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Recipes
Beef Goulash
By trishjoy
Place a large heavy pot over medium heat and add the bacon
- 4 slices bacon, chopped
- 3 pounds boneless beef shank, trimmed and cut into 2-inch cubes
- Kosher salt and freshly ground black pepper
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 3 garlic cloves, minced
- 2 roasted red bell peppers, peeled and sliced
- 3 tablespoons Hungarian sweet paprika
- 2 teaspoons caraway seeds, toasted and ground
- 2 tablespoons red wine vinegar
- 1 (15-ounce) can whole peeled tomatoes, hand crushed
- 6 cups low-sodium beef broth
- 4 russet potatoes, peeled and thickly sliced
- 1/2 cup sour cream
- Chopped flat-leaf parsley, for garnish
Cream Of Crab Soup
By trishjoy
Directions: Bring milk, half and half, and heavy whipping cream to a boil
- Ingredients:
- 1 pound Maryland jumbo lump crab meat
- 1 tablespoon fresh parsley
- 3 teaspoons Old Bay Seasoning
- 1/4 cup butter
- 2 pints heavy whipping cream
- 1 quart half and half
- cornstarch
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 pint milk
Chicken With Mushrooms
By trishjoy
Preheat oven to 350 degrees F (175 degrees C)
- 3 cups sliced mushrooms
- 4 skinless, boneless chicken breast
- halves
- 2 eggs, beaten
- 1 cup seasoned bread crumbs
- 2 tablespoons butter
- 6 ounces mozzarella cheese, sliced
- 3/4 cup chicken broth
Meatloaf
By trishjoy
Directions 1.Preheat oven to 350 degrees F (175 degrees C)
- Ingredients
- 2 pounds ground beef
- 2 eggs
- 1/2 cup tomato sauce
- 3/4 cup fresh crumbled bread
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons dried parsley
- 1 teaspoon dried oregano
- 6 slices ham
- 6 medium slices mozzarella cheese
Stir Fry Chicken and Vegtables
By trishjoy
1.Heat oil in a wok or large heavy skillet
- 2 tablespoons vegetable oil
- 1/2 pound boneless skinless chicken breasts, cut into cubes
- 2 cloves garlic, chopped
- 2 tablespoons oyster sauce
- 1 cup chopped broccoli
- 1 cup sliced green bell pepper
- 1 cup sliced carrots
- 1 cup sliced napa cabbage
- 1 cup sliced celery
- 1 cup fresh bean sprouts
- 1 cup sliced zucchini
- 1 cup chopped green onions
- 1 teaspoon salt
- 1/2 cup water
- 2 tablespoons mushroom soy sauce
- 1 tablespoon cornstarch
Flounder - Lemon Mustard Broiled
By trishjoy
Place the butter in a small bowl and combine with the mustard, parsley and lemon zest
- 4 tablespoons unsalted butter room temperature
- 4 teaspoons Dijon mustard
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 teaspoons grated lemon zest
- Vegetable oil as needed
- 8 flounder fillets - (4 oz ea)
- Clover sprouts for garnish
- 2 lemons quartered
Slow Cooker Barbecue
By trishjoy
Cook 6 hours drain juice and shred
- 1 (3 pound) boneless chuck roast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper to taste
- 1 (18 ounce) bottle barbeque sauce
Coney Island Chili Sauce
By trishjoy
Brown meat, pour off fat, add onion-garlic
- 1 lb lean ground beef
- 2 garlic cloves ( finely chopped)
- 1 cup chopped onions
- 15 ounces tomato sauce
- 1 teaspoon chili powder
- 1 1/4 teaspoons sugar
- 3 beef bouillon cubes ( 3 cubes)
- 1 teaspoon ground cumin
Flounder - Pan-Fried With Dilled Tartar Sauce
By trishjoy
Lightly season the fillets on both sides with 2 teaspoons Essence
- DILLED TARTAR SAUCE:
- 8 flounder fillets - (4 oz ea)
- 1 tablespoon Essence plus
- 2 teaspoons Essence (see Bayou Blast recipe)
- 1 cup instant flour
- 1 1/2 cups clarified butter - (to 2)
- 3/4 cup mayonnaise
- 2 tablespoons sour cream
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne
- 1 pinch sugar
- 2 tablespoons grated white onions
- 1 tablespoon chopped fresh dill
- 1 tablespoon pickle relish
Grilled Portobello Mushrooms with Balsamic
By trishjoy
Preheat the grill. Preheat the oven to 350 degrees F
- 6 cloves garlic, unpeeled
- 1/4 cup extra-virgin olive oil, divided, plus 3/4 cup olive oil
- Kosher salt
- 1/3 cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 4 large portobello mushrooms, wiped of any dirt, washed and quickly dried, if necessary