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Posted by on Jun. 21, 2009 at 4:41 PM
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Steak & Mushroom Kebabs with Wasabi Ginger Dressing
go a little easy on the wasabi for a milder dish!!!

INGREDIENTS
3 pounds sirloin steak cut into 2 inch cubes
1/4 cup dry sherry
1/2 cup soy sauce
2 tablespoons toasted sesame oil
3 tablespoons rice wine vinegar
1/2 teaspoon wasabi paste
3 tablespoons peeled and finely chopped fresh ginger
24 large shiitake mushrooms, stems removed
2 large red peppers, seeded and cut into 1 inch squares
8 large metal skewers
Salt and pepper


DIRECTIONS

1. Combine the sherry, soy, sesame oil, rice vinegar, wasabi paste and ginger in a bowl. Reserve 1\3 of the marinade for basting during cooking later. Add the sirloin cubes to the 2\3 remaining marinade and allow to marinate for 1-2 hours, refrigerated.

2. Drain the beef of excess marinade. Thread the sirloin cubes unto the skewers, alternating with a mushroom and a red pepper square, 2-3 pieces of beef, mushrooms, pepper per skewer.

3. Pre-heat an outdoor grill to medium heat by building a charcoal fire to one side or setting the gas burners to medium, pre-heating for 15-20 minutes.

4. Season the kebabs with salt and pepper. Place the kebabs on the hot grill, be aware of flame ups do to the dripping marinade. Carefully baste the kebabs with the reserved marinade.

5. Cook for 2-3 minutes per side, turning until all 4 sides of the beef cubes are thoroughly cooked.

 

Simple BBQ Ribs

 

Simmer country-style ribs for one hour
Drain.
Place on a hot grill.
Baste with your favorite barbeque sauce only to set and crystallize.

6. Remove and serve.

 

Hobo Packs
Combine your favorite vegetables and herbs (fennel, celery, carrots, thyme, rosemary) — this recipe is very forgiving.
1 red pepper, cored and seeds removed, cut into 1/2-inch slices
1 yellow pepper, cored and seeds removed, cut into 1/2-inch slices
2 yellow potatoes, cut into 1/4 inch thick rounds
1 onion, thinly sliced
3 to 4 sprigs fresh thyme
About 3 tablespoons olive oil
kosher or sea salt and freshly ground black pepper


 

Place ingredients in a bowl and toss well to combine.

Stack two sheets of aluminum foil (about 18 inches long) on top of each other. Make a mound of vegetables in the center (about half).  Fold in the edges of aluminum and seal well. 

Place packs, seam side up, directly on top of the hot coals. Cook about 30 minutes.  Remove from coals, and carefully open. Serve warm.

 

Chicken Kabobs
 

1/4 cup frozen orange juice concentrate, thawed
2 tablespoons honey
1 tablespoon soy sauce
1/4 teaspoon five-spice powder
Dash ground ginger
1 pound skinless, boneless chicken breast halves or thighs
1 cup fresh pineapple chunks or one 8-ounce can pineapple chunks (juice pack), drained
1 medium green sweet pepper, cut into 1-inch pieces
1 medium red sweet pepper, cut into 1-inch pieces
2 cups hot cooked rice


 

1. For glaze, in a small bowl combine orange juice concentrate, honey, soy sauce, five-spice powder, and ginger. Set aside.

2. Cut chicken into 1-inch pieces. On six long skewers, alternately thread chicken, pineapple, green pepper, and red pepper, leaving a 1/4-inch space between pieces.

3. For a charcoal grill, grill kabobs on the rack of an uncovered grill directly over medium coals for 12 to 14 minutes or until tender and no longer pink, turning and brushing once with glaze up to the last 5 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on grill rack over heat. Cover and grill as above.) Serve with hot cooked rice. Makes 6 servings.

 

Charred Garlic Rubbed Rib Steak
Michael Lomonaco

INGREDIENTS
4 - 14- 16 ounce rib steaks cut on the bone
3 tablespoons olive oil
2 tablespoons garlic, finely chopped
1/4 cup Italian parsley leaves, chopped
3 tablespoons fresh thyme leaves, chopped
2 tablespoons fresh rosemary, chopped
1/2 fresh lemon
Kosher salt
ground black pepper


 

DIRECTIONS

1. Combine the oil, garlic and herbs in a small bowl, set aside

2. Season the rib steaks with half the oil-herb seasoning mix and marinate at room temperature for 20 minutes before grilling.

