Wednesday, July 27, 2011
♥ Chicken and Rice Casserole
2 cups uncooked rice (washed)
2 cans cream of mushroom soup
4-5 chicken thighs (skinless and boneless)
1 1/3 cup chicken stock or water
salt and pepper
Preheat oven to 375, and spray a 9x13 pan with pam. Place uncooked washed rice in the pan. Then season your chicken with salt and pepper, after seasoning the chicken place it on top of the rice. In a bowl mix together the cream of mushroom and the water or the chicken stock. I used chicken stock only because it gives off more flavor. After mixing it together pour over the chicken, make sure it covers all the chicken and the rice. Cover it with foil and place in the oven for 45 minutes. and Enjoy!
7:19 PM
♥ Pork and Peas
Sorry, I've been alittle slacking on uploading recipes, but I promise I'll be more on it.
2 lbs of pork (cut into slices)
2 bay leafs
1 cup frozen peas (but it's really up to you on how much you want)
1 15 oz can of tomato sauce
1 can of tomato paste
2 gloves of garlic (minced)
1 jar of pimientos
salt and pepper to taste
Cook the garlic and pork until, pork is done, then add your tomato sauce, tomato paste, bay leaves,pimientos, and your salt and pepper. Mix well and let it simmer for about 10 minutes. Then add your peas and mix well and let it simmer for another 10 minutes or until peas are tender. Then serve over hot rice.
7:04 PM
Tuesday, July 19, 2011
♥ Beef Stroganoff
1 package of egg noodles (but I didn't have it so I just used any type of noodles)
1 pound hamburger meat
1/2 onion (chopped)
3 gloves of garlic (minced)
1/4 cup butter
2 tablespoons flour
1 cup milk
2 can of cream of mushroom
salt and pepper to taste
first off cook the meat, onions and garlic, then drain out all the fat. then put in the butter and and your salt and pepper, then add the flour and mix well til the butter has thicken. add the cream of mushrooms and milk and mix well, let it simmer for 10 minutes. then you cook your pasta. after pour the beef mixture over your cooked noodles. =)
4:43 PM
♥ Shoyu Chicken
If you have a pressure cooker, here is a recipe for it, and if you don't have a pressure cooker, I advise you to go and get one, it is by far the best thing, cause it cooks everything in half of the time =)
5 lb box chicken (with skin and bone in tack)
1 cup shoyu
1 cup sugar
2 chinese 5 spice stars (broken into pieces)
3 glaric cloves (smashed)
2 slices of ginger
Pour everything in the pressure cooker and mix it so the sugar is mixed with the shoyu. Add the chicken and closed the lid of the pressure cooker and cook on high. Once it starts to jingle hurt it down to medium-high heat and cook for 30 minutes. Add cornstarch and water mixture to thicken sauce. And it's ready to serve =)
4:34 PM
Friday, July 15, 2011
♥ Chinese Style Slow-Cooked Pork Butt
3 lbs pork butt (with/without bone)
1 cup dry sherry
1 cup shoyu
1/2 cup water
1 tablespoon sugar
1 teaspoon black pepper
3 crushed garlic cloves
mix all ingredients except pork butt. place in a 9x13 pan and evenly pour in the mixture over the pork butt. cover the pan tightly with foil and back at 275 degrees for 4 hours. check every hour and stir and baste the pork butt. with the gravy, put the gravy in a zip lock bag. you'll see the fat floating to the top. make alittle cut on the bottom side of the bag and pour out all the juices of the gravy but be careful that you don't get any of the fat. the gravy will be super super salt so add how much water you want to cut down the salt of the gravy. bring the gravy to a boil and add cornstarch and water mixture to the gravy, you can add as much as you want to how ever thick of a gravy you want it to be. =)
12:26 PM
Wednesday, July 13, 2011
♥ Roast with Brown Gravy
3 lbs chuck roast (the one you use for pot roast)
5 cloves of garlic
heavy salt and pepper
1 package brown gravy
cut slices in roast and add about 3 garlic in it those slices. with the rest of the garlic mince it and rub it all over the roast. then salt and pepper the roast pretty heavy. i used the hawaiian salt mixture but if you don't have it then regular salt is fine. let it stand at room temperature for about 30 minutes. place beef in an open roaster (uncovered). if you don't have an open roaster a 9x13 pan will do just fine. put it in a preheated 350 degree oven for 1 hour. turn off the heat but do not open the door at any time until you are ready to serve. but allow at least 3 hours or more in oven to completely cook. with the brown gravy, just follow the directions that is on the package, i also added the juices of the roast into the gravy for extra flavor. if you want to do so make sure you skim the fat, cause you do not want oil in your gravy. then add it into the gravy and mix well and serve over your roast.
