Anyone have any good recipes, especially meat?!
Answers:
Sure I have!.
Cut a piece of eye fillet stake, (about 200 grams)!. wrap the sides in a good rasher of bacon and secure with a tooth pick
Soften some butter and mix minced garlic in it and dollop it on top of the steak!. Saute the steake in a pan the way you like your steak cooked and let the butter and the bacon flavours infuse with the meat!.
Serve with steamed veggies and celeriac or cauliflower mash!.
P!.S!. do not forget to take the tooth pick out of the steak!!!Www@FoodAQ@Com
Cut a piece of eye fillet stake, (about 200 grams)!. wrap the sides in a good rasher of bacon and secure with a tooth pick
Soften some butter and mix minced garlic in it and dollop it on top of the steak!. Saute the steake in a pan the way you like your steak cooked and let the butter and the bacon flavours infuse with the meat!.
Serve with steamed veggies and celeriac or cauliflower mash!.
P!.S!. do not forget to take the tooth pick out of the steak!!!Www@FoodAQ@Com
Chicken Parmesan
Ingredients
4 slices whole-wheat bread (1-ounce each)
1 teaspoon dried oregano
1/2 teaspoon garlic powder
4 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
2 egg whites
1/2 cup skim milk
1/2 cup all-purpose flour
4 (6 ounce) skinless boneless chicken breast halves, pounded to 1/2-inch thickness
Olive oil cooking spray
1 jar good-quality marinara sauce (about 3 1/2 cups)
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
2 tablespoons (1/2-ounce) shredded Parmesan
Directions
Preheat the oven to 350 degrees F!.
Place the bread in the bowl of a food processor and process until fine crumbs are formed, about 25 to 30 seconds!. Put the crumbs on a baking sheet and bake for 12 minutes, until golden!. (You will wind up with about 1 1/3 cups toasted crumbs!.)
In a medium bowl, toss the crumbs with oregano, garlic powder, paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper!. In another bowl, whisk the egg whites and milk together!. In a third bowl stir together the flour, and the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper!. Dip each piece of chicken, 1 piece at a time, in flour, shaking off excess, then egg, then bread crumbs, shaking off excess!.
Increase oven temperature to 400 degrees!. Place breaded breasts in a glass baking dish and spray on each side with cooking spray, about 5 seconds total per side!. Bake breasts until cooked though and crumbs are browned, about 15 minutes!. Top with marinara sauce, mozzarella and parmesan and return to oven for an additional 10 minutes, until cheese is bubbling!.
Www@FoodAQ@Com
Ingredients
4 slices whole-wheat bread (1-ounce each)
1 teaspoon dried oregano
1/2 teaspoon garlic powder
4 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
2 egg whites
1/2 cup skim milk
1/2 cup all-purpose flour
4 (6 ounce) skinless boneless chicken breast halves, pounded to 1/2-inch thickness
Olive oil cooking spray
1 jar good-quality marinara sauce (about 3 1/2 cups)
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
2 tablespoons (1/2-ounce) shredded Parmesan
Directions
Preheat the oven to 350 degrees F!.
Place the bread in the bowl of a food processor and process until fine crumbs are formed, about 25 to 30 seconds!. Put the crumbs on a baking sheet and bake for 12 minutes, until golden!. (You will wind up with about 1 1/3 cups toasted crumbs!.)
In a medium bowl, toss the crumbs with oregano, garlic powder, paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper!. In another bowl, whisk the egg whites and milk together!. In a third bowl stir together the flour, and the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper!. Dip each piece of chicken, 1 piece at a time, in flour, shaking off excess, then egg, then bread crumbs, shaking off excess!.
Increase oven temperature to 400 degrees!. Place breaded breasts in a glass baking dish and spray on each side with cooking spray, about 5 seconds total per side!. Bake breasts until cooked though and crumbs are browned, about 15 minutes!. Top with marinara sauce, mozzarella and parmesan and return to oven for an additional 10 minutes, until cheese is bubbling!.
