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  1. Back To Top    #71
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    Crotch Grabber spectre's Avatar

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    Italian Breaded Pork Chops with Lemon and Sage along with Caramelized Red Peppers

    Just made this, it was so damn tasty.

    Italian Breaded Pork Chops with Lemon and Sage

    9 Pork Chops, Boneless (I make a lot cause I exercise and it makes meals on the go easy)
    1/2 cup italian bread crumbs
    ½ cup Parmesean Cheese
    1/3 cup dasher seasoning
    1 Tbsp – Ground Sage
    1 Tbsp – Kosher Salt
    ¼ cup white flour
    2 Lemons
    2 Eggs
    Olive Oil


    Preheat the oven to 425
    Mix Dry ingredients (bread crumbs, parmesean chees, dasher seasoning, sage and salt) together in a bowl
    Beat the eggs in a separate bowl for the egg wash
    Run the pork chops through the line, flour > egg wash > Dry seasoning mix.
    Heat some Olive Oil in a pan and brown both sides of the pork chops.
    Slice the Lemons and place one slice on each Pork Chop.
    Place on a baking sheet and finish off in the oven. About 20 minutes.

    Meanwhile


    Caramelized Red Peppers
    3 Garlic Cloves (minced)
    2 Red Pell Peppers
    Red Pepper Flakes (to taste)
    Olive Oil
    Marsala Cooking Wine


    Heat the oil in a skillet
    Add the Garlic and cook until golden brown
    Add the Pell Peppers with some Marsala Cooking Wine
    Add Red Pepper flakes (more if you like it spicy)
    Cook until the edges are brown and the liquid is absorbed (about 10 minutes)


    Presentation
    Remove the lemon and place to the side.
    Add the Caramelized Red Peppers to the top of the pork chop.


    It's got Sweet, Sour, Spicy and Salt flavors (when you add salt at the end). Very delicious.

  2. Back To Top    #72
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    Meatloaf

    1 lb Ground Turkey
    1/2 Breakfast Ground Sausage

    1 Cup Panko Bread Crumbs
    1/2 Brown Sugar
    2 teaspoons Chili Powder
    1 teaspoon Oregano
    1 teaspoon Basil
    1 Egg

    Mix all these ingredients together and form into a loaf. Bake at 350 for 1 hour. Prepare the topping around the 20 minute mark.

    3 Tablespoons Ketchup
    1 Tablespoon Soy Sauce
    3 Tablespoons Honey

    Heat in a smal sauce pan until well mixed. Brush onto Meatloaf and cook for the last 15 minutes. Sprinkle the top with Basil right after removing from the oven.

  3. Back To Top    #73
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    🎼🎶🎵🎶 Feelin' Groovy's Avatar

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    @Sassenach, what a great thread! I love reading and experimenting with recipes...I guess I'm a foodie at heart. Here are three quick and easy ones:

    Noodle Salad

    2 pkgs of Ramen noodles (dry) - discard seasoning packets
    1 large head of cabbage - cut and shredded
    8 green onions, chopped
    1 cup of sunflower seeds (optional) - (pan fry seeds in a bit of oil until golden brown)

    -Dressing
    4 tablespoons of sugar
    1 teaspoon each, salt and pepper
    1 cup oil
    6 tablespoons rice vinegar
    2 tablespoons soy sauce

    Break up noodles in a bowl. Add cabbage on top, then green onions. Sprinkle sunflower seeds on top. Add dressing and toss. Note: the longer it marinates, the better. Enjoy!


    Candied Kielbasa

    2 pounds kielbasa, sliced
    1/2 cup brown sugar
    1/2 cup ketchup (Heinz is best)
    1/8 cup horseradish
    1/8 teaspoon Coleman's Dry Mustard

    In a crockpot, stir brown sugar, ketchup, horseradish and dry mustard. Add sliced kielbasa. Put crockpot on high until the sauce slightly boils, then lower temperature to low and cook until sauce thickens (approx. 1 hour). Makes a yummy appetizer (or main dish)!


