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
Favoritie recipes
Decided to start this as a separate thread, but this one is for your favorite recipes.Go ahead and share, and put down where we can find how to make it...Some of my favorite recipes from the cookbooks I listed previously.
************************************************************************************
From the Better Homes and Garden cookbook:
Steak with sweet pepper sauce
Bistro beef and mushrooms
Steak au poivre
Shredded savory pork
Sausage and pepper sandwiches
Beef and sweet onion sandwiches
Steak with pan sauce
Saucy stuffed shells
Pasta with Bolognese sauce
Lasagna
Fettucine alla Carbonara
Coq au Vin
Chicken Marsala
Chicken Cacciatore
Chicken Tetrazinni
Cheese Stuffed chicken breasts
Chicken Kiev
Beef Bourguignon
Now, some of the names sound fancy, but the recipes are straight forward, honest.
************************************************************************************
From the Practical Cooking Pasta and Italian book: (one thing I hadn't mentioned before, Every recipe has a color pic of what the end result should look like...)
Spaghetti with Ricotta
Beef in Barolo
Beef rolls in gravy
Garlic and Herb chicken
Chicken with vegetables
Chicken totellini
Roman chicken
Chicken Pepperonata
Chicken with orange sauce
Skewered chicken spirals
Chicken and balsamic vinegar
Chicken with green olives
Mustard baked chicken
Chicken Marengo
Italian chicken spirals
Tagliatelle and garlic sauce
Lasagne Verde
Pasticcio
***********************************************************************************
From the BBQ Bible:
Grilled chicken with Hong Kong spices (I use breasts, and make it a main course)
Korean sesame grilled beef. Known in Korea as Bugolgi. This is Exactly how it tasted in the grilling houses in Korea, or any good Korean resturant I've been too. One of my all time faves.
Russian beef kebabs. We also use this as a marinade for burgers.
Cuban Christmas eve pig. Very very good.
Italian rosemary grilled pork loin
Sweet and garlicky pork chops
Brazillian Samba sausages- a great way to fix brats
Bahamian chicken. Besides the Korean beef, this is the recipe that everyone wants over and over again. We don't go quite as spicy, but other than the heat, it's the same.
Grilled chicken with saffron
Chicken Yakitori
Palestinian chicken
Afghan style chicken
Korean garlic kebabs
Korean grilled mushroom and scallion kebabs
Tandoori chicken
Hong Kong honey glazed chicken
Romy's ribs
Bacon smoked potatoes, oh my god those are good!
***********************************************************************************
From the BBQ USA book:
Indy wings
Tinee's Marinated chicken (a Fillipina recipe)
Grilled garlic breads
Romanian garlic steaks
Cubano steaks with grilled onions
Soy glazed pork chops/tenderloin
Apple City championship ribs
Foolproof bbq chicken
Cornell chicken. A great chicken to then use in pasta dishes!
Spiced Pineapple Glazed chicken. Very, very good, one that gets requested a lot!
Moorish pork
Grilled pork kebabs- very good
**************************************************************************************
From bbq bible rubs and bastes book:
Pepper herb butter
Donna's sweet and garlicky slather sauce
Kansas City sweet and smoky rub
Tuscan rosemary rub
Chinese five spice powder
The only Marinade you'll ever need
PDTs sourpuss chicken marinade
Turkish garlic/yogurt marinade
Persian saffron/yogurt marinade
Sweet sesame soy marinade- Very, very good
basic chinese marinade
Garlic butter baste, yum!
Sesame soy butter baste
fried garlic oil
lemon pepper oil
bacon onion butter,that is so yum on burgers, or baked potatoes!
Barbara Q. sauce
Indian Yogurt sauce (raita, for cooling your mouth off!)
Have fun, all! Now, no excuse for take out!
Angie
Tags: Edit Tags
Comments(3 total) Post a Comment
Donna D
Offline
What...NO EXCUSE for take out. But that is what I do best. Pout and smile. Luv...your babygirl
Thursday January 3, 2008 - 11:30pm (EST) Remove Comment
Donna D
Offline
Mommie~ There is so much to choose from and all just a dial tone away. Smiles...your babygirl
Friday January 4, 2008 - 12:09am (EST) Remove Comment
[dele…
I went to Borders Tuesday and was going to buy the BBQ Bible, but was disappointed that there were no pictures. So, I figured, I'd just come to you the next time I need a recipe. After all, you haven't steared me wrong yet. Thank you for all the choices. love,sly
************************************************************************************
From the Better Homes and Garden cookbook:
Steak with sweet pepper sauce
Bistro beef and mushrooms
Steak au poivre
Shredded savory pork
Sausage and pepper sandwiches
Beef and sweet onion sandwiches
Steak with pan sauce
Saucy stuffed shells
Pasta with Bolognese sauce
Lasagna
Fettucine alla Carbonara
Coq au Vin
Chicken Marsala
Chicken Cacciatore
Chicken Tetrazinni
Cheese Stuffed chicken breasts
Chicken Kiev
Beef Bourguignon
Now, some of the names sound fancy, but the recipes are straight forward, honest.
