Salisbury Steak and Mac-n-Cheese

 Sea's Salisbury Steak

• 2 cans French onion soup (condensed, 10 1/2 oz each)
• 1 1/2 lb ground beef
• 1/2 C. bread crumbs
• 1 lg egg
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 Tbsp all-purpose flour
• 1/2 C. ketchup
• 1/2 C. water
• 2 Tbsp Worcestershire sauce
• 1 tsp mustard powder
• 
  In a large bowl, mix together ground beef with 1/3 cup condensed French onion soup, bread crumbs, egg, salt, and pepper.
  
  Shape into 6 oval patties. Brown both sides of patties in a large skillet over medium heat. Pour off excess fat.
  
  In a bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce, and mustard powder.
  
  Pour over meat in skillet. Cover and cook for at least 20 minutes, stirring occasionally.

The longer you let simmer, the thicker the gravy becomes.

Mac & Cheese Ina Garten

• Yield: 6 to 8 servings
• Ingredients

Kosher salt 

Vegetable oil

1 pound elbow macaroni or cavatappi

1 quart milk

8 tablespoons (1 stick) unsalted butter, divided

1/2 cup all-purpose flour

12 ounces Gruyere, grated (4 cups)

8 ounces extra-sharp Cheddar, grated (2 cups)

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground nutmeg

3/4 pound fresh tomatoes (4 small)

1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Directions

• Preheat the oven to 375 degrees F.
• Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
• Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
• Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Copyright 2002, Barefoot Contessa Family Style, All Rights Reserved

I cut the recipe in half.  I used instant mashed potatoes. Neither one of us thought it was very good.  Same for the gravy from a packet.

We both liked the mac n cheese.

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Chicken bulgogi

 

I sprayed the grill with duck fat... yes you can get it in a spray can at the grocery store. Everything else was from  a Korean market except the salad I made and did not take a picture of it 

Dak Bulgogi (Korean Chicken BBQ)

Ingredients

• 1 pound boneless chicken thigh and/or breast.

Marinade

• 3 tablespoons soy sauce
• 1 tablespoon lemon juice
• 1 tablespoon brown sugar Use regular sugar if unavailable
• 1 tablespoon honey or 1 - ⅓ more tablespoons brown sugar
• 1 tablespoon rice wine (or mirin or white wine)
• 1 tablespoon minced garlic
• 1 teaspoon grated ginger
• 1 tablespoon sesame oil
• pinch black pepper
• 1/2 teaspoon sesame seeds

Instructions

• Rinse chicken pieces. Trim off excess fat. Cut each of the chicken pieces into small sizes (about 2-inch long and 1-inch wide). If you want to use this recipe for outdoor grilling, cut the chicken into larger pieces and marinate longer. Double (or triple) the recipe as needed. 
• Mix the marinade ingredients in a bowl until the sugar has dissolved.
• Coat the chicken pieces with the marinade. Marinate for about 30 minutes in the refrigerator.
• Preheat a skillet over medium high heat. Add the chicken pieces, reserving the marinade. Cook until cooked through and slightly caramelized, about 2 minutes each side. (The sugar and honey in the marinade will burn easily, so watch it carefully and add the reserved marinade by tablespoon when the pan gets dry. You can slightly reduce the heat to avoid burning, if needed.)

Tenderloin, corn pudding and fresh peaches

Street Corn Pudding serves 8-10 NYT

Nonstick cooking spray or butter or pan

1 large or 2 med. jalapeños

1 (8.8 oz) box cornbread or corn muffin mix

1 (14.75 oz) can creamed corn, not drained

1 (14.75 oz) can whole kernel corn, rinsed

1/2 C. salted butter, melted, cooled

 2 T. sugar

2 large eggs, breaten

1 C. sour cream

1/4 C. milk

Crema, Tajim and crumbeld queso fresca for serving

Heat oven to 350 º.  Coat 8’ baking dish with nonstick cooking spray.

Roast the Jalapeños on baking sheet until slightly tender, about 20 minutes. When cook enough to handle, cut stems off, discard seeds. Dice.

In a large bowl, mix together the cornbread mix, creamed corn, corn kernels, butter, sugar, eggs, sour cream, milk and diced jalapeños until combined. Don’t overmix. Pour the batter into the prepared baking dish.

Bake until golden brown and gently set in the center, 55-65 minutes.

Top with the crema, Tajín and queso fresco. Serve hot.

 

Charlies Birthday Party Food -I was cooking all week

Bulgogi

1 1/2 lbs tenderloin ( I used twice that amount and doubled the rest or the ricipe

1/2 can Pear Nectar

1/4 C soy sauce

2 T brown surag

2 T. toasted sesame soul

3 cloves garlic

1 T grated ginger

1 T gochujand

I cooked on grill outside

Million Dollar Deviled Eggs

 

The best deviled egg recipe, made slightly sweet and extra creamy thanks to the addition of butter.

Prep Time 20 minutes Cook Time 15 minutes Total Time 20 minutesS ervings 24 deviled eggs  Calories 57kcalAuthor Sam Merritt

Ingredients

• 12 large eggs
• ¼ cup mayo (55g)
• 1 Tablespoon butter softened to room temperature
• 2 teaspoons yellow mustard
• 2 teaspoons dijon mustard
• 2 teaspoons sweet gherkin pickle juice
• 1 teaspoon sugar
• ⅛ teaspoon salt
• ⅛ teaspoon pepper
• dash Tabasco sauce optional
• paprika for sprinkling
• bacon pieces optional

How To Hard Boil Eggs

• Place eggs in a large saucepan and cover with water.  
  Transfer to stovetop over high heat until water begins to boil.
  Boil for one minute, cover with lid, and remove from heat.  Allow to sit for 17 minutes and then drain and transfer to an ice bath.    
  Peel eggs and set aside.
  How To Make Deviled Eggs
• Slice eggs in half lengthwise.  
  Remove yolks and transfer to a medium-sized bowl.  
  Add mayo, butter, mustards, pickle juice, sugar, salt, pepper, and Tabasco sauce.  Use a fork to mash well.
  Spoon filling into each egg white.  Sprinkle with paprika and bacon (if using) and serve.  
  If desired, top with a small slice of sweet gherkin pickle, as seen in pictures.

