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Recipes
Oven-Fried Pork Chops
By GratefulSea
1. Combine the corn flake crumbs, garlic powder, salt, pepper and sage together in a large flat pan
- 6 pork loin chops, approx. 1/2 to 3/4 inches thick
- 1 box corn flakes, crushed
- 2 tablespoons garlic powder
- 1 tablespoon kosher salt
- 2 freshly ground black pepper
- 1 tablespoon rubbed sage
- 4 eggs, slightly beaten
- 1 cup flour
Beef Stroganoff, Graham Kerr
By GratefulSea
Traditionally served over shoe string potatoes, you may also serve over butter noodles or gnocci
- * Clarified butter
- 2 * 2 medium onions, finely sliced
- 1 * 1 pound beef tenderloin, cut 5-inches by 1/4-inch fine strips
- 1 * 1 tablespoon all-purpose flour
- 1/4 * 1/4 cup tomato catsup
- 1/8 * 1/8 cup Worcestershire sauce
- 3/4 * 3/4 cup sour cream
- * Salt and black pepper
Halibut with Shrimp Sauce
By GratefulSea
1. Saute the halibut in butter or oil until it is lightly brown and flakes easily when tested with a fork
- 1 8-ounce halibut steak
- Butter or olive oil to saute
- 1/4 cup heavy cream
- 1 teaspoon whole grain mustard
- 8 to 10 pre-cooked rock or bay shrimp
Stuffed Heirloom Tomatoes
By GratefulSea
Preheat an oven to 375°F
- • 6 to 12 heirloom tomatoes
- • Salt and freshly ground black pepper, to taste
- • 2 Tbs. olive oil, plus more for drizzling
- • 1 yellow onion, finely diced
- • 1/2 lb. cremini mushrooms, finely diced
- • 3 garlic cloves, minced
- • 1 lb. mild Italian sausage, casings removed
- • 1/4 tsp. red pepper flakes
- • 1 Tbs. minced fresh oregano
- • 2 cups lightly toasted bread crumbs
- • 3/4 cup grated Parmigiano-Reggiano cheese
- • 1/4 cup minced fresh flat-leaf parsley
Cheesecake Poppy Seed Muffins
By GratefulSea
1. Heat oven to 425°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of mu...
- 1 box Betty Crocker® lemon-poppy seed muffin mix
- 1 package (3 ounces) cream cheese, softened
- 3/4 cup milk
- 1/4 cup vegetable oil
- 2 eggs
NYT Chicken Soup
By GratefulSea
From the New York Times, this one takes about 2 hours plus another 8 hours for chilling
- FOR THE BROTH:
- 1 chicken, 3 to 3-1/2 pounds, with skin, cut up
- 3 stalks celery, with leaves, cut into chunks
- 2 large carrots, cut into chunks
- 2 yellow onions, peeled and halved
- 1 parsnip or parsley root (optional)
- 1 dozen About 1 dozen large sprigs parsley
- 1 dozen About 1 dozen black peppercorns
- 2 bay leaves
- 2 teaspoons kosher salt, more to taste
- TO FINISH THE SOUP:
- 3 Tablespoons reserved chicken fat, more if needed
- 3 leeks, trimmed, halved lengthwise, rinsed and sliced crosswise into thin half-moons
- 3 large carrots, peeled and cut into small dice
- Kosher salt and ground black or white pepper
- Egg noodles (fresh or dried), such as packaged wide noodles, spaetzle, fettuccine or pappardelle cut into short lengths (see note)
- Finely chopped herbs, such as parsley, scallions, dill or a combination
Not Ready for Prime Time KFC Copycat
By GratefulSea
Make a paste of the flour Good Seasonings and lemon juice
- 3 lbs Chicken Parts
- 2 pkg Good Seasons Italian or Mild Italian Salad Dressing Mix
- 3 tsp Flour
- 2 tsp Salt
- 1/4 cup Lemon Juice or Vinegar
- 2 tsp Margarine or Cooking Oil
- 3 cups Cooking Oil
- 2 cups Milk or Club Soda or Beer
- Aunt Jemima Pancake Flour
Taco Salad
By GratefulSea
In a large skillet over medium-high heat, brown the ground beef and drain excess fat
- 1 pound lean ground beef
- 1 (1.25 ounce) package taco seasoning mix
- 1 (16 ounce) can chili beans
- 1 (16 ounce) bottle French dressing
- 1 head iceberg lettuce
- 1 (14.5 ounce) package tortilla chips
- 2 cups shredded Cheddar cheese
- 1 cup chopped tomatoes
- 4 tablespoons sour cream
- 1/2 cup prepared salsa
Chicken and Asparagus
By GratefulSea
This is an easy one-pot meal, but finding boneless breast with skin may be difficult
- 1 tablespoon olive oil
- 2 boneless chicken breasts with skin on
- Salt and pepper to taste
- 8 to 10 button mushrooms, quartered
- 3 small shallots, quartered
- Leaves from 2 to 3 sprigs thyme
- 12 to 14 asparagus spears, cut into thirds
- 1 tablespoon butter, cut into small pieces
- Pinch dried chile flakes, optional
- Fresh juice from 1/4 to 1/2 a lemon
Spinach Artichoke Dip
By GratefulSea
source: https://cooking.nytimes
- 2 Tablespoons olive oil
- 1 large garlic clove, finely chopped
- 1 12-ounce bunch fresh spinach, finely chopped (or 1 10-ounce package frozen spinach, defrosted, drained and finely chopped)
- Pinch crushed red pepper flakes (optional)
- Kosher salt and black pepper
- 1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped
- 8 ounces cream cheese, cut into 1-inch pieces
- 4 ounces fresh mozzarella, torn or shredded
- 4 ounces sour cream or full-fat Greek yogurt
- 1/4 cup pecorino Romano or Parmesan cheese, finely grated