Strictly Good Food.com

Welcome!

noreply@blogger.com (The Cinema Hub) — Fri, 12 Mar 2010 09:09:00 +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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Oysters Benedict

noreply@blogger.com (The Cinema Hub) — Fri, 12 Mar 2010 09:07:00 +0000

> 6 thin slices smoked ham
> 24 oysters
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Saute ham in frying pan until well browned. Pour drippings into another pan. Pan-fry oysters in drippings for 5 minutes. Put ham on hot platter; top with oysters. Pour over Hollandaise or thick cream sauce; garnish with lemon slices.
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Servings: 6
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Double-Decker Sandwich

noreply@blogger.com (The Cinema Hub) — Sat, 06 Mar 2010 09:05:00 +0000

> 8 slices white bread
> 1/2 cup butter
> 8 slices bacon, halved
> 4 large tomatoes, sliced
> 1 cup chopped onion
> 8 slices American cheese
> 2 teaspoons mustard (optional)
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Preheat broiler.
----- Remove bread crusts; toast bread on one side only. Spread untoasted side with butter; lay bacon slices on bread. Broil until bacon is cooked; spread with mustard. Place tomatoes on bacon. Brush with a little melted butter; broil a few minutes. Sprinkle onion over tomato; broil another minute. Cover with cheese. Broil until cheese bubbles. Pile one on top of another to make 4 sandwiches; broil again until top layer of cheese is well browned. Serve at once.
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Servings: 4
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Fried Squid

noreply@blogger.com (The Cinema Hub) — Fri, 05 Mar 2010 08:57:00 +0000

> 3 pounds forzen squid
> 2 cups bread crumbs
> 1 teaspoon salt
> 1/2 teaspoon pepper
> 3/4 teaspoon oregano
> 3 eggs, well beaten
> Oil for frying
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Thaw squid. Remove arms by cutting from head; reserve. Remove and discard head, chitinous pen, and viscera. Wash thoroughly; drain. Cut mantle into rings.
----- Combine bread crumbs, salt, pepper, and oregano.
----- Dip tentacles and mantle rings in eggs, then in bread-crumb mixture; coat well. Deep-fat fry at 350F until golden brown. Serve immediately with lemon wedges.
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Servings: 4 to 5
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Creole Sauce

noreply@blogger.com (The Cinema Hub) — Thu, 04 Mar 2010 09:18:00 +0000

> 2 tablespoons vegetable oil
> 2 tablespoons chopped onion
> 2 tablespoons chopped grean pepper
> 1/4 cup sliced mushrooms
> 2 cups canned tomatoes
> 1/2 teaspoon salt
> 1/8 teaspoon pepper
> 2 to 3 drops Tabasco sauce
> 1/2 teaspoon basil
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Heat oil; cook onion, green pepper, and mushrooms over low heat about 5 minutes. Add tomatoes and seasonings; cook until sauce is thick, about 40 minutes. Use with meat, fish, or poultry.
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Yield: 2 1/2 cups
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Mushroom Fettucine

noreply@blogger.com (The Cinema Hub) — Thu, 25 Feb 2010 06:59:00 +0000

> 1 (10 1/2 ounce) can condensed cream of mushroom soup
> 3/4 cup milk
> 1/2 cup grated Parmesan cheese
> 3 cups hot cooked fettucine noodles
> 4 tablespoons butter or margarine
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Stir soup in large saucepan until smooth; blend in milk and cheese. Heat; stir occassionally. Just before serving, toss noodles with butter; combine with soup mixture. Serve with additional cheese.
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Servings: 4
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Seasoned Parsnips

noreply@blogger.com (The Cinema Hub) — Sat, 20 Feb 2010 05:00:00 +0000

> 1 1/2 pounds parsnips
> Small piece salt pork
> 1/4 cup butter, melted
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Wash, peel and core parsnips; cut into strips. Add with salt pork to boiling salted water. Boil 25 minutes or until fork-tender; drain. Serve coated with melted butter.
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Servings: 4
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Glazed Carrots

noreply@blogger.com (The Cinema Hub) — Sat, 20 Feb 2010 04:16:00 +0000

> 10 to 12 small young carrots, washed, trimmed
> 2 tablespoons margarine
> 1 tablespoon brown sugar
> 2 tablespoons honey
> 2 tablespoons fresh mint
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Cook carrots in small amount of boiling salted water for 10 minutes. When tender, drain; set aside.
----- Melt margarine in medium skillet. Add sugar and honey; blend. Add carrots; cook 3 or 4 minutes over low heat, stirring so each carrot is glazed. Sprinkle with mint.
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Servings: 4 to 6
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Baked Ham Slice

