LSTBRED'S Recipe Thread

[lstbred]

I've been asked to try and organize recipes into a "recipe box", so this my attempt. I will put links into each category so you can easily hop to it. Some recipes are not easily categorized or can be used for multiple things but I will try my best to put them in some semblence of order. Please DO NOT REPLY IN THIS THREAD, if needed reply on the particular thread the link it brings you to ie;if you have a question on Caprese Panini, follow that link and leave your comment or question there or if you have any other questions use the "Ask a Chef" thread, which I included on here.I only ask this because we have soooo much and I dont want things to get lost or conviluted. If there are replies on this thread please read father down because I have added categories after thier posts. ouichef

[lstbred]

How would you like a little help from a Chef?

[lstbred]

Chicken with Dijon Honey sauce, low calorie
Sesame Grilled Chicken, low calorie
Asian Chicken (any protien) Lettuce Wraps
Rosemary Chix/Turkey or Pork Chop, low cal
Herb Grilled Chicken Breast
Cider Grilled Chicken
Jewels
Fajita Chicken Breasts
Grilled Chix Breast with Ancho Lime
Chicken/turkey breast with Mushroom and Wine Sauce
Chicken/Turkey breast Scalloppine with Linguine
Chicken/Turkey Cacciatore with Spinach Fettucicine
Hawaiian Style Turkey Meatballs over Rice

[lstbred]

Mex Style Shredded Beef

[lstbred]

Chicken, Tomato, and Artichoke Salad
Tri Tip and Tomato Salad
Watermelon, Feta & Almonds
Greek Salad
Spinach and Tuna Salad
Brown Rice Salad
Lentil salad with Lemon French Dressing

[lstbred]

Southwestern Pork Stew
Peanut Butter & Pork (protien) Stir Fry

[lstbred]

Grilling Veggies, Plus Recipe
Roasted Peppers: How-to, uses
Sweet Potato Hash
Lentil Curry Stew Not sure where to put it lol

[Sgt. Hartman]

Read the last sentence of post #1 lol.

[lstbred]

Try Osso Bucco: Braised lamb shank, all the recipes are about the same but heres a simple one.
8 veal shanks, 1 - 1/2 inches thick from the hind legs
flour, for dredging (seasoned with salt and pepper)
1/3 cup olive oil
1 cup onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
salt and pepper, to taste 1 tablespoon garlic, finely chopped
1 cup dry red wine
1 cup meat stock (homemade) or 1 cup beef stock (1/2 cup canned beef stock-plus 1/2 cup water)
2 bay leaves
1/4 cup unsalted butter
Directions:
1.Assembly.
2.Arrange shanks on a serving platter. Heat sauce on stove over high heat. If sauce is runny, reduce for a moment and then add butter, stirring to incorporate. Once butter is melted and fused, adjust seasoning and spoon sauce over shanks. Method.
3.Preheat oven to 350°F Select oven-proof pot with lid large enough to accommodate all the shanks in a single layer. Set aside.
4.Place a large skillet over high heat and add olive oil. Dredge the shanks in the seasoned flour, only as many as the skillet will hold at one time. When oil is hot, sear the shanks on both sides until dark brown. Remove from skillet and set aside.
5.Drain oil from skillet and return to the heat. Add vegetables, seasoning to taste. Cook for 6 - 7 minutes until soft and lightly wilted. Remove and set aside. Add garlic and cook for another 2 - 3 minutes. Deglaze skillet with the red wine, scraping the bottom to loosen any meat particles stuck to the bottom. Add stock and any juices released from the seared shanks, simmering for a couple more minutes.
6.Place half the vegetables on the bottom of the oven-proof pot and arrange shanks on top. Pour remainder of the vegetable wine stock mixture over the shanks. The liquid should come 2/3 way to the top of the shanks. If not, add more stock.
7.Cover pot tightly and place in lower third of oven. Cook for about 2 hours until tender,.
8.Carefully turning the shanks every ½ hour. Prod with a fork to test for doneness.

Lamb loin: 2ea
Olive oil 1 cup
Fresh garlic, chopped 2tbl
fresh rosemary, whole sprigs 2ea (about 3-4 inches long)
Place all ingredients in a bowl with lamb. Let sit over night

Sauce:
shallots, chopped fine 4tbls
garlic fresh, chopped fine 4tls
demi glaze 1 cup
beef stock 1/2cup
unsalted butter 1/2 stick
Bleu cheese crumbles 1oz
A mild red wine-OPTIONAL 1 cup
Pre-heat oven to 350*
1. Take lamb and wipe off marinade
2. Kosher salt & fresh ground black pepper the loin
3. Saute on med-high heat, the loin on both sides to a nice golden brown, 2-3min per side
3. Take loin out of pan place in a ovenable pan and roast at 350* for several 5-10min (depending on doneness you prefer and oven)
4. When lamb is done, place on counter and let rest for 7-10 minutes
5. While loin is in oven, take the same pan you sauteed the loin in and add a 2tbls butter, melt, add shallots and garlic, cook until tender. (If using wine, add and reduce by half then add demi glaze and stock) add demi glaze and beef stock, let simmer and reduce a little. Turn heat to low, add 2-3 tbl of butter and incorporate. Turn heat off, add bleu cheese crumbles and mix into sauce, your not looking to melt away, just enough to get flavor into sauce but still leave it chunky.
6. Cut thin 1/4" slices of loin, shingle (fan out) and place on plate add top with sauce.
**when cooking meat I always jussssst undercook it, when you set it aside to rest it continues to cook called "carry over cooking" meats will continue to rise in internal temperature from 5-10*, so if I pull something at 130* a good med rare, its going to carry over cook anywhere from 140-145 which transltes into high mr/low medium. Of course this always varies and you need to play with it to get it down but thats the general idea.

[lstbred]

Cobb Club Sandwich
Caprese Panini

[lstbred]

Spiocy Chicken & Potato Soup

[lstbred]

Cooking 101: Bulk Prepping

[lstbred]

Mango Salsa
Mango Salsa

[lstbred]

Quick & Easy, Ginger Pork & Sweet Chili Veggies (Grilled)
Shells and Sausage Casserole

[lstbred]

Breakfast Bake

[lstbred]

Almond Crusted Tilapia

[marcus300]

Read the last sentence of post #1 lol.

How you doing Sgt?

[RaginCajun]

Try Osso Bucco: Braised lamb shank, all the recipes are about the same but heres a simple one.
8 veal shanks, 1 - 1/2 inches thick from the hind legs
flour, for dredging (seasoned with salt and pepper)
1/3 cup olive oil
1 cup onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
salt and pepper, to taste 1 tablespoon garlic, finely chopped
1 cup dry red wine
1 cup meat stock (homemade) or 1 cup beef stock (1/2 cup canned beef stock-plus 1/2 cup water)
2 bay leaves
1/4 cup unsalted butter
Directions:
1.Assembly.
2.Arrange shanks on a serving platter. Heat sauce on stove over high heat. If sauce is runny, reduce for a moment and then add butter, stirring to incorporate. Once butter is melted and fused, adjust seasoning and spoon sauce over shanks. Method.
3.Preheat oven to 350°F Select oven-proof pot with lid large enough to accommodate all the shanks in a single layer. Set aside.
4.Place a large skillet over high heat and add olive oil. Dredge the shanks in the seasoned flour, only as many as the skillet will hold at one time. When oil is hot, sear the shanks on both sides until dark brown. Remove from skillet and set aside.
5.Drain oil from skillet and return to the heat. Add vegetables, seasoning to taste. Cook for 6 - 7 minutes until soft and lightly wilted. Remove and set aside. Add garlic and cook for another 2 - 3 minutes. Deglaze skillet with the red wine, scraping the bottom to loosen any meat particles stuck to the bottom. Add stock and any juices released from the seared shanks, simmering for a couple more minutes.
6.Place half the vegetables on the bottom of the oven-proof pot and arrange shanks on top. Pour remainder of the vegetable wine stock mixture over the shanks. The liquid should come 2/3 way to the top of the shanks. If not, add more stock.
7.Cover pot tightly and place in lower third of oven. Cook for about 2 hours until tender,.
8.Carefully turning the shanks every ½ hour. Prod with a fork to test for doneness.

Lamb loin: 2ea
Olive oil 1 cup
Fresh garlic, chopped 2tbl
fresh rosemary, whole sprigs 2ea (about 3-4 inches long)
Place all ingredients in a bowl with lamb. Let sit over night

Sauce:
shallots, chopped fine 4tbls
garlic fresh, chopped fine 4tls
demi glaze 1 cup
beef stock 1/2cup
unsalted butter 1/2 stick
Bleu cheese crumbles 1oz
A mild red wine-OPTIONAL 1 cup
Pre-heat oven to 350*
1. Take lamb and wipe off marinade
2. Kosher salt & fresh ground black pepper the loin
3. Saute on med-high heat, the loin on both sides to a nice golden brown, 2-3min per side
3. Take loin out of pan place in a ovenable pan and roast at 350* for several 5-10min (depending on doneness you prefer and oven)
4. When lamb is done, place on counter and let rest for 7-10 minutes
5. While loin is in oven, take the same pan you sauteed the loin in and add a 2tbls butter, melt, add shallots and garlic, cook until tender. (If using wine, add and reduce by half then add demi glaze and stock) add demi glaze and beef stock, let simmer and reduce a little. Turn heat to low, add 2-3 tbl of butter and incorporate. Turn heat off, add bleu cheese crumbles and mix into sauce, your not looking to melt away, just enough to get flavor into sauce but still leave it chunky.
6. Cut thin 1/4" slices of loin, shingle (fan out) and place on plate add top with sauce.
**when cooking meat I always jussssst undercook it, when you set it aside to rest it continues to cook called "carry over cooking" meats will continue to rise in internal temperature from 5-10*, so if I pull something at 130* a good med rare, its going to carry over cook anywhere from 140-145 which transltes into high mr/low medium. Of course this always varies and you need to play with it to get it down but thats the general idea.

i have never cooked this before but always order it out. thanks for reminding how easy it is!

[Sgt. Hartman]

How you doing Sgt?

Better than I deserve, and you? Lmfao

[marcus300]

Better than I deserve, and you? Lmfao

I'm doing just fine, whats you favourite foods to eat

[Hazard]

Salmon burger with a red pepper basil sauce and roasted red pepper salad

Recipe to come later. Just wanted to make everyone jealous while I was on vacation

[ashleyp133]

Salmon burger with a red pepper basil sauce and roasted red pepper salad

Recipe to come later. Just wanted to make everyone jealous while I was on vacation

That looks delicious! I'll be looking out for the recipe

[lstbred]

Mex style sloppy Joe (turkey)
Homemade BBQ style turkey burgers

[lstbred]

Low Calorie Chocolate Brownies -By member Back in Black

[lstbred]

Jjust bringing back to top for newbies.