1108 hunan points Recipes

i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...

hoisin sauce, peanut butter, soy sauce, garlic, minced, hot pepper oil, sesame oil, boneless skinless chicken breast, leaves iceberg lettuce

peanut oil, eggplants, cut into 1-inch chunks (unpeeled ), garlic cloves, minced, chili paste with garlic, minced fresh ginger, chicken stock, soy sauce, sugar, rice vinegar, chopped green onions (whites and part of green tops), sesame oil

raw chicken breasts , sliced about 1/8-inch thick across the grain, water, raw carrot, strips (1/8-inch thick, 1/2-inch wide , 1 to 2-inch long), green pepper, chunks, baby corn, drained, water chestnut, drained, bamboo shoot, drained, cooked rice, garlic paste, low sodium soy sauce, chopped green onion, hoisin sauce, sugar, powdered ginger, salt, chopped red chili flakes in oil (i m sure this has a name , but i don tsp know what it is called), dried hot chili peppers

soy sauce, cornstarch (3 points), garlic cloves, minced, beef round steak , cut into thin strips, water, soy sauce, cornstarch (2 points), splenda sugar substitute, diced red peppers, olive oil, divided, carrots, thinly sliced, green onion, cut into 2 inch pieces (separate the white from the green )

smoked haddock, onion, peeled and finely chopped, milk, butter, cooked mashed potatoes, salt and pepper, bay leaf, chopped parsley, water, toast points (as an accompaniment)

old points : 6 pt points+: 7 pt, calories: 259 fat: 12.3 g protein : 10.1 g carb: 29 g fiber: 2.9 g sugar: 1.4 g, sodium: 590.5 mg (without salt), if you make the homemade low-fat buttermilk ranch ad 1 point plus or 52 calories ., potatoes (2/3 lb total), yukon gold or russet, washed and dried (skin on), olive oil, smoked paprika, chili powder, onion powder, garlic powder, cumin, coarse salt and fresh cracked pepper, center cut bacon, cooked & finely chopped, sharp shredded cheddar cheese, diced scallions, sliced pickled jalapeno (jarred on canned ), low-fat buttermilk ranch dressing, old points : 1 pts points+: 1 pts, calories: 52.3 fat: 2.0 g carbs : 5.5 g fiber: 0.0 g protein: 3.4 g sugar: 3.7 g, sodium: 288.8 mg, fat free sour cream, fat free greek yogurt, light mayonnaise, garlic powder, onion powder, chopped fresh chives, chopped fresh parsley, salt, freshly ground pepper, white balsamic vinegar, low fat buttermilk

lean ground turkey, frozen corn, dry chili seasoning, zucchini, diced, squash, diced, green peppers, diced, white onion, diced, green chili peppers, diced, black beans, diced tomatos, chicken broth

frozen hash brown potatoes, thawed, chopped fresh rosemary, salt, pepper, butter or margarine, olive oil

all-purpose flour, splenda sugar substitute, cinnamon, salt, nutmeg (less if grating your own), vanilla extract, eggs, beaten (it is okay to use egg beaters here), low-fat milk (bring almost to boiling point) or 3 cups 2% , scalded (bring almost to boiling point), bread, cubes (i use day old italian bread leftovers), raisins (optional) or 1/2 cup dates (optional), butter or 2 tbsp margarine

peanut oil, hoisin sauce, plum wine ** or sherry, garlic cloves, minced, minced fresh ginger, dried crushed red pepper, racks of lamb, trimmed, bottled chili sauce, dry-roasted unsalted peanuts, finely chopped, beef stock or canned broth, dry red wine, bottled chili sauce, hoisin sauce, chilled butter

beef flank steak or 1 lb beef top sirloin steak, very thinly sliced across-the-grain, peanut oil, divided, soy sauce, dry sherry, water, green onions, thinly sliced, minced fresh ginger, garlic cloves, minced, asian chili paste with garlic (or to taste), sugar, dry sherry, toasted sesame oil, distilled white vinegar, fresh ground black pepper

rice vinegar, soy sauce, toasted sesame oil, lemon juice, cornstarch, hoisin sauce, chili paste with garlic, sugar, mixed salad greens, rinsed and crisped, cucumber, halved and sliced, lightly packed cilantro leaf, canola oil, onion, halved and thinly sliced, lean boneless leg of lamb , trimmed of fat and cut into 3/4 inch cubes

chicken breasts, soy sauce, cornstarch, white rice wine vinegar, vegetable oil, red pepper, pak choi, scallions, chopped, ginger, soy sauce, sugar, white vinegar, ketchup, sherry wine, cornstarch

chicken stock, mirin, honey, cornstarch, salt, peanut oil, smoked ham , such as hunan, or chinese sausage, baby bok choy, trimmed and julienned, asparagus, trimmed and cut into 1-inch pieces, steamed rice , as accompaniment

worcestershire sauce, mirin, soy sauce, ginger, thinly sliced , smashed, ketchup, chopped garlic, chopped shallots, honey, pomegranate juice, lemon juice, chile paste, ground black pepper, racks lamb, trimmed and frenched, hunan style eggplant , recipe follows, miso and plum sauce, recipe follows, cilantro and mint vinaigrette, recipe follows, julienne green onions, cilantro sprigs, peeled, thinly sliced garlic, oil, for deep-frying, japanese-style soy sauce, chinese-style soy sauce, mushroom soy sauce, peanut oil, sugar, chile paste, shaoxing rice wine, rice vinegar, cornstarch, cold water, chinese eggplant, ends trimmed , cut into 1-inch roll-cut pieces, peanut oil, peeled, smashed garlic, peeled, sliced shallots, ginger, peeled, sliced , smashed, green onions , cut into 2-inch pieces, star anise, crushed, black peppercorns, crushed, plum wine, port, red wine, lamb demi-glace, chicken stock, raspberry or blackberry puree, red miso paste, neriume (japanese apricot paste), butter, salt , pepper, and sugar, mustard powder, water, cilantro leaves, mint leaves, egg yolk, peanuts, toasted, cashews, toasted, lemon juice, pickled ginger, pickled ginger vinegar, peanut oil, salt , pepper, and sugar

pine nuts, blue cheese , such as point reyes, maytag blue or 8 oz roquefort cheese, crumbled, heavy cream or 1/3 cup mascarpone, pesto sauce, penne (tubular pasta) or 12 oz tagliatelle pasta noodles (flat noodles)

fresh corn kernels, corn oil, salt, freshly ground pepper, pecan cornbread (recipe follows), slightly stale, cut into 1/2 cubes, shallot, minced, cooked lobster meat, roughly chopped, cream cheese, softened, worcestershire sauce, prepared mayonnaise, freshly ground nutmeg, on high heat , in a medium skillet, brown the corn kernels in the corn oil and season lightly with salt and pepper to taste. remove pan from heat and put cooked corn kernels into a large mixing bowl. stir in remaining ingredients, blending well. form lobster cakes with a two oz scoop. (make approximately twenty cakes.) cakes may be prepared to this point and refrigerated up to two days., presentation, pecans, pecan cornbread, dried slightly at room temperature, clarified butter or olive oil for sauteing, in a food processor , pulse pecans and pecan cornbread until finely ground. press cakes into crumb mixture, and then saute in clarified butter or olive oil on medium heat until lightly browned and warmed through. place on warmed plate and drizzle with pumpkin ginger creme fraiche (recipe follows).