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Recipes
Gina's Oxtail Stew
By Thom7747
Wash and dry the oxtails. Add the meat to a large bowl and season with salt and pepper, to taste
- 5 pounds meaty oxtails
- Kosher salt and freshly ground black pepper
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, cut into half moons, about 1/4-inch thick
- 2 stalks celery, cut into 1/4-inch thick pieces
- 3 tablespoons chopped fresh thyme leaves
- 4 cloves garlic, peeled and smashed
- 1/4 cup tomato paste
- 1 (750 ml) bottle dry red wine
- 2 cups beef broth
- 1 (15-ounce) can diced tomatoes, with juice
- 2 bay leaves
- 8 ounces button mushrooms
- 2 tablespoons red wine vinegar
- Buttered Noodles, recipe follows, for serving
- 1 (12-ounce) package wide egg noodles
- 4 tablespoons unsalted butter, divided
- 1 small shallot, finely diced
- 2 cloves garlic, finely diced
- Kosher salt and freshly ground black pepper
- 2 tablespoons minced chives
- 2 tablespoons grated Parmesan
- 1 tablespoon lemon juice
Onion Soup (Soupe a l’Oignon)
By Thom7747
If you love onion soup and have never made it at home before, I beg, implore you to do it, just once
- 1 1/2 pounds or about 5 cups of thinly sliced yellow onions
- 3 tablespoons butter
- 1 tablespoon oil
- A heavy-bottomed 4-quart covered saucepan
- 1 teaspoon salt
- 1 1/4 teaspoon sugar (helps the onions to brown)
- 3 tablespoons flour
- 2 quarts boiling brown stock, canned beef bouillon, or 1 quart of boiling water and 1 quart of stock or bouillon
- 1 1/2 cup dry white wine or dry white vermouth
- Salt and pepper to taste
- 3 tablespoons cognac
- Rounds of hard-toasted French bread
- 1 to 2 cups grated Swiss or Parmesan cheese, cave-aged Gruyere is best and recommend
Shrimp Tomato Risotto
By Thom7747
From the Florida Tomato Committee
- 2 pounds fresh tomatoes
- 2 tablespoons vegetable oil
- 1 teaspoon minced garlic
- 1 (15-ounce) can unsweetened coconut milk
- 1 cup long grain white rice
- 1 (4 ½-ounce) can chopped mild green chilies
- 1 (8-ounce) can crushed pineapple in juice, drained, reserve ¼ cup juice
- 1 cup curry powder
- 1 teaspoon salt
- 12 ounces shelled and deveined cooked shrimp
Slow Cooker Creamy Chicken
By Thom7747
Place chicken in your slow cooker
- 3 chicken breasts (I use small to medium-sized breasts. If you use large breasts then I'd recommend using 2 cans of cream of chicken or equal amount of homemade cream of chicken.)
- 1 packet dry Italian dressing
- 8 oz. cream cheese, softened
- 1 can cream of chicken soup OR equal amount of homemade cream of chicken (you can use more than 1 can, but I usually just use one since we're a small family)
- dried parsley, optional
- freshly ground black pepper
- cooked brown rice
Red Beans and Rice 2
By Thom7747
Monday. Wash Day. Red Beans and Rice day
- 1 pound of dried, Camellia brand red kidney beans
- 1/2 pound of bacon
- 1 large onion
- 1 green bell pepper
- 1 large stalk of celery
- 2 cloves of garlic
- Freshly cracked black pepper
- 1/4 teaspoon cayenne pepper
- 1 teaspoon dried basil
- 2 bay leaves
- 1/2 tablespoon of canola oil
- 1 package
- 2 quarts of water
- 1/4 cup (1/2 stick) unsalted butter
- Kosher salt to taste, if needed – BUT ONLY AT THE END!
- Hot, cooked rice
- Sliced green onion, for garnish, optional
- Hot sauce, for the table
Baked Cod with Garlic Mayonnaise
By Thom7747
Cod is baked with a sauce of garlic and mayo
- 1 Cod (I used the tail part and it's about 7" long)
- A dash of pepper and salt
- 1 teaspoon olive oil if not using Cod
- 3 garlic cloves
- 1 teaspoon garlic powder (optional)
- 2 tablespoon mayonnaise (I use Japanese Mayo - the one with the baby)
- 1/2 teaspoon olive oil
- Pinch salt
German-Style Pork Stew
By Thom7747
Directions Lightly coat a 12-inch skillet with cooking spray
- Nonstick cooking spray
- 2 pounds boneless pork shoulder or beef chuck, trimmed and cut into 3/4-inch cubes
- 1 16 ounce package refrigerated diced potatoes
- 2 12 ounce jars mushroom gravy
- 1 1/2 cups apple juice
- 2 teaspoons caraway seeds
Cordon Bleu Casserole
By Thom7747
Original recipe is from the Taste of Home Magazine, Premiere Edition
- TOPPING:
- 4 cups cubed cooked turkey
- 3 cups cubed fully cooked ham
- 1 cup (4 ounces) shredded cheddar cheese
- 1 cup chopped onion
- 1/4 cup butter or margarine
- 1/3 cup all-purpose flour
- 2 cups light cream
- 1 teaspoon dill weed
- 1/8 teaspoon dry mustard
- 1/8 teaspoon ground nutmeg
- 1 cup dry bread crumbs
- 2 tablespoons butter or margarine, melted
- 1/4 teaspoon dill weed
- 1/4 cup shredded cheddar cheese
- 1/4 cup chopped walnuts
Risotto with Tomato Sauce
By Thom7747
The traditional ragu’ is a very thick, rich, and tasty sauce that requires about 3 – 4 hours of preparation
- Meat Sauce:
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons (45 gr) butter
- 1 medium onion, finely diced
- 1 carrot, finely diced
- 1/2 stick celery, finely diced
- 1 garlic clove, diced
- 1/2 lb (225 gr) ground meat
- 1/4 cup (60 cc) dry white wine
- salt and pepper
- 2 1/2 cups (550 gr) tomatoes, puréed in a blender
- pinch of nutmeg
- 2 tablespoons milk or heavy cream
- For the Risotto :
- 3/4 lb (300 gr) arborio rice
- 5 cups (approximately 1 liter) broth
- salt and pepper
- 2 eggs
- 3 oz (100 gr) freshly grated parmigiano cheese
- 2 oz (60 gr) butter
Half-Hour Chicken Gumbo
By Thom7747
Rely on rotisserie chicken, smoked spicy sausage, and frozen okra from the store to stack up flavors in our quick r...
- 3 tablespoons vegetable oil, such as safflower
- 1/3 cup all-purpose flour
- 2 red bell peppers (ribs and seeds removed), chopped
- 1 medium onion, chopped
- 4 garlic cloves, chopped
- 1 teaspoon dried oregano
- Coarse salt and ground pepper
- 1 package (10 ounces) frozen, cut okra
- 8 ounces smoked (precooked) andouille sausage, halved lengthwise and sliced 1 inch thick
- 1 rotisserie chicken (about 2 1/2 pounds), skin and bones removed, meat shredded (about 4 cups)
- Store-bought or homemade cornbread, for serving (optional)