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Showing posts with label Salty. Show all posts
Showing posts with label Salty. Show all posts

Thursday, March 28, 2024

Steak and Shrimp Stir Fry

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                Steak and Shrimp Stir Fry


Ingredients:


- 1 lb beef steak, thinly sliced

- 1 lb shrimp, peeled and deveined

- 2 tablespoons vegetable oil

- 1 bell pepper, sliced

- 1 onion, sliced

- 2 cloves garlic, minced

- 1/2 cup soy sauce

- 2 tablespoons oyster sauce

- 1 tablespoon honey

- 1 teaspoon ginger, grated

- Salt and pepper to taste

- 1/2 cup green onions, chopped

- 1 tablespoon sesame seeds


Directions:


1. In a large skillet or wok, heat 1 tablespoon of vegetable oil over high heat. Add the beef slices and stir-fry until they are just cooked through. Remove from the skillet and set aside.

2. In the same skillet, add another tablespoon of vegetable oil. Add the shrimp and stir-fry until they turn pink and are cooked through. Remove from the skillet and set aside with the beef.

3. Reduce the heat to medium and add the bell pepper and onion to the skillet. Stir-fry for 2-3 minutes, or until they start to soften. Add the minced garlic and ginger, and stir-fry for another minute.

4. Return the beef and shrimp to the skillet. Add soy sauce, oyster sauce, and honey. Stir well to combine all the ingredients and cook for another 2-3 minutes, or until everything is heated through and coated with the sauce.

5. Season with salt and pepper to taste. Garnish with chopped green onions and sesame seeds before serving.

Cajun fried shrimp

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                      Cajun fried shrimp


Ingredients:


Crunchy shrimp:

• 12 large raw prawns, peeled but tails remaining

• Half a cup of vegetable oil

• All-purpose cup of flour

• ½ teaspoon fresh lemon peel

• Half a teaspoon of salt

• 1 1/2 teaspoons of Cajun spice

• 1 large egg

• 1 tablespoon of milk

• 1 cup panko bread crumbs


For Cajun Sauce:


• Half a cup of mayonnaise

• 2 tablespoons of sour cream

 1 tablespoon ketchup

• 1 teaspoon Cajun seasoning


Instructions :


Cajun sauce


• Put mayonnaise, sour cream, ketchup, and Cajun seasoning in a bowl. Whisk together and set aside while preparing the shrimp.


Cajun Crunchy Shrimp


• Put the flour, salt, lemon zest and Cajun seasoning in a bowl. Stir with a fork to mix it evenly. Next, break an egg into a bowl, add milk, and beat with a fork. Next, place the panko on a plate. Set up the stations in a line that starts with flour, then eggs, then panko. When finished, place a clean plate at the end of the shrimp assembly line.


• With your left hand we nudge shrimp in flour. Transfer it to your right hand and dip in eggs, then panko. Press the panko in the shrimp until it is evenly covered. Put the shrimp on a clean plate ; repeat with rest shrimp. Keeping one hand dry will help reduce stickiness and make the rusk baking process more efficient.


• Adding oil to a emit iron skillet. You need there to be for an inch of oil on bottom. If you are using a smaller or larger skillet, adjust the amount accordingly. Heat oven with oil on heat. The oil will sizzle if you sprinkling some breadcrumbs into it when it's ready. Don't add shrimp too soon.


• Place the shrimp in the pan using tongs. Try to prevent them from touching so the pan is not too crowded and the shrimp can cook evenly.


• Shrimp cooked 90 seconds per side. Gently turn the shrimp over, but if the bread starts with the rusk, allow more time. The shrimp will not stick to one until the bread is cooked.


• Take the shrimp out of the pan and place it on a plate lined with a paper towel. Serve on the spot with Cajun sauce.