noreply@blogger.com (The Cinema Hub) — Sun, 14 Feb 2010 03:08:00 +0000

> 1 (1- to 1 1/2-inch-thick) center ham slice
> 1/2 cup dark brown sugar
> Whole cloves
> 1 cup milk
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Place ham in greased baking pan. Spread brown sugar on top; stud with cloves. Pour milk around sides. Bake in preheated 325F oven 1 hour or until tender.
----- Pears (cored and halved lengthwise) cooked with ham during last 30 minutes make an attractive garnish.
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Servings: 4 to 6
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Little Chocolate Pots

noreply@blogger.com (The Cinema Hub) — Mon, 08 Feb 2010 21:37:00 +0000

> 1 1/2 cups milk
> 2 cups chocolate chips
> 2 eggs
> 1/4 cup sugar
> Pinch of salt
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Pour milk into heavy saucepan; heat to boiling.
----- Combine remaining ingredients in blender. Pour in hot milk; blend at low speed for 1 minute or until smooth. Pour into 6 custard cups; chill at least 2 hours before serving. Garnish, if desired with piped whipped cream; dust with chopped nuts.
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Servings: 6
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Irish Minted Peas

noreply@blogger.com (The Cinema Hub) — Mon, 08 Feb 2010 00:40:00 +0000

> 1 (10-ounce) package frozen green peas
> 1 teaspoon dried mint
> 1 teaspoon sugar
> 1 tablespoon butter or margarine
> Boiling salted water
> Salt and Pepper to taste
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Cook peas, mint, and sugar in boiling salted water to cover 5 to 7 minutes, until peas are tender; drain. Stir in butter, salt, and pepper. Serve immediately.
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Servings: 4
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Peaches in Wine Sauce

noreply@blogger.com (The Cinema Hub) — Sun, 07 Feb 2010 06:43:00 +0000

> 8 ripe peaches
> 3/4 cup sugar
> 1/3 cup water
> 1/3 cup white wine
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Scald and peel skins off peaches; leave fruit whole.
----- Combine sugar and water in medium skillet; cook 5 minutes. Add peaches; simmer 5 minutes. Add wine; simmer 5 minutes. Five minutes cooking time is usually enouch to make fruit tender and syrup slightly thickened. Baste 3 times while cooking.
----- Transfer cooked peaches to bowl; cover with syrup. Refrigerate; serve when chilled.
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Servings: 8
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Rice with Cheese & Tomatoes

noreply@blogger.com (The Cinema Hub) — Fri, 05 Feb 2010 21:26:00 +0000

> 1 medium-size onion
> 3 stalks celery
> 1/2 green pepper
> 3 tablespoons butter, margarine, or oil
> 2 cups cooked or canned tomatoes
> 3 cups cooked rice
> 2 cups finely cut up cheese
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Chop onion, celery, and pepper; cook in butter until tender. Add tomatoes, rice, and cheese; cover. Cook slowly until cheese melts and mixture is hot.
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Servings: 6
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Avocado Soup

noreply@blogger.com (The Cinema Hub) — Sat, 30 Jan 2010 11:31:00 +0000

> 2 ripe, soft avocados, pitted, peeled
> 1 teaspoon lemon juice
> 1 cup cold chicken broth
> 1 cup light cream
> 1/2 cup plain yogurt
> 1/2 cup dry white whine
> Salt to taste
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Set aside few thin avocado slices brushed with lemon juice to use as garnish. Place remaining avocado in food processor or blender; blend until smooth. Add remaining ingredients; blend until smooth. Serve very cold; garnish with reserved avocado slices.
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Servings: 4 cups
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Turkey Sukiyaki

noreply@blogger.com (The Cinema Hub) — Fri, 22 Jan 2010 06:02:00 +0000

> 3 tablespoons oil
> 1 cup diced green pepper
> 1 cup diagonally sliced celery
> 1 cup diced green onions with tops
> 2 cups cooked, diced turkey
> 1/4 cup soy sauce
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Heat oil in medium skillet; add vegetables. Cook, stirring, over medium heat 5 minutes or until vegetables are tender but not mushy. Add turkey and soy sauce; stir until mixed and heated through. Serve over piping-hot rice.
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Servings: 4 to 6
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Poultry Stuffing

noreply@blogger.com (The Cinema Hub) — Wed, 20 Jan 2010 04:32:00 +0000

> 1 small onion
> 3 tablespoons butter
> 3 cups soft bread crumbs
> 1 teaspoon salt
> 1/8 teaspoon pepper
> 1 teaspoon poultry seasoning
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Slice onion; saute in butter until delicate brown. Add crumbs, salt, pepper, and poultry seasoning; mix well.
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Herb Salad Dressing

noreply@blogger.com (The Cinema Hub) — Mon, 18 Jan 2010 05:47:00 +0000

> 1/2 cup plain yogurt
> 1 tablespoon lemon juice
> 1 teaspoon chopped parsley
> 1 teaspoon dillweed
> Garlic salt to taste
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Combine ingredients; pour over salad.
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Yield: Enough for 4 servings
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Haddock Kedgeree