************************************************************************************
From the Practical Cooking Pasta and Italian book: (one thing I hadn't mentioned before, Every recipe has a color pic of what the end result should look like...)
Spaghetti with Ricotta
Beef in Barolo
Beef rolls in gravy
Garlic and Herb chicken
Chicken with vegetables
Chicken totellini
Roman chicken
Chicken Pepperonata
Chicken with orange sauce
Skewered chicken spirals
Chicken and balsamic vinegar
Chicken with green olives
Mustard baked chicken
Chicken Marengo
Italian chicken spirals
Tagliatelle and garlic sauce
Lasagne Verde
Pasticcio
***********************************************************************************
From the BBQ Bible:
Grilled chicken with Hong Kong spices (I use breasts, and make it a main course)
Korean sesame grilled beef. Known in Korea as Bugolgi. This is Exactly how it tasted in the grilling houses in Korea, or any good Korean resturant I've been too. One of my all time faves.
Russian beef kebabs. We also use this as a marinade for burgers.
Cuban Christmas eve pig. Very very good.
Italian rosemary grilled pork loin
Sweet and garlicky pork chops
Brazillian Samba sausages- a great way to fix brats
Bahamian chicken. Besides the Korean beef, this is the recipe that everyone wants over and over again. We don't go quite as spicy, but other than the heat, it's the same.
Grilled chicken with saffron
Chicken Yakitori
Palestinian chicken
Afghan style chicken
Korean garlic kebabs
Korean grilled mushroom and scallion kebabs
Tandoori chicken
Hong Kong honey glazed chicken
Romy's ribs
Bacon smoked potatoes, oh my god those are good!
***********************************************************************************
From the BBQ USA book:
Indy wings
Tinee's Marinated chicken (a Fillipina recipe)
Grilled garlic breads
Romanian garlic steaks
Cubano steaks with grilled onions
Soy glazed pork chops/tenderloin
Apple City championship ribs
Foolproof bbq chicken
Cornell chicken. A great chicken to then use in pasta dishes!
Spiced Pineapple Glazed chicken. Very, very good, one that gets requested a lot!
Moorish pork
Grilled pork kebabs- very good
**************************************************************************************
From bbq bible rubs and bastes book:
Pepper herb butter
Donna's sweet and garlicky slather sauce
Kansas City sweet and smoky rub
Tuscan rosemary rub
Chinese five spice powder
The only Marinade you'll ever need
PDTs sourpuss chicken marinade
Turkish garlic/yogurt marinade
Persian saffron/yogurt marinade
Sweet sesame soy marinade- Very, very good
basic chinese marinade
Garlic butter baste, yum!
Sesame soy butter baste
fried garlic oil
lemon pepper oil
bacon onion butter,that is so yum on burgers, or baked potatoes!
Barbara Q. sauce
Indian Yogurt sauce (raita, for cooling your mouth off!)
Have fun, all! Now, no excuse for take out!
Angie
Tags: Edit Tags
Comments(3 total) Post a Comment
Donna D
Offline
What...NO EXCUSE for take out. But that is what I do best. Pout and smile. Luv...your babygirl
Thursday January 3, 2008 - 11:30pm (EST) Remove Comment
Donna D
Offline
Mommie~ There is so much to choose from and all just a dial tone away. Smiles...your babygirl
Friday January 4, 2008 - 12:09am (EST) Remove Comment
[dele…
I went to Borders Tuesday and was going to buy the BBQ Bible, but was disappointed that there were no pictures. So, I figured, I'd just come to you the next time I need a recipe. After all, you haven't steared me wrong yet. Thank you for all the choices. love,sly
Must have cookbooks
A repost for the New Year
My choices are:
1. The New Better Homes and Garden Cook Book. Covers pretty much EVERYTHING you would need to know about cooking basics. And has a wide variety of time tested, family favorite recipes, easy to follow instructions. Plenty of color pics too, so you know what it's supposed to look like! Bought this for all my girls...Oh, and get the binder edition, a couple of bucks more, but so much handier.
