Daily Cooking Recipes Let Me Make Cooking Easy

July 20, 2014

Meatloaf

Filed under: Meats,Staff Favorites — Tags: , , , , , — Chef @ 8:02 pm

Meatloaf

Florence
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Course Main
Cuisine American
Servings 6

Ingredients
  

  • 1 1/2 lbs ground beef pork or turkey
  • 1 cup milk
  • 1/4 teaspoon dried sage leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon ground pepper
  • 1/2 cup bread crumbs
  • 1 egg
  • 1 clove garlic
  • 1 small onion finely chopped
  • 1/2 cup BBQ Sauce

Instructions
 

  • Preheat oven to 350°F.
  • Mix together all ingredients, except BBQ Sauce.
  • Make in to loaf shape and place in 13x9 pan.
  • Top with BBQ Sauce.
  • Bake for 60 to 75 minutes.

 

July 13, 2014

Honey and Herb Pork Roast

Filed under: Pork — Tags: , , , — Chef @ 11:22 am

Honey And Herb Grilled Pork Roast

Florence
Print Recipe
Course Main
Cuisine American
Servings 8

Ingredients
  

  • 3 pounds pork chops
  • 1 cup beef broth
  • 1/2 cup honey
  • 1 teaspoon ground mustard
  • 1/4 cup olive oil
  • 1/2 small onion -- chopped finely
  • 1 garlic clove -- minced
  • 2 teaspoons dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Instructions
 

  • Combine all ingredients, except pork roast
  • Put pork roast in large plastic bag.
  • Pour marinade over pork
  • Marinate at least 4 hours in refrigerator, or overnight
  • Remove pork roast from marinade, reserving marinade
  • Bake at 350 F for 30 minutes per pound, basting occasionally
  • Simmer remaining marinade for at least 5 minutes, serve drizzled over sliced roast

June 20, 2014

Fajita Seasoning

Filed under: Spices,Staff Favorites — Tags: , , , , — Chef @ 3:00 pm

Fajita Seasoning

Florence
Print Recipe
Course Spices
Cuisine Mexican

Ingredients
  

  • 1 tablespoon cornstarch
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon white sugar
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin

Instructions
 

  • Mix all ingredients together in a small bowl.

 

June 8, 2014

Taco Seasoning

Filed under: Spices,Staff Favorites — Tags: , , , , — Chef @ 3:00 pm
Taco Seasoning Photo

Taco Seasoning

Florence
Print Recipe Pin Recipe
Course Spices
Cuisine Mexican

Ingredients
  

  • 1 tablespoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes or 1/8 cayenne pepper
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper

Instructions
 

  • Combine all ingredients.
  • Store in airtight container.

 

May 16, 2014

Garlic Conversions

Filed under: Helpful Tips,Spices — Tags: , , , , , , , — Chef @ 10:23 am

So I was going through some information I had today and thought I would share this useful information.

1 Clove of Garlic =
1/2 teaspoon of Minced Garlic =
1/2 teaspoon of Dried Minced Garlic =
1/8 teaspoon of Garlic Powder

I hope this helps with some of the confusion.

May 15, 2014

Cheese Sauce

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

Cheese Sauce

Florence
Print Recipe Pin Recipe
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 14, 2014

Lamb Curry

Filed under: Cooking Recipes,Lamb — Tags: , , , , — Chef @ 3:00 pm

Lamb Curry

Florence
Print Recipe
Course Main
Cuisine Indian

Ingredients
  

  • 4 pounds boned lamb
  • 2 pounds onions
  • 8 large garlic cloves - minced
  • 1/2 cup coriander leaves -- chopped
  • 1 tablespoon fresh ginger root -- chopped
  • 1/2 cup plain yogurt
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 3 tablespoons ground coriander
  • 1 tablespoon kalonji -- nigella seeds
  • 3 tablespoons ghee
  • 3 tablespoons oil
  • 10 cardamom pods -- bruised
  • 2 teaspoons garam masala
  • 3 teaspoons salt and pepper -- to taste

Instructions
 

  • Trim off all excess fat and cut in to large cubes.
  • Slice onions in to thin slices, only cut up about 1 1/2 pounds.
  • In food processor blend together remaining onions, garlic, coriander, ginger, yogurt, chili powder, paprika, ground coriander and kaloni seeds and process until it is a smooth paste.
  • In large fry pan, heat ghee and oil and fry sliced onions until browned.
  • Remove onions from pan.
  • Put lamb in to pan, in small amounts batches, and stir-fry over high heat until browned.
  • Over medium heat a small amount of oil to pan if necessary and fry blended mixture, stirring, until you can smell all the spices popping. This will take approximately 20 minutes, but sometimes longer.
  • Return meat to pan, add cardamom pods and salt and pepper, stir until well mixed
  • Cover and cook over low heat until meat is almost tender, stirring occasionally
  • You can add a small amount of water if the dish becomes dry to help cooking.
  • When meat is tender and liquid almost absorbed, add garam masala and reserved fried onion slices
  • Cover pan and simmer gently for a few minutes more

