Tuesday, November 19, 2013

Tagliatelle of Mushroom Recipe

Tagliatelle of Mushroom Recipe
Recipe from: opensourcefood
Image Credit: yongfook
Tagliatelle of Mushroom Recipe

“Recently I've become interested in cooking really simple food - the kind of food where you can identify every ingredient just by glancing at the dish for a second.  I like the idea of a delicious dish that just celebrates the natural flavor of its few, core ingredients. In this case, mushrooms.” yongfook


2 large cups of mushrooms, chopped / sliced to roughly the same size (I used Eringi, Shimeji and Maitake)

Tagliatelle for 2

Small bunch of flat leaf parsley, leaves picked

2 cloves of garlic, peeled and whole

2 knobs of butter




Drizzle a little olive in a pan and bring to a high heat. 

Pour in the mushrooms - they should sizzle instantly (if they don't, you are just boiling them and 
the flavor won't be as good). 

Throw in the garlic cloves and one knob of butter. 

Toss and season with salt and pepper. 

You want to get some color on the mushrooms.

Boil the tagliatelle in some salted water until al dente. 


Remove and discard the garlic cloves from the mushrooms. 

Add the pasta to the pan and mix well. 

Throw in the other knob of butter and toss to get a nice shine on the tagliatelle.

Sprinkle over the parsley, season and serve.

For a richer taste, grate some parmesan over the tagliatelle before serving.

Read more and enjoy this amazing recipe and many more when visiting opensourcefood

Monday, November 18, 2013

Philly Cheese Steak Wraps

Philly Cheese Steak Wraps
Recipe from: carolinaheartstrings
Image credit: Alessa
Philly Cheese Steak Wraps

‘If you are a fan of the Philly Cheese Steak sandwich you might like this version – all wrapped up and picnic friendly.   I used deli roast beef but you could always substitute some left over steak (is there such a thing?) that has been sliced thinly.” Alessa


1 small green pepper

1 small onion

1 can vegetable oil spray

½ teaspoon garlic salt

8 oz chopped deli roast beef

8 oz chopped mushrooms

10 slices (about 6 oz) Provolone cheese (room temperature)

4 10” tortillas (room temperature)


Slice green pepper and onion thinly and then chop slightly.

Heat a large skillet over med-high and spray with oil.

Sauté green pepper and onion with salt until softened.

Add roast beef and mushrooms.

Cook until mushrooms are softened and beef thoroughly warmed.

On each of the 4 tortillas spread 2 ½ slices of the cheese across the center.

Spread ¼ of the hot meat mixture on top of the cheese.

Let sit a few minutes for the cheese to soften and melt slightly.

Fold the tortilla in half along the “cheese line” and then roll.

Slice in halves to serve.

Yield:  4 wraps

Read more and enjoy this amazing recipe and many more when visiting carolinaheartstrings

Sunday, November 17, 2013

Loaded Baked Potato Dip

Loaded Baked Potato Dip
Recipe from: navywifecook
Image Credit: Mercedes
Loaded Baked Potato Dip

This dip is crazy easy and really good BTW. I'd recommend making it the night before so all the flavors can blend together, but it’s not necessary. Everyone here loved it, and there were no leftovers...definitely a win!” Mercedes


1 container sour cream (16 oz)

2 cups shredded cheddar cheese

1 bag Oscar Meyer bacon pieces

6 green onions, sliced

Salt, pepper and cayenne to taste (optional)

Chips of choice


Mix everything together in a large bowl and scooping with potato chips.

Read more and enjoy this amazing recipe and many more when visiting navywifecook

Friday, November 15, 2013

Key West Screwdriver

Key West Screwdriver
Recipe from: hamptonroadshappyhour
Image Credit: hamptonroadshappyhour
Key West Screwdriver

“This variation, of a classic cocktail, is named after the southernmost point in the continental 
United States... Key West, Florida.  Sometimes, the simpler the cocktail, the better.  This tasty 
drink fits the bill, as it simply adds Lime Juice to the traditional Screwdriver, to deliver a flavorful cocktail that you can put together in seconds.  So, break out the Vodka, Orange Juice, and Lime Juice, and enjoy our featured cocktail... Key West Screwdriver.  Cheers!” 


2 oz. Vodka

4 oz. Orange Juice

1 oz. Lime Juice (fresh or Rose's Sweetened)

Lime Wheel to garnish


Combine all of the ingredients in an ice filled cocktail shaker. 

Cover, shake well, and strain into an ice filled Rocks glass. 

Garnish accordingly, insert a couple of sipping straws, and start enjoying your delicious... Key 
West Screwdriver. 

Bottoms up!  Please drink responsibly.  Thanks!

