Recipes

[Zhills]

Wow, no takers for Garden Peas? The cooking channels put them in everything! Here is my favorite way to eat them.

Garden Pea Salad

In a sauce pan, bring to boil and cool:
1 Cup sugar
1/2 Cup vegetable oil
1/2 tsp. pepper
3/4 Cup vinegar
1 tsp. salt
~when cool, mix with:
2 cans Le Sueur peas-drained (14 oz cans)
2 cans white shoe peg corn-drained (I could only find small cans)
2 cans french style green beans-drained (chopped)
1 small jar chopped pimentos-drained
1 Cup celery
1 Cup onion, chopped fine
1 Cup green pepper, diced
Chill overnight and serve.

I just make 1/2 of this.

Next ingredient: Bacon

[Sabatini2]

Nice with pork.

Sweet and Sour Red Cabbage

Ingredients:

2-3 slices bacon

1 medium head red cabbage, thinly sliced

1 onion, chopped

1 tart apple, peeled & chopped

1/2 cup brown sugar

1/2 cup cider vinegar

1/2 cup water

scant 1/8 tsp ground cloves, optional

1/2 tsp salt

1/4 tsp pepper

Additional:

1 tablespoon cider vinegar, or red wine vinegar, if necessary

Directions:

1. In large pot, saute bacon, remove, crumble & set aside.

2. Add the onion to the pot & saute until soft, then add the apple & stir.

3. Add the sugar, vinegar and water & (optional) ground cloves to the pot & bring to boil.

4. Add the cabbage & bacon, stir well, bring back to boil, then cover and lower heat.

5. Simmer for 30-35 minutes, & taste. Add the additonal vinegar, if necessary to brighten. Add more salt & pepper to taste.

6. Continue to simmer uncovered, for an additional 5-10 minutes, until liquid is reduced & all is tender.

* If you'd like the bacon to be crispier, then save it to sprinkle over the cabbage once it's in the serving bowl.

Next ingredient: sesame seeds

[Zhills]

Japanese-Style Sesame Green Beans

Ingredients:

1 tablespoon canola oil
1 1/2 teaspoons sesame oil (I prefer toasted sesame oil)
1 pound fresh green beans, washed
1 tablespoon soy sauce
1 tablespoon toasted sesame seeds

Directions
Warm a large skillet or wok over medium heat. When the skillet is hot, pour in canola and sesame oils, then place whole green beans into the skillet. Stir the beans to coat with oil. Cook until the beans are bright green and slightly browned in spots, about 10 minutes. Remove from heat, and stir in soy sauce; cover, and let sit about 5 minutes. Transfer to a serving platter, and sprinkle with toasted sesame seeds.

Next ingredient: Canned tomatoes

[Sabatini2]

Italian Style Pot Roast

Ingredients:

one chuck roast, approx 4#

1/2 cup flour seasoned with salt & pepper

olive oil for sauteing

a pat of butter

1 carrot, finely chopped

1 onion, finely chopped

1 stalk celery, finely chopped

3 cloves garlic, chopped

2 bay leaves

1/4 cup chopped parsley

2 strips of lemon peel, optional

1 cup wine - either white or red will do!

1 cup beef broth

1 28 ounce can tomatoes - crushed by hand, or already crushed tomatoes

2 tablespoons tomato paste

1 sprig of thyme, or 1/2 teaspoon dried thyme

salt & pepper

water, if necessary

Directions:

Preheat oven to 350

1. Season flour w/ salt & pepper, dredge the chuck roast in it & shake off excess.

2. In a large Dutch oven or pot with a lid, heat olive oil over medium heat & add the chuck roast. Brown well on all sides & remove to a plate.

3. Add more oil if necessary, & the pat of butter, & then to the same pan, add the chopped carrots, onions & celery & saute until soft. Add the garlic, bay leaves, parsley & optional lemon peel & saute for a minute or two.

4. Pour in the wine & scrape up any bits from the bottom & stir well. Allow to simmer until slightly reduced, then add the beef broth, canned tomatoes, tomato paste, & thyme. Stir well.

Add the meat back to the pan. Liquid should be at least half way up the roast, if not, add water or beef broth.

