Fried Rice
Scramble some eggs and set aside
Heat up your wok to medium heat and add some butter, enough to sautee up some frozen green peas, diced carrots, diced onion and diced garlic
Turn up the heat to high and add more butter, about 2 tablespoons, and move the veg to the side of the wok and then add your leftover rice.
Shake in some soy sauce to your taste, and some oyster sauce, a good healthy dollup or two to get a good coating on everything in the wok.
Add just a little, a few drops of sesame oil and please don't overdo it or the whole dish won't be too good.
Stir in the scrambled eggs and leftover meat, or if you choose to use raw shrimp, get that in the wok to cook most of the way before you add the rice.
I don't use measurements and have always just gone by taste and eyeball test. Just be careful not to fill the wok too full.
Onion Casserole
You need 3 large sweet onions, sliced and separated into rings and put them in a large bowl
Then add 1 tsp thyme, 1 tsp parsley flakes, 1 tsp garlic salt, 1 tsp oregano, ½ tsp dry mustard, and some heat to your taste (cayenne)
Add the spices to the onions and toss or stir gently to get the spices all over the onions.
Preheat your oven to 350.
Now, spray a 13x9 casserole with cooking spray and then add the onions and spread them even.
Then, shred 6 oz of cheddar cheese and 6oz of shredded SMOKED gouda cheese.
Add a quarter cup of butter sliced into 4 chunks and put them over the onions, then spread the shredded cheese on top of it all.
Cover the dish with foil and put in the preheated oven for 40 minutes.
Then remove the foil and cook uncovered for 30 minutes.
Use as a side dish and if there are any leftovers, it reheats well and is a great topping for burgers or a steak.
Crock Pot Italian Beef
Start with a 3 to 4 pound chuck roast
Brown both sides in a frying pan with some beef tallow or olive oil
Put a bed of sliced onions to your taste in the bottom of the crock pot
Put the roast from the pan into the slow cooker
Sprinkle powdered ranch dressing and powdered au jus on the roast, I use a bit less than half a package of each in mine.
Add minced garlic to your taste, but at lease a tablespoon or 2
Add a full jar of sliced pepperoncini juice and all
Add ¼ stick of butter
Add ½ cup of water
Cook for 8 hours on low
Take it out and shred it, and add shredded beef back to slow cooker.
Mix in some powdered parm cheese to your taste and to thicken up the juice a bit.
Add fresh chopped basil and fresh oregano if you can get it, or dry works too or just a dry Italian seasoning.
Stir it well, then lay it thick on a Sheboygan hard roll and enjoy!
CROCKPOT CHICKEN AND BUSCUITS
Put 4 or 5 skinless boneless chicken breast on the bottom of the crock pot.
Slice up a whole sweet onion and put it on top of the chicken.
Season with tyme, salt and pepper to your taste
Add 2 tablespoons of butter and 2 cans of Campbell's Cream of Chicken and Herb Soup
Now add 2 or 3 cups of chicken stock, enought to cover the chicken and onions, and mix it up a bit with a spoon.
Cover it up and cook on high for 5 hours.
After 5 hours, remove cover and then add a layer of Pillsbury biscuits. I cut them up into quarters and then spread them across the top of the stuff in the crock pot.
Cover back up and cook for 30 minutes.
Then it's ready. It should be thick like a gravy a not like a soup.
SHRIMP AND ARTICOKE HEARTS
8 or so, depending on size, Shrimp
Dredge the Shrimp in flour
Put a skillet on the stove on medium heat and when it's hot, add 2 tbl butter
Add the Shrimp and cook 2 or 3 minutes per side till they get some color.
Add 1 jar of chopped marinated articoke hearts (or however you like them, I use the marinated ones in a jar)
Add 1/2 cup of diced ham
Add 1/3 cup white wine
2 tbls worchesteseshire sauce
Minced garlic to your taste, I like at least a tablespoon for this dish
Salt and pepper to taste
Garnish with fresh basil and or chopped green onions
Serve over angel hair or your favorite pasta.
SCALLOPS MY WAY
Pre-heat oven to 425 degrees
Coat an 8' baking dish with 1 tbl of olive oil
Dry 1 pund of little scallops and season with salt and pepper to your taste
In a seperate bowl, whisk together 2tbl melted butter, 2tbl lemon juice, 2 tble fine chipped shallots or sweet onions
In a seperate bowl, combine 1/2 cup of Panko, 1/4 cup grated Parm Cheese, and 2 tbl parsley
Put the scallops in the baking dish and pur the melted butter mixture over the scallops, then sprinkle the dry panko and parm and parsley over the top of all of it.
Bake at 425 degrees for 16 minutes.
Leftover Mashed Potato Soup
2 or 3 tablespoons of salted butter
½ of a big onion
1-2 tablespoons flour
2 ½ cups of 2% milk
3 cups of leftover mashed potatoes
S&P to taste I use garlic/herb no salt seasoning
Shredded cheddar cheese
Bacon to crumble
Dry parsley
In the big pot you make soup in, melt the butter over medium heat. Add the chopped up onion and let it caramelize about 10-15 minutes.
Add the flour and make a roux, making sure the onions are all coated and keep stirring it till it’s the color of a brown paper bag.
Stir in all the milk and keep stirring it for at least a minute, then add the mashed potatoes.
Stir with a whisk to help smooth it out and bring it to serving temperature.
Add the seasonings to your taste
Dish it up and then add the shredded cheese and bacon crumbles, some dry parsley for some color
