Ponderosa Steak Fries!
Quick Fry Julienne Beef
Strips
Ingredients:
1-1/2 lb. Sirloin Beef Strips
1 Red Pepper, cut in julienne strips
1 Green Pepper, cut in julienne strips
2/3 c. Red Onion, diced
Sauce:
2 T. Water
2 T. Worcestershire Sauce
2 T. Herb Dressing
Preparation:
Mix sauce and set aside.
Mix vegetables into sauce, blend well.
Put small amount of oil in skillet and brown meat quickly for 1-2 minutes.
Add vegetables and stir fry approx. 3-4 minutes.
Remove and drain.
May be served as is, over rice, or fajita-style rolled up in warm flour tortillas.
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Chinese
Pig In A Blanket!
Pork Egg Rolls
Ingredients:
1 pound ground pork
1 teaspoon ground ginger
1 teaspoon garlic powder
1 quart peanut oil for frying
2 tablespoons all-purpose flour
2 tablespoons water
2 cups shredded cabbage
2 ounces shredded carrots
8 (7 inch square) egg roll wrappers
2 tablespoons sesame seeds (optional)
Preparation:
Season pork with ginger and garlic powder and mix thoroughly.
Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer
pink and then set aside.
In another large skillet heat oil to about 375F or medium high heat.
While oil is heating, combine flour and water in a bowl until they form a paste.
In a separate bowl combine the cabbage, carrots and reserved pork mixture and mix all
together.
Lay out one egg roll skin with a corner pointed toward you.
Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and
fold corner up over the mixture.
Fold left and right corners toward the center and continue to roll.
Brush a bit of the flour paste on the final corner to help seal the egg roll.
Place egg rolls into heated oil and fry, turning occasionally, until golden brown.
Remove from oil and drain on paper towels or rack.
Put on serving plate and top with sesame seeds if desired.
Great as a side dish with stir-fry dishes, or serve warm with egg roll sauce or soy sauce.
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When
The Moon Hits Your Eye Like A Big Sausage Pie!
Breakfast Pizza
Ingredients:
1 lb. Bulk Pork Sausage
1 pkg. (of 8) Refrigerated crescent rolls
1 c. Frozen hash brown potatoes, thawed
1 c. Shredded Sharp Cheddar Cheese
5 Eggs
1/4 c. Milk
1/2 t. Salt
1/4 t. Pepper
2 T. Parmesan Cheese
Hot sauce, optional
Preparation:
Brown sausage, drain.
Separate crescents into 8 triangles.
Place in ungreased 12" pizza pan with points toward center.
Press over bottom and up sides to form crust and seal.
Spoon sausage over top, sprinkle with potatoes and top with Cheddar Cheese.
In a bowl, beat together eggs, milk, salt and pepper.
Pour into crust and sprinkle Parmesan Cheese over all.
If you like it spicy, top with hot sauce.
Bake at 375F for 25-30 minutes.
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Goodness,
how delicious, eating Goober Peas!
Peanut Butter Creme
Brulee
Ingredients:
1 1/3 cups whole milk
1 1/3 cups whipping cream
6 tablespoons plus 6 teaspoons sugar
3 tablespoons creamy peanut butter (do not use old-fashioned style or freshly ground)
8 large egg yolks
Preparation:
Preheat oven to 300°F.
Stir milk, whipping cream, and 6 tablespoons sugar in medium saucepan over medium-high
heat just until sugar dissolves, removing from heat when bubbles begin to form around
edges.
Place peanut butter in large heat-resistant bowl.
Add 1 cup hot milk mixture to peanut butter and whisk until smooth; return
peanut-butter-milk mixture to pan and whisk to blend.
Whisk egg yolks in same large bowl.
Gradually whisk hot peanut-butter-milk mixture into yolks; return to same saucepan.
Stir mixture over medium heat until custard thickens enough to leave path when finger is
drawn across, about 4 minutes.
Strain custard into large measuring cup.
Divide custard among six 3/4-cup ramekins or custard cups.
Place ramekins in large roasting pan.
Add enough hot water to pan to reach halfway up sides of ramekins.
Bake custards until sides are set and centers jiggle only slightly when dishes are nudged,
about 40 minutes.
Cool slightly.
