Category Archives: All Recipes

Portobello Mushroom Feta Burgers

Portobello Mushroom Feta Burgers

Rating: 41

Ingredients

  • 4 - 3oz to 4oz Portobello Mushrooms (try to find flatter mushrooms instead of rounder, they tend to cook more evenly)
  • 4Tbsp Extra Virgin Olive Oil
  • 4Tbsp Balsamic Vineger
  • 2 - Cloves garlic minced (or more to liking)
  • 1tsp dried oregano
  • 1tsp dried basil
  • 1cup Feta Cheese, (authentic greek mixture, or other depending on your taste)
  • 4 - Hamburger Buns (Ensure they are sized correctly for the mushrooms)
  • Suggested Toppings
  • Lettuce
  • Red Onion
  • Mayo

Instructions

  • Carefully pull off mushroom stems ensuring not to break caps, wash caps and gill side in luke-warm water, pat dry caps and set on paper towel (gill-side down, 10min or so) to dry-off.
  • Meanwhile in a bowl, mix together, Olive Oil, Vineger, Garlic, oregano and basil and let flavors meld for 20-30mins, stiring occasionally.
  • Pour 2tbsp's of the oil mixture onto gill-sides of each mushroom and let sit for another 20-30mins so mushrooms absorb some of the mixture.
  • Preheat Grill to medium High Heat, using indirect heat place mushrooms on oiled grill, gill-side up and cook for 4-6 mins. Flip and cook gill-side down for another 4-6 mins (mushrooms may take longer depending on thickness of cap).
  • Flip cap again, with gill-side up add 1/4 cup of feta cheese on each mushroom for about 2-3 mins until cheese is hot.
  • Place on hambuger buns and dress up burger with your favorite toppings and serve
http://www.purecountrymeats.com/portobello-mushroom-feta-burgers/

Kaeng Masaman Kai (“Muslim Style” Chicken Curry)

Kaeng Masaman Kai (“Muslim Style” Chicken Curry)

Rating: 21

Ingredients

  • 1 pound of chicken, cut into "bite sized pieces"
  • 5 small potatoes, peeled and partly boiled
  • 5 peeled, but whole, small onions (the type sometimes sold as "pickling onions")
  • 3 cups of coconut milk
  • 3 tablespoons palm sugar (you can use a light brown sugar instead if youcan't get palm sugar)
  • 3 tablespoons tamarind juice (this is the "sour" ingredient - youcan use white vinegar instead if you can't get tamarind juice. The juice is madeby soaking tamarind paste in a little water then squeezing it out, and runningit through a sieve to extract the juice from the pulp)
  • 3 tablespoons lime juice 2 tablespoons roasted peanuts (unsalted), broken
  • 1-3 tablespoons masaman curry paste (see below)
  • 1-3 teaspoons crushed garlic
  • 3 bay leaves
  • 5 roasted cardomom fruits (i.e. the whole pod) a small piece of roasted cinnamon bark

Instructions

  • Allow the coconut milk to separate, bu leaving it standing in a cool place,and you will have about 1 cup of thick "cream" and two cups of thin "milk".In a small saucepan bring the milk to a simmer and add the chicken or pork. If you are using beef you will need another two cups of milk. simmer the meat untilit is beginning to become tender (beef takes longer, hence the additional milk). Put the coconut cream in a wok and bring to a boil, add the masaman pasteand "stir fry" until the flavor is brought out and maximised. The coconut oil will seperate out and can be skimmed off with a spoon or ladle.(this removes much of the vegetable 'cholesterol', and makes the dish much lesstrouble for those watching their weight or heart). Add the remaining cream and curry paste to the meat. Add the peanuts. taste and adjust the flavor until it is (just) sweet (byadding sugar), sour and salty (by adding tamarind juice, lime juiceand fishsauce). Add the remaining ingredients and cook until cooked. Note: The potatoes act as a"moderator" to reduce the heat of the curry, and should not be left out.
  • The curry paste can be prepared in advance and stored in the fridge in apreserving jar for several weeks or even months. The potatoes used can be 'normal' western style potatoes, or any of thesweet potatoes. (I prefer the latter, as it seems to complement the flavour ofthe curry, and western style potatoes are for from common, and quite expensivein Thailand, so clearly not the normal authentic component of the dish). This recipe can also be prepared with pork (kaeng masaman mu) or beef (kaengmasaman nuea). A recipe for the masaman curry paste can be found below.
http://www.purecountrymeats.com/kaeng-masaman-kai-muslim-style-chicken-curry/

