Welcome to HowDoYouCook.com

By learning about basic ingredients and how to use them, you can create simple, quick and delicious meals your family will love!!

Wednesday, December 29, 2010

Egg Rolls

The best thing about making your own egg rolls is you can control the ingredients.  Using fresh cooked shrimp and fresh vegetables the flavor is so much better than you get from the local Chinese take-out place.  This recipe can be changed in many ways. Try using chicken or pork instead of shrimp, add Thai chilies or red pepper flakes for more heat or even add bean sprouts.  The possibilities are endless!  These egg rolls go great with Hot and Soup Soup.

1 TB  Peanut Oil
1 tsp  Grated Ginger
2  Cloves Garlic, finely chopped
1  Green Onion, sliced thinly
1  Small Carrot, shredded
1  cup Green Cabbage, finely chopped
2  cups  Green Cabbage, sliced into thin ribbons
3 TB  Soy Sauce
1 TB  Sugar
1 tsp  Sesame Oil
8  Large Egg Roll Wrappers
10  Medium Shrimp, cooked, cooled and minced
Canola Oil

In a large skillet, heat the oil.  Add ginger, garlic and green onion and saute 3 minutes.  Add the carrot and cabbage mixture to the skillet, stir and saute 2 minutes.  Add the soy sauce, sugar and sesame oil, stir to combine and heat until the cabbage just begins to soften.  Add the shrimp and cook 2 minutes longer, then remove skillet from heat.

Allow the mixture to cool for about 15 minutes, so it is cool enough to work with.  Place an egg roll wrapper on a cutting board in a diamond shape and spoon about 3 tablespoons of the filling into the center.  Dab a little cold water around the edges of the wrapper, fold up the bottom corner, then the sides, then roll to seal.   Add another dab of water, if needed, to seal the edges, but not too much or the rolls will be soggy.

Using a heavy skillet, over medium-high heat add 1/4 inch of canola oil.  When the oil is hot, carefully add the egg rolls in a single layer, leaving space between the egg rolls.  Cook 4 minutes or until golden on the bottom, then turn, repeating as necessary to brown on all sides.  Remove egg rolls from pan when browned and place on paper towels to drain.  Allow to cool 5 minutes before serving.

Egg Roll Sauce

1/4 cup  Soy Sauce
1/4 cup  Rice Vinegar
2 TB  Honey
1 tsp  Sesame Oil
1/4 tsp  Red Pepper Flakes

Combine in a bowl and serve.  To adjust the flavor, add a bit more honey for more sweetness or more red pepper flakes if you like more spice.

Friday, December 24, 2010

How Do You Cook a Standing Rib (Prime Rib) Roast?

Serving a Prime Rib Roast to your guests may seem overwhelming, but it is actually a very simple meal. When buying the roast, allow 1 rib per 2 people, so a 3-rib roast will serve 6 people and a 4-rib will serve 8. Don't buy smaller than the 3-rib roast for best results. 

Cook a Standing Rib (Prime Rib) Roast using a Searing Method

Preheat oven to 450 degrees. Roast should stand at room temperature for 1 to 1 1/2 hours if possible. In foil lined baking pan place roast rib side down. Season generously with Kosher salt and fresh black pepper. For extra flavor, rub roast with a cut fresh garlic clove before seasoning. Insert meat thermometer in center of roast without touching the bone. Do not cover and do not add liquid.

Roast, uncovered 25 minutes, then reduce heat to 300F. (To bring the temperature down quickly, leave oven down open slightly for a few minutes.) Continue roasting to desired doneness. The roast will continue to cook slightly after removing from the oven, so be careful not to overcook.

Transfer roast to a platter and let rest for 5 - 10 mintues. To carve, use a long, thin and very sharp knife to cut the roast away from the bones. Slice roast into steaks. The inside cuts will be most rare and end cuts will be more medium to well.  Serve with Au Jus and Horseradish Sauce.

Sunday, December 19, 2010

A Twist on Texas-Style Chili - No Beans, No Tomatoes

This is our version of classic Texas-style chili with a combination of both beef and pork, but no beans or tomatoes.  Due to a tomato allergy in the family, we have discovered that you can create an awesome pot of chili, full of spice and flavor, without a single tomato product.  This can be served over spaghetti or on its own. A handful of sharp cheddar cheese or chopped onion makes a great final touch. Enjoy!

3 to 3 1/2 pounds Beef Chuck or similar cut, cubed to 1/2 inch (we used bottom round for this batch)
1 pound  Pork Sausage
1 large  Onion, chopped
1/4 cup  Chopped Garlic
2 tsp  Kosher Salt
1 tsp  Freshly Ground Black Pepper
2 TB  Garlic Powder
1 TB  Onion Powder
3 TB  Ground Cumin
1 TB  Mexican Oregano
1/3 cup  Chili Powder
4 cups  Beef Broth
1 cup  Red Wine (or water, but the wine will tenderize a cheaper cut of meat and add great flavor)
2 - 3 TB  Yellow Cornmeal, optional

In a large soup pot, brown off the pork sausage and drain.  Add the onions and garlic to the sausage and saute for about 5 minutes until onions are softened, but not browned.
Add the beef, salt and pepper and cook uncovered, stirring often, until meat is not longer pink, about 10 - 15 minutes.
When meat is browned, add the remaining ingredients, except the cornmeal.  Bring mixture to a boil.
Reduce heat and simmer uncovered for 1-1/2 hours, adding additional water if the chili becomes too dry.
Taste to adjust the seasonings, and cook 30 minutes longer, until the meat is very tender.
If you like your chili thicker, sprinkle a few tablespoons of cornmeal into the chili, stirring constantly.  Simmer 5 - 10 minutes longer and serve.

Wednesday, December 1, 2010

Spicy Chicken Tortilla Soup

This is a yummy soup for a cold weeknight dinner.  The prep time is only about 20 minutes using precooked chicken. The combination of chicken, chilies, black beans and spices create a filling but healthy soup.  
Just a side health note on black beans, which are sometimes called turtle beans, these little treasures are high in everything your body needs: folate, protein, fiber, magnesium and B1.  Black beans are also high in the antioxidant anthocyanins, which is also found in cranberries and grapes. 
3 cups  Chicken, cooked and diced or shredded
1 15 oz can  Diced Tomatoes
1 4.5 oz can  Diced Green Chilies
1  Green Pepper, diced
1  Red Pepper, diced
1 TB  Olive Oil
1  Large Onion, diced
4  Garlic Cloves, minced
1 TB  Chili Powder
1/2 tsp  Paprika
1 tsp  Garlic Powder
1 tsp  Onion Powder
1/2 tsp  Crushed Red Pepper Flakes
1/2 tsp  Dried Oregano
1 1/2 tsp  Ground Cumin
1 1/2 tsp  Kosher Salt
1 1/2 tsp  Freshly Ground Black Pepper
4 cups  Chicken Broth
12 oz  Frozen Corn
1 15 oz can  Black Beans, rinsed and drained

Optional Garnish Items
Grated Mexican Cheese
Sour Cream
Flour or Whole Wheat Tortilla Shells, cut into strips and baked lightly
Lime Wedges

In a large soup pot, heat olive oil over medium heat. Add onion, garlic and peppers and saute for about 5 minutes, or until softened.  Add shredded chicken and all of the dry spices.  Stir to combine.  Add the chicken stock and simmer 5 minutes over low heat.

Next add corn and black beans, reduce heat to low and simmer partly covered for 45 minutes.

If using tortilla shells, cut tortillas with a pizza cutter into strips.  Place on a baking sheet and broil in the oven for 10 minutes or until crispy.

Ladle soup into bowls, add toppings of cheese, sour cream, tortilla strips or a squeeze of lime juice if desired.