| Need new Recipes for this Fall/Winter.......
Posted: 10/19/2009 1:49:42 PM | I live in New England,and we ALL know how Crazy the weather can get! Esp,the Fall/Winter Months! So what's better than a Hot,Homecooked meal during these Seasons?? I need some Hearty,Cheap,Filling Recipes. I use alot of Ground beef,chicken,Pasta,Cream and cheese sauces,veggies,etc. I also would like to do a Slow Cooked/Braised Shortribs...maybe Barbeque style?? If ANYONE Has a Recipe for that,I'd be ever so Grateful!! Can anyone help me Out??
Thanks
-Candace x | |
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| Need new Recipes for this Fall/Winter.......
Posted: 10/19/2009 2:11:38 PM | heres something i made once when the kids were small........everyone loved it..and it became a regular a regular meal.
we had thawed out 4 lbs of burger,,,,then things came up and we didnt make burgers...
i took all 4 lbs of meat and browned it along with half a lb of chopped up bacon....i put everything in a crockpot along with a poud of sliced mushrooms , a big can of cream of mushroom soup and 2 packs of dried onion soup mix......plus the water called for by the soups..........let it cook all day in the crockpot..........pour over mashed potatos......its super easy and everyone loved it....
i think you coud add lots of cooked noodles to the crock pot.......maybe with a can of mixed veggies and have a complete meal in one pot.
another is chicken and waffles..[pa dutch style]
cut up a chicken and put it in the crockpot.......fill half way with water and cook all day.......remove the chicken and let cool till you can pick and shred the meat........add cornstarch to the broth and whisk till nice thick gravey ....i dont think flour will work in a crockpot.....flour needs to "cook"............shred the meat and return to the pot......pour over waffles......frozen or homemade.....it dont matter | |
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| Need new Recipes for this Fall/Winter.......
Posted: 10/19/2009 3:47:36 PM | What about Braised sausages ??
cook sausages depending on quantity you use
brown onions too.. depending on how much u like onions (qty)
when cooked place together and then you add a gravy sauce - peppered gravy/ plain gravy..
mix all together and serve over mash potatoes!
and yes sausages/onions/gravy - do freeze as well! | |
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| Need new Recipes for this Fall/Winter.......
Posted: 10/19/2009 6:42:07 PM | roasted short ribs
4-6 meaty beef short ribs
2 large cans whole tomatos sliced
1 med onion thinly sliced
1 rib celery diced
1 small bell pepper thinly sliced
1/2 cup rough chopped cilantro
1/4 cup lemon or lime juice
1 tblspn red pepper flake
1 tblspn each of black pepper, cumin powder, garlic powder
season ribs, place in a roasting pan...roast for about 45 min at med heat-325-350 f
in a bowl combine the remaining ingredieants, remove ribs from oven, discard fat.
take sheets of aluminum foil and make individual packets/bowls...place some of the tomato mix on the bottom of each bowl, place a rib in its bowl and cover with more tomato mix. mold bowl/packet closly around rib...dont close packet.
let roast for another hour at 350 f till meat is fork tender.
serve with white rice and a salad. | |
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| Need new Recipes for this Fall/Winter.......
Posted: 10/19/2009 6:54:09 PM | Asian-Style Braised Short Ribs
5 pounds beef short ribs, cut into 4-ounce portions
1 cup soy sauce
1/4 cup rice wine vinegar
3 cloves garlic, peeled and smashed
1 (5-inch) stalk lemongrass, halved and smashed
1 tablespoon peeled and minced ginger
1/2 cup light brown sugar
1 quart water
1/2 cup sliced green onion bottoms, white part only
3/4 teaspoon crushed red pepper
1/4 cup fresh orange juice
1/4 cup hoisin sauce
2 tablespoons fresh lemon juice
Jasmine Rice, for serving
2 teaspoons finely grated orange rind, for serving
Sliced green onion tops, optional for garnish
Preheat the oven to 350 degrees F.
In a wide stockpot or Dutch oven, combine the short ribs, soy sauce, vinegar, garlic, lemongrass, ginger, brown sugar, water, green onion bottoms, crushed red pepper, and 2 tablespoons of the orange juice. Make sure that the stockpot is deep enough so that the short ribs are submerged in the liquid.