3. Pre-heat an outdoor grill to medium high heat for 15 minutes. Preheating is crucial to the type of fast cooking beef requires.

4. Season the steak with salt and pepper and place each of the steak on the hot grill.

5. Cook the steaks on both sides to the desired doneness, medium rare should be take approximately 4-5 minutes per side. After turning the steaks to the second side, brush some additional oil-herb marinade over them for added flavor. Generally, a steak of this size, cooked over a barbecue grill, will cook to medium-rare within about 8-10 minutes (4 minutes on each side) with a blackened exterior and a warm pink interior. Check for doneness by pressing gently with a cautious finger to feel for firmness-the firmer to the touch, the more well-done the beef is.

6. Remove the steaks from the grill and allow to rest for 2 minutes. Squeeze a little lemon juice over the steaks, drizzle any remaining oil-herb mix and serve.

 

by on Jun. 21, 2009 at 4:41 PM
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devonsmom
by Group Owner on Jun. 21, 2009 at 4:45 PM

sides!

President & Laura Bush's Guacamole Recipe

 

8 ripe avocados
4 lemons, juiced
7 shallots, finely chopped
1 jalapeno pepper, seeded and finely chopped
1/2 bunch cilantro, finely chopped
1 tsp black pepper
1 Tbsp salt

Halve and pit avocados and scoop out flesh into a bowl. Mash to desired consistency and mix in remaining ingredients. Cover with plastic wrap and refrigerate for about an hour before serving. Serve with tortilla chips.

 

Pea Salad

1 (17 ounce) can English peas
1 tablespoon chopped onion
1 teaspoon pimento, chopped
2 tablespoons sharp cheddar cheese, diced
1 egg, hard boiled and chopped
1 1/2 tablespoon mayonnaise 

Drain peas. Combine next 6 ingredients and mix well. Add peas, eggs and mayonnaise and mix gently. Chill thoroughly. You can increase the amount of celery, onion, green pepper, pimento, relish and mayonnaise to suit your taste

Grilled Corn on the Cob

12 ears corn, silks removed, husks left on, and soaked in cold water for 20 minutes

1/2 pound unsalted butter, slightly softened

1/2 cup chopped fresh dill

Salt and pepper

Heat grill to high. Remove corn from water and place on the grill. Close cover and grill for about 20 minutes. While corn is grilling, combine butter and dill in a food processor until smooth. Season with salt and pepper, to taste. Remove husk and slather with dill butter.

 

Cole Slaw

 

1 small head white cabbage
1 small head red cabbage
12 red radishes 

Combine finely sliced cabbage and roughly grated radish

Dressing:

4 cups mayonnaise
1/2 cup horseradish
2 tablespoons sugar
2 tablespoons lemon juice
2 tablespoons grated onion
2 teaspoons kosher salt

Mix all ingredients and pour over cabbage & radish

Basic Potato Salad
 
Coarse salt and ground pepper
3 pounds waxy potatoes (such as Yukon gold or new), scrubbed and cut into 3/4-inch cubes
1/3 cup white-wine vinegar
4 scallions, white part minced, green part thinly sliced
3/4 cup light mayonnaise

Set a steamer basket in a Dutch oven (or large pot with a lid), and add enough salted water to come just below basket; bring to a boil.

Place potatoes in basket, cover pot, and reduce heat to a gentle simmer. Steam potatoes, gently tossing occasionally, until tender, 15 to 25 minutes.

Meanwhile, in a large bowl, combine vinegar, scallion whites, 1 teaspoon coarse salt, and teaspoon pepper.

Add hot potatoes to vinegar mixture; toss to combine. Cool to room temperature, tossing occasionally, about 1 hour.

Add mayonnaise and scallion greens to cooled potatoes; mix gently to combine. Serve, or cover and refrigerate up to 2 days.

