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February's recipe
Asian noodle stir fry
1 Stir fry sliced sirloin steak (a pound for 4) in 2 TB Kraft Catalina Dressing for 10 min. Add sliced carrots, snow peas & proccoli flowerets (a handful per person) & cook 10 min longer
2. Add another 1/2 C dressing 1 C beef broth & 2 TB teriyaki sauce.
3. Add thin spaghetti noodles (4oz for 4) broken in half, cover. Bring to a boil, reduce heat. SImmer 10 min, stirrring frequently, top with sliced green onion.
I have yet to make this
Burger Barbecue
1 lb ground beef
1/2 C chopped onion
1/4 C chopped green pepper
1 TB sugar
1 tsp salt
8oz can tomato sauce
1/4 C ketchup
1/4 C bbq sauce
1 TB vinegar
1 1/2 ts worcesteshire sauce
dash of pepper
Brown ground beef, onion & green pepper. Cook until meat is brown, & onion & green pepper is tender. Add the rest of the ingredients . Cook about 20 to 25 min until thickened. Serve on buns. (we did regular bread)
Like sloppy joes :) Isabel & I enjoyed :)
I never do Asian well - Cajun tendancy to overcook the veggies :rolleyes:
lol {{{{{{{{{{Beautiful jolie}}}}}}}}}}}}}}
:D
Roasting cod and potatoes
1½ pounds (about 3) russet or Idaho potatoes
5 tablespoons olive oil
1 teaspoon sea salt, or to taste
½ teaspoon pepper
4 teaspoons finely chopped fresh thyme or 2 teaspoons dried thyme
1½ pounds cod fillets, about 1 inch thick
To roast potatoes: Preheat oven to 450 degrees. Scrub potatoes. Peel them, if desired. Cut each potato lengthwise into 8 wedges. Cut each wedge crosswise in half. Pat dry. In large roasting pan, toss potatoes with 3 tablespoons oil, ½ teaspoon salt and ¼ teaspoon of pepper. Sprinkle with 2 teaspoons of fresh or 1½ teaspoons of dried thyme. Toss again. Roast potatoes for 10 minutes. Using spatula, turn potatoes. Roast for 10 minutes.
To prepare cod: Meanwhile, rinse cod. Pat dry. Rub cod with remaining 2 tablespoons oil. Sprinkle both sides with remaining salt, pepper and thyme. Set aside.
To roast cod: Remove pan from oven. Turn potatoes again. Push over to make ro om for cod. Place cod on other side of pan. Return to oven. Roast for 10 minutes, or until cod is opaque through and flakes easily. Transfer cod and potatoes to individual plates. Sprinkle with any remaining fresh thyme.
:D
Pepper pound cake
• 2 tablespoons of milk
• 3 oz. cream cheese
• 1 c. (2 sticks) butter, divided
• 1/4 tsp. salt
• 1/2 tsp. allspice
• 1/2 tsp. freshly ground black pepper (or more, to taste)
• 1 tbsp. vanilla
• 1 c. firmly packed dark brown sugar
• 1 c. granulated sugar
• 7 eggs
• 3 c. sifted cake flour
• 1 c. powdered sugar, sifted
• 1/4 tsp. vanilla
Preheat the oven to 350 degrees. Butter and flour a 10-inch Bundt or tube pan. In the large bowl of an electric mixer, cream the cream cheese and the 2 sticks of butter with the salt, allspice, pepper and the tablespoon of vanilla. Add brown sugar and granulated sugar and beat until the mixture is fully smooth and uniform. Increase speed to high and beat 1 minute.
Add the eggs one at a time, scraping and beating after each until it is fully incorporated. Don't worry if the mixture appears curdled.
Reduce the mixer speed to low and gradually add the flour, scraping the bowl and beating just until the mixture is smooth. Pour and scrape into the prepared pan, level the batter and bake 50 to 60 minutes, until a toothpick inserted in the middle comes out clean. Don't worry if the top cracks.
Remove from oven and cool on a rack 10 to 15 minutes. Loosen pan, cover with a plate and invert, remove pan and cool right side up.
While the cake is still warm, prepare glaze: Add 2 tablespoons of milk and combine it with the powdered sugar and the 1/4 teaspoon vanilla. Spoon or drizzle over the warm cake and cool several hours before serving.
