Terras
10-09-2006, 04:36 AM
Being the culinary intellectual/college ball whore that I am, I thought i'd share some party time eats with you fine folks. I spread the love. Originally posted on our forums... enjoy.
Sausage and Peppers
Sausage and Peppers
6 (4 ounce) Hot Italian sausages
1 yellow onion, sliced (Add more if desired)
1/2 red onion, sliced
4 cloves garlic, minced
1 large red bell pepper, sliced
1 green bell pepper, sliced (Add more if desired)
1 teaspoon dried oregano
3 tablespoons Olive oil
Heat Olive oil in a large skillet... Add Oregano and garlic to infuse oil.
Stir in the yellow onion and red onion, cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Continue to cook and stir until peppers and onions are tender.
Add Sausages to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.
You can eat as-is, or add to some nice Italian rolls. Lovely!
Szechuan Beef
1 1/2 pound sirloin steak, cut into bite size strips
1 tablespoon soy sauce
2 teaspoons cornstarch
1/2 teaspoon crushed red pepper
2 clove garlic, minced
2 tablespoons vegetable oil
3 cups fresh broccoli florets
2 small onions, cut into wedges
1 can water chestnuts, drained
1/4 cup chicken broth
1/2 cup peanuts (optional)
Toss the beef with soy sauce, cornstarch, crushed red pepper and garlic in non-metal bowl. Cover and refrigerate 30 minutes.
Heat oil in wok or large skillet over high heat.
Stir fry beef until no longer pink, about 5 minutes. Stir in broccoli, onions and water chestnuts; cook 2 minutes. Pour in broth, and bring to a boil. Stir in peanuts if desired, cook one minute more, and serve.
NOTE: Remember, the secret to stir-fry is a red hot Wok. The hotter the wok, the more you can seal in the flavor.
The Essential Monte Cristo
2 slices bread (white)
1 teaspoon mayonnaise
1 teaspoon prepared mustard (stone ground is good)
2 slices cooked ham (prosciutto is the best)
2 slices cooked turkey meat
1 slice Swiss cheese (baby swiss also works)
1 egg
1/2 cup milk
Spread bread with mayonnaise and mustard. Alternate ham, Swiss and turkey slices on bread.
Beat egg and milk in a small bowl. Coat the sandwich with the egg and milk mixture. Heat a greased skillet over medium heat, brown the sandwich on both sides. Serve hot.
Not many things better than a deep-fryed sammie.
Italian Rustico
3 tablespoons olive oil
6 potatoes - peeled and cubed
2 pounds Hot Italian sausage, sliced
1 1/2 onion, sliced
2 green bell peppers, chopped
1 clove Garlic, crushed
Heat oil in a large skillet over medium heat. Place the potatoes in the skillet, cover and simmer, turning occasionally, until potatoes are almost tender and a little browned, about 10 minutes.
Stir in the sausage, onion, peppers and garlic. Cover and cook for about 5 more minutes, or until onion and peppers are to desired tenderness.
Jalapeno Poppers with Bacon
1 (16 ounce) package Cheddar cheese
6 jalapeno peppers, seeded and halved
12 slices bacon
Preheat the broiler.
Cut Cheddar cheese into 12 slices long enough to fit inside the jalapeno halves. Insert cheese slices into the halves. Wrap the jalapeno halves with the bacon slices, securing with a toothpick, if necessary. Place on a medium baking sheet.
Broil 5 to 10 minutes, or until the bacon is evenly brown.
Serve with softened cream cheese.
Pizza quesadilla
2 tablespoons butter
8 (10 inch) flour tortillas
1 (16 ounce) package shredded Cheddar-Monterey Jack cheese blend
1/2 cup pizza sauce
6 ounces sliced pepperoni
Heat a large skillet over medium-low heat. Spread margarine over one side of a tortilla, and place it margarine-side down in the skillet. Spoon a tablespoon of pizza sauce onto half of the tortilla. Sprinkle 1/2 cup of shredded cheese over the sauce, and top with a few slices of pepperoni. Fold the clean half of the tortilla over the filling, and cook until golden on each side. Repeat with remaining tortillas.
Shanghai Wings
2 to 3 pounds chicken wings
1/3 cup water
1/3 cup soy sauce
2 tablespoons packed brown sugar
1 tablespoon dry sherry
1 teaspoon finely minced fresh ginger
1 teaspoon minced garlic
Combine all ingredients in a large cooking pot. Bring to a boil. Reduce heat, cover and simmer, stirring occasionally, for 20 minutes.
After 20 minutes, uncover, increase heat slightly and continue cooking, stirring often, for about 15 minutes, or until the sauce has become a rich and thick glaze. Toss wings to coat.
Serve hot or cold.
Enjoy.
