Ed-ibles
My Recipes
Four Meat Sauce
Four Meat sauce 1 - 28 ounce can crushed tomatoes 2 Jars of marina sauce 1 cup chopped onions 2 tablespoons of olive oil 1 pound ground beef 1 pound Italian sausage - remove from casings ¼ cup pancetta chopped fine ¼ cup pepperoni 2 teaspoon of Italian seasonings 14.5 oz. can of petit cut tomatoes 3 Gloves of Garlic 1 small can tomato paste Preparation: Sauté onions in a large pot with the 2 tablespoons of olive oil. When onions have become translucent add the two jars of marina sauce, and the can of chopped tomatoes and turn down to simmer. In a large skillet brown ground beef and Italian sausage until completely cooked, drain fat from meat, and add meat into the large pot with the sauce. Lightly brown the pancetta and add to the sauce mixture. Add 2 teaspoon of Italian seasonings to mixture and all to simmer for about 20 minutes before you season to taste with salt and pepper.
Chicken Parmesan
Easy Chicken Parmesan Ingredients: 4 boneless chicken breasts, pounded to 1/2 inch thickness 1 egg 1/2 cup milk ½ cup seasoned bread crumbs 2 to 3 tablespoons olive oil 8 slices mozzarella or Provolone cheese, or more 1 jar (16 oz.) spaghetti sauce ½ cup Parmesan cheese Preparation: Whisk together the egg and milk. Dip the chicken breasts in milk and egg mixture and then in bread crumbs. Heat olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil on both sides until golden, about 3 to 4 minutes on each side. Set chicken in a baking dish. Slice 8 pieces of mozzarella cheese and put two on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Bake at 350° for about 25 to 30 minutes, or until bubbly. Sprinkle with Parmesan cheese and a little more mozzarella and Put under Broiler till cheese browns, serve with spaghetti or Shells.
Sweet and Sour Chicken and Fried Rice
Baked Sweet and Sour Chicken The chicken coating: 3-4 boneless chicken breasts Salt + pepper 1 cup cornstarch 2 eggs, beaten 1/4 cup canola oil The sweet and sour sauce: 3/4 cup sugar 4 tbsp. ketchup 1/2 cup distilled white vinegar 1 tbsp. soy sauce 1 tsp. garlic salt Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the egg to coat then dip into the cornstarch. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes. Fried Rice 3 cups cooked white rice (day old or leftover rice works best!) 3 tbsp. sesame oil 1 cup frozen peas and carrots (thawed) 1 small onion, chopped 2 tsp. minced garlic 2 eggs, slightly beaten 1/4 cup soy sauce On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated. Found this on Pinterest, Thanks.
Pork Tenderloin
Pork Tenderloin with Pan Sauce Ingredients: 1⁄2 cups olive oil 1⁄3 cup soy sauce 1⁄4 cup red wine vinegar Juice of 1 lemon 1-2 tbsp Worcestershire sauce 1-2 tbsp fresh parsley, finely chopped 2 tsp dry mustard Freshly cracked black pepper, to taste 4 cloves garlic, peeled and minced 1 1-lb. pork tenderloin (silver skin removed) Directions: Combine all marinade ingredients and reserve 2-3 Tbsp. Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours. Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing. Pan Sauce: Pan scrapings from pork tenderloin 1/2 cup of chicken broth 2-3 tbsp of pork marinade (thoroughly mixed) 1-2 tsp butter Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin.