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Recipes
Beef: Korean Rice Bowl
By Golfwidow7
Stir fry To prepare the steak and buk choy, place the sliced steak in a large zip lock bag
- Ingredients
- 350 g Coles chuck steak, sliced against the grain into 6mm thick slices and then pounded to 3mm thickness
- 2 small mandarins, zest finely chopped, juiced
- 3 cm piece fresh ginger (15g), peeled, finely chopped
- 2 cloves garlic, finely chopped
- 1 birds eye chilli, finely chopped
- 1 1/2 tablespoons Coles brand honey
- 1 1/2 tablespoons Kikkoman soy sauce
- 1 1/2 tablespoons olive oil
- 1/2 bunch baby buk choy, quartered
- 2 small-medium carrots (160g), peeled, cut into thin matchstick-size strips
- 2 teaspoons Hoyt's sesame seeds, toasted
- 2 teaspoons Yeo's sesame Oil
- 3/4 cup Coles brand long grain rice, cooked
- 1 spring onion, thinly sliced
- 4 Coles brand free range eggs, fried sunny-side up
Lemon Curd
By Golfwidow7
In a 3 quart saucepan, combine lemon juice and butter over medium-high heat until just under a boil
- 31/2 cup fresh lemon juice
- 3 Tbsp. unsalted butter, cubed
- 3 large eggs
- 1 egg yolk
- 1/2 cup granulated sugar
- 1/4 tsp. pure vanilla extract
- 1/8 tsp. salt
Beef Brisket with Potato Pancakes
By Golfwidow7
Preheat the oven to 325 degrees F
- 4 large garlic cloves, smashed
- 1/2 teaspoon kosher salt, plus more for seasoning
- 4 sprigs fresh rosemary, needles striped from the stem and chopped
- 1/4 cup extra-virgin olive oil
- 1 (4 pound) beef brisket, first-cut
- Coarsely ground black pepper
- 4 large carrots, cut in 3-inch chunks
- 3 celery stalks, cut in 3-inch chunks
- 4 large red onions, halved
- 2 cups dry red wine
- 1 (16-ounce) can whole tomatoes, hand-crushed
- 1 handful fresh flat-leaf parsley leaves
- 3 bay leaves
- 1 tablespoon all-purpose flour (optional)
- Potato Pancakes, recipe follows
- 4 medium russet potatoes, peeled
- 2 medium onions
- Kosher salt and freshly ground black pepper
- 2 egg whites, lightly beaten
- 1/4 cup finely chopped chives
- Vegetable oil, for frying
- Serving suggestion: applesauce
Tomato-Basil Cavatelli Skillet
By Golfwidow7
In a deep large skillet layer undrained tomatoes and the next nine ingredients (through crushed red pepper) in t...
- 1 28 oz can whole peeled tomatoes, undrained and cut up
- 12 oz dried cavatelli, gemelli, or rotinipasta
- 1 14-1/2 ounce can reduced-sodium chicken or vegetable broth
- 1/4 cup water
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning, crushed
- 1/2 cup fresh basil leaves, coarsely chopped or torn
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4- 1/2 teaspoon crushed red pepper
- 2 cups sliced fresh mozzarella or shredded mozzarella cheese
Chicken: 40 Cloves and a Chicken
By Golfwidow7
Preheat oven to 350 degrees F
- 1 whole chicken (broiler/fryer) cut into 8 pieces
- 1/2 cup plus 2 tablespoons olive oil
- 10 sprigs fresh thyme
- 40 peeled cloves garlic
- Salt and pepper
Individual Thanksgiving Stuffing Muffins
By Golfwidow7
Cook's Note The muffins can be made up to 4 hours ahead and allowed to cool completely in the pan
- 5 cups cubed (3/4 inch) French bread
- 5 cups cubed (3/4 inch) cornbread
- 2 tablespoons unsalted butter, plus more for the tin
- 1 pound bulk breakfast sausage
- 2 medium stalks celery, finely chopped
- 1 small onion, finely chopped
- Large pinch cayenne
- 1 large egg, lightly beaten
- 1 tablespoon minced fresh sage
- 1 1/2 cups chicken stock
- Kosher salt and freshly ground black pepper
Italian Pepper and Egg Sandwiches
By Golfwidow7
Heat oil in a large nonstick skillet over medium heat
- 2 tsp olive oil
- 1 small uncooked onion(s), thinly sliced
- 1 large green pepper(s), such as a cubanelle, thinly sliced
- 1 tsp minced garlic
- 4 large egg(s)
- 3 large egg white(s)
- 1/2 tsp table salt, or to taste
- 1/4 tsp black pepper, freshly ground, or to taste
- 4 item(s) reduced-calorie hamburger roll(s), toasted if desired
Seafood: Spicy Steamed Clams
By Golfwidow7
Cook the onion and tomatoes In a stockpot over medium-high heat, melt the butter with the olive oil
- 4 Tbs. (1/2 stick) unsalted butter
- 1/4 cup olive oil
- 1 yellow onion, halved and thinly sliced
- 1/2 tsp. red pepper flakes
- Salt, to taste
- 2 garlic cloves, minced
- 1 can (16 oz.) whole plum tomatoes, with juice
- 1 cup dry white wine
- 2 to 3 lb. small clams, such as littleneck or Manila, scrubbed
- 1/2 cup slivered fresh basil
Cake: Pecan Pineapple Upside-down Cake
By Golfwidow7
- Topping:
- 1 medium pineapple (peeled, quartered, cored, and sliced 1/4" thick) or 1 20-oz. can sliced pineapple
- 1/4 cup light brown sugar
- 4 Tbsp. unsalted butter
- 6 — 8 maraschino cherries, red and green
- A few whole pecans (I prefer crushed)
- Batter:
- 1 cup flour, sifted
- 1 tsp. baking powder
- 1/8 tsp. salt
- 3 eggs, separated
- 1 cup granulated sugar
- 5 Tbsp. pineapple juice
- 1 tsp. pure vanilla extract
- Whipped cream (optional)
Chicken Sausage Balls - Mozzarella Stuffed, in a Tomato-Basil Sauce (Rachel Ray)
By Golfwidow7
Preheat oven to 400 degrees F
- -item grocery list:
- Ingredients
- 2 pounds baby Yukon gold potatoes
- 1 tub bocconcini, bite size fresh mozzarella in water
- 2 pounds Italian hot or sweet fresh chicken, turkey or pork sausage, bulk if available
- 1 1/2 pounds broccolini
- 1 head garlic
- 1 (28-ounce) can San Marzano tomatoes
- 1/2 cup chicken stock or milk
- 1 tub grated Pecorino Romano
- 1 tub good quality fresh pesto from the refrigerated cases of the market
- On hand:
- Extra-virgin olive oil, for liberal drizzling, 4 to 5 tablespoons total
- Salt and freshly ground black pepper