Oven Fried Drumsticks

 

Ingrediënten :

-drumsticks
-1/2 cup karnemelk
-1/4 cup vegetable oil
-Dash of hot pepper (had ik niet dus heb sambal oelek gebruikt ,2 theelepels)
-1 teaspoon paprika
-1/2 teaspoon salt
-1/4 teaspoon black pepper
-3/4 cup all purpose flour/bloem
-1 teaspoon uienpoeder
-1/2 teaspoon knoflookpoeder

Karnemelk , olie en hot pepper sauce mengen . Hierin de drumsticks laten marineren , liefst 24u op voorhand (ik heb het 6uur gedaan ).
Oven voorverwarmen op 425F°(220C°) .Ik heb gebruik gemaakt van de plaat met bakpapier op maar ik ga volgende keer dit op de rack proberen .
Meng paprika, bloem, zout en pepper ,knoflookpoeder en uienpoeder ,draai de drumsticks in dit mengsel en leg ze dan op de overplaat .
Bak ze 50 minuten waarvan 40 minuten op 220C° en de resterende 10 minuten op 200C° . Je kan ze koud of warm eten .


Mijn oordeel was mmmm ze waren echt wel lekker en ik zal dit zeker nog eens maken .
Alleen vond ik ze iets te laf ,te weinig zout maar van de rest van kruiding echt wel goed . Achteraf zag ik andere recepten die geen olie gebruiken in hun karnemelk en ik ga dat de volgende keer er ook uit laten ,blijkt niet nodig te zijn . En ik ga ook een ander mengsel gebruiken om in te rollen want deze kwam er toch af .Dus daar ga ik nog even wat op uittesten . Maar al bij al heeft het echt wel goed gesmaakt en het komt zeker nog eens terug op mijn bord te liggen .

Boeuf Stroganoff

Ingredienten :

- 1 teen knoflook,fijn genseden
- 3 sjalotten,fijn gensipperd
- 800g rundsvlees (ossenhaas),in reepjes
- 3 eetl. vodka
- 150ml vleesbouillon
- 250g champignons, in plakjes
- 2 koffiel. geconcentreerde tomatenpuree
- 2.5 dl room
- boter
- peper en zout


Stoof de knoflook en sjalot glazig in een pan met wat boter.Haal ze uit de pan en hou even apart.Bak het vlees in dezelfde pan met een klontje boter .Haal de pan van het vuur, flambeer metvodka en blus met de vleesbouillon.
Voeg de champignons toe en laat ze even garen in de pan.Doe er de tomatenpuree,de gestoofde sjalotten en knoflook bij.Kruid met peper en zout.Werk af met room en eventueel met een klontje boter .Serveer met rijst.

Wildstoverij

Ingredienten:

-  1 kg everzwijnvlees van de bout (of ree)
- 1 ui
- tijm
- laurier
- rozemarijn
- boter
- peper en zout
- 1 fles rode wijn
- water
- 3 eetl. bloem
- 1 eetl. bosbessenconfituur
- balsamicoazijn
- 1 eetl. PH wildbouillon
- kleine uitjes
- 1 bakje champignons ( blokjes)
- 200g spekblokjes


Snij het vlees in grote gelijke stukken.Marineer het 12 uur in een halve liter rode wijn , de fijngesneden uien,de tijm,laurier en rozemarijn.
Smelt 2 eetl. boter in een grote stoofpan . Kruid het vlees met peper en zout en bak 5 a 6 minuten aan elke kant.Doe de ui en de kruiden van de marinade mee in de pan en stoof ze mee aan.
Strooi de bloem over het vlees heen en roer alles goed door mekaar.Blus met het marinadevocht en de rest van de rode wijn en voeg er water aan toe tot het geheel volledig onderstaat.
Voeg de bosbessenconfituur , balsamicaazijn en de PH wild bouillon toe en roer goed.
Laat dit even opkoken en 1.5u tot 2 uur pruttelen.
Bak het spek aan,samen met de champignons.Voeg dit op het einde toe aan het stoofpotje.