:D
:D
ONION TART
• Pastry:
2 cups flour
Pinch salt
¾ cup cold butter, cut into cubes
About ¼ cup ice water
• Filling:
1 tablespoon olive oil
2 large Vidalia onions or other sweet, mild onions, very thinly sliced
Salt and freshly ground pepper
4 tablespoons chopped thyme or 4 teaspoons dried thyme, divided
½ cup cream
2 eggs
1/3 cup freshly grated parmesan cheese
To make pastry: Place flour and salt in container of food processor. Pulse once or twice. Add butter. Pulse 20 times, or until butter is size of peas. Add water. Process until dough pulls away from sides of machine. (Note:_If dough needs more water, add 1 teaspoon at a time.) Form dough into a ball. Wrap tightly in aluminum foil. Refrigerate for at least 2 hours or overnight.
To sauté onions: Preheat oven to 400 degrees. In large skillet, heat oil on low. Add onions, salt, pepper and 1 tablespoon thyme (1 teaspoon dried). Saute onions, stirring frequently, for 15 minutes, or until soft, tender and golden brown. Set aside.
To make egg filling: In small saucepan, combine cream and 2 tablespoons thyme (2 teaspoons dried). Place over moderate heat. Simmer for 10 minutes, or until thickened. In bowl, whisk eggs and remaining 1 tablespoon fresh thyme (1 teaspoon dried), salt and pepper. Add cheese. Whisk well. Add reduced cream. Whisk.
To assemble, bake: Roll out dough on lightly floured work surface. Place dough in tart pan with removable bottom — preferably 10-inch round. Trim edges. Place sauteed onions in crust. Top with egg filling. Place on middle shelf of oven. Bake for 50 to 60 minutes, or until golden brown and set. Serve hot or at room temperature
:D
WILD RICE SOUP
½ cup wild rice, rinsed
¾ cup minced ham
¾ cup shredded carrots
½ cup minced onion
10 cups water, divided
½ cup plus 2 tablespoons chicken base
1¾ teaspoons salt
1¾ teaspoons white pepper
3 cups half-and-half
1 cup butter
1 cup flour
½ cup toasted slivered almonds
To cook wild rice: Combine rice and 2 cups water in saucepan. Bring to a boil. Reduce heat. Simmer for 45 to 60 minutes, or until most of rice has cracked. Drain off excess water. Set aside.
To make soup: Saute ham, carrots and onion in stockpot until tender. Add 8 cups water. Whisk in chicken base. Stir in salt and pepper. Bring to a boil. Reduce heat to a simmer. In small saucepan, melt butter. Gradually stir in flour to form roux. Cook, stirring, until slightly golden. Whisk into large pot of chicken stock, stirring until combined. Return to a boil, stirring frequently. Reduce heat to a simmer. Stir in cooked rice, almonds, stirring to combine. Add half-and-half. Cook until heated through. Serve.
note: For denser soup, double amount of wild rice. Combine 1 cup rice with 4 cups water. Follow directions above for cooking
:D
SQUASH CHOWDER
3 roasted red peppers, diced (see note)
1 to 2 medium butternut squash or 6 cups cooked
4 tablespoons butter
4 cups chicken stock
1 teaspoon ground cloves
1 teaspoon allspice
2½ pounds ground spicy pork sausage
2 cups creamed corn
2 cups cream
1 cup honey, or to taste
Salt and pepper to taste
To roast peppers: Preheat oven to 375 degrees. Cut peppers in half. Cut out stem, any white membranes and seeds. Place cut side down on foil-lined baking sheet. Place on middle rack of oven. Roast for 30 minutes, or until peppers are tender. Remove from oven. Cool. Slip skins off pepper halves. Slice or dice. (Note: Peppers may be roasted ahead of time and stored in airtight container in refrigerator up to 1 week.)
To prepare squash: Meanwhile, cut squash in half lengthwise. Scoop out seeds. Place cut side down on foil-lined baking pan. Add about 1 inch water. Bake for 45 minutes, or until squash is tender. Scoop squash from skin. Measure out 6 cups. Place in stockpot. Add butter, chicken stock, cloves and allspice. Stir to combine. Bring to a boil. Reduce heat to simmer.
To cook sausage: In separate pan, cook sausage until no longer pink. Drain off excess fat.
