Does anyone have an original recipe that they made up? It could also be a twist on an old recipe (like turkey chili, chicken burgers, or tuna mac and cheese). You could call it whatever you want. The best recipe wins best answer!Recipes that YOU made up! Cooks, click here for more information....?
My Hot sauce recipe is
7 medium serrano peppers
1 small can peeled tomatoes
2 cloves of garlic
1/2 med onion
a big handfull of cilantro
and a blender
Thursday, January 7, 2010
I need a Recipe and tips for cooking ribs on a grill.?
And I suppose to steam or boil the ribs before I place then on the grill? Or maybe somekind of rub or soak in something? Please share your secrets.I need a Recipe and tips for cooking ribs on a grill.?
Deluxe Garlic Ribs
INGREDIENTS
* 6 1/2 pounds pork baby back ribs
* 1 teaspoon dried thyme
* 2 teaspoons dried oregano
* 2 teaspoons garlic powder
* 2 tablespoons salt
* 1 tablespoon ground black pepper
*
* 1 teaspoon dry mustard
* 2 tablespoons Worcestershire sauce
* 2 tablespoons soy sauce
* 2 tablespoons distilled white vinegar
* 1/2 cup steak sauce
* 3 tablespoons white wine
* 2 cloves crushed garlic
* 2 teaspoons ground black pepper
* 8 tablespoons plum sauce
* 1 (12 ounce) jar honey
* 3 tablespoons molasses
DIRECTIONS
1. Place ribs in a large pot, cover with water and add thyme, oregano, garlic powder, salt and pepper. Bring to a boil and simmer for 40 minutes.
2. Remove from heat and either let stand until ready to barbecue or cook immediately.
3. Meanwhile, mix together the sauce ingredients and blend well. Remove ribs from liquid and brush both sides with the sauce.
4. If possible barbecue the ribs 6 to 8 inches from the coals for 15-20 minutes or until brown and crisp. Basting frequently. Serve with remaining sauce.
---------------How to Grill Tips:
# Grill should be on a heatproof surface well away from buildings, brush and overhanging trees. Never grill inside your home, even in an open garage.
# Inspect your grill before you start, making sure the racks are clean, the cover fits snugly, and there are no cracks or holes in the grill pan.
# Start with a clean grill, especially if it's the first time you are grilling this season.
# Ash left over from cooking creates lye when mixed with water, which can rust the grill pan. You do need an ash layer for the best heat retention, but old ash isn't doing your grill any good.
# Follow manufacturer's instructions for lighting gas or charcoal grills.
# A charcoal fire takes 30-45 minutes to reach the proper cooking heat after you light it. You can tell when the coals are at proper cooking temperature because gray ash will form evenly over the briquettes. To see the correct briquette color for different cooking temperatures.
**Type of meat Ideal temperature
Chicken and turkey breast: 160 to 165掳F
thigh: 170 to 175掳F
Beef and lamb rare: 120 to 130掳F
medium rare: 130 to 135掳F
medium: 140 to 150掳F
medium well: 155 to 165掳F
Veal medium: 140 to 155掳F
Pork medium: 140掳F
medium well: 155掳F
Fish medium rare: 120掳F
medium: 135掳F ****I need a Recipe and tips for cooking ribs on a grill.?
What you need is a good BBQ sauce and that is a good start. Then you need to slow cook the meat. Some people boil there meat before you grill it and that will make it tast better..
Here are the steps to grill spare ribs:
鈥?Choose the meat that is pink with white fat. It should not be gray or yellow.
鈥?Try to cook within Cook 3 - 4 days. If you decide to freeze, then you can do so for up to 3 months. Due to high fat content, even properly-frozen spareribs can get worse rapidly and turn sour if not used timely.
鈥?Take out the skinny membrane on the backside of the ribs before cooking, if the butcher has not done it. Loosen a corner with a sharp knife, hold tightly and rip from the ribs.
鈥?Bake at 325 degrees F. for 1-1/2 to 2 hours.
鈥?If you choose to marinate the ribs in a liquid or spice rub for more than 4 hours, choose a marinade with very little salt. The salt will start to cure the ribs resulting in a flavor which resembles ham or bacon.
鈥?When engaging spare ribs on the grill, add the sauce during the last few minutes to avoid burns and flare-up
鈥?If you like to use your marinade as a basting or baking sauce, make sure that you boil it for about 5 minutes before reusing.
鈥?While oven baking, keep the ribs on a rack inside a baking pan covered with foil so the fat can come out.
鈥?When the ribs are done, the meat will shrink from the bone tips.
鈥?. The large end of the rack tends to have more meat.
NEVER BOIL THE RIBS FIRST! It ruins the texture.
The first important step is to remove the membrane from the back of the ribs. This makes a huge difference in tenderness. The best tool I've found to do this - believe it or not - catfish skinners. You can get them from any sporting goods dept. for a couple of bucks.
After removing the membrane, scrappy meat and excess fat, I rub it down with my ';secret'; rub (predominantly brown sugar and Corky's dry rub) and then smear honey mustard on both sides. The mustard really doesn't add much flavor but it helps to seal in the moisture and other flavors. Ideally I wrap them in aluminum foil or plastic wrap overnight to help ';soak in'; the flavor, but they can go straight on the grill.
Now to grill those rascals:
Make sure to pre-heat the grill first.