5. Cover & place in oven, & check periodically. The liquid should remain at least halfway up the sides of the roast. If it looks as if it needs more, again, add more water or beef broth. Cook 3 hours, or until tender.

6. Discard the bay leaves & remove the meat to a serving plate/platter. Tent w/ foil to keep warm.

7. Defat the sauce, & if it isn't thick enough, place on burner & raise heat to thicken & reduce. Taste, and add salt & pepper.

Pour the sauce over the roast, & serve with polenta, or hot buttered noodles, or mashed potatoes.

Next ingredient: curry paste; either red, yellow, or green

[Britbrit13]

I have made this several times, When I seen curry paste..I knew i had to post this one made by Nigella Lawson!! Yummy

I loved this!! There is a utube video

Curry in a hurry

Ingredients

2 tablespoons wok oil
3 tablespoons finely chopped scallions
3 to 4 tablespoons green Thai curry paste
2 1/4 pounds thigh fillets, cut into strips about 1 1/2-inches by 3/4-inch
1 (14-ounce) can coconut milk
1 cup boiling water
Enough chicken stock concentrate or cube to make 2 cups
1 tablespoon fish sauce
1 1/2 cups frozen peas
1 1/2 cups frozen soya beans ( I did not use these)
1 1/2 cups frozen fine beans( I did not use these}
Rice or noodles, for service, optional ( I used rice)
3 tablespoons freshly chopped coriander leaves/ cilantro leaves
Lime wedges, for garnish( I did not have this)
Directions

Heat the oil in a large saucepan, one that owns a lid, and drop in the scallions. Cook, stirring for a minute or 2, and then add the curry paste.

Add the chicken pieces and keep turning over heat for 2 minutes, before adding the coconut milk, stock (or rather water and stock concentrate or cube) and fish sauce and then the frozen peas and soya beans.

Simmer for 10 minutes then add the frozen fine beans and cook for another 3 to 5 minutes.

Serve with rice or noodles, as wished, sprinkling over the coriander/cilantro as you do so. Put out a plate of lime wedges for people to squeeze over as they eat.

Read more at: http://www.foodnetwork.com/recipes/nigella-lawson/curry-in-a-hurry-recipe.print.html?

NEXT Chicken Thigh's

Last edited on 4/7/2014

[Britbrit13]

I am sorry, I tried to delete this and but it wouldn't, sorry

I have made this several times, When I seen curry paste..I knew i had to post this one made by Nigella Lawson!! Yummy

I loved this!! There is a utube video

Curry in a hurry

Ingredients

2 tablespoons wok oil
3 tablespoons finely chopped scallions
3 to 4 tablespoons green Thai curry paste
2 1/4 pounds thigh fillets, cut into strips about 1 1/2-inches by 3/4-inch
1 (14-ounce) can coconut milk
1 cup boiling water
Enough chicken stock concentrate or cube to make 2 cups
1 tablespoon fish sauce
1 1/2 cups frozen peas
1 1/2 cups frozen soya beans ( I did not use these)
1 1/2 cups frozen fine beans( I did not use these}
Rice or noodles, for service, optional ( I used rice)
3 tablespoons freshly chopped coriander leaves/ cilantro leaves
Lime wedges, for garnish( I did not have this)
Directions

Heat the oil in a large saucepan, one that owns a lid, and drop in the scallions. Cook, stirring for a minute or 2, and then add the curry paste.

Add the chicken pieces and keep turning over heat for 2 minutes, before adding the coconut milk, stock (or rather water and stock concentrate or cube) and fish sauce and then the frozen peas and soya beans.

Simmer for 10 minutes then add the frozen fine beans and cook for another 3 to 5 minutes.

Serve with rice or noodles, as wished, sprinkling over the coriander/cilantro as you do so. Put out a plate of lime wedges for people to squeeze over as they eat.

Read more at: http://www.foodnetwork.com/recipes/nigella-lawson/curry-in-a-hurry-recipe.print.html?

NEXT Chicken Thigh's

[Sabatini2]

This is for those times when you just want dinner on the table fast, and aren't in the mood (to say the least) to fuss. We've all been there! Don't bother to brown the meat first & skip the minced ginger & other fancy stuff.

