Ncc Cookbook -tried And True Recipes

[ShaE]

this isnt much of a recipe but i do it time to time. they are pretty much the best non-fried wings you can get. since most of us dont have a fryalator this is an alternative to ordering them in. it just takes a while to make them good.
- grab some wings, have the butcher separate them, any butcher will do it for you and better then doing it yourself.
- preheat the oven 350.
- dump the wings on a broiler pan , season with salt, pepper, adobo and paprika. the paprika is key for getting a nice crust.
- then send them in and leave them for 2 hours. after an hour and half
- i pull them out and douse them with some pepper sauce and a sprinkle of pap and stick them back in to crisp.

best thing about this is your whole dinner will only cost a few bucks. i think tonight i spent $3.75

wings

[browneyedgoil]

i just busted out my cookbook & wrote down a ton of these recipes into it- thanks ladies!

[ufonyc01]

Ruth Chris (Style) Steak


To minimize smoking, be sure to trim as much exterior fat and gristle as possible from the steaks before cooking. Try to purchase steaks of a similar size and shape for this recipe. If you like your steaks well-done, continue cooking and flipping as directed in step 3 until the steaks reach the desired internal temperature.

Serves 4.

Ingredients
4 tablespoons unsalted butter , softened
1 tablespoon minced fresh thyme leaves
1 teaspoon Dijon mustard
Salt and pepper
4 strip steaks , rib-eye steaks, or tenderloin steaks, 1 to 2 inches thick, trimmed (see note)

Instructions
1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Beat butter, thyme, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper in bowl and refrigerate.

2. Spread 2 cups salt over bottom of 3-inch-deep disposable aluminum pan. Pat steaks dry with paper towels, season with salt and pepper, and transfer to wire rack. Set rack over aluminum pan and transfer to lower-middle oven rack. Cook 6 to 10 minutes, then remove pan from oven. Flip steaks, pat dry with paper towels, and let rest 10 minutes.

3. Heat broiler. Transfer pan to upper-middle oven rack and broil steaks, flipping every 2 to 4 minutes, until meat registers 125 to 130 degrees (for medium-rare), 6 to 16 minutes. Transfer steaks to platter, top with reserved butter mixture, and tent with foil. Let rest 5 minutes. Serve.

[MichelleT]

Veal Valdostana

Ingredients :

3/4 cup Plain dried bread crumbs (I use crumbled Ritz crackers)
3 tbl All-purpose flour
1/2 tsp Salt
1 dsh Pepper
4 x Veal cutlets (4 oz each) preferably from leg
1 x Egg, beaten with 2 TBL water
1/4 cup Reduced-calorie margarine
4 oz Fontina cheese, shredded
(Optional- add lemon juice to taste to the flour mixture and/or on the chicken as it cooks in pan)

Method :

* Garnish: 8 lemon wedges
* Spread bread crumbs on a paper plate; set aside.
* In bowl combine flour, salt, and pepper; dredge cutlets in flour, coating all sides. Dip each cutlet into beaten egg, then into bread crumbs, thoroughly coating all sides.
* In 12-inch nonstick skillet heat margarine over medium heat until hot and bubbly; add cutlets and brown on both sides.
*Transfer cutlets to jelly-roll pan or cookie sheet; top each with 1 ounce cheese and broil just until cheese melts. Serve each portion garnished with 2 lemon wedges.
* Makes 4 servings

I serve with angel hair pasta & Bertollis Basil Garlic and Herb sauce (I cheat )
SOOOOOO yummy!

[Toni Bunz]

now that fall is here.... I made this last Thanksgiving and it was really good.
Caramelized Onion and Cornbread Stuffing Recipe : Tyler Florence : Food Network

Caramelized Onion and Cornbread Stuffing

Ingredients
2 tablespoons butter
2 onions, chopped
6 large cornmeal muffins, cubed
Handful fresh sage leaves, chopped
1 egg
1/4 cup heavy cream
1/4 cup chicken stock
Salt and freshly ground black pepper

Directions
Preheat the oven to 375 degrees F.

Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.

[DiorGirl]

1/4 cup extra-virgin olive oil
chicken, cut into 8 pieces per breast
Salt and pepper
1 cup wheat flour, for dredging
2 baking potatoes, peeled and cut into 1/2-inch dice
1 medium onion, cut into 1/4-inch dice
1/2 pound crimini mushrooms, halved
1 sprig rosemary
1/2 cup tomato paste
1 cup dry white wine
1 bunch Italian parsley, chopped to yield 1/4 cup
In a heavy-bottomed skillet, heat the oil until almost smoking. While the oil heats, season the chicken with salt and pepper, dredge each piece in the flour, and cook in the oil, working in batches if necessary to avoid overcrowding the pan. Cook the chicken until it is golden brown on all sides. Remove the chicken and set aside. Add the potatoes to the pan and cook 2 minutes, until beginning to brown. Add the onions and cook 10 minutes. Add the mushrooms, rosemary and tomato paste, stir to distribute the tomato paste and cook 10 minutes, reducing the heat if necessary to avoid burning.

Return the chicken to the pan and add the wine and enough water so that the cooking liquid reaches halfway up the sides of the chicken. Bring to a boil, reduce the heat to a simmer and cook until chicken is cooked through, about 20 minutes. Sprinkle with parsley and serve with the pan juices

[DiorGirl]

1 green bell pepper
1 red bell pepper
1 yellow bell pepper

1/2 pound ground beef
1/2 pound ground turkey
2 slices wheat bread, cut into cubes
1 (28-ounce) can crushed tomatoes with basil
2 cloves garlic, minced
1 egg
1 small onion, chopped
1 tablespoon chopped sage leaves, plus 6 to 8 whole leaves, for frying
A few dashes Worcestershire sauce
A few dashes hot sauce
Salt and freshly ground black pepper
1 tablespoon oil
Vegetable oil, for frying

Preheat oven to 400

Remove core and seeds from peppers. Slice into 1 inch rings and place on nonstick baking sheet. You should get about 3 rings per pepper. In a large bowl mix together beef, turkey, bread, 1/2 cup of the tomatoes, garlic, egg, onion, chopped sage, Worcestershire sauce, hot sauce, and season with salt and pepper. Press meatloaf mixture evenly into pepper rings. In a skillet over medium-high heat, add oil. Saute meatloaf rings on both sides until golden brown, about 5 minutes per side. Add remaining tomatoes to skillet and bake until cooked through, 20 to 25 minutes. Meanwhile, in a small saucepan, heat 1-inch vegetable oil until a deep-fry thermometer reaches 325 degrees F. Drop sage leaves into oil and fry until golden, 1 to 2 minutes.
Attached Thumbnail

[antknee]

Kosher Dill flavored Kruncher chips.

[wizdom]

LEMON CHICKEN BREAST

I saw this recipe for a lemon chicken breast that looked really good.

I thought I would share it with others who are forced into the kitchen a few times a week.

Ingredients:

1 whole chicken
1 large lemon, cut into halves
Sprig of rosemary
Salt and pepper to taste
Butter or olive oil, whichever you prefer

Heat oven to 350 degrees

Rub butter or oil over the skin of the chicken until it is completely coated

Take a knife and gently separate the skin from the breast meat;

Slide lemon halves under the skin with the peel side up. This way the juice from the lemon will coat the breast. Season skin of chicken to your preference, place sprig of rosemary into the chicken.

Cover and place in oven for 30-45 minutes. Remove cover and continue to roast until juices run clear, basting every 15-20 minutes depending on the size of the bird.

If you've followed these steps correctly, your chicken should look like the one in the picture.






Bon Appetit!




The magic of lemon breast implants

[Toni Bunz]

Got this off this site:
http://thepioneerwoman.com/cooking/2...my-apple-tart/

it was so easy to make and tasted great served right out of the oven. would be even better with ice cream.






Apple Tart
Prep Time: 20 Minutes Cook Time: 20 Minutes Difficulty: Easy Servings: 4

Ingredients
1 whole Sheet Puffed Pastry, Cut Into Half Or Thirds
4 whole Apples, Cored, Halved, And Sliced, But Not Peeled
1 cup Brown Sugar
¼ teaspoons Salt
Preparation Instructions
Preheat oven to 415 degrees.
Place puffed pastry rectangles onto a baking pan that’s been sprayed with nonstick spray. Add sugar and salt to apples. Stir to combine. Allow to sit for a few minutes.
Arrange apple slices on the pastry rectangles in a straight line, overlapping as you go. Bake for 18 to 20 minutes, or until pastry is puffed and golden brown.
Remove from pan immediately and place on a serving platter. Serve plain, with caramel topping, whipped cream, or a sprinkling of powdered sugar.

[antknee]

Simple recipe of my dad's clam soup

1 dozen Littleneck clams
3 slices of ginger (i cut them about 1/4 inch thick)
half a white onion sliced
6 cloves of garlic
1-2 scallion stems chopped
approx 6 cups of water
roughly 3 tbspns of vegetable oil
salt & pepper to taste


-Scrub clams under cold water to get rid of any loose particles
-Sautee white onion garlic and ginger in oil until translucent
-Add clams & a cup or 2 of water, until clams open med/high heat(take them out one by one once they do, and set aside)....dont let them sit in the pot or they will overcook
-Once clams are done, add remaining water to the ginger and onions in the pot and boil.
-Add the clams back into broth and let simmer until all the flavors mix (i usually taste the broth until i think its right)
-Add scallions a couple mins before taking off heat

[Toni Bunz]

A lot of the pics are missing now bc of the server crash

[joeydollaz]

the chicken's boobs !

[fifi~dee]

This is the greatest thread EVER

[antknee]

What happned to Toni Bunzo.