Recipes: Main Dishes & Meals

[Honeylioness]

Gin1984 - 09/14/10 12:41 PM

I need some help from the ladies who know how to cook. I have 8-10 ripe tomatoes and won't be able to eat them all before they go bad, so I was thinking about making tomato sauce but every recipe I have found uses tomato paste not just fresh tomatoes. Anyone have a recipe?


Honeylioness - 09/14/10 01:16 PM

Gin - This is not a recipe per se but an outline of how to make your own sauce with fresh tomatoes:

In a heavy bottomed pan - like a large sauce pan or dutch oven - heat some good olive oil until it starts to "shimmer". Add to this one yellow onion finely chopped and 2-6 chopped cloves of garlic - depending on your taste.

Turn down the heat to medium and add dry herbs to taste: Oregano, Basil and a bay leaf if you have it. Gently cook until the onions are soft and translucent.

Roughly chop the fresh tomatoes removing only the hard spot where the stem attached. Toss them into the pot and cover. Let it all simmer on low for several hours. As an alternative you can toss everything into a crock pot and leave it on low overnight with the lid askew so the moisture evaporates out if you want a thicker sauce.

Adjust for taste - adding cracked black pepper and salt. If the tomato flavor seems too "bland" a pinch of sugar will often "brighten" the flavor.

Otherwise it will not be as thick as a commercial sauce - but much tastier. You can also put the cooled sauce into a freezer bag, squeezing out all the air and freeze it flat on a cookie sheet. It will last in the freezer up to a year.

**Options** - If you want a more elegant sauce you might want to remove the skins before you cook the tomatoes. In that case you draw an X on the skins at the bottom. Plunge the whole tomatoes into boiling water for a minute then pull them out and into a bowl with ice water and ice cubes - the skins will peel off.

In full disclosure I never do this. Instead once the sauce is done I either transfer it by ladle full into a blender and puree it all together or use a stick mixer to blend it in the pot. (NOTE - REMOVE BAY LEAF FIRST) Any rouge skins will get caught in the blender blades and can be tossed.

[Honeylioness]

Pork Tenderloin With Orange-Rosemary Glaze

This flavorful pork tenderloin is roasted with an easy orange and rosemary glaze, then it's served with more of the orange rosemary mixture as a sauce. This is a quick and easy recipe to prepare, with only 4 ingredients plus salt and pepper. Serve the pork tenderloin with roasted or mashed potatoes or rice and a simple tossed salad.

Ingredients:

* 1/2 cup light corn syrup
* 1/3 cup frozen orange juice concentrate, thawed
* 1 scant teaspoon dried rosemary, crumbled
* 1 tablespoon balsamic vinegar
* Salt and pepper, to taste
* 2 pork tenderloins, about 1 pound each
* Salt and pepper


Preparation:

Combine corn syrup, orange juice concentrate, rosemary, and vinegar. Heat over medium-low heat until it comes to a simmer. Reduce heat to low and simmer for about 5 minutes. Remove from heat and add salt and pepper, to taste.

Heat oven to 450°. Line a 9x13x2-inch baking pan with foil; brush with olive oil.

Trim excess fat from pork tenderloins. Place the pork in the prepared baking dish. Place in the preheated oven and roast the pork for 15 minutes. Reduce the oven temperature to 350°. Put about 1/3 cup of the glaze in a dish to use for basting pork. Brush the pork all over and continue roasting for about 30 to 40 minutes longer, or until pork is cooked through. Brush with glaze every 10 minutes or so. A meat thermometer should register about 160° when inserted in the thickest part of one of the pork tenderloins.

Slice tenderloins and serve drizzled with remaining glaze.
Serves 6.

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Cinnamon Apple Pork Tenderloin


Ingredients:

* 1 to 1 1/2 pounds pork tenderloin
* 2 tablespoons cornstarch
* 1 teaspoon ground cinnamon
* 2 tablespoons brown sugar, packed
* 2 cooking apples, peeled, cored and sliced
* 2 tablespoons dried cranberries or raisins

Preparation:

Preheat the oven to 400°. Place the pork tenderloin in a roasting pan or casserole dish. Combine the remaining ingredients in a bowl and stir. Spoon the apple mixture around the pork tenderloin. Cover and bake 30 minutes. Remove the lid and spoon the apple mixture over the tenderloin. Return to the oven and bake 15 to 20 minutes longer, or until pork tenderloin is browned and cooked through. A meat thermometer in the center should register at least 150° to 160°.

Serves 4.

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"Crockpot Pork Loin With Brown Sugar"


This is a delicious slow cooker pork roast with a sweet and lightly spiced glaze. Serve this pork loin roast with mashed potatoes and your favorite side dish vegetables.

