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Recipes
PRAWNS - GRILLED KING PRAWNS WITH SPICY TOMATO & PEPPER SAUCE
By pat1908
1. Peel and chop the onion and garlic, setting aside one of the chopped garlic cloves
- 1 Onion
- 4 Garlic Cloves
- 1 canned pimento or grilled red pepper, with skin removed
- 2 ripe plum tomatoes
- 90-150 ml (6-7 Tbsp) olive oil
- 2.5 ml (1/2 tsp) dried chilli flakes
- 75 ml (5 Tbsp) fish stock
- 30 ml (2Tbsp) white wine
- 10 blanched almonds
- 15 ml (1 Tbsp) red wine vinegar
- salt
- 24 unshelled raw king prawns
- flat-leaf parsley sprigs to garnish
BLUE CHEESE VINAIGRETTE SALAD SAUCE
By pat1908
Makes: 1 ¼ cups
- Makes: 1 1/4 cups
- 7 Tbsp olive oil
- 2 tsp minced garlic
- 3/4 cup crumbled blue cheese (about 2 1/2 oz)
- 1/4 cp white vwine vinegar
- 1 Tbsp wter
- 1 Tbsp sugar
- 1/2 tsp hot pepper sauce (such as tabasco)
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 Tbsp chopped fresh basil
Chicken & Sun-Dried Tomato Orzo
By pat1908
Cook orzo in a large saucepan of boiling water until just tender, 8 to 10 minutes or according to package direction...
- Sun-dried tomatoes and Romano cheese pack a flavorful punch along with the tantalizing aroma of fresh marjoram in this rustic Italian-inspired dish. Serve with sautéed fresh spinach or steamed broccolini.
- 4 Servings Prep time 30 mins Cook time 30 mins
- 8 ounces orzo, preferably whole-wheat
- 1 cup water
- 1/2 cup chopped sun-dried tomatoes, (not oil-packed), divided
- 1 plum tomato, diced
- 1 clove garlic, peeled
- 3 teaspoons chopped fresh marjoram, divided
- 1 tablespoon red-wine vinegar
- 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
- 4 boneless, skinless chicken breasts, trimmed (1-1 1/4 pounds)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 9-ounce package frozen artichoke hearts, thawed
- 1/2 cup finely shredded Romano cheese, divided
BUCKAROO BEANS
By pat1908
Serves: 6
- Serves: 6
- 2 Tbsp vegetable oil
- 2 1/2 Cups chopped white onions
- 1 1/2 cups chopped red bell pepper
- 1/1 /4 cups chopped green bell pepper
- 1 28-ounce can diced tomatoes in juice
- 2 15-ounce cans kidney beans, rinsed, drained
- 2 8-ounce cans tomato sauce
- 1/2 cup mild-flavoured (light) molasses
- 1/2 cup bottled mesquite barbecue sauce
- 2 Tbsp freshly ground coffee beans
- 1 Tbsp hot pepper sauce
- 1 Tbsp chopped fresh oregano
- 1 tsp chopped fresh thyme
- 5 Tbsp chopped fresh basil
PORK AND NOODLE PAN-FRY WITH SWEET AND SPICY SAUCE
By pat1908
Serves: 4 Preparation time: 10 minutes
- SERVES 4
- 6 spring onions
- 2 Tbsp sunflower oil
- 300 g/10oz bag small broccoli florets
- half a 250g packet of thick egg noodles
- 450 g/1lb lean pork stir-fry
- 100 g/4oz shiitake or chestnut mushrooms
- 180g jar Cantonese sweet and spicy stir-fry sauce (see tip**)
- 300g bag beansprouts
- handful roasted salted cashew nuts
EGGS-DEVILED: Bacon Cheddar Deviled Eggs
By pat1908
Place eggs in a saucepan, and cover with cold water
- 12 eggs
- 1/2 cup mayonnaise
- 4 slices bacon
- 2 tablespoons finely shredded Cheddar cheese
- 1 tablespoon mustard
LAMB LEG PINE NUTS FETA CHEESE AND...
By pat1908
Preheat oven to 375 F. Lay lamb horizontally and roll into shape as though bone were still in it
- PRE HEAT OVEN TO 375 F
- 3 1/2 lb boneless leg of lamb
- 1 Tbsp fresh dill , mint and oregano chopped
- 2 green onions, chopped
- 1/4 cup pine nuts, lightly toasted
- 6 oz feta cheese, crumbled
- 1 egg
- 2 cloves garlic, chopped
- Salt and freshly ground black pepper, to taste
- 1 tbsp vegetable oil
PORK RIBS - GRILLED BABY BACK PORK RIBS WITH MUSTARD-BOURBON SAUCE
By pat1908
Serves: 4 TO 6
- SAUCE:
- Serves: 4 TO 6
- 1 Tbsp vegetable oil
- 2 bunches green onions, chopped
- 2 cups chopped white onions
- 8 large garlic cloves, chopped
- 2 cups (packed) golden brown sugar
- 1 cup ketchup
- 1 cup tomato paste (about 9 ounces)
- 1 cup whole grain Dijon mustard
- 1 cup water
- 1/2 cup Worcestershire sauce
- 1/2 cup apple cider vinegar
- 1/2 cup apple juice
- 1 large dried ancho chili, * stemmed, seeded, cut into small pieces
- 1 Tbsp ground cumin
- 1 1/2 cups bourbon
- SPICE RUB AND RIBS
- 2 Tbsp ground cumin
- 1 Tbsp chili powder
- 1 Tbsp dry mustard
- 1 Tbsp coarse salt
- 1 1/2 tsp cayenne pepper
- 1 1/2 tsp ground cardamom
- 1 1/2 tsp ground cinnamon
- 6 pounds baby back pork ribs (about 2 whole racks)
Western Casserole Recipe from GroupRecipes.com
By pat1908
Preheat oven to 325 Degrees F
- A western omelet on a large scale, this a an easy way to please hungry fans of said omelet. Serves ten depending of the size of the appetites involved.
- 8 large eggs, separated shopping list
- 1/2 cup all-purpose flour shopping list
- 2 1/4 cups sour cream shopping list
- 1 cup diced ham shopping list
- 1 cup red pepper, diced shopping list
- 4 ounces green chiles, drained and chopped shopping list
- 1 teaspoon fajita seasoning shopping list
- 2 cups sharp cheddar, shredded shopping list
- 2 cups pepper jack cheese, shredded shopping list
LAMB CHOPS STICKY W/ CAULIFLOWER
By pat1908
Whisk the above 4 ingredients Sprinkle 8 lamb chops with ¼ tsp salt & pepper
- 2 Tbsp liqid honey
- 2 cloves garlic minced
- 2 tsp lime juice
- 1 tsp Dijon mustard
- 1/4 cup grated parmesan cheese
- 1/4 cup chopped fresh parsley,
- 2 Tbsp finely chopped pitted Nicoise olives,
- 2 Tbsp olive oil,
- 1 Tbsp lime juice and
- Pinch each salt and pepper., Stir in cauliflower.