1/2 Cup Brown Sugar (packed)
1/3 Cup Liquid Honey
2 Cups Toasted Sesame Seeds
Stir brown sugar and honey together in medium saucepan on low heat until almost boiling sugar is dissolved. Add sesame seeds. Stir unitl thick paste-like consistency. Turn out onto foil lined baking sheet. Cover with foil. Roll out until 1/4 inch thick.Peel back top layer of foil. Score 1x2 inch lines with wet sharp knife while still warm. Let stand uncovered for about an hour until cool. Break apart on score marks.
Showing posts with label Lori's recipes. Show all posts
Showing posts with label Lori's recipes. Show all posts
Tuesday, January 23, 2007
Friday, January 12, 2007
Beef Bourguignon
Ingredients:
6 strips bacon, cut into 1-2 inch pieces
3 lbs beef rump, cut into 1-inch cubes
1 large carrot, peeled and sliced
1 medium onion, sliced
1 tsp salt
1/2 tsp pepper
3 Tbs flour
1 10-oz. can condensed beef broth
2 cups red or Burgundy wine
1 Tbs tomato paste
2 cloves garlic, minced
1/2 tsp whole thyme
1 whole bay leaf
1/2 lb small white onions, peeled
1 lb fresh mushrooms, sliced
Directions:
Cook bacon in large skillet until crisp. Remove and drain. Add beef cubes and brown well. Place browned beef cubes in stoneware. Brown carrot and onion. Season with salt and pepper. Stir in flour. Add broth, mix well and add to stoneware. Add cooked bacon, wine, tomato paste, garlic, bay leaf, onions and mushrooms. Cover cook on Low 10 to 12 hours or on High for 5 to 6 hours.
6 strips bacon, cut into 1-2 inch pieces
3 lbs beef rump, cut into 1-inch cubes
1 large carrot, peeled and sliced
1 medium onion, sliced
1 tsp salt
1/2 tsp pepper
3 Tbs flour
1 10-oz. can condensed beef broth
2 cups red or Burgundy wine
1 Tbs tomato paste
2 cloves garlic, minced
1/2 tsp whole thyme
1 whole bay leaf
1/2 lb small white onions, peeled
1 lb fresh mushrooms, sliced
Directions:
Cook bacon in large skillet until crisp. Remove and drain. Add beef cubes and brown well. Place browned beef cubes in stoneware. Brown carrot and onion. Season with salt and pepper. Stir in flour. Add broth, mix well and add to stoneware. Add cooked bacon, wine, tomato paste, garlic, bay leaf, onions and mushrooms. Cover cook on Low 10 to 12 hours or on High for 5 to 6 hours.
Asian Chicken
Ingredients:
1 red pepper, cut into strips
1 green pepper, cut into stips
1 yellow pepper, cut into strips
1 onion, chopped
2 cloves garlic, minced
1 8-oz. can sliced water chestnuts, drained
1 4 1/2-oz. jar whole mushrooms, drained
1/2 tsp ground ginger
4-6 boneless chicken breasts
4 Tbs hoisin sauce
1 tsp cayenne pepper
Directions:
Place red pepper, green pepper, yellow pepper, garlic, water chestnuts, mushrooms and ginger in stoneware; stir to blend. Place chicken breast on top of vegetables. Drizzle hoisin sauce over top of chicken and sprinkle with cayenne pepper. Cook on Low for 8 hours or High for 4 hours.
1 red pepper, cut into strips
1 green pepper, cut into stips
1 yellow pepper, cut into strips
1 onion, chopped
2 cloves garlic, minced
1 8-oz. can sliced water chestnuts, drained
1 4 1/2-oz. jar whole mushrooms, drained
1/2 tsp ground ginger
4-6 boneless chicken breasts
4 Tbs hoisin sauce
1 tsp cayenne pepper
Directions:
Place red pepper, green pepper, yellow pepper, garlic, water chestnuts, mushrooms and ginger in stoneware; stir to blend. Place chicken breast on top of vegetables. Drizzle hoisin sauce over top of chicken and sprinkle with cayenne pepper. Cook on Low for 8 hours or High for 4 hours.
