a little of each

A family's cookbook

Bernetta’s Baked Grouper April 8, 2013

Filed under: Main Dishes — alittlemoreofeach @ 8:39 pm
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From the Kopper Kitchen.

 

Ingredients

1 ½ lb grouper

salt and pepper

2 eggs

juice of 1 lemon

1 tsp water

1 tsp garlic, minced

1 ½ – 2 cups fresh bread crumbs, fine

¾ cup Romano cheese, grated

2 tsp butter, melted

2 tsp olive oil

½ – ¾ cup unbleached flour

 

Directions

Season fish with salt and pepper; set aside. Beat eggs in a shallow pan. Add lemon juice and water; set aside. In another shallow pan, combine garlic, crumbs and cheese; set aside. Place butter and oil in a 13 x 9 baking pan. Dip fish in flour and shake off excess. Dip in egg mixture and then dip in breadcrumbs and cheese. Place fish in pan. Cover with foil and poke holes in foil. Bake at 350 degrees for 20 minutes or until golden.

 

Shrimp Creole

Filed under: Main Dishes — alittlemoreofeach @ 8:38 pm
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Ingredients

½ cup vegetable oil

2 cups onion, chopped

1 cup green pepper, chopped

3 cloves garlic, crushed

4 cups crushed tomatoes, drained

1 cup wine

2 bay leaves

1 tsp paprika,

½ tsp cayenne pepper

1 tsp salt

3 lbs shrimp, shelled and deveined

2 tsp cornstarch and 1/4 cup cold water

6 – 8 cups cooked white rice

 

Directions

Heat oil. Sauté onion, green pepper and garlic for five minutes. Stir in tomatoes, wine and spices. Bring to a boil; turn down heat and simmer for 30 minutes. Add shrimp to tomato mixture. Cook five minutes or until shrimp turns pink. Stir in cornstarch and water to thicken. Serve over hot rice.

 

Salmon with Pesto Mayo

Filed under: Main Dishes — alittlemoreofeach @ 8:27 pm
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Ingredients

4 (5-6 oz) salmon fillets

2 Tbl crumbled firm-textured bread

¼ cup mayonnaise

3 Tbl purchased basil pesto

1 Tbl grated Parmesan

 

Directions

Thaw fish, if frozen. Preheat broiler. Place bread crumbs in a shallow baking pan. Broil four inches from the heat for one or two minutes, stirring once, until lightly toasted. Set aside. Measure thickness of fish. Place fish on greased unheated rack of broiler pan, tucking under any thin edges. Broil four inches from heat for four to six minutes per ½ inch thickness or until fish flakes easily with a fork. Turn one-inch thick fillets over halfway through broiling. Meanwhile combine mayonnaise and pesto; set aside. Combine toasted breadcrumbs and Parmesan cheese. Spoon mayonnaise mixture over fillets. Sprinkle with bread crumb mixture. Broil one to two minutes more or until crumbs are lightly browned. Makes four servings.

 

Lemon-Dill Mayonnaise

Filed under: Main Dishes — alittlemoreofeach @ 8:24 pm
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This is a wonderful condiment for grilled or broiled fish.

 

Ingredients

¾ cup mayonnaise

3 Tbl buttermilk

2 Tbl fresh dill or 2 tsp dried

1 Tbl fresh chives

½ tsp lemon zest

2 tsp lemon juice

 

Directions 

Mix all ingredients together in a plastic bowl. Cover and chill for one hour.

 

Pork Chops Italiano

Filed under: Main Dishes — alittlemoreofeach @ 8:20 pm
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Ingredients

4 pork chops, one-inch thick

½ lb mushrooms

1 Tbl oil

1 medium onion, chopped

1 clove garlic, chopped

1 large green pepper, cut into strips

2 (8 oz.) cans tomato sauce

1 bay leaf

1 Tbl lemon juice

Salt and pepper to taste

 

Directions

Trim pork chops of excess fat. Sprinkle with salt and pepper. In a large skillet, sauté chops until they are browned, draining fat. Place chops in a 2 1/2 quart casserole dish. Arrange mushrooms around chops. Heat oven to 375 degrees. In oil, sauté onions, garlic and green peppers. Add remaining ingredients and simmer until vegetables are tender. Pour over chops. Bake covered for one hour. Serve over cooked rice or pasta.

 

Sauerbraten

Filed under: Main Dishes — alittlemoreofeach @ 8:18 pm
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Serve with spaetzle, egg noodles or mashed root vegetables.

