Dinner Tonight

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Parmesan Pork Cutlets

Post  justmecookin on Mon Apr 06, 2009 11:23 am

Parmesan Pork Cutlets

1/2 cup all-purpose flour
2 large eggs
3/4 cup plain bread crumbs
1/2 cup grated Parmesan
1 lb. boneless pork cutlets (4 cutlets)
Salt and pepper
2 tbsp. vegetable oil
2 tbsp. unsalted butter

Place flour in a shallow bowl. Whisk eggs together in a separate shallow bowl. Combine bread crumbs and Parmesan in a third shallow bowl. Sprinkle cutlets with salt and pepper. One at a time, dredge cutlets in flour, dip in egg and coat with bread crumb mixture.

Warm 1 Tbsp. oil and 1 tbsp. butter in a large skillet over medium heat until butter is foaming. Cook half of cutlets, turning once, until browned on both sides and cooked through, about 5 minutes total. Transfer to platter and loosely cover with foil to keep warm; repeat process with remaining oil, butter and dredged cutlets. Serve immediately. Makes 4 servings

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Sausages with Warm Potato Salad

Post  justmecookin on Mon Apr 06, 2009 11:41 am

Sausages with Warm Potato Salad

1 1/2 tbsp. dijon mustard
2 tbsp. finely chopped fresh parsley
1 tsp. white wine vinegar
3 Tbsp. olive oil
1 shallot, finely chopped
1 1/2 lb. small red potatoes
Salt
4 chicken or pork sausage links (12 oz.)

Preheat a gas grill on medium-high, covered, for 10 minutes. Whisk together mustard, parsley, vinegar, olive oil and shallot in a small bowl and set aside.

Place potatoes and 1 tsp. salt in a large saucepan and cover with water. Bring to a boil, lower heat and simmer until potatoes are tender, 10 to 15 minutes. Drain and let cool slightly in a colander.

Turn grill down to medium. Prick sausages in a few places with a fork and grill, turning occasionally, until an instant-read thermometer inserted into middle of one registers 160°F, about 10 minutes. While sausages are cooking, cut each potato in half and transfer to a large, shallow bowl. Toss potatoes with dressing and serve immediately with sausages. Makes 4 servings

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Broccoli and Double Cheese Calzones

Post  justmecookin on Mon Apr 06, 2009 11:43 am

Broccoli and Double Cheese Calzones

1 1/2 cups broccoli florets
1 large clove garlic, minced
2/3 cup ricotta
4 oz. mozzarella, coarsely grated (1 cup)
1 large egg yolk
Salt and pepper
1 lb. frozen pizza dough, thawed
1 1/2 tbsp. olive oil

Preheat oven to 450°. Bring 1 inch of water to a boil in a small pot. Place broccoli in a steamer basket, place steamer basket in pot, cover and steam until tender, 4 to 5 minutes. Let cool slightly, coarsely chop, and place in a medium-size bowl. Stir in garlic, ricotta, mozzarella and egg yolk; season with salt and pepper.

Divide pizza dough into 4 portions and use a rolling pin to roll each into an 8-inch circle. Place a quarter of broccoli mixture in center of a round, fold dough in half, and then seal by rolling edges together toward center and crimping. Using a sharp knife, cut two small slits in top of calzone to let steam escape. Repeat with remaining dough and broccoli mixture. Brush calzones with olive oil.

Mist a large, rimmed baking sheet with nonstick cooking spray. Place calzones on baking sheet and bake in center of oven until golden and risen, 13 to 15 minutes. Serve immediately, with warm tomato sauce on the side for dipping, if desired. Makes 4 servings

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Turkey Cutlets with Fresh Corn

Post  justmecookin on Mon Apr 06, 2009 11:45 am

Turkey Cutlets with Fresh Corn

4 turkey cutlets, patted dry (1 lb.)
Salt and pepper
1 1/2 tbsp. unsalted butter
1 tbsp. olive oil
1 shallot, finely chopped
1/2 red bell pepper, seeded and diced
1/2 cup low-sodium chicken broth
1 cup fresh corn kernels (from 2 small ears of corn)
1 tbsp. dijon mustard
1 tbsp. chopped fresh parsley

Sprinkle cutlets with salt and pepper. Warm butter and oil in a large skillet over medium-high heat until butter is foaming. Cook cutlets until browned, turning once, 3 to 4 minutes. Transfer to a plate and cover loosely with foil to keep warm.

