Q: I Need Sugar Melting Recipes?
I am looking to make formed leaves for a wine dinner I am hosting and need to know the amount of HFCS to sugar and water… Do any of you know this off the top of your heads???

A: 1 tablespoon of Corn syrup to 2 cups of sugar and 1 cup of water (or enough to make the sugar like wet sand.)

Q: what are some recipes using mexican style melting cheese?
i have some Verole queso melting cheese, but i don’t know any recipes for it, and i would really like to have some. i tried finding recipes for it but i couldn’t find any. could you help me find a website, or do you know any recipes yourself???

A: hey
this site is awesome
http://allrecipes.com/Recipes/Main.aspx
hope i helped

Q: What are some good, non melting snack ideas and/or recipes for the lake?

A: Jerky
Trail Mix
Pretzels and peanut butter

Q: Tried this recipe. Didnt turn out at all like I thought. Are there any other recipes out there for Melting Pot?
I am trying to make sesame seed batter like that found in the Melting Pot restaurant. Does any one possible have any suggestions. Please help – Thank you.

A: SESAME SEED BATTER

1 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt, or to taste
1 1/2 cups water
1/4 cup sesame seeds
3 cups oil

Directions
Make the batter by measuring out the dry ingredients into a mixing bowl and then adding the liquid and oil, little by little, stirring until the mixture is a smooth, thick batter. Fold in the sesame seeds last.

Q: I want to do Christmas cooking with my class at school, but can’t have recipes that involve heating/melting!

A: –Cookies and Cream Pie–

* 1 1/2 cups milk
* 1 package (4-serving size) instant vanilla pudding
* 1 tub (8 ounces) whipped topping, thawed
* 1 cup coarsely crushed chocolate sandwich cookies
* One 9-inch graham cracker pie crust

In a medium bowl, with an electric beater on medium speed, beat together the milk and pudding for 1 minute, until well blended. Let stand for 5 minutes.

Fold in the whipped topping and crushed cookies; spoon into crust.

Cover and freeze for about 6 hours, or until firm.

Slice pie with a knife dipped in warm water. Garnish with whipped cream and cookie crumbs, if desired.

Q: The Melting Pot recipes?
i wanted to know the cheddar cheese fondue recipe and the spinach artichoke fondue recipe from The Melting Pot…..

A: Call them and ask them. They are required to tell you all the ingredients. Just figure out the portions yourself.

Q: Are there any good desert recipes with melted butter?
I made an amazing cinnamon bun recipe, but I have all this melted butter left over. Does anyone know a good melted butter desert recipe,because i dont want to waste.

A: The cheesecake mixes you can buy in the grocery store require melted butter to go with the graham cracker crust mix. That’s what I would make!

Q: Melting chocolate and caramel; I’ve seen 2 recipes, one called for 1/2 and 1/2?
I’m making 2 dips for apple slices, one chocolate using Hershy bars and the other caramel using Kraft caramels. I have one recipe for butter and one for 1/2 and 1/2, which is better?

A: half and half gives it a richer coating

Q: Recipe for Chocolate melting moments?
Does anyone have a good recipe for chocolate melting moments? Saw them made on TV over the weekend and now can’t find the recipe.

A: Chocolate Melting Moments
Ingredients
125g (4.5oz) Butter
50g (1.75oz) Icing Sugar
50g (1.75oz) Corn Flour
25g (1oz) Coco Powder
100g (3.5oz) Plain Flour
Chocolate Spread (Nutella)

Method
1. Pre-heat oven to 127oC
2. Line a baking tray with grease proof
3. Beat the Butter until soft then add with the other ingredients. You should have a dough by now if not add a bit more icing sugar this will help with the “melt in your mouth”
4. Roll the dough into small balls & place them on the baking tray about 2 cm apart.
5. Using a wet fork flatten the balls into cookie shapes then put them in the oven for 10-12 mins
6. When they are cooked take them out & leave them to cool
7. Sandwich the biscuits together with chocolate spread.

Q: How to make summer friendly coffee recipes?
I love coffee but the summer gets too hot for it. To even be able to drink it, I have to melt ice cubes in it. Does anyone know of any good summer friendly coffee recipes? Anything better then melting ice cubes and preferably easy on the calories and cheap to make.

A: there are 29 “iced Coffee” recipes here on food network, check them out

http://www.foodnetwork.com/search/delegate.do?fnSearchString=iced+coffee&fnSearchType=site

Q: Does anyone know the chocolate fondue recipe from the Melting Pot?
My husband and I have tried to make fondue in our fondue pot we got as a wedding present and it didn’t turn out well. We love the Melting Pot and have already found the cheese fondue recipe but I would love to find the chocolate recipe!

A: Flaming Turtle Chocolate Fondue
From Melting Pot Restaurants, for About.com

Ingredients:
1/4 cup milk
1/2 cup milk chocolate
1/4 cup caramel syrup
2 Tbsp pecans, chopped
2 Tbsp rum, 151-proof for flambé
.
For the Dipping Basket:
Fruit, cut (strawberries, bananas and pineapple)
Marshmallows
Cake, cubed (pound cake and cheesecake)

Preparation:
Soften milk chocolate in the microwave. Heat milk in the fondue pot. Once it’s hot, add softened chocolate. Stir until you have a smooth consistency. Pour caramel into a pool in the middle of the chocolate. When it’s time to serve, pour the rum over the top of the chocolate. Leave a small amount on the spoon to ignite with a lighter. Use flaming spoon to ignite the rum on the chocolate. Add the chopped pecans to the chocolate. Allow the flame to burn out.

Note: All dipping items should be skewered and dipped in the chocolate. Be careful as you reach the sides and bottom of the fondue pot; the chocolate tends to be hotter there.

Yield: 2 servings

Source: Melting Pot Restaurants

Q: What chocolate fudge recipes contain melted milk chocolate chips and icing sugar?
My grade 7 teacher always had the BEST fudge in the plabet and she didn’t know the recipe, she just knew how much of materials she needed to put in my heart but couldn’t say it. I’d love to make this fudge right now thanks
– Jason

A: Jason, I doubt these are what your teacher makes, but maybe one will come close. Merry Christmas!

Toffee Chip Fudge

Servings: 3 dozen pieces

Ingredients:
FUDGE:
1/2 cup butter
1/4 cup milk
1 (6-oz.) package (1 cup) semi-sweet real chocolate chips
3 cups confectioners’ sugar
1 tsp. vanilla extract
1/2 cup toffee chips

TOPPING:
2 tbsp. toffee chips

Instructions:
In a large microwave-safe mixer bowl, combine the butter, milk and chocolate chips. Microwave on HIGH for 1-1/2 to 2 minutes or until butter and chocolate chips are melted. Stir in confectioners’ sugar and vanilla; beat at medium speed, scraping bowl often, until smooth (2 to 3 minutes).

By hand, stir in 1/2 cup toffee chips. Spread in a buttered 8-inch square baking pan. Sprinkle 2 tablespoons toffee chips over top; gently press into fudge.

Cover; refrigerate until firm (1 to 1-1/2 hours). Cut into squares. Store refrigerated in airtight container.

Makes 3 dozen.

NOTE: Chocolate-coated and plain toffee chips are available in the baking section of the supermarket.

STOVE-TOP DIRECTIONS:
In a 2-quart saucepan, combine butter, milk and chocolate chips. Cook over low heat, stirring occasionally, until butter and chocolate chips are melted ( 5 to 10 minutes). Place chocolate mixture in larger mixer bowl. Stir in powdered sugar and vanilla. Continue as directed above.

NOTE:
For easy cutting, line pan with aluminum foil, extending foil over sides of pan; butter foil. To serve, lift foil and fudge out of pan; cut into squares. Place squares in paper candy cups..

http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/2191/Recipe.cfm

Chocolate Chip Cookie Dough Fudge

1/3 cup melted butter
1/3 cup brown sugar
3/4 cup all-purpose flour
1/2 teaspoon salt, divided
1 1/3 cups mini semisweet chocolate chips, divided
1 pound confectioners’ sugar
1 (8 ounce) package softened cream cheese
1 teaspoon vanilla extract

Line an 8- or 9-inch square pan with aluminum foil. Spray with nonstick spray.

Combine butter and brown sugar in a small bowl. Add flour and 1/4 teaspoon salt. Stir in 1/3 cup semisweet chips. Roll into a ball and refrigerate or freeze until firmed up slightly.

Unwrap dough and cut into 1/2 inch pieces. Refrigerate on a cookie sheet.

Melt remaining chips and pour over confectioners’ sugar, cream cheese and vanilla extract. Beat until smooth. Add salt. Scrape down and combine until smooth. Fold in cookie dough pieces. Pour into pan and chill until firm.

Lift fudge out of the pan with foil and cut into pieces. Store in an airtight container in the refrigerator.

3-4 dozen pieces

http://www.recipegoldmine.com/candyfudgeC/chocolate-chip-cookie-dough-fudge.html

Mashed Potato Fudge

1/2 cup cooked potatoes, mashed
2 tablespoons soft butter or margarine
1 pound confectioners’ sugar
3 squares cooking chocolate, softened and melted
1 teaspoon vanilla
1 dash salt

Directions:

Put mashed potatoes into a mixing bowl. Add soft butter and mix. Add confectioners’ sugar, mix well. Add vanilla to melted chocolate, then add with salt to the mashed potato mix. Chill. Coconut may be added. Cut into bars or squares.

http://www.cdkitchen.com/recipes/recs/35/Mashed_Potato_Fudge60818.shtml

CHOCOLATE CHIP FUDGE

1 (12 oz.) pkg. & 1 (6 oz.) pkg. semi-sweet chocolate chips
1 can (14 oz.) sweetened condensed milk
1 tsp. vanilla
Dash salt

Heat chocolate chips in double boiler until melted. Remove from heat and stir in condensed milk, vanilla and salt. Pour fudge into greased square pan 8 x 8 x 2 inches. Refrigerate. When firm cut in squares. (1/2 to 3/4 cup chopped nuts may be added.)

http://www.cooks.com/rec/view/0,167,145190-239197,00.html

CHOCOLATE PEANUT BUTTER FUDGE

* 1- lb. box confectioners’ sugar
* 1/2 c. graham cracker crumbs
* 3/4 c. margarine, melted

* 12 oz. crunchy peanut butter
* 1/2 c. margarine
* 12 oz. semi-sweet chocolate chips

Combine confectioners’ sugar and crumbs. Stir 3/4 c. margarine into sugar/crumb mixture. Ad peanut butter and mix thoroughly. Spread in ungreased 9″ x 13″ pan. Melt together 1/2 c. margarine and chocolate chips. Pour over peanut butter mixture. Refrigerate until set. To prevent cracking, remove from refrigerator and let stand 15-20 minutes before cutting.

http://www.bjupress.com/distance_learning/bjhomesat/special_programming/recipe_box/chocolate.php

Here’s are links for numerous fudge recipes. They are not what you are looking for, but you may find some to your liking.

Sorry I couldn’t be of more help.

http://chocolate.cdkitchen.com/recipes/cat/1442/

http://www.cooks.com/rec/doc/0,1-41,chocolate_chip_fudge,FF.html

Q: Salad Recipe that includes melting parmesan cheese and laying over a cup for shaping?
K…my mom had asked me to find a recipe that she saw (she doesn’t remember where) that included pretty greens and melting parmesan cheese in a pan and laying it over a cup to shape it and put it with the salad. Does anyone have a recipe like this that you’d like to share with me…pretty please?!? Thanks!

A: Parmesan Shells:

vegetable oil spray
1-1/3 cups Parmesan cheese, coarsely grated
1 cup Parmesan cheese, finely grated

Prepare Parmesan shell by spraying an 8-inch nonstick sauté pan with vegetable oil spray. Heat pan over medium heat.
For each shell, add 1/3 cup coarsely grated Parmesan to the bottom of the sauté pan, distributing the cheese evenly across the pan. Allow the cheese to bubble for about 30 seconds before adding an additional 1/4 cup of finely grated Parmesan.
When the cheese starts to turn golden brown, remove from the pan and place over a mold or a small stainless steel bowl. Allow to cool.

When I saw this recipe, it was served as a bowl with fresh baby lettuce inside. Very pretty

Q: The Melting Pot Spinach Artichoke Fondue Recipe?
Does anyone know the recipe for the Spinach Artichoke Fondue receipe they serve at the Melting Pot. I think I know the ingredients (since they serve it right in front of you), but not totally sure the amounts. We just had it a few nights ago with fontina and butterkase cheeses and it was wonderful–I’m craving it again but definitely can’t spend the money to go so close together!

A: see if this helps you. good luck…

http://www.azcentral.com/12news/recipes/articles/meltingpotrecipe03222006-CR.html

Q: does anyone have recipes or melted chocolate and a recipe for marshmallow creme?
i have 3 boxs of marshmallow creme and i have alot of chocoloate chips. i have butterscotch chips, chocolate chips, vanilla chips, u name it i have it.

A: melt chocolate chips in the microwave (you can add a tablespoon of milk to it), or in a pot inside another pot of water on the stove.
Then you can make ding-dong cake which is very delicious: Make a chocolate cake using a cake mix, leave to cool and then split in half horizontally, put some cool whip or even melted marshmallows in between the two layers, then recap the cake and pour the melted chocolate over it. Put in the fridge for 30-45 min. and enjoy!

Q: WHAT IS CREAMING AND WHY DO YOU CREAM INGREDIENTS IN SOME RECIPES?
What does the term “cream” mean? I’m referring to creaming ingredients in a recipe..like pancakes for example. And why do you cream ingredients in some recipies?

A: You cream butter and sugar together to incorporate air into the batter. Having air bubbles in there will make your end product light and fluffy as the air bubbles expand in the heat.

Complete details here: http://www.baking911.com/howto/cream.htm

Q: Ice Cream recipes without eggs or gelatin wanted?
I have a Cuisinart ice cream maker. I am looking for ice cream/ sorbet recipes that do not require eggs or gelatin. Thanks!

A: I love making ice cream in my Cuisinart ice cream maker – but never put eggs in my ice cream. I guess my mom did a good job of scaring me about eating raw eggs when I was a kid!

Here’s a recipe for a vanilla ice cream without eggs or gelatin.

You can also add fun mix-ins like crumbled Oreos for Cookies and Cream or Chocolate Chips and Cookie Dough Balls for Chocolate Chip Cookie Dough Ice Cream.

1 cup milk
1/2 cup granulated sugar
2 cups heavy whipping cream
1 1/2 – 2 tsp vanilla extract

Just pour this mixture into your ice cream maker for 25 min.

If you want a different recipe – you can check out

http://www.serving-ice-cream.com/homemade-ice-cream.html

All the recipes on this site are “egg-less.”
You should be able to find all the help you need!
Enjoy your ice cream…just try not to eat it all at once!

Q: Trying to find recipes for the Deni Ice cream maker?
I just received this wonderful gift in the mail. The booklet came with about 30 recipes but I was wondering where I could find some other recipes? I am looking for the yogurt/nonfat ice cream recipes. . .
I have the recipe book for the models # 5010, 5012, 5013. Received from QVC.

A: HOMEMADE ICE CREAM OR YOGURT

ICE CREAM:

4 eggs
2 c. sugar
2 boxes instant pudding
1 (9 oz.) carton Cool Whip
1 tsp. vanilla
1/2 gal. milk

YOGURT:

4 eggs
20 pkgs. Equal
2 boxes sugarfree pudding
2 cartons plain yogurt
1 tsp. vanilla
1/2 gal. skim milk

Beat eggs. Add sugar and pudding. Add topping and vanilla. Gradually add milk. Pour into ice cream freezer can and freeze according to instructions

BLUEBERRY YOGURT ICE CREAM

1 qt. blueberries
2 1/2 c. sugar
1 qt. milk
1 can evaporated milk
1 can condensed milk
1 tsp. vanilla
2 c. plain yogurt

Boil berries in enough water to not quite cover, mash and strain off juice. While juice is warm, add sugar and let dissolve. Add rest of ingredients and pour into freezer or churn. This can be stored in individual containers with tops and it will stay creamy; not hard as ice.

APRICOT FROZEN YOGURT
Servings: Makes about 1 1/2 qt.

Ingredients:
1 1/2 cups sugar
1 3/4 cups cold water
2 cups packed soft dried California apricots (10 oz)
1 (32-oz) container whole-milk plain yogurt (3 1/2 cups)
2 1/2 teaspoons unflavored gelatin (from a 1/4-oz envelope)
Special equipment: an ice cream maker

Preparation:
Bring sugar and 1 cup water to a boil in a 2 1/2- to 3-quart heavy saucepan over moderately high heat, stirring until sugar is dissolved. Add apricots, then reduce heat and simmer, covered, until plump and very soft, 25 to 30 minutes. Drain apricots in a sieve set over a bowl, then return syrup to pan. Cook syrup over moderate heat, swirling pan occasionally, until a deep caramel, 4 to 5 minutes. (Syrup will bubble, so remove from heat periodically to check color.)
Carefully add 1/2 cup water to caramel (mixture will bubble up and steam vigorously), then cook over moderate heat, stirring, until caramel is dissolved. Purée apricots and caramel in a food processor until almost smooth, then cool to room temperature.

Whisk together apricot purée and yogurt in a large bowl until combined well and chill, covered, until cold, about 4 hours.

Sprinkle gelatin over remaining 1/4 cup water in a very small saucepan and let stand 1 minute to soften. Heat gelatin over moderate heat, stirring, until dissolved, then immediately whisk into apricot mixture.

Freeze apricot mixture in ice cream maker. Transfer to an airtight container and put in freezer to harden.

note:
Frozen yogurt can be made 1 week ahead

hope these help. good luck and enjoy.

Q: Why do home made ice-cream recipes state the mixture needs to be heated before putting into an ice cream maker?
I’ve recently bought an ice cream maker, and i’ve noticed most of the recipes (in various different books and places online) it says to heat all the ingredients before cooling and putting into the ice cream maker.

Why does the mixture need to be heated? Will the recipe not work if I just put all the ingredients in a bowl cold and mixed together?

Thanks!

A: It’s called pasteurization. To kill any possible harmful bacteria.

Q: I just bought an ice cream maker. Anyone have any good recipes to share?
I nned good ice cream recipes for my ice cream maker. I need web sites or recipes. Thanks to all who answer!

A: HEAVENLY BANANA SPLIT ICE CREAM

4 bananas
1 carton frozen strawberries
1 can chunk pineapple
6 oz. chopped pecans
1 quart half and half
1 can sweetened condensed milk
3/4 tsp. vanilla
1 small lime
milk

Mash 3 bananas and cut the other one in (round) slices. Add the juice from one small lime. Add vanilla, half and half and the can of sweetened condensed milk. Add can of pineapple and its juice. Add the frozen strawberries and pecans. Add milk to finish filling ice cream freezer Pour into freezer and freeze as any other ice cream.

Q: Does anyone have any good ice cream recipes?
I have a soft serve ice cream machine, but of course, you need a recipe to put in it so it will make the ice cream. Anyone have any really good soft serve ice cream recipes?

A: I’m not sure if there is any difference in the ice cream mixtures for soft serve and regular ice cream machines. I do have some recipes that I use in my cuisinart ice cream maker (which is not a soft serve machine). If it’s okay to use regular recipes, you can try these.

http://www.ice-cream-freaks.com/homemade-ice-cream-recipes.html

I hope this helps,
Dessa

Q: Do you know any cool ice cream recipes usin ice cream maker?
I just bought an ice cream maker and need recipes for cool ice creams including pineapple, and other tropical fruits.