2.Practical Cooking: Pasta and Italian, by Paragon press.
Next, we Love to grill out. Even though he primarily does this, I can too. And lots of the recipes can be adapted for broiler use (that is one of the ways to use that 'oven' part of the 'stove' thingy....) or for one of those indoor grill thingies.
All of these grilling/bbq books are by the same author, Steve Raichlen, and cover how to cook using charcoal, and gas grills, from how to set them up, to Detailed step by step recipes.
3. My next must have, The Barbecue Bible. Over 500 recipes, from around the world. If a country grills, he will have a recipe from their. Has appetizer sections (which we often increase the amounts, and make main courses, like the Hong Kong chicken ), and chapters on beef, pork, chicken, sausages/ground meats, veggies, desserts, you name it.
4. BBQ USA. Same basic format as above, but all recipes are from grilling/bbq legendary spots in the states...
5. The Barbecue Bible's Sauces, Rubs,and Marinades, Bastes, Butters, and Glazes...THIS one can be used Just as well for Non grilling recipes. Must have for a well rounded kitchen. An amazing book.
6. Japanese Women Don't Get Old or Fat. Naomi Moriyama. Very good, easy to prepare, everyday Japanese recipes, the day to day fare, not the fancy stuff you see in resturants...
Angie
My choices are:
1. The New Better Homes and Garden Cook Book. Covers pretty much EVERYTHING you would need to know about cooking basics. And has a wide variety of time tested, family favorite recipes, easy to follow instructions. Plenty of color pics too, so you know what it's supposed to look like! Bought this for all my girls...Oh, and get the binder edition, a couple of bucks more, but so much handier.
2.Practical Cooking: Pasta and Italian, by Paragon press.
Next, we Love to grill out. Even though he primarily does this, I can too. And lots of the recipes can be adapted for broiler use (that is one of the ways to use that 'oven' part of the 'stove' thingy....) or for one of those indoor grill thingies.
All of these grilling/bbq books are by the same author, Steve Raichlen, and cover how to cook using charcoal, and gas grills, from how to set them up, to Detailed step by step recipes.
3. My next must have, The Barbecue Bible. Over 500 recipes, from around the world. If a country grills, he will have a recipe from their. Has appetizer sections (which we often increase the amounts, and make main courses, like the Hong Kong chicken ), and chapters on beef, pork, chicken, sausages/ground meats, veggies, desserts, you name it.
4. BBQ USA. Same basic format as above, but all recipes are from grilling/bbq legendary spots in the states...
5. The Barbecue Bible's Sauces, Rubs,and Marinades, Bastes, Butters, and Glazes...THIS one can be used Just as well for Non grilling recipes. Must have for a well rounded kitchen. An amazing book.
6. Japanese Women Don't Get Old or Fat. Naomi Moriyama. Very good, easy to prepare, everyday Japanese recipes, the day to day fare, not the fancy stuff you see in resturants...
Angie
Spanakopita, or spankingpita, for sly
Spanakopita (Greek Spinach Pie)
SUBMITTED BY: Silverwolf PHOTO BY: SunFlower "This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough."
PREP TIME
30 Min
COOK TIME
1 Hr
READY IN
1 Hr 30 Min
SERVINGS & SCALING
Original recipe yield: 1 - 9x9 inch pan
US
METRIC
About scaling and conversions
INGREDIENTS
3 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
1/2 cup chopped fresh parsley
2 eggs, lightly beaten
1/2 cup ricotta cheese
1 cup crumbled feta cheese
8 sheets phyllo dough
1/4 cup olive oil
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.
SUBMITTED BY: Silverwolf PHOTO BY: SunFlower "This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough."
PREP TIME
30 Min
COOK TIME
1 Hr
READY IN
1 Hr 30 Min
SERVINGS & SCALING
Original recipe yield: 1 - 9x9 inch pan
US
METRIC
About scaling and conversions
INGREDIENTS
3 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
1/2 cup chopped fresh parsley
2 eggs, lightly beaten
1/2 cup ricotta cheese
1 cup crumbled feta cheese
8 sheets phyllo dough
1/4 cup olive oil
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.
