Time for another recipe thread. DU cooks - what's your favorite

[bearfan454]

recipe?

[GOPisEvil]

1. Quick, easy, non-fried, breaded pork cutlets.

Getcha some pork loin cutlets, maybe 1/4" thick.

Schmear some dijon mustard all over the pork. Then roll dredge the pork in seasoned bread crumbs (season 'em however you like - I use salt and cayenne pepper). Stick the cutlets on a cookie sheet. Put the cookie sheet under a low broiler until golden brown, flip 'em over and cook the other side. All in all, it takes about 10 minutes to go from start to finish.

You can do this with pork chops, too, but it takes a little longer to cook.

[bearfan454]

7. You just made those a few days ago didn't you

David ?

[GOPisEvil]

9. Yep. Last week.

Very tasty.

[noonwitch]

2. Chocolate Carmel bars

1 package german chocolate cake mix
1 cup chopped walnuts
1 package Kraft caramels, unwrapped
1 package semi-sweet chocolate chips
1 stick margerine, melted
2/3 cup evaporated milk, divided


melt unwrapped caramels into 1/3 cup of evaporated milk, stirring frequently and taking care not to burn the caramels.

mix cake mix, walnuts, margerine and the rest of the evaporated milk. divide, and press 1/2 the dough into a 9x13 inch pan. cook at 350 for 5-6 minutes. remove from oven and sprinkle chocolate chips on top. Then spread the caramel mixture over the chocolate chips. Sprinkle the rest of the dough on top in pieces over the caramel and cook at 350 for another 15-20 minutes.


People at work and church love these bars. I get requests all the time. None of them want the recipe, they just want me to bring them in to the office all the time. The worst part of making them is unwrapping the damn caramels.

[Gelliebeans]

3. Chicken and Cheese Enchiladas

what you need
dozen corn tortillas
1 12 oz can of chicken breast packed in water (Swanson or Farm Fresh)large can drained and shredded in a bowl
1 small container of sour cream
1 28 oz can of enchilada green sauce (Los Palmas)
1 large block of monterey jack cheese (cut into skinny strips or mini blocks)
1 package of shredded mexican cheese (Kraft)
1 can of fire roasted chili's cut into strips (buy them whole and cut them yourself)
corn or vegtable oil for frying
green onions chopped or olives (optional)


heat oil on med heat
dip corn tortilla's in hot oil (about 5-10 seconds) and place on plate
assemble
take each tortilla and fill with 1 block of monterey jack cheese
small amount of chicken
1 teaspoon of sour cream
1 slice of chili
teaspoon of enchilada sauce

roll the above ingredients and put them in a 13x9 pan
pour remaining enchilada sauce over top
sprinkle with shredded mexican cheese
garnish with green onions or olives if desired

bake 350 for 40 mins (until cheese starts to bubble)
can be made ahead store in refridgerator make sure you heat it through completely.

Serve with refried beans
enjoy
yeild 1 dozen enchiladas

[Mizmoon]

Fast, delicious shrimp scampi

Take however much shrimp you want to cook
Get a bottle of your favorite Italian dressing
get boil-in-bag rice

Put dressing in a frying pan, warm it up
put shelled shrimp in
cook until done to taste
pour on cooked rice

You might be thinking *ick* Italian dressing!
Think about it - everything you put in scampi is in there already.
Sometimes I add a little pre-chopped garlic to make it more pungent.

[ChavezSpeakstheTruth]

4. General Tso's Chicken

If you take the time to make this you will LOVE it. There is no comparison between the fresh and the restaurant crap


1/2 c Cornstarch
3 lb Chicken; dark meat, bone,
-chunk
1/4 c Water
1/4 c Dark soy sauce
1 1/2 ts Ginger; mince
1 ts White pepper
1 1/2 ts Garlic; mince
1 Egg
1/2 c Dark soy sauce
1 c Cornstarch
1/4 c White vinegar
1 c Salad oil
1/4 c Sherry
2 c Green onions; slice
1 1/2 c Hot chicken broth
16 sm Hot dried peppers
1 tb MSG*; opt
3/4 c Refined sugar

To make Sauce, mix cornstarch and water together. Add
garlic, ginger, sugar, soy sauce, vinegar and wine.
Then add broth and MSG and stir 'til sugar dissolves.
Refrigerate 'til needed. In separate bowl mix chicken,
soy sauce and pepper. Stir in egg. Add cornstarch
mixture until Šchicken is coated evenly. Add oil to
help separate chicken pieces. Divide chicken in small
quantities and deep-fry @ 350 until crispy and light
brown. (Do not overcook; watch temp; stir-fry or meat
will toughen). Drain on paper towels. Place a small
amount of oil in wok and heat 'til just hot. Add
onions and peppers and stir-fry briefly (peppers will
give off acrid smoke..be careful). Stir sauce; add to
wok. Add chicken and cook just 'til sauce thickens.
Add water or water/cornstarch if needed. This amount
will fill two large platters and serves 6-8. Serve
with white steamed rice. This recipe courtesy of Chef
Paul Kaewprasart of the Siam Rest in Columbus, OH.

*I say don't be afraid of a little MSG but if you can't handle it just omit it

[redqueen]

10. I love that stuff!

Thanks for the recipe. :hi:

[Tempest]

5. Garlic glazed baked chicken with jalapeño stuffing

Beef ribs boiled with habaneras and then finished off in a smoker filled with hickory.

