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Categories
Tag Archives: cup
Three Types Of Commercial Coffee Grinders
Commercial coffee grinders are as the name implies; grinders used for commercial purposes. The number one priority from each company is the ability to guarantee uniform grinding with every setting available on that grinder. They are designed for continuous use, fast grind time, long time use with a heavy duty ½ horse power motor to do that. Most are burr grinders, but blade grinders are available. The list of where commercial coffee grinders are used is too long to name them all here. But, to name some of the major spots include home coffee grinders, tea shops, yes tea houses for those who also enjoy a good cup of coffee, short term high quality convalescent centers, hospitals, restaurants, pizza places, coffee roasting shops and large corporations where they want to serve their clients a great cup of coffee.
Make Braised Lamb Shanks
I am not a Lamb cook so, no, I have not tried this recipe. But I try to share all types of recipes with you other cooks and readers out there. This is an old recipe I found in my late mother’s estate. I have no idea why she had it because no one in our family ate lamb. However, there is was on an old yellowed piece of paper. So for those of you who do enjoy lamb, here is a recipe for you: Old Fashion Braised Lamb Shanks.
BRAISED LAMB SHANKS
3 to 4 lamb shanks, bones cracked
1/4 cup all-purpose flour
1 tsp salt
1/4 tsp pepper
2 tbsp olive oil
1 clove garlic, mashed, not minced
2 tbsp brandy
1 cup chicken broth
1/4 tsp basil
1/4 tsp oregano
Garnish:
1 cup cooked pearl onions, browned
1 cup tiny mushrooms, browned
minced fresh parsley
Posted in Main Course
Tagged broth, clove garlic, cup, cup chicken broth, flour, flour mixture, Lamb, lamb shanks, Make Braised Lamb Shanks, meat, oven, paper, pearl onions, pepper, recipe, Shanks, tsp, tsp oregano, tsp pepper
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A Classic Eggplant Parmigiana
Classic eggplant dish features eggplant and vine-ripened tomato slices topped with a tomato and dry white wine sauce featuring dried herbs, onion, bell pepper, mushrooms, and garlic. The sauce, seasoned with dried basil, dried oregano, and fresh parsley goes amazingly well with the baked eggplant. Topped with mozzarella cheese, the dish is returned to the oven, and the cheese is melted golden brown.
Cook’s Notes:
Eggplant is available year round at supermarkets and specialty produce stores, with the peak season running from late summer to early fall.
Eggplant Parmigiana
Ingredients:
Nonstick Cooking Spray
2 tablespoons Extra Virgin Olive Oil
1 large Eggplant, peeled if desired, cut crosswise into 3/8 inch slices
Coarse Salt, to taste
Fresh Ground Black Pepper, to taste
1/3 cup grated Fresh Parmesan Cheese
2 Large Vine-Ripened Tomatoes, sliced about 1/4 inch thick
2 tablespoons Vegetable Oil
1/2 cup chopped White Onion
1/2 Red Bell Pepper, seeded, chopped
1 (8 ounces) package Sliced Mushrooms
2 Garlic Cloves, peeled, minced
1 (8 ounces) can Tomato Sauce
1/4 cup Dry Red Wine
1 teaspoon Dried Basil
1/2 teaspoon Dried Oregano
2 tablespoons chopped Fresh Parsley
1 cup Shredded Mozzarella Cheese
Posted in Recipes
Tagged A Classic Eggplant Parmigiana, Basil, cheese, cup, dish, dry white wine, eggplant, eggplant dish, eggplant parmigiana, garlic cloves, mozzarella, oven, parmesan cheese, pepper, sauce, sauce consistency, shredded mozzarella cheese, tomato, white wine sauce, wine
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How to Make Chicken Creole
If you are yearnin’ for a taste of Cajun vittles, get out a big old deep skillet and throw these ingredients together. This recipe for a Shrimp and Chicken Creole is quick, easy, and even diabetic friendly when served over wild rice instead of white rice. Now I know it’s not N’Orleans but it is a suitable substitute! You can make a whole meal of this dish. You have vegetables with the bell pepper, onion, and tomatoes. You have seafood (shrimp) and chicken. When served over the brown rice, you are adding a whole grain. Now how much simpler can it get? Add a loaf of bakery French bread, if you must.
SHRIMP AND CHICKEN CREOLE
1 cup chopped green bell pepper
3/4 cup chopped yellow onion
1 tsp canola oil
2 cups peeled, diced tomatoes
1/2 tsp salt
1/2 tsp garlic powder
Posted in Main Course
Tagged bell pepper, chicken, chicken creole, chili powder, chopped yellow onion, cup, garlic powder, heat, How to Make Chicken Creole, Orleans, pepper, powder, red pepper flakes, rice, Shrimp, tsp, tsp canola
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Mexican Style Eggplant Casserole
Roasted eggplant layered with homemade Mexican style tomato and chili pepper sauce featuring onions and black olives. Seasoned with cumin and garlic salt, the eggplant and spicy sauce are layered with cheddar cheese and baked in a hot oven until hot bubbling and brown on top. This Mexican style casserole can be served any time of day, as a main course, or as a compliment to an entrée. Perfect to enjoy year round, it is especially nice during the early fall when eggplant is in peak season, fresh, and often less expensive.
The eggplant slices can be salted, placed in a colander, and the excess moisture drained off. The process removes any bitterness that may be found in the slices. Pat the slices with a damp cloth and use as directed in the recipe. You can place the eggplant on paper towels while preparing other ingredients to remove additional moisture. Homemade tomato sauce really makes this dish shine. If you serve the casserole with sour cream, keep the sour cream refrigerated and drop a dollop of chilled sour cream on individual servings.