TIP
  • For a potato salad that doesn't end up mushy, use waxy potatoes, which keep their shape better than starchy baking potatoes.
  • For even cooking, make sure the potatoes are cut into uniform pieces.
  • For a hint of sweetness, add a pinch of sugar to the vinegar mixture. For extra tang, sub in sour cream for some of the mayonnaise.
  • For warm-weather picnics, make a no-mayo version: replace the mayo in my basic recipe with 1/2 cup olive oil whisked with 1 tablespoon Dijon mustard.
  • For balanced flavor, keep your mix-ins simple (but still be creative). I like celery and hard-cooked egg. Take it easy on salty and acidic ingredients (combining, say, pickles, capers, and olives would be too much).

Mix-and-Match Mix-Ins (add after salad cools)
Sliced celery
Diced red onion
Sweet pickle relish
Chopped pickles
Slivered green olives
Capers
Chopped herbs
Chopped hard-cooked eggs
Crumbled bacon

Baked Beans

1 1/2 lbs or 3 1/2 cups of dry navy beans
1 lb smoked ham hocks
1 cup chopped onion
1/2 cup packed brown sugar
1/2 cup maple syrup
2 tsp salt or to taste
2 tsp dry mustard
2/3 cup ketchup
pepper to taste

Simmer beans in 3x's their volume of un-salted water for about 30 minutes then cover & let stand for 1 1/2 hrs till softened.
Drain beans reserving 1 cup of bean liquid.

Place beans in crock pot, add all ingredients along with the 1 cup of bean liquid, mix well. Cover and cook on low 10-12 hrs. (high 4-5 hrs) stirring occasionally.

Pull out the ham hock and pull meat from bone, add meat back to bean mixture.

For thicker beans take the lid off during last hour

Ambrosia Salad
1 container sour cream
1 large container Cool Whip
1 large can crushed pineapple
1 can mandarin orange
1 bag miniature marshmallows
1 handful Maraschino cherries (cut in half)
1/2 small package of shredded coconut (optional)
1 cup pecans (chopped)

Mix all ingredients in a bowl. Chill. Serves a lot

 

 

devonsmom
by Group Owner on Jun. 21, 2009 at 4:48 PM

desserts

Red, White & Blue Cheesecake

Crust

28 chocolate wafers, ground fine in a blender or food processor (about 1 1/2 cups crumbs)

1 stick (1/2 cup) unsalted butter, melted

In a bowl stir together the cookie crumbs and the butter until the mixture is combined well and pat the mixture onto the bottom and 1/2 inch up the side of a 9 1/2-inch springform pan. Chill the crust for 30 minutes.

Filling

four 8-ounces packages cream cheese, softened

1 1/2 cups sugar

2 tablespoons all-purpose flour

5 large eggs

1/2 cup sour cream

1 teaspoon freshly grated orange zest

1 teaspoon freshly grated lemon zest

1/2 teaspoon salt

1 1/2 teaspoons vanilla

1 1/2 cups raspberries

1 1/2 cups blueberries

Preheat the oven to 325°F. In a bowl with an electric mixer beat the cream cheese until it is light and fluffy, add  sugar gradually as you continue to beat and beat the mixture until it is combined well. Alternately mix in the flour, add the eggs, 1 at a time, beating well after each addition, and beat in the sour cream, the zests, the salt, and the vanilla, beating the filling until it is combined well.

Pour the filling into the crust and bake the cheesecake in a foil-lined shallow baking pan in the middle of the oven for 1 hour and 10 minutes. (The cheesecake will not be completely set at the end of the baking time; it will set as it cools.) Turn the oven off and let the cheesecake stand in the oven with the oven door propped open about 6 inches until it is cooled completely and remove the side of the pan.

Patriotic Cookie Pizza
 
1 roll sugar cookie dough
1 package cream cheese softened
1/4 cup powdered sugar
2 teaspoons lemon peel
2 cups fresh raspberries
1 1/2 cups fresh blueberries
1/4 cup apple jelly melted
 
Heat oven to 350.  Spray 12 inch pizza pan with cooking spray.  With floured fingers, press cookie dough evenly over the bottom to form crust.  Bake 15-20 minutes to form crust.
 
