Good recipies for anything?!
Good recipies for anything?
just wondering what kind of recipies you have that are great
Answers: Pie! Pecan Pie!
Three eggs beaten
One-half cup sugar
Three-fourths cup white corn syrup
One teaspoon vanilla
One-half cup melted margarine or butter
Dash of salt
One cup chopped pecans
Hand beat eggs. Mix all other ingredients. Pour in unbaked pie shell. Bake at 300 degrees for one hour or until brown and center does not shake.
Just 4 u Mar! Enjoy the Pie! Lemon-thyme chicken
2/3 c. olive oil
1/4 c. lemon juice
1 1/2 tbs fresh thyme leaves (about 20 stems)
1 tbs chopped garlic
3 tbs worcestershire sauce
4 tsp brown sugar
1/4 tsp pepper
1/4 tsp tabasco (optional)
This is enough marinade for 6-8 boneless skinless chicken breasts. Marinate 2-4 hours before grilling/broiling. Can use a pork roast or pork chops, also.
Asian Marinated Steak
1/2 c. hoisin sauce
1/3 c. each sherry & low sodium soy sauce
4 tsp bbq sauce
4-6 large cloves garlic, chopped (about 1 1/2 tbs)
2 tbs freshly grated ginger
3 green onions, thinly sliced
This is enough for 2-3 lb of flank steak or top sirlion steak or 6-8 individual steaks.
I have more-you can e-mail me. Mmm one of my favorite things in the world is Beef Bourguignon. I was using another recipe until I came across this one. Print it and make it yourself. Its fabulous!
Beef Bourguignon
Copyright Ina Garten
1 tablespoon good olive oil
8 ounces dry cured center cut applewood smoked bacon, diced
2 1/2 pounds chuck beef cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 teaspoons chopped garlic (2 cloves)
1/2 cup Cognac
1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
1 can (2 cups) beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
4 tablespoons unsalted butter at room temperature, divided
3 tablespoons all-purpose flour
1 pound frozen whole onions
1 pound fresh mushrooms stems discarded, caps thickly sliced
For serving:
Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
1/2 cup chopped fresh parsley, optional
Preheat the oven to 250 degrees F.
Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley. 4 small boneless skinless chicken breast halves (1 lb.)
1/4 cup KRAFT Light Zesty Italian Reduced Fat Dressing
1/4 cup KRAFT 100% Grated Parmesan Cheese
PLACE all ingredients in large resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with dressing and cheese.
REFRIGERATE 30 min. to marinate, laying bag flat so chicken pieces do not overlap in bag.
PREHEAT oven to 425oF. Remove chicken from marinade; discard bag and marinade. Arrange chicken on foil-covered baking sheet. Bake 20 min. or until cooked through (165oF).
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5 slices OSCAR MAYER Bacon, cut into 1/4-inch pieces
1 pkg. (8 oz.) fresh mushrooms, sliced
1/4 cup A.1. Original Steak Sauce
1/4 cup dry sherry or water
1 tsp. brown sugar
2 beef T-bone steaks (about 8 oz. each), 1 inch thick
COOK bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 2 Tbsp. of the drippings in skillet. Place bacon on paper towels to drain.
ADD mushrooms to drippings in skillet; cook 5 minutes or until tender, stirring occasionally. Add bacon, steak sauce, sherry and sugar; mix well. Bring to boil. Reduce heat to medium-low; simmer 5 minutes. Cover to keep warm.
GRILL or broil steaks 14 to 16 minutes for medium-rare to medium doneness, turning occasionally. Serve topped with mushroom sauce.
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4 boneless skinless chicken breast halves (about 1 lb.)
1/4 cup KRAFT Sun-Dried Tomato Dressing, divided
1 zucchini, cut into chunks
1 red pepper, cut into chunks
1 cup chopped asparagus
1/2 of a red onion, cut into chunks
PREHEAT grill to medium-high heat. Brush chicken with 2 Tbsp. of the dressing. Let stand 10 min.
MEANWHILE, poke holes in bottom of disposable aluminum foil pan. Toss vegetables with remaining 2 Tbsp. dressing. Place in prepared pan.
GRILL 20 min. or until chicken is cooked through and vegetables are crisp-tender.