Daily Cooking Recipes Let Me Make Cooking Easy

February 1, 2018

Teriyaki Sauce

Filed under: Beef,Chicken,Meats,Sauce,Staff Favorites — Chef @ 2:53 pm
Teriyaki Beef Sticks Photo

Teriyaki Sauce

Florence
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6

Ingredients
  

  • 3 lbs chicken wings
  • 1/2 cup soy sauce
  • 1/3 cup water
  • 1/2 cup brown sugar
  • 1 TB dry mustard
  • 1 TB ground ginger
  • 3 garlic cloves minced
  • 2 TB Flour

Instructions
 

  • Mix all ingredients together with a whisk in a small sauce pan.
  • Simmer on low until the sauce has thickened.
  • Put over cooked chicken or beef and bake for 15 minutes.

May 15, 2014

Omelette with Cheese Sauce

Filed under: Cheese,Eggs,Sauce,Staff Favorites — Tags: , , , , — Chef @ 11:04 am
Omelette with Cheese Sauce Photo

Omelette with Cheese Sauce

Florence
Course Breakfast
Cuisine American
Servings 2

Ingredients
  

  • 6 Strips of Bacon
  • 1 Medium Onion
  • 1/2 Sweet Bell Pepper - red for color
  • 3 Pieces of Deli Ham - Diced
  • 6 Eggs
  • 1/4 Milk
  • Salt & Pepper to Taste
  • Cheese Sauce

Instructions
 

  • Cook bacon and pat grease of it. Wrap in aluminum foil to keep warm.
  • Saute on medium heat the Onions, Peppers, and a pinch of salt in the bacon grease. When vegetables are almost cooked, put in the ham to warm it. After they have cooked and are tender, remove from pan and pat dry to remove the excess grease.
  • Whisk 6 eggs together with milk, salt and pepper.
  • Coat the pan with bacon grease and put eggs in the pan and cook omelette over medium heat. Turn over once when 1/2 way done.
  • Remove from pan and place onions, ham and pepper mixture in the middle.
  • Cover with cheese sauce and server with 3 strips of bacon.
  • Enjoy !

 

link

Cheese Sauce

Filed under: Cheese,Sauce,Staff Favorites — Tags: , , , , — Chef @ 11:03 am
Cheese Sauce Photo

Cheese Sauce

Florence
Course Sauce
Cuisine American

Ingredients
  

  • 2 Tablespoons Butter
  • 2 Tablespoons Flour
  • 1/2 teaspoon Salt
  • 1/16 teaspoon Pepper
  • 1/4 teaspoon Ground Mustard
  • 1 Cup Milk
  • 1 Cup grated Sharp Cheddar Cheese

Instructions
 

  • In medium sauce pan, melt butter over medium to high heat.
  • Add Flour, Pepper, Salt and Ground Mustard, whisk until well mixed with butter.
  • Whisk in milk and allow to thicken to your likeness.
  • Add cheese and make sure it is completely melted.
  • Server over vegetables, eggs or just about anything you want a cheese sauce on.

 

May 11, 2014

Pork Sausage Gravy

Pork Sausage Gravy

Florence
Course Breakfast
Cuisine American

Ingredients
  

  • 1 lb. Pork Sausage
  • 1/3 Cup Corn Starch
  • 3 Cups Milk
  • 1/2 tsp. Salt
  • 1/4 tsp. Pepper

Instructions
 

  • Cook Sausage in frying pan. Do NOT drain grease.
  • Add Corn Starch to grease and stir well.
  • Add Milk, Salt and Pepper.
  • Simmer over medium head, until desired thickness is desired.
  • Serve over biscuits.