A: to make a really good premium ice cream, you should check out alton brown’s show “good eats” and theres an episode called “churn baby churn”. you can find it at www.foodtv.com

3 cups half-and-half
1 cup heavy cream
8 large egg yolks
9 ounces vanilla sugar (normal sugar will do just fine though)
2 teaspoons pure vanilla extract

start off by mixing the cream and half +half in a sauce pan. bring it just to a simmer on medium heat, and as soon as you see bubbles, take it off the heat. mix 8 egg yolks in a bowl. whisk until its very creamy. then add sugar, and only add a little at a time. stir well, so that its smooth, and its gonna be THICK. now, add your cream thing to your sugar/egg thing. only put in about 1/3 of the cream into the eggs, and mix well. continue mixing, and add the rest as you go. DONT just put it all together. go slowly. when you’re done mixing it, toss it into a sauce pan again, and put on low heat. stir continuously, until it hits 175 degrees (no salmonella for us!). when its done, put a spoon in it, and see if the stuff coats the BOTTOM of the spoon. if it does, its just how you want it to be – its called “nappe”. lol. now, once its cooled down some what, add the vanilla.

ok, then you need to put it in the fridge for at least 4 hours. you want it to get down to 40 degrees, and you want it to take its time, otherwise it comes out kinda crappy. this seems like a long process, but believe me, its well worth it.

when its down to the right temp, put it in your machine. that will make a premium vanilla ice cream. he explains how to make others, but the base is the same for all of them (you just add something other than vanilla…. say, pineapple extract, or citrus oils or something).

and as the machine does its job, you can add stuff into it. cookie chunks, candy pieces, even fruit slices. but, if its something you think will get soggy (like oreos) wait until the ice cream is already pretty thick. if its something that wont get soggy (like the kind of mint you find on your pillow in a hotel) you can add it in early in the process.

GOOD LUCK!!!

Q: Can you give me vanilla ice cream recipes where I don’t have to use an ice cream maker or freezer?
I really don’t prefer to have half and half or heavy cream or whipping cream in the recipes, please.

A: Those are the vital parts of making ice cream. maybe not an ice cream maker, but at least a freezer! With out the cream or half and half, you could use milk, but it won’t come out like your “typical ice cream” texture. Any ways:
5 egg yolks

2/3 cups sugar

1 cup half and half (or milk)

2 tablespoons butter

1 cup whipping cream (or Milk)

2 teaspoons vanilla extract

Beat yolks and sugar until blended. Pour in top of double boiler. Stir in half and half/Milk. Cook and stir over boiling water until thickens. Set aside – stir in butter. While its cooling on a rack, stir occasionally until room temperature. Stir in whipping cream(or milk) and vanilla.

Once you have this solution, put it in a Plastic baggie/zip lock bag. Get another/ larger zip lock bag, and fill it 1/3 with cold ice and salt (thick kosher salt, or rock salt… or LARGE amount of table salt) and put the smaller baggie inside of that larger one. Make sure that no ice cream solution will get out of the smaller bag (duct tape may work=]) now zip up the zip lock bag and shake it up until your solution gets thicker. Once it is thickened , your ice cream is good to go!

***The Salt allows the ice to stay below freezing temperature, making the ice cream freeze quicker. The reason why at least Heavy cream (or half and half… or even light CREAM) is necessary is because shaking the solution thickens the cream, thus the name “ice CREAM” but in your defense, I made it with MILK my first time.

Q: Homemade ice cream recipes that don’t involve cooking?
I’m too lazy to do the recipes that involve cooking-lol! I just want to throw the stuff in the ice cream maker and make it.
I’ve made coconut ice cream several times and it has come out perfectly so I would like to try something different!
The ice cream maker I have is one with the metal cylinder you freeze overnight first, then dump the ingredients in and turn the crank periodically and in 20 minutes you have perfect ice cream–if it makes a difference for the recipes

A: This is a Tin Can Ice Cream recipe..I don’t see why you can’t use it in your machine.

Tin Can Ice Cream

1 cup milk
1 cup whipping cream 1/2 cup sugar
1/2 teaspoon vanilla
nuts or fruits, as desired
crushed ice and rock salt

Put all but ice and salt in a 1 pound coffee can with a lid. Place the 1 pound can inside a 3 pound can. Pack crushed ice around the 1 pound can.Pour at least 3/4 cup rock salt over ice. Put on lid. Roll back and forth for 10 minutes. Open cans. Stir mixture with spatula. Add more ice and salt around outside of smaller can. Replace lid and roll 5 more minutes.

or:
look under Philadelphia style ice cream here:

http://allrecipes.com/HowTo/Homemade-Ice-Cream/Detail.aspx

Q: Can I substitute evaporated milk for light or heavy whipping cream in ice cream recipes?
I’m trying to make ice cream and all I have is whole milk, evaporated milk, and sweetened condensed milk. Can I make it work? Every recipe I have calls for half and half or heavy cream.

A: yes you can . it just wont get as creamy, but go to www.allracipes.com and they have ice cream made with cam milk and it is delicious

Q: Vegetarian and Homemade ice cream recipes?
Does anyone know where I can get some great low calorie and/or healthy vegetarian recipes? And also some great homemade ice cream recipes?

A: http://vegetarian.allrecipes.com/

This website has vegetarian recipes for all meals.

EGGPLANT BURGERS

INGREDIENTS:
1 eggplant, peeled and sliced into 3/4 inch rounds
1 tablespoon margarine
6 slices Monterey Jack cheese
6 hamburger buns, split
6 leaves lettuce
6 slices tomato
1/2 onion, sliced
1/2 cup dill pickle slices
1 (20 ounce) bottle ketchup
3 tablespoons mayonnaise
2 tablespoons prepared yellow mustard

——————————————————————————–

DIRECTIONS:
Place the eggplant slices on a plate, and cook in the microwave for about 5 minutes, or until the centers are cooked.
Melt margarine in a large skillet over medium-high heat. Fry eggplant slices until lightly toasted on each side, and place one slice of cheese onto each one. Cook until cheese has melted, and remove from the skillet.
Place eggplant on hamburger buns, and allow each person to top with lettuce, tomato, onion, and pickles, and dress with ketchup, mayonnaise and mustard.

Homemade Ice Cream

Ingredients:
4 eggs
2 & 1/2 Cup sugar
6 cups milk
3 cups light cream
1 cup heavy cream
2 Tablespoons vanilla
1/2 teaspoon salt
Directions:
This recipe is handy if you have an old hand-turned ice-cream maker in your garage, attic or basement and have forgotten how to use it;

Beat the eggs until light and fluffy. Add the sugar gradually as you continue to beat. Do this until the mixture thickens.

Add the remaining ingredients and mix well.

Pour the mix into an old handcranked ice cream freezer, pack ice and salt around the sides of the bucket. Then grab the handle and start turning.

As soon as the ice cream thickens so much that you can hardly turn the crank, cover the whole ice cream maker with a heavy layer of newspaper (or equivalent) and let it sit for about 20 minutes.

Then just pull out the bucket, pry off the lid and it’s ready to eat!

Q: Why do some ice cream recipes tell you to refrigerate the mix before freezing?
I am making Homemade ice cream for a church event tonight. My recipe says to refrigerate for 2 hours. I don’t have time. What is the refrigeration step good for? Is it vital?

thanks

A: In my experience it just gets the mixture really cold to shorten the processing time in the ice cream freezer.

Q: Does any one have good homemade hair moisturizing cream recipes for curly hair, that will define the curls?
I would like the leave in hair treatment recipes, that can make my hair moisturized, nice, and soft. Thank you!

A: I haved used this on my hair,and it’s the best EVAR!

WHAT YOU NEED:
Pure Aloe Vera Gel
Spray Bottle
Water
and a comb

One of the top ingredients in curl creams is aloe vera. It hydrates and coats curls so they look soft and defined!
To do: In the shower? Wet hair, then comb through a large dollop of the alo vera gel. Cup the ends and lightly scrunch curls upward. Air-dry without touching. Not in the shower? Fill 1/3 of a small spray bottle with aloe vera gel. Fill the rest of the way with warm water.Shake vigourously, then generously mist through hair. Comb through evenly to distribute,then air dry completely. Scrunch!

Q: Need Good Homemade Ice Cream Recipes?
I need some good homade ice cream recipes…. other than vinalla or chocolate….

My son is showing his cattle at a show in a couple of weeks and they are having a homemade ice cream contest….

So if you have any…. please lets us know ….

Thanks Bunches

A: Easy Homemade Cookie Ice Cream:

6¼ hours 10 min prep
4 servings

3 egg yolks
1 (14 ounce) can condensed milk
4 teaspoons vanilla extract
1 cup chocolate sandwich style cookies, coarsely crushed
2 cups heavy cream, whipped

1. In a large bowl, beat the egg yolks and stir in the condensed milk and vanilla.
2. Fold in the crushed cookies and whipped cream.
3. Pour mixture into a 9 by 5-inch loaf pan lined with foil.
4. Cover and freeze for 6 hours or until firm.
5. To serve, scoop ice cream from pan or cut into slices.

Q: Post any recipes for vegan ice cream?Oatmeal based ice cream?
someone was asking for a recipe for that and I found my recipe that I was working on years ago, sort of complicated and slightly gummy but …if they will a ask again…will post it. Meanwhile if anybody has other vegan ice cream recipes, please post them..

A: I made this for friends for a dinner party the other night and they seemed to enjoy it:

Coconut milk and vanilla “ice cream”

I can (440ml/14 fl oz) of coconut milk
30g/1oz/2tbs wholewheat flour
30-55g/1-2oz raw cane sugar (to taste)
1 tsp vanilla essence

Empty the contents of the can into a liquidiser/blender, add the flour and the sugar and blend thoroughly. Transfer to a saucepan and heat gently until slightly thickened and simmering. Remove from the heat, cool and chill thoroughly.
Once chilled, stir the vanilla essence into the mixture and pour into ice cream maker. Follow manufacturer’s instructions.
If you don’t have an ice cream maker, pour the mixture into a large glass or ceramic bowl and place in the freezer. During the freezing process, you will need to stir the mix about every 20-25 minutes.

Take it out of the freezer about 10 minutes before serving as it does become extremely hard in the freezer, but dishes up easily once slightly softened.

Q: I would like to cook a whole pork tenderloin without slicing it, do you have any recipes?
ideally, i’d like to roast or cook it in the oven. thanks.

A: Try this..
Pork Tenderloin

1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon thyme
1 lb pork tenderloins
1 tablespoon olive oil

Mix garlic, salt, pepper & thyme in small bowl.

Rub mixture over tenderloin and wrap in plastic. Refrigerate for at least 4 hours or overnight.

Heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total.

Remove pork and place in a 9×13x2 pan.

Add enough water to come up to bottom edge of pork (about a half inch). I rinse my frying pan and scrape blackened bits for water.
Cover with foil and bake at 350 for
approximately 45 to 50 minutes.

Boil the drippings and add a little cornstarch mixed with water to it for gravy. Season with salt & pepper. Good with mashed potatoes.

Q: Does anyone have recipes or know of good sites with recipes for a traditional lemon slice?
I am also looking for traditional caramel slice recipes too, thanks.

A: hope that helps

Q: What is your favorite dish that requires A LOT of chopping and slicing? (ethnic recipes…?
…would be great!)
I just posted a question which made me think of this question. I am trying to find excuses to get a lot of use out my knife set. What is your favorite dish that requires a lot of preparation? I love cooking, and the chopping and slicing is my favorite part. I am thinking tempura might be an excellent one, because we recently got a deep fryer. What are your other recommendations? We love Indian and Asian foods too by the way! So any authentic dishes that aren’t too spicy would be awesome.

Although, I am not really supposed to eat tomatoes… so tomato recipes aren’t really good for me.

A: I’m going to assume that because you “love to cook” that an exact recipe isn’t actually necessary.

Here’s my favorite for chopping AND frying! Heaven!

Gyoza

Use 1 1/2 pounds lean ground beef or ground chicken (raw)
One head of a small to medium cabbage (chop very fine)
2 or 3 large carrots, chop very fine, or shred
about a half a bunch of green onions, chopped very fine.

Salt and pepper.
Blend all the veggies and the meat together until well blended.

Using square or round wont ton skins, lay one skin on paper towel. Moisten your finger in a bowl of water and run it around the edge of the skin. Lay about 1 1/2 teaspoons of the meat/veggie mixture in. Pull the side up and seal. Lay the prepared skins out on a parchment lined sheet and finish the batch. This does take a while. Try not to let the skins touch one another or they will stick.

Heat oil in your fryer and fry the gyoza a few at a time. Layer between paper towels as you continue to cook. Serve with sauce. 1/2 c soy sauce or tamari and 1/2 cup water, a few drops of chili oil and a teaspoon or so of brown sugar. Blend and bring to a simmer to melt the sugar. Yum.

And here’s another.

I call this mushroom pate. You MUST use knives for this not a food processor (as you could in the above recipe)

Clean and de-stem 1 pound mushrooms (ordinary brown ones are fine, or a blend of different types
mince the mushrooms very fine.
Clean one large sweet onion and mince very fine.
Clean and dry a half of a bunch of parsley and mince very fine

Melt one stick of butter in a large saute pan and add the ’shrooms and the onions. Cook and stir until all the moisture is cooked down (over medium heat) about 15 or 20 minutes. Not too fast! You want to be sure the mushrooms and the onions have given off their water and are cooked. Remove from the heat and allow to cool as you do the next step.

Soften one 8 ounce package of cream cheese in a large bowl. Add the minced parsley. Then add the mushroom/onion mixture and blend well.

Put the pate` in a small bowl lined with plastic wrap. Or a small mold of whatever you may like. Chill completely. Unmold onto a platter. Serve with sliced pita (cut into small triangles) or crusty bread sliced very thin, or crackers or whatever. Guaranteed a hit.

Q: Biscuit or Slice recipes?
Hi I would love some delicious biscuit/cookie or slice recipes. But I would prefer that they are recipes that you have tried before and have worked for you. Nothing too fancy even a basic recipe that works I would be happy with. Thanks!

A: Jam and Coconut slice:
rub 100 g butter and 1 cup sifted plain flour
add yolk of 1 egg and enough water to make a firm dough
press dough into slice pan
spread 1/3 cup jam of your choice onto the pastry, avoiding the edges
cover with 1 1/2 cups mixed desiccated coconut, 2 eggs, lightly beaten and 1/3 cup caster sugar
bake for 20 mins or until golden brown at 180 degrees

shortbread
beat 250g butter until light and fluffy, then add 3/4 cup caster sugar gradually.
work in 2 1/3 cups plain flour and 2 tablespoons rice flour with a spoon. knead for 5 mins.
roll out and cut into slices or shapes of your choice.
bake for 10-20 mins or until slightly brown on top and firm.
tip: decorate with melted chocolate

for kids – shortbread mallow slice
crush a packet of scotch fingers in a food processor or by hand until crumbs are formed.
mix in 100g small marshmallows.
melt 125 g butter, add 1/2 can condensed milk and stir into biscuit mix.
spread 1 cup desiccated coconut onto a piece of baking paper. put dough on top, form into sausage shape.
roll in coconut, wrap in baking paper, twisting ends to secure. refrigerate until firm and cut into slices.

if you need more just ask me

good luck xx

Q: Does anyone have any good weight watcher’s recipes for sliced mushrooms?
I am looking for any side dishes made with a can of sliced mushrooms, with weight watchers. Any recipes welcome, but please, if they aren’t using sliced mushrooms, only post them if you’ve tried them personally. I just really have trouble making sides for my main dishes using vegetables. Thanks

A: can of mushrooms? creaned mushroms maybe ive never heard of a can of mushrooms

well how about these with mushrooms

mush room cups

baked mushrooms with crutons, sliced onions a lil bit if bell pepper salt and pepper in it (yummy)

egg white mushroom omolete with a lil bit of the cheese of your choice (speaks for itself)

diced mushrooms fried in a tiny itty bit of oil

mushrooms aded to a whole wheat pasta with a red suace

THERE ARE SO MANY WAYS TO USE MUSHROOMS! these are just somma my favorite

Q: At my wedding luncheon our caterer served an amazing chicken w/ cheesy sauce and ham slices. Any recipes?
It was more of a cheddar cheese sauce than swiss and the ham was compeletely seperate from the chicken. I wish I could just get the recipe from him, but caterers tend to not want to give away secrets

A: ENJOY!!!

INGREDIENTS
6 skinless, boneless chicken breast halves
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream
shredded swiss cheese

DIRECTIONS
Pound chicken breasts if they are too thick. Place a ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Top with shredded chicken.Serve warm.

Q: has anyone have any slice recipes for kids lunch box for school?
i’m after slices that the kids can take to school and that cheap and easy
that are cheap and easy to make please help dont care if its for snack for the lunch please help

A: Good old rice crispie/cornflake squares.
Get the kids involved in making them.
My kids like to add fruit and marshmallows to theirs.
They are cheap and simple and dont require cooking. Perfect for little chefs! And when they take them to school, the fact that they made them themselves makes them taste sweeter!

Q: Healthy slice recipes?
I’m looking for a “healthy” recipe for a slice to put in the kids lunch boxes , something that isn’t crumbly??

A: LEMON SLICE – NO COOK

Base:

1 packet of Marie’s biscuits (crushed)
2/3 c. melted butter
1/2 c. dessicated coconut

Icing:

2/3 c. powdered sugar (icing)
1 tablespoon melted butter
2-3 teaspoon hot water
lemon juice (to taste)
lemon zest (if desired)
extra powdered sugar

Mix the ingredients for the base together and push into a greased 30cm x 25cm tin. Refrigerate base for 1 hour.
Mix the icing ingredients together and pour over the base. Top with a little extra coconut.

Refrigerate until icing has set. Once icing has set, sprinkle with extra powdered sugar. Slice into serving portions and eat.

Q: Thinly sliced roast beef recipes?
I just inherited a bunch of paper thin high quality roast beef from my neighbor who is going away. It was great in sandwiches for lunch, but what other recipes can it be used for?
Thanks!

A: Let’s come up with something that isn’t a sandwich variation (the wrap) and something that doesn’t heat the roast beef up. I can’t see the beef from here, but I imagine it’s nice and rare, and making a hot dish or microwaving it will just make it tough.

Idea #1: Faux Steak Tartare
Chop it into crumbles with a sharp curved knife. Serve on crackers or melba toast with different condiments: chopped raw onions, capers, tiny pickles (cornichons), hot sauce, dijon mustard, parmesean cheese shavings.

Idea #2: Faux Pho
Drop slices into very hot broth with noodles just before serving. Have hot sauce, fresh cilantro, sprouts and basil available on the table.

Idea #3: Little Appetizers
Pinch a slice of beef onto cucumber slices. Garnish with dijon mustard and a sprig of dill. Salt and pepper the cukes before you start.

Q: I am looking for some great SLICE recipes…either cooked or uncooked?
I am not at all fussed what ingredients are used just as long as they are slices that you know have been adored by those who have tasted your great efforts.
Thank you kindly
By a slice…..I am meaning….a dessert slice that is like a finger food type and not a cake ie raspberry coconut slice, peppermint slice………………..
or a frittata slice ie Zucchini slice

Hope this makes things clearer

A: This is one of my fave and apparently not common in the Usa (if you are American) – it’s a Canadian thing! A coworker takes them with her when she visits family in California and it’s a HUGE hit every time! Enjoy!!

