SoutheasternOhioPreps.com

I know we've had "recipe" threads before, but I can't find them now - so I'm starting a new one!

First - an online cookbook - http://allrecipes.com/ and if you click on "Ingredients" in the top line you get a page where you can put in a list of what's in your cupboard/freezer and get recipe ideas that use those things.
http://allrecipes.com/Search/Ingredients.aspx

Second- [from Taste of Home] a delicious and super-easy pork chop recipe.

PORK CHOPS WITH APPLES AND STUFFING
4- 6 pork chops [with or without bone]
1 Tbsp vegetable oil + 1/4 - 1/3 c. solid shortening [for stuffing and greasing]
1 box [approx 6 oz] stuffing mix ["Stove-Top" type] - flavor of choice - prepared according to pkg directions. [maybe 2 boxes for a larger pan or more chops]
1 can [21 oz] apple pie filling
Season pork chops with salt and pepper to taste and brown on both sides in oil in a skillet over med/high heat.
Meanwhile, prepare stuffing mix in a separate saucepan.
Grease a baking dish [9" x 9" or 13" x 9"] to fit # and size of chops and spread apple pie filling evenly onto bottom.
Top with the browned chops and cover them with the prepared stuffing.
Cover pan with foil [if not a lidded pan] and bake in 350-degree oven for 30 min. Then uncover and continue baking for 10-15 minutes until stuffing top is slightly browned and meat thermometer reaches 160.

Mirin-glazed salmon

4 servings

INGREDIENTS


• 1/4 cup mirin (Japanese sweet rice wine)
• 1/4 cup light brown sugar
• 1/4 cup soy sauce
• 4 4-oz pieces of salmon, cut from the thick part of the fillet so that they are narrow but tall rather than wide and flat
• 2 tablespoons rice vinegar
• 1 – 2 scallions, halved and shredded into fine strips


DIRECTIONS
Mix the mirin, sugar, and soy in a shallow dish that will hold all 4 pieces of salmon, and marinate the salmon in it for 3 minutes on the first side and 2 minutes on the second. Meanwhile, heat a large skillet on the stove.

Cook the salmon in the hot, dry pan for 2 minutes and then turn it over, add the marinade, and cook for another 2 minutes.

Remove the salmon to whatever plate you’re serving it on, and add the rice vinegar to the hot pan.

Pour the dark, sweet, salty glaze over the salmon and top with the scallion strips. Serve with rice or noodles as you wish, and consider putting some sushi ginger on the table, too

OZZIEOHIO - Do you mean to say as a moderator that ANY thread on the subject of "food" is, by your definition, automatically offensive, YUKKY, AND NASTY?
So sorry to have upset your stressed delicate constitution at this particular time!
I will be thinking of you tomorrow - please answer again in a few days when you're recovered, feeling better, and have your usual appetite back! I'm pretty sure you actually like food.

FIDO wrote::lol: :lol: :lol: :lol: :lol: :lol:

Whole chicken seasoned with salt, pepper and worcestershire sauce. Remove skin and then bake for a couple of hours. Steamed broccoli with butter, salt and pepper. Plate it and eat it.

Are you sure you have that in the right order? "Removing the skin" of a whole chicken is a whole lot easier to do after baking for a couple of hours rather than before!

And you expect us to believe that a military man such as yourself has really developed ANY cooking "habits" or expertise? Anyway, your recipes are decidedly lacking in details! OK, I admit that this is a "sexist" comment - BUT STILL???

SOUTHWEST STYLE CHICKEN CASSEROLE
1 - 1 1/2 lb skinless, boneless chicken parts cut into bite-sized pieces
1 med onion + 1 med green pepper [or 1 pkg frozen pepper stir-fry mix] chopped up fairly fine
Seasonings of choice - s & p, poultry, chili, cajun, herb, etc
2 Tbsp oil or margarine
2 cans condensed cream soups [chicken, celery, mushroom] undiluted
1 can [approx 15 oz] diced tomatoes, undrained
1 can [approx 15 oz] black beans, drained and rinsed
6-8 tortillas torn into bite-sized pieces or 6-8 oz crushed tortilla chips
2 cups [8 oz] shredded cheddar or Mexican combination cheese

Stir-fry seasoned chicken pieces and chopped veggies in oil/margarine until browned and/or softened, and no longer pink.
Add the cans of soup, tomatoes, and beans to chicken in skillet and stir together until well blended and hot.
In a lightly-greased 3-qt [approx 13" x 9" x 2"] pan, alternate layers of chicken mixture, tortillas/chips, and cheese x 2 ea.
Bake in 375 degree oven uncovered for 30-40 minutes until bubbling all over and browned on top.

This is seriously good! Spice it up to your heart's content. And you can substitute ground turkey or ground beef, browned and drained, for the chicken pieces.

caglewis wrote:And you expect us to believe that a military man such as yourself has really developed ANY cooking "habits" or expertise? Anyway, your recipes are decidedly lacking in details! OK, I admit that this is a "sexist" comment - BUT STILL???

FIDO wrote:

caglewis wrote:And you expect us to believe that a military man such as yourself has really developed ANY cooking "habits" or expertise? Anyway, your recipes are decidedly lacking in details! OK, I admit that this is a "sexist" comment - BUT STILL???

Hey, I try to keep it simple. Biggdowgg doesn't need any more ammo than he already has.

