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Recipes
Ginger Fried Deer/Elk
By NickiR
Slice meat into narrow strips
- 1 lb. deer/elk round or shoulder steak
- 2 eggs, beaten
- 3/4 cup cornstarch
- 1/2 cup water
- 1/2 cup vegetable oil
- 2/3 cup grated carrots
- 2 Tbsp. chopped green onion
- 2 Tbsp. finely chopped ginger
- 4 cloves garlic, minced
- 2 Tbsp. red wine
- 3 Tbsp. soya sauces
- 2 Tbsp. white vinegar
- 1/2 cup sugar
- Crushed chillies
- Rice noodles
Creamy Macaroni and Cheese
By NickiR
Untried
- 2 cups elbow macaroni, cooked and drained
- 4 Tbsp. (1/2 stick) butter, cut into pieces
- 2 1/2 cups grated sharp cheddar cheese
- 3 eggs, beaten
- 1/2 cup sour cream
- 1 can (10 3/4 oz) condensed cheddar cheese soup
- 1/2 tsp. salt
- 1 cup whole milk
- 1/2 tsp. dry mustard
- 1/2 tsp. black pepper
Zucchini Bread
By NickiR
Freezes well
- 2 cups grated zucchini
- 1 cup raisins
- 2 cups flour
- 3/4 cups sugar
- 3 eggs
- 2 tsp. cinnamon
- 1 tsp. salt
- 2 tsp. baking soda
- 1/4 tsp. baking powder
- 1 cup vegetable oil
- 1/2 cup walnuts, optional
- 2 tsp. vanilla
Tabbouleh 1
By NickiR
The bulgur must be soaked at least 15 minutes
- Options:
- 1 Cup bulgur (cracked) wheat
- 2 Ripe tomatoes, peeled, seeded and chopped fine
- 1/2 to 1 cup finely chopped scallions and/or onions
- 1 cup or more chopped parsley (Italian, if preferred)
- 2 tablespoons to 1/2 cup chopped fresh mint leaves or 1 to 2 tbls dried
- 1/2 cup olive oil
- 1/2 cup fresh lemon juice
- salt and pepper to taste
- 1 cucumber, peeled, seeded and chopped
- Black olives sliced
- Black beans or chick peas
- Feta cheese, crumbled
- Garlic, minced clove or powder
- Artichokes, celery, pepper or radishes, chopped
Tabbouleh 2
By NickiR
Cover a strainer with cheesecloth and place the bulgur on top
- 1/2 cup medium or coarse bulgur - (no. 3 or 4)
- Juice of 4 lemons
- 6 cups finely-chopped fresh parsley leaves - (6 to 7 bunches)
- 1 cup finely-chopped fresh mint leaves
- 1 pound ripe tomatoes very finely chopped
- 2 large onions very finely chopped
- Salt to taste
- Freshly-ground black pepper to taste
- 1 1/4 cups extra-virgin olive oil - (to 1 3/4) as needed
- 1 bunch romaine lettuce leaves separated, washed, and dried
- 8 scallions cut 1" lengths
Indian Cauliflower
By NickiR
My attempt at Indian cauliflower as tasted at Mount Everest Nepalese Cuisine in Calgary
- 2 cups basic Indian red sauce
- 1 head cauliflower
- Ground cashew nuts
- 1 tbsp. margarine
- 2 cups heavy cream
- Cinnamon
- Garam masala
- Cloves
- Cardamom
- Fenugreek leaves
- Sugar
- Cumin
- Coriander
Banana Muffins
By NickiR
Preheat oven to 350 degrees
- 4 very ripe bananas, mashed
- 3/4 cup sugar
- 1 egg, beaten
- 1/3 cup margarine, melted
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 1/2 cups flour
Sweet and Sour Meatballs
By NickiR
Great for entertaining
- 2 lbs. lean ground beef
- 2 cups bread crumbs
- 1 cup milk
- 2 beaten eggs
- 1 tsp. salt
- garlic to taste
- 1 1/2 cup brown sugar
- 3/4 cup vinegar
- 3/4 cup water
- 1 Tbsp. dry mustard
French Onion Soup
By NickiR
In a large soup pot, sauté onions in margarine until limp
- 10 onions, diced
- 2 Tbsp. margarine
- 2 cans consomme
- 2 soup cans water
- 2-3 Tbsp. sherry
- 2 tsp. lemon juice
- 1/2 tsp. pepper
- 5 slices bread, toasted
- 3 cups mozzarella, grated
Simple Stuffed Peppers
By NickiR
Kid friendly
- 4 large green peppers (3 bumps on bottom)
- 1 lb. lean ground beef
- 1 can pork and beans
- 1/2 cup ketchup
- 1 tsp. prepared mustard
- 1 tsp. hot chilis (optional)
- 1 small clove garlic, minced
- 1 tsp. fresh ginger
- 1/2 tomato chopped
- 1 large onion, chopped
- 1 tsp. Worcestershire sauce
- 1/2 tsp. Louisiana hot sauce
- 1/2 cup grated cheddar