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Regular Menu Recipes

Bacon-Horseradish Mashed Potatoes

Source: Cooking.com 

Total Time:  25 Minutes  4 servings
 

Just the right amount of horseradish adds a kick of flavor to brighten up a comfort food classic. As horseradish and horseradish sauce can vary, be sure to add it gradually, to taste.

INGREDIENTS:

1 1/2 pounds baby "creamer" potatoes, scrubbed and cut into 1-inch chunks
3 slices bacon, chopped
1/3 cup chicken broth
1/4 cup sour cream
2 tablespoons horseradish sauce (such as Kraft) or 2 teaspoons bottled shredded horseradish, to taste
Salt and freshly ground pepper, to taste
1/4 cup sliced scallion greens, plus more for garnish

DIRECTIONS:

In a medium saucepan, cover potatoes with water.

Bring to a simmer over medium-high heat. Reduce heat to medium and cook until tender, about 10 minutes.

Drain and transfer to a large bowl.

In a nonstick saute pan over medium heat, cook the bacon, stirring constantly, until crisp, about 6 minutes.

Mash the potatoes with the broth until smooth with lumps.

Crumble the bacon into the mixture then fold in the sour cream, horseradish sauce and scallion greens.

Season with salt and pepper. Garnish with scallions.

Recipe reprinted by permission of Ann Volkwein. All rights reserved.  

 

Slow-Cooker Root Beer Ribs

Recipe from PorkBeInspired.com

Times: 20 minutes prep, 6 hours cook

Ingredients:

2 racks St. Louis-style spare ribs, (2 1/3 to 3 pounds each), cut into 3- or 4-rib sections
1/4 cup dark brown sugar, packed
2 tablespoons chili powder
1 tablespoon salt
2 teaspoons onion powder
1 teaspoon allspice
1 1/2 cup (12-oz) can root beer, (not diet), divided
2 tablespoons cornstarch, dissolved in 2 tablespoons cold water

Cooking Directions:

Combine sugar, chili powder, salt, onion powder and allspice in medium bowl. Set aside half the spice mixture (about 1/3 cup.); sprinkle the rest over both sides of ribs. Pour 1/2 cup root beer into slow cooker and add ribs. Cover and cook on low 5-6 hours or on high for 3 1/2-4 hours, until ribs are very tender.

With 10 minutes left on ribs, combine remaining root beer and reserved spice mixture in medium saucepan over medium-high heat. Bring to boil, stirring to dissolve sugar. Add cornstarch mixture and stir until sauce thickens, just a few seconds. Remove from heat; set aside.

Remove ribs to platter and cover. Strain the cooking liquid and pour off fat. Add 1/3 cup remaining liquid to sauce; stir until smooth.

Brush ribs with sauce, serve with remaining sauce on side.

Serves 6

Serving Suggestions:

You can’t beat a refreshing slaw with ribs — one with a little sweetness from apples, oranges, or raisins would be nice with this recipe. It’d also be good with oven fries alongside. To make the dish your own, try using cola instead of root beer, or serve the ribs garnished with thin slivers of red onion.

Nutrition:
Calories: 380 calories
Protein: 17 grams
Fat: 26 grams
Sodium: 1300 milligrams
Cholesterol: 85 milligrams
Saturated Fat: 8 grams
Carbohydrates: 20 grams
Fiber: 1 grams

 

BBQ Sweet and Sour Chicken


Ingredients:


2 boneless and skinless chicken breasts, cut in half
4 tbsp olive oil
2 tbsp balsamic vinegar
Juice of ½ lime
Juice of ½ lemon
1/3 cup light brown sugar
2 tbsp Dijon mustard
1/3 cup honey
2 garlic cloves, crushed
1 tsp salt
½ tsp black pepper
Chopped Parsley to garnish


Method:
In a large shallow bowl, add garlic, lemon and lime juices, sugar, mustard, honey, salt, pepper and vinegar and whisk thoroughly. Add the olive oil and whisk again.

Set two portions of the marinade aside for later. Add the chicken halves to the bowl and coat each side with the marinade.

Heat up the BBQ and grill the chicken pieces for about 4 minutes each side or until no longer pink inside. Baste the chicken pieces with one portion of the reserved marinade occasionally.