    Easy Peasy Pineapple Angel Food Cake

    1 - 20 ounce can of crushed pineapple, in its own natural juice
    1 box of angel food cake mix

    Note: Make sure your mixing bowl, utensils and baking pan are squeaky-clean, devoid of all oil. (Also, if possible, use a glass mixing bowl and baking dish.)

    Thoroughly mix crushed pineapple, juice and all, with angel food cake mix. Pour in a 9x12 baking dish and bake at 350 degrees, for approx. 30 minutes, or until golden to honey brown on top. Use the toothpick test (after insertion, if it comes out clean). Watch carefully at the end of baking time. Depending on your oven, it may take slightly more or less time.

    This cake is delicious as is. It's also wonderful with whipped cream and toasted coconut, or whipped cream and berries. Enjoy!
    Last edited by Feelin' Groovy; May 23rd, 2015 at 10:34 PM. Reason: To make directions more understandable!

  4. Back To Top    #74
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    Walker Can'tdoitanymore's Avatar
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    Meal planning at my house is a bitch. My husband is type 1 diabetic and suffers from gastroparesis, so his food has to be easy to digest, which means lots of processed foods. I try to eat as healthy as possible, and with little bread or pasta. And then there are 4 kids who all have different tastes. However, this recipe works well for all of us:

  5. Back To Top    #75
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    Token Black Guy rosie's Avatar

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    Quote Originally Posted by spectre View Post
    Meatloaf

    1 lb Ground Turkey
    1/2 Breakfast Ground Sausage

    1 Cup Panko Bread Crumbs
    1/2 Brown Sugar
    2 teaspoons Chili Powder
    1 teaspoon Oregano
    1 teaspoon Basil
    1 Egg

    Mix all these ingredients together and form into a loaf. Bake at 350 for 1 hour. Prepare the topping around the 20 minute mark.

    3 Tablespoons Ketchup
    1 Tablespoon Soy Sauce
    3 Tablespoons Honey

    Heat in a smal sauce pan until well mixed. Brush onto Meatloaf and cook for the last 15 minutes. Sprinkle the top with Basil right after removing from the oven.
    This really sounds delish!

  6. Back To Top    #76
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    Lookout Daisyboo1980's Avatar
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    I just stumbled onto this thread today!! I can't wait to try these recipes! We have some very domestically inclined people around here!

  7. Back To Top    #77
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    Walker Crazy_Pudding's Avatar
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    PESTO PIZZA

    INGREDIENTS:

    1 ½ pkg. powdered pizza dough (I use Betty Crocker)
    1 ½-2 cups shredded mozzarella cheese
    2-3 medium size tomatoes
    1 pkg. (10 oz) frozen chopped spinach, thawed
    1/2 jar (8 oz) marinated artichoke hearts
    1/4 c. plus 1 tbsp. olive oil, divided
    1/2 c. plus 1tbsp. powdered or grated parmesan cheese, divided
    1 tbsp. basil leaves, crushed
    1 tsp. parsley
    1/2 tsp. garlic powder or minced garlic (similar)
    1/2 tsp. ground black pepper
    1/2 c. water
    Optional: pine nuts (approx. 2 tbsp.), toasted

    DIRECTIONS:

    Use one-and-a-half packets of pizza dough (you can also use pre-made crust or frozen dough, but I find that the powdered dough works the best), or you can obviously make your own dough from scratch if you have a preferred recipe; mix it with ½ cup of water, beat several times, add more water until powdered texture becomes completely thick and clay-like; then warm the bowl of dough at lowest temperature in oven, on the highest rack, for 5 minutes; then cool for a minute or two.

    Turn up the oven to 450 degrees (you can alternately set it to 400 or 425 if you have a higher-powered oven). Meanwhile, go ahead and make the pesto sauce.

    Pesto sauce:

    Thaw and drain frozen spinach. Place spinach in a sieve, press out as much liquid as possible using the back of a spoon.

    In a food processor or blender combine the spinach, ¼ cup olive oil, ½ cup parmesan cheese, basil, parsley, garlic powder, salt, pepper. Cover, whirl until almost smooth, stopping occasionally to scrape sides, set aside. Continue to pulse or blend together until you get a nice, fresh, thick, green sauce with consistent texture.

    Back to the dough. Roll or knead out the slightly cooled dough onto a large pizza pan (greased and ever-so-slightly drizzled with flour), shaping its circumference to your desired size while making the outer crust a little thicker than a majority of the surface (another good trick is to constantly immerse your fingers in flour, so the dough won’t stick to your fingertips). The larger the surface area, the thinner the crust will be to physically hold the toppings, so I’d recommend keeping your surface area somewhere between 12”-16” (it can help if you use a pizza pan with defined edges that will serve as a boundary line for the crust).

    Scoop the finished pesto sauce from your blender or food processor. With a spoon, spread the pesto sauce evenly across the surface of the pizza within the boundaries of the crust. You can add a handful of additional toasted pine nuts as a complimentary topping, pressing each pine nut very softly into the layer of spinach-pesto. The pine nuts will toast while initially in the oven.

    Oh, and some oven-roasted chopped garlic also works well alongside of (or in addition to) the pine nuts.

    Thinly cut two or three medium-size tomatoes into ½” thick circular slices, and layer the tomatoes over the pesto sauce. (You can also use cherry, plum, or baby tomatoes if you’d prefer smaller tomato pieces).

    Drain artichoke hearts from their jar (or leave marinated if you like the extra flavor), and arrange them around the tomato slices atop the bed of spinach-pesto. Then sprinkle with more grated parmesan cheese.

    Preheat oven to 400-450. Bake for 5-10 minutes on a middle rack in the oven, watching it closely. You might want to bake just the crust by itself for a few minutes, then take it out and spread on the vegetable toppings. Within those 10 minutes, when the crust has visibly begun to turn very slightly brown (indicating crispness), take pizza out of the oven but keep the temperature on. It’s perfectly acceptable to continuously open and close the oven door to visually check your crust more closely at this point, since the majority of the heating won’t take place until later.

    Sprinkle 1 ½ to 2 cups of mozzarella cheese over the top of the warm pizza. (You can use less cheese if you’d prefer only a hint or slight taste of it or if you don’t want the extra calories). Put the pizza back into the oven, then continue to bake at 450 for another 15 minutes, watching it closely through the oven window so it doesn’t get too burnt (if it looks as though it’s turning too brown before these 15 minutes are up, then feel free to remove it from the oven for a closer look).

    Cool for a minute or two, then sprinkle with one more very thin layer of mozzarella cheese (however, this step is optional if you prefer for the cheese on your pizza to be bubbly golden brown all the way through). Put it back in the oven and bake for NO LONGER THAN five more minutes (although three minutes is more likely), until that last thin layer of shredded mozzarella has completely melted but retained its light color.

    Turn off oven. Let the pizza cool for a few minutes, then stick the entire pan of pizza (unsliced!) in the refrigerator. Chill for half an hour or longer, as this dish is particularly delicious when served cold. Then, once it’s chilled, slice into it as desired.

    Of course, if you strongly prefer eating warm or hot pizza, then you can skip the refrigeration altogether and simply wait until the pizza has reached a cooling point where it will no longer burn your tongue. But be cautioned with this recipe, if you’re someone who generally eats your pizza hot: when you slice into this pesto pizza while still warm, it may compromise the solidity of the cheese, spinach, and other toppings. That’s why I choose to refrigerate mine -- the combination of melted cheese and spinach-based pesto sauce solidifies a lot better after it’s had 30 minutes to cool in the refrigerator, and slicing up the entire pizza afterward becomes a lot easier and cleaner.

    Feel free to adjust these steps to any personal preferences you may have in terms of desired crispness or cheesiness.

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