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Recipes
Chili Powder Lifts Fried Chicken | SavorSA
By Thom7747
Place the chicken in a mixing bowl and add milk barely to cover
- 1 (3 1/2-pound) frying chicken, cut into pieces
- Milk
- 2 tablespoons chili powder
- 2 cups peanut oil
- 1/2 cup butter
- 3/4 cup sifted flour
- 1 teaspoon freshly ground black pepper
- 1 teaspoon salt
Baeckeoffe
By Thom7747
This hearty stew featuring three types of meat naturally calls for a red Pinot Noir or a full-bodied white
- 500 g (1 pound) pork shoulder, cut into 2-inch pieces
- 500 g (1 pound) boneless lamb shoulder, cut into 2-inch pieces,
- 500 g (1 pound) boneless beef shoulder, cut into 2-inch pieces,
- 1 kg (2 pounds) potatoes, peeled and thinly sliced, soaked in cold water, and drained,
- 250 g (1/2 pound) onions (2 medium), thinly sliced
- 2 to 3 garlic cloves,
- 1/2 l (2 cups) Alsatian white wine, such as Pinot Blanc or Riesling,
- bouquet garni (parsley, thyme, bay leaves),
- salt and pepper,
- 100 g (2/3 cup) all purpose flour.
Yummy Honey Chicken Kabobs
By Thom7747
In a large bowl, whisk together oil, honey, soy sauce, and pepper
- 1/4 cup vegetable oil
- 1 ⁄3 cup honey
- 1 ⁄3 cup soy sauce
- 1 ⁄4 tsp ground black pepper
- 8 boneless, skinless chicken breast, halves cut into 1 inch cubes
- 2 clove garlic
- 5 small onion, cut into 2 inch pieces
- 2 red bell pepper, cut into 2 inch pieces
- 1 skewer
Scalloped Potatoes
By Thom7747
Recipe from Gourmet Magazine, February 2008
- 3/4 teaspoon grated nutmeg
- 3 pounds large boiling potatoes (about 6)
- 3 tablespoons unsalted butter, cut into small cubes
- 1 1/2 cups heavy cream
- 3/4 cup whole milk
Rhubarb Strawberry Pie
By Thom7747
Overall, a really good pie
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1 pound fresh rhubarb; chopped
- 2 pints fresh strawberries
- 1 recipe pastry for a 9 inch double crust pie
- 2 tablespoons butter
- 1 egg yolk
- 2 tablespoons sugar
Chicken Pot Pie
By Thom7747
Preheat the oven to 350 degrees F
- 3 whole (6 split) chicken breasts, bone-in, skin-on
- 3 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 5 cups chicken stock, preferably homemade
- 2 chicken bouillon cubes
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 2 cups yellow onions, chopped (2 onions)
- 3/4 cup all-purpose flour
- 1/4 cup heavy cream
- 2 cups medium-diced carrots, blanched for 2 minutes
- 1 (10-ounce) package frozen peas (2 cups)
- 1 1/2 cups frozen small whole onions
- 1/2 cup minced fresh parsley leaves
- 3 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1/2 cup vegetable shortening
- 1/4 pound cold unsalted butter, diced
- 1/2 to 2/3 cup ice water
- 1 egg beaten with 1 tablespoon water, for egg wash
- Flaked sea salt and cracked black pepper
Hotch Pot Meat
By Thom7747
This dish takes many hours to prepare but is well worth the effort
- 1 each beef brisket
- water
- 2 each onions, quartered
- black peppercorns
- 2 cloves peeled garlic
- 2 sprigs fresh thyme
- 1 each orange zest
- 2 each fresh bay leaves
- 1 each pork loin, boned
- 1 each lamb leg
- salt and pepper
- olive oil
- 8 each peeled potatoes
- 8 each peeled carrots
Grill-Roasted Beef Short Ribs
By Thom7747
Why This Recipe Works: Beef short ribs are a meaty cut that can require a lot of time and tending on the grill
- Spice Rub
- 2 tablespoons kosher salt
- 1 tablespoon packed brown sugar
- 2 teaspoons pepper
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 1 1/4 teaspoons paprika
- 3/4 teaspoon ground fennel
- 1/8 teaspoon cayenne pepper
- Short Ribs
- 5 pounds’ bone-in English-style beef short ribs, trimmed
- 2 tablespoons red wine vinegar
- 1 recipe glaze, (see related content)
Ultimate Vegetable Soup
By Thom7747
Prep veggies: mince garlic and dice onion, carrots, zucchini, mushrooms
- 1 onion
- 3 cloves garlic
- 2-3 carrots
- 1 zucchini
- 1 1/2 cups cabbage
- 2 cups broccoli
- 2 cups cauliflower
- 1 1/2 cups mushroom
- 1 1/2 cups cut green beans (frozen)
- 1 1/2 cups peas (frozen)
- 1 1/2 cups corn (frozen)
- Large handful spinach, or more
- 15 oz. can diced tomatoes (and/or fresh)
- 8 cups vegetable broth
- Salt to taste
Irish Beef and Stout Stew
By Thom7747
Warm up with a comforting bowl of this easy and delicious freezer-friendly Irish Beef and Stout Stew
- 4 pounds beef chuck, cut into 1 1/2-inch cubes
- 1/4 cup all-purpose flour
- 2 cans (6-ounces each) tomato paste
- 2 1/2 pound new potatoes, scrubbed
- 2 medium onions, cut into 1-inch pieces
- 2 cans (14 1/2-ounces each) reduced-sodium beef broth
- 1 can (14.9-ounce) Irish stout beer
- 10 cloves garlic, sliced
- Coarse salt
- Ground pepper
- 2 boxes (10-ounces each) frozen baby peas, thawed