Chicken Cacciatore
Ingredients:
2 Tbs olive oil
3 lbs chicken breasts, boneless
Salt and pepper to taste
1/2 tsp black pepper
1 small onion, chopped
1 lb fresh mushrooms, thickly sliced
2 cloves garlic, minced
1/4 cup flour
1/2 dry white wine
1/2 cup chicken broth
2 Tbs tomato paste
1 14 1/2-oz can diced tomatoes, drained
1 tsp dried basil leaves
1/2 tsp dried oregano leaves
1/2 tsp dried thyme leaves
Directions:
Add onions to bottom of stoneware. Add chicken, and then top chicken with remaining ingredients. Cover cook on Low 7 to 9 hours or on High 4 to 5 hours.
2 Tbs olive oil
3 lbs chicken breasts, boneless
Salt and pepper to taste
1/2 tsp black pepper
1 small onion, chopped
1 lb fresh mushrooms, thickly sliced
2 cloves garlic, minced
1/4 cup flour
1/2 dry white wine
1/2 cup chicken broth
2 Tbs tomato paste
1 14 1/2-oz can diced tomatoes, drained
1 tsp dried basil leaves
1/2 tsp dried oregano leaves
1/2 tsp dried thyme leaves
Directions:
Add onions to bottom of stoneware. Add chicken, and then top chicken with remaining ingredients. Cover cook on Low 7 to 9 hours or on High 4 to 5 hours.
Broccoli and Beef Pasta
Ingredients:
2 cups broccoli
1 medium onion, thinly sliced
1/2 tsp dried basil leaves
1/2 tsp dried oregano leaves
1/2 tsp dried thyme leaves
1 14 1/2-oz Italian-style diced tomatoes, undrained
1 10-oz. can beef broth
1 lb lean ground beef or beef strips
2 cloves garlic, minced
2 Tbs tomato paste
2 cups cooked rotini pasta
3-oz. shredded Cheddar cheese or grated Parmesan cheese
Directions:
Combine beef and garlic in large nonstick skillet cook over high heat 6 to 8 minutes or until meat is no longer pink, breaking meat apart with wooden spoon. Strain in a colander to remove excess fat and drippings. Add beef mixture to slow cooker. Layer broccoli, onion, basil, oregano, thyme, tomatoes, tomato paste and beef broth in the stoneware. Cover cook on Low 6-8 hours. Serve over pasta and sprinkle cheese on top.
2 cups broccoli
1 medium onion, thinly sliced
1/2 tsp dried basil leaves
1/2 tsp dried oregano leaves
1/2 tsp dried thyme leaves
1 14 1/2-oz Italian-style diced tomatoes, undrained
1 10-oz. can beef broth
1 lb lean ground beef or beef strips
2 cloves garlic, minced
2 Tbs tomato paste
2 cups cooked rotini pasta
3-oz. shredded Cheddar cheese or grated Parmesan cheese
Directions:
Combine beef and garlic in large nonstick skillet cook over high heat 6 to 8 minutes or until meat is no longer pink, breaking meat apart with wooden spoon. Strain in a colander to remove excess fat and drippings. Add beef mixture to slow cooker. Layer broccoli, onion, basil, oregano, thyme, tomatoes, tomato paste and beef broth in the stoneware. Cover cook on Low 6-8 hours. Serve over pasta and sprinkle cheese on top.
Beef Fajitas
1 1/2 Pounds Beef flank steak
1 Cup chopped onion
1 Green pepper cut into 1/2 pieces
1-2 jalepenos chopped
2 Cloves garlic minced
1 Teaspoon chili powder
1 Teaspoon ground cumin
1 Teaspoon ground coriander
1/4 teaspoon salt
1 Large Can diced tomatoes (undrained)
12 flour tortilla shells
1 Tablespoon lime juice
shredded skim mozzarella
guacamole
sour cream
salsa
Cut meat into 6 portions. In slow cooker combine onions, green pepper, jalepeno,garlic, chili powder, cumin, coriander, and salt. Place meat in cooker. Add undrained tomatoes.
Cover:Cook on low for 8-10 hours or high 4-5 hours.
Shred beef when finished-then return to cooker and add lime juice.
To serve fajitas use a slotted spoon to fill tortilla shells. If desired add cheese, salsa, guacamole and sour cream. Roll and enjoy.