Www@FoodAQ@Com
Parker’s Beef Stew
2? lb!. good quality chuck beef, cut into 1?” cubes
1 (750-ml bottle) good red wine (Cab sauv or other)
2 whole garlic cloves, smashed
3 bay leaves
2 cups all-purpose flour
Kosher salt
Freshly ground black pepper
Good olive oil
2 yellow onions, cut into 1-inch cubes
1 lb!. carrots, peeled and cut diagonally in 1 1/2-inch chunks
1/2 lb!. white mushrooms, stems discarded and cut in 1/2
1 lb!. small potatoes, halved or quartered
1 Tbsp!. minced garlic (3 cloves)
2 cups or 1 (14 1/2-ounce can) chicken stock or broth
1 large (or 2 small) branch fresh rosemary
1/2 cup chopped sun-dried tomatoes
2 Tbsp!.s Worcestershire sauce
1 (10-ounce) package frozen peas
Place the beef in a bowl with red wine, garlic, and bay leaves!. Place in the refrigerator and marinate a few hours or overnight!.
The next day, preheat the oven to 300o F!.
Combine the flour, 1 Tbsp!. salt, and 1 Tbsp!. pepper!. Lift the beef out of the marinade with a slotted spoon and discard the bay leaves and garlic, saving the marinade!. In batches, dredge the cubes of beef in the flour mixture and then shake off the excess!. Heat 2 Tbsp!.s of olive oil in a large pot and brown half the beef over medium heat for 5 to 7 minutes, turning to brown evenly!. Place the beef in a large oven-proof Dutch oven and continue to brown the remaining beef, adding oil as necessary!. (If the beef is very lean, you'll need more oil!.) Place all the beef in the Dutch oven!.
Heat another 2 Tbsp!.s of oil to the large pot and add the onions, carrots, mushrooms, and potatoes!. Cook for 10 minutes over medium heat, stirring occasionally!. Add the garlic and cook for 2 more minutes!. Place all the vegetables in the Dutch oven over the beef!. Add 2 1/2 cups of the reserved marinade to the empty pot and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon!. Add the chicken stock, rosemary, sun-dried tomatoes, Worcestershire sauce, 1 Tbsp!. salt, and 2 teaspoons pepper!. Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat on top of the stove!. Cover the pot and place it in the oven to bake it for about 2 hours, until the meat and vegetables are all tender, stirring once during cooking!. If the stew is boiling rather than simmering, lower the heat to 250 or 275o F!.
Before serving, stir in the frozen peas, season to taste, and serve hot!.
--Ina Garten
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Beef With Red Wine Sauce
--Southern Living, FEBRUARY 2006
Prep: 15 min!., Cook: 6 hrs!.
3 pounds boneless beef chuck roast, cut into 1-inch pieces
1 medium onion, sliced
1 pound fresh mushrooms, sliced
1 (1!.61-ounce) package brown gravy mix
1 (10 1/2-ounce) can beef broth
1 cup red wine
2 Tbsp!. tomato paste
1 bay leaf
Hot cooked egg noodles or rice
Garnish: chopped fresh parsley
Place first 3 ingredients in a 6-quart slow cooker!.
Whisk together gravy mix and next 3 ingredients; pour evenly over beef and vegetables!. Add bay leaf!.
Cover and cook on HIGH 6 hours, or LOW for 9 hours!. Remove and discard bay leaf!. Serve over noodles!. Garnish, if desired!.
Yield: Makes 6 servings
------------------------------
BUTTERMILK BAKED CHICKEN
? cup butter or margarine
4 bone-in chicken breast halves*
? teaspoon salt
? teaspoon pepper
1? cups buttermilk, divided
3/4 cup all-purpose flour
1 (10 ? oz) can cream of mushroom soup, undiluted
Garnish: chopped fresh parsley
Melt butter in a lightly greased 13”x9” baking dish in a 425° oven!.
Sprinkle chicken with salt and pepper!. Dip chicken in 1/2 cup buttermilk, and dredge in flour!.
