Posted on 01/08/2011 8:29:01 AM PST by libertarian27
add me to this list. My wife and I have won many contests for recipe’s and have had many published.
Thanks
add me to this list. My wife and I have won many contests for recipe’s and have had many published.
Thanks
Thank you!
I make mine a little bit different:
Mix bread crumbs and parmesan cheese.
Dip chicken in egg, then in crumb & cheese mixture.
Brown in hot oil on both sides in cast iron skillet.
Top with mozzarella and sauce, then bake at 350 for 15-20 min.
It’s a hit in this household.
Note: I save my bacon fat and used it the last time I made this recipe instead of oil. It worked well.
Please add me!
The list from last week sure looks yummy and I will copy it down once I am more awake.
BUMP for Morning Coffee. :)
NEED MORE POP TARTS
I love marrow. One of my guilty pleasures. This one was off the top of my head this morning. I first ate Osso Bucco when I was a kid. I loved it and always wanted to make it.
So I did. It tasted pretty dang good. Is it a traditional recipe? I have no idea. I am sure I am missing a bay leaf here, a sprig of something there, a spice maybe.
6 beef shanks - both sides salted.
Can of tomato paste
Can of diced tomatoes
1/2 onion chopped
4 celery stalks chopped
1 beef bullion cube, melted down in a little water.
3 carrots chopped
3 cups red wine
Heat dutch oven, add olive oil and brown shanks on both sides. Remove from pot and add celery, onion, carrot. Cook that down for 5-6 minutes, adding salt and pepper.
Add tomato paste, diced tomatoes, stir still smooth. Add shanks back into pot. Cover with wine, bullion and if not fully covered, add water.
Cook the heck out of it. Once at boil, turn it down to simmer and let it go for 3 hours, stirring every now and then. When meat falls off shank bones, it is done. Take the marrow out of the bones and don’t tell anyone.
I serve mine over rice. What I do is strain the veggies over the shanks, take the liquid and cook rice in it. That is rich. Add whatever you want to the rice, or just make rice normally.
Serve it up and enjoy.
If someone has a better recipe for this let me know please.
You all are added to the Cooking Ping list.
| Chicken Barley Stew |
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| 4 or 5 boneless, skinless chicken breasts 1 1/4 C uncooked barley 9 C water 2 Tbsp. lemon juice 1 med onion, sliced 1 tsp ground celery seed 1 C sliced celery |
1 C sliced carrot 2 T parsley 1 Tbsp chicken boullion (optional)* 2 tsp Mrs. Dash 1/4 tsp pepper 5 or 6 small red potatoes quartered (optional) 1 C frozen mixed vegetables (optional) |
|
Place chicken, ground celery seed , water and onion into large pot. Cover, bring to boil, reduce heat, simmer for 1 hour. Remove chicken and break into bite size pieces, return to pot and add barley, simmer for 1/2 hour. Add celery, carrots, potatoes, lemon juice and seasonings. For variation you can also add 1 cup frozen vegetables at this time. Cover and simmer for 1/2 hour. Serving size: 1 1/2 Cup. *You could replace some of the water with chicken broth instead of using boullion. |
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One of my favorite cooking books is ‘from Amish and Mennonite Kitchens’. Here’s a winner of a cake recipe I’ve made at least a dozen times already - a big hit everywhere I bring it:
Moist Chocolate Cake:
2 cups flour, sifted
2 cups sugar
3/4 cups cocoa
2 tsp baking soda
1 tsp baking powder
pinch of salt
1/2 cup oil
1 cup hot coffee
1 cup milk
2 eggs
Mix together the first 6 ingredients, make a well in the center of the dry ingredients and add the rest of the ingredients - Beat just enough to mix well (still lumpy)
Pour into greased 9x13 cake pan and bake 35 min at 350’
I use their frosting suggestion for the icing - it’s like fudge!
Quick Caramel Frosting:
1/2 cup butter
1 cup packed brown sugar
1/4 cup milk
1 3/4-2 cups confectioner’s sugar
(I always add a scant cap full of vanilla)
Melt butter in saucepan - Add brown sugar and cook over low heat for 2 minutes-stirring constantly.