Nanaimo Bars
Bottom Layer
½ cup unsalted butter (European style cultured)
¼ cup sugar
5 tbsp. cocoa
1 egg beaten
1 ¼ cups graham wafer crumbs
½ c. finely chapped almonds
1 cup coconut

Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8″ x 8″ pan.

Second Layer
½ cup unsalted butter
2 Tbsp. and 2 Tsp. cream
2 Tbsp. vanilla custard powder
2 cups icing sugar

Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer.

Third Layer
4 squares semi-sweet chocolate (1 oz. each)
2 Tbsp. unsalted butter

Melt chocolate and butter over low heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator.

Estimated calories per Nanaimo Bar = 143

Variation
Add 1 tsp peppermint extract tp the second layer and a few dropps of green food coloring.
Use white chocolate instead of dark for the third layer!

I hope you like this one!!

Q: How should I bake an already sliced ham-all recipes are for unsliced?

A: If your ham is already cooked, which most sliced ones are: Line a baking pan with foil that is long enough to wrap over the sides of your ham. You can pour a glaze over it before baking if you like (can of ginger ale, brown sugar & butter). Wrap foil around it and place in oven at 350 for 1 hour. The foil will keep it from drying out since it is already sliced. This should heat the ham through well. If it’s not cooked, then cook for closer to 2 hrs.

Q: Does anyone has some yummy recipes for “not to sweet” cakes, cookies or slices?
I am after some easy recipes for cakes, cookies or slices that are not to sweet.

My husband is fussy and doesnt like really sweet cakes etc but I want to find something homemade and yummy to make him for his lunchbox!

He does like chocolate also =)
ummm..whats a corn cake? Is it an american cake? Have never heard of it before =)

A: You can actually cut back on the amount of sugar in a lot of recipes. I do it all the time. If it calls for a cup, you can easily cut back to 3/4 cup or even less. This is my families brownie recipe. It’s really easy and not too sweet at all. From your details I’m thinking you may not be in the US, so I hope you can translate the quantities over and give this a try!

Brownies

2 ozs unsweetened chocolate
1/4 c butter (1/2 stick)
1 c sugar (here’s where I use less than 3/4 cup)
2 eggs
1 tsp vanilla
1/2 c flour
1/8 tsp salt
1/2 c chopped walnuts (or pecans) even better if you toast them first
1/2 c semisweet chocolate — chunked from a bar or chips (the higher the cocao % in the chocolate, the less sweet it will be)

Preheat oven to 325. Line 8 or 9 inch square pan with wax paper, butter paper. Melt unsweetened chocolate and butter in medium pan. Add sugar, eggs and vanilla, mix. Stir in flour, nuts, chunked semi-sweet chocolate and salt and pour into prepared pan. Bake about 25 minutes. (I go for slightly underbaked – that way they stay nice and chewy). Cool in pan on rack for 5 minutes, then flip over out of the pan, peel off the wax paper and continue to cool on rack. Eat them quick or cover them up tightly once cool so they stay chewy.

Q: looking for slice recipes that are nice and tasty and possibly a bit different?

A: This is a star recipe at my shows (I’m a Pampered Chef consultant) – easy but very impressive and tasty, too!

Mexican Chicken/Quorn Ring

2 cooked chicken breasts or 1 pack of quorn pieces
25g /1oz black olives
115g/4oz cheddar cheese
2tsp chilli sauce or green pepper sauce
4tbsp mayonnaise
1tbsp tex mex seasoning or fahita seasoning
1 tomato
1 lime
1 garlic clove
½ red onion
1 pack frozen ready rolled puff pastry, thawed
Tortilla chips to serve

1.Pre heat oven to 180ºc/gas 5. Cut pastry into long triangles and arrange into a “star” ring on the classic round stone
2.Grate cheese with the deluxe cheese grater into the classic batter bowl
3.Add pre measured mayonnaise in the measure all cup to the batter bowl
4.Add tex mex and chilli sauce using the adjustable measuring spoons
5.Seed and remove core from 1 tomato with the cook’s corer. Chop tomato with the utility knife
7. Add zest of ½ lime using the lemon zester/scorer, and squeeze in juice of 1/2 lime
8. Add garlic clove crushed in garlic press
9.Chop olives with chopper and add the olives to the batter bowl
10.Chop chicken/quorn using the food chopper and add to bowl
11.Chop red onion using the food chopper and add to bowl
11.Mix together using the small mix n scrape
12.Place onto pastry and create ring shape
13.Glaze with egg, milk or oil from kitchen spritzer
14.Bake for 20 minutes.
15.Slice 4 lime slices then arrange slices between openings of ring.
16. Serve with tortilla chips in the centre of the ring.

Q: Anyone have any tasty recipes for thin sliced Bulgogi?
I have already did the beef and broccoli, and the beef fried rice. I want to try something new….any ideas or suggestions?
The thin sliced meat I purchased at the commissary called it Bulgogi, it is probably just the beef used for it. It is very thin sliced and it reminds you of the meat used in Mongolian BBQ.

A: Bulgogi is a Korean bbq marinade for beef, chicken or pork. Typical flavours include a combination of ingredients below. Marinade meat in a plastic ziplock bag overnight and grill as desired. This is especially good on thinly sliced pork.

2 cloves chopped garlic
3 Tbsp soy sauce
3 Tbsp honey
2 Tbsp lemon juice
1 Tbsp rice wine
3 green onions, finely chopped
1 Tbsp white sesame
1 tsp pepper

Q: Does anyone have healthy kids recipes for Vegetable Slice?
That kids can eat on their own, so won’t fall apart. for when they are learning to feed themselves.

A: Why don’t you try this. Dice up whatever veggies you want to give your kids, dice it small and put them in a bowl crack a few eggs add a little cheese and beat it well till combined, and cook it like an omelette in your fry pan on both sides and flip it out cut them in wedges. it tastes great, they can add some ketchup if they like. Its healthy. I didn’t add salt and pepper as you did say its’ for the kids but for yourself you can add a little heat if you like.

Q: Can anyone give me any mince recipes?

A: Shepherdess pie
——————-
Main ingredients
450g Minced Beef
1 onion sliced
1c 200g can of tomatoes
1 beef stock cube
11/2 tsp of dried rosemary.
salt &pepper totaste
225 g cooked potatoes
225 g cooked carrots
Oven temp 200c

method
Fry mince and onion for 5minute, pour of any exess fat .
add tomatoes, stock cube,rosemary and seasoning.
Cover and simmer for 20 minutes.
mash potatoes and carrots together.
place meat mixture in pie dish and cover with potato mixture .Fork the top to give a thatched effect.

Cook for 25-30 minutes until golden brown also can add grated cheese on top.
Serve with fresh green vegatables.

Q: Mince recipes? Im sick of meatballs/meatloaf!?
I have mince in the fridge and a few hours to come up with something to cook for dinner tonite..

Any ideas? (pls no meatball or meatloaf recipes coz my kids are sick of them..hehehe)

A: You can use it as seasoning — for example, fry it up with onions and peppers, and stick it in:

spaghetti sauce and pasta, cover with cheese and bake it
macaroni and cheese, serve with buttered toast
taco shells with lettuce, cheese and salsa
flour tortillas with beans, lettuce cheese and salsa

(If you hate cheese, I’m sorry!)

Mix it up with tofu blocks and seasonings for Mapo Tofu (also spelled Mabo Tofu).
Mix it up with lots of thinly sliced peppers and finely diced onions, add chicken broth and some soy sauce, and it’ll be good over rice.

Also, it’d be good in chili (which is fried mince, peppers and onions — peppers optional, with a can of tomatoes and a can of beans, salt pepper and chili powder to taste).

Or try Meatball Surprise! Go ahead and make the meatballs, but serve it in soup (like Italian Wedding Soup). Or, surprise them by making Scotch Eggs (boiled eggs wrapped in meatloaf).

Q: Any recipes for minced beef?
Hello… My boyfriend is fed up wiv spaghetti bolonese. I was gona make beef burgers but all the recipes iv found contain eggs. I just want some basic recipes 4 minced beef please? Thank you so much if u can help! xxx

A: Chilli con carne: fry some onions and garlic. Add the mince, cook till browned. Add a can of tinned tomatoes, some cumin, chilli powder (or add fresh chilli), salt n pepper, kidney beans and let it simmer for a good while to let all the flavours mix in.

Tastes like yum! Serve with rice or pitta bread!

(It may not be authentic but it tastes bloody good!)

Q: Need some recipes using minced chicken recipes?
I dont eat red meat….so I am looking for recipes which would not use that…thanks!

A: YOU COULD ADD FINELY CHOPPED ONION ,1 GARLIC CLOVE CRUSHED,A HANDFULL OF CHOPPED PARSLEY MIX TOGETHER WITH 1 EGG TO BIND ;SALT; PEPPER;CHILLI PEPPER;MAKE INTO PATTIES AND FRY IN E.V.O.O:

Q: Recipes for soya mince burgers ?
Soya mince is so boring need some recipes for the above, plus any ideas especially to appeal to chidrens palates !!

A: I would just do it as if with normal mince except there will not be enough fat so you will need to add some bread crumbs and a little whisked egg to bind it.

Also, you could saute with onions, garlic and some tinned tomatoes, add basil then stuff into roasted red peppers, top with grated cheese and serve with piles of basmati rice with chopped parsley sprinkled all over.

Q: mince recipes please? ?
I have some mince that needs using today. Any mince recipes with no potatoe as i havent got any!

A: chilli con carne
lasagne
bolognaise
burgers
meatballs

Q: Please could i have some complex Minced beef recipes?
I need to design a recipe that the main ingreidient is minced beef it must be healthy and take only an hour but i do NOT want basic reipes such as pasta chilli or simple things i want a real challenge and a posh complex recipe thanks

A: Italian meatballs and believe me this one is complicated:

250g minced beef
250g minced pork
zest of one lemon
half a tub of ricotta cheese
25g grated parmesan
one onion finely diced
two cloves garlic, crushed
2tbs chopped fresh basil
50g soft white breadcrumbs
50g pine nuts
salt and ground black pepper
couple of scrapes of nutmeg
1 egg to bind
olive oil for frying

Sauce
one finely diced onion
two cloves crushed garlic
can tomatoes
can tomato puree
half glass red wine

mix all the above together and make into balls about the size of a walnut. Fry in olive oil then remove. Put the onion from the sauce ingredients in the pan, fry till golden, then add the garlic, wine, tomatoes and tomato puree. Cook for 5 minutes, then put the meatballs back in, turn down the heat, cook 20 minutes with the lid on. Remove lid and season sauce.

Q: beef mince recipes that are easy to make?
we have haeps of mince and need to use it asap wat are some nice easy recipes ????????

A:
1 1/2 lb (750 g) minced beef
1 large onion, finely chopped
2 cups (4 oz) 120g breadcrumbs
2 cloves garlic, chopped
1 pinch of dried thyme
1 pinch of dried oregano
1 heaped tablespoon chopped parsley
2 tablespoons tomato puree (paste)
1 heaped tablespoon grated Parmesan cheese

for the sauce
3 cup (225 g) mushrooms, sliced
1 clove garlic, chopped
1 pinch of dried basil
1 pinch of dried thyme
1 pinch of dried oregano
salt and freshly ground black pepper
2 tablespoons olive oil
2 3/4 cups (21 fl oz) 600 ml passata, or 1 x 14 oz (400 g) tin Italian tomatoes, drained and chopped

Q: Can you reccomend any recipes using mince which isnt Spag Bol or Shepherds/Cottage pie?
Ideas for recipes using beef mice please. Preferably ones you have used/enjoyed yourself.

Thanks

A: KEEMA CURRY

Well, you did say you wanted something different! Keema is Hindi for minced meat and it sounds so much more exotic than ‘Minced Meat Curry’. And I will be doing myself yet another batch of it one night this week.

Serves 2 to 3

INGREDIENTS

200g of new potatoes
1 clove of garlic
1cm (½ inch) piece of fresh ginger
2 onions
1 tablespoon of sunflower oil
1 teaspoon of chilli powder
250g of minced lamb or beef
200g (½ a 400g tin) of plum tomatoes**
1 teaspoon of garam masala
½ a teaspoon of turmeric
125ml of water
1 lamb or beef stock cube
50g of peas

METHOD

Wash and scrub the potatoes, and chop them into 1cm (½ inch) pieces. Peel the garlic and chop it into tiny pieces. Peel the ginger and chop it into tiny pieces. Peel the onions and chop them into tiny pieces.

Put the oil into a saucepan on a low heat. Put the chilli powder, garlic, ginger, mince, onions and potatoes into the pan. Cook for about 30 minutes until the mince is an even colour, with no pink bits. Stir frequently to stop it sticking.

Open the tin of tomatoes. Put the juice into a bowl. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the bowl). Put the chopped tomatoes into the bowl. Use half and save the other half.

Put the chopped tomatoes into the pan. Continue to cook, stirring as the mixture boils. Add the garam masala and turmeric. Stir thoroughly.

Add the water, stock cube and peas. Stir thoroughly. Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid on the saucepan and cook for 15 minutes. Check the water level from time to time and top up if it starts to dry out.

ADDITIONS & ALTERNATIVES

Lamb is more commonly used in India and Bangladesh. Beef is more commonly used in Pakistan. Use minced pork or turkey instead.

Both the peas and the potatoes are traditional ingredients. You can omit either, but not both. If you omit the potatoes, increase the quantity of mince and peas to compensate. Use fresh, frozen or tinned peas. Use tinned new potatoes.

The quantity of chilli powder above makes for a medium curry. For a hot one, increase this to 1½ teaspoons. For a mild one, add 100ml (½ a 200ml pot) of yoghurt 5 to 10 minutes before the end of cooking. Add ½ a teaspoon of mint sauce to the leftover yoghurt to make some mint raita.

* Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.

Q: What are some good recipes using beef mince?
I can cook lasagne, spaghetti and tacos, but I would really like something different.

A: Try this, it’s delicious.

Fry onions and mince until browned.
Add a generous dollop of tomato puree and half a pint of beef stock and allow to cook and thicken slightly,about half an hour.
Meanwhile, slice a couple of biggish potatoes, the slices need to be about two centimetres thick.
Shallow fry these slices in another frying pan and cook til softened and slightly golden. You can use a low fat spread to fry them in. I use Flora buttery.
Make a cheese sauce as you would for lasagne.

When everythings ready put it together as so:-

In an oven proof dish, use the one you do your lasagne in, place a layer of sliced fried potato, then a layer of mince, another layer of potato, another layer of mince and another layer of potato. That’s three layers of potato and two layers of mince. Finish off with the cheese sauce and cook in the oven until brown and bubbling (as you would with lasagne).

The combination of mince, potato and cheese is lovely. Real comfort food.
Serve with a crispy salad.

Q: What are some quick and easy recipes with mince?

A: brie burgers

500g lean top-quality minced beef, preferably freshly minced
1 small onion, grated
2 tsp Worcestershire sauce
4 large basil leaves
50g brie, cut into 4
2 sundried tomatoes in oil, halved
salad leaves, cornichons and sliced tomatoes, to serve

Remove the mince from the fridge 30 mins before cooking to reach room temperature. Put the mince in a bowl and mix in 1 tsp sea salt, pepper, the grated onion and Worcestershire sauce. Mix well with your (clean) hands, then divide into 4 equal-size balls. Wrap a basil leaf around each slice of brie and press into the middle along with the tomato and re-shape the meat to a flat patty, 11⁄2cm thick.
Heat the grill for 5 mins. Fit the grill rack to its highest level. Lay the burgers evenly over the rack so they are under the hottest parts of the grill. Brush with oil from the sundried tomatoes and season.
Grill the first side 3 mins for medium-rare or 5 mins for well done. Brush the other side with oil, season and grill for the same length of time. Allow to stand for 3 mins before serving. Pack into a crusty bun with salad leaves, cornichons, tomatoes and relish.

shepherds pie

250g packet lean minced beef (12% fat)
2 onions, chopped
4 carrots(about 450g/1lb), peeled and coarsely grated
2 tbsp Worcestershire sauce
2 tbsp tomato purée
2 beef stock, cubes dissolved in 425ml/¾pint boiling water
1 tsp cornflour
900g potatoes, peeled and cubed
3 parsnips, peeled, cored and chopped
2-4 tbsp skimmed milk

Dry fry the mince (without adding any oil) in a non-stick pan until evenly brown and crumbly. Add the onions and carrots and cook over a high heat for 5 minutes, stirring well.
Add the Worcestershire sauce and tomato purée, pour in the stock and bring to the boil, stirring until well mixed. Cover the pan and leave to simmer for 40 minutes, stirring occasionally until the carrots and onions are tender and the stock has reduced. Taste and season. Blend the cornflour with a little water and stir into the mixture, cooking for a minute or until slightly thickened.
Preheat the oven to 200C/Gas 6/ fan oven 180C. While the meat is simmering, cook the potatoes and parsnips in boiling salted water for 15 minutes or until tender. Drain and mash with seasoning and enough milk to make a creamy consistency.
Tip the meat mixture into a 1.4 litre/ 21⁄2 pint ovenproof dish, spoon the mash on top and rough up the surface with a fork. Bake for 30 minutes or until the potato topping is lightly golden. Serve with steamed broccoli or Savoy cabbage.

Q: Does anyone have any recipes for Beef mince?
I’ve got beef mince out for dinner tonight. I’m sick of Cottage Pie, Spaghetti Bognaise and Tacos.

A: there is always rissoles,curried mince,savoury mince,
but i like to made a quick lasagna you just cook pasta, throw it in the bottom of an oven proof dish,pour our bognaise sauce on top.then make bechamel sauce, with cheese in it, pour that over the bolonaise sauce,grate cheese (plenty of it) sprinkle it over the top and pop it in the oven until the cheese is golden brown, it simple taste heaps better than bolanaise, eat it with some crispy garlic bread and bobs your uncle, yum’ email me if you need help with any of it.

Q: I urgently need recipes using chicken mince.?
I don’t want patties/rissoles but I want casseroles, pies etc. preferably with assorted veggies, nothing too flash or using hard to get ingredients. Thanks a heap.

A: Spaghetti and Mince Casserole

250 g spaghetti (sometimes I use a little more)
1 onion
500 chicken mince
1 (410 g) can tomato puree
1/4 teaspoon cinnamon
1 bay leaf
salt, pepper
1/2 cup grated parmesan cheese
Sauce
60 g butter
1/3 cup flour
2 cups milk

Cook spaghetti in large pot boiling salted water for 10 minutes and drain.
Brown mince and onion together in medium pot and cook for 5 minutes, pour off surplus fat. Add tomato puree, cinnamon, bay leaf and salt and pepper, bring to boil and simmer covered for 15 minutes. Discard bay leaf. Spread half the spaghetti over base of an ovenproof dish, top with half mince mixture, repeat layer of spaghetti and mince mixture. Pour sauce over top, sprinkle with parmesan. Bake uncovered in moderate oven for 30 minutes.. Sauce- Melt butter in a pan, stir in flour, add milk, stir until sauce boils and thickens.

Q: does anyone have any good tasty minced beef recipes?

A: yeah I do stacy. Its my own hamburger recipe. I just bung loads of Sh*t in there with the beef.

1 chopped onion
2 cloves garlic
1 egg
breadcrumbs
mustard
worcester sauce
salt
pepper

then squash it in your hands (or ’squish’ if your American) and fry it.

mmmmm lovely jubbly

Q: Any good recipes for Minced meat pie?

