My Most Recent Ratings
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Low Carb Mexi Baked ChickenI quadruple the recipe, use my own sugar-free taco spice blend, pat the chicken dry and roll in the spices. I agree that 50 minutes is probably too long for 4 oz breasts, but I use 6-7 oz breasts, so it works out about right. Also, I finish with sharp cheddar or sharp cheddar and pepper jack.
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Spinach Artichoke DipI skipped boiling the artichokes and spinach-which makes both of them more bland and sucks a lot of the vitamins and minerals out. Just defrost or thaw the spinach, quarter the artichokes, if necessary, and go. I also added 1tsp of lemon juice before mixing in the cream cheese. I used plain artichoke hearts. If you use marinated artichokes, drain well and taste. You may not need the lemon juice. We also used a 4-cheese blend of parmesan, romano, asiago, and provolone. My MIL wanted to bake it and add mozzarella at the end. This was OK, but you could do the same thing by microwaving it, as described, then broiling for a couple of minutes.
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Chile Rellenos Crustless QuicheI only had one can of green chiles, so I added some roasted red pepper, an extra egg, and used extra sharp cheddar. Very good. Took about 50 minutes to set in a 9" glass pie plate.
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Top Round AromaticaThis is a bistro-style steak, pan-seared with a wine-reduction and cream sauce. There's no sour cream. After you cook the steak and remove it from the pan, you add heavy cream to the wine and pan juices, once they cook down and thicken some. You can also cook a thicker steak by searing it in the hot pan, then putting the pan in a warm oven for several minutes to finish cooking. If you get thicker steaks, and they're not done enough for you, try this with a 350 oven, and make your sauce after you pull it out of the oven.
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Birds Nest QuicheI like to chop about 12-16 oz of bacon and fry it, then use about 1/2 to 2/3 pound of ham, and use shredded sharp cheddar. Also, 2 cups of onion is overwhelming, as the onion does not have time to cook in 30 minutes (the cook time I'd recommend). I'd either brown the two cups of onion in some of the bacon fat, or reduce it to one cup. You'll need to spread the hash browns out on paper towels and heat them for several minutes to get them thawed and get the water out. I also cook them about 35 minutes for more flavor and browning. Overall, with a few tweaks for my family's tastes, this is very good, with an au gratin-style creaminess, if you cook it for about 25 minutes (my kids can't handle eggs that are soft or runny). Too bad. So, we cook about 30 minutes, and we're all pretty happy.
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Spareribs with Barbecue Sauce (Pressure Cooker)I meant to say I reduce ketchup, vinegar, and Worcestershire, in order to reduce the sugar (and because the mustard already has a lot of vinegar)...
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Quick Cake Mix Banana BreadIf you want or need to avoid processed sugar, this recipe is also good with sugar free yellow cake mix. I used walnut oil and 4 overripe bananas, in a bundt pan, and my family liked it a lot.
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Ham Salad SpreadI use a very powerful food processor, and I had a spiral-sliced ham, so the pieces of ham were almost ground in 10 seconds... I put the onion in ice water to pull out the worst of the bitterness, and I swapped out sweet pickle relish for the dill pickle. Very good with a nice flavor. Perhaps a bit less onion, next time, but still good.
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Spareribs with Barbecue Sauce (Pressure Cooker)This is a solid recipe for ribs. I tend to get country style ribs, because a local market with a good meat department often has them on sale. Since they are cut in larger pieces, I usually cook 3-4 lbs for about 20-25 minutes. I also sometimes reduce the ketchup, sugar, and worcestershire in favor of a Tbsp of mustard and somecoriander for a more KC/mustard style BBQ.
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Grilled Pork Loin with Honey and PortThis recipe does two things which are not recommended: putting hot marinade on cold meat, then chilling again (which gives bacteria and other microorganisms plenty of time to grow) and boiling marinade to make a sauce (which can lead to cross-contamination on handles, utensils, etc.). If you decide to make this, I would STRONGLY suggest you make the marinade, then chill it, then set some aside for your sauce, adding the rest to the pork to marinate.
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Best Brisket In The WorldThis sauce has an odd and very off-putting flavor, to me (and my family). We decided not to use the sauce. The cooking method was good, though, and Iade this on a weekend when I didn't have time to baby-sit the smoker for hours, and we had a fresh brisket that needed to be cooked before we went out of town. If you don't care for the sauce, you can make your own, or to reheat following the directions, you can use any good bottled sauce diluted 1:1 up to 1:2 with water, depending on how thick the sauce is. Some of the water will cook off, and some will be absorbed. If you really like smoke flavor, this would be an ideal time to add some by using a smoke-flavored sauce.
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on Monday, April 15, 2013
on Sunday, January 27, 2013
on Monday, February 27, 2012
on Wednesday, June 30, 2010
