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Recipes
BEEF STIR-FRY WITH BELL PEPPERS
By LindaW1955
Cook's Illustrated
- INGREDIENTS
- 1 tablespoon plus 1/4 cup water
- 1/4 teaspoon baking soda
- 1 pound flank steak, trimmed, cut into 2- to 2 1/2-inch strips with grain, each strip cut crosswise against grain into 1/4-inch-thick slices
- 3 tablespoons Soy Sauce
- 3 tablespoons Dry Sherry or Chinese rice wine
- 3 teaspoons cornstarch
- 2 1/2 teaspoons packed light brown sugar
- 1 tablespoon Oyster Sauce
- 2 teaspoons rice vinegar
- 1 1/2 teaspoons toasted sesame oil
- 2 teaspoons coarsely ground Pepper
- 3 tablespoons plus 1 teaspoon Vegetable Oil
- 1 red bell pepper, stemmed, seeded, and cut into 1/4-inch-wide strips
- 1 green bell pepper, stemmed, seeded, and cut into 1/4-inch-wide strips
- 6 scallions, white parts sliced thin on bias, green parts cut into 2-inch pieces
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
KOREAN-STYLE SLOW-COOKER BEEF RIBS
By LindaW1955
Place the short ribs in a 5-quart slow cooker
- 2 pounds beef short ribs
- 1/2 head garlic, peeled and chopped
- 1-inch knob ginger, sliced
- 1/2 cup low-sodium soy sauce
- 2 tablespoons rice wine vinegar (unseasoned)
- 2 tablespoons dark brown sugar
- 1 pear, chopped
- 3 green onions, chopped, plus more for garnish
- Toasted sesame seeds for garnish
- Get Cooking: http://www.cooking.com/recipes-and-more/recipes/korean-style-slow-cooker-short-ribs-recipe?CCAID=cknwrdne05021as&s=s2108935176s&mid=2092610&rid=2108935176#ixzz3SRUUzZ1E
SUNDAY-BEST GARLIC ROAST BEEF
By LindaW1955
Look for a top sirloin roast that has a thick, substantial fat cap still attached
- Beef
- 8 large cloves garlic , unpeeled
- 1 top sirloin roast (4-pound), with some fat intact
- Garlic-Salt Rub
- 3 large cloves garlic , minced
- 1 teaspoon dried thyme
- 1/2 teaspoon table salt
- Garlic Paste
- 12 large cloves garlic , peeled, cloves cut in half lengthwise
- 2 sprigs fresh thyme
- 2 bay leaves
- 1/2 teaspoon table salt
- 1/2 cup olive oil
- Ground black pepper
- Jus
- 1 1/2 cups low-sodium beef broth
- 1 1/2 cups low-sodium chicken broth
PHILLY CHEESE STEAK SLOPPY JOES
By LindaW1955
* Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appea...
- 1 pound lean ground beef
- 2 tablespoons butter
- 1 small yellow onion, diced
- 1 small green bell pepper, diced
- 8 ounces brown mushrooms minced
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1 tablespoon cornstarch
- 1 cup beef broth
- 8 ounces Provolone Cheese Slices, chopped
- 6 brioche hamburger buns
CHOCOLATE FRENCH SILK PIE
By LindaW1955
CUISINE AT HOME
- 1 BAKED pie crust
- 4 eggs
- 2/3 cup sugar
- 2 TBS water
- 8 OZ semisweet chocolate bar, very finely chopped
- 1 1/2 sticks unsalted butter, cubed and softened
- 1/8 tsp salt
- 1 cup heavy cream
- 2 TBS sugar
- 1 tap vanilla extract
PARMESAN BAKED PORK CHOPS
By LindaW1955
1 On a plate combine the last 4 ingredients
- 4 - 1/2 " thick boneless pork chops
- 1 cup breadcrumbs
- 1 cup grated Parmesan cheese
- 1 TBS olive oil
- 1 tsp black pepper
- 1 tsp garlic powder
KENTUCKY HOT BROWN SLIDERS
By LindaW1955
1. Spread roll bottoms w/ mayo 2
- 1 pkg. (12 OZ) King's Hawaiian sweet rolls, split
- 1/4 c mayo
- 12 slices turkey
- 12 slices cooked bacon
- 6 slices Gruyere
- 1/4 cup grated Parmesan
- 1/4 cup diced pimento
- 1/2 cup butter, cubed
- 2 TBS finely chopped onion
- 2 TBS brown sugar
- 1 1/2 tsp Worcestershire sauce
- 1/4 tap garlic powder
STRAWBERRY PIE
By LindaW1955
Clean and hull strawberries, slice enough to make 1 1/2 cups, set aside Mix sugar and cornstarch in 2 quart saucep...
- 2 quarts strawberries
- 1 cup sugar
- 3 TBS cornstarch
- Baked pie shell
- Red food coloring
CHICKEN STOCK
By LindaW1955
1. Peel and halve onions
- 2 onions
- 1 celery rib
- 2 carrots
- 1/2 tsp dried thyme
- 3 # chicken wings, backs, necks and/or bones
- 14 1/2 cups cold water
- 2 whole cloves
- 4 garlic cloves, unpeeled
- 1 tsp salt
- 6 long fresh parsley sprigs
- 12 black peppercorns
- 1 bay leaf
TOMATO AND BAGUETTE TART
By LindaW1955
1. Oven 350 degrees, lightly grease tart pan 2
- 15 - 1/4 " slices French banquette
- 15 - 1/4 " slices red heirloom tomatoes
- 15 - 1/4 " slice yellow or orange heirloom tomatoes
- 1 t minced garlic
- 2 TBS melted butter
- 2 TBS EVOO
- salt, pepper, red pepper flakes
- 1 cup shredded Parmesan cheese
- 3 oz prosciutto