DP's Best Recipes

[Shadow]

Was dinner...yum .

Moo Goo Gai Pan


3 boneless chicken breasts (cut up)
1/3 cup oil
3 slices ginger
2 garlic cloves
1 1/2 cups chicken stock (99% free works)
2 tablespoons cornstarch
1/2 lb sliced mushrooms
1/4 lb snow peas
1 (8 ounce) can water chestnuts (drained)
1 (8 ounce) can bamboo shoots (drained)
1/4 cup carrots (thin sticks)
4 green onions (sliced)
1/2 cup broccoli, florets (small)

Preheat Wok.
Swirl oil around sides.
When oil is hot add ginger and garlic.
Brown and then discard.
Add chicken - cook 4 minutes.
Combine chicken stock and corn starch.
Pour over chicken and reduce heat.
Add all vegetables.
Cover and simmer about 15 minutes.
Season with soy sauce and serve over rice immediately.

[Shadow]

This one is good too.


Shrimp With Snow Peas


Ingredients:

2/3 lb. tiger prawns, shelled and deveined, dry
1/2 cup vegetable oil
1 clove garlic, minced
1/4 tsp. salt
1/2 lb. snow peas


Marinade:

1 1/2 tsp. sherry
1/2 tsp. salt
1/2 tsp. grated ginger
1 1/2 tsp. cornstarch
1 tsp. water

Sauce:


1 Tbsp. chicken broth
3 Tbsps. oyster sauce
3 Tbsps. water 1/2 tsp. cornstarch
1 Tbsps. hoisin sauce


Directions:

Combine marinade in bowl. Add prawns and mix well. Let stand for 1/2 hour. Heat wok over medium heat, add oil. When oil is hot, stir fry garlic for 15 secs. Add prawns and stir fry until pink. Remove from wok, and place on plate. Add salt and snow peas to oil in wok. Stir fry 30 secs. Add sauce’s ingredients and stir slightly until thickened. Add cooked prawns. Stir to coat everything with sauce. Serve hot with cooked rice.

[Shadow]

Found in a BJG magazine decided to share:

Cream Cheese Ice Cream



ingredients

• 5 cups half-and-half or light cream
• 2-1/2 cups sugar
• 4 beaten eggs
• 3 8-ounce packages cream cheese or reduced-fat cream cheese (Neufchatel), softened
• 1 teaspoon finely shredded lemon peel
• 2 tablespoons lemon juice
• 2 teaspoons vanilla
• Fresh bl
• blueberries, nectarines, and/or dark cherries (optional)

directions

1. In a large saucepan combine 3 cups of the half-and-half or light cream, the sugar, and eggs. Cook and stir over medium heat just until boiling. In a large mixing bowl beat cream cheese with an electric mixer until smooth; gradually beat in hot mixture. Cover and chill thoroughly.
2. Stir in remaining half-and-half, lemon peel, lemon juice, and vanilla. Freeze in a 4- or 5-quart ice cream freezer according to the directions. Ripen 4 hours. Garnish each serving with choice of fresh fruit, if desired. Makes about 3 quarts (24 servings).

[Shadow]

Dublin Eggnog



ingredients

• 3 cups dairy eggnog
• 2 cups double-strength coffee
• 4 to 6 ounces Irish whiskey
• Sugar (optional)
• Whipped cream
• Ground nutmeg

directions

Heat eggnog and coffee in a small saucepan. Do not boil. Remove from heat. Stir in whiskey. Pour into 6 Irish coffee cups or mugs. Top each with whipped cream and nutmeg. Makes 6 servings.

[Shadow]

Dinner sometime this weekend (another from Real Simple Magazine).


Roasted Pork Chops and Peaches

Ingredients

• 1 10-ounce package couscous
• 1 tablespoon olive oil
• 4 bone-in pork chops (3/4 inch thick; about 2 pounds total)
• kosher salt and black pepper
• 2 peaches, cut into wedges
• 1 small red onion, cut into thin wedges
• 3 tablespoons white wine vinegar
• 1/2 cup fresh basil leaves

Directions

1. Heat oven to 400° F. Cook the couscous according to the package directions.
2. Meanwhile, heat the oil in a large ovenproof skillet over medium-high heat.
3. Season the pork with ½ teaspoon salt and ¼ teaspoon pepper and cook until browned, 3 to 5 minutes per side. Transfer to a plate.
4. Add the peaches, onion, vinegar, and ¼ teaspoon each salt and pepper to the skillet and cook, tossing, for 1 minute.
5. Return the pork (and any accumulated juices) to the skillet. Transfer to oven and roast until the pork is cooked through and the peaches are tender, 8 to 10 minutes.
6. Sprinkle the pork and peaches with the basil and serve with the couscous.

Pic at link

http://www.realsimple.com/food-recip...839/index.html

[PostmodernProphet]

it's going to be a grillin' weekend.......I have some chicken sausages with Italian seasoning......I've got some hamburger patties.....I've got some boneless country style pork ribs.....beans, coleslaw, watermelon.....