noreply@blogger.com (The Cinema Hub) — Sun, 17 Jan 2010 04:54:00 +0000

> 1/4 cup butter
> 1 pound cooked smoked haddock, flaked
> 2 cups cooked rice
> 3 hard-boiled eggs
> Salt & Pepper
> Lemon Juice
> 5 to 6 slices hot buttered toast
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Melt butter in pan. Add fish; saute for 2 to 3 minutes. Add rice, 2 eggs (chopped), salt as desired, pepper, and a good squeeze of lemon juice. Stir over heat a few minutes. Arrange on toast.
----- Slice remaining egg; use for garnish.
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Servings: 5 to 6
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Beer-Batter Fried Shrimp

noreply@blogger.com (The Cinema Hub) — Sun, 10 Jan 2010 05:09:00 +0000

> 2 pounds shrimp, shelled, deveined
> 1 (12-ounce) can beer
> 1 cup flour
> 1 tablespoon salt
> 1 tablespoon paprika
> Dash of red pepper to taste
> Fat for deep frying
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Shell and devein raw shrimp.
---- Pour beer into large bowl. Blend dry ingredients into beer to make pancake-like batter. While using batter, stir from time to time. Thoroughly coat each shrimp with batter just before frying. Fry shrimp, a few at a time, in hot deep fat until golden brown and crusty. Drain shrimp on paper towel; transfer to hot platter.
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Servings: 6
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Fresh Asparagus

noreply@blogger.com (The Cinema Hub) — Thu, 17 Dec 2009 05:13:00 +0000

> Asparagus, as many as needed; allow 4 to 6 per person
> 1/2 cup boiling water
> 1/2 teaspoon salt
> Melted butter
> Lemon Juice
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Cut away fibrous part of asparagus stalks; tie rest together. Place in tall pot; add boiling water and salt. Cover; cook over medium heat about 8 minutes (do not overcook); drain. Pour over asparagus melted butter to which a little lemon juice has been added.
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Scalloped Potatoes

noreply@blogger.com (The Cinema Hub) — Thu, 10 Dec 2009 03:46:00 +0000

> 1 1/2 pounds potatoes
> 1 can mushroom soup
> 1/3 cup plus 1 tablespoon water
> Butter
> Paprika
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Peel and thinly slice potatoes; arrange in greased 1 1/2-quart casserole. Blend soup and water; pour over potatoes. Dot with butter; sprinkle with paprika. Bake in 325F oven 1 1/2 hours or until tender.
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Servings: 6
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Lemon Sauce

noreply@blogger.com (The Cinema Hub) — Sat, 05 Dec 2009 23:46:00 +0000

> 1/3 cup sugar
> 2 tablespoons cornstarch
> 1/3 cup lemon juice
> 1 1/4 cups water
> 1/2 teaspoon grated lemon rind
> 1/4 cup butter
> Pinch of salt
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Combine sugar and cornstarch in small saucepan. Stir in lemon juice and water. Add lemon rind and salt. Place over medium heat; cook, stirring constantly, until thickened and clear. Remove from heat; stir in butter.
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Yield: 1 1/2 cups.
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Frozen Melba Yogurt

noreply@blogger.com (The Cinema Hub) — Sat, 05 Dec 2009 02:57:00 +0000

> 1 pound ripe peaches
> 1/2 pint ripe strawberries, hulled, sliced
> 1/2 cup sugar
> 1 quart plain yogurt
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Peel, halve, and pit peaches; coarsely chop. Add berries and sugar; stir to mix. Let stand at room temperature until sugar dissolves and mixture is juicy. Stir in yogurt. Chill well in freezer, but do not freeze; serve or freeze until firm and let stand at room temperature for 15 to 20 minutes before serving.
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Yield: 1 1/2 quarts
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Mushroom Stuffing

noreply@blogger.com (The Cinema Hub) — Tue, 01 Dec 2009 22:25:00 +0000

> 1/4 pound mushrooms
> 4 tablespoons butter or margarine
> 2 cups bread crumbs
> 1 small union, finely minced
> Salt & Pepper
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Chop mushrooms; cook slowly in butter about 5 minutes. Add crumbs and seasonings. Moisten with a little hot water.
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Meat-Potato Cakes

noreply@blogger.com (The Cinema Hub) — Wed, 25 Nov 2009 04:48:00 +0000

> 1 small onion, chopped
> 2 1/2 cups cut-up, canned chopped meat or canned lucheon meat
> 2 cups cold mashed potatoes
> 1 egg
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Mix all ingredients. Shape into 12 patties. Brown on both sides in greased frypan over medium heat.
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Servings: 6
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