Knighttemplar
Veteran Member
Favorite dish, that would be the wife. Dang that red hair drives we wild.
CHAT What is your single all-time favorite dish?
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Jackpine Savage
Veteran Member
Roast beef, mashed potatoes and gravy.
Day two, hot roast beef sandwich with gravy.
Day two, hot roast beef sandwich with gravy.
Sacajawea
Has No Life - Lives on TB
That shrimp & crab casserole sounds mighty good. I make shepherd's pie with left over lamb leg; grind the lamb and then same deal. That's an all-time fav around here. People cooking for one - the dollar stores have small loaf pans and 4x6 aluminum foil pans... prepare whatever your dish is, as if cooking the whole family recipe and divide into those pans. Some things you can freeze right at that point - or cook it about halfway; cool & freeze. I probably wouldn't cook the seafood casserole first. Then, bake the rest of the usual time after thawing a bit.
Another depression recipe: we called it rayshty - closest I can come is a swiss dish called rashti.
Fry onions and sliced (or hash brown) potatoes... cut up hot dogs as if for beanie weanie... fry... tear about half a loaf of bread into stuffing sized pieces... mix up half a dozen eggs, milk & seasoning like for scrambled eggs... add the bread, pour the egg over... cook on low heat till done. You'll need a big pot... and I would suggest making sure you coat it in butter or oil, really good - clean up is usually difficult. But the result is a great brunch.
Another depression recipe: we called it rayshty - closest I can come is a swiss dish called rashti.
Fry onions and sliced (or hash brown) potatoes... cut up hot dogs as if for beanie weanie... fry... tear about half a loaf of bread into stuffing sized pieces... mix up half a dozen eggs, milk & seasoning like for scrambled eggs... add the bread, pour the egg over... cook on low heat till done. You'll need a big pot... and I would suggest making sure you coat it in butter or oil, really good - clean up is usually difficult. But the result is a great brunch.
mzkitty
I give up.
That lobster bisque I mentioned earlier? Here's an article on the restaurant that made it, and we'll never have it again. *sniff* Interesting article, a boxer owned it, and went to my high school years before I did:
http://www.democratandchronicle.com...hatever-happened-dickens-restaurant/83737670/
http://www.democratandchronicle.com...hatever-happened-dickens-restaurant/83737670/
AlfaMan
Has No Life - Lives on TB
Ok this thread has me hungry!
Favorite dish of all time-Fried chicken livers, with lots of ketchup. Polk salad the way mama made it (2 pounds of it will do nicely!), and a HUGE glass of Atlanta Dairies buttermilk. (Got to be Atlanta Dairies-nobody makes a better tasting buttermilk.) Biscuits with milk gravy and muskiedime jelly.
I was anemic as a child-the doctor recommended high iron foods. Chicken livers fit the bill. And they taste delicious!
Favorite lunch of all time-homegrown tomato sandwiches, with Blue Plate or Astor mayonnaise, Kern's white bread and salt to taste. Those to me are the best tasting mayos-great compliment to the tomato....And proper Georgia sweet ice tea. Southern folks understand the "Georgia sweet" tea-1/2 gallon of tea, 3 pounds of sugar in it.
Mrs. Alfaman is a fantastic cook-her being of Italian descent (3rd gen.Napolitan)means I get many great meals at home. Some I can't eat now due to my medical conditions though. I love her "dry noodles"-spaghetti noodles mixed in with olive oil and all kinds of spices, with anchovies mixed into it. I can eat it when she uses whole wheat noodles. Or her spaghetti with her family recipe sauce on it-that sauce has everything AND the kitchen sink in it but will blow you away with its taste.
Favorite dish of all time-Fried chicken livers, with lots of ketchup. Polk salad the way mama made it (2 pounds of it will do nicely!), and a HUGE glass of Atlanta Dairies buttermilk. (Got to be Atlanta Dairies-nobody makes a better tasting buttermilk.) Biscuits with milk gravy and muskiedime jelly.
I was anemic as a child-the doctor recommended high iron foods. Chicken livers fit the bill. And they taste delicious!
Favorite lunch of all time-homegrown tomato sandwiches, with Blue Plate or Astor mayonnaise, Kern's white bread and salt to taste. Those to me are the best tasting mayos-great compliment to the tomato....And proper Georgia sweet ice tea. Southern folks understand the "Georgia sweet" tea-1/2 gallon of tea, 3 pounds of sugar in it.