Caveat: After eating, it's a good idea to get off the chair and go for a walk.... or intense run. FYI.
Sausage and Peppers
Sausage and Peppers
6 (4 ounce) Hot Italian sausages
1 yellow onion, sliced (Add more if desired)
1/2 red onion, sliced
4 cloves garlic, minced
1 large red bell pepper, sliced
1 green bell pepper, sliced (Add more if desired)
1 teaspoon dried oregano
3 tablespoons Olive oil
Heat Olive oil in a large skillet... Add Oregano and garlic to infuse oil.
Stir in the yellow onion and red onion, cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Continue to cook and stir until peppers and onions are tender.
Add Sausages to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.
You can eat as-is, or add to some nice Italian rolls. Lovely!
Szechuan Beef
1 1/2 pound sirloin steak, cut into bite size strips
1 tablespoon soy sauce
2 teaspoons cornstarch
1/2 teaspoon crushed red pepper
2 clove garlic, minced
2 tablespoons vegetable oil
3 cups fresh broccoli florets
2 small onions, cut into wedges
1 can water chestnuts, drained
1/4 cup chicken broth
1/2 cup peanuts (optional)
Toss the beef with soy sauce, cornstarch, crushed red pepper and garlic in non-metal bowl. Cover and refrigerate 30 minutes.
Heat oil in wok or large skillet over high heat.
Stir fry beef until no longer pink, about 5 minutes. Stir in broccoli, onions and water chestnuts; cook 2 minutes. Pour in broth, and bring to a boil. Stir in peanuts if desired, cook one minute more, and serve.
NOTE: Remember, the secret to stir-fry is a red hot Wok. The hotter the wok, the more you can seal in the flavor.
The Essential Monte Cristo
2 slices bread (white)
1 teaspoon mayonnaise
1 teaspoon prepared mustard (stone ground is good)
2 slices cooked ham (prosciutto is the best)
2 slices cooked turkey meat
1 slice Swiss cheese (baby swiss also works)
1 egg
1/2 cup milk
Spread bread with mayonnaise and mustard. Alternate ham, Swiss and turkey slices on bread.
Beat egg and milk in a small bowl. Coat the sandwich with the egg and milk mixture. Heat a greased skillet over medium heat, brown the sandwich on both sides. Serve hot.
Not many things better than a deep-fryed sammie.
Italian Rustico
3 tablespoons olive oil
6 potatoes - peeled and cubed
2 pounds Hot Italian sausage, sliced
1 1/2 onion, sliced
2 green bell peppers, chopped
1 clove Garlic, crushed
Heat oil in a large skillet over medium heat. Place the potatoes in the skillet, cover and simmer, turning occasionally, until potatoes are almost tender and a little browned, about 10 minutes.
Stir in the sausage, onion, peppers and garlic. Cover and cook for about 5 more minutes, or until onion and peppers are to desired tenderness.
Jalapeno Poppers with Bacon
1 (16 ounce) package Cheddar cheese
6 jalapeno peppers, seeded and halved
12 slices bacon
Preheat the broiler.
Cut Cheddar cheese into 12 slices long enough to fit inside the jalapeno halves. Insert cheese slices into the halves. Wrap the jalapeno halves with the bacon slices, securing with a toothpick, if necessary. Place on a medium baking sheet.
Broil 5 to 10 minutes, or until the bacon is evenly brown.
Serve with softened cream cheese.
Pizza quesadilla
2 tablespoons butter
8 (10 inch) flour tortillas
1 (16 ounce) package shredded Cheddar-Monterey Jack cheese blend
1/2 cup pizza sauce
6 ounces sliced pepperoni
Heat a large skillet over medium-low heat. Spread margarine over one side of a tortilla, and place it margarine-side down in the skillet. Spoon a tablespoon of pizza sauce onto half of the tortilla. Sprinkle 1/2 cup of shredded cheese over the sauce, and top with a few slices of pepperoni. Fold the clean half of the tortilla over the filling, and cook until golden on each side. Repeat with remaining tortillas.
Shanghai Wings
2 to 3 pounds chicken wings
1/3 cup water
1/3 cup soy sauce
2 tablespoons packed brown sugar
1 tablespoon dry sherry
1 teaspoon finely minced fresh ginger
1 teaspoon minced garlic
Combine all ingredients in a large cooking pot. Bring to a boil. Reduce heat, cover and simmer, stirring occasionally, for 20 minutes.
After 20 minutes, uncover, increase heat slightly and continue cooking, stirring often, for about 15 minutes, or until the sauce has become a rich and thick glaze. Toss wings to coat.
Serve hot or cold.
Enjoy.
Caveat: After eating, it's a good idea to get off the chair and go for a walk.... or intense run. FYI.