Free Recipes For Quick and Easy Meals | RecipesPro

Time 2020-10-19 16:04:15

Web Name: Free Recipes For Quick and Easy Meals | RecipesPro

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Beef Recipes(3 of 3 recipes displayed. Show All) Ingredients½ cup canola oil1 ½ pounds white onions, halved through core, thinly sliced crosswise (about 8 cups)2 garlic cloves, sliced1 tablespoon dried marjoram1 ½ tablespoons tomato paste3 tablespoons Hungarian sweet paprika1 ½ teaspoons Hungarian hot paprika1 cup white wine vinegar6 cups low-salt chicken broth2 bay leaves2 teaspoons finely grated lemon peel3 ½ pounds beef shank meat (from about 4 1/2 pounds beef shanks) or boneless beef short ribs, cut into ¾ -inch cubesDirectionsHeat oil over medium heat in large pot. Add onions and cook for 25 minutes or until golden brown and soft, stirring often. Add garlic and marjoram and cook for 3 minutes or until the garlic softens. Add tomato paste and cook for 3 more minutes or until the mixture is dark red, stirring often. Add the paprikas. Stir to mix well. Remove from heat. Let stand for about a minute allowing the flavors to blend. Return to heat and add vinegar. Continue to cook for about 2 minutes or until all the liquid is absorbed, stirring continuously. Add broth, bay leaves, and lemon peel and bring the mixture to boil. Coat beef with salt and pepper and add to pot. Simmer over medium-low heat for 2 ½ hours or until beef is tender, stirring occasionally. Remove the beef to bowl, leaving onions in pot. Continue to boil the sauce for 15 minutes or until it is reduced to 5 cups. Cool slightly. Puree the sauce in a blender and return to the pot. Season with salt and pepper. Return beef to pot. Simmer until heated through for about 5 minutes. Preparing ahead: Can be made 2 days ahead. Cool slightly. Chill uncovered until cool, then cover and chill. Re-warm before serving. Ingredients1 boneless beef top sirloin steak, cut 1-inch thick (about 1-1/4 lbs.)1 lb. fresh asparagus, trimmed¼ cup balsamic vinegar2 Tbsp. olive oil1 Tbsp. chopped fresh basil1- ½ tsp. Dijon-style mustard1 clove garlic, crushed½ tsp. sugar½ tsp. salt1/8 tsp. pepperDirectionsCombine vinegar, oil, basil, mustard, garlic and sugar in a small bowl to prepare the marinade. Put the steak in a sealable plastic bag and marinate it with 1/3-cup of the marinade. Close the bag and shake to coat the steak. Marinate in refrigerator up to 2 hours. Refrigerate the remaining marinade. Boil 3 cups water in a skillet. Add the asparagus and reduce heat. Cover and cook for 3 minutes or until the asparagus are crisp-tender. Drain and mix with the reserved marinade. Toss to coat. Remove the steak from the plastic bags, discarding the used marinade. Grill over medium heat for 16 to 20 minutes or until desired doneness. For medium rare the internal temperature should register 145o F and for medium it should be 160o FArrange asparagus on the grill and grill for 3 minutes. Season with the salt and pepper. Serve hot. The perfect grilled steak is a recipe that causes a great debate on which type of cut to use. Some prefer the rib-eye bone in cut while others swear by a hearty New York center cut to use. Either cut is a great choice; however there a few tips on how to grill each cut of steak.Rib eye bone inThe bone in cut will offer more of an intense meaty flavor and prevent the steak from drying out. It is important to understand the influence of the fat meat ratio or well-marbled term when grilling steak. The fat that is line within the meat will determine how fast the meat will cook. The more the fat the faster the meat will cook. Fat heats up faster than the actual protein cells; and will cook the meat quickly. Rib eye steaks are known for their marbling so the grilling time will vary from a New York cut.New York SteakMost New York cuts are thick and dense with less marbling than a rib eye. This cut will take longer to cook on the grill because of the less fatty component. There should be at least 1/8th of an inch of fat cap left on the steak as well; this creates an extra flavor of intense meaty essence. The New York cut tends to take a little longer due to having less marbling; just remember the more fat the quicker the steak will cook. Indirect grilling methodIndirect grilling means that the coals or heat is on one side of the grill and the food on the colder side. Thick fatty cuts of steak should begin directly on the heat; seared on both sides then moved away from the heat to finish the grilling. This method allows the meat s juices to relax and the protein to rest; in turn this will keep the steak tender and juicy.Tips for the perfect grilled steakSeason the steak about 24 hours in advanced to allow the sugar-salt mixture to penetrate the muscle; this is like a natural steak tenderizer. Always grill the steak at room temperature; this will give the most accurate cooking time versus steaks that are at a cooler temperature. Steak seasoning recipeThe sugar and salt break down the tough muscles of the steak while the instant coffee granules add an extra