Arrange chicken, breast side down, in baking dish!.
Bake at 425° for 25 minutes!. Turn chicken, and bake 10 more minutes!.
Stir together remaining 1 cup buttermilk and cream of mushroom soup; pour over chicken, and bake 10 more minutes, shielding chicken with aluminum foil to prevent excessive browning, if necessary!. Drizzle gravy over chicken!. Garnish, if desired!.
*4 skinned and boned chicken breast halves may be substituted!. Bake chicken at 425o for 15 minutes!. turn, and bake for 10 minutes!.
Note: Light butter; nonfat buttermilk; and reduced-sodium, reduced-fat cream of mushroom soup may be substituted!.
--Southern Living, OCTOBER 2001
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Sesame Chicken & Noodles
1/3 cup rice vinegar
1/3 cup thinly sliced green onions
2 Tbsp!. honey
1 Tbsp!. reduced-sodium soy sauce
1 Tbsp!. grated fresh ginger
2 tsp!. Asian garlic-chili sauce
1 lb!. chicken breast strips, grilled and sliced
12 oz!. dried udon noodles or whole-wheat spaghetti
3 Tbsp!. toasted sesame oil
2 medium yellow, red and/or orange sweet peppers, cut in bite-size strips
Fresh cilantro
1!. In medium bowl stir together vinegar, green onions, honey, soy sauce, ginger, and garlic-chili sauce!. Add chicken; stir to coat!. Set aside to allow flavors to meld!.
2!. Meanwhile, in large saucepan cook nWww@FoodAQ@Com
2? lb!. good quality chuck beef, cut into 1?” cubes
1 (750-ml bottle) good red wine (Cab sauv or other)
2 whole garlic cloves, smashed
3 bay leaves
2 cups all-purpose flour
Kosher salt
Freshly ground black pepper
Good olive oil
2 yellow onions, cut into 1-inch cubes
1 lb!. carrots, peeled and cut diagonally in 1 1/2-inch chunks
1/2 lb!. white mushrooms, stems discarded and cut in 1/2
1 lb!. small potatoes, halved or quartered
1 Tbsp!. minced garlic (3 cloves)
2 cups or 1 (14 1/2-ounce can) chicken stock or broth
1 large (or 2 small) branch fresh rosemary
1/2 cup chopped sun-dried tomatoes
2 Tbsp!.s Worcestershire sauce
1 (10-ounce) package frozen peas
Place the beef in a bowl with red wine, garlic, and bay leaves!. Place in the refrigerator and marinate a few hours or overnight!.
The next day, preheat the oven to 300o F!.
Combine the flour, 1 Tbsp!. salt, and 1 Tbsp!. pepper!. Lift the beef out of the marinade with a slotted spoon and discard the bay leaves and garlic, saving the marinade!. In batches, dredge the cubes of beef in the flour mixture and then shake off the excess!. Heat 2 Tbsp!.s of olive oil in a large pot and brown half the beef over medium heat for 5 to 7 minutes, turning to brown evenly!. Place the beef in a large oven-proof Dutch oven and continue to brown the remaining beef, adding oil as necessary!. (If the beef is very lean, you'll need more oil!.) Place all the beef in the Dutch oven!.
Heat another 2 Tbsp!.s of oil to the large pot and add the onions, carrots, mushrooms, and potatoes!. Cook for 10 minutes over medium heat, stirring occasionally!. Add the garlic and cook for 2 more minutes!. Place all the vegetables in the Dutch oven over the beef!. Add 2 1/2 cups of the reserved marinade to the empty pot and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon!. Add the chicken stock, rosemary, sun-dried tomatoes, Worcestershire sauce, 1 Tbsp!. salt, and 2 teaspoons pepper!. Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat on top of the stove!. Cover the pot and place it in the oven to bake it for about 2 hours, until the meat and vegetables are all tender, stirring once during cooking!. If the stew is boiling rather than simmering, lower the heat to 250 or 275o F!.
Before serving, stir in the frozen peas, season to taste, and serve hot!.
