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Recipes
Sunny Anderson's pulled pork sandwiches
By SEFeiler
For the pork sandwiches: 1/2 cup spicy brown mustard 1/4 cup honey Kosher salt and freshly ground pepper 1
- to to 250 place in a roasting pan and bring to room temperature. Meanwhile, preheat the oven to 250 degrees.
- to 1 3 to 1 oven and pour 1 inch hot water into the pan. Cook 3 hours, adding water as needed to maintain 1 inch.
- to 6 pan from the oven, add water if needed and cover tightly with foil. Return to the oven and cook 6 more hours. Turn off the oven and let the pork rest inside, about an hour.
- 2 the pork from the oven and discard the bone. Coarsely shred the meat using 2 carving forks. Toss with some of the barbecue sauce and pan juices and season with salt and pepper. Serve on rolls with coleslaw
Chicken Enchiladas
By SEFeiler
1. Preheat oven to 425º. Stir together first 4 ingredients, 1 1/2 cups enchilada sauce, and 1 cup cheese
- 3 1/2 cups chopped cooked chicken
- 2/3 cup Onion-and-Garlic Mixture
- 2 (4-oz.) cans chopped green chiles
- 1 tablespoon chopped fresh cilantro
- 3 (10-oz.) cans enchilada sauce, divided
- 2 cups (8 oz.) shredded Mexican four-cheese blend, divided
- 8 (9-inch) burrito-size flour tortillas
Mongolian Beef
By SEFeiler
1. Combine first 8 ingredients, stirring until smooth
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 2 teaspoons dry sherry
- 2 teaspoons hoisin sauce
- 1 teaspoon rice vinegar
- 1 teaspoon chile paste with garlic
- 1/4 teaspoon salt
- 2 teaspoons peanut oil
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon minced fresh garlic
- 1 pound sirloin steak, thinly sliced across the grain
- 16 medium green onions, cut into 2-inch pieces
Beef Stroganoff
By SEFeiler
Slice meat into 1/2-thick by 2 -nch long very thin strips and season with salt and pepper
- 1 1/2 pounds beef tenderloin fillet
- Salt and pepper
- 3 tablespoons butter, divided
- 2 tablespoons all-purpose flour
- 2 cups beef consomme, available on soup aisle
- 2 teaspoons prepared Dijon style mustard
- 1/4 cup sour cream, eyeball it
- 1 tablespoon extra-virgin olive oil or vegetable oil, 1 turn of the pan in a slow stream
- 1/2 small onion, sliced
- 1/3 cup coarsely chopped cornichons
- 1 pound extra wide egg noodles, cooked to package directions
- Chopped parsley leaves, garnish
- Thickly sliced pumpernickel bread, optional
Neelys Holiday Cornish Hens and Rub
By SEFeiler
Preheat oven to 450 degrees F
- 3 large carrots, roughly chopped
- 3 stalks celery, roughly chopped
- 3 large onions, roughly chopped
- 2 parsnips, rough chopped
- 2 oranges, cut into wedges
- 6 Cornish game hens (about 2 pounds each), rinsed and dried thoroughly
- Olive oil, to drizzle
- Holiday Dry Rub, recipe follows
- Holiday Dry Rub
- 2 tablespoon salt
- 2 teaspoon chili powder
- 1 teaspoon sugar
- 1 teaspoon ground cinnamon
- Place all ingredients in a bowl and mix to combine
Ed Wilson's Own Mac and Cheese
By SEFeiler
Preheat oven to 325 degrees F
- 2 quarts water
- 1 tablespoon kosher salt, plus more for seasoning
- 1 tablespoon vegetable oil
- 2 cups uncooked elbow macaroni
- 2 eggs
- 1 1/2 cups evaporated milk
- 1/2 stick butter, melted
- Freshly ground black pepper
- 16 ounces shredded sharp Cheddar
- Dust with paprika
Crab claw rockefeller
By SEFeiler
1.Preheat your oven to 375°F and set the top rack to the middle position (BTW, this recipe is a great toaster oven...
- 1 lb lump crab claw meat (I love the canned stuff at Trader Joe’s – you can’t beat the price)
- 1/2 red bell pepper, finely diced
- 4 green onions, finely diced
- 1 cup bread crumbs (Panko works great too)
- 4 tbsp. honey
- 1 tsp. chili powder
- 1 tbsp. unsalted butter
- 2 slices bacon or prosciutto
- 4 cups (uncooked) baby spinach
- 1/4 cup watercress stems
- 4 cloves garlic, smashed and finely chopped
- good salt & freshly ground black pepper, to taste
- olive oil (in a sprayer, if you’ve got one)
Guy Fieri's Carolina Pulled Pork
By SEFeiler
Guy Fieri's Carolina Pulled Pork recipe is awesome, nuff said!
- 8 pound bone in pork picnic shoulder
- 1/3 cup freshly cracked black pepper
- 3 tablespoons paprika
- 2 tablespoons granulated garlic powder
- 2 tablespoons granulated onion powder
- 1/4 cup salt
- 1/4 cup chili powder
- 1/4 cup ground cumin
- 1/4 cup dark brown sugar
- 1/4 cup hot dry mustard
- 1 teaspoon cayenne
- 1 cup hickory chips, prepped, method follows
- MOP SAUCE
- 1 cup apple cider vinegar
- 1/2 cup water
- 2 tablespoons Worcestershire sauce
- 1 tablespoon freshly cracked black pepper
- 2 tablespoons cayenne pepper
- 1 tablespoon salt
- 2 tablespoons canola oil
Squash Casserole
By SEFeiler
The natural moisture content of a squash varies with the variety and with growing conditions
- 2 lbs yellow summer squash, trimmed and sliced 14 inch thick
- 1/2 small sweet onion, such as Vidalia, peeled and diced
- 1 tsp salt
- 1 large egg
- 1/2 cup mayonnaise
- 1/2 cup grated cheddar cheese (about 2 ounces)
- 1/4 tsp black pepper
- 1/2 cup butter crackers, such as Ritz, crushed (about 12 crackers)
Ippolito's Chicken Francaise
By SEFeiler
In a medium bowl, combine wine, chicken broth, lemon juice, salt, white pepper and garlic and set aside
- 1/4 cup white wine
- 1/2 cup chicken broth
- 1 tablespoon fresh squeezed lemon juice
- 1/8 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 teaspoon granulated garlic
- 1 cup all-purpose flour
- 1 egg, beaten
- 1/2 ounce (about 1/3 cup) chopped sun-dried tomatoes, soaked in 1/4 cup olive oil
- 2 (8-ounce) skinless boneless chicken breast halves
- 2 1/2 cups lightly packed fresh spinach