Read more and enjoy this amazing recipe and many more when visiting 

Thursday, November 14, 2013

Thirty-Minute "Good For You" Minestrone Soup

Thirty-Minute "Good For You" Minestrone Soup
Recipe from: joyouslydomestic
Image Credit: Angela
Thirty-Minute "Good For You" Minestrone Soup

“This Minestrone Soup is a fabulous option for those busy weeknights when we don't have a great deal of time, but still want something hearty, comforting and satisfying.”  Angela


2 tablespoons olive oil

1 large onion, peeled and chopped

3 carrots, peeled and sliced

1 celery stalk, chopped

1 cup lima beans (slightly thawed from frozen)

3 cloves garlic, peeled and minced

3 ounces fresh button mushrooms, cleaned and sliced (optional)

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 can diced tomatoes (including liquid)

5 cups chicken stock

1 teaspoon dried basil

1 cup uncooked ditalini pasta or another small pasta shape

1 cans (14.5 - 15 oz.) cannellini beans, drained and rinsed

Freshly-grated Parmesan cheese, for garnish


Sauté the onions, celery and carrots in olive oil over medium-heat in a heavy-bottomed soup 
pot for 4 - 5 minutes. 

Add in the garlic, lima beans and mushrooms. 

Season with...

Note:  It may be necessary to add in a little stock or water when reheating leftovers.  The soup 
does thicken a bit in the fridge. 

Read more and enjoy this amazing recipe and many more when visiting joyouslydomestic

Wednesday, November 13, 2013

Shrimp Benihana Style

Shrimp Benihana Style
Recipe from: restaurant.recipes
Image Credit: restaurant.recipes
Shrimp Benihana Style


5 Large shrimp, peeled,


2 tb Soybean oil

1 ts Butter, melted

1 ts Heavy cream

1 tb Fresh parsley, chopped


Heat griddle to about 350 degrees.

Sprinkle peeled, cleaned and deveined shrimp with salt to taste.

Oil griddle with soybean oil.

Place shrimp on griddle and saute about 3 minutes on each side.

Remove from griddle.

Mix melted butter with heavy cream.

Cut shrimp into bite sized pieces and dot with mixture made from butter and heavy cream.

Sprinkle with parsley and return to griddle.

Cook 1 to 2 minutes longer.

Squeeze juice from half a lemon over the shrimp.

Remove from griddle.

Serve with ginger sauce.

Read more and enjoy this amazing recipe and many more when visiting restaurant.recipes

Tuesday, November 12, 2013

Macaroni Gratin

Macaroni Gratin
Recipe from: dailydelicious
Image Credit: Jiraporn
Macaroni Gratin

“I love comfort food and this is one of them, crunchy top and cheesy inside, what a lovely dish. It’s so easy to make and after you put it in the oven, everything done.” Jiraporn



450 g elbow macaroni

120 g lightly smoked slab bacon, cut into 1/4-inch dice

2 tablespoons olive oil

White sauces:

60 g Butter

60 g all-purpose flour

5 cups whole milk

40 g grated Parmesan cheese

80 ggrated Gruyère cheese

1½ teaspoons salt

½ teaspoon Pepper


60 g (or enough to cover the top) grated Gruyère cheese


Preheat the oven to 400°F (200°C).

Cook the macaroni according to the directions on the package.

Drain, toss with the olive oil, and set aside in a large mixing bowl.

Add the bacon to a small skillet and sauté over medium heat until brown but not crisp, about 10 

Drain on paper towels and add to the cooked macaroni.

In a medium saucepan, bring the milk just to a foamy boil, then reduce the heat to very low to 
keep warm.

In another saucepan, melt the butter over medium heat.

When the foam subsides, remove from the heat.

Whisk in the flour and continue stirring until a smooth, pale roux has formed.

Return the saucepan to medium heat and, while still whisking steadily, begin ladling the hot milk into the roux, 1 cup at a time, completely incorporating each cup before adding the next.

After all the milk has been added, continue to whisk until the sauce thickens and bubbles gently, about 2 minutes.

Add the Parmesan, Gruyère, and the salt and pepper, and stir until the cheese has completely 

Pour the sauce over the macaroni, mix thoroughly, and pour into a buttered 10 X 14-inch gratin 
dish, sprinkle the Gruyère on top.

Bake in the oven for 25-30 minutes, until the top is golden and crunchy.

