Archive for the ‘Recipes’ Category
Posted by MontanaVike on September 9th, 2013
Fresh Horseradish Sauce
Johnny
I love this on prime rib and roast beef sandwiches.
Cook Time 15 minutes mins
Total Time 15 minutes mins
- Fresh horseradish root look for a firm, unblemished root - the whiter it looks inside, the fresher it is
- White vinegar
- Salt
- Ice water
Gather all your protective gear, cooking implements and ingredients together and bring them all to the outdoor location of your choice (you'll need an outlet and a table.) It's best to have everything in place before you get started so you don't have to run back and forth and take the gloves on and off, etc.
Cut the ends off the horseradish root and peel it (the interior should be a creamy white) and then cut it into cubes that will be a manageable size for your blender or cuisinart.
Pour 1/4 cup of the ice water into your blender or cuisinart (if you're using a blender, it should be enough to just cover the blades) and dump the horseradish cubes in after it.
Blend it for 25-30 seconds or until it is the consistency of the prepared horseradish you'd buy at the store. If your blender or cuisinart is having trouble, you can add a bit more water. Stop blending to shove any stray, unblended chunks down into the bowl and blend until they've been incorporated.
Depending on how hot you want the horseradish you can either add the vinegar and salt now or wait a few minutes to add it. (I wait about 5 minutes let the heat reach a maximum.) Add 2-3 tablespoons of white vinegar and a half teaspoon of salt for each cup of ground horseradish root. Then blend a few seconds to combine thoroughly.
Taste (try a small amount as it may be very spicy!) the sauce to see if you need to adjust anything (more vinegar, more salt, etc.) If you're satisfied, you can jar it up now.
If your sauce seems too liquidy, you can drain off some of the water.
Spoon the sauce into glass jars with airtight lids and place them in the refrigerator. If you want to freeze the sauce, use a plastic container with an airtight lid. It will keep well in the fridge for about 4-6 weeks or in the freezer for 6 months or more.
http://gardenofeatingblog.blogspot.com/2008/04/bitter-herb-preparing-fresh-horseradish.html
Posted by MontanaVike on September 9th, 2013
Pork Chops Yum-Yum
Johnny
Suzanne's favorite recipe.
Cook Time 1 hour hr 30 minutes mins
Total Time 1 hour hr 30 minutes mins
- 2-4 pork chops 1/2 inch to 3/4 inch thick
- 1/4 cup chicken broth
- 1/8 cup honey
- 1/8 cup soy sauce
- 1 tablespoon ketchup
- 1/4 teaspoon ginger
- 1/8 teaspoon garlic salt
Brown chops on both sides.
Place in greased casserole dish.
Mix all remaining ingredients and pour over pork chops.
Bake, uncovered, at 350 for one hour.
http://www.recipezaar.com/recipe/Pork-Chops-Yum-Yum-95222
Posted by MontanaVike on September 9th, 2013
Wilted Spinach Salad
Johnny
Tony C's favorite!! And when Tony C. likes something, you better like it too!! Sometimes I like to add sliced hard boiled eggs.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
- 1 lb bacon
- 4 tbs. sugar
- 4 tbs apple cider vinegar
- 1 can mandarin oranges
- 2 lbs baby spinach
- 8 oz. portabella mushrooms. cubed
- 8 oz. shreded mozzarella cheese
Dice bacon into 1/2 pieces and cook until crispy
Remove bacon from grease (retaining grease) and drain on paper towels
Mix juice from oranges, vinegar and sugar in separate bowl.
For dressign add juice mixture to bacon grease and stir over medium heat until sugar is completely dissolved. Turn off heat and let it cool for about 5 minutes
Combine spinach, oranges, mushrooms and cooked bacon in salad bowl.
Pour warm dressing over spinach and toss thoroughly.
Add shredded cheese and toss again.
Serve immediately.
Posted by MontanaVike on September 9th, 2013
ROASTED PORK RIB ROAST WITH ROOT VEGETABLES
Johnny
Looks very tasty!!
