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Recipes
Sangria
By á-46
In large wine glass, stir together brandy, orange liqueur, orange juice, lemon juice, and wine
- 1 tablespoon (1/2 ounce) brandy
- 1 tablespoon (1/2 ounce) orange liqueur, such as Triple Sec
- 2 tablespoons (1 ounce) freshly squeezed orange juice
- 1/2 teaspoon fresh lemon juice
- 7 tablespoons (3 1/2 ounces) light-bodied red wine, such as Rioja
- 1 cup ice cubes
- 2 tablespoons (1 ounce) club soda
- 1 teaspoon sugar (optional)
- 1 apple slice
- 1 orange slice
Tarragon Chicken Salad - Eli Zabar
By á-46
1.Cut poached chicken breast into 1-inch chunks
- 1 whole chicken breast, poached, boned, and skinned
- 2 tablespoons freshly squeezed lemon juice
- 3/4 cup mayonnaise
- 1 fresh tarragon, chopped
- halved grapes
- chopped celery
- chopped sweet onion
- Coarse salt and freshly ground pepper
Sweet Restaurant Slaw - 2012 Allrecipes.com
By á-46
Combine the coleslaw mix and onion in a large bowl
- "Easy to make with convenient, packaged coleslaw, in this version the creamy dressing with vinegar, sugar and vegetable oil is close to what's served at popular fried chicken, burger and fish restaurants."
- 1 (16 ounce) bag coleslaw mix
- 2 tablespoons diced onion
- 2/3 cup creamy salad dressing (such as
- Miracle Whip™)
- 3 tablespoons vegetable oil
- 1/2 cup white sugar
- 1 tablespoon white vinegar
- 1/4 teaspoon salt
- 1/2 teaspoon poppy seeds
AIR FRIED SCALLOPS
By á-46
(Please note that you will need more for coating the scallops, but these are the measurements I used to calculate m
- 18 18 18 sea scallops
- 1/8 1/8 1/8 c flour
- 1/2 1/2 1/2 tsp Salt
- 1/2 1/2 1/2 tsp Paprika
- Fresh ground black pepper
- 1/2 1/2 1/2 egg
- 1 1 2% Tbsp 2% milk
- 1/4 1/4 1/4 c corn flakes crumbs
- Crisco butter flavored spray-
Chicken Marsala
By á-46
This recipe contains boneless chicken breasts, some basil, and Marsala wine
- 4 boneless chicken breast halves without skin, about 5 ounces each*
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon dried leaf basil
- 3 tablespoons butter
- 3 tablespoons olive oil
- 4 to 8 ounces fresh mushrooms, sliced
- 1/2 cup Marsala wine
Black Olive, Red Pepper and Cucumber Salad - American Profile Mag
By á-46
In a medium bowl, toss together olives, red pepper and cucumber
- 1/2 cup sliced California Black Ripe Olives
- 1 red bell pepper, chopped into 1/4-inch cubes
- 1 English cucumber, seeds removed and cut into 1/4-inch cubes
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup garlic-infused olive oil
- Kosher salt and freshly cracked black pepper
Oodles of Noodles Chicken Soup - Rachael Ray
By á-46
For the stock: Place the chicken in a pot and add the garlic, bay leaves, carrots, parsley, rosemary, thyme, pepper...
- STOCK:
- 2 skin-on, bone-in chicken breast halves (1 full breast)
- 4 large cloves garlic, crushed
- 2 bay leaves
- 2 carrots, roughly chopped
- Small handful fresh flat-leaf parsley leaves
- 2 sprigs fresh rosemary
- A few sprigs fresh thyme
- A few black peppercorns
- 1 lemon, sliced
- 1 onion, quartered
- SOUP:
- 2 tablespoons EVOO
- 2 carrots, cut into matchsticks
- 2 leeks, sliced
- 1 head escarole, chopped
- Salt and freshly ground pepper
- Freshly grated nutmeg
- 8 ounces egg tagliatelle or vermicelli
Black Olive Tapenade
By á-46
Combine olives, garlic, anchovies and pine nuts in a food processor and process until smooth
- Recipe courtesy Bobby Flay
- 2 cups kalamata or nicoise olives, pitted
- 3 cloves garlic, peeled, coarsely chopped
- 5 anchovy fillets
- 2 tablespoons pine nuts
- 1/2 cup olive oil
- Salt and freshly ground black pepper
Deviled Eggs-Sandra Lee
By á-46
Place eggs in a large wide saucepan and cover with cold water
- Recipe courtesy Sandra Lee
- 12 eggs
- 4 tablespoons mayonnaise
- 2 teaspoons yellow mustard
- 2 teaspoons sweet relish
- Salt
- Pepper
- Paprika, for dusting
Crockpot Ham Easter Dinner
By á-46
There's really nothing easier than entertaining out of crockpots
- ham