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Recipes
Beef Pot Roast
By Thom7747
Thom's Favorite. I like to add 1 tablespoon of dill seeds to the pot roast after I apply the seasonings of salt an...
- 3 pounds beef chuck roast
- all-purpose flour, for coating meat
- 2 tablespoons oil
- salt
- black pepper
- 3 cups chicken broth
- 3 pounds potatoes, pared and quartered
- 1 large onion, cut in eights
- 3 carrot, pared and cut in 2" pieces
Orange-Glazed Cornish Hens
By Thom7747
This is a wonderfully elegant entree to serve at a cozy dinner party for four
- 4 each Cornish game hen, 22 ounces each
- 1/4 cup butter, melted
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 cup orange juice
- 1/2 cup packed brown sugar
- 1/2 cup Madeira, or Sherry
- 2 tablespoons lemon juice
- 1 teaspoon ground mustard
- 1/4 teaspoon ground allspice
Brazilian Chicken with Shrimp and Peanut Sauce by Hubert Keller
By Thom7747
Place the chicken in a large mixing bowl and add 3 tablespoons of the lime juice and 1 ½ teaspoons of the garlic
- 1 free Range Chicken (about 3-4 lb), rinsed, patted dry, and cut into 8 pieces
- 4 tablespoons freshly squeezed lime juice
- 2 teaspoons garlic, finely minced
- Salt & pepper, to taste
- 1 1/2 tablespoons virgin olive oil
- 1 onion, finely minced
- 1 green bell pepper, seeded, and finely diced
- 4 tomatoes, blanched, peeled, seeded and finely diced
- 1/2 cup toasted peanuts, ground
- 1 jalapeno chile, seeded and minced
- 2 bay leaves
- 1/2 cup brown chicken broth
- 1 1/2 cup canned unsweetened coconut milk
- 12 extra-large Gulf shrimp (about 12 oz), peeled and de-veined
- 2 tablespoons fresh cilantro, minced
Smoked Chicken
By Thom7747
The chicken will have a beautiful reddish colour and be very juicy
- Brine:
- 1 whole chicken
- 1 cup coarse salt
- 1 cup brown sugar
- 4 Qt. water
- Seasoning:
- Italian dressing
- 6 cloves garlic
- 2 Tbsp. EVOO (Extra Virgin Olive Oil)
Ciopinno
By Thom7747
Some say that Cioppino originated in the San Francisco Bay area by Portuguese fishermen
- 1 tablespoon olive oil
- 1/2 cup mushroom, sliced
- 1/2 cup zucchini, sliced
- 1/4 cup green bell pepper, diced
- 1/4 cup celery, diced
- 1/4 cup onion, diced
- 1 clove garlic, minced
- 1/2 cup canned tomatoes, crushed
- 1/2 cup frozen French style green beans
- 1/2 cup clam juice
- 1 teaspoon lemon juice
- 1 teaspoon basil
- 1 bay leaf
- 1/4 teaspoon salt
- 1 dash pepper
- 5 ounces shelled and deveined shrimp
- 5 ounces clam, shucked
- 2 ounces canned tuna in oil, drained
Super Easy Hot and Sour Soup (Slow Cooker)
By Thom7747
The night before: Store the cut-up mushrooms, bamboo shoots, garlic, and tofu in an airtight container in the frid...
- 1 package (10 ounces, or 280 g) sliced mushrooms
- 8 fresh shiitake mushrooms, stems removed and caps sliced
- 1 can (8 ounces, or 225 g) bamboo shoots, drained and julienned
- 4 cloves garlic, minced
- 1 package (15 ounces, or 420 g) firm or silken tofu, cubed
- 2 tablespoons (16 g) grated fresh ginger, divided
- 4 cups (940 ml) water
- 2 tablespoons (12 g) vegan chicken-flavored bouillon
- 2 tablespoons (30 ml) soy sauce
- 1 teaspoon sesame oil, plus extra for drizzling
- 1 teaspoon chili paste
- 2 tablespoons (30 ml) rice wine vinegar or apple cider vinegar
- 11 ⁄2 cups (225 g) fresh or frozen pea
Wine-Braised Brisket with Tart Cherries
By Thom7747
Beef brisket is the centerpiece of many Jewish holiday meals, particularly at Passover, and every family has their ...
- 1/4 cup matzoh cake meal (see Cooks' notes)
- Kosher or fine salt
- Freshly ground black pepper
- 1 (6- to 6 1/2-pound) first- or second-cut beef brisket
- 3 to 4 tablespoons vegetable oil
- 16 medium shallots (about 1 pound); peeled, leaving root ends intact
- 3 large garlic cloves, finely chopped
- 2 cups Pinot Noir
- 2 cups chicken stock or reduced-sodium chicken broth
- 1 1/2 cups (8 ounces) dried tart cherries
- 2/3 cup packed dark brown sugar
- 2/3 cup balsamic vinegar
- 2 whole star anise (see Cooks' notes)
- 2 pounds young, slim carrots in bunches (not pre-cut variety), peeled
Salted Caramel Icebox Pie
By Thom7747
To get 2 cups of chocolate wafer crumbs, you will need almost an entire 9 ounce package of cookies
- For the crust:
- 2 cups chocolate wafer crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- For the filling:
- 8 ounces cream cheese, softened
- 1 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 1-2 pinches of fine salt, optional
- 10 ounces salted caramel sauce or topping (I used Trader Joe’s)
- 1 & 1/2 cups heavy cream
- 1-2 tablespoons chocolate sprinkles or shavings
Chicken-Fried Ribs
By Thom7747
Original from Gourmet, October 2008, page 115
- For Ribs:
- About 6 cups vegetable oil
- 2 racks baby back ribs (about 1 lb each), cut into ribs
- 1/3 cup all-purpose flour
- 3 large eggs, lightly beaten
- 1 1/2 to 1 3/4 panko (Japanese bread crumbs)
- For Mustard Sauce:
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 cucumber coarsely grated
- 2 tablespoons Dijon mustard
Cream of Mushroom Soup
By Thom7747
If you like a lighter soup as your cream of mushroom staple, substitute milk for cream here
- 1 pound mushrooms, wiped clean, chopped
- 4 tablespoons butter
- 1 clove minced garlic
- 6 chopped scallions
- 4 tablespoons all-purpose flour
- 4 cups hot chicken broth
- 1 cup heavy cream
- 6 white mushroom caps, sliced
- chopped chives