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February 16th, 2006

10:15 am - Seared Pork cutlets with Asian Pan Sauce
  • 2 tablespoons vegetable oil
  • 4 boneless, thin cut pork loin chops
  • Salt and ground black pepper
  • 1/4 cup chicken broth
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons brown sugar
  • 2 cloves garlic, minced
  • 2 teaspoons fresh ginger, minced

  1. Heat oil in a large skillet over low heat. Sprinkle both sides of pork with salt and pepper. In a small bowl whisk together broth, soy sauce, vinegar, brown sugar, garlic and ginger; set aside.
  2. Increaseheat to medium-high. When wisps of smoke start to rise from the pan,add pork; saute until golden brown, about 4 to 5 minutes on each side.Transfer chops to a plate, cover and keep warm.
  3. Add broth mixture to empty skillet; simmer to blend flavors and thicken, about 4 to 5 minutes. Serve sauce with pork chops.


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February 9th, 2006

04:14 pm - Garlic Dijon Salmon
  • 4 (6 ounce) salmon fillets
  • 1/3 cup Dijon mustard
  • 4 large cloves garlic, thinly sliced
  • 1 red onion, thinly sliced
  • 1 teaspoon dried tarragon
  • salt and pepper to taste

  1. Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 inch pan with cooking spray.
  2. Arrange thesalmon skin side down in the prepared pan, and lightly coat with theDijon mustard. Place the garlic and onion slices on the salmon fillets.Season with tarragon, salt, and pepper.
  3. Bake 20 minutes in the preheated oven, or until salmon is easily flaked with a fork.

Current Mood: creative
Current Music: Cher - Believe
Tags: ,

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October 4th, 2005

05:25 pm - grilled shrimp rice noodle bowl
  • 8 large fresh shrimp, peeled and deveined

  • 3 tablespoons olive oil

  • 3 cloves garlic

  • 1/2 cup fresh mint

  • 1/4 cup chopped fresh cilantro

  • 3 tablespoons fish sauce

  • 2 tablespoons honey

  • 1 lime, juiced

  • 1/4 teaspoon ground white pepper

  • 2 tablespoons fresh ginger root, minced

  • 3/4 cup shredded cabbage

  • 1 (6.75 ounce) package dried rice noodles

  • Preheat grill for high heat. Combine garlic, 1/4 cup mint,
    cilantro, fish sauce, honey, lime juice and white pepper in food
    processor or blender. Puree until smooth.

  • Bring a large pot of water to a boil. Cook noodles and cabbage for two minutes, or until done.

  • Meanwhile, coat shrimp with olive oil, and grill over high heat until golden, turning once.

  • Mince the remaining 1/4 cup mint. Serve noodles and cabbage in a bowl, topped with sauce and shrimp, and garnished with mint.

  • (Leave a comment)

    July 12th, 2005

    10:07 am - Cherry Coke Bar-b-q ribs
    4 12-ounce cans cherry coke (flat)
    2 cups cherry jam or preserves
    1/3 cup Dijon mustard with horseradish
    3 tablespoons soy sauce
    2 tablespoons apple cider vinegar
    1 table spoon hot pepper sauce (optional)

    7 to 7.5 pounds well-trimmed pork spareribs

    Set cherry coke out at room temperature for four hours or until no longer effervescent. Boil cherry coke in a large saucepan over medium-high heat until reduced to 1.5 cups (about 45 - 60 minutes). Stir in next 5 ingredients. Reduce heat to medium and simmer until mixture is reduced to 2.5 cups, stirring occasionally, about 35 - 45 minutes. Transfer glaze to large bow. (Can be made 1 week ahead).

    Position racks in top and bottom thirds of oven and preheat to 325 F. Sprinkle ribs with salt and pepper. Wrap each rib rack tightly in foil, enclosing completely. Divide foil packets between 2 rimmed baking sheets. Bake until ribs are very tender, switching positions of baking sheets halfway through baking, about 2 hours total. Coll ribs slightly in foil. Pour off any fat from foil packets.

    Prepare barbecue (medium-low heat). Cut each rib rack between bones into individual ribs. Set aside 1 cup glaze. Add ribs to bowl with remaining glaze and toss to coat. Grill ribs until brown and glazed, turning to prevent burning, about 5 minutes total. Serve, passing reserved glaze separately.

    from llsdvm
    Tags: ,

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    July 4th, 2005

    11:18 am - Asparagus, Chicken and Penne Pasta
    1 (16 ounce) package dry penne pasta
    2 tablespoons olive oil, divided
    3/4 pound skinless, boneless chicken breast meat - cut into bite-size pieces
    4 cloves garlic, minced
    12 ounces asparagus, trimmed and cut into 1 inch pieces
    1 teaspoon crushed red pepper flakes
    salt and pepper to taste
    1/2 cup grated Parmesan cheese

    1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, and transfer to a large bowl.
    2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Saute chicken until firm and lightly browned; remove from pan. Add the remaining tablespoon of olive oil to the skillet. Cook and stir garlic, asparagus, and red pepper flakes in oil until asparagus is tender. Stir in chicken, and cook for 2 minutes to blend the flavors. Season with salt and pepper.
    3. Toss pasta with chicken and asparagus mixture. Sprinkle with Parmesan cheese.