[KarlMarx]

Get a bunch of fresh tomatoes (use the round juicy ones if you can)
Put them in the water that you are boiling the pasta in
Once the water gets hot or close to boiling, take out the tomatoes

Then throw in your pasta

(Do this part while boiling the pasta)
Without burning yourself, peel the skins off of the tomatoes
Dice the tomatoes with a knife
Now put them in a frying pan, medium heat, add olive oil, basil, oregano, and garlic and a dash of salt (you can experiment with the ingredients, I think olive oil makes it taste the best)
Cover it up and let them tomatoes simmer, stirring on occasion

After a while the tomatoes will break down into a sauce....

Once that is done, put the tomato sauce you made on the pasta

Eat, enjoy, wash the dishes, watch Roman Holiday on TV and listen to Jerry Vale!

[Shadow]

Salty-and-sweet mini caramel pears with peanuts


Ingredients

• 1 16-ounce box dark brown sugar
• 1 14-ounce can sweetened condensed milk
• 2/3 cup dark corn syrup
• 1/3 cup pure maple syrup
• 2 sticks (16 tablespoons) unsalted butter at room temperature, plus more for baking sheets
• 1 1/2 teaspoons pure vanilla extract
• 1 teaspoon molasses
• 1/4 teaspoon kosher salt
• 1/4 cup whipping cream
• 24 8-inch wooden popsicle sticks
• 24 mini pears, such as Forelles, unpeeled (see note)
• 2 cups chopped roasted, salted peanuts

Preparation

To make the caramel, in a 2 1/2-quart heavy-bottomed saucepot over medium-low heat combine the first 8 ingredients. Cook, stirring often with a wooden spoon and occasionally brushing the inside edge of the pot with a wet pastry brush, until the sugar dissolves, about 15 minutes.

Increase the heat to medium high and cook at a rolling boil, stirring constantly but slowly with a wooden spoon, until the caramel reaches 236 degrees F on a candy thermometer, 12 more minutes, continuing to brush the inside edge of the pot with a wet pastry brush as needed. Pour the caramel into a metal bowl (do not scrape the pot out); submerge the thermometer bulb into the caramel to cool, without stirring until the temperature drops to 200 degrees F, about 20 minutes.

Meanwhile line 2 baking sheets with parchment and butter the parchment. Insert 1 stick into the top of each pear, pushing it half way down into the pear. Holding the end of the stick, dip the pear into the cooled caramel, submerging all but the very top-end of the fruit, allowing the excess caramel to drip back into the bowl.

Turn the pear right side up to let the caramel set. Place the pear onto the prepared baking sheets. Repeat this process with the remaining pears and caramel, spacing the pears about 2 inches apart (the caramel may pool on the baking sheet). If the caramel becomes too thick to dip, whisk in 1 to 2 tablespoons of the cream, or as needed, and gently reheat the caramel in the bowl over a very low heat, stirring until it thins.

Refrigerate the coated pears until the caramel is partially set, about 15 minutes. Lift the pears one by one off the parchment and, using your hands, press and pull the cooling caramel around the fruit to cover it completely. Roll the coated pears in the crushed peanuts; let them rest about an hour before serving.



A few other interesting pear recipes at link


http://today.msnbc.msn.com/id/45494199/ns/today-food/

[Shadow]

This looked and sounded good...pic at link



Cheesy Eggs and Sausage Croissant Casserole

Ingredients

• 1 Dozen eggs
• 1 Container Reduced fat crescent rolls
• 6 Precooked sausage patties
• 2 Cup shredded sharp cheddar
• Splash of milk

Preparation

Step 1:

Preheat oven to 350 degrees and lightly grease a glass casserole dish
Step 2:

Open the crescent rolls and do not separate them, place the sheet of rolls in the bottom of the pan.
Step 3:

Press together the creases (dotted lines where the rolls break off).
Step 4:

Sprinkle 1 cup of cheddar cheese over the top of the crescent roll sheet.
Step 5:

Mix the eggs in a mixing bowl with a splash of milk.
Step 6:

Pour the egg mix over the roll/cheese base.
Step 7:

Chop 6 sausage patties and place evenly across the top of the egg mixture
Step 8:

Top with remaining cheese, salt, and pepper.
Step 9:

Bake for about 25-30 minutes, until the top is set.
Cook’s Note:

You can add salsa, peppers, or onions to the eggs for a spicy casserole.



Read more: http://www.foxnews.com/recipe/cheesy...#ixzz1hYeqxwUw

[Shadow]

My kids new favorite thing...Nutella. Never thought to make cookies with it,but I might now...here is a recipe I found.


Chocolate Nutella cookies Barbara Giacometti, Home Chef Challenge winner
Ingredients

• 1 cup plus 1/2 cup unbleached flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 cup butter unsalted (one stick)
• 1/2 cup regular sugar
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon hazelnut extract (If you cannot find Hazelnut extract, increase your vanilla by only 1/2 teaspoon)
• 1/3 cup milk
• 1/3 cup Nutella
• 1/4 cup of flour spread in a plate, for coating hands so your mixture won’t stick to your hands. (Lightly pat your hands in the flour and dust away before handling your cookie dough).

