FoodAskew » black pepper

Barbecued Country Style Pork Ribs

Trish — Mon, 28 Jun 2010 19:00:25 +0000

Submitted by Michelle Fawver
Serves 6-8

3 lb. country style pork ribs		1 small onion, sliced
1 lemon		garlic powder

Barbecue Sauce

14 oz. ketchup		5 oz. water
1/3 c. Worcestershire sauce		1 tbsp brown sugar
2-3 dashes Tobasco sauce		1 tsp salt
dash black pepper

Combine & bring to a boil.

Place ribs on a flat pan. Sprinkle ribs with garlic powder. Arrange onion & lemon slices on top. Bake, uncovered, in oven at 450°F for 30 minutes. Drain. While ribs are baking, make the sauce. Place ribs, onions, & lemon in heavy baking dish or pan with lid. Pour hot barbecue sauce over ribs. Cover and bake in 325°F oven for 1½ hours.

Chicken Cacciatore

Trish — Thu, 24 Jun 2010 19:00:14 +0000

Submitted by Marilyn Braunger
Serves 6

3 ½ – 4 lb. chicken, cut up		½ c. flour
½ c. olive or cooking oil		1 clove garlic, minced
2 medium onions, finely chopped		1 can tomato paste
1 green pepper, finely diced		2 c. diced tomatoes
¼ lb. mushrooms, sliced		2 tsp. salt
¼ tsp pepper		½ tsp oregano

Dredge pieces of chicken with flour. Heat oil in large skillet. Brown chicken on all sides in oil. Add remaining ingredients. Cover; simmer 1 hour or until tender. Serve with hot cooked spaghetti & grated Parmesan cheese.

Shepherd’s Pie

Trish — Sun, 20 Jun 2010 19:00:49 +0000

Submitted by Monica Fawver
Serves 6-8

5 potatoes		1 lb. ground beef
4 oz. sliced mushrooms, canned		2 c. fresh or frozen vegetables, assorted
1 can Condensed Cream of Mushroom Soup		1 can Condensed Cream of Celery Soup
3 tbsp butter		salt
pepper

Preheat oven to 350°F. Coat a 9″x13″ baking dish with cooking spray. Cook potatoes in boiling water until tender, about 15 minutes. Drain, reserving some of the cooking liquid. Peel & quarter the potatoes, then mash with a little of the cooking liquid. Set aside.

In a large skillet, cook the meat over medium-high heat. Drain fat from pan. If using leftover meat, heat & add to the skillet. Stir in mushrooms, vegetables, mushroom & celery soups, salt, & pepper; heat through. Pour into prepared baking dish; cover with mashed potatoes & dot with butter. Bake in preheated oven for 30 minutes or until potatoes are golden & meat & vegetable mixture is hot & bubbly.

Chef’s Note: You can also use leftover chicken or any meat, really. If using larger chunks, like chicken, cube the meat.

Pioneer Stew

Trish — Wed, 16 Jun 2010 19:00:10 +0000

Submitted by Michelle Fawver
Serves 6-8

4 tbsp oil or Crisco		2 lb. beef or lamb stew meat
½ c. flour		1 clove garlic, minced
2 c. chicken or beef bouillon		1 bay leaf
½ tsp thyme		1 tsp salt
¼ tsp black pepper		4 medium potatoes, quartered
2 carrots, cut in 2″ pieces		2 tbsp cider vinegar

In a heavy saucepan with cover, melt Crisco (or heat oil). Dredge beef or lamb meat & brown in hot oil over medium-high heat. Reduce heat. Add onions & garlic. Cook for 5 minutes. Add bouillon, bay leaf, thyme, salt, & pepper. cover & simmer for 1½ hours. Add potatoes & carrots. Cover & simmer for 30 more minutes or until meat & vegetables are tender. Stir in vinegar. Add more salt & pepper as needed.

Mexican Lasagna

Trish — Sat, 12 Jun 2010 19:00:18 +0000

Submitted by Michelle Fawver
Serves 6-8

2 pkg corn tortillas (18)		1 tsp black pepper
1 lb. ground beef, browned & drained		1 tsp cumin
16 oz. chopped tomatoes, drained		1½ c. Cheddar cheese, shredded
1 tbsp chili powder		1½ c. Mozzarella cheese
1 tsp red pepper		16 oz. cottage cheese
2 eggs, beaten		black olives (garnish)
green onions (garnish)

Line bottom of 13″x9″ pan with half the tortillas. Combine ground beef, tomatoes, & seasonings. Spread on top of tortillas. Add another layer of tortillas. Mix cottage cheese, 1 c. Cheddar, 1 c. Mozzarella, eggs; spread on top of tortillas. Bake at 350°F for 30 – 40 minutes. Remove from oven & top with remaining cheeses. Garnish with chopped green onions & black olives.