After pre-heating adjust it to medium-low heat. Although in competition, I use a charcoal grill, at home I use gas because it's so much easier to adjust. Place the ribs over indirect heat with the outside part of the rib face up.
side note: A couple of ways to accomplish indirect heat:
If you have a large enough grill, make your fire on one side and place the ribs on the other side. At home I use a small grill and I have a big broiling pan I use with a half-inch or so of a concoction of apple juice, a wee bit of lime juice, water and liquid smoke (Yeah, I know the liquid smoke isn't quite the same as real smoke - and I use the real thing in competition - but this is the easy way.) You'll have to add more periodically
I baste the ribs every 10 minutes or so with a concoction of honey, worcestershire sauce, and a couple of other secret spices. After 45 minutes or so, I turn the ribs over and repeat for about 30 minutes. Every grill heats differently, so you'll just have to judge through trial and error the perfect time for your grill. It's very hard to take an accurate temperature of ribs, so the best way to tell when they're done is when the meat has shrunk back enough to show 1/4 to 1/3 inch of bone, they're done.
Note I haven't put any BBQ sauce on them yet.
Now, I remove the ribs from the broiling pan (or indirect heat) and sprinkle on a little more dry rub and baste with my BBQ sauce. Sorry, I can't begin to reveal what's in the sauce, but a few good commercial sauces are Corky's, John Boy and Billy's Grilling Sauce and Steve's Magnificent Sauce (which is hard to find but available online).
Place the ribs over direct medium heat for about 5 minutes to really cook that sauce in. Watch out for flare-ups! If you like the ribs wet, after removing from the grill, slather on some more sauce.
just don't put any sauce on the ribs as soon as they hit the grill, or else it'll just burn up.
BEST BBQ GRILLED RIBS (SIMPLE)
2 racks of ribs
salt and freshly ground pepper, to taste
1 bottle honey bbq sauce
water
1/8 cup olive oil
aluminum foil
grill
Start off by placing ribs in a glass casserole dish, rub with oil and then with salt and pepper. Now flatten ribs as much as possible and add water just to barely cover them. Ribs racks may be cut in half if needed).
Simmer in oven for 1 to 1 1/2 hours or just until tender; (don'鈥檛 try to cook them too fast or they will become tough).
When ribs are finished in the oven, drain them, start grill on medium and allow to heat.
Cover with foil and brush (or pour) on just a small amount of oil to keep ribs from sticking/burning. Brush on first layer of bbq sauce after draining.
Once grill is heated, place ribs on grill. Cook covered for 5-10 minutes, then brush on bbq sauce. Grill another 5-10 minutes, keep adding bbq sauce until there is a thick layer of bbq sauce.
If ribs become somewhat dark, that's ok; the bbq sauce tastes better cooked than raw. When bbq sauce is all gone, the ribs are almost done.
Grill 5 more minutes to finish cooking bbq sauce, then serve. If they stick a little it is ok, that is what the oil and foil is for!!
or
ZESTY RIBS - GRILLED
1 c. water
3/4 c. soy sauce
2/3 c. dry sherry
1/2 c. packed brown sugar
6 cloves garlic, minced
1 tbsp. grated ginger
Rack of ribs
In a small saucepan cook marinade until sugar dissolves, stirring frequently. Remove from heat. Allow to cool slightly. Pour over trimmed ribs. Cover and refrigerate. Turn ribs occasionally.
To cook: Cover pan with foil and cook with grill covered 45 minutes. Cook longer if needed.
or
GRILLED BEEF SHORT RIBS AND ONIONS
MARINADE:
2 tbsp. brown sugar
2 tbsp. soy sauce
1 tbsp. cooking sherry
1 tbsp. sesame oil ()
2 tbsp. sesame seeds
2 cloves garlic, minced or pressed
1 tbsp. grated fresh ginger, or 1/4 tsp. ground ginger
2 green onions, sliced
2 lg. sweet onions, peeled and halved
Trim excess fat from ribs. Rinse and pat dry with paper towels.
Combine brown sugar, soy sauce, sherry, Sesame oil (I have also used olive oil), sesame seeds, garlic, ginger and green onions. Coat meat pieces well. Place in bowl and marinate 30 minutes to overnight.
If cooking in oven, line shallow pan with foil. Place rack on top of. Arrange meat and sweet onions on rack and brush with marinade. Broil about 6 inches from heat for 12 to 15 minutes turning often and brushing with marinade during cooking.
On grill, ';bank'; coals if using charcoal. Place meat and onions on grill. Brush with marinade while cooking, turning often. Usually 14 to 18 minutes depending on how well done is to your liking.
Tip: Excellent served with fresh steamed summer squash and browned potatoes. Marinade also excellent on London Broil Steak and cooked on grill.
ENJOY!
I Boil them for a long time... but in the water I put some BBQ sauce so it can boil in. I use Sweet baby Rays BBQ... Its the best... Once it has boiled for 2hours+ I would let soak in more BBQ sauce for at least an hour... then put them on the grill and they taste GREAT!!!
Deluxe Garlic Ribs
INGREDIENTS
* 6 1/2 pounds pork baby back ribs
* 1 teaspoon dried thyme
* 2 teaspoons dried oregano
* 2 teaspoons garlic powder
* 2 tablespoons salt
* 1 tablespoon ground black pepper
*
* 1 teaspoon dry mustard
* 2 tablespoons Worcestershire sauce
* 2 tablespoons soy sauce
* 2 tablespoons distilled white vinegar
* 1/2 cup steak sauce
* 3 tablespoons white wine
* 2 cloves crushed garlic
* 2 teaspoons ground black pepper
* 8 tablespoons plum sauce
* 1 (12 ounce) jar honey
* 3 tablespoons molasses
DIRECTIONS
1. Place ribs in a large pot, cover with water and add thyme, oregano, garlic powder, salt and pepper. Bring to a boil and simmer for 40 minutes.
2. Remove from heat and either let stand until ready to barbecue or cook immediately.
3. Meanwhile, mix together the sauce ingredients and blend well. Remove ribs from liquid and brush both sides with the sauce.
4. If possible barbecue the ribs 6 to 8 inches from the coals for 15-20 minutes or until brown and crisp. Basting frequently. Serve with remaining sauce.