1 Cup chopped onion
1 Green pepper cut into 1/2 pieces
1-2 jalepenos chopped
2 Cloves garlic minced
1 Teaspoon chili powder
1 Teaspoon ground cumin
1 Teaspoon ground coriander
1/4 teaspoon salt
1 Large Can diced tomatoes (undrained)
12 flour tortilla shells
1 Tablespoon lime juice
shredded skim mozzarella
guacamole
sour cream
salsa
Cut meat into 6 portions. In slow cooker combine onions, green pepper, jalepeno,garlic, chili powder, cumin, coriander, and salt. Place meat in cooker. Add undrained tomatoes.
Cover:Cook on low for 8-10 hours or high 4-5 hours.
Shred beef when finished-then return to cooker and add lime juice.
To serve fajitas use a slotted spoon to fill tortilla shells. If desired add cheese, salsa, guacamole and sour cream. Roll and enjoy.
Chinese Spare Ribs
1/2 Cup Vinegar
1/4 Cup Honey or syrup
1/4 Cup Granulated sugar
1/2 Cup Soy sauce
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Ginger
2 Cups Water
4 Teaspoons Chicken Oxo
6 lbs Spareribs cut in 4cm lengths
Combine first 8 ingredients in deep bowl. Stir Well.
Add ribs. Stir to coat all ribs. Cover and chill overnight. Stir occasionally.
Transfer ribs ro roaster. Reserve marinade. Cover roaster. Cook in 350 degree oven for about 1 hour until tender. Baste with marinade 2 or 3 timesduring cooking. To brown, remove lid and leave under broiler for a few minutes-but watch it!
1/4 Cup Honey or syrup
1/4 Cup Granulated sugar
1/2 Cup Soy sauce
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Ginger
2 Cups Water
4 Teaspoons Chicken Oxo
6 lbs Spareribs cut in 4cm lengths
Combine first 8 ingredients in deep bowl. Stir Well.
Add ribs. Stir to coat all ribs. Cover and chill overnight. Stir occasionally.
Transfer ribs ro roaster. Reserve marinade. Cover roaster. Cook in 350 degree oven for about 1 hour until tender. Baste with marinade 2 or 3 timesduring cooking. To brown, remove lid and leave under broiler for a few minutes-but watch it!
Katcha Korma
4 lbs Beef Stew Meat, cut bite size
1/3 Cup Cooking oil
1 1/2 Cup Chopped onion
1/3 Cup Yogurt
4 Teaspoons Ground Coriander
4 Teaspoons Salt
2 1/2 Tablespoons Chopped ginger
4 Cloves (minced) garlic
3 Bay leaves
1 1/2 Teaspoons Whole Peppercorns
8 Whole Cloves
1/4 Teaspoon Cinnamon
3 Whole Cardamoms
1 Cup Boiling Water
1x 1/5oz (6g) Beef Oxo cubes Crumbled
Measure First set of ingredients into large saucepan.
Pour boiling water over oxo cubes in small bowl. Stir to dissolve. Pour over meat in saucepan. Cover and bring to a boil, stirring often. Boil until meat is tender and water has boiled away, about 1 1/2 hours. If needed add more water. There will be some cooking oil in saucepan. Brown meat in it until meat is as brown as you like.
*Side note: You might want to light candles in every room of your house and have a simmering pot of scented wax boiling while this is cooking. Otherwise your house will stink.
1/3 Cup Cooking oil
1 1/2 Cup Chopped onion
1/3 Cup Yogurt
4 Teaspoons Ground Coriander
4 Teaspoons Salt
2 1/2 Tablespoons Chopped ginger
4 Cloves (minced) garlic
3 Bay leaves
1 1/2 Teaspoons Whole Peppercorns
8 Whole Cloves
1/4 Teaspoon Cinnamon
3 Whole Cardamoms
1 Cup Boiling Water
1x 1/5oz (6g) Beef Oxo cubes Crumbled
Measure First set of ingredients into large saucepan.
Pour boiling water over oxo cubes in small bowl. Stir to dissolve. Pour over meat in saucepan. Cover and bring to a boil, stirring often. Boil until meat is tender and water has boiled away, about 1 1/2 hours. If needed add more water. There will be some cooking oil in saucepan. Brown meat in it until meat is as brown as you like.
