Welcome to the "Smokin' Recipe of the Month" main page. I have spent most of my life as both cook and chef. I have had the pleasure to work with, I believe, some of the best businesses, people, cooks, and chef's in the business. I went to culinary school for two years and have worked in the restaurant business for over 15 years. I love to cook and I love to share my recipes and my techniques with others.
That is where this page come in... this will be my outlet for my cooking tips, secrets, techniques, and recipes. This page was mainly going to be for HOT and SPICY Recipes but, from time-to-time I will include either alternate or NON-SPICY Recipes as well. Every Month I will publish a new sauce or variations of basic sauces. I will give new tips each month as well including; cooking tips, garden tips, preparing tips, shortcuts, and just about any other think that will same you time or improve your skills as a cook. I will try to keep everything SIMPLE and not like some of these cooking shows that ask you to gather fifty different ingredients and utensils.
1/4 cup Olive Oil
splash of Balsamic Vinegar (to taste)
splash of Tabasco Sauce (to taste)
1 clove garlic (finely chopped-more or less to taste)
fresh chopped Basil (Optional)
salt and pepper
1/4 cup Olive Oil
3-4 TB. Worcheshire sauce
3-4 TB Soy Sauce
3-4 TB Terriyaki Sauce
1 TB Liquid Smoke (Optional: Add more for stronger taste)
1/4 cup Honey (use brown sugar as substitute)
2-3 TB Brown mustard
fresh spices (I usually use Italian spice)
1/4 lemon juice
splash of Red Wine Vinegar (if you have chuck or other tough meat)
1 cup white onion (finely chopped)
2 cloves garlic (finely chopped)
salt and pepper
1/4 cup Soy Sauce
1 cup Terriyaki Sauce
3-4 cups of Orange juice
1/2 cup of Brown Sugar (dissolved)
1 cup white onion (finely chopped)
2 cloves garlic (finely chopped)
salt and pepper
1-1/2 lbs. boneless beef chuck
2 strips bacon
2 medium sized onions, chopped
3/4 cup red wine or beef broth
1-1/2 tbsp. Hungarian sweet paprika
3/4 tsp. salt
1 small green pepper
Sour cream to serve with goulash
Hot buttered noodles
Cut beef into 1-1/2" cubes. Dice the bacon and put into frying pan. Saute over medium to high heat until fat is rendered out. Add beef cubes. Brown slowly until richly browned on all sides Stir frequently to avoid burning. Add the onions. Cook 2-3 minutes or until onions are softened. Add the red wine or beef broth, paprika, salt, and green pepper, blending well.
Cook slowly, covered, without allowing to boil, for about 2 hrs. or until meat is very tender but not soft. Add more liquid if needed; it should not be soupy. Taste and add more salt if needed.
Serve with sour cream to spoon over individual portions. Spoon over hot buttered noodles. Makes 4 servings. I believe that you have to serve this with fresh rolls but I'll leave that up to you.
1-1/2 lb. stewing beef, sliced 1/8"
2 tbsp. butter
1-1/2 cup beef bouillon
2 tbsp. ketchup
1/8 tsp. minced garlic
1 tsp. salt
8 oz. fresh mushroom slices
1 onion, chopped
3 tbsp. flour
1 cup sour cream
3-4 cups hot cooked noodles
Cook and stir beef in 2 tbsp. butter over low heat until brown. Reserve 1/3 cup of the bouillon. Stir ' remaining bouillon, ketchup, garlic, and salt into skillet. Heat to boiling, reduce heat. Cover and simmer until beef is tender, 1 to 1-1/2 hours.
Stir in mushrooms and onions. Cover and simmer until onion is tender, about 5 minutes. Shake reserved bouillon and flour in tightly covered container. Stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat. Stir in sour cream, heat through.
Toss noodles with 1 tbsp. butter. Serve the beef stroganoff over the buttered noodles.
1 1/2lb. Ground beef
1/2 lb. ground sausage (Spicy Sausage)
16 oz Tomato Sauce
3-4 Tomatoes (diced)
2 tsp. Hot Sauce (Optional: Tabasco etc... I use a Chile Garlic Sauce)
1-3 Habanero Hot Peppers (Optional: If you like it real HOT! or Jalapeno Peppers for semi-hot)
32 oz. of prepared chili (I usually prepare myself by preparing 1/2 bag of beans soaked overnight and adding another 16 oz. or using a single 32 oz. can of tomato sauce.)
