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Recipes
Mango Margaritas (PW)
By LDenvir
Begin by zesting the limes
- Level:
- Mango Margaritas
- 2012 Ree Drummond, All Rights Reserved
- Prep Time:10 minInactive Prep Time: -- Cook Time: --
- Easy
- Serves:
- 8 servings
- Ingredients
- 2 limes
- 2 tablespoons coarse sugar (I use decorator's sugar, regular sugar will work fine though)
- Two 20-ounce jars mango chunks, drained
- Ice, for blending
- 1 1/2 cups tequila
- 1 1/2 cups triple sec
- 1/2 cup granulated sugar
ORIENTAL CHICKEN SALAD
By LDenvir
Mix dressing ingredients with other ingredients
- 2 (6) C. chopped cooked chicken (4 (12) breast hales)
- 1/2 (1 1/2) C. chopped celery
- 1/2 (1 1/2) C. slivered toasted almonds
- 1/4 (3/4) C. sliced water chestnuts
- 1/2 (1 1/2) lb. seedless green grapes halved
- 1 (3) 11 oz. can mandarin oranges
- Dressing: - 3/4 (2 1/4) C. Hellmans Light Mayo, 2 (6) t. lemon juice , 2 (6) t. soy sauce and
- 1 (3) t. curry powder -
Quick and Easy Roasted Red Pepper Pasta (PW)
By LDenvir
Bring a large pot of salted water to a boil
- Salt
- 1 pound pasta of your choice (I prefer short ones like rigatoni, penne, etc.)
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/2 large onion, finely diced
- One 16-ounce jar roasted red peppers, drained and roughly chopped
- 1 cup vegetable or chicken broth
- Freshly ground black pepper
- 1/4 cup heavy cream
- 2 tablespoons finely minced fresh parsley, plus more for serving
- Several leaves fresh basil, chopped, plus more for serving
- 1/2 cup Parmesan shavings, plus more for serving
Country chicken with sausage & peppers, etc by Scottos
By LDenvir
In a large skillet, heat ½ cup olive oil over medium high heat and sauté prosciutto quickly until crisp
- 2 chickens, each cut into 8 to 10 small pieces on the bone
- 2 pounds sausage links, cut in half, about 2-inches in size
- 1 cup olive oil
- 1 cup green bell peppers, seeds and pith removed, sliced lengthwise
- 1 cup red bell peppers, seeds and pith removed, sliced lengthwise
- 1 cup yellow bell peppers, seeds and pith removed, sliced lengthwise
- 2 medium onions, skins removed, sliced thin lengthwise
- 1/2 cup diced prosciutto
- 2 pounds small Yukon Gold potatoes, approximately golf ball size, cut in half
- 1 cup mushrooms, cleaned and quartered
- 2 tablespoons minced fresh garlic
- 11/2 cups dry white wine
- 1/2 cup Italian flat leaf parsley, sliced thin
- 2 sprigs fresh rosemary, leaves only
Frozen Pineapple-Cranberry Salad
By LDenvir
Mix together and put in fancy molds - freeze 24 hours
- 1 C. Ocean Spray whole cranberry sauce
- 1 C. crushed pineapple - drained
- 1/2 pint sour cream
- 1/2 C. chopped pecan nuts
Perfect Pot Roast (Pioneer)
By LDenvir
Preheat the oven to 275 degrees F
- 6 servings
- Ingredients
- Salt and freshly ground black pepper
- One 3 to 5-pound chuck roast
- 2 or 3 tablespoons olive oil
- 2 whole onions, peeled and halved
- 6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
- 1 cup red wine, optional
- 3 cups beef broth
- 2 or 3 sprigs fresh rosemary
- 2 or 3 sprigs fresh thyme
- Serve with Burgundy Mushrooms
Short Rib Lasagne Rolls
By LDenvir
For the ribs: In a large Dutch oven or heavy-bottomed stockpot, heat the oil over medium-high heat
- Ribs:
- 2 tablespoons olive oil
- 2 1/2 pounds beef short ribs
- 2 teaspoons kosher salt, plus extra for seasoning
- 1 teaspoon freshly ground black pepper, plus extra for seasoning
- 1 onion, roughly chopped
- 4 cloves garlic, peeled and smashed
- 2 (4-inch) sprigs fresh rosemary
- 2 cups red wine, such as pinot noir
- 2 cups beef broth
- Filling:
- 3/4 cup milk
- 1/2 cup heavy cream
- 1 1/2 cups grated Pecorino Romano (6 ounces)
- 1 cup shredded mozzarella (4 ounces)
- 1 (10-ounce) packet frozen spinach, thawed, drained, and squeezed of excess liquid
- 1/4 cup chopped fresh basil
- 2 cloves garlic, minced
- 1 teaspoon kosher salt, plus extra for seasoning
- 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
- 12 lasagna noodles (about 10 ounces)
- Butter, for greasing baking dish
- 1 (25-ounce) jar marinara sauce
- 1/2 cup freshly grated Parmesan
- Olive oil, for drizzling
Braised Lamb Shanks (Secrets of Restaurant Chef)
By LDenvir
Preheat the oven to 400 degrees F
- Gremolata:
- Ingredients
- Extra-virgin olive oil
- 4 lamb shanks (each about 1 1/4 pounds; 1 shank is a portion)
- Kosher salt
- 1 large Spanish onion or 2 small yellow onions, cut into 1-inch dice
- 3 carrots, peeled and cut into 1/2-inch dice
- 3 celery ribs, cut into 1/2-inch dice
- 4 cloves garlic
- 1 (12-ounce) can tomato paste
- 2 cups hearty red wine
- 2 tablespoons finely chopped rosemary leaves
- 10 to 12 thyme branches tied together in a bundle
- 3 to 4 cups water
- 4 bay leaves
- Gremolata, recipe follows
- 1 orange, zested
- 1 lemon, zested
- 1/4 cup finely chopped parsley leaves
- 1 small garlic clove, minced
- 2 tablespoons freshly grated horseradish
Panda Chocolate Cupcakes (Bakerella.com)
By LDenvir
Preheat oven to 350 degrees Fill mini cupcake tray with cupcake liners
- Chocolate Cupcakes
- 1 1/2 cups flour
- 2/3 cup cocoa
- 1 1/3 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1/3 cup oil
- 1 teaspoon vanilla
- 2/3 cup milk
- 2/3 cup hot water
- Easy Buttercream Frosting
- 1 cup (2 sticks) butter (room temperature)
- 1 teaspoon pure vanilla extract
- 1 b. 10X powdered sugar
- 1-3 teaspoons milk, half and half or cream
- Using a mixer, cream softened butter and vanilla until smooth.
- Add sugar gradually, allowing butter and sugar to cream together before adding more.
- If you want your frosting a little creamier, add a teaspoon of milk at a time and beat on high until you get the right texture.
- Then, just use icing colorsto tint the frosting the color of your choice.
- This is usually just enough for a 2-layer cake, so I would recommend doubling this for a three-layer. But, I like a lot of frosting.
Szechuan Noodles
By LDenvir
Place the garlic and ginger in a food processor fitted with a steel blade
- 6 garlic cloves, chopped
- 1/4 cup fresh ginger, peeled and chopped
- 1/2 cup vegetable oil
- 1/2 cup tahini (sesame paste)
- 1/2 cup smooth peanut butter
- 1/2 cup good soy sauce
- 1/4 cup dry sherry
- 1/4 cup sherry vinegar
- 1/4 cup honey
- 1/2 teaspoon hot chili oil
- 2 tablespoons dark sesame oil
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon ground cayenne pepper
- 1 pound spaghetti
- 1 red bell pepper, julienned
- 1 yellow bell pepper, julienned
- 4 scallions, sliced diagonally (white and green parts)