Mrs. Alfaman is a fantastic cook-her being of Italian descent (3rd gen.Napolitan)means I get many great meals at home. Some I can't eat now due to my medical conditions though. I love her "dry noodles"-spaghetti noodles mixed in with olive oil and all kinds of spices, with anchovies mixed into it. I can eat it when she uses whole wheat noodles. Or her spaghetti with her family recipe sauce on it-that sauce has everything AND the kitchen sink in it but will blow you away with its taste.
I’d really hoped to see more recipes on this thread (hint hint)
I LOVE southern fried chicken livers!
Kevmoley
Look, I am a Member
This would be a Cottage Pie and looks fantastic.. Shepard's Pie would contain Lamb
rafter
Since 1999
Kevmoley
Look, I am a Member
I have been using this recipe for years now and it is the closest I've come to the recipes I grew up to back on Staten Island, NY...
Italian Sauce for Sunday cooking
2 one lb cans of crushed tomato (San Marzano)
1 can tomato paste
2 cans Del Monte tomato sauce
6-8 cloves of garlic
1 sweet onion chopped fine
1 bunch FRESH Italian parsley chopped fine.
1 bunch FRESH Basil chopped fine
3 tablespoons of Virgin olive oil (fresh pressed)
1 teaspoon of dried oregano
1 teaspoon of dried marjoram
1 teaspoon of crushed red pepper (If you like it a little spicy)
1 package of Italian sausage. I use a mix of Sweet and Hot.
A couple of pork spare ribs
A couple of neck bones
1 lamb shank
Salt and fresh ground black pepper to taste. Please don't forget this. The difference between good food and okay food is in the seasoning.
I use a large Le Creuset pot to cook this in. They are expensive, but it's the best pot I've ever owned. It's made of cast iron lined with enamel. Any cast iron dutch oven set up would work fine. Be careful with pots with thinner bottoms--it's easy to burn tomato sauce and a mess to get off the bottom of the pot. You will also need a skillet to brown the meat in. I use a big cast iron Lodge skillet.
Olive oil goes in the pot. Add the onion and cook until translucent. Add the garlic and cook gently. Don't burn the garlic. Add the crushed tomato and all the herbs and spices.
Meanwhile on another burner...
Brown the meat. Season it with salt and pepper, add some oil to the pan and through in the meat. Let it brown well--we want some good caramelization on the meat here. As it finishes browning toss it into the pot with the tomato. When you are done browning the meat throw a couple of tablespoons of water into the hot skillet to deglaze and scrap the yummy brown bits off with a spatula. Drain this meaty goodness into the tomato pot. Cover the tomato pot and cook until the meat is falling off the bones. I mean really disintegrating--we need the connective tissue to break down. Stir it often--don't let it burn to the bottom of the pot. This will probably take between 2 and 3 hours. If the gravy gets too thick add the Del Monte tomato sauce or add some water to thin it slightly. My wife's mother always said "You gotta slow cook it" When the gravy is almost done boil some water for your pasta. I like spaghetti, my wife prefers penne. Whatever you chose it should be hearty--this is not the sauce for angel hair.
Pull the meat out with a slotted spoon and serve in a separate dish. Serve the gravy on the the pasta with fresh grated parmesan and sprinkle a little of the fresh Italian parsley on top. Get a nice bottle of Chiante and make a decent salad and you will have an official Italian American Sunday Dinner. Serve crusty bread and olive oil to dip it in along side.
Best to freeze leftover sauce for future use
Italian Sauce for Sunday cooking
2 one lb cans of crushed tomato (San Marzano)
1 can tomato paste
2 cans Del Monte tomato sauce
6-8 cloves of garlic
1 sweet onion chopped fine
1 bunch FRESH Italian parsley chopped fine.
1 bunch FRESH Basil chopped fine
3 tablespoons of Virgin olive oil (fresh pressed)
1 teaspoon of dried oregano
1 teaspoon of dried marjoram
1 teaspoon of crushed red pepper (If you like it a little spicy)
1 package of Italian sausage. I use a mix of Sweet and Hot.