Cook Time: 9 hours
Total Time: 9 hours

Ingredients:

* 1 boneless pork loin roast, 4 to 6 pounds
* 1 clove garlic, halved
* salt and pepper
* 1 1/3 cups brown sugar, divided
* 1 tablespoon Dijon mustard
* 1 tablespoon balsamic vinegar
* 1/4 teaspoon cinnamon

Preparation:

Wash pork roast, trim excess fat, pat dry, and rub with garlic halves. Sprinkle with salt and pepper, then prick the roast all over with a fork or skewer.

In a cup or bowl, combine 1 cup of the brown sugar, the mustard, and vinegar. Rub all over the roast.

Cover and cook on LOW for 7 to 9 hours. Pour off the excess juices.

Combine the remaining 1/3 cup brown sugar with cinnamon; Spread the mixture over the top of the roast. Cover and continue cooking on LOW for 1 hour longer.

Serves 6 to 8.

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Herbed Roast Pork Loin and Potatoes


Cook Time: 1 hour, 45 minutes
Total Time: 1 hour, 45 minutes

Ingredients:

* 1 boneless pork loin roast, about 3 to 4 pounds
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1 1/2 teaspoons dried thyme
* 4 to 6 medium potatoes
* 2 tablespoons olive oil
* 1 teaspoon thyme
* 1 to 2 teaspoon freeze-dried or fresh chives
* 1/2 teaspoon garlic powder
* salt and pepper, to taste

Preparation:

Rub pork loin with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 1/2 teaspoons thyme, then sprinkle with salt and pepper; place pork loin in a shallow roasting pan. Roast at 325° for 50 to 55 minutes.

Meanwhile, peel and quarter potatoes; cook in boiling water for about 10 minutes. Drain, let cool, and place potatoes in a large bowl; toss with olive oil, 1 teaspoon dried thyme, chives, 1/2 teaspoon garlic powder, and salt and pepper. Place potatoes around pork loin; roast an additional 45 to 60 minutes, or until pork registers at least 155° on a thermometer.

Cover roast pork loin with foil and let stand for about 15 minutes before slicing.

Serves 8 to 10.

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Beer-Braised Pork Loin


Ingredients:

* 1 pork loin roast, about 5 pounds
* 3 cups chopped onion
* 4 to 6 carrots, pared and diced
* 12 ounces dark beer
* 2 teaspoons salt
* 1/4 teaspoon pepper
* 1 bay leaf
* 4 whole cloves

Preparation:

Brown pork loin roast in hot oil in a large Dutch oven or roasting pan. Drain all but 3 tablespoons of fat from pan. Sauté onions and carrots until softened; stir in beer, salt, pepper, bay leaf, and whole cloves. Return pork to pan or Dutch oven and cover tightly with aluminum foil. Bake at 350° for 2 hours, or until pork is tender. Place pork loin on a serving platter and keep warm.

Pour cooking liquid from pan into a large bowl; skim off fat and remove bay leaf. Place liquid with vegetables into a blender; cover and process at low speed until smooth. Or, press through sieve or process in food processor in batches.

Pour processed beer sauce into a saucepan. Bring to a boil, stirring often. Spoon sauce over sliced pork to serve.

Pork loin recipe serves 8.

[Honeylioness]

Frittata


Frittatas are wonderful. A frittata is an egg dish made mainly on the stove, easier than omelets, and can be vehicles for almost any veggies, cheeses, or meats you happen to have around. They are served in wedges and are easily transportable - in Italy it's common to take a wedge to work for lunch. I like making large ones with a 12-inch skillet so I have enough for more than one meal.

Difficulty: Easy
Time Required: 20 minutes

Here's How:


1. Adjust top oven rack - with a skillet (ovenproof!) on it, you want the top of the skillet to be 4-6 inches from the broiler. Turn on broiler.

2. Put skillet (preferably 12" nonstick) on stove and add about a tablespoon of oil. Add any raw vegetables or meat you want in your frittata and saute them until done, adding any herbs, spices, and salt you desire.

3. Add any cooked ingredients and heat them through.

4. Whisk eggs (12 eggs for a thick frittata in a 12" skillet, fewer eggs for a thinner frittata or in a smaller skillet) with salt, pepper, and 3 Tablespoons of water, milk, half and half, or cream. (Half and half is said to produce the best results.) If using cheese, add about half to the eggs (or you can save all of it for the top). Add egg mixture to skillet.

5. On medium heat, cook eggs for about 2 minutes, scraping the sides and bottom with heat-resistant spatula. When eggs are mostly cooked but still very wet, stop stirring. You want to see cooked egg scattered throughout, but loose egg in between.