To finish soup: Add sausage to squash mixture. Add creamed corn and roasted peppers. Stir to combine. Bring to a boil. Reduce heat to a simmer. Stir in cream. Add honey to taste. Season with salt and pepper. Simmer until soup is heated through. Serve.
note: Roasted peppers can be purchased in deli section of most grocery stores. If using purchased peppers, drain before dicing.
:D
:D
For JayBird's DH
:D
Marinated Venison Loin with Roasted Garlic Peppercorn Sauce
2 venison steaks, single serving size, about 5 to 6 ounces each
3 tablespoons cooking oil
1 full head of garlic, separated into cloves and peeled
1 1/2 tablespoons whole peppercorns
1 1/2 cups demi-glaze (may use packaged mix)
2 tablespoons Madeira wine
3 tablespoons butter
Salt, pepper to taste
2 teaspoons red current jelly
For the marinade:
1/4 bottle full bodied red wine
1/2 carrot, diced
1/2 stalk of celery, diced
1/2 onion, diced
2 cloves of garlic, diced
1 bay leaf
1/4 teaspoon dried thyme
Pepper, to taste, ground coarse
1/4 teaspoon parsley
1/2 teaspoon vinegar
In a re-sealable plastic bag, combine all marinade ingredients. Enclose meat, reseal, toss to coat well and marinade overnight or up to 2 days in the refrigerator.
In a heavy fry pan with half the cooking oil, roast garlic cloves, peppercorns, over low heat until garlic turns golden brown, about 20 to 25 minutes. Add strained liquid from marinade; bring to boil and skim. Simmer to reduce liquid by volume by three-quarters. Add demi-glaze and reduce volume by one-quarter. Add Madeira, whisk in 1
tablespoon of butter; season to taste with salt and pepper.
In a heavy saucepan, melt 2 tablespoons of butter and combine with remaining oil; sear meat, cooking to taste (pink inside is best). Slice each steak across the grain into 3 equal pieces; lay 3 pieces on each plate. Spoon sauce on meat, then a teaspoon of red current jelly
:D
Marinated Venison steaks
2 - 4 8oz. Venison steaks
1 cup water
1 cup soy sauce
1/4 cup honey
1 Tbs. spoon lemon juice
1 Tbs. spoon crushed garlic
10-12 dashes of hot sauce
black pepper to taste
Completely mix all of the marinade ingredients in a bowl. Add steaks to the marinade mix and place all in the refrigerator for at least 8 hours. Remove the steaks from the marinade and grill to your liking
:D
venison pie
2 cans of crescent dinner rolls
1 pound ground venison
1/4 cup white or yellow onion
8 oz block of pepperjack cheese
2 cups shredded 3 cheese mix (bag)
1/4 cup sliced Jalapeno peppers or to taste
2 tsp. of juice from the Jalapeno pepper jar
Line a 9 x 11 baking dish with one can of dinner rolls. Brown ground venison with onion and drain, then spoon over the rolls. Cube the pepperjack cheese and place over the meat. Then add the 2 cups of mixed shredded cheese and top this with sliced Jalapeno peppers and the 2-tsp. of juice from the Jalapeno pepper jar. Cover with the second can of dinner rolls and bake at 350 degrees till brown.
:D
poor boys
3 to 4 lb. Venison roast
1 can of beef broth
1can beef gravy
1can French onion soup
1tablespoon fennel
2 tablespoons Italian seasoning
1 tablespoon garlic powder
Combine all the above in a crock pot on high setting for 8 to 10 hours. Serve on hoagie buns with slices of hot pepper cheese and sliced jalapenos
:D
Tomato style venison stew
1 lb. Venison cubed
2 pieces of regular bacon
2 carrots cut into 1 inch slices
2 stalks of celery cut into 1 inch slices
1 small onion, diced
2 Large Potatoes cubed
2 cans of stewed tomatoes
1 can of tomato paste
2 tablespoons of smoked barbecue sauce
2 tablespoons of Worcestershire sauce
1 teaspoon seasoned salt
1 teaspoon of pepper
1 teaspoon of cayenne pepper
Brown cubed venison and bacon slices in bottom of a crock pot. When brown, stir in 2 cans of stewed tomatoes. Add diced onion, celery, carrots and potatoes. Stir in 1 can of tomato paste. Stir in 2 tablespoons of smoked barbecue sauce. Add suggested seasonings. Cook on high for about 8 hours or until meat and vegetables are tender. Reduce heat if necessary.