*Side note: You might want to light candles in every room of your house and have a simmering pot of scented wax boiling while this is cooking. Otherwise your house will stink.
Manhattan Clam Chowder
2x 6 1/2 oz cans of minced clams
2 Medium potatoes
1 Cup chopped onions
1 Cup chopped celery
1/2 Cup green pepper
1 Large can stewed tomatoes with liquid
1 1/2 Cups hot style tomato juice or spicy veggie juice
1/2 teaspoon dried thyme
1 bay leaf
*1/2 Cup or cooked bacon pieces.
Drain clams and reserve liquid. Place clams in a small bowl, cover and chill.
In a 3-5 quart crock pot, combine reserved liquid, potatoes, onions, celery, green pepper, undrained tomatoes, tomato juice, thyme, and bay leaf. Cover and cook on low setting for 8-10 hours or high setting for 4-5 hours.
If using low turn to high and stir in clams five minutes before end of cooking. Then discard Bay leaf. Ladle into bowls and sprinkle with bacon.
*For this I usually cook bacon and then freeze it so I have it on hand in a baggy.
2 Medium potatoes
1 Cup chopped onions
1 Cup chopped celery
1/2 Cup green pepper
1 Large can stewed tomatoes with liquid
1 1/2 Cups hot style tomato juice or spicy veggie juice
1/2 teaspoon dried thyme
1 bay leaf
*1/2 Cup or cooked bacon pieces.
Drain clams and reserve liquid. Place clams in a small bowl, cover and chill.
In a 3-5 quart crock pot, combine reserved liquid, potatoes, onions, celery, green pepper, undrained tomatoes, tomato juice, thyme, and bay leaf. Cover and cook on low setting for 8-10 hours or high setting for 4-5 hours.
If using low turn to high and stir in clams five minutes before end of cooking. Then discard Bay leaf. Ladle into bowls and sprinkle with bacon.
*For this I usually cook bacon and then freeze it so I have it on hand in a baggy.
Cheese Enchilada Chowder
1 Large Can (14oz) Diced Tomatoes
1 Can of Kernel corn (or the equal amount of frozen)
1/2 cup chopped onion
1/2 cup chopped yellow, green or red pepper
1 small jalepeno pepper chopped
1 can of enchilada sauce
1 can of condensed cream of chicken soup
2 cups milk (lactaid milk works too)
1 cup shredded part skim Mozza cheese
1 cup shredded Monterey Jack cheese
Sour cream (I use lactose-free)
Guacamole
Tortilla Chips
In 3-5 quart slow cooker combine tomatoes, corn, onion, pepper, and jalepeno. In large mixing bowl wisk together enchilada sauce and soup. Gradually wisk in milk until smooth. Pour sauce mixture over ingredients in cooker.
Cover, cook on low heat 6-8 hours or high heat 3-4 hours. Stir cheeses in just until melted. Ladle into bowls and top with guacamole and tortilla chips.
1 Can of Kernel corn (or the equal amount of frozen)
1/2 cup chopped onion
1/2 cup chopped yellow, green or red pepper
1 small jalepeno pepper chopped
1 can of enchilada sauce
1 can of condensed cream of chicken soup
2 cups milk (lactaid milk works too)
1 cup shredded part skim Mozza cheese
1 cup shredded Monterey Jack cheese
Sour cream (I use lactose-free)
Guacamole
Tortilla Chips
In 3-5 quart slow cooker combine tomatoes, corn, onion, pepper, and jalepeno. In large mixing bowl wisk together enchilada sauce and soup. Gradually wisk in milk until smooth. Pour sauce mixture over ingredients in cooker.
Cover, cook on low heat 6-8 hours or high heat 3-4 hours. Stir cheeses in just until melted. Ladle into bowls and top with guacamole and tortilla chips.