Add shallot and bell pepper to pan and cook, stirring frequently, until softened, 3 minutes. Pour in chicken broth and bring to a boil, scraping browned bits off bottom of pan with a wooden spoon. Add corn and mustard and continue to boil, stirring frequently, until sauce thickens a bit, 2 to 3 minutes more.

Place cutlets in skillet and turn to coat with sauce. Add chopped parsley and any accumulated juices from turkey plate to skillet; stir. Serve turkey with sauce immediately. Makes 4 servings

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Taco Bowls

Post  justmecookin on Mon Apr 06, 2009 11:52 am

Taco Bowls

1 tbsp. olive oil
1 onion, finely chopped
1 1/2 lb. lean ground beef
2 tbsp. taco seasoning
1 (15 1/2-oz) can black beans, drained and rinsed
1 (15 1/2-oz.) can pinto beans, drained and rinsed
2 cups frozen corn, thawed
1 lb. tomatoes, diced (2 cups)
1 2 1/4-oz. can sliced olives, drained
2 cups shredded Cheddar cheese
1 cup chopped fresh cilantro
2 cups salsa
1 1/2 cups sour cream
3 cups cooked rice

Warm oil in a large skillet over medium-low heat. Add onion and saute until softened, about 3 to 5 minutes. Increase temperature to medium-high, add ground beef and taco seasoning and cook, stirring and breaking up beef with a spatula, until cooked through, about 8 to 10 minutes. Drain and spoon into a bowl.

Meanwhile, pour beans into bowls (mix them or place them in separate bowls, depending on your taste) and warm in microwave. Pour corn into a separate bowl and warm in microwave.

To serve, place all ingredients in bowls on the table, and give each person a bowl. Allow each person to construct his or her own taco bowl by layering ingredients of their choice. Makes 6 servings

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Oven-Baked Mexican Meatballs

Post  justmecookin on Mon Apr 06, 2009 12:06 pm

Oven-Baked Mexican Meatballs

1 lb. ground chuck
1 large egg
2 tbsp. tomato paste
1 cup plain bread crumbs
3 cloves garlic, finely chopped
2 tbsp. finely chopped cilantro
2 tsp. chili powder
Salt and pepper
1 tbsp. vegetable oil
1/2 chipotle chili canned in adobo sauce, seeded and finely chopped
1 (28 oz.) can crushed tomatoes

Adjust oven rack to middle position and preheat to 475°. Line a rimmed baking sheet with foil. In a large bowl, combine meat, egg, tomato paste, bread crumbs, 2 garlic cloves, cilantro, chili powder and 1 tsp. salt; mix with your hands to combine well. Form into 1 1/2-inch meatballs and place on prepared baking sheet. Mist with nonstick cooking spray. Bake until well-browned, 17 to 20 minutes, turning once or twice.

Warm oil in a large saucepan over medium-low heat. Add remaining garlic clove and cook until fragrant, 1 minute. Add chili and cook, stirring, for 30 seconds.

Add tomatoes, bring to a simmer and cook until slightly thickened, 10 minutes. Season with salt and pepper. Transfer hot meatballs to saucepan, gently stir to coat, and serve immediately. Makes 4 servings

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Teriyaki Chicken Drumsticks

Post  justmecookin on Mon Apr 06, 2009 12:15 pm

Teriyaki Chicken Drumsticks

1/2 cup soy sauce
2 tbsp. packed dark brown sugar
1 clove garlic, chopped
1/2-inch piece fresh ginger, peeled and chopped
1 1/2 tsp. cornstarch
8 chicken drumsticks (about 2 lb.)
Salt and pepper

Combine soy sauce, brown sugar, garlic, ginger and cornstarch in a small saucepan. Add 2 Tbsp. water and bring to a boil over high heat, stirring constantly until thickened, about 2 minutes.