6. Continue cooking on stove for another minute so underside sets.

7. Sprinkle the rest of the cheese on top. Put skillet under broiler. Watch carefully while top browns. This will take 2-4 minutes

8. Remove skillet from oven and let sit for about 5 minutes to finish cooking in center.

9. Cut in wedges and serve.

[Honeylioness]

Beef in Beer


Ingredients

* 2.5 pounds round, rump or chuck steak approx 1" thick
* 2 Tbsp oil
* 2 Tbsp butter
* 2 Tbsp flour
* 2 large onions thinly sliced
* 1 bottle good beer (12 oz)
* Beef stock


Directions

* Cut beef into cubes about 1.25" square. Season with salt and pepper.

* Brown meat pieces on all sides in heated oil before transferring to a casserole dish or stove top dutch oven.

* Add butter to pan and gently saute onions until they are soft.

* Sprinkle onions with flour. Stir well to coat and slightly brown the flour before adding the onions to the beef.

* Use some of the beer to de-glaze the saute pan and capture all the drippings and flavors. Add to the beef mixture.

* Pour the remaining beer over the beef mixture and add just enough stock to cover.

* Cover the casserole and simmer in a slow oven for at least two hours at 275^o F

OR

* Simmer on the stove top in a covered dutch oven, or a counter top crock pot, on low heat most of the day.


Serve over egg noodles or rice

[Honeylioness]

First off ... BREATHE!!!



Contrary to what some will tell you Fried Chicken is actually one of the easier things to make for new cooks and those who don't cook often. There are however a lot of ways to mess it up. So, here are my tips for crispy, non-greasy fried chicken:

* The chicken should be at room temperature BEFORE you fry it. Otherwise you are likely to get a drumstick that is still almost raw inside.

* Use clean oil. By that I mean, don't re-use oil from another use, such as making french fries. I recommend basic vegetable oil for the most consistent results.

* The coating needs to be dry before you fry it. This ensures a crispier skin and less "popping" of the oil due to contact with moisture.

* Regardless of the type of frying pan you use (electric, cast iron, stainless) be sure to not over crowd it when frying the pieces of chicken. There should be an even margin of space around each piece so they cook evenly. Crowding the pan will get you "gummy" chicken where the pieces almost insulate each other if they are pressed together.



Now that you are ready .... here are my recommendations for what you will need:

* A heavy bottomed frying pan with lid. I personally do not like non-stick or teflon coated as you don't get the really crispy skin with them.

* Enough vegetable oil to fill the pan halfway.

* Paper towels.

* A cookie sheet or baking tray.

* Cooling racks - like you would put cookies on after they come out of the oven.

* Chicken.

* The coating/seasoning of your choice.



The choice of coating or breading for your fried chicken is as varied as each cook. In it's simplest form it is just flour. At the other end are the batters that encase each piece. Let's start with just flour for now.

* Put several layers of paper towels on the baking sheet. Sit the cooling rack on top of the paper towels. This will allow you to not only dry the chicken before frying but to have a place for it to cool and drain off any excess oil afterwards.

* Into a plastic bag (such as a produce bag from the store) put two cups of flour

* Add salt and pepper to taste and/or any other seasoning you like. (I prefer to substitute Lawry's Season Salt)

* In a shallow bowl put about a cup of milk - or milk and a beaten egg. You need a "wet" so the flour mix will stick to the chicken.

* Dip each chicken piece into the milk mixture then drop into the flour bag.

* close the top of the bag (just twist it) and "shake" to coat the chicken piece. You can do two at a time with small pieces like legs and wings - but stick to one at a time for breasts and thigh pieces.

* Put the coated pieces onto the cooling racks for 5-10 minutes to dry. This also sets the coating so it will not clump off in the pan.

* Fill your frying pan halfway with oil and heat on med-high until one drop of water flicked into the oil "pops" ... but don't let the oil smoke.

* Using tongs place chicken into the hot oil making sure the pieces are not crowded.

* Cover the pan and chicken fry for 5-7 minutes per side. The lid keeps grease spatters down and also helps trap the moist heat so the meat is cooked all the way through.

* Using tongs (I prefer them as they do not pierce the skin like a fork and let the juices run out) check the bottom of the chicken pieces. When they are a deep golden brown turn the pieces over and cook the second side.

* Replace cover and cook another 5-7 minutes. You are waiting to hear the oil abate a bit. When you first place the chicken into the oil the sound of frying will be quite loud. As the meat cooks and there is little extra moisture being released the snapping/frying sound will lessen.

