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Old February 2nd, 2009, 11:57 PM   #101
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this is from Ohio
the on the go style


Salisbury Steak

4 potatoes, peeled and sliced
1-1/2 lbs. ground beef
1 c. bread crumbs
1 egg, beaten
1 onion, chopped
26-oz. can cream of mushroom soup
1-1/2 oz. pkg. beefy onion soup mix

Arrange potatoes in the bottom of a lightly greased 13"x9" baking pan. Combine ground beef, bread crumbs, egg and onion; form into 6 patties. Place patties on top of potato slices. Combine soup and dry soup mix; blend well. Pour over patties and potatoes. Bake at 350 degrees for 1-1/2 hours. Serves
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Old February 7th, 2009, 04:33 PM   #102
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BBQ Pork Chops
Serves 4

Chops between ¾ and 1 inch thick will work in this recipe.

3 tablespoons light brown sugar
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 cup all-purpose flour
4 bone-in rib or center-cut pork chops , about 3/4 inch thick
3 slices bacon , chopped
1/2 cup vegetable oil

1. COAT CHOPS Combine brown sugar, chili powder, paprika, salt, dry mustard, cumin, and cayenne pepper in bowl. Place flour in shallow dish. Pat chops dry with paper towels. Cut 2 slits about 2 inches apart through fat on edges of each chop. Season both sides of chops with spice mixture, then dredge chops lightly in flour (do not discard flour). Transfer to plate and let rest 10 minutes.

2. RENDER BACON Meanwhile, cook bacon in large nonstick skillet over medium heat until fat renders and bacon is crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate and reserve for another use. Do not wipe out pan.

3. FRY CHOPS Add oil to fat in pan and heat over medium-high heat until just smoking. Return chops to flour dish and turn to coat. Cook chops until well browned, 3 to 4 minutes per side. Serve
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Old March 7th, 2009, 12:07 AM   #103
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Stuffed Cabbage

1 large white cabbage
2 onions, chopped
2 tablespoons white rice
1 1/2 lbs. ground beef or veal
1 tablespoon chopped parsley
salt and pepper to taste
6 tomatoes
2 tablespoons tomato paste
juice of 1/2 lemon
3 cloves garlic, chopped

Break off the cabbage leaves and cut out the hard spines with a knife. Boil a pot of salted water and add the leaves, simmer several seconds, and remove when they begin to soften. Place the cabbage leaves on paper towels and allow to cool. In a greased frying pan, brown the chopped onions and rice, then add 1/2 cup hot water. Cover and allow the rice to swell, then cool several minutes.

In a large bowl mix together the meat, rice, parsley, salt and pepper.

On a wooden board, lay out a cabbage leaf, and crossing over the part that was cut out, add a spoonful of meat mixture, fold in the sides, and roll the leaf over the meat to form a sausage shape. Repeat with the rest of the leaves and meat.

Roll up the small remaining cabbage leaves and cut into strips. Slice the tomatoes.

In a large casserole dish, place several tomato slices in the bottom, followed by half the shredded cabbage, and a tight layer of stuffed cabbage. Cover with another layer of tomato and stuffed cabbage, and cover with the remaining tomato slices and shredded cabbage.

Dilute the tomato paste in 4 cups water. Add the lemon juice and garlic and pour the liquid over the cabbage. Cover and bake at 325 degrees F for 1 hour. Add more diluted tomato paste if the liquid lowers to half its original level. Serve hot with mamaliga (a Hungarian version of Polenta) and sour cream.
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Old March 29th, 2009, 12:48 AM   #104
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from a friend that was texted this...pity at times with this instant I am here or where r u in your face




Chicken fried steak, Southern styled

Ingredients:

One 1-3/4- to 2-pound round steak, cut into 4 equal portions
3 tablespoons Emeril's Original Essence or Creole Seasoning
1/2 pound bacon, chopped
1-1/2 cups bleached all-purpose flour
1 large egg
2-1/2 cups milk
1 cup fine dried bread crumbs
1/2 cup minced yellow onions
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Instructions:

Place the steak on a plastic wrap-covered work surface and cover with another piece of plastic wrap. Pound the meat to a 1/4-inch thickness with a meat mallet. Season both sides of the meat with 1-1/2 teaspoons of the Essence or Creole seasoning.

