Recipes

Ana · Posted: Sun Feb 17, 2008 10:09 pm Post subject: Recipes

I thought I'd start this one up since somebody requested some recipe sharing and I promised I'd pitch in.

Chicken Ala Bestus (really technical name, I know):

Ingredients:
Chicken pieces
Tomato Sauce
Alfredo Sauce (I ALWAYS buy this pre-made)

optional: salt, pepper, garlic, seasoning salt

In a pot that can go in the oven (such as a casserole dish), put pieces of chicken in. Skinless works best for this. If you like garlic or salt and pepper, sprinkle some on. Cover with tomato sauce. Add some alfredo sauce on top. Put a lid on and bake in the oven for 45 - 60 min at 350°, depending on how big the chicken pieces are.

This is great with pasta noodles.

Carrot Salad (my mom got this one somewhere):

Ingredients:
Grated carrots
Raisins
Mayonnaise

Mix these together and eat cold! Sounds weird but tastes surprisingly good!

More later...

lone-traveler · Posted: Mon Feb 18, 2008 4:30 am Post subject:

Those are great Ana,
I could even make that in my crockpot. Very Happy

I like the carrot salad.
It's easier for me..(toothless here) if I soak the carrots to soften them up, that way their not as crunchy..LOL
If you like fruit, you could even add in a little crushed pineapple. Or if you like nuts, a handful of sliced almonds or walnuts.
low-cal mayo, or they have so many different kinds of salad dressings out there, you could try mixing and matching for different flavors.

You like chocolate pudding? Try crushing a graham cracker on top. Very Happy

I'm going to try that chicken...sounds good!
Thanks Ana
hugs
lone

Ana · Posted: Mon Feb 18, 2008 9:58 am Post subject:

lone-traveler · Posted: Mon Feb 18, 2008 10:10 am Post subject:

or you could top it with some granola..mmm Very Happy

I found a recipe the other day..I'm going to try it.
If you like yogurt..I do.

spiced maple yogurt:

6 ounces plain yogurt
1 tablespoon maple syrup
and a dash of cinnamon on top.

sounds like something the kids might like too! Very Happy

Ana · Posted: Mon Feb 18, 2008 1:28 pm Post subject:

lone-traveler · Posted: Mon Feb 18, 2008 4:15 pm Post subject:

Pastor2022 got my mouth watering when he mentioned he had Cajun Blackened salmon steak. So I went looking for a recipe..

The Cajun Blackened Spice Mix

1 Tbsp paprika
2- 1/2 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp cayenne pepper
3/4 tsp white pepper
3/4 tsp black pepper
1/2 tsp thyme
1/2 tsp oregano
1/4 tsp sage

Directions
Mix together and store in tightly sealed jar or container.

Now this recipe uses catfish but you can use salmon just as well..

Place ½ cup olive oil in skillet and heat on medium high.
Mix dry ingredients together in a large bowl or shallow casserole dish.
Wash and pat dry catfish. Rub with 2 Tbsp olive oil.
Dredge catfish in the dry spice mix so that each piece is liberally coated.
Sauté in hot olive oil until meat is flaky (usually 3-4 minutes per side.)

I'm going to try this when I get home.
Very Happy

Ana · Posted: Mon Feb 18, 2008 4:25 pm Post subject:

Sounds absolutely scrumptuous.

lone-traveler · Posted: Mon Feb 18, 2008 4:54 pm Post subject:

Stiphado

Ingredients:

1 lb (500 g) beef
1 oz (20 g) butter, unsalted
4 fl. oz (1/8 L) red wine
1 can diced tomatoes
2 tbsp tomato paste
4 fl. oz (1/8 L) hot water
1 tbsp olive oil
2 onion
Garlic
½ tsp cinnamon
Oregano
pepper, salt
2 tbsp parsley

Stifado is a Greek casserole made out of beef, veal or lamb. For this version we are using beef. Cut the beef into 2” cubes. Melt butter in a casserole and fry the meat on all sides. At the beginning juice will come out of the meat. Continue to fry until the liquid has evaporated and the meat has turned brown. Then add half of the red wine, chopped tomatoes and tomato puree. Cover the meat with the hot water and allow to cook at a medium temperature for 10 minutes with the lid on. Heat the olive oil in a coated skillet, dice the onions, crush the garlic and fry until glassy. Add the onions and garlic to the meat. Season with cinnamon, oregano, freshly ground pepper and salt. Cook the stifado on low heat for approx. 1 ½ hours until the meat is very tender. Shortly before serving add the rest of the wine and garnish with parsley.