Reebokfilet met cranberry's

Ingredienten :

- 4 x 200g reebokfilet
- 8 eetl. cranberry's
- 2 rapen
- 4 eetl. grenadine
- 4 eetl. frambozenconfituur
- 4 eetl. frambozenazijn
- 3 dl water
- 2 koffiel. PH wildbouillon


Snij de rapen in kleine blokjes en stoof ze glazig aan in boter .
Voeg de cranberry's en grenadine toe en laat 5 minuten sudderen.
Kruid de reebokfilet ,bak ze 2 a 3 min. aan elke kant,haal ze uit de pan en laat even rusten.
Giet het vet weg en blus de pan met de azijn.Voeg de confituur ,water en bouillon toe en laat inkoken.


Rapen kan je eventueel vervangen door knolselder !

Gevulde gans

Ingredienten :

- 1 gans van 3 kg
- 2 kg rauwe zuurkool
- 1 ui
- 3 kruidnagels
-12 jeneverbessen
- 0.5l droge witte Elzasser wijn (bv.Niesling,Pinot Blanc...)
- witte druiven
- rode besjes
- boter
- peper en zout

Voor de vulling:

- 150g. kalfsgehakt
- 150g. varkensgehakt
- 50g champignons,fijn gehakt en gestoofd
- 50g paneermeel
- 1 ei
- snuifje kruidnagelpoeder
- peper en zout


Verwarm de oven voor op 240C°.
Verwijder eventueel zichtbaar vet aan de binnenkant van de gans.Bewaar het voor het klaarmaken van de zuurkool.Meng alle ingredienten voor de vulling en vul de gans .Naai de gans dicht met keukentouw en smeer ze flink in met boter .Kruid met peper en zout.
Leg de gans op de ovenrooster en zet er een diepe ovenplaat onder(giet er twee glazen water in zodat het vet niet verbrandt).Laat het vel van de gans mooi goudbruin worden, en verlaag de oventemperatuur tot 180C°.Laat de gans nog twee uren verder braden .Overgiet geregeld met het braadvocht uit de ovenplaat.
Start anderhalf uur voor u de gans gaat serveren met de bereiding van de zuurkool.Spoel  de zuurkool met veel water en laat goed uitlekken.Spoel ze nog 2 keer en opnieuw goed laten uitlekken.Duw zo veel mogelijk vocht uit de kool .
Smelt het vet van de gans dat u apart hebt gehouden in een braadpan (boter kan ook).Doe er de zuurkool bij,de gepelde ui waar u de kruidnagels hebt in geprikt,en de jeneverbessen .Overgiet met wijn,kruid met peper en zout en laat een uur pruttelen.Roer af en toe en voeg erdien nodig water toe.
Serveer de gans met de zuurkool,druiven en rode besjes.Laat het braadvocht inkoken en geef het erbij als saus.Lekker met kroketjes.
Breidingstijd: 3 uur.

Chicken Stroganoff

Ingredients

- 1 tablespoon plus 1 teaspoon vegetable oil, divided
- 10 ounce boneless, skinless chicken breast, cut into 1/2-inch strips
- 2 cups sliced mushrooms
- 1 cup sliced onions
- 1 cup chicken broth
- 2 teaspoons all-purpose flour
- 3 tablespoons sour cream
- 1 teaspoon red wine vinegar
- 1 teaspoon Dijon-style mustard
- 1/4 teaspoon pepper


In medium skillet, heat 2 teaspoons oil; add chicken.
Cover over medium-high heat, stirring frequently, until golden brown. Remove chicken from skillet; set aside.
In same skillet, heat remaining 2 teaspoons oil; add mushrooms and onion. Cook stirring frequently, until all liquids has evaporated and onions are golden brown.
In small bowl, with wire whisk, combine broth and flour, blending until flour is dissolved; strain and add to skillet. Stirring constantly, bring liquid to a boil over high heat; reduce heat to low. Simmer 10 minutes, stirring frequently.
Stir reserved chicken into broth mixture; simmer 5 minutes. Remove skillet from heat; stir in sour cream, red wine vinegar, mustard and pepper.