As a kid, I remember cracking up while reading my mom's "I Hate To Cook" by Peg Bracken. In the recipe for Skid Road Stroganoff, she'd written Add the flour, salt, paprika and mushrooms, stir, and let it cook five minutes while you light a cigarette and stare sullenly at the sink. Haha! I'm sure we've all been there before, with or w/out a cigarette! We all get sick of cooking sometimes.

Easy Asian Chicken Thighs

Ingredients:

6-8 chicken thighs, skin removed

oil for sauteing

veggies:

1 carrot, chopped (or skip it, if it's a PITA)

1 celery stalk, chopped

half small onion, chopped

1-2 garlic cloves, smashed

sauce ingredients:

1/3 C wine

1/3 Cup soy sauce

1/2 Cup water, or if you're lucky, chicken broth

2-3 Tablespoons brown sugar (taste it)

Directions:

1. In large skillet w/ lid, heat oil & saute veggies for a few minutes, add sauce ingredients, stir, throw in the thighs, cover & bring to boil.

2. Turn down heat, & gently simmer till thighs are done. (about 25-30 minutes)

3. Remove thighs, turn up heat & boil down the sauce to almost glaze consistency. (approx 3-5 minutes)

4. Add the thighs back to pan & turn to coat.

Serve w/ rice.

Next ingredient: fine egg noodles

[Britbrit13]

Enjoy, Brittany

Beef and noodles, yum

1 lb. Lean ground beef
1 Can (approx. 15 oz.) tomato sauce
1 Package (approx. 8 oz.) egg noodles
1 Cup small curd cottage cheese
1 Cup sour cream
1/4 Cup chopped scallions
1 Cup shredded cheddar cheese or what ever cheese you like,Ii used Monterrey jack and white Cheddar
Salt, pepper and garlic powder to taste

In a large skillet, brown the beef and then add the tomato sauce. Season and simmer on low heat while you prepare the rest of the dish.

Cook the noodles in boiling salted water until they are done to your liking. In a large bowl, mix together the cottage cheese, sour cream and scallions. When the noodles are cooked and drained, add them to the bowl and mix. Add additional salt, if needed, and plenty of pepper.

Place half the noodle mixture in a baking dish followed by half the beef mixture. Top with half the shredded cheddar cheese. Next layer on the remaining noodles followed by the remaining beef. Finish with the remainder of the cheddar cheese. Bake in a pre-heated 350 degree oven for about 30 minutes until the cheese has melted and everything is warmed through. Makes approximately 4 servings.

Next ingredient is white rice

[Beebee2]

Stephenson's Apple Farm was a wonderful restaurant on the outskirts North of Kansas City where my husband and I had dinner celebrating our first wedding anniversary years ago. I still remember the meal; it is a favorite of ours, chicken cooked in milk, apple fritters, and this green rice: (Don't omit the msg; we know now this is one of umami's ingredients.)

Stephenson’s Apple Farm Green Rice

3 c cooked long grain rice
1 c chopped parsley
1/2 c grated cheddar cheese
1/2 c chopped onion
1/4 c chopped green pepper; I like it finely minced
1 clove garlic, minced
14-1/2-oz can evaporated milk
2 eggs, beaten
1/2 c vegetable oil
1 T salt
1/2 t each seasoned salt, pepper
1/4 t Ac’cent, monosodium glutamate
Juice and grated rind of one lemon

Mix rice, parsley, cheese, onion, green pepper, garlic in greased 2-qt casserole. Blend rest of ingredients. Mix into rice. Sprinkle with paprika. Bake at 350 deg F about 45 minutes, or until it’s like a soft custard.

next ingredient: caraway seeds

[Zhills]

Easy Cole Slaw

Ingredients
1 (16 ounce) bag coleslaw mix
2 tablespoons diced onion
2/3 cup creamy salad dressing (such as Miracle Whip™) I use Duke's mayo
3 tablespoons vegetable oil
1/2 cup white sugar
1 tablespoon white vinegar
1/4 teaspoon salt
1/2 teaspoon poppy seeds, caraway seeds or celery seeds
Directions
Combine the coleslaw mix and onion in a large bowl.
Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly.
Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

Easy recipe to half.

Next ingredient: Fresh or frozen spinach