* Place the cooked pieces back onto the cooling racks to drain. Also the residual heat from the frying will continue to cook the meat slightly on the inside.

* Let the oil come back up in heat for a moment then fry the next batch.




And here is my favorite variation that always makes juicy flavorful fried chicken:


* In a large ziplock bag place two cups of buttermilk. You can either use it fresh or reconstituted from a powder which you will find in the baking aisle.

* Add two teaspoons of Lawry's

* Add chicken

* Seal the ziplock bag being sure to press out as much air as possible.

* Set the bag into a bowl or pan (just in case it leaks) and put it in the refrigerator overnight

* The next day follow the steps above - omitting the milk/egg dip as the buttermilk marinade serves the same purpose.






Good luck and let me know how it goes!!!

[Honeylioness]

Eggplant Parmesan


Ingredients -


3 - 4 large Eggplants sliced into 1-inch pieces
1 cup Flour
4 Eggs, beaten
1-1/2 cups Seasoned Breadcrumbs
One half cup Fresh Parsley, minced
1 teaspoon Ground Oregano
1 cup Fresh Parmesan Cheese, grated
Salt and Pepper, to taste
1 (32 ounces) jar Spaghetti Sauce
2 cups Mozzarella Cheese, shredded
8 ounces Pasta Noodles, cooked to make about 4 cups


Preparation:

1. Preheat oven to 350 F.

2. Place flour in shallow bowl. Place beaten eggs in shallow bowl.

3. In large bowl, combine seasoned bread crumbs, fresh parsley, ground oregano, Parmesan cheese, salt and pepper.

4. Dredge eggplant slices through flour, then through egg, then through bread crumb mixture.

5. Spray 9-inch x 13-inch baking dish with non-stick cooking spray.

6. Place eggplant slices in baking dish.

7. Bake 30 minutes.

8. Remove from oven. Spoon spaghetti sauce over eggplant.

9. Sprinkle mozzarella over spaghetti sauce.

10. Return to oven and bake additional 10-15 minutes.

11. Serve over hot pasta.

[Honeylioness]

Crispy Baked Drumsticks with Honey-Mustard Sauce for Two


Yields: 2 servings: 2 drumsticks and 2 tablespoons sauce each

Total Time: 45 min
Prep Time: 20 min


Ingredients

* 1/3 cup(s) fine dry breadcrumbs, preferably whole-wheat (see Note)
* 1/4 teaspoon(s) paprika
* 1/4 teaspoon(s) onion powder
* 1/4 teaspoon(s) salt
* 2 1/2 teaspoon(s) canola oil
* 1 large egg
* 4 (about 1 pound total) chicken drumsticks, skin removed, trimmed
* 2 tablespoon(s) nonfat plain yogurt, preferably Greek-style
* 1 tablespoon(s) Dijon mustard
* 1 tablespoon(s) honey
* Freshly ground pepper to taste

Directions

1. Preheat oven to 475 degrees F. Coat a wire rack with cooking spray and set it on a large rimmed baking sheet.
2. Mix breadcrumbs, paprika, onion powder, and salt in a shallow dish. Drizzle with oil and mash with a fork until the oil is thoroughly incorporated. Lightly beat egg with a fork in another shallow dish. Dip the drumsticks into the egg, then press into the breading mixture until evenly coated on both sides. (Discard any remaining mixture and/or egg.) Place the chicken on the prepared rack.
3. Bake the chicken until golden and an instant-read thermometer inserted into the thickest part of a drumstick without touching bone registers 165 degrees F, 25 to 30 minutes.
4. To prepare sauce: Combine yogurt, mustard, honey, and pepper in a small bowl. Serve the sauce with the drumsticks.

Exchanges: 1 starch, 1/2 other carbohydrate, 4 lean meat, 1 fat Carbohydrate Servings: 1 Nutrition Bonus: Zinc (20% daily value)

[Honeylioness]

Chicken Piccata


Ingredients:

• 6 to 8 chicken breast halves, boneless, no skin
• 1/2 cup flour
• 1 1/2 teaspoons salt
• 1/4 teaspoon freshly ground pepper
• 1/2 teaspoon paprika, or to taste
• 3 tablespoons butter
• 2 tablespoons olive oil
• 1/4 cup chicken broth or water
• 3 tablespoons fresh lemon juice
• 6 to 8 thin slices of lemon
• 3 tablespoons capers (optional)

Preparation:

Put chicken breasts between 2 sheets of waxed paper or plastic wrap; pound to flatten to about 1/4-inch. In a shallow bowl, combine flour, salt, pepper and paprika; dredge chicken breasts to coat well.

Heat butter and olive oil in a large skillet. Sauté chicken breasts in batches, about 3 minutes on each side.

