Recipes

[Zhills]

Traditional Irish Shepherd's Pie

Ingredients

1 tablespoon olive oil
1 teaspoon black pepper
1 lb ground beef or 1 lb lamb
1 large onion, finely diced
3 -4 large carrots, finely diced
1 cup frozen peas
3 -4 sprigs fresh thyme, finely chopped
2 tablespoons flour
1 tablespoon butter
1 glass red wine
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 cup chicken stock

1 large quantity mashed potatoes ( estimating 1L or 6 cups, fresh or leftover)
1 egg, beaten
grated parmesan cheese (optional)

Directions

Pre-heat oven to 200C/400°F.
Saute carrots in the olive oil until starting to get tender.
Add in the onions and saute for a minute or two then add the meat.
Season with black pepper and thyme.
Cook until browned then drain fat.
Add the butter and peas.
Sprinkle with flour and stir through.
Add tomato paste, wine and Worcestershire sauce.
Let this reduce slightly then add the chicken stock. Allow to reduce down until you have a thick meaty gravy. Season to your taste. Remove from heat.

Grease an oven proof dish** (9x13 works for me, as does an oval baker) with butter and add the sauce. Spoon or pipe the mashed potatoes over top. Brush with egg and sprinkle with Parmesan cheese if using.

Bake for about 20 minutes or until the potato is nice and browned on top.

Next ingredient: Garlic

[forrestwolf]

Louisiana Style BBQ Shrimp

Ingredients

2-3 pounds unpeeled shrimp

1 loaf crusty fresh bread, for dipping

Wet Ingredients:

2 sticks real butter

1/3 cup olive oil

4 cloves garlic, minced

1 tablespoon fresh lemon juice

Dry Herbs:

4 bay leaves, crushed to a powder (or 1/4 teaspoon powdered)

2 teaspoons dried rosemary, powdered with the bay leaves

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon cayenne

1 tablespoon paprika

1/2-1 teaspoon freshly ground black pepper

Preparation Instructions

Combine all the dry herbs and mix well. Simmer wet ingredients for the sauce on the stovetop. Add the dry herbs, stirring for about 6-7 minutes. Use a large enough pot for the shrimp to fit in a single layer.

Add the shrimp and bring to boil. Lower heat, and cook l0 minutes or more, stirring and lifting, till all are pink. Do not overcook.

Turn off heat, cover pan, and let sit to absorb the flavors for about 15 minutes.

If you prefer, you can bake the shrimp in a 400 degree oven until cooked through. Don't overcook them, they just have to be very hot throughout - too much will toughen. The longer they sit in the sauce, they better they become!

NEXT INGREDIENT: WINE-YOUR COLOR AND KIND

[walker]

This recipe has been in my family for a long time...back when Burgundy was the well-known red wine choice. You can substitute a Cabernet in this recipe.

BURGUNDY Stew

2 1/2 - 3 lbs. stewing beef, or round steak cut in 1" cubes

2 cups sliced carrots (can use frozen)

1 cup sliced celery

1 med/lg onion, sliced

6 oz. can sliced mushrooms, drained

3 Tablespoons flour

1 Tablespoon sugar

1 Tablespoon salt

1 large can whole tomatoes

1 cup burgundy wine

5 or 6 medium size potatoes, sliced

dumplings, optional

Combine meat, carrots, celery, onion and mushrooms in a large Dutch Oven pan. Combine flour, sugar and salt and stir into the meat mixture. Add tomatoes and wine. Cover and cook in preheated 325 degree oven for 4 hours. Last 1 1/2 hours add potatoes. If desired, last 20 minutes make dumplings (Bisquick is good) and put on top.

NEXT INGREDIENT: CINNAMON

[Zhills]

Greek Mac and Cheese

INGREDIENTS

3 slices crustless white bread, torn into small pieces

3 Tbsp. unsalted butter, melted

Kosher salt, to taste

8 oz. hollow pasta, preferably elbow macaroni

6 Tbsp. butter

1/4 cup flour

3 cups milk

4 cups grated graviera or kefalotyri cheese (about 12 oz.)

3/4 tsp. ground cinnamon

1/8 tsp. freshly grated nutmeg

Freshly ground black pepper, to taste

2 tbsp. extra-virgin olive oil

8 large shallots, finely chopped

16 oz. baby spinach, roughly chopped

8 scallions cut into 1/4"-thick rounds

1/3 cup roughly chopped fresh dill

1 3/4 cups crumbled feta (about 8 oz.)

INSTRUCTIONS

1. Put bread into the bowl of a food processor and pulse until finely ground. Put bread crumbs and 3 tbsp. butter into a small bowl and combine; set aside. Bring a 6-qt. pot of salted water to a boil. Add pasta and cook until cooked halfway through, about 3 minutes. Drain pasta, rinse with cold water, and set aside.

2. Heat remaining butter in a 4-qt. saucepan over medium heat. Add flour and cook, whisking constantly, for 1 minute. Still whisking constantly, slowly drizzle in milk and cook until sauce has thickened and coats the back of a spoon, 10–15 minutes. Remove pan from heat. Stir in graviera, cinnamon, and nutmeg and season with salt and pepper; set béchamel sauce aside.