Cool slightly and strain, discarding solids. Preheat a broiler to high and place a broiling rack 6 to 8 inches from heat source. (Alternatively, light a charcoal fire and let coals burn to a gray ash.)

Arrange drumsticks snugly on a large foil-lined rimmed baking sheet and season with salt and pepper on all sides. Pour sauce over and turn drumsticks several times to coat thoroughly. Broil or grill until chicken is browned, about 25 to 30 minutes, or until juices run clear when chicken is pierced with a knife.

While cooking, turn pan around from back to front every 2 to 3 minutes and use tongs to turn drumsticks over. If liquid in baking sheet starts to scorch, add water, 1/4 cup at a time. Remove drumsticks from pan and cool slightly before serving. Makes 4 servings

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Rotisserie Chicken and Pesto Pizza

Post  justmecookin on Wed Apr 08, 2009 10:42 am

Rotisserie Chicken and Pesto Pizza

1 3.5-oz. jar prepared basil pesto
1 (10-oz.) pizza crust dough
4 small plum tomatoes, thinly sliced
1 1/2 cups chopped rotisserie chicken
1/4 tsp. freshly ground pepper
6 to 8 slices mozzarella cheese

Preheat oven to 450°. Spread pesto evenly over pizza crust. Top with tomato slices and chicken. Sprinkle with pepper and top with cheese. Bake 10 minutes or until lightly browned. Serves 6

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Beef and Pasta Bolognese

Post  justmecookin on Wed Apr 08, 2009 10:44 am

Beef and Pasta Bolognese

1 Lb. lean ground beef
3 slices bacon, chopped
1/2 cup each chopped onion and carrot
1 26-oz. jar marinara sauce
1/4 cup half-and-half or light cream
10 oz. corkscrew or other pasta, cooked and drained
1/4 cup grated Parmesan cheese (optional)

In 4-quart Dutch oven cook ground beef, bacon, onion and carrot until beef is brown. Drain off fat. Stir in marinara sauce. Bring to boiling; reduce heat. Cover and simmer 5 minutes. Stir in half-and-half. Serve over hot cooked pasta. Sprinkle with Parmesan cheese, if desired. Serves 6

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Easy Sweet and Sour Chicken Sauté

Post  justmecookin on Wed Apr 08, 2009 11:02 am

Easy Sweet and Sour Chicken Sauté

1 garlic clove, finely chopped
1 tbsp. olive oil
6 skinless, boneless chicken thighs
1 each green bell pepper, red bell pepper, and yellow bell pepper, cut into bite-size strips
1 large zucchini, cut into bite-size pieces
1 large yellow summer squash, cut into bite-size pieces
1 1/2 cups cubed fresh pineapple
1/4 to 1/2 cup pineapple juice
2 tsp. chopped fresh basil
1 tsp. salt
1/2 tsp. ground red pepper or cayenne

In 12-inch skillet cook garlic in hot oil 1 minute. Add chicken to skillet. Quickly brown over medium-high heat, turning once. Add green pepper, red pepper, yellow pepper, zucchini, summer squash and pineapple to skillet.

In small bowl combine pineapple juice, basil, salt and ground red pepper. Pour over chicken and vegetables. Bring to boiling; reduce heat. Cover and simmer about 20 minutes or until chicken is tender and no longer pink, stirring occasionally. Serves 6

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Round Roast with Mushroom Sauce

Post  justmecookin on Wed Apr 08, 2009 1:57 pm

Round Roast with Mushroom Sauce

2 to 2 1/2-lb. beef eye round roast
1 tsp. italian seasoning, crushed
1/2 tsp. salt
1/2 tsp. pepper
3 1/2 cup fresh mushrooms, halved
1 tbsp. olive oil
1 cup finely chopped onion
1/2 cup finely chopped celery
1 1/2 cup beef broth

Trim fat from beef. Combine Italian seasoning, salt and pepper. Rub onto meat. Finely chop 1/2 cup of mushrooms. In 5-quart Dutch oven brown meat on all sides in hot oil. Add onion, celery and chopped mushrooms. Cook 3 minutes.

