Recipes

[Zhills]

OK.......this may seem complicated to some, to others not.....It really is easy..This is a recipe from Southern Living, several years ago, with my own twist.  from @forrestwolf

Pickled Shrimp (A South Georgia favorite)

**1 bag of crab boil to 4 quarts of boiling water, slowed to a simmer for about 20 minutes.......  (do this first)

To a gallon sized zip loc bag, add thinly slice 2 lemons, and 1 thinly sliced onion

Mix together:

2 tsp seasoned salt (such as Lawry's)

1/2 cup of sugar

1 1/2 cups of white vinegar (or apple cider if that is what you have)

1 cup vegetable oil (not olive)

1/4 cup of capers, undrained

I use 3 lbs of cleaned, and deveined shrimp (tails may be left on

1.   Cook shrimp in boiling water with crab boil ** for about 3 minutes, and then turn off heat, and let sit for about 10-15 minutes...........drain, and place in zip loc bag.   
   
   
2.   Mix other ingredients until sugar is dissolved, and pour over shrimp, and refrigerate over night, flipping bag over, when you think about it.
   
   
3.   Place in dish, and serve with slotted spoon....No sauce needed..........Just DEVOUR!

Next ingredient:  Pasta (any)

[GenXmuse]

Creamy Mushroom Lasagna with Bechamel Sauce

This creamy Mushroom Lasagna might just be the best lasagna EVER! It's rich, creamy and earthy from all the different of mushrooms. I make this for special occasions and it is decadent!

Course Main Course

Cuisine Italian, Mediterranean

Prep Time 25 minutes

Cook Time 1 hour

Total Time 1 hour 25 minutes

Servings 12 servings

Calories 287kcal

Author Danielle Wolter

Ingredients

• 1 box no boil lasagna noodles
• 2 tomatoes thinly sliced
• 32 ounces fresh mushrooms sliced
• 2 cups ricotta cheese
• 4 ounces fresh mozzarella thinly sliced
• 1 cup fresh grated Romano cheese
• 4 shallots minced
• 2 cloves garlic minced
• Béchamel sauce (below)

Bechamel Sauce:

• 4 cups whole milk
• ¼ teaspoon ground nutmeg
• 6 tablespoons butter
• 5 tablespoons flour
• ¼ teaspoon pepper
• 1 teaspoon salt
• 2 tablespoons butter

Instructions

• Heat a large skillet over medium high heat and add 1 tablespoon of the butter and add half the mushrooms. Cook for about 7-10 minutes, until mushrooms are browned and have released their liquid. 
• Do the same process with the second batch of mushrooms.
• Preheat the oven to 375F degrees.
• Sauté the shallots and garlic in the same pan the mushrooms were cooked in until soft. Toss them with the mushrooms.
• Place a layer of bechamel sauce in the bottom of a 8x13" baking dish. Add a layer of noodles.
• Add the sliced tomatoes and half of the mushrooms. Add dollops of ricotta cheese and mozzarella over the mixture and sprinkle with Romano.
• Cover with another layer of noodles and spread a light layer of bechamel sauce over the top.
• Add the second half of the mushrooms and dollop with the ricotta cheese, then sprinkle with Romano.
• Add the last layer of noodles. Top with the remaining bechamel sauce and sprinkle with the Mozzarella cheese. 
• Cover with aluminum foil and bake in the oven for 45 minutes. Remove foil and bake an additional 15 minutes uncovered. 
• Remove from oven and let cool for 10-15 minutes. Slice and serve.

Bechamel Sauce

• Heat the butter in a saucepan until melted and add the flour, whisking constantly for 2-3 minutes.
• Add the milk, a little at a time, whisking constantly, until a sauce is formed. 
• Remove from heat and stir in the nutmeg, salt and pepper. Set the béchamel sauce aside while you prepare the remaining ingredients.

Notes

1. The mushrooms must be cooked before adding them to the lasagna - otherwise there will be too much moisture. 
2. Two skillets can be used to cook the mushrooms to save time.
3. Uncovering the lasagna during the last 15 of baking allows the cheese to brown on top.
4. Be sure to whisk constantly when adding the milk to the bechamel sauce to keep it from getting lumpy. Add the milk SLOWLY.

Nutrition

Serving: 1piece | Calories: 287kcal | Carbohydrates: 13g | Protein: 15g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 65mg | Sodium: 301mg | Potassium: 485mg | Fiber: 1g | Sugar: 7g | Vitamin A: 817IU | Vitamin C: 5mg | Calcium: 323mg | Iron: 1mg

Next Ingredient: WALNUTS

[Zhills]

I made this every Christmas for the 20 years the kids were home!  Love it!