Garlic Honey Mustard Slow Cooked Ham

Ingredients :

-9-10 pound precooked spiral cut ham, bone in
-2 cups honey
-1 cup Dijon mustard
-1/4 cup Worcestershire sauce
-2 tablespoons minced garlic (I use jarred)


Directions
Combine all ingredients except ham in your blender and pulse until well blended. Reserve one cup of glaze.
Place ham in crock pot, flat side down. Slowly pour glaze over ham, making sure to get some between each spiral slice. Lift ham to get glaze underneath as well.
Cook on low for 2 hours. Pour remaining glaze over ham and continue cooking on low for an additional 1 to 2 hours.

Crockpot Coca Cola Roast

Ingredients :

- 1 beef roast of choice (use the size roast and the amount of vegetables you need to feed your family. I used a 2.5 pound Chuck Roast)
-1 can Cream of Mushroom soup- 1 package dry onion soup mix- 1 (12 oz) can Coke
- Red potatoes, halved
- Carrots, cut in chunks


Place beef in crock pot and top with dry onion soup mix.
Place vegetables around roast.

Mix together the cream of mushroom soup and the Coke in a bowl and pour over roast.
Set crock pot on low, cook for 6-8 hours. The longer you cook, the more tender the meat becomes.

 

Crockpot ranch pork chops

Ingredients:

- package of boneless pork chops
- 1 can of Cream of Chicken soup
- 1 packet dry Ranch dressing mix


In crockpot layer pork chops, add the cream of chicken soup, then sprinkle dry Ranch dressing all over.
Cover and cook on high for 4 hours OR Low for 6 hours.
The pork chops come out very tender and the flavor is amazing!

Crunchy honey garlic pork chops

Ingredients:


- 6-9 pork chops (not too thick, you can use boneless pork loin)
- 2 eggs
- 4 Tbs water
- 2 cups flour
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. garlic powder
- Canola or vegetable oil for frying chops

Glaze:
- 1 1/2 cups honey
- 1/2 cup brown sugar (I added this)
- 1/2 tsp. ginger
- dash of cayenne pepper (to your taste)
- 1/2 cup soy sauce
- 1 Tbs chopped garlic
- 2 Tbs butter



Whisk the eggs and 4 Tbs. water together in a shallow dish.
Mix the flour, salt, pepper, and garlic powder in another shallow dish.
Dip the chops in the flour, then over into the egg.
Then back over into the flour mixture once again. This is what puts the extra crispy coating on the chops. Be sure to get plenty of flour on in this last coating, then shake them a little and place in a pan with about a half inch of oil. Be sure the oil is hot, but not too hot or the chops will cook too fast. You need to get it good and hot and then turn to about medium.
Cook for about 6 minutes on each side. Try not to turn more than twice or your breading will come off.
Remove from the pan to a 9"x13" baking dish.
Saute the garlic a little in the butter.
Add the honey, soy sauce, brown sugar, cayenne, and ginger. Bring to a boil then reduce to low and simmer for about 5 minutes. Watch this carefully because it will foam and might boil over.
Pour 1/2 of the glaze over the pork chops. Flip them over and pour the other 1/2 over the other side. Place uncovered in a preheated 350 degree oven for about 20-25 minutes. This sets the glaze and finishes them to be sure they are cooked through.

You can use chicken alswell instead of pork

Wild Mushroom Beef Stew

Ingredients :


- 2 lbs. beef stew meat, cut in 1-inch pieces
- 3 Tbsp. flour
- 1 tsp. pepper
- 1 tsp. dried thyme
- 1 c. vegetable broth
- 1 6-oz. can tomato paste
- 1/2 c. red wine
- 4 garlic cloves, minced
- 3 pints wild mushrooms, in large pieces
- 1 c. fresh parsley, chopped


In a small bowl, combine the flour, pepper, and thyme. Add beef to the crock pot and toss to coat with seasoned flour. Combine the broth, tomato paste, wine, and garlic. Mix well and pour over beef. Add mushrooms on top of beef, but do not mix in.
Cover and cook on LOW for 8 hours. Do not lift lid during cooking! (I know you want to. But don’t.) Mix with chopped parsley before serving.