---------------How to Grill Tips:
# Grill should be on a heatproof surface well away from buildings, brush and overhanging trees. Never grill inside your home, even in an open garage.
# Inspect your grill before you start, making sure the racks are clean, the cover fits snugly, and there are no cracks or holes in the grill pan.
# Start with a clean grill, especially if it's the first time you are grilling this season.
# Ash left over from cooking creates lye when mixed with water, which can rust the grill pan. You do need an ash layer for the best heat retention, but old ash isn't doing your grill any good.
# Follow manufacturer's instructions for lighting gas or charcoal grills.
# A charcoal fire takes 30-45 minutes to reach the proper cooking heat after you light it. You can tell when the coals are at proper cooking temperature because gray ash will form evenly over the briquettes. To see the correct briquette color for different cooking temperatures.
**Type of meat Ideal temperature
Chicken and turkey breast: 160 to 165掳F
thigh: 170 to 175掳F
Beef and lamb rare: 120 to 130掳F
medium rare: 130 to 135掳F
medium: 140 to 150掳F
medium well: 155 to 165掳F
Veal medium: 140 to 155掳F
Pork medium: 140掳F
medium well: 155掳F
Fish medium rare: 120掳F
medium: 135掳F ****I need a Recipe and tips for cooking ribs on a grill.?
What you need is a good BBQ sauce and that is a good start. Then you need to slow cook the meat. Some people boil there meat before you grill it and that will make it tast better..
Here are the steps to grill spare ribs:
鈥?Choose the meat that is pink with white fat. It should not be gray or yellow.
鈥?Try to cook within Cook 3 - 4 days. If you decide to freeze, then you can do so for up to 3 months. Due to high fat content, even properly-frozen spareribs can get worse rapidly and turn sour if not used timely.
鈥?Take out the skinny membrane on the backside of the ribs before cooking, if the butcher has not done it. Loosen a corner with a sharp knife, hold tightly and rip from the ribs.
鈥?Bake at 325 degrees F. for 1-1/2 to 2 hours.
鈥?If you choose to marinate the ribs in a liquid or spice rub for more than 4 hours, choose a marinade with very little salt. The salt will start to cure the ribs resulting in a flavor which resembles ham or bacon.
鈥?When engaging spare ribs on the grill, add the sauce during the last few minutes to avoid burns and flare-up
鈥?If you like to use your marinade as a basting or baking sauce, make sure that you boil it for about 5 minutes before reusing.
鈥?While oven baking, keep the ribs on a rack inside a baking pan covered with foil so the fat can come out.
鈥?When the ribs are done, the meat will shrink from the bone tips.
鈥?. The large end of the rack tends to have more meat.
NEVER BOIL THE RIBS FIRST! It ruins the texture.
The first important step is to remove the membrane from the back of the ribs. This makes a huge difference in tenderness. The best tool I've found to do this - believe it or not - catfish skinners. You can get them from any sporting goods dept. for a couple of bucks.
After removing the membrane, scrappy meat and excess fat, I rub it down with my ';secret'; rub (predominantly brown sugar and Corky's dry rub) and then smear honey mustard on both sides. The mustard really doesn't add much flavor but it helps to seal in the moisture and other flavors. Ideally I wrap them in aluminum foil or plastic wrap overnight to help ';soak in'; the flavor, but they can go straight on the grill.
Now to grill those rascals:
Make sure to pre-heat the grill first.
After pre-heating adjust it to medium-low heat. Although in competition, I use a charcoal grill, at home I use gas because it's so much easier to adjust. Place the ribs over indirect heat with the outside part of the rib face up.
side note: A couple of ways to accomplish indirect heat:
If you have a large enough grill, make your fire on one side and place the ribs on the other side. At home I use a small grill and I have a big broiling pan I use with a half-inch or so of a concoction of apple juice, a wee bit of lime juice, water and liquid smoke (Yeah, I know the liquid smoke isn't quite the same as real smoke - and I use the real thing in competition - but this is the easy way.) You'll have to add more periodically
I baste the ribs every 10 minutes or so with a concoction of honey, worcestershire sauce, and a couple of other secret spices. After 45 minutes or so, I turn the ribs over and repeat for about 30 minutes. Every grill heats differently, so you'll just have to judge through trial and error the perfect time for your grill. It's very hard to take an accurate temperature of ribs, so the best way to tell when they're done is when the meat has shrunk back enough to show 1/4 to 1/3 inch of bone, they're done.
Note I haven't put any BBQ sauce on them yet.
Now, I remove the ribs from the broiling pan (or indirect heat) and sprinkle on a little more dry rub and baste with my BBQ sauce. Sorry, I can't begin to reveal what's in the sauce, but a few good commercial sauces are Corky's, John Boy and Billy's Grilling Sauce and Steve's Magnificent Sauce (which is hard to find but available online).
Place the ribs over direct medium heat for about 5 minutes to really cook that sauce in. Watch out for flare-ups! If you like the ribs wet, after removing from the grill, slather on some more sauce.
just don't put any sauce on the ribs as soon as they hit the grill, or else it'll just burn up.
BEST BBQ GRILLED RIBS (SIMPLE)
2 racks of ribs
salt and freshly ground pepper, to taste
1 bottle honey bbq sauce
water
1/8 cup olive oil
aluminum foil
grill
Start off by placing ribs in a glass casserole dish, rub with oil and then with salt and pepper. Now flatten ribs as much as possible and add water just to barely cover them. Ribs racks may be cut in half if needed).
Simmer in oven for 1 to 1 1/2 hours or just until tender; (don'鈥檛 try to cook them too fast or they will become tough).
When ribs are finished in the oven, drain them, start grill on medium and allow to heat.
Cover with foil and brush (or pour) on just a small amount of oil to keep ribs from sticking/burning. Brush on first layer of bbq sauce after draining.
