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Gone in Sixty
Seconds!
Minute Steak
Ingredients:
1 pound beef minute steaks, 4 to 6 medium pieces
1 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon crushed peppercorn
1/3 cup flour
6 tablespoons butter or margarine
1 medium onion, sliced
1 cup warm water
Preparation:
Preheat oven to 400 degrees.
Combine the garlic salt, salt, pepper, crushed peppercorn. Sprinkle the seasonings evenly
over both sides of the steaks. Let stand for 20 minutes.
Dust the steaks with the flour.
Melt the butter in a large skillet over medium-high heat. Add the steaks and brown lightly
on both sides, 2 to 3 minutes per side.
Place steaks into a 1-1/2-quart casserole dish. Sprinkle the onion slices over the meat.
Add any remaining flour to the skillet that the meat was cooked in. Stir until the flour
is absorbed. Add the water and cook over high heat, stirring up the browned bits from the
bottom of the pan. Bring to a boil, then reduce the heat and simmer for 1 minute. Pour
over the steaks.
Cover and bake for 35 minutes or until the meat is tender.
(Recipe by John Rambo)
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A
pig, a bee and a fruit walk into a kitchen and ask what's for dinner...
Baked Ham w/ Honey-Apricot Glaze
Ingredients:
1 fully-cooked smoked ham
1 cup honey
1 6-oz. can frozen orange juice concentrate, thawed
1/3 cup apricot jam
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
Preparation:
Preheat oven to 325 degrees.
Place ham on rack in shallow roasting pan.
Mix together remaining ingredients in medium bowl.
Coat ham lightly with glaze and bake for 30 minutes.
Coat ham again and reduce oven to 250 degrees and slow bake until ham begins to pull apart
easily.
*You can mix extra glaze and coat ham every 30 minutes for extra flavor.
(Recipe by John Rambo)
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On
the Twelfth Rib of Christmas...
Holiday Prime Rib Roast
In beef, prime rib has long meant the best cut of the rib
section. The rib section is cut from the 6th to the 12th ribs, inclusive. This means that
the rib section does not include the 5th rib forward, which is part of the
"chuck," and the 13th rib backwards, which is part of the "loin."
Ingredients:
8 lb Prime Rib Roast
1/3 cup orange marmalade
4 cloves garlic, minced
3 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1/4 teaspoon hot pepper sauce
1 tablespoon mustard powder
1/4 cup olive oil
ground black pepper
crushed peppercorn
thyme leaves
basil leaves
Preparation:
Mix together the marmalade, garlic, worcestershire sauce, brown sugar, hot sauce, mustard
and seasonings.
Poke holes in roast with a fork.
Pour marinade over roast.
Cover, and refrigerate for at least 6 hours. A marinating container works best, so you can
flip to evenly coat roast.
Preheat oven to 400 degrees.
Place roast on a rack in a roasting pan and pour about 1 cup of marinade into the roasting
pan, and discard remaining marinade.
Pour olive oil over roast, and season.
Insert a roasting thermometer into the middle of the roast, making sure the thermometer
does not touch any bone.
Cover roasting pan with aluminum foil, and seal edges tightly around pan.
Cook roast for 1 hour in the preheated oven.
After the first hour, remove the aluminum foil.
Baste, reduce heat to 325 degrees, and continue roasting for 1 more hour.
The thermometer reading should be at least 140 degrees for medium-rare, and 170 degrees
for well done.
Remove roasting pan from oven, place aluminum foil over roast, and let rest for about 30
minutes before slicing.
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Medovnicky
Slovak Christmas Honey Cookies
Ingredients:
1-1/4 lb. flour
3/4 lb. dark brown sugar
5 eggs
3/4 cup honey
1 teaspoon vanilla
1 teaspoon baking soda
2 ounces sweet butter
Preparation:
Mix flour and butter, sugar and baking soda.
Beat 4 eggs thoroughly, add honey, and mix well with flour mixture.
Set in refrigerator overnight.
Roll dough about 1/8 inch thick and cut with cookie cutters, or take about a teaspoon of
dough and flatten for each cookie.
Place cookies on greased cookie sheets, about 3 inches apart
Beat remaining egg and brush over cookies.
Bake at 450 degrees for about 7 minutes.
You can decorate each cookie with icing or add one half almond or chocolate chip in the
middle of each cookie.
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New
Year's with John Rambo & the HoP!
Hopping John
Considered good luck, on New Years Day, people all over the
South eat black eyed peas and rice and call the mixture "Hopping John" often
written "Hoppin' John." Somebody at the table always asks "Why do they call
it hopping John?" and nobody ever knows why. One plausible explanation is that
"Hoppin' John" is an odd adaptation of the Creole French pois pigeons 'pigeon
peas', pronounced pwah peeJON. It's not too far from that to "hoppin' John."
