Parmesan Pork Chops

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Parmesan Pork Chops

Author: made582

Ingredients

  • Parmesan Pork Chops
  • 1/4 cup butter
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp flour
  • 2 tsp Italian seasoning
  • 2 tsp dried parsley flakes
  • 1/4 tsp pepper
  • 4 boneless pork chops
  • 2 tbsp olive oil

Instructions

  • In a shallow microwave safe bowl, melt butter.
  • In a large ziploc bag combine Parmesan cheese, flour, Italian seasoning, parsley and pepper.
  • Dip each pork chop in butter, place in bag, one at a time, and shake to coat.
  • In a large skillet, cook pork in oil over med. heat for 7-8 minutes on each side or until juices run clear.

 

Buffalo Wings

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Buffalo Wings

Author: xmas365

Ingredients

  • 3-4 lbs Chicken Wing Sections fresh or frozen
  • 1 bottle of your favorite Buffalo Wing Sauce mine is Texas Pete's use half for marinade, last half for final sauce
  • 1/2 cup white vinegar use 1/4 cup for marinade, 1/4 cup for final sauce
  • Spices: Use at your own discretion Crushed red pepper garlic powder, salt, pepper

Instructions

  • If you like very hot wings use 1/8 to 1/4 teaspoon habanero pepper sauce
  • Combine all ingredients in small bowl mix well and add to your wings in large bowl mix well get all wings covered, refrigerate overnight.
  • Preheat oven to 425*F
  • Use cookie sheets with a high edge, cover with foil, (saves time with cleanup) spray well with cooking spray.
  • Put wings on cookie sheet single layer, and bake for 40 minutes. (you may need to use more than 1 cookie sheet depending how many wings you make)
  • Make your sauce just as you did for your marinade. (don't use what is remaining from marinade, it was with raw chicken)
  • Once the wings are done, if you want to crisp up the skin a little more put them in a buttered skillet, get them to desired crispness, and add your final Buffalo sauce and then put in serving bowl.
  • Serve with bleu cheese dressing and celery and LOTS of napkins!

 

Roast Curried Shoulder of Lamb with Oven Poached Potatoes

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Roast Curried Shoulder of Lamb with Oven Poached Potatoes

Author: Dave Ahern

Ingredients

  • 1- 500 g about 1 lb small shoulder of lamb, enough for 3 people
  • 2 garlic cloves
  • 1 green chili seeds optional
  • 1 tsp of tamarind
  • 1/2 tsp each of
  • Chili powder
  • Turmeric powder
  • Fenugreek powder
  • Garam masala powder
  • Ginger powder
  • Cumin powder
  • Corriander powder

Instructions

  • Score the fat and pierce the meat several times to allow the paste to work its way into the meat
  • I used a pestle & mortar, add a good pinch of rock salt & cracked pepper to make it easier
  • I do the garlic and chili first then add the rest all in one go.
  • Add 2tbs of oil to loosen it up.
  • Rub the paste into the lamb, pushing into the incisions you made in the meat. Leave it for 30mins if you can.
  • Don't wash out the mortar, you will see why below
  • Take 3 medium tomatoes
  • Remove the pulp and seeds and add them to the paste residue in the mortar and mix well
  • Roughly chop the tomato and add to one thinly sliced leek, use these to make a bed in an oven proof dish to rest the lamb on
  • Roast in a preheated over at 180 degrees for about 35 minutes then remove the lamb to let it rest
  • Pour in a half glass of white wine to the dish and mix (kind of de-glaze) the dish, return it to the over while the lamb rests to make a sauce
  • To do the potatoes, wash but don't peel some potatoes, cut them into pieces about a half an inch in size and place them in a bowl
  • Pour over some olive oil add some salt and pepper and mix so they are well coated in the oil.
  • Sprinkle some dried oregano on a plate and roll the skin side of the potatoes in the oregano, the oil will help it stick.
  • Place in an oven proof dish with the skin side facing up.
  • Pour in some chicken stock into the dish till it comes about half the way up the potatoes.
  • Cover with tin foil and roast in the same oven as the lamb, remove the foil after 15mins to allow the skin to crisp up.
  • If there is some liquid left in the bottom of the dish you can add it to the sauce.
  • Slice the lamb, spoon over the sauce and serve the potatoes on the side.

 

Sayer Foods: Roast Curried Shoulder of Lamb with Oven Poached Potatoes

Chicken Chili

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Chicken Chili

Author: Chef Matt of Sayerfoods.com

Ingredients

  • 1 can chunk-style chicken
  • 1 can tomatoes in juice
  • 1 can kidney beans drained
  • 1/4 c. frozen chopped green pepper
  • 1/4 c. frozen chopped onion
  • 2 tsp. chili powder
  • 1/8 tsp. garlic powder
  • 1/4 tsp. ground cumin
  • Fresh jalapeno peppers if desired

Instructions

  • Cut tomatoes into small pieces and put into a sauce pan with the liquid from the can. Combine tomatoes with remaining ingredients and heat on low, covered, for several hours.

