Wednesday, November 30, 2011
Deer, Salmon, Sausage, Chicken, and a Reese cake
I have been working on my recipe box. I have a lot of recipes saved on my computer and on my phone, so I have been working to get them in my actually BOX sitting on the counter. Upon doing that, I realized that I have not posted recipes in a while, so....here I am. :) Below are a few of my original recipes and a couple of favorites I have tried. Happy cooking!
Kristen's Fried Deer Steak
6 pieces of Deer meat
2 c. Self-rising flour
1 tsp. Black pepper
1 Tbsp. Salt
2 Tbsp. Garlic
Mix all ingredients together. Depending on your taste, add or decrease measurements. After tenderizing your deer meat, drop in mixture, coating well. Place in skillet on medium-low heat. Cook both sides until brown. Enjoy! Feeds 2.
Kristen's Butter-Broiled Salmon
6 Salmon fillets
1 stick of butter
1/4 cup of Itallian dressing
black pepper, salt, garlic (to taste)
Put 1 stick of butter in a bowl and heat in microwave or on stove until melted. Once metled, remove and add Itallian dressing, garlic, and black pepper.
Place salmon fillets in a glass pan and sprinkle with salt. Pour half of mixture over the salmon and place in oven. Let broil until tops of salmon begin to turn. Remove from oven and turn salmon fillets over. Pour remaining mixture over the salmon and place back in the oven and broil for 2-3 minutes. Remove from oven and enjoy! Feeds 3.
Kristen's Sausage Egg Dish
1/2 lb sausage
dash of black pepper
1/4 and 1 Tbsp milk
3 thin slices American cheese
Cook sausage and drain.
In a mixing bowl, mix ingredients together. Pour into skillet with sausage and cook until eggs are done. Feeds 2.
Kristen's Reese Cake
2 boxes of Yellow Butter Cake mix
ingredients for cake mixes
5 Tbsp. peanut butter
8-10 Reese cups
1 container of Chocolate Buttercream Icing
Make one cake mix with ingraidents called for(usually butter, oil, egg) and bake as directed in a round pan. While the first cake is baking, unwrap Reese cups and put in blender with 2 Tbsp. of peanut butter. Blend until mixture is gooey. Take the first cake out of the oven and cut the edges from around the cake off. Place second cake in oven. When cake #1 is completely cooled, spread the Reese mixture over top of cake liberally. Use all the mixture. Next, take the Chocolate Buttercream icing and mixture together with 3 Tbsp. of peanut butter. Stir thoroughly until well blended. Remove second cake from oven and cut the edges around cake as the first. Let cool. Once cooled, gently place second cake on top of the first cake. Begin icing with the chocolate/peanut butter mixture. Once iced, place in fridge for 1 hour. Enjoy!
1/2 cup all-purpose flour
1/2 cup egg substitute
4 boneless skinless chicken breast halves (4 ounces each)
1/4 cup grated Parmesan cheese
1/4 cup dry bread crumbs
1 tablespoon butter, melted
2 large tomatoes, seeded and chopped
3 tablespoons minced fresh basil
2 garlic cloves, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
Place flour and eggs in separate shallow bowls. Dip chicken in flour, then in eggs; place in a greased 13-in. x 9-in. baking dish. Combine the cheese, bread crumbs and butter; sprinkle over chicken.
Loosely cover baking dish with foil. Bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until a meat thermometer reads 170°.
Meanwhile, in a small bowl, combine the remaining ingredients. Spoon over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through. Feeds 4.
BARBECUED DEER STEAKS
2 lbs. deer steak
1 tsp. salt
1/2 tsp. pepper
3 tbsp. butter
1 small onion, minced
1 bottle barbecue sauce
Cover steaks with milk; let stand 30 minutes. Remove from milk; add salt and pepper. Dredge in flour, coat in barbecue sauce, then dip back into flour. Brown in butter in a skillet on medium heat. Add onions. Enjoy!