1 1/2 to 2 pouns of steak
1/4 cup low sodium soy sauce
1/4 cup balasmic vinegar
1/2 cup oil
3 tbsp honey
4 cloves of garlic minced
2 tbsp fresh grated ginger
3 scallions thinly sliced
wisk together, put in a resealable bag, add steak and marinate over night.
Pages
Want an honest opinion about Pinterest recipes you have come to the right place. I will give you my honest opinion about recipes from Pinterest about Low Carb/High Fat recipes plus regular ones too
22 October 2014
Steak Marinade
One that I like to use
1 cup Italian Dressing
1/2 cup A1 Steak Sauce
1/2 cup worcestershire sauce
1 tsp lemon juice
mix together, marinate steak for 24 - 48 hours
1 cup Italian Dressing
1/2 cup A1 Steak Sauce
1/2 cup worcestershire sauce
1 tsp lemon juice
mix together, marinate steak for 24 - 48 hours
Seasonings
Going to list a few that I have so I can import them into my chef tap app. Then I can get rid of a cookbook. YEAH
Memphis Rub
1/4 tsp cayenne
1 tsp cumin
2 tsp paprika
1 tsp dry oregano
1 tsp sugar
1 tsp salt
black pepper to taste
mix and put in a air tight container.
Memphis Rub
1/4 tsp cayenne
1 tsp cumin
2 tsp paprika
1 tsp dry oregano
1 tsp sugar
1 tsp salt
black pepper to taste
mix and put in a air tight container.
Smashed Potato Salad by Emeril Lagasse
I love this potato salad too.
2 pounds new potatoes, scrubbed and cut into 1/2-inch pieces
2 teaspoons salt
1/2 cup minced yellow onions
3 hard-boiled eggs, chopped
1 teaspoon minced garlic
1/2 to 3/4 cup mayonnaise or store bought mayonnaise
1/4 cup Dijon mustard
2 tablespoons fresh lemon juice
1 tablespoon light brown sugar
1/2 teaspoon hot pepper sauce (recommended: Emeril's Red Pepper Sauce)
1/2 teaspoon Worcestershire sauce
Directions
In a large saucepan, place the potatoes with enough cold water to cover and 1 teaspoon of the salt. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until fork-tender, about 10 minutes. Drain.
In a large mixing bowl, mash the potatoes with a hand-held masher or a heavy fork. (They should still be very lumpy.) Mix in the onions, eggs, and garlic. In a small bowl, combine 1/2 cup of the mayonnaise, the mustard, lemon juice, and brown sugar, stirring to dissolve the sugar.
Season with the pepper sauce, Worcestershire, the remaining 1 teaspoon salt, and the pepper.
Serve warm or chilled.
Yield: 4 servings
Recipe courtesy Emeril Lagasse, 2003
Kansas City Style Rib Rub
I started last year making a lot of my own seasoning mixes. There is just too much sodium in the mixes you buy at the store. A lot of these recipes came from 101budget.com, If you haven't checked out her site you have to, there is so much there.
The first one I am post thou is from Food Network. I love this seasoning mix, it's great on chicken, steak and makes the most awesome pulled pork.
You will need to try this, it's so great. I don't add all the salt that is required.
Kansas City Style Rib Rub:
1/3 cup light brown sugar
1/3 cup sugar
1/4 cup paprika
2 tablespoons Essence, recipe follows
6 tablespoons kosher salt
2 tablespoons onion powder
1 tablespoon garlic salt
1 tablespoon freshly ground black pepper
1 tablespoon chili powder
1 teaspoon mustard powder
1/2 teaspoon poultry seasoning
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast)
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Kansas City-Style BBQ Sauce:
1 cup ketchup
1/2 cup apple cider vinegar
3 tablespoons dark brown sugar
1 tablespoon plus 1 teaspoon Worcestershire sauce
1 tablespoon cane syrup
2 teaspoons chopped garlic
1/2 teaspoon finely grated onion
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground mustard
1/4 teaspoon ground cayenne pepper
The first one I am post thou is from Food Network. I love this seasoning mix, it's great on chicken, steak and makes the most awesome pulled pork.
You will need to try this, it's so great. I don't add all the salt that is required.