1 large onion, chopped
1 large bell pepper, chopped
1-2 TB minced/chopped garlic
Cajun Seasoning to taste
3-4 TB Chile Powder
I use an 8 quart stock pot for this recipe.
Brown Ground Beef and Ground Sausage, drain grease. Add hot sauces if you choose to, seasonings and veggies, simmer till veggies are tender. Add all other
ingredients and simmer about 30 minutes or to desired consistency. If you're like I am and love really hot foods, you might want to
add some chili and/or jalapeno peppers to the list of veggies.
You should really serve Chile with shredded cheese (I buy a fresh chunk or white cheddar from the deli and grate it myself), some nacho chips and sour cream. Optional items: Black Olives, Sliced Peppericinni Peppers, Fresh Sliced Tomatoes, Thin-sliced lettuce.) And I believe you should also serve with some fresh French Bread and a large mug of your favorite brew-- a nice amber ale perhaps.
Recipe By: Vicki Phillips (Kountry Cook)
12 flour tortillas (Buy or See Recipe below.)
6 chicken breasts, boned, skinned & cubed
MARINADE:
1 egg, beaten
1 tsp. salt
1 heaping tsp cornstarch or roux
3 Tbsp. soy sauce
dash pepper
FILLING MIX:
8 oz. can chopped green chilies
16 oz. carton sour cream
2 cup grated cheddar cheese
SAUCE:
2 cans Cream of Chicken Soup
2 cup chicken broth
8 oz. sour cream
1 medium onion (finely chopped)
grated cheddar cheese
MARINATE Chicken Breasts prepared as above in a mixture of egg, beaten; salt; cornstarch; soy sauce; pepper and MSG (optional) by covering all chicken pieces with the marinate and setting aside for about 20 minutes. Stir fry chicken in hot oil (I use peanut or canola) until chicken turns white in color (about 2 minutes). If unsure on whether chicken is done or not cut one of the larger pieces in half and if the meat is all white inside....it's done. Remove from pan and drain well.
In a large bowl, mix well the chilies, 16 oz. sour cream, 2 cups grated cheddar cheese and the Fried chicken pieces. Spread out a tortilla, place some of the chicken mixture lengthwise down the center of the tortilla and roll in a burrito like fashion and place tortilla in a 13x9x2 inch baking pan. Repeat until all chicken mixture is used.
In a saucepan, heat 2 cans cream of chicken soup, 2 cups chicken broth, 8 oz. sour cream and 1 finely chopped onion together until hot but not boiling. Pour mixture over enchiladas. Sprinkle with more shredded cheese over top of soup mixture. Bake at 350 degrees for 20 minutes or until hot throughout and cheese is melted.
Serve with side dishes of salsa, taco sauce, shredded lettuce, chopped onions, tomatoes, chopped black olives, guacamole, and extra sour cream for toppings as desired. Let your guests experiment with toppings for added flavors.
Recipe by : Frances Mary Reisman
4 cups Unbleached all purpose flour
2 teaspoons Salt
4 teaspoons Baking powder
2 tablespoons Vegetable shortening
1 1/2 cups Warm water or more if needed
In a large bowl, stir together the flour, salt and baking powder. With a pastry blender, a fork or your hands, gradually work in the lard or shortening until it is all incorporated. Add enough warm water to make a soft but not sticky dough. Turn out onto a lightly floured board and knead for 5 minutes. Divide the dough into 1/4 cup (3 oz) portions and form them into balls. Roll each ball into a flat round about 6 inches in diameter and 1/8 inches thick. Heat a large heavy skillet over medium high heat. Place the tortillas one at a time into the dry hot skillet; cook until brown on one side, then turn and brown the other side. Remove from the skillet and keep warm in cloth towel.
Recipe by: Fleischmann's Yeast
3 1/2 cups all-purpose flour
1 package FLEISCHMANN'S Active Dry or RapidRise Yeast
2 cups warm water (105° to 115°F)
In large plastic, ceramic, or stainless steel container with tight-fitting cover, combine flour and undissolved yeast. Gradually add warm water to dry ingredients, and beat until smooth. Cover; let stand in warm place until mixture is bubbly and sour-smelling and a clear liquid has formed on top, about 2 to 4 days. Starter may darken, but if it changes to another color, discard and start over. To store, cover and refrigerate.
