http://koreanrecipes.org/
And Sly, its on a video, so it has pictures and everything!
love,
me
Saturday, July 18, 2009
Saturday, June 13, 2009
some recipe suggestions for sly
because she likes to cook, and I can't sleep. And, this is simply going to be a list of those recipes fromm Steve Raichlen's great Barbecue Bible Sauces, Rubs and Marinades, Basts, Butters and Glazes.
Which even if it Doesn't have pics, she should buy! I mean, smoked salt still pretty much looks like salt!
So, there are the recipes we/I keep going back to:
Smoked salt
Lemon pepper
Six pepper blend
Basic bbq rub (very good)
Kansas City sweet and smoky rub
Jake's Boss bbq rub
Dry Tuscan rosemary rub (very good)
The only marinade you'll ever need (very good)
Cinnamon-orange marinade
Turkish garlic yogurt marinade (very good)
Persian saffron yogurt marinade (very good)
Tandoori Marinade (very good)
Sweet Sesame-Soy marinade (VERY very good!) Okay, on this, we don't use the oyster sauce, and you Must use asian/dark/toasted sesame oil, and you Must use rice wine, not the sherry. Goes with seafood, poultry, beef, pork, lamb, tofu.
Basic Chinese marinade (very good)
Steak recado
Garlic butter baste (Very very good)
Sesame-soy butter baste (Very very good)
Pineapple garlic glaze
Fried garlic oil (very good)
Bacon onion butter
Honey-pepper bbq sauce
OMGosh! They sound so good! Yummy! Which to try first??Fried garlic oil sounds good, Steak recado sounds good, the basic Chinese marinade sounds good, Sweet Sesame-Soy sounds great, the Tandoori, Persian saffron yogurt marinade good for chicken? Lips curl...NO Rosemary!! Not yet. Still haven't gotten over the "OD" on that spice....shiversss..The pepper blend sounds good too. My favorite new spice is chipotle. They all sound great, really.Love,~Sly
Which even if it Doesn't have pics, she should buy! I mean, smoked salt still pretty much looks like salt!
So, there are the recipes we/I keep going back to:
Smoked salt
Lemon pepper
Six pepper blend
Basic bbq rub (very good)
Kansas City sweet and smoky rub
Jake's Boss bbq rub
Dry Tuscan rosemary rub (very good)
The only marinade you'll ever need (very good)
Cinnamon-orange marinade
Turkish garlic yogurt marinade (very good)
Persian saffron yogurt marinade (very good)
Tandoori Marinade (very good)
Sweet Sesame-Soy marinade (VERY very good!) Okay, on this, we don't use the oyster sauce, and you Must use asian/dark/toasted sesame oil, and you Must use rice wine, not the sherry. Goes with seafood, poultry, beef, pork, lamb, tofu.
Basic Chinese marinade (very good)
Steak recado
Garlic butter baste (Very very good)
Sesame-soy butter baste (Very very good)
Pineapple garlic glaze
Fried garlic oil (very good)
Bacon onion butter
Honey-pepper bbq sauce
OMGosh! They sound so good! Yummy! Which to try first??Fried garlic oil sounds good, Steak recado sounds good, the basic Chinese marinade sounds good, Sweet Sesame-Soy sounds great, the Tandoori, Persian saffron yogurt marinade good for chicken? Lips curl...NO Rosemary!! Not yet. Still haven't gotten over the "OD" on that spice....shiversss..The pepper blend sounds good too. My favorite new spice is chipotle. They all sound great, really.Love,~Sly
Dessert recipes
Grasshopper Pie (best in hot weather, but I just found it now...and, it's always warm to hot here.)
2 oreo pie crusts
1 x 14 oz can sweetened condensed milk
1/3 cup green Creme de Menthe
1/4 cup Creme de Cacao
2 cups Cool Whip
1 bag mint mini chocolate chips
1x 8 oz package cream cheese (and none of this light crap)
3 TBS (that would be tablespoons, sly) Real Lemon brand juice
Soften up the cream cheese, then mix all ingredients together, chill for thirty minutes to an hour, then pour in pie crusts, and put (and keep) in freezer for about 4 hours before serving.
Farm style chocolate chip cookies
NO subsitutions!