A: 1/2 pound lean beef stew meat
2 tart baking apples, peeled, cored and chopped
1 cup raisins
1 cup dark brown sugar
1/4 cup vinegar
2 T. molasses
1 cup currants
1/4 cup apple cider (apple juice okay also)
1/2 tsp ground cloves
1/2 tsp nutmeg
1/2 tsp allspice
3/4 tsp cinnamon
2 T. rum
pie dough for a double crust deep dish 9″ pie
Preparation -
Place beef in a pot, add water to cover and bring to a boil. Cover, and simmer for about one hour or until tender. Cool, then run the cooked beef through a meat grinder or a food processor to grind coarsely. Place the meat and the remaining ingredients in a large pot. Cook over medium heat almost to a boil, stirring constantly. Reduce heat to simmer, cover and cook for 1 hour, stirring occasionally. Remove from heat and let cool. Prepare pastry for a double crust for 9″ pie. Place meat mixture in the pie shell. Scatter rum over mixture. Place the remaining crust on top and flute edges to seal to bottom crust. Make a few slits in the top crust to allow steam to escape while baking. Bake for 1 hour at 375°. Serve warm, garnished with whipped cream if desired

Q: How do I cook Pernil (PR style)? The meat is cut into 2 inch cubes & recipes are all for on the bone.?

A: PR style Pernil should be roasted whole, on the bone… Put you can make fried pork (Carne Frita) by marinating the cubed meat in salt, peppar, oregano, and minced fresh garlic and a little bit of oil. Marinate for about an hour, or the longer the better. Fry in 3-4 inches of oil at around 325 degrees, covered, for about 6 minutes. Mmmmm-mmmm… And enjoy!!

Q: Any good recipes for pork cubed steak?
I always fry pork cubed steak when I buy it, and I am planning on making it tonight but was wondering if anyone has a better recipe. Thanks!

A: My wife is from Indianna and she turned me on to pork tenderloin sandwiches. I had never heard of them before that. Take your cubed pork dredge it in buttermilk and then in bread or cracker crumbs. Then take a rolling pin and roll the pork out to about 3/8 of an inch, they get pretty big around. Deep fry in crisco untill golden (it doesn’t take long). Put it on a humberger bun with pickles and mustard. Great, now I’m hungry!

Hope this helps

Q: Any good recipes for bullion cubes?
I was sick recently and my mom picked up a huge jar full of bullion cubes, chicken, pork, and beef (which I just used the chicken) I don’t want them to go to waste so is there any good recipes for bullion cubes besides soups and broth?

♥

A: Aloha Chicken

2 1/2 pounds chicken pieces; skinned
2 low sodium chicken bouillon cubes
1 teaspoon light soy sauce
2 tablespoons cornstarch
1/4 cup water
1 tablespoon olive oil
1 cup chopped green pepper
1 cup thinly sliced radishes
1 (8-ounce) can pineapple chunks in juice, reserve 1/2 cup juice
Freshly ground pepper to taste
Hot cooked rice
Chow mein noodles (optional)
Place chicken in cooking pot and add enough water to just cover. Bring to a boil; add bouillon cubes and simmer chicken, covered, until tender, about 30 to 35 minutes. Remove meat from bones and cut into chunks. Reserve 1 cup chicken broth
Combine 1 cup reserved chicken broth with the reserved 1/2 cup pineapple juice and soy sauce; set aside.
In small bowl, mix cornstarch with 1/4 cup cold water; set aside.
Heat oil in large skillet over medium-high heat and saute the green peppers and radishes until crisp tender, about 2 to 3 minutes. Add pineapple and chicken.
Pour chicken broth mixture over chicken/vegetable mixture; heat to boiling and stir in the cornstarch mixture. Cook, stirring constantly, until mixture has thickened and is heated thoroughly. Season with pepper as desired.
Serve over hot cooked rice and sprinkle chow mein noodles on top, if desired.
Makes 6 servings

Q: Got any Recipes for Alligator. Seriously. I need a good recipe for cubed alligator meat !?
I’d prefer something with pineapple juice which I know is a natural tenderizer. How long before the pineapple juice starts to actually disolve meat?

A: You can use alligator in any recipe that you would normally use to cook chicken. You can marinate the meat in juice or any other acid to tenderize it–as little as 30 minutes will help, but you can marinate for several hours if you have the time. Just be sure to keep the meat cold while marinating. Here’s a recipe for you (or just look for a recipe using chicken and sub in the gator):
Sweet and Sour Alligator
Serves 6

Ingredients:
1 1/2 pounds Alligator tail meat, cut in 3/4-inch cubes
2 eggs, beaten
1/4 cup plus 2 tablespoons all purpose flour
2 tablespoons milk
1 teaspoon salt
4 cups vegetable oil for deep-frying
1 cup pineapple juice
1/3 cup firmly packed brown sugar
3 tablespoons cornstarch
1 8 ounce can tomato sauce
1/3 cup cider vinegar
1/3 cup light corn syrup
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
1 8-ounce can unsweetened pineapple chunks, drained
1 medium bell pepper, cut into 1-inch squares
2 celery stalks, sliced thinly
1/2 medium onion, thinly sliced
hot cooked rice

Directions:
Combine eggs, flour, milk and salt; mix well. Add alligator cubes, stirring to
coat.

In a 2-quart deep fryer, heat vegetable oil to 350ºF. Deep fry alligator, a few
pieces at a time, until golden brown. Drain well.

In a 4-quart saucepan, combine pineapple juice, brown sugar, cornstarch, tomato
sauce, vinegar, corn syrup, garlic salt and black pepper. Stir well. Cook over
medium heat, stirring constantly, until thickened. Stir in alligator chunks,
pineapple, bell pepper, celery and onion. Cover and simmer 10 minutes. Serve
over hot cooked rice.

Q: Does anyone have good cube steak recipes?
I took some out for tonight, but I’m fresh out of ideas.

A: I rarely consider using a recipe for cube steaks., but I rarely have them. If they are really tender, I think they are great just seasoned and cooked in a little butter.

But I have made a recipe breading the steaks that is a nice change and is delicious. Not the healthiest thing when frying foods, but it cooks so quickly, it doesn’t absorb the oil.

Season the breadcrumbs with your choice of herbs, and maybe a little garlic powder (not garlic salt) and put in a shallow dish.

Add a little milk to about 3 eggs and beat well by hand.

Dip meat in egg and then breadcrumbs to coat well.

Fry in a little canola oil until nicely browned on both sides. Drain on paper towel and serve with your choice of side dishes.

Another variation would be to put the fried pieces on a shallow pan. Put a slices of mozzarella cheese and a few spoonfuls of an Ital. sauce on each, and put under the broiler to melt the cheese. That could be served with pasta & a salad, or just a salad.

Q: Anyone have any good cube steak recipes? I looked online but nothing good. OK Moms who cook help? Please?
Something simple but good! Maybe where I can cook them in my electric skillet?

A: I use tenderized round steak…I like it better than cube steak, but you could also do this w/ cubed steak. I just dip it in milk and then in some flour mixed w/ seasoning salt and pepper. I fry on both sides till all pinkness in middle is gone. We just had it Sunday as a matter of fact!

Q: Do you have any Stage 1 baby food recipes that i can make at home?
I have made my son some pumpkin and carrot puree with a dash of his formula to thin it out and he loves it!!! i froze the rest into ice cubes

what other recipes can i make at home with fruits? i have apple, pear, aavoado and banana’s…. can you please tell me exactly how you make your stage 1 baby food recipes and let me know if you are able to freeze the food?

thanks heaps!

A: You can go to wholesomebabyfood.com and they have lots of info for you, I have started trying to make my own baby food also.

Q: Ok folks, im new to cooking and was wondering if anyone has any good recipes for cubed beef??
to put it all in perspective, im in need of lots of pointers!! do i just put the beef in a pot full of water and just let it cook or what????? please help me! ive got a refrigerator full of beef, chicken, etc. HELP!!!

A: Yes, you could just put a load of beef in a pot of water and turn it on, but you will end up with a pot of water full of grey scum and a lot of grey, stringy, tasteless but edible meat.

If you want to make beef taste of anything, you have to sear it. This means cooking it for a few minutes in a very hot cooking medium (i.e. hot fat) so that it goes brown on the outside. The brown crust consists of caramelised natural meat juices, and is the reason why steaks taste good.

If you want to make a stew, you don’t just cook meat in water. You have to add other stuff to make the water turn into delicious stew liquor. The usual things to add are onion, carrot and celery, but I prefer to use leek instead of celery.

You will need a peeled onion, at least one peeled carrot and a cleaned and trimmed leek, meaning that you cut the bottom end off and also the green woody bits. You will also need to wash the leek carefully, because it tends to accumulate dirt inside itself.

Take your cubed beef and put it on a plate. Take a heavy pot and put a layer of olive oil on the bottom. Heat this until it shimmers.

Fry off the meat in batches, not too much at a time. If you attempt to cook it all at once, it will give off too much juice and will boil instead of go brown. Fat heats to a higher temperature than water, and you need the fat in the oil to turn the surface of the beef a rich brown colour. That’s flavour.

You may need to add more oil as you go. Not too much. When all the meat is nicely golden brown on all sides, take the last batch out and add your onion, carrot and leek. Stir them around a bit and let their natural juice loosen up some of the brown crusty stuff that should have accumulated on the bottom of the pan (all that brown crusty stuff is pure flavour, btw.) This is a good moment to add a glass of decent dry white wine, i.e. Pinot Grigio or Sauvignon Blanc.

The wine should bubble fiercely – if it doesn’t, the heat isn’t up high enough.

When the wine has boiled for a few minutes, chuck all the meat back in the pan and add just enough water to cover the meat and vegetables. Now is the time to add herbs and flavourings such as thyme, rosemary, fresh orange peel, red wine, stock powder, Guinness etc.

Let the liquid come to a boil, then turn it right down and simmer it on the gentlest heat you can get for about two hours. If you try to simmer it for a shorter time, the meat will get tougher and tougher and tougher and will not be tasty. The best thing to do is to simmer it for two hours, then turn the heat off, cover it and leave it overnight, then reheat it the following night. Some sort of magic happens to a beef casserole when you leave it overnight.

I assume you want tasty, succulent, tender beef and a rich and flavourful liquid which can be soaked up by baked potatoes or rice or whatever. This is one way to achieve that.

Q: Does anyone know any good recipes for pork cubed steak?
I usually fry it, but want something healthier. Any ideas?

A: Get Lawry’s marinades or any store brand marinades, you can let them sit for 30 minutes and the flavor is great. We use garlic and herb a lot on pork. If you have more time, let them sit longer then 30 min. Then bake it at 350 degrees for 30 minutes or so. Serve with your favorite veggie and pasta.

Q: i’m looking for a great spanish style cubed steak recipes?
mainly looking for more like cubed steak with onion & peppers but no gravy, i ate this from a domincan restaurant.

A: Spanish Style Cube Steak

2 tablespoons vegetable oil
2 (1/2 pound) beef cube steaks
salt and pepper to taste
1 cup (1 small) chopped onion
1 (16 ounce) can diced tomatoes
2 cups sliced fresh mushrooms (optional)
1 stalk celery, chopped (optional)
1/2 cup chopped green bell pepper
1 1/2 teaspoons dried oregano
1 bay leaf

Heat oil in a large Dutch oven over medium-high heat. Place steaks into the pot one at a time, quickly browning on each side. Remove steaks, and set aside. Add the onion to the pot, and cook over medium-low heat until wilted, about 3 minutes. Return the steaks to the pot, and add the tomatoes, mushrooms, celery and green pepper. Season with oregano and add the bay leaf.

Cover the pot, and cook over medium-low heat for about 1 1/2 hours, or until meat is fork tender.

Salsa Cube Steaks

1 pound beef cube steak
1/2 teaspoon ground cumin
salt and pepper to taste
1 green bell pepper, sliced
1 onion, sliced
1 (16 ounce) jar salsa
water as needed

Preheat oven to 375 degrees F (190 degrees C).
Place the steaks in a 9×13 inch baking dish and season with cumin and salt and pepper to taste. Arrange the pepper and onion over the meat and pour salsa over all, adding some water as needed to the bottom of the baking dish. Cover with foil.

Bake at 375 degrees F (190 degrees C) for 30 to 40 minutes.

Q: Any one have quick & easy recipes for beef cubed steak?
I’m looking for something along the lines of baking or crock pot.

A: This one is delicious;

4 (4 ounce) cube steaks
1/2 teaspoon salt, divided
1 3/4 teaspoons ground black pepper, divided
1 cup all-purpose flour
2 eggs, lightly beaten
1/4 cup lard
1 cup milk

Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside. In a shallow dish, mix flour with 1 teaspoon of the pepper. Dredge each steak in flour. Dip in beaten egg, then dredge in flour again.
Heat lard in a large, heavy skillet over medium-high heat. Fry steaks 3 to 4 minutes on each side, or until golden brown. Drain on paper towels.
Pour off all but 2 tablespoons of the fat. Sprinkle 2 tablespoons of the dredging flour into oil. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of skillet. Gradually whisk in milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Add 1/4 teaspoon salt, and 1/4 to 1/2 teaspoons pepper; gravy should be quite peppery.
Serves 4.

—-

4 (4 ounce) cube steaks
1/2 teaspoon Cajun seasoning, or to taste
1/4 teaspoon freshly ground black pepper
1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) envelope dry onion soup mix

Preheat the oven to 325 degrees F (165 degrees C). Grease a 9×13 inch baking dish.
Season the steaks on both sides with Cajun seasoning and black pepper. Place the steaks into the prepared baking dish. Pour the lemon-lime beverage over them. Combine the cream of mushroom soup and dry onion soup mix, and pour over the steaks.
Bake, uncovered, for about 1 hour, or until meat reaches desired doneness. Do not open the oven door during the first hour of cooking. Serve steaks with gravy spooned over.
Serves 4.
—-

Q: Does anyone know any recipes on making a companion cube cake?
I’ve been looking for recipes but i only found one and wanted to see other ideas. I found another but …I ain’t making it out of brownies. Also I wanted to know if i should use icing or get fondant

A: Heres a link on how to make a rubik cube cake.
http://www.pimpthatsnack.com/project.php?projectID=343
Use fondant but you have to use buttercream under the fondant to make it stick.

Q: need recipe for chicken and mixed vegetables! Cubed chicken breast and frozen mixed veggies. Any good recipes?
I have uncooked cubed chicken breast and mixed vegetables (cauliflour, broccoli, and carrots). Is there any good recipe that I can make? Thanks!

A: Stir fry those ingredients with some terriyaki sauce or soy sauce.

Q: Recipes for cubed pork neck meat?

A: I use pork to make white chili. I cube it and dust it with seasoned flour, brown it, and put it in the slow cooker with white beans, chicken broth, a tsp. of cumin, salt & pepper, and translucent onion. It is *wonderful*.

Good luck! Hope you find a recipe you enjoy for this!

Q: What does it mean when recipes ask for half a cube of butter?
Im making these biscuit things, but i dont know what half a cube of butter means? cube? whattt? please help! thanks!

A: A cube is one ounce (two tablespoons), so your recipe is calling for 1 tablespoon. It gets its name from the shape. Two tablespoons cut from a stick would look like a cube

Scroll down to the very bottom of the following website to get your answer

http://www.cooks.com/rec/convert/

Q: I need recipes for beef femur bones?
My wife sent me to the store to buy soup bones, She did not specify what type of aminal bones to purchase so I bought beef bones . She wanted pork bones. now to save marital blisss I need beef bone soup recipes.

A: Beef & Barley Soup
1 pound cubed beef stew meat
1 beef soup bone
1/4 cup barley
3 carrots, peeled
1 onion, peeled and left whole
3 stalks celery
salt to taste
DIRECTIONS
In a 6 quart soup pot, combine stew meat, soup bone, barley and carrots. Cover with water to within 2 inches of top of pot. Bring to a boil, then reduce heat and simmer 1 hour.
Place onion and celery in pot and continue to simmer 2 hours more.
Remove onion, carrots, bone and celery. Season with salt and serve.

Vegetable Beef Stew
2 beef soup bones
8 c. water
1 1/2 lb. beef for stewing (cut into 1″ cubes)
1 1/2 tsp. salt
1 tsp. pepper
4 med. potatoes, cubed
4 med. carrots, cubed
2 med. onions, chopped
2 (8 oz.) cans tomato sauce
1 sm. hot red pepper
1/2 sm. cabbage, chopped
1 (17 oz.) can whole kernel corn, drained
1 (15 oz.) can English peas, drained

Combine soup bones and water in a large Dutch oven; bring to a boil. Cover, reduce heat and simmer 1 hour. Add beef cubes, salt and pepper; cover and simmer 1 hour. Add cubed potatoes and next 5 ingredients; cover and simmer 40 minutes. Add corn and peas; simmer uncovered, 30 minutes. Yield about 4 1/2 quarts.

Brown Stock
2 lbs beef, with a bone
1 1/4 quarts cold water
4-6 peppercorns
2 cloves
1 bay leaf
1 mace blade
1 teaspoon chopped spring parsley
1 tablespoon diced carrots
1 tablespoon dices celery
1 tablespoon diced onions
1 tablespoon diced turnips
1 teaspoon salt

cut meat in to small pieces and saw or crack bones,brown in a high heat pan until 1/4 to 1/2 the way cooked (this adds color and flavor).
soak meat and bone in water for atleast 1/2 hour befor cooking.
heat gradually to the simmering point 190-210 f continue to simmer for 3 to 4 hours try not to let it boil.
add spices and veggies countinue to simmer about an hour
strain the soup in to a a lg bowl using cheese cloth to make sure no solids get through.
cool stock quickly by refrigerating it this allows the fat to cake at the top and it can be more easly removed if cooled first. but don’t remove fat until you are ready to use the stock this help protect the stock from spoiling.

Q: Does anyone have any good homemade dog biscuit or dog bone recipes?
And how about some healthy recipes for the white & dark chocolate to dip them in?

A: http://gourmetsleuth.com/recipe_dogbiscuit.htm

http://gourmetsleuth.com/dogtreaticing.htm

Q: I need dog treat recipes that you’ve had good luck with?
I’d like some dog or puppy treat recipes that you’ve actually made and know your dog likes. I’ve found several recipes on the internet but I’m not sure if my dog would actually eat any of them, so I’d like some that are tried and true. I have an adult Lab mix and a 4 month old Husky if that matters. I’d like some simple milk bone recipes as well as complex “cupcake” ones.

A: i make this one all the time for my dogs and they just love it! you cut into shapes so it can be a milk bone shape.

2 cups of Wheat Flour
1 cup of Oats( like quaker oat meal oats)
1/3 cup of Peanut butter
1 1/4 cup of hot water

Pre-Heat oven to 350

1. Mix Dry ingredients together.
2.Mix the Peanut Butter and the hot water, then mix in the dry ingredients.*you may need to add more water if the dough is too sticky*
3. Knead the dough well.
4. Roll out the dough in 1/4” thickness and cut into shapes.
5. Bake on a lightly greased cookie sheet for 40 min, let cool.

and the icing my dogs love that i like to put on top because i think it looks better

1. one egg( yolk and white separated)
2. 1/4 tsp of water
food coloring( human food coloring works just fine no worries!)

1. Separate the egg yolk from the white
2. Pour the yolk into a bowl and add water
3.Whisk together until thoroughly combined.
4. Add desired amount of food coloring whisk until color is completely mixed in
5. Paint onto treat let dry and watch your puppy enjoy!

Q: What are easy bone in chicken recipes? not baked or deep fried!?
just incase I don’t have bread crumbs…and I’m not sure if I want to bake its hott!…I have split chicken breast (bone in)…something I can make with stuff that is already in my house….what are easy and fast recipes? something with not a ton of oil so not deep friend thanx!

