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Recipes
Potato Soup
By Roger829
In a large pot, place potato, ham, and chicken stock Cook on medium heat In a large skillet fry bacon until crisp...
- russet potato 5-6 large peeled and diced
- chicken stock 2 large cans
- smoked bacon 1/4-1/2 pound
- onion 1 medium diced
- celery 3-4 stalk diced
- baby carrots 1 small bag thick sliced
- ham 1 pound package diced
- olive oil 3 tablespoons
- parsley 1/4-1/2 cup fresh, chopped
- pepper to taste
- heavy cream 1 quart
- cornstarch
- water very cold
Chicken Fried Steak
By Roger829
Flatten steak to 1/4-in. thickness
- COUNTRY GRAVEY:
- beef sirloin steak 1 pound boneless (1/2-inch thick)
- flour 1/2 cup
- bread crumbs 1/2 cup seasoned
- eggs 2 larges
- water 1 1/3 tablespoons
- canola oil 6 tablespoons
- flour 1/4 cup
- milk 2 1/2 cups 2%
- salt 1/2 teaspoon
- white pepper 0.500 teaspoon
Barbecued Beef Brisket (slow cooker)
By Roger829
In a small bowl, combine the first six ingredients rub over brisket
- SAUCE:
- beef brisket 1 fresh, trimmed (2 1/2 pounds)
- salt 1 teaspoon
- chili powder 1 teaspoon
- garlic powder 1/2 teaspoon
- onion powder 1/4 teaspoon
- celery seeds 1/4 teaspoon
- pepper 1/4 teaspoon
- ketchup 1/2 cup
- chili sauce 1/2 cup
- brown sugar 1/4 cup packed
- cider vinegar 2 tablespoons
- worcestershire sauce 2 tablespoons
- liquid smoke 1 to 1 1/2 teaspoon , optional
- ground mustard 1/2 teaspoon
Shepherd"s Pie
By Roger829
1. Toss beef with 2 tablespoons water, 1 teaspoon salt, 1/4 teaspoon pepper, and baking soda in bowl until thorough...
- 1 1/2 pounds 93 percent lean ground beef
- 2 tablespoons plus 2 teaspoons water
- salt and pepper
- 1/2 teaspoon baking soda
- 2 1/2 pounds russet potatoes, peeled and cut into 1-inch chunks
- 4 tablespoons unsalted butter, melted
- 1/2 cup milk
- 1 large egg yolk
- 8 scallions, green parts only, sliced thin
- 2 teaspoons vegetable oil
- 1 onion, chopped
- 4 ounces white mushrooms, trimmed and chopped
- 1 tablespoon tomato paste
- 2 garlic cloves, minced
- 2 tablespoons madeira or ruby port
- 2 tablespoons all-purpose flour
- 1 1/4 cups beef broth
- 2 teaspoons worcestershire sauces
- 2 sprigs fresh thyme
- 1 bay leaf
- 2 carrots, peeled and chopped
- 2 teaspoons cornstarch
Pancetta-Wrapped Pork Roast
By Roger829
Blend the garlic, rosemary, thyme, and oil in a small food processor, scraping down the sides of the bowl occasiona...
- 8 large garlic cloves
- 1 tablespoon finely chopped fresh rosemary leaves
- 1 tablespoon finely chopped fresh thyme leaves
- 1 tablespoon olive oil
- 1 3 1/2 - 4 pound tied boneless pork loin roast
- salt and pepper to taste
- 4 ounces thinly sliced pancetta
- 1 1/2 cups chicken broth
- 1 1/2 cups dry white wine
Fajitas
By Roger829
1. Make Fajita Marinade in small bowl
- Fajita Marinade (see recipe)
- 1 1/2 pounds boneless beef sirloin steaks 1 1/2 inches thick
- 12 flour tortillas (8 to 10 inches in diameter)
- 2 tablespoons vegetable oil
- 2 large onions , sliced
- 2 medium green bell peppers or red, cut into 1/4 inch strips
- 1 (8-ounce) jar picante sauce (1 cup)
- 1 cup shredded cheddar cheese or Monterey Jack (4 ounces)
- 1 1/2 cups guacamole (see recipe) or prepared guacamole
- 3/4 cup sour cream
Barbeque Smoked Lil Sausages
By Roger829
In a crock pot or slow cooker, combine sugar, ketchup, worcestershire sauce, liquid smoke, and barbecue sauce Mix
- lil sausages 2 packages
- brown sugar 1 cup
- ketchup 3/4 cup
- Worcestershire sauce 1 tablespoon
- liquid smoke 2 drops
- barbecue sauce 2 cups
- water
Tex-Mex Pasta
By Roger829
Cook penne to desired doneness as directed on package
- 8 ounces uncooked penna rigate (tube-shaped pasta)
- 1 pound bulk Italian turkey sausage
- 1 medium onion , chopped
- 1 medium red bell pepper , chopped
- 1 small zucchini , chopped
- 2 cups frozen whole kernel corn (from 1-lb. pkg.)
- 1 cup chunky-style salsa
- 1 (14 1/2-ounce) can diced tomato , undrained
- 3/4 teaspoon dried oregano leaves
- 6 ounces (1 1/2 cups) reduced-fat shredded Cheddar cheese
- 1/2 cup fresh cilantro , chopped
Roquefort Chive Sauce
By Roger829
Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat Cook at a low boil, stirr
- heavy cream 1 1/2 cups
- roquefort cheese 2 ounces , french, crumbled
- kosher salt 1/2 teaspoon
- ground black pepper 1/4 teaspoon
- chives 1 tablespoon fresh, chopped
Chicken Cordon Bleu*
By Roger829
Preheat oven to 350° Lay the chicken breast between 2 pieces of plastic wrap
- chicken breasts 4 skinless, and boneless
- prosciutto ham 4 slices thin
- gruyére cheese 1/2 pound grated
- flour 1/4 cup
- panko bread crumbs 1 cups
- thyme 4 sprigs fresh
- garlic 1 clove finely minced
- butter, unsalted 2 tablespoons melted
- eggs 2
- salt and pepper to taste
- olive oil virgin