Main Course

Barbecued Chicken or Ribs

Ingredients: 
Barbecued Sauce:
1 cup Ketchup
1/4 cup water
1/4 cup vinegar
1/4 cup margarine
3 tbsp. brown sugar
2 tbsp. Worcestershire sauce
1 tbsp. mustard
1/4 tsp. pepper
1/2 tsp. salt
2 tbsp. lemon juice
1 onion diced
Directions: 

Combine all ingredients and bring to boil. Simmer for 10 minutes.

For barbecued chicken, place chicken in 9x13 inch pan, pour barbecued sauce over, cover and bake at 350 degrees for 1 hour.

For barbecued pork ribs, put ribs on rack in baking pan and bake at 400 degrees doe 45 minutes to 1 hour. Drain off all fat. Remove rack and pour barbecue sauce over ribs. Bake at 350 degrees for 1 hour. I usually cover the pans with foil to prevent over browning.

From: Glorious Grub Cookbook By. Joan Stewart

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Beef Tacos

Picture: 
Ingredients: 
tortillas
ground beef mixture
1/2 cup olives, sliced
1/2 onion, finely chopped
shredded lettuce
2 tomatoes, chopped
sour cream
salsa
shredded cheese
Directions: 

Make your Beef Taco Mix. Then mix up and make your Homemade Tortillas. Of course you can just substitute store bought tortillas, but these hand-made ones are really easy and yummy.

Chop up all the ingredients listed. These tacos can be anything you want so if there's something listed you don't like leave it off. Also add things you like for example jalapenos and such.

Take your tortilla, place meat on it, then all of the lovely ingredients to taste.

-Enjoy!

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Chicken Polenta Soup

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Ingredients: 
3 tbsp. olive oil
2 oz. pancetta or bacon, diced
Saute:
1 cup yellow onion, diced
8 oz. button mushrooms, quartered
2 tbsp. chopped fresh basil
2 tsp. garlic, minced
1/2 tsp. red pepper flakes (1 tsp. if you want it spicier)
Deglaze with:
1/2 cup dry red wine
1 tbsp. balsamic vinegar
Stir In:
3 cups chicken broth
1 can (14.5 oz.) chopped tomatoes
1/2 cup roasted red peppers, drained, diced (optional)
Add: cooked chicken
Combine:
1/2 cup kalamata olives, coarsely chopped
1/4 cup chopped basil
Directions: 

Saute:
pancetta in oil in a stock pot over medium heat until crisp.

Add:
chicken and saute 8-10 minutes until brown and cooked through. Transfer to a plate.

Saute:
onion and mushrooms for 5 minutes, or until onions becomes translucent. Stir in basil, garlic, and pepper flakes; cook 1 minute.

Deglaze with:
wine and vinegar. Cook until liquid has evaporated.

Stir In:
broth, tomatoes, and peppers. Simmer, partially covered, for 15 minutes.

Add:
reserved chicken and simmer 5 minutes to heat through.

Combine:
olives and basil for the garnish while soup simmers.

Serve:
over Parmesan Polenta and top with basil or parsley garnish.

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Chicken Spinach Puff Pastry

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Ingredients: 
4 chicken breasts (pounded with a mallet to 1/4 inch thickness)
1 package frozen spinach
1/2 cup cream cheese
1 package of Puff Pastry
milk
Directions: 

Take your 4 chicken breasts, place them on a cutting board and pound to 1/4 thickness. (I put Cling Wrap over the chicken to prevent splatter) Spread cream cheese on half of the chicken breast. Then on top of cream cheese, spread 1/8 cup of spinach. Fold the chicken breast over.

Take 1 sheet of the Puff Pastry and unfold. Cut into 4 squares. Take each square and roll out with a rolling pin and a little flour. Place the stuffed chicken breast in the center of the rolled Puff Pastry. Fold the bottom over the chicken, then wet the sides with a tiny amount of water and fold in. Wet the top and fold as well. Place on a baking sheet and brush with milk.

Bake at 350 for about 35 minutes or until crust is golden brown.

-Enjoy!

These are the exact same tools I use for this recipe. I like using the plastic cutting board especially with meat because you can sterilize it unlike a wood cutting board. Also I can just through it in the dishwasher.

Your rating: None Average: 1 (2 votes)

Cock-a-Leekie Soup

Picture: 
Ingredients: 
1/4 cup margarine
3 chicken breasts
4-5 large leeks
8 cups chicken stock
Bouquet Garni- 1 Bay leaf, 1 tsp. Basil and 1 tsp. Rosemary (Rosemary needs to be ground in a pesel)
8 prunes, chopped
Directions: 

Melt the butter; fry the chicken until browned on all sides. Cut the leeks into 4 lengthways, rinse out the dirt, then chopped into 1 inch pieces. Take chicken out of pan and put leeks in and fry for 5 minutes until soft.

