1. Steak Tip MarinadePosted by gemini40 (My Page) on Sun, Sep 5, 10 at 12:00
We LOVE this recipe: 1. medium onion chopped 3. cloves of garlic minced Saute these in butter oil combination until softened. Then add : 1. cup of ketchup 1/4 c. of water 1/4 c. of red wine vinegar 3.TBSP. Brown sugar 1.TBSP. White sugar ( not needed really) 5-7 drops or more according to taste of hot sauce salt and pepper. bring to boil over medium heat simmer for several mins. and then add 1/2 can of Coke...(not diet) stir to combine and then cool. The longer you marinate the more delicious the meat gets. Everybody raves about this.. June |
2. Cola Marinade
Posted by mboston (My Page) on Sun, Sep 5, 10 at 13:19
For something different, I use this recipe:
1 cup Coke (regular, not diet)
1/3 cup soy sauce
good squeeze of lemon juice.
Marinade several hours.
We really like this for Kabobs. When I first got this a long time ago, it was for a roast that you grill but I have used it for steaks too.
For something different, I use this recipe:
1 cup Coke (regular, not diet)
1/3 cup soy sauce
good squeeze of lemon juice.
Marinade several hours.
We really like this for Kabobs. When I first got this a long time ago, it was for a roast that you grill but I have used it for steaks too.
3. Perfect Steak Marinade
Posted by luckygardnr (My Page) on Sun, Sep 5, 10 at 18:30
This is one my DSis gave me and works very well.
2 cloves garlic
2 Tbs Worcestershire Sauce
2 Tbs Balsamic Vinegar
Freshly ground pepper
2 tsp Dijon mustard
2 Tbs soya sauce
2 Tbs Olive oil
Combine in bowl, and whisk together well.
Pour into Ziploc bag with steaks and refrigerate for at least 30 minutes, or upto 4 hours.
This is one my DSis gave me and works very well.
2 cloves garlic
2 Tbs Worcestershire Sauce
2 Tbs Balsamic Vinegar
Freshly ground pepper
2 tsp Dijon mustard
2 Tbs soya sauce
2 Tbs Olive oil
Combine in bowl, and whisk together well.
Pour into Ziploc bag with steaks and refrigerate for at least 30 minutes, or upto 4 hours.
4. Bleu Cheese Dressing
3/4 cups blue cheese
(crumbled well)
1/2 cup mayonnaise
1/3 cup half & half
1 pkg. cream cheese
4 T. garlic powder
Mix all together well. Makes 1-2/3 cups. Can be doubled or tripled.
(crumbled well)
1/2 cup mayonnaise
1/3 cup half & half
1 pkg. cream cheese
4 T. garlic powder
Mix all together well. Makes 1-2/3 cups. Can be doubled or tripled.
5. 1,000 Island Dressing
1 cup mayonnase
1 T. parsley
2 T. sweet pickle relish
2 T. chili sauce
1 t. finely chopped onion
1/2 paprika
1 finely chopped boiled egg
Mix all ingredients together well. Makes 1-1/4 cups. Can be doubled or tripled.
1 T. parsley
2 T. sweet pickle relish
2 T. chili sauce
1 t. finely chopped onion
1/2 paprika
1 finely chopped boiled egg
Mix all ingredients together well. Makes 1-1/4 cups. Can be doubled or tripled.
6. French Dressing
1 cup of vegetable oil
1 t. salt
1/2 dry mustard
1/4 cup vinegar
1/4 c lemon juice
1/2 t. paprika
Mix all together well. Can be doubled or tripled.
1 t. salt
1/2 dry mustard
1/4 cup vinegar
1/4 c lemon juice
1/2 t. paprika
Mix all together well. Can be doubled or tripled.
