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Barbequed Short Ribs

Barbequed Short Ribs

By

Can also do this with boneless ribs,

  • 2 pounds short ribs, cut in 2-inch pieces
  • Salt
  • 1/4 cup minced onions
  • 1/4 cup ketchup
  • 1/4 cup water
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons brown sugar
  • 1 tablespoon mustard
  • 1/8 teaspoon salt
  • 1 tablespoon Worcestershire sauce
0/5 (0 Votes)

Delmonico Potatoes

Delmonico Potatoes

By

This is incredibly rich and decadent

  • 3 tablespoons unsalted butter
  • 1 onion , chopped fine
  • 2 garlic cloves, minced
  • 2 1/2 cups heavy cream
  • 1 1/2 cups low-sodium chicken broth
  • 2 1/2 pounds Yukon Gold potatoes peeled and cut into 1/2-inch cubes
  • 1/8 teaspoon fresh grated nutmeg
  • Salt and pepper
  • 1 teaspoon grated zest and 2 teaspoons juice from 1 lemon
  • 5 cups frozen shredded hash brown potatoes, thawed and patted dry with paper towels
  • 3/4 cup Parmesan cheese, grated
  • 1/4 cup finely chopped fresh chives
5/5 (1 Votes)

Short Ribs with Moroccan Spices

Short Ribs with Moroccan Spices

By

From Cuisine at Home

  • Rub:
  • 2 tsp. ground cinnamon
  • 2 tsp. ground ginger
  • 1 tsp. ground cumin
  • 1 tsp. ground turmeric
  • 1 tsp. salt
  • Ribs:
  • 2 1⁄2 lbs. short ribs (4–6 ribs)
  • 1 Tbsp. olive oil
  • 3 1⁄2 cups low-sodium beef broth, divided
  • 3 carrots, cut into 2-inch chunks (2 cups)
  • 10 baby Yukon gold potatoes (2 cups)
  • 1 ⁄2 onion, root intact
  • 2 Tbsp. honey
  • 1 tsp. red pepper flakes
  • 6 Tbsp. all-purpose flour
  • 1 ⁄2 cup dried apricots
  • 2 tsp. lemon juice
0/5 (0 Votes)

Braised Short Ribs

Braised Short Ribs

By

From Pioneer Woman

  • 8 whole beef short ribs
  • kosher salt & pepper to taste
  • 1/4 cup A.P. flour
  • 6 pieces pancetta, diced
  • 2 tablespoons olive oil
  • 1 whole medium onion, diced
  • 3 whole carrots, diced
  • 2 whole shallots, finely minced
  • 2 cups red or dry white Wine
  • 2 cups beef or chicken broth (enough to almost cover ribs)
  • 2 sprigs thyme
  • 2 sprigs rosemary
0/5 (0 Votes)

Vermouth-Tarragon Pan Sauce

Vermouth-Tarragon Pan Sauce

By

Great for chicken

  • Vermouth Sauce
  • 1 tablespoon vegetable oil
  • 1 shallot, minced
  • Table salt
  • 3/4 cup low-sodium chicken broth
  • 1/2 cup dry vermouth or white wine
  • 3 tablespoons unsalted butter, cut into 3 pieces and chilled
  • 2 teaspoons minced fresh tarragon or 1 teaspoon dried
  • Ground black pepper
0/5 (0 Votes)

Chicken-Fried Steak

Chicken-Fried Steak

By

From Good Eats' "Cubing Around" Episode

  • 2 pounds beef bottom round, trimmed of excess fat
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup all-purpose flour
  • 3 whole eggs, beaten
  • 1/4 cup vegetable oil
  • 2 cups chicken broth
  • 1/2 cup whole milk
  • 1/2 teaspoon fresh thyme leaves
0/5 (0 Votes)

Bacon & Cheese Stuffed Mushrooms

Bacon & Cheese Stuffed Mushrooms

By

Freezing the bacon for a few minutes makes it a lot easier to dice up

  • 1 lb. medium white or crimini mushrooms
  • 8 oz. cream cheese, softened
  • 4 slices bacon, diced
  • 2 tablespoons onion, very finely diced
  • 1 tablespoon chives, minced
  • 1/4 cup freshly-grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/2 cup panko bread crumbs
  • 1 tablespoon butter
0/5 (0 Votes)

Giant Chocolate Chip Cookies

Giant Chocolate Chip Cookies

By

1. Preheat the oven to 375 degrees 2

  • 1 6-oz. package semisweet chocolate chips
  • 2 tablespoons milk
  • 1 cup plus 2 tablespoons flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick butter, softened
  • 2/3 cup packed brown sugar
  • 1 egg
0/5 (0 Votes)

Creole Jambalaya

Creole Jambalaya

By

Pork, ham and sausage

  • 2 Tbs. salt butter
  • 4 cups chopped onion (~2 large)
  • 2/3 cups chopped green pepper (~1/2 medium)
  • 1/3 cup thinly sliced scallions, top green portion only
  • 1 Tb. finely minced garlic
  • 2 Tbs. finely minced parsley
  • 1 lb. lean pork, cut in 3/4" cubes
  • 1 cup finely chopped ham (preferably baked)
  • 6 sausages (Andoille, preferred), sliced 1/2" thick and kept refrigerated
  • 1-1/2 cups long grain rice
  • 3 cups beef stock
  • 2-1/2 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • 1/8 tsp. cayenne
  • 1/2 tsp. chili powder
  • 2 whole bay leaves, crushed
  • 1/4 tsp. dried thyme
  • 1/8 tsp. cloves
0/5 (0 Votes)

Preserved Lemons

Preserved Lemons

By

Essential ingredient in many Moroccan dishes

  • Equipment:
  • 5 Ripe lemons (Meyer lemons are best)
  • 1/2 Cup Kosher salt (or other coarse variety of salt)
  • 1 Cinnamon stick
  • 3 Cloves
  • 5-6 Coriander seeds
  • 3-4 Black peppercorns
  • Additional, fresh squeezed lemon juice
  • Sterile 1-Pint Mason Jar
  • Paring knife
4/5 (1 Votes)