Kansas City Style Rib Rub:
1/3 cup light brown sugar
1/3 cup sugar
1/4 cup paprika
2 tablespoons Essence, recipe follows
6 tablespoons kosher salt
2 tablespoons onion powder
1 tablespoon garlic salt
1 tablespoon freshly ground black pepper
1 tablespoon chili powder
1 teaspoon mustard powder
1/2 teaspoon poultry seasoning
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast)
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Kansas City-Style BBQ Sauce:
1 cup ketchup
1/2 cup apple cider vinegar
3 tablespoons dark brown sugar
1 tablespoon plus 1 teaspoon Worcestershire sauce
1 tablespoon cane syrup
2 teaspoons chopped garlic
1/2 teaspoon finely grated onion
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground mustard
1/4 teaspoon ground cayenne pepper
21 October 2014
Sitting here watching Sleepy Hollow, dinner is in the crockpot today. Nice hot meal for a cool rainy day. We are having Jerk Pork Roast, red beans and rice. And I can not wait.
I use Paula Dean's recipe for Jerk seasoning.
Now I didn't have a scotch bonnet pepper so I just added a bit of ancho chili powder, since I don't like it too hot I didn't add much.
I put it on my pork roast the day before, so it can marinate over night. Cook in the crockpot on low for 8 hours and you have some delicious meat. LOVE it.
Jerk Spice:
1 tablespoon kosher salt
1 teaspoon ground allspice
1 teaspoon brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried, crushed Scotch bonnet pepper
1/2 teaspoon paprika
1/2 teaspoon dried chives
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon dried thyme
Combine all ingredients in a bowl until well-mixed. Store in an airtight container.
Yield: 1/2 cup
Recipe courtesy Paula Deen
I use Paula Dean's recipe for Jerk seasoning.
Now I didn't have a scotch bonnet pepper so I just added a bit of ancho chili powder, since I don't like it too hot I didn't add much.
I put it on my pork roast the day before, so it can marinate over night. Cook in the crockpot on low for 8 hours and you have some delicious meat. LOVE it.
Jerk Spice:
1 tablespoon kosher salt
1 teaspoon ground allspice
1 teaspoon brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried, crushed Scotch bonnet pepper
1/2 teaspoon paprika
1/2 teaspoon dried chives
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon dried thyme
Combine all ingredients in a bowl until well-mixed. Store in an airtight container.
Yield: 1/2 cup
Recipe courtesy Paula Deen
20 October 2014
Italian Fries
Italian Fries
Ingredients
6 or 7 Idaho potatoes, peeled and
sliced into 1/3-inch-thick French fry-style strips, soaked in cold
water
4 tablespoons (1/4 cup) extra-virgin
olive oil
1 tablespoon dried Italian herbs or
some combo of dried oregano, thyme, marjoram, and basil
2 cups freshly grated Romano cheese
1/4 cup parsley leaves, finely chopped
4 tablespoons (1/2 stick) salted
butter, cut into 6 cubes
Coarse salt and freshly ground black
pepper
Directions
1. Preheat the oven to 400 degrees.
2. Drain the potatoes and pat dry with
paper towels. Spread 1 tablespoon of the olive oil on each of 2
rimmed baking sheets and spread out the potatoes. Overlapping is
fine.
3. Sprinkle the dried herbs evenly
over the potatoes. Liberally spread the cheese and parsley on top.
Drizzle the remaining 2 tablespoons of olive oil over the cheese.
Scatter the cubed butter around the pans.
4. Bake until the potatoes are golden
brown, rotating the pans after 30 minutes, for 45 to 50 minutes
total. Use a spatula to lift off the potatoes with all the crusty
cheese adhered to them. Sprinkle with salt and pepper to taste. Serve
hot.
Italian Ranch Chicken Strips
Italian Ranch Chicken Strips
Ingredients
2/3 cup crushed cornflakes
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/3 cup reduced-fat ranch salad
dressing
1 teaspoon water
1/2 pound skinless, boneless chicken
breast halves – cut into strips
Directions
In a shallow bowl, combine the
cornflake crumbs, Italian seasoning and garlic powder. In another
shallow bowl, combine dressing and water. Dip chicken into dressing
mixture, then coat with crumb mixture. Arrange chicken on a baking
sheet coated with nonstick cooking spray. Lightly spray top of
chicken with nonstick cooking spray. Bake, uncovered, at 400 degrees
F for 12-15 minutes or until juices run clear.
Lemon Brownies
These are so good, very addicting
Here's the recipe for the
Lemon Brownies. YUM!
Source: Marilyn (DanaIN,
Cooking Forum)
1 1/2 cup all-purpose
flour
1 1/2 cup sugar
1 teaspoon salt
1 cup (2 sticks) butter;
room temperature
4 eggs
Juice from 1/2 lemon
Zest from 1 lemon
1 cup powdered sugar
2 tablespoons fresh lemon
juice
Additional lemon zest for
garnish
Preheat oven to 350°F.