1 cup soft Crisco shortening
3/4 cup brown sugar
Mix until creamy
Add in 1 teaspoon vanilla and 1 teaspoon water.
Add 2 eggs mix well
add 1 teaspoon salt
add 1 teaspoon baking soda (NOT baking powder!)
add 12 oz bag of chocolate chips, mix well.
add 2 to 2 and 1/4 cups flour (normal baking flour)
mix.
Don't eat all the raw dough.
bake at 375 till browned.
Chocolate Marshmallow bars (death to diets...)
1/2 cup butter (not margerine)
3/4 cup creamy peanut butter
6 0z chocolate chips
6 oz butterscotch chips
Melt all the above together in a double boiler or in a heavy pan on low heat. Keep stirring, keep watching.
Remove from heat, let cool slightly, should feel warm, but not hot to the touch, before adding half bag mini marshallows. Add to soon, will make marshmallows crunchy.
then put in lightly greased 11x7 inch pan, and refrigerate. Cut and serve when solid.
enjoy
Angie
Comments(2 total) Post a Comment
[dele…
OMGawd! I got a headache just Thinking about eating any of that stuff. I think I'll make the cookies first!Thank you for sharing!Love,sly
Monday September 29, 2008 - 09:43pm (PDT) Remove Comment
Angie
Offline
Yes, not for the diet or health concious. The pie isn't so bad, as you can take small slices, and it goes fast.Same for the cookies.The bars, however, are a different matter, and are best made when scavenging flocks of teens are in the area, that way it goes fast, before it all ends up on my bottom.Angie
2 oreo pie crusts
1 x 14 oz can sweetened condensed milk
1/3 cup green Creme de Menthe
1/4 cup Creme de Cacao
2 cups Cool Whip
1 bag mint mini chocolate chips
1x 8 oz package cream cheese (and none of this light crap)
3 TBS (that would be tablespoons, sly) Real Lemon brand juice
Soften up the cream cheese, then mix all ingredients together, chill for thirty minutes to an hour, then pour in pie crusts, and put (and keep) in freezer for about 4 hours before serving.
Farm style chocolate chip cookies
NO subsitutions!
1 cup soft Crisco shortening
3/4 cup brown sugar
Mix until creamy
Add in 1 teaspoon vanilla and 1 teaspoon water.
Add 2 eggs mix well
add 1 teaspoon salt
add 1 teaspoon baking soda (NOT baking powder!)
add 12 oz bag of chocolate chips, mix well.
add 2 to 2 and 1/4 cups flour (normal baking flour)
mix.
Don't eat all the raw dough.
bake at 375 till browned.
Chocolate Marshmallow bars (death to diets...)
1/2 cup butter (not margerine)
3/4 cup creamy peanut butter
6 0z chocolate chips
6 oz butterscotch chips
Melt all the above together in a double boiler or in a heavy pan on low heat. Keep stirring, keep watching.
Remove from heat, let cool slightly, should feel warm, but not hot to the touch, before adding half bag mini marshallows. Add to soon, will make marshmallows crunchy.
then put in lightly greased 11x7 inch pan, and refrigerate. Cut and serve when solid.
enjoy
Angie
Comments(2 total) Post a Comment
[dele…
OMGawd! I got a headache just Thinking about eating any of that stuff. I think I'll make the cookies first!Thank you for sharing!Love,sly
Monday September 29, 2008 - 09:43pm (PDT) Remove Comment
Angie
Offline
Yes, not for the diet or health concious. The pie isn't so bad, as you can take small slices, and it goes fast.Same for the cookies.The bars, however, are a different matter, and are best made when scavenging flocks of teens are in the area, that way it goes fast, before it all ends up on my bottom.Angie
More recipes, sorta
sly had asked for some Filipino and Hawaiian recipes, and these next ones are ones that we cook fairly often, but, I don't feel like typing them out, or trying to get them to scan, and then transferred, since they are ALL in the books I keep asking her to buy, which you can get CHEAP online!
So, instead, will give you the name of the book, and the recipe name, and page number,so there!
and yes, I know that these books don't have pics, you will live.
love,
Angie
From BBQ USA by Steve Raichlen
Tinee's Marinated Chicken Wings (though we use breasts) , p. 75
Tiki beef kebabs, p. 77
Kalua pig , p. 252 and no, you can't do this in the oven or slowcooker and have it come out the same. Needs either slow cooked bbq or pit cooked.
