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Recipes
Mediterranean-Style Tuna Salad - Penzey's
By á-46
In a large bowl, combine all of the ingredients and mix well
- 4 4-5 oz. cans tuna (preferably albacore)
- 1 Cup feta cheese
- 1 Cup chopped black olives (or kalamata, or a mix)
- 1/2 Cup finely chopped fresh parsley
- 1/2 Cup finely chopped red onion
- 1/3 Cup olive oil
- 1/2-2/3 Cup red wine vinegar (the full amount will be more tart)
- 1-2 TB. GREEK SEASONING, to taste
- 1/2-1 Cup diced cucumber, optional
- 1/2-1 Cup grape tomatoes, quartered, optional
HOT ITALIAN SAUSAGE PIZZA (RED BELL PEPPER ANCHO CHILI JAM)
By á-46
Tressa's Tip: This pizza only works with a spicy sausage to counter balance the sweetness of the jam
- 1 uncooked pizza dough, store bought or home made
- 1 10 ounce jar E&V Red Bell Pepper Ancho Chili Jam
- 1 pound hot Italian sausage
- 2 onions, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 12 ounces shredded mozzarella or an Italian blend of cheese
Mango Glaze
By á-46
1.Preheat the oven to 300°
- 1/2 large mango, peeled and cut into 1/2-inch chunks (1 cup)
- 2 tablespoons sugar
- 1 1/2 teaspoons tamarind paste
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon soy sauce
- 1/4 teaspoon crushed red pepper
- 1/2 teaspoon vegetable oil
- 1 garlic clove, minced
- Salt and freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 1/2 cup dry white wine
- 3/4 cup chicken stock or low-sodium broth
Rotisserie Chicken - Williams Sonoma
By á-46
Put the peppercorns and salt in a mortar
- 1 Tbs. peppercorns
- 1 1/2 Tbs. kosher salt
- Zest of 1 lemon
- 2 garlic cloves, peeled
- 1 Tbs. fresh thyme leaves
- 1 chicken, 3 3/4 to 4 lb.
- 2 Tbs. olive oil
One-Pot Turmeric Chicken & Rice PARADE CHEF JON ASHTON
By á-46
SERVES 6
- 1 (3–4-lb) chicken, cut into 8 pieces, or 6 chicken thighs
- Salt
- Pepper
- 2 tsp allspice
- 2 Tbsp unsalted butter
- 1 lemon, sliced
- 1 small onion, chopped
- 1 Tbsp fresh ginger, peeled and finely chopped
- 1 to 2 Tbsp ground turmeric
- 2 cups basmati rice, uncooked
- 3 cups low-sodium chicken stock
- Cilantro, for topping
Roasted Salmon with Brown-Sugar Glaze
By á-46
Roasting the salmon in a foil packet seals in moisture and flavor
- 1 tablespoon unsalted butter
- 1 tablespoon Light brown sugar
- 2 tablespoon Hannaford Inspirations Maine Maple Mustard
- 1 teaspoon Grated fresh ginger
- 2 lb SALMON, SOCKEYE/RED, RAW, FILLET
- 1/4 teaspoon Salt
- 1/4 teaspoon Black pepper, freshly ground
Stuffed Red Peppers
By á-46
Preheat oven to 350 degrees F
- recipe by Paula Deen
- 4 large red bell peppers
- 3/4 pound ground chuck
- 1/2 pound ground pork
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 teaspoons beef bouillon granules
- 2 teaspoons House seasoning, recipe follows
- 1 cup cooked rice
- 1/2 cup jarred cheese and salsa
- 1/2 cup sour cream
- 1 cup diced tomatoes
- 1/2 cup chopped green onion tops
- 1 tablespoon soy sauce
- 1 cup hot water
Upside-down Mushroom Tartlet.
By á-46
Preheat the oven to 375 degrees
- 1 sheet of frozen puff pastry, thawed and cut into six 3-inch rounds
- 1 tablespoon olive oil, plus more for muffin pan
- 1 large shallot, diced small
- 1 pound cremini mushrooms, sliced
- salt and pepper
- 2 teaspoons fresh thyme
- 3/4 cup grated Gruyere cheese
Clams Casino Crostini - Martha Stewart
By á-46
1. Place clams in 1 layer on a baking dish, and refrigerate
- 24 clams (about 7 1/2 pounds), preferably cherrystones, scrubbed and shucked, shells discarded
- 1/2 baguette, thinly sliced on the bias to yield 24 slices
- Extra-virgin olive oil, for drizzling
- Coarse salt and freshly ground pepper
- 3 tablespoons unsalted butter, softened
- 2/3 cup minced shallots (2 large)
- 1 tablespoon minced garlic
- 1 teaspoon finely chopped fresh oregano
- 1 tablespoon finely chopped fresh parsley
- 1 strip bacon, thinly sliced crosswise
Olive Garden-Style Salad Dressing
By á-46
1 Blend first 5 ingredients (not oil) in blender on high speed 1/2 minute or until smooth
- 1 1/2 cups Italian dressing, bottled
- 2 tablespoons parmesan cheese, grated
- 2 tablespoons sugar (or equivalent in artificial sugar)
- 1 large egg, raw (or egg beaters to equal 1 egg)
- 2 tablespoons mayonnaise
- 1/4 cup oil