7. Hatch's Jerky
Posted by angelaid (My Page) on Thu, Sep 9, 10 at 13:22
Been using this recipe for, probably, 20 years or more:
3.5 fluid ounces Liquid Smoke (just under 1/4 cup)
5.0 fluid ounces Soy Sauce (just under 2/3 cup)
5.0 fluid ounces Worcestershire Sauce (just under 2/3 cup)
10 tbl brown sugar
1/4 cup horseradish
1 tbl garlic salt
20 shakes Tabasco
Marinate overnight. Pepper (optional) before dehydrating. Dry for 12 to 16 hours (1/4 inch thick) - depending on how ‘dry’ you like it.
***
We use several dehydtrators. DH likes his lean and really dry. I leave the fat on mine and like it moister. Mine is done in about 9 or 10 hours. His is about 12 hours.
Been using this recipe for, probably, 20 years or more:
3.5 fluid ounces Liquid Smoke (just under 1/4 cup)
5.0 fluid ounces Soy Sauce (just under 2/3 cup)
5.0 fluid ounces Worcestershire Sauce (just under 2/3 cup)
10 tbl brown sugar
1/4 cup horseradish
1 tbl garlic salt
20 shakes Tabasco
Marinate overnight. Pepper (optional) before dehydrating. Dry for 12 to 16 hours (1/4 inch thick) - depending on how ‘dry’ you like it.
***
We use several dehydtrators. DH likes his lean and really dry. I leave the fat on mine and like it moister. Mine is done in about 9 or 10 hours. His is about 12 hours.
8. Homemade Ketchup
Posted by jasdip (My Page) on Sun, Nov 28, 10 at 8:17
I came across a recipe for home-made ketchup. I think it would be cool to make our own. The vast majority of time it's cheaper to make our own recipes. I haven't figured out what the cost of this would be.
1 (28-oz) can whole tomatoes in puree
1 medium onion, chopped
2 tablespoons olive oil
1 tablespoon tomato paste
1/3 cup packed dark brown sugar
1/2 cup balsamic vinegar
1/2 tsp salt
Puree tomatoes (with puree from can) in a blender until smooth. Cook onion in oil in a 4-quart heavy saucepan over moderate heat, stirring, until softened, about 8 minutes. Add pureed tomatoes, tomato paste, brown sugar, vinegar, and salt and simmer, uncovered, stirring occasionally, until very thick, about 1 hour (stir more frequently toward end of cooking to prevent scorching).
Puree ketchup in 2 batches in blender or stick blender until smooth.
Chill, covered, at least 2 hours to develop flavors.
I came across a recipe for home-made ketchup. I think it would be cool to make our own. The vast majority of time it's cheaper to make our own recipes. I haven't figured out what the cost of this would be.
1 (28-oz) can whole tomatoes in puree
1 medium onion, chopped
2 tablespoons olive oil
1 tablespoon tomato paste
1/3 cup packed dark brown sugar
1/2 cup balsamic vinegar
1/2 tsp salt
Puree tomatoes (with puree from can) in a blender until smooth. Cook onion in oil in a 4-quart heavy saucepan over moderate heat, stirring, until softened, about 8 minutes. Add pureed tomatoes, tomato paste, brown sugar, vinegar, and salt and simmer, uncovered, stirring occasionally, until very thick, about 1 hour (stir more frequently toward end of cooking to prevent scorching).
Puree ketchup in 2 batches in blender or stick blender until smooth.
Chill, covered, at least 2 hours to develop flavors.
9. Easy Pizza Sauce
joann_fla Aug 4. 2010
I don't buy pizza sauce from the store anymore, its just too easy and much cheaper to make my own.
1 6oz can tomato paste
1 cup water
1/4 cup extra virgin olive oil
salt & pepper to taste
1/4 ts each oregano, basil, rosemary to taste
minced garlic
1 ts sugar
Mix together the tomato paste, water & olive oil, add seasonings.
Let stand several hours in the frig to let flavors blend, no cooking necessary,
just spread on the dough.
(Simmer a bit if you don't have the time for it to sit)
I use the packaged pizza crust mix walmart sells, its very easy. Follow the directions and press it into the pan.