Remove ramekins from water bath and refrigerate uncovered until cold, about 4 hours.
Sprinkle each custard with 1 teaspoon sugar.
Using kitchen torch, melt sugar until deep amber color or, alternatively, place custards
under broiler until sugar melts and turns deep amber.
Refrigerate custards until sugar hardens, about 15 minutes.
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Braised
To The Bone!
Slow Cooked Tomato
Spareribs
Ingredients:
2 lb. pork spareribs, cut into single-rib or bite-size portions
2 cans (14-1/2 oz. each) diced tomatoes, undrained
1/4 cup Sun-Dried Tomato Vinaigrette Dressing
1 Tbsp. soy sauce
1 tsp. garlic powder
4 cups hot cooked instant white rice
Preparation:
Place ribs in slow cooker.
Add tomatoes, dressing, soy sauce and garlic powder; cover with lid.
Cook on LOW for 6 to 8 hours (or on HIGH for 4 hours).
Skim fat from top of sauce; discard fat.
Serve ribs and sauce over the rice.
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The
Evil Appetizer!
Deviled Eggs w/ Toppings
Ingredients:
12 hard-cooked eggs
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese,
softened
3 Tbsp. KRAFT Mayo Light Mayonnaise
2 tsp. GREY POUPON Dijon Mustard
2 tsp. white vinegar
1 tsp. sugar
1/8 tsp. paprika
Preparation:
Cut eggs in half lengthwise.
Remove yolks and place in medium bowl.
Add Neufchatel cheese, mayo, mustard, vinegar and sugar and mix until well blended.
Spoon mixture into large zip-lock plastic bag.
Cut small corner from bag and pipe filling into egg white halves.
Sprinkle with paprika.
Add your choice of Toppings just before serving.
Toppings to choose from:
Country Classic - Top with 10 slices cooked and crumbled bacon and 1/4 cup finely chopped
green onions.
That's Italian - Top with 1/2 cup thinly sliced drained jarred sun-dried tomatoes packed
in oil and 1/4 cup thinly sliced fresh basil.
Fiesta Time - Top with 6 Tbsp. finely chopped red peppers and 1 Tbsp. chopped cilantro.
Coastal Delight - Top with 1/2 cup drained canned baby shrimp and 2 Tbsp. chopped fresh
dill.
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Mex
Mac!
Nacho Macaroni &
Cheese
Ingredients:
2 cups small elbow macaroni
1/2 cup bottled thick and chunky salsa verde (medium heat)
1 cup (packed) fresh cilantro leaves
3 cups (packed) coarsely grated sharp cheddar cheese (12 ounces), divided
4 teaspoons all purpose flour
1 cup whole milk
3/4 cup heavy whipping cream
1/4 teaspoon (scant) ground cloves
1 cup large corn chips
Preparation:
Preheat oven to 425F.
Cook macaroni in large saucepan of boiling salted water until tender but still firm to
bite, stirring occasionally, about 6 minutes and drain.
Blend salsa and cilantro in processor.
Toss 2 cups cheese and flour in medium bowl to coat.
Bring milk, cream, and cloves to simmer in large saucepan over medium-high heat.
Add cheese mixture.
Whisk until sauce is smooth, about 1 minute.
Mix in macaroni; season with pepper.
Spread half of macaroni mixture in 11 x 7-inch baking dish.
Drop half of salsa mixture over in dollops.
Sprinkle with 1/2 cup cheese.
Top with remaining macaroni mixture and salsa mixture.
Sprinkle chips over.
Top with 1/2 cup cheese.
Bake until heated through, about 10 minutes.
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Baked
In The USSR!
Kulich (Russian Easter
Bread)
This traditional Russian Easter bread is
baked, believe it or not, in an empty 2 pound coffee can. This unusual baking
"pan" is what allows the bread to achieve its stately height. It was traditional
to lay a single red rose on top of the glazed top of this impressive bread.
Ingredients:
2 1/2 C flour
1/4 C sugar
1/2 tsp. salt
1 1/2 T yeast
1/2 C milk
1/4 C butter
1 egg
2 egg yolks
1 tsp. grated lemon zest
1/4 C raisins
1/4 C currants
scant 1/4 C sherry (preferably a sweet or cream sherry)
1/4 C slivered almonds
Glaze:
1/2 C confectioner's sugar
1 1/2 tsp. milk
Preparation:
Butter a 2-lb. Coffee can. Fold a doubled sheet of aluminum foil around the top of the can
to extend it about 2 inches.