Betty Crocker Divinity

Place in a saucepan over low heat .......

2 cups sugar
1/2 cup white corn syrup
1 /2 cup water

Stir until sugar is dissolved; then cook without stirring to 252 degrees F (a little dropped into cold water forms a hard ball).

Remove from heat and pour, beating constantly, in a fine stream into....

2 egg whites, stiffly beaten

Continue beating until mixture holds its shape and loses its gloss.

Add....

1 tsp vanilla
1/2 cup broken walnuts Stir to mix.

Drop quickly from tip of spoon onto waxed paper in individiual peaks ....   About 1 1/4 lb.

Never make divinity on a cloudy or humid day!

Next ingredient:  Cubed beef squares 
                              (not cubed steaks)

[walker]

Burgundy Stew (Good for Fall and Winter)

2 lbs. BEEF CUBES from Sirloin or Round Steak

2 cups sliced carrots

1 cup sliced celery

1 medium onion, sliced

1 can sliced water chestnuts

1 small can mushrooms, sliced or whole

3 tablespoons flour

1 tablespoon sugar

1 tablespoon salt

1 large can diced tomatoes

1 cup burgundy wine

4-6 potatoes, peeled and cubed*

Combine BEEF CUBES, carrots, celery, onions, water chestnuts and mushrooms in a large Dutch oven.  Combine  flour, sugar and salt.  Add that to meat mixture.  Add can of tomatoes and wine.  Mix all together well.  Cover and bake at 325 for 4 hours. Last 1 1/2 hours add potatoes.   If desired, dumplings can be added at end.

  (@Zhills...I hope this is what you meant by Cubed Beef Squares.)

NEXT INGREDIENT ..... PEAS 

[Zhills]

@walker   Yes, it is!  Made beef stew before the storm.  It was so dark and gloomy here!  Really hit the spot!  Didn't use Burgundy, but will try it this Fall.           

Next ingredient:  peas

[GenXmuse]

Sautéed Asparagus and Peas

Asparagus and peas prove the old adage: what grows together, goes together. This is the perfect side dish for spring!

Servings: 4

Total Time: 15 Minutes

INGREDIENTS

• 2 tablespoons unsalted butter
• 1/4 cup minced shallots
• 1 bunch thin asparagus spears, ends trimmed, cut into 1-1/2-inch pieces on a diagonal
• 1 cup thawed frozen peas
• Salt
• Freshly ground black pepper
• 1 teaspoon honey INSTRUCTIONS
  1. Melt the butter in a medium saucepan over medium-low heat. Add the shallots and cook, stirring frequently, until soft and translucent, 4-5 minutes.
  2. Add the asparagus, ¼ teaspoon salt and freshly ground black pepper to taste. Continue cooking over medium-low heat, stirring frequently so the shallots don't burn, for about 5 minutes or until tender-crisp. Add the peas and honey and cook about one minute more until the peas are warmed through. Add more salt and pepper to taste (I usually add about 1/8 teaspoon more salt and a few twists of pepper) and serve.

  Next Ingredient: EGGPLANT

[aroc3435]

                              Hunan Family-Style Eggplant

                    The Gourmet Chinese Regional Cookbook

                     by Calvin B.T. Lee & Audrey Evans Lee

           Castle Books, 1976, Secaucus NJ, Pages 169 - 170

                          Featured Ingredient:   EGGPLANT

2 Tbsp chili paste with garlic

2 Tsps dark soy sauce

1 Tsp light soy sauce

1 Tbsp white rice wine vinegar

1 Tsp sugar

1/4 Tsp salt or to taste (I omit it.)

1 pound eggplant

1 Tbsp dry sherry

1 Tbsp crushed red pepper

1/4 cup water

Peanut oil for stir frying

Preparation

  In a bowl  combine the chili paste, soy sauces, vinegar, sugar, and salt--if using it.

Cooking

  Heat a wok or skillet over high heat untill a drop of water immediately sizzles into steam.  Maintain  high  heat  throughout the cooking process.  Add the oil.   Just before the oil begins to smoke, add the eggplant, sherry, and red pepper flakes.  Stir fry for 3 minutes or until the eggplant is slightly brown and soft.  Add the water.  Cover and cook for 2 minutes or until tender.  Remove the cover, add the chili paste and soy sauce mixture.  Stir until the sauce has reduced slightly.

