October 28, 2012

Sunday

The Marlboro Man Sandwich
http://thepioneerwoman.com/cooking/2007/06/marlboro_mans_f/
Ingredients
1 whole Large (or 2 Small) Onions
2 sticks Butter (lots And Lots Of Butter)
2 pounds (to 3 Pounds) Cube Steak (tenderized Round Steak That's Been Extra Tenderized)
Lawry's Seasoned Salt (or Similar Seasoned Salt)
1/2 cup (approximately) Worcestershire Sauce
Tabasco Sauce, To Taste
4 whole French/deli Rolls (earthgrains Are Best!)

Preparation Instructions

Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside. Slice cube steak against the grain. Season with Lawry’s. Heat 2 tablespoons butter over high heat (in same skillet) until melted and beginning to brown. Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides. Add 1/2 cup (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 tablespoons butter. Add cooked onions. Stir to combine. Butter halved French rolls and brown in skillet. To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonful of juice from the pan. Top with other half of roll, cut in half, and devour! Serve with chips.

Monday

Meatloaf
https://sites.google.com/site/monicasallen/meatloaf
1 pound ground beef
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1 egg, lightly beaten
1/2 cup quick-cooking oats OR seasoned breadcrumbs
Choose any combination of veggies to add
1/2 cup chopped onion OR
1/2 cup chopped bell pepper OR
8 ounces canned diced tomatoes with juice OR
1/2 cup sundried tomatoes
Topping:
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard

Preheat oven to 375 degrees F.

Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf. Do not bake in a loaf pan, just use it to shape the uncooked meatloaf and then cook on a sheet pan.
Topping:
Mix ingredients for topping and spread on loaf. Bake for 1 hour.

Mashed potatoes
http://www.foodnetwork.com/recipes/alton-brown/creamy-garlic-mashed-potatoes-recipe/index.html
Ingredients
3 1/2 pounds russet potatoes
2 tablespoons kosher salt
16 fluid ounces (2 cups) half-and-half
6 cloves garlic, crushed
6 ounces grated Parmesan

Directions
Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

Peas and carrots

http://www.chow.com/recipes/11423-herbed-peas-and-carrots
INGREDIENTS
2 tablespoons unsalted butter
1 tablespoon olive oil
7 medium carrots, peeled and small dice (about 3 cups)
2 medium shallots, peeled and finely chopped (about 3/4 cup)
1/4 cup water
1 pound frozen baby peas, thawed (about 3 cups)
1 tablespoon minced fresh Italian parsley leaves

INSTRUCTIONS
Heat butter and oil in a large frying pan over medium heat. Once butter foams, add carrots and shallots, and season with salt and freshly ground black pepper. Cook, stirring occasionally, until shallots are translucent and soft, about 10 minutes. Add water and continue to cook until liquid evaporates and carrots are tender, about 5 to 6 minutes. Add peas and cook until heated through, about 3 minutes. Remove from heat, stir in parsley, season with salt and freshly ground pepper, and serve.

Tuesday

Potato salad
https://sites.google.com/site/monicasallen/potatosalad
Ingredients
8 medium red potatoes.
1/4 white or yellow onion (optional)
2 large eggs
1/2 tsp salt
1/3 cup mayonaise
4 oz sweet relish
paprika

Method:
Boil the potatoes until they are done but not overcooked. If you overcook them, they don't really hurt the recipe since the extra potato just mixes in with the creamy portion of the mixture. Boil the eggs over medium high heat until hard boiled. Allow the potatoes and eggs to cool. You can run cold water over them in a strainer to speed up the process. Peel the potatoes and then slice into chunks. If you aim for 1 inch by 1 inch chunk you will do well. Peel and slice the egg into 1/2 inch pieces. Chop the onion into very small pieces. Stir all ingredients gently except for the paprika. After all ingredients are well mixed, pour into a bowl. Add the paprika across the top. Store in the refrigerator until ready to serve.
Contributed by: Monica Allen

Ribs

http://bbq.about.com/od/ribrecipes/r/ble31003d.htm
Ingredients:

4 pounds pork baby back ribs

1/4 cup of barbecue sauce

1/3 cup dark brown sugar

1 tablespoon paprika

1 1/2 teaspoons chili powder
1 1/2 teaspoon salt
1 teaspoon ground cumin
3/4 teaspoon black pepper
3/4 teaspoon white pepper
3/4 teaspoon ground oregano
1/2 teaspoon cayenne pepper
1/4 teaspoon sugar

Preparation:

Trim excess fat from ribs. Combine dry ingredients and rub over the surface of the ribs. Place ribs in slow cooker or Crock-Pot standing on their edge with the meaty side out. Cook for about 8 hours. Remove ribs from slow cooker and brush with barbecue sauce.