Prep Time 20 minutes mins
Cook Time 2 hours hrs 30 minutes mins
Total Time 2 hours hrs 50 minutes mins
- One pork rib roast about 3 pounds
- 2 teaspoon dried sage leaves
- 2 teaspoon dried thyme leaves
- 4 teaspoons dry ground mustard
- Salt and pepper to taste
- 6 tablespoons olive oil
- 8 ounces button mushrooms halved or quartered
- 2 large onions chopped into 1-inch pieces
- 3/4 pound baby-cut carrots can use regular carrots cut into 1-inch pieces
- 6 medium potatoes cut into 1-inch pieces, peels on
- 6 cloves garlic peeled and lightly smashed
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 cup dry red wine
Preheat oven to 350° F.
Season pork on all sides with the sage, thyme, mustard, salt and pepper.
Heat a small roasting pan or ovenproof skillet large enough to hold the pork and vegetables over medium-high heat.
Add the oil, then the roast and brown, about 3 minutes per side.
Place fat-side up.
Add the vegetables to the pan along side of the meat.
Sprinkle with a little of the seasonings used on the pork.
Place in oven and roast until the pork reaches an internal temperature of 155°, about 1-1/2 hours.
Remove roast and tent with foil.
Place the vegetables under a hot broiler for about 10 minutes to brown.
Remove vegetables and place in a bowl.
Cover with foil to keep warm.
In a small bowl, knead the flour and butter together with your fingers until well-combined.
Place the roasting pan over high heat.
Add the wine and boil, scraping up the browned bits in the bottom of the pan.
Whisk in the flour-butter mixture and continue to cook, whisking constantly, until very smooth and the desired thickness.
Slice the pork into single chop portions and serve along side the vegetables, drizzling some sauce over all.
http://teriskitchen.com/pork/ribroast-a.html
Posted by MontanaVike on September 9th, 2013
Crockpot Stuffing
Johnny
Easy to make when you're busy with the other Thanksgiving foods
Prep Time 15 minutes mins
Cook Time 4 hours hrs
Total Time 4 hours hrs 15 minutes mins
- 2 cups chopped onions
- 1 1/2 cups thinly sliced celery
- 1 cup diced tart apple peeled and cored
- 1/4 cup butter
- 1 tablespoon ground sage
- 1 teaspoon ground marjoram
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon savory
- 1/2 teaspoon thyme
- 12 cups lightly toasted bread cubes
- 1/4 cup fresh parsley chopped
- 1 1/2 cups chicken stock or vegetable stock
In a large fry pan saute onions, celery and apple in butter until onion is just translucent.
Stir in sage, marjoram, salt, pepper, savory and thyme.
Combine vegetable mixture with the bread cubes and parsley.
Toss well.
Pour stock over mixture, tossing well.
Spoon into your crock-pot.
Cover and cook on high for one hour.
Reduce to low and continue cooking for 2-3 hours, stirring every hour.
As stated for Vegetarians use vegetable stock.
http://www.recipezaar.com/recipe/Crock-Pot-Stuffing-49609
Posted by MontanaVike on September 9th, 2013
Baked Chicken
Johnny
Kind of like fried chicken but baked. This is the way I always make it now.
Prep Time 20 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 20 minutes mins
- 1/2 cup butter or margarine
- 3/4 cup flour
- 1 1/2 teaspoons salt
- 2 teaspoons paprika
- 1/4 teaspoon pepper
- 2 3 lb fryer chickens, cut into 8 pieces each
In a large roasting pan (or two 9x13 pans), in a 425° oven, melt the butter or margarine.
Mix flour, salt, paprika and pepper in a heavy-duty plastic bag; shake chicken pieces in the bag, a few at a time, until evenly coated.
In the pan (s), place the chicken, skin side down, in the melted butter; bake 30 minutes.
Turn chicken pieces and bake 15 minutes more until pieces are fork-tender.
I usually make gravy from the de-greased pan juices, using some or all of the leftover flour and some chicken stock.
http://www.recipezaar.com/recipe/Baked-Chicken-74279
Posted by MontanaVike on September 9th, 2013
Posole
Johnny
Very good on a chilly spring day in Montana. Nice warm and can be spicy.