Thursday, January 11, 2007
Thai Chicken Coconut Soup
Source: Ladies' Home Journal
Makes 5 cups
Start to Finish: 25 minutes
Ingredients
· 3 cups chicken broth
· 2 tablespoons fresh lime juice
· 1 tablespoon Asian fish sauce (nuoc mam or nam pla*) or 1/2 teaspoon anchovy paste
· 4 thin slices fresh ginger
· 1 pound boneless, skinless chicken thighs, trimmed and cut into 1/4-inch thick strips
· 1/8 teaspoon red pepper flakes
· 4 ounces snow peas, trimmed and halved, if large
· 1/2 cup shredded carrots
· 1/4 cup chopped fresh cilantro
· Cooked rice
· 1/2 cup unsweetened coconut milk*
Directions
1. Bring chicken broth, lime juice, fish sauce, and ginger to boil in large saucepan; reduce heat and simmer 3 minutes.
2. Add chicken, coconut milk, and red pepper. Return to boil and simmer until chicken is cooked through, 4 minutes.
3. Add snow peas and carrots; cook until peas are tender-crisp, 1 minute. Stir in cilantro. Serve in soup bowls with cooked rice. Makes 5 cups.
*Note: Asian fish sauce and coconut milk are available in Asian markets and specialty section of supermarkets.
Makes 5 cups
Start to Finish: 25 minutes
Ingredients
· 3 cups chicken broth
· 2 tablespoons fresh lime juice
· 1 tablespoon Asian fish sauce (nuoc mam or nam pla*) or 1/2 teaspoon anchovy paste
· 4 thin slices fresh ginger
· 1 pound boneless, skinless chicken thighs, trimmed and cut into 1/4-inch thick strips
· 1/8 teaspoon red pepper flakes
· 4 ounces snow peas, trimmed and halved, if large
· 1/2 cup shredded carrots
· 1/4 cup chopped fresh cilantro
· Cooked rice
· 1/2 cup unsweetened coconut milk*
Directions
1. Bring chicken broth, lime juice, fish sauce, and ginger to boil in large saucepan; reduce heat and simmer 3 minutes.
2. Add chicken, coconut milk, and red pepper. Return to boil and simmer until chicken is cooked through, 4 minutes.
3. Add snow peas and carrots; cook until peas are tender-crisp, 1 minute. Stir in cilantro. Serve in soup bowls with cooked rice. Makes 5 cups.
*Note: Asian fish sauce and coconut milk are available in Asian markets and specialty section of supermarkets.
Steak salad with poppyseed dressing
- cook a steak (we use the broiler pan so it drains off the most fat) then cut into bite sized pieces
- arrange on top of mixed greens
- add any nuts or apples
- top with Kraft Poppyseed or homemade version
Salmon Tarts
1 can of salmon drain
1 hard boiled egg.
Mash together.
1 stalk celery.
1 green onion finely chopped.
1/4 cup mayo.
salt and pepper to taste.
1 cup grated cheddar (I use mozza).
Then wizz in wizzer machine to blend bones of salmon. Place Pillsbury crescent rolls around muffin tins
Fill cups 2/3 with salmon filling and bake @350 for 20 minutes
1 hard boiled egg.
Mash together.
1 stalk celery.
1 green onion finely chopped.
1/4 cup mayo.
salt and pepper to taste.
1 cup grated cheddar (I use mozza).
Then wizz in wizzer machine to blend bones of salmon. Place Pillsbury crescent rolls around muffin tins
Fill cups 2/3 with salmon filling and bake @350 for 20 minutes
Mediterranean Chicken
Source: Better Homes and Gardens
Makes 6 servings
Prep: 20 minutes Cook: Low 6 hours, High 3 hours
Ingredients
· Nonstick cooking spray
· 2-1/2 pounds chicken thighs and/or drumsticks, skinned
· 1 8- or 9-ounce package frozen artichoke hearts
· 3/4 cup pitted kalamata olives
· 1 28-ounce jar roasted garlic pasta sauce
· 1 cup crumbled feta cheese (4 ounces)
Directions
1. Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with cooking spray. Place chicken pieces in the prepared cooker. Top with artichoke hearts and olives. Pour pasta sauce over artichokes and olives.
2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. To serve, sprinkle each serving with feta cheese. Makes 6 servings.
