Mix egg, ketchup, Worcestershire sauce, onion, salt, pepper, and poultry seasoning. Stir in stock or water. Mix in hamburg and oatmeal. Pack into a well greased loaf pan. Bake about 1 hour at 350 degrees.
Ingredients
OPTIONAL: 1 c. low fat milk
Preparation
1. Steam cauliflower for 5 minutes until florets are just tender. Set aside but save cooking water. Parboil potatoes for 10 minute or until tender. Set aside but save cooking water.
2. Melt butter, add garlic and onion and saute until soft. Combine reserved cauliflower, potatoes, garlic/onion mixture and parsley and puree in blender or food processor in batches, adding the reserved liquid as needed.
3. Transfer the puree to a large saucepan and add additional cooking liquid to achieve a consistency somewhat thicker than ultimately desired. Stir in soy sauce, cardamom, salt, pepper, and cayenne.
OPTIONAL: Add milk, stirring soup to blend. Reheat the soup; do not boil.
Ingredients
* 1 tablespoon extra-virgin olive oil
* 1 1/2 tablespoons paprika
* 1/2 teaspoon cinnamon
* 1/2 teaspoon cayenne
* 1 whole chicken (about 3 1/2 pounds), cut into serving pieces
* 1 sweet onion, cut into 1/2-inch wedges
Preparation
Preheat oven to 500°F with rack in upper third.
Mix oil with spices, 1 1/2 teaspoons salt, and 1 teaspoon pepper in a large bowl, then add chicken and onion, tossing to coat. Arrange chicken, skin side up, and onion in a 3-quart shallow baking dish.
Bake until chicken is just cooked through and skin is golden, about 30 minutes. Skim any fat from pan juices in dish.
Chef Andrew Carmellini confesses that, even after he became a professional chef, he never knew what braciole referred to. Then one day, while he was working at New York’s Café Boulud, a cook made it for a “family†meal, using his grandmother’s recipe—rolled-up flank steak with provolone cheese, prosciutto, and hard-boiled eggs, braised in tomato sauce.
Later, while traveling in Italy, Carmellini searched for braciole dishes and found only one—a version made with horse meat that was displayed in a butcher’s window in Puglia. In his new cookbook, Urban Italian (Bloomsbury), the chef-proprietor of New York’s A Voce admits that his version may be less than authentic. “But this dish is great in the depths of winter: real stick-to-your-ribs stuff, if you’ll excuse the pun.â€
Continue reading Short Ribs Braciole
Recipe: Ma Po Tofu (麻婆豆è…)
Ingredients:
Method:
Cut the tofu into small pieces, drain the water from the tofu and set aside. Heat up a wok and pour in the cooking oil and chili oil. Add the chopped garlic, ground pork, spicy bean paste and stir-fry until the pork is half-done. Then add in chili powder, soy sauce, fermented black beans and stir-fry until aromatic. Add in the tofu and water; stir gently to blend the tofu (don’t break them) well with the sauce. Lower the heat and simmer for about 3-5 mins or until the sauce thickens. Add in the roasted Sichuan peppercorn powder and chopped scallions. Gently stir and blend well. Dish out and serve hot.
Cook’s notes:
From: http://www.rasamalaysia.com/2007/09/recipe-ma-po-tofu.html
yield: a whole lotta hungry inauguration-watching fools for two days.
Inspired by a recipe from epicurious and highly adapted by Chris.
Ingredients
Preparation
Heat vegetable oil in heavy large Dutch oven over medium heat. Saute chicken in oil, salt and pepper. Cover with water and bring to boil. Skim scum. Add veggies and enough chicken broth to cover. Cook covered, simmering for a couple hours with bay leaf and seasonings.
yield: Makes 4 servings
Ingredients
Preparation
Add stew meat to a large casserole and cover with water. Bring to a boil and remove any film or residue from the surface. Turn down to a simmer and cook for ten minutes.
Add onion, tomato, celery, meat seasoning, and basic green chile and continue cooking over low heat, just above a simmer. When meat begins to become fork tender (about 1 hour) add carrots and continue cooking for 15 minutes.
Just before serving, add potatoes, adjust seasoning, and serve when potatoes are cooked through.
From Cooking Light
These hot-from-the-oven desserts are ideal for a holiday celebration and can mostly be made up to two days ahead.
Yield 10 servings (serving size: 1 cake)
Ingredients
Preparation
1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Sift together flour, cocoa, espresso powder, baking powder, and salt.
2. Place butter in a large bowl; beat with a mixer at medium speed 1 minute. Add granulated and brown sugars, beating until well blended (about 5 minutes). Add egg substitute and vanilla, beating until well blended. Fold flour mixture into sugar mixture; fold in chocolate. Divide batter evenly among 10 (4-ounce) ramekins; arrange ramekins on a jelly-roll pan. Cover and refrigerate 4 hours or up to 2 days.
3. Preheat oven to 350°.
4. Let ramekins stand at room temperature 10 minutes. Uncover and bake at 350° for 21 minutes or until cakes are puffy and slightly crusty on top. Sprinkle evenly with powdered sugar; serve immediately.
Make sure the steaks are uniformly thin and trimmed of fat. Mix eggs and water together. Dip steak in egg mixture and then in bread crumbs to get a nice coating. Deep fry or pan fry in olive oil.
Serve topped with a fried egg and chimmichurri sauce.
From ‘Weasel Cooks 2007′ by Jenifer Burke – a collection of favorite family recipes.