To replenish and keep starter alive: Once a week, stir in equal amounts of all-purpose flour and warm water (105° to 115°F). Beat until smooth. Cover and let stand in warm place until mixture is bubbly and sour-smelling and a clear liquid has formed on top, about 12 to 24 hours. Use or cover and refrigerate until ready to use.
1 1/2 cups sourdough starter (use the Sourdough Starter recipe or your own starter)
4 1/4 to 5 1/4 cups bread or all-purpose flour*
1 package FLEISCHMANN\"S Active Dry or RapidRise Yeast
1 teaspoon salt
1 cup very warm water (120° to 130°F)
Cornmeal
Stir sourdough starter before measuring. Measure out 1 1/2 cups sourdough starter and bring to room temperature.
In large bowl, combine 2 cups flour, undissolved yeast, and salt. Gradually add water and starter to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough. Knead on floured surface until smooth, about 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled in size, 30 to 60 minutes. (With Rapid-Rise Yeast, cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.)
Punch dough down. Remove dough to floured surface; divide in half. Roll each half to 12- x 9-inch rectangle. Beginning at long end of each, roll up tightly as for jelly roll. Pinch seams and ends to seal. Taper ends by gently rolling back and forth. Place, seam sides down, on large greased baking sheet sprinkled with cornmeal. Cover; let rise in warm place until doubled in size, about 30 to 45 minutes.
With sharp knife, make 4 or 5 diagonal slashes (1/4 inch deep) across top of each loaf. Bake at 400°F for 35 or 40 minutes or until done. For crispy crust, spray loaves with water just before baking and every 5 minutes during the first 10 minutes of baking time. Remove from baking sheet; let cool on wire rack.
*The amount of flour needed varies according to the consistency of the starter.
TO MAKE ROUND LOAVES: Divide dough in half. Shape each half into 5-inch ball. Place on large greased baking sheet sprinkled with cornmeal. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. With sharp knife, make 4 slashes (1/4 inch deep) in crisscross fashion on top of each loaf. Spray with water and bake as directed.
VARIATION: Replace 3/4 cup water with 3/4 cup yogurt, buttermilk, or flat beer.
Nutrition information per serving (1/24 of recipe): calories 118; total fat 0 g; saturated fat 0 g; cholesterol 0 mg; sodium 99 mg; total carbohydrate 24 g; dietary fiber 1 g; protein 3 g.
Makes 1 (14-inch) thick-crust pizza or 2 (12-inch) thin-crust pizzas.
3 to 3 1/2 cups all-purpose flour
1 package FLEISCHMANN'S RapidRise Yeast*
3/4 teaspoon salt
1 cup very warm water (120° to 130°F)
2 tablespoons olive or vegetable oil
Cornmeal
In large bowl, combine 2 cups flour, undissolved yeast, and salt. Stir very warm water and olive oil into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
Lightly oil 1 (14-inch) or 2 (12-inch) round pizza pan(s).** Sprinkle with cornmeal. Shape dough into smooth ball. Divide and roll dough to fit desired pan(s).
Top pizza as desired. (see Pizza Toppings tip below) Bake at 400°F for 20 to 30 minutes or until done. Baking time depends on size and thickness of crust and selected toppings.
To use FLEISCHMANN'S Active Dry Yeast: Use 1 package Active Dry Yeast, 1 cup warm water (105° to 115°F), and flour, salt, and oil listed above. Place 1/4 cup of the warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, salt, oil, and 2 cups all-purpose flour; stir well. Stir in enough remaining flour to make soft dough.
Knead as directed. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled, about 30 to 60 minutes. Punch dough down. Remove dough to lightly floured surface. Shape, top, and bake as desired.
Master Pizza Dough fits the following pans:
GARLIC AND HERB PIZZA DOUGH: Add 2 teaspoons dry Sweet Basil, Oregano (leaves), or Rosemary and 1 clove finely minced garlic along with dry ingredients.
CORNMEAL PIZZA DOUGH: Replace 1/2 cup all-purpose flour with cornmeal.
WHOLE WHEAT PIZZA DOUGH: Replace 1 cup all-purpose flour with whole wheat flour.
Nutrition information per serving for master pizza dough and garlic and herb pizza dough, without toppings (1/12 of recipe): calories 153; total fat 3 g; saturated fat 0 g; cholesterol 0 mg; sodium 148 mg; total carbohydrate 27 g; dietary fiber 1 g; protein 4 g.
