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Recipes
Roasted Vinegar and Salt Potatos
By LDenvir
1. Adjust oven rack to upper-middle position and heat oven to 500 degrees
- SERVES 4
- Use small red potatoes, measuring 1 to 2 inches in diameter. If you prefer to use kosher salt, you will need 1 1/2 cups of Morton kosher salt or 2 1/2 cups of Diamond Crystal. Cider vinegar works here, too.
- INGREDIENTS
- 6 tablespoons olive oil
- 2 pounds small red potatoes
- 1 1/4 cups salt
- 3 tablespoons malt vinegar
- Pepper
Barefoot Carrot Salad
By LDenvir
Place the raisins in a small bowl and cover with boiling water
- Ingredients
- 1/3 cup golden raisins
- 1 pound carrots
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1/3 cup diced fresh pineapple
Fancy Chili (Trisha Yearwood)
By LDenvir
Directions In a large saucepan, heat the oil over medium heat
- Ingredients
- 1 1 1 tablespoon olive oil
- 2 2 2 cloves garlic, minced
- 1/2 1/2 1/2 cup chopped green onion
- 1 1 1 pound lean ground beef (I doubled this!)
- 2 2 2 tablespoons hot chili powder
- 28-oz 28-oz can One 28-oz can fire roasted dice tomatoes
- 15-oz 15-oz can One 15-oz can black beans, rinsed and drained
- 1 1 1 medium red bell pepper, cored, seeded, and diced
- 4 4 4 carrots, peeled and grated
- 1/2 1/2 1/2 tsp brown sugar
- Pinch Pinch of salt
Comfort Meatballs (PW)
By LDenvir
Directions For the meatballs: In bowl, combine the ground beef and oats
- Meatballs:
- Ingredients
- 1 1/2 pounds ground beef
- 3/4 cup quick oats
- 1 cup milk
- 3 tablespoons very finely minced onion
- 1 1/2 teaspoons salt
- Plenty of ground black pepper
- 4 tablespoons canola oil
- 1/2 cup all-purpose flour
- Sauce:
- 1 cup ketchup
- 4 to 6 tablespoons minced onion
- 3 tablespoons distilled white vinegar
- 2 tablespoons sugar
- 2 tablespoons Worcestershire sauce
- Dash of hot sauce, such as Tabasco
- Directions
- For the meatballs: In bowl, combine the ground beef and oats. Pour in the milk, and then add the onions, salt and pepper. Stir to combine. Roll the mixture into tablespoon-size balls and refrigerate them for 30 to 45 minutes to firm.
- Preheat the oven to 350 degrees F.
- Heat the canola oil in a large skillet over medium heat. Dredge the meatballs in the flour, and then brown the meatballs in batches until light brown. As they brown, place them into a rectangular baking dish.
- For the sauce: Stir together the ketchup, onions, vinegar, sugar, Worcestershire sauce and hot sauce. Drizzle the sauce evenly on the meatballs.
- Bake until bubbly and hot, about 45 minutes.
- ©Television Food Network G.P.
- All Rights Reserved.
- Ingredients
- Meatballs:
- 1 1/2 pounds ground beef
- 3/4 cup quick oats
- 1 cup milk
- 3 tablespoons very finely minced onion
- 1 1/2 teaspoons salt
- Plenty of ground black pepper
- 4 tablespoons canola oil
- 1/2 cup all-purpose flour
- Sauce:
- 1 cup ketchup
- 4 to 6 tablespoons minced onion
- 3 tablespoons distilled white vinegar
- 2 tablespoons sugar
- 2 tablespoons Worcestershire sauce
- Dash of hot sauce, such as Tabasco
Chicken with Artichokes and Capalinni
By LDenvir
Set a large pot of salted water to boil
- Coarse salt and ground pepper
- 1/4 cup all-purpose flour
- 8 thin chicken cutlets (about 1 1/2 pounds total)
- 2 tablespoons olive oil
- 1 cup reduced-sodium chicken broth
- 1 can (14 ounces) artichoke hearts packed in water, rinsed, drained, and quartered
- 2 tablespoons rinsed and drained capers
- 2 tablespoons butter
- 8 ounces angel-hair pasta
- 1/2 cup parsley leaves
Pork Chops with Fried Rice (Pioneer)
By LDenvir
Preparation Instructions Cook rice according to package instructions
- Pork Chops with Pineapple Fried Rice
- Added by Ree on March 5, 2012 in Main Courses, Pork
- Prep Time 15 Minutes
- Cook Time 30 Minutes Servings 6 Difficulty Easy
- Ingredients
- 1/2 whole Pineapple, Cut Into Spears And Skewered
- 2 cups White Or Brown Rice, Cooked
- 6 whole Pork Chops
- 1 Tablespoon Butter
- 1 Tablespoon Peanut Oil Or Canola Oil
- 1 whole Large Onion, Sliced
- 6 Tablespoons Soy Sauce (more To Taste, Or If More Liquid Is Needed)
- 1 Tablespoon Rice Wine Vinegar
- 2 Tablespoons Honey
- 1 Tablespoon Sriracha, Or Other Hot Sauce
- Salt To Taste
- 3 cloves Minced Garlic
- 2 whole Eggs
- 1 jar (small) Drained Pimentos
- 1-1/2 cup Frozen Peas
- 2 Tablespoons Soy Sauce (additional)
Shrimp Stuffed with Crabmeat in Champagne Sauce
By LDenvir
To make the champagne sauce, add shallots and champagne to a small saucepan over low heat, and reduce until almost ...