Fry the bacon in a large skillet until just crisp, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain, leaving the fat in the pan. Set the pan aside.

Combine the flour with 1 tablespoon of the Essence or Creole seasoning in a large shallow bowl. Whisk the egg with 1/2 cup of the milk and 1-1/2 teaspoons of the Essence or Creole seasoning in another bowl. Combine the bread crumbs and the remaining 1 tablespoon Essence in another shallow bowl or baking dish.

Dredge the meat in the seasoned flour, then dip in the egg wash, letting the excess drip off. Dredge the meat in the seasoned bread crumbs, coating each side evenly. Shake off any excess bread crumbs. Reserve the seasoned flour.

Reheat the bacon fat in the skillet over high heat until very hot but not smoking. In batches, without crowding (you may only be able to cook one portion at a time), carefully add the meat and fry until golden brown, 3 to 4 minutes on each side. Transfer to paper towels to drain.

Add 3 tablespoons of the reserved seasoned flour to the pan. Cook over medium-high heat, stirring constantly, for about 2 minutes, to make a light roux. Add the onions and cook, stirring often, until softened, about 4 minutes. Whisk in the remaining 2 cups milk, the salt, and pepper and bring to a boil. Reduce the heat to medium-low and simmer until the sauce is thickened and there is no raw flour taste, about 5 minutes. Stir in the bacon.

Serve the steaks with the hot gravy
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Old May 7th, 2009, 02:24 PM   #105
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BEEF POT ROAST
(EASTERN EUROPE STYLE)

Beef Pot Roast
Preheat oven to 300°F.

Ingredients:
1-1/3 pound lean chuck beef 3 large onions, sliced
2 cloves garlic, crushed
½ cup Burgundy (optional)
12 pitted prunes
2 cups weak tea
1 can (4-1/2 ounces green olives
1 - 4 ounce can mushrooms and liquid
Beef stock as needed for gravy
Salt and pepper
Ginger
Beurre manié

Preparation:
Sprinkle roast generously with salt, pepper and Ginger. Pour oil into frying pan and heat. Seer roast on all sides to seal in juices. Remove roast and place in roasting pan.

Add more oil to frying pan and sauté onions and garlic until soft and golden. Pour this mixture over top of roast along with juice from mushrooms and Burgundy. Set aside.

Cover prunes with hot strained tea. Let prunes stand until cold, then retain ¾ cup liquid.

Add ¾ cup liquid, prunes, olives and mushrooms to roast and cover. Bake roast for approximately 2 hours until tender.

Gravy:
Bring all drippings from roasting pan to a boil in a saucepan.. Add beef stock as needed. Add beurre manié for thickening.
A classic recipe used to
thicken sauces and gravies.
2 tablespoons soft butter
1/4 cup flour

*Beurre manié: Beurre manié is a dough, consisting of equal parts of soft butter and flour, used to thicken soups and sauces. By kneading the flour and butter together, the flour particles are coated in butter. When the beurre manié is whisked into a hot or warm liquid, the butter melts, releasing the flour particles without creating lumps. (Wikipedia, the free encyclopedia)

Combine butter and flour in small bowl. Mix until well blended. Roll mixture into small balls.

Add balls to softly boiling liquid, one by one while stirring constantly with whisk. Add as many balls as needed for desired thickness.

To Serve: Lift roast onto serving platter. Garnish with mushrooms, prunes and olives. Gravy can be served separately or poured over roast.
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Old May 7th, 2009, 08:53 PM   #106
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SANDWICHES: SAUSAGE AND HORSERADISH

Use two-day-old bread. Spread each slice on both sides with butter. Cut each one in half. Mix the sausage with sour cream, spread the sandwiches.
Mix the horseradish with flour and sour cream. Spread over the sausage.
Put into a hot 450 F. oven for 10 minutes.
Yields 16 sandwiches.