Add the chicken, chicken stock and bouquet garni. Bring to boil, simmer for 30 minutes. Add prunes and simmer another 15 minutes.

It's now ready to eat.

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Dolmades me Avgolemono (stuffed grape leaves)

Picture: 
Ingredients: 
Grape Leaves:
1 1/2lb ground beef or lamb
1 1/2 cups chopped onions
1 c. raw converted rice (I use minute rice)
salt and pepper to taste
1 tsp. of dill or 1/4 c. fresh dill
1/4 c. water
1- lb jar grape leaves (these can usually be found in the vegetable isle where the pickled items are in your local grocery store)
3 1/2 cups hot chicken stock
Avgolemono Sauce:
3 eggs
1/2 tsp. salt (optional)
6 tbls. lemon juice
1 cup boiling chicken stock
Directions: 

Combine meat, onions, rice, salt, pepper and dill. Add water and mix well. Using your hands works very well. Drain the brine from the jar of grape leaves. Use a 9" by 13" baking pan and line the bottom of the pan with about 4 to 6 of the grape leaves. Put 1 heaping tablespoon of meat and rice mixture in center of the leaf. Starting at the stem roll once then tuck the sides in and finish rolling the grape leaf, then set in pan. Lay a couple grape leaves in bottom of the pan and when you filled the pan with the stuffed leaves start one more layer on top. When all the meat is used up and final leaves are placed on top Poor the hot chicken stock gently over the top. The rice will soak up most of the liquid while cooking. Cover with tin foil and place in the oven at 350 for 2 1/2 hours.

The sauce is a key ingredient to this yummy recipe. Avgolemono (meaning egg-lemon) is the favorite sauce of Greek cookery. It is used in soups and stews and over meats and vegetables.

Avgolemono Sauce:

In a sauce pan beat eggs until frothy. Gradually add lemon juice and hot chicken stock, stirring constantly. Simmer over low heat stirring constantly, until mixture has thickened. Do not allow to come to a boil. I've found that if you take a 1/4 cup of the hot liquid and add a tsp. of corn starch, mix until all the lumps are gone and pour slowly back into the cooking egg mixture it thickens much better and quicker.

Blender or Food Processor method: (this way is quite a bit faster)

Add eggs to food processor and blend on high for about 2 minutes until frothy. Add salt and lemon juice and blend 1 minute longer. With motor running slowly add the hot chicken stock. When all liquid is blended return to pot a simmer on med heat until thickened.

~When you start to smell this amazing dish you will understand why I think it's food for the Gods!

~This is a easy recipe. Enjoy!

~This is a great recipe to have with Cheese Pie

Here's a couple nice food processors.

Cuisinart Food Processor (purchase from Sir La Table) and this one Cuisinart Food Processor (purchase at Chef's Catalog)

Your rating: None Average: 3.2 (9 votes)

Duck a l'Orange

Ingredients: 
1 6 lb. duck
1/2 cup red wine
Orange Sauce:
1 tbsp. orange peelings
1 clove garlic, minced
3 tbsp. olive oil
1 tbsp. corn startch
1 1/4 cup orange juice
1 tbsp. honey
1/4 tsp ginger
1/8 tsp. pepper
1 cup orange sections
Directions: 

Puncture the duck generously with a fork; place on rack in roasting pan. Pour most of the red wine over the duck. Roast at 325 basting occasionally. Allow 25 minutes per pound of duck.

In medium saucepan, saute orange peel and garlic in oil. Mix in corn starch until smooth. Slowly add the orange juice, honey, and remaining wine. Simmer 1 minute; mix in ginger, pepper and orange sections. Simmer for 5 minutes. Strain through a strainer to get the chunks out.

Serve over duck.

Enjoy

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Eggplant Casserole (Kukuye Bademjan)

Ingredients: 
4 medium egg plants
1/3 cup margarine
2 tsp. salt
1 tsp. pepper
1/2 tsp. garlic
3 tbsp. lemon juice
4 egg whites
4 egg yolks
2 tbsp. margarine
Directions: 

Serves: 4 people

Peel egg plants. Cut them lengthwise and rinse them. Drain the water well and sate them in a fry pan, in the margarine until golden brown. Let cool. Put the egg plants in a bowl and mash them well. (I use a simple potato masher.)

Beat the egg whites well, until foamy. Fold in egg yokes. Fold this mixture into the mashed egg plants. Melt the 2 tbsp. margarine in a 9" casserole or cake pan. Pour the egg plant mixture in the pan and bake it at 350 degrees for about 45 min. or until done. The top gets a nice brown color when done.

Serve it topped with a dollop of plain yogurt.
~As a variation grate some sharp cheddar cheese and add to egg plant mixture before poring into the pan and baking. (This is very good!)