Best Southern Fried Chicken

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                   Best Southern Fried Chicken


Ingredients


16 chicken drumsticks (or a combination of drumsticks and thighs)

1 1/2 cups buttermilk

1 1/2 tablespoons Tabasco sauce

2 teaspoons salt

2 tablespoons black pepper (divided)

2 cups all-purpose flour

1 teaspoon cayenne pepper

Vegetable oil (for frying, about 3 cups)


Directions


01 Heat the warming drawer or oven to 200 F.

02 Pat the chicken with paper towels to dry.

03 In a large bowl, combine the buttermilk, Tabasco sauce, salt, and 1 tablespoon of black pepper. Add the chicken legs to the mixture and toss to coat. Cover and refrigerate with the marinade for at least 1 hour (or up to 24 hours).

04 Remove the chicken from the buttermilk and let any excess buttermilk drip off.

05 Combine the flour, additional 1 tablespoon black pepper, and the cayenne. Shake the chicken legs in the seasoned flour and place on a rack while waiting for the oil to heat.

06 In a large, heavy saucepan or deep skillet or sauté pan, heat at least 3 cups of oil to about 365 F. Fry the chicken legs in batches for about 10 minutes, turning once. To check for doneness, use an instant-read food thermometer inserted in the thickest part of the largest drumstick, not touching bone. The minimum safe temperature for poultry is 165 F.

07 Remove the chicken to paper towels to drain.

08 Place the drained chicken on a baking sheet, cover loosely with foil, and move to the warming drawer or oven to keep warm while frying subsequent batches.

09 Serve and enjoy!

Tip

In deep-frying, the food is completely immersed in the oil, while in pan-frying the food is placed in enough oil to cover the bottom and sides, making it necessary to turn the pieces over to fry both sides. Three cups of oil will give you a depth of 1/2-inch in a deep 10-inch skillet and is sufficient to pan-fry.

Wednesday, March 27, 2024

Wet Burritos

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                               Wet Burritos


Ingredients:


1 lb ground beef

1/2 cup chopped onion

2 tsp minced garlic

1 tsp cumin

1/2 tsp salt

1/2 tsp pepper

4.5 oz diced green chile peppers

16 oz refried beans

8 oz tomato sauce

10 oz enchilada sauce

15 oz no-bean chili (like Hormel)

6 large (about 12-inch) flour burrito tortillas

2 cups shredded lettuce

3 cups shredded Mexican blend cheese

Chopped green onions (for garnish)

Any other desired toppings


Instructions:


Begin by preheating your oven to 400°F.

In a medium skillet, brown the ground beef and onion over medium-high heat. Once the beef is evenly browned and the onions are translucent, drain any excess grease.

Season your beef and onion mixture with garlic, cumin, salt, and pepper. Mix in the green chilies and refried beans, ensuring everything is well combined. Once blended, keep the mixture warm.

In a separate saucepan, combine the tomato sauce, no-bean chili, and enchilada sauce. Whisk them together until smooth and heat over medium until warmed through. Once done, set it aside.

Lay a tortilla flat on a plate. In the center, place 1/6 of the beef and bean mixture. Sprinkle a bit of cheese and lettuce over the mixture. If you'd prefer, you can omit the lettuce or add other veggies of your choice.

Carefully fold the tortilla's left and right sides over the filling. Hold them in place while folding the top and bottom, making sure it's securely wrapped like an envelope to avoid any filling leakage.

Repeat the wrapping process for the remaining tortillas.

Arrange the wrapped burritos seam-side down in two greased 9x13 oven-safe dishes.

Pour the prepared sauce evenly over the burritos. Sprinkle the remaining cheese on top.

Bake in the oven for 15-20 minutes or until the burritos are hot and the cheese has melted beautifully.

Before serving, garnish with additional lettuce, tomato, sour cream, dried chives, or any other toppings of your liking.

Pro Tips:

For those cooking for smaller groups, this recipe freezes wonderfully. To enjoy later, thaw the burritos thoroughly and bake in a 400°F oven for 15-20 minutes or until they're heated through.

Indulge in the warmth and comfort of these homemade wet burritos, and don't forget to enjoy every flavorful bite!