Monglolian beef
Hey Julie (and sly, and Jen, Jennifer Ann! Quit playing suck face with Nikki and say hello!, and the rest...),
This would be close to those that I've had. Umpteen different variations on this, of course. Some have you deep fry the beef instead of stir fry it, but I don't like crunchy beef.
love,
Angie
Mongolian Beef
1 lb. Beef 1 t. Sesame Oil ½ t. Baking Soda 1 t. Sugar 1 T. Sherry 1 T. Soy Sauce 2 T. Peanut Oil 2 Med. Onions Quartered 6 Scallions cut ½” long 12 Snow Peas 1 T. Hoisin Sauce 1 T. Hot Bean Sauce 1 t. Cornstarch 1 T. Sherry 1 T. Soy Sauce
Combine first 6 ingredients in zip lock bag and marinate for 30 min. Heat peanut oil in wok. Add onions. Cook until half done. Add beef. Stir until almost done. Quickly add scallions and rest of ingredients. Stir until well mixed. Serve with rice or noodles.
This would be close to those that I've had. Umpteen different variations on this, of course. Some have you deep fry the beef instead of stir fry it, but I don't like crunchy beef.
love,
Angie
Mongolian Beef
1 lb. Beef 1 t. Sesame Oil ½ t. Baking Soda 1 t. Sugar 1 T. Sherry 1 T. Soy Sauce 2 T. Peanut Oil 2 Med. Onions Quartered 6 Scallions cut ½” long 12 Snow Peas 1 T. Hoisin Sauce 1 T. Hot Bean Sauce 1 t. Cornstarch 1 T. Sherry 1 T. Soy Sauce
Combine first 6 ingredients in zip lock bag and marinate for 30 min. Heat peanut oil in wok. Add onions. Cook until half done. Add beef. Stir until almost done. Quickly add scallions and rest of ingredients. Stir until well mixed. Serve with rice or noodles.
Fried rice
Okay, this is my basic fried rice recipe. From this, I may add beef, especially leftovers, but often just leave it as is.
Ingredients
Four cups uncooked medium grain rice. I simply use a rice cooker, not sure how much this actually ends up with, but it's a lot, but it seems to go fast, and stays well in the fridge. Most recipes call for cold, day old rice, but, I've used it fresh out of the rice cooker as well, and don't seem to notice much difference in texture. Personaly, I think the day old rice bit came more from fried rice being a leftover dish in Asia. Medium grain rice will have a better consistency than short or long grain. Midwesterners, don't use Uncle Ben's converted rice, its not the same thing. And, I've had it with brown rice before as well.
2 lbs carrots, juliened, then chopped. size isn't as important, though don't want huge chunks, as consistency of size; you want things to cook the same speed.
2 large onions, chopped
2-4 green onions, chopped, including green parts (more for looks, I don't always add if I don't have on hand)
4 eggs
Peanut oil
Soy sauce
Dark (roasted) sesame oil
Heat 1-2 Tablespoons peanut oil in wok, high heat, add carrots. Keep stirring, why it's called stir fry. Cook till it starts to get fork tender, then add in chopped onions, cook till onions are tender. If things look like they are sticking, add a bit more peanut oil.
While cooking, cook the eggs. Scrambled. Set aside when done.
When onions are done, add the rice, and green onions, mix well.
(if rice is cold, heat all the way through, if using fresh cooked, once mixed, turn heat off)
Add in soy sauce. Everyone is different taste wise, but start with 1 Tablespoon.
Add in 1/2 Tablespoon sesame oil
Add in 1 Tablespoon butter
Mix in well, taste, add more soy or sesame oil as needed, but add slowly, it's easy to get to much.
When you have it seasoned as you want, mix in broken up scrambled eggs. Adding egg last saves the nice yellow color.
That's it.
I'm still trying to figure out what Beni Hana's adds as a sauce to their Hibachi rice....
Angie
Ingredients
Four cups uncooked medium grain rice. I simply use a rice cooker, not sure how much this actually ends up with, but it's a lot, but it seems to go fast, and stays well in the fridge. Most recipes call for cold, day old rice, but, I've used it fresh out of the rice cooker as well, and don't seem to notice much difference in texture. Personaly, I think the day old rice bit came more from fried rice being a leftover dish in Asia. Medium grain rice will have a better consistency than short or long grain. Midwesterners, don't use Uncle Ben's converted rice, its not the same thing. And, I've had it with brown rice before as well.
2 lbs carrots, juliened, then chopped. size isn't as important, though don't want huge chunks, as consistency of size; you want things to cook the same speed.