A: The only other chose you have really is on the grill, or in a toaster oven.

I know you said not baked, but if you have the chance Bisquick has a receipe on the back of their box for a “shake and bake” type chicken. . .so good and my daughter loves it too. The only fat is butter on the bottom so it doesn’t stick and cooking spray.

Q: Are there any good Home Made Dog Bone Recipes out there ?
I would like to make my doggie some treats that are puppy approved and tummy friendly!

A: The site i got these from has awesome doggie treat recipes ^.^ hope your doggie injoys I put a few here:

here are some recipes from the site
1 3/4 cups flour
1/4 cup sesame seeds
1/2 cup brown sugar
12 tbs. butter
1/2 cup ground walnuts
1 egg yolk
1/2 cup vanilla extract
2 tbs. toasted wheat germ
Combine ingredients, knead until thoroughly blended. Roll out till 1/2″ thick. Cut into shapes or just squares. Bake at 375F on ungreased cookie sheet for 12-15minutes. Cool. Store in airtight container. Keeps 2 weeks
____________________________________________________________

2 eggs
2 Tbsp. soy flour
2 Tbsp. wheat germ
1/2 tsp. salt
4 Tbsp. cold water
2 cup whole-wheat flour
2 Tbsp. nonfat dry milk powder
In a large bowl, beat the eggs, then add the next four ingredients. Combine the wheat flour and milk powder and mix into the dough. Beat with a wooden spoon or work into a stiff dough with your hands, leaving any dry bits and crumbs in the bowl.

Pat the dough into a rectangle about 1/2 inch thick, then cut into bones with a cookie cutter or sticks 3″ x 3/4″.

Place on ungreased baking sheet and bake at 350 for 25 minutes. Remove from oven; flip the bones over and bake for another 25 minutes. Cool on racks, then store in an airtight container. Yield: about 16 biscuits

____________________________________________________________
3/4 cup hot water
1/3 cup margarine
1/2 cup powdered milk
1 teaspoon salt
1 egg, beaten
3 cups whole wheat flour
Variation: increase margarine to 1/2 cup and add 2 teaspoons sugar
In large bowl pour hot water over the margarine. Stir in powdered milk, salt, and egg. Add flour, 1/2 cup at a time. Knead for a few minutes to form stiff dough. Pat or roll to 1/2 inch thickness. Cut into bone shapes. Bake at 325 degrees for 50 minutes. Cool. They will dry out quite hard. Makes about 1 1/4 pounds of biscuits. Costs around 30 cents per pound.
____________________________________________________________
Veggie Bones
3 cups minced parsley
1/4 cup carrots, chopped very fine
1/4 cup shredded mozzarella or parmesan cheese
2 tablespoons olive oil
2 3/4 cups whole wheat flour
2 tablespoons bran
2 teaspoons baking powder
1/2 to 1 cup of water
Preheat oven to 350 degrees, rack on middle level. Lightly grease a large baking sheet.

Stir together parsley, carrots, cheese, and oil. combine all the dry ingredients and add to veggies. Gradually add 1/2 cup of water, mixing well. Make a moist but not wet dough. If needed, add a little more water. Knead for one minute.

roll dough out to 1/2 inch thickness. Using cookie cutter or a glass, cut out the shapes and transfer them to the baking sheet. Gather the scraps and reroll and cut.

Bake for 20-30 minutes until biscuits have browned and hardened slightly. (They will harden more as they cool.) Speed cooling by placing them on wire racks. Store in airtight tin.

Q: Ham Bone Recipes?
Anyone got any good recipes to use when you’re trying to use a ham bone?

The only two things that come to mind are bean soup or split pea soup. You got anything else?

A: You could use it as a base for a Vegetable soup, or nearly any thing else that you can think of that would go with the ham.
I think it would be good with Tomato, or just use as a stock.
Most will depend on how much meat is still on the bone.

Q: Ham Bone soup recipes w/out beans?
I am looking for Ham Bone Soup recipes that do not have beans in them, as my husband is picky about beans. No split peas either! I know, it would be easier to get a new husband than cater to his stupid whims but for better for worse you know!!! We like chowder and stew style soups but I am having trouble finding any for ham bones with out the peas/beans.

A: Try substituting barley.

Q: Any interesting recipes out there for bone in, skin on, chicken thighs and drumsticks?
No fried chicken or cachiatori recipes please.

A: This is my high flavor, low carb recipe for Thighs which have the highest meat to bone ratio. Buy them on sale!

CHICKEN ALA FREESUMPIN
Veggies ::
Chop onion, carrot, celery, red bell pepper, jalapeños or Chipotles, grated ginger and garlic, S&P. Sweat about 10 minutes and place aside.
Chicken Thighs ::
S & P 10 – 12 Chicken Thighs. Put 1 cup flour and S & P, 1 tsp whole cumin seeds, and 1 tsp smoked paprika into a large grocery bag. Put all thighs into bag and shake to coat with flour. Brown thighs on medium heat with olive oil about 10 minutes. Add 2 cups chicken stock, 1 cup dry R or W wine (or a can of beer), 1 tsp whole cumin seeds, 1/2 tsp thyme, 1 tsp smoked paprika and slowly simmer uncovered about 15 minutes, turning once uncovered. Add veggies, heat briefly and correct seasonings.
Serve by itself, over rice or toss with pasta. Yum!

This doesn’t take too long and you can cook, or half cook, some of it in advance!

Q: what are some great recipes using bone in breast (chicken) with a alfredo sause. NOT pasta and alfredo?

A: You could just serve the chicken (broiled, baked, pan fried), with the alfredo sauce over it. Serving a wild rice, and a nice vegetable on the side. That would be very good.

Q: What recipes utilize bone marrow?
I have a hankering for bone marrow!

A: Bulalo… utilizes beef bone marrow….

If you wan the recipe, let me know by adding a comment to your question..

Q: Does anyone have any good recipes for baking a whole bone-in ham for christmas dinner?
If you have any quick and yummy recipes for sides, I would appreciate those as well. No fancy stuff please, my guy is all about the meat, potatoes and cheese. Thanks!!!

A: For the ham, bake it in an oven bag. You won’t be dissapointed.

Q: I’m looking for recipes for canning soup using beef soup bones?
I have tons of veggies, pasta, beef soup bones, plenty of jars, lids and a pressure cooker. I just need recipes! I have nothing!

I have never canned soup before. But I have canned homemade giardineira and salsa and pickled peppers.

A: Here is one to share with you.

BEEF STEW

For ingredients, you shall prepare Beef bones with marrow, 5 pounds of beef, cut in chunks (steak is best), 4 pounds of beef fat run through chili plate, 6 large onions, 1 to 2 stalks celery (cut in chunks), 3 to 4 bell peppers (chopped), 1 garlic, 3 large cans of tomato soup 2 to 3 cup of rice, 1 pkg. (1 1/2 lbs.) elbow macaroni, 3 large Irish potatoes (cut in chunks), salt, pepper, season to taste, 2 c. sugar

The making :

Prepare a big pot to cook it. Put about 1.5 gallons water in pot. Put beef bones, beef fat and beef in water and cook until meat is tender and meat around bones is cooked. Stir at intervals.

Remove bones, add onions, celery, peppers, garlic and continue to cook. Add tomato can soup. Stir at intervals.

Cook rice and macaroni in another pot. When cooked, set aside. Add Irish potatoes, lower the heat and cook enough for potatoes to hold shape. Keep mass stirred, adding rice and macaroni. Add sugar last thing with heat turned off. Let stand a few minutes and serve. This will feed 15 to 20 people. Leftovers may be frozen for future use. To serve heat in double boiler.

You can have more easy making and tasty soup recipes at http://www.soup-master.com/more-soup-recipes.html

Q: What’s a good milk bone recipe that doesn’t use powdered milk?
I was planning on making treats for my dogs today, but all the recipes I’ve found for milk bones require powdered milk. I don’t have any right now, and would still like to make some.

Any suggestions?
Thanks from me and my pups!
Thanks violet, but there’s powdered milk in that one, too. They just don’t list it as an ingredient. It’s in the instructions though.

A: Here are some dog bone recipes:

http://www.organic-pet-digest.com/dog-bone-recipes.html

Q: Chicken for Dinner tonight??? I have chicken breast w/ the bone in it, any recipes or new ideas I can try ?
Would like the name of the recipe and what I need!!! We also have a very picky two year old son!!!

A: gingered chicken

INGREDIENTS:
1 tablespoon fresh lemon juice
1 1/2 teaspoons grated fresh ginger
1/2 teaspoon freshly ground black pepper
2 cloves garlic
4 boneless, skinless chicken breast halves

——————————————————————————–

DIRECTIONS:
Combine the lemon juice, ginger, pepper, and garlic in a small bowl. Place the chicken breasts in a deep bowl. Pour the ginger mixture over the breasts, turning once to coat both sides. Cover, and refrigerate for 30 minutes to 2 hours.
Spray a large nonstick skillet with cooking spray. Heat the skillet on medium-high until hot. Add the chicken. Cook, turning once, until tender, about 8 minutes.

Q: Any T-bone steak Recipes?
I have Some T-Bone steaks ready for dinner, Anyody have any recipes they would like to share?

A: Can I come to dinner darlin???? Ill bring homemade Apple crisp with me!!!! I say to Marinate them in a steak marinara sauce. They have soooo many different kinds at all the grocery stores but I liked the garlic marinara. Marinate it all day long in the sauce. Fire up the grill and slap that bad boy on there!!!! Cook to your taste! Steak doesnt need to be fancy! Especially a good one like Tbone steak!!!!! Its great as is! What time do I get there???????

Q: What are some of your favorite easy marinade recipes for pork chops?
Ever tried a marinade pork chop recipe that you really loved? Send it to me! -Either the entire recipe, or just the recipe for the marinade.

Don’t worry about recipes that are a little different, zingy, or exotic. That’s pretty much all we eat in my house anyway!

A: Olive oil, red wine vinegar, lemon juice, worcestershire sauce, garlic powder, onion powder, lemon pepper, seasoned salt and oregano. Try it, you’ll love it!!

Q: What kind of great pork chop recipes are out there?
Making pork chops for dinner this evening. I need a great recipe! I was thinking of having macaroni and tomatoes or macaroni salad with them – have any good recipes for either? For a vegetable – going to make roasted green beans. So what kind of pork chop concoction would go well with these sides?

A: Try MyFridgeFood – it has a lot of easy recipe twists using what’s already in the kitchen. really helps me when I’m stuck on what to have for dinner and I need to get the ball rolling Hope it helps!

Q: Quick and tasty pork chop recipes?
My son has invited his girlfriend over for dinner. She is 18, he is 17. Not often does this happen. He asked me to make pork chops. I don’t cook chops often. Any good recipes for someone who still need to go to the store and buy the chops? Dinner is at 7 and time is limited. (I had forgotten about the dinner until bedtime last night) I am looking for something quick and easy but tasty. Any help yahooers?

A: here it is…

Pork Chops Baked With Cabbage
(Cotes de Porc a l’Auvergnate)

What You Need:

6 quarts water
Salt
3 pounds cabbage, finely chopped (about 12 cups)
3 tablespoons butter
½ cup finely chopped onions
½ teaspoon finely chopped garlic
Freshly ground black pepper
8 center-cut loin pork chops, about ¾ inch thick
3 tablespoons oil
½ cup dry white wine
1 cup heavy cream
1 bay leaf
4 teaspoons freshly grated Parmesancheese mixed with 2 teaspoons fine, dry bread crumbs

How To Cook:

1. In a soup pot or kettle, bring the water and 3 tablespoons of salt to a bubbling boil. Drop in the cabbage and boil for 5 minutes. Drain the cabbage thoroughly in a sieve or colander. In a 10- to 12-inch skillet, melt 2 tablespoons of the butter over moderate heat.

2. When the foam subsides, cook the onions and garlic, stirring constantly, for 3 or 4 minutes, or until they are soft but not brown. Stir in the cabbage, ½ teaspoon salt and a few grindings of pepper, and cook, stirring frequently, for 5 minutes, or until almost all of the moisture in the pan has evaporated. With a rubber spatula, transfer the contents of the skillet to a bowl; set aside.

3. Pat the pork chops dry with paper towels, and season them with salt and afew grindings of black pepper. In the skillet, melt the remaining 1 tablespoon of butter with the oil over moderate heat. When the foam subsides, brown the chops for about 3 minutes on each side, or until they are a rich golden color.

4. Remove them from the skillet with tongs and set them aside. Pour off almost all the fat from the skillet, leaving only a thin film on the bottom. Add the wine and boil rapidly, stirring frequently and scraping in any brown bits that cling to the bottom and sides of the pan, until the wine is reduced to ¼ cup.

5. Mix the reduced wine into the cabbage. Spread about 1/3 of the cabbage in the bottom of a heavy flameproof casserole at least 4 inches deep, and large enough to hold 4 chops in a single layer.

6. Lay 4 chops on top of the cabbage, then add another layer of cabbage, 4 more chops, and finish with the rest of the cabbage. The casserole should be firmly packed. Preheat the oven to 350°.

7. In a small saucepan, scald the cream by heating it over moderate heat until tiny bubbles form around the edge of the pan. Pour the hot cream into the casserole and place a bay leaf on top of the cabbage.

8. Bring the casserole to a simmer on top of the stove, then set it into a larger pan to catch any juices that may spill over during cooking, cover it tightly, and bake it on the middle shelf of the oven for 1½ hours.

9. Remove the cover, discard the bay leaf and check the seasoning. Sprinkle the cabbage with cheese and crumbs. Bake the casserole for 30 minutes longer, or until the top is browned and crusty. Serve directly from the casserole.

To serve 4

Q: Any good pork-chop recipes for someone who doesn’t like pork-chops?
I do not really like the tast of pork chops. My husband does, so I buy them anyway. Any good recipes to hide the taste?

A: 1/4 cup ketchup
1/4 cup chili sauce
1/4 cup brown sugar
1 tbs lemon juice.
Mix together, pour over thick pork chops that you put in a baking pan in a single layer. Cover with foil. Cook at 350 for 1 1/2 hre….They will taste BBQ and will melt in your mouth.

Q: Melt in your mouth pork chop recipes?
I would like some ideas on how to make a top loin pork chop so tender that it melts in your mouth. The ones that I’ve cooked before were tough. What I have now is about 3/4″ to 1″ thick. I would like to bake it slowly in the over. Any ideas for recipes? (I hate meat that’s tough, and besides, it’s hard for me to chew and I end up having to throw it out.)

A: Mustard Pork Chops

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_73794,00.html

http://www.youtube.com/watch?v=t9XgW39rJ1Q

2 pork chops, about 1-pound total weight
2 teaspoons infused oil
1/2 cup hard cider
1 tablespoon grain mustard
1/3 cup heavy cream

Cut the fat or rind off the chops, and then bash them briefly but brutally with a rolling pin between 2 pieces of cling film/plastic wrap to make them thinner.
Heat the oil in a pan, and then cook the chops over a moderately-high heat for about 5 minutes a side. Remove them to a warmed plate.

Pour the cider into the pan, still over the heat, to deglaze the pan. Let it bubble away for a minute or so then add the mustard and stir in the cream.

Let the sauce continue cooking for a few minutes before pouring over each plated pork chop. If you’re having gnocchi with, make sure you turn them in the pan to absorb any spare juices before adding them to your plates

here are some sites that teaches you. i learnt cooking from these sites too and it’s works. before that, i recommend you to watch chef nigella lawson at http://www.youtube.com . she has the fastest, easiest and delicious recipes. really good. i learn cooking, baking, etc from her and get the full recipes from foodnetwork.com and foodtv.ca

http://www.foodnetwork.com

http://www.foodtv.ca

http://www.asianfoodchannel.com

http://www.taste.com.au

http://www.myrecipes.com

http://www.rachelraymag.com/recipes

http://www.kuali.com

http://www.joyofbaking.com

http://www.mrbreakfast.com

http://www.marthastewart.com

http://www.dyannbakes.com

http://www.dianasdesserts.com

http://www.bettycrocker.com

http://www.lifestylefood.com.au/home

http://www.abc.net.au/kyliekwong

http://www.ming.com/simplyming/

if you want to watch them cooking, can thru, their sites and learn cooking. if not, go to http://www.youtube.com and find for the chefs.

homecook chef nigella lawson = fast, easy and delicious
chef anna olson = dessert and pastry chef
chef giada de laurentiis = italian food
chef rachel ray = creative, and delicious food

Q: Anyone have some good pork chop Recipes?
I’m planning on making pork chops tonight for my family for dinner, I’m looking for easy recipes for something new, must be kid friendly has I have a 3 year old.

A: 1/2 TBsp. butter & 1/2 TBsp. olive oil
1 onion cut into 8 – 10 wedges
1 green pepper, cleaned & cut into 1/2″ strips
1 jar spaghetti sauce

4 pork chops
salt & pepper

Cut up onion & pepper.
In large frypan, melt butter & oil on medium-high heat. Season chops w/ salt & pepper and brown on each side for 2 minutes. Remove to plate – add onion & pepper to pan – cook about 4-5 mins.
Reduce heat to medium-low & return chops to pan.
Pour spaghetti sauce over top.
Cover pan & cook about 30 mins.
Remove lid from pan & allow sauce to thicken a few mins.
(Remove the onion & pepper from your child’s serving.)

Q: Hi, I find it painful to use my hands, so looking for recipes that don’t involve chopping, crushing, etc…
also, lifting heavy things is a problem, like saucepans full of boiling water. And stiring difficult things like thickening dough isn’t going to work.

Thankyou to everyone who has an ideas

A: Struth, that’s a tough one! The principle governing cookery involves the conversion of raw materials to a prepared state. I am a chef and it has always amazed me how i convert raw to beautiful things. But you! Lo! All knife work can be done by the pulse button on a food processor, although you will have to peel and roughly cut into smallish pieces. There are ways around your situation ilke pre cooking then freezing. A kitchen aid (mixer) would help but nothing can replace the actual physical effort in cookery so maybe ask someone for assistance or buy meals from small surburban cafes,they do a huge trade in take home meals.

Q: Anyone want to share some pork chop recipes?
We have a ton of good, thick pork chops in our freezer. We are tired of baking them plainly. I don’t like fried either. Does anyone have some suggestion recipes? Anything different will be great!

A: this is super easy—season pork chops on both sides with salt and pepper. put in a baking dish. top each chop with a slice of onion, a tablespoon of brown sugar and a tablespoon of ketchup. cover with foil, bake in a 350 degree oven for 30 min. take the foil off spoon sauce over chops. then bake another 30 min. my husband loves this recipe- hope you do, too!

Q: What are some good pork chop recipes?
I have 6 boneless, thick cut pork chops and I need a great recipe for them. Any ideas?

A: Here are a couple of ideas. I’mnot going to just post links for you. These are recipe I actually make at home for My family, and on a regular basis as well.

Pork Chop Bake:
6 pork chops (approx 5oz each)
3 Potatoes
3 Carrots
1 onion
2 Cans cream of mushroom soup
1 1/2 Cans of Milk
3 Tbsp Flour
salt and pepper

Brown the chops in a skillet that has been lightly oiled. As the chops are browning slice the carrots potatoes, onions, and carrots. Place the browned chops in a 9×13 baking dish.
Layer on the veggies. In a separate bowl mix the soup and flour until smooth, then add the milk. Pour over the chops and veggies and then cover and bake for 1 hour at 350. Then remove lid and continue to bake for another 15min.

