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Recipes
How to cook rhubarb
By á-46
You want firm, snappable, stalks with no blemishes or signs of bruising
- to are two types of rhubarb. Forced, which is grown in the dark, comes out at the end on January and is bright pink and outdoor, which tends to be thicker stemmed and is a brighter red colour.
- Rhubarb leaves are poisonous and should never be eaten and always thrown away.
Glazed Grilled Salmon - Henry's Farmers Market
By á-46
Prepare grill to medium-high heat
- Sweet and tangy, the glaze complements the delicious taste of fresh salmon.
- 3 tablespoons. dark brown sugar, packed
- 4 teaspoons Dijon mustard
- 1 teaspoon rice vinegar
- 1 tablespoon soy sauce
- 2 (8-oz.) salmon fillets or steaks (about 3/4-inch thick)
BLUEBERRY CREPES
By á-46
For filling: Blend cream cheese, sour cream, sugar, vanilla and lemon peel until smooth
- 8 oz. cream cheese
- 8 oz. sour cream
- 1/4 c. sugar
- 1/2 tsp. vanilla
- 1/2 tsp. lemon peel
- 4 c. blueberries
- 2/3 c. sugar
- 1 1/3 c. water
- 2 tbsp. cornstarch
- 2 tsp. lemon juice
- 16 basic dessert crepes (listed below)
Sriracha Chicken Wings with Cilantro-Green Onion Dip - Williams Sonoma
By á-46
A cooling dip made with Greek yogurt tames the heat of fiery chicken wings slathered with sriracha sauce just befor...
- 1 cup (8 oz./250 g) Greek yogurt
- 2 Tbs. fresh lime juice
- 2 green onions, white and light green portions, thinly sliced
- 1/4 cup (1/3 oz./10 g) chopped fresh cilantro
- Salt and freshly ground pepper, to taste
- 3 lb. (1.5 kg) chicken wings, tips removed
- 1 Tbs. olive oil
- 1/2 cup (4 fl. oz./125 ml) sriracha hot sauce
Oven-Fried Potato Wedges
By á-46
Preheat the oven to 375 degrees F
- Recipe courtesy Paula Deen
- 3 large baking potatoes
- 1/2 cup mayonnaise
- 1/2 teaspoon hot sauce
- 1/4 teaspoon onion salt
- 1/2 teaspoon House Seasoning
- 1/8 teaspoon black pepper
- 2 cups cornbread dressing mix
Strawberry Shortcake - Gourmet Mag.
By á-46
Toss strawberries with granulated sugar in a large bowl and let stand 5 minutes
- 2 1/2 lb strawberries, trimmed and quartered (7 1/2 cups)
- 1/3 to 1/2 cup granulated sugar, or to taste
- 1 cup chilled heavy cream
- 1/4 cup sour cream
- 1 1/2 to 2 tablespoons confectioners sugar
- 1/2 teaspoon vanilla
- 6 buttermilk biscuits
- Special equipment: a potato masher
Zucchini Bread
By á-46
Preheat oven to 350 degrees F
- Recipe courtesy Paula Deen
- 3 1/4 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon ground nutmeg
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 3 cups sugar
- 1 cup vegetable oil
- 4 eggs, beaten
- 1/3 cup water
- 2 cups grated zucchini
- 1 teaspoon lemon juice
- 1 cup chopped walnuts or pecans
Black-Bottom Raspberry Cream Pie
By á-46
FOR CRUST: Spray 9-inch-diameter glass pie dish with nonstick spray
- The "black bottom" is a layer of superb chocolate pudding — plus a chocolate cookie crust. The pie must be chilled overnight before the topping is added.
- CRUST
- Nonstick vegetable oil spray
- 1 3/4 cups crushed chocolate wafer cookies (about 30 cookies from one 9-ounce package)
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup sugar
- FILLING
- 1/2 cup sugar
- 1/4 cup unsweetened cocoa powder (preferably Dutch-process)
- 2 tablespoons cornstarch
- 2 1/2 cups whole milk, divided
- 2 large egg yolks
- 1 large egg
- 4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
- 2 tablespoons (1/4 stick) unsalted butter
- TOPPING
- 3 1/2-pint containers raspberries
- 1 cup chilled whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Sour Cream Fudge Frosting
By á-46
Place chocolate in large metal bowl
- 8 ounces high-quality milk chocolate (such as Lindt, Perugina, or Valrhona), chopped
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 2/3 cup sour cream
- 4 teaspoons light corn syrup
Bourbon-Mango Pulled Pork
By á-46
Peel the mangos and remove the pits
- "Spicy, smoky, and sweet. This is the perfect addition to that crusty roll you've been trying to figure out a sandwich filling for!"
- 2 mangos
- 1 (4 pound) pork shoulder roast
- 2 tablespoons ground black pepper
- 1 teaspoon kosher salt
- 1 teaspoon chipotle chile powder
- 1/4 cup balsamic vinegar
- 2 cups water
- 1 teaspoon chipotle chile powder
- 2 teaspoons honey
- 1 (1.5 fluid ounce) jigger bourbon whiskey
- 2 (12 ounce) bottles barbeque sauce