<p>Here’s my solution to the shrimp question last page. I used to not eat shrimp due to the cost. Now I love it, as is a low fat, if higher cholesterol protein, and you can shake just the right number out of the bag to thaw last minute. Unfortunately, those cheap TJ shrimp sold out within a week at our location! </p>
<p>Saute in olive oil with a little butter thrown in, and a few cloves of garlic and some basil or whatever herb you prefer. Add shelled shrimp, with tails or not, add a little white wine, salt and pepper. They’ll shrink up a bit. Eat plain, or at our house, I add yet more garlic and olive oil, mushrooms, and chopped fresh tomatoes. Then put over pasta with romano.</p>
<p>cube some roast chicken, add dried cranberries (or cherries), walnuts, apples and/or grapes-- a bit of mayo and some seasoning (your favorites). serve on a croissant/or romaine leaf…easy, light and tasty.</p>
<p>OK…so I’ve never made brisket before. I started it last night…using one of the recipes posted. Served it tonight and it was GREAT. Only problem is that I was trying to make something nice for my s who is home on break…and he wasn’t home for it! Took a girl out to dinner instead Oh well - there some left over for a nice open-faced sandwich tomorrow.</p>
<p>IMO, that is the nice thing about brisket. It tends to taste even better a couple of days in the fridge. When I make it I ususally slice it and then freeze it in meal sized portions (ie: in varying portions for 2-4 people). I find that when I defrost it, the meat is often more tender after it has been frozen.</p>
<p>I was hoping for leftovers from the 3 pound brisket I cooked yesterday, but with two teenage boys and H and I, there wasn’t a bite left over. Next time I’ll add a pound of beef, as there was plenty of sauce…it was delicious!</p>
<p>^^Yeah, when I turn on my oven to make this, I make a bunch of it so that I am sure to get several meals out of it. You can freeze it. The only extra work in making more is that you have stand there and slice all of that meat. It is still worth making a lot at one time. JMO.</p>
<p>One of my family’s favorite from Cooks.com : American Turkey Pie</p>
<p>1 lb. ground turkey
1 8oz. can tomato sauce
1 can crescent rolls
2 green peppers chopped
1 onion chopped
mozzarella cheese (recipe calls for 8 ozs. I use a lot less- I just sprinkle some on)</p>
<p>Brown & drain turkey, saute onions & peppers. In bowl mix turkey, onion, green peppers & tomato sauce. Unroll crescent rolls & press down in pie plate to form bottom crust. Allow roll points to hang over the side. Add turkey mixture. Sprinkle with cheese. Fold points of rolls over the top of the pie and cook for 25 minutes at 375–yum!</p>
<p>showmom858- we made your white trash chicken today- that was great! Thanks!</p>
<p>Well, I mentioned it quickly above, but here’s another recipe that’s not too time-consuming and is very tasty:</p>
<p>Chicken Parmesan</p>
<p>Boneless breasts of chicken – pound them so they’re thin. Maybe also cut them in half if they’re huge.
Dip in milk, then in flavored breadcrumbs.
Brown in half olive oil/half butter.
Place in glass dish (Pyrex-type).
Cover with canned tomato sauce.
Sprinkle with grated mozzarella.
Sprinkle with parmesan cheese.
Bake until cheese melts and starts to brown. (Maybe 30 mins)</p>
<p>The most time-consuming part is the pounding and the browning – maybe 20 minutes. But once you throw them in the oven, you’re homefree – plenty of time to pour the glass of wine and watch the evening news!</p>
<p>I caught a bit of the Rachel Ray Show yesterday as I was sitting in the waiting room while my car was getting serviced. I think I’m going to try this tonight. I may have gotten the some of the measurements wrong but I’m pretty sure this is the kind of recipe that you can change to your liking.</p>
<p>Chicken/Pork/or Shrimp Noodle Bowl</p>
<p>–Stir fry chicken/pork/or shrimp in a little oil and remove from pan.