Bake the short ribs, covered, for about 3 hours, or until the meat is tender and falling off the bones. Remove the short ribs from the braising liquid and cover to keep warm. Increase the oven temperature to 425 degrees F.
Drain the fat off of the cooking liquid and discard. Place the remaining braising juices in a medium saucepan with 1/4 cup of the hoisin sauce and bring to a boil over medium-high heat. Reduce the liquid until only about 1 1/4 cups remain. Strain through a fine-meshed strainer, discarding the solids. Stir in the remaining 2 tablespoons of orange juice and the lemon juice.
Return the short ribs and the reduced sauce to the stockpot or Dutch oven, coating the short ribs well with the sauce. Bake for 10 minutes, until the short ribs are heated through and slightly glazed. Serve hot over jasmine rice. Season each portion with the orange zest and garnish with the green onions if desired.
Braised Short Ribs Dinner
8 beef short ribs
salt and pepper
1 tsp garlic powder or to taste
1 cup all-purpose flour
1/4 cup vegetable oil (or other fat)
6 medium potatoes, quartered
6 medium carrots, sliced
1 medium onion, diced
1 medium green bell pepper, seeded and cubed
1/4 cup water
Season ribs to taste with salt, pepper and garlic powder. Dredge ribs in flour until well coated. preheat oven to 350 F ( 180 C, gas 4). Heat oil in a skillet and when it's hot, just under smoking, brown the ribs on both sides. Place them in a casserole dish or pot large enough to take them in one layer with room to spare. Put potatoes, carrots, onion and green pepper around the meat, then sprinkle with a little salt and pepper. Pour in the water, cover, and cook in the oven for one hour and 20 minutes or until the ribs are tender and falling off the bones. Great with crusty bread to mop up the gravy. | |
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| Need new Recipes for this Fall/Winter.......
Posted: 10/19/2009 8:03:51 PM | xtc, excellent Asian Short Rib recipe! If I gave you guys my Crispy Sticky Asian Short Rib recipe, I would have to kill you.
I nearly had to kill myself for giving out my Island Short Rib recipe a year ago. There are some recipes I keep close, but hey, I love to go crazy with sweet short rib recipes when they cannot be BBQ'd outside, Usually sweet, sometimes spicy, often fruity. One day I will get serious and do one with a dark aromatic persona LOL.
Here is one of my faves...
RibsGan EdenRibs (translation: Garden of Eden Ribs)
Cut your ribs in sets of three attached and choose a covered clay pot, ceramic pot, or porcelain coated cast iron pot to cook them in that they fit well in, without a lot of empty space, but they are not to be packed in, at all, either.
In a separate pot, deep fry them in about 1" of 400+ degree oil (hot). Not to cook, just to lightly brown and crisp the fat. Be very careful not to leave too long and cook the meat.
Coat the ribs with the following rub, that has been mixed together. This should cover 3# of ribs...
2 tsp cardamom, ground
1 tsp corriander, ground
1 tsp fresh nutmeg, or ground mace
1/2 tsp cinnamon
1/2 tsp tumeric
2 tsp kosher salt
Place ribs in pot, bone up, sprinkle with 2 tsp saffron threads (can leave out) and 1/3 cup brown sugar.
Pour in...
1 1/2 cups pomegranate juice
3/4 cup tangerine or orange juice
1/3 cup lime juice
cut up the tangerines and limes you used to squeeze the juice from and put those in.
Cover pot and bake at 300 for 2 hours.
While ribs are baking, make sauce.
In a large pot pour in...
4 cups pomegranate juice
2 cups tangerine or orange juice
1 cup lime juice
3 cups brown sugar
a cinnamon stick
6 cardamom seeds
Process the rind of the limes and tangerine or orange used and put that in. Bring to a boil, then lower heat and simmer until thick like thin pancake syrup, then let cool to very warm, strain and then bring back to simmer and leave until thick like honey.
When ribs are done, remove lid and let cool just a bit, then remove ribs only to a baking sheet, or oven proof platter and coat each section well with the sauce.
Place in a 500 degree oven for 15 minutes. The juices can be strained and reduced, thickened or boiled with sugar to make a sauce for future beef, chicken, turkey ro duck use.
Can serve on a bed of rice cooked with saffron threads that is then mixed with fresh pomegranate seed pods and fresh pistachios (not roasted), when rice is done. Place finished ribs on top drizzle any extra sauce from pan and place a few oranger wedges around.
A salad of julienne cut and frersh orange juice or tangerine juice marinated jicama, cucumber, fennel bulb, celery, celeriac, hearts of palm and parsnip, goes great.
Don't make me have to come back with the serpent  This is sinfully good.
SS | |
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| Need new Recipes for this Fall/Winter.......
Posted: 10/27/2009 3:06:53 PM | Cheap Cheap Cheap...
1 pound lean ground beef
3 med onions
2 cups peeled and diced tomatoes. A drained can of diced tomatoes will also do. Keep the juice to pour into mixture if you like.
1 cup uncooked macaroni
chop onions and fry with hamburger. I normally fry until hamburger is done and onions are limp and not caramelized. add tomatoes and stir in uncooked macaroni. cover and simmer on low for about 20 minutes or until macaroni is tender. Salt and pepper to taste.
You can also change by adding only one onion and throwing in chopped cabbage if you like. I like the amount of onions in this meal over cabbage. If you feel rich than add a few squirts of ketchup  hahahaha.
Seriously, I grew up on this as a kid. It's one of my favorite comfort foods | |
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| Need new Recipes for this Fall/Winter.......
Posted: 10/27/2009 3:53:55 PM | Here is a cream sauce that you can use for many recipes and it also freezes well.
Saute' some fresh garlic in olive oil add heavy cream reduce by about a third reduce heat and add a blend of Asiago, Parmesan, and Ramono cheese mix in until sauce thickens.
Now you can use it for Fettuccine Alfredo, add meat and or veggies to it. Use basically any pasta you like. Add pesto or sun dried tomato pesto for a twist. Can also use this sauce as a base for cream soups. Like cream of potato and cheese soup.
Use this sauce on chicken cordon bleu. Take a boneless skinless chicken breast slice a pocket in the breast. Start at the wide part of the breast and go towards the bottom of the breast. The pocket opening should be at the top of the chicken. Fill with sliced swiss cheese and thinly slice prosciutto ham. Take italian seasoned bread crumbs and press the chicken bread into the crumbs on both sides. No need for egg or milk they will stick. Saute medium heat till browned on both side finish in the oven. Serve over rice, pasta, rissotto, etc.. Top with the cream sauce (preferably the pesto cream sauce.)
Another recipe:
Yakasoba
brown ground beef and garlic and chopped green peppers drain fat
boil spaghetti noodles
add beef mixture and soy sauce to taste (Ii use lite soy sauce less sodium) eat
Another
parboil chopped red potatoes
saute potatoes, sliced onions, and chopped apples(granny smith, honey crisp, etc..) add caraway seed and sliced polish sausage
Here is a favorite chicken panini
slices of italian bread, an asiago or three cheese artisan bread or some other artisan bread
grilled chicken breast cut into thin slices warm
bacon dijon sauce(mayo dijon mustard and finely chopped cooked bacon
cooked bacon
swiss cheese
take bread slices spread bacon dijon sauce generously on each slice
place a slice of swiss cheese on each slice add chicken and bacon and than grill
I use my charcoal grill could use a gas grill or broil each side in the oven | |
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| Need new Recipes for this Fall/Winter.......
Posted: 10/28/2009 6:45:42 AM | | I make what I call "Lazy Shepherd's Pie". Fry up a pound of ground beef with onions and mushrooms and anything else you might like, mix it with a box or two of instant mashed potatoes and then add your favorite vegetables. I prefer corn and peas. Serve it with butter. Great for leftovers,makes a nice quick filling meal after a long day. | |
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| Need new Recipes for this Fall/Winter.......
Posted: 10/28/2009 7:18:23 AM | My ex used to make something he called "chinese spaghetti".
Take a pound of ground beef and fry it up with onions and celery. Use whatever spices you like...salt, pepper, garlic powder.
Cook up a batch of spaghetti. Add the two together and then mix in soya sauce. My kids absolutely loved this stuff! And it is so easy to make. | |
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