A couple of pork spare ribs
A couple of neck bones
1 lamb shank
Salt and fresh ground black pepper to taste. Please don't forget this. The difference between good food and okay food is in the seasoning.
I use a large Le Creuset pot to cook this in. They are expensive, but it's the best pot I've ever owned. It's made of cast iron lined with enamel. Any cast iron dutch oven set up would work fine. Be careful with pots with thinner bottoms--it's easy to burn tomato sauce and a mess to get off the bottom of the pot. You will also need a skillet to brown the meat in. I use a big cast iron Lodge skillet.
Olive oil goes in the pot. Add the onion and cook until translucent. Add the garlic and cook gently. Don't burn the garlic. Add the crushed tomato and all the herbs and spices.
Meanwhile on another burner...
Brown the meat. Season it with salt and pepper, add some oil to the pan and through in the meat. Let it brown well--we want some good caramelization on the meat here. As it finishes browning toss it into the pot with the tomato. When you are done browning the meat throw a couple of tablespoons of water into the hot skillet to deglaze and scrap the yummy brown bits off with a spatula. Drain this meaty goodness into the tomato pot. Cover the tomato pot and cook until the meat is falling off the bones. I mean really disintegrating--we need the connective tissue to break down. Stir it often--don't let it burn to the bottom of the pot. This will probably take between 2 and 3 hours. If the gravy gets too thick add the Del Monte tomato sauce or add some water to thin it slightly. My wife's mother always said "You gotta slow cook it" When the gravy is almost done boil some water for your pasta. I like spaghetti, my wife prefers penne. Whatever you chose it should be hearty--this is not the sauce for angel hair.
Pull the meat out with a slotted spoon and serve in a separate dish. Serve the gravy on the the pasta with fresh grated parmesan and sprinkle a little of the fresh Italian parsley on top. Get a nice bottle of Chiante and make a decent salad and you will have an official Italian American Sunday Dinner. Serve crusty bread and olive oil to dip it in along side.
Best to freeze leftover sauce for future use
Dobbin
Faithful Steed
Birthday cake. Chocolate cake with white (or pink) frosting. Dropped on the grass from a height of about 3' and possibly to include the plate.
"Oh look dear - the horse likes cake too! Lets get you some more."
Yes Mommy. Dexterity in balancing birthday cake and ice cream on soft paper plates doesn't develop until around age 7.
Now if Owner would only look the other way when it happens. I don't like his frown.
Dobbin
"Oh look dear - the horse likes cake too! Lets get you some more."
Yes Mommy. Dexterity in balancing birthday cake and ice cream on soft paper plates doesn't develop until around age 7.
Now if Owner would only look the other way when it happens. I don't like his frown.
Dobbin
Kevmoley
Look, I am a Member
My wife found this recipe on AllRecipes and we thought it was a winner
Steak and Rice
Prep: 10m Cook: 20m Ready In: 30m
Recipe By:Christine Ropeter
"A meal in itself. A spicy beef and bell pepper combo served over a bed of rice. This recipe is an instant favorite and economical, too."
Ingredients
1 1/2 pounds round steak
2 tablespoons vegetable oil
1 green bell pepper
1 (29 ounce) can diced tomatoes
4 tablespoons cornstarch
1 cube beef bouillon cube
1/4 cup soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground ginger
2 cups water
1 cup white rice
2 cups water
Directions
Trim any fat from round steak and slice meat into thin 2 to 3 inch long strips. Remove the seeds and core from the green bell pepper, and slice into thin 3 inch long strips.
In a large frying pan over medium to high heat add oil and cook meat until medium rare, add peppers and continue cooking until meat is browned.
Reduce heat to simmer and add tomatoes, soy sauce, garlic powder, black pepper and ginger. Cover and simmer 10 minutes.
Dissolve bullion cube and corn starch in 2 cups water and stir well before adding to simmering beef. Cover and simmer 10 minutes, stirring occasionally, until sauce resembles the consistency of gravy. Remove from heat and serve over a bed of rice.
To cook rice: In a saucepan, bring 2 cups of water to a boil. Stir in 1 cup of rice. Cover and reduce heat to a simmer. Simmer for 20 minutes.
Steak and Rice
Prep: 10m Cook: 20m Ready In: 30m
Recipe By:Christine Ropeter
"A meal in itself. A spicy beef and bell pepper combo served over a bed of rice. This recipe is an instant favorite and economical, too."