2 large onions, chopped
2-4 green onions, chopped, including green parts (more for looks, I don't always add if I don't have on hand)
4 eggs
Peanut oil
Soy sauce
Dark (roasted) sesame oil
Heat 1-2 Tablespoons peanut oil in wok, high heat, add carrots. Keep stirring, why it's called stir fry. Cook till it starts to get fork tender, then add in chopped onions, cook till onions are tender. If things look like they are sticking, add a bit more peanut oil.
While cooking, cook the eggs. Scrambled. Set aside when done.
When onions are done, add the rice, and green onions, mix well.
(if rice is cold, heat all the way through, if using fresh cooked, once mixed, turn heat off)
Add in soy sauce. Everyone is different taste wise, but start with 1 Tablespoon.
Add in 1/2 Tablespoon sesame oil
Add in 1 Tablespoon butter
Mix in well, taste, add more soy or sesame oil as needed, but add slowly, it's easy to get to much.
When you have it seasoned as you want, mix in broken up scrambled eggs. Adding egg last saves the nice yellow color.
That's it.
I'm still trying to figure out what Beni Hana's adds as a sauce to their Hibachi rice....
Angie
Korean sesame beef
Hey sly, kisses babygirl, here you go...
This is taken from the fantastic Steve Raichlen's The Barbecue Bible and is just like I had in Korea and restuarants here.
2 lbs beef tenderloin tips, or boneless sirloin (don't skimp on the meat quality, you want tender)
1/2 cup soy sauce (use a good brand, I prefer Aloha brand, www.alohashoyu.com
1/3 cup sugar
3 Tablespoons sake
2 Tablespoons Asian/dark (meaning roasted) sesame oil
8 cloves garlic, thinly sliced
4 scallions/green onions, both white and green parts trimmed and minced
2 Tablespoons sesame seeds, toasted (you can toast them yourself)
1/2 teaspoon fresh ground black pepper
1. If using tenderloin tips, butterfly them to obtain broad flat pieces of meat; each should be about 4 inches long and wide and 1/4 inch thick. If using the sirloin, cut it across the grain into 1/4 inch slices. Whichever cut you use, pound the slices between two sheets of plastic wrap with the side of a cleaver/meat tenderizer to flatten them to a thickness of 1/8 inch. Place the meat in a large nonreactive baking dish and set aside while you prepare the marinade.
2. Combine all the ingredients for the marinade in a small bowl and whisk until the sugar is disolved. Pout the mixture over the meat in the baking dish and toss thoroughly to coat. cover and let marinate, in the refrigerator, for 2-4 hours. (can be done shorter, but the flavor just isnt' the same...)
3. Preheat grill to high.
4. When ready to cook, oil the grill grate. Arrange meat on grill, until nicely browned on both sides, about 1-2 minutes per side (yes, that quick, if you pounded thin enough and have a hot grill).
Enjoy.
Love,
Angie
This is taken from the fantastic Steve Raichlen's The Barbecue Bible and is just like I had in Korea and restuarants here.
2 lbs beef tenderloin tips, or boneless sirloin (don't skimp on the meat quality, you want tender)
1/2 cup soy sauce (use a good brand, I prefer Aloha brand, www.alohashoyu.com
1/3 cup sugar
3 Tablespoons sake
2 Tablespoons Asian/dark (meaning roasted) sesame oil
8 cloves garlic, thinly sliced
4 scallions/green onions, both white and green parts trimmed and minced
2 Tablespoons sesame seeds, toasted (you can toast them yourself)
1/2 teaspoon fresh ground black pepper
1. If using tenderloin tips, butterfly them to obtain broad flat pieces of meat; each should be about 4 inches long and wide and 1/4 inch thick. If using the sirloin, cut it across the grain into 1/4 inch slices. Whichever cut you use, pound the slices between two sheets of plastic wrap with the side of a cleaver/meat tenderizer to flatten them to a thickness of 1/8 inch. Place the meat in a large nonreactive baking dish and set aside while you prepare the marinade.
2. Combine all the ingredients for the marinade in a small bowl and whisk until the sugar is disolved. Pout the mixture over the meat in the baking dish and toss thoroughly to coat. cover and let marinate, in the refrigerator, for 2-4 hours. (can be done shorter, but the flavor just isnt' the same...)
3. Preheat grill to high.
4. When ready to cook, oil the grill grate. Arrange meat on grill, until nicely browned on both sides, about 1-2 minutes per side (yes, that quick, if you pounded thin enough and have a hot grill).
Enjoy.
Love,
Angie
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