Once grill is heated, place ribs on grill. Cook covered for 5-10 minutes, then brush on bbq sauce. Grill another 5-10 minutes, keep adding bbq sauce until there is a thick layer of bbq sauce.
If ribs become somewhat dark, that's ok; the bbq sauce tastes better cooked than raw. When bbq sauce is all gone, the ribs are almost done.
Grill 5 more minutes to finish cooking bbq sauce, then serve. If they stick a little it is ok, that is what the oil and foil is for!!
or
ZESTY RIBS - GRILLED
1 c. water
3/4 c. soy sauce
2/3 c. dry sherry
1/2 c. packed brown sugar
6 cloves garlic, minced
1 tbsp. grated ginger
Rack of ribs
In a small saucepan cook marinade until sugar dissolves, stirring frequently. Remove from heat. Allow to cool slightly. Pour over trimmed ribs. Cover and refrigerate. Turn ribs occasionally.
To cook: Cover pan with foil and cook with grill covered 45 minutes. Cook longer if needed.
or
GRILLED BEEF SHORT RIBS AND ONIONS
MARINADE:
2 tbsp. brown sugar
2 tbsp. soy sauce
1 tbsp. cooking sherry
1 tbsp. sesame oil ()
2 tbsp. sesame seeds
2 cloves garlic, minced or pressed
1 tbsp. grated fresh ginger, or 1/4 tsp. ground ginger
2 green onions, sliced
2 lg. sweet onions, peeled and halved
Trim excess fat from ribs. Rinse and pat dry with paper towels.
Combine brown sugar, soy sauce, sherry, Sesame oil (I have also used olive oil), sesame seeds, garlic, ginger and green onions. Coat meat pieces well. Place in bowl and marinate 30 minutes to overnight.
If cooking in oven, line shallow pan with foil. Place rack on top of. Arrange meat and sweet onions on rack and brush with marinade. Broil about 6 inches from heat for 12 to 15 minutes turning often and brushing with marinade during cooking.
On grill, ';bank'; coals if using charcoal. Place meat and onions on grill. Brush with marinade while cooking, turning often. Usually 14 to 18 minutes depending on how well done is to your liking.
Tip: Excellent served with fresh steamed summer squash and browned potatoes. Marinade also excellent on London Broil Steak and cooked on grill.
ENJOY!
I Boil them for a long time... but in the water I put some BBQ sauce so it can boil in. I use Sweet baby Rays BBQ... Its the best... Once it has boiled for 2hours+ I would let soak in more BBQ sauce for at least an hour... then put them on the grill and they taste GREAT!!!
Does anyone have the ';Compassionate Cook'; book? I need a recipe in there.?
The recipe is ';Vegetable Pot Pie.'; I would like to try that recipe before ordering the book.Does anyone have the ';Compassionate Cook'; book? I need a recipe in there.?
http://www.astray.com/recipes/?show=Robi鈥?/a>
http://www.google.com/search?hl=en%26amp;q=veg鈥?/a>Does anyone have the ';Compassionate Cook'; book? I need a recipe in there.?
It's a fantastic recipe... one of my favorites from the book.
I see someone sent you a recipe link... good.
Feel free to customize the recipe a bit- I like to substitute potatoes for the tofu stuff... to make it more like a traditional pot pie. People go nuts for it, and my (non-vegetarian) brother always wants me to make it when I see him.
I love that cookbook and would highly recommend it, since I (and my brother-in-law agrees) have only had good results from the recipes. Once we tried one that was just ';ok';. The rest are delicious!
Also recommended is the Veganomicon and other books by Isa Chandra Moskowitz.
http://www.astray.com/recipes/?show=Robi鈥?/a>
http://www.google.com/search?hl=en%26amp;q=veg鈥?/a>Does anyone have the ';Compassionate Cook'; book? I need a recipe in there.?
It's a fantastic recipe... one of my favorites from the book.
I see someone sent you a recipe link... good.
Feel free to customize the recipe a bit- I like to substitute potatoes for the tofu stuff... to make it more like a traditional pot pie. People go nuts for it, and my (non-vegetarian) brother always wants me to make it when I see him.
I love that cookbook and would highly recommend it, since I (and my brother-in-law agrees) have only had good results from the recipes. Once we tried one that was just ';ok';. The rest are delicious!
Also recommended is the Veganomicon and other books by Isa Chandra Moskowitz.
Does anyone out there have a good recipe for pre-cooked, flash-frozen shrimp?
Angel Hair Pasta with Sesame Shrimp
Ingredients:
2 cups uncooked angel hair pasta
1 pound asparagus, trimmed and cut into 1 inch pieces
3-5 small cloves garlic
1 cup sliced mushrooms
1/4 cup reduced sodium soy sauce
2 teaspoons sesame oil
1 tablespoon brown sugar
3 tablespoon chutney
2 tablespoons toasted sesame seeds
1 bunch scallions
1/3 cup vinegar
1 pound fresh shrimp or frozen shrimp, thawed
Prepare pasta according to package directions. Add asparagus pieces during last 3 minutes of cooking. Drain pasta and asparagus. Place sesame oil in a large saucepan heat over medium heat. Add garlic and mushrooms and saute for 3-4 minutes. Add soy sauce, brown sugar, chutney, toasted sesame seeds, scallions and vinegar and simmer for 3-5 minutes. Add shrimp and cook another 8 minutes. Toss shrimp and sauce with pasta and asparagus and serve.
Makes 4 ServingsDoes anyone out there have a good recipe for pre-cooked, flash-frozen shrimp?
If you have some tomato sauce you can make a quick pasta sauce and add the shrimp quickly at the end just to heat through and then toss over penne or spaghetti.
You could also make a shrimp stiry fry with nice crisp veggies and serve over rice or pasta.
Shrimp salad, just take the shrimp thaw it place in a bowl with mayo, lettuce and carrots. Stir together and serve in lettuce leaf or in a sandewich or with crackers.Does anyone out there have a good recipe for pre-cooked, flash-frozen shrimp?
Let shrimp thaw.
Can be thawed easily by running under cold water for a few mins.
Don't know how many shrimp you are using but I mix some good olive oil with lemon juice to which I add garlic granules (could use garlic powder or salt) and dill weed to taste.
Mix well and stir several times while letting this sit for apprx.1/2 hour or longer to marinate.
Very tasty.
Firstly I thaw them in cold water. Then I make a seafood cocktail sauce for shrimp cocktail
1/2 cup ketchup
1 tsp lemon juice
1 tbsp jarred red horse radish
Another quick recipe: Since they are already cooked, if you cook anything the shrimps should be added last for very short time so they don't become tough or rubbery.
They can be used in any recipe as long as they are not left to simmer or cook for any length of time. That being said, I make a stir fry of veggies, onions, mushrooms, broccoli, snow peas, carrots, cauliflower. Then I make a white sauce commonly called an Alfredo sauce with grated Parmesan or Cheddar allowing it to melt then add my thawed flash frozen cooked shrimp to warm and spoon over the stir fry. Easy and quick and very tasty.
Thaw and serve as shrimp cocktail or mix with alfredo sauce and put over pasta, or saute' with garlic and butter for a minute or two and serve with rice or pasta. Add them to spaghetti sauce or on top of a pizza. Chop them up and add to an omelette. Sprinkle some over a salad. Chop and mix with celery, onion, salt, pepper and mayo serve on a hoagie roll. And these are just the ones that come to me off th etop of my head. Thawing is the hard part...eating them is the fun part.
Mix with anything .Not much alone. Don't over cook to much.masks
Ingredients:
2 cups uncooked angel hair pasta
1 pound asparagus, trimmed and cut into 1 inch pieces
3-5 small cloves garlic
1 cup sliced mushrooms
1/4 cup reduced sodium soy sauce
2 teaspoons sesame oil
1 tablespoon brown sugar
3 tablespoon chutney
2 tablespoons toasted sesame seeds
1 bunch scallions
1/3 cup vinegar
1 pound fresh shrimp or frozen shrimp, thawed
Prepare pasta according to package directions. Add asparagus pieces during last 3 minutes of cooking. Drain pasta and asparagus. Place sesame oil in a large saucepan heat over medium heat. Add garlic and mushrooms and saute for 3-4 minutes. Add soy sauce, brown sugar, chutney, toasted sesame seeds, scallions and vinegar and simmer for 3-5 minutes. Add shrimp and cook another 8 minutes. Toss shrimp and sauce with pasta and asparagus and serve.
Makes 4 ServingsDoes anyone out there have a good recipe for pre-cooked, flash-frozen shrimp?
If you have some tomato sauce you can make a quick pasta sauce and add the shrimp quickly at the end just to heat through and then toss over penne or spaghetti.
You could also make a shrimp stiry fry with nice crisp veggies and serve over rice or pasta.
Shrimp salad, just take the shrimp thaw it place in a bowl with mayo, lettuce and carrots. Stir together and serve in lettuce leaf or in a sandewich or with crackers.Does anyone out there have a good recipe for pre-cooked, flash-frozen shrimp?
Let shrimp thaw.
Can be thawed easily by running under cold water for a few mins.
Don't know how many shrimp you are using but I mix some good olive oil with lemon juice to which I add garlic granules (could use garlic powder or salt) and dill weed to taste.
Mix well and stir several times while letting this sit for apprx.1/2 hour or longer to marinate.
Very tasty.
Firstly I thaw them in cold water. Then I make a seafood cocktail sauce for shrimp cocktail
1/2 cup ketchup
1 tsp lemon juice
1 tbsp jarred red horse radish
Another quick recipe: Since they are already cooked, if you cook anything the shrimps should be added last for very short time so they don't become tough or rubbery.
They can be used in any recipe as long as they are not left to simmer or cook for any length of time. That being said, I make a stir fry of veggies, onions, mushrooms, broccoli, snow peas, carrots, cauliflower. Then I make a white sauce commonly called an Alfredo sauce with grated Parmesan or Cheddar allowing it to melt then add my thawed flash frozen cooked shrimp to warm and spoon over the stir fry. Easy and quick and very tasty.
Thaw and serve as shrimp cocktail or mix with alfredo sauce and put over pasta, or saute' with garlic and butter for a minute or two and serve with rice or pasta. Add them to spaghetti sauce or on top of a pizza. Chop them up and add to an omelette. Sprinkle some over a salad. Chop and mix with celery, onion, salt, pepper and mayo serve on a hoagie roll. And these are just the ones that come to me off th etop of my head. Thawing is the hard part...eating them is the fun part.
Mix with anything .Not much alone. Don't over cook to much.
Can I use raw sugar in baking and cooking when the recipe calls for refined?
grind it up because the ratio will be different, because it is not as fine.Can I use raw sugar in baking and cooking when the recipe calls for refined?
I do! I do not even have white sugar in my house. I am not much of a baker though, but have not had any issues thus far.
Cooking is definitely ok.Can I use raw sugar in baking and cooking when the recipe calls for refined?
I wondered this same thing? Good question!
I do! I do not even have white sugar in my house. I am not much of a baker though, but have not had any issues thus far.
Cooking is definitely ok.Can I use raw sugar in baking and cooking when the recipe calls for refined?
I wondered this same thing? Good question!
Looking for a recipe for cooking chicken with apples?
(m)
Chicken %26amp; Apple Sausage
Ingredients
Garnish
2 small leeks, cleaned
1 large Granny Smith apple
1 medium onion, peeled
1/4 cup parsley leaves
2 tablespoons canola or vegetable oil
1 lemon
1 pound chicken leg meat
Farce (Forcemeat)
1/2 pound finely ground chicken breast
1 teaspoon salt
1/2 teaspoon ground white pepper
1/2 cup crushed ice
Pastry bag fitted with No. 8 tip
Pre-soaked sausage casings
1/4 cup prepared mustard
1/4 cup sour cream
2 cups lingonberry preserves
Instructions
To make garnish, cut off most of the green portion of the leek and blanch in boiling salted water for 1 to 2 minutes until tender. Drain and squeeze out any excess moisture. Chop into small (1/4-inch) dice.
Peel, core and chop apple into small (1/4-inch) dice. Cut the onion into small (1/4-inch) dice and chop the parsley.
Heat oil in a heavy saut茅 pan over moderate heat. When oil is hot, add the leeks, apples, onions and parsley. Saut茅 for 3 to 5 minutes until golden brown. Transfer the apple/vegetable garnish to a bowl and refrigerate.
To make farce, place the ground chicken, salt and white pepper in the bowl of a food processor fitted with a metal blade. Process for 30 seconds.
With motor running, drop in the crushed ice and continue to process for 1 to 2 minutes or until combined. (Crushed ice, a substitute for fat which is traditionally added at this point, will lighten the texture of the sausage.) Transfer the farce to a bowl and refrigerate.
To assemble sausage, cut the chicken leg meat into small (1/4 inch) cubes. Remove zest from lemon in strips. (You should have 1 to 2 teaspoons.) Combine chilled farce, chilled apple/vegetable garnish and lemon zest in a large bowl. Add the cubed chicken meat, folding to combine.
Tie a knot at one end of the pre-soaked casing. Spoon mixture into a pastry bag fitted with a No. 8 plain tip. Pipe mixture into the casing and knot the other end.
Using your thumb and forefinger, squeeze the sausage every 3 or 4 inches to separate the mixture. Twist at those points to make individual sausage lengths.
Poach sausages in a pan of water (about 160 degrees F) for 12 to 15 minutes. Remove, drain and transfer to a 350 F oven for 10 to 12 minutes or until browned. (Or, saut茅 over medium heat for 4 to 5 minutes or until browned.)
Blend mustard and sour cream until smooth. Place a dollop of mustard sauce on individual plates (or, using a squeeze bottle, pipe mustard sauce in a decorative pattern across the center of the plate.) Cut the sausages into thin, slanting slices and arrange on plate. Garnish with a spoonful of lingonberry preserves to serve.
Yield: About 4 servingsLooking for a recipe for cooking chicken with apples?
This is the world's simplest recipe, but most people seem to like it.
Bake or boil a couple of boneless chicken breasts, and after they cool, dice the meat. Prepare a box of instant wild rice and add the meat, along with a couple of peeled and diced apples, some small cubes of cheese (sharp cheddar works well, or Swiss), and some kind of nuts (I love cashews, but almonds work well, too.)
Mix it all together, and serve with a tossed salad and breadsticks. You can vary the ingredients and the quantity of each to suit your own taste. Raisins are a great addition, and I've been known to dice up a little onion and/or celery to toss in.
Variations: you can substitute pineapple or grapes for all or part of the apples. Experiment with other kinds of cheese, too. And the casserole works well with bits of diced ham, crumbled crisp bacon, or pieces of sausage in place of the chicken.
It's hard to ruin this one.Looking for a recipe for cooking chicken with apples?
Chickapple Salad Recipe
2 cups cubed or shredded cooked chicken breast
2 cups chopped cored Red Delicious apples
1 cup sliced celery
2/3 cup halved seedless grapes
1/4 cup chopped toasted pecans
1/2 cup fat-free mayonnaise
1/2 cup fat-free sour cream
3 to 4 teaspoons lemon juice
2 teaspoons Dijon-style mustard
1/3 cup Equal庐 Spoonful*
Salt and pepper, to taste
Red leaf lettuce
Chopped pecans (optional)
Combine chicken, apples, celery, grapes and 1/4 cup pecans in bowl. Blend mayonnaise, sour cream, lemon juice, mustard and Equal庐; stir into chicken mixture. Season to taste with salt and pepper.
Spoon salad onto lettuce-lined plates: sprinkle with additional chopped pecans, if desired.
Variation: Cubed, lean smoked ham can be substituted for chicken. Pineapple chunks can be substituted for the grapes. Spoon salad into a hollowed-out pineapple half to serve.
Hope you like it....
Stuffed chicken breasts with an apple walnut stuffing.
I don't think apples will burn well enough or hot enough to cook a chicken. You have to be very careful of cooking temperatures with chicken because of salmonella. Wood or charcoal would be a safer bet.
go to recipes.com
search for it in google search, i'm sure u'll get it.
Chicken %26amp; Apple Sausage
Ingredients
Garnish
2 small leeks, cleaned
1 large Granny Smith apple
1 medium onion, peeled
1/4 cup parsley leaves
2 tablespoons canola or vegetable oil
1 lemon
1 pound chicken leg meat
Farce (Forcemeat)
1/2 pound finely ground chicken breast
1 teaspoon salt
1/2 teaspoon ground white pepper
1/2 cup crushed ice
Pastry bag fitted with No. 8 tip
Pre-soaked sausage casings
1/4 cup prepared mustard
1/4 cup sour cream
2 cups lingonberry preserves
Instructions
To make garnish, cut off most of the green portion of the leek and blanch in boiling salted water for 1 to 2 minutes until tender. Drain and squeeze out any excess moisture. Chop into small (1/4-inch) dice.
Peel, core and chop apple into small (1/4-inch) dice. Cut the onion into small (1/4-inch) dice and chop the parsley.
Heat oil in a heavy saut茅 pan over moderate heat. When oil is hot, add the leeks, apples, onions and parsley. Saut茅 for 3 to 5 minutes until golden brown. Transfer the apple/vegetable garnish to a bowl and refrigerate.
To make farce, place the ground chicken, salt and white pepper in the bowl of a food processor fitted with a metal blade. Process for 30 seconds.
With motor running, drop in the crushed ice and continue to process for 1 to 2 minutes or until combined. (Crushed ice, a substitute for fat which is traditionally added at this point, will lighten the texture of the sausage.) Transfer the farce to a bowl and refrigerate.
To assemble sausage, cut the chicken leg meat into small (1/4 inch) cubes. Remove zest from lemon in strips. (You should have 1 to 2 teaspoons.) Combine chilled farce, chilled apple/vegetable garnish and lemon zest in a large bowl. Add the cubed chicken meat, folding to combine.
Tie a knot at one end of the pre-soaked casing. Spoon mixture into a pastry bag fitted with a No. 8 plain tip. Pipe mixture into the casing and knot the other end.
Using your thumb and forefinger, squeeze the sausage every 3 or 4 inches to separate the mixture. Twist at those points to make individual sausage lengths.
Poach sausages in a pan of water (about 160 degrees F) for 12 to 15 minutes. Remove, drain and transfer to a 350 F oven for 10 to 12 minutes or until browned. (Or, saut茅 over medium heat for 4 to 5 minutes or until browned.)
Blend mustard and sour cream until smooth. Place a dollop of mustard sauce on individual plates (or, using a squeeze bottle, pipe mustard sauce in a decorative pattern across the center of the plate.) Cut the sausages into thin, slanting slices and arrange on plate. Garnish with a spoonful of lingonberry preserves to serve.
Yield: About 4 servingsLooking for a recipe for cooking chicken with apples?
This is the world's simplest recipe, but most people seem to like it.
Bake or boil a couple of boneless chicken breasts, and after they cool, dice the meat. Prepare a box of instant wild rice and add the meat, along with a couple of peeled and diced apples, some small cubes of cheese (sharp cheddar works well, or Swiss), and some kind of nuts (I love cashews, but almonds work well, too.)
Mix it all together, and serve with a tossed salad and breadsticks. You can vary the ingredients and the quantity of each to suit your own taste. Raisins are a great addition, and I've been known to dice up a little onion and/or celery to toss in.
Variations: you can substitute pineapple or grapes for all or part of the apples. Experiment with other kinds of cheese, too. And the casserole works well with bits of diced ham, crumbled crisp bacon, or pieces of sausage in place of the chicken.
It's hard to ruin this one.Looking for a recipe for cooking chicken with apples?
Chickapple Salad Recipe
2 cups cubed or shredded cooked chicken breast
2 cups chopped cored Red Delicious apples
1 cup sliced celery
2/3 cup halved seedless grapes
1/4 cup chopped toasted pecans
1/2 cup fat-free mayonnaise
1/2 cup fat-free sour cream
3 to 4 teaspoons lemon juice
2 teaspoons Dijon-style mustard
1/3 cup Equal庐 Spoonful*
Salt and pepper, to taste
Red leaf lettuce
Chopped pecans (optional)
Combine chicken, apples, celery, grapes and 1/4 cup pecans in bowl. Blend mayonnaise, sour cream, lemon juice, mustard and Equal庐; stir into chicken mixture. Season to taste with salt and pepper.
Spoon salad onto lettuce-lined plates: sprinkle with additional chopped pecans, if desired.
Variation: Cubed, lean smoked ham can be substituted for chicken. Pineapple chunks can be substituted for the grapes. Spoon salad into a hollowed-out pineapple half to serve.
Hope you like it....
Stuffed chicken breasts with an apple walnut stuffing.
I don't think apples will burn well enough or hot enough to cook a chicken. You have to be very careful of cooking temperatures with chicken because of salmonella. Wood or charcoal would be a safer bet.
go to recipes.com
search for it in google search, i'm sure u'll get it.
I want to cook brownies but i cant find the recipe?
i want to cook brownies at schoolI want to cook brownies but i cant find the recipe?
Ingredients
100 gms dark chocolate
110 gms butter
225 gms sugar
100 gms walnuts
2 large eggs, beaten
50g flour
1/2 tsp baking powder
1 tsp salt
Method
1. Pre heat the oven to 180�C (Gas 4), Chop up the chocolate into small pieces and chop the walnuts.
2. Melt the chocolate and butter on a low heat.
3. Mix in the melted butter/chocolate and sugar into a large bowl.
4. Add beaten eggs to the mixture.
5. In a separate bowl mix the flour with the salt and baking powder, then add to the main mixture.
6. Stir well.
7. Place the mixture onto a baking tray (greased).
8. Bake in the oven for around 30 minutes making sure you do not over cook it. The outside should be crisp with the insides remaining sticky.
10. Leave for 5 mins to cool, use some icing sugar to dust then cut into squares.I want to cook brownies but i cant find the recipe?
BROWNIES (EASY METHOD)
6 tablespoons cocoa
1/4 cup butter
1 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
1/3 cup flour
1 cup toasted pecans (optional)
2 eggs
Preheat oven to 325°F degrees.
Melt butter and mix it with 6 tablespoons of cocoa powder. Then add 1 cup of sugar, 2 eggs, 1/2 teaspoon of vanilla extract, 1/3 cup flour and 1/4 teaspoon salt. Mix to combine.
Butter the baking pan lightly and sprinkle flour or cocoa over the pan until covered. This will help the mixture not to stick to the dish.
Spread brownie batter evenly in pan and put in oven to bake for 35-40 minutes. When a tooth pick is inserted and it comes out clean the brownies are ready.
Allow to cool until warm before cutting.
1 cup butter or margarine
2 cups sugar
2 teaspoons vanilla
4 eggs
3/4 cup cocoa
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
nuts(optional)
Directions
Heat oven to 350 degrees.
Grease 13x9x2 inch baking pan.
Melt butter in microwave.
Stir in sugar and vanilla.
Beat in eggs, one at a time.
Add cocoa, flour, baking powder and salt; beat until well
blended.
Stir in nuts, if desired.
Pour batter into pan.
Bake 30-35 minutes or until brownies begin to pull away from sides.
Cool completely.
You actually bake these instead of cooking them but I hope they work for you
Ingredients
1 stick unsalted butter
1 cup sugar
2 whole eggs
1 teaspoon pure vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon instant espresso powder
1 cup chocolate chips
Method
Preheat oven to 350°
Grease and flour an 8 x 8 inch pan.
In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, baking powder and espresso powder. Fold in the chocolate chips. Spread batter into prepared pan.
Bake for 25 to 30 minutes. Do not overbake. Remove from oven to a wire rack to cool before cutting into desired sizes.
This is more like a cake but it could double as a brownie it is absolutely delicious! I love this recipe.
http://allrecipes.com/Recipe/Too-Much-Ch…
I use a rectangular cake pan. For a nice twist melt Andie's mint chocolate candies and pour over cake as a frosting. The cake will absorb the minty taste of the candies and give it a suddle mint flavor.
here's a load or recipes for you to have a look through:
http://www.bbc.co.uk/food/recipes/databa…
http://www.bbc.co.uk/food/recipes/databa…
http://www.bbc.co.uk/food/recipes/databa…
http://www.bbc.co.uk/food/recipes/databa…
http://www.bbc.co.uk/food/recipes/databa…
hope i've helped! good luck!
http://www.google.co.uk/search?sourceid=…
That shows you loads. You should be fine and I love brownies. Gave all the help I could and I hope your brownies taste nice
http://browniepower.com/2008/09/jamie-ol…
http://www.delbertonline.com/20.htm
Go on google and type in brownie recipes there will be some there for you to choose from.
Just do a search for brownie recipes, there must be like a trillion on them on the net..lol
Ingredients
100 gms dark chocolate
110 gms butter
225 gms sugar
100 gms walnuts
2 large eggs, beaten
50g flour
1/2 tsp baking powder
1 tsp salt
Method
1. Pre heat the oven to 180�C (Gas 4), Chop up the chocolate into small pieces and chop the walnuts.
2. Melt the chocolate and butter on a low heat.
3. Mix in the melted butter/chocolate and sugar into a large bowl.
4. Add beaten eggs to the mixture.
5. In a separate bowl mix the flour with the salt and baking powder, then add to the main mixture.
6. Stir well.
7. Place the mixture onto a baking tray (greased).
8. Bake in the oven for around 30 minutes making sure you do not over cook it. The outside should be crisp with the insides remaining sticky.
10. Leave for 5 mins to cool, use some icing sugar to dust then cut into squares.I want to cook brownies but i cant find the recipe?
BROWNIES (EASY METHOD)
6 tablespoons cocoa
1/4 cup butter
1 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
1/3 cup flour
1 cup toasted pecans (optional)
2 eggs
Preheat oven to 325°F degrees.
Melt butter and mix it with 6 tablespoons of cocoa powder. Then add 1 cup of sugar, 2 eggs, 1/2 teaspoon of vanilla extract, 1/3 cup flour and 1/4 teaspoon salt. Mix to combine.
Butter the baking pan lightly and sprinkle flour or cocoa over the pan until covered. This will help the mixture not to stick to the dish.
Spread brownie batter evenly in pan and put in oven to bake for 35-40 minutes. When a tooth pick is inserted and it comes out clean the brownies are ready.
Allow to cool until warm before cutting.
1 cup butter or margarine
2 cups sugar
2 teaspoons vanilla
4 eggs
3/4 cup cocoa
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
nuts(optional)
Directions
Heat oven to 350 degrees.
Grease 13x9x2 inch baking pan.
Melt butter in microwave.
Stir in sugar and vanilla.
Beat in eggs, one at a time.
Add cocoa, flour, baking powder and salt; beat until well
blended.
Stir in nuts, if desired.
Pour batter into pan.
Bake 30-35 minutes or until brownies begin to pull away from sides.
Cool completely.
You actually bake these instead of cooking them but I hope they work for you
Ingredients
1 stick unsalted butter
1 cup sugar
2 whole eggs
1 teaspoon pure vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon instant espresso powder
1 cup chocolate chips
Method
Preheat oven to 350°
Grease and flour an 8 x 8 inch pan.
In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, baking powder and espresso powder. Fold in the chocolate chips. Spread batter into prepared pan.
Bake for 25 to 30 minutes. Do not overbake. Remove from oven to a wire rack to cool before cutting into desired sizes.
This is more like a cake but it could double as a brownie it is absolutely delicious! I love this recipe.
http://allrecipes.com/Recipe/Too-Much-Ch…
I use a rectangular cake pan. For a nice twist melt Andie's mint chocolate candies and pour over cake as a frosting. The cake will absorb the minty taste of the candies and give it a suddle mint flavor.
here's a load or recipes for you to have a look through:
http://www.bbc.co.uk/food/recipes/databa…
http://www.bbc.co.uk/food/recipes/databa…
http://www.bbc.co.uk/food/recipes/databa…
http://www.bbc.co.uk/food/recipes/databa…
http://www.bbc.co.uk/food/recipes/databa…
hope i've helped! good luck!
http://www.google.co.uk/search?sourceid=…
That shows you loads. You should be fine and I love brownies. Gave all the help I could and I hope your brownies taste nice
http://browniepower.com/2008/09/jamie-ol…
http://www.delbertonline.com/20.htm
Go on google and type in brownie recipes there will be some there for you to choose from.
Just do a search for brownie recipes, there must be like a trillion on them on the net..lol
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