Maple Syrup

Maple Syrup

Rating: 51

Ingredients

  • 4 cups (950 ml) white sugar
  • 1/2 cup (125 ml) brown sugar
  • 2 tbsp (30 ml). light corn syrup
  • 2 cups (475 ml) water
  • 1 tsp (5 ml). vanilla flavoring
  • 1 tsp (5 ml). maple flavoring

Instructions

  • In medium saucepan, stir together first four ingredients until dissolved.
  • Bring to boil.
  • Cover, gently boil for 10 minutes--do not stir!
  • Remove from heat, cool slightly.
  • Add vanilla and maple flavoring.
  • Serve warm or let cool before serving.
  • Comments
  • Store leftover syrup in fridge.
http://www.purecountrymeats.com/maple-syrup/

Black Eyed Pea Soup

Black Eyed Pea Soup

Rating: 21

Ingredients

  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 large onion, chopped
  • 2 qt chicken or turkey stock
  • 2 lb black eyed peas
  • 1 picnic ham w/bone, 3 to 4 lb
  • 2 bay leaves
  • fresh oregano or basil to taste
  • fresh ground pepper to taste

Instructions

  • Soak beans in cold water for 6-8 hours and drain.
  • Cut the ham into large chunks and combine all the
  • ingredients in a large pot. Top off with enough
  • water to barely cover the ingredients. Cover pot
  • and simmer for 2-3 hours, stirring occasionally.
  • Remove the lid and simmer for 1 hour.
  • Can be served right away, but if you let it sit in
  • the refrigerator over night then reheat it, the flavor
  • intensifies.
  • Serve with hot cornbread and a glass of your
  • favorite red wine. Enjoy!
http://www.purecountrymeats.com/black-eyed-pea-soup/

Grilled Shrimp

Grilled Shrimp

Rating: 51

Ingredients

  • Serves/Makes:4
  • Ingredients
  • 2 lbs (.9 kg). uncooked shrimp, shelled and deveined - tail on
  • 1 cube butter
  • 1/2 tsp (2 ml) seasoning salt
  • 1/4 tsp (1 ml) paprika
  • 2 cloves garlic, minced

Instructions

  • Preparation
  • Soak wood skewers if you are using wooden ones.
  • Rinse and dry shrimp.
  • Skewer 4 to 6 shrimp on each skewer, depending on size of shrimp.
  • Melt butter and saute garlic.
  • Add seasoning salt and paprika.
  • Grill shrimp basting frequently with butter mixture until shrimp are pink and firm.
  • Turn shrimp to baste and grill on both sides.
  • Comments
  • This is our answer to Monterey Bay Canners or Seafood Broiler. Serve with a buttery rice pilaf and tossed green salad. Marinading shrimp has never been necessary if basted frequently enough while grilling. Use 1/2 size skewers for hors d'oeurve portions.
http://www.purecountrymeats.com/grilled-shrimp/

Heinz 57 Steak Sauce

Heinz 57® Steak Sauce

Rating: 21

Ingredients

  • Raisin Puree
  • 1/2 cup raisins
  • 1/2 cup water
  • 1 1/3 cup white vinegar
  • 1 cup tomato paste
  • 2/3 cup malt vinegar
  • 2/3 cup sugar
  • 1/2 cup water
  • 1 tablespoon yellow prepared mustard
  • 2 teaspoons apple juice concentrate
  • 1 1/2 teaspoons salt
  • 1 teaspoon vegetable oil
  • 1 teaspoon lemon juice
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon turmeric

Instructions

  • 1. Make the raisin puree by combining the raisins with the water in a food processor or blender. Blend on high speed for 1 minute or until the puree is smooth. Measure 1/4 cup of this puree into a medium saucepan.
  • 2. Add the remaining ingredients and whisk until smooth.
  • 3. Turn heat up to medium high and bring mixture to a thorough boil. Reduce heat to low and simmer, uncovered, for 1/2 hour or until thick. Let sauce cool and then refrigerate it in a covered container for at least 24 hours. (http://www.topsecretrecipes.com)
  • Makes 3 cups.
http://www.purecountrymeats.com/heinz-57-steak-sauce/

Easy Pulled Pork Sandwich

Easy Pulled Pork Sandwich

Rating: 31

Ingredients

  • 1 pork tenderloin
  • 1cup cattleboyz bbq sause or your fave...
  • 1/4cup apple juice
  • ciabatta buns or kaisers
  • 1 Tablespoon Olive oil

