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About me |
Hi!
Thank you for stopping by my site. Cooking is one of my hobby!
I love to cook, bake and try new recipes.
These recipes are all tried and true, foolproof guaranteed successful. My recipes.ucoz.com is a website devoted to finding the best recipes, and
presenting them to you with simple instructions and lots of pictures.
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For our family, if there ever was a PERFECT cut of steak, it would be the bad-boy Porterhouse steak. It’s big. It’s massive. One giant hunk will feed our family of four.
But before I get into our love for Porterhouse (because I’ll get carried away and will forget about anything else I was supposed to tell you), a word about the Whisky Mushroom Sauce:
Simply. Must. Make.
Of course, you don’t have to just use this sauce on Porterhouse – any cut of steak will do. Even pork tenderloin, chicken breasts, grilled tofu….whatever your little heart desires. Promise me you’ll make it. |
 "Basil and tomato season” sounds like light years away. This is a wonderful combination that I have also made many times before. I can highly recommend it. |
Arugula on its own is so peppery it can almost be too much. However,
partnered with either walnuts, goat cheese, or in this case both,
mellows the tanginess of the arugula. A perfect, light, luncheon salad. |
I typically grill salmon skin side down and covered in lemon or lime slices & a good twist or two of freshly ground pepper. I tend not to turn it because I don't cut the piece before grilling. Next time I cook salmon I'm definitely going to try the Teriyaki marinade with mirin. |
 This recipe is adapted from one in a recent Sunset Magazine. We used brown ale in place of the beer the original recipe calls for, and added carrots and turnips. We love turnips in stews, though they have their own unique, somewhat bitter flavor; you can easily leave them out.
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I enjoy the recipes and informative headnotes of New Asian Cuisine. Filipino barbecue is often marinated in a mixture that includes 7-Up
or Sprite, likely for its tenderizing effect. Our family recipe
contains no catsup, which is often mentioned in online recipes as either
part of the marinade or a component of the basting mixture. This
chicken is incredibly moist and flavorful, and the reduced marinade has
just the right balance of sweet and savory, having cooked off the
tartness of the vinegar. Paired with achara (pickled green papaya), it’s
a classic Filipino combination. |
Summer lasagna! Lasagna noodles are layered with a light ricotta cheese mixture and a fresh and flavorful array of colorful summer veggies and herbs for the perfect quick, cool and delectable summer supper. No baking required! |
This recipe was great - I halved everything since it was just two of us, but kept the apple and celery at the original amount. The pork really had a great flavor - I expected it to be okay, but it was surprisingly delicious. The salad was a nice change to usual side dishes and I was really happy with the nutritional values. I would definitely make this again and would even consider it for a dinner party in the future. |
A standard on the menu of any respectable steak house is peppercorn steak, or "steak au poivre" as the French call it. There is some debate over the exact origins of this recipe (which French chef, or French king, and what era), but a thick juicy steak served with a peppercorn sauce has been popular in American homes and restaurants for at least 50 years. The steak is usually crusted with cracked black or green peppercorns, and served with a sauce with cognac, and cream or demi-glace. The following recipe uses crushed black peppercorns, brandy, beef stock, and cream. In many recipes the peppercorns are pressed into the steak before cooking. In this recipe (adapted from the Joy of Cooking, same ingredients, slightly different method), the steak is seared first, so you can get good flavorful browning without burning a bunch of peppercorns. After searing, then a peppercorn sauce is made and served over the steak.
By the way, as an experiment, we made this recipe with both boneless ribeye (a rather expensive cut) and top sirloin (half the price). The ribeye was predictably more tender (more fat marbling), but the top sirloin was also excellent. So I would say that with this sauce, you can get away with a less expensive cut of meat. |
The Normandy region
of France, which is North of Paris and lines the English channel, is
known for its cream, butter, cheeses, apples, and apple brandy. In this
version of Chicken Normandy, or chicken à la normande, we are braising
whole chicken legs in apple cider and brandy, and serving them with a
sauce made with cooked apples, onions, and cream. Just the thing for
the fall. We're using whole chicken legs because the flavor is richer,
and the dark meat holds up better to long braising. But you could just
as easily use chicken breasts. You can also serve this classic
combination of apples, brandy, and cream with other proteins, such as
mussels (moules à la normande) or pork. |
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