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Grandma Williams' Biscuits

Grandma Williams' Biscuits

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Preheat the oven to 425 degrees F

  • 1/2 cup lard, plus 2 teaspoons for greasing
  • 5 1/2 cups biscuit mix with butter flakes, such as Atkinson's
  • 1 1/4 cups buttermilk
  • 2 tablespoons butter or margarine
0/5 (0 Votes)

Honey Pork Belly

Honey Pork Belly

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Honey Pork Belly JUNE 21, 2012 by NAMI in MAIN DISHES, PORK, QUICK & EASY, RICE & DONBURI

  • 3/4 lb (350g) pork belly
  • Oil
  • Blanched spinach (optional)
  • Japanese mayonnaise (optional)
  • Ichimi Togarashi (optional)
  • 2 Tbsp. honey
  • 2 Tbsp. soy sauce
  • 1 Tbsp. oyster sauce
  • 2 garlic cloves
0/5 (0 Votes)

Chicago Italian Beef (Pot Roast Style)

Chicago Italian Beef (Pot Roast Style)

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For the pot roast: Preheat the oven to 300 degrees F and position a rack in the middle position

  • Pot Roast:
  • 1 boneless beef chuck eye roast (about 3 1/2 pounds)
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1 medium onion, roughly chopped
  • 1 tablespoon dried Italian seasoning
  • 2 teaspoons crushed red pepper
  • 6 cloves garlic, roughly chopped
  • 1/2 cup dry red wine
  • 3 cups beef stock
  • 2 sprigs fresh thyme
  • Sweet Pepper:
  • 4 green bell peppers, seeded and cut into strips
  • 2 tablespoons olive oil
  • 1 teaspoon granulated garlic
  • Kosher salt and freshly ground black pepper
  • Sandwich Build:
  • 4 soft, hinged sub or hoagie rolls
  • Homemade Hot Giardiniera, recipe follows
  • 1/4 cup table salt
  • 1 cup small-diced carrots
  • 1 cup tiny cauliflower florets
  • 4 to 8 serrano peppers, sliced (depending on heat level desired)
  • 2 cloves garlic, minced
  • 1 stalk celery, diced small
  • 1 red bell pepper, diced small
  • 2 cups canola oil
  • 1 tablespoon dried oregano
  • 1/2 teaspoon freshly ground black pepper
0/5 (0 Votes)

Egg Drop Soup

Egg Drop Soup

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There is no easier soup to make

  • 1 1/4 cups chicken bouillon
  • 1 1/4 cups water
  • 2 tablespoons green onion, chopped
  • 1 egg, slightly beaten
4.5/5 (2 Votes)

Chicken Adobo

Chicken Adobo

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In a Dutch oven, place chicken, then add remaining ingredients

  • 5 pounds chicken thighs
  • 1/2 cup vinegar
  • 1/2 cup soy sauce
  • 1 tablespoon sugar
  • 1 whole cinnamon stick or 1 whole star anise
  • 1 clove garlic, smashed
  • 10 pieces peppercorn
  • 2 bay leaves
4.7/5 (3 Votes)

Red Wine Braised Shortribs by Hubert Keller

Red Wine Braised Shortribs by Hubert Keller

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Preheat the oven to 350° F

  • 4 pounds bone-in short ribs
  • Salt and pepper
  • 4 tablespoons olive oil
  • 2 small onions, peeled, sliced
  • 2 carrots, peeled and coarsely chopped
  • 2 celery stalks, chopped
  • 1 2-inch piece fresh ginger, peeled, sliced thinly
  • 2 garlic cloves, peeled and chopped
  • 1 stalk lemongrass
  • 1 1/2 cups red wine, pinot noir
  • 1 14-oz can diced tomatoes with juice
  • 2 tablespoons brown sugar
  • 2 tablespoons parsley, chopped
  • 3 tablespoons tomato paste
  • 3 cups beef stock
  • 1 sprig fresh sage
0/5 (0 Votes)

Penang Fried Rice Noodles

Penang Fried Rice Noodles

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This streamlined version of a favorite Malaysian street food noodle dish, char kway teow, substitutes Spanish chori...

  • 1/2 pound (1/8- to 1/4-inch wide) dried rice stick noodles
  • 2 1/2 tablespoons soy sauce
  • 1 tablespoon water
  • 1 1/2 tablespoons vegetable oil, divided
  • 2 large eggs, lightly beaten with a pinch of salt
  • 1/2 pound peeled and deveined large shrimp
  • 1 tablespoon chile paste (sambal oelek) or Chinese garlic chile paste
  • 3 ounces Spanish chorizo, halved lengthwise, casing removed if desired (see Cooks' Notes), sausage thinly sliced crosswise
  • 2 large garlic cloves, finely chopped
  • 1/2 pound jicama, peeled and cut into 1/4-inch-thick matchsticks
  • 1 bunch scallions (greens only), cut crosswise into 1 1/2-inch lengths
  • Lime wedges for serving
4.6/5 (7 Votes)

Campfire Burgers

Campfire Burgers

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Instructions Caramelized Onions: Warm olive oil in a large skillet over medium heat

  • Caramelized Onions...
  • 2 tablespoon olive oil
  • 1 large Vidalia onion, sliced
  • Pinch of salt
  • 1/2 teaspoon balsamic vinegar
  • Campfire Sauce...
  • 1/4 cup regular mayonnaise
  • 1/4 cup barbecue sauce
  • 1/8 teaspoon liquid smoke
  • Burgers...
  • 1 pound ground beef
  • 1/4 cup shredded cheddar cheese
  • 2 slices cooked bacon, crumbled
  • 2 teaspoon worcestershire sauce
  • 1/2 teaspoon liquid smoke
  • 1/2 teaspoon salt
  • Pinch of freshly cracked black pepper
  • 4 hamburger buns
4.3/5 (15 Votes)

Sardinian Spaghetti

Sardinian Spaghetti

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Heat the oil in a large heavy skillet over medium heat

  • 1/4 cup extra-virgin olive oil
  • 1 1/2 pounds sweet Italian fennel sausage, cut into 1-inch pieces
  • 2 28-ounce cans whole peeled tomatoes, drained, seeded and halved, with 1/2 cup juice reserved
  • 2 cloves garlic, sliced
  • 2 bay leaves
  • 1/2 teaspoon fennel seeds
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon saffron threads
  • 1/4 cup chopped fresh parsley
  • 1 1/2 cups fresh basil leaves, torn
  • Kosher salt
  • 3/4 pound spaghetti
  • 1 cup shredded pecorino cheese
0/5 (0 Votes)

Easy Jambalaya

Easy Jambalaya

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Put the butter and oil in a Dutch oven, over medium heat

  • 2 tablespoons butter
  • 2 tablespoons oil
  • 3 pounds chicken thigh, de-boned
  • 1 cup long grain rice
  • 1 cup onion, minced
  • 1 cup green bell pepper, minced
  • 2 cups celery, minced
  • 1 tablespoon garlic, minced
  • 1/2 pound shrimp cooked peeled and de-veined
  • 1/2 pound smoked summer sausage, sliced to ¼-inch
  • 2 cups beef broth
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne, or more to taste
  • 1/4 teaspoon ground thyme
  • 2 tablespoons parsley, minced
4/5 (2 Votes)