Pour in beef broth. Bring to boiling. Reduce heat. Simmer, covered, 1 1/2 hours; stir in halved mushrooms. Cover and cook 15 minutes more or until roast is tender.

Remove meat from pan, cover and keep warm. Boil mushrooms and broth in pan about 5 minutes or until slightly thickened. Thinly slice meat. Serve meat and mushroom sauce over hot cooked noodles, if desired. Serves 8

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Shrimp Tacos

Post  justmecookin on Tue Apr 14, 2009 9:55 am

Shrimp Tacos

3 tablespoons black peppercorns
3 quarts water
1 tablespoon salt
1 teaspoon ground red pepper
2 limes, quartered
1 pound medium shrimp, peeled and deveined
1/2 cup coarsely chopped fresh cilantro
1/4 cup fresh lime juice
1 tablespoon minced seeded jalapeño pepper
12 (6-inch) corn tortillas
3/4 cup chopped peeled tomato
1/2 cup reduced-fat sour cream
1/2 cup chopped green onions

Place the peppercorns on a double layer of cheesecloth. Gather edges of cheesecloth together, and tie securely. Combine cheesecloth bag, water, salt, red pepper, and lime quarters in a Dutch oven. Bring to a boil; cook 2 minutes. Add shrimp; cook 2 minutes or until done. Drain. Discard cheesecloth bag and lime quarters.

Combine shrimp, cilantro, lime juice, and jalapeño pepper, tossing well to coat. Heat tortillas according to package directions. Spoon 1/3 cup shrimp mixture into each tortilla; top each taco with 1 tablespoon tomato, 2 teaspoons sour cream, and 2 teaspoons onions. Makes 4 servings

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Coriander-Crusted Tuna with Black Bean Salsa

Post  justmecookin on Tue Apr 14, 2009 9:58 am

Coriander-Crusted Tuna with Black Bean Salsa

1 tablespoon ground coriander
1 teaspoon ground cumin
3/4 teaspoon kosher salt, divided
1/4 teaspoon black pepper
4 (6-ounce) tuna steaks (about 1 inch thick)
1 tablespoon olive oil
1 cup diced plum tomato (about 3 tomatoes)
1/2 cup chopped yellow bell pepper
1/4 cup sliced green onions
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 (15-ounce) can no-salt-added black beans, rinsed and drained
Cilantro sprigs (optional)

Combine coriander, cumin, 1/2 teaspoon salt, and black pepper in a small bowl. Rub spice mixture evenly over both sides of fish.

Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 2 minutes on each side or until desired degree of doneness. Remove from heat.

Combine tomato and next 5 ingredients (through beans) in a medium bowl. Stir in remaining 1/4 teaspoon salt, and toss well. Serve salsa with fish. Garnish with cilantro sprigs, if desired. Makes 4

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Quick Salmon Cakes with Corn Salsa

Post  justmecookin on Fri Apr 17, 2009 5:20 pm

Quick Salmon Cakes with Corn Salsa

3 tbsp. vegetable oil
1 small onion, chopped (about 1/2 cup)
1 (7.5-ounce) can red salmon, drained
1 (4.5-ounce) can chopped mild green chilis, drained
1/2 cup crumbled tortilla chips
1 tbsp. mayonnaise
1/2 tsp. ground cumin
1/4 cup instant flour or unbleached all-purpose flour
1 (10-ounce) package frozen corn kernels
Kosher salt
1 cup bottled salsa

Heat 1 tablespoon of the oil in a medium skillet over high heat until hot. Reduce the heat to medium; add the onion and cook, stirring occasionally, until softened, about 5 minutes. Transfer the onion to a medium bowl with a slotted spoon; set the skillet aside.

Add the salmon, chilis, tortilla chips, mayonnaise and cumin to the onion in the bowl and stir until combined. Form the mixture into 4 1/2-inch-thick cakes. Coat the cakes lightly in flour on all sides.

