aprilemorning
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- Feb 28, 2009
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Chicken, Roast, Boneless pork chops, and anything dealing with hamburger. Easy and good.
Any good recipes for the following?
- Thread starter aprilemorning
- Start date
ronaldolover17
New member
- Nov 4, 2011
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CHICKEN CHOW MEIN
Read more about it at www.cooks.com/rec/view/0,1639,143167-226207,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.
2 large chicken breasts, cubed
4 Portobello mushrooms, quartered
2 stalks of celery, chopped
1 can of water chestnuts, drained
1 clove of garlic, chopped
2 tablespoons of soy sauce (or to taste)
3 tablespoons of teriyaki sauce
2 teaspoons toasted sesame oil
2 packages of Chow Mein Noodles
1/4 cup of sake
Using a large pan, or wok, add chicken, sesame oil, sake, and garlic. Sauté for about 3 to 5 minutes on medium high until chicken changes color. After Chicken is sauteed, add the remaining ingredients, stirring occasionally for 12 to 15 minutes on medium heat.
Meanwhile, bring a large pot to a boil and cook the Chow Mein noodles as directed. After the Chow Mein is cooked, drain and add to the rest of mixture. Give it a toss and enjoy!
Country-Fried Pork & Peppers
Ingredients:
•4 pork loin chops -- boneless
•2 tablespoons cornmeal
•1 tablespoon all-purpose flour
•1 teaspoon paprika
•1/2 teaspoon garlic powder
•1/2 teaspoon onion powder
•salt and pepper -- to taste
•1/4 teaspoon ground cumin
•2 tablespoons vegetable oil or shortening
•1 green bell pepper
•1 red bell pepper
•3 cups hot cooked rice
Preparation:
Lay the chops between two sheets of plastic wrap and pound to about 1/4-inch thickness. Combine cornmeal, flour, paprika, garlic and onion powders, cumin, salt and pepper. Rinse meat off with cold water then dredge in the cornmeal mixture one at a time until thoroughly coated.
Heat the oil or shortening in a large skillet over medium heat. When the oil is hot, add the pork chops. Fry for about 4 minutes then turn over. Add pepper strips and cook another 4 to 6 minutes, or until the meat is browned and cooked through. Remove pork to a warm serving dish and continue cooking peppers for a minute or two. Serve pork and peppers over hot rice.
Serves 4.
Hamburger
For The Patties:
1lb/500g ground beef (how to grind your own meat)
1 half onion grated or finely chopped
4 pinches ground coriander
4 pinches paprika powder
a little pepper, fresh ground is better
a little salt
1 hand fresh bread crumbs
1 egg lightly beaten
1 quarter beef bouillon/stock cube dissolved in 2 to 3 tablespoons water
For the Rolls:
4 rolls
sliced tomato
thinly sliced onion
lettuce
a few slices of gherkin
mayonnaise
ketchup
Mix all the patty ingredients thoroughly, leaving the salt for after the patties are cooked if you prefer (how to season meat).
Make sure the mixture is cool. Divide mixture into 4 equal balls and mold into patties (how to mold patties).
Cook on medium heat under the grill, on the barbecue or in a pan (how to regulate cooking temperature) untill the patty is cooked to your preferred degree of doneness or the internal temp reaches 160F/70C (when is my patty cooked?).
Split the rolls and toast the cut surfaces lightly (under grill, on barbecue or in a pan) just before the patties are done. Spread mayonnaise on the bottom halves, add a thin slice of onion, some lettuce, a slice of tomato and a little sliced gherkin. Top it off with a little mayo and ketchup, the patty and the top half of the roll.
Bon Appetit!
Roast
Ingredients:
•1 boneless beef chuck roast, 3 to 4 pounds
•1 tablespoon Cajun seasoning
•Salt and pepper
•2 tablespoons olive oil
•2 medium onions, halved, sliced
•8 ounces small whole mushrooms or thickly sliced mushrooms
•2 medium bell peppers, red or combination of red and green or other colors
•1 cup red wine
•1 cup beef broth or chicken broth
•2 1/2 pounds medium red potatoes, peeled, halved
Preparation:
Cut excess fat from the roast and rub it all over with the Cajun seasonings; sprinkle with salt and pepper. Put it in a food storage bag or bowl; seal or cover and refrigerate for at least 1 hour.
In a large pot or braising pan, heat olive oil over medium-low heat; add the onions and cook, stirring frequently, for about 15 to 20 minutes, or until the onions are tender and browned. Add the mushrooms and peppers and cook for about 3 minutes longer. Remove the vegetables to a plate and turn the heat up to medium-high. Sear the seasoned roast on all sides. Add the cooked vegetables, wine, and broth; bring to a boil. Reduce heat to medium and cook, uncovered, for 10 to 15 minutes, or until reduced by about one-third. Cover and reduce heat to low. Simmer for 3 1/2 hours. Add the potatoes and continue cooking for about 30 to 45 minutes longer, or until the potatoes are tender.
Serves 6.
Read more about it at www.cooks.com/rec/view/0,1639,143167-226207,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.
2 large chicken breasts, cubed
4 Portobello mushrooms, quartered
2 stalks of celery, chopped
1 can of water chestnuts, drained
1 clove of garlic, chopped
2 tablespoons of soy sauce (or to taste)
3 tablespoons of teriyaki sauce
2 teaspoons toasted sesame oil
2 packages of Chow Mein Noodles
1/4 cup of sake
Using a large pan, or wok, add chicken, sesame oil, sake, and garlic. Sauté for about 3 to 5 minutes on medium high until chicken changes color. After Chicken is sauteed, add the remaining ingredients, stirring occasionally for 12 to 15 minutes on medium heat.