Nutrition information per serving for cornmeal pizza dough, without toppings (1/12 of recipe): calories 152; total fat 3 g; saturated fat 0 g; cholesterol 0 mg; sodium 150 mg; total carbohydrate 26 g; dietary fiber 1 g; protein 4 g.
Nutrition information per serving for whole wheat pizza dough, without toppings (1/12 of recipe): calories 149; total fat 3 g; saturated fat 0 g; cholesterol 0 mg; sodium 148 mg; total carbohydrate 26 g; dietary fiber 2 g; protein 4 g.
To freeze pizza dough, follow directions for preparing dough through rest step. Divide dough in half; flatten each half to 6-inch disk. Wrap each disk, airtight, in 1-gallon plastic freezer bag. Freeze for up to 1 month. To thaw pizza dough, thaw in refrigerator, at room temperature, or in microwave oven. Refrigerator: 8 to 16 hours or overnight. Countertop: 4 to 9 hours. Microwave oven: Microwave 10 minutes on LOW (10% power); turn dough over and rotate a quarter turn. Let rest 10 minutes. Repeat 1 or 2 times, until dough is thawed. Check dough frequently; thawing time will vary according to the size and temperature of the dough, the room, or the refrigerator and other conditions.
Master Pizza Dough (See above)
1 1/2 cups (6 ounces) grated mozzarella cheese
2 cloves garlic, minced or pressed (to taste and I don't think this is optional)
1/2 cup grated Parmesan cheese
Tomato or Pizza Sauce (use sauce with just a basic suace & cheese calzone otherwise leave out.)
1 1/2 cups ricotta cheese (Optional)
2 ounces thinly sliced Meat (Optional)
Other items can be inserted also See Pizza Toppings above for ideas.
Olive oil
Cornmeal
In medium bowl, combine cheeses, pimientos, prosciutto, garlic, and rosemary. Set aside.
Divide dough into 6 equal pieces. Roll each piece to 7-inch circle. Place a rounded 1/2 cup prosciutto mixture on one half of each circle. Fold dough over filling; pinch seam or press with tines of fork to seal. Place on large baking sheet brushed with oil and sprinkled with cornmeal. With sharp knife, make 3 (3/4-inch) slits across top of each calzone. Brush tops with oil. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Bake at 400°F for 25 minutes or until done. Remove from sheet to serving platter. If desired, brush with additional oil. Serve warm.
Nutrition information per serving (1 calzone): calories 544; total fat 22 g; saturated fat 9 g; cholesterol 46 mg; sodium 776 mg; total carbohydrate 59 g; dietary fiber 2 g; protein 27 g.
Recipe By: Muffin Madness This recipe was contributed by FoodTV.
5 teaspoons Yeast
3/4 Cup Warm Water
3/4 Cup Sugar1/2 Cup Shortening (melted)
1/4 Cup Butter (melted)
3 Eggs
51-1/4 Cups Milk
6-1/2 Cups High Gluten Flour
1 teaspoon Salt
FILLING
6 Tablespoons Butter (melted)
1/2 Cup Sugar
1/4 Cup Brown Sugar
3 teaspoons Cinnamon
GLAZE
3/4 Cup Powdered Sugar
1 teaspoon Vanilla
Milk (to desired consistency
Preparation
In a bowl dissolve yeast in water. In another bowl combine sugar and eggs. Add the melted shortening, butter and milk. Add yeasted water and stir to combine. In a large bowl stir flour and salt together. Add flour a cup at a time to yeast mixture and mix until thoroughly incorporated. Knead mixture until semi-smooth. Transfer dough to a buttered bowl, cover and place in a warm spot to rise for one hour.
Roll out dough in a rectangle (approximately 24" x 10") and to a thickness of 1/4 - 1/2". Brush dough with melted butter. In a bowl combine sugar, brown sugar and cinnamon. Sprinkle mixutre over melted butter, covering all the dough. Along long side of rectangle roll dough up, like a rug. Trim ends and slice roll into 16 1-1/2" rounds. Dip both sides of rounds in cinnamon-sugar mixture and arrange on greased sheet pan or in 2 buttered large cast-iron frying pans, cover and let rise for 30-40 minutes. In a bowl, whisk together powdered sugar, vanilla and milk, cover and set aside.
Bake at 400 degrees for 15-20 minutes or until golden. Cool for 5 minutes and drizzle with glaze.
Cooking Tips:
How to finely Mince Garlic into a Paste
Excellent Baked Potatoes in Microwave
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