Posted by Trish | Under Dinner, Pork
Friday Jun 27, 2008
Submitted by Americo
Serves 4-6
| ¼ c. low-sodium soy sauce |
|
¼ c. oyster sauce |
| 3 tbsp cilantro leaves & stems, finely chopped |
|
2 tbsp garlic, finely chopped |
| 2 tbsp sugar |
|
1 tsp black pepper, freshly ground |
| 1 ½ lb. pork tenderloin, cut into 16 pieces |
|
16 (6″) wooden skewers |
Chile Sauce
| ½ c. fresh lime juice |
|
¼ c. fish sauce |
| 1 tbsp soy sauce |
|
1 fresh Thai red chilie, finely diced |
| 2 tsp sugar |
|
1 shallot, finely diced |
1. Soak the skewers in cold water for 30 minutes prior to use.
2. Whisk together the soy sauce, oyster sauce, cilantro, garlic, sugar, & black pepper in a bowl.
3. Skewer 2 pieces of pork onto 2 skewers so that the meat lies flat.
Posted by Trish | Under Beef, Dinner, Lunch, Pork, Soups
Saturday Mar 29, 2008
Submitted by TheRob
| 1 lb ground sirloin |
|
1 lb ground beef |
| ½ lb thick cut bacon |
|
1 pkg mild or hot chili season mix |
| 1 pkg Original Chili season mix |
|
1-16 oz can Red Beans (or chili beans) |
| 2-16 oz cans Seasoned Diced tomato sauce |
|
salt & pepper |
| paprika |
|
chipotle hot sauce (optional) |
| hot sauce |
|
¼ c. sugar |
| ¼ c. dark brown sugar |
|
|
1. Add red beans & tomatoes to a large pot. Set to low. Brown ground sirloin in a skillet on medium-high. Add salt & pepper to season. Just a little bit, be sensible.
2. Now is the good part. Take a couple of pinches of your sugar & add to the browning sirloin. Do the same with the brown sugar. If there is a good amount of fat/grease, drain. Leave a little to help with the chili mix.
3. Add the Original Chili season mix to the ground sirloin. Add to the pot with red beans & tomatoes.
4. In a skillet, brown the ground beef. Once again add salt & pepper, pinches of brown & regular sugar.
5. Take chipotle hot sauce & regular hot sauce & add a couple of shakes around the browning beef. (How much you add here determines the real hotness of the chili. None to little for just a sweet & mild chili or more for sweet & hot, & a good amount like me for the real sweet & fire in your mouth!!)
6. Keep the fat/grease & add to pot with red beans, tomatoes, & ground sirloin. Add mild/hot chili seasoning. Slice the bacon into smaller bite sized pieces.
7. In skillet take the thick sliced bacon pieces & cook in previous fat/grease that is left & the seasoning. As the bacon is cooking, add the rest of the sugars to the pot with everything else. When the bacon is finished, add to pot & let simmer.
8. Enjoy with saltine crackers.
Chef’s Note: “Fucking copyrighted”
Posted by Trish | Under Dinner, Pasta, Pork
Saturday Mar 29, 2008
Submitted by *Vilification*
Serves 4
| 3 oz. pancetta (Italian unsmoked cured bacon), chopped |
|
1 tbsp extra-virgin olive oil |
| 1 small onion, fine chopped |
|
4 garlic cloves, crushed |
| 2 tbsp fine chopped fresh sage |
|
8 oz. peeled roasted whole chestnuts, coarsely crumbled |
| 8 oz. dried flat egg noodles such as tagliatelle or fettuccine |
|
2 oz. finely grated Parmigiano-Reggiano |
| 2 tbsp unsalted butter |
|
1 tbsp fine chopped fresh flat-leaf parsley |
1. Cook pancetta in oil in a 12″ heavy skillet over moderate heat, stirring frequently, until beginning to brown, 3 to 4 minutes.
2. Add onion & cook, stirring frequently, until beginning to brown, 2 to 3 minutes. Add garlic & 1 tbsp sage & cook, stirring, 1 minute. Stir in chestnuts & remove from heat.
3. Cook pasta in a 6- to 8-qt. pot of boiling salted water according to package directions. Reserve 1½ c. cooking water, then drain pasta in a colander & add to pancetta mixture in skillet.
4. Add 1 c. reserved cooking water along with cheese & butter & cook, tossing constantly, over high heat until pasta is well coated (add more reserved water if necessary), about 1 minute.
5. Add salt & black pepper to taste & serve sprinkled with parsley & remaining tbsp sage.
Posted by Trish | Under Dinner, Pasta, Pork, Poultry
Saturday Mar 29, 2008
Submitted by jennifer_ann7
| 2lbs boneless chicken breasts |
|
½ c. seasoned bread crumbs |
| 1 egg |
|
½ c. milk |
| 8 oz. swiss cheese, cubed |
|
8 oz. ham, diced |
| 10 oz. can Cream of Chicken soup |
|
1 c. milk |
1. Cut chicken into chunks. Beat egg with ½ milk; dip chicken in egg & milk mixture, then into bread crumbs, coating well.
2. Brown in a little oil until golden. Place chunks in baking dish, add swiss cheese & ham. Mix cream of chicken soup with 1 c. of milk; mix well & pour over all.
3. Bake about 30 minutes at 350°F. or until bubbly.
4. Boil 2 c. of your choice pasta (penne works well). Drain & toss with the chicken mixture.
Posted by Trish | Under Dinner, Pasta, Pork
Saturday Mar 29, 2008
Submitted by Carli
| 1lb tube pasta (rigatoni, penne, etc.) |
|
1 tbsp olive oil |
| 1lb kielbasa sausage, cut into 1″ chunks |
|
2 bell peppers (1 red & 1 yellow), diced |
| 2 c. broccoli florets, bite size |
|
1 tbsp minced garlic |
| 1 14oz. can chopped tomatoes |
|
1 c. shredded mozzarella |
Cook pasta per directions until firm-tender. While pasta cooks, heat oil in a nonstick skillet over medium heat. Add sausage & heat through. Remove with a slotted spoon & set aside. Add peppers, broccoli, & garlic & cook until crisp-tender. Stir in tomatoes & add sausage back. Increase heat to high & cook uncovered until hot, stirring often. Drain pasta & return to pot. Add sausage mixture, then toss to mix. Spoon into serving dish & top with cheese.