--Ina Garten
------------------------------------
Beef With Red Wine Sauce
--Southern Living, FEBRUARY 2006
Prep: 15 min!., Cook: 6 hrs!.
3 pounds boneless beef chuck roast, cut into 1-inch pieces
1 medium onion, sliced
1 pound fresh mushrooms, sliced
1 (1!.61-ounce) package brown gravy mix
1 (10 1/2-ounce) can beef broth
1 cup red wine
2 Tbsp!. tomato paste
1 bay leaf
Hot cooked egg noodles or rice
Garnish: chopped fresh parsley
Place first 3 ingredients in a 6-quart slow cooker!.
Whisk together gravy mix and next 3 ingredients; pour evenly over beef and vegetables!. Add bay leaf!.
Cover and cook on HIGH 6 hours, or LOW for 9 hours!. Remove and discard bay leaf!. Serve over noodles!. Garnish, if desired!.
Yield: Makes 6 servings
------------------------------
BUTTERMILK BAKED CHICKEN
? cup butter or margarine
4 bone-in chicken breast halves*
? teaspoon salt
? teaspoon pepper
1? cups buttermilk, divided
3/4 cup all-purpose flour
1 (10 ? oz) can cream of mushroom soup, undiluted
Garnish: chopped fresh parsley
Melt butter in a lightly greased 13”x9” baking dish in a 425° oven!.
Sprinkle chicken with salt and pepper!. Dip chicken in 1/2 cup buttermilk, and dredge in flour!.
Arrange chicken, breast side down, in baking dish!.
Bake at 425° for 25 minutes!. Turn chicken, and bake 10 more minutes!.
Stir together remaining 1 cup buttermilk and cream of mushroom soup; pour over chicken, and bake 10 more minutes, shielding chicken with aluminum foil to prevent excessive browning, if necessary!. Drizzle gravy over chicken!. Garnish, if desired!.
*4 skinned and boned chicken breast halves may be substituted!. Bake chicken at 425o for 15 minutes!. turn, and bake for 10 minutes!.
Note: Light butter; nonfat buttermilk; and reduced-sodium, reduced-fat cream of mushroom soup may be substituted!.
--Southern Living, OCTOBER 2001
--------------------------
Sesame Chicken & Noodles
1/3 cup rice vinegar
1/3 cup thinly sliced green onions
2 Tbsp!. honey
1 Tbsp!. reduced-sodium soy sauce
1 Tbsp!. grated fresh ginger
2 tsp!. Asian garlic-chili sauce
1 lb!. chicken breast strips, grilled and sliced
12 oz!. dried udon noodles or whole-wheat spaghetti
3 Tbsp!. toasted sesame oil
2 medium yellow, red and/or orange sweet peppers, cut in bite-size strips
Fresh cilantro
1!. In medium bowl stir together vinegar, green onions, honey, soy sauce, ginger, and garlic-chili sauce!. Add chicken; stir to coat!. Set aside to allow flavors to meld!.
2!. Meanwhile, in large saucepan cook nWww@FoodAQ@Com
This one's kind of simple, but I had it a few nights ago and both my boyfriend and I loved it!.
I took some raw steak and put it in a bowl!. I poked some holes in it with a fork and then poured soy sauce all over it and added some pepper to it!. I then heated up my frying pan, sprayed it with Pam and cooked the steak until it was done how I liked it (took about 15 minutes to get it to medium well)!.
Then I removed it from the heat and topped it with fresh, chopped green onions and added a touch more soy over the top!. It was superb!.Www@FoodAQ@Com
I took some raw steak and put it in a bowl!. I poked some holes in it with a fork and then poured soy sauce all over it and added some pepper to it!. I then heated up my frying pan, sprayed it with Pam and cooked the steak until it was done how I liked it (took about 15 minutes to get it to medium well)!.
Then I removed it from the heat and topped it with fresh, chopped green onions and added a touch more soy over the top!. It was superb!.Www@FoodAQ@Com