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.
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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.
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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
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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!
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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
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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
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Donna D
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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
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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
Saturday, June 13, 2009
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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