Recipe of the Day

[twiney]

Re: Recipe of the Day

Fiesta Meatloaf


Prep Time:
10 min
Total Time:
1 hr 20 min
Makes:
8
What You Need!
2 lb. (900 g) lean ground beef
1 pkg. (120 g) STOVE TOP Stuffing Mix for Chicken
1 cup water
2 eggs, lightly beaten
2 tsp. chili powder
1/2 cup salsa, divided
3/4 cup KRAFT Tex Mex Shredded Cheese
Make It!

PREHEAT oven to 375°F. Mix all ingredients except 1/4 cup of the salsa and the cheese.

SHAPE into oval loaf in 13x9-inch baking dish; top with the remaining 1/4 cup salsa.

BAKE 1 hour or until cooked through (160ºF). Sprinkle evenly with the cheese; continue baking 5 min. or until cheese is melted. Let stand 5 min. before cutting into eight slices to serve.

[chitowngirl]

Re: Recipe of the Day

<span style="font-size: 17pt">well, it's about time</span>

<span style="font-style: italic">mi did wan well cuss yuh awf enoh</span>

[JAmerican Ooman]

Re: Recipe of the Day

May I have one for Oxtails in a slow cooker??

pretty please...

There used to be a thread for crock-pots. I cannot find it or my research skills are lacking...

[diabolical_Tanya]

Re: Recipe of the Day

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: JAmerican Ooman</div><div class="ubbcode-body">May I have one for Oxtails in a slow cooker??

pretty please...

There used to be a thread for crock-pots. I cannot find it or my research skills are lacking... </div></div>I think the thread is called slow cooker not crock pot.

But how I do oxtail in the crock is same way as in a regular pot, just brown it first then put in the crock pot an cook low an slow for 6 hours or so then add the lima beans at the end

[CeaBee]

Re: Recipe of the Day

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Twiney</div><div class="ubbcode-body">Mediterranean Chicken



Prep Time:
5 min
Total Time:
20 min
Makes:
4
What You Need!
4 small boneless skinless chicken breasts (1 lb./500 g)
1 small onion, chopped
1 tsp. dried oregano leaves
1 can (19 fl oz./540 mL) Italian-style diced tomatoes, drained
1/4 cup KRAFT SIGNATURE CALORIE-WISE Sundried Tomato and Oregano Dressing
2 tsp. minced garlic
1/4 cup sliced stuffed green olives
3 cups hot cooked long-grain brown rice

Make It!

HEAT large nonstick skillet sprayed with cooking spray on medium heat. Add chicken and onions; sprinkle with oregano.

COOK chicken 3 min. on each side or until chicken is lightly browned on both sides and onions are crisp-tender. Add tomatoes, dressing and garlic; stir gently. Continue to cook 4 to 6 min. or until chicken is cooked through (170ºF), turning chicken after 3 min. Stir in olives.

SPOON rice onto serving platter; top with the chicken and sauce.
Kraft Kitchens Tips
Serving Suggestion
Serve with your favourite steamed vegetable to round out the meal.
</div></div>

i gwine try this. it better taste good

[twiney]

Re: Recipe of the Day - si the oxtail here

Jamaican Oxtail with Broad Beans



Prep Time: 30 Minutes
Cook Time: 45 Minutes

Ready In: 1 Hour 15 Minutes
Servings: 4
&quot;This is a traditional Jamaican dish I was taught to cook by my grandmother. &quot;
Ingredients:
1 pound beef oxtail, cut into pieces
1 large onion, chopped
1 green onion, thinly sliced
2 cloves garlic, minced
1 teaspoon minced fresh ginger root
1 scotch bonnet chile pepper, chopped
2 tablespoons soy sauce
1 sprig fresh thyme, chopped