This sounds great too. I had never heard of Stiphado.
Thanks wilbur..
keep them coming guys!

lone-traveler · Posted: Mon Feb 18, 2008 5:05 pm Post subject:

MISO

A thick fermented paste made from soybeans used frequently in Japanese cuisine. You can find it at Asian grocery stores and well stocked supermarkets. Miso comes in a veriety of strengths and colors, with white (which is actually pale yellow) being the mildest going up to red or brown.

Miso Soup

Note from Cheri:
A staple of Japanese cuisine, miso soup is served with nearly every meal in Japan, including breakfast. It is very simple and quick to make, nutritious and low in calories. It's also very tasty.

Serves 4

3 cups water
2 T miso
2 green onions, finely minced (optional)
1/2 cake tofu, cut into 1/2 inch cubes (optional)
2-3 fresh mushrooms, thinly sliced (optional)
1/2 tsp. sesame oil

Heat oil in bottom of small pot, add green onion (if using) and cook for about a minutes stirring frequently. Add 2 1/2 cups water. Dissolve miso in 1/2 cup water and add to pot. Bring to a boil. Lower heat, add mushrooms and tofu if desired. Serve

I've never tried tofu or miso...yet.. Wink

sounds easy to make..
thanks eleven!

hugs
lone

Nobby · Posted: Tue Feb 19, 2008 9:58 am Post subject:

Recipe: Eggplant-Parmesan

Eggplant-Parmesan

RevJP · Moderator Joined: 18 Apr 2003 Posts: 6817 Location: USA

Garlic Garlic Chicken

1 Roasting chicken (3-5 lbs)
40 garlic cloves (peel 1/3 to 1/2 of them)
1 cup chicken stock or white wine
1 small onion or shallot
salt and pepper
choices of herbs (fresh preferred)
Preheat oven to 400 degrees

Prepare chicken for roasting (clean, remove giblets, etc)
cut one garlic clove and rub the chicken with it
peel onion and cut in half, stuff it in the chicken with 10 or so peeled garlic cloves and whatever fresh herbs you like (I prefer fresh basil, sage, time, and a sprig of rosemary).

Place the chicken in a roasting pan pour over the chicken stock (or wine), salt and pepper to taste and put the rest of the garlic cloves in the pan (you can split or sliver some of the cloves and insert under the skin if you want). Cover and put in the preheated oven for 20 minutes.

After twenty minutes, reduce the heat to 325, baste the chicken with some of the juice and continue cooking for about an hour, baste halfway through if you want.

After cooking, remove chicken and let rest for 5-10 minutes. while resting, prepare a sauce using the juice and the garlic cloves (if you do not know how to make a basic white sauce, then you shouldn't be cooking).

The unpeeled roasted cloves make an excellent spread on croûtons.

lone-traveler · Posted: Tue Feb 19, 2008 7:02 pm Post subject:

Why Garlic Is Good for You

MoJo · Posted: Tue Feb 19, 2008 7:05 pm Post subject:

I've seen other recipes that called for that much garlic, but I've never tried them. I can't imagine using 40 cloves of garlic on anything.

Have you tried it Rev?

Very Happy

pastor2022 · Moderator Joined: 07 Dec 2006 Posts: 671

lone-traveler · Posted: Wed Feb 20, 2008 6:14 am Post subject:

We haven't made it home yet Pastor2022..
We should be home this weekend though. We're going to take a few days off and take care of some things..
(eyes, teeth, and I want ti set up something with the local doctor up the street...(get a check up)
Cholesterol, blood pressure..you know all the good stuff Very Happy

)
But I'm going to try this recipe as soon as I go shopping for the house..I might even try it on the grill..
I want to check out these other recipes too..

Just looking at them makes me hungry..LOL..

HUgs
Lone