Read more and enjoy this amazing recipe and many more when visiting dailydelicious

Monday, November 11, 2013

Stir-Fried Beef and Broccoli

Stir-Fried Beef and Broccoli
Recipe from: pictureperfectmeals
Image credit: Cheryl and Adam
Stir-Fried Beef and Broccoli

“I like to use flank steak for the beef in this recipe. To make the meat easier to slice thinly, freeze it until firm, about 30 minutes.” Cheryl and Adam


For the sauce:

2 tablespoons black vinegar

¼ cup soy sauce

2 teaspoons ground ginger

1 tablespoon cornstarch

1 tablespoon hoisin sauce

1 tablespoon honey

1 tablespoon light brown sugar

½ teaspoon red pepper flakes

2 tablespoons beef stock

1 tablespoon freshly squeezed orange juice

For the beef:

2 tablespoons cornstarch

½ teaspoon garlic powder

1 pound stir-fry beef, thinly sliced into bite-sized pieces

¼ cup peanut oil

1 small sweet onion, peeled and thinly sliced

1-1/2 cups broccoli florets

½ red peppers cut into strips

Kosher salt and freshly ground black pepper

2 tablespoons beef stock

Toasted sesame seeds, for garnish


In a bowl, combine the sauce ingredients and whisk until blended.

Set aside.

In another bowl, whisk together the cornstarch and the garlic powder; add the beef, tossing to 
coat completely.

Heat the oil in a wok or large sauté pan over medium-high heat until the oil runs easily, but is not 

Add the beef, cook for several minutes until well-browned, stirring, moving the beef around very 

Push the beef to the sloped sides of the wok to clear the center (if using a sauté pan, remove 
the beef to a bowl); add the onion, broccoli and pepper to the wok, lightly season with some salt and pepper; stir in the beef stock and continue to stir-fry until vegetables are tender-crisp, about 1 to 2 minutes.

Add the beef back to the wok and pour in the sauce.

Continue to cook and stir until the sauce has thickened, 1 to 2 minutes more.

Sprinkle over some toasted sesame seeds and serve right away.

Read more and enjoy this amazing recipe and many more when visiting pictureperfectmeals

Sunday, November 10, 2013

Pork Carnitas Chipotle Style

Pork Carnitas Chipotle Style

Pork Carnitas Chipotle Style

Pork Carnitas are basically Mexican flavored pulled pork. Could be served as a dish by itself or used as an ingredient in tamales, tacos or burritos. This is an easy restaurant copycat recipe for Chipotle Mexican Grill's Pork Carnitas.


1 pork shoulder roast

2-3 Tbsp olive oil

4 medium tomatoes

1 onion, thinly sliced

1/2 tsp dried oregano

1 tsp cumin powder

2 bay leaves

2 whole cloves

2 dried chipotle chilies

3/4 cup water or meat stock

Salt and pepper to taste


Preheat oven to 325°F.

Salt and pepper the pork and allow the meat to come to room temperature.

Add olive oil to a large oven proof pan.

Sear the pork over medium high heat to brown on all sides.

Remove pork from the pan and let rest for 10-15 minutes.

Add onions and cook over low heat until translucent.

Return pork to the pan and add the remaining ingredients.

Cover and place in the oven.

Cook for 2-3 hours until the internal temperature reaches 140-150°F.

Let pork roast rest for 10-15 minutes before slicing.

Saturday, November 9, 2013

Steamed Gindara fish with soy sauce

Steamed Gindara fish with soy sauce
Recipe from: dailydelicious
Image Credit: Jiraporn
Steamed Gindara fish with soy sauce

“Gindara fish has many names, it can be called black cod or sablefish too, it has white and soft flesh.” Jiraporn


1 Slice of Gindara fish (about 400-500g)

3 Spring onions, thinly sliced

1/8 cup Ginger, peeled and thinly sliced

3 Dried shiitake, soaking in water and thinly sliced

1 Red goat pepper, seed removed and thinly sliced

30ml Vegetable oil (I use rice barn oil)

Seasoning sauce:

½ cup Water

1 tsp Brown sugar

1 ½ tbsp Soy sauce

½ tbsp Cooking sauce (Maggi)

½ tsp Shaoxing wine

½ tbsp Double dark soy sauce 


Mix the seasoning sauce ingredients together in a microwavable cup.

Put the oil in the microwavable cup.

Place the fish on the deep dish, set aside.

Pour 300ml of water into the steam water bowl.

Place the fish dish on the steam plate, and cover with the steam cover.

Choose Thai Auto menu, tc29 and press start.

dailydelicious note: If your fish is 500g you can use the setting time (15 minutes), but if your fish 
is 400g or lower, press start and then press stop ( so you can reset the timer) and reduce the 
time to 13 minutes.

When the fish is done, take the steamer out of the microwave.

Remove the cover and put the sliced spring onion, the sliced ginger, the shiitake, and red goat 
pepper over the fish.

Cover with the steamer cover.

Put the seasoning cup and oil cup in the microwave, select the microwave function, use 900w 
of power, and turn dial knob to 1 minutes and press start.

When the seasoning is ready, open the steamer cover, pour the seasoning sauce and oil over 
the fish, serve immediately.

Read more and enjoy this amazing recipe and many more when visiting dailydelicious

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