In medium bowl, beat cream cheese, powdered sugar, and lemon peel.  Spread
on crust.  Arrange raspberries in large star shape in center.  Arrange blueberries around outside of raspberries.   Brush with melted jelly.  Refrigerate for about 30 minutes
and serve when desired.

Arrange the raspberries and blueberries on top in a decorative design of your choosing.

 

Patriotic Cake

Here’s a cake that’s quick, easy and fun for the kids to help with

1 box cake mix (white)

White icing or whipped topping

2 pints Strawberries

1 pint Blueberries

 

Make boxed cake mix in a 9x13 pan according to package directions. 

Wash and drain the blueberries on paper towels.

Wash and drain the strawberries. Stem and cut into halves.

 

Once the cake has cooled, spread the icing generously over the cake. (If whipped topping or whipped cream are used in place of icing the finished cake will need to be refrigerated.)

In the top left-hand corner of the frosted cake, arrange the blueberries into an outline of a rectangle that is 5 inches wide and 4 inches tall. Press the berries down into the frosting.

Fill the blueberry outline in with the remaining blueberries. The blueberries look best if placed in rows: the icing between them give the appearance of stars.

Place strawberry halves cut-side down in rows going across the cake horizontally. Start at the bottom of the cake since the bottom stripe of the flag is red.   Be sure to press the berries down into the frosting so the stripes will not be raised above the fluffy frosting.

Use sparklers on top of the top of the cake serving at dark and the fireworks shows begin.

devonsmom
by Group Owner on Jun. 21, 2009 at 4:57 PM

4th of July Patriotic Gelatin Salad

 blue-flavored gelatin
2 packages Strawberry-flavored gelatin
4 cups Boiling water -- divided
2 1/2 cups Cold water -- divided
2 Unflavored gelatin
2 cups Milk
1 cup Sugar
2 cups Sour cream
2 teaspoons Vanilla extract

Directions:
In four separate bowls, dissolve each package of gelatin in 1 cup boiling water. Add 1/2 cup cold water to each and stir. Pour one bowl of blue gelatin into an oiled 10 inch fluted tube pan; chill until almost set, about 30 minutes. Set other 3 bowls of gelatin aside at room temperature.

Soften unflavored gelatin in remaining cold water; let stand 5 minutes. Heat milk in a saucepan over medium heat just below boiling. Stir in softened gelatin and sugar until sguar is dissolved. Remove from heat; stir in sour cream and vanilla until smooth.

When blue gelatin in pan is almost set, carefully spoon 1 1/2 cups sour cream mixture over it. Chill until almost set, about 30 minutes.

Carefully spoon one bowl of strawberry gelatin over cream layer. Chill until almost set. Repeat, adding layers of blue gelatin, cream mixture and strawberry gelatin, chilling in between each. Chill several hours of overnight.

Note: This salad takes time of prepare since each layer must be almost set before the next layer is added

 

4th Of July Macaroni Salad
1 package shell macaroni (cooked)
1 medium green pepper, chopped
1 small can pimiento, chopped
1 medium onion, chopped
1 cup sweet pickles, chopped
1/2 cup celery, chopped
1/2 cup mayonnaise
1 tablespoon vinegar
1/4 cup sugar
Salt and pepper to taste

Directions:
Mix all ingredients. Ready to eat, but I like to let it set for a few hours or overnight for better flavor.

4th Of July Cake
1 baked angel food cake
1 pint heavy cream
1/2 cup sugar
1 teaspoon vanilla
1 1/2 cup blueberries
1 1/4 cup sliced strawberries
Directions:
Slice cake into 3 layers. Whip cream, adding vanilla and sugar as it thickens. Spread cream between layers, saving enough for top and sides. On top of 1st layer, sprinkle 3/4 cup blueberries. Add 2nd layer, topping with 3/4 cup sliced strawberries. Top with 3rd layer.

When cake is frosted with remaining whipped cream, sprinkle with a few berries and put others around bottom edge. Chill before serving

 

4th Of July Apple Pie
2 cups White flour
1 teaspoon Salt
2/3 cup Shortening
5 tablespoons Ice-cold water
8 Apples, pared and cored
2 tablespoons White flour
1 cup Sugar
1 teaspoon cinnamon
2 tablespoons butter

Directions:
Preheat oven to 400 degrees F.