Sprinkle with the chopped parsley and serve with the last portion of the marinade as dipping sauce. This is a family favorite.

 

Melt In Your Mouth Macaroni & Cheese

Ingredients:

2 cups elbow macaroni
2 1/2 tablespoon butter, divided
1 1/2 tablespoon all purpose flour
1 1/2 cups milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 (6 ounces) cup shredded Cheddar cheese
1/4 cup dried unflavored breadcrumbs

Instructions:

Toast breadcrumbs by melting 1 tablespoon of butter in a skillet. Add breadcrumbs and cook 3 minutes, stirring often, until toasted.

Cook macaroni according to the directions on the box. Drain well. Melt remaining 1 ½ tablespoon of butter in a saucepan over low heat. Once melted slowly add in flour.

Cook 1 minute stirring constantly. Add milk slowly. Continue to cook, stirring often until thick.

Remove pan from stove once sauce is thick and add salt and pepper.

Add cheese and stir until cheese is completely melted and smooth.

Add cooked macaroni to cheese sauce and stir well.

Add toasted breadcrumbs to top and serve.

 

Children’s Favorite Turkey Burgers


Ingredients:
2 tbsp olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
3 oz oats
1lb ground turkey
4 oz dried apricots, finely chopped
1 large carrot, grated
1 egg, slightly beaten


Method:
Preheat oven to 400°F.

In a frying pan, heat 1 tbsp of oil, then sauté onions until translucent. Add the garlic and sauté for another minute, then add oats and fry for another few minutes. Pour into a bowl and set aside.

When the mixture is cool, add all other ingredients. When mixed thoroughly (best by hand), season and form into 8 burgers. Fry the burgers in the remaining olive oil on each side until browned. When browned, put patties on a baking sheet and bake in oven for about 10 to 15 minutes.

Serve in yummy crusty rolls with all the trimmings.

Winter Roast Made Easy

Ingredients: 

2 tablespoon unsalted butter
1 tablespoon sunflower oil
1 large onion, cut into wedges
3 pound boneless top round or rump roast
3 carrots, peeled and thinly sliced
3 medium white potatoes, cubed
2 bay leaves
1/2 teaspoon salt
2 envelops onion soup mix
1 tablespoon cornstarch

Instructions:

Over medium heat melt butter in the sunflower oil. Place the beef and onion wedges in the hot oil. Brown the beef but only brown each side. Meat will cook through in crock pot. Once meat is browned place meat and onions in the crock pot. Add carrots, potatoes and bay leaves.

Add salt. Mix onion soup mix in 3 cups of boiling water until completely dissolved. Pour over top of the meat and vegetables. Cook on high about 3 ½ hours or until meat is fork tender. To make the gravy place cornstarch and 1 teaspoon of water in a medium saucepan. Stir until mixture becomes a paste. Add 2 cups of liquid from meat. Boil until liquid thickens into desired consistency.

 

CAJUN TURKEY BURGERS

Burgers:     
20 ounces ground turkey, 85% lean
1 tablespoon Cajun seasoning *
1/4 cup tomato sauce

Vegetables:
2 tablespoons oil
8 ounces fresh mushrooms, sliced
1 green pepper, chopped
1 red pepper, chopped
1 medium tomato, seeded and diced, about 5 1/2 ounces
4 green onions, chopped
1 clove garlic, minced
1 teaspoon Cajun seasoning
Salt and pepper, to taste

Instructions:

Mix the turkey, 1 tablespoon seasoning and tomato sauce. Shape in 4 patties. Heat a large nonstick skillet that has been sprayed with cooking spray over medium-high heat. Add the burgers and cook them about 5-6 minutes per side or until done to your liking.

Meanwhile in another skillet, sauté the vegetables in the oil until tender. Season with 1 teaspoon Cajun seasoning and salt and pepper, to taste. Serve the vegetable mixture over the burgers.

