hot water corn bread
Posted on July 22, 2008
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Check out the newest recipe from getmealsquick.com. We hope you enjoy it, and remember to leave us a comment on any of the recipes you try
Hot Water Corn Bread
This is a real Southern dish.
2 cups yellow, self-rising cornmeal
1 small firm tomato, finely diced
1 jalape?o pepper, diced
1/2 bell pepper, diced
1 teaspoon sugar
1 teaspoon salt
1/2 cup onion, diced
1 1/2 cups boiling water
Combine dry ingredients. Stir in vegetables. Add enough boiling water to make corn meal mixture the consistency of stiff batter. Roll small amounts of dough between palms to form 2-inch corn pones. Drop into deep fat fryer, or at least 1 inch of hot oil in a skillet. Fry until crisp and golden. Remove, drain and serve with molasses.
Makes 16 to 24 pones.
So there you have it, hot water corn bread. If you like that make sure to check out the rest of the quick bread recipe pages.
redneck chimichanga
Posted on July 21, 2008
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Are you ready for another recipe from our team. We hope you enjoy it, and remember to leave us a comment on any of the recipes you try
Redneck Chimichanga
Shared with recipegoldmine.com by Chris
2 ounces shaved steak (Philly meat)
1/2 ounce red and green bell peppers
1/2 ounce yellow onions
1 slice American cheese
1 tablespoon mashed potatoes
1 large burrito wrapper (flour tortilla)
Cook the shaved steak then add the peppers and onions and sweat until soft.
Put mashed potatoes in center of burrito wrapper then put shaved steak/pepper/onion mix on top of that. Add cheese. Fold in all four sides and secure with wooden picks. Deep fry until golden brown. Gravy is the best type of dip for this.
So what do you think of the redneck chimichanga. If you like that make sure to check out the rest of the wrap recipe pages.
hoisin pork tenderloin sandwiches
Posted on July 21, 2008
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Here comes another recipe from getmealsquick.com. We hope you enjoy it, and remember to leave us a comment on any of the recipes you try
Hoisin Pork Tenderloin Sandwiches
From the kitchen of Kevin Taylor, the BBQ Guru
1 pound pork tenderloins
1 cup hoisin sauce
2 tablespoons Sambal
2 tablespoons garlic, finely minced
2 tablespoons fresh ginger, chopped
1/2 cup red wine
1/4 cup scallions, minced
4 large sesame seed buns
Combine hoisin, sambal, ginger, garlic, wine and scallions.
Add pork and marinate for 3 hours in fridge.
Start grill/oven and get to 350 degrees F. Season pork with salt and pepper.
Brown each side of pork for 5 minutes then roast for 12-15 minute. Internal temp should be 145-155 degrees F.
Let rest for 5 minutes and slice very thin…1/4-inch.
To the bottom of the buns add coleslaw. Top that with 6-8 slices of pork and add more coleslaw on top of that.
So there you have it, hoisin pork tenderloin sandwiches. If you like that make sure to check out the rest of the barbecue recipe pages.
iowa ribs
Posted on July 21, 2008
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Check this one out, a new recipe from our team. We hope you enjoy it, and remember to leave us a comment on any of the recipes you try
Iowa Ribs
2 to 4 pounds beef ribs
1/2 cup catsup
1/2 cup prepared smoked barbecue sauce
1/2 cup brown sugar
1 tablespoon vinegar
1/2 teaspoon dry mustard
1/2 teaspoon salt
Dash of pepper
Put ribs in a heavy greased pan with a lid. Bake uncovered in a 400 degrees F oven for 20 minutes.
Remove from oven and reduce heat to 325 degrees F.
Meanwhile, combine remaining ingredients. Pour over ribs, cover, and return to oven. Bake about one hour or longer at 325 degrees F.
This sauce is very, very good on country style ribs, pork chops and chicken.
So there you have it, iowa ribs. If you like that make sure to check out the rest of the ribs recipe pages.
sourdough wheat bread
Posted on July 21, 2008
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Here is another recipe from the minds here at getmealsquick.com. We hope you enjoy it, and remember to leave us a comment on any of the recipes you try
Sourdough Wheat Bread
1 package dry yeast
3 cups whole wheat flour
1/4 cup dark molasses
2 teaspoons salt
1/2 teaspoon baking soda
1 1/2 cups warm water (110 degrees F)
1 cup sourdough starter
3 tablespoons softened butter
2 1/2 to 3 cups unbleached white flour or all-purpose flour
In a large mixing bowl, soften yeast in warm water. Blend in whole wheat flour, sourdough starter, molasses, butter and salt.