Grilled pork kebabs with Hawaiian Filipino adobo (oh my gawd yum!) p.270
Armando's sweet and salty pork chops, p. 280
Huli Huli chicken (means to turn...), p. 387
Honey lime huli huli chicken, 389
Pineapple huli huli chicken, p. 391
spiced pineapple glazed chicken, p. 397 we do this a lot...
And from the BBQ Bible, by Raichlen
Chinese BBQ pork, p. 169
yakitori, p. 257
Romy's ribs with Filipino seasonings, p. 172
enjoy,
Angie
So, instead, will give you the name of the book, and the recipe name, and page number,so there!
and yes, I know that these books don't have pics, you will live.
love,
Angie
From BBQ USA by Steve Raichlen
Tinee's Marinated Chicken Wings (though we use breasts) , p. 75
Tiki beef kebabs, p. 77
Kalua pig , p. 252 and no, you can't do this in the oven or slowcooker and have it come out the same. Needs either slow cooked bbq or pit cooked.
Grilled pork kebabs with Hawaiian Filipino adobo (oh my gawd yum!) p.270
Armando's sweet and salty pork chops, p. 280
Huli Huli chicken (means to turn...), p. 387
Honey lime huli huli chicken, 389
Pineapple huli huli chicken, p. 391
spiced pineapple glazed chicken, p. 397 we do this a lot...
And from the BBQ Bible, by Raichlen
Chinese BBQ pork, p. 169
yakitori, p. 257
Romy's ribs with Filipino seasonings, p. 172
enjoy,
Angie
Fajita recipe
Entry for May 17, 2008 Fajita recipe
1 lb steak
1/4 cup FRESH lime juice
1/3 cup water (fresh)
2 Tablespoons vegetable oil
1 large clove garic, fine minced
3 teaspoons vinegar (do Not leave this out!)
2 teaspoons soy sauce
1/2 teaspoon liquid smoke (find it in the bbq sauce/condiments section)
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/4teaspoon ground black pepper
dash onion powder
combine all of the ingredients for the marinade in a small bowl. Marinade steak for at least two hours, if possible, overnight.
All there is to it.
Angie
1 lb steak
1/4 cup FRESH lime juice
1/3 cup water (fresh)
2 Tablespoons vegetable oil
1 large clove garic, fine minced
3 teaspoons vinegar (do Not leave this out!)
2 teaspoons soy sauce
1/2 teaspoon liquid smoke (find it in the bbq sauce/condiments section)
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/4teaspoon ground black pepper
dash onion powder
combine all of the ingredients for the marinade in a small bowl. Marinade steak for at least two hours, if possible, overnight.
All there is to it.
Angie
chicken enchiladas for sly
Hey Dear,
This is one I've used before, from the Better Homes and Garden Cookbook.
If you prefer a red sauce, omit the soup, sour cream, and 1 cup milk. Stir the reserved chili peppers into 2 1/2 cups of canned or homemade enchilada sauce. Bake as directed.
Prep: 30 minBake: 40 minoven: 350serves 6
1/4 cup slivered almonds (which I never use)1/4 cup chopped onion2 Tablespoons butterOne 4 oz can diced green chile peppers, drainedOne 3 oz package cream cheese, softened1 Tablespoon milk1/4 teaspoon ground cumin2 cups chopped cooked chicken12 7-inch flour tortillas or 6-inch corn tortillasone 103/4 oz can condensed cream of chicken or cream of mushroom soupone 8 oz carton dairy sour creamone cup milk3/4 cup shredded monterey jack or cheddar cheese2 Tablespoons almonds (I never use)
1. In a medium skillet cook the 1/4 cup almonds and the onion in hot butter over medium heat until onion is tender and nuts are lightly toasted. Remove skillet from heat. Stir in 1 Tablespoon of green chile peppers, reserve the rest for sauce.
2. In a medium bowl, combine cream cheese, the 1 tablesppon milk, and cumin; add nut/onion mixture and chicken. Stir until combined. Spoon about 3 tablespoons of the chicken mixture onto each tortilla near one edge, roll up. Place filled tortillas, seamed side down, in a greased 3 quart rectangular baking dish. Set aside.