Shrimp Mold

1 can tomato soup

3 small packages cream cheese

1 1/2 Tablespoon unflavored gelatin

1/4 C. water

1 C. mayonnaise

3/4 C. finely chopped celery

3/4 C. finely chopped onion

1 or 2 cans tiny shrimp, drained, mashed

Combine water and gelatin.  Set aside to dissolve.  Heat soup to boiling, add cheese, stir until melted.  Stir in gelatin and water and cool until set. Mix all other ingredients anp pour into a 5 cup mold and chill until firm .Serve with club crackers.

One of my favorite mixed drinks is a Scorpion.  There used to be a Polynesian restaurant in Kansas City that served this drink for two in a large pedestal bowl with a gardenia floating in the middle.  It was set in the middle of the table and came with two long straws so a couple could share it. I once had a dinner party where most of the guests were professional chefs and made a pitcher of this for cocitails before the dinner.

Perfect Summer Fruit Salad

Allrecipes Recipe by:  Nicole Graham Holley

"The perfect fruit salad for a backyard bbq or any occasion. There are never leftovers! This is one of my favorite fruit salad recipes, as I think the sauce really makes it. This salad is tastier the longer you can let it soak in its juices. I prefer 3 to 4 hours in the refrigerator before I serve it. Enjoy."

Ingredients  

2/3 cup fresh orange juice   

1/3 cup fresh lemon juice

1/3 cup packed brown sugar

1/2 teaspoon grated orange zest

1/2 teaspoon grated lemon zest

1 teaspoon vanilla extract  

2 cups cubed fresh pineapple

2 cups strawberries, hulled and sliced 

3 kiwi fruit, peeled and sliced

3 bananas, sliced

2 oranges, peeled and sectioned

1 cup seedless grapes

2 cups blueberries

Directions

• Prep  25 m Cook 5 m Ready In 3 h 30 m
• Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool. 
• Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.

The Best Potato Salad

How To Make The Best Potato Salad Recipe. My mom's potato salad recipe is hands-down the best potato salad I, or anyone else who's tried it, has ever eaten!

Prep Time 20 mins  Cook Tim e20 mins  Total Time40 mins

 Author: Sommer Collier

Ingredients

• 5 pounds Yukon Gold potatoes or Klondike Goldust potatoes
• 2 cups mayonnaise (your favorite brand)
• 1 cup refrigerated sweet pickle relish
• 2 tablespoons yellow mustard, or 1 part yellow + 1 part dijon
• 1 tablespoon apple cider vinegar
• 1 tablespoon celery seeds
• 1/2 teaspoon paprika
• 4-5 hard boiled eggs, peeled and chopped
• 3 celery stalks, diced
• 1/2 cup sweet onion, diced
• 1 tablespoon fresh chopped dill
• Salt and pepper

Instructions

• Cut the potatoes into quarters and place them in a large stockpot. Fill the pot with cold water until it is 1 inch over the top of the potatoes. Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon salt and cook the potatoes for 13-15 minutes, until fork tender.
  
• Meanwhile, in a medium bowl mix the mayonnaise, sweet pickle relish including juices, mustard, apple cider vinegar, celery seeds, paprika, 1 teaspoon salt, and pepper to taste. Stir until smooth. Then chop the eggs, celery, onions, and dill.
  
• Once the potatoes are very tender, drain off all the water. Remove the loose peels and chop the potatoes into 1/2-inch chunks. It's okay if they are soft and crumbly. Place the potatoes in a large bowl. Gently mix in the dressing until it coats the potatoes well. Then stir in the eggs, celery, onions, and dill. Taste, then salt and pepper as needed. Garnish with fresh dill and paprika.
  
• Cover the potato salad and refrigerate for at least 4 hours. If you have time to make it ahead, it tastes even better on day two! Keep refrigerated in an airtight container for up to one week.
  

KFC Coleslaw

Delicious, simple to prepare coleslaw that is a copycat of KFC coleslaw.

Yields: 10 servings

Ingredients

Ingredients:

1

package cole slaw mix OR

8

cups finely diced cabbage (about 1 head) and ¼ cup diced carrot

2

tablespoons minced onions

⅓

cup granulated sugar

½

teaspoon salt

⅛

teaspoon pepper

¼

cup milk

½

cup mayonnaise

¼

cup buttermilk

1½

tablespoons white vinegar

2½

tablespoons lemon juice

Directions

1. Buy preshredded cole slaw mix( I use 1pkg) Mix with minced onions.
   2.You can shred your own cabbage and carrots if you prefer, enough to toal 8 cups cabbage and ¼ cup carrots.
   3 Using regular blade on food processor process remaining ingredients until smooth.
   4 Pour over vegetable mixture and mix thoroughly.
   5 Cover bowl and refrigerate several hours or overnight before serving.

bread is just flour, water, salt, sugar and yeast. 1 Tablespoon each salt, sugar and yeast plus 2 1/3 cup water and enough flour to make a soft dough.  Bake at 400 degrees until internal temp. is 190 degrees.