Ingredients:

8 slices white bread
1/4 cup soft butter
1/2 lb. sausage, skinned and chopped
1/4 cup prepared horseradish
1 teaspoon flour
4 tablespoons sour cream
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Old May 7th, 2009, 08:53 PM   #107
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SAUSAGE IN SAUCE

Simmer sausage and onion in combined water and beer for 20 minutes. Brown the butter and blend in flour,
then slowly add 1 cup of liquid strained from the meat. Stir until thoroughly blended. If sauce is too thick, add more liquid.
Add Maggi extract, vinegar and sugar to taste(brown sugar may be substituted). Slice the sausage, pour the sauce over it,
and serve with boiled potatoes.
Serves 4

Ingredients:

1 Polish Sausage ring ( about 1 1/2 lb..)
2 cups beer
2 cups water
2 onions, sliced
1 tbs. butter
1 tbs. flour
1/2 tsp. Maggi extract
2 tsp. vinegar
sugar to taste
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Old May 7th, 2009, 08:55 PM   #108
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LEG OF LAMB

Cook the onions in 3 cups boiling water with salt, bay leaves, and peppercorns for 5 minutes. Cool, add vinegar.
Pour over the meat, cover and refrigerate for 3 days. Turn each day.
Sprinkle the meat with garlic, salt, and some flour. Brown on both sides in hot drippings. Place in a moderate 375 F. oven for 1 1/2 hours.
Based with pan drippings and the marinade. Mix sour cream with leftover flour. Pour over the meat. Place under the broiler until golden.
Slice the lamb, place on a warmed platter. Pour the gravy over the meat. Serve with potatoes or macaroni, and red beets.
Serves 5

Ingredients:

1 large onion, sliced
3 cups boiling water
1 tablespoon salt
3 bay leaves
5 peppercorns
1 cup vinegar
3- pound leg of lamb
1/2 teaspoon garlic powder
salt
2 3/4 tablespoon instant flour
1 3/4 tablespoon bacon drippings
1/2 cup sour cream
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Old May 11th, 2009, 12:33 AM   #109
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HAM STEAK WITH APRICOT

Ham slice cut 2 inches thick.
Trim fat around ham slice and place ham in shallow baking pan. Sprinkle with sugar and stud with cloves. Drain apricot juice and pour ½ of juice over ham. Bake at 350 o for 1 hour, basting often with juice in pan. Arrange drained apricots on top of ham. Bake 15 minutes longer or until richly glazed. Serves 6.

Ingredients:

1-1 ½ Boneless " Little" Ham
Whole cloves
1 (16 oz.) can peeled whole apricots
¼ c. firmly packed brown sugar
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Old August 30th, 2009, 08:50 PM   #110
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PORK CHOPS AND GRAVY

8 SLICES BACON, CHOPPED
4 BONE IN OR CENTER CUT POK CHOPS, ABOUT 1 INCH THICK
SALT AND PEPPER
1 ONION, HALVED AND SLICED THIN
2 TBSP ALL PURPOSE FLOUR
1 ½ TSP. GROUND FENNEL
1 ½ TSP GROUND SAGE
½ C LOW SODIUM CHICKEN BROTH
2 CUPS WHOLE MILK

1. Cook bacon in large nonstick skillet over med high heat until crisp, about 5 minutes; transfer to paper towel-lined plate. Pour off all but 2 tbsp bacon fat a from skillet. Pat chops dry with paper towels and season with salt and pepper. Cook chops in skillet until well browned and meat registers 145 degrees, about 5 minutes per side. Transfer to serving platter and tent with foil;
2. Add onion to fat in skillet and cook, covered, until softened and browned, about 4 minutes. Stir in flour, fennel and sage and cook until flour is absorbed, about 1 minutes. Stir in flour, fennel, and sage and cook until flour is absorbed, about 1 minute. Whisk in broth and milk, then reduce heat to med an simmer until sauce is thickened, about 8 minutes. Stir in reserved bacon and any accumulated pork juices and season with salt and pepper. Pour gravy over chops. serve
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Old September 20th, 2009, 03:11 PM   #111
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SALISBURY STEAK
MAKES 4 STEAKS: TOTAL TIME 45 MINUTES

1 1/4 LB GROUND CHUCK
1/4 C MINCED FRESH PARSLEY
2 TBSP MINCED SCALLION
1 TSP KOSHER SLAT
1/2 TSP PEPPER
2 TBSP ALL PURPOSE FLOUR

FOR THE SAUCE
1 TBSP OLIVE OIL
2 CUPS SLICED ONION
1 TSP SUGAR
1 TBSP MINCED GARLIC
1 TBSP TOMATO PASTE
2 C BEEF BROTH
1/4 C DRY RED WINE
3/4 TSP. KOSHER SALT
1/2 TSP DRIED THYME LEAVES


COMBINE: chuck, 1/2 c minced parsley, scallion, salt and pepper. divide evenly into four portions and shape each into 3/4 to 1-inch thick oval patties. Place 2 tbsp flour in a shallow dish; dredge each patty in flour. reserve 1 tsp flour.
HEAT: oil in a saute pan over med-high heat. Add patties, and saute 3 minutes on each side, or until browned. Remove from pan.
ADD onion and sugar to pan; saute 5 minutes. stir in garlic and tomato paste; saute 1 minute, or until paste begins to brown. Sprinkle mixture with reserved flour, cook 1 minute. Stir in broth and wine, then add salt and thyme.
RETURN: meat to pan; bring sauce to a boil. Reduce heat to med-low, cover and simmer 10 minutes.
SERVE steaks
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Old November 5th, 2009, 02:06 AM   #112
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Grilled Pork chops
Serves 4


2 tablespoons unsalted butter
2 Granny Smith apples , peeled, cored, and cut into 1/2-inch wedges
1 minced shallot
1 cup apple jelly
1/4 cup cider vinegar
1/2 teaspoon minced fresh thyme
1/8 teaspoon cayenne pepper
1 tablespoon Dijon mustard
4 bone-in rib or center-cut pork chops , about 1 inch thick
Salt and pepper

1. Melt butter in large saucepan over medium-high heat. Cook apples and shallot until golden and beginning to soften, about 5 minutes. Add jelly, vinegar, thyme, and cayenne and bring to boil. Reduce heat to medium and simmer, stirring occasionally, until mixture is thickened and apples are tender, 5 to 7 minutes. Off heat, whisk in mustard; cover and keep warm.

2. Pat chops dry with paper towels and season with salt and pepper. Grill over hot fire until well browned and meat registers 145 degrees, about 6 minutes per side. Brush with ¼ cup apple mixture and cook 1 minute longer. Transfer to platter and pour remaining apple mixture over chops. Serve.
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Old November 5th, 2009, 02:26 AM   #113
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Meat Loaf
4 slices day-old white bread
1/2 c. milk
1/4 c. catsup
1/4 c. chopped onion
1 raw egg
2 tsp. salt
3/4 c. dried thyme leaves
1/4 tsp. black pepper
2 lb. ground chuck
4 hard-cooked eggs
2 long dill pickles, halved lengthwise
1 pkg. (11 oz) piecrust mix
1 raw egg yolk
1 tbs. cold water
1 stuffed olive, sliced into 3 or 4 rounds

Mustard Sauce
1/2 c. mayonnaise
1/2 c. prepared mustard
1 tsp. grated onion

1. Preheat oven to 350. Trim bread crusts; coarsely grate to make 2 c. crumbs. In large bowl, combine crumbs, milk, catsup, onion, 1 raw egg, salt, thyme, & pepper. Beat with fork until well combined. Let stand 5 min. Add chuck & mix well with fork.
2. Turn half of meat-loaf mixture into 9x5x3" loaf pan. Place shelled eggs lengthwise down center, gently pressing into meat mixture. Arrange halved dill pickles lengthwise, end to end, on each side of eggs. Top with rest of meat-loaf mixture.
3. Pack meat gently into pan to cover eggs & pickles. Bake, uncovered, 45 min. Let cool in pan on wire rack for 30 min. Prepare pie crust according to package directions; form into a ball. On lightly floured surface, roll to a 20x12" rectangle.
4. With pastry wheel, cut 8 strips, 1/2" wide from one end of pastry. Turn oven to 425. Remove meat loaf from pan. Drain well on paper towels; invert on center of pastry. Bring all 4 sides of pastry over meat loaf; press edges to seal. Place loaf, sealed side down, on cookie sheet.
5. Brush pastry with egg yolk beaten with 1 tbs. water. Place strips diagonally across pastry; gently press in place. With knife, cut 3 or 4 holes, 1/2" in diameter, for steam vents. Brush again with egg yolk mixture. Bake for 30 min., or until golden brown.
6. Remove to rack; place olive slice in each hole. Serve warm or cold. Makes 10 servings. Sauce: In small bowl, combine mayonnaise, mustard, & onion. Refrigerate, covered, until serving. Makes about 1 cup.
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Old November 10th, 2009, 04:03 AM   #114
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Pork medallions with Madeira and Sage
Serves 4
2 pork tenderloins( 1 ½ to 2 lbs total) cut crosswise into 1 ½ inch pieces
Salt and pepper
3 tbsp vegetable oil
8 oz white mushrooms, quartered
1 shallot, minced
1 garlic clove, minced
¼ tsp red pepper flakes
¾ c Madeira wine
3 tbsp unsalted butter
1 tbsp finely chopped fresh sage
Pat pork dry with paper towels and season with salt and pepper. Heat 2 tbsp oil in large skillet over med high heat until just smoking. Cook pork until well browned, about 4 minutes per side. Reduce heat to med and using tongs, stand each piece of pork on its side, turning as necessary, until sides are browned and meat, about 6 minutes. Transfer to platter and tent with foil.
Heat remaining oil in empty skillet over med high heat until shimmering , cook mushrooms and shallot until browned, about 5 minutes. Add garlic and pepper flakes and cook until fragrant, aobut 30 seconds.
Off heat, add Madeira and any accumulated pork juices to skillet. Return to heat and cook until slightly thickened about 5 minutes. Off heat, whisk in butter na sage. Season with salt and pepper. Pour sauce over pork. Serve
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Old November 10th, 2009, 04:08 AM   #115
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Steak tips

1 ½ lb steak tips, cut into 2 inch chunks
2 tbsp paprika
¼ tsp cayenne pepper
Salt and pepper
2 tbsp vegetable oil
1 onion, qrts and sliced thin
1/4 c BBQ sauce
3 tbsp ketchup
2 tbsp cider vinegar
1 tbsp brown sugar
Pat steak tips dry with paper towels and sprinkle evenly with 1 tsp paprika, cayenne, 1 tsp salt and ¼ tsp pepper. Heat 1 tbsp oil in large skillet over med high heat until just smoking. Cook steak tips until browned all over and cooked to desired doneness. 6 to 10 mintues. Transfer to platter and tent with foil
Add remaining oil, onion, and remaining paprika to empty skillet and cook until onion is softened, 3 to 5 minutes. Stir in barbecue sauce, ketchup, vinegar, and sgar and cook until thickened, about 3 minutes. Add steak tips and any accumulated juices to pan and toss to coat. Serve
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Old November 10th, 2009, 04:11 AM   #116
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SEARED FLANK STEAK WITH CHIMICURRI SAUCE
SERVES 4
2 GARLIC CLOVES, UNPEELED
½ C CHPD FRESH PARSLEY
2 SCALLIONS, CHPD
1 TBSP RED WINE VINEGAR
¼ TSP RED PEPPER FLAKES
5 OLIVE OIL
SALT AND PEPPER
1 FLANK STEAK (ABOUT 1 ½ LBS
Toast garlic in large skillet over med low heat, saking pan occasionally, until fragrant and spotty brown, about 5 minutes. When cool enough to handle, peel garlic and transfer to blender with parsley, scallions, vinegar, and pepper flakes. With blender running, slowly drizzle in 4 tbsp oil until smooth and emulsified. Season with salt and pepper
Pat steak dry with paper towels and season with salt and pepper. Heat remaining oil in empty skillet over med high heat until just smoking. Cook steak until well browned, 5 to 7 minutes per side. Transfer to cutting board, tent with foil and let rest 5 minutes. Slice steak thinly against grain. Serve, passing sauce at table.
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Old November 11th, 2009, 03:52 AM   #117
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REDUCE FAT SLOPPY JOES
SERVES 4
2 TSP VEGETABLE OIL
6 OZ. WHITE MUSHROOMS, SLICED THIN
1 SM ONION, MINCED
1 ¼ TSP CHILI PWDER
1 (8 OZ) CAN TOMATO SAUCE
1 TSP BROWN SUGAR
¼ C WATER
1 TSP CIDER VINEGAR
10 OZ 93 % LEAN GR. BEEF
SALT AND PEPPER
4 HAMBURGER BUNS

1.Process mushrooms: Heat 1 tsp oil over med hightheat in large nonstick skillet until shimmering. Add mushrooms and cook until browned about 5 mintues. Transfer to food processor and pulse until mushrooms are finely ground.

3. Make Sauce: Heat remaining oil, in empty skillet over med heat until shimmering. Cook onion and processed mushrooms, covered, stirring occasionally, until tender, 8 to 12 minutes. Stir in chili pwd and cook until fragrant, about 20 seconds. Add tomato sauce, ketchup, Worcestershire, sugar, water and vinegar. Simmer over med low heat until vegetables are completely tender and sauce is lightly thickened, about 15 minutes.
3. Simmer Beef: Add beef and simmer breaking up meat with wooden spoon until no longer pink, about 5 minutes more.
4. Sesason with salt and pepper. Divide mixture among buns. Serve
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Old November 12th, 2009, 02:20 PM   #118
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Grilled Apple & Pork Chops


Serves 4
2 tablespoons unsalted butter
2 Granny Smith apples , peeled, cored, and cut into 1/2-inch wedges
1 minced shallot
1 cup apple jelly
1/4 cup cider vinegar
1/2 teaspoon minced fresh thyme
1/8 teaspoon cayenne pepper
1 tablespoon Dijon mustard
4 bone-in rib or center-cut pork chops , about 1 inch thick
Salt and pepper

1. Melt butter in large saucepan over medium-high heat. Cook apples and shallot until golden and beginning to soften, about 5 minutes. Add jelly, vinegar, thyme, and cayenne and bring to boil. Reduce heat to medium and simmer, stirring occasionally, until mixture is thickened and apples are tender, 5 to 7 minutes. Off heat, whisk in mustard; cover and keep warm.

2. Pat chops dry with paper towels and season with salt and pepper. Grill over hot fire until well browned and meat registers 145 degrees, about 6 minutes per side. Brush with ¼ cup apple mixture and cook 1 minute longer. Transfer to platter and pour remaining apple mixture over chops. Serve.
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Old December 19th, 2009, 04:07 PM   #119
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MEAT LOAF ole French wanna be

4 slices day-old white bread
1/2 c. milk
1/4 c. catsup
1/4 c. chopped onion
1 raw egg
2 tsp. salt
3/4 c. dried thyme leaves
1/4 tsp. black pepper
2 lb. ground chuck
4 hard-cooked eggs
2 long dill pickles, halved lengthwise
1 pkg. (11 oz) piecrust mix
1 raw egg yolk
1 tbs. cold water
1 stuffed olive, sliced into 3 or 4 rounds