Zucchini Relish

Trish — Fri, 04 Jun 2010 19:00:00 +0000

Submitted by Michelle Fawver

10 c. small – med zucchini		4 c. onions
1 red pepper		1 green pepper
4 tbsp salt		2½ c. apple cider vinegar
3 c. sugar		1 tbsp nutmeg
1 tbsp dry mustard		1 tbsp turmeric
½ tsp black pepper

Grind or chop finely the zucchini, onions, red & green peppers. Add salt. Let stand in a covered bowl overnight. After letting stand, drain & rinse in cold water. Drain again. Add remainder of ingredients. Cook 30 minutes until hot & lightly bubbling, stirring often.

To seal in jars, place mixture into scalding pint jars. Close with hot seals & place, upside down, on a clean town until cool.

Chef’s Note: This is better than pickle relish.

Capn Crunch Chicken

Trish — Thu, 24 Dec 2009 19:00:30 +0000

Submitted by Whim
Serves 2

2 c. Captain Crunch cereal		2 c. corn flakes
1 egg		1 c. milk
1 c. all-purpose flour		1 tsp onion powder
1 tsp garlic powder		½ tsp black pepper
2 lbs chicken breast cut into 1 oz. cube		Vegetable oil for frying

1. Coarsely grind or crush the two cereals & set aside. Beat the egg with milk & set aside.
2. Stir together the flour, onion & garlic powders & black pepper.
3. Dredge the tenders in the flour, then the egg wash, then the cereal mixture.
4. Either use a deep fryer to fry or pan fry the tenders on low until they are done. Be careful not to turn the temperature up too high or the cereal will start to caramelize.

Chef’s Note: If you like more sweet taste, or less sweet, adjust the cereals to get the right level. Don’t use olive oil for the frying; they don’t taste right.

Gingerbread Cookies

Trish — Wed, 23 Dec 2009 19:00:51 +0000

Submitted by Happy13

½ c. shortening		6 tsp water
½ c. sugar		½ c. unsulphered molasses
1 egg yolk		2 c. flour
1 tsp ginger		1 tsp cinnamon
1 tsp cloves (scant)		1 tsp finely ground black pepper
½ tsp nutmeg		½ tsp baking powder
½ tsp baking soda		½ tsp salt
2 dashes cayenne pepper

1. Cream the shortening, water & sugar together until light & fluffy. Add the molasses & egg yolk & mix until well blended.
2. In a separate bowl, whisk together all the dry ingredients. Gradually add the dry ingredients to the wet mixture. If using a stand mixer, use stir. The dough will be sticky. DO NOT ADD MORE FLOUR REGARDLESS OF HOW TEMPTED YOU MAY BE!!! Too much flour will make the cookies tough. Form into 2 flat disks & put in the freezer for at least an hour or more.
3. Preheat oven to 350°F.
4. When the dough is cold enough to handle, roll it to about ¼” thick between 2 pieces of wax paper (the wax paper keeps you from having to use more flour). I roll mine a little thinner because I like a little crispness on the edges. Gently press together the scraps into another disk & put back in the freezer until ready for use. Bake for 8-10 minutes on parchment lined cookie sheets. Cool on pan for about 5 minutes before transferring to a cooling rack. Cool completely before decorating.

Chef’s Note: I use shortening instead of butter or margarine because shortening is flavorless and doesn’t impact the spices. I think butter is best served in sugar cookies. If you decide to substitute butter or margarine for the shortening, omit the water from the recipe.

Food Art Friday for July 24th

Trish — Fri, 24 Jul 2009 19:00:37 +0000

Via abhi_flick's Flickr Photostream

Submit your food art or found food art photos to info@foodaskew.net!

Randilicious Chili

Trish — Tue, 03 Feb 2009 19:00:58 +0000

Submitted by randilicious
Serves a lot

1 large onion, finely chopped		4 cloves garlic, minced
1 green bell pepper, finely chopped		1 jalapeno pepper
2 tbsp tomato paste		2 tbsp butter, cut into pieces
¼ c. all-purpose flour		1 tbsp dried oregano, crushed
1 tsp ground cumin		2 tsp crushed red pepper
½ c. chili powder		14.5 oz. diced tomatoes with liquid (1 can)
1 lb lean ground turkey		15.25 oz. kidney beans, drained and rinsed (1 can)
2 tbsp Jack Daniels whiskey		salt & ground black pepper to taste

1. Brown the ground turkey with ½ the onion, ½ the garlic (2 cloves), & 1 tbsp chili powder. Set aside.
2. In a large skillet over medium heat, combine remainder of onion, garlic, & tomato paste. Cover & cook for 5 minutes.
3. Stir in butter until melted. Stir in flour, oregano, cumin, red pepper, chilli powder, tomatoes, beef, & Jack Daniels. Cook uncovered for 8 minutes, stirring occasionally.
4. Stir in the beans & cook for another 4 minutes, stirring occasionally. Salt, pepper, & other spices to taste.
5. Simmer covered at low heat until serving time.