3. Heat oven to 350°. Heat oil in a 5-qt. pot over medium heat. Add shallots and cook, stirring often, until soft, 3–4 minutes. Add spinach and scallions and cook, covered, stirring occasionally, until wilted, about 3 minutes. Stir in the reserved béchamel sauce, the dill, and the reserved pasta and transfer mixture to a 9" x 13" baking dish. Sprinkle evenly with reserved bread crumbs and the feta. Bake until golden brown and bubbly, about 30 minutes. Let cool for 10 minutes before serving.

You do not taste the cinnamon but the flavor it gives the meat/tomato mixture is wonderful!

Next ingredient: Rotel tomatoes

[forrestwolf]

SPANISH RICE

Ingredients:

2 tablespoons vegetable oil

1 cup uncooked rice

1/2 cup chopped onion

1/2 cup chopped green bell pepper(I DO NOT ALWAYS ADD THIS)

2 cloves garlic, minced

1 cup vegetable juice cocktail(I USE MR&MRS T HOT AND SPICY BLOODY MARY MIX)

1 cup chicken broth

1 can (10 oz.) RO*TEL Whole Tomatoes & Green Chilies

I ADD IN SOME TYPE OF SAUSAGE, BROWNED OFF

I ALSO ADD SOME TYPE OF CHEESE ON TOP, AFTER COOKED, WITH THE LID ON TO MELT, THEN STIR

Directions:

In a medium saucepan, sauté rice, onion, green pepper and garlic in

hot oil until the rice is golden. Stir in remaining ingredients; heat to

a boil. Reduce heat and cover; simmer for 30 minutes.

NEXT INGREDIENT: SALTINE CRACKERS (OR SOUTHERN SODA CRACKERS..)

[Zhills]

Not really a recipe but I like to put cream cheese with hot pepper jelly on saltines. You get sweet, salty, crunch, creamy and hot all in one bite. I've tried other crackers but always come back to saltines. Not as pretty on the plate but oh, so good in the mouth! Try it!

Next ingredient: Black pepper

[forrestwolf]

Easiest recipe ever.......from Ina.....

Hollandaise

Ingredients

12 tablespoons unsalted butter (1 1/2 sticks)

4 extra-large egg yolks, at room temperature

3 tablespoons freshly squeezed lemon juice

Kosher salt and freshly ground black pepper

2 pinches of cayenne pepper

Directions

Melt the butter in a small sauce pan. Place the egg yolks, lemon juice, 1 1/2 teaspoons salt, 3/4 teaspoon pepper and cayenne in the jar of a blender. Blend for 15 seconds. With the blender running, slowly pour the hot butter into the blender and blend for 30 seconds, until the sauce is thick. (You can leave it in the blender at room temperature for up to 1 hour. If it is made in advance, add 1 tablespoon hot tap water and blend for a few seconds before serving.)

NEXT INGREDIENT: ALL PURPOSE FLOUR

[Beebee2]

I was just given a big bowl of Meyer lemons, and this is one of the recipes I'm considering to help make proper use of them:

The Tangiest Lemon Bars

1 stick unsalted butter, melted
1/4 c sugar
1 t pure vanilla extract
1/2 t salt
1 c all-purpose flour
1 c sugar
3 T all-purpose flour
3 large eggs
1 1/2 t finely grated lemon zest from organic or Meyer lemons for best flavor
1/2 c lemon juice from organic or Meyer lemon
Powdered sugar for dusting

To make the crust: In a bowl, combine butter, sugar, vanilla and salt. Add the flour and mix just until incorporated.

Press the dough into the bottom of an 8-inch square baking pan.

Bake for 25 to 30 minutes at 350 deg F. Should be browned around the edges, and golden in the center.

To make the topping: In a bowl, stir together the sugar and flour. Mix well. Whisk in the eggs.

Stir in the lemon zest and lemon juice.

Take the baked crust from the oven, and reduce heat to 300 deg F.

Pour the mixture onto the hot crust.

Bake for 20 to 25 minutes, or until the middle no longer jiggles when the pan is tapped.

Remove from oven and cool completely.

Once it is cooled, take a sharp knife and cut into squares. Dust with powdered sugar..

Store in an airtight container in the refrigerator for 4 to 5 days. Serves 20

adapted from Alice Medrich’s “Pure Desserts”
food52

next ingredient: lemon pepper

[forrestwolf]

I do not have a grill right now, so I roast these in the oven, and sprinkle with red wine vinegar and sea salt just after taking out of the oven........

Grilled Lemon-Pepper Potatoes

Directions

Slice 1 1/2 pounds red potatoes 1/2 inch thick; toss with olive oil and lemon-pepper seasoning.

Place on a sheet of heavy-duty foil; fold into a packet and crimp to seal.

Grill over high heat, flipping once, 15 minutes; season with salt.

Mix 1/2 cup sour cream

1 tablespoon cider vinegar

some chopped chives, a pinch of sugar, salt and pepper to taste; serve on the side for dipping.

NEXT INGREDIENT: ROSEMARY

[Zhills]

LAMB CHOPS WITH BALSAMIC SAUCE

INGREDIENTS:

3/4 teaspoon dried rosemary

1/4 teaspoon dried basil

1/2 teaspoon dried thyme

salt and pepper to taste

4 lamb chops (3/4 inch thick) 1 tablespoon olive oil

1/4 cup minced shallots

1/3 cup aged balsamic vinegar

3/4 cup chicken broth

1 tablespoon butter

DIRECTIONS:

1. In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.

2. Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.

3. Add shallots to the skillet, and cook for a few minutes, just until browned.

Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops.

Next ingredient: White beans