 

May 2, 2014

Pork With Hot Peanut Sauce

Pork With Hot Peanut Sauce

Florence
Course Main
Cuisine Asian

Ingredients
  

  • 3 tablespoons peanut oil
  • 1/2 pound pork butt
  • 2 cloves garlic -- minced
  • 1 tablespoon fresh gingerroot -- minced
  • 1/2 cup preserved radish
  • 4 squares firm bean curd
  • 2 green onions
  • **SAUCE**
  • 2 tablespoons crunchy peanut butter
  • 1 tablespoon dark soy sauce
  • 1 tablespoon cider vinegar
  • 2 tablespoons sesame oil
  • 2 dried hot red chili peppers
  • 2 teaspoons sugar
  • 1/3 cup stock
  • 1/2 teaspoon MSG - this is totally optional for dietary reasons

Instructions
 

  • Soak radish in warm water for 45 minutes.
  • Drain radish and cut in to 1/2" cubes.
  • Cut pork into 1/2" cubes
  • Drain & rinse canned bean curd; cut into 1/2" cubes
  • Cut green onions, including tops, in to 1/2 finger length size.
  • **SAUCE**
  • Cream together peanut butter and soy sauce.
  • Mix in remaining sauce ingredients.
  • Add oil to hot fry-pan or wok.
  • Add pork to hot oil.
  • Fry for approximately 1 minute.
  • Add garlic & ginger; stir-fry for another 30 seconds to 1 minute.
  • Transfer pork to saucepan; add peanut sauce; simmer for 15 minutes, adding onions in about 7 minutes in.
  • Remove excess oil.
  • Add more stock if sauce thickens
  • Steam radish and bean curd for approximately 15 minutes.
  • Top vegetables with pork and peanut sauce
  • Server warm.
  • Enjoy !

May 1, 2014

Peanut Sauce

Peanut Sauce

Florence
Course Sauce
Cuisine Asian

Ingredients
  

  • 1/4 cup peanut oil
  • 1 tablespoon dried onion flakes
  • 1 clove garlic -- minced
  • 1/4 teaspoon trasi shrimp paste
  • 2 tablespoons sambal ulek Asian chile sauce
  • 1/4 cup peanut butter
  • 3/4 cup water
  • 1/2 teaspoon salt
  • 1 tablespoon soy
  • 2 teaspoons sugar
  • 1 tablespoon tamarind liquid

Instructions
 

  • Soften onion flakes in hot water, drain.
  • Fry trasi and sambal in about 2 Tablespoons of oil over low heat.
  • Add Peanut butter and water and remove from heat.
  • Add all remaining ingredients.

April 17, 2014

Southern Omelette and Cheese Sauce

 

Cheese Sauce Photo

Southern Omelette and Cheese Sauce

Florence
Course Breakfast
Cuisine American

Ingredients
  

  • **CHEESE SAUCE**
  • 1 tablespoon butter
  • 1 tablespoon starch
  • 1 cup milk
  • 1/8 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1/4 cup cheese -- shredded
  • **OMELETTE**
  • 3 Eggs
  • 1/8 cup red onion
  • 1/8 cup Sweet Pepper red, yellow or orange, because they are sweeter
  • 1/8 cup milk
  • Salt
  • Pepper
  • 1 tablespoon butter

Instructions
 

  • Heat butter in a small skillet.
  • Add in starch.
  • Slowly add milk.
  • Cook stirring until sauce thickens.
  • Stir in salt and pepper
  • Add 1/4 cup cheese.
  • Still until all cheese is melted.
  • **OMELETTE**
  • Saute Peppers and Onions in olive oil until tender.
  • Whisk eggs, milk, salt and pepper.
  • Melt butter in pan.
  • Pour egg mixture in to hot pan.
  • Cook until eggs are done on 1 side and flip over.
  • Sprinkle onions and peppers on to 1 side of the omelette and then fold in half when cooked on other side.
  • Plate and cover with cheese sauce.

White Cheese Sauce

Filed under: Cooking Recipes,Sauce,Staff Favorites — Chef @ 8:00 am
Southern Omelette Photo

White Cheese Sauce

Florence
Course Sauce
Cuisine American

Ingredients
  

  • **WHITE SAUCE**
  • 1 tablespoon butter
  • 1 tablespoon starch
  • 1 cup milk
  • 1/8 teaspoon salt
  • 1/8 teaspoon white pepper
  • **CHEESE SAUCE**
  • 1/4 cup cheese -- shredded

Instructions
 

  • Heat butter in a small skillet.
  • Add in starch.
  • Slowly add milk.
  • Cook stirring until sauce thickens.
  • Stir in salt and pepper
  • **CHEESE SAUCE**
  • Remove from heat.
  • Add 1/4 cup cheese.
  • Still until all cheese is melted.

April 13, 2014

Calico Burgers

Calico Burgers

Florence
Course BBQ
Cuisine American

Ingredients
  

  • 1 1/2 pounds ground beef
  • 1/2 cup cooked rice
  • 1/4 cup onion -- chopped
  • 1/4 cup green pepper -- chopped
  • 1 tablespoon parsley flakes
  • 1 teaspoon salt
  • 1/4 teaspoon garlic powder
  • **BBQ Sauce**
  • 1/2 cup ketchup
  • 2 tablespoons brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon cider vinegar
  • 1 teaspoon garlic powder
  • 1/4 teaspoon mustard powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Instructions
 

  • Combined all ingredients.
  • Shape into four to six patties
  • Grill and serve.
  • **BBQ Sauce**
  • Combine all sauce ingredients in a saucepan; simmer for 5 to 10 minutes.

April 12, 2014

Seafood Butter Sauce

Seafood Butter Sauce And Baste

Florence

Ingredients
  

  • 1/2 cup butter
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried tarragon
  • 3/4 teaspoon salt
  • 1 tablespoon lemon juice

Instructions
 

  • Melt butter in a small saucepan.
  • Combined all ingredients in saucepan.
  • Brush on seafood and bake, bbq or fry.
  • Goes good on shrimp, crawfish, crab and lobster.
  • Makes approximately 1/2 cup.

February 9, 2014

Fajitas

 

Fajitas

Florence
Course Main
Cuisine Mexican
Servings 6

Ingredients
  

  • 2 1/4 pounds steak
  • 1/4 cup pineapple juice
  • 1/4 cup orange juice
  • 1/4 cup white wine
  • 1/4 cup lemon juice
  • 3/4 cup water
  • 3/4 cup soy sauce
  • 1 tablespoon pepper
  • 1 clove garlic - minced
  • 3 dried chiles arboles
  • 3 tablespoons butter
  • one orange and one lemon -- zest
  • **PICO de GALLO**
  • 4 ripe tomatoes
  • 1 yellow onion
  • 1/4 cup chopped cilantro
  • 2 chile jalapenos - seeded & chopped
  • salt to taste
  • **GUACAMOLE**
  • 1/2 onion -- cut up
  • 2 large ripe avocados -- peeled pitted and quartered
  • 1 canned jalapeno
  • one lemon -- juice of
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Instructions
 

  • **Marinade/Meat Filling**
  • Combine pineapple juice, orange juice, white wine, lemon juice, water, soy sauce, pepper, garlic, chiles and butter.
  • Marinate meat for approximately 2 hours.
  • Grill meat, basting with marinade. You can do this outside on a BBQ grill or you can do it in your broiler.
  • After meat is cooked, cut in to thin strips and serve on flour tortillas.
  • **GUACAMOLE**
  • Chop onion in food processor.
  • Add avocados, jalapeno, lemon juice, salt and pepper to food processor and process for five to ten seconds
  • **PICO de GALLO**
  • Combine all ingredients in bowl and set aside for 3 hours.

February 15, 2010

Marinated Chicken Thighs

Marinated Jerk Chicken Thighs

Florence
Course Meats
Cuisine American

Ingredients
  

  • 1/4 cup dry red wine
  • 1 medium jalapeno -- seeded and minced
  • 2 tablespoons green onion -- minced
  • 2 teaspoons vegetable oil
  • 1 teaspoon ground allspice
  • 1 1/2 teaspoons ground coriander
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 8 skinless chicken thighs
  • 1/4 teaspoon salt
  • 1/8 freshly ground black pepper

Instructions
 

  • Combine wine, jalapeno, green onion, oil, allspice, coriander, cayenne, cinnamon and nutmeg.
  • Place chicken in a bowl and add the marinade and marinate overnight in refrigerator.
  • Place chicken in baking pan.
  • Sprinkle with salt and pepper.
  • Preheat oven to 375 degrees.
  • Bake 45 minutes, or until chicken is completely cooked.
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