Add the remaining 2 tablespoons of oil to the skillet and heat over high heat until hot; reduce the heat to medium and add the salmon cakes. Sauté until well browned on both sides, 3 to 4 minutes per side. Serves 4

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Pork Chops with Bourbon-Peach Sauce

Post  justmecookin on Mon Apr 20, 2009 8:47 am

Pork Chops with Bourbon-Peach Sauce

4 (4-ounce) boneless center-cut loin pork chops (about 1/4 inch thick)
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground red pepper
Cooking spray
1 tablespoon minced shallots
1 teaspoon minced bottled garlic
1 1/2 cups frozen sliced peaches
1/2 cup fat-free, less-sodium chicken broth
2 teaspoons brown sugar
2 thyme sprigs
2 tablespoons bourbon
2 teaspoons butter

Sprinkle pork with salt and peppers. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 2 1/2 minutes on each side or until browned. Remove pork from pan; keep warm.

Add shallots and garlic to pan; sauté 30 seconds. Add peaches and broth to pan; sauté 2 minutes. Add sugar and thyme to pan; cook 1 minute. Add bourbon and butter to pan; cook 4 1/2 minutes or until butter melts and sauce is slightly thickened. Discard thyme sprigs. Serve with pork. Makes 4 servings

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Hungarian Goulash

Post  justmecookin on Mon Apr 20, 2009 8:53 am

Hungarian Goulash

1 pound beef stew meat, cut into 1-inch cubes
1 pound lean boneless pork, cut into 1-inch cubes
2 large onions, thinly sliced
2 tablespoons vegetable oil
2 cups water
2 tablespoons paprika
1/2 teaspoon salt
1/2 teaspoon dried marjoram
1 tablespoon all-purpose flour
1 cup (8 ounces) sour cream
Hot cooked noodles

In a large skillet, brown beef, pork and onions in oil over medium heat; drain. Add the water, paprika, salt and marjoram; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender.

Just before serving, combine flour and sour cream until smooth; stir into meat mixture. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened and bubbly. Serve over noodles. Makes 6 to 8 servings.

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Round Steak Stroganoff

Post  justmecookin on Mon Apr 20, 2009 8:54 am

Round Steak Stroganoff

1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon pepper
1-1/2 to 2 pounds boneless beef top round steak, trimmed and cut into thin strips
3 tablespoons butter
1 cup chopped onion
1 garlic clove, minced
1 can (10-1/2 ounces) condensed beef broth, undiluted
1/2 teaspoon ground mustard
3 tablespoons chili sauce
1 pound sliced fresh mushrooms
2 cups (16 ounces) sour cream
Hot cooked noodles
Minced fresh parsley

In a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add beef; shake until well coated. In a large skillet, melt butter. Brown beef in batches. Remove and keep warm. Add onion and garlic to the pan; cook until tender.

Return beef to the skillet. Add the broth, mustard, chili sauce and mushrooms; cover and cook until the meat is tender, about 1 hour. Just before serving, stir in sour cream. Heat through, but do not boil. Serve over noodles. Garnish with parsley. Makes 6 to 8 servings.

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Baked Lobster Tails

Post  justmecookin on Mon Apr 20, 2009 9:34 am

Baked Lobster Tails

3 fresh or frozen lobster tails (8 to 10 ounces each), thawed
1 cup water
1 tablespoon minced fresh parsley
1/8 teaspoon salt
Dash pepper
1 tablespoon butter, melted
2 tablespoons lemon juice
Lemon wedges and additional melted butter, optional

Split lobster tails in half lengthwise. With cut side up and using scissors, cut along the edge of shell to loosen the cartilage covering the tail meat from the shell; remove and discard cartilage.

Pour water into a 13-in. x 9-in. baking dish; place lobster tails in dish. Combine the parsley, salt and pepper; sprinkle over lobster. Drizzle with butter and lemon juice.

Bake, uncovered, at 375° for 20-25 minutes or until meat is firm and opaque. Serve with lemon wedges and melted butter if desired. Makes 6 servings.