Tuesday, March 26, 2024

German Beef Rouladen Recipe

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            German Beef Rouladen Recipe


INGREDIENTS :


- 4 slices top round beef, thinly sliced (about 1/4 inch thick)

- Salt and freshly ground black pepper, to taste

- 4 teaspoons German mustard (Dijon or a spicy mustard can be used as a substitute)

- 4 slices bacon

- 1 onion, thinly sliced

- 4 small dill pickles, sliced lengthwise

- 1 tablespoon vegetable oil

- 1 cup beef broth


INSTRUCTIONS :


1. Begin by laying out the beef slices on a work surface, tenderizing them with a meat mallet if needed to ensure uniform thickness. Season each with salt and pepper.

2. Spread a teaspoon of mustard on each slice, then top each with a slice of bacon, followed by an even distribution of onion slices and a pickle.

3. Carefully roll up the slices, tucking in the sides to enclose the fillings, and secure them with toothpicks or kitchen twine.


4. Heat the vegetable oil over medium-high heat in a heavy-bottomed skillet or Dutch oven. Brown the rouladen on all sides, then remove them from the pan.

5. Deglaze the pan with a splash of beef broth, scraping up any browned bits that have adhered to the bottom of the pan for extra flavor.

6. Return the rouladen to the pan and add the remaining beef broth. Bring to a simmer, then cover and cook on low heat for about 1 to 1.5 hours, until the beef is tender.


7. Remove the beef rouladen from the pan, and if desired, thicken the pan juices with a little flour or cornstarch slurry to create a rich gravy.

8. Remove toothpicks or twine before serving the rouladen with the gravy, and enjoy with your chosen sides.

Enjoy your

Pepperoni Pizza Casserole - Simple and So delicious

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Pepperoni Pizza Casserole - Simple and So delicious


Ingredients


2 cups uncooked egg noodles

1/2 pound lean ground beef

1 onion, chopped

2 cloves garlic, minced

1 green bell pepper, chopped

1 cup sliced pepperoni sausage

16 ounces pizza sauce

4 tablespoons milk

1 cup shredded mozzarella cheese


Directions


Cook noodles according to package directions.

Preheat oven to 350 degrees F (175 degrees C).

In a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. Drain excess fat. Stir in the noodles, pepperoni, pizza sauce and milk, and mix well. Pour this mixture into a 2-quart casserole dish.

Bake at 350 degrees F (175 degrees C) for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.

Thursday, October 26, 2023

CORNISH BEEF PASTIES

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Ingredients :

For the Dough:

  • All-Purpose Flour: 3 cups
  • Salt: 1 teaspoon
  • Unsalted Butter (chilled): 1/2 cup (1 stick)
  • Cold Water: 1/2 cup
  • Egg Yolks: 2 (divided)


For the Filling:

  • Ground Beef (or chopped leftover roast): 1 lb
  • Waxy Potatoes (red or Yukon gold): 1 lb, diced
  • Carrots: 2, peeled and diced
  • Onion: 1 small, diced
  • Worcestershire Sauce: 2 tablespoons
  • Garlic: 2 cloves, minced
  • Dried Rosemary: 1/2 teaspoon
  • Dried Thyme: 1/2 teaspoon
  • Kosher Salt and Freshly Ground Black Pepper: to taste


Instructions :

Dough:

  1. In a sizable bowl, combine flour and salt.
  2. Introduce cold, cubed butter. Integrate it into the flour using two forks, a pastry blender, or even your fingers until the mixture resembles breadcrumbs.
  3. In a separate bowl, mix water with one egg yolk. Gradually introduce this to your flour blend. Combine until the flour is fully incorporated.
  4. Transfer the dough onto a clean surface. Knead until it binds well.
  5. Wrap the dough using cling film and let it chill for a minimum of 30 minutes.


Filling:

  1. On medium-high heat, season the beef with salt and pepper, and brown it in a large skillet. Once done, transfer it to a bowl.
  2. In the same skillet, toss in potatoes, onions, and carrots. Cook until they soften. If necessary, introduce some olive oil or butter.
  3. Incorporate garlic, rosemary, and thyme. Cook for another minute.
  4. Splash in the Worcestershire sauce and cook for an additional minute.
  5. Combine this mixture with the beef. Season appropriately and allow it to cool.


