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Recipes
Chicken and Mushrooms - The Spruce
By á-46
This chicken and mushroom dish is a simple combination of ingredients and seasonings
- 4 boneless chicken breast halves
- 1 tablespoon butter (or margarine)
- 8 ounces mushrooms (fresh, sliced)
- 1 can cream of mushroom soup
- 1 clove garlic (minced)
- 1/4 teaspoon thyme (dried, crumbled)
- 1/8 teaspoon rosemary (dried, crumbled)
- 1/3 cup half-and-half
- salt to taste
- black pepper to taste
Chicken Parmesan - Food Network Magazine
By á-46
Bring a pot of salted water to a boil
- Kosher salt
- 1/3 cup extra-virgin olive oil
- 2 cloves garlic, smashed
- 1 8-ounce can tomato sauce
- 4 leaves basil, torn, plus more for topping
- All-purpose flour, for dredging
- 1 large egg
- 3/4 cup breadcrumbs
- 2 tablespoons chopped fresh parsley
- 2 tablespoons grated parmesan cheese
- 4 chicken cutlets (about 4 ounces each)
- 6 ounces angel hair pasta
- 4 ounces mozzarella, sliced
Mojo Grilling Marinade
By á-46
Pulse the garlic and onion in a blender until very finely chopped
- 2 cloves garlic, coarsely chopped
- 2 tablespoons and 2 teaspoons minced yellow onion
- 1/3 cup freshly squeezed orange juice
- 2 tablespoons and 2 teaspoons freshly squeezed lime juice
- 1/8 teaspoon ground cumin
- 1/4 teaspoon dried oregano flakes
- 1/8 teaspoon lemon-pepper seasoning
- 1/8 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 1 tablespoon and 1 teaspoon chopped cilantro
- 1/4 teaspoon hot pepper sauce (e.g. Tabasco™) (optional)
- 1/3 cup olive oil
Escalopes de Veau a la Creme avec Champignons
By á-46
a la Julia Childs
- 1/2 cup dried wild mushrooms (porcini, morels, or other)
- 1 pound veal scallops
- Salt and freshly ground pepper
- 1 cup sliced baby portobello mushrooms
- 1 cup heavy whipping cream
- 1/8 teaspoon ground nutmeg
- butter
- 1-1 1/2 C dry white wine
- 1/2 C beef bouillon
- 1 tsp corn starch or flour for thickening
- 1 small onion
Shrimp Bisque
By á-46
Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes
- Barefoot Contessa
- 1 pound large shrimp, peeled and deveined, shells reserved
- 4 cups seafood stock
- 3 tablespoons good olive oil
- 2 cups chopped leeks, white and light green parts (3 leeks)
- 1 tablespoon chopped garlic (3 cloves)
- Pinch cayenne pepper
- 1/4 cup Cognac or brandy
- 1/4 cup dry sherry
- 4 tablespoons (1/2 stick) unsalted butter
- 1/4 cup all-purpose flour
- 2 cups half-and-half
- 1/3 cup tomato paste
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Applesauce Bread
By á-46
Preheat the oven to 350 degrees F
- Recipe courtesy Paula Deen
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup dark brown sugar
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon allspice
- 1 teaspoon vanilla
- 1 cup applesauce
- 2 large eggs
- 1 cup raisins
- 1/2 cup chopped walnuts
Ricotta Cheesecake
By á-46
- "This cheesecake needs some form of starch to absorb the liquid in ricotta. I found matzo meal works best.
- 2 15-oz. containers whole-milk ricotta
- 1 Tbsp. unsalted butter, room temperature
- 1 Tbsp. plus 1 cup sugar
- 3 Tbsp. unseasoned dry breadcrumbs
- 28-oz. packages cream cheese, room temperature, cut into cubes
- 2 large eggs
- 2 Tbsp. salt-free matzo meal
- 1 Tbsp. fresh lemon juice
- 2 1/2 tsp. lemon zest
- 2 tsp. vanilla extract
- 1/8 tsp. kosher salt
- Powdered sugar (for dusting)
- 8 "-diameter springform pan with 2 1/2"-high sides
Connie Schultz's Christmas Rum Cake
By á-46
To make the cake: Preheat oven to 325°F
- Cake:
- Editor's note: Recipe has been updated to specify baking temperature (325°F) and correct baking time (1 hour).
- 1 cup chopped pecans or walnuts
- 1 standard-sized box yellow cake mix (with pudding in the mix)
- 3 eggs
- 1/2 cup cold water
- 1/2 cup rum
- 1/3 cup oil
- Glaze:
- 1/4 lb butter
- 1/4 cup water
- 1 cup granulated sugar
- 1/2 cup dark rum
Tuna Salad
By á-46
Makes about 2 cups of salad Tuna Salad Variations Use yogurt instead of mayo for a lighter salad
- 2 5-ounce 2 5-ounce 5-ounce cans water-packed tuna fish
- 2 to 4 2 to 4 4 tablespoons mayonnaise
- 1 1 1 rib celery, diced small
- 1 1 1/4 small shallot or 1/4 red onion, diced small
- 1 1 1/2 tablespoon lemon juice (from 1/2 lemon)
- 1 1 1 tablespoon pickle relish, optional
- Salt and pepper
Ratatouille
By á-46
1. Preheat oven to 350 degrees F (175 degrees C)
- 1/4 cup olive oil, plus more as needed
- 1 1/2 cups small diced yellow onion
- 1 teaspoon minced garlic
- 2 cups medium diced eggplant, skin on
- 1/2 teaspoon fresh thyme leaves
- 1 C mushrooms
- 1 cup diced green bell peppers
- 1 cup diced red bell peppers
- 1 cup diced zucchini squash
- 1 cup diced yellow squash
- 1 1/2 cups peeled, seeded and chopped tomatoes
- 1 tablespoon thinly sliced fresh basil leaves
- 1 tablespoon chopped fresh parsley leaves
- Salt and freshly ground black pepper