:D
Venison Casserole
1 lb Ground venison or beef
1 sm Onion
1 can Cheddar cheese soup
1 can Cream of celery soup
Frozen french fries
Pepper
Dice onion and mix with ground meat and pepper to taste.
Press into the bottom of a 9x9" pan.
Mix together the two cans of soup - do *not* dilute with water. Spread mixture over the meat.
Cover entire surface generously with frozen french fries.
Bake at 350 for 40 minutes or until done fries should be golden and crispy.
:D
Crockpot Venison Apple Cider Stew
1 pound beef or venison stew meat -- (up to 2)
8 carrots -- sliced thin
6 potatoes -- sliced thin
2 apples -- chopped
2 teaspoons salt
1/2 teaspoon thyme
2 tablespoons minced onion
2 cups apple cider
Place carrots, potatoes, and apples in crock pot. Add meat and sprinkle with salt, thyme, and onion. Pour cider over meat and cover. Cook in crock pot on low heat 10-12 hours. Thicken gravy.
:D
Venison Stroganoff
2 lb. venison, cubed (for stewing)
1 large can mushrooms
1 can beefy mushroom soup
flour
salt and pepper
butter
cooking oil
Roll venison cubes in flour, salt and pepper; brown cubes evenly. When cubes are half done, add can of drained mushrooms; continue browning. When meat is fully cooked, add can of soup. Add little oil and butter in frying pan or slow cooker; slow cook for 2 or 3 hours until meat is tender. After browning, this recipe can be done on stove, in oven, or a slow cooker. Serve with mashed potatoes, rice or egg noodles
:D
Venison Vegetable Soup
1 tablespoon vegetable oil
1 pound venison, cubed
1 cup diced onion
1 (16 ounce) package frozen mixed vegetables
2 (14.5 ounce) cans peeled and diced tomatoes with juice
3 cups potatoes, peeled and cubed
4 cups water
1 tablespoon white sugar
2 teaspoons beef bouillon granules
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon hot pepper sauce
Directions
Heat oil in a stock pot or Dutch oven over medium high heat. Brown the venison in the hot oil. Add onion, cover pot and simmer over medium heat for 10 minutes, or until onions are translucent.
Stir the mixed vegetables, tomatoes and potatoes. Combine the water, sugar and bouillon, stir into the soup. Season with salt, pepper, garlic powder and hot pepper sauce. Cover and simmer for at least one hour, or until the meat is tender
:D
Venison Roast Marinated in Buttermilk
4 Lbs. venison leg roast
1 Tbls. coarsely ground black pepper
2 tsp. ground red chili pepper
1 tsp. thyme
1 tsp. sage
1 Tbls. vinegar
1/2 gal. buttermilk
4 med. onions - sliced
4 bay leaves
6 cloves garlic - crushed
1 tsp. black peppercorns
1 stick cinnamon
2 Tbls. bacon grease
1 bottle beer
2 med. onions - sliced
2 med. carrots - sliced
2 med. apples - peeled, diced
1 med. sweet potato - diced
beer - as needed
Combine peppers, thyme, sage, and vinegar and rub over roast to coat.
Allow to marinade for 2-3 hours.
Combine buttermilk, onions, bay leaves, garlic, peppercorns, and cinnamon in a large bowl; drop in roast.
Place in refrigerator for 2-3 days, turning occasionally.
Remove roast from bowl; discard marinade.
In a Dutch oven, brown roast in bacon grease; drain grease.
Pour a bottle of beer in the Dutch oven.
Cover and bake in a 325 degree oven for 90 minutes.
Add onions, carrots, apples, sweet potato to Dutch oven and pour in enough beer to cover roast.
Return to oven and bake until all vegetables are tender.
:D
Mustard Fried Venison
venison, medalions
mustard
Burgundy wine
oil, for frying
flour
Using the toughest cut of the deer, slice thinly in medalions and soak in a mixture of half mustard and half cheap burgandy wine.
Soak 30 minutes to one hour then dredge in flour and fry until a golden brown and serve.
This recipe has no measurement because you mix enough for as much as you want to cook whether for 2 or 20 people.