Combine 1 cup of unbleached white flour and baking soda. Stir into flour and yeast mixture. Add enough remaining flour to make a moderately stiff dough. Turn out onto floured surface and knead 5 to 6 minutes or until smooth. Shape into a ball. Place in a greased bowl, turning once. Cover with a cloth. Set in warm place free from drafts and let rise 1 1/2 to 2 hours, or until doubled in size.
Punch down and divide in half, cover and let rise 10 minutes. Shape in 2 loaves and place in 2 greased loaf pans; cover and let rise about 1 hour or double in size.
Bake at 375 degrees F for 35 to 40 minutes.
Makes 2 loaves.
Thats our recipe for sourdough wheat bread. If you like that make sure to check out the rest of the sourdough recipe pages.
cherries jubilee sauce
Posted on July 20, 2008
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Here is another recipe from our dedicated chefs. We hope you enjoy it, and remember to leave us a comment on any of the recipes you try
Cherries Jubilee Sauce
2 tablespoons cornstarch
1/2 cup light corn syrup
1 tablespoon lemon juice
2 cups Bing cherries, pitted
3 tablespoons Kirsch
Dash of red food coloring
In small saucepan stir together cornstarch, corn syrup and lemon juice until smooth. Add cherries and red coloring. Over medium heat, stirring constantly, bring to a boil. Remove from heat; add Kirsch.
Light the Kirsch with a match to flame and serve over ice cream.
So what do you think of the cherries jubilee sauce. If you like that make sure to check out the rest of the desserts recipe pages.
Pina Colada Chicken
Posted on July 20, 2008
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Check this one out, a new recipe from the amazing minds here at getmealsquick.com. We hope you enjoy it, and remember to leave us a comment on any of the recipes you try
Pina Colada Chicken
2 (8 ounce) cans sliced pineapple
1 (0.82 ounce) envelope commercial pi?a colada mix
1/4 cup rum
1/4 cup soy sauce
1 teaspoon ground ginger
1 clove garlic, minced
8 chicken thighs, skinned
8 maraschino cherries
Drain pineapple, reserving juice; set pineapple aside.
Combine pineapple juice, pi?a colada mix, rum, soy sauce, ginger and garlic. Place chicken in lightly greased 12 x 8 x 2-inch baking dish; add pineapple juice mixture. Marinate in refrigerator for 1 hour.
Bake, uncovered, at 400 degrees F for 30 minutes.
Reduce heat to 350 degrees F and bake for 20 minutes.
Top with pineapple slices and maraschino cherries. Bake an additional 5 minutes.
Serves 4.
So what do you think of the Pina Colada Chicken. If you like that make sure to check out the rest of the chicken recipe pages.
strawberry cheesecake
Posted on July 20, 2008
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Check out the newest recipe from our database. We hope you enjoy it, and remember to leave us a comment on any of the recipes you try
Strawberry Cheesecake
Posted by kdipaolo at recipegoldmine.com 6/9/01 7:28:37 am
Crust
1 1/2 cups graham cracker crumbs
2 tablespoons granulated sugar
3 tablespoons margarine or butter, melted
Filling
19 ounces cream cheese, softened
1 cup granulated sugar
2 teaspoons lemon peel, grated
1/4 teaspoon vanilla extract
3 eggs
Glaze
1 cup strawberries, mashed
1 cup sugar
3 tablespoons cornstarch
1/3 cup water
Preheat oven to 350 degrees F.
Crust: Stir together graham cracker crumbs and sugar. Mix in butter thoroughly and press into a 9-inch springform pan. Bake 10 minutes. Cool.
Reduce oven temperature to 300 degrees F.
Filling: Beat cream cheese in a large mixing bowl. Gradually add sugar, beating until fluffy. Add lemon peel and vanilla extract. Beat in eggs one at a time. Pour into shell. Bake 1 hour or until center is firm. Cool to room temperature and then spread with the strawberry glaze. Chill 3 hours.
Glaze: Blend sugar and cornstarch together in a small saucepan. Stir in water and strawberries. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Cool thoroughly before spreading over cheesecake.