Makes 4 servings
Do not freeze

 

Cuddle Up Beef Stew

Ingredients:

3/4 teaspoon coarse salt, divided
1/2 teaspoon pepper, divided
1 pound boneless flank steak, cit into small chunks
1/4 cup all purpose flour
3 teaspoon olive oil, divided
1 1/2 cups coarsely chopped red onion
8 ounces sliced white mushrooms
3 cups beef broth
4 teaspoons tomato paste
3-4 large thyme sprigs
1 large bay leaf
1 pound baby white potatoes, unpeeled, cut in quarters
8 ounces baby carrots
4 teaspoon finely chopped parsley

Instructions:

In a heavy zip lock bag place the flour, 1/2 teaspoon salt and 1/4 teaspoon of pepper.  Close and shake to incorporate all ingredients together.   Add meat to bag and shake to completely coat the meat.   Add 2 teaspoons of oil to a large Dutch oven.  Heat over high heat until oil is hot.   Add meat and brown about 3 minutes per side.   Remove meat.   Add onions and mushrooms to oil.  Cook until onion is soft about 5 minutes.   Add broth, tomato paste, salt and pepper.   Whisk until all ingredients are combined.   On medium high heat bring mixture to a boil.   When begins to boil add bay and thyme.   Continue boiling until it becomes a rapid boil.   Add potatoes, carrots and meat to boiling liquid.   Reduce heat to medium, cover and simmer approximate 15 minutes.   Remove bay leaf and thyme before serving.

 

BBQ Thai Meatball Skewers
(Serves 4)

Ingredients:
11 oz beef mince
3 shallots, finely chopped
3 cloves garlic, chopped
1 inch piece fresh ginger, grated
1 tbsp green peppercorns, crushed
2 tsp fish sauce
2 tsp brown sugar
Lime wedges
Wooden skewers


Method:
Soak the wooden skewers in water to prevent them burning.

Chop the beef mince with a large knife to make sure the mince is very fine. Add the ginger, garlic, shallots, peppercorns, fish sauce and brown sugar and combine with your hands. Form the mixture into balls using about 2 tsp of mixture at a time. Put three balls on each skewer.

Heat up your BBQ grill and oil lightly. Cook the meat for about 7 to 8 minutes or until the meet is cooked through.

Serve with the lime wedges.

 

Ham Fried Rice

Ingredients:
4 cups of cooked rice
1/2 cup cooked ham, cubed
1/2 cup green onions, chopped
1 tbsp soy sauce
1 tbsp Worcestershire Sauce
1 clove of garlic, minced
Dash of Tabasco sauce
1/2 tsp salt
1/4 cup butter
1/4 cup fresh parsley, snipped
1/2 snap peas
1/2 cup carrots, chopped


Method:
In a wok, melt butter and sauté onions, carrots and parsley for about 2 minutes.

Vegetables should be tender, but still be crunchy. Add the remaining ingredients and stir until well combined. Cook until the rice is hot.

Enjoy this delicious meal with the whole family!

Fried Rice with Chicken


Ingredients:
4 cups cooked long grain rice
8 oz chicken breast, cooked and shredded
2 eggs, lightly beaten
Dash of sunflower oil
2 tsp peanut oil
1 red pepper, diced
6 green onion, thinly chopped
¾ cup frozen peas
¾ cup cooked corn kernels
2 tbsp soy sauce
½ cup bean sprouts


Method:
In a large wok, heat oil and pour in lightly beaten eggs until set. Slide eggs on a plate and cut into thin slices.

Add peanut oil, green onions and pepper to the wok and quickly stir fry ingredients until soft. Add chicken pieces, rice, corn and peas and cook until hot.

Mix in the soy sauce and bean sprouts and stir fry quickly, about 1 minute. Sprinkle with the sliced egg.

Enjoy!

 

4th of July Corn Muffins

Ingredients:
(makes 12 muffins)
1 can (14.5oz) creamed corn
2 cups yellow cornmeal
1 cup buttermilk
2 large eggs
8 tbsp butter, melted
1 cup all-purpose flour
1 tbsp white sugar
2 tsp baking powder
½ tsp baking soda
1 ½ tsp salt


Method:
Preheat oven to 450F and heat up a 12-cup muffin tin in the hot oven while making the muffin mix.

In a medium saucepan, heat the creamed corn and then stir in 1 cup of the cornmeal. The mixture should be very thick and stiff. Whisk in the buttermilk, then add the eggs. Again, whisk thoroughly, then add the melted butter.

In a medium bowl, mix the remaining cornmeal with the flour, sugar, salt, baking powder and baking soda. Add the wet ingredients into the dry ingredients and stir carefully until just combined.

