á-46's profile page
Recipes
Simple Balsamic Vinaigrette Dressing Recipe
By á-46
Use a blender to mix the ingredients
- 3 tablespoons aged balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, peeled and crushed through a garlic press
- 3/4 cup extra-virgin olive oil
- Salt and freshly ground pepper, to taste
Swiss Fondue
By á-46
fondue
- Recipe courtesy Chef Tom Bowes, Dip Cafe
- 1/2 pound Gruyere, coarsely grated
- 1/2 pound Emmental, coarsely grated
- 2 teaspoons cornstarch
- 1/2 garlic clove
- 2/3 cup dry white wine (Chardonnay is fine)
- 4 tablespoons Kirsch (dry cherry brandy)
- Pinch freshly grated nutmeg
- Freshly ground black pepper
- Dipping items of your choice, such as bread cubes or apples
Jalapeno-Jack Corn Muffins
By á-46
Preheat the oven to 400 degrees F
- Copyright 2000 Television Food Network,
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 cup buttermilk
- 2 eggs, lightly beaten
- 1/4 cup melted unsalted butter
- 1 cup shredded Jack
- 2 jalapeno peppers, diced
- 1 jalapeno pepper, cut in 12 slices
Beef Stir-Fry with Snap Peas
By á-46
1.In a medium saucepan with a lid, bring 2 cups salted water to a boil
- Coarse salt and ground pepper
- 1 cup long-grain white rice
- 1 pound sirloin steak, thinly sliced crosswise, halved if long
- 1 tablespoon cornstarch
- 2 teaspoons vegetable oil
- 12 ounces snap peas, strings removed
- 5 to 6 scallions, white and green parts separated, thinly sliced diagonally
- 1 tablespoon grated peeled fresh ginger
- 1/4 to 1/2 teaspoon red-pepper flakes
- 2 tablespoons fresh lime juice (from about 1 lime)
Slow Baked Chicken Wings
By á-46
Please note the title of this recipe
- 5 lb
- chicken wing drummettes or wing pieces, thawed
- SAUCE INGREDIENTS
- 1 c
- low sodium soy sauce
- 1/2 c
- brown sugar
- 1/2 c
- white sugar
- 1/2 c
- Dorothy Lynch or other sweet type French dressing
- 5 clove
- peeled garlic
- 1/2 tsp
- ground ginger
- 1/4 tsp
- dried pepper flakes or chipotle pepper
SLOW-ROASTED STANDING RIB ROAST WITH BEARNAISE SAUCE
By á-46
Makes 14 servings
- 8 - to 10-pound standing beef rib roast (3 to 4 ribs), the top 2 inches of the bones frenched, if desired
- Salt and ground black pepper
- 1 tablespoon vegetable oil
- Bernaise Sauce
Unstuffed Cabbage Casserole - Penzeys
By á-46
Preheat oven to 350. Grease 9 X 13 pan and set aside
- 1 1/2 lbs. ground beef
- 3/4 C uncooked white rice
- 1 onion, chopped
- 1 TBS mural of flavor(Penzey spice_
- 1 tsp pepper
- 2 egg whites
- 2 1/2 C ginger ale
- 1 1/2 C ketchup
- 1 8-oz can tomato sauce
- 1/2 head cabbage. grated (8 C)
Cinnamon Buns - Alton Brown
By á-46
Combine the brown sugar, cinnamon and salt in a medium bowl
- Icing:
- Dough - store bought cinnamon roll dough in roll.
- 2 1/2 ounces cream cheese, softened, approximately 1/4 cup
- 3 tablespoons milk
- 5 1/2 ounces powdered sugar, approximately 1 1/2 cups
- Filling:
- 8 ounces light brown sugar, approximately 1 cup packed
- 1 tablespoon ground cinnamon
- Pinch salt
- 3/4-ounce unsalted butter, melted, approximately 1 1/2 tablespoons
Italian Sausage & Spinach Fusilli
By á-46
Cook Pasta Heat the olive oil in a large skillet over medium heat
- 12 oz fusilli or another short pasta
- 1 TBS Olive Oil
- 1 Pound Italian Sausage casing removed
- 2 C Marinata Sause
- 1 Bunch Spinach
- Salt & Pepper
French Market Meat Loaf
By á-46
Cook first 8 ingredients in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until veg...
- 1 (8-ounce) package Cajun sausage links, diced
- 1 medium onion, diced
- 1 small green bell pepper, diced
- 2 garlic cloves, minced
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 2 pounds ground beef
- 1/2 cup beef broth
- 1/2 cup tomato sauce
- 1/4 cup soft breadcrumbs
- 1 large egg, lightly beaten
- Tomato Gravy