Line the bottom only of a
9X13X2-inch baking dish with Parchment paper and spray with Pam. In a
mixing bowl, stir together flour, sugar and salt; add butter. Stir
together eggs, juice from 1/2 lemon and zest from 1 lemon; stir into
batter and pour into prepared pan. Bake for 30 minutes or until set,
use a toothpick to check. Remove from oven and cool on a rack. When
brownies are cool prepare glaze by stirring together powdered sugar
and 2 tablespoon lemon juice; drizzle over brownies and sprinkle with
additional lemon zest.
Peach Vanilla Bean Bundt Cake with Peach Soaking Syrup
Peach Vanilla Bean Bundt Cake with
Peach Soaking Syrup
Makes 10-inch bundt cake, serving 12 to
14
Cake
Ingredients
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter,
softened
1 ¾ cups granulated sugar
4 large eggs, room temperature
1 vanilla bean, split, seeds
1 cup sour cream
1 ½ cups diced fresh peaches
Syrup
Ingredients
⅓ cup fresh peach puree,
strained
⅔ cup granulated sugar
1 tablespoon orange juice
Method
Place rack in
center of oven, and preheat oven to 350. Grease and lightly
flour inside of 10 inch bundt pan.
Whisk together
flour, baking powder, baking soda and salt in a large bowl. Set
aside.
Using either a stand mixer (paddle
attachment) or a hand mixer, beat the butter at medium speed until
creamy, about 2 minutes. Gradually add sugar and beat at
medium-high speed until the mixture is light in texture and color,
about 3 minutes. Beat in eggs one at a time, beating for 30 to
40 seconds after each addition. Scrape down sides of bowl as
necessary. Beat in vanilla bean. At low speed, add flour
mixture in three additions, alternating with sour cream. (Add a
bit of flour, a bit of sour cream, a bit of flour, a bit of sour
cream, a bit of flour. Scoop half of batter into pan and spread with
spatula. Sprinkle with peaches. Scoop remaining half of
batter on top of peaches. Smooth with spatula.
Bake cake for 50 to 60 minutes, or
until a tooth pick inserted in the center comes out clean. Cool the
cake in the pan on a cooling rack for 10 minutes, then invert it onto
another rack. Place the cake, on the rack, over a baking sheet.
While cake is
baking, make syrup. Combine peach puree, sugar, and orange
juice in a small non reactive saucepan and cook over medium heat,
stirring until the sugar dissolves, 3 to 4 minutes. Remove pan
from heat. Using a pastry brush, dab syrup generously all over
surface of the warm cake, allowing it to soak into the cake before
reapplying. Let the cake cool completely.
Slow-Cooker Honey Sesame Chicken
Slow-Cooker Honey Sesame Chicken
Ingredients
3 pounds boneless skinless chicken
thighs
salt and pepper
3/4 cup honey
1/2 cup soy sauce
1/2 cup minced onion
1/4 cup plus 2 tablespoons ketchup
1 tablespoon canola oil
1 tablespoon toasted sesame oil
1 tablespoon minced or grated fresh
ginger
4 cloves garlic, peeled and minced
3/4 teaspoon crushed red pepper
flakes
4 teaspoons cornstarch
1/4 cup of water
Serve with:
Hot cooked rice
Sesame seeds
Scallions, thinly sliced
Instructions
Very lightly season the chicken thighs
with salt and pepper and place them in the slow cooker.
Whisk the honey, soy sauce, onion,
ketchup, canola and sesame oils, ginger, garlic and pepper flakes
together in a mixing bowl and pour over the chicken thighs. Cover the
slow cooker and cook on low for 4 hours, or until the chicken is
tender and cooked through.
Use tongs or a slotted spoon to
transfer the chicken to a rimmed plate or bowl and cover lightly with
foil, leaving the pan juices in the slow cooker.
Stir the cornstarch into the water with
a fork or small whisk until dissolved. Whisk the mixture into the pan
juices in the slow cooker. Re-cover the slow-cooker and turn the heat
to high. Let it cook and thicken for 15 minutes.
Carefully transfer the chicken back
into the slow-cooker. Serve the pieces of chicken over the hot cooked
rice, spoon the sauce over the chicken and garnish with sesame seeds
and scallions.
Spaghetti in Garlic Gravy with Herbs and Lemon Marinated Chicken and Cherry Tomatoes
Spaghetti in Garlic Gravy with Herbs
and Lemon Marinated Chicken and Cherry Tomatoes
Ingredients:
500 grams spaghetti pasta (cooked al
dente)
1 pound chicken breast fillets (sliced
into 1 inch chunks)
For the chicken marinade:
2 teaspoons fresh thyme, chopped
2 teaspoons fresh rosemary, chopped (if
using dried, use half of the amount)
Zest of 1 lemon
Juice of ½ a lemon
2 Tablespoons extra virgin olive oil
1 teaspoon coarse salt (not table salt)
½ teaspoon fresh cracked black pepper
2 Tablespoons extra virgin olive oil
(to sauté the marinated chicken)
- Add all the marinade
ingredients into the chicken and marinade for 20 minutes (if making
this dish in pronto) or over night (if making this dish the next day…
much better).
