what is a good Hanukkah recipe?
Okay, Hanukkah is a day so that ..... Quick I wondered what would be a good recipe. not simply revenue chest. responses?
excuse me but we do not eat pork ...
Mom's Signature Roast Beef
Preparation: 30 min.; Chill: 8 hr.; Cooking: 15 min.; Cooking time: 4 hr. 30 min.
Makes 6 to 8 servings
1 (12-oz) bottle or can of beer brown Cola soft drink
1 medium onion, chopped
8 cloves garlic, minced
1 lemon, thinly sliced
1 cup soy sauce
3 tablespoons vegetable oil, divided
1 (3 - to 4-lb.) Roast Boneless, cut
1 teaspoon fresh coarsely ground pepper
8 carrots (about 1 1 / 2 lb.), diagonally sliced
7 Potatoes Yukon Gold (3 lb), Peeled and cut into eighths
2 large onions, cut into eighths
2 tablespoons cornstarch
1. Mix beer or soda, next 4 ingredients, and 2 c. soup. oil in a large zip-top freezer bag plastic. Add roast, turning to coat. Seal and refrigerate at least 8 hours or up to 24 hours. Remove roast from marinade, reserving marinade. Sprinkle roast evenly with pepper.
2. Brown roast 4 minutes on each side in 1 v. soup. hot oil in large heavy pan over medium-high heat duty. Add reserved marinade, stirring to loosen particles from bottom of skillet. Bring to a boil.Remove from heat and cover with foil robust.
3. Bake at 300 degrees for 2 1 / 2 hours. Turn the roast and mix carrots, potatoes and onions. Bake in oven 2 hours longer or until roast and vegetables are tender. Transfer roast and vegetables to a serving dish. Skim fat from juices in roasting pan.
4. Whisk together cornstarch and 1 / 2 cup water in small bowl until smooth. Whisk the mixture of cornstarch into juice in saucepan and cook over medium-high heat for 5 minutes or until thickened, whisking to loosen particles.
5. Sprinkle 1 / 2 cup of sauce over the roast. Serve remaining sauce with meat and vegetables.
- Southern Living, September 2007
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CHICKEN PICCATA
2 chicken breasts, skinless and boneless, butterfly and then cut into two
Sea salt and freshly ground black pepper
2 cups all purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons olive oil extra virgin
1 / 3 cup fresh lemon juice
1 / 2 cup chicken broth
1 / 4 cup salted capers, rinsed
1 / 3 cup fresh parsley, chopped
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large 10 or 12 inch skillet over medium-high heat, melt 2 tablespoons butter with 3 tablespoons of olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook the other side for 3 minutes. Remove and transfer to plate. Melt 2 tablespoons butter and add 2 more tablespoons of olive oil. When butter and oil start to sizzle, add chicken pieces and 2 other brown on both sides of the same. Remove pan from heat and add the chicken to the plate.
Reduce heat to medium and add the lemon juice, broth and capers.Return to pan and bring to boil, loosening the brown bits from the pan for extra flavor. Check the seasoning. Return all chicken to skillet and simmer 5 minutes. Remove chicken to a plate. Add remaining butter 2 tablespoons sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