Ingredients:
1 pound dried black-eyed peas
1 pound spicy bulk pork sausage
1 large onion, chopped
2 garlic cloves, minced
2 quarts water
2 tablespoons crushed red pepper flakes
1 1/2 teaspoons fresh ground white pepper
1 1/2 teaspoons salt
4 cups beef broth, homemade or canned
2 tablespoons unsalted butter
3 cups long-grained rice
Preparation:
In a large saucepan, bring the peas and water to a boil over high heat. Boil for 1 minute.
Remove the pan from the heat, cover tightly, and let stand for 1 hour. (Or in a large
bowl, combine the peas with enough cold water to cover by 3 inches, and let stand
overnight at room temperature.) Drain well.
In a 5-quart Dutch oven, cook the sausage, onion, and garlic over medium heat, stirring
often to break up the sausage, until it loses its raw look, about 10 minutes. Pour off all
excess fat.
Add the drained peas, water, and red and white peppers. Bring to a boil, reduce the heat
to low, and simmer, covered, until the peas are tender, about 1 1/4 hours. Stir in 1/2
teaspoon of the salt.
Meanwhile, bring the beef broth, butter, and remaining 1 teaspoon of salt to a boil in a
medium saucepan over high heat. Add the rice, reduce the heat to medium-low, and simmer,
covered, until the rice is tender and the liquid has been absorbed, about 20 minutes.
Fluff the rice and transfer it to a deep serving bowl.
Pour the peas over the rice, mix well, and serve immediately.
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A
Mushroom with a View
Italian New Year's - Wild Mushroom
Lasagna
Serves 12
Ingredients:
Fresh Pasta:
2-1/2 c all-purpose flour; unsifted
1/2 tsp salt
3 lg eggs
2-1/2 tbls water
1 tbls olive oil
Mushroom Sauce:
1/2 c water; boiling
1 oz dried porcini mushrooms
1 tbls olive oil
1/4 c carrot; finely chopped
1/4 c celery; finely chopped
1/4 c onion; finely chopped
3 lb mushrooms; various kinds; coarsely chopped
29 oz tomato puree
2 cloves garlic; finely chopped
1 tsp salt
White Sauce:
1/4 c butter
1/4 c all-purpose flour; unsifted
1/4 tsp salt
1/8 tsp nutmeg
1 c milk
Assembly Ingredients:
1 tbls butter; softened
1 lb fresh mozzarella
1/2 c parmigiana reggiano; grated
Preparation:
Prepare Fresh Pasta:
In large bowl or food processor fitted with chopping blade, combine 2-1/4 cups flour and
the salt. In 1-cup measuring cup, beat eggs, 2 tablespoons water and the oil until well
mixed; stir into flour mixture. Dough should form a ball. If it is too sticky, add more
flour; if it is too dry, add more water. On lightly floured surface, knead dough a few
minutes until smooth. Wrap with plastic wrap; refrigerate at least one hour.
Prepare Mushroom Sauce:
In small bowl, combine boiling water and porcini; set aside 20 minutes. In 6-quart
saucepot, heat oil over medium heat. Add carrot, celery and onion; saute, stirring
constantly, until tender but not browned. Stir in chopped mushrooms, tomato puree, garlic
and salt; heat to boiling over high heat, stirring constantly. Drain porcini, discarding
liquid. Rinse porcini and add to mushroom-tomato mixture. Reduce heat to low and cook
mixture 45 minutes stirring occasionally. Cool to room temperature
Prepare White Sauce:
In heavy 2-quart saucepan melt butter over medium heat. Stir in flour, salt and nutmeg;
cook until bubbly. Gradually stir in milk and heat to boiling, stirring constantly. Cool
to room temperature.
Cook Pasta:
In 6-quart saucepot, heat 3" water to boiling. Divide pasta dough into 5 pieces. On
lightly floured board roll out one dough piece to fit 3 1/2 quart (3" deep) glass
baking dish. Add pasta sheet to
boiling water being careful that it does not fold over. Boil 3 minutes. With 2 slotted
spoons, transfer pasta to oiled colander on tray. Repeat with remaining 4 pieces,
separating pasta sheets with pieces of aluminum foil that have been oiled on both sides.
Assemble Lasagna:
Heat oven to 375F. Rub softened butter over bottom of baking dish. Top with 1/2 the
mushroom sauce, 1 sheet pasta, 1/2 the white sauce, 1 sheet pasta, 1/2 the cheeses and 1
sheet pasta. Repeat ending with the cheeses. Bake 45 minutes or until the top is golden
brown.
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Eh,
Macaroni!
Beef & Macaroni
Serves 12
Ingredients:
2 lbs lean ground beef
1 lb elbow macaroni
1 yellow onion
1 stalk celery
2 cloves garlic
1 large can tomato sauce
1 large can crushed tomatoes
2 small cans tomato paste
salt
pepper
sugar
basil
parsley
thyme
rosemary
olive oil
Preparation:
In a large sauce pot, combine tomato sauces and pastes, add a tbsp olive oil, then add
spices. Do not go heavy with the sugar. Just enough to tame the tomato taste. Bring tomato
mixture to a simmer.
