What is a good recipe?

Answer 1

Roast Beef with Pan Gravy

1 4- to 5-pound boneless rump roast
2 tablespoons Worcestershire sauce
1 teaspoon granulated garlic
1 teaspoon onion powder
1 teaspoon paprika
1 tablespoon coarse-ground black pepper
2 teaspoons coarse salt
Adjust the rack to the bottom of the oven and preheat to 450°F.
Prepare the Roast:

FIRST, blot any excess moisture from the roast using paper towels. Rub the Worcestershire sauce over the entire roast; allow the roast to sit for a few minutes, turning it several times so that the meat can absorb the Worcestershire.

SECOND, combine the granulated garlic, onion powder, paprika and coarse-ground pepper in a small bowl; sprinkle the seasoning mixture evenly over the roast, pressing it into the fat and meat just enough to stick. Allow the seasoned roast to stand at room temperature for 20 to 30 minutes before roasting.

THIRD, rub the roast with the coarse salt and place it fat side up in a shallow roasting pan. Roast for 15 minutes, then lower the oven temperature to 325°F. Continue to cook until the internal temperature reaches 5 to 10 degrees below the desired serving temperature, about 2 hours. (Note: Allow about 20 minutes per pound for medium-rare.) When the roast is done, carefully remove the pan from the oven and transfer the roast to a clean cutting board. Allow the roast to stand for 20 minutes before slicing.

Pan Gravy:
3 tablespoons all-purpose flour
2 cups beef broth
Salt and pepper to taste

Make the Gravy:
Use a spoon to skim all the fat from the liquid that remains in the roasting pan. Reserve about 4 tablespoons of fat in a small mixing bowl and cool until it is just barely warm, 4 to 5 minutes. Whisk the flour into the fat to form a roux. Scrape the drippings from the bottom of the pan, add in the beef broth and stir over medium heat until the broth begins to simmer. Whisk in the roux and bring to a boil, then simmer for 4 to 5 minutes. Add a little water, a tablespoon at a time, as needed to achieve the desired consistency. Season to taste with salt and pepper.

Answer 2

For your consideration, here is a recipe for Roasted Red Pepper and Feta dip;

1 jar roasted red peppers
1 package crumbled feta cheese
1/4 cup olive oil
2 smashed garlic cloves

Mix all of the above in a blender. Let chill for at least 3 hours. This is a great dip for pita bread, crackers or vegetables.

Answer 3

Machine Shed Baked Potato Soup
A Machine Shed Restaurant Favorite

INGREDIENTS
2 1/2 Lb. Baby Red Potatoes
1 Jumbo Yellow Onion, diced
1/2 Lb. Raw Bacon, diced
3 Stalks Celery, diced
1 Qt. Water
1/4 C. chicken base
1 Qt. Milk
1 tsp. Salt
1 tsp. Black Pepper
3/4 C. Flour
1/4 C. Chopped Parsley
1 1/4 sticks margarine
1 C. whipping cream
for garnish:
Shredded Colby cheese,
fried bacon bits
chopped green onions

PROCEDURE
Boil potatoes in water to cover for 10 minutes. Drain; set aside.
Sauté bacon, onions and celery over medium-high heat until celery is tender in large, heavy pot.
Drain bacon grease and return bacon, onions and celery to pot.
Add milk, water, chicken base, salt and pepper.
Heat over medium-high heat until very hot but do not let soup boil.
Melt margarine in heavy, large saucepan over low heat.
Stir in flour to make a roux.
Mix well and allow to let bubble, stirring 1 minute. If desired, a larger amount of roux can be made to produce a thicker soup.
Gradually add roux to soup, stirring constantly. Continue to cook, stirring, until thick and creamy.
Stir in potatoes, parsley and cream. Serve hot, garnished with cheese, bacon bits and/or onions.
Serves 10-12
!

Answer 4

Soft Chocolate Chip Cookies
2 dozen

INGREDIENTS
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
2/3 cup butter, softened
1/2 cup packed brown sugar
2 tablespoons and 2 teaspoons white sugar
2/3 (3.4 ounce) package instant vanilla pudding mix
1-1/3 eggs
3/4 teaspoon vanilla extract
1-1/3 cups semisweet chocolate chips
2/3 cup chopped walnuts (optional)
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Answer 5

My favourite recipe:
Marinate some chicken wings/drumsticks in chopped garlic and ginger, and soy sauce (add some water otherwise it would be really salty). Then roast with honey. This makes great finger food/starters/picnic food!

A quicker recipe:
Place some chicken breasts (1 per person) into an ovenproof dish with broccoli and carrots. Mix a can of Campbells chicken soup according to the label and stir in a pinch of curry powder, then add to the chicken and veg. Bake in the oven for 45mins to an hour on 190C. Serve with jacket potatoes. Yummy!

Answer 6

My favorite is shi ca bobos. CUt up some chicken and marinate it in lemon pepper saucce. And marinate beef cubes in bar b q sauce over night. Then cut up bell peppers onion and mushrooms. Put them all on a stick and throw them on a the grill until the meat is done. You tell my cutting a peice in half and seeing if the inside is cooked through. usually about 30-45 minutes. then serve it uo with some corn on the cobs salad, and potatoes. makes a great meal.

Answer 7

Go to Culinary Chef at http://www.culinarychef.com for recipes.

Answer 8

baked ziti or cha cha's chicken chili- go to allrecipes.com

Answer 9

My favourites are all on her e: http://www.recipesforvegans.co.uk