Grilled Honey Chicken with Glazed Pineapple

Ingredients:


- 1/4 cup vegetable oil
- 1/3 cup honey
- 1/3 cup soy sauce
- 1/4 teaspoon ground black pepper
- 1-2 TBSP lime juice
- 1/2 tsp garlic powder
- 4 skinless, boneless chicken breasts, pounded thin and halved
- 1 fresh pineapple, sliced into spears


Defrost chicken if needed. Pound thin using a meat mallet and slice in half.

Mix marinade ingredients in a gallon sized ziplock bag. Close the bag, shake it all up and use your hands to squish it to combine the ingredients. It's a very scientific process. {Not.}

Set aside about 3 TBSP of the marinade for the pineapple. If you're grilling veggies as well, I suggest doubling the marinade to have enough for those to soak separately from the chicken. Try zucchini, mushrooms, bell pepper and red onion. 

Add the chicken to the ziplock bag and once again , mix it around. Let the chicken marinate for about 6-8 hours in the fridge. Each time you open the fridge, pick it up and mix the marinade and chicken around again. 

To cut a fresh pineapple, I first slice off both the top and bottom parts. Standing the pineapple up on one of the ends, go around the outside and slice off the prickly exterior. Going from top to bottom, slice the pineapple in half, then lay it down on the cutting board. Slice each half in half again, then cut those quarters in half length-wise. Take each spear and slice the tough section of core off. Done!

Grill until juice from chicken runs clear. Pineapple should be on the grill for about 5-7 minutes, depending on the thickness of your spears. Brush the marinate on at about minutes 3 and 6. Enjoy!

 

 

 

Baked Bacon

Line a rimmed baking sheet (jelly roll pan) with foil.(bakpapier)
Arrange the bacon in a single layer.
Place the tray of bacon in a cold oven. Turn on the oven to 400 degrees.
Bake for anywhere from 17-25 minutes, or until the bacon is cooked to your preference.
Baking time will vary depending on how fast your oven gets up to temp, and how thick your bacon is. Thinner bacon will cook faster than thicker bacon.
When the bacon is crispy, carefully remove the pan from the oven making sure not to spill the bacon grease.
Transfer the bacon to a paper towel lined plate to drain. Then ejoy!
If you want to save the bacon grease, pour it into a heat-safe container.

Slow cooker Pork tenderloin

Ingredients :


- 2 pound Pork Tenderloin
- 1 TBS Yellow Mustard
- 1 TBS worcestershire sauce-- more if ya like.
- 2 TBS olive oil
- 2 TBS Diced dried onions
- 1 1/2 TSP Garlic Salt or Powder

Mix ingredients above. Pour over Tenderloin in the crock pot and cook on low for 6 hours.

Honey Mustard Grilled Chicken

Ingredients

• 6 Boneless Chicken Breasts
• 3 Tablespoons of Mayonnaise or Dressing
• 1/3 Cup Dijon Mustard
• 1/4 Cup Honey
• 1 1/2 Teaspoons Soy Sauce
• 1 Teaspoon Lemon Juice

 

 

Mix together Dijon, Honey, Soy Sauce and Lemon juice.

Remove 3 tablespoons of the Honey Mustard Sauce and set aside.

Mix the chicken breasts with the marinade and let sit up to 4 hours in the fridge

Preheat the grill to medium and grill the chicken 6-7 minutes per side or until juices run clear and the chicken reaches 170 degrees.

 

Sauce

 

Add 3 tablespoons of mayo or dressing to the reserved Honey Mustard Sauce

Drizzle over chicken breasts and enjoy!