Fine chop onion, celery and garlic and add to sauce, stir and let simmer on low for a few
hours.
Brown the ground beef and place in a large pot, add sauce.
Cook macaroni pasta and add to meat sauce. Mix well and serve hot with fresh bread or
rolls.
(Recipe by John Rambo)
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Chicken
Caviar!
Haystack Eggs
Ingredients:
1¾ -oz. can shoestring potatoes
4 eggs
1 cup shredded Cheddar cheese
6 slices bacon, crisply cooked, crumbled
1 Tablespoon finely chopped fresh parsley
Preparation:
Heat oven to 350ºF.
Butter 8 or 9 inch glass pie plate or round baking dish.
Spread shoestring potates evenly over bottom of pan.
Make 4 indentations into potatoes down to bottom of the dish, each about 1½ inch across.
Carefully break 1 egg into each indentation.
Bake at 350ºF for 8 to 10 minutes or until eggs are almost set.
Sprinkle with cheese, bacon and parsley.
Return to oven; bake until cheese melts and eggs are set.
Cut into 4 wedges and serve immediately.
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Bar-b-que,
Scramburger, Steamers, Loosemeat, etc...
Sloppy Joe Sandwiches
Ingredients:
1 pound lean ground beef
1 medium onion
2/3 cup ketchup
1/4 cup water
2 Tablespoons red wine vinegar
2 Tablespoons Worcestershire sauce
1 Tablespoon sweet relish
1 Tablespoon brown sugar
1/2 teaspoon garlic powder
hamburger buns
Preparation:
Brown the beef in a large frying pan over med-high heat for about 10 minutes, stirring
frequently at first to break the meat into small clumps.
While browning, peel the onion & chop into 1/4 inch pieces, and add to the beef.
Cook for 2 minutes, stirring frequently.
Add the rest of the ingredients, and cook uncovered over med-low heat for 10 minutes.
Add up to 1/4 cup more water if the mixture seems too dry.
Serve on hamburger buns.
(Recipe by John Rambo)
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Deep
Dish Meal
Chicken Pot Pie
Ingredients:
Pot pie filling:
2 medium red or white potatoes
1 medium onion
1 large rib celery
1 cup baby carrots, cut in pieces
5 slices bacon, cut into 1/2-inch pieces
1/2 stick (4 tablespoons) butter
1/2 cup flour
3 cups chicken broth
1/4 cup dry sherry
1 lb boneless chicken breast
1 cup frozen peas
1/2 teaspoon dried thyme
1/8 teaspoon dried tarragon
2 tablespoons chopped parsley
salt & pepper to taste
Pot pie topping:
1 box Apollo Athens Foods Fillo Dough pastry sheets or any frozen pie crusts, thawed
overnight in the refrigerator
1 egg
1 tablespoon water
Preparation:
Cut the following into 1/2-inch dice: potatoes, onion, celery, and carrot, and set aside.
In a large pot or Dutch oven, fry the bacon pieces until cooked through.
Remove bacon pieces with a slotted spoon to drain on paper towels, leaving the bacon
drippings in the pot.
Heat the bacon drippings with the butter, onion and thyme and cook, stirring occasionally,
until the onions begin to soften and turn translucent.
Stir in the flour and cook, stirring constantly, about 2 minutes until the flour cooks
through but doesn't turn brown.
Gradually stir in the chicken broth, then add the sherry, potato, celery and carrots.
Bring to a boil, then reduce the heat and simmer, partially covered, until the vegetables
are tender, about 15 minutes. This may take longer depending on how big you cut the
potatoes. The smaller the better.
Stir in the chicken, bacon, peas, parsley, tarragon, salt, and pepper.
Simmer, stirring occasionally, 5 minutes for the flavors to blend.
Let the mixture cool to room temperature, or cover and refrigerate until ready to use (as
long as overnight; bring to room temperature before baking).
Baking:
Preheat oven to 400F.
On a lightly floured surface, roll the thawed but still cold puff pastry out to cover the
dish by 1 inch all the way around. If you want extra pieces for designs on top, leave
enough scrap pastry for cut-outs.
Beat the egg with the water to make an egg wash and brush the inside and outside edges of
the baking dish with the egg wash.
Pour the filling in the dish and place the pastry over the top, crimping the edges around
the rim in a tight seal, trimming away any excess pastry.
Brush the pastry top with egg wash.
Place the baking dish on a foil-lined sheet to catch any drips and bake until the crust is
golden brown and the filling bubbly hot, about 40 to 45 minutes.
Let cool for 20 minutes before serving.
(Recipe and photo by John
Rambo)
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All recipe titles
are property of John Rambo and the NWL/HOUSE of PAIN.
All material is copyright © 1988-2010
by the National Wrestling League
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