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Post by missteetheironchef on May 3, 2006 10:59:14 GMT -5
This is the only recipe thread ever to be official...
Please place and share your favorite appetizer and main course recipes in this thread only...
Take care...
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Post by missteetheironchef on May 3, 2006 11:39:49 GMT -5
Ok, here is a very nice recipe for Ming's website....at simplyming.org His master recipe is the 3-2-1 Saute' Sauce. Ming says: Some of the simplest things are the best and this master recipe couldn't be any simpler. My mom taught it to me when I was a kid and I still use it all the time. It's called 3-2-1 Sauté Sauce and it's the fastest way I know to get a tasty dinner on the table with any fish, meat, or fowl you have on hand. Makes 4 1/2 cups 1/4 cup minced garlic 2 tablespoons minced ginger 3 cups naturally brewed rice vinegar 2 cups sugar 1 cup naturally brewed soy sauce 1/2 pound butter chilled and cut into 1/2-inch cubes Grapeseed or canola oil for cooking Kosher salt and freshly cracked black pepper In a saucepan coated lightly with oil over high heat, sauté the garlic and ginger until softened, about 2 minutes. Meanwhile, in a medium-sized bowl, whisk together the naturally brewed rice vinegar, sugar and naturally brewed soy sauce until sugar dissolves. Deglaze the pan with this mixture, bring to a simmer, and reduce by 1/2. Season with kosher salt and freshly ground black pepper. Transfer to a blender and add the butter, a few cubes at a time, blending on high speed until smooth. Check flavor and correct seasoning. >>Use this Master Recipe in Shrimp with 3-2-1 Sauce and Beer over Udon by guest Chef Emeril Lagasse. >>This recipe appears in Episode #302. >> For additional recipes and more, visit www.ming.com And now here's Chef Emeril Lagasse's Recipe using the Saute' Sauce Guest Recipe: Shrimp with 3-2-1 Sauce and Beer over Udon by Chef Emeril Lagasse Serves 4 1 pound head-on shrimp, peeled (21-25's) 1/2 teaspoon salt 1/2 teaspoon white pepper 1 tablespoon vegetable oil 1/2 cup Tsingtao beer, or other light lager 1/2 cup 3-2-1 Sauté Sauce 1/2 pound udon noodles, cooked 2 tablesthingys fresh cilantro, chopped 1 tablesthingy green onion tops, chopped 2 tablesthingys toasted peanuts, chopped Salt and pepper Set a large 12-inch sauté pan over high heat. Season the shrimp on both sides with the salt and pepper. Add the oil to the sauté pan and twirl the pan to coat evenly with the oil. Place the seasoned shrimp in the hot pan and cook for 1 minute. Turn the shrimp over, and add the beer and 3-2-1 Sauté Sauce to the pan. Continue to cook for 2 more minutes and add the udon noodles to the pan. Cook the noodles for an additional 2 minutes, and toss to evenly coat. Remove the pan from the heat and place the shrimp and noodles on a large platter. Sprinkle the cilantro, green onions and peanuts over the noodles and serve hot. >>This recipe appears in Episode #302. >> For additional recipes and more, visit www.ming.com
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Post by mickster on May 3, 2006 15:54:01 GMT -5
I love Ming, watch him every Saturday on PBS. I made some homemade vanilla lemon ice cream yesterday. was yummy. 1 &1/2 cup heavy whipping cream (no carbs) 1/2 cup French vanilla cream (no carbs) 1/2 vanilla syrup (sugar free) juice from one whole fresh lemon 1 & 1/2 cup Splenda Beat in a bowl with electric mixer for three minutes. cover bowl and place in fridge overnight to make it creamy Next day pour mixture in your ice cream maker and freeze. Makes enough for a couple people but I ate it allllllbyyyymyyyyself
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Post by missteetheironchef on May 5, 2006 16:00:33 GMT -5
YUMMY! How about this one? Honoring Cinco de Mayo:
Taco Soup from Paula Deen
Difficulty: Easy Prep Time: 15 minutes Cook Time: 6 hours Yield: 12 to 16 servings
2 pounds ground beef 2 cups diced onions 2 (15 1/2-ounce) cans pinto beans 1 (15 1/2-ounce) can pink kidney beans 1 (15 1/4-ounce) can whole kernel corn, drained 1 (14 1/2-ounce) can Mexican-style stewed tomatoes 1 (14 1/2-ounce) can diced tomatoes 1 (14 1/2-ounce) can tomatoes with chiles 2 (4 1/2-ounce) cans diced green chiles 1 (4.6-ounce) can black olives, drained and sliced, optional 1/2 cup green olives, sliced, optional 1 (1 1/4-ounce) package taco seasoning mix 1 (1-ounce) package ranch salad dressing mix Corn chips, for serving Sour cream, for garnish Grated cheese, for garnish Chopped green onions, for garnish Pickled jalapenos, for garnish
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.
