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Recipes
Cream Puff Pastry or Pate a Choux
By Shuger
Directions: Preheat oven to 200ºC/400ºF 1
- 250 Ml or 1 cup of water
- Little Less 1/2 cup (100 gr ) unsalted butter, cut into 1/2-inch pieces
- 1 Teaspoon sugar
- 1 Teaspoon salt
- 1 1/4 cups, Aprox (150 gr) all-purpose flour
- 4 Large eggs, plus 1 large egg white
Hungarian goulash
By Shuger
Method. -The special pot, the bogracs, (cauldron) gets the heat directly from the wood, so we just put the fat, and...
- lard (pork-grouse-chicken) 100 gram
- beef 1 kg - cut cubs
- onion 700 gram chopped
- paprika 2 tablespoon
- caraway seeds
- 1 tablespoon salt
- flour 100 gramm
- egg 1 piece.
- bay leaf 2pc
Pork Chops with Dijon Herb Sauce
By Shuger
This is the best way to prepare pork chops
- 1 tsp butter
- 4 pork chops (22 oz with bone, fat removed), 1 inch thick, trim all visible fat
- 1/2 tsp salt
- fresh ground pepper
- 3 tbsp chopped onion
- 3/4 cup fat free chicken stock
- 1 tbsp dijon mustard
- 2 tbsp chopped, fresh herbs like parsley, chives
My best paleo BBQ sauce
By Shuger
http://paleodietlifestyle
- 1 onion, minced;
- 1 clove garlic, minced;
- 1 can (6 oz) tomato paste;
- 1/2 cup apple cider vinegar;
- 1/2 cup water;
- 1/4 cup homemade ketchup;
- 3 tbsp homemade mustard;
- 1 tbsp Worcestershire sauce;
- 1 pinch ground cloves;
- 1 pinch cinnamon;
- Smoked paprika to taste;
- Hot sauce to taste, optional (check the ingredients and chose a high-quality sauce);
BBQ Pulled Pork in a Pressure Cooker
By Shuger
Pulled pork in a pressure cooker is fast and easy, instead of waiting all day to cook in a slow cooker
- 3 to 4 pounds pork butt, cut into chunks
- 1 onion, diced
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 cup your favorite barbecue sauce
- 1 cup water
- Garlic powder, onion powder, & paprika, to taste
- Buns for sandwiches
Chicken Cacciatore (Pressure Cooker)
By Shuger
Heat the oil in a 4-quart or larger cooker
- 1 tablespoon olive oil
- 3 shallots, chopped
- 3 garlic cloves, chopped
- 1 medium green bell pepper, seeded and finely diced
- 1/2 cup white wine (not cooking wine)
- 10 ounces mushrooms, sliced
- 3 lbs bone-in skinless chicken breast halves or 3 lbs skinless chicken thighs
- 2 cups crushed tomatoes
- 2 tablespoons tomato paste
- 1 (6 ounce) can pitted black olives or 1 (6 ounce) can kalamata olives, drained
- 2 tablespoons chopped fresh parsley (optional)
- 1/8-1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 cup grated parmesan cheese or 1/2 cup romano cheese
- salt & freshly ground black pepper
Creamy Paprika Chicken
By Shuger
If using a pressure cooker: 1a
- 1 onion, diced
- 2 cloves garlic
- 2 tomatoes, diced
- 1 red capsicum diced
- 1.5 tablespoons sweet Hungarian paprika
- 4-6 chicken thigh fillets with skin removed (about 1 kg/2 pounds)
- 1 cup chicken stock
- 1 bay leaf
- 1/2 cup (125ml) light sour cream
- salt and pepper to season
Pressure Cooker Coq Au Vin
By Shuger
A pressure cooker twist on a classic French chicken stew made with chicken thighs, onions, carrots, mushrooms, and ...
- 1/2 cup diced bacon
- 3 lbs. boneless, skinless chicken thighs, well trimmed
- Salt and pepper
- 1 medium yellow onion, chopped
- 2 cloves garlic, chopped
- 1 cup red wine (I used pinot noir)
- 1 cup chicken broth
- 1 tablespoon tomato paste
- 1 bay leaf
- 2 sprigs thyme
- 2 carrots, sliced
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1 package (12 ounces) white mushrooms, quartered
- 2 tablespoon cornstarch
- 3 tablespoon cold water
- 2 tablespoons chopped parsley
Mark's French Dressing
By Shuger
Throw it all in a blender and blend until smooth + a little while to keep it from separating
- Precision is not essential; experiment a bit
- 1 chopped onion
- 2/3 cup vegetable oil (olive oil is good, too)
- 1/2 cup sugar
- 1/3 cup vinegar (red wine vinegar is good)
- 1 1/2 tsp Worcestershire (or a tablespoon, if you like it)
- 1 1/2 tsp salt (or a tablespoon of garlic salt)
- 1 tsp mustard (or skip it)
- 1 tsp paprika (or 2)
- 1/2 tsp garlic powder (skip if you used garlic salt)
- 1 tsp pepper (or more and try garlic pepper)
Spiced Chicken and Rice Stew
By Shuger
Heat a 6-quart pot over medium-high heat
- 3 to 4 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 3 to 4 cloves garlic, crushed
- 2 to 3 teaspoons ground cumin
- 1 to 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons Herbamare or sea salt
- 1 to 1 1/2 pounds (raw) organic chicken, cut into cubes
- 1 red bell pepper, diced
- 3 carrots, diced
- 5 cups water or chicken stock
- 6 tablespoons tomato paste
- 2 cups cooked short grain brown rice
- chopped fresh parsley