Prep Time 30 minutes mins
Cook Time 1 hour hr 30 minutes mins
Total Time 2 hours hrs
Course Soup
Cuisine Mexican
- 3 cups cooked pork cut into bite sized cubes (pork shoulder is traditional ; or other pork roast)
- 2 tablespoons lard or bacon fat
- 1 large onion chopped
- 2 cloves garlic peeled and diced
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon black pepper
- 2 4 ounce cans diced green chili peppers (or 2 fresh green chili’s seeded and diced)
- 2 15 ounce cans white hominy, drained and rinsed
- 1 1/2 cups cooked pinto beans or 1- 15 oz. can pinto beans (optional)
- 1 quart pork stock or chicken stock
- salt
- 1/2 cup chopped cilantro garnish
- lime wedge garnish
In a large pan.
Saute onions in lard or bacon drippings until clear.
Add garlic and spices and cook another two minutes.
Add meat, green chili, rinsed hominy and beans.
The beans are not traditional but we like them.
Cook another two minutes.
Pour stock over all.
Add salt to taste.
Simmer, covered, about 1hour.
Pass cilantro and lime wedges for those who like a pinch of cilantro and a squeeze of lime over their soup.
http://www.recipezaar.com/recipe/Posole-Mexican-soup-with-pork-and-hominy-59367
Posted by MontanaVike on September 9th, 2013
Grilled Honey Garlic Pork Chops
Johnny
Simple grilled pork chops with a slightly sweet sauce
Prep Time 30 minutes mins
Cook Time 15 minutes mins
Total Time 45 minutes mins
- 1 cup ketchup
- 1/3 cup honey
- 1/4 cup soy sauce
- 2 cloves garlic minced
- 1 1/2 lbs boneless pork chops 6 4 oz. portions
- salt and pepper
Combine ketchup, honey, soy sauce and garlic.
Set aside.
Lightly season pork with salt and pepper.
Marinate chops in sauce for atleast 30 minutes but up to 12 hours is ok.
Cook chops on greased grill 4 to 6 inches (10 to 15 cm) from medium-hot coals or on medium setting, basting with sauce often, for about 5 minutes on each side or until meat is cooked through.
http://www.recipezaar.com/recipe/print?id=59311
Posted by MontanaVike on September 9th, 2013
Ginger Glazed Mahi
Johnny
I love fish.
Prep Time 2 hours hrs
Cook Time 20 minutes mins
Total Time 2 hours hrs 20 minutes mins
- 2 mahi mahi fillets
- 3 tablespoons honey
- 3 tablespoons low sodium soy sauce
- 3 tablespoons balsamic vinegar
- 1 tablespoon gingerroot finely grated
- 1 garlic cloves minced
- 1 teaspoon sesame oil
- 2 teaspoons olive oil
- salt and pepper
- 1 tablespoon olive oil reserved
Mix all ingredients in a ziploc bag and add fish. Leave in fridge to marinate for up to 2 hours.
Preheat oven to 400.
In an oven safe skillet, heat 1 Tbsp olive oil on medium high heat.
Place fish in skillet, but be careful--it will splatter a bit.
Leave the fish to sizzle away for 5 minutes.
Flip the fish over and place entire pan in the oven for 15 minutes.
http://www.food.com/recipe/ginger-glazed-mahi-241455
Posted by MontanaVike on September 9th, 2013
Favorite Chocolate Chip Cookie
Johnny
These are definitely my favorite chocolate chip cookie!!
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
- 1 C butter
- 1 C sugar
- 1 C packed brown sugar
- 1 t vanilla
- 2 eggs
- 2 1/2 C oatmeal split
- 1/2 t salt
- 1 t baking powder
- 1 t baking soda
- 2 C chocolate chips
Mix butter, sugar, broswn sugar, vanilla and eggs
Blend 1/2 oatmeal (1 1/4 C) in blender until powdered
Add oatmeal to salt, baking powder and baking soda
Add wet ingredients and chocolate chips to dry ingredients
Mix until combined
Place rounded tablespoons on ungreased cookie sheets and bake for 10 minutes
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