10. Old Bay HOT CRAB Dip
Posted by patti43 (My Page) on Sat, Aug 7, 10 at 11:47
It's almost college football season, so I'm going through recipes looking for stuff to fix for our at-home tailgates. This is always good.
1 package (8 ounces) cream cheese, softened
1 cup mayonnaise
2 teaspoons OLD BAY® Seasoning
1/2 teaspoon McCormick® Mustard, Ground
1 pound lump crabmeat
1/4 cup shredded Cheddar cheese
Preheat oven to 350°F. Mix cream cheese, mayonnaise, Old Bay and ground mustard in medium bowl until well blended. Add crabmeat; toss gently. Spread in shallow 1 1/2-quart baking dish. Sprinkle with Cheddar cheese and additional Old Bay, if desired. Bake 30 minutes or until hot and bubbly. Serve with assorted crackers or sliced French bread. Makes 3-½ cups.
11. Cheese Dip
Posted by wantoretire_did (My Page) on Sat, Aug 21, 10 at 18:45
This is SO easy and SO good -
Mix 1 cup of shredded cheddar or sharp cheddar cheese with
1/2 cup real mayo and
1/2 cup chopped green (scallions) onions - using the whole onion
Heat in microwave for 20 seconds or so. Stir. Serve with wheat crackers.
It doesn't sound that great, but is always the first to go :-)
12. Pizza Dip
Posted by glenda_al (My Page) on Wed, Sep 1, 10 at 17:38
1 package cream cheese, softened (8oz)
1 jar (14oz) pizza sauce
1/3 cup chopped onion
1 1/2 cups mozzarella cheese, shredded
1 can (6oz) sliced black olives
2 ounces sliced pepperoni
Press cream cheese in bottom of 9-inch glass pie plate. Spread pizza sauce over cream cheese and layer remaining ingredients in the order listed. Bake at 350° for 25 minutes. Serve with corn chips or your favorite crackers.
Serves 8 to 10.
1 package cream cheese, softened (8oz)
1 jar (14oz) pizza sauce
1/3 cup chopped onion
1 1/2 cups mozzarella cheese, shredded
1 can (6oz) sliced black olives
2 ounces sliced pepperoni
Press cream cheese in bottom of 9-inch glass pie plate. Spread pizza sauce over cream cheese and layer remaining ingredients in the order listed. Bake at 350° for 25 minutes. Serve with corn chips or your favorite crackers.
Serves 8 to 10.
13. Swiss & Bacon Dip
Posted by patti43 (My Page) on Fri, Sep 3, 10 at 12:04
8 slices center cut bacon, chopped
8 ounces cream cheese, softened
1/2 cup mayonnaise
2 rounded teaspoons prepared Dijon style mustard
2 rounded teaspoons horseradish (optional)
1 1/2 cups Swiss Cheese, shredded
3 scallions, chopped
1/2 cup smoked almonds, coarsely chopped
Baby carrots and a selection of breads or crackers for dipping
Preheat oven to 400 degrees F. Brown bacon in nonstick skillet over medium high heat. Drain crisp bacon bits on paper towels.
In a mixing bowl, combine cream cheese, mayonnaise, mustard, horseradish (if using), Swiss cheese, and scallions with cooked bacon. Transfer to a shallow small casserole or baking dish and bake until golden and bubbly at edges, 15 to 18 minutes. Top with chopped smoked almonds. Place dip on a platter and surround warm casserole with breads and carrots for dipping.
8 slices center cut bacon, chopped
8 ounces cream cheese, softened
1/2 cup mayonnaise
2 rounded teaspoons prepared Dijon style mustard
2 rounded teaspoons horseradish (optional)
1 1/2 cups Swiss Cheese, shredded
3 scallions, chopped
1/2 cup smoked almonds, coarsely chopped
Baby carrots and a selection of breads or crackers for dipping
Preheat oven to 400 degrees F. Brown bacon in nonstick skillet over medium high heat. Drain crisp bacon bits on paper towels.