———-
Autmn Chop Skillet:
All you need is 2 chops, 1 red bell pepper-cut into 1 in pieces
1 apple peeled and sliced.
Season the chops with salt and pepper, cook the chops in a tiny bit of oil, brown on one side and turn, add the onions, pepper, and apples. Cook until chops are done and the other ingredients are crisp tender. Serve with rice.
——–
Sweet Chop Bake:
The next recipe is for as many chops as you want to make. Salt and pepper both sides of the chops, place in a baking dish. Top EACH chop with the following
1 tbsp brown sugar
1 tbsp ketchup
1 slice onion
1 slice lemon

Bake at 350 for about 30-45 min depending on how many chops, and how thick they are. This dish creates just a tiny bit of a nice sweet tangy sauce. You can simmer an extra serving or 2 the topping ingredients on the stove top with a little water if you would like. I serve this dish over rice also. Different sounding but very good!!!
——–

Q: do you have a good lamb chop recipes?
I grew up eating lamb and love it. My husband however hates it. I need a recipe for lamb chops that tones down the taste of it for him.

A: LAMB CHOPS WITH CHUTNEY CRUST

Serves 4.

1 c. fresh bread crumbs
1/2 tsp. dried rosemary, crumbled
4 (2 inch thick) lamb loin chops
4 tbsp. Major Grey’s chutney

Preheat oven to 450 degrees. Butter small baking sheet. Combine bread crumbs and rosemary on plate. Season lamb chops generously with salt and pepper. Spread each side of chops with 1/2 tablespoon chutney. Dip each chop into bread crumb mixture to coat. Transfer to prepared baking sheet. Bake until crumbs are golden brown and cooked to desired doneness, about 15 minutes for medium-rare. Transfer to plate.

OR

LAMB CHOPS WITH CHUTNEY CRUST

Serves 4.

1 c. fresh bread crumbs
1/2 tsp. dried rosemary, crumbled
4 (2 inch thick) lamb loin chops
4 tbsp. Major Grey’s chutney

Preheat oven to 450 degrees. Butter small baking sheet. Combine bread crumbs and rosemary on plate. Season lamb chops generously with salt and pepper. Spread each side of chops with 1/2 tablespoon chutney. Dip each chop into bread crumb mixture to coat. Transfer to prepared baking sheet. Bake until crumbs are golden brown and cooked to desired doneness, about 15 minutes for medium-rare. Transfer to plate.

OR

BROILED LAMB CHOPS WITH LEMON CAPER
SAUCE

2 lamb chops, 1 1/2″ thick
1 tbsp. butter
1 tsp. freshly grated lemon zest
1 tsp. drained capers
1 tbsp. fresh lemon juice

Wash and pat lamb chops dry, sprinkle with salt and pepper to taste. Broil in broiler about 4 inches from heat for 6 minutes. Turn chops and broil 4 minutes more. Remove and let stand 5 minutes. While the chops are standing in a small saucepan melt the butter and stir in the zest, capers, lemon juice, salt and pepper to taste and heat. Transfer the chops to plate, pour sauce over them and serve. Serves 2.

OR

DIJON LAMB CHOPS

4 lamb chops (about 1 1/2 lbs.)
1 lemon, cut in half
Garlic powder
Freshly ground pepper
1 c. chopped fresh parsley
1/3 c. Dijon mustard
1 tbsp. plus 1 tsp. wheat bran
Vegetable cooking spray
Lemon and lime slices

Trim fat from lamb chops. Rub both sides with lemon; sprinkle with garlic powder and pepper.
Combine next 3 ingredients; mix well, and press on all sides of chops. Place chops in an 8×12x2 inch baking dish coated with cooking spray; bake, uncovered, at 500 degrees for 4 minutes. Reduce heat to 350 degrees, and bake an additional 15 minutes or until a meat thermometer inserted in chop registers 180 degrees. Garnish with lemon and lime slices. Yield: 4 servings; 177 calories per serving

JM

Q: what are simple lamb chop recipes for 2 people?
i am cooking dinner for me and one other person tonight, i would like to do a lamb chop recipe…
just a simple one that is easy to cook and tastes really nice.
going to go buy any other ingredients needed as well!

A: Grilled, 4 to 6 minutes per side. Serve with seasoned rice or couscous. A tossed green salad dressed with a good greek olive oil, garlic and lemon.

Q: Does anyone have any simple pork chop recipes?
I have limited resources for cooking, so I need something easy and *simple* (preferably completely pan-fried). I only have garlic powder, salt, pepper, soy sauce, and some other random Asian ingredients to work with (no herbs). I do NOT have flour, panko crumbs, or anything of a baking nature because I don’t really bake.

A: Simply salt-n-pepper your pork chops, sprinkle some garlic powder and pan-sear on each side til golden. Honestly, pork is so flavorful, this is truly all you need.

Q: Is there a website that has easy-to-make Slap Chop recipes?
The TV commercial featured about 4 recipes with the egg, tuna, nuts, and vegetables. I could not find a website for this through “slap chop recipes” searches with google and bing.

A: There is a great website called i think its slopcook.com

Q: pork loin chops recipes?
I have some pork loin chops that I’m thawing for dinner but I’d like to try something different tonight. My usual preparations consist of sauted apples, breaded, with stuffing (inverted) and gravy. What else can you do with chops?
It doesn’t seem like recipe books spend as much time on pork recipes as they do chicken for some reason…

A: Sanfransisco chops – my fave!!

Ingredients
4 pork chops, about 1 1/2 lbs(1/2 to 3/4 inch thick)
1 tablespoon oil
1 clove garlic, minced

Sauce:
2 teaspoons oil
4 tablespoons dry sherry or broth
4 tablespoons soy sauce
2 tablespoons brown sugar
1/4 teaspoon crushed red pepper flakes
2 teaspoons cornstarch
2 tablespoons water

Directions
Trim pork chops of fat Heat oil in skillet. Brown chops on both sides.
Remove and add a little more oil if needed.
Saute garlic for a minute, being careful not to burn it. Combine oil, sherry or broth, soy sauce, brown sugar and red pepper.
Place chops in skillet. Pour sauce over them.
Cover tightly.
Simmer over low heat until chops are tender and cooked through. 30 to 35 minutes.
Add a little water, 1 to 2 Tbsp. if needed to keep sauce from cooking down too much.
Turn once. Remove chops to platter.
Stir in cornstarch dissolved in water.
Cook until thickened.
Pour over chops and serve. Tips: Boneless pork chops can be used.

Q: Spare rib pork chop recipes?
I like spare rib pork chops but always seem to cook them the same way. Therefore I am looking for other ways. Being diabetic, sugar is out of the question but any other suggestions would be gratefully received!

A: Smothered Chops:
1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 spare rib chops
1/4 cup olive oil
1 cup chicken broth
1/2 cup buttermilk
Chopped fresh flat-leaf parsley, for garnish

Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.

Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.

Apple Chops:
2 pounds pork chops
1 pound sauerkraut (rinsed)
3/4 cup onion, julienned
1 1/2 cups Granny Smith apple, thinly sliced
2 cups mild stock
1 cup white wine
2 tablespoons caraway seeds (optional)
1 tablespoon juniper berries
Salt and pepper
1 tablespoon oil for cooking

Heat the oil in a large heavy pot. Season the pork chops with salt and pepper. Sear the pork chops on both sides, remove from the pot and set aside. Add the apples and onions to the pot and cook for 5 minutes. Add the wine, kraut, caraway seeds, and the juniper berries, cooking for 2 minutes. Add the stock, and the pork ribs, bring to a boil and reduce to a simmer. Cover and simmer for 40 minutes. Taste and adjust the seasonings. Tastes great with whole grain mustard.

Q: Any good recipes and ideas for canning my tomatoes? I have a ton of them this year.?
I have a couple of recipes for canning tomato sauce and for canning tomator juice. Truthfully the whole canning process is a little scary to me…so I was wondering if anyone knew any easy safe things I could do to preserve my tomatoes. Also, I have some peppers and would also welcome recipes for homemade salsa.

A: Yes I do. And don’t be frightened. This process is the easiest and most sure fired way to preserve tomatoes I ever heard of. However, the instructions must be followed exactly! No cheating. No peaking before time limits are up, etc.

Canning Tomato Sauce into jars – the easy way

Put a tablespoon of salt into bottom of each sterilized quart jar. Fill to neck of jar with tomato sauce. Place twelve jars onto cookie sheet and place in preheated 350 degree oven without lids on. Bake for 1 hour and 15 minutes. Place lids and rings onto each jar without screwing rings down. Leave each ring in place but NOT screwed down. Bake another 15 minutes. Remove from oven and screw lids down tight. Do not open oven door during the 75 minute baking time. You will probably hear lids poping down and sealing before all rings are tightened.

That’s all there is to it. No pressure cooker or other special equipment to buy. It’s easy, fun and guaranteed.

Q: I would like some soup recipes meant for pressure canning?
Give me your favorite soup recipes, or any recipes for that matter that require pressure canning. I would like to buy a pressure canner, but unless I find some more recipes, I might not. Tell me what you like!

A: Taco Soup

INGREDIENTS:
2 pounds ground beef
1 large onion, chopped
1 can pinto beans
1 can whole kernel corn ,drained
1 can stewed tomatoes – mexican style
1 can Rotel tomatoes
1 pkg. taco seasoning mix -(opt.)
1 pkg. original hidden valley ranch dressing(dry)
2 1/2 cups water or more, to make soup broth
PREPARATION:
Brown ground beef and onions in a large pan, drain off fat. Add remaining ingredients and simmer for an hour or so. When ready, serve in big soup bowls, and have a skillet of hot cornbread to eat, too.

Q: What are some of your favorite foods to can and do you have any tips or special canning recipes to share?
I plan on canning for my first time this year. I’ve watched someone else a few times and now I’m ready. I’m definitely canning peaches and tomatoes. Anyone have any tips, ideas, recipes? Thanks so much!!

A: Spicy haricot beans taste delicious and are quick to prepare.

Q: Best way to preserve 5 gallons of green tomatoes- salsa, relish, or canning recipes?
Hi there ;>

A friend of mine has 5 gallons of green tomatoes and he’s looking to use them up somehow- in recipes that can be preserved or canned for some time to come. Some ideas he gave me included a green tomato relish and/or salsa? Anything goes, as long as it’s good! :>

I’m new to canning, so please mention if you use a certain type of method for canning, and I can look up how to do that, if need be. Thanks!
Thanks, Irina C, but what I’m really looking for are recipes for *green* tomatoes. Thanks :>

A: Get yourself a pressure cooker/canner. That is THE ONLY FDA APPROVED WAY of safely doing home canning. The old fashioned hot water bath and others methods does not reach the temperature to safely kill the Botulium spores that can cause a case of fatal Botulism. The hot water bath only has a max temperature of 212 degrees F while the pressure canning method goes up to 240 degrees F. Pressure cooker/canners are relatively inexpensive and you will wonder why you never had one in your kitchen it is so fast and safe too. It saves about 80% of conventional cooking times. Make sure you get a stainless steel cooker. They are better than aluminum.

Q: why does canning recipes call for the vegetables to sit for several hours before canning?
I have been looking for relish and chow chow recipes to can but most call to let the vegetables to sit in water for several hours before canning why is that? Does it make a different in the outcome of the relish?

A: Some vegetables that are commonly used is these recipes have a bitter under-taste. Soaking leeches out the bitterness and also improves the color of the finished relish.

Q: what are some good recipes for canning and freezing cucumbers and green beans?
this is my first year canning/freezing what are some good recipes for cucumbers and green beans. i would prefer like old-fashioned style or something like that. something fairly easy

A: This recipe is over 50 years old…

BREAD & BUTTER PICKLES:
25 to 30 medium sized cucumbers
8 large white onions
2 large sweet peppers
1/2 cup salt (not iodized)
5 cups cider vinegar
5 cups sugar
2 Tablespoons mustard seeds
1 teaspoon turmeric
1/2 teaspoon cloves (whole)
Wash cukes and slice. Chop onions and peppers. Combine with cukes and salt; let stand 3 hours and drain.
Combine vinegar, sugar and spices in large preserving pot and bring to a boil. Add drained cukes. Heat thoroughly, but do NOT boil.
Pack while hot into sterilized jars and seal at once.

My Mother’s Recipe

How to freeze green beans and other beans from your garden

http://www.pickyourown.org/beansfreezing.htm

Making Homemade Pickles
Using the “Quick process” method

http://www.pickyourown.org/makingpickles.htm

Q: Does anyone have a recipes for canning bannana peppers other than oil&vinager&garlic?
I would like to try different recipes. I have 70 pepper plants in my garden so i have alot of canning to do so any recipes would be greatly used

A: Here’a a picante recipe that includes banana peppers

PICANTE SAUCE

Ripe tomatoes
Yellow hot banana peppers
3 onions
1 (12 oz.) can tomato paste
2 c. white vinegar
2 tbsp. sugar
2 tbsp. lemon juice
1 tsp. cumin
1/4 c. canning salt
3 tsp. ground oregano
3 jalapeno peppers

Peel and chop 15 large, 20 medium, or 25 small ripe tomatoes. Chop yellow hot banana peppers either (6 for hot sauce, 4 for medium-hot, or 2 for mild) and 3 jalapeno peppers. (Be sure to wear plastic gloves when cutting the peppers.) Add to the tomatoes and peppers the tomato paste, vinegar, sugar, lemon juice, cumin, canning salt and ground oregano. Bring to boil and simmer 1 1/2 hours. Seal in jars. Makes 7 pints. (Roaster oven holds triple batch.)

Pepper Jelly
Hot pepper jelly

2 cups finely chopped banana peppers peppers
1 cup finely chopped habanero (or hot hot pepper)
1 ½ cups cider vinegar
6 ½ cups sugar
1 pouch of certo liquid pectin
up to 1 T crushed red pepper flakes if desired.
Wear rubber gloves and don’t touch your face!!!!
Remove stems and seeds from peppers, chop finely ( I use the cuisinart…chop don’t make into mush)
Put sugar vinegar and peppers into large kettle ( it will foam up) and cook about 5 minutes and turn to high and cook to a full rolling boil that doesn’t stir down.
Add the envelope of pectin and cook 1 minute by the clock. Test for jell ( it should sheet onto 2 large drops off of a metal spoon) and pour into sterile ( boil for 10 minutes) jars. Wipe the jar rims…puncture air bubbles on the surface with a tooth pick and add ¼ inch of paraffin and place jar lids and rings on the jars.
After you hear then click shut tighten the bands.

Note: To avoid getting a chunk of super hot habanera in my mouth, I put the really hot peppers with a cup of the vinegar into a blender and blend until all peppers are pulverized. Then pour the vinegar pepper mix into the jelly pot.

I’d double or triple this recipe
Sweet Pickled Banana Peppers
1/2 lb banana peppers, seeded and slicded across,so you have rings
Pickling Juice
2 cups white vinegar
2/3 cup white sugar
1/2 teaspoon mustard seeds
1/2 teaspoon celery seeds

Sterilize 2- 1/2 pint jars.
Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
Place peppers in the 1/2 pint jars.
Pour on the pickling juice.
Bring brine to within 1/2″ of the top.
Seal jar with your preferred method

Aunt julia’s sweet mustard pickles
Categories: Canning Check Peppers
Yield: 1 Recipe
1 cup Brown sugar
1 cup Canning salt
1 cup Table mustard
2 quart Water
2 quart Vinegar
Grape leaves (optional)

Mix everything together but the pepers. Bring to a boil. Pack clean peppers in hot, sterilized jars; fill to top with boiling liquid. Seal with hot sterilized lids and rings. Hot water bath 10 minutes. (I don’t do this). The grape leaf per jar can be domestic or wild, supposed to keep them a little crisper. If you use whole peppers, stick them a couple times with a sharp knife. I use this for sweet Banana peppers, but it works good with any kind of pepper. Sometimes I just mix whatever kinds I have. Really stuff the jars full, as they will shrink up after they sit in the boiling liquid and then cool.

Pickled Banana Peppers with Okra – Martha Stewart Living

Yield: 8 Pints

1/2 lb Okra
2 lb Sweet banana peppers (about 7)
1 lb Yellow peppers (about 2
5 c White vinegar
8 tb Kosher salt
16 Cloves garlic, peeled
1 Bunch dill (about 24
Sprigs)
1 lb Red peppers (about 2 large)
1/4 c Yellow mustard seeds

1. Rinse okra and peppers and cut away any bruises or bad spots. Trim stem ends of okra but do not remove caps entirely. Remove stems, ribs, and seeds from peppers. Cut banana peppers lengthwise into quarters; cut red and yellow peppers lengthwise into eighths.

2. Wash 8 one-pint canning jars, lids, and screw bands with hot, soapy water and rinse well. Place a wire rack on the bottom of a large pot. Place jars uptight on the rack, fill pot with hot water until jars are submerged by 1 to 2 inches, and bring to a boil. Boil for 15 minutes. Turn off heat; leave jars in water. Sterilize lids according to manufacturer’s instructions.

3. Meanwhile, bring the vinegar, 3 C water, and the salt to a boil in a large pot

4. Using stainless-steel tongs, remove jars from water and set on a layer of clean towels.. Evenly divide garlic, pepers, dill sprigs, and mustard seeds among jars. Pack jars tightly with okra and peppers, leaving 1/4 inch of space beneath the rim. Pour hot liquid over okra and peppers, covering them by 1/4 inch and leaving 1/2 inch of space beneath the rim. Slide a clean plastic chopstick or wooden skewer along the inside of each jar to release any air bubbles. Wipe mouth of jar with a clean, damp cloth. Place hot lid on jar; screw on band firmly without forcing.

5. Place a wire rack in the bottom of a large pot and fill partway with hot water. Using a jar lifter, place the jars on the rack. Add enough hot water to cover by 2 inches, and bring to a boil. Boil for 10 minutes. Remove jars from water bath; let stand on clean dish towels for 24 hours. Check cool jars for the slight indentation in the lids that indicates a vacuum seal. Jars that do not seal properly or that leak during processing should be stored in the refrigerator and pickles consumed within a week. Allow sealed pickles to mellow in a cool, dry place for 6 to 8 weeks before serving. Store opened jars in the refrigerator.

Martha Stewart Living/October/94

Q: Looking for apple canning recipes using the crockpot to do the cooking.?
I want to can applesauce and apple butter. But I want to use the crockpot for the cooking. Anyone got any good recipes? The easier the better. I don’t have a lot of spare time.

A: Crockpot Caramel Apple Butter

Puree about 3 pounds of apples (heat, peel, steam, food mill, blender or whatever).

Place 7 cups of it in crockpot with about 2 cups of white sugar to taste depending upon the variety of apples used.

For a large crock, you can double this. Cook the pulp down to a butter consistency (about 3 to 4 hours).

Stir in 1/4 teaspoon ginger, 1/2 teaspoon cloves, 1 teaspoon cinnamon and 21 caramels.

Check the temperature. I like to get it up to 165 degrees F, but the minimum is 140 degrees F.

If your crock does not get hot enough, transfer it to a pan and heat it on the stove.

Can leaving 1/2-inch head space and water bath – pints for 10 minutes and 1/2 pints for 5 minutes.

http://www.thatsmyhome.com/general/caramel-apple-butter.htm

Crockpot Chunky Applesauce

8-10 large tart apples, peeled and cut into chunks
1/2 to 1 C. sugar
1/2 C. water
1 tsp. ground cinnamon

Combine apples, sugar, water and cinnamon in a slow cooker; stir gently.