–Stir fry vegetables: scallions or onions, red pepper, pea pods, shredded carrots (you can buy them preshredded in a bag), and whatever else you choose to add.
–Add the cooked meat back into the pan with the stir fried veggies, mix, and cook through for a few minutes. Turn off burner
–On a different burner, in a saucepan–mix about 1/2 of chicken or vegetable stock, one jar of orange marmalade, one knob of cleaned and peeled ginger root, about one cup of soy sauce. Heat, bring to boil, and continue heating on medium until it thickens a bit.
–When the sauce is ready, remove the ginger root knob, pour the sauce into the pan with the stir fried meat and vegetables. Heat everything through.
–Put a box of cooked whole wheat pasta (long noodles, not a fancy shape) in a big bowl.
–Pour the sauce with the stir fried stuff over the cooked noodles.
–Salt and pepper to taste and mix it all up.</p>
<p>–Serve the big pasta bowl with a salad or whatever you want and that’s it.</p>
<p>Somewhere in the recipe she mentioned squeezing 1/2 lemon somewhere but I missed that part. Again, wing it by adding somewhere or leaving it out. I don’t think it will matter much either way. I haven’t tried this recipe yet so I can’t comment on the taste but it sure seems like something that would taste great.</p>
<p>Our boys are coming home tomorrow and I plan on cooking the brisket recipe for them (this time with the Chile Sauce–LOL). If I can’t find a nice big brisket, I’ll have to cook two of them.</p>
<p>I would love to try your recipes guys but a lot of them call for canned soups, powdered soups etc. Do you read labels on those? I do and never use them!</p>
<p>nysmile, let me know if it’s very different with the chili sauce. I now keep in on hand (along with the cranberry jelly and the onion soup mix) so that when I come across a sizable brisket, I’m prepared!</p>
<p>Kelowna: Yes, they’ve got sodium up the whazoo, but I figure I’m only have about an eighth of a serving . . . and I very rarely add salt to anything otherwise . . . and my blood pressure’s really low . . . </p>
<p>(BTW, what part of the body is the “whazoo”?)</p>
<p>I made the brisket last night to eat tonight. It smells just like the Joy of Cooking recipe which my family loves. I prefer to eat it the 2nd day. Sometimes after smelling something cooking all day I can’t find the desire to eat it.
Kelowna- I am like you and mainly cook from fresh. I did buy the powdered onion soup. I did not read the label. I am sure it is full of sodium. We all have great blood pressure and I rarely use salt so I figure it won’t kill us. I did grow up on Lipton onion soup as a coating on pork chops. Along with shake and bake. My Mom cooked nothing from scratch. I think I went the opposite.
I tried the brisket as it is something my kids love that we usually only have twice a yr on jewish holidays. Son is home this week on spring break so it will be a treat for him. My usual recipe has multiple ingredients and is pretty time intensive. After the rave reviews I decided to give this simple recipe a try. I don’t think we will have it often but as a treat. We eat very little red meat.
My market did not have a brisket out. I asked and they had several in the back still in the vacuum sealed bags.</p>
<p>Brisket is a cut of meat from the breast or lower chest. While all meat animals have a brisket, the term is most often used to describe beef or veal. The beef brisket is one of the eight beef primal cuts. According to the Random House Dictionary of the English Language, Second Edition, the term derives from the Middle English “brusket” which comes from the earlier Old Norse “brjōsk”, meaning cartilage. The cut overlies the sternum, ribs and connecting costal cartilages.</p>
<p>Cows lie on this enlarged part of the sternum which carries about 60% of the body weight.</p>
<p>In the U.S., the whole brisket has the meat-cutting classification NAMP 120. The brisket is made up of two separate muscles (pectoralis major and pectoralis minor), which are sometimes separated for retail cutting: the lean “first cut” or “flat cut” is NAMP 120A, while the fattier “second cut”, “point”, “deckel”, “fat end”, or “triangular cut” is NAMP 120B.</p>