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Recipes
Grilled Chicken - Paula Deen
By á-46
Mix together and heat Sauce ingredients
- SAUCE:
- 1 stick butter
- 1 Cup Worcestershire Sauce
- Juice from 2 Lemons
- MEAT:
- Skin on chicken
- House Seasoning
Easy Chicken Tetrazzini - BHG (slow cooker)
By á-46
1. In a 3-1/2- or 4-quart slow cooker, combine chicken and mushrooms
- 2 1/2 pounds skinless, boneless chicken breast halves and/or thighs, cut into 1-inch pieces
- 2 4 1/2ounce jars (drained weight)sliced mushrooms, drained
- 1 16 ounce jarAlfredo pasta sauce
- 1/4 cup chicken broth or water
- 2 tablespoons dry sherry (optional)
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 10 ounces dried spaghetti or linguine
- 2/3 cup grated Parmesan cheese (3 ounces)
- 3/4 cup thinly sliced green onion (6)
- Toasted French bread slices (optional)
Roasted Cauliflower - Gourmet | April 2007
By á-46
Put oven rack in middle position and preheat oven to 450°F
- Blasting cauliflower florets in a hot oven concentrates their natural sweetness, turning them into something akin to vegetable candy.
- 1 medium head cauliflower (2 1/2 to 3 pounds), cut into 1 1/2-inch-wide florets (8 cups)
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt
Roast Sirloin of Beef - Bon Appetit
By á-46
• Preheat oven to 425°
- 1 2-pound 3"-4"-thick top sirloin or strip loin roast
- Gray sea salt and freshly ground black pepper
- 2 tablespoons olive oil
San Francisco Garlic Fries- bon appetit
By á-46
• Preheat oven to 450°
- Nonstick vegetable oil spray
- 2 1/4 pounds russet potatoes, cut lengthwise into 3x1/3x1/3"strips
- 3 tablespoons vegetable oil, divided
- Kosher salt and freshly ground black pepper
- 4 garlic cloves, minced
- 2 tablespoons chopped flat-leaf parsley
LAZY DAY CROCK POT LASAGNA
By á-46
In a large skillet brown the beef completely and drain off any remaining fat
- 1 bag of frozen cheese ravioli (25 oz)
- 1 lb of ground beef, browned
- 3 cans of crushed tomatoes (14 or 15 oz each)
- 1 tablespoon of Italian Seasoning
- 1 tablespoon of Garlic Salt
- 4 cups of mozzarella cheese
- 1/4 cup parmesan cheese (optional)
Smoky Steak Sandwiches with Peppers and Onions - Williams-Sonoma
By á-46
Prepare a medium-hot fire in a grill
- 1 red onion, cut into 1/4-inch slices
- 1 red bell pepper, seeded and cut into 1/4-inch strips
- 1 green bell pepper, seeded and cut into 1/4-inch strips
- 4 Tbs. olive oil
- Hickory smoked sea salt, to taste
- Freshly ground pepper, to taste
- 1 1/2 lb. New York strip sirloin, thinly sliced
- 4 French sandwich rolls, split lengthwise, with one long side intact
- 6 oz. provolone cheese, sliced
Slow Cooker Teriyaki Chicken Wings
By á-46
These slow cooker chicken wings are broiled and then slow cooked in an Asian-style sauce mixture
- 3 pounds chicken wings (about 16 wings)
- kosher salt and freshly ground black pepper
- 1 large onion, chopped
- 1 cup soy sauce
- 1 cup brown sugar
- 1/4 cup dry sherry
- 1 tablespoon chili garlic paste or sauce (sambal), optional
- 2 teaspoons ground ginger
- 2 cloves garlic, minced
- 4 Servings
Mango and Blueberry Fruit Salad - American Profile
By á-46
Combine lime juice, sugar and salt together in a small bowl; stir until sugar dissolves
- Adding the blueberries at the last minute keeps the colors distinct and vibrant.
- Ingredients
- 2 tablespoons fresh lime juice
- 2 tablespoons light brown sugar
- 1 pinch coarse salt
- 3 large ripe mangoes, cut in 1-inch chunks
- 2 cups fresh blueberries
melon caprese with a light pesto - La Cucina Italiana
By á-46
Combine basil, oil, pine nuts and generous pinch salt in a blender; purée until smooth
- Ripe melon takes the place of tomatoes in this otherwise classic caprese. The crisp juicy fruit, paired with the soft, supple cheese, and the fragrant pesto is a revelation.
- 1 packed cup fresh basil leaves
- 1/4 cup plus 1 teaspoon extra-virgin olive oil
- 2 tablespoons pine nuts
- Fine sea salt
- 1 small (about 2-pound) cantaloupe, halved crosswise, seeded, cut into 8 wedges, peeled
- 3/4 pound fresh mozzarella (preferably Buffalo mozzarella)