Ingredients
1 1/2 pounds round steak
2 tablespoons vegetable oil
1 green bell pepper
1 (29 ounce) can diced tomatoes
4 tablespoons cornstarch
1 cube beef bouillon cube
1/4 cup soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground ginger
2 cups water
1 cup white rice
2 cups water
Directions
Trim any fat from round steak and slice meat into thin 2 to 3 inch long strips. Remove the seeds and core from the green bell pepper, and slice into thin 3 inch long strips.
In a large frying pan over medium to high heat add oil and cook meat until medium rare, add peppers and continue cooking until meat is browned.
Reduce heat to simmer and add tomatoes, soy sauce, garlic powder, black pepper and ginger. Cover and simmer 10 minutes.
Dissolve bullion cube and corn starch in 2 cups water and stir well before adding to simmering beef. Cover and simmer 10 minutes, stirring occasionally, until sauce resembles the consistency of gravy. Remove from heat and serve over a bed of rice.
To cook rice: In a saucepan, bring 2 cups of water to a boil. Stir in 1 cup of rice. Cover and reduce heat to a simmer. Simmer for 20 minutes.
Bps1691
Veteran Member
1. Fried new potato's with onions (crisp but not burnt), with first picking green beans/bacon/garlic/onion, home made fried chicken with a home made angle food cake with home made butter frosting
2. My meatloaf with mashed potato's and fresh peas, with home made peach pie with vanilla ice cream
3. My version of shrimp gumbo, with home made garlic bread covered in butter and hot sauce
4. Homemade large meatballs and rice, with mushrooms and cream of mushroom sauce (slow cooked together), with home made whole wheat bread with fresh butter and apple pie with vanilla ice cream
2. My meatloaf with mashed potato's and fresh peas, with home made peach pie with vanilla ice cream
3. My version of shrimp gumbo, with home made garlic bread covered in butter and hot sauce
4. Homemade large meatballs and rice, with mushrooms and cream of mushroom sauce (slow cooked together), with home made whole wheat bread with fresh butter and apple pie with vanilla ice cream
More important than recipes is learning techniques.
How to really brown meat to get a heavy fond in the pot. That's where thick brown body comes from in sauces & gravy.
How to make a roux, the base for many Cajun dishes.
Caramelizing onions and when to add fresh garlic as the onions finish.
Doing a fast stir-fry and timing all the ingredients so they don't overcook.
Keeping a pot of grease at the right temperature for frying fish.
The chemistry of baking.
How to really brown meat to get a heavy fond in the pot. That's where thick brown body comes from in sauces & gravy.
How to make a roux, the base for many Cajun dishes.
Caramelizing onions and when to add fresh garlic as the onions finish.
Doing a fast stir-fry and timing all the ingredients so they don't overcook.
Keeping a pot of grease at the right temperature for frying fish.
The chemistry of baking.
packyderms_wife
Neither here nor there.
Interesting it says sardine pasta when he used anchovies. I make this dish but with anchovies, not sardines.
packyderms_wife
Neither here nor there.
Not really. I just use a 50/50 mixture Louisiana chicken fry powder and flour. I beat an egg and milk, dip the livers in that, then coat them with the powder mix. I cook on a medium heat in oil in a skillet. You gotta put a splatter screen over the skillet, trust me.
I have to fight off the dogs when I eat them.
I have to fight off the dogs when I eat them.
AlfaMan
Has No Life - Lives on TB
You'd have to fight ME off when you cook them!
Mama made them pretty much the same way. She used regular flour, and a little bit of milk as I remember. I don't remember egg being in there, I don't use egg myself. Not much else-pretty much the same batter she used for fried chicken (which was also to die for). Batter 'em up good, toss them in a hot hot hot iron frying pan with a bit of grease she'd save from cooking meat. Get them good and brown, then put them on a plate and pat them down with a paper towel to get rid of the extra grease. Serve them on a plate and set out the ketchup-watch them disappear!
Mama made them pretty much the same way. She used regular flour, and a little bit of milk as I remember. I don't remember egg being in there, I don't use egg myself. Not much else-pretty much the same batter she used for fried chicken (which was also to die for). Batter 'em up good, toss them in a hot hot hot iron frying pan with a bit of grease she'd save from cooking meat. Get them good and brown, then put them on a plate and pat them down with a paper towel to get rid of the extra grease. Serve them on a plate and set out the ketchup-watch them disappear!
