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Recipes Involving Slicing

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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.

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