- Vegetables
- 3 tablespoons butter
- 1/4 diced cup celery
- 1/4 diced cup green bell pepper
- 1/4 diced cup red bell pepper
- 1/4 diced scallions
- Seasoned mayonnaise
- 1 cup mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 2 tablespoons Worcestershire sauce
- 4 dashes Tabasco pepper sauce
- 2 teaspoons Old Bay Spice
- 1/4 cup freshly chopped parsley
- Crabmeat and shrimp
- 1 pound jumbo lump crab meat
- 1/2 cup dry bread crumbs
- 2 dozen shrimp (16/20 or U/10), peeled and deveined with tails intact
- Champagne sauce
- 4 tablespoons minced shallots
- 2 cups champagne
- 1 cup heavy cream
- 1/4 cup butter
Cinnamon Rolls
By LDenvir
Generously grease one 12-cup muffin tin with softened butter
- 1/2 cup (1 stick) unsalted butter, room temperature, plus more for muffin tins
- 1 cup sugar
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- AP flour, for rolling
- 1 3/4 pounds Yeast Dough, room temperature
Panko-Crusted Chicken with Watercress Salad and Buttermilk dressing
By LDenvir
- Serve up this satisfying meal for under $20 with a bit of creativity (make your own buttermilk!) and smart shopping strategies (buy chicken in bulk). This recipe comes from TV chef Thomas Joseph.
- For The Dressing And Salad
- 1 cup whole milk
- Zest and juice of 1/2 lemon
- 5 tablespoons mayonnaise
- 1/2 small shallot, finely minced
- 1 1/2 teaspoons chopped fresh thyme leaves
- 1 1/2 teaspoons coarse salt
- 1/2 teaspoon freshly ground pepper
- 1 bunch watercress, trimmed
- 1 bunch fresh flat-leaf parsley, leaves only
- 1 bunch radishes, thinly sliced
- For The Chicken
- 2 (8-ounce) boneless, skinless chicken breast halves
- Vegetable oil
- All-purpose flour, for dredging
- 2 large eggs, lightly beaten
- 2 cups panko breadcrumbs
- Juice and zest of 1/2 lemon
- 1 1/2 teaspoons chopped fresh thyme leaves
- Coarse salt and freshly ground pepper
Cod and Shrimp in Fennel Sauce (Rest Chef)
By LDenvir
Coat a wide pan with olive oil and bring to a medium-high heat
- Fish Stock:
- Extra-virgin olive oil
- 1 small onion, coarsely chopped
- 1 celery rib, coarsely chopped
- Top of 1 fennel bulb, fronds reserved, coarsely chopped
- Kosher salt
- 2 cloves garlic, smashed
- 1 pound cod bones, or other white fish bones
- Shells from 8 jumbo shrimp, bodies reserved, peeled and deveined
- 3/4 cup anise-flavored liqueur (recommended: Pernod)
- 2 bay leaves
- 1 fresh thyme bundle
- Extra-virgin olive oil
- 1 onion, julienned
- 1 small fennel bulb, julienned
- Kosher salt
- 2 cloves garlic, smashed and finely chopped
- 1/2 cup anise-flavored liqueur (recommended: Pernod)
- 1/2 cup dry white wine
- 4 (5-ounce) cod fillets
- 8 jumbo shrimp (devained and peeled)
- 3 fingerling potatoes, sliced into rounds
- 1 zucchini, julienned
- Big fat finishing oil