Chef Foundation

Archive for the ‘Full Course Recipe’ Category

Here are 2 fabulous pork crock pot recipes. The first recipe is a slow cooked pork shoulder.

The flavor and tenderness of a pork shoulder is very hard to beat. The pork shoulder is one of the family’s favorite cuts. It consists of a boneless pork shoulder. It is cooked at low temperature for perfection. A tangy mixture of jelly and mustard are well suited.
Ingredients:

o 3 large onions preferably sliced
o a boneless pork shoulder roast
o pepper and salt
o 24 ounces of best apple jelly
o half a cup of chicken broth
o water
o 3 tablespoons of mustard

Preparation:

First step is to arrange the onion slices in the crock pot. They should be placed on the bottom. The roast pork should be washed and then dried. Leaving it in its netting, the onions should be placed. The remaining ingredients get combined in a separate bowl. The mixture has to be poured over the pork roast. Cook on high for 2 hours, while the crock pot is covered. Then turn to low and cook for another 8 hours.
The second pork crock pot recipe is for brown sugar pork loin.

This is a delicious, sweet and easily spiced recipe. It is to be served with mashed potatoes and a dish of vegetables prepared as you wish.

Ingredients:

o a pork loin roast with no bones, preferably weighing about 5 pounds
o a garlic, also halved
o salt and pepper
o 2 cups of sugar, brown and divided
o a tablespoon of mustard
o a tablespoon of vinegar
o a teaspoon of nice cinnamon

Preparation:

The pork roast is to be washed first of all. Pat dry, rub it with the garlic and trim any excess fat. Sprinkle the salt and pepper. Use a skewer to prick the roast everywhere. Combine the sugar, the vinegar and the mustard in a bowl. Use the mixture to rub it all over the pork roast. Cook for 8 hours at low temperature. The crock pot should be covered. Spread the cinnamon over the pork. Continue the cook for one more hour on low.

Mom had it all when it came to making dinner… remember coming home from a long day of school and basketball or football practice and walking into the familiar smells of delicious soups or Pot Roast meals? Getting back to that place is not as difficult as it may seem.

Many people treat cooking as a necessary evil… Sure, you can have Mac and cheese or Bologna sandwiches every night, but it is not healthy, nor will it be satisfying to the taste buds. Many others never cook at all because it is just too much of a hassle in making a good wholesome dinner after working a long day. Many exist on Chinese or pizza takeout and maybe a little beer to wash it down. Not a savory existence, for those who want variety and are tired of paying constantly to have mediocre food from the local burger joint.

If you grew up watching mom, you may have picked up a few tips along the way, like boiling water, frying an egg or making a toast. If you were real astute, you would have learned all of her recipes and now carry on the family traditions maybe even adding your own style and twists to the family recipes.

Cooking does not have to be a lousy chore that you believe is the worst of the worst things you have to do. But hey, you can always have another bowl of shredded wheat.

There are great cook books that contain basic recipes to whip up dinner in 30 minutes or less. It does not have to a complex process to make a nice chicken or vegetable dish that can provide a great meal to you and the family.

You can also think about taking a cookery or cooking course. These classes are offered everywhere and are a great way to get started. Local community colleges, adult community organizations or fully fledged cookery schools offer many variations or even night classes in the art of cooking. These classes can be geared toward easily crafting awesome dishes with a few simple ingredients.

You can easily sign up for a basic course to learn the art of water boiling, 3 minute egg boiling or full course meal preparation. When you think about it, learning to cook is a basic skill everyone should have, especially in today’s economy. You can save a ton of money preparing your own creations instead of keep Joe’s Burger Barn in business.

Surely salad is always healthy…or is it? Actually, it’s horribly easy to wreck a healthy salad by adding the wrong ingredients. Follow these tips, and your salads will always do you good.