 

Ingredients

3 Tbl pickling spice

2 onions, sliced

1 carrot, sliced

1 cup water

1 cup dry red wine

1 cup Burgundy

1 Tbl salt

½ tsp pepper

2 bay leaves

4 lbs sirloin tip roast

3 Tbl vegetable oil

¼ cup all-purpose flour

1 Tbl sugar

¾ cup gingersnaps, crushed

 

Directions

Tie pickling spices in a cheesecloth bag. Combine spice bag and next eight ingredients (onion through bay leaf) in a shallow dish or a large heavy-duty plastic bag; add roast. Cover or seal and chill for eight hours, turning occasionally. Remove roast from marinade, reserving marinade. Brown roast in hot oil in a Dutch oven. Remove roast, reserving drippings in pan. Whisk flour and sugar into reserved drippings and cook over medium-high heat, whisking occasionally for two minutes or until browned. Gradually stir in reserved marinade. Return roast to pan; bring mixture to a boil. Cover, reduce heat and simmer 2 ½ hours. Discard spice bag and bay leaves. Remove roast, reserving drippings in pan, slice and keep warm. Stir gingersnaps into reserved drippings in Dutch oven; simmer, stirring constantly for two minutes. Pour mixture through a colander into a bowl. Press the vegetables through colander with back of a spoon. Serve gravy with roast.

 

Mustard Glazed Corned Beef

Filed under: Main Dishes — alittlemoreofeach @ 8:13 pm
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Ingredients

1 (6 lb) corn beef brisket

1 medium onion, halved

1 celery stalk, chopped

1 large carrot, chopped

2 garlic cloves, halved

½ tsp peppercorns

 

For the sauce, combine:

2/3 cup brown sugar, packed

2 tsp prepared mustard

2 tsp ketchup

 

Directions

In a large Dutch oven four hours before serving, place all ingredients with enough water to cover the meat. Bring to a boil; cover and simmer for three hours or until meat is fork tender. Preheat oven to 350 degrees. Slice meat and arrange in an oven-safe dish. Spread sauce on meat and bake for 20 minutes.

 

 

 

Shepherd’s Pie

Filed under: Main Dishes — alittlemoreofeach @ 8:10 pm
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Ingredients

1 lb ground beef or turkey

1 package frozen corn

1 can cream of mushroom soup

2 – 3 cups mashed potatoes

3 tsp parmesan cheese

2 tsp butter

 

Directions

Brown the meat in a skillet with some garlic salt. Drain the juice from the meat and mix in the can of soup (undiluted). Add the frozen corn and transfer mixture to a casserole dish. Top the meat mixture with the mashed potatoes. Dot the top with butter and sprinkle the cheese on top of that. Bake at 350 degrees for about 30 minutes, or until top is bubbly and the edges are brown.

 

Barbecue Muffins

Filed under: Main Dishes — alittlemoreofeach @ 8:09 pm
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Ingredients

1 tube of buttermilk biscuits, such as Grands

½ lb ground beef or turkey

½ cup favorite barbecue sauce

8 small Cheddar cheese slices

 

Directions

After opening the tube of biscuits, spread each one out into a flatter circular shape. With one of the circles, line a cup of a muffin tin, pressing into the bottom and up along the sides. It can curl over the top. Continue lining the muffin tin until all the biscuits are used. Brown the meat in a skillet; drain. Return meat to skillet and add barbecue sauce. Cook for five more minutes. Evenly distribute the sauced meat into the biscuit-lined muffin tin cups. Top each muffin with a small slice of Cheddar cheese. Bake at 350 degrees for 20 to 25 minutes.

 

Cindy’s Chicken Salad Pizza

Filed under: Main Dishes — alittlemoreofeach @ 8:07 pm
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Ingredients

1 sheet of frozen puff pastry

¼ cup sun-dried tomatoes, finely snipped

2 cups torn mixed greens

1 ½ cups cooked chicken breast, chopped into bite-size pieces

½ cup pitted ripe olives (optional)

1/3 cup soft-style cream cheese with chive and onion

2 tsp Dijon mustard

4 tsp milk

1 ½ cups shredded provolone or mozzarella cheese

1 medium avocado, sliced into thin wedges

tomato wedges

fresh sage (optional)

 

Directions

Thaw pastry. Place on a large baking sheet. Prick entire surface with fork. Bake at 375 degrees for 12 to 15 minutes or until golden. Rehydrate sun-dried tomatoes with boiling water. Let stand two minutes and drain well. Place sun-dried tomatoes in a mixing bowl and combine with chicken, greens and olives. Toss lightly. In a small mixing bowl, stir cream cheese and mustard. Add milk and combine well. Drizzle over chicken mixture and toss lightly. Sprinkle one cup of shredded cheese over baked pastry. Bake at 375 degrees for two to three minutes, or until cheese melts. Spoon chicken mixture evenly over cheese pastry. Arrange avocado slices on top of chicken mixture. Sprinkle remaining ½ cup cheese on top. Bake for two minutes or until cheese just begins to melt. Cut into squares and serve on salad plates garnished with tomato wedges and fresh sage.