Recipes

[Zhills]

I really learned something with this one!

"Food enthusiasts will be quick to tell you that London broil is not a cut of beef, but a cooking method.

Tough pieces of meat—commonly, flank or top round steak—are left to marinate overnight, are then broiled under high heat and served by thinly slicing the meat “across the grain.”

No one knows where the “London” comes from in the name since this is a decidedly American dish. But it has become such a popular cooking method that many butchers simply use the term “London broil” for flank steak since the method has become nearly synonymous with that cut of meat."

London Broil Marinade

• Prep Time: 15 mins
• Total Time: 8 hrs 15 mins
• Servings: 4

ABOUT THIS RECIPE

"This is from Martha Stewart's magazine several years ago. Although it has lots of ingredients, it's simple to make."

INGREDIENTS

• 2 garlic cloves ( minced)
• 1 tablespoon red wine vinegar
• 1 tablespoon balsamic vinegar
• 2 tablespoons lemon juice
• 1 1/2 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1/2 tablespoon soy sauce
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• 1/2 teaspoon thyme
• 1/3 cup olive oil

DIRECTIONS

1. Assemble all ingredients in glass bowl, and mix well. Place 1-2 lb London broil in marinade in the refrigerator overnight. Grill or broil.
2. Slice thin across the grain to serve.

Next ingredient:  Cabbage

[walker]

Thank you, Zhills, for that information!  Very interesting.....learn something new everyday.

Tangy Apple CABBAGE Slaw (from Cook's Country)

1 medium head green CABBAGE, cored and chopped fine

2 teaspoons salt

2 Granny Smith apples, cored and cut into thin matchsticks

2 scallions, sliced thin

6 tablespoons vegetable oil

1/2 cup cider vinegar

1 tablespoon Dijon mustard

1/4 teaspoon red pepper flakes

Toss CABBAGE and salt in colander set over medium bowl. Let stand until wilted, about 1 hour.  Rinse CABBAGE under cold water, drain, dry well with paper towels, and transfer to large bowl.  Add apples and scallions and toss to combine.

Bring oil, vinegar, sugar, mustard, and pepper flakes to boil in saucepan over medium heat.  Pour over CABBAGE mixture and toss to coat.  Cover with plastic wrap and refrigerate at least 1 hour, or up to 1 day, before serving.

NEXT INGREDIENT.........OLIVE OIL

[rrpell]

Olive oil Lemon Cake

INGREDIENTS

3/4 cup olive oil (extra-virgin if desired), plus additional for greasing pan
1 large lemon
1 cup cake flour (not self-rising)
5 large eggs, separated, reserving 1 white for another use
3/4 cup plus 1 1/2 tablespoons sugar
Special equipment: a 9-inch (24-cm) springform pan; parchment paper

PREPARATION

Put oven rack in middle position and preheat oven to 350°F. Grease springform pan with some oil, then line bottom with a round of parchment paper. Oil parchment.
Finely grate enough lemon zest to measure 1 1/2 teaspoons and whisk together with flour. Halve lemon, then squeeze and reserve 1 1/2 tablespoons fresh lemon juice.
Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at high speed until thick and pale, about 3 minutes. Reduce speed to medium and add olive oil (3/4 cup) and reserved lemon juice, beating until just combined (mixture may appear separated). Using a wooden spoon, stir in flour mixture (do not beat) until just combined.
Beat egg whites (from 4 eggs) with 1/2 teaspoon salt in another large bowl with cleaned beaters at medium-high speed until foamy, then add 1/4 cup sugar a little at a time, beating, and continue to beat until egg whites just hold soft peaks, about 3 minutes.
Gently fold one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.
Transfer batter to springform pan and gently rap against work surface once or twice to release any air bubbles. Sprinkle top evenly with remaining 1 1/2 tablespoons sugar. Bake until puffed and golden and a wooden pick or skewer inserted in center of cake comes out clean, about 45 minutes. Cool cake in pan on a rack 10 minutes, then run a thin knife around edge of pan and remove side of pan. Cool cake to room temperature, about 1 1/4 hours. Remove bottom of pan and peel off parchment, then transfer cake to a serving plate.
From: Epicurious

Next Ingredient:  orange marmalade

[walker]

Red Wine Pot Roast (from Pioneer Woman)

3 tablespoons olive oil

salt and pepper to taste

1 4-5 lb. beef chuck roast

2 onions, diced

3 celery stalks, diced

3 garlic cloves, minced

2 tablespoons tomato paste

2 cups red wine (optional, or use more beef broth)

2 cups beef broth

1/4 cup sweet ORANGE MARMALADE

4 carrots, scrubbed and cut on the diagonal into 1" chunks

4 parsnips, peeled and cut on diagonal into 1" chunks 

5 large red potatoes, quartered

3 thyme sprigs

3 rosemary sprigs

Preheat oven to 275.

Heat olive oil in a heavy, ovenproof pot (with lid) over high heat.  Salt and pepper both sides of roast and sear it about a minute 

on each side.

Remove meat to a plate and cover.  Reduce heat to medium/high, and add onions, celery, garlic, and tomato sauce.  Stir it around and cook for 2-3 minutes, until vegetables start to soften and tomato paste releases it flavor.   Pour in wine.  Mix together, scraping as well, to get up all the browned bits on bottom.  Pour in the broth.  Stir in MARMALADE.