Yields:  4 - 8 servings

Next Ingredient:  CHICKEN  

[GenXmuse]

I've really been getting intoChinese cooking lately and prefer it to the restaurants so I can control the nutrition better. Buying Chinese wine and Chinese black vinegar has really made a difference in the taste. I found both on Amazon. 
Kung Pao Chicken (The Best Recipe!)

Kung Pao Chicken is a Chinese takeout loaded with spicy chicken, peanuts, vegetables in a mouthwatering Kung Pao sauce.

PREP TIME15 minutes

COOK TIME5 minutes

TOTAL TIME20 minutes

INGREDIENTS

• 12 oz. (340 g) boneless & skinless chicken breasts
• 3 tablespoons roasted peanuts
• 6-8 dried red chilies, seeded and cut into halves
• 3 tablespoons oil
• 5 slices peeled fresh ginger
• 2 cloves garlic, sliced diagonally
• 1 stalk scallion, cut into rings

Marinade:

• 1 tablespoon corn starch
• 2 teaspoons soy sauce
• 1 tablespoon Chinese Shaoxing rice wine, optional
• 1 teaspoon oil

Sauce:

• 1 1/2 tablespoon soy sauce
• 1 teaspoon dark soy sauce
• 1 teaspoon sugar
• 1/4 teaspoon Chinese black vinegar
• 2 tablespoons water
• 1 teaspoon corn starch

INSTRUCTIONS

1. Cut the chicken meat into small cubes, rinse in water, pat dry with paper towels and marinate with the ingredients above for 30 minutes.
2. Mix the sauce ingredients in a small bowl and set aside.
3. Heat up a wok with one tablespoon of oil and stir-fry the marinated chicken until they are 70% cook. Dish out and set aside. Clean the wok and add in the remaining 2 tablespoons of oil until it's fully heated. Add in the ginger and garlic slices and do a quick stir before adding in the dried red chilies.
4. Stir fry the dried red chilies until aromatic and smell spicy, then add in the chicken meat. Do a few quick stirs before adding in the roasted peanuts. Add the sauce and stir continuously until the chicken meat is nicely coated with the sauce. Add in the scallions, stir to combine well with the chicken, dish out and serve immediately with steamed rice.

NOTES

You may use rice vinegar, red wine vinegar or apple cider vinegar in lieu of Chinese black vinegar.

As different soy sauce tastes differently and has different level of sodium so please adjust the saltiness accordingly. If the sauce tastes too salty, add some more sugar and water. If it's not salty, add a little salt to taste.

Nutrition Information Yield3 Serving Size1Amount Per ServingCalories360Total Fat23gSaturated Fat3gTrans Fat0gUnsaturated Fat20gCholesterol73mgSodium872mgCarbohydrates9gFiber5gSugar2gProtein29g

© Rasa Malaysia

CUISINE: Asian / CATEGORY: Chinese Recipes

Link Removed

Next ingredient: ORANGE JUICE OR ZEST

[walker]

Brown Sugar Ribs

3/4 cup packed brown sugar

2 tablespoons paprika

2 tablespoons kosher salt

2 teaspoons cayenne pepper (did not use)

2 teaspoons black pepper

2 cloves garlic, minced

Fresh Squeezed ORANGE JUICE from 2 oranges

2 racks baby back ribs (pork ribs) cut into 2 rib pieces 

Preheat oven to 325.  Mix together brown sugar, paprika, salt, cayenne, pepper, garlic and ORANGE JUICE in large bowl.  Add the rib pieces and toss until coated evenly.

Cut an aluminum foil sheet that is approximately 18" wide and 24" long and place it on a baking sheet.  Set the ribs on the foil in center along with any extra juices from the bowl.  Fold ends over the ribs, followed by sides and then seal the foil tightly to completely enclose.  Bake until tender, about 2 hours.

(This recipe is from Ree Drummond/Pioneer Woman.  She also included a Pineapple Salsa which I have not fixed.  Recipe can be found on her website.)

NEXT INGREDIENT .....  CANNED TOMATOES

[walker]

Spanish Rice

3 tablespoons of oil

1 medium onion, chopped

4 cloves garlic, minced

1 cup white rice

1 (14 oz) CAN DICED TOMATOES

1 (14 oz) can chicken broth

1 teaspoon salt

Heat oil in large pan on medium heat.  Add onions and garlic; cook 3-5 minutes or until onions start to soften.  Add rice, stirring regularly, until lightly browned.  Add CANNED TOMATOES with its juice, chicken broth, and salt.  Mix well, cover pan and turn heat to low.  Continue cooking until liquid is absorbed...about 15-20 minutes (maybe longer).

Serves 4-6.

NEXT INGREDIENT ..... BAKING SODA