Mix together the flour, salt, and shortening until crumbly. Add the water and mix well.

Thinly slice the apples.

In a medium-sized bowl, combine the flour, sugar, and cinnamon; add the apple slices and mix well.

Take 1/2 of the pastry and roll flat; place pastry in a 9" pie plate.

Fill with the apple mixture and dot with butter.

Take the remaining pastry dough and roll flat.

Place pastry on top of pie; crimp along the edges to seal.

Take a knife and cut slits into top of pastry to allow steam to escape.

Bake for about 50 minutes or until crust is golden.

Let cool and serve pie with a dollop of whipped cream or ice cream

 

Fourth Of July Blt Spread
CDKitchen http://www.cdkitchen.com

Category: BLT Dip
Serves/Makes: 6    |   Difficulty Level: 2    |   Ready In: 1-2 hrs

Ingredients:

8 slices cooked crumbled bacon
1 cup sour cream and mayonnaise
1 cup mayonnaise
3 plum tomatoes, chopped
Lettuce leaves (opt)
Crackers



Directions:
Reserve 1 teaspoon bacon for garnish. Combine remaining bacon, sour cream, mayonnaise, tomatoes and blend. Cover and refrigerate 1 hour or up to 3 hours. Place in small bowl, surround with lettuce leaves and crackers. Sprinkle reserved bacon on top.

devonsmom
by Group Owner on Jun. 21, 2009 at 4:59 PM

All-American Hamburgers
1 pound ground beef
1/2 cup minced onion
1 egg
1/4 cup packaged bread crumbs
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons catsup
1 teaspoon prepared mustard
1/2 teaspoon worcestershire sauce
2 tablespoons butter or margarine
4 hamburger buns

Directions:
Mix ground beef lightly with onion, egg, bread crumbs, salt, pepper, catsup, mustard and worcestershire sauce. Shape into 4 patties, 1" thick. Saute in butter in large skillet, over medium heat, 5 minutes on each side.
Place on hamburger buns and serve.

4th Of July Stars And Stripes Cake
1 package yellow cake mix
1 1/4 cup water
1/3 cup vegetable oil
3 eggs
1 tub vanilla ready-to-spread frosting
1/3 cup blueberries
1 pint strawberries

Directions:
Preheat oven to 350�F; (metal or glass pan). Grease (or lightly spray with cooking spray) bottom only of 13x9x2-inch rectangular pan. Beat cake mix, water, oil and eggs in large bowl on low speed 2 minutes (do not overbeat); or stir 3 minutes by hand. Pour into pan.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. (Decrease bake time by 2 to 3 minutes if using dark or nonstick pan.) Cool completely, about 1 hour.

Frost with frosting. Arrange berries on frosted cake to create flag design. Serve immediately.

 

4th Of July Sirloin
2 pounds sirloin
***Marinade***
1/2 cup soy sauce
1/2 cup dry red wine
1 tablespoon fresh minced ginger
1 tablespoon minced garlic
2 tablespoons chopped cilantro
Freshly ground black pepper

Directions:
In a bowl combine all of the marinade ingredients and mix well. Cut the sirloin into chunk-size pieces and add to the marinade, toss to coat and cover bowl. Refrigerate overnight until ready to cook.

Cook over charcoal or place the meat 4-inches from heat source. Broil for 3 to 4 mins on each side, brushing with the marinade. Turn once for medium rare.

cmkahn
by New Member on Jun. 25, 2009 at 2:13 PM

Thanks!  I'll definitely be trying some of these out!

Az723
by New Member on Jul. 4, 2009 at 9:39 AM

Excellent Collection!  I really don't like english peas, and even that recipe sounded good!  I can't believe I just said that.... Hahahahahahaha!

                                                      july 4th     Thanks, Az723

devonsmom
by Group Owner on Jul. 10, 2009 at 12:11 AM

lol...and thank you

Quoting Az723:

Excellent Collection!  I really don't like english peas, and even that recipe sounded good!  I can't believe I just said that.... Hahahahahahaha!

                                                      july 4th     Thanks, Az723


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