Grilled Salmon I

recipe: http://allrecipes.com/recipe/12720/grilled-salmon-i/?internalSource=previously%20viewed&referringContentType=home%20page&clickId=cardslot%2075

 

Ingredients

• 1 1/2 pounds salmon fillets
• lemon pepper to taste
• garlic powder to taste
• salt to taste

• 1/3 cup soy sauce
• 1/3 cup brown sugar
• 1/3 cup water
• 1/4 cup vegetable oil

1. Season salmon fillets with lemon pepper, garlic powder, and salt.
2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
3. Preheat grill for medium heat.
4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Beef Stew VI

recipe source: http://allrecipes.com/recipe/25678/beef-stew-vi/?internalSource=hub%20recipe&referringContentType=search%20results&clickId=cardslot%203

 2 h 20 m 10 servings

Ingredients

• 2 pounds cubed beef stew meat
• 3 tablespoons vegetable oil
• 4 cubes beef bouillon, crumbled
• 4 cups water
• 1 teaspoon dried rosemary
• 1 teaspoon dried parsley
• 1/2 teaspoon ground black pepper

• 3 large potatoes, peeled and cubed
• 4 carrots, cut into 1 inch pieces
• 4 stalks celery, cut into 1 inch pieces
• 1 large onion, chopped
• 2 teaspoons cornstarch
• 2 teaspoons cold water

1. In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.
2. Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.

Slow Cooker Beef Stew I

recipe source: http://allrecipes.com/recipe/14685/slow-cooker-beef-stew-i/?internalSource=next%20recipe&referringId=25678&referringContentType=recipe&clickId=next%20recipe%20module&EventName=14685&AnalyticsEvent=right%20rail%20nav

12 h 20 m 6 servings

Ingredients

• 2 pounds beef stew meat, cut into 1 inch cubes
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 clove garlic, minced
• 1 bay leaf
• 1 teaspoon paprika

• 1 teaspoon Worcestershire sauce
• 1 onion, chopped
• 1 1/2 cups beef broth
• 3 potatoes, diced
• 4 carrots, sliced
• 1 stalk celery, chopped

1. Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
2. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Oven Baked BBQ Ribs

recipe source: http://allrecipes.com/recipe/24849/oven-baked-bbq-ribs/?internalSource=search%20result&referringContentType=search%20results

 

Ingredients

• 2 cups sliced onions
• 2 cups ketchup
• 2 cups water
• 4 teaspoons salt
• 1/4 cup Worcestershire sauce

• 1/2 cup white vinegar
• 1/2 cup dark brown sugar
• 4 teaspoons dry mustard
• 4 pounds pork spareribs

3 h 30 m 6 servings

 

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine onions, ketchup, water, salt, Worcestershire sauce, vinegar, brown sugar, and mustard. Split ribs down the center between the bones.
3. Heat a large lightly oiled skillet over medium-high heat. Add ribs and sear until browned. This may have to be done in several batches.
4. Place ribs in a single layer in two baking pans or casserole dishes. Pour half of the sauce over the ribs, reserve remainder.
5. Bake ribs in preheated oven for 3 hours. Turn and baste meat every twenty minutes with remaining sauce, using all sauce by two hours. Continue turning and basting ribs using sauce in the pan during the last hour of baking.

Grilled Dijon Pork Chops (or Chicken)

recipe source : http://paleoleap.com/grilled-dijon-pork-chops/

 

Ingredients

• 4-6 pork chops;
• 1/4 cup grainy Dijon mustard;
• 3 tbsp. raw honey or maple syrup;
• 2 tbsp. olive oil;
• 2 garlic cloves, minced;
• 1 shallot, minced;
• 1 tsp. dried thyme;
• Sea salt and freshly ground black pepper;

 

Preparation

1. Preheat the grill to a medium-high heat.
2. In a bowl, whisk together the Dijon mustard, honey, olive oil, garlic, shallot, thyme, and season until well emulsified.
3. Brush each pork chop with the Dijon mixture until well covered.
4. Grill the pork chops for 5 to 6 minutes on each side.
5. Let the pork chops rest for 4 to 5 minutes before serving.

pizza dough

1 teaspoon sugar + warm water

2 teaspoon yeast

leave 10 minutes

stir

add 1/2 cup warm water + 1 teaspoon salt+ 1/4 cup oil

add 2 and 1/2cup flour

 

sitting for 1 hour

 

devide 4 pieces

homemade bread

3 large L.

 

1 cup warm water, 2 tspn sugar , add 4.5 tssp yeast

sitting for about 15 min

 

2 cup milk *warm( ,add 1.4 cup butter

add 1/4 cup sugar

add 4 tspn salt

mix , add one cup cold water

 

yeast + butter milk mix, add 9 cup flour

butter oil big bowl, put bread dough in the bowl, butter surface

sitting for 1 hour

 

even 3 pieces

put in baking sheet, cover for 1 hour

 

390 degree for 3o min

 

 

 

 

 

 

barley soup

ham bone , cooked with low heat , remove fat

brown onion, celery,

add flour

add carrots, garlic, bay leaf

 

add ham, potato

add beef mix, tomato paste, red beans, parsley, barley

 

BEEF STROGANOFF

INGREDIENTS
1 ½ lb. Round steak
6 T. oil
4 T. flour
½ tsp. Salt
¼ tsp. Pepper
2 c. boiling water
1 cube/packet beef bullion
2 T. Worcestershire sauce
3 T. tomato paste
4 T. butter/margarine
1 onion sliced
½ lb. Sliced mushrooms
1 bay leaf
½ tsp. Dried dill
1 c. sour cream
cooked noodles or rice

Cut meat in strips and shake in a bag containing flour, salt and
pepper.  Brown meat in oil.  Add bullion dissolved in boiling water.
Stir in Worcestershire sauce and tomato paste.
Sauté onions and mushrooms in butter/margarine.
Add to meat mixture along with bay leaf and dill.
Cover and cook on low heat for 1 hour.
About 15 min. before serving, add sour cream.
Serve over cooked noodles or rice.

LASAGNE

2 tablespoons of olive or vegetable oil
1 clove garlic, minced
1 medium onion, chopped
1 lb. ground beef
1 teaspoon salt
¼ teaspoon pepper
½ teaspoon rosemary
Italian spices (oregano, basil)
1 can crushed tomatoes
¼ cup tomato paste
½ cup water
Lasagne noodles (oven ready)
½ lb. cottage cheese
½ lb. Mozzarella cheese (grate half)
1 egg
2 tablespoons Parmesan cheese

Cook garlic and onions in oil until soft.  Add beef and seasonings and
cook until brown.  Mix in crushed tomatoes, tomato paste and water.
Simmer slowly.
Mix cottage cheese, grated Mozzarella, egg and Parmesan cheese together.

Put a thin layer of sauce in baking dish, add half the noodles, all of
the cheese mixture.  Repeat with half the remaining sauce, another layer
of noodles and then the remaining sauce.  Top with slices of mozzarella
cheese.
Bake at 350F for about 30 minutes, or until sauce is bubbling.  Let
stand out of oven for about 10 minutes before cutting into squares.
Make 6 to 8 servings.