~Enjoy~

Calphalon One Infused Anodized Fry Pan (purchase at Chefs Catalog) I use this pan for a lot of frying. I love the Calphalon pans. The special thing about the Infused pans are they can also be put in the oven and used with the broiler. Wonderful!

Your rating: None Average: 1 (2 votes)

Enchilada Pie

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Ingredients: 
1 pkg. corn or flour tortillas (10-12)
1 lb. hamburger
1 onion
2 cans small red beans
1 lb. Longhorn style cheese
1 can tomatoes with green chilies
1 can cream of chicken soup
1/2 cup salsa
Directions: 

Spray 9x13 inch pan with non stick spray. Brown hamburger, add onion and cook until onion is translucent. Place half the tortillas in bottom of pan, spread to fit as well as possible. Add drained hamburger and spread evenly. Pour undrained beans evenly over hamburger and add sliced or grated cheese over beans.

Place remainder of the tortillas over the cheese. Mix the tomatoes, chicken soup, salsa and pour evenly over tortillas.

Bake for 1 hour at 350 degrees. This freezes well. You should not use an aluminum pan since the tomato and chilies will eat through the pan-that is experience talking!

From: Glorious Grub Cookbook By. Joan Stewart

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Fettucini Alfredo

Ingredients: 
1 package fettucini
1/4 cup margarine
1/2 cup half and half
parmesan cheese
Directions: 

Cook fettucini per package directions. (I like the spinach fettucini) Drain cooked fettucini and add margarine. When margarine has melted add half and half and about 1/2 cup parmesan cheese. Toss lightly.

Enjoy!

From: Glorious Grub Cookbook By. Joan Stewart

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Fish Tacos

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Ingredients: 
6 oz. cod or other firm whitefish, cut into 8 pieces
vegetable oil
4 corn tortillas
For The Slaw:
2 Tblsp. lemon juice
1 tsp. olive oil
1 tsp. sugar
1/2 cup green cabbage, shredded
1/4 cup carrot, shredded
1/4 cup red onion, sliced
1/4 cup Granny Smith apple, cut into matchsticks
1/2 jalapeno, seeded, thinly sliced
salt to taste
Tartar Sauce:
1/2 cup mayonnaise
2 Tblsp. sweet pickle relish
1 Tblsp. capers
1 Tblsp. fresh lemon juice
2 tsp. prepared horseradish
1 tsp. lemon zest, minced
For The Fish:
1/2 cup flour
1 tsp. salt
1/2 tsp. baking powder
1/2 cup club soda
1 Tblsp. tabasco
1 cup panko crumbs
Directions: 

Whisk the first 3 ingredients for the slaw together in a dish. Drizzle dressing over remaining slaw ingredients, cover and chill. Combine all ingredients for the tartar sauce in a bowl; cover and chill.

Coat both sides of tortillas with nonstick spray. Heat in a large skillet over medium; cook tortillas 1-2 minutes per side, or until lightly browned. Drape over a foil wrapped rolling pin to curl the tortillas into a taco shape.

Whisk flour, salt and baking powder together for the fish. Add club soda and tabasco, whisk until combined.(It will be a bit lumpy) Spread panko in a shallow dish.

Heat 1/2" oil to 375 degrees (med-high) in the skillet used for the tortillas. Dip fish pieces into batter, then dredge in panko, shaking off excess.

Fry the fish in oil in batches until brown, 1-2 minutes per side; drain on a paper towel-lined plate. To assemble tacos place slaw in the tortillas, them top with fish and tartar sauce.

Enjoy!

Your rating: None Average: 1 (1 vote)

Fresh Lumpia (Fresh Egg Roll)

Picture: 
Ingredients: 
Filling:
1/2 lb. shrimp
1/4 lb. ground pork
1 can of bamboo shoots or hearts of palm
10 lettuce leaves (green leaf lettuce)
2 cloves garlic, crushed
1 med. onion diced
1 tsp. salt
1 tsp. pepper
fresh Lumpia wrapper
Wrapper:
1 cup flour
1 egg
1 cup water
Sauce:
4 tbsp. cornstarch
1/3 cup brown sugar
1/4 cup soy sauce
1 1/2 cup water
Directions: 

Filling:

Devein shrimp and cut into small pieces. Cut bamboo shoots or hearts of palm into thin long strips.

Saute garlic, diced onion, shrimp and ground pork for about 10 minutes. Then add bamboo shoots or hearts of palm, salt and pepper to taste, then cook for another 5 minutes. Drain well.

On a plate, lay wrappers flat, place a segment of lettuce leaf on wrapper, then put about 2-4 tbsp. of filling on top of lettuce and roll wrapper. Seal with a little water along the edge and place edges down. Serve with lumpia sauce.