The egg/milk mixture makes the powder stick better.
Another comfort meal my mom made....and I found out later was one of my grampa's favorite dishes. Cook bacon to a light crisp....save bacon grease (ALWAYS save the bacon grease, lol!). Toast bread. Drain baked beans (bush's baked beans). Put the toast on a cookie sheet, spread beans on top, spoon a tbsp of bacon grease over the beans. Put bacon on beans. Cover with a slice of cheese. Bake till warmed through/cheese is melted. So yum!
(My mom used to put the bread on the pan, add beans, raw bacon, and cheese, and broil it. The bread would be burnt on the edges, soggy everywhere else, and the bacon only half cooked. But we still loved it, lol! I prefer it my way, though. Oh, and grandma said to NOT SKIP adding the bacon grease to the beans!!!)
(My mom used to put the bread on the pan, add beans, raw bacon, and cheese, and broil it. The bread would be burnt on the edges, soggy everywhere else, and the bacon only half cooked. But we still loved it, lol! I prefer it my way, though. Oh, and grandma said to NOT SKIP adding the bacon grease to the beans!!!)
Ha, I have a single all time favorite for every mood and every season.
Comfort Dish, My white chicken enchiladas - cream cheese, white cheese sauce, sour cream, monterrey jack cheese, shredded chicken, tortillas and salsa verde. Very Rich.
Summer - My pasta Salad,
Colder months - Salisbury steak with mashed potatoes and gravy, or goulash or stewed tomatoes/onions/sausage over rice.
Don't really wanna cook mood - Taco Soup with sour cream garnish.
An always/anytime - prime rib with yorkshire pudding, mashed potatoes or croquettes and green peas, with a lot of horseradish.
I have so many favorites, cannot narrow down to one.
Holidays, Turkey - Stuffing, cranberry sauce, yams, uncle dans, fresh home made buns.
Ha, Love cooking and eating.
Comfort Dish, My white chicken enchiladas - cream cheese, white cheese sauce, sour cream, monterrey jack cheese, shredded chicken, tortillas and salsa verde. Very Rich.
Summer - My pasta Salad,
Colder months - Salisbury steak with mashed potatoes and gravy, or goulash or stewed tomatoes/onions/sausage over rice.
Don't really wanna cook mood - Taco Soup with sour cream garnish.
An always/anytime - prime rib with yorkshire pudding, mashed potatoes or croquettes and green peas, with a lot of horseradish.
I have so many favorites, cannot narrow down to one.
Holidays, Turkey - Stuffing, cranberry sauce, yams, uncle dans, fresh home made buns.
Ha, Love cooking and eating.
Raspberry pistachio Salmon
Salmon fillets
crushed pistachios
good seedless raspberry jam
Dip salmon in egg wash and roll in crushed pistachios
bake in glass pyrex coated with a bit of olive oil on bottom for 15 minutes at 325
heat raspberry jam in pan on stove with a bit of water to thin it a bit. Stir frequently until smooth.
Cover bottom of plate with jam sauce and place salmon on top. We serve with sauteed zucchini.
Had this at a very good restaurant and it was so simple to replicate - quick and easy even for after work!
Salmon fillets
crushed pistachios
good seedless raspberry jam
Dip salmon in egg wash and roll in crushed pistachios
bake in glass pyrex coated with a bit of olive oil on bottom for 15 minutes at 325
heat raspberry jam in pan on stove with a bit of water to thin it a bit. Stir frequently until smooth.
Cover bottom of plate with jam sauce and place salmon on top. We serve with sauteed zucchini.
Had this at a very good restaurant and it was so simple to replicate - quick and easy even for after work!
Tuna Noodle Casserole
Ingredients:
• 2 tablespoons unsalted butter
• 2 garlic cloves, minced
• 2 teaspoons lemon zest
• 1 cup frozen peas
• ¼ teaspoon kosher salt
• ⅛ teaspoon pepper
• ¼ cup all-purpose flour
• 1 cup milk
• 4 ounces cream cheese, cut into pieces
• 1 pound campanelle or other short-cut pasta
• 2 (6-ounce) cans oil-packed tuna
• ½ cup whole-wheat panko breadcrumbs
• ¼ cup grated Parmesan cheese
Directions: Preheat oven to 350 degrees Fahrenheit. Lightly coat a 9-by-13-inch baking dish with cooking spray. Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain, reserving ½ cup of the cooking water.
