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 Posted: Mon Jun 30, 2008 3:47 am
(soon to be fabulous!)
My awesome Sandwich
2 pieces of sourdough bread
3 pieces swiss cheese
2 tomatoe slices
pepperchinis, mild
3 onion slices
Little bit of mayo (just enough to lightly cover both slices of bread)
3 pieces of salami
6 pieces of turkey folded
1. take both of your pieces of bread and lightly spread mayo over one side of both pieces.
2. On one piece of bread, put two slices of salami on it so they evenly cover the bread. then fold the turkey on that same piece of bread (like how subway puts turkey on a sandwich) this will make it fuller and help with flavor. ontop of that put the other piece of salami.
3. then cover that with two pieces of tomato, then cover that with the onion and then the peppercini.
4.on the other piece of bread evenly put the two pieces of cheese so that they cover the sandwich.
5.put the pieces of bread together.
6. with a pastry brush, lighlty spread olive oil on both sides of the sandwich (or you can use a knife and softened butter) but I use olive oil.
7. If you have a panini make this would be the time to use it. if you don't, grill the sandwich till it's golden brown, and the cheese is melted.
8. cut in half, eat, and Enjoy!
this is my made up recipe it's been tested and eaten I love it!
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Posted: Tue Jul 01, 2008 8:28 pm
Beef Stroganoff(twin sis gave me this recipe)
Ingredients
1 1/2 lbs of beef tenderloin or boneless top loin steak
2 tablespoons margarine or butter
1 1/2 cups of beef broth
2 tablespoons of ketchup
1 teaspoon salt
1 small clove of garlic finely chopped or 1/8 teaspoon of instant minced garlic
8oz of mushrooms sliced
1 med onion(yellow) chopped, about 1/2 cup
3 tablespoons flour
1 cup(8oz) daisy sour cream
Directions
Cut mean across grain into strips, each about 1 1/2 by 1/2 inch. Cook and stir beef in margarine, in 10inch skillet over low heat until brown. Reserve 1/3 cup of broth. Stir in remaining broth, the ketchup, salt and garlic into skillet. Heat to boiling. Cover and simmer until beef is tender(about 10 mins).
Stir in mushroom and onion. Cover and simmer until onion is tender, about 5 minutes. Shake reserved brother and flourin tightly covered container; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat, stir in sour cream, heat through. Serve over hot cooked noodles or rice, if desired. (Egg noodles are good) You can also use lean ground beef. 6 servings, 320 calories per serving.
Sweet and Sour Short Ribs(One of my faves)
Ingredients
3 to 3 1/2 pounds short ribs
1/3 cup flour
3 tablespoons fat
1/8 teaspoon pepper
1 1/2 cups sliced onions
1 1/2 sliced cloves garlic
2 cups hot water
1 bay leaf
1/2 cup vinegar
4 tablespoons brown sugar
1 cup ketchup
1/2 teaspoon salt
2 cups flour
cooked noodles(egg noodles are good here too)
Directions
Cut short ribs into serving pieces;remove excess fat. Dredge in 1/3 cup flour and place in heavy frying pan. Brown well on all sides in hot fat(cooking oil). Remove to heavy pot(crock pot/stock pot);add pepper, onions, and garlic to fat(cooking oil) and cook until tender; add to short ribs. Combine remaining ingredients, except flour and noodles and pour over ribs. Cover tightly and cook slowly until tender, 2 1/2 to 3 hours. Remove ribs to serving plate and keep warm. Pour off fat from gravy; stir in remaining flour and 2 tablespoons water. Serve on hot buttered noodles.
Usually my grandmother just leaves it all as is and dumps in the cooked noodles. Doesn't add flour or pour off fat. Its really yummy when you dip bread in the sauce.
Potato Pancakes
Ingredients
2 beaten eggs
3 cups grated potatoes(about 2-3 large potatoes)
1/3 cup grated onion(about 1/2 of a white onion to maybe a whole one)
3 tablespoons flour
1 1/2 teaspoon salt
1/2 teaspoon parsley flakes
1/2 teaspoon rosemary
1/4 teaspoon pepper
(I found that if I double the herbs..the flavor is A LOT more noticeable and more delicious)
Directions
In bowl combine eggs, potatoes, onions, floud, seasonings and herbs. Stir until blended. In a frying pan with 1/4 inch hot oil, drop 3 tablespoons of batter. Cook each pancake until brown, turning once(golden brown is best). Drain on absorbent paper towel.
Sopes
Ingredients
3 cups Instant Masa
2 Cups water
1 tablespoon salt
Oil for frying
Directions
Mix together masa, 2 cups of water and salt until a soft dough forms. Add in additional water by the tablespoonful if dough seems too dry. Knead on a lightly floured surface until all ingredients are well combined and dough is softened, about 5 minutes.
Make small balls out of the dough. 1-inch for small(think large marble), 2-inch for regular size(think walnut), 3-inch for large(think golf ball.)
Press each by hand to about 1/2 inch thick. Or sandwich a ball between two pieces of parchment paper and press with a plate. (I just used my hands.) Or you can roll the dough about 1/2 thick and cut our with cookie or biscuit cutters.
Find a glass, or an object with a smaller diameter than the dough patties. The idea is to press the object into the sopes dough to flatten the center more while creating a raised edge or lip. Do this through the parchment paper to prevent sticking. (Again I just used my hands to make the lip :3)
Fry in 1/4 inch of hot oil on both sides until lightly golden brown and cooked through.
Top and serve immediately.
We topped them with refried beans and sour cream. You can top it with cheese and meat. Just google sope toppings and see what you come up with. heart All in all these are pretty yummy. I absolutely LOVE mexican food so when my husband's friend's wife invited us to stay for dinner and made these, I'd never had them before, and they were spectacular! I googled for the recipe and just made them tonight. Delish!
These were originally posted in the non-military forum. smile I just migrated them over. biggrin
heart Stay Strong Ladies heart
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Posted: Tue Jul 01, 2008 8:32 pm
This one was originally posted my desiisme also in the non military forum. I migrated it over as well but am making sure to give her proper credit. smile desiisme Tortellini Soup Ingredients Serves 4 • 3 cans (14 1/2 ounces each) reduced-sodium chicken broth • 1 dried bay leaf • 1 small head escarole, trimmed and cut into 1 1/2-inch pieces • 1 pound cheese tortellini • Coarse salt and ground pepper Directions 1. Combine broth, 2 cups water, and bay leaf in a large stockpot; bring to a boil. 2. Add escarole; cook, stirring constantly, until wilted, about 15 seconds. 3. Add tortellini; cook until they float to the top, 4 to 5 minutes. 4. Discard bay leaf, and season soup with salt and pepper. To serve, ladle into bowls. (ITS quick and really good)
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