Wrapper

Mix all the ingredients until very smooth. Lightly grease a non-stick pan and heat. Brush mixture onto pan. When dough starts to come away from the pan, lift wrapper out carefully. It will not lift out if mixture is not done. Do not cook other side.

Sauce:

Combine cornstarch, sugar, soy sauce and water. Cook 5 minutes over low heat, stirring constantly to prevent lumps. When done serve with the wrappers.

Calphalon One Infused Anodized Fry Pan (purchase at Chefs Catalog) I use this pan for a lot of frying. I love the Calphalon pans. The special thing about the Infused pans are they can also be put in the oven and used with the broiler. Wonderful!

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Fried Chicken

Ingredients: 
1 frying chicken
1 cup flour
salt and pepper
1/2 cup margarine
Directions: 

Wash frying chicken parts, melt margarine in large skillet until it starts to brown. Roll chicken pieces in flour and place skin side down in skillet. When first side has browned, turn and brown second side. Add salt and pepper to taste. Lower heat and continue cooking for crispy chicken. Or add a small amount of water, cover and cook slowly for softer chicken. Cook for about 45 minutes.

From: Glorious Grub Cookbook By. Joan Stewart

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Goulash

Ingredients: 
1 lb hamburger
4 large onions
1 pkg. spagetti
1 quart can or tomatoes
1 can mushrooms
1 lb. cream cheese
salt
paprika
cayenne pepper
1/4 tsp. marjoram
1/2 tsp. thyme
Directions: 

Brown hamburger, add onions and cook until onion are done. Boil 1 package of spaghetti until tender. Drain and add can of tomatoes and mushrooms. Add cream cheese in small chunks, mix and season with remaining ingredients.

Bake 1 hour at 350 degrees.

From: Glorious Grub Cookbook By. Joan Stewart

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Hamburger Pie

Ingredients: 
1 lb. hamburger
Instant potatoes (enough for 8 servings)
1 egg
1 tsp. salt
1/8 tsp. pepper
1 tbsp. instant minced onions
1/4 cup ketchup
1 cup milk
1/2 cup shredded sharp cheddar cheese
Directions: 

Heat oven to 350 degrees. Mix meat, 1 1/3 cups instant potatoes (dry flakes), the egg, salt, pepper, onion, ketchup and milk. Spread in ungreased pie pan. Bake uncovered 35-40 minutes.

Prepare remaining instant potatoes as directed on the package for 4 servings. Wet this time. Top baked meat with mashed potatoes; sprinkle with cheese. Bake 3-4 minutes longer or until cheese melts.

From: Glorious Grub Cookbook By. Joan Stewart

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Hamburger Stroganoff

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Ingredients: 
1/2 cup minced onion
1 clove garlic, minced
1/4 cup margarine
1 lb. hamburger
2 tbsp. flour
2 tsp. salt
1/4 tsp. pepper
1 lb. fresh mushrooms or 1 can sliced mushrooms
1 can cream of mushroom soup with 1 can of water
1 cup sour cream
Directions: 

Saute onion and garlic in margarine over medium heat. Add meat and brown. Add flour, salt, pepper and mushrooms. Cook 5 minutes. Add soup; simmer uncovered for 10 minutes. Stir in sour cream. Heat through. Serve with noodles, rice or mashed potatoes.

-My favorite is over the mashed potatoes!

From: Glorious Grub Cookbook By. Joan Stewart

Your rating: None Average: 1 (1 vote)

Homemade Tortillas

Picture: 
Ingredients: 
2 cups all purpose flour
1/2 tsp. salt
1 cup water
3 tbsp. olive oli
Directions: 

In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead for a couple minutes. Divide dough into 8 portions. On a lightly floured surface roll each portion into a 7 inch circle.

In a large nonstick skillet coated with cooking spray, cook tortillas over med-high (almost high) heat for 1-2 minutes on each side or until lightly browned.

-This would work really well to make wheat tortillas too. Just add 1/2 what flour and 1/2 white.

These were really yummy!

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Jamaican Jerk Kebabs

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Ingredients: 
wooden skewers
1 lb. boneless, skinless chicken breasts, cut into 1 inch pieces
8 oz. kielbasa sausage, cut into 1 inch pieces
25 shrimp deveined, cooked and de-tailed
1 yellow, orange or red pepper
1 small zucchini
1 small summer squash
1 small onion
8 oz. mushrooms
1 bag cherry tomatoes
Jerk Sauce:
1/2 cup extra-virgin olive oil
juice of 2 limes (5-6 tbsp.)
4 cloves of garlic
4 tbsp. fresh minced oregano
2 tbsp. grated lime peel
2 tbsp. onion powder
2 tbsp. brown sugar
1 tsp. ground allspice
1/2 tsp. ground cinnamon
1/2 tsp. cayenne pepper
Directions: 

Preheat grill to med-high heat. Brush grill rack with oil. Cut all the vegetables into 1 inch pieces. Combine the ingredients for the jerk glaze, mix and set aside. Thread meat and vegetables on skewers. Grill until lightly browned. Brush the meat skewers with the jerk sauce and grill for a couple more minutes on each side.