Add milk and continue stirring until mixture comes to boil
Remove from heat and cool a bit - Add sugar (optional vanilla)until frosting is to spreading consistency
Saved that one! :)
It’s too good - best to make it for a function/party and get it out of the house :>)
Cakes like that should not be lying around the house.....
Ingredients
Baszcz (Kielbasa Soup)
Ingredients:
4 Quarts (16 cups) Water
2 lbs fresh Kielbasa (pierce Kielbasa before boiling)
2 lbs smoked Kielbasa (sliced into ¼” pieces)
2 tbs flour
1 tbs vinegar
1 beaten egg
1 cup sour cream
1 fine chopped onion
1 pkg chopped fresh mushrooms
1 sliced hard boiled egg per serving
Directions
Procedure:
Boil fresh Kielbasa for 1 hour
Allow liquid to cool ½ hour
Slice the cooked Kielbasa into ¼” slices and add back into broth
Mix flour, vinegar, beaten egg and sour cream together in a separate bowl
Fry mushroom and onions in butter add to the broth and mix well
Add mix from the bowl to the broth and reheat mixing well
Serve with hard boiled eggs and smoked Kielbasa added as desired Yield: serves 12
I have a beef stew recipe that uses tapioca as a thickener. I just let the barley do the thickening.
Italian Chicken Soup - I had a Great version of this at Carraba’s a few years ago and set out to copy it to be able to make it for myself at home, This is what I came up with.
Ingredients:
1/2 cup EXTRA VIRGIN OLIVE OIL
6-8 cloves garlic, minced
2 cup chopped carrots (4- med.)
2 cup chopped celery (4 Stalks w/ leaves)
1 1/2 cup chopped sweet onions (2- med or 1 large)
1/2 cup green bell Pepper diced
1/2 cup red bell Pepper diced
1/2 cup orange bell Pepper diced
1/2 cup yellow bell Pepper diced
1 bunch scallions - diced
2 pound skinned, boned chicken breast,
(cut into strips and then 1/2-inch chunks)
12 cups chicken broth
2 - 14 1/2 oz. Cans diced tomatoes (Italian seasoning)
1 can condensed tomato soup
1 tsp. ground black pepper
1 tsp. ground white pepper
1/2 tsp. Oregano
1/2 tsp. Sweet Basil
Just a pinch of Rosemary
16 oz. Pasta - I like small salad macaroni, my kids prefer it with Farfalle (Bowtie Pasta)
Preparation:
1. In a large heavy pot heat oil over medium heat. Add garlic and saute 1 minute. Stir in Carrots, celery, peppers and onions. Cook 4 to 6 minutes, until crisp-tender.
2. Add chicken and cook 4 to 6 minutes, stirring often.
3. Add broth and tomatoes, soup and scallions, and remaining spices, increase heat to high, cover and bring to boil. Reduce heat to simmer 30-40 minutes
4. Stir in pasta (pre-cooked separately/rinsed)
5. Ladle into bowls and sprinkle with chopped parsley, if desired.
Yield: 16 servings
Dairyland Casserole
8 oz Egg noodles
1 1/2 lb ground beef
2 cups tomato sauce
1/8 tsp worchestershire sauce
1/3 cup onions, chopped
1 Tbsp green pepper chopped
8 oz cream cheese
1 cup cotage cheese
1/2 cup sour cream
2 Tbsp melted butter
Cook noodles - drain-set aside
Brown Beef, onions - add tomato sauce, worchestershire, and peppers
Combine cheeses and sour cream
Butter large casserole. Pour in half of the noodles. Add cheese mixture and cover with remaining noodles. Top with beef mixture. Drizzle melted butter over top
Bake 350’ for 30-45 minutes
(A very filling meal - I’ve also made this fully combined instead of the layers)
(When I have more milk than ‘expiration date’ I make this pie)
Baked Custard Pie
1/3 cup sugar
2 tsp flour
1/2 tsp salt
3 eggs
3 cups milk
1/4 +/- nutmeg
1 9” unbaked pie shell
Combine sugar, flour and salt with eggs - mix until smooth
Heat milk to boiling point. Add 1 cup hot milk to egg mixture to temper and then pour into remaining hot milk
Pour into unbaked pie shell. Sprinkle nutmeg over top
Bake - 350’ for 40-45 minutes.
(with not much sugar in the recipe- I say “Pie for Breakfast!”)
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