I have plenty of habits. Most aren't good, I admit, but I'm not all bad.

any GI or ex-GI that cant cook aint worth his weight in salt............and FIDO knows where I am coming from, if you aint cooked a ribeye on the bottom of a steam iron or spaghetti sauce in a popcorn popper...........well as Spanky would say.........

NUFF SAID.........

FIDO wrote:I've always removed prior to baking. I agree it would be easier doing so after baking. I really don't know why I do it before. Habit

by removing it before hand it takes all the fat out of the equation.. yes it easier afterwards but healthier before well for those of us who is watching fat intake

now to a recipe :
take a whole chicken Skin it if you wish then clean the inside out really good and stuff it with rinsed saurkraut carrots and celery if you wish season the outside with salt pepper to your liking.. bake it as you usually do and then enjoy!!

Peanut Butter Fudge for dessert

Serves 36 is 2 points per piece for Weight Watchers
1 2/3 cups of Sugar ( splenda would be what I'd use)
2/3 Fat Free Evaporated Milk
2 Tablespoons of Butter (lite)
12 0z Peanut Butter
14 large Mashmellows


spray a 8x8 pan stir in medium sauspan sugar milk butter bring to boil reduce heat
to med. to low and cook 3 minutes stirring. then stir in peanut butter and marshmellows remove from heat stir until the marshmellows are smooth and melted pour into the 8x8 pan. chill until firm appox. 2 hours cut into 36 pieces and store in the fridge..

Porcupine Meatballs
serves 6 equals 3 Weight Watchers Points
1/2 cup uncooked oatmeal (or rice)
1/2 cup water
1/3 cup onion
1/2 tsp. salt
1/8 tsp pepper
1/8 tsp garlic powder
1 pound of 95% lean ground beef
15 ounces of tomato sauce
1 cup water
2 Tablespoons of dark brn sugar
2 tsp. Worcestershire sauce

Combine the first 6 items add beef and mix well shape into 1 1/2 inch balls
place in a sprayed skillet to brown the meatblls drain if needed combine sauce water sugar and worcestershire pour over the meatball reduce heat cover and simmer for 1 hour.

Hey, I try to keep it simple. Biggdowgg doesn't need any more ammo than he already has.

I have plenty of habits. Most aren't good, I admit, but I'm not all bad.

Bigdowgg said that depends on who you ask!!!!

last night we lazied it, taco bell.

This is from a German resteraunt my son was telling me about. Thats one big hamburger.




This is a Yeager Snitzel He brought me about 10 packs of the gravy so im going to try to make it.

Wheres that at Hammer?? My son wants to find the Biggest burger around here.

OZZIEOHIO wrote:

This is from a German resteraunt my son was telling me about. Thats one big hamburger.




This is a Yeager Snitzel He brought me about 10 packs of the gravy so im going to try to make it.

Ozzie here's you a recipe
http://recipes.epicurean.com/recipe/139 ... itzel.html

Waldorf Salad


1 cup walnut halves
1/2 cup mayonnaise
1/4 cup plain yogurt
1 teaspoon prepared mustard
Pinch of dry mustard
Juice of 1/2 lemon
4 to 6 tart apples, peeled, cored, and diced (2 cups)
1 to 2 cups finely diced inner ribs celery
(white part only), leaves reserved
Salt and freshly ground black pepper
2 bunches tender greens, such as arugula, baby kale,
or pepper cress, washed and dried
2 tablespoons olive oil
1 tablespoon fresh lemon juice
Preheat the oven to 325F.
Spread the walnuts on a baking sheet and toast in the oven
for 4 to 5 minutes, until aromatic and lightly toasted.
Let cool.
Combine the mayonnaise, yogurt, both mustards, and the lemon juice
in a large bowl. Fold in the apples and diced celery and
season with salt and pepper.
Put the salad greens in a large bowl. Add the olive oil and lemon juice,
season with salt and pepper, and toss well. Divide the greens among four
plates. Spoon the apple mixture onto the greens and sprinkle with the
toasted walnuts and reserved celery leaves.

Thanks for the recipe orange-n-brown 365 I will try it.

MAUI CHICKEN

4-6 [ 2-2 1/2 lbs] boneless/skinless chicken pieces
S&P, poultry seasoning to taste
2 Tbsp oil
1 onion + 1 green pepper [1/2 - 1 pkg frzn pepper stir-fry] chopped
3-4 Tbsp cornstarch
1/4 cup water
14 oz can chicken broth
20 oz can pineapple chunks, undrained
2 Tbsp vinegar
2 Tbsp brown sugar
2 Tbsp soy sauce
1 tsp minced garlic
1 tsp ground ginger

In a skillet, brown seasoned chicken pieces in oil.
Add chopped vegetables and cook until they are softened.
In a bowl, disolve cornstarch in water, stir until smooth;
then add all remaining ingredients and pour over chicken.
Bring to boil then reduce heat and simmer for 20-30 minutes, stirring occasionally, until chicken pieces are cooked through and sauce is thickened to desired consistency.
Serve over prepared rice or toss with cooked pasta. - Serves 4

This recipe originally called for 4-6 hrs in a slow-cooker; but by using/cutting smaller pieces of chicken and browning them thoroughly, I practically always do it in much less time on the stove-top now.

OZZIEOHIO wrote:Thanks for the recipe orange-n-brown 365 I will try it.

you are welcome I love veal!! but now cannot have it deep fried
caglewis that recipe sounds yummy I may try that!! it sounds like something I can have!!!