Assembly:

  1. Preheat your oven to 400°F. Prep a baking sheet with parchment paper.
  2. Flour your surface and segregate the dough into 6 portions. Roll them into 3/8-inch thick circles. Trim any excess edges if required.
  3. Wet the dough’s edges with water. Spoon the beef filling onto the dough, ensuring to leave a half-inch border.
  4. Fold the dough over the filling and seal by crimping the edges or pressing with a fork.
  5. Shift the pasty onto the baking sheet. Ensure to make three small slits atop each for venting.
  6. Blend the remaining egg yolk with 2 tablespoons of water. Brush this over each pasty. Bake them until they achieve a golden brown hue, which should take 30-40 minutes.

Note: To freeze some pasties, avoid the egg wash and bake them for just 20 minutes. When you’re ready, apply the egg wash to the frozen pasty, and bake at 400°F for an additional 20 minutes.

Enjoy!!

Meatloaf Recipe

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Ingredients 

  • 400 gr minced beef,
  • eight fresh sausages,
  • olive oil,
  • three onions,
  • a glass of sherry wine,
  • half a teaspoon ground cinnamon,
  • black pepper,
  • 3 tablespoons ketchup,
  • salt,
  • one egg,
  • 80 gr breadcrumbs,
  • 1 tablespoon Worcestershire sauce,
  • 1 tablespoon of soy sauce.

Instructions 

  1. Preheat the oven to 180º. Peel the onions, chop them and put them to poach in a frying pan with oil. We let it brown a little, taking care not to burn and add the sherry, allowing it to reduce.
  2. Remove from the heat, transfer to a bowl and add the minced meat and the contents of the sausages, soy sauces, Worcestershire and ketchup, pepper, salt, breadcrumbs, and egg and stir until well mixed.
  3. We take an elongated baking pan and grease it with oil. We distribute the mixture by pressing it to make it compact and bake for 40 minutes.
  4. Take out of the oven and let stand for an hour; cut into pieces and serve warm.

Sunday, May 7, 2023

Mississippi Pot Roast Recipe

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Ingredients :

  • 3-4 pounds chuck roast, (about 1.5 kg), boneless and trimmed of excess fat
  • 1 packet au jus mix, (1 oz), or brown gravy mix
  • 1 packet ranch mix, (1 oz)
  • 1/4 cup unsalted butter
  • 8-10 pepperoncini peppers

Instructions :

Slow Cooker:

Place the chuck roast into a 6-quart slow cooker.

Sprinkle au jus mix and ranch mix on top of the roast.

Add butter and peppers around the roast.

Cover the slow cooker. Cook on LOW setting for 8 hours, or HIGH for 4-5 hours, or until the meat is fork-tender.

Remove cover and shred the roast using two forks.

Garnish with optional minced parsley and drizzle with gravy. Serve with potatoes, mashed potatoes, rice or noodles.

Instant Pot:

Turn the instant pot onto Sauté mode. Add 1 tablespoon oil followed by the meat. Sear the roast on all sides (4-5 minutes each side) until nicely browned.

Add the pepperoncini peppers, ranch mix, au jus mix, butter and ¾ cup of water. Cover with the lid and close the steam valve.





Turn off Sauté mode and set to “Manual” mode for “High” Pressure Cook for 80 minutes.

After the cooking cycle finishes, allow for a natural pressure release (about 15 minutes).

After that, use the quick pressure lever to manually release any remaining pressure and turn off the pot.

Carefully remove the lid and transfer the roast to a plate and serve.

Oven:

Preheat oven to 350°F (175°C).

Place an oven-proof pot on medium heat and add 1 tablespoon oil. When hot, sear the roast on all sides (4-5 minutes each side) until brown.

Add the pepperoncini peppers, ranch mix, au jus mix, butter and ¾ cup of water. Bring to a simmer and cover.

Enjoy !!

Slow Cooker Jambalaya

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Ingredients :

• 2 chicken breasts skinless, boneless, cut into chunks

• 1 pound andouille sausage links sliced

 1 can diced tomatoes 28 ounces

• 1 large onion chopped

• 1 red bell pepper finely chopped

• 2 stalks celery thinly sliced

• 2 cups chicken broth

• 1/2 teaspoon dried thyme

• 2 teaspoons dried oregano

• 1 tablespoon Cajun seasoning

• 1/2 teaspoon cayenne pepper

• 1 pound shrimp 13-15 count

Directions :

• Add all the ingredients except the shrimp into the slow cooker and stir.

• Cook on low for 7-8 hours (high for 3-4 hours), in the last 15 minutes add in the shrimp.

• Serve over rice.

Easy Macaroni Salad

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Ingredients:

1 lb elbow macaroni


6 oz cheddar cheese, cubed


1/2 red onion, minced


4 celery stalks, diced


1 red bell pepper, diced


1 cup of frozen peas


1/2 cup mayo


1/4 cup apple cider vinegar


1/4 cup of fresh dill


2 tablespoons of sugar


2 tablespoons of Dijon mustard


1 teaspoon of salt


1 teaspoon of pepper


Instructions:

Cook macaroni according to package directions.


You want the pasta to still be firm so cook until al dente.


Immediately rinse under cold water and drain so it isn’t sticky and prevents it from overcooking.  Drain well.


In a large mixing bowl, toss together cooked pasta with the cubed cheese, onion, celery, bell pepper, and peas.


In a small mixing bowl, mix together mayonnaise, apple cider vinegar, dill, sugar, Dijon mustard, salt, and pepper.


Pour the mixture over the pasta and toss until everything is well coated.


Cover bowl with plastic wrap and chill at least 1 hour before serving.

baked Cajun catfish

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 INGREDIENTS


2 catfish fillets

1/2 t. garlic powder

1/2 t. onion powder

1/2 t. cayenne pepper

1/2 t. paprika

1/2 t. oregano

½ t. crushed red pepper flakes

½ T. extra virgin olive oil

salt & pepper to taste


DIRECTIONS


Preheat oven to 350 F.

In a small bowl, combine spices, salt and pepper.

Divide the spice mixture and sprinkle half on each catfish fillet.

Place catfish in an oven safe glass dish. Bake at 350 F 25 minutes until fish is flaky.

Serve immediately with steamed vegetables or a salad.

Best Steak Marinade In Existence

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INGREDIENTS:

 1/3 cup Soy sauce

1/2 cup olive oil

1/3 cup fresh lemon juice

1/4 cup Worcestershire sauce

1 1/2 tablespoons garlic powder

3 tablespoons dried basil

1 1/2 tablespoons dried parsley flakes

1 teaspoon ground white pepper

1/4 teaspoon hot pepper sauce

1 teaspoon dried minced garlic


How to make it :


Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. 

Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.

Pour marinade over desired type of meat. 

Cover, and refrigerate for up to 8 hours. Cook meat as desired.

Meatball Pasta With Mushroom

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INGREDIENTS

250 g mushrooms

1 tsp garlic powder

1 tbsp vegan butter

250 ml oatly cream substitute for single cream

5 tagliatelle nests around 160g

2 tbsp tamari sub for soy sauce

1 tsp Dijon mustard

1 tsp dried parsley

1 tsp dried sage

Really generous pinch of salt and pepper

100 ml pasta water


DIRECTIONS

Get a pot of water on to boil, season heavily with salt and add the tagliatelle

Slice the mushrooms then add to a deep frying pan with the vegan butter and garlic powder, fry for a few minutes before adding the vegan meatballs

Fry on medium to high heat, adding the sage, parsley and 1 tbsp of tamari (gives a gorgeous umami flavor)

After a few mins, add the vegan single cream and turn the heat down to a low simmer, season generously with salt and pepper and stir in the Dijon mustard

Test the pasta, drain when al dente BUT SAVE a good ladle (approx 100-150ml) of the pasta water and stir with the creamy mushroom meatballs

Stir through until everything is covered then taste test, add the remaining 1 tbsp of tamari on top and a sprinkle of parsley before serving.

