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Recipes
Mexican Rice Casserole (PW)
By LDenvir
Servie with Tequila Chicken and Refried Black Beans
- Level:
- Mexican Rice Casserole
- 2012 Ree Drummond, All Rights Reserved
- Prep Time:15 minInactive Prep Time: -- Cook Time:40 min
- Easy
- Serves:
- 12 servings
- Ingredients
- 2 tablespoons canola oil
- 3 cloves garlic, minced
- 1/2 to 1 whole large onion, chopped
- 4 cups long grain rice
- Two 14.5-ounce cans whole tomatoes
- One 10-ounce can diced tomatoes and green chiles, such as Rotel
- 1 teaspoon cumin (or more to taste)
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon turmeric
- 6 to 8 cups low-sodium chicken broth (more if needed)
- 1 1/2 cups grated Cheddar
- Fresh cilantro, chopped, for serving
Carmelized Onion and mushroom tarts
By LDenvir
Preheat oven to 400 degrees F
- 1 large sweet onion
- 16 medium shiitake mushrooms (about 1 pound)
- 1 tablespoon plus 1 teaspoon olive oil, divided
- Salt
- Freshly ground black pepper
- 1 (4-ounce) package puff pastry, defrosted according to package directions (recommended: Dufour)
- 3 eggs, divided
- 8 ounces goat cheese, divided
- 2 teaspoons chopped fresh thyme leaves
Savory Palmiers (Barefoot Contessa)
By LDenvir
Lightly flour a board and carefully unfold one sheet of puff pastry
- Ingredients
- 1 package frozen Pepperidge Farm puff pastry, defrosted
- 1/4 cup prepared pesto, store bought or homemade (recipe follows)
- 1/2 cup crumbled goat cheese, such as Montrachet
- 1/4 cup finely chopped sundried tomatoes in oil, drained
- 1/4 cup toasted pine nuts
- Kosher salt
Tequila Lime Chicken (PW)
By LDenvir
Serve with Mexican Rice Casserole, Refried Black Beans and flour tortillas
- Level:
- Tequila Lime Chicken
- 2012 Ree Drummond, All Rights Reserved
- Prep Time:15 minInactive Prep Time:3 hr 0 minCook Time:10 min
- Easy
- Serves:
- 12 servings
- Ingredients
- 4 limes
- 1 cup tequila
- 1/4 cup olive oil
- 2 teaspoons kosher salt
- 5 cloves garlic
- 1 jalapeno, sliced
- 1/2 bunch chopped fresh cilantro
- 12 boneless, skinless chicken breasts
- 2 cups grated Monterey Jack
- Options for servings:
- Corn tortillas
- Flour tortillas
- Grated Monterey Jack
- Pico de gallo
- Jalapeno slices
- Lime wedges
- Avocado slices
- Sour cream
Blackberry Raspberry Pie (Giada)
By LDenvir
Special equipment: 9-inch ceramic or glass pie dish Line a baking sheet with foil
- Ingredients
- Two 16-ounce bags frozen blackberries, thawed and strained
- Two 16-ounce bags frozen raspberries, thawed and strained
- 1 cup sugar, plus 1 teaspoon for sprinkling
- 2 tablespoons cinnamon, plus 1/4 teaspoon for sprinkling
- 1/4 cup arrowroot powder
- 2 tablespoons all-purpose flour
- 1/4 teaspoon fine salt
- Butter, for greasing
- Two 9-inch unroll-and-bake refrigerated pie crusts
Soba Noodles with Edamame (Serve with Tuna)
By LDenvir
Bring a large pot of salted water to a boil
- Kosher salt
- 8 to 9 ounces soba noodles (two-thirds of a 350g package)
- 1 teaspoon sesame oil
- Peanut oil
- 2 cloves garlic, smashed and finely chopped
- 1 -inch fresh ginger, peeled and finely grated
- 1/2 jalapeno, seeds removed and finely chopped
- 2 medium carrots, julienned (cut planks on a mandolin, then cut into strips)
- 1/4 pound shiitake mushrooms, stemmed and julienned
- 1 cup shelled edamame
- 3 scallions, white and green sliced on the bias
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 1/4 cup peanuts, coarsely chopped
Orange Chicken (PW)
By LDenvir
Ingredients Chicken: 2 tablespoons cornstarch 4 egg whites 4 boneless chicken thighs, cut into bite-sized pieces Sa...
- Chicken:
- Ingredients
- 2 tablespoons cornstarch
- 4 egg whites
- 4 boneless chicken thighs, cut into bite-sized pieces
- Sauce:
- 1/2 cup orange juice (I used Simply Orange)
- 1 tablespoon soy sauce
- 1 packed tablespoon brown sugar
- 1 tablespoon rice wine vinegar
- 1/4 teaspoon sesame oil
- Dash salt
- Dash crushed red pepper
- 1 clove garlic, pressed
- A little grated or minced ginger
- 1 teaspoon cornstarch
- Vegetable or peanut oil, for frying
Sour Cream Noodle Bake by Pioneer Woman
By LDenvir
Preheat the oven to 350 degrees F
- 1 1/4 pounds ground chuck
- One 15-ounce can tomato sauce
- 1/2 teaspoon salt
- Freshly ground black pepper
- 8 ounces egg noodles
- 1/2 cup sour cream
- 1 1/4 cups small curd cottage cheese
- Pinch red pepper flakes
- 1/2 cup sliced green onions (less to taste)
- 1 cup grated sharp Cheddar
- Crusty French bread, for serving
Frozen Blueberry Pie
By LDenvir
Directions Wash the berries and pat dry
- Level:
- Frozen Blueberry Pie
- Recipe courtesy Alton Brown, 2007
- Prep Time:30 minInactive Prep Time:10 hr 15 minCook Time:1 hr 15 min
- Intermediate
- Serves:
- 8 servings
- Ingredients
- 20 ounces blueberries, approximately 4 cups
- 4 ounces sugar, approximately 1/2 cup
- 1/8 teaspoon kosher salt
- 1 1/4 ounces tapioca flour, approximately 5 tablespoons
- 1 tablespoon fresh orange juice
- 1 teaspoon orange zest
- 2 (9-inch) store-bought pie doughs
- 1 egg yolk whisked with 1 teaspoon water
Salty Butterscotch-Toffee Cookie (MS)
By LDenvir
Preheat oven to 350 degrees
- Save
- A generous dusting of Maldon sea salt gives these treats from TV chef Nora Singley their irresistible flavor.
- The Martha Stewart Show, December 2011
- 4 cups all-purpose flour
- 2 teaspoons coarse salt
- 2 teaspoons baking soda
- 3 1/2 sticks unsalted butter, room temperature
- 2 1/2 cups packed dark-brown sugar
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tablespoon pure vanilla extract
- 3/4 cup butterscotch chips
- 2 cups toffee bits
- 1 1/2 cups coarsely chopped toasted pecans
- Maldon sea salt, for sprinkling