3. For sauce, in a medium bowl combine the reserved chile peppers, soup, sour cream, and the 1 cup milk. Pour evenly over the tortillas in the baking dish. cover with foil. Bake in a 350 degree oven about 35 minutes or until heated through. Remove foil. Sprinkle enchiladas with cheese and the 2 tablespoons almonds. Return to oven; bake about 5 minutes more or until cheese melts.
love,Angie
This is one I've used before, from the Better Homes and Garden Cookbook.
If you prefer a red sauce, omit the soup, sour cream, and 1 cup milk. Stir the reserved chili peppers into 2 1/2 cups of canned or homemade enchilada sauce. Bake as directed.
Prep: 30 minBake: 40 minoven: 350serves 6
1/4 cup slivered almonds (which I never use)1/4 cup chopped onion2 Tablespoons butterOne 4 oz can diced green chile peppers, drainedOne 3 oz package cream cheese, softened1 Tablespoon milk1/4 teaspoon ground cumin2 cups chopped cooked chicken12 7-inch flour tortillas or 6-inch corn tortillasone 103/4 oz can condensed cream of chicken or cream of mushroom soupone 8 oz carton dairy sour creamone cup milk3/4 cup shredded monterey jack or cheddar cheese2 Tablespoons almonds (I never use)
1. In a medium skillet cook the 1/4 cup almonds and the onion in hot butter over medium heat until onion is tender and nuts are lightly toasted. Remove skillet from heat. Stir in 1 Tablespoon of green chile peppers, reserve the rest for sauce.
2. In a medium bowl, combine cream cheese, the 1 tablesppon milk, and cumin; add nut/onion mixture and chicken. Stir until combined. Spoon about 3 tablespoons of the chicken mixture onto each tortilla near one edge, roll up. Place filled tortillas, seamed side down, in a greased 3 quart rectangular baking dish. Set aside.
3. For sauce, in a medium bowl combine the reserved chile peppers, soup, sour cream, and the 1 cup milk. Pour evenly over the tortillas in the baking dish. cover with foil. Bake in a 350 degree oven about 35 minutes or until heated through. Remove foil. Sprinkle enchiladas with cheese and the 2 tablespoons almonds. Return to oven; bake about 5 minutes more or until cheese melts.
love,Angie
Hawaiian french toast
This is the basic recipe you can find in the mom and pop cafes all over Hawaii.
Now, the key here is the bread. You can NOT substitute another bread, unless you happen to be by a Portuguese bakery and ask for Portuguese sweetbread!
Anyways, the key as I said is the bread, which is King's Hawaiian Sweet Bread, from the original Kings bakery in Hawaii. The good news is that you can now find this ALL over the mainland in major grocery stores. It's a round loaf,, with an orange wrapper.
As their recipe on the package goes:
1 loaf Kings Hawaiian Bread
4 eggs
1/2 cup milk
1/4 cup sugar
1/8 teaspoon cinnamon
Slice bread crosswise so each slice is about 1-inch thick. Cut each slice into thirds, if desired (or your pan is small!)
Combine remaining ingredients. Quickly dip slices (do NOT soak) in egg mixture and cook until golden brown on both sides (Julie, they cook fast you can't leave the stove, honey...)
that's it.
Angie
Now, the key here is the bread. You can NOT substitute another bread, unless you happen to be by a Portuguese bakery and ask for Portuguese sweetbread!
Anyways, the key as I said is the bread, which is King's Hawaiian Sweet Bread, from the original Kings bakery in Hawaii. The good news is that you can now find this ALL over the mainland in major grocery stores. It's a round loaf,, with an orange wrapper.
As their recipe on the package goes:
1 loaf Kings Hawaiian Bread
4 eggs
1/2 cup milk
1/4 cup sugar
1/8 teaspoon cinnamon
Slice bread crosswise so each slice is about 1-inch thick. Cut each slice into thirds, if desired (or your pan is small!)
Combine remaining ingredients. Quickly dip slices (do NOT soak) in egg mixture and cook until golden brown on both sides (Julie, they cook fast you can't leave the stove, honey...)
that's it.
Angie
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