Clipmarks | tirds's clips

zuccini patties

Tue, 30 Jun 2009 21:06:57 GMT

clipped by: tirds

1 cup grated zucchini (skins on)
1 cup coarsely crumbled saltine crackers
2 tablespoons chopped onions
1 beaten egg
1/2 teaspoon garlic salt
1/2 cup grated parmesan cheese
2 tablespoons oil (for frying)

1

Put all ingredients (except oil) into a large bowl and mix well.

2

Spoon mixture into hot oil and flatten slightly to make patties. Fry until cooked through and golden brown on both sides. Drain extra oil off on paper towels and enjoy!

pickled eggs

Wed, 24 Jun 2009 05:40:12 GMT

clipped by: tirds

Clip Source: www.cooks.com

1 tsp. prepared mustard
3/4 c. water
1 tbsp. salt
1 med. onion, sliced in rings
1 1/4 c. cider vinegar
1/2 c. sugar
1 tsp. pickling spice
12 hard boiled eggs

In small saucepan blend mustard with 1/4 cup vinegar. Add remaining 1 cup vinegar and remaining ingredients except eggs. Simmer uncovered 5 minutes or until sugar is dissolved and onions are crisp and tender. Pour over eggs. Cover and refrigerate overnight. These are excellent!

tomatos florentine

Fri, 05 Jun 2009 00:28:35 GMT

clipped by: tirds

Clip Source: cooksrecipes.com

6 medium tomatoes
6 slices bacon
2 packages chopped spinach
4 garlic cloves, minced
2 eggs, beaten
2/3 cup freshly grated Parmesan cheese
1/2 cup cream
Salt, pepper, and sugar

Cut off and discard top half of tomatoes (or slice and save for later). Scoop out and discard the seeds and pulp. Sprinkle the inside lightly with salt, pepper and sugar. Invert on paper towels to drain for at least 30 minutes.
Preheat oven
to 325*F (160*C).
In a skillet, saute bacon until crisp; drain on paper towels. Crumble bacon and set aside.
Pour off all but 1/4 cup of fat. Saute spinach and garlic 2 minutes. Remove from heat; stir in eggs, cheese, cream, 2/3 of bacon pieces and salt and pepper to taste.
Sprinkle the inside of each tomato with two tablespoons Parmesan cheese. Fill shells with spinach mixture; top with more cheese. Arrange tomatoes in a lightly greased baking dish and bake 30 minutes. Sprinkle with remaining bacon and serve.

cherry jam

Thu, 04 Jun 2009 01:48:42 GMT

clipped by: tirds

Clip Source: www.recipezaar.com

4 cups pitted fresh bing cherries
2 cups sugar
2 tablespoons fresh lemon juice
1 pinch salt
3 tablespoons dry pectin

1

Add the cherries, lemon juice, and salt to a slow cooker; stir gently; let stand for 15 minutes to dissolve the sugar.

2

Sprinkle with pectin.

3

Cover and cook on LOW for 2 1/2 hours, stirring twice during cooking.

4

Remove the lid, turn the cooker to HIGH and cook for 2-3 hours more, until the jam reaches your desired consistency.

5

Ladle the warm jam into clean spring-top glass jars (or use screw tops with new lids); let stand to cool.

6

Store, covered, in the refrigerator for up to 2 months.

7

Or spoon into small plastic storage containers and freeze for up to 2 months.

bucatini-flay

Tue, 14 Apr 2009 00:48:17 GMT

clipped by: tirds

Clip Source: www.foodnetwork.com

Ingredients

1 medium-sized red onion, peeled and sliced
8 ounces pancetta, cut into small dice
3 tablespoons olive oil
11/2 pounds very ripe, fresh tomatoes, chopped; or 1 1/2 pounds canned tomatoes, preferably imported Italian, drained and crushed by hand
1/2 teaspoon hot red pepper flakes
Salt and freshly ground black pepper
1 pound bucatini

Directions

In a large sauce pot over medium heat, warm the olive oil. Add the onion and pancetta and cook slowly, until onions are soft and translucent and the pancetta fat is rendered. Add the tomatoes, hot red pepper flakes and season with salt and pepper.

Boil a large pot of water; salt generously. Cook the bucatini until it is soft but still firm.

Divide the pasta between 4 warmed pasta bowls. Ladle some sauce on top, and serve with grated Pecorino Romano.

chucks garlic sauce

Wed, 01 Apr 2009 20:12:28 GMT

clipped by: tirds

Clip Source: vietworldkitchen.com

Chuck’s Raw Chili Garlic Sauce

6 ounces hot chiles (e.g., cayenne, Fresnos, habanero, jalapeno, long, serrano, Thai, or a combination of them), stemmed and chopped
3 cloves garlic, chopped
1/2 teaspoon salt
1 1/2 teaspoons sugar
1 1/2 tablespoons distilled white vinegar

Put all the ingredients in an electric mini chopper or food processor. Process to a coarse texture. Take a whiff and it should make you sweat a bit. Taste and adjust the flavor with add extra salt or sugar. Transfer to a small jar and refrigerate. Let stand at least 30 minutes before using to allow the flavors to blend. Makes about 2/3 cup.

Note: Chuck says that if your concoction is too hot, add some bell pepper to tone it down. You can also mitigate the heat with sugar, salt and/or vinegar.

lilys garlic sauce

Wed, 01 Apr 2009 20:11:39 GMT

clipped by: tirds

Clip Source: vietworldkitchen.com

Lili’s Cooked Chili Garlic Sauce

6 ounces hot chiles (e.g., cayenne, Fresnos, habanero, jalapeno, long, serrano, Thai, or a combination of them), stemmed and chopped
4 cloves garlic, chopped
½ teaspoon salt
1 1/2 tablespoons sugar
1 1/2 tablespoons distilled white vinegar

Put all the ingredients in an electric mini-chopper or food processor. Process to a coarse texture. Take a whiff and it should make you sweat a bit. Taste and adjust the flavor with add extra salt or sugar. Transfer to a small saucepan, bring to a vigorous simmer over medium heat, lower the heat to gently simmer for about 5 minutes, or until it no longer smells raw. Remove from the heat and set aside to cool. Transfer to a jar and store in the refrigerator. Makes a scant 2/3 cup.

prime rib

Wed, 01 Apr 2009 20:02:27 GMT

clipped by: tirds

Clip Source: www.kansascitysteaks.com

Instructions: Place meat, fat side up, on rack in a shallow roasting pan. Season with Kansas City Steak Company Steak and Prime Rib Seasoning (included in your order). Rub evenly over surface of netted roast. Do not add water or cover.

Roast in 375 degree oven until meat thermometer registers 135 degrees (approximately 1 to 1 ½ hours) for medium-rare or 145 degrees (approximately 1 ½ to 2 hours) for medium. Cover roast with aluminum foil tent and allow to stand 15 to 20 minutes. Remove netting and trim excess fat before carving.

garlic sauce

Wed, 01 Apr 2009 19:59:54 GMT

clipped by: tirds

Clip Source: recipes.target.com

1/2 cup water, divided
2 tablespoons chopped garlic
1 teaspoon garlic powder
2 cups heavy cream

1 tablespoon chopped fresh parsley
salt and pepper to taste
2 tablespoons cornstarch

Pour half of the water into a saucepan, and bring to a boil over medium heat. Add the garlic and garlic powder, and boil until the water has almost evaporated, about 5 minutes. Stir in the heavy cream, parsley, salt, and pepper. Mix the cornstarch with the remaining water, and stir into the sauce. Cook, stirring constantly, until thickened, about 3 minutes.

mac&cheese

Wed, 01 Apr 2009 19:48:43 GMT

clipped by: tirds

Clip Source: www.recipezaar.com

1 (8 ounce) package macaroni
4 tablespoons butter
4 tablespoons flour
1 cup milk
1 cup cream
1/2 teaspoon salt
fresh ground black pepper, to taste
2 cups good quality shredded cheddar cheese
1/2 cup buttered breadcrumbs

1

Preheat oven to 400°F.

2

Cook and drain macaroni according to package directions; set aside.

3

In a large saucepan melt butter.

4

Add flour mixed with salt and pepper, using a whisk to stir until well blended.

5

Pour milk and cream in gradually; stirring constantly.

6

Bring to boiling point and boil 2 minutes (stirring constantly).

7

Reduce heat and cook (stirring constantly) 10 minutes.

8

Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.

9

Turn off flame.

10

Add macaroni to the saucepan and toss to coat with the cheese sauce.

11

Transfer macaroni to a buttered baking dish.

12

Sprinkle with breadcrumbs.

13

Bake 20 minutes until the top is golden brown.

pressure cooked beef roast

Wed, 01 Apr 2009 19:45:06 GMT

clipped by: tirds

Clip Source: www.recipezaar.com

3 lbs beef chuck roast (bone free)
1 large onion, diced
1 (1 1/4 ounce) package brown gravy mix
1 (14 1/2 ounce) can beef broth (low sodium)
1/2 teaspoon garlic powder
black pepper (to taste)

1

To seal roast, sear all sides in skillet with a little oil.

2

Place roast in pressure cooker pan.

3

Sprinkle with garlic powder and gravy mix.

4

Pour beef broth over.

5

Toss onions and any other items you want.

6

Seal pan and bring pressure up to gentle rocking and then lower down to medium and cook for 45 minutes.

7

Remove from heat and let stand for 5 minutes.

8

Run under cold water to release the pressure and serve.

9

If the gravy is not thick enough for you, add some cornstarch or flour with a little water and heat until thicker.

county cork irish stew

Wed, 01 Apr 2009 19:39:22 GMT

clipped by: tirds

Clip Source: homecooking.about.com

8 small lamb chops

Salt and pepper to taste

1 Tablespoon vegetable oil

Parsley, bay leaves, peppercorns, thyme, rosemary

1 pound potatoes (3 to 4 medium)

2 cups finely shredded cabbage

1 medium onion, chopped

1 large leek, sliced thin

12 small white onions

1-1/2 cups diced celery

Season lamb chops with salt and pepper.

Heat oil in saucepan wide enough to hold all chops in a single layer. Brown on both sides. Spoon off any melted fat and add enough water to cover chops. Bring to a boil and add parsley, bay leaf, peppercorns, thyme, and rosemary enclosed in cheesecloth. Lower heat and simmer.

Meanwhile, peel potatoes and shape into bite sized rounds. Chop trimmings from potatoes into small pieces.

Add potatoes, trimmings, cabbage, onion, well-rinsed leek, white onions, and celery to chops and liquid. Simmer 20 minutes then add peas. Add a little more water if needed during cooking.

Simmer 10 minutes more or until potatoes are tender. Correct seasoning. Garnish with parsley and serve.