Serve hot and enjoy!

Your rating: None Average: 3 (1 vote)

Kielbasa Cabbage Skillet

Ingredients: 
1 lb. fully cooked kielbasa or Polish sausage, cut into 1/2-inch slices
4 tbsp. butter (margarine)
1 large head cabbage (4 lbs.) coarsely chopped
2 med. onions chopped
3 cans (8 oz. each) tomato sauce
1/2 cup sugar
1 tbsp. paprika
3 to 4 large potatoes peeled and cubed
Directions: 

Prep: 10 min. Cook: 1 1/4 hours Yield: 8-10 servings

In a large deep skillet or dutch oven, brown sausage in the butter; remove and set aside. In the same pan, saute the cabbage and onions in remaining butter until onions are tender.

Combine the tomato sauce, sugar and paprika in a separate bowl; pour over cabbage mixture. Bring to a boil. Reduce heat; cover and simmer for 20 min. Add potatoes and reserved sausage. Cover and simmer 30 min. or until potatoes are tender.

Calphalon 8-Quart Stockpot I use this pot for this recipe. I love it and it is well worth the money.

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Kushari

Picture: 
Ingredients: 
2 cups brown lentils (16 oz. bag)
1 1/4 cup basmati rice
2 cups elbow macaroni (12 oz. bag - I used shell noodles)
4 tbsp. chopped garlic
2 onions, sliced and quartered
2-28oz. cans of chopped tomatoes
1 15oz can tomato sauce
5 tbsp. chili powder
3 tbsp. olive oil
Directions: 

Cook the lentils in a large soup pot with about 8 cups of water. They will take about 40 minutes to get mostly soft. When close to being soft add the rice and cook another 15-20 minutes.

Meanwhile boil the pasta with 1 tbsp. olive oil and a dash of salt, until cooked, drain and set aside.

Slice onions and saute in 2 tbls. olive oil with the garlic until soft. Add the cans of tomatoes, tomato sauce and chili powder. Simmer a few minuets then add the pasta.

When the lentils and rice are fully cooked add to the tomato mixture.

-You can make this spicier by adding more chili powder.
-This is a traditional National dish in Egypt and can be served over spaghetti noodles as well.

Your rating: None Average: 2 (1 vote)

Lasagna

Ingredients: 
1 lb. hamburger
1/2 cup chopped onion
1 clove garlic, minced
1 32-ounce jar spaghetti sauce
3/4 cup water
8 oz. lasagna noodles
2 cups ricotta cheese or cottage cheese
1/2 cup parmesan cheese
1 tbsp. chopped parsley
3 cups shredded mozzarella cheese
Directions: 

Heat oven to 375 degrees. In skillet brown hamburger, onion and garlic, drain. Return beef mixture to skillet and stir in spaghetti sauce and water. In 13x9 inch baking dish layer one third of sauce mixture, half of uncooked lasagna noodles, half of combines ricotta cheese, 1/4 cup parmesan cheese and parsley, and half of mozzarella cheese; repeat layers ending with sauce mixture. Cover in foil. Bake 1 hour, then uncover; sprinkle with remaining parmesan cheese. Let stand 10 minutes before serving.

From: Glorious Grub Cookbook By. Joan Stewart

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Liver and Onions

Ingredients: 
1 cup flour
1 tsp. paprika
1/4 tsp. garlic powder
salt and pepper
1-2 lbs. beef liver
1 onion sliced
1/4 cup water
2 tbsp. cornstartch
3 tbsp. soy sauce
oil or margarine for frying
Directions: 

Mix flour, paprika, garlic powder, salt and pepper together. Coat beef liver on both sides in flour mixture and fry in oil or margarine until browned on each side about 3-5 minutes per side. Remove liver from frying pan and add sliced onion until translucent. Mix cornstarch with water and add soy sauce. Pour into skillet and cook until mixture becomes thick and clear. Serve poured over liver.

From: Glorious Grub Cookbook By. Joan Stewart

Calphalon One Infused Anodized Fry Pan (purchase at Chefs Catalog) I use this pan for a lot of frying. I love the Calphalon pans. The special thing about the Infused pans are they can also be put in the oven and used with the broiler. Wonderful!

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Macaroni and Cheese

Ingredients: 
macaroni
shredded cheddar cheese, about 1 lb.
milk
salt and pepper
Directions: 

Cook macaroni per package directions. Drain. Add shredded cheese to hot macaroni. Salt and pepper to taste and add milk- about 1/3 way up the pan. Heat over low heat, stirring frequently until cheese melts.

