A document with all kinds of popular dishes, and their supposed recipes.. haven’t tried any yet.. 

link to the doc:  Recipes

tasted, but haven’t tried making it myself yet..(From Michelle’s friend Jen)

(add more vinegar if not tangy enough)

1 Tbsp of olive oil
1 Tsp of balsamic vinegar  ~key ingrdient ;+)
1 clove of fresh garlic
2-3 leaves of fresh basil
One green onion
1/4 red onion
pepper
salt
2-3 chopped Roma tomatoes

In a food processor mince all of the above except the tomato (don’t puree).

Add all ingredients into a pot or microwave heat for 1-2 minutes.

Serve on toast brushed lightly with olive oil.  Add parmesan

The BEST stewed beef.. from Grandma De Ridder.. We’ve been adding to it, making it a ‘stew’ rather than just beef.. and it’s delicious..

1 1/2 lbs. to 2 lbs. stewing beef serves about 3 to 4 small servings.
Butter / OIL in pan. Coating the bottom and sides.

brown all sides of meat, take out of pan.

Add salt, pepper (rainbow) and nutmeg to meat.

1 med. onion cut coarse  and 4 bay leafs. med. heat until onion soft not brown.

For stew: Add carrots, mushroom quarters, potatoes chunks.

Add 1 1/2 cups boiling water (2 if potatoes are in), 1 1/2 tsp. beef bovil 

1 tablespoon brown sugar – I skip this, but Grandma did it.

2 tablespoons red wine vinager, 1 tsp. tarragon, 3/4 bottle beer.

Add meat back in,mix,cover.

high heat until boils then down to simmer. (hair over half way on stove)
PRESSURE COOKER SETTING HIGH (2), once steam is coming out nice, 1:20. 1:45 with potatoes

Dumplings or a good cornbread as a side.

Another from my buddy Dave.  I’ve made these and they are great.

Use only BACK ribs.  not side ribs

1.       Preparation

a.       Remove the membrane on the back of the ribs.  It prevents many of the juices and BBQ sauce from penetrating the meat.  The easiest way to do this is to stick a knife under the membrane in the middle of the rack and peal it back from there.

b.      Cut the ribs into halves

c.       Place a half on a sheet of Aluminum foil, shiny side up.

d.      Baste both sides of the ribs with Kraft Original BBQ sauce.

e.      Fold the foil up width wise until they meet and fold over each other to make a seal.

f.        Roll each end of the foil towards the ribs to completely seal the ribs in foil.

g.       If it breaks either start over or add another sheet to make the seal.

h.      Repeat until all the ribs are wrapped up.

2.       Cooking

a.       Stack them on a cookie sheet that has an edge.  There will most likely be some leakage

b.      Do not stack more than 2 high or the middle ones won’t cook.

c.       Cook in the oven at 360oF  for 90 minutes

d.      If you are serving today turn off oven and leave in the oven until you are ready to BBQ. You can open the oven a crack for 15 minutes so that the ribs don’t burn. 

                i.      For best results, complete this 4-5 hours before BBQing. 

               ii.      For fantastic results do the night before.

e.       stick in the fridge when they cool off.

f.       The next day put them back in the oven for an hour at 250 to warm up.

3.        BBQing

a.       Open the wrapped ribs onto a platter.  There will be  a lot of juice so be careful.

b.      Place ribs on BBQ bone side done

c.       Baste with Kraft Original BBQ sauce..or latest fav

d.      After a few minutes flip and baste again.

e.      You’re on your own now to make sure they look good on the BBQ

Havent tried this one yet.. another from my buddy Dave

3 plum tomatoes

½ field tomato

1 Jalapeno

1 Tsp Garlic powder

1 tsp Salt

Tblsp vegetable oil

2 tblsp of celantro

Just chop it all up and serve.

Adjust the salt and garlic powder to taste.

A couple recipes from my buddy Dave

Beef Stroganoff
2lbs of flank steak

1 can of mushrooms

1 onion

1 can of beef broth

2 cups of boiling water

1 pack of onion soup mix  ( I found this is usually too salty.. so might want a reduced salt one)

Pepper

1 cup of flour

worcestershire sauce (7 drops)

Sour cream (optional)

Everything goes into a slow cooker.

1. Cut the flank steak into strips going against the grain

2. Put the cup of flour into a bowl and cover the cut beef before putting into the slow cooker

3. Put the leftover flour into the slow cooker

4. Cut the onion into slivers and put into the slow cooker

5. Mix the onion soup mix into the 2 cups of boiling water and put into the slow cooker

6. Add the remaining ingredients except the sour cream

7. Cook for at least 6 hours. Prefer 8. Stir hourly

8. Add the sour cream to taste just before serving.

9. Serve over broad egg noodles.

10. Can add peas on top.

Roast Beef

1 Sirloin tip roast

2 cups of boiling water with onion soup mix

Put both into slow cooker and cook for 6 hours

When you cut the roast put into a casserole dish and cover with the jus from the slow cooker to keep juicy

So over the years I’ve used a few recipes.. and each time I need one I go searching for it on various peices of paper, or in emails & websites.. so I’ve decided to throw all the ones I want to keep, on here, under the new Recipe category.