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Recipes
ONE POT CLAM AND LOBSTER BAKE - LYNN ARCHER
By á-46
Bring a pot of sea water, or heavily salted water, to a boil
- 2 Red Potatoes
- 2 Ears of Corn
- 2 Lobsters
- 2 # steamer clams
Light Chicken Caesar Salad - Food Network Magazine
By á-46
Make the croutons: Preheat the oven to 350 degrees F
- 4 cups cubed day-old crusty bread (preferably whole wheat)
- 2 tablespoons extra-virgin olive oil
- 1/2 cup nonfat plain Greek yogurt
- 1 cup shredded parmesan cheese (about 2 ounces)
- 1 small clove garlic
- 2 anchovy fillets
- Juice of 1 lemon
- 1 teaspoon dijon mustard
- 1 pound skinless, boneless chicken breasts
- Kosher salt
- 2 romaine lettuce hearts, chopped
- Freshly ground pepper
NY Strip Loin Roast with Yorkshire Pudding - Williams Sonoma
By á-46
To make the Yorkshire pudding batter, in a blender, combine the milk, whole eggs and egg whites and blend on high s...
- For the Yorkshire pudding:
- A classic Sunday dinner in England, roast beef with Yorkshire pudding makes an impressive meal for a festive gathering. The pudding, which is prepared in the same pan that was used to roast the meat, is baked until puffy and golden brown.
- 2 cups milk
- 6 whole eggs
- 2 egg whites
- 2 cups all-purpose flour
- 2 tsp. kosher salt
- 1 boneless New York strip loin, about 4 1/2 lb., tied
- Kosher salt and freshly ground pepper, to taste
- 6 to 8 fresh rosemary sprigs, each 3 to 4 inches long
- 1/4 to 1/2 cup vegetable oil
French Toast - Alton Brown
By á-46
In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt
- 1 cup half-and-half
- 3 large eggs
- 2 tablespoons honey, warmed in microwave for 20 seconds
- 1/4 teaspoon salt
- 8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread
- 4 tablespoons butter
Classic Veal Parmesan
By á-46
Pound the cutlets to an 1/8-inch thickness
- recipe by Emeril Lagasse
- 8 thin veal cutlets, about 2 1/2 ounces each
- Essence, recipe follows
- Salt
- Pepper
- 1 cup all-purpose flour
- 1 cup bread crumbs
- 1 egg
- 1/2 cup milk
- 2 tablespoons unsalted butter
- 3 tablespoons olive oil
- 1/2 cup finely chopped yellow onion
- 1 tablespoon minced garlic
- 1/2 cup dry red wine
- 1 (28-ounce) can Italian-style tomatoes
- 1 cup tomato puree
- 1 tablespoon fresh chopped basil
- 1 teaspoon fresh chopped parsely
- 1 teaspoon fresh oregano
- 1 teaspoon dried red pepper flakes
- Parmesan
- 8 ounces mozzarella, thinly sliced
Sauteed Spinach with Crisp Bacon
By á-46
Heat a large skillet over medium
- Ten der spinach tastes even better when topped with crumbled bacon
- 2 slices bacon, chopped
- 3 bunches flat-leaf spinach (about 2 1/2 pounds total), trimmed
- Coarse salt and ground pepper
- 1 teaspoon fresh lemon juice
Sweet Basil Dressing
By á-46
Whisk together vinegar, Dijon mustard, and honey in a medium bowl
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons honey
- 3/4 cup pure olive oil
- Salt and freshly ground black pepper
- 12 basil leaves, