I knew there had to be a recipe section here on uF, and I finally found it.
These recipes sound really good. I'm going to try a lot of them (well, maybe not the Christams cake, but I rolled laughing.)
Here's three easy ones:
1) Asparagus with Mimosa Relish
3 pounds asparagus, trimmed and stem ends peeled
Place asparagus in flat pan, covering with boiling water. Simmer until tender-crisp. Refresh with cold water to stop the cooking process. Drain well, then refrigerate.
2 hard-boiled eggs, sieved [I just chop them finely, I'm lazy.]
6 sprigs fresh parsley, chopped
1 Tablespoon chopped fresh chives
Mix hard-boiled eggs, parsley, and chives. Set aside.
1-1/2 Tablespoon Dijon mustard
3 Tablespoon wine vinegar
3/4 cup vegetable or olive oil
Freshly ground pepper and salt to taste
Mix the mustard and wine vinegar in a bowl, beating with wire whip until smooth. Add olive oil while beating constantly. Season with salt and pepper to taste.
Coat asparagus with dressing. Sprinkle Mimosa over the asparagus tips. Pass any remaining dressing.
2)"Spaghetti with Peanut Butter Sauce" Recipe by The Frugal Gourmet
(this is a Thai inspired noodle dish, and great with egg rolls or pot stickers, or serve it as a side with teriyaki chicken or bbq pork/beef)
1/2 cup Creamy peanut butter
1/3 cup Hot water [add more if needed]
1 Tablespoon Light soy sauce
1 Clove Garlic; crushed
1 teaspoon Sesame oil
2 shakes Tabasco sauce; optional
1 lb Spaghetti
Garnish with chopped Fresh cilantro (fresh coriander) and chopped peanuts or cashews (optional)
Place the peanut butter in a small glass and add the hot water. Stir with a fork until smooth. You want it to be the consistency of ketchup. If it is too thick, add hot water by Tablespoons until it is the right consistancy.
Add the remaining ingredients except the pasta, peanuts and coriander. Stir together until smooth and set aside.
Cook the pasta and drain well.
Place the drained pasta in a bowl. Stir the reserved peanut butter mixture together again and add to the cooked pasta. Toss all together and garnish with coriander/peanuts, if using.
3) Slow Cooker Barbecue Style Country Ribs
3 lbs. Country Pork ribs (more or less, as will fit in your cooker)
1 large bottle (minimum 16 ounces) of your favorite Barbecue Sauce
(Optional - Brown ribs in large skillet on top of stove, set at medium high heat [setting of 4-5 gas, depending on your stove] just until ribs are browned on flat sides, turning once.)
Place ribs in crock pot's ceramic cooker crock, you can squish them in tight.
Poor barbecue sauce over ribs, covering the surface of the top ribs about 1/8 inch thick. Lid the ceramic cooker crock.
Set cooker at low and cook for 6 to 8 hours. OR, set to high and cook for 4-5 hours. Do not remove lid during cooking time. However, if you want thicker sauce, you can remove the lid after the cooking time, and turn to high, letting liquid evaporate for about an hour.
This method also works for chicken, all cuts of pork (except trotters) and beef roast, chuck steak, tri-tip or brisket. As long as you trust your crock pot, you can cook these while you're away, so it's great for work days!
[edited for readability. LOL]
Posted: Wed Jul 01, 2009 9:25 pm