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Recipes
Vietnamese Pork Chops
By Thom7747
Vietnamese Pork Chops Go light on the salt when seasoning these chops; the marinade is fairly salty, especially aft...
- 1 small shallot, finely chopped
- 1/3 cup (packed) light brown sugar
- 1/4 cup fish sauce (such as nam pla or nuoc nam)
- 2 tablespoons unseasoned rice vinegar
- 1 teaspoon freshly ground black pepper
- 4 1-inch thick-cut bone-in pork chops (about 2 1/2 pounds total)
- 1 tablespoon vegetable oil
- Kosher salt
- Lime halves (for serving)
Shredded Pork and Cellophane Noodle Soup
By Thom7747
Recipe from Weldon Russell, The Heritage of Chinese Cooking
- For The Seasonings:
- 2 tablespoons peanut oil
- 2 slices fresh ginger, cut ¼ inch thick
- 4 ounces pork fillet, shredded into 2-inch lengths
- 2 teaspoons dry sherry
- 6 cups chicken broth
- 6 dried mushroom, soaked for soaked for 45 minutes, stalks removed and thinly sliced
- 1/2 cup carrot, cut into ¼-inch thick julienne
- 1 cup zucchini, cut into ¼-inch thick julienne
- 1 1/2 tablespoons Sichuan preserved vegetables (jar choi), available in Chinese stores (optional)
- 1 ounce cellophane noodles, soaked for 30 minutes in warm water and cut into 6-inch lengths
- 1/2 teaspoon salt
- pinch white pepper
- 1/4 teaspoon sugar
- 1/2 teaspoon sesame oil
Shells Alla Caprese
By Thom7747
This recipe is not cooked
- fresh tomatoes, chopped - large spoon
- extra virgin olive oil
- garlic, finely chopped
- mozzarella cheese, buffalo - cubed
- fresh basil, torn - chopped
- fresh parsley, finely chopped
- sea salt, to taste
- black pepper, to taste
- Greek Olives, finely chopped
- parmesan cheese, freshly grated
- cooked pasta
Tabouli Salad
By Thom7747
There are certain standby recipes that everyone should have
- 1 cup whole wheat bulgur
- 1 cup boiling water
- 1 medium tomato, chopped into bite size pieces
- 1 cucumber, peeled and chopped into small pieces
- 2 scallions, finely diced
- 1/4 cup parsley, chopped
- 1/4 cup mint, chopped
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- 1/4 teaspoon salt
Corn-Topped Meat Loaf
By Thom7747
A cheesy Mexicorn topping gives this tender meat loaf a Southwest flair
- TOPPING:
- 2 tablespoons beaten egg
- 2 tablespoons tomato juice
- 1/4 cup quick-cooking oats
- 3/4 teaspoon dried minced onion
- 1/4 teaspoon salt
- 1/4 teaspoon chili powder
- 1/8 teaspoon pepper
- 1/2 pound lean ground beef
- 1 1/2 teaspoons butter
- 1 1/2 teaspoons all-purpose flour
- 1/8 teaspoon salt
- 1/4 cup 2% milk
- 1/4 cup canned Mexicorn, drained
- 2 slices process American cheese, diced
- 2 green pepper rings, cut into strips
Sicilian Chicken Soup
By Thom7747
One of my favorite dishes at Carrabba’s is Mama Mandola’s Sicilian Chicken Soup, so here is the recipe straight...
- 1 whole chicken, 4-5lbs, giblets removed
- 1 yellow onion, finely chopped
- 4 celery ribs, diced
- 3 carrots or 12 mini carrots, diced
- 2 red bell peppers, diced
- 2 medium russet potatoes, peeled and diced into 1/2 -inch diced, you may use any baking potato
- 1 – 14.5 ounce can diced tomatoes
- 1/2 cup fresh flat-leaf Italian parsley
- 5 garlic cloves, chopped, I use my garlic press
- Kosher salt and black pepper, to taste
- 1/2 lb. ditalini pasta
Gwen's Fried Chicken with Milk Gravy
By Thom7747
For the chicken: Put the chicken pieces in a large bowl and cover them with water
- Chicken:
- 8 serving pieces chicken, light or dark meat
- Salt
- 2 cups peanut oil, more if needed
- Black pepper
- 2 cups all-purpose flour
- Gravy:
- 4 tablespoons oil from fried chicken
- 4 tablespoons all-purpose flour
- 2 cups milk
- Salt and freshly ground black pepper
Shrimp Dean Martinis
By Thom7747
If you bought raw shrimp, steam shrimp until pink, about 5 minutes, then cold shock under running water
- 1 1/2 pounds super-size jumbo shrimp -- precooked or, peeled and deveined, tail on
- 2 ribs celery, finely chopped
- 2 rounded spoonfuls prepared horseradish
- 1/2 lemon, juiced
- 1 teaspoon hot sauce
- 1/2 cup chili sauce
- 1/2 cup ketchup
- 1/2 cup vegetable juice (recommended: V8)
- Salt and black pepper
- 1 lemon, wedged
Modern Beef Burgundy
By Thom7747
Why This Recipe Works We wanted our boeuf bourguignon recipe to have tender braised beef napped in a silky, rich s...
- 1 (4-pound) boneless beef chuck-eye roast, trimmed and cut into 1 1/2- to 2-inch pieces, scraps reserved
- Salt and pepper
- 6 ounces salt pork, cut into 1/4-inch pieces
- 3 tablespoons unsalted butter
- 1 pound cremini mushrooms, trimmed, halved if medium or quartered if large
- 1 1/2 cups frozen pearl onions, thawed
- 1 tablespoon sugar
- 1/3 cup all-purpose flour
- 4 cups beef broth
- 1 (750-ml) bottle red Burgundy or Pinot Noir
- 5 teaspoons unflavored gelatin
- 1 tablespoon tomato paste
- 1 teaspoon anchovy paste
- 2 onions, chopped coarse
- 2 carrots, peeled and cut into 2-inch lengths
- 1 garlic, head, cloves separated, unpeeled, and crushed
- 2 bay leaves
- 1/2 teaspoon black peppercorns
- 1/2 ounce dried porcini mushrooms, rinsed
- 10 sprigs fresh parsley, plus 3 tablespoons minced
- 6 sprigs fresh thyme
Scheinehaxen: (Pork Hocks - German)
By Thom7747
Clean and dice the leek, celery, carrot and onion
- 1 small leek
- 1 carrot
- 2 meaty pork hocks
- Peppercorns
- Beer or water
- 1 celery rib
- 1 onion
- Salt
- 2 tablespoons cooking fat