Choose healthy, unprocessed proteins. You might want a main-course salad to be a bit more sustaining than just leaves and salad veggies. But make sure you add the right things. Steer clear of processed meats – canned frankfurters, breadcrumbed fried chicken, cheap and nasty packaged ham. These pile on the fat and are crammed with additives. Instead, broil or poach a fresh, free range or organic chicken breast, slice thinly and voila! A healthy, satisfying salad. Go easy on cheese. A cheese salad is quick and easy to make, but don’t be over-generous when you pile the cheese on to your plate. Cheese is a dense, high-fat food, and just a couple of tablespoons of grated Cheddar will boost your salad’s calorie count by 100 or more. Use wholegrains or pulses. You can make the most delicious salads using cold wholewheat pasta, wholewheat cous cous, quinoa (a high protein, low fat grain), brown rice or lentils. With any of these, simply cook and cool, stir through chopped salad veg, herbs and perhaps some flaked tuna, smoked mackerel, diced hard-boiled egg or chicken and dress lightly. Choose healthy salad dressings. Avoid the higher fat options like mayonnaise. If you use a vinaigrette or creamy dressing, add it sparingly, don’t drench the ingredients. For a healthier option, spark up your salad with lime juice, tomato salsa, and plenty of chopped fresh herbs. Get the right leaves. Turn your back on tasteless lettuces like the ubiquitous Iceberg. Look for the darker green leaves, which are full of nutrients. Think baby spinach, arugula (rocket), shredded Cos lettuce, mixed salad leaves, watercress. Buy any fresh herbs that are in season, such as parsley, tarragon, basil, dill, and shred these into your salad for lots of fragrant flavour.

Make this the summer that you switch to healthy salads. They can be just as interesting – and considerably tastier – than less healthy offerings.

Cooking a casserole is one of the fastest and simplest ways to serve a mouthwatering dinner. If you’re thinking what to make for a dinner party or social gathering I think that 1 of these excellent recipes would be perfect for such an occasion.

Below is a list of recipes for you to try:

Tuna Noodle Casserole – Made with fresh tuna, noodles, red onions, cream of mushroom soup, and mild cheddar cheese.

Green Bean Casserole – Made with long green beans, cream of mushroom soup, and fried white onions.

Breakfast Casserole – Made with sausage, eggs, bread, and milk(Could also be called the fry up casserole….great for hangovers.

Hamburger Casserole – Made with top quality ground beef, cherry tomatoes, mild cheese, mushrooms, and noodles.

Potato Casserole – Made with potatoes, medium cheddar cheese, sour cream, and green onions.

Chicken Rice Casserole – Made with 2 whole chicken fillets, cream of mushroom soup, cream of chicken soup, and long grain rice.

Spaghetti Casserole – Made with spaghetti, turkey breast, green bell peppers, mushroom soup, and cheddar cheese.

Zucchini Casserole – Made with zucchini, American cheese, green bell peppers, and crushed crackers.

Taco Casserole – Made with hamburgers, red kidney beans, red lettuce, cherry tomatoes, corn chips, and taco sauce.

Corn Casserole – Made with creamed corn, butter, sour cream, eggs, and corn muffin mix.

Enchilada Casserole – Made with ground beef, cream of chicken soup, chilies, mild cheese, and flour tortillas.

Squash Casserole – Made with zucchini, cheese, carrots, sour cream, cream of mushroom soup, and herb stuffing.

Spinach Casserole – Made with fresh spinach, full fat milk, white onions, cheese, and brown rice.

Eggplant Casserole – Made with eggplant, red onions, bread crumbs, and Parmesan cheese.

French Toast Casserole – Made with bread, raisins, eggs, cinnamon, and vanilla.

King Ranch Casserole – Made with cream of chicken soup, plum tomatoes, Monterey Jack cheese, chicken fillets, and sour cream.

Pizza Casserole – Made with hamburger, red and white onions, egg noodles, mozzarella cheese, button mushrooms, herbs and spices, and tomato sauce.