:D
Tenderloin Sandwiches
2 lb 1/4 inch thick loin slices
1 large onion, sliced
3/4 cup oil
1/2 cup soy sauce
3T. honey
2T. vinegar
1 1/2 t. ginger
1 1/2 t. garlic powder
1 green onion chopped
4 kaiser rolls
Mix all but the large onion and the loins in a sealable container. Add loins to marinade for 12-24 hours.
Remove loins from container and place in medium pan with sliced onion. Cook to desired doneness.
serve hot on sliced kaiser rolls.
:D
Venison Cheesteaks
2 lb of thinly sliced steaks or loins
1 large onion, sliced
1 red green pepper ( can be replaced with sweet peppers, don't put in pan.)
3/4 cup fresh sliced mushrooms
6 steak or hogie rolls
8 slices of american or swiss cheese
Place sliced meat in medium pan with onions, peppers and mushrooms.
put 2 slices of cheese in each roll and heat in 250 degree onion for 5 minutes.
Cook until heated through and the vegtables are cooked through.
Place 1/4 of meat mixture in each roll.
:D
Thanks much Fugi. I printed those out and handed them directly to Chuckles. I won't touch the meat, much less cook it. I'm not thrilled about it even being in my refrigerator. He mixed up the marinade and has it soaking overnight. I didn't have any burgundy wine, or he would have tried that one.
A copy of all those recipes is going to my friends with the 2 deer in their freezer. :eek:
*GAG*
;) YWQuote:
Originally posted by jaybird
Thanks much Fugi. I printed those out and handed them directly to Chuckles. I won't touch the meat, much less cook it. I'm not thrilled about it even being in my refrigerator. He mixed up the marinade and has it soaking overnight. I didn't have any burgundy wine, or he would have tried that one.
A copy of all those recipes is going to my friends with the 2 deer in their freezer. :eek:
*GAG*
Cauliflower Pakoras
• 1 head cauliflower (about 1 lb.), separated into small florets
• 2 tbsp. canola or other vegetable oil
• 1 Bermuda onion, minced
• 1 clove garlic, minced
• 2 tsp. fresh or canned jalapeño chile, minced, or to taste
• 4 sprigs parsley, minced
• 2 sprigs fresh mint, minced
• 1 1/2 c. flour
• 1 tbsp. baking powder
• 1 tsp. salt
• 1 tsp. cumin seed
• 1/4 tsp. turmeric
• 1/4 tsp. freshly ground black pepper
• 1/8 tsp. cayenne, or to taste
• 3/4 c. water
• 1/2 c. milk
• Canola or other vegetable oil, for frying
• Cilantro Raita (see recipe)
Cook florets in 3 quarts boiling water for 3 minutes. Remove with slotted spoon, drain and pat dry; set aside.
Add oil to preheated skillet over medium heat; sauté onion and garlic until softened (6 to 8 minutes); do not allow to burn. Stir in jalapeño, parsley and mint; cook 2 to 3 minutes more. Set aside.
In medium bowl, combine flour, baking powder, salt, cumin seed, turmeric, black pepper and cayenne. Slowly stir in water and milk to make a thick batter. Let rest 30 minutes.
Stir in reserved cauliflower, onion and garlic. Into deep, heavy saucepan, pour about 4 inches of oil; slowly heat to 375 degrees. (If using electric deep fryer, follow manufacturer's instructions.) Add battered cauliflower, one teaspoon at a time, to the hot oil. Overcrowding the deep fryer will lower the temperature of the oil, resulting in soggy, grease-laden food. Fry pakoras 2 minutes; using wire skimmer or slotted spoon, turn over and fry second side 2 minutes or until golden brown. Remove from hot oil with skimmer; drain on paper towels. Repeat with remaining battered cauliflower. Cool pakoras briefly before serving with Cilantro Raita
:D
Might we need the recipe for cilantro raita? :D
Quote:
Originally posted by jaybird
Might we need the recipe for cilantro raita? :D
:o Bwahahahaha OOOPS
Cilantro Raita
• 8 tbsp. cilantro
• 1 clove garlic, peeled
• 1/4 to 1/2 fresh or canned green jalapeño chile
• 1 tsp. salt
• 1 c. plain yogurt
Mince cilantro, garlic and chile; stir this mixture and the salt into yogurt, blending well.
;)