If you have any Mexican Recipes honoring Cinco de Mayo, post them here!
-Misstee
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Post by mickster on May 6, 2006 8:24:27 GMT -5
This is something I like to eat when it's just cool outside and there is a good movie on tv. I call it comfort food, but call it what you like. It's simple chop into pieces, fresh califlower, place pieces in microwavable bowl, top with butter (I use "I can't believe, etc.,) sprinkle with salt, pepper, garlic powder and paprika, cook in microwave for five minutes on high, chop up raw green onions and sprinkle on top. EAT IT UP!!! I like the simple life.
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Post by allezcuisine on May 6, 2006 8:53:18 GMT -5
This is something I like to eat when it's just cool outside and there is a good movie on tv. I call it comfort food, but call it what you like. It's simple chop into pieces, fresh califlower, place pieces in microwavable bowl, top with butter (I use "I can't believe, etc.,) sprinkle with salt, pepper, garlic powder and paprika, cook in microwave for five minutes on high, chop up raw green onions and sprinkle on top. EAT IT UP!!! I like the simple life. Mmm. That sounds so good!
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Post by missteetheironchef on May 8, 2006 11:11:13 GMT -5
Hey AC, You have any Italian dishes you want to share?
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Post by allezcuisine on May 8, 2006 17:02:34 GMT -5
Sure, misstee. Do you have anything in mind?
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Post by herringchoker on May 8, 2006 20:56:34 GMT -5
Anyone interested in a fantastic chocolate chip cookie recipe?
I also have a few favourite pasta dishes I wouldn't mind sharing - Fruit Pasta Salad, Lasagna, Beefy Bacon Pasta.
If any of these tickle your fancy, say so and I'll post them.
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Post by mickster on May 8, 2006 21:04:56 GMT -5
Choco chip cookies, yummy yum, my favorite. what cha got HC?
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Post by herringchoker on May 8, 2006 21:17:38 GMT -5
Chocolate Chip Oatmeal Cookies
1 cup shortening 3/4 cup brown sugar 3/4 cup white sugar 2 eggs, beaten 1 tbsp. hot water 1 tsp. vanilla 1&1/4 cups flour (white or whole wheat) 1 tsp. baking soda 1 tsp. salt 2 cups rolled oats 1 cup chopped nuts (whatever you like, optional) 6 oz. chocolate chips
Cream shortening and sugar together until fluffy. Beat in eggs, hot water and vanilla. Combine dry ingredients and add to shortening mixture. Blend in rolled oats, nuts and chocolate chips. Using teaspoon, drop on cookie sheet. Bake in 400F oven for 7-9 minutes or until brown. Makes 3-4 dozen cookies.
NOTE: USE SHORTENING. I gave the recipe to a co-worker, who told me she substituted butter (or margarine, I forget which) and the cookies didn't turn out as well as the ones I'd made with shortening.
I don't think I've ever put in any nuts; because I don't, I tend to use more chocolate chips than called for by the recipe.
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Post by missteetheironchef on May 9, 2006 14:37:13 GMT -5
AC, anything that has pasta.
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Post by allezcuisine on May 9, 2006 15:23:33 GMT -5
Woohoo! Right up my Sicilian ally! LOL. I just love Sicilian food, and this recipe is no exception. Enjoy it! The recipe is called "Pasta con pesce spada" which means pasta with sword fish. How could you go wrong with sword fish, pasta and wine? I mean my grandfather gave my mother wine in her bottle when she was a baby. This recipe is wonderful: Pasta con pesce spada (pasta with sword fish) Ingredients (serves 4) Penne or Fusilli (about 1 pound) pesce spada/sword fish (one slice half an inch thick, chopped into small cubes) pomodoro pelato/peeled tomatoes (one tin of chopped tomatoes is fine if you don’t have fresh cherry tomatoes) aglio/garlic (one clove) cipolla/onion (one) menta/mint olio d’oliva/olive oil sale/salt pepe/pepper vino bianco/white wine Procedure Chop the garlic and onion and brown them in a frying pan on a moderate heat with some olive oil. Increase the flame, add the chopped sword fish and let it brown. Sprinkle with white wine and turn the flame down again. Add the tomatoes, salt, pepper and mint and let it all cook for a few minutes. Cook the pasta until "al dente", drain it and mix it with the sword fish in the frying pan. Serve hot, adding a few leaves of fresh mint and –if one desires- some small cubes of fried aubergines. It can be served as a main dish, followed by salad or vegetables and accompanied by cool white wine.
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Post by missteetheironchef on May 9, 2006 15:58:18 GMT -5
Gotta love that, Thanks....Um, can you substitute sword fish for any other fish, AC. Or is it no substitution?
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Post by mickster on May 9, 2006 18:45:21 GMT -5
Thanks for the chocolate chip cookie recipe, HC. Yummy yum. I'm going to use it.
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