Crispy Baked Buffalo Wings

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INGREDIENTS

2.2 lbs (1 kg) chicken wings


2 level tbsp aluminum-free baking powder (It has to be baking powder – NOT baking soda – see further notes on baking powder below


½ tsp salt – make sure it’s regular table salt


½ tsp pepper


Buffalo Wings Sauce:


⅔ cup (150ml) Frank’s hot sauce


½ cup (120g) unsalted butter


1 tbsp cider vinegar

 

1 tsp Worcestershire sauce


2 cloves garlic – peeled and minced


1 tbsp honey


¼ tsp salt


Blue cheese sauce


½ cup (120g) sour cream


3 tbsp mayo


⅓ cup (75g) soft blue cheese (use Roquefort, or you can use Saint Agur blue crème for a milder taste)


½ tbsp cider vinegar


½ tsp Worcestershire sauce


a pinch of dried parsley


To Serve:


2 medium carrots – peeled and cut into 2-inch (5cpieces


2 sticks celery – cut into 2-inch (5cpieces


DIRECTIONS

 

Preheat the oven to 120C/250F and place a rack on a large baking tray.


Cut each wing at the joint so you have a mini wing and a drumette. Dry the wings with paper towels, then place them in a large bowl and add the baking powder, salt, and pepper. Toss to combine. Note – it’s important to dry the wings first so they only get a light coating. Discard any remaining coating once tossed together.



Place in a single layer on the rack, skin side up. It’s fine for them to be touching. Place on the lower shelf of the oven for 30 minutes.


After 30 minutes, turn the oven up to 220C/425F and rotate the tray for even cooking. Cook for a further 45-50 minutes until the wings are lightly golden and crispy. Take out of the oven to cool slightly.


To make the Buffalo sauce, place the hot sauce, butter, vinegar, Worcestershire sauce, garlic, honey, and salt in a pan. Place over medium-high heat and bring to a gentle simmer whilst stirring. Turn off the heat.


Mix the blue cheese sauce ingredients together in a bowl until smooth.


Toss the Buffalo sauce with the wings and serve with the blue cheese sauce, carrots, and celery.


ENJOY!

Homemade Spaghetti Sauce

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INGREDIENTS





1 medium yellow onion, diced

15 oz. tomato sauce

6 oz. tomato paste

1/2 tsp. Italian seasoning

1 Tbsp. dried basil

1 tsp. garlic powder

1 tsp. salt

1 tsp. pepper

1/2 tsp. red pepper flakes

1 Tbsp. Worcestershire sauce

1/2 Tbsp. granulated sugar

1/2 Tbsp. minced garlic

1 cup beef broth

spaghetti noodles for serving

DIRECTIONS






In a large skillet add ground beef and chopped onion. Cook on medium-high heat until brown. Drain excess grease.

Add tomato sauce, tomato paste, Italian seasoning, salt, pepper, dried basil, garlic powder, red pepper flakes, minced garlic, Worcestershire sauce, sugar, and beef broth.

Mix ingredients to combine and bring to a boil.

Reduce heat and simmer for 20 minutes.

Serve with your favorite pasta and parmesan cheese.

Enjoy

Shrimp And Steak Teriyaki Noodles

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INGREDIENTS






1 pound fresh or frozen medium shrimp in shells

12 green onions

1 tablespoon toasted sesame oil

1 tablespoon grated fresh ginger

2 cups sugar snap pea pods, trimmed

1 14.2 ounce pkg. cooked udon noodles*

1 cup fresh pineapple chunks

3 tablespoons reduced-sodium teriyaki sauce

3 tablespoons water

¼ cup unsalted dry roasted peanuts

DIRECTIONS



 

Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry.
Chop 1 Tbsp. of the dark green tops of onions for garnish. Cut pale green and white parts into 2-inch pieces.

In a wok or 12-inch skillet heat oil over medium-high heat. Add ginger; cook and stir 30 seconds.
Add green onion pieces and snap peas; cook and stir 1 to 2 minutes. Add shrimp, noodles, and pineapple; cook and stir just until shrimp are opaque. Add teriyaki sauce and the water; toss to coat. Sprinkle with peanuts and green onion tops.

ENJOY!

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