Meanwhile, heat butter in a small saucepan over medium heat. Add garlic and lemon zest and cook, stirring, until fragrant, about 1 minute. Add peas and season with salt and pepper. Stir to coat, then sprinkle in flour. Continue to cook, stirring, for about 1 minute. Increase heat to medium high, then stream in the milk while constantly stirring. Cook, stirring, until mixture thickens, about 3 minutes. Reduce heat to low and stir in cream cheese. Remove from heat.
Stir pasta into sauce until well combined, then gently fold in the tuna. If needed, add pasta cooking water to thin. Transfer to prepared baking dish and top with breadcrumbs and cheese. Bake until lightly browned around edges and filling is bubbling, about 30 minutes. Serve.
Ingredients:
• 2 tablespoons unsalted butter
• 2 garlic cloves, minced
• 2 teaspoons lemon zest
• 1 cup frozen peas
• ¼ teaspoon kosher salt
• ⅛ teaspoon pepper
• ¼ cup all-purpose flour
• 1 cup milk
• 4 ounces cream cheese, cut into pieces
• 1 pound campanelle or other short-cut pasta
• 2 (6-ounce) cans oil-packed tuna
• ½ cup whole-wheat panko breadcrumbs
• ¼ cup grated Parmesan cheese
Directions: Preheat oven to 350 degrees Fahrenheit. Lightly coat a 9-by-13-inch baking dish with cooking spray. Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain, reserving ½ cup of the cooking water.
Meanwhile, heat butter in a small saucepan over medium heat. Add garlic and lemon zest and cook, stirring, until fragrant, about 1 minute. Add peas and season with salt and pepper. Stir to coat, then sprinkle in flour. Continue to cook, stirring, for about 1 minute. Increase heat to medium high, then stream in the milk while constantly stirring. Cook, stirring, until mixture thickens, about 3 minutes. Reduce heat to low and stir in cream cheese. Remove from heat.
Stir pasta into sauce until well combined, then gently fold in the tuna. If needed, add pasta cooking water to thin. Transfer to prepared baking dish and top with breadcrumbs and cheese. Bake until lightly browned around edges and filling is bubbling, about 30 minutes. Serve.
CHOP SUEY
Ingredients:
• 2 garlic cloves, minced
• 1 tablespoon plus 1 teaspoon oyster sauce
• ½ tablespoon soy sauce
• 1 teaspoon salt
• 1½ teaspoons cornstarch
• 1 pound pork tenderloin, cut crosswise into ⅛-inch-thick strips
• 2 celery ribs diagonally cut into ¼-inch-thick slices
• 6 ounces snow peas diagonally cut into ¼-inch-thick slices
• ½ pound bok choy, cut into ¼-inch-thick slices (leaves and ribs separately)
• ¼ pound mushrooms cut into ¼-inch-thick slices
• 1 onion, halved lengthwise and into ¼-inch-thick strips
• 1 green bell pepper cut into ¼-inch-thick strips, then halved crosswise
• ¼ pound mung bean sprouts, rinsed and drained
• 1 (5-ounce) can sliced water chestnuts
• 1 (5-ounce) can sliced bamboo shoots
• ¼ cup chicken broth
• Vegetable oil
• Water
• Salt and pepper to taste
Directions: Stir together garlic cloves, 1 tablespoon oyster sauce, soy sauce, salt, and ½ teaspoon cornstarch in a bowl. Stir in pork and marinate 15 minutes.
Keep cut vegetables separate. Heat a wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Drizzle 1 teaspoon vegetable oil around side of wok, then stir-fry celery, seasoning with salt, until crisp-tender, about 2 minutes. Transfer celery to a large bowl. Reheat wok and stir-fry each remaining vegetable separately in same manner (but allow only 1 minute for bean sprouts), adding 1 teaspoon oil to wok before each batch and seasoning with salt. When stir-frying bok choy, begin with ribs, then add leaves and 1 tablespoon water after 1 minute. Transfer each vegetable as cooked to bowl with celery.