April 18, 2014

Spicy Vegetable Dip

Filed under: Cooking Recipes,Dip — Tags: , , , , , , , , , — Chef @ 3:30 pm

 

Spicy Dip For Vegetables

Florence
Print Recipe
Course Dip
Cuisine American

Ingredients
  

  • 1/4 cup seedless raisins
  • 1 cup cottage cheese
  • 2 tablespoons vinegar
  • 1/2 small diced onion
  • 1 teaspoon chile powder
  • 1/2 teaspoon curry powder
  • 3/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions
 

  • Place raisins in bowl and cover with hot tap water
  • Let stand 10 minutes
  • Blend together cottage cheese, vinegar, onion, chile powder, curry, salt and pepper.
  • Drain raisins.
  • Add raisins to blender.
  • Cover and blend at high speed until smooth and creamy.
  • Chill and server with your selection of your favorite vegetables.

April 17, 2014

Marinated Tomatoes

Filed under: Cooking Recipes,Salad,Vegetables — Tags: , , , , , , — Chef @ 8:00 am

Marinated Tomatoes

Florence
Print Recipe
Course Salad
Cuisine American

Ingredients
  

  • 4 tomatoes; large
  • 1 cup vegetable oil
  • 1/4 cup wine vinegar
  • 1/4 teaspoon mustard; dry
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 garlic; clove large, minced
  • 1 tablespoon basil; fresh chopped
  • 2 thyme; sprigs fresh,chopped
  • 1 marjoram; fresh sprig, chop
  • 1 tablespoon scallion; minced

Instructions
 

  • Peel tomatoes.
  • Slice tomatoes
  • Arrange in serving bowl.
  • Combined all other ingredients.
  • Pour mixture over tomatoes.
  • Mix together lightly.
  • Chill and Serve.

April 13, 2014

Calico Burgers

Filed under: Beef,Cooking Recipes,Sauce — Tags: , , , , , , , , , — Chef @ 8:00 am

Calico Burgers

Florence
Print Recipe
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 9, 2014

Chicken, Rice & Broccoli Meal

Filed under: Chicken,Cooking Recipes,Rice,Staff Favorites — Tags: , , , , , , , — Chef @ 6:00 pm

 

Chicken, Rice & Broccoli Meal

Florence
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main
Cuisine American
Servings 8

Ingredients
  

  • 6 skinless boneless chicken breast cut in to 2" pieces
  • 1/2 to 3/4 teaspoon Lemon Pepper Seasoning
  • 1 10.75 ounce can Condensed Cream of Chicken Soup
  • 4 1/2 cups water
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground black pepper
  • 2 cups uncooked instant brown rice
  • 2 cups fresh broccoli

Instructions
 

  • Preheat oven to 375°F
  • Grease 13x9 pan.
  • Cut Chicken and put in pan. Sprinkle Lemon Pepper seasoning over chicken and bake for 30 minutes.
  • Stir the soup, water, paprika, rice and black pepper in the sauce pan and heat to a boil. Cook for 10 to 15 minutes or until rice is tender.
  • Steam Broccoli for 5 minutes in boil water.

 

April 4, 2014

Have Me Later Chili

Filed under: Beef,Meats,Quick and Easy - Freeze and Reheat — Tags: , , , , , , , — Chef @ 9:05 am

 

Have Me Later Chili photo

Have Me Later Chili

Florence
Print Recipe Pin Recipe
Course Main
Cuisine American

Ingredients
  

  • 1 lb ground chuck
  • 1 large onion chopped
  • 2 garlic cloves minced
  • 2 14 oz cans diced tomatoes
  • 1 15 oz can tomato sauce
  • 1 Tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 15 oz cans chili beans
  • 2 Tablespoon cornstarch optional
  • 1/4 Cups water optional

Instructions
 

  • Place the ground chuck in a large skillet over medium heat and brown with onions and garlic until onions are tender.
  • Drain well.
  • Place the tomatoes, tomato sauce, chili powder, cumin, salt and pepper into a large saucepan.
  • Place over high heat.
  • Bring to a rapid boil.
  • Add the meat and beans.
  • Reduce heat to low.
  • Cover and simmer for 1 hour.
  • Remove lid and continue cooking for 10 minutes.
  • Place saucepan in the refrigerator for a rapid cool.
  • Pour chili into freezer containers and freeze for up to 3 months.
  • To reheat, remove chili from the freezer.
  • Place 1/4 C of water in a saucepan.
  • Add the chili and cook over medium heat until heated through.
  • To thicken chili mix the cornstarch and 1/4 C water together.
  • Add to the chili and stir well.

 

Older Posts »

Powered by WordPress