Return meat to the pot.  Top it off with carrots, parsnips, potatoes, thyme and rosemary.  Push the veggies and herbs into the liquid, then put lid on pot.  Roast for 3-4 hours, or until meat is fork tender.   (For 3 lb. roast plan on 3 hours)

NEXT INGREDIENT...........CREAM CHEESE

[Bluffbaker]

It's been too long since we've had this.  I need to put it on the menu soon.  You can peel, dice and boil potatoes if you don't want to use the steam 'n mash.  

Loaded Mashed Potato Casserole
6 Servings

1 bag Ore-Ida Steam n' Mash Russet potatoes
1 (5 oz.) can evaporated milk
2 Tbsp. butter or margarine
4 oz. cream cheese, softened
1/2 cup sour cream
2 tsp. dried chives (optional)
3/4 tsp. salt
1/2 tsp. pepper
1 cup shredded Cheddar cheese
1/4 cup real bacon pieces

Preheat oven to 350°. Lightly spray a 9 x 9-inch baking pan with nonstick cooking spray. Microwave potatoes according to package directions. In medium bowl, mash cooked potatoes, milk and butter. Stir in remaining ingredients, except cheese and bacon, until well combined. Spread mixture in baking pan; top with cheese and bacon. Bake 25 to 30 minutes or until heated through.

Next Ingredient:  Kidney beans

[rrpell]

The Continental Restaurant Kidney Bean Dip

2 c. canned kidney beans, drained
1 small onion, minced
1/2 c. mayonnaise
1/2 c. sweet pickle relish
1 pinch dry mustard
1 dash Worcestershire Sauce
1/2 tsp. white horseradish
1/8 tsp. garlic powder
1/8 tsp. salt
1/8 tsp. ground black pepper

Directions:
Rinse kidney beans and drain. In medium bowl, stir together rest of ingredients. Gently mix in kidney beans until coated with dressing. Refrigerate until serving. Serve with crackers.

next ingredient:  chicken breasts

[leighagemini]

Creamy Swiss Chicken Bake

4-6 Boneless Skinless Chicken Breast
6-8 Slices Swiss Cheese (Mozzarella works too)
½ cup mayonnaise
½ cup sour cream
¾ cup grated Parmesan Cheese (divided)
½ tsp. salt
½ tsp. pepper
1 tsp. garlic powder

Preheat oven to 375.
Pat chicken dry and place in a greased 9x13 pan.
Add sliced cheese on top of chicken breasts.
In a bowl mix mayonnaise, sour cream, ½ cup Parmesan cheese, salt, pepper and garlic powder. Spread this over chicken and sprinkle with remaining Parmesan cheese.
Bake for 1 hour.

Next Ingredient: cranberry

[Zhills]

Stauffer’s Apple Cranberry Tart

Ingredients:

1 crust from 15-ounce package of refrigerated pie crusts
1 21-ounce can apple pie filling or Stauffer's frozen apples
1 can Ocean Spray whole Cranberries
1/4 cup chopped walnuts, (optional)
1 teaspoon cinnamon
1 teaspoon sugar

Directions:

Preheat oven to 400°F. Unwrap pie crust; press seams together firmly. Place in a 9-inch pie plate.

Combine all ingredients, except sugar, in medium mixing bowl; mix well. Spoon fruit mixture into pastry-lined plate. Fold edges of pastry over fruit, pleating so crust lies flat. Sprinkle sugar over crust.

Bake 15 minutes. Reduce oven temperature to 350°F. Bake for 40 to 45 minutes or until fruit is bubbly and crust is golden brown. 

Makes 8 servings.

Next ingredient:  Walnuts

[walker]

Applesauce Cake

1 cup butter, softened

2 cups sugar

2 eggs

3 cups flour

1 1/2 teaspoons nutmeg

1 tablespoon cinnamon

1/2 teaspoon salt

1 teaspoon ground cloves

1 Tablespoon baking soda

2 1/2 cups applesauce

2 tablespoons corn syrup

1 cup raisins

1 cup chopped WALNUTS

Cream butter and sugar together.  Add eggs and beat.  Add flour, baking soda, and spices (sift together first if desired)*......adding this mixture alternately with applesauce and corn syrup.  Fold in raisins and WALNUTS.

Pour batter into greased 9 x 13" pan.  Bake at 300 for 1 1/2 hours.  Check in last half hour to see if it is done.  Sprinkle with confectioner's sugar when cool, if desired.

* old recipe of my mother's and most are written to "sift" ingredients back then

NEXT INGREDIENT..........

QUICK-COOKING or OLD-FASHIONED OATMEAL

[Bluffbaker]

Chocolate Oatmeal Cookies

1 stick butter or margarine
2 cups sugar
1/4 cup cocoa
1/2 cup milk
1 tsp. vanilla
1/2 cup peanut butter
3 cups oats (uncooked)

Melt butter; add sugar and cocoa. Stir in milk; bring mixture to a boil and boil for 2 minutes, stirring constantly. Remove from heat. Add vanilla and peanut butter; stir the mixture until the peanut butter is melted. Stir in oats. Drop by rounded spoonfuls onto wax paper. Store at room temperature in an airtight container.

Next Ingredient:  Tomato sauce