1/2 teaspoon salt
1 teaspoon black pepper
2 tablespoons vegetable oil
1 1/2 cups water
1 cup broad beans, cut into pieces
1 teaspoon pimento berries or peppercorns
(optional)
1 tablespoon cornstarch
2 tablespoons water
Directions:
1. Toss the oxtail with the onion, green onion, garlic, ginger, chile pepper, soy sauce, thyme, salt, and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Brown the oxtail in the skillet until browned all over, about 10 minutes. Place into a pressure cooker, and pour in 1 1/2 cup water. Cook at pressure for 25 minutes, then remove from heat, and remove the lid according to manufacturer's directions.
2. Add the broad beans and pimento berries, and bring to a simmer over medium-high heat. Dissolve the cornstarch in 2 tablespoons water, and stir into the simmering oxtail. Cook and stir a few minutes until the sauce has thickened, and the broad beans are tender.
<span style="font-weight: bold">
A slow cooker may be used instead of a pressure cooker in step 1. Simply place the browned oxtail and water into the slow cooker, and cook on Low for 10 hours, or High for 6 hours. Proceed with step 2 as stated.</span>

.

[Nylah]

Re: Recipe of the Day - si the oxtail here

used a recipe from Epicurious as the base and it turned out really really well

<span style="font-weight: bold">Black Cod with Lime and Coconut</span>

Here is the recipe in its standard form:

<span style="font-weight: bold"> Ingredients</span>

1 1/4-pound skinless black cod fillet
4 teaspoons fresh lime juice, divided
1 tablespoon olive oil
1 1/2 cups chopped leek (white and pale green parts only; about 1 large)
2 garlic cloves, minced
1/2 cup canned unsweetened coconut milk
1 teaspoon (packed) grated lime peel


1/3 cup chopped fresh cilantro
print a shopping list for this recipe


<span style="font-weight: bold">Preparation</span>

Preheat oven to 350°F.
Sprinkle fish with salt and pepper; place in 11x7x2-inch glass baking dish. Drizzle with 1 1/2 teaspoons lime juice. Heat oil in large skillet over medium heat. Add leek and garlic; sauté 7 minutes. Add coconut milk and remaining lime juice; boil until thick, about 4 minutes. Stir in lime peel.

Spoon sauce over fish. Bake until fish is just opaque in center, about 20 minutes. Transfer to platter. Whisk juices in baking dish. Spoon around fish; top with cilantro


<span style="font-weight: bold"><span style="text-decoration: underline">]My Variation</span></span>

-dreged the cod in cornmeal and pan seared it in olive oil. set aside
--skipped the leeks
-sauted garlic, ginger, tomatoes,and green onions in the frying pan with bits of cornmeal

-added full can of coconut milk.
-seasoned with fish sauce, lemon juice and lemon peel, rice vinegar, and a tablespoon of sugar, and the standard stuff, salt, peeper, etc.
-chopped up a yam and addedd to the sauce as it thickened for a bont 5 mins.

-put fish into a baking dish and poured sauce over fish
-baked for approx 40mins - til yams were cooked

-served with wild rice and broccoli

[twiney]

Re: Recipe of the Day - si the oxtail here

bump for nylah

[Nylah]

Re: Recipe of the Day - si the oxtail here


thanks

why doesnt this get pinned for the year?

[Jazz]

Re: Recipe of the Day - si the oxtail here

u high maintenance eeh? *cutyeye*

arrite mi dweet

[Nylah]

Re: Recipe of the Day - si the oxtail here



eeh-hee

very high maintenance

[Suesumba]

Re: Recipe of the Day

Twiney, i think your topic is really a good one. i'm trying to learn how to make it a sticky so it can stay on top and people can add to it. this way we can have one big comphrensive recipe thread.


... but i don't know how to do this.

... the learning curve for me was a hidden intersection

[Nylah]

Re: Recipe of the Day



so Jazz didnt do it yet????

[Suesumba]

Re: Recipe of the Day

don't look soh, so we'll have to keep talking till it stays on top.

what di hell yu implying???? dat Jazz kenoww how fi dweet and mi don'ts?

[Nylah]

Re: Recipe of the Day



ummmm, yup

looks like she read the instruction manual and u did not