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Recipes
Baked Seafood Au Gratin
By nekmor
Directions In a heavy skillet, saute the onion and the pepper in 1/2 cup of butter
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 cup butter, divided
- 1 cup all-purpose flour, divided
- 1 pound fresh crabmeat
- 4 cups water
- 1 pound fresh shrimp, peeled and deveined
- 1/2 pound small scallops
- 1/2 pound flounder fillets
- 3 cups milk
- 1 cup shredded sharp Cheddar cheese
- 1 tablespoon distilled white vinegar
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1 pinch ground black pepper
- 1 dash hot pepper sauce
- 1/2 cup grated Parmesan cheese
Buffalo Chicken Beer Bread Pizza
By nekmor
Heat oven to 450°F. In medium bowl, mix 1 cup of the flour, the sugar, yeast, baking powder and salt
- 2 cups Gold Medal® all-purpose flour
- 1 tablespoon sugar
- 1 package regular active dry yeast
- 1 teaspoon baking powder
- 1 teaspoon coarse (kosher or sea) salt
- 3/4 cup lager beer, such as a Boston lager, warmed to 105°F
- 2 tablespoons olive oil
- 1/4 cup Buffalo wing sauce
- 2 tablespoons lager beer, such as a Boston lager
- 1 tablespoon butter, melted
- 1 1/2 cups chopped cooked chicken
- 1 cup shredded mozzarella cheese (4 oz)
- 1 cup shredded provolone cheese (4 oz)
- 1/3 cup crumbled blue cheese
- 2 tablespoons sliced green onions (2 medium)
Crepes
By nekmor
Recipe courtesy Alton Brown
- 2 large eggs
- 3/4 cup milk
- 1/2 cup water
- 1 cup flour
- 3 tablespoons melted butter
- Butter, for coating the pan
Ten Minute Szechuan Chicken
By nekmor
Directions Place the chicken and cornstarch into a bag or bowl, and toss to coat
- 4 boneless skinless chicken breasts, cut into cubes
- 3 tablespoons cornstarch
- 1 tablespoon vegetable oil
- 4 cloves garlic, minced
- 5 tablespoons low-sodium soy sauce
- 1 1/2 tablespoons white wine vinegar
- 1/4 cup water
- 1 teaspoon white sugar
- 3 green onions, sliced diagonally into 1/2 inch pieces
- 1/8 teaspoon cayenne pepper, or to taste
Baked Pork Recipe - Chinese Baked Pork
By nekmor
Rub the pork with the salt to taste
- 3 - 3 1/2 lbs pork leg (I used 1.5 kg boneless pork leg which is about 3 1/3 pounds)
- Salt, to taste
- 1/2 cup hoisin sauce
- 2 Tb oyster sauce
- 2 tsp. light soy sauce
- 2 tsp. Chinese rice wine or dry sherry
- 1 tsp. five spice powder
- 1 tsp. white pepper
- 2 tsp. minced fresh ginger
- 2 tsp. minced garlic
Grilled Peach- and Mustard-Glazed Pork Tenderloin
By nekmor
In shallow glass or plastic dish or resealable freezer plastic bag, mix marinade ingredients
- 1 1 to 1 8 glass or plastic dish or resealable freezer plastic bag, mix marinade ingredients. Add pork; turn to coat. Cover dish or seal bag; refrigerate, turning pork occasionally, at least 1 hour but no longer than 8 hours.
- 3 3 1-quart to 1 saucepan, heat remaining marinade to boiling; boil and stir 1 minute. Cut pork into slices; serve with marinade.
(Semi) Skyline Chili
By nekmor
Pretty close to the real thing!
- Cincinnati Chili Recipe
- 1 large onion chopped
- 1 pound extra-lean ground beef
- 1 clove garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/2 teaspoon red (cayenne) pepper
- 1/2 teaspoon salt
- 1 1/2 tbsp unsweetened cocoa or 1/2 ounce grated unsweetened chocolate
- 1 (15-ounce) can tomato sauce
- 1 tablespoon Lea and Perrins Worcestershire sauce
- 1 tablespoon cider vinegar
- 1/2 cup water
- 1 (16-ounce) package uncooked dried spaghetti pasta
- Toppings (see below)
Shrimp and Chicken Creole Recipe
By nekmor
Saute green pepper and onion in oil in a large skillet until vegetables are tender
- 1 cup chopped green bell pepper
- 3/4 cup chopped onion
- 1 teaspoon vegetable oil
- 2 cups peeled diced tomatoes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon red pepper
- 1/8 teaspoon black pepper
- 2 1/2 cups uncooked, cleaned small fresh shrimp
- 1 cup chopped, cooked chicken
Egg Foo Young
By nekmor
94 calories 6.6 grams fat (can substitute egg beaters)
- 3 teaspoons vegetable oil, divided
- 1 slice fresh ginger root, minced
- 6 green onions, chopped
- 1 stalk celery, sliced
- 2 cups bean sprouts
- 2 mushrooms, sliced
- 1 green bell pepper, chopped
- 1/4 cup chopped cooked ham
- 1 teaspoon salt
- 6 eggs, beaten
Sweet 'n Hot Corn Relish
By nekmor
Prepare the jars and lids
- 9 cups corn kernels, fresh or frozen thawed
- 2 pounds sweet onions, chopped
- 2 cups chopped red and green bell pepper
- 1 cup finely chopped hot peppers, such as Hungarian red wax, jalapenos, etc.
- 3 cups cider vinegar (at least 5% acidity)
- 1 1/2 cups granulated sugar
- 1 tablespoon canning salt or kosher salt
- 2 teaspoons dry mustard
- 1 teaspoon celery seed
- 1 teaspoon turmeric