Mustard Sauce
1/2 c. mayonnaise
1/2 c. prepared mustard
1 tsp. grated onion

1. Preheat oven to 350. Trim bread crusts; coarsely grate to make 2 c. crumbs. In large bowl, combine crumbs, milk, catsup, onion, 1 raw egg, salt, thyme, & pepper. Beat with fork until well combined. Let stand 5 min. Add chuck & mix well with fork.
2. Turn half of meat-loaf mixture into 9x5x3" loaf pan. Place shelled eggs lengthwise down center, gently pressing into meat mixture. Arrange halved dill pickles lengthwise, end to end, on each side of eggs. Top with rest of meat-loaf mixture.
3. Pack meat gently into pan to cover eggs & pickles. Bake, uncovered, 45 min. Let cool in pan on wire rack for 30 min. Prepare pie crust according to package directions; form into a ball. On lightly floured surface, roll to a 20x12" rectangle.
4. With pastry wheel, cut 8 strips, 1/2" wide from one end of pastry. Turn oven to 423. Remove meat loaf from pan. Drain well on paper towels; invert on center of pastry. Bring all 4 sides of pastry over meat loaf; press edges to seal. Place loaf, sealed side down, on cookie sheet.
5. Brush pastry with egg yolk beaten with 1 tbs. water. Place strips diagonally across pastry; gently press in place. With knife, cut 3 or 4 holes, 1/2" in diameter, for steam vents. Brush again with egg yolk mixture. Bake for 30 min., or until golden brown.
6. Remove to rack; place olive slice in each hole. Serve warm or cold. Makes 10 servings. Sauce: In small bowl, combine mayonnaise, mustard, & onion. Refrigerate, covered, until serving. Makes about 1 cup.
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Old January 6th, 2010, 10:35 PM   #120
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Beef Stew
Serves 6 to 8

If you’re going to be away from your slow cooker for more than 10 hours, cutting the vegetables into larger, 1 1/2- to 2-inch pieces will help them retain their texture.

5 pounds boneless beef chuck-eye roast , trimmed and cut into 1 1/2-inch cubes
3 tablespoons vegetable oil
4 medium onions , chopped fine
1 (6-ounce) can tomato paste
2 cups low-sodium chicken broth or beef broth
3 tablespoons soy sauce
1 pound carrots , peeled and cut into 1-inch pieces
1 pound parsnips , peeled and cut into 1-inch pieces
1 pound red potatoes , cut into 1-inch pieces
1 1/2 teaspoons minced fresh thyme leaves
2 bay leaves
2 tablespoons Minute Tapioca
2 cups frozen peas , thawed

1. Dry beef with paper towels, then season with salt and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Add half of beef and brown on all sides, about 8 minutes. Transfer to slow-cooker insert and repeat with remaining beef (you shouldn’t need more oil).

2. Add 1 tablespoon oil, onions, and 1/4 teaspoon salt to empty skillet and cook until golden brown, about 6 minutes. Add tomato paste and cook, stirring well, for 2 minutes. Add broth and soy sauce, bring to simmer, and transfer to slow-cooker insert.

3. Toss carrots, parsnips, potatoes, 1/2 teaspoon thyme, and remaining 1 tablespoon oil in bowl. Season with salt and pepper. Wrap vegetables in foil packet that will fit in slow cooker. Stir bay leaves and tapioca into slow-cooker insert; set vegetable packet on top of beef.

4. Set slow cooker to high, cover, and cook for 6 to 7 hours. (Or cook on low for 10 to 11 hours.) Transfer vegetable packet to plate. Carefully open packet (watch for steam) and stir vegetables and juices into stew. Add remaining 1 teaspoon thyme and peas and let stand until heated through. Season with salt and pepper to taste and serve.

Make Ahead

You can do most of the prep for this recipe the night before the ingredients go into the slow cooker. Prepare the recipe through step 2 and refrigerate the browned beef and onion mixture in separate containers. In the morning, just transfer everything to the slow cooker and proceed with step 3. The cooking time will run to the high end of the ranges given in the recipe
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