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Recipes
N. Y. C. Corned Beef and Cabbage
By Rander9576
Directions Use a large Dutch oven or stock pot that will hold everything all at once
- 1 (2 -6 lb) corned beef brisket
- 1 teaspoon peppercorn
- 2 dried bay leaves
- 1 -3 head fresh cabbage
- 1 -12 medium red potatoes
- 1 (1 lb) bag fresh carrot
- fresh parsley (Dried won't do at all)
- real butter (margarine won't do at all. Besides, we now know that butter is better for us than any of the margari)
- 1 fresh garlic clove
- 1 medium fresh sweet onion
- yellow mustard (whatever floats your boat)
- irish soda bread (see my N .y. C. Irish Soda Bread recipe)
- Harp lager beer (optional)
Overnight Chicken Stock
By Rander9576
After removing all edible meat from the chicken put/leave the bones, skin, cooking juices, etc
- Leftover chicken bones or carcass roughly equivalent to one small or medium sized chicken
- 1 onion, peeled and loosely chopped
- 1 rib of celery, roughly chopped
- 1 carrot, roughly chopped (no need to peel)
- 1 bay leaf
- 1 sprig fresh parsley
- 1 sprig fresh thyme
- Salt, to taste Note: If you are missing any of these ingredients I wouldn't let that stop you from making it anyway.
Cuban Stuffed Pork Tenderloin (6 ww pts)
By Rander9576
Slice open pork tenderloin and pound to 1/4-1/2 inch thickness
- 1 16oz pork tenderloin split open and pounded flat
- olive oil spray
- 2 tsp ground cumin
- 1 tsp table salt
- 1 tsp black pepper
- 2 tsp ground coriander
- 1/2 cup panko bread crumbs
- 1/2 cup eggbeater
- 6 oz low-fat Swiss cheese
- 6 oz lean deli-sliced honey ham
- 4 slices Kosher dill pickle sandwich slices or sweet bread and butter pickles
- 4 Tbsp mustard, maybe less, just to spread on inside of meat before stuffing
Quick Potato Salad in Pressure Cooker (5 ww pts)
By Rander9576
Put the steamer basket in the pressure cooker pot
- 2 1/2 cups yukon gold potatoes, peeled and cubed
- 1 1/2 cups water
- 2 large eggs
- 1/4 cup finely chopped red onion
- 1 tablespoon chives finely chopped
- 1 tablespoon dill finely chopped
- Dressing
- 1/4 cup red wine vinegar
- 2 TBSP extra virgin olive oil
- 1 clove minced garlic
- 2 tsp dijon mustard
- Salt and pepper to taste