In a mixing bowl, combine cream cheese, mayonnaise, mustard, horseradish (if using), Swiss cheese, and scallions with cooked bacon. Transfer to a shallow small casserole or baking dish and bake until golden and bubbly at edges, 15 to 18 minutes. Top with chopped smoked almonds. Place dip on a platter and surround warm casserole with breads and carrots for dipping.
14. Cheesy Spinach and Bacon Dip
Posted by joann_fla (My Page) on Thu, Sep 16, 10 at 17:14
From Southern Plate
10 ounce Package frozen chopped spinach, thawed
1 pound (16 ounces) Velveeta, cubed
4 ounces (1/2 a brick) Cream Cheese, cubed
1 (1o ounce) can Ro-Tel, undrained
8 slices bacon, cooked til crisp and crumpled
Place everything in a large microwave safe bowl. Microwave on high three minutes, stir. Microwave another two minutes or until all cheese is melted, stir well. Serve with chips or vegetables for dipping.
From Southern Plate
10 ounce Package frozen chopped spinach, thawed
1 pound (16 ounces) Velveeta, cubed
4 ounces (1/2 a brick) Cream Cheese, cubed
1 (1o ounce) can Ro-Tel, undrained
8 slices bacon, cooked til crisp and crumpled
Place everything in a large microwave safe bowl. Microwave on high three minutes, stir. Microwave another two minutes or until all cheese is melted, stir well. Serve with chips or vegetables for dipping.
15. Slow Roasted Plum Tomato Sauce
Posted by jasdip (My Page) on Fri, Sep 3, 10 at 10:47
Saw bushels of Roma tomatoes and the price was right, so I bought more! I split them with Mom, so I'm not inundated with them.
I made Slow-Roasted Tomato Sauce with some of my previous bushel, and I'm making this recipe again today.
1-2 large onions, roughly chopped
1 head garlic, roughly chopped
2-4 sweet peppers, roughly chopped
36 large roma tomatoes, cored and halved lenthwise
1/2 cup olive oil
2 tbsp honey
1/4 cup balsamic vinegar
3 tsp kosher salt
1-2 tsp freshly ground pepper
2 tsp dried oregano
1 tsp fennel seeds
2 bay leaves
3-4 tbsp red wine
Preheat oven to 300 degrees.
In a very large roasting pan combine the onion, garlic, peppers, tomatoes, olive oil, honey, balsamic vinegar, salt, pepper, oregano, fennel and bay leaves.
Roast 3-4 hours, stirring every hour or so.
Remove from oven and cool slightly. Remove bay leaves. Puree with immersion blender or in a blender. Cool mixture a little more if using a traditional blender and be very careful to keep lid off slightly and covered with a towel to let steam escape.
Add red wine and taste for seasonings--adding more salt and pepper if needed. If the tomatoes are a little on the acidic side, you may need to add more honey or sugar.
Saw bushels of Roma tomatoes and the price was right, so I bought more! I split them with Mom, so I'm not inundated with them.
I made Slow-Roasted Tomato Sauce with some of my previous bushel, and I'm making this recipe again today.
1-2 large onions, roughly chopped
1 head garlic, roughly chopped
2-4 sweet peppers, roughly chopped
36 large roma tomatoes, cored and halved lenthwise
1/2 cup olive oil
2 tbsp honey
1/4 cup balsamic vinegar
3 tsp kosher salt
1-2 tsp freshly ground pepper
2 tsp dried oregano
1 tsp fennel seeds
2 bay leaves
3-4 tbsp red wine
Preheat oven to 300 degrees.
In a very large roasting pan combine the onion, garlic, peppers, tomatoes, olive oil, honey, balsamic vinegar, salt, pepper, oregano, fennel and bay leaves.
Roast 3-4 hours, stirring every hour or so.
Remove from oven and cool slightly. Remove bay leaves. Puree with immersion blender or in a blender. Cool mixture a little more if using a traditional blender and be very careful to keep lid off slightly and covered with a towel to let steam escape.
