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Recipes
Grilled Soy-Glazed Chicken Thighs & Scallions
By msanders93
From Fine Cooking by Abigail Johnson Dodge
- 3/4 cup dry sherry
- 1/3 cup low-salt soy sauce
- 1/4 cup honey
- 3 Tbs. vegetable oil
- 1 large clove garlic, minced
- 3/4 tsp. ground ginger
- 1/2 tsp. coarsely ground black pepper
- 1/4 tsp. crushed red chile flakes
- 8 skinless bone-in chicken thighs (about 3-1/4 lb.), trimmed of excess fat
- 8 scallions, trimmed
Shepherd's pie served with pan-roasted carrots
By msanders93
Preheat the oven to 180˚C/gas 4 -and get prepped by watching Gordon prepare this shepherd's pie
- Shepherd's pie:
- 2 tbsp olive oil
- Sea salt and freshly ground black pepper
- 500 g minced lean lamb
- 1 large onion, finely grated
- 1 large carrot, finely grated
- 2 cloves garlic
- 1-2 tbsp Worcestershire sauce
- 1 tbsp tomato puree
- Handful of thyme sprigs, leaves picked
- 1 sprig of rosemary, needles chopped
- 250 ml red wine
- 300 ml chicken stock
- 1 kg Desiree potatoes, peeled and cut into chunks
- 50 g butter
- 2 egg yolks
- Parmesan, for grating
- Olive oil
- Sea salt & freshly ground black pepper
- Pan-roasted carrots:
- 2 sprigs of rosemary
- Small handful of thyme sprigs
- 1 garlic clove
- 500 g medium sized carrots, peeled and trimmed
- 2 tbsp olive oil
- Sea salt and freshly ground black pepper
- Few knobs of butter
Chicken and Rice Soup with Spinach, Lemon, and Dill
By msanders93
Heat the oil over medium-high heat in a large (at least 8-quart), heavy-duty pot or Dutch oven
- 1-1/2 Tbs. olive oil or canola oil
- 2 cups finely chopped onion
- 1 cup finely chopped or diced carrot
- 1 cup finely chopped or diced celery
- Kosher salt
- 1 large or 2 small bay leaves
- 3 quarts Homemade Chicken Broth or lower-salt chicken broth
- 3-1/2 to 4 cups shredded, cooked chicken
- 3 cups cooked-until-barely-tender white rice
- 10 oz. spinach, well washed and dried, tough stems removed, and chopped into 2-inch piece
- 1/4 cup chopped fresh dill
- 1 to 4 Tbs. fresh lemon juice
- Freshly ground black pepper
- 1/2 cup thinly sliced scallions for serving (optional)
- Tip: If you made the chicken broth yourself, use the meat from that bird;
- otherwise you can use the meat from a store-bought rotisserie chicken.
Pickled Shrimp
By msanders93
Boil shrimp with salt, celery tops, pickling spice for 20 minutes
- 5 lbs shrimp
- 7 Tbs salt
- 1 cup celery tops, chopped
- 1/2 cup pickling spice
- 4 cups onions, sliced
- bay leaves
- 2 1/2 cups vegetable oil
- 1 1/2 cup white vinegar
- 5 tsp celery seed
- 3 tsp salt
- 1/4 cup capers
To Die For Blueberry Muffins
By msanders93
Preheat oven to 400 degrees F (200 degrees C)
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 cup fresh blueberries
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
- 1 1/2 teaspoons ground cinnamon
Roast Loin of Pork
By msanders93
PREHEAT oven to 450. WIPE loin of pork all over with a damp cloth
- 6 po Pork Loin
- 1 tbsp Salt
- 1 tsp Pepper
- 2 tsp fresh or 1 Tsp dry Thyme
- 1/2 tsp grated Nutmeg
- 2 Carrots
- 1 la Onion
- 1 centiliter Garlic
- 2 whole Cloves
- 1 ri Celery
- 1 sp Parsley
- Bay leaf
- 1 1/4 cu dry White wine
- 1 1/4 cu Beef stock
- 1/2 Lemon
Southwestern Beef Stew with Squash and Beans
By msanders93
This dish would be at home served with either warm cornbread or mashed potatoes or roasted potatoes
- 3 lb. boneless beef chuck
- Kosher salt and freshly ground black pepper
- 3 Tbs. olive or vegetable oil; more as needed
- 2 large or 3 medium onions, diced
- 3 large cloves garlic, minced (about 1 Tbs.)
- 1/4 cup chili powder
- 2 tsp. ground cumin
- 1 tsp. dried oregano
- 3 Tbs. all-purpose flour
- 1 14-1/2-oz. can diced tomatoes
- 1 cup dry white wine
- 2 cups coarsely chopped yellow squash (cut into bite-size chunks)
- 2 cups coarsely chopped red and green bell pepper (core, seed, and cut into bite-size pieces)
- 1 cup canned pinto beans, drained and rinsed
- 2 to 3 Tbs. coarsely chopped fresh cilantro, for garnish
Creamy Chicken Wild Rice Soup
By msanders93
In large pot, heat butter and olive oil
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 whole large carrots, peeled and sliced into rounds
- 6 cups (49 ounce can) chicken broth
- 2-3 cups cooked chicken pieces
- 1 box (6 ounce) long grain wild rice with spice packet
- 1 1/2 cups Half-and-Half
- Salt and Pepper, to taste
Meatloaf
By msanders93
For the glaze: 1) In a small bowl, mix together ketchup, vinegar, Worcestershire sauce, hot pepper sauce and brown...
- Glaze; (optional)
- 1/4 cup Chili sauce or ketchup
- 2 tablespoons Apple cider vinegar
- 1 dash Worcestershire sauce
- 1 dash Hot pepper sauce
- 2 tablespoons Brown sugar
- Meatloaf
- 2 tablespoons olive oil
- 1/2 large Onion; finely chopped (about 1 cup)
- 1 can (6 oz) Tomato paste
- 2 teaspoons Worcestershire sauce
- 1/3 cup Milk; (scant)
- 2 pounds Ground beef; (preferably 85 percent lean ground chuck)
- 2 large Eggs,; lightly beaten
- 16 Saltine crackers; finely crushed (about 2/3 cup)
- 1/4 cup fresh parsley; Minced
- 1/2 teaspoon Kosher salt; (or, to taste)
- 1/4 teaspoon Fresh ground black pepper; (or, to taste)
Beef & Wild Rice Soup with Winter Vegetables
By msanders93
After cooking and eating your way through the holidays, there's nothing better than settling in with a warming bowl...
- 2 Tbs. unsalted butter or bacon fat
- 1 lb. boneless beef chuck, cut into 3/4-inch cubes
- Kosher salt and freshly ground black pepper
- 1 medium yellow onion, cut into 1/3-inch dice
- 2 cloves garlic, minced
- 1 cup full-bodied red wine
- 8 cups homemade or low-salt canned chicken broth
- 2 cups 1/2-inch diced butternut squash (from a small squash, about 1-1/2 pounds)
- 1 cup 1/2-inch diced medium purple turnip
- 1 cup wild rice, rinsed
- 2 Tbs. tomato paste
- 1 tsp. dried thyme
- 1 bay leaf
- 1/4 cup chopped fresh flat-leaf parsley