So there you have it, strawberry cheesecake. If you like that make sure to check out the rest of the desserts recipe pages.
lemon brandy pound cake
Posted on July 20, 2008
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Here comes another recipe from the minds here at getmealsquick.com. We hope you enjoy it, and remember to leave us a comment on any of the recipes you try
Lemon Brandy Pound Cake
Posted by liz at recipegoldmine.com May 26, 2001
Source: Cookin’ Dad - Member posted 01-30-2001 10:19 pm
I made this cake for a couple of American college students the other day. They really liked it, so I thought I would post the recipe. This recipe was easy to make and basically used what I had leftover in my refrigerator and pantry. Hope you enjoy this as much as we did.
3 cups all-purpose flour
1 teaspoon baking powder
3 cups granulated sugar
1/2 teaspoon salt
1 1/2 cups margarine (3 sticks), softened
1/2 cup Crisco shortening
5 eggs (room temperature)
1 cup whipping cream
1 tablespoon vanilla extract
2 tablespoons brandy
1/4 cup freshly squeezed lemon juice
4 teaspoons lemon zest
Preheat oven to 325 degrees F.
Sift flour, baking powder and salt together. Lightly mix with spoon or spatula and set aside.
Next, cream sugar, margarine and shortening until fluffy. Add eggs one at a time, beating well after each addition. After eggs have been added, take the dry mixture and add about 1/4 of it to the cake batter. Beat well. After this, add about 1/3 cup whipping cream. Continue to alternate with whipping cream and flour mixture until batter is well mixed.
Please note that, like the orange walnut pound cake recipe I posted earlier this month, after the second or third addition of flour the cake batter will become viscous and a little difficult to work with. By the last addition you will probably have to mix by hand unless you have a heavy-duty mixer. Rest assured that this is perfectly normal and that everything will turn out just fine. Now, you can add the vanilla and brandy, lemon zest and lemon juice. Stir all of these by hand. Pour batter into greased and floured standard Bundt pan and bake for about 1 hour and 15 minutes. Do not overbake. I watched my cake like a hawk starting at 1:10 minutes into the baking cycle because I HATE dry over-baked cakes. Incidentally, my cake was very creamy with a couple of small penny to quarter-size spots in cake that would make people think cake was underdone if the whole inside of cake was like that. For those of you who often make pound cakes, you’ll know exactly what I’m talking about. I love that kind of texture in a pound cake - mmm, mmm, mmm!!
Lastly, if you want a glaze for the cake, mix 1/2 cup lemon juice and two cups powdered sugar together. Pour glaze over cake after it has cooled for 15 minutes or so and been turned onto cooling rack or cake plate. For your information, my wife didn’t think the cake needed a glaze. One of my American student guests, who is from the South and does not like bland food, also thought it was fine without the glaze. I was going to glaze half the cake, but was overruled (lol)! Bye for now.
So what do you think of the lemon brandy pound cake. If you like that make sure to check out the rest of the cakes recipe pages.
rhubarb pork loin
Posted on July 19, 2008
Filed Under pork roasts | Leave a Comment
Here is another recipe from the minds here at getmealsquick.com. We hope you enjoy it, and remember to leave us a comment on any of the recipes you try
Rhubarb Pork Loin
1 (3 pound) boneless rolled pork loin
1 clove garlic, peeled, sliced
1 teaspoon rosemary, crushed
4 stalks rhubarb, sliced
4 tablespoons cider vinegar
6 tablespoons honey
6 whole cloves
1/2 teaspoon salt
1/2 teaspoon dry mustard
2 to 3 drops red food color
Place pork roast in roasting pan. Cut 8 to 10 slits in surface of pork and insert slivers of garlic. Rub all surfaces of roast with rosemary. Roast for about 60 minutes.
Meanwhile, combine remaining ingredients in heavy saucepan; bring to boiling. Reduce heat and simmer about 10 minutes. Pour rhubarb sauce over pork and continue to roast, basting often, until pork reaches an internal temperature of 155 degrees F (about 45 minutes). Let pork roast rest for 10 minutes, letting internal temperature rise to 160 degrees F. Slice thinly and serve with rhubarb sauce.
So there you have it, rhubarb pork loin. If you like that make sure to check out the rest of the pork roasts recipe pages.
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