I bet you can guess what I'll be doing this Labor Day weekend.

[asjr]

6. Fried apricot pies. I know, many calories, but

absolutely delicious.

[forgethell]

8. Ribs

with my secret, simple, best in the world bbq sauce. Pepper sauce, vinegar, salt, ketchup, mustard, water, butter. That's it, but you are NOT getting the proportions.

[redqueen]

11. Steak with lemon pepper

lemon pepper
1/2 c. worcestershire sauce
4 T. butter
5 T. lemon juice
charcoal grill (a gas grill just will not do)

Melt butter... add lemon juice and worcestershire sauce.

Season steak liberally with lemon pepper. After you put the meat on the grill, drizzle the steak sauce over the steak, repeat after turning.

Grill to desired doneness and enjoy!

[Mandate My Ass]

12. I found a new favorite -- ORANGE ROUGHY A LA GREQUE

I had some fish I didn't know what to do with (actually it was mahi mahi) and I tried this recipe from epicurious. Oh, and I recommend doubling the yogurt and adding some olives.

ORANGE ROUGHY A LA GREQUE

4 ounces feta cheese, crumbled (about 3/4 crumbled)
1/4 cup plain low-fat yogurt
1/4 cup finely chopped red onion
3 tablespoons drained capers
2 small plum tomatoes, seeded, chopped
2 teaspoons grated lemon peel
4 6-ounce 1/2-inch-thick orange roughy fillets

Preheat oven to 400°F. Line baking sheet with foil. Lightly grease foil.
Combine first 6 ingredients in medium bowl. Season with pepper. Arrange fish on prepared baking sheet. Spread cheese topping over fish.

Bake until fish is just cooked through, approximately 10 minutes.

Per Serving: calories, 320; fat, 19 g; sodium, 601 mg; cholesterol, 60 mg

[cmf]

13. parmesan chicken with balsamic sauce

I stole this from one of those cooking mags. Can't remember which one. Goes great with creamy polenta.

Parmesan chicken with balsamic sauce

One 3-pound chicken, cut into 8 pieces
1/4 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan cheese
2 tablespoons minced oregano
2 garlic cloves, minced
Salt and freshly ground pepper
1 cup chicken stock or canned low-sodium broth
1/2 cup balsamic vinegar
2 tablespoons cold unsalted butter

1. Preheat the oven to 400°. In a large bowl, toss the chicken pieces with the olive oil, Parmesan cheese, oregano and garlic. Arrange the chicken pieces, skin side up, on a large rimmed baking sheet (I prefer to use a roasting rack, otherwise the chicken "fries" in the oil) and season with salt and pepper. Bake for about 45 minutes, or until lightly browned and just cooked through.

2. Meanwhile, in a small saucepan, combine the chicken stock and vinegar and boil over high heat until reduced to 1/3 cup, about 10 minutes. Remove from the heat and whisk in the butter, 1 tablespoon at a time, until smooth. Season with salt and pepper. Transfer the chicken to plates, spoon the sauce on top and serve.

Edited to add more info

[ChavezSpeakstheTruth]

14. My own stuffed chicken rolls (a sort of chicken braciole)

This one slays em every time

Preheat oven to 350?

This is a recipe I make a little different every time so I have no exact measurements

6 or so chicken breasts pounded thin
Stuffing made of pecarino romano, breadcrumbs, egg, basil, onion, garlic, thyme and mushroom.

Sautee the onion, garlic and mushrooms add to a bowla nd combine breadcrumbs, cheese, herbs and then add the eggs. spread the stuffing on the pounded breasts and roll them. Dredge the rols in flour/egg/ breadcrumbs till golden brown

Place the rolls in a tray
Cut a whole bunch of crimini mushrooms in half (leave em nice and big) and put them around the rolls in the pan.

Make sauce. Sauté some onions and garlic and add some marsala wine cook for a while, add some basil and thyme. Mix a Tbs of flour and a Tbs of cornstarch in a cup. Add about a quarter cup of water and mix. Add starch water in a stream to the sauce and let bubble for a minute or two. Pour sauce over rolls in pan.

Cover with foil and pop those bad boys in an oven for about 20-25 minutes or until a test piece is done.

Enjoy

[Baja Margie]

15. Enchiladas Tapatias

This serves 8 and you can double it if you want, I double it.

24 small tortillas - corn tortillas
Oil

Sauce:

10 Ancho Chiles, roasted and deveined (These are dried chiles - not hot)
2 Cups boiling water
1 large onion,chopped
2 small garlic cloves
2 TBLSP oil
Salt

****
1 1/2 chicken breasts, cooked and shredded.
1 Cup sour cream
1/2 pound anejo cheese, crumbled - or you can use parmesan

*****

To make the sauce, soak the chiles in the boiling water for about 10 minutes. Puree. Saute the onion and garlic in hot oil until translucent. Add the puree and salt to taste. Cook for about 10 minutes to blend the flavors.

Fry the tortillas very briefly in hot oil. Dip in the sauce, fill with chicken, and roll up. Arrange in a baking dish with light layer of sauce added on bottom. Sprinkle with the crumbled cheese and heat in 350
degree oven 15-20 minutes.

Serve with sour cream over the tops.

****

This is easy, and you will never buy canned enchilada sauce again after making this. I don't roast the chiles, but make sure you cut them open and devein them before putting them in the boiling water.

This recipe is from Frida's Fiestas, by Guadalupe Rivera and Marie-Pierre Cole.