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Recipes
Ramen Noodle Soup
By Thom7747
Heat 3 tablespoons vegetable oil in a large skillet over medium heat
- 1/4 cup vegetable oil
- 8 cloves garlic, smashed
- 1 large onion, chopped
- 8 thin slices ginger
- 1 pound sliced bacon
- 4 pounds chicken wings
- 12 dried shiitake mushrooms, rinsed
- 12 scallions, white and light green parts, chopped
- 1/4 cup sake or dry sherry
- 1/4 cup reduced-sodium soy sauce
- Kosher salt
- 1 teaspoon sugar
- 1 teaspoon white peppercorns
- 8 3-to-5-ounce packages dry or vacuum-packed ramen noodles (flavor packets discarded)
- Assorted toppings (see below)
Wiener Schnitzel
By Thom7747
Place each veal cutlet in between 2 pieces of plastic wrap and pound using the spiky side of a meat mallet
- Four 5-ounce veal cutlets, pounded
- 1/8 _inch thick (about 11 inches long and 3 inches wide)
- Kosher salt and freshly ground pepper
- 1 cup all-purpose flour
- 2 tablespoons German hot mustard
- 3 eggs
- 2 cups plain dried breadcrumbs
- 1/2 cup canola oil
- 1/2 cup unsalted butter
- 1/4 cup fresh flat-leaf parsley, roughly chopped
- 1 lemon, cut into wedges
Mexican Chicken Soup Recipe
By Thom7747
In a large nonstick skillet, saute chicken in oil until no longer pink
- 1-1/2 pounds boneless skinless chicken breasts, cubed
- 2 teaspoons canola oil
- 1/2 cup water
- 1 envelope reduced-sodium taco seasoning
- 1 can (32 ounces) V8 juice
- 1 jar (16 ounces) salsa
- 1 can (15 ounces) black beans, rinsed and drained
- 1 package (10 ounces) frozen corn, thawed
- 6 tablespoons reduced-fat cheddar cheese
- 6 tablespoons reduced-fat sour cream
- 2 tablespoons minced fresh cilantro
Easy Chicken Gumbo
By Thom7747
Here you are Gumbo lovers
- 1 (16-oz.) can cut okra, drained
- 1/4 cup onion, chopped
- 1/4 cup green pepper, chopped
- 3 tablespoons butter
- 4 cups chicken broth
- 1 16 oz. can tomato
- 1 bay leaf, small
- pepper
- salt
- 1/3 to 1/2 cooked smoked sausage, cut into rounds
- 1 cup cooked chicken, diced
- 1 tablespoon parsley, snipped
- 3 cups hot cooked rice
Spicy Shrimp and Vegetable Stir-Fry
By Thom7747
The spice in this dish from Jennifer Maeng, executive chef at Korean Temple Cuisine in New York City, adds more tha...
- 1/4 cup low-sodium soy sauce
- 1/4 cup sake
- 2 tablespoons sugar
- 1 tablespoon dark (toasted) sesame oil
- 1 tablespoon chopped garlic
- 1 tablespoon finely chopped or grated ginger
- 1 cup large-diced red bell pepper
- 1 cup large-diced green bell pepper
- 1 cup large-diced onion
- 1 cup cubed cabbage
- 1 cup sliced carrot
- 1/2 teaspoon red pepper flakes
- 24 large shrimp, shelled and deveined
Smoked Tomato Soup
By Thom7747
1. Place wood chips in a small pile in center on bottom of smoker
- 2 tbsp. mesquite wood chips for an indoor smoker
- 3 lb. ripe plum tomatoes, cored and halved
- 1/3 cup olive oil
- 10 cloves garlic, finely chopped
- 1 medium yellow onion, thinly sliced
- 1 cup dry red wine
- 2 cups chicken stock
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup roughly chopped sage
- 1/4 cup roughly chopped tarragon
- 2 tbsp. sherry vinegar
- 8 tbsp. unsalted butter, softened
- 12 oz. baguette, thinly sliced on the bias
- Microflowers, for garnish (optional)
- Crème fraîche, for garnish
Pork Roast
By Thom7747
The original recipe was from Polly South
- 3 pounds fresh pork shoulder
- 1 small onion, peeled and sliced
- 6 whole cloves
- 1 bay leaf
- 1 (16 oz. can) sweet potato
- 3/4 cup brown sugar
- 1 1/2 teaspoons dry mustard
- 1/4 teaspoon mace
- 3/4 cup honey
- 3 tablespoons orange juice
Best Beef Bourguignon
By Thom7747
Beef Bourguignon, or beef in red wine sauce, is a classic French dish known for its deep rich sauce
- 4 ounces slab bacon, coarsely chopped
- 1 1/2 pounds beef chuck, trimmed and cut into 1½ inch cubes
- 4 tablespoons all purpose flour
- 2 large onions, cut into eight wedges each
- 2 large carrots, cut into 1-inch pieces
- 6 large garlic cloves, chopped
- 1 1/2 cups homemade beef stock or low-salt canned broth
- 1/4 cup cognac or brandy
- 1 750-ml bottle dry red wine
- 3/4 pounds mushrooms, whole or halved if very large
- 1 tablespoon dried thyme
- 1/2 tablespoon dark brown sugar
- 1/2 tablespoon tomato paste
Lancashire Hot Pot
By Thom7747
This famous Lancashire dish has now become a favorite in all parts of the country
- Potatoes - 450 g (1 lb), sliced
- 1 tbsp Olive Oil
- Middle neck of lamb - 700 g (1* lb), trimmed
- 1 onion, finely diced
- 2 carrots, finely diced
- 4 celery sticks, finely diced
- 2 leeks, thinly sliced
- 2 tbsp plain flour
- freshly ground black pepper
- 1 tbsp Worcestershire sauce
- Lamb or beef stock - 300ml (* pint)
- Butter or dripping - a little, melted
- Parsley - for garnish.
Spaghetti and Meatballs All' Amatriciana
By Thom7747
Spaghetti and meatballs get spiced up with a classic Italian sauce
- Meatballs
- 6 ounces uncured applewood-smoked bacon (about 6 slices), diced
- 2 large garlic cloves, peeled
- 2 pounds ground beef (15% fat)
- 2/3 cup chopped drained roasted red peppers from jar
- 2/3 cup panko (Japanese breadcrumbs)
- 2 large eggs
- 1/2 cup coarsely grated onion
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon minced fresh marjoram
- 2 teaspoons dried crushed red pepper
- 1/2 teaspoon coarse kosher salt
- 1/2 teaspoon freshly ground black pepper
- Sauce
- 2 (28-ounce) cans diced tomatoes in juice (preferably San Marzano)
- 2 large garlic cloves, peeled
- 6 ounces uncured applewood-smoked bacon (about 6 slices), cut crosswise into thin strips
- 1 tablespoon (or more) extra-virgin olive oil
- 3 cups finely chopped onions
- 1 1/2 teaspoons dried crushed red pepper
- 2 cups dry white wine
- 1 tablespoon minced fresh marjoram
- Pasta
- 1 1/2 pounds spaghetti
- 2 to 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons minced fresh marjoram
- Freshly grated Parmesan cheese