Instructions

  • pour olive oil in your slow cooker and place tenderloin on top.mix bbq sause and apple juice together and pour over meat. turn slowcooker on low and cook all day. i put mine on around 10am and leave it till supper.use a fork to shred meat and put on a roll.
http://www.purecountrymeats.com/easy-pulled-pork-sandwich/

Hot Mexican Potato Salad

Hot Mexican Potato Salad

Rating: 41

Ingredients

  • 1 pound tiny new potatoes, quartered
  • 1/4 cup (60 ml) water
  • 1/4 cup (60 ml) picante sauce
  • 1 tbsp (15 ml) to 2 tbsp (30 ml) lime juice
  • 1 tbsp (15 ml) olive oil or salad oil
  • 1/4 tsp (1 ml) salt
  • 1/8 tsp (1 ml). pepper
  • 1 large tomato, seeded and chopped
  • 1/2 cup (125 ml) sliced pitted ripe olives
  • 1/4 cup (60 ml) sliced green onions
  • 1 tbsp (15 ml) snipped cilantro or parsley

Instructions

  • In a 2-quart microwave-safe casserole micro-cook potatoes and water, covered, on 100% power (high) for 7 to 11 minutes or till potatoes are tender, stirring once; drain.
  • Meanwhile, in a small microwave-safe bowl combine picante sauce, lime juice, oil, salt, and pepper.
  • Cook, uncovered, on high for 30 to 60 seconds or till heated through.
  • Add sauce to cooked potatoes.
  • Stir in tomato, olives, green onions, and cilantro or parsley; toss to coat.
  • Makes 4 side-dish servings.
  • Comments
  • Nutrition facts per serving: 176 calories, 7 g total fat, 0 mg cholesterol, 3 g protein, 30 g carbohydrate, 331 mg sodium, 3 g fiber.
http://www.purecountrymeats.com/hot-mexican-potato-salad/

Russian Pancakes

Russian Pancakes

Rating: 41

Ingredients

  • 2- 1/2 cups flour
  • 1 Tablespoons sugar
  • 1/2 teaspoon salt
  • 1/3 cup butter
  • 1 pkg. dry yeast
  • 1 1/2 cups milk
  • 1/4 cup water
  • 3 egg yolks slightly beaten
  • 3 egg whites stiffly beaten

Instructions

  • Scald milk, add butter, cool to lukewarm. Dissolve yeast
  • in lukewarm water until bubbly. Add to milk mixture.
  • Mix. Add salt, sugar, and flour. Beat 2 minutes. Add
  • beaten egg yolks and beat for several minutes more.
  • Cover and put in a warm place to rise until double;
  • about an hour. Stir batter down. Fold in stiffly beaten
  • egg whites. Let stand 10 minutes. Clarify some butter
  • and use for oiling griddle. Pour about 1/4 cup
  • batter onto lightly greased non-stick fry pan. Bake
  • until puffed and bubbly and light brown. Turn and fry
  • until other side is browned. Only turn once. Do
  • not use too much grease on the griddle. It is also
  • suggested that you skim the batter from the top.
  • Don’t dig down into the bowl. Serve with sweetened
  • raspberries or strawberries and sour cream. Place
  • berries and cream in center of pancake and roll up.
  • You may use whipped cream. Or serve with choice
  • of toppings, including caviar, jam, maple syrup, and
  • even thin slices of smoked salmon and sour cream.
http://www.purecountrymeats.com/russian-pancakes/

 

Corn Dogs

Corn Dogs

Rating: 41

Ingredients

  • 1 cup (225 ml) flour
  • 1/2 cup (125 ml) yellow cornmeal
  • 1 tbsp (15 ml) sugar
  • 1/4 tsp (1 ml) salt
  • 1-1/2 tsp (7 ml) baking powder
  • 2/3 cup (150 ml) milk
  • 1 large egg
  • 1 tbsp (15 ml) melted margarine
  • 8 hot dogs
  • 8 wooden sticks (Can be wood dowel cut into 6 to 8 inch lengths)

Instructions

  • In a pie tin, combine flour, cornmeal, sugar, baking powder and salt.
  • In a bowl, combine milk, egg and margarine.
  • Stir milk mixture into flour mixture until well blended.
  • Batter should be thick enough to coat hot dogs.
  • If batter is too thick, add milk; too thin, add flour.
  • Place 2 inches of oil in a pan or deep fryer and heat to 370 degrees (200 C.).
  • Insert a stick in the end of a hot dog; dip into batter to coat evenly.
  • Fry until golden brown and drain on paper towels.
  • Keep warm in a low oven until all the hot dogs are cooked.
http://www.purecountrymeats.com/corn-dogs/

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