Turkey Broccoli Casserole – Mde with turkey breast, broccoli, white onions, green peppers, rice, and mature cheddar cheese.

Shrimp Casserole – Made with shrimp, rice, Worcestershire sauce, and buttered bread crumbs.

Mexican Casserole – Made with chicken fillets, sour cream, green chilies, spices, and Monterey Jack cheese.

We’ve all heard the wonders of salmon preached to us from hoards of heart doctors and scientists. That pink fish is a super food, chock full of heart healthy omega-3 fatty acids which, not only keep your heart strong and healthy, they also help boost your immune system. While many people enjoy a delicious salmon dish at their favorite restaurant, they often rarely take advantage of the wonder fish at home.

I love baking for the holidays. There are always so many new recipes to try. One of my favorite holiday treats is homemade fudge (without nuts, of course). If your family loves fudge as much as mine does, make them the kind you know they like, and then have them try one of these recipes too. You might find a new family favorite! Our family indulges in a little Peanut Butter Fudge every holiday season.

Candy Store Fudge

1/2 lb. butter, softened
18 oz. chocolate chips
8 oz. mini-marshmallows
3 tsp. vanilla
2 c. chopped nuts
4 1/2 c. sugar
1 can evaporated milk

Place the following ingredients in a large bowl: butter, chocolate chips, marshmallows, vanilla, and nuts and set aside. Slowly bring to a boil, stirring constantly the sugar and evaporated milk and stir for exactly 6 minutes. (Start timing at the rolling boil stage). Mixture scorches easily. Pour this mixture over the ingredients in the bowl and mix with electric mixer until well blended, pour into buttered 9×13-inch pan. Refrigerate for 12 hours.

Peanut Butter Fudge

2 lbs. powdered sugar
1 can evaporated milk
1/2 c. melted butter or margarine
7 oz. marshmallow creme
18 oz. jar of peanut butter

Into large, heavy pan place sugar, butter or margarine and evaporated milk, cook over medium heat, stirring constantly until ingredients melt. Continue cooking to soft ball stage, 235 degrees on candy thermometer. Remove, quickly stirring in marshmallow creme, peanut butter. Pour into 2 (8x8x2) greased pans. Cut into squares when cool.

Butterscotch Fudge

12 oz. bag butterscotch chips
1 can sweetened condensed milk
1 1/2 c. miniature marshmallows
2/3 c. peanut butter
1 tsp. vanilla
1 c. chopped peanuts dash of salt

Mix butterscotch chips, milk and marshmallows in saucepan; melt on stove. Remove from heat, stir in peanut butter, vanilla and salt. Stir in peanuts. Pour into 9″ square pan. When completely cooled, cut into small squares. Store fudge in refrigerator.

Almond Cherry Fudge

2 cups semi-sweet chocolate chips
1 can sweetened condensed milk
1/2 c. chopped almonds
1/2 c. chopped red candied cherries
1 tsp. almond extract

In microwave-safe bowl, combine chocolate chips and milk. Cover and microwave on high for 1 to 2 minutes or until chips are melted. Stir until smooth. Stir in the almonds, cherries, and almond extract. Spread mixture into an 8×8 pan lined with foil that has been greased. Cover and chill for 2 hours or until set. Using the foil, lift fudge out of pan. Discard foil and cut fudge into 1-inch squares. Store in refrigerator.

Peppermint Fudge

2/3 c. evaporated milk
1 2/3 c. sugar
2 tbsp. butter
1/2 tsp. salt
2 c. mini-marshmallows
1 1/2 c. chocolate chips
1/2 tsp. peppermint extract
1/2 c. chopped walnuts

Mix milk, sugar, butter, and salt in a sauce pan. Bring to a full boil, then boil for five minutes, stirring constantly. Remove from heat. Add marshmallows, chocolate chips, peppermint extract, and walnuts. Stir vigorously until marshmallows are melted and thoroughly blended. Pour into 8-inch square pan. Chill.