Add red wine and taste for seasonings--adding more salt and pepper if needed. If the tomatoes are a little on the acidic side, you may need to add more honey or sugar.
16. Hoagie Dip
from ~ BunnyLover
1/4 lb ham, chunks
1/4 lb hard salami, chunks
1/4 lb provolone cheese, chunks
1 plum size tomato
1 small head iceberg lettuce
1 small onion
Oregano
Mayonnaise
In a food processor, mix first 6 ingredients. Sprinkle with oregano and start with 1 heaping tablespoon of mayo. Mix thoroughly. Add mayo until you get a nice consistency. Serve with bread or crackers. Makes a good spread for sandwiches too.
1/4 lb ham, chunks
1/4 lb hard salami, chunks
1/4 lb provolone cheese, chunks
1 plum size tomato
1 small head iceberg lettuce
1 small onion
Oregano
Mayonnaise
In a food processor, mix first 6 ingredients. Sprinkle with oregano and start with 1 heaping tablespoon of mayo. Mix thoroughly. Add mayo until you get a nice consistency. Serve with bread or crackers. Makes a good spread for sandwiches too.
17. Cookie Dough Dip
Posted by patti43 (My Page) on Tue, Dec 21, 10 at 14:25
(Foodgawker)
1/2 cup butter
1/3 cup brown sugar
1 8-ounce block of cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
3/4 cups chocolate chips
Melt butter in a small saucepan over medium heat. Add brown sugar and whisk until sugar dissolves and mixture starts to bubble. Set aside to cool, and whisk in vanilla.
Cream together cream cheese and powdered sugar for 60 seconds. With mixer on low speed, add in brown sugar and butter mixture. Mix until combined. I added the chocolate chips at this time so the mixer could break them up into pieces. You can so that, or just fold in the chocolate chips.
Garnish with additional chopped chocolate. Serves with fruit, cookies, crackers, pretzels or a spoon. Makes about 1½ cups
(Foodgawker)
1/2 cup butter
1/3 cup brown sugar
1 8-ounce block of cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
3/4 cups chocolate chips
Melt butter in a small saucepan over medium heat. Add brown sugar and whisk until sugar dissolves and mixture starts to bubble. Set aside to cool, and whisk in vanilla.
Cream together cream cheese and powdered sugar for 60 seconds. With mixer on low speed, add in brown sugar and butter mixture. Mix until combined. I added the chocolate chips at this time so the mixer could break them up into pieces. You can so that, or just fold in the chocolate chips.
Garnish with additional chopped chocolate. Serves with fruit, cookies, crackers, pretzels or a spoon. Makes about 1½ cups
18. Buffalo Chicken Dip
Posted by glenda_al (My Page) on Wed, Dec 29, 10 at 16:01
I vote for THIS, HUMMMMM, wonder where I had this first served :o)
2 cups cooked chicken breast shredded
---
4-8 oz. Franks Hot Sauce I used 4 oz
16 oz. cream cheese
1/2 cup blue cheese or ranch salad dressing **used buttermilk ranch
2 cups shredded Cheddar cheese, divided **used finely shredded fiesta blend
Preheat Oven: 350º
Combine chicken with 1 cup of cheese. (Adjust the amounts of hot sauce to make the dip mild, medium or hot per your own taste.)
Heat the hot sauce, cream cheese, dressing until melted
Add to the chicken and cheese
Pour mixture into a greased baking dish and sprinkle with remaining cheddar cheese. Bake at 350º F for 25 to 30 minutes.
Used an oblong baking dish sprayed with pam
Serve homemade whole wheat pita chips
I vote for THIS, HUMMMMM, wonder where I had this first served :o)
2 cups cooked chicken breast shredded
---
4-8 oz. Franks Hot Sauce I used 4 oz
16 oz. cream cheese
1/2 cup blue cheese or ranch salad dressing **used buttermilk ranch
2 cups shredded Cheddar cheese, divided **used finely shredded fiesta blend
Preheat Oven: 350º
Combine chicken with 1 cup of cheese. (Adjust the amounts of hot sauce to make the dip mild, medium or hot per your own taste.)