From: Glorious Grub Cookbook By. Joan Stewart

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Macaroni and Hamburger

Ingredients: 
macaroni
1 lb. hamburger
Alpine Seasoning
1 can tomato soup
Directions: 

Cook macaroni as per package directions. Drain. While macaroni is cooking brown hamburger and season to taste. Drain hamburger and combine with cooked macaroni. Add tomato soup and stir. Heat over low heat until heated through.

-If you need more moisture in this recipe you can add V8 juice, tomato sauce or canned tomatoes. All make different, but delicious dish.

-You may also add about 3-4 slices of American or grated cheese or parmesan cheese for a variation.

From: Glorious Grub Cookbook By. Joan Stewart

Your rating: None Average: 1 (6 votes)

Meat Loaf

Ingredients: 
1 1/2 lbs. hamburger
1 egg
1/4 cup oatmeal
1/4 cup ketchup
Alpine Seasoning
season salt
steak sauce
Worcestershire sauce
salsa (optional)
applesauce (optional)
chili sauce (optional)
Directions: 

Combine the first four ingredients. Season as desired and add any of the sauces or salsas in about 1 tbsp. amounts. You may need more oatmeal if you add too much sauce. You may substitute bread torn in small pieces for oatmeal.

Pat into a loaf pan, make an indentation in the top, long and narrow and add applesauce, chili sauce or salsa. Bake at 350 degrees for 1 hour.

From: Glorious Grub Cookbook By. Joan Stewart

-You can also bake the meat loaf on a broiler pan. It works very well to drain the grease off.

Bread Pans (purchase at Sur La Table) You probably want to spend a bit more and get nice bread pans. It makes a difference in the cooking. These work very well.

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Mongolian Beef

Picture: 
Ingredients: 
1 lb. sirloin or flank steak
3 bunches of green onions sliced lengthways in 2 inch pieces
1 clove of garlic
1 cup oil for frying beef
Maifun noodles
Marinade:
1 egg white
pinch of salt
1 tsp. sesame oil
1tbsp. cornstarch
1 1/2 tbsp. oil (after the 30 min. sitting of beef with marinade)
Sauce: (I usually double the sauce portion of this recipe)
1 tbsp. rice wine or dry sherry
2 tbsp. hoisin sauce
2 tbsp. soy sauce
1/2 tsp. sugar
2 tbsp. water
2 tsp. chili garlic sauce
1 tsp. corn starch
Directions: 

Slice the beef across the grain into thin strips. Put the beef strips into a gallon ziplock bag and add the marinade and close bag. Squish the marinade into the beef and let sit for 30 minutes. Then add the 1 1/2 tbsp. oil, squish around again and let marinate another 30 minutes.

While beef is marinating, prepare the onions. Wash and slice all the green onions lengthways, then into 2 inch pieces. Mince garlic.

Mix together the sauce ingredients and set aside. When the beef has finished marinating, heat the wok and add 1 cup of oil. When oil is 350 degrees carefully slide the beef strips into the wok. About 7 pieces at a time. Fry until the beef changes color and browns a bit. Remove from oil and drain on paper towels. When all the beef is cooked pour out all the oil into a pyrex safe dish except for 2 tbsp. When it's nice and hot again stir-fry the garlic and green onions. Takes about 2-3 minutes.

Before the onions are all the way cooked push them up to the sides of the wok and add the sauce. Stir until thick about 1 minute. Then add the beef and stir all together.

Follow the directions to fry the Maifun noodles. Serve the Mongolian Beef on top of the noodles or sticky rice.

Nonstick Wok (purchase at Sur La Table) This would work wonderfully for this recipe if you don't already have a wok.
Of course this is the one I really want! Calphalon Wok (purchase at Chefs Catalog)

Your rating: None Average: 1 (1 vote)

Pizza Sauce

Ingredients: 
1 cup tomato paste
1 tsp. oregano
1/4 tsp. thyme
1/2 tsp. garlic salt
1 pinch of sweet basil
garlic salt
Directions: 

Mix together and spread over pizza crust, or noodles.

Sprinkling garlic salt over the pizza crust is very yummy too.

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Portobella Mushroom Burgers

Ingredients: 
2 portobello mushrooms (about 3 1/2 inches wide), cleaned and stems removed
2 tablespoons bottled teriyaki sauce 2 tablespoons bottled teriyaki sauce 2 tablespoons bottled teriyaki sauce 6 tablespoons bottled teriyaki sauce
2 large thin slices or of swiss cheese
2 multigrain or whole-wheat hamburger buns (I've used white buns for this)
2 leaves of lettuce
4 tomato slices
Garlic Mayonnaise:
1 tablespoon mayonnaise
1/2 teaspoon minced garlic
1 teaspoon lemon juice
a few drops Worcestershire sauce for an extra kick
ground pepper and seasoning salt to taste
Directions: 

Yield: 2 servings

Heat the coals or grill. Spread teriyaki sauce over the mushrooms and marinate while the coals are getting ready. (I use a cast iron griddle skillet on the stove on Med-high heat) Grill the mushrooms about 6 inches from the heat until tender (about 4-5 minutes a side). (or straight on the cast iron skillet) Add the cheese on top and continue to grill briefly to melt cheese.