Meanwhile, bring a large pot to a boil and cook the Chow Mein noodles as directed. After the Chow Mein is cooked, drain and add to the rest of mixture. Give it a toss and enjoy!
Country-Fried Pork & Peppers
Ingredients:
•4 pork loin chops -- boneless
•2 tablespoons cornmeal
•1 tablespoon all-purpose flour
•1 teaspoon paprika
•1/2 teaspoon garlic powder
•1/2 teaspoon onion powder
•salt and pepper -- to taste
•1/4 teaspoon ground cumin
•2 tablespoons vegetable oil or shortening
•1 green bell pepper
•1 red bell pepper
•3 cups hot cooked rice
Preparation:
Lay the chops between two sheets of plastic wrap and pound to about 1/4-inch thickness. Combine cornmeal, flour, paprika, garlic and onion powders, cumin, salt and pepper. Rinse meat off with cold water then dredge in the cornmeal mixture one at a time until thoroughly coated.
Heat the oil or shortening in a large skillet over medium heat. When the oil is hot, add the pork chops. Fry for about 4 minutes then turn over. Add pepper strips and cook another 4 to 6 minutes, or until the meat is browned and cooked through. Remove pork to a warm serving dish and continue cooking peppers for a minute or two. Serve pork and peppers over hot rice.
Serves 4.
Hamburger
For The Patties:
1lb/500g ground beef (how to grind your own meat)
1 half onion grated or finely chopped
4 pinches ground coriander
4 pinches paprika powder
a little pepper, fresh ground is better
a little salt
1 hand fresh bread crumbs
1 egg lightly beaten
1 quarter beef bouillon/stock cube dissolved in 2 to 3 tablespoons water
For the Rolls:
4 rolls
sliced tomato
thinly sliced onion
lettuce
a few slices of gherkin
mayonnaise
ketchup
Mix all the patty ingredients thoroughly, leaving the salt for after the patties are cooked if you prefer (how to season meat).
Make sure the mixture is cool. Divide mixture into 4 equal balls and mold into patties (how to mold patties).
Cook on medium heat under the grill, on the barbecue or in a pan (how to regulate cooking temperature) untill the patty is cooked to your preferred degree of doneness or the internal temp reaches 160F/70C (when is my patty cooked?).
Split the rolls and toast the cut surfaces lightly (under grill, on barbecue or in a pan) just before the patties are done. Spread mayonnaise on the bottom halves, add a thin slice of onion, some lettuce, a slice of tomato and a little sliced gherkin. Top it off with a little mayo and ketchup, the patty and the top half of the roll.
Bon Appetit!
Roast
Ingredients:
•1 boneless beef chuck roast, 3 to 4 pounds
•1 tablespoon Cajun seasoning
•Salt and pepper
•2 tablespoons olive oil
•2 medium onions, halved, sliced
•8 ounces small whole mushrooms or thickly sliced mushrooms
•2 medium bell peppers, red or combination of red and green or other colors
•1 cup red wine
•1 cup beef broth or chicken broth
•2 1/2 pounds medium red potatoes, peeled, halved
Preparation:
Cut excess fat from the roast and rub it all over with the Cajun seasonings; sprinkle with salt and pepper. Put it in a food storage bag or bowl; seal or cover and refrigerate for at least 1 hour.
In a large pot or braising pan, heat olive oil over medium-low heat; add the onions and cook, stirring frequently, for about 15 to 20 minutes, or until the onions are tender and browned. Add the mushrooms and peppers and cook for about 3 minutes longer. Remove the vegetables to a plate and turn the heat up to medium-high. Sear the seasoned roast on all sides. Add the cooked vegetables, wine, and broth; bring to a boil. Reduce heat to medium and cook, uncovered, for 10 to 15 minutes, or until reduced by about one-third. Cover and reduce heat to low. Simmer for 3 1/2 hours. Add the potatoes and continue cooking for about 30 to 45 minutes longer, or until the potatoes are tender.
Serves 6.
amzydoodles
New member
- Nov 4, 2011
- 1
- 0
- 1
Try the bbcgoodfood website 
I go to places like Food Network.com or TasteofHome.com for answers, if I can't find them in my cookbook shelf. Chicken yields to almost any type of sauce, except fish. You can sear it in a pan, and add white sauce, which consists of a blonde roux (equal parts of any fat and flour cooked until thickened, stirring often), garlic, and chopped vegetables. If you like cheese, sprinkle with parmesan or romano. This can be served over noodles.
If you want a red sauce, simply braise the chicken in a pan with olive oil, drain, add mushrooms(optional), garlic, and your favorite spaghetti sauce. Bake until chicken is cooked (recipes online can tell you baking temps and time), and just before serving, about 10 minutes, cover with sliced cheese (provolone tastes great), and bake until melted. Serve that over noodles, mashed potatoes, or rice. Noodles are the standard, but the others are good, too!
Beef in all forms can be cooked in many ways. I wouldn't eat the hamburger raw, regardless of how famous the technique is, because of possible contaminants. If you want more ideas, let me know...I have a plethora.
If you want a red sauce, simply braise the chicken in a pan with olive oil, drain, add mushrooms(optional), garlic, and your favorite spaghetti sauce. Bake until chicken is cooked (recipes online can tell you baking temps and time), and just before serving, about 10 minutes, cover with sliced cheese (provolone tastes great), and bake until melted. Serve that over noodles, mashed potatoes, or rice. Noodles are the standard, but the others are good, too!
Beef in all forms can be cooked in many ways. I wouldn't eat the hamburger raw, regardless of how famous the technique is, because of possible contaminants. If you want more ideas, let me know...I have a plethora.