit

noreply@blogger.com (The Cinema Hub) — Thu, 29 Jul 2010 07:17:00 +0000

> 1/2 pound broad noodles
> 1 No. 1 can crushed pineapple
> 1 apple, grated
> 1 cup cottage cheese
> 3/4 stick melted butter or margarine
> 2 eggs, beaten
> 2 tablespoons lemon juice
> 1 cup white raisins
> 1/2 cup sugar
> 1 1/2 teaspoons cinnamon (optional)
> 1 cup sour cream
> 1 teaspoon salt
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Boil and drain noodles. Stir with other ingredients. Place in well-greased, shallow, heavy casserole. Bake at 350F for about 3/4 hour.
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Servings: 6 to 8

Tomato-Juice Soup

noreply@blogger.com (The Cinema Hub) — Sat, 24 Jul 2010 04:05:00 +0000

> 5 3/4 (46-ounce) can tomato juice
> 1 large carrot
> 1 large onion
> 1 stalk celery
> 1/2 cup uncooked rice
> 3 tablespoons flour
> 1 tablespoon butter or margarine
> Salt and pepper to taste
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Put juice pan. Add whole vegetables and rice; bring to boil. Cover; boil gently until vegetables are tender.
---- Lightly brown flour in butter in a pan; add to soup to thicken, if desired. Add salt and pepper.
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Servings: 6