Assemble burgers by placing the lettuce leaf and tomato on the bottom bun then top with the cheese-topped mushroom. Spread the top bun lightly with half of the garlic mayonnaise and place on top of the mushroom (the lettuce keeps the bottom bun from getting soggy from some of the mushroom juice).

Cast Iron Pan (purchase at Chefs Catalog) This is the pan I use for this recipe. Works great!

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Prime Rib

Ingredients: 
1/2 cup rock salt or coarse sea salt
2 Tblsp. thyme
2 Tblsp. peppercorns
Directions: 

Take a 6-8 pound Prime Rib deboned. (you can request it deboned from the meat department in your local grocery store) Wet the prime rib down with water. (A spray bottle works really well). Pat the above items gently on in order listed.

Heat oven to 450 degrees. Roast on a rack in a shallow pan for 55 minutes. Lower oven temperature to 300 and continue cooking for 2 more hours.

Let sit for about 15 minutes when you take it out of the oven. Then your juices won't all come out at once. It will be more moist.

~Serve with horseradish sauce and enjoy!

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Sausage Rolls

Ingredients: 
1/2 lb. ground pork
1/2 lb. ground lamb, veal or turkey ( I always use turkey as the other 2 are hard to find and expensive)
1 small onion, diced
3 oz. shredded suet
3/4 cup bread crumbs
1/4 lemon zest or 1 tsp. dried lemon peal
1 tbls. Worcestershire sauce
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. grated nutmeg
1/2 tsp. fresh herbs (parsley, rosemary, basil and bit of salt and pepper. I use dried most of the time)
1/2 tsp. sage powder
1 egg, beaten
flour for coating
1 package of frozen puff pastry, thawed
Directions: 

Sausage meat filling:
-Put the first 13 ingredients in a bowl and mix well. Add the egg and mix again with your hands until everything is thoroughly combined.

Sausage Rolls:
-Take one section of pastry from the box and roll out thinly into a rectangle approximately 9x9". Put the other half section of pastry dough into a freezer bag and refreeze. Slice the rolled out piece of dough down the middle.
-Divided the sausage meat into 2 pieces, dust with flour and form into 2 rolls the length of the pastry. As the picture shows the flour keeps the mixture from sticking to your hands so you can work with it. The rolls should be about 1" in diameter.
-Lay a roll of sausage meat down the center of each strip, brush the edges down with a little milk, fold one side of the pastry over the sausage meat and press the two edges firmly together.
-Brush the length of the two rolls with milk, then cut each into slices about 1 1/2-2 inches long.
-Place on a baking sheet at 400 degrees for 25 minuets.Then reduce the temperature to 350 degrees and cook for about 10 more minutes.

*Can be served hot or cold, as appetizers or a main course. These are really good cold! You wouldn't think it being a meat pastry, but I make them the night before a road trip, eat them for dinner, let them warm to room temperature in the car and have them for lunch on the road. Soo good!

Suet-You can get this in the meat department at your grocery. You will probably have to ask for it. I buy it by the lb, and package it, then freeze until needed.

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Stuffed Cabbage Rolls

Ingredients: 
1 1/2lb ground beef or lamb
1 1/2 cups chopped onions
1 c. raw converted rice (I use minute rice)
salt and pepper to taste
1 tsp. of dill or 1/4 c. fresh dill
1/4 c. water
3 1/2 cups hot chicken stock
1 head of cabbage
1 jar of spaghetti sauce
Directions: 

Combine meat, onions, rice, salt, pepper and dill. Add water and mix well. Using your hands works very well. Cut the core out of the head of cabbage and boil the head in a large pan, peeling the leaves as they lightly cook and become workable.

Put 1 heaping tablespoon of meat and rice mixture in center of the leaf. Starting at the stem roll once then tuck the sides in and finish rolling the cabbage leaf, then set in pan. Lay a couple cabbage leaves in bottom of the pan and when you filled the pan with the stuffed leaves start one more layer on top. When all the meat is used up and final leaves are placed on top Poor the hot chicken stock gently over the top, then the jar of spaghetti sauce and spread evenly. The rice will soak up most of the liquid while cooking. Cover with tin foil and place in the oven at 350 for 2 1/2 hours.

- This is such a tasty recipe!