Cover and cook on low for 6-8 hours or until apples are tender. Makes 5 cups

http://www.thatsmyhome.com/slowcooker/chunky-applesauce.htm

Q: Canning question–does anyone have any prize winning jam recipes?
My son wants to enter some jam into the fair. When I make and can jam, I usually make the recipes from the Better Homes Cookbook. Does someone have any recipes that have won prizes? We have grapes, raspberries, strawaberries, apples and peaches. Can any of you help my son make prizewinning jam?

A: Here are a few and best of luck to your son……please let us know how he does!!!

RASPBERRY AND APPLE JAM

2 lb. cooking apples
2/3 c. water
1/2 c. lemon juice
2 lb. raspberries
4 lb. sugar

Peel and core and slice the apples. Put the apples into a saucepan with the water and lemon juice and simmer for about 10 minutes or until tender. Add the raspberries and sugar and cook, stirring constantly, over a low heat until the sugar is dissolved.
Bring to a boil and boil rapidly until the setting point is reached. Pour into warm sterilized jars and seal immediately.

MAPLE APPLE JAM

16 c. peeled, chopped apples
1 1/2 c. pure maple syrup
2 c. apple cider
1 tsp. cinnamon
1 tbsp. lemon juice

Combine all ingredients in a large kettle. Bring to a boil. Continue to boil until mixture thickens, about 10 minutes. The jam is ready when it beings to hold shape when dropped into a cold plate. Remove from heat and skin off foam.
Ladle into hot, sterilized half-pint jars, leaving 1/2 inch head space. Seal. Process in a boiling water bath for 5 minutes. Cool undisturbed for 12 hours. Makes about 12 half pints.

STRAWBERRY-PEACH JAM

1 3/4 c. prepared fruit (about 1 pt. strawberries & 3/4 lb. ripe peaches)
4 c. sugar
1 tbsp. lemon juice
3/4 c. water
1 box powdered fruit pectin

First, prepare the fruit. Thoroughly crush about 1 pint fully ripe strawberries. Measure 1 cup into a large bowl or pan. Peel, pit and finely chop or grind about 3/4 pound fully ripe peaches. Measure 3/4 cup and combine with strawberries.
Then make the jam. Measure sugar and lemon juice, add to fruits, mix well and let stand. Mix water and powdered fruit pectin in a small saucepan. Bring to a boil and boil 1 minute, stirring constantly. Stir into fruit mixture. Continue stirring about 3 minutes.

There will be a few remaining crystals. Ladle quickly into glasses. Cover at once with tight lids. When jam is set, store in freezer. If jam will be used within 2 or 3 weeks, it may be stored in the refrigerator.

Q: What are some recipes for canning banana peppers?
The recipe has to be for ONE (1) quart. I am open to any type of recipe as long as it’s not super spicy.

A: Banana Pepper Pickles

1 c. hot banana peppers, cut up
1/2 c. sweet banana peppers, cut up
1 c. mixed sweet bell peppers
1 c. green tomatoes and onions

Mix all ingredients together. Pack into boiled jars. Add 1 tablespoon salt for each quart or 1 teaspoon per pint. Boil 1 1/2 cups sugar to 3 cups white vinegar for 10 minutes. Pour over peppers already in jars, let set 5 minutes. Refill jars with vinegar mixture.

How to make canned peppers crisp?
Some general guidelines: if your water is hard, use distilled water, or spring water, etc. Be sure to use pickling salt if it calls for it; don’t use iodized table salt for sure.
Sea Salt is best because of its high magnesium chloride content. Alum is supposed to keep things crisp; maybe a recipe that calls for it would work better. Brining the peppers before for a day or two helps.

Q: anyone know of some recipes for cookies that”s put together as a dry mix in glass canning containers?
I know it’s a bit early for some thinking about Christmas gifts but I have allot of people I want to give gifts to this year and I have seen some people put the dry ingredients together in large mason jars with decorative material on top and I was wondering if anyone could give me some good recipes for the dry cookie dough that can be layered in the jar, or give me a good site to visit that has the recipes?

A: This website has a ton of recipes for “jar gifts”.

http://www.recipegoldmine.com/foodgiftcook/giftcook.html

Q: where can I get recipes for canning?
I need a book or a web site for canning websites. I want to make my own tomato paste, can my beans and peas… I plan on expanding my garden and dont want to waste anything. Any ideas?

A: http://www.freshpreserving.com/pages/new_recipe_pages/215.php

http://www.recipegoldmine.com/canning/canning.html

http://www.recipezaar.com/recipes.php?categ=preparation%2Ccanning

Q: I’m looking for recipes for canning soup using beef soup bones?
I have tons of veggies, pasta, beef soup bones, plenty of jars, lids and a pressure cooker. I just need recipes! I have nothing!

I have never canned soup before. But I have canned homemade giardineira and salsa and pickled peppers.

A: Here is one to share with you.

BEEF STEW

For ingredients, you shall prepare Beef bones with marrow, 5 pounds of beef, cut in chunks (steak is best), 4 pounds of beef fat run through chili plate, 6 large onions, 1 to 2 stalks celery (cut in chunks), 3 to 4 bell peppers (chopped), 1 garlic, 3 large cans of tomato soup 2 to 3 cup of rice, 1 pkg. (1 1/2 lbs.) elbow macaroni, 3 large Irish potatoes (cut in chunks), salt, pepper, season to taste, 2 c. sugar

The making :

Prepare a big pot to cook it. Put about 1.5 gallons water in pot. Put beef bones, beef fat and beef in water and cook until meat is tender and meat around bones is cooked. Stir at intervals.

Remove bones, add onions, celery, peppers, garlic and continue to cook. Add tomato can soup. Stir at intervals.

Cook rice and macaroni in another pot. When cooked, set aside. Add Irish potatoes, lower the heat and cook enough for potatoes to hold shape. Keep mass stirred, adding rice and macaroni. Add sugar last thing with heat turned off. Let stand a few minutes and serve. This will feed 15 to 20 people. Leftovers may be frozen for future use. To serve heat in double boiler.

You can have more easy making and tasty soup recipes at http://www.soup-master.com/more-soup-recipes.html

Q: where can i find good homemade canning recipes?
i want to find a good pickle and spaghetti recipe anyone know of any or have one? definetly homemade. i appreciate it.

A: There are many good ones
http://www.homecanning.com/
http://www.freshpreserving.com/
I love to can and own both a water bath canner and pressure canner. Would love to have a steam canner but I don’t have the room!

Q: Any good recipes for dehydrate tomatoes packed in olive oil for canning?

A: YES! Get a pack of bowtie pasta
Sundried tomato alfredo sauce
boneless skinless chicken
and your tomatoes (I would cut them into smaller strips , bitesize)

Boil pasta
brown chicken and tear into bite size pieces
mix it all up with sundried tomato alfredo sauce
season with salt and pepper to taste (or whatever you like to season with)
simmer and serve.

I would not pour the olive oil in, just dip out the tomatoes.

Q: Are there pickling recipes that don’t require a canner?
I have some cucumbers I want to pickle but I don’t have a canner. Can anyone suggest recipes that don’t require a canner? For sweet pickles in particular?

A: If you sterilize the jars, lids and rings, then there is some pickles and relishes you can do with out processing them, I ama former chef and make dill pickles in a stone crock and jar them with out processing, never died yet, and when I was young both my mother and grandmother made chili sauce and zucchini relish, and they use old Mayo, large pickle and jam jars.

If done right and the liquid is hot, the sterile jars and tops will be fine, there is an air lock, all you do is fill and then put the lids on not tight, when cool tighten them good.

For sweet pickles I use cider vinegar, brown sugar, salt mustard seed, celery seeds, turmeric powder, onion powder or dehydrated chopped ones, water and a bay leaf or 2, I make up the brine, sterilize my jars and tops (I use new Mason ones), the lids are the last or the rubber seal will melt, pack my sliced cucumbers in the jars (thick or thin,it’s up to you), pour over the hot brine put the lids on, screw on the rings and let them cool for 30 minutes before tightening them good, store for a week or up to one month before using (I have a cool store room in my apartment), the longer the better, just refrigerate any you open, making them now and there ready by Thanksgiving and make nice Xmas basket gifts.

Q: Can Splenda be used in pickling recipes?
Like pickles,beets or eggs,I `m borderline diabetic and I`m trying to control my sugar and I hate missing out on some of these things!

A: I guess you probably could, but is there really that much sugar in pickling things that it is going to effect you. I only ask this as I have friends who are diabetic and do have a limited amount of pickled items in their diets and it doesn’t effect their blood sugar at all. I don’t want to make you sick, but check out the amount of sugar you would get from something pickled with sugar before you play around with trying it with splenda, I just don’t think you will be happy after all the work. This is coming from someone who is always watching their sugar intake.

Q: I need some pickling recipes?
recipes for pickles and peppers

A: http://www.pepperfool.com/recipes/canned_idx.html
http://www.spiceuses.com/Pepper6/canningpepper/
http://www.edavidarthur.net/cb2.html

http://www.food-newsgroups.com/post/12160/Sweet_pickle_relish.html

Q: I have to many cucumber anyone have some good recipes besides pickling for them?
Green beans too. I just want some new ideas! Thanks!

A: Sirniki (Russian Cheese Pancakes)
These Russian Fried Cheese Pancakes (Patties), prounounced SEER-ni-kee, are delicious served hot out of the pan – the outsides still crispy, the insides creamy… They are very easy, and the dough can be made ahead. Sirniki are usually served as a brunch or breakfast dish, or as a dessert, with sour cream or jam. Some like both!
1 lb farmer cheese
2 eggs
2 tablespoons sugar
1 teaspoon salt
1/2 cup flour, plus
extra flour, for dipping
2 tablespoons butter, approx
sour cream or jam, for serving
3-4 servings

1. In a food processor, pulse the farmer’s cheese until it is uniformly crumpled. Add the eggs, sugar, salt, and ½ cup of flour. Pulse or mix to combine. Refrigerate 1 hour, or even overnight. The dough will remain thick but sticky.
2. Put approximately 1/3 cup of flour into a bowl, and use this to prevent the dough from sticking to your hands. Using 2 teaspoons, drop 1½” balls of dough into the flour, roll them round, and flatten to about 3/8” thick. Place them on a plate in a single layer until all the patties are all formed.
3. Heat a frying pan with 1 T. butter, and fry the patties on each side until golden. You will need to add more butter as you go.
4. Serve hot with sour cream and/or jam. This recipe will make approximately 20 small patties.
5. NOTE: Farmer Cheese is usually found near the cream cheese; my store sells Friendship brand. These days, the packages are just under 1/2 pound (don’t you hate this incremental downsizing?), and 2 packages will work fine.
6. About the Times, Prep time is mostly frying time, and Passive time is the chilling time.

Russian Potato and Mushroom Croquettes recipe -
Cuisine: Russian
• Ingredients
7 potatoes, peeled
5 c water
1 onion, peeled and chopped
400 g mushrooms
1 tsp oil
1 tbsp water
1 salt and pepper, to taste
1 c flour
1 tbsp oil

• Method
Boil potatoes in water till tender. Drain and mash potatoes. In a separate pan, saute onions and mushrooms in oil and water over medium-high heat for three minutes. In a large bowl, mix mashed potatoes, sauteed onions and mushrooms, seasonings and flour together in a large bowl. Form croquettes. Heat oil in a large frying pan and fry croquettes over medium-high heat for 8 minutes on each side or until light brown.
Serve with sour cream and chopped greens.

Pskovsky Hot Vinegret recipe -
• Ingredients
3 ea potatoes
2 ea carrots
1 ea turnip
5 tb canned peas
Sauce:
5 tb vegetable broth
oil
1 ts flour
1 ea onion
3 tb canned mushrooms
celery and salt to taste
*Note: If some of the units or abbreviations look unfamiliar to you, click here.

• Method
Wash vegetables, peel and cube. Then stew every vegetable (except peas) seprartely in a small amount of water. Combine and drain off vegetable broth.
Sauce:
Oil the pan, heat a little, add flour, stirring constantly. Then, very carefully, pour in the broth, so that there are no lumps. Add in finely cubed onion, celery, mushrooms and salt to taste. Cook on low heat for 15 minutes.

CABBAGE WITH TOMATOES~KAPUSTA Z POMIDORAMY recipe -
Cuisine: Ukrainian, Yield: Feeds 6 people, or 4 Ukrainian
• Ingredients
What you need: one small head green cabbage~one small onion, chopped~3 tablespoons plus 1 tablespoon butter~2 tablespoons water~one tablespoon white flour~one cupful cooked tomatoes, strained~2 tablespoons sour cream~salt and black pepper to taste
*Note: If some of the units or abbreviations look unfamiliar to you, click here.

• Method
What you do: Shred the cabbage. Cook the onion in 3 tablespoons of butter in a large pot or skillet until tender but not browned. Add the cabbage and the water and let cook uncovered for about ten minutes until the cabbage is tender but still slightly crisp. In a small saucepan, heat the remaining tablespoon of butter, blend in the flour and stir in the tomatoes. Cook over low heat, stirring constantly until the sauce thickens. Stir in the sour cream, adding salt and black pepper to taste. Combine the sauce with the cabbage and simmer for a few minutes to blend the flavours.

Meat and Cabbage Pie recipe -
Cuisine: Russian
• Ingredients
Filling:
1 head of cabbage (small to medium)
1 onion (medium)
4 large eggs (hard boiled)
1 lb (or 500g) ground beef
Salt
Other spices

Crust:
-If you live in countries where a ready pie crust is sold in supermarkets, get 2 9-inch round crusts (any brand will work);
-If you have to make the crust yourself, here are the ingredients for the dough:
2 1/2 cups of flour
1 teaspoon of sugar (regular or powedered)
1 teaspoon of salt
1 cup of solid vegetable shorteninng OR 1/2 cup of vegetable shortening and 8 tablespoons of unsalted butter OR 1 cup of unsalted butter
1/2 cup of ice cold water
*Note: If some of the units or abbreviations look unfamiliar to you, click here.

• Method
Filling:
Finely cut the cabbage and onion; heat up a large skillet with 2 tablespoons of oil; when it is hot add chopped onion; satee the onion until golden brown; then add cabbage and cook on medium heat for 15-20 minutes or until golden in color and soft in consistency. Simulatenously, in a separate skillet satee the ground beef; cook it for 5-10 minutes or until the meat is of consistent brown color and there is no redness. Boil the eggs. When everything is ready, mix the cabbage, meat, and chopped eggs together; add salt and/or other spices. Your filling is ready!

Crust:
If you are making your own dough:
In a large bowl thoroughly mix together flour, salt, and sugar. Then add shortening (broken in large chunks) or butter (cut into small pieces). Begin chopping the fat/butter with a pastry blender or 2 knives. When you are done, the mixture should be of coarse consistency; dry and powdery. Then drizzle over the mixture 1/3 cup + 1 tablespoon of ice cold water. Begin mixing the dough with a spatula until the mixture looks evenly moistened and begins to form small balls. Press down on the dough with the flat side spatula. If the balls of dough stick together, you have added enough water; if the do not, drizzle the dough with 1 to 2 tablespoons of ice cold water. Continue to mix the dough first with the spatula, then with your hands until it coheres. The dough should look rough, not smooth. Divide the dough in half; press each half into a round flat disk, wrap in plastic and refrigerate for at least 30 minutes before rolling. The dough can be frozen for up to 6 month in an airtight packaging (Thaw completely before rolling).

When your dough is ready to roll, roll out 2 9-inch (~22cm) rounds. Place one crust on the bottom of a 9-inch pie pan; press the dough over the bottom and into the corners of the pan. Transfer the filling into the pan; smoothen the top. Place the second crust on top and seal the sides. The dough should not hang over the sides of the pan too much, otherwise it will char; you can either cut the excess dough with a knife, or fold it inside the pan. Before baking, cut 4 ventilation holes on the top crust of your pie. Bake in an oven pre-heated to 350F (175C) for 20-30 minutes or untill golden. When done, let the pie sit out for 15-20 minutes. Serve warm. Great with milk. Enjoy!!!

Chrov plav (rice pilaf with dried fruit and nuts) recipe -
Cuisine: Caucasian
• Ingredients
1 cup of long-grain unconverted white rice
2 tablespoons of currants
4 medium prunes, pitted and cut lengthwise into narrow strips
4 tablespoons of butter
1/2 cup of dried apricots, cut into narrow strips
1/4 cup of finely chopped blanched almonds
1 tablespoon of honey

*Note: If some of the units or abbreviations look unfamiliar to you, click here.

• Method
1. Soak currants and prunes in a bowl of warm water for 15 minutes, then drain and pat them dry with paper towels.
2. Melt the butter in a 10- to 12-inch skillet over high heat and add the apricots, currants, prunes and almonds. Reduce the heat to low and cook uncovered for 3 to 5 minutes, or until the nuts are lightly colored. Stir in the honey and rice, cover with 2 cups of water and bring to a boil over high heat. Reduce the heat to low, cover the pan and simmer for 25 minutes, or until the liquid has been absorbed. Serve hot.

Q: Can anyone recommend some good recipes for pickling onions, gerkins etc?

A: Lime-Pickled Red Onions

Ingredients:

1 large red onion, thinly sliced
1/4 cup fresh lime juice
1 Tbs. olive oil
1/2 tsp. salt
2 Tbs. chopped fresh cilantro
1 tsp. chopped fresh oregano or 1/2 tsp. dried oregano

Preparation:

Mix all ingredients together and let the onion marinate for at least three
hours at room temperature. The onion will keep for up to four days if
covered in the refrigerator.

Yield: 1 cup

* Chef’s note: “Try these zesty onion slices in tacos, burritos and
quesadillas. They’re great on sandwiches of all sorts, too, from roast beef
to grilled cheddar cheese. You can also use them to liven up grilled fish or
chicken breasts.”

Q: Easy pickling recipes for meat? (more specifically beef)?
Websites are even better. Please if you can reference to a website if possible. The best answer will require a website because I’m doing a science fair experiment.

Im using beef and I need to have something with salt in the recipe
I’m trying to PRESERVE IT too btw. Not just for eating, im saving it.

A: I think you are looking for recipes for Saurbraten which is kind of a pickled form of beef that’s not pickled tounge or other organ meat. It’s more like a marinade that contains vinegar and is super delicious. (don’t ask me why a vegitarian answered this question only for points I guess) here are some links
http://www.epicurious.com/recipes/food/views/CLASSIC-SAUERBRATEN-863
http://www.foodnetwork.com/recipes/cooking-live/bavarian-sauerbraten-recipe/index.html

http://busycooks.about.com/od/beefroastrecipes/r/cpsauerbraten.htm

Q: Does anyone have a recipe for pickling lemon cucumbers?
I have a bunch of fresh lemon cucumbers and I can’t find a recipe to pickle them. I can only find regular pickle recipes but didn’t know if I should modify it in some way to really get the flavor of them. Any help anyone can give would be greatly appreciated!

A: From what I have read.most people pickle them as they do standard cucumbers.

Q: need some good natural pickle recipes, peppers, etc?
I have alot of food allergies and cannot tolerate store bought pickles. I would like any type, dill, bread and butter, etc. also recipe for other pickled veggies, peppers, etc. I cant use the commercial pickling mixes due to allergy to calcium chloride

A: here is a great recipe for pickled peppers
Pickled Peppers
2 pounds Hungarian or banana peppers*
2 pounds sweet peppers (in strips)*
1 pound cherry peppers*
1 Jalapeno per jar (if desired for hotness)
1 clove garlic per jar
6 cups vinegar
2 cups water
1 tablespoon plus 1 teaspoon pickling salt
1 tablespoon sugar, if desired
*Note: May use a variety of peppers to equal 5 pounds (4 quarts).