Stir together chicken broth, 1 teaspoon oyster sauce, and 1 teaspoon cornstarch.
Reheat wok over high heat until a bead of water evaporates immediately. Drizzle 1 tablespoon vegetable oil around side of wok, then stir-fry pork until just cooked through, about 2 minutes.
Return all vegetables to wok and toss. Make a well in center, then stir broth mixture and add to well. Bring sauce to a boil, undisturbed, then stir to combine with pork and vegetables. Serve immediately, with cooked rice.
Ingredients:
• 2 garlic cloves, minced
• 1 tablespoon plus 1 teaspoon oyster sauce
• ½ tablespoon soy sauce
• 1 teaspoon salt
• 1½ teaspoons cornstarch
• 1 pound pork tenderloin, cut crosswise into ⅛-inch-thick strips
• 2 celery ribs diagonally cut into ¼-inch-thick slices
• 6 ounces snow peas diagonally cut into ¼-inch-thick slices
• ½ pound bok choy, cut into ¼-inch-thick slices (leaves and ribs separately)
• ¼ pound mushrooms cut into ¼-inch-thick slices
• 1 onion, halved lengthwise and into ¼-inch-thick strips
• 1 green bell pepper cut into ¼-inch-thick strips, then halved crosswise
• ¼ pound mung bean sprouts, rinsed and drained
• 1 (5-ounce) can sliced water chestnuts
• 1 (5-ounce) can sliced bamboo shoots
• ¼ cup chicken broth
• Vegetable oil
• Water
• Salt and pepper to taste
Directions: Stir together garlic cloves, 1 tablespoon oyster sauce, soy sauce, salt, and ½ teaspoon cornstarch in a bowl. Stir in pork and marinate 15 minutes.
Keep cut vegetables separate. Heat a wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Drizzle 1 teaspoon vegetable oil around side of wok, then stir-fry celery, seasoning with salt, until crisp-tender, about 2 minutes. Transfer celery to a large bowl. Reheat wok and stir-fry each remaining vegetable separately in same manner (but allow only 1 minute for bean sprouts), adding 1 teaspoon oil to wok before each batch and seasoning with salt. When stir-frying bok choy, begin with ribs, then add leaves and 1 tablespoon water after 1 minute. Transfer each vegetable as cooked to bowl with celery.
Stir together chicken broth, 1 teaspoon oyster sauce, and 1 teaspoon cornstarch.
Reheat wok over high heat until a bead of water evaporates immediately. Drizzle 1 tablespoon vegetable oil around side of wok, then stir-fry pork until just cooked through, about 2 minutes.
Return all vegetables to wok and toss. Make a well in center, then stir broth mixture and add to well. Bring sauce to a boil, undisturbed, then stir to combine with pork and vegetables. Serve immediately, with cooked rice.
2Trish
Veteran Member
That's a tough one since it depends on what mood I'm in. Southern; fried chicken, biscuits & gravy. Italian; spaghetti with an antipasti salad & garlic bread. Polish; stuffed cabbage. Irish; corned beef & cabbage. Hungarian; chicken paprikash soup. Finally a plain old steak on the grill. Now I'm hungry and it's way too late to eat!
The Cub
Behold, I am coming soon.
He used both (watch it again)......also the video stopped early....he sprinkled the pasta with Molica.....toasted seasoned bread crumbs mixed with powdered sugar. The Brit said it was the best he had ever had.
Ractivist
Pride comes before the fall.....Pride month ended.
Yes, the chemistry is the art of the dish.
Impossible to have one favorite dish, given my God given taste buds have no limits....... whenever I think of the incredible taste buds that did not evolve from some slime pot..... I think, thank you Lord Jesus. Seriously, is there a better testimony to the All Mighty? The taste bud, and the order of our food supply, need a man see more?
Variety is the spice of life, love me the red meat, medium to rare. Love me the potatoe, the rice, the veggie, the mixes.... and a nice red wine, or a shot or two of bourbon.
God is Great, and having dominion over all this food is an awesome gift... a testimony. I have often stated that whenever one eats and the mental response is that "this is good", should be followed with, "Thank you Lord Jesus". If one does this, they are likely in constant communication with the Spirit within.
I eat like a king, and I thank the King for my taste buds, often.