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Stuffed Mushroom Muffulettas

Picture: 
Ingredients: 
1/4 cup extra-virgin olive oil
1/3 cup red wine vinegar
2 tbsp. Dijon mustard
black pepper to taste
4 ciabatta or focaccia buns, halved (I used regular hamburger buns)
4 large portobellos
5 oz. hard salami, chopped (can substitute bacon chunks)
4 oz. pimiento-stuffed olives, chopped
4 oz. provolone cheese, shredded or chopped
Directions: 

Preheat oven to broil, keeping the ranch about 6 inches from heating element.

Whisk together oil, vinegar and Dijon for the vinaigrette. Season with pepper.

Brush cut sides of bun halves with vinaigrette and toast lightly under broiler, about 4 minutes; set aside

Remove mushroom gills with a spoon. Wipe them of with a wet paper towel, then brush mushrooms with vinaigrette and place topside up on a pan; broil for about 6 minuets on each side. You want the mushrooms pretty soft, the remove from oven.

Pulse salami, olives and cheese in a food processor until finely chopped and mixed. Take mixture and place in a microwave safe dish, then add the rest of the vinaigrette to it. Microwave about 1 minute until mixture is warm. Divide the mixture between the 4 mushrooms; then return to the oven and broil until the cheese starts to melt and brown. About 5 minutes.

Place the mushrooms on the browned buns and serve.

-If you think provolone cheese is too strong, a swiss would work really well too.
Enjoy!

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Taco Seasoning Mix

Ingredients: 
1 lb. hamburger
2 tsp. instant minced onions
1/2 tsp. salt
1 tsp. chili powder
1/2 tsp. corn starch
1/2 tsp. garlic powder
1/2 tsp. pizza seasoning
1/2 tsp. oregano
Directions: 

Mix all ingredients together. This recipe is for 1 lb of hamburger.

Brown hamburger. Mix seasoning and 1/2 cup water with the hamburger and simmer for 10 minutes.

~ I love this recipe. I find the store mixes to salty, so this is a great substitute. I do omit the oregano because my husband is allergic and it's still great!

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Tex Mex Dip

Picture: 
Ingredients: 
1 lg. can refried beans
3 med. ripe avacados
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. lemon juice
1 pkg. taco seasoning mix
1 cup sour cream
1/2 cup mayonaise
1 lg. bunch green onions
3 med. tomatoes chopped
1 lg. can chopped black olives
3-4 cups shredded cheddar cheese
1 bag tortilla chips
Directions: 

Serves: 4 people

Peel, mash avocado. Add lemon juice, salt and pepper and set aside. Mix taco seasoning mix with sour cream and mayo. Spread refried beans on a large serving plate. Spread avocado ever the beans, followed by a layer of the sour cream mixture. Then layer onion, tomatoes, olives and last the cheese.
Serve with tortilla chips.

~This is best if made the night before. It gets all the flavors incorporated.

From: Glorious Grub Cookbook By. Joan Stewart

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Vegetable Samosas

Picture: 
Ingredients: 
Dough:
4 1/2 cups flour
1 tsp. salt
3/4 cup margarine
5/8 cup water
Filling:
1 tbsp. ghee or vegetable oil
pinch of asafetida powder
2 tsp. mustard seeds
1 lb. potatoes, parboiled and diced
1 cup cooked peas
3 cups cauliflower, cut into small florets
2 fresh green chiles seeded and chopped
1 tsp. salt
1 tsp. pomegranate seeds (optional, I used pomegranate powder)
2 tsp. garam masala
2 tbsp. chopped fresh cilantro leaves
2 tbsp. milk (for brushing on dough)
oil for deep frying
chutney, to serve
Directions: 

Dough:

Mix flour and salt in a large mixing bowl. Cut margarine into small pieces and rub into flour with a pastry cutter until crumbly. Add water. Mix well with hands until a smooth dough forms, cover with a damp cloth.

Filling:

Heat the ghee or oil in a skillet and add the asafetida powder, mustard seeds, potatoes, peas, chiles, salt and pomegranate seeds, if using. Stir well over moderate heat for 2 minutes. Add peas, potatoes and cauliflower. Cover the pan, reduce heat, and cook gently for 10 minutes.

Remove the pan from heat and add the garam masala and chopped cilantro. Stir well and then leave the filling to cool before using to stuff the samosas.

Dough:

Divide the samosa dough into 12 equal portions and roll out each one to a thin circle, about 7 inches in diameter. Cut each circle in half with a sharp knife and then cover the semicircles with a damp cloth while you fill them one at a time.

Brush the edges of the semicircle with a little milk and spoon some of the filling on to the center. Fold in the corners, overlapping then to form a cone. Fold over and seal the top to make a triangle. Deep fry in hot oil in batches, until crisp and golden. Drain on paper towels and serve hot with chutney!

Very Yummy!

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