Soak currants and raisins in sherry for about 1/2 hour before beginning dough.
Combine yeast, 1 cup flour, sugar and salt in a large bowl of an electric mixer. Heat milk
and butter until butter is melted and mixture is very warm (about 115° on a candy
thermometer). Pour milk mixture into dry ingredients with mixer slowly running, then beat
until smooth. Beat in eggs, egg yolks and lemon zest. Gradually add remaining flour,
beating well after each addition. Beat in almonds and sherry soaked raisins and currants.
Knead until smooth and satiny. Place in a lightly greased bowl, cover with a clean kitchen
towel and let rise in a warm, draft free place until doubled in size, about 1 1/2 hours.
Pre-heat oven to 350° F.
Turn dough onto lightly floured surface and knead a few times. Shape dough into a ball and
place in greased 2 pound coffee can. Loosely cover top of can with plastic wrap or foil
and let rise in a warm place until doubled in size, or until dough almost reaches the top
of the can.
Bake for about 50 minutes or until a skewer inserted into the center of the loaf comes out
clean and the loaf sounds hollow when thumped. Let cool in pan on a wire rack, remove from
can after about 10 minutes and let cool completely.
To mix glaze, blend confectioner's sugar and milk until smooth. Spread glaze over top,
letting it drizzle down the sides.
To serve, cut off the frosted crown and place in the center of a serving plate. Cut
remaining loaf lengthwise, then in half crosswise and arrange on plate around the cut top.
Note: In addition to the traditional methods of making bread dough (food processor or
mixer), you can also make this dough in a bread machine. Just soak the raisins and
currants in the sherry for about 1/2 hour before they need to be added, along with the
almonds, in the mix-in stage of the cycle. Other than that, add the ingredients in the
order appropriate for your machine, and set the machine on the dough setting. When dough
is finished, proceed with the baking instructions here, using the coffee can.
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How
Now Grilled Brown Cow
Barbecued Flank Steak
This mouth-watering marinade of soy sauce,
lemon juice and oil makes for an amazingly tender and succulent steak. Better still, the
longer you marinate the meat, the more tender it gets.
Ingredients:
1/2 cup soy sauce
1 lemon, juiced
1/4 cup vegetable oil
1/2 tablespoon garlic powder
1 1/2 pounds flank steak
Preparation:
Mix soy sauce, lemon juice and oil together in a large resealable plastic bag.
Rub garlic power into meat, place in bag, and seal.
Marinate in the refrigerator for at least 4 hours; turn bag after 2 hours.
Preheat grill for medium heat.
Oil grate lightly, and place meat on grill.
Discard marinade.
Cook steak for 5 to 7 minutes per side, or to desired doneness.
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Try
This And You'll Get an Earful!
Creamy Corn Chowder
Ingredients:
5 slices bacon, diced
1 large onion, chopped
4 medium potatoes, peeled and cubed
1/3 cup diced red bell pepper - OPTIONAL
2 tsp minced jalapeño pepper - OPTIONAL
2 Tbsp diced green onion - OPTIONAL
5 cups chicken broth
1/2 teaspoon dried oregano
salt and pepper to taste
1 (11 ounce) can cream-style corn
1 (10 ounce) can whole kernel corn, drained
1/2 cup heavy cream
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
Preparation:
In a large pot over medium-high heat, cook and stir the bacon until crisp.
Drain off grease, leaving about 1 tablespoon in the pot.
Break the bacon into pieces in the pot.
Place the onion in the pot, and cook until transparent.
Mix in the potatoes, and cook until lightly browned on the outside.
Stir in the chicken broth, and season with oregano, salt and pepper.
Cover and simmer over low heat for about 30 minutes, or until the potatoes are soft.
Pour in the cream-style corn and whole kernel corn, and cook for 10 more minutes.
Stir in the cream, Monterey Jack cheese, and Cheddar cheese over low heat and be sure not
to boil.
Remove from the heat and serve.
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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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