 

Sayer Foods: Chicken Chili

Applesauce Stuffing

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Applesauce Stuffing

Author: Chef Matt of Sayerfoods.com

Ingredients

  • 6 c. dry herb stuffing cubes
  • 1 onion chopped
  • 1 stalk celery diced
  • 2 c. applesauce
  • 1 14 oz. can chicken broth, heated
  • 1/4 cup butter melted
  • Non-stick cooking spray

Instructions

  • Preheat oven to 375°F. Spray a 9 x 13-inch sheet pan with cooking spray.
  • In a large bowl, mix stuffing, onion, celery, applesauce, broth and butter. Roll into golf ball-sized balls. Place on the baking sheet.
  • Bake 30 minutes or until golden brown.

 

Cornbread Stuffing

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Cornbread Stuffing

Author: Chef Matt of Sayerfoods.com

Ingredients

  • 4 C. crumbled cornbread
  • 1 tsp. salt
  • pepper to taste
  • 1/4 tsp sage
  • 1/2 C. butter melted
  • 3 tbsp. chopped onions cooked
  • chicken broth enough to moisten
  • sausage browned (optional)

Instructions

  • Crumble cornbread in a greased casserole dish and mix in seasonings. Pour melted butter, onions and chicken broth over the top and mix.
  • Bake at 350 for 30-35 minutes

 

Christmas Goose with Apple Stuffing

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Christmas Goose with Apple Stuffing

Servings: 8
Author: Lauriebear of New York

Ingredients

  • 1 whole goose 8 to 10 pounds
  • 2 cups water
  • 1 onion diced small
  • cup butter melted
  • 3 to 4 apples chopped - I like to use the Macintosh
  • 2 celery stalks with leaves, chopped (try to get it to about 1 cup)
  • 1 onion chopped/diced should be really fine (1/2 cup)
  • 1 ½ teaspoon salt
  • 9 slices of toast cut up to make it easy to mix bite size
  • 1 ½ teaspoons chopped fresh sage leaves or ½ teaspoon dried sage leaves
  • teaspoon chopped fresh thyme leaves or ¼ teaspoon dried thyme leaves
  • teaspoon pepper
  • 1/4 cup all-purpose flour

Instructions

  • Remove excess fat from goose.
  • Heat giblets, water, 1 diced onion and 1 teaspoon salt to boiling in 1-quart saucepan; reduce heat once it boils. Cover and simmer about 1 hour or until giblets are tender. Strain broth; cover and refrigerate the meat and any bits of onion put aside. Remove meat from neck and finely chop with the giblets (and bits left over from broth). In a large bowl toss this giblets mixture with the toast, sage, thyme, rest of the salt, pepper, apples, celery, onion, and butter; until completely incorporated.
  • Heat oven to 350°F.
  • Fill wishbone area of goose with stuffing first. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack it in the stuffing expands.) Fasten opening with skewers, and lace with string.
  • Pierce skin all over with fork.
  • Place goose, breast side down, on rack in shallow roasting pan.
  • If you use a meat thermometer insert it so tip is in thickest part of inside thigh muscle and do not allow it to touch bone.
  • Roast uncovered 3 to 3 1/2 hours (if necessary, place tent of aluminum foil loosely over goose during last hour to prevent excessive browning/burning) if I remember I’ll spray that foil with some cooking spray so it doesn’t stick, removing excess fat from pan occasionally while it is cooking (this is a fatty bird).
  • Once your thermometer reads 180 degrees (F) and juice of goose is no longer pink when the thigh is cut.
  • The center of the stuffing should be 165 degrees (F). Your goose is cooked (funny).
  • Let stand 15 minutes for easier carving. Remove stuffing and crave; place carved goose & stuffing on heated platter. (This I do with all “roasts” it helps keep it warm and does not cook it) You can garnish with apple slices, cinnamon sticks, etc.
  • Gravy:
  • Pour drippings from pan into bowl; skim off fat.
  • Return 1/4 cup drippings to pan
  • Stir in flour. Cook over medium heat, stirring constantly, until smooth and bubbly; remove from heat.
  • In a sauce pan add enough water and/or remaining drippings to reserved broth, to measure 2 cups.
  • Stir into flour & broth mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Notes

As you are cooking this bird breast side down you won’t have the beautiful browned look so carve this bird before bring to the table it may not look pretty but it is very moist and taste. If you like the skin browned at about a ½ hour before it is done you should try to flip the bird with oven mitts and brown in the oven. I really like this but don't be worried if it doesn't "look" pretty because you are cooking it breast down (which by the way I do with all my birds now) it doesn't look pretty but the taste sure makes up for it. Heating the platter for any type of meat/poultry is a nice touch, one of the ladies I did meal-on-wheels for taught me that trick. She said the key was not to let the platter get hot, just warm to the touch. You can also save time and draw out the drippings and prepare the gravy while the bird is still in the oven, keeping it in the pot covered will keep it nice and warm. If you do not like stuffing the bird you don't have too just adjust your cooking time (it may save 45 minutes to a half hour) you can bake the stuffing in the oven in a glass dish covered.