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Shepherd's Pie

Post  justmecookin on Thu Apr 23, 2009 12:35 pm

Shepherd's Pie

4 russet potatoes (about 2 1/2 pounds)
2 pounds ground 85 percent lean sirloin
3 tbsp. extra-virgin olive oil
2 medium onions, chopped
1 large clove garlic, smashed, peeled and finely chopped
1 can (15-ounces) tomato puree
1/4 tsp. cayenne pepper
1 1/2 cups (half of 1-pound bag) thawed frozen petit peas
3/4 cup half-and-half
1 tsp. kosher salt
Freshly ground black pepper
1 cup (packed) or 4 ounces shredded extra sharp cheddar cheese

Peel the potatoes, cut in half lengthwise and thinly slice; place in a large saucepan with cold water to cover by 1 inch. Bring to a boil over high heat, reduce the heat and simmer until tender, about 10 minutes.

Right after you put the potatoes on to cook, begin the filling: Cook the ground beef in a 12-inch skillet over medium-high heat, breaking up the meat with a wooden spoon and turning frequently until the meat is nicely browned, about 7 minutes. Transfer the beef to a plate. Preheat the oven to 500°.

Add 2 tablespoons of the oil to the same skillet. Add the onions and garlic and cook over medium heat, stirring often, until golden and tender, about 6 minutes. Return the browned meat to the pan and stir in the tomato puree and cayenne. Bring to a simmer and cook, stirring occasionally, until the mixture is thickened, about 10 minutes. Stir in the peas and cover to keep warm.

Drain the cooked potatoes well and return them to the pot. Mash well with a potato masher, and stir in the half-and-half and salt and pepper to taste. Spoon the warm meat mixture into a 2 1/2- to 3-quart baking dish and sprinkle the cheddar on top. Spoon the potatoes on top of the cheese, spreading them over the meat, leaving a scant 1-inch border around the edge.

Drizzle the remaining tablespoon of olive oil over the top and bake until the potatoes are golden, about 10 minutes. Let cool for 5 minutes before serving. Serves 8

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Shrimp Skewers with Mango Dipping Sauce

Post  justmecookin on Thu May 21, 2009 10:11 pm

Shrimp Skewers with Mango Dipping Sauce

1 1/2 cups cherry tomatoes (about 12 ounces)
1 pound peeled, deveined large shrimp
1 medium red onion, cut into 1 1/2-inch pieces (about 1 cup)
1 medium green pepper, cut into 1 1/2-inch pieces (about 1 cup)
Cooking spray
1/4 cup fresh lime juice, divided
1/4 teaspoon black pepper
1/8 teaspoon salt
1/2 cup mango chutney
1/4 cup chopped green onions
2 tablespoons low-sodium soy sauce
1/2 teaspoon bottled minced garlic

Preheat broiler. Thread tomatoes, shrimp, onion, and pepper alternately onto each of 8 skewers. Place skewers on a wire rack coated with cooking spray; place rack on a roasting pan.

Drizzle with 2 tablespoons juice; sprinkle with black pepper and salt. Broil 4 minutes or until shrimp are done, turning once. Combine remaining 2 tablespoons juice, chutney, and remaining ingredients in a small bowl, stirring well. Serve sauce with skewers. Makes 4 servings

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Crispy Fried Chicken

Post  justmecookin on Sun May 31, 2009 9:56 am

Crispy Fried Chicken

4 cups all-purpose flour, divided
2 tablespoons garlic salt
1 tablespoon paprika
3 teaspoons pepper, divided
2-1/2 teaspoons poultry seasoning
2 eggs
1-1/2 cups water
1 teaspoon salt
2 broiler/fryer chickens (3-1/2 to 4 pounds each), cut up
Oil for deep-fat frying

In a large resealable plastic bag, combine 2-2/3 cups flour, garlic salt, paprika, 2-1/2 teaspoons pepper and poultry seasoning. In a shallow bowl, beat eggs and water; add salt and remaining flour and pepper. Dip chicken in egg mixture, then place in the bag, a few pieces at a time, and shake until coated.

In a deep-fat fryer, heat oil to 375°. Fry chicken, several pieces at a time, for 5-6 minutes on each side or until golden brown and crispy and juices run clear. Drain on paper towels. Makes 8 servings.