Yield: Makes 7 to 8 pints

Procedure: Wash peppers. Small peppers may be left whole with two small slits in each pepper. Core and cut large peppers into strips. Pack one clove garlic and a variety of peppers tightly into clean, hot, sterilized jars, leaving 1/2-inch headspace. Combine vinegar, water, salt and sugar. Bring to boil and reduce to simmer. Pour hot pickling solution over peppers, leaving 1/4-inch headspace. Remove air bubbles. Readjust headspace to 1/4 inch. Wipe jar rims. Add pre-treated lids and process in boiling water bath. For best flavor, store jars five to six weeks before opening.

EASY CUCUMBER PICKLES (SWEET)

2 tbsp. coarse salt
6 tbsp. pickling spices
1 tbsp. alum
1/2 gal. vinegar (may be distilled)

Cucumbers
Sugar

Pack gallon jar with whole cucumbers. (May be plastic jar). Mix salt, pickling spices, alum, and vinegar. Pour over cucumbers. Cover tightly. Let set 6 weeks. Pour off vinegar. Slice all cucumbers in round slices. Layer back in jar. To each 2 cups cucumbers, add 1 cup sugar. This makes its own syrup. Cover tightly. It is not necessary to seal.

Q: What is the difference between pickling salt and regular salt? I cannot find pickling salt for my recipe.?
My dill pickle recipe ask for pickling sale. I cannot find it anywhere. Is there a subsitute?

A: Pickling salt is usually coarser than regular salt. Try using Kosher salt (found in the ethnic food section at your local grocery).

Q: I need simple recipes for pickling fresh veggies.?

A: Sweet Pickled Garden Vegetables Recipe #118408
I love the pickled vegetables from the grocery store and this recipe sounds even better. This recipe comes from The New Polish Cuisine by Chef Michael J. Baruch and it is in the savory salad section.
2 lbs assorted fresh vegetables, such as Kirby cucumbers, baby carrots, celery, cauliflower, red peppers, and pearl onions
2 1/2 cups water, cooled
1/4 cup cider vinegar
1/4 cup sugar
1 1/2 teaspoons sea salt
1 teaspoon pickling spices
1 teaspoon whole black peppercorns
8 sprigs fresh dill

1 quart Change size or US/metric
Change to: quart US Metric

30 minutes 30 mins prep
Using a glass bowl combine water, vinegar, sugar, sea salt, pickling spice, and peppercorns until well mixed.
Wash and dry vegetables, than cut into florets. In another glass bowl place the vegetables and dill, then pour all the brine over them.
Cover with plastic wrap and refrigerate for 3 to 4 days before serving.

Q: Pickle Recipes where I can cut the cucumbers into fourths?
I bought pickle cucumbers and jars, but the jars are too small or the pickles are too large. So now I need a pickle recipe which calls for me to cut the cucumbers into quarters… Any suggestions?
Wow, thanks for all of the great tips! I had no idea you could slice the cucumbers before pickling, I thought it might make them soggy or something…
I’m going to have a really tough time choosing a best answer, thanks so much!

A: Use whatever recipe you have already…just cut the cucumbers into quarters. There’s no rule on how you’re supposed to cut the cucumbers.

Q: Do you know of any pickle recipes?
I love eating pickles, do you have any pickle recipe(s) to share?

A: Pickled Onions.
Ingredients
1/2 cup pickling salt
2 quarts water
1 1/2 lbs very small onion or pearl onions or shallots
2 tablespoons brown sugar
2 cups malt vinegar
1 teaspoon black peppercorns
1/4 teaspoon whole allspice
1/4 teaspoon hot pepper flakes
1 bay leaf, crumbled
Directions
1In a bowl, dissolve ¼ cup salt in 1 quart water; add the onions and weight them gently with a plate that fits inside the bowl.
2Let them stand 8 to 12 hours.
3Drain the onions, and peel them; return them to the bowl.
4Make a brine with the remaining salt and water, pour it over the onions, and weight them gently again.
5Let them stand 2 days.
6In a nonreactive saucepan, bring the sugar and vinegar to a boil; let the liquid cool.
7Drain and rinse the onions, and drain them well again.
8In a 1-quart jar, layer the onions, peppercorns, allspice, pepper flakes, and bay leaf.
9Cover them with the cooled, sweetened vinegar.
10Cover the jar with a nonreactive cap, preferably all plastic.
11Refrigerate the jar for at least 1 month before eating the onions.
12They will keep for at least 6 months.

Q: I have a ?? about a pickling recipe need help asap?
I have made pickles for years but now I want to try new recipes

the recipe I want to try says to cut up the cucumbers and put into a container and cover with a brine for three days stirring every day

then drain them and cover with brine again and soak another three days stirring every day.

then you bottle them

my ?? is why what does soaking them for days before you bottle them do???

A: Brining is the term used for soaking something in a salty solution. The salt pulls water out of the cukes to make them cruchier. The brine changes the color, texture, and flavor of the food. Brine may also contain sugar and spices depending on what food is being soaked.

Maybe you remember osmosis experiments from school. The brine has a higher concentration of salt than the cukes do, so water flows from the lower concentration (the cukes) to the brine. Then, you drain and repeat to give the brine that extra saltiness to pull out even more water.

Try it and see if you like it as well or better than your old favorites.

Q: Looking for a pickling recipe?
I want to pickle ramps (leeks) does anyone have a recipe for it?

A: INGREDIENTS:
1/4 cup mustard seeds
1/4 cup dill seed
1/4 cup coriander seeds
2 Tbsp. crushed chili peppers
2 Tbsp. crushed bay leaves
1 Tbsp. celery seeds
1 Tbsp. white peppercorns
1 tsp. black peppercorns
PREPARATION:
Combine all ingredients and store in an airtight container in a cool, dry place. Place desired amount of spices in cheesecloth and use in recipes

Q: Recipe for pickling cucumbers to hot and spicy pickles.?
I’am trying to pickle some cucumbers into pickles, and I need some good recipes for pickling the cucumber. The recipe has to be hot and spicy and good. = D

Anyone got one?

Directions on how to pickle cucumbers is needed aswell.

Thanks.

A: Are you looking for “refrigerator” pickles or the kind that you process into jars? The refrigerator pickle is easily made, but has to be stored in the fridge to prevent mold from getting started. The processed pickle is cooked with the vinegar, salt, spices, etc, and then is put into hot canning jars. Then you put the special lids on the jars and then boil them for another ten minutes or so. Take them out of the boiler, and let them sit for awhile. The pickles in the jar take a month or so before they are “ripe” enough to eat. The pickles in the refrigerator are ready almost instantly.

Q: Can you use grape jelly or any marinating recipes?
I love to cook and my speicality is appetizers easy desserts dips and marinating meats. Does any one have some real good marainating recepies for chicken, pork and fish and steak? I have some grape jelly in the frige is there any good recipies to mainate using grape jelly? Thanks have a great night.

A: Try it with pork. Pork goes well with fruit. I would mix it with a balsamic vinegar and lots of good pork friendly herbs like sage and thyme….or maybe a red wine and onions.
Yeah, I know I don’t eat meat, but I used to and I remember that part.

Q: does anyone know any good recipes for marinating a ham? is it even possible??
we bought a ham and i started wondering if you can marinate it. my boyfriend said you can , but it would just be a waste of time. has anyone ever tried to? if so, is there a good recipe you can recommend? thank you

A: Super Simply~

MARINATED HAM

1 c. frozen orange juice
1/2 c. brown sugar
1 sm. can crushed pineapple

Mix ingredients. Marinate ham in above mixture overnight or longer. Wrap in foil. Pour mixture over ham. Cook until done.

Q: What are some recipes for marinating a whole chicken?

A: whatever u do dont do the above answer.

Q: Any great marinating and baking idea recipes for salmon that you’ve tried?

A: BAKED SALMON

4 salmon fillets
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. paprika
1/2 tsp. thyme
1 stick butter
1 c. cracker crumbs
1/4 c. diced onion
1 lime

Preheat oven to 350 degrees. Season the fish with salt, pepper, paprika, and thyme. Cover with fine cracker crumbs. Place in 9×13 glass pan. Put diced onions on crackered fish. Pour melted butter over fillets. Garnish with slices of lime. Bake for 25-30 minutes until done. Don’t overcook.

MARINATED BAKED SALMON

4 salmon steaks
1/2 c. brown sugar
4 tbsp. melted butter
3 tbsp. soy sauce
2 tbsp. lemon juice
2 tbsp. dry white wine

Wash and pat salmon dry. Combine sugar, butter, soy sauce, lemon juice and wine. Place salmon steaks in a flat glass dish. Pour marinade over fish. Depending on your time schedule, this can stand up to 6 hours but no less than 1 hour, tightly covered. Place in a baking dish and bake 15 minutes in a preheated 400 degree oven. Baste twice during this time. This marinade gives the salmon a sweet and sour taste.

Q: what are good recipes for marinating before grilling the salmon?

A: 1/2 fresh sqeezed lemon, 2 tsp pepper mill pepper, 1 tbls soy sauce, 1 tsp minced garlic, 1 tbls olive oil, 1 tbls butter (melted), 1tsp onion powder. Mix all the above and put in gallon size ziplock with approx 2 lb salmon.

Q: what is a good marinating recipe for a turkey?
Im using a flavor injector for my turkey , I want to know , what would be a good recipe for marinating the turkey from the inside Thanks !

A: No matter how you cook it, a brine will make it better
I’ve said it before and I’ll say it again, the best way to get flavorful poultry, regardless of how it is prepared, is to start with a brine. Brining adds moisture and flavor to poultry and helps to keep it from drying out. A turkey can be a serious investment in time so you want to make sure it is perfect, especially if you’re entertaining. Whether you grill, smoke, fry, or roast your turkey, you should use a brined bird.
To properly brine a turkey you need to start the night before you plan to cook. You will need at least 10 to 12 hours (plan on 1 hour per pound of turkey), a container large enough to hold your turkey and enough brine to cover it. You’ll also need salt, water, sugar, seasonings, and enough room to refrigerate it. A large stainless steel stock pot or even a 5 gallon clean plastic bucket would make excellent containers.
Whatever container you choose the turkey needs to have enough room to be turned so it should be big. Both Reynolds (Oven Roasting Bag for Turkeys) and Ziploc (XL Storage Bag) make very large food safe sealable bags that are great for brining.
Now let’s get to the turkey. The turkey should be cleaned out, completely thawed, and should not be a self-basting or Kosher turkey. Self-basting and Kosher turkeys have a salty stock added that will make your brined turkey too salty. A fresh turkey works best, but a completely thawed, previously frozen turkey will work just as well.
To make the brine, mix 1 cup of table salt in 1 gallon of water. You will need more than 1 gallon of water but that’s the ratio to aim for. One way of telling if you have enough salt in your brine is that a raw egg will float in it. Make sure that the salt is completely dissolved before adding the seasonings you like, making sure not to add anything that contains salt. Brines can be spicy hot with peppers and cayenne, savory with herbs and garlic, or sweet with molasses, honey and brown sugar. Whatever your tastes are, you can find a large number of brine recipes on my site.
Sugar is optional to any brine, but works to counteract the flavor of the salt. While you may choose a brine without sugar, I do recommend that you add sugar (any kind of “sweet” will do) to maintain the flavor of the turkey. Add up to 1 cup of sugar per gallon of brine. Like the salt you need to make sure that the sugar is completely dissolved.
Place the turkey in a container and pour in enough brine to completely cover the turkey with an inch or two to spare. You do not want any part of the turkey above the surface of the brine. Now you put the whole thing in the refrigerator. If you are like me, making enough room in the fridge is the hardest part of this project. The turkey should sit in the brine for about 1 hour per pound of turkey. Brining too long is much worse than not brining enough so watch the time.
Don’t have room in the refrigerator? Try a cooler. A cooler big enough to hold your turkey makes a good container for your turkey and brine. The cooler will help keep it cool and allow you to brine your turkey without taking up precious refrigerator space. If the weather is cool, but not freezing you can put the whole thing outside until you need the turkey. If the weather is warm fill a half gallon milk carton with water and freeze it. Place this in the cooler with the turkey and brine and it will hold down the temperature during the brining process.
When you are ready to start cooking your turkey, remove it from the brine and rinse it off thoroughly in the sink with cold water until all traces of salt are off the surface inside and out. Safely discard the brine and cook your turkey as normal. You will notice the second you start to carve your turkey that the brining has helped it retain moisture. The first bite will sell you on brining turkeys forever, and after you’ve tried this you will want to brine all your poultry.

Q: what should i use to marinate steak tonight? any easy quick recipes?
tonight. cooking dinner. steak. which is what i love. but i want to try something new. any marinate recipes that are good?

A: We love to do fresh minced garlic and fresh ground pepper. Also if we’re grilling and want to do individual steaks to the desired doneness for each person we use the cookout calculator at charcoalbob.com. It gives you grilling instructions for how to grill each steak so that they all come off the grill at the same time just how you want them. It also has a way to add notes so that you know how each person wants their steak seasoned.

Q: What other Marinated Cheese recipes can I put in my Christmas Gift Baskets?
Someone gave me the idea to include Olive Oil Marinated Feta Cheese in my gift baskets that already include: Homemade pickled garlic, homemade honey butter, rum butter, bread, and Rice Crispy treats.

I loooove the Feta cheese idea however, I found out that feta cheese is pretty exspencive. Do you think i can use Cheddar or jack? Or do you know a similar recipe for something along the same line as marinated cheese?

A: How about:

Marinated Mozzarella

1 pound fresh mozzarella cheese
1 tablespoon parsley, coarsely chopped
2 tablespoons fresh basil, chopped
1/2 cup strong olive oil
2 teaspoons lemon juice

Cut the mozzarella into 1-inch cubes. Place in a bowl. Add the parsley, basil, oil, and lemon juice and toss to coat. Let sit at room temperature for 3 to 4 hours before serving.

Q: I have a recipe for marinating 1 steak I want to marinate 4 steaks what do I need to do?
I was asking members of my family who say to use 4x the ingredients. I disagree with them. I don’t think you can double recipes and get the same results that the recipe is formulated for.

A: With things like marinade, 4X will work just fine. Certain recipes, I agree, cannot be doubled or quadrupled without altering the end result, but the marinade should be just fine. Enjoy the steaks ~

Q: What’s a good recipe for marinating firm tofu? (First-Timer) ?
I’ve never marinated tofu before, but in most of the recipes I’ve looked at when I wanted to make asian cuisine, it’s said firm tofu.
I just want to marinate it and cook it so I can eat it alone. =D

A: There’s lots of great stuff to marinate it in.

You can try buying all sorts of sauces, dressings and marinades. What you’d use on meat works on tofu too.

My favorites include using Italian dressing as a marinade or using a peanut satay sauce to fill it with a Thai-like flavor (and then I press it, bake it, glaze it with the peanut sauce again and cut it into peanut pad thai!)

You can also make glazes – press the tofu (look up info online on how to do that!), bread it in cornstarch, panko bread crumbs and soy milk (or egg if you eat egg, I guess) and drop it in a pan, fry it, and glaze it with store-bought or homemade sweet and sour sauce, General Tso’s sauce, etc.

Tofu is incredibly flexible and can blend into just about any meal in the place of meat.

P.S. Tofu absorbs flavor from other things in the dish, so even if you are marinating it, you might find it worthwhile to sautee your tofu with the veggies and sauce that you plan on adding into your Chinese dish… for instance, marinate a tofu in a shiitake mushroom dressing (you can buy this at the store) and then press it and slice it into a lightly oiled wok. Add in edamame, diced onion, pea pods, bean sprouts and whatever other veggies you’d like to work into it.

Just a random fact, broccoli is actually not used frequently in traditional Chinese cuisine, Americanized versions of Chinese feature broccoli though… I know this because I’ve worked with a company that has a location in Yiwu, China and got to learn a lot about REAL Chinese cuisine. They do use a lot of tofu though!

Q: Anyone got a good marinating recipe for center cut pork chops?

A: PORK MARINADE
2 tbsp. soy sauce
2 tbsp. Hoisin sauce (Chinese Barbecue Sauce)
2 tbsp. dry sherry
1 tbsp. brown sugar
1 tbsp. oil
1 1/2 tsp. honey
1/2 tsp. garlic powder
1/2 tsp. cinnamon
2-3 lb. pork

Mix together all ingredients. Pour over pork and marinate in refrigerator 6-8 hours. Remove from marinade and cook over hot coals 35 minutes. Baste with remaining marinade.

MARINADE FOR GRILLED PORK CHOPS
2 (10 oz.) bottles soy sauce (lite or reg.)
2 to 4 bottles water
1 tbsp. honey
1 tbsp. orange juice

Use large pan with cover. Use 2 bottles cold water to 1 (10-ounce) bottle of soy sauce. (May use 1 to 1 ratio if stronger, marinade taste desired). Add orange juice and honey, stir thoroughly. Add 10 to 12 pork chops or pork steaks to marinade mixture. Cover completely with marinade for at least 8 hours. Grill over hot fire and serve.

Q: Whats a good marinating recipe for any kind of steaks?

A: My boyfriend just throws in random stuff from the fridge. It sounds weird but it’s delicious! He puts in OJ, bbq sauce, ketchup, A1 sauce, worcestshire sauce, salt and pepper and anything else you think would taste good. Marinate it overnight and grill to perfection!

Q: Thai recipe calls for marinating chicken but no liquid is listed?
I am preparing Gai Yang Esan for our foriegn exchange student. The recipe calls for marinating the chicken in the ingredients listed. But they are all dry ingredients. Do I just rub the chicken in the ingredients and then leave them sit together or is there a liquid common to Thai cooking that I am unaware of. I am new to Thai cooking and I am using a fairly advanced cookbook. Our student is a little home sick so I want this right.

A: Rub it into the chicken and put it in a ziploc bag and leave it in the fridge overnight. The liquid from the chicken will come out and create the marinade after several hours. Give the bag a shake every so often to combine the ingredients. If you do this the day before you are preparing it then it will turn out perfect!

Q: Sweet Smelling Soy Sauce Recipe for Marinating?
I ate a water fried meat bun (like a chinese steamed bun but fried on the top and bottom) today, and when i eat the meat filling, it had a distinct sweet smell. I analyzed the meat ingredients carefully. It includes grounded meat, onions,spring onions, water chestnuts. Im pretty sure the marinate concoction made the sweet smell, after researching, the usual ingredients included in the marinade are shortening,salt/pepper, soy sauce,sugar.

So my problem is I cant seem to recreate the sweet smelling aroma of the one i ate. If anyone can share a recipe for a sweet smelling marinade recipe, that would be awesome!

And btw, im pretty sure sesame oil was not used.

Thanks!

A: In the Chinese kitchen they use (in the Netherlands) also ginger syrup.
Over here it’s available in every supermarket (it’s just like the syrup of the “ginger in syrup”) but can easily made yourself:

Here’s my recipe for it:

http://www.jannekes.eu/canning/index.html

If you take half soy sauce and half ginger syrup for marinating you’ll get that sweet smell.

Enjoy and greetz from the Netherlands

Q: Anyone know any good fondue broth & accompanied marinated chicken recipes?
We are doing a girls night and would like to do fondue. We already have several great cheese and chocolate fondue recipes but are looking for a tasty marinade for the chicken and a nice broth fondue to cook it in.. any ideas?

A: I will have to check back here later because I would like to know the same thing.