Here are a few.
* Exported from MasterCook *
Jewish Penicillin
Recipe By :Moyn/FL
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method
1 chicken ( 3 - 5 lbs.)
1 onion -- peeled, left whole
3/4 carrots -- sliced or chunked
2 stalks celery -- sliced
1 parsnip -- peeled, left whole
1 small bunch dill
1 small bunch parsley (you can chop if you
like)
Put all of above in a large soup pot. Cover with water. Add some salt & pepper.
Bring to boil, and then simmer for about an hour and a half, adding a bit more water, as necessary. Remove parsnip, dill, onion...... discard these (I love to eat the parsnip, mashed with a bit of butter!). Remove chicken... skin, and shred back into soup, if desired.. otherwise, save for use in chicken salad,
chicken pot pie, etc. Skim the soup of fat and serve!! (you may add some boiled thin noodles, or rice).
NOTES : Guaranteed to get 'em out of bed, and out of the house within 48 hours!!!!
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* Exported from MasterCook *
Country Pork Ribs With Spicy Orange Marinade
Recipe By :Gourmet August 1992/ Moyn/Fl
Serving Size : 1 Preparation Time :0:00
Categories : Pork
Amount Measure Ingredient -- Preparation Method3 lbs country-style pork ribs
2 large red bell peppers -- quartered
1 cup fresh orange juice
zest from 2 navel oranges -- removed with a
veggie peeler
1/3 cup vegetable oil
2 garlic cloves (I used 5)
1 tbsp soy sauce
1 tsp dried hot red pepper flakes (needed more)
1 tbsp cider vinegar (apple)
1/2 tsp salt
In large shallow dish arrange the ribs in one layer & add the bell peppers. In a blender blend together the zest, orange juice, oil, garlic, soy, pepper flakes, vinegar & salt until marinade is smooth. Pour over ribs & peppers, coating them thoroughly, & let marinate, covered & chilled, overnite. Grill the ribs & peppers, on an oiled rack set 5 -6" over glowing coals utnil tender. Transfer to platter & let ribs stand for 5 minutes. (I did not discard the marinade as recipe designated, I boiled it for 5-10 minutes, and used it as a sauce).
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* Exported from MasterCook *
DAN'S BAKED STUFFED SHRIMP
Recipe By :Moyn/Fl
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Seafood
Shrimp
Amount Measure Ingredient -- Preparation Methodstuffing:
1 cup chopped mushrooms (about 1/4 pound)
3 tablespoons minced onion
2 tablespoons minced celery ribs
1 tablespoon minced garlic (about 3 cloves)
3 tablespoons finely chopped fresh parsley leaves
3 tablespoons unsalted butter
1/2 pound scallops -- chopped, or lump
crabmeat, picked over
1/2 cup chicken broth
32 Ritz crackers (about two thirds of a -- crushed into coarse
12-ounce package)
18 jumbo shrimp (about 2 pounds) -- shelled, leaving
tail and connecting shell segment intact
2 tablespoons unsalted butter
1/4 teaspoon paprika
Garnish: chopped fresh parsley leaves Accompaniment: lemon wedges Preheat oven to 375°F. and butter a large baking dish. Make stuffing:In a large heavy skillet cook mushrooms, onion, celery, garlic, and parsley in butter over moderate heat, stirring occasionally, until softened and liquid mushrooms give off is evaporated. Add scallops or crabmeat and cook over moderately high heat, stirring, 3 minutes. Stir in broth and cracker crumbs and remove skillet from heat. Butterfly shrimp by cutting lengthwise along inside curve, almost completely through. Split open shrimp and devein. Mound about 2 tablespoons stuffing onto each shrimp, pressing gently, and put shrimp, stuffed sides up, in baking dish. Melt butter and drizzle over shrimp. Sprinkle shrimp with paprika and bake 20 minutes, or until stuffing is golden. Garnish shrimp with parsley and serve with lemon wedges.
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* Exported from MasterCook *
Grilled Cuban Steak Salad
Recipe By :Moyn/Fl
Serving Size : 1 Preparation Time :0:00
Categories : Beef
Amount Measure Ingredient -- Preparation Method3 lbs whole flank steaks
1 1/2 cups cilantro leaves & stems
1 1/2 cups parsley leaves & stems
1 1/2 cups basil leaves & stems
2 tsp ground cumin
2 tsp dried oregano
1 bunch thyme leaves & stems
1 small white onion -- peeled & quartered
6 cloves garlic
1 cup white vinegar
1 cup canola oil
salt & pepper to taste
1 1/2 lbs watercress or 2 lbs mesclun
Place trimmed steaks in shallow pan. Set aside. Combine next 10 ingredients in blender &
process on high til smooth. Salt & pepper to taste. Pour over steak & store in refrig to
marinate for 24 to 36 hours, turning occasionally. On wood grill over med high heat, cook steak for 7-8 minutes on each side (or the way you like it).Slice thinly. Arrange watercress &/or mesclun on individual serving plates with marinated mushrooms & hot sliced steak on top.
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* Exported from MasterCook *
ITALIAN SAUSAGE AND TORTELLINI SOUP
Recipe By
am Blanton: Aspen, Colorado/ Moyn
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method1 pound sweet Italian sausage
1 cup chopped onion
2 large garlic cloves -- sliced
5 cups beef stock or canned broth
2 cups chopped tomatoes (about 3/4 pound)
1 can tomato sauce -- (8 ounce)
1 large zucchini -- sliced
1 large carrot -- thinly sliced
1 medium-sized green bell pepper -- diced
1/2 cup dry red wine
2 tablespoons dried basil
2 tablespoons dried oregano
8 ounces purchased fresh cheese -- (8 to 10)
tortellini
Freshly grated Parmesan cheese
Sauté Italian sausage in heavy Dutch oven over medium-high heat until cooked through,
crumbling with back of spoon, about 10 minutes. using slotted spoon, transfer sausage to large bowl. Pour off all but 1 tablespoon drippings from Dutch oven. Add onion and garlic to Dutch oven and sauté until translucent, about 5 minutes. Return sausage to Dutch oven. Add stock, tomatoes, tomato sauce, zucchini, carrot, bell pepper, wine, basil and oregano. Simmer until vegetables are tender, about 40 minutes. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before continuing.) Add tortellini to soup and cook until tender, about 8 minutes. Season soup to taste with salt and pepper. Ladle soup into
bowls. Sprinkle with Parmesan and serve.
NOTES : Moyn's Notes: I used a carton of Pomi chopped tomatoes in place of the tomato sauce &
tomatoes, I used lots more garlic, added 1/4 cup of dried, chopped porcini mushrooms, and
a 10 oz pkg of chopped spinach. For the sausage I used a one pound roll of Jones
medium hot sausage, and I decreased the basil and oregano to 1 TBSP each, adding some fresh chopped basil before serving, added a bit of crushed chopped red pepper, and I omitted the zucchini. The tortellini I used were stuffed with mushrooms and the pkg
was only 7 oz.... I added a few sticks of linguini, broke into 1 inch pieces.Served with a crisp green salad, first, and warmed Focaccia. - - - - - - - - - - - - - - - - - - -