- Saute the marinated chicken in
extra virgin olive oil until cooked (about 4-5 minutes) then set
aside.
For the garlic gravy:
½ stick (1/4 cup) unsalted butter
2 Tablespoons extra virgin olive oil
4 large cloves garlic, finely minced
2 Tablespoons all-purpose flour
2 ½ cups chicken stock
1 Tablespoon fresh basil, chopped
salt and pepper to taste
¼ cup parsley, chopped (to
sprinkle/finish the pasta)
½ cup grated parmesan cheese
2 cups whole cherry tomatoes
- Place sauté pan over medium
heat and add butter and olive oil.
- Saute garlic until fragrant and
soft.
- Add the flour and cook for a
minute.
- Add chicken stock and simmer
gravy until thickened then add the chopped basil.
- Season with salt and pepper.
- Add the sauteed chicken in the
gravy then toss the cooked spaghetti into this sauce.
- Add the cherry tomatoes and
finish the dish with the chopped parsley and grated parmesan cheese
(serve extra on the side).
Makes 5-6 servings.
Yummy Chicken
Yummy Chicken
Cook Time: 45 Min
Ingredients
2 lb chicken boneless, skinless
1 pkg dry ranch dressing mix
1 c parmesan cheese
1/2 c corn flakes ( crushed)
1/2 c butter, melted
Directions
1
In
a medium bowl, mix together ranch dressing mix, parmesan cheese and
corn flakes. Dip chicken in butter, then in mixture. Place is greased
pan and bake 40-50 min! Enjoy!
Homemade Hamburger Buns
Homemade Hamburger Buns (recipe 1)
Ingredients:
buns
3/4 to 1 cup lukewarm water
2 tablespoons butter
1 large egg
3 1/2 cups All-Purpose Flour
1/4 cup sugar
1 1/4 teaspoons salt
1 tablespoon instant yeast
*For best results (a smooth,
slightly soft dough), use the smaller amount of water in summer (or
in a humid environment), the greater amount in winter (or in a dry
climate); and something in between the rest of the time.
topping
3 tablespoons melted butter
Directions:
Mix and knead all of the dough
ingredients — by hand, mixer, or bread machine — to make a soft,
smooth dough.
Cover the dough, and let it rise
for 1 to 2 hours, or until it's nearly doubled in bulk.
Gently deflate the dough, and
divide it into 8 pieces. Shape each piece into a round ball; flatten
to about 3" across. Place the buns on a lightly greased or
parchment-lined baking sheet, cover, and let rise for about an hour,
until noticeably puffy.
Brush the buns with about half of
the melted butter.
Bake the buns in a preheated 375°F
oven for 15 to 18 minutes, until golden. Remove them from the oven,
and brush with the remaining melted butter. This will give the buns a
satiny, buttery crust.
Cool the buns on a rack.
Amish Broccoli Salad
Amish Broccoli Salad
June 12, 2013
Ingredients
1 head broccoli, chopped
1 head cauliflower, chopped
1 cup mayonnaise
1 cup sour cream
½ cup sugar
½ teaspoon salt
½ pound bacon, fried and crumbled
1 cup shredded Cheddar cheese
Directions
Combine the chopped broccoli and
cauliflower in a large bowl. In a separate bowl, combine the
mayonnaise, sour cream, sugar, and salt to make a creamy dressing.
Add the dressing to the broccoli–cauliflower mix, stirring to
evenly coat the vegetables. Stir in the bacon and the cheese,
reserving a small amount to sprinkle on top of the salad just before
serving.
Dinner Rolls
going to try these one of these days. trying an experiment with my Kindle and some recipes I saved and getting them inmported into ChefTap.
30 Minute Rolls
1 C plus 2 Tbsp warm water
1/3 C oil
2 Tbsp yeast
1/4 C sugar
1 tsp salt
1 egg
3 1/2 C bread flour (seems to work
better but all purpose flour will also work)
Heat oven to 400 degrees.
In your mixer bowl combine the water,
oil, yeast and sugar and allow it to rest for 15 minutes. Using your
dough hook, mix in the salt, egg and flour. Knead with hook until
will incorporated and dough is soft and smooth. (Just a few minutes)
Form dough into 12 balls and then place
in a greased 9 x 13 pan and allow to rest for 10 minutes. Bake for
10 minutes at 400 degrees or until golden brown.
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