level of intense flavor. cup Kosher salt Fresh ground pepper 3 Tbs. Granulated garlic 1 Tbs. Ground coriander 2 Tbs. Instant coffee granules cup Brown sugar Dash of Worcestershire sauceCombine the salt, garlic, coriander, coffee granules, and sugar in a bowl, set aside.Generously season the steaks with fresh ground pepper then rub the sugar-salt mixture evenly on both sides of the steak. Add a few dashes of Worcestershire sauce then cover the steaks with plastic and sit in the fridge overnight. The seasoning recipe along with the indirect grilling method work hand in hand in achieving a perfectly grilled steak; and an important factor is the resting time away from the direct heat source. After removing the steak from the grill allow it to sit for about 10 minutes; this will finish its resting time; and when you cut into the steak the juice remains intact. Chicken Recipes(3 of 4 recipes displayed. Show All) Ingredients3 whole boneless chicken breasts with skin, halved1 ½ tablespoons olive oil3 ½ tablespoons unsalted butter1 onion, sliced thin¾ pound mushrooms, sliced thin½ cup Marsala1 cup chicken broth2 tablespoons minced fresh parsley leavesDirectionsSeason the chicken with salt and pepper. Melt 1 ½ tablespoons butter and oil over moderately high heat. Brown chicken in 2 sets; transfer to a plate once browned. Keep 1 tablespoon fat from skillet and discard the rest. Sauté onion and mushrooms until there is no liquid remaining from the mushrooms. Add Marsala and cook, stirring occasionally until the Marsala is almost evaporated. Add chicken and broth along with the juice drained from the chicken and simmer. Turn once and simmer until cooked through. Move the chicken to a plate. Simmer the mushroom sauce until the liquid is reduced to about ½ cup. Remove from heat. Mix remaining butter, salt and pepper. Stir until butte is well mixed. Spread mushroom sauce on the chicken and sprinkle with parsley. Serve hot. Madeira wine is similar to that of masala wine with a little tawny undertone to it. The wine also is sweeter and goes wonderful with sautéed mushrooms and chicken for classic Italian dish. There a few easy techniques to make this dish in less than 20 minutes; pounding the chicken will speed up the cooking time and keep it moist. Sautéed spinach and mashed potatoes or fresh pasta would be a great side dish to prepare with the Madeira chicken and mushrooms. It is best to be served family style and right away as the sauce thickens as it sits. Serves 4 to 6 generously.Ingredients· 2 lbs. chicken breast· ½ cup flour· Salt and pepper to taste· 5 oz. plus 1 oz. butter, unsalted· 1 Tbs. olive oil· 1 lbs. button mushrooms, sliced· 1 yellow onion, thinly sliced· 3 garlic cloves, minced· 2 cups Madeira wine· ½ cup chicken stock· ½ cup heavy cream· 1 Tbs. Dijon mustard· 2 oz. fresh thymeCut the chicken breasts in half then pound out to ¼ thick. Season the chicken with salt and pepper then dredge in the flour and set asidePreheat the oven to 325 F. then heat a large sauté pan over medium heat.Add the butter and olive to the pan and start browning the chicken on both sides. This may take a few batches. Place the browned chicken on a baking sheet and place in the oven to cook through.Scrape any dark bits out of the pan; then add the onion, mushrooms, and garlic to the pan and sauté for 7 minutes over medium heat.Add the Madeira wine and reduce to ½ cup of liquid.Add the chicken stock, Dijon mustard, and heavy cream to the pan and stir to combine. Bring the sauce to a simmer and swirl in the remaining ounce of unsalted butter; check for seasoning and then add the chicken back to the pan.Cook the dish for five minutes, place on a serving platter and sprinkle with the fresh thyme.Serve immediately. Ingredients½ cup white-wine vinegar1 tablespoon salt1 cup vegetable oil5 whole chicken breasts (with skin and bone), halved10 chicken thighs10 chicken drumsticks10 chicken wingsMaple barbecue sauce (recipe follows) for basting and as an accompanimentFor maple barbecue sauce:2 large onions, chopped fine2 ½ tablespoons vegetable oil2 ½ tablespoons Worcestershire sauce1 tablespoon Dijon-style mustard1 ¼ cups ketchup2 ½ cups chicken broth¾ cup cider vinegar½ cup plus 2 tablespoons pure maple syrupDirectionsWhisk vinegar and salt in a bowl. Pour oil into the mixture in thin steam. Continue to whisk until it is emulsifiedPour the marinade over the chicken and let it keep overnight in the refrigerator. Grill chicken until it is cooked through, about 10 minutes on each side. Brush with the barbecue sauce and grill for 2 minutes turning it once. Serve the chicken with the remaining barbecue sauce. To prepare maple barbecue sauce:Combine the onions, oil, Worcestershire sauce, ketchup, mustard, vinegar, broth and the maple syrup in a saucepan. Bring the mixture to boil. Reduce to simmer. Let simmer for about 50 minutes stirring occasionally. The end product should yield about 3 1/3 cups. This sauce can be made up to 1 week in advance. Keep it covered, in a refrigerator.

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