 

Wednesday
Lasagna

Ingredients

• 1 lb lean ground beef
• 1/2 medium sweet white onion, diced
• 1/2 large bell pepper (green, red, or yellow), seeds and veins removed, diced
• 1/2 lb dry lasagna noodles (requires 9 lasagna noodles - unbroken)
• 1/4 cup sugar
• 1 28 oz can tomato sauce
• 1/2 28 oz can (16 oz) stewed tomatoes
• 1/2 6 oz can (3 oz) tomato paste
• 1 lb Ricotta cheese
• 1 1/2 lb Mozzarella cheese (large flat square slices)
• 3/4 lb freshly grated parmesan cheese
• Garlic Powder
• Oregano
• Italian Spice
• Salt
• Garlic Salt
• Parsley diced (fresh flat leaf preferred)
• 1 Garlic Cloves, minced
• White wine vinegar

Cooking Utensils

• Large skillet (for browning beef, onions, green pepper)
• 6 Qt pot (for noodles)
• 3 Qt pot (simmer sauce)
• 13" x 9" x 2" lasagna pan (preferably a stainless lasagna pan. Do Not Use Aluminum Pans - the aluminum will react with the acidic tomato sauce, leaching the aluminum and ruining the taste of your lasagna sauce.)
• Large colander (drain/blot beef, drain noodles)
• Large baking pan (to wash and cool noodles)
• Large slotted cooking spoon
• Large cooking spoon
• Paring knife

Method

Brown lean ground beef in skillet until lightly browned and cooked through. Put a few layers of paper towels in large bowl. With slotted spoon, remove browned beef from skillet draining off excess beef fat and put on top of blotting towels. After all the browned beef has been removed from the skillet, drain off and dispose of excess beef fat. Wipe skillet clean with paper towel. (If your ground beef is sufficiently lean, there won't be any excess fat to drain.)
Add diced green pepper and onion to skillet. Brown for a few minutes on medium high heat. Add the garlic and cook for 30 seconds more. Add browned beef back to the skillet, lower the heat to low and continue to cook for 5 more minutes stirring frequently.
2 Transfer browned beef, green pepper and onions to 3 Qt. pot. Add tomato sauce, tomato paste. Open stewed tomatoes and dice, then add to 3 Qt. pot. Add oregano, parsley, Italian Spice Mix to taste, probably 2 teaspoons of each. Add a pinch of garlic powder and a pinch of garlic salt, to taste. Add a dash of white wine vinegar. Add sugar a tablespoon at a time, until desired level of sweetness, no more than 1/4 cup of sugar. Note that it is hard to follow a pure recipe when it comes to pasta sauce. One Italian spice mix is not like the other, nor is one can of tomato sauce not like the other. So you really do need to taste the sauce as you are adding the spices, sugar and vinegar.
Stir and allow sauce to simmer 15-45 minutes to thicken (do not scorch bottom, stir frequently). Remove from heat.
3 Cook lasagna noodles in 6 Qt. Pot per cooking directions (al dente). (Note noodles may be cooked in advance.) Stir often to prevent from sticking and be sure that water remains at a boil during the entire cooking to prevent noodles from sticking. I add Tbsp of salt to the water so the noodles are more flavorful. Drain in colander and place in a cool water filled pan to keep from drying out and sticking together.
4 In dry lasagna pan, ladle one cup of sauce and spread along the bottom of the pan. Apply a layer noodles 3 length wise (edges overlapping). Ladle in sauce sparingly into center trough of 3 noodles. Apply a layer of mozzarella cheese slices on top of lasagna sauce. Place ricotta cheese dollops every 2 inches in center of noodles on top of mozzarella cheese slices, sprinkle grated parmesan cheese in thin even layer on top of ricotta cheese. Apply second layer of noodles, topping again with sauce and cheese. Finish with another layer of noodles. If you have extra sauce and cheese you can spread that over the top. Tent lasagna pan with aluminum foil (not touching noodles or sauce). Bake at 375°F for 45 minutes. Allow to cool before serving.
Note - Flavor improves for second service and may be reheated in convention or microwave. Leave aluminum tent on for storage (Do not allow aluminum to touch the sauce.)
 

