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Thread: Good recipe search

  1. #16
    skating philosopher Mrs. P's Avatar
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    Quote Originally Posted by dorispulaski View Post
    The easiest tasty thing to do with pork is make pulled pork, which I know you make already! However, if you're expanding your recipe box, I'll be happy to contribute.

    Olympia is absolutely right that the key to all things pork (and meat in general, I would say), is not cooking at too high a temperature and using a meat thermometer. I love the ones with a digital readout that read really quickly, and have all the temperatures for different meats on the handle.

    As to fish, if it smells fishy, it is not really fresh. Don't buy it, cook it, or eat it. If you smell fish in a restaurant, think twice before ordering it.

    Here's the meat thermometer I use: http://www.thermoworks.com/products/thermapen/

    I know it's a little pricy -- but it is so precise and it takes temperatures quite quickly! And it comes with a really good temperature guide.

  2. #17
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    >giggle<

    You are clearly a luckier duck than I when it comes to availability of fish. I, a city slicker, obtain my fish wrapped in plastic.

    I am not much of a cook, but in my limited experience, a roast of any kind of meat is a relatively easy dish because (a) interpreting the recipe is a straightforward task, (b), the oven does all the work, and (c) the meat thermometer makes things pretty foolproof. Even if you roast a pork loin completely nekkid of sauce or spicing, except just for a bit of salt, you will end up with a fine-tasting meal. Pun intended, everything else you do with it is gravy.

    I can't access your first link, but the second one, with all the sauce ingredients, certainly looks impressive. The idea of using apple butter is inspired! Clearly they're trying for some kind of sweet-and-sour vibe.

  3. #18
    I like pie. Tonichelle's Avatar
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    bummer about the first link... I have several others now, too... Pork Loin was on sale today so I can actually go with a Loin recipe... I just have to figure out which one...

    I'm going to do apple pie baked in the apples, too... it's gonna be gooooooooooddddddddddddddd....

  4. #19
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    It sure is going to be good. When is this? The weekend? Bon appetit, and tell us all about it.

  5. #20
    I like pie. Tonichelle's Avatar
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    Thursday is the big day can't watch movies on the weekend, as that's for football! LOL

  6. #21
    I like pie. Tonichelle's Avatar
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    Ok so I've got the menu down for this thursday.

    Next week, though, is Pinochico... and that takes place in Northern Italy... so I'm looking for something good - that won't break the bank, and doesn't have to have pasta to make it work. My mom is gluten intolerant so we have to be careful. She has her own pasta, but she's not a fan of it LOL I'm thinking something with chicken, but I'm up for any ideas.

  7. #22
    I like pie. Tonichelle's Avatar
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    First week was a success! Here's a look at how it turned out. Now I'm off to bed. I am still so full and I was BUSY today so I should've headed for bed at least an hour ago. I'd just post the story here, but I have pics, so it's just easier to give a link! - http://tonichelle.blogspot.com/2012/...countdown.html

  8. #23
    Wicked Yankee Girl dorispulaski's Avatar
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    Looks like I missed the first dinner. Anyway, here's the hamsteak recipe & baked ham recipe:

    Ham Steak with Glazed Apples

    2 lb. thick ham steak
    2 TBSP country style Dijon mustard
    1/4 c. packed light brown suger
    2 tart apples, peeled, cored and sliced
    3 Tbsp butter

    Melt the butter in a skillet over medium heat. Stir in the mustard and brown sugar. Heat to bubbling. Add the apples. Cook 5 to 7 minutes, until the apples are tender but not dissolved. Place the ham steak in the skillet. Cover it with the apples. Then put a cover on the skillet and cook 5 to 7 minutes more until the ham is heated through.


    Or

    Baked, Pineapple Glazed Ham

    Heat oven to 325F

    2 to 4 lb ham (very lean)

    Score ham surface in about one inch cubes right into the meat (at least 1/2" deep)

    Bake 30 minutes a pound until you are within 1/2 hour of ham being done.
    (For two lb ham, this is 30 min, for four lb ham, this is an hour and a half.)

    Remove ham from oven, and cover with your favorite glaze.

    Bake 30 minutes more till done.



    I generally use a pineapple glaze on the ham. This recipe makes enough for
    a four pound ham.

    Pineapple Glaze

    Mix in saucepan:
    1 c. packed light brown sugar
    1 Tbsp cornstarch
    couple cranks on your pepper mill of pepper
    1/4 tsp ground clove
    1/4 tsp salt

    Add to sauce pan:
    1 c. crushed pineapple and juice (8.5 oz can, or 5 slices and 1/4 the liquid
    of a 16 oz can of sliced pineapple, chopped in your food processor)
    2 Tbsp. fresh lemon juice
    1 Tbsp. brown Mustard

    Heat till boiling over medium high heat. Stir and boil for 1 minutes, until glaze thickens.


    As to Italy:

  9. #24
    Wicked Yankee Girl dorispulaski's Avatar
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    This might work for you for an Italian chicken that doesn't need pasta. You could also serve this with polenta, now that I think about it, to maintain the Northern Italian theme.