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Sweet Sour Meat Loaf

Post  justmecookin on Sun May 31, 2009 10:29 am

Sweet Sour Meat Loaf

2 cups water
5 tablespoons brown sugar
5 tablespoons white vinegar
2 tablespoons cornstarch
2 tablespoons corn syrup
2 tablespoons soy sauce
1 teaspoon salt

Meat Loaf:
2 eggs
2 teaspoons Worcestershire sauce
1 cup dry bread crumbs
1/2 cup chopped onion
2 teaspoons salt
1/2 teaspoon pepper
2 pounds lean ground beef
1/2 pound ground pork

In a saucepan, combine the first seven ingredients; bring to a boil. Cook and stir for 2 minutes or until thickened; set aside.

In a large bowl, combine the first six meat loaf ingredients; add 2/3 cup of the reserved sauce. Crumble beef and pork over mixture and mix well.

Pat into two greased 8-in. x 4-in. loaf pans. Pour the remaining sauce over loaves. Bake, uncovered, at 350° for 50 minutes or until meat is no longer pink and a meat thermometer reads 160°. Let stand for 10 minutes before slicing. Makes 2 loaves (5 servings each).

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Corned Beef and Cabbage

Post  justmecookin on Sun May 31, 2009 11:38 am

Corned Beef and Cabbage

1 medium onion, cut into wedges
4 large red potatoes, quartered
1 pound baby carrots
3 cups water
3 garlic cloves, minced
1 bay leaf
2 tablespoons sugar
2 tablespoons cider vinegar
1/2 teaspoon pepper
1 corned beef brisket with spice packet (2-1/2 to 3 pounds), cut in half
1 small head cabbage, cut into wedges

Place the onion, potatoes and carrots in a 5-qt. slow cooker. Combine the water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage.

Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Discard bay leaf before serving. Makes 6-8 servings.

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Glazed Corned Beef

Post  justmecookin on Sun May 31, 2009 3:58 pm

Glazed Corned Beef

1 corned beef brisket with spice packet (3 to 4 pounds), trimmed
1 medium onion, sliced
1 celery rib, sliced
1/4 cup butter, cubed
1 cup packed brown sugar
2/3 cup ketchup
1/3 cup white vinegar
2 tablespoons prepared mustard
2 teaspoons prepared horseradish

Place corned beef and contents of seasoning packet in a Dutch oven; cover with water. Add onion and celery; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until meat is tender.

Drain and discard liquid and vegetables. Place beef on a greased rack in a shallow roasting pan; set aside. In a small saucepan, melt butter over medium heat. Stir in the remaining ingredients.

Cook and stir until sugar is dissolved. Brush over beef. Bake, uncovered, at 350° for 25 minutes. Let stand for 10 minutes before slicing. Makes 12 servings.

justmecookin

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Beef Brisket

Post  justmecookin on Sun May 31, 2009 6:21 pm

Beef Brisket

1/2 teaspoon ground allspice
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon seasoned salt
1/2 teaspoon sugar
1/4 teaspoon pepper
1 fresh beef brisket (3 to 4 pounds)
1/2 cup cola
1/3 cup Worcestershire sauce
1/2 cup cider vinegar
1/2 cup butter, melted
1/3 cup soy sauce
3/4 cup barbecue sauce
Additional barbecue sauce, optional

Combine the dry seasonings; cover and set aside. Place brisket in a shallow dish or large heavy-duty resealable plastic bag. Combine cola and Worcestershire sauce; pour over meat. Cover or seal and refrigerate overnight.

Drain meat; discard marinade. Rub seasoning mix over brisket; place in a large shallow roasting pan. Combine vinegar, butter and soy sauce; pour over meat. Cover and bake at 325° for 2 hours, basting occasionally. Drain drippings. Pour barbecue sauce over meat.

Cover and bake for 1 hour or until the meat is tender. Remove meat from pan; let stand 15 minutes before slicing. Serve with additional barbecue sauce if desired. Makes 6-8 servings.

justmecookin

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