Tuesday, January 25, 2011

All In One Spaghetti

All-in-one Spaghetti

1 lb ground beef
1 large onion, chopped
2 garlic cloves, minced
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
3 cups tomato juice
1 cup water
1 teaspoon salt
1 teaspoon sugar
2 to 3 teaspoons chili powder
1 teaspoon dried oregano
Dash of pepper
1 (7-ounce) package spaghetti, uncooked
Grated parmesan cheese

Cook first 3 ingredients in a Dutch oven, stirring until beef crumbles and is no longer pink; drain well. Return beef mixture to pan. Stir in tomato sauce and next 8 ingredients; bring to a boil. Cover, reduce heat, and simmer, stirring often, 30 minutes. Add pasta, cover and simmer, stirring often, 20 minutes or until pasta is tender. Serve with cheese.

I HAD TO ADD A TON OF SPICES TO THIS, BECAUSE IT WAS TOO BLAND FOR MY TASTE.

Wednesday, January 19, 2011

Chicken Satay

Chicken Satay
INGREDIENTS
2 tablespoon creamy peanut butter
1/2 cup soy sauce
1/2 cup lemon or lime juice
3 teaspoons brown sugar
2 tablespoon curry powder
2 clove garlic, chopped
1 teaspoon hot pepper sauce
6 skinless, boneless chicken breast halves - cubed


DIRECTIONS
In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best.
Preheat a grill to high heat.
Weave the chicken onto skewers, then grill for 5 minutes per side.

ALSO GOOD COOKED IN A SKILLET- AND I LIKE TO SERVE MINE OVER RICE.

Wednesday, January 12, 2011

Slow Cooker Apple-Scented Venison Roast

Slow Cooker Apple-Scented Venison Roast
Servings: 8

Ingredients:
1 tablespoon olive oil
3 pounds boneless venison roast
1 large apple, cored and quartered
2 small onions, sliced
4 cloves crushed garlic
1 cup boiling water
1 cube beef bouillon

Directions:
1. Spread the olive oil on the inside of a slow cooker. Place the venison roast inside, and cover with apple, onions, and garlic. Turn to Low, and cook until the roast is tender, about 6 to 8 hours.
2. When the roast has cooked, remove it from the slow cooker, and place onto a serving platter. Discard the apple. Stir the water and bouillon into the slow cooker until the bouillon has dissolved. Serve this as a sauce with the roast.

Beef Stew with Buttered Egg Noodles

Beef Stew With Buttered Egg Noodles
8 Servings

5 to 6 pounds beef chuck, trimmed and cut into 1 inch cubes
Salt and freshly ground pepper
1 cup all purpose flour
10 tablespoons extra-virgin olive oil
10 tablespoons unsalted butter
2 yellow onions, coarsely chopped
4 garlic cloves, finely chopped
1 tablespoon dried thyme
4 tablespoons Worcestershire sauce
4 tablespoons balsamic vinegar
4 tablespoons brown sugar
2 tablespoon unsweetened cocoa powder
1 teaspoon paprika
½ teaspoon ground cinnamon
2 fresh or dried bay leaves
4 cups beef broth
16 ounces egg noodles

1. Preheat the oven to 350°. Place the meat in a large bowl and season with salt and pepper. Add the flour and toss to coat. In a large Dutch oven or ovenproof pot, heat 4 tablespoons olive oil and 2 tablespoons butter over medium-high heat until the butter stops foaming. Add a quarter of the meat to the Dutch oven and brown, about 6 minutes; transfer with a slotted spoon to a platter. Cook the remaining mean in 3 batches, adding 2 more tablespoons olive oil and 1 more tablespoon butter to the Dutch oven for each batch.
2. Add the onion, garlic, and thyme to the Dutch oven and cook until the onion has softened, about 5 minutes. Stir in the browned beef, Worcestershire sauce, balsamic vinegar, brown sugar, cocoa powder, paprika, cinnamon, bay leaf, and beef broth and bring to a simmer. Cover, transfer to the oven and cook until the beef is tender, about 1 ½ hours.
3. About 20 minutes before the stew is done, bring a large pot of salted water to a boil and cook egg noodles until al dente, about 7 minutes. Drain and toss with the remaining butter. Serve the stew over the noodles.

SLOW DOWN: PLACE THE BROWNED BEEF AND THE REMAINING STEW INGERDIENTS IN A SLOW COOKER, COVER, AND COOK ON LOW FOR 8 TO 10 HOURS. SERVE WITH THE BUTTERED NOODLES.

Peanut Ramen Noodle Salad

Peanut Ramen Noodle Salad Recipe

INGREDIENTS

2 packages (3 oz each) ramen noodles (any flavor)
½ cup peanut butter
¼ cup each water, vinegar and teriyaki sauce
½ tsp minced garlic
¼ tsp crushed red pepper flakes (optional)
1 cucumber, quartered lengthwise, seeded and sliced
2 carrots, shredded
2 scallions, sliced

PREPARATION

1. Bring 4 cups water to a boil in a medium saucepan. Add ramen noodles (save seasoning packets for another use or discard). Boil 3 minutes or until tender. Drain and rinse under cold water; drain again.

2. Whisk peanut butter, water, vinegar, teriyaki sauce, garlic and crushed red pepper in a medium bowl until smooth. Add noodles, cucumber, carrots and scallions. Toss to mix and coat.

Dark Chocolate Beer Bread

Dark Chocolate Beer Bread
Makes 12 Servings

1 ½ cups all purpose flour
½ teaspoon salt
¼ cup cocoa powder
¼ teaspoon white pepper
1 teaspoon baking soda
½ cup semi-sweet chocolate chips
½ cup chopped walnuts
½ cup unsalted butter, softened
½ cup packed brown sugar
1 egg
1 cup dark-colored beer, such as porter, at room temperature

1. Preheat oven to 350F. Butter or oil 9 inch loaf pan.
2. Sift flower, salt, cocoa, pepper and baking soda into large bowl. Add chocolate chips and walnuts and stir.
3. In another bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy. Beat in egg. Add beer and mix well. Gently stir into flour mixture until well incorporated.
4. Pour mixture into prepared pan. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Let cool.