    Chicken Piccata


    Serves 2 to 4 people

    Breast of 1 chicken (2 typical breast servings)
    salt
    fresh ground pepper
    flour
    2 Tbsp. olive oil

    1/4 c. Harvey's Bristol Cream Sherry
    1 Tbsp. minced garlic

    1/2 c. Campbell's chicken broth
    Juice of 1/2 lemon (about 2 Tbsp.)
    1 Tbsp capers

    2 Tbsp. butter
    Lemon slices (about 1 lemon, thin sliced)

    1 tbsp. chopped parsley
    1/3 c. scallions or onions, minced

    Cut each breast half into 2 or 3 thin cutlets. Pound the cutlets with
    a mallett to tenderize and thin them. Salt and pepper the cutlets on
    both sides. Dredge in flour. (or egg wash for Atkins dieters)

    Add the oil to a frying pan. Add the cutlets. Saute 2 to 3 minutes on
    one side, turn the cutlets, cover the pan with a plate and cook 2 to 3
    minutes on the other side. Remove the cutlets onto the now heated
    plate.

    Add sherry to the pan to deglaze. Boil until sherry is reduced by half.
    Add chicken broth,capers and lemon juice. Heat to boiling, add cutlets. Cook
    an additional minute on each side. Remove cutlets back to the platter.
    Drop the heat to low, and heat to boiling. Add butter,
    lemon slices, adjust salt and pepper, stir until combined, and
    pour sauce over the cutlets.

    Top with the minced scallions and parsley. If you are using regular onions,
    put them in earlier with the capers.

    This is good with noodles, rice, or a really good Italian bread and
    fresh asparagus.

    Here's the recipe:

    Creamy Polenta

    4 cups water
    1 to 1 1/2 tsp. salt

    3/4 c. polenta (essentially Italian yellow corn meal. Do not buy the premade guck in a stick)

    1/4 c. grated Parmesan cheese
    1 to 2 Tbsp. butter

    Pour 4 cups of water into a deep, thick-bottomed pot. Add the salt. Put the pot over
    high heat and bring to a boil. Reduce heat to medium. Pour the polenta very slowly
    into the water, whisking continually so that no lumps form. Continue cooking over
    medium heat, whisking very frequently, for about 10 to 12 minutes. The conventional
    wisdom is that polenta is done when it pulls away from the side of the pan, but if
    you are like me, you may like it a little looser.

    Remove the pot from the heat and whisk in the cheese and butter.

    This makes a nice breakfast with fried, bulk sausage.

    Store the remainder in a square pan. It can be sliced and fried and served with any
    stew-like entree, particularly any with an Italian or Mediterranean flavor.

    It can also be served with syrup or cinnamon sugar for another breakfast.

    Here's a good stew to serve over it:

    North End of Groton Italian Chicken Stew

    1 1/2 pounds of boneless chicken breasts, cut into small chunks
    salt
    pepper
    3 tsps. olive oil
    1 Tbsp. minced garlic
    1 1-lb can of chick peas (ceci, if you're Italian, garbanzos if you speak Spanish)
    4 chopped plum tomatoes
    1 c. water
    2 Tbsp. minced black olives (and green olives work too)
    1 tsp. balsamic vinegar
    1/4 c. chopped parsley

    Cut up the chicken and salt and pepper it.

    Pour the olive oil into a deep, thick-bottomed frying pan. Heat the oil over medium
    high heat. Add the chicken and brown it
    for about 3 to 4 minutes. Remove the chicken from the pan and place on a plate.

    Reduce the heat to medium. Add the garlic and wilt it, about 30 seconds. Add the
    chickpeas and the water. Bring to a boil and cook until the liquid is reduced
    by half, about 2 minutes.

    Add the tomatoes. Continue to cook over medium heat until the tomatoes start to
    lose their shape and become sauce. This should take about 3 to 4 minutes. Add
    the olives, vinegar and chicken, including any juices that have drained onto the
    the plate. Cook one additional minute. Stir in the parsley and seve with polenta.

  10. #25
    I like pie. Tonichelle's Avatar
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    Thanks, Doris! That ham steak sounds yummy!

    What does polenta taste like, i dont think anyone in my family has ever had it...

  11. #26
    Wicked Yankee Girl dorispulaski's Avatar
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    It tastes like a finer consistency cornmeal mush with a mild cheesy taste due to the Parmesan cheese.

    Or very very good cheese grits only better.

    Buy some, make it, see whether you like it. There'll be enough left for your dinner, if you do like it. (I'm very fond of it, particularly with northern Italian dishes)

  12. #27
    skating philosopher Mrs. P's Avatar
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    Quote Originally Posted by dorispulaski View Post
    It tastes like a finer consistency cornmeal mush with a mild cheesy taste due to the Parmesan cheese.

    Or very very good cheese grits only better.

    Buy some, make it, see whether you like it. There'll be enough left for your dinner, if you do like it. (I'm very fond of it, particularly with northern Italian dishes)
    I LOVE polenta! It is one of my go-to grains.

    Also fun to make is to let the potenta cool and make polenta pizza. Yum yum!

  13. #28
    I like pie. Tonichelle's Avatar
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    hopefully it's a gluten free food stuff... otherwise we can't do it :(

    now to get a veggie...

  14. #29
    skating philosopher Mrs. P's Avatar
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    Quote Originally Posted by Tonichelle View Post
    hopefully it's a gluten free food stuff... otherwise we can't do it :(

    now to get a veggie...
    Yes it is! It's cornmeal, so no gluten.

  15. #30
    I like pie. Tonichelle's Avatar
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    Gonna try polenta tomorrow night using Doris' recipe! Dad found a main dish he wanted me to do... so I am compromising... polenta with pasta? we'll see how it goes lol

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