10:57 PM
♥ Chicken Katsu
4 boneless and skinless chicken thighs
1 cup panko (you may have to add more)
1 egg
salt and pepper
oil for frying
dry chicken thighs with paper towels. you don't want the chicken wet with all that chicken water. in a dish beat egg, and in a separate dish pour panko, add your salt and pepper and mix well, make sure you spread it evenly. take chicken and dip it in egg, make sure it is fully cover and then transfer it over to the panko mixture and cover it on both sides. make sure oil is hot and put chicken in oil. cook until both sides are golden brown.
10:50 PM
Thursday, July 7, 2011
♥ Korean Potatoes
4 medium potatoes
2 cups water
1 tablespoon hawaiian salt
Soy Sauce Mixture:
1 cup water
1/4 cup sugar
1/4 cup shoyu
1 tablespoon garlic (minced)
1/2 teaspoon pepper
1 tablespoon oil
Peel and cut potatoes into bite-size pieces. Immerse in brine of water and salt for 10 minutes and drained. Place potatoes in skillet and pour soy sauce mixture over. Cook, uncovered, on medium-high heat for 10-20 minutes or until tender, stirring occasionally.
12:47 PM
♥ Salisbury Steak
1 onion soup mix (follow the directions to make soup)
1 1/2 pounds ground beef
1/2 pound ground pork
1/2 cup panko
1 egg
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon flour
1/4 cup ketchup
1/4 cup water
1 tablespoon worcestershire sauce
1 teaspoon mustard
In a bowl, mix together 1/3 cup of the onion soup with beef, pork, panko, egg, salt and pepper. Shape into 6 oval patties. In a skillet over medium-high heat brown both sides of patties. Pour off excess fat. In a bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, worcestershire sauce, and mustard. Pour over meat in skillet. Cover and let it cook for 20 minutes, stirring occasionally.
12:40 PM
♥ Chorizo Stuffed Bell Peppers
4 bell peppers (any color you want)
4 pieces chorizo sausage
1 carrot (minced)
1/2 cup onion (chopped)
4 garlic (minced)
1 can diced tomatoes (with juice)
1 tablespoon worcestershire sauce
1/2 cup uncooked rice (optional)
1 1/2 cup water
1/3 cup mozzarella cheese
1/3 cup cheddar cheese
1 can tomato sauce
salt and pepper to taste
Bring a large pot of water to a boil. Place peppers in boiling water and cook it for 5 minutes. Remove and set aside to cool. Preheat oven to 350 degrees. In a large skillet cook chorizo until almost brown. Drain fat, stir in carrots, onions, and garlic. Cook until soft about 5 minutes. Season with salt and pepper. Stir in dice tomatoes, worcestershire sauce, rice, and water. cover and let it simmer for about 20 minutes, or until rice is cooked. But check it once in a while and stir, just so it doesn't burn the bottom of the pan. Remove from heat and add cheese. Place peppers on a backing sheet. Stuff the peppers and add extra cheese on top. pour tomato sauce over the stuffed peppers and baked for 30 minutes.
12:06 PM
♥ Cheesy Scalloped Potatoes
Sorry I've been totally slacking on this, but here are some recipes for you folks to try =)
1 1/2 tablespoons unsalted butter (cut into cubes, plus you'll need extra to put in
skillet)
1 garlic
1/2 cup shredded mozzarella cheese
4 potatoes (peeled and sliced to 1/8 inch thick)
2 cups heavy cream
1/4 cup grated parmesan cheese
2 bay leafs
salt and pepper to taste
Preheat oven to 425 degrees. generously brush a large skillet with butter ten rub with garlic, heat over medium high heat. add half of the potatoes, spreading them out, sprinkle with 3/4 teaspoon salt, half of the cut up butter, half of the shredded cheese, and pepper to taste. arrange the remaining potatoes on top. sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the cream over the potatoes, then add the bay leaves, let it simmer for 3 minutes. dot the potatoes with the remaining cut-up butter. generously brush a shallow baking dish with butter; slide the potatoes into the dish, arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this part, and bake the potatoes) Sprinkle the potatoes with the parmesan and the remaining shredded cheese, back until golden brown, about 25 minutes. let rest for 5 minutes before serving. Discard the bay leaves.
11:48 AM