 

 

 

 

Beefstew

Ingredients :

 

 

 

- 2  pounds Stew Meat (or 2 pounds any lean roast cut into 1 inch or so squares)

- 1/2 cup flour

- 2  teaspoon salt

- 1  teaspoon pepper

- 1  teaspoon onion powder

- 1  teaspoon thyme

- cooking oil (about 4 teaspoons)

- 14 ounce can beef broth

- 6 ounce can tomato paste

- 1  1/2 pounds red potatoes quartered or diced (1 inch or so)

- 1 pound bag baby carrots

- 1  white onion diced large

- 2 cups frozen peas

 

 

Combine flour, salt, pepper, onion powder, and thyme in a big ziplock bag. Shake, then add the stew meat.

Shake to coat the pieces evenly.

Brown the meat in the cooking oil on all sides, you don't need to cook the meat through. You may need to cook the meat in batches.

Dump the meat into the slow cooker.

Put the pan back on the stove and de-glaze the pan with the beef broth, and tomato paste, scrap up any brown bits of meat and flour into the sauce. This will only take a minute or so.

Add the sauce to the slow cooker.

Add the potatoes, carrots and onions to the slow cooker.

Give everything a big stir.

Cook on low for 7 to 8 hours.

Add peas at the end of cooking time. Put lid back on and cook for 15 more minutes or so, to thaw the peas.

 

 

 

Whole Chicken in the crockpot

Ingredients :


-1 large chicken, we used about a 3.5 pound one but you can use whatever size you like that fits in your crock pot
- 2  teaspoons paprika
- 1  teaspoon salt
- 1  teaspoon onion powder
- 1  teaspoon thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1 onion (we used a red onion because it's what we had on hand)



Loosely chop the onion and layer it on the bottom of the crock pot.
Combine the spices in a small bowl.
If need be clean the insides out of the chicken and then rub the spice mixture all over the chicken (and in the inside too if you like).
Place the chicken on top of the onion in the crock pot and put on the lid. No need to add any kind of liquid.
Cook for 4-5 hours or until chicken is fully done on high setting .
Leave it on low untill you eat it .

Pineapple Teriyaki Chicken

Ingredients:

 

- 6 chicken breasts

- 6 Pineapple Rings

 
Teriyaki Sauce :
 

- 3 Tablespoons Soy Sauce (I use low sodium)

- 2 Tablespoons Fresh Lime Juice

-2 Tablespoons Pineapple juice

- 3 Tablespoons Honey

- 3 Tablespoons Ketchup

-1/2 teaspoon sesame oil

- 1 clove garlic, minced

- 1 Tablespoon fresh ginger root, grated

- 2 Tablespoons finely minced green onions

 

Combine all sauce ingredients.

In a small Ziplock bag, place the pineapple rings and 3 tablespoons of Teriyaki Sauce.

In a larger Ziplock bag, add Chicken breasts and teriyaki sauce. Marinate 4 hours or overnight if possible.

Preheat grill to medium. Grill chicken for about 15 minutes or until no pink remains. Grill pineapple slices for 5 minutes.

 

 

3 envelop roast

Ingredients:

- 3 pound beef roast such as chuck roast
- 1 envelope of dry Italian salad dressing mix
- 1 envelope of dry ranch salad dressing mix
- 1 envelope of dry brown gravy mix
- 2 cups water

Instructions :
Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes of dry salad dressings to the water. Mix until blended completely.
Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours.

Lemon Pepper Chicken

Ingredients:


-4 boneless skinless chicken breasts
-1/4 cup flour
-1 tsp pepper
-1/4 cup butter
-1 package dry italian dressing/seasoning mix
-1/2 cup fresh lemon juice
-1/2 cup chicken broth
-salt and pepper to taste


Prepare your chicken by rinsing it and trimming the fat. Since the chicken breasts that I buy are always huge, I cut them in half making them more like tenders.
In a shallow dish, combine the flour and pepper. Coat the chicken in the flour.
Melt the butter in a saucepan on your stovetop over medium heat. Once melted, brown each side of the chicken, but not cooking it throughout because you will be putting them in the crockpot. You just want them to have a nice golden brown breading on each side.
Spray crockpot with cooking spray and place the chicken into the crockpot. Sprinkle the italian seasoning package top of the chicken.
Mix together the lemon juice and chicken broth. Pour over the chicken and seasonings.
Cook on low for 3-4 hours.