I've been wanting to start this up for a long time, When I first joined DD there was a thread similar to this. All I remember of it is Dutch talked about a roast beef gravy he made with the beef drippings and bacon grease...who cares about clogged arteries that sounds good!
I know all of you have some sort of recipe you like from BBQ to baking, Lets hear it!
I'm a huge breakfast guy so I'm going to start off with some oatmeal pancakes that I've recently discovered. There supper fluffy, moist and best of all really easy to make.
OATMEAL YOGURT PANCAKES
1 egg 1 c. plain yogurt 2 tbsp. oil 1/2 c. all-purpose flour 1/2 c. quick-cooking oats 2 tbsp. sugar 1 tsp. baking powder 1/2 tsp. baking soda
Beat egg, oil and yogurt together. Mix all dry ingredients together in separate bowl then add dry ingredients to wet bowl and gently mix together. Cook on hot skillet...This recipe made four 8" pancakes
Looks good C3. It reminds me of those commercials that make the food look so good in a picture then when you go to the place that makes it, it never looks as good as the picture you seen on tv. Lol
Here is a Recipe for Goulash. It is one of my Favorite dishes. If you follow the full recipe it will feed a army or one person for a Week LOL.
Goulash
*** 3 pounds Hamburger *** 3 pounds Italian sausage 2 Lrg. Cans mushrooms 3-4 lrg. onions 3-4 Lrg. Green peppers 8 - garlic cloves (some sliced some whole) 2 - 1 pound cans Whole peeled tomatoes ***2- lrg. Boxes of Elbow Macaroni Parmesan cheese Salt / Pepper ……………………………………………………………………
Brown sausage ,when partially browned put in Hamburg ,onions and garlic .and brown Crush tomatoes in pot and put in peppers add salt & pepper to taste -and Parmesan cheese stir and bring to boil then let simmer for 20 minutes. Partially cook Macaroni and drain ,skim top of sauce and add skimmed juice to macaroni and finish cooking when macaroni is done add sauce and stir and serve. Refrigerate when done.
**** To reduce the amount of servings use 1 Pound meat (Hamburg/Sausage) and 1 box elbows
7-8 cups blanched spinach 1 madium onion 1/2 lb. butter 6 large eggs 2 lbs. ricotta or cottage cheese 1/2 - 1 lb. crumbled Feta cheese salt and freshly ground pepper 1/2 lb. filo dough (thawed if frozen)
Chop spinach and dice onion. Melt 2 tablespoons butter in a large frying pan and sauté onions until soft.
Add spinach, then cook over medium-high heat until all moisture is evaporated. Remove from heat.
Melt remaining butter in a small pan. Beat eggs and stir in cheeses. Add spinach mixture; season with salt and pepper.
Gently spread the filo dough out flat and cover with a moistened towel so that the separate sheets don't dry out.
Butter a 15x10-inch baking pan 2-inch deep.
Place a sheet of dough on the bottom of the pan and brush lightly with melted butter. Continue layering sheets of dough, buttering each until there are 10 sheets.
Spread spinach mixture evenly on top and stack with another 10 sheets, buttering them as before.
Bake in a preheated oven 375°F for 15 minutes; reduce to 350°F for an additional 30 minutes. Remove from oven and allow to cool for 15 minutes before slicing.
Here is a Dish I always get when we go to Chinese restaurant. I haven't made it yet but it looks easy and I will be trying it very soon.
Mongolian Beef
Mongolian beef is another dish that can occasionally be found at the Chinese buffets. Despite its name, Mongolian beef doesn’t come from Mongolian cuisine at all but is rather another Chinese-American dish. Mongolian beef consists of sliced fried strips of steak coated with a sweet and spicy sauce. I actually deep fried the steak strips and then added them to the wok, but this recipe calls for frying the steak in a wok first. I found this dish to have very good flavor and just the right amount of sweetness and spice for my liking. Mongolian beef is one of the more popular Chinese-American beef dishes in the United States. Serve with white rice and broccoli florets. Enjoy. Ingredients: 1 lb flank steak ¼ cup cornstarch 2 teaspoons vegetable oil ½ teaspoon ginger (minced) 1 tablespoon garlic (minced) ½ cup soy sauce 1/2 cup water ½ cup brown sugar 2 tablespoons rice wine ½ teaspoon red pepper flakes 2 green onions (sliced) 1 medium onion (sliced) Oil (for frying) Cooking Instructions:
Step 1: To make the sauce- in a sauce pan heat 2 teaspoons of oil. Add garlic and ginger, stir fry 10 seconds. Add soy sauce, wine and water. Add brown sugar and dissolve into the sauce. Add red pepper flakes. Bring the sauce to a boil and boil for 2-3 minutes. Remove from heat. Step 2: Slice the flank steak against the grain into ¼” thick slices. Tilt the knife blade at a 45 degree angle to the top of the steak to get wider cuts. Toss the steak slices with cornstarch and let the beef sit for 10 minutes (this is very important, do not skip). Step 3: Heat up about a cup of oil in your wok to about medium heat. Add the beef slices to the wok and cook for 3 minutes (or use a deep fryer).
Step 4: Remove the meat from the wok with a slotted spoon and drain on paper towels. Drain all of the oil from the wok expect about a tablespoon. Add onions to the wok and stir fry for 2 minutes. Add the steak back to the wok and pour in the sauce. Cook while stirring until the sauce began to bubble.