Drain off all but 2 tablespoons of fat. Stir in chicken broth, scraping to loosen browned bits. Add lemon juice and heat through. Return chicken to the skillet with the lemon slices; heat until sauce thickens. Add capers, if using. Serve with your favorite pasta and a green vegetable.

Chicken Piccata recipe serves 6 to 8.

[Honeylioness]

Crab Stuffed Prawn Recipes



Ingredients

1 dozen jumbo fresh shrimp
1 medium onion, finely chopped
1/2 medium size green pepper, finely chopped
1/2 cup finely chopped celery
1/4 cup butter or margarine, melted
1 pound lump crab meat, drained and flaked
3/4 cup saltine cracker crumbs
1/2 cup mayonnaise
1 tablespoon prepared mustard
2 teaspoons Worcestershire sauce
1/8 teaspoon red pepper
1 egg, beaten
Paprika
1/4 cup butter or margarine, melted


Directions


* Peel shrimp, leaving tails on; de-vein and butterfly shrimp.
* Cook shrimp in boiling water 1 minute.
* Drain and place in a shallow pan.
* Saute onion, green pepper, and celery in 1/4 cup butter in a heavy skillet until tender.
* Set aside.
* Combine crab meat and next 6 ingredients, stirring lightly.
* Stir in sauteed vegetables.
* Top each shrimp with 3 tablespoons crab meat mixture.
* Sprinkle with paprika, and drizzle 1/4 cup butter over shrimp.
* Bake shrimp at 350° for 20 minutes.
* Broil 6 minutes, basting occasionally with butter in bottom of pan.


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Ingredients

8 large cooked shrimp (about 12 shrimp to 1 pound)
2 tablespoons mayonnaise
1 tablespoon sour cream
2 teaspoons lemon juice
1/2 teaspoon grated lemon peel
2 teaspoons finely chopped parsley
3/4 cup flaked Dungeness crab meat, watercress for garnish


Directions


* Peel and de-vein shrimp and cut lengthwise almost, but not quite, in half.
* Mix together the mayonnaise, sour cream, lemon juice, lemon peel, and parsley.
* Mix in the crab meat.
* Spread crab filling inside the split shrimp and press together lightly.
* Cover and chill until serving time.
* Serve on a platter garnished with watercress.


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Ingredients


1 pound extra jumbo or lobster shrimp
1/4 cup milk
1 egg
1/2 cup bread crumbs
1/2 teaspoon paprika
1 pound lump crab meat
1 teaspoon Worcestershire sauce
Salt and pepper to taste
1 teaspoon Tabasco sauce
1 teaspoon mustard
1 tablespoon mayonnaise
2 slices white bread, cubed into small pieces
1 medium onion
1/2 green pepper, finely chopped
1/2 cup butter or margarine, melted


Directions


* Shell uncooked shrimp; leave tail shell on.
* Split shrimp down back; spread apart, butterfly fashion.
* Dip uncooked shrimp into milk and egg mixture.
* Next dip in bread crumbs and paprika mixture.
* Combine crab meat, Worcestershire sauce, salt, pepper, Tabasco * sauce, mustard, mayonnaise, and bread cubes.
* Saute onion and green pepper in 2 tablespoons melted butter; add to crab meat mixture.
* Firmly stuff breaded shrimp with crab meat mixture.
* Place shrimp, tail-side-up, on greased, shallow baking dish.
* Baste with butter.
* Bake in 400°F oven 30 to 40 minutes, until brown.

[Honeylioness]

Crispy Cheddar Chicken

2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley

Sauce:
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter

Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.

Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

[Honeylioness]

Crock-Pot Chicken Teriyaki

Ingredients
1 lbs chicken, diced
1 cup chicken broth
½ cup teriyaki sauce
⅓ cup brown sugar
3 garlic cloves, minced
Directions

1. Combine chicken broth, teriyaki sauce, brown sugar and garlic cloves in large bowl.

2. Add chicken to sauce, and toss to combine.

3. Pour chicken mixture into crock-pot.

4. Cook on low 4-6 hours, or until chicken is cooked through.

[Honeylioness]

Red-Neck Turtle Burgers

WOW!!! Only in MISSOURI
Here's a new twist on how to serve burgers and if you don't cook,
give this handy little guide to someone that does and request them.

Handmade ground beef patties, topped with sharp cheddar cheese, wrapped in a bacon weave, then the next step,
add hotdogs as the heads, legs with slits for toes and tail.

Next step. Place on an oven rack, covered loosely with foil and baked for 20-30 minutes at 400 degrees.

A little crispy, not too crunchy...just how a turtle should be, no?