Take the muffin tin out of the oven and either use muffin cases or lightly grease the tin. Fill the muffin mix evenly into the muffin cups and bake for about 15 minutes until golden brown.

Remove muffins and place on a wire rack to cool.

Serve with any soup or a delicious chili.

 

Beef Patties with Apples and Onions

Ingredients:

1 1/2 cup apple butter, divided
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
1 1/4 pound ground chuck
1 large Granny Smith apple, sliced into 1/2 inch rings
1 large sweet onion, sliced into 1/4 inch rings
Butter flavor no stick cooking spray
4 slices processed cheese
4 onion rolls


Instructions:

In a large bowl stir 1/2 cup of the apple butter, Worcestershire sauce, salt and pepper together well.  Crumble the uncooked ground chuck into the bowl with the apple butter mixture.  Coat the meat well.  Make 4 patties.  Brush the apple and onion slices with the remaining apple butter.  Spray the grill grate with the butter non stick cooking spray.  Heat the grill to medium high heat. 

Place the patties, apples and onions on the grill and cover.  Grill about 5 minutes per side.  When done the meat will no longer be pink and the apples and onions should be tender.  Remove the apples and onions.  Place a slice of cheese on the top of each patty.  Recover and cook an additional 1 minute.  Remove the patties. Lightly coat the inside of the onion rolls with the cooking spray.  Place on the grill for about 1 minute to toast.  Remove the rolls.  Place a patty on each roll and top with the apple and onion slices. 

 

Summertime Grilled Pork Chops


Ingredients:

1/4 cup orange juice
2 teaspoon chopped fresh mint
1 teaspoon balsamic vinegar
1/2 teaspoon ground cinnamon
2 large peaches, peeled and cubed
1 cup fresh raspberries
6 (1 inch thick) boneless pork chops
1 tablespoon pepper
1 tablespoon paprika
3 tablespoons sugar
2 tablespoons salt
2 teaspoons dry mustard
2 teaspoons cayenne


Instructions:

Place the orange juice, mint, vinegar and cinnamon in a large mixing bowl. Stir well. Gently fold in the peaches. Cover and set aside until the chops are done. Place the pepper, paprika, sugar, salt, dry mustard and cayenne together in a small bowl. Be sure to mix together well so all the ingredients are combined.

Rub mixture on both sides of the pork chops. Heat grill to medium heat temperature. Grill chops 7 minutes per side. Remove chops from grill. Add the raspberries to the peach mixture and stir well. Place a small amount of the peach mixture over the chops just before serving.

Summertime Grilled Pork Chops


Ingredients:

1/4 cup orange juice
2 teaspoon chopped fresh mint
1 teaspoon balsamic vinegar
1/2 teaspoon ground cinnamon
2 large peaches, peeled and cubed
1 cup fresh raspberries
6 (1 inch thick) boneless pork chops
1 tablespoon pepper
1 tablespoon paprika
3 tablespoons sugar
2 tablespoons salt
2 teaspoons dry mustard
2 teaspoons cayenne


Instructions:

Place the orange juice, mint, vinegar and cinnamon in a large mixing bowl. Stir well. Gently fold in the peaches. Cover and set aside until the chops are done. Place the pepper, paprika, sugar, salt, dry mustard and cayenne together in a small bowl.

Be sure to mix together well so all the ingredients are combined. Rub mixture on both sides of the pork chops. Heat grill to medium heat temperature. Grill chops 7 minutes per side. Remove chops from grill. Add the raspberries to the peach mixture and stir well.

Place a small amount of the peach mixture over the chops just before serving.

 

Easy Breezy Beef Stew

Ingredients:

1 lb. stewing beef
½ C. flour
1 tsp. salt
 ½ tsp. pepper
3 Tbsp. cooking oil
1 ½ C. water
2 onions, sliced and separated
3 potatoes, cubed
3 carrots, sliced
3 stalks celery, sliced

Directions:

Cut meat into bite-sized pieces. In paper sack, combine flour, salt, and pepper.

Put pieces of meat in sack, a handful at a time, and shake to coat. Reserve flour.

Brown meat in oil on all sides. Add water, cover, and cook over low heat until tender, about 2 hours.

Add vegetables to pan and continue cooking until vegetables are tender, about 30 minutes.

If needed, thicken with reserved flour. Serve with your favorite side salad.

 

 
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