Basic Green Salad
https://sites.google.com/site/monicasallen/basicgreensalad

Ingredients

I head iceberg lettuce/ 1 bunch leafed lettuce or baby spinach

2 tomatoes or 1 box cherry tomatoes

2 small cans black olives sliced

1 can mandarin oranges (or 2 cups fresh fruit)

1/2 red onion

1/2 lb feta cheese

Other possible additions: Sliced fresh mushrooms, 1 can corn, grapes, apples, fresh arugula or basil, sunflower seeds or pine nuts, dry cranberries

Method:

Mix, chill and serve with favorite dressing.

 

Thursday

Chicken fried rice
http://www.tasteofhome.com/Recipes/Chicken-Fried-Rice-2
Ingredients
•1/4 cup chopped fresh mushrooms
•1 tablespoon canola oil
•1-1/2 cups cold cooked long grain rice
•3/4 cup cubed cooked chicken
•2 tablespoons reduced-sodium soy sauce
•1 egg, lightly beaten
•1 green onion, sliced
Frozen spring rolls, cooked according to directions

Directions

In a large skillet or wok, stir-fry mushrooms in oil until tender. Stir in the rice, chicken and soy sauce. Cook over low heat for 8-10 minutes, stirring occasionally. Add egg and onion; cook and stir for 1-2 minutes or until egg is set. Serve with spring rolls.

Friday

Chilli enchilada casserole
 Ingredients
1 can chili with beans (turkey or beef)
2 cups sharp cheddar cheese, grated
1 large 12-ounce package Doritos (save 2 cups for casserole topping)
10 to 15 oz. enchilada sauce
8 oz. can tomato sauce
2 tbsp. onion, grated
1 1/4 cup sour cream

Method:
For the topping, set aside sour cream, 1/2 cup of the grated cheese, and 1/3 of the Doritos bag.
Grate a small onion and measure 2 tablespoons and set aside. Take remaining 6-cups Doritos and crumble with your hands into mixing bowl. Mix the onion, and all the other ingredients, except those for the topping, and place into an 8 1/2 x 11-inch casserole dish. Bake for 20 minutes at 375 F. Remove casserole from oven. Spread on sour cream, cover with Doritos, and sprinkle 1/2 cup cheese. Bake for an additional 5 minutes and serve.

Green salad with avocado
https://sites.google.com/site/monicasallen/greensaladwithavocado  
•1/2 head lettuce 
•1 tomato (1" pieces)
•1/2 cucumber, sliced 
•1 green pepper, cored, deseeded and sliced 
•1 avocado 
•1 Tbs. lemon juice 
•2 Tbs. olive oil 
•1/2 tsp. sugar 
•salt and pepper

Tear the lettuce into pieces and place in a salad bowl. Divide the watercress into sprigs and add to the bowl with the cucumber and green pepper. Peel the avocado, halve and remove the stone. Cut the avocado into slices just before serving, add to the salad and toss well. Whisk together the lemon juice, oil, sugar, and salt and pepper to taste. Pour over the salad; toss well.

From:mealsforyou.com
 
Saturday
Palak Theple
https://sites.google.com/site/monicasallen/palaktheple 
Ingredients
2 bunches fresh spinach/ 1 lb frozen spinach
1 tbsp dhane-jeera(cumin) powder
2 tbsp ginger garlic paste
1 tsp garam masala
1/2 tsp chilli powder
2 tbsp vegetable oil
1 cup whole wheat flour (approx)
Salt and sugar(no more than 1 tsp) to taste
 
Method:
Heat oil. Add ginger garlic paste and spinach. Saute till cooked. Simmer for 5 minutes. Add salt, sugar, chilli powder, dhane-jeera powder, garam masala and saute. Remove from heat and add flour so that mixture can be kneaded to a firm dough. Add 1 tsp oil while kneading the dough. Roll out the dough (like tortillas) and pan fry with 1/2 tsp oil till golden brown on both sides.
Contributed by: Neela Rege