French Dips
· favourite buns
· get beef-any cut stick it in the slow cooker
get Au Jus packet from club house. Mix together and pour over meat. Leave alone for hours and hours and hours until meat falls apart. ( about 5-6 hours)
you can add mushrooms if you like them.
assemble as you like
· get beef-any cut stick it in the slow cooker
get Au Jus packet from club house. Mix together and pour over meat. Leave alone for hours and hours and hours until meat falls apart. ( about 5-6 hours)
you can add mushrooms if you like them.
assemble as you like
Slow Cooker Saucy Meatballs
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Almond Chicken
3 Tbsp cooking oil
3 chicken breasts (skin removed, cut bit size)
1 tsp salt
1 Cup Celery
2 Cups mushrooms sliced
10 oz or 284g frozen snow peas
4 green onions sliced
1/2 tsp salt
1Tbsp Cornstarch
1 tsp granulated sugar
1 tsp chicken oxo
1/2 cup cold water
1 cup almonds slivered toasted in 350 oven until brown.
Heat oil in large fry pan. Add chicken and first amount of salt. Stir fry until cooked, about 10 minutes. Transfer to bowl.
If no oil is left in wok add 1 tbsp. Add celery. Stir fry for four minutes. (I also put in carrots here as an extra veggie)
Add mushrooms. Stir fry for 3 minutes. Add snow peas, green onions and second amount of salt. Stir fry for 2 minutes. Stir cornstarch, sugar, and oxo into water. Pour into fry pan. Stir fry to cook and thicken. Add chicken. Stir until heated through. turn into serving dish. Sprinkle with amlonds.
3 chicken breasts (skin removed, cut bit size)
1 tsp salt
1 Cup Celery
2 Cups mushrooms sliced
10 oz or 284g frozen snow peas
4 green onions sliced
1/2 tsp salt
1Tbsp Cornstarch
1 tsp granulated sugar
1 tsp chicken oxo
1/2 cup cold water
1 cup almonds slivered toasted in 350 oven until brown.
Heat oil in large fry pan. Add chicken and first amount of salt. Stir fry until cooked, about 10 minutes. Transfer to bowl.
If no oil is left in wok add 1 tbsp. Add celery. Stir fry for four minutes. (I also put in carrots here as an extra veggie)
Add mushrooms. Stir fry for 3 minutes. Add snow peas, green onions and second amount of salt. Stir fry for 2 minutes. Stir cornstarch, sugar, and oxo into water. Pour into fry pan. Stir fry to cook and thicken. Add chicken. Stir until heated through. turn into serving dish. Sprinkle with amlonds.
Chicken Pepper
6 Chicken thighs
1 Cup Water
1/4 Cup Soy Sauce
2 Tbsp Cornstarch
1 tsp Salt
1/4 tsp pepper
3 Tbsp cooking oil
1 onion cut bite size
4 red (or mixture of red, yellow and green cut bite size)
1 Cup Water
2 tsp chicken bouillon powder (oxo)
1 Tbsp Sherry (optional)
4 tsp cornstarch
Cut meat into bite size pieces.
Mix next 5 ingredients together in a bowl. Add chicken. Let Marinade for 15 minutes.
Heat oil in wok or frying pan. Put chicken into wok. Stir-fry in hot oil until cooked. Remove chicken and reserve in a bowl.
Put onions into wok. Stir fry until soft. Add peppers. Cook until tender. Add chicken and heat through.
Mix remaining ingredients together and pour over all. Stir fry until thickened. Turn out onto warm platter or bowl.
*We have made this many times and it tastes just like real eating in a real chinese reataurant. So good. It looks like a lot of steps, but really it isn't. So good.
1 Cup Water
1/4 Cup Soy Sauce
2 Tbsp Cornstarch
1 tsp Salt
1/4 tsp pepper
3 Tbsp cooking oil
1 onion cut bite size
4 red (or mixture of red, yellow and green cut bite size)
1 Cup Water
2 tsp chicken bouillon powder (oxo)
1 Tbsp Sherry (optional)
4 tsp cornstarch
Cut meat into bite size pieces.
Mix next 5 ingredients together in a bowl. Add chicken. Let Marinade for 15 minutes.
Heat oil in wok or frying pan. Put chicken into wok. Stir-fry in hot oil until cooked. Remove chicken and reserve in a bowl.
Put onions into wok. Stir fry until soft. Add peppers. Cook until tender. Add chicken and heat through.
Mix remaining ingredients together and pour over all. Stir fry until thickened. Turn out onto warm platter or bowl.
*We have made this many times and it tastes just like real eating in a real chinese reataurant. So good. It looks like a lot of steps, but really it isn't. So good.
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