    (i think this dish would tase better with a light cream sauce)

    (Leave a comment)

    June 17th, 2005

    02:07 pm - Bread Pudding
    6 slices day-old bread
    2 tablespoons butter, melted
    1/2 cup raisins (optional)
    4 eggs, beaten
    2 cups milk
    3/4 cup white sugar
    1 teaspoon ground cinnamon
    1 teaspoon vanilla extract

    1)Preheat oven to 350 degrees F (175 degrees C).

    2)Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.

    3)In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.

    4)Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

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    May 1st, 2005

    06:42 pm - Breakfast Bake
    *6 Slices Bacon
    *6 large eggs
    *1 cup milk
    *1 tsp salt
    *1/2 tsp dry mustard
    *1/4 tsp black pepper
    *2 cups shredded cheddar cheese
    *16oz pkg tater tots

    ~ Crisp and crumble bacon, set aside

    ~ Preheat oven to 350 F
    ~ Beat together eggs, milk, salt, mustard and black peeper.
    ~ Grease a 9x13" pan. Layer bacon, egg mixture and cheese. Arrange Taters evenly on top.
    ~ Bake for 40 minutes, or until eggs are set and Taters are golden brown.
    ~ Let stand for 5 minutes before cutting.

    Makes 6 to 8 servings
    Current Mood: chipperchipper

    (1 comment | Leave a comment)

    April 8th, 2005

    09:27 am - Peanut Noodles

    * 8 ounces spaghetti
    * 2 tablespoons sesame oil
    * 1/3 cup peanut butter
    * 1/4 cup soy sauce
    * 1/4 cup hot water
    * 1 tablespoon red wine vinegar
    * 1 teaspoon white sugar
    * 1/4 teaspoon crushed red pepper flakes


    1. Cook pasta in a large pot of boiling water until done. Drain.
    2. Meanwhile, combine oil and onions in a small skillet. Saute over low heat until tender. Add ginger; cook and stir for 1 to 2 minutes. Mix in peanut butter, soy sauce, water, vinegar, sugar, and red pepper flakes. Remove from heat.
    3. Toss noodles with sauce, and serve.

    I made this for dinner last night, I think if I make it again I'll use less peanut butter...

    (Leave a comment)

    January 12th, 2005

    12:52 pm - Easy Chicken Breast

    * 4 skinless, boneless chicken breast halves
    * 2 (10.75 ounce) cans condensed cream of celery soup
    * 1 cup sour cream
    * 1/3 cup white wine


    1. Preheat oven to 350 degrees F (175 degrees C).
    2. Place chicken breasts in a lightly greased 9x13 inch baking dish. In a medium bowl, combine the soups, sour cream and white wine. Mix well and pour over the chicken. Cover with foil.
    3. Bake at 350 degrees F (175 degrees C) for 1 hour.

    **Note:cream of celery soup can be replaced with any "cream of" soup and it will still taste good. I used tomato and it was great.
    Current Mood: pleasedpleased
    Current Music: Jimmy Eat World - Get It Faster

    (Leave a comment)

    November 21st, 2004

    08:49 am - Cherry-Coconut Bars
    from idahoswede

    1 cup all purpose flour
    1/2 cup margarine or butter
    3 Tablespoons powdered sugar
    2 eggs, slightly beaten
    1 cup sugar
    1/4 cup all-purpose flour
    1/2 teaspoon baking powder
    1/4 teaspoon salt
    1 teaspoon vanilla
    3/4 cup chopped nuts (walnuts or pecans are nice)
    1/2 cup shredded coconut (not fresh)
    1/2 cup drained, quartered maraschino cherries

    Heat oven to 350. Mix the 1 cup, margarine or butter and powdered sugar until smooth. In an 8x8x2" pan, spread out evenly and pat down. Bake about 25 minutes.

    In the meantime, beat the 2 eggs lightly and stir in the rest of the ingredients. At the end of the above 25-minute baking period, spread this mixture over the baked pastry and return to the oven. Bake for another 25 minutes. Cool. Cut into 18 bars.

    "I love this recipe. The cherries make it look lovely and the blend of cherry and coconut give it a very nice chewy texture."

    (Leave a comment)

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