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    You are in: Home / I Married Shrek's Public Recipes
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    5 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    I saw this made on Lidia's Italy and can't wait to try it tonight. I made a few changes for those of us not able to get specialized Italian ingredients. It seems like it would take a lot of time, but most is done simultaneously. Still something that will take a good hour to prepare.

    Recipe #512032

    This is something I discovered the other day when hubby came home and I hadn't started the pot roast in time. I had a very small 1.5lb chunk of pot roast (chuck) and very little time to do something with it. Feel free to dabble with it. Personally, it's the PORT that makes the difference on this one.

    Recipe #512018

    Tender flavorful artichoke chicken that won't choke you! Plus it's fast, easy, low in fat as well as calories. My hubby made this up one day and I love it so much I want to enter it in a contest!

    Recipe #485981

    This is inspired from a recipe posted on turnersouth.com. I wasn't sure about it, but DH really wanted to try it. It is the best piece of pork I've ever eaten and am putting it here so that I never ever lose the recipe! It's so simple that even the most tender chef can't make a mistake on this one. P.S. It may seem like a lot of pepper, but when it's cracked instead of ground the flavor is completely different. I actually HATE pepper on my meat, so trust me, it's not too much. *RECIPE UPDATE AUGUST 2006* In a March 2006 "Cook's Illustrated" magazine gave a great way to reduce the "heat" when using peppercorns. I haven't tried it, but put the method here for safe-keeping and future use in this recipe. I've made a few tiny changes. ***REDUCING HEAT IN PEPPERCORN RECIPES*** To do this take equal amounts of peppercorns and olive oil, (they used 5T each) PLUS 1.5 Tsp additional olive oil and 2 teaspoons kosher salt. Then heat peppercorns and oil in small saucepan over very low heat until faint bubbles appear. Continue to cook at bare simmer, swirling pan occasionally, until pepper is fragrant, 7 to 10 minutes. Remove from heat and set aside to cool. If you prefer an even lower heat, milder pepper flavor, drain the cooled peppercorns in a fine-mesh strainer and then toss them with 5 tablespoons of fresh olive oil.

    Recipe #123859

    Note: Beef Sirloin (or Round) Tip Center Roast is cut from the Beef Round Tip, Cap Off (IMPS/NAMP 167A) by following the natural seams to separate the tip side, tip center and tip bottom. The tip center is left whole and sold as a roast. Average weight is 2 to 2-1/2 pounds. RECIPE FROM "BEEFITSWHATSFORDINNER.COM" *** UPDATE 10/29/08 - Remember that this is a tough cut of meat if overcooked. Cooked to medium, it is very chewy and you'll have to cut it in 'wafer' thin slices, medium rare is the most you can get away with. I tried this on a cut of cross rib and the seasonings overpowered it so let me know if you have any luck using with different cut of meat. I have cooked it too long and although had great flavor was just to rough to eat for my taste, so I used for stew meat the next day..

    Recipe #121984


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