Preparation

Into your bowl sift together all your dry ingredients. Set aside.

Into another bowl of an electric mixer (or you can use a hand mixer, but hold on to the bowl), cream together you butter and sugars, add your extract.
Add your dry ingredients a little at a time. Add about half way, add your milk. Continue with the rest of your dry ingredients. Add your Nutella last. It will come together like a thick paste. Cover with your plastic wrap. Place in your refrigerator for 15-20 minutes.

Remove your bowl from the refrigerator. Preheat your oven at 325. Place some flour into your plate. Coat your hands with flour. Shape your cookies. Spoon some of your mixture (about 2 inches) into your hand and shape into a ball. Place on parchment lined baking sheet 2 inches apart.

Using a bottom of a drinking glass, dip the bottom into the flour and dust off the access. Flatten your cookie dough on your baking sheet. Your cookies should not stick to the bottom of your glass. If it does, gently peel it away and place back on your pan. You can dust away the excess flour, or simply turn your cookie over on the baking sheet to the darker side.

Bake in oven for 10-12 minutes. I took them out right at 10 minutes. Place on wire rack to cool.

http://today.msnbc.msn.com/id/45807191/ns/today-food/

[Shadow]

Dark chocolate s'mores with chocolate sorbet

Ingredients

• 4 graham crackers (1 per person broken in half)
• 1 pint favorite store bought chocolate sorbet
• 6 oz. 72% bitter sweet chocolate melted, 2 oz. 72% bitter sweet chocolate set aside for garnish
• 1 container marshmallow fluff
• 2-3 pecan praline clusters

Preparation

Pre-heat oven to broiler setting. Break graham crackers in half and spoon one side of each graham with melted dark chocolate, place on a tray and refrigerate for 5 minutes until chocolate is firm.

Remove from refrigerator and place one half of chocolate dipped graham cracker onto a plate.

Top with one scoop of chocolate sorbet, then spoon a dollop of marshmallow fluff over sorbet, put the plate into your ovens broiler 8-10 seconds until marshmallow fluff is toasted golden-brown.

Remove from oven and top with the second graham cracker cookie. Take one piece each of praline and chocolate and put into a rotary cheese grater and grate over the top of S'mores to finish. Serve immediately.


Recipe for eggplant and shrimp soup also at link..

http://today.msnbc.msn.com/id/45899089/ns/today-food/

[Shadow]

Kiefer Sutherland's Minute Steak with Mushroom Gravy recipe

Source: TV Guide Celebrity Recipes

1 pound minute steaks, cut into four pieces (500g)
1 butter (15 mL)
1 tablespoon vegetable oil (15 mL)
1 onion, chopped
2 cloves garlic, minced
2 cups mushrooms, sliced (500 mL)
1 tablespoon all-purpose flour (15 mL)
1/2 cup beef stock (125 mL)
1/2 cup red wine or beef stock (125 mL)
1 tablespoon red currant or grape jelly (15 mL)

In a large skillet, heat butter and oil over medium-high heat; cook steaks for 2 to 3 minutes per side or until well browned. Remove from skillet and set aside.

Add to skillet; reduce heat to medium and stir-fry for 1 minute. Add sliced mushrooms and cook, stirring often, until mushrooms are golden brown, about 3 minutes.

Sprinkle with flour, stirring to mix well; add beef stock, wine and jelly. Bring to a boil, stirring constantly until gravy thickens. Return steaks to mushroom gravy and simmer for 2 minutes or until heated through, turning once.

Makes 4 servings.
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[Shadow]

Meg Ryan's Cranberry Almond Bread recipe

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking 1/2 teaspoon salt
1 1/4 cups granulated sugar
1/2 cup (1 stick) butter, at room temperature
3 eggs
1 almond extract
1 (16 ounce) can whole cranberry sauce
3/4 cup sour cream

Heat oven to 350 degrees F. Grease and flour a 12-cup Bundt. In a medium bowl, combine flour, baking powder, baking soda and salt. Stir to mix.

In a large bowl with an electric mixer, gradually beat sugar into butter. Add eggs 1 at a time, beating well after each addition. Blend in almond extract.

Stir together cranberry sauce and sour cream. In several batches, add dry ingredients to butter mixture alternately with cranberry sour cream, beating until blended. Batter will be thick. Turn into Bundt pan; smooth top.

Bake 1 hour 10 minutes, or until cake is nicely browned on top and beginning to pull away from sides of pan. Let cool 10 minutes, then run a dull knife around inside and outer edges of pan to loosen. Unmold onto a wire rack and allow to cool completely before slicing.

[Gunny]

Jess makes the BEST pinto beans EVER. In perspective, from a Southern boy to Yankee, that's a compliment. Outdoing my grandma is a bit of a feat.

[Shadow]

Jess makes the BEST pinto beans EVER. In perspective, from a Southern boy to Yankee, that's a compliment. Outdoing my grandma is a bit of a feat.

I love pinto beans. One trick that my grandma taught me was to cook them on the stove instead of a crock pot (and to add pork...on my own sometimes I add green chilies). I haven't made them in awhile though...no one here will eat them but me.