January 9th, 2008 by alice
Tags: Parmesan, Popcorn
INGREDIENTS
- 4cupspopped popcorn
- 2tablespoons gratedparmesan cheese
- 2tablespoonsbutter, melted
- 1/4teaspoonpaprika
- 3dropshot pepper sauce
- 1/4teaspoonsalt
DIRECTIONS
- Place popcorn in an 8-in. square baking dish.
- Bake at 350* for 5 minutes or until heated through.
- Combine the parmesan cheese, butter, paprika, and hot pepper sauce.
- Pour over popcorn; toss to coat. Sprinkle with salt.
- Serve warm and enjoy.
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January 9th, 2008 by alice
Tags: Kebab, Saute, Shish
INGREDIENTS
- 2lbs bonelesstop round beef
- 1mediumonion, quartered and thinly sliced
- 5tablespoonsbutter
- 1green pepper(quartered, seeded, and cut into crosswise srips)
- 1/2lbmushrooms(quartered or sliced)
- 1mediumtomato(cut in 8 wedges)
- salt
-
MARINADE (thoroughly mix all ingredients)
- 1/2cupdry red wine
- 2tablespoonssalad oil
- 1tablespoonworcestershire sauce
- 1garlic clove, minced
- 1teaspoononion salt
- 1/4teaspoonrosemary, crumbled
- 1/8teaspoonthyme
- 1dashpepper
DIRECTIONS
- Trim fat and cut steak across the grain into bite-size strips about 1/4 inch thick and 1/4 to 1 inch wide (bite size pieces like in chop steak).
- Place in marinade in a shallow bowl, cover and chill 2-3 hours or longer.
- Drain meat well on paper towels, reserving marinade for later use.
- Cook onion in 2 tablespoons of the butter in large frying pan over medium heat until it is lightly browned.
- Add green pepper, cook stirring until limp and bright green.Remove and reserve the vegetables.
- Brown mushrooms in 2 tablespoons more butter in the same pan; add to the green pepper mixture.
- In remaining butter, cook steak strips quickly, about a third at a time.
- Return all the steak and vegetables to the pan with tomato wedges and 2 tablespoons of the reserved marinade.
- Cook, stirring lightly, just until mixture is heated through.
- Salt to taste.
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January 9th, 2008 by alice
Tags: Cheater, Pork, Pulled, Yankee
INGREDIENTS
- 4-5lbs boston buttpork shoulder
- 1 (14 ounce)cantomato sauce
- 1 (4 ounce)canchipotle chiles in adobo
- 1 (12 ounce)bottlebeer
- 1/4cupbalsamic vinegar
- 3/4cuphoney
- 3/4cupbrown sugar
- 1tablespoonseasoning salt
DIRECTIONS
- Puree chipotle peppers with adobo sauce until smooth.
- Place pork shoulder in a large crock pot.
- Open beer and drink half.
- Combine other half with tomato sauce and pureed peppers.
- pour over pork.
- Set slow cooker to low and let it cook for at least 12 hours.
- Once pork is falling apart, remove from liquid, wrap with foil and set aside.
- Remove fat layer from liquid with a gravy separator or a turkey baster.
- in a medium saucepan, simmer liquid on a med-low heat to reduce by a third.
- once liquid has reduced, add remaining ingredients and simmer until it thickens a little bit.
- Adjust seasoning to taste.
- Pull apart pork with 2 forks or your hands, be sure to remove any excess fat and bones if any.
- I put meat back into my crock pot on the warm and then add the sauce and stir it all up.
- Serve on a warm roll or bun with some cole slaw.
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January 9th, 2008 by alice
Tags: Chicken, Easiest, Ever, Stew
INGREDIENTS
- 2 (16 ounce)packages frozen stewvegetables
- 1onion, cut in large chunks
- 2-3cupsfrozen green beans
- 2cupsbaby carrots
- 4-5 frozenchicken breasts
- 1 (8 ounce)cancream of mushroom soup
- 1 (8 ounce)cancream of chicken soup
- pepper
DIRECTIONS
- In your large crock pot, put in the ingredients in listed order up through the chicken (on top of the veggies).
- Mix the 2 soups together and add the pepper.Pour over the top of the chicken, put the lid on the crockpot.Set the pot for medium, if you have that setting, if not, low is good.
- Let cook for at least 10 hours (if on low setting) without peaking!I put it together before going to work in the morning.
- Serve with green salad and rolls to complete the meal - enjoy!
- Note:You can use frozen boned thighs instead of the breasts or a combination.
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January 9th, 2008 by alice
Tags: Leeks, Pastasparagus, Peas, Primavera, Shrimp
INGREDIENTS
- salt
- 1/2lbspaghetti
- 1leek
- 2tablespoonsextra-virgin olive oil
- 2garlic cloves, thinly sliced
- 1/2lbshiitake mushrooms, stemmed and sliced
- 1cupchicken stockor vegetable stock
- 2teaspoonslemon zest
- 1/2lbshrimp, peeled and deveined(medium or large shrimp)
- 3/4-1lbasparagus, trimmed to 4 inches then cut into thirds
- 1cupfrozen peas
- 2tablespoonsbutter, cut into small pieces
- black pepper
- 1cup gratedromano cheese
- chopped freshflat leaf parsley
DIRECTIONS
- Place a large covered pot of water on the stove; bring to a boil; salt water and cook spaghetti to al dente.
- While the pasta is cooking, trim the tough green tops and the roots from the leek; halve the leek lengthwise and dice it thin.
- Place leeks in a colander and rinse them vigorously to release any grit; drain leeks well.
- Heat olive oil in a large, deep skillet over med-high heat; add in the garlic; cook for 1 minute.
- Add in the leeks and shiitakes; cook 3-4 minutes until tender.
- Add in the stock; increase heat a little and bring it up to a bubble.
- Once the stock bubbles, add in the zest and shrimp; cook 2 minutes, then add the asparagus and peas to the pan; cook 2 minutes.
- Melt the butter into the sauce; add the drained pasta to the pan; toss to combine the shrimp and vegetables with the pasta.
- Season with a little pepper and more salt if needed; garnish with cheese and parsley.
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