Heat the hot sauce, cream cheese, dressing until melted
Add to the chicken and cheese
Pour mixture into a greased baking dish and sprinkle with remaining cheddar cheese. Bake at 350º F for 25 to 30 minutes.
Used an oblong baking dish sprayed with pam
Serve homemade whole wheat pita chips
19. Ranch Dressing
Posted by woodie2 (My Page) on Mon, May 11, 09 at 18:39
This one is definitely tried and true!
Ranch Dressing/Dip
1 cup mayonnaise
1/4 cup buttermilk (more if needed to thin)
1 T lemon juice
1 T cider vinegar
1/4 tsp garlic powder (or 2 cloves garlic, minced)
1/2 tsp onion powder (or 2 T fresh minced chives or scallion)
1/4 tsp salt
1 T parsley flakes
Optional add ins:
1 T coarsely cracked peppercorns (or to taste)
2-3 T fresh grated parmesan
1 T dijon mustard
Combine ingredients, whisk until smooth. Chill before serving.
Note - if using fresh garlic and scallion, shelf life is shorter.
*for lower fat, use 3/4 cup buttermilk and 1/2 cup mayo.
This one is definitely tried and true!
Ranch Dressing/Dip
1 cup mayonnaise
1/4 cup buttermilk (more if needed to thin)
1 T lemon juice
1 T cider vinegar
1/4 tsp garlic powder (or 2 cloves garlic, minced)
1/2 tsp onion powder (or 2 T fresh minced chives or scallion)
1/4 tsp salt
1 T parsley flakes
Optional add ins:
1 T coarsely cracked peppercorns (or to taste)
2-3 T fresh grated parmesan
1 T dijon mustard
Combine ingredients, whisk until smooth. Chill before serving.
Note - if using fresh garlic and scallion, shelf life is shorter.
*for lower fat, use 3/4 cup buttermilk and 1/2 cup mayo.
20. Potato Salad/Deviled Egg/Coleslaw Dressing
magic_AZ Posted: Jul 11 2011, 12:21 PM
1 1/2 cups mayo
2/3 cups sour cream
3 Tablespoons sugar
3 Tablespoons red wine vinegar ( I like a little more)
2 Tsp of prepared mustard
1 1/2 tsp dried minced onion
1 tsp celery seed ( I like a little more)
Salt and pepper to taste.
Whisk all together and use adressing for potato salad, deviled eggs or coleslaw
1 1/2 cups mayo
2/3 cups sour cream
3 Tablespoons sugar
3 Tablespoons red wine vinegar ( I like a little more)
2 Tsp of prepared mustard
1 1/2 tsp dried minced onion
1 tsp celery seed ( I like a little more)
Salt and pepper to taste.
Whisk all together and use adressing for potato salad, deviled eggs or coleslaw
21. Fresh Blueberry Pancake Syrup
1 pint (or two cups) fresh blueberries
1 cup sugar
1/2 teaspoon vanilla (opt)
1/4 cup water
Place all ingredients in a saucepan. Cook over medium heat and stir to dissolve the sugar. Allow it to cook for 12-15 minutes and give the berries a little smash with your wooden spoon to break them up into the syrup.
This syrup can be served warm over pancakes or waffles or you can serve the syrup cooled.
If you want it smoother, blend with hand mixer.
1 cup sugar
1/2 teaspoon vanilla (opt)
1/4 cup water
Place all ingredients in a saucepan. Cook over medium heat and stir to dissolve the sugar. Allow it to cook for 12-15 minutes and give the berries a little smash with your wooden spoon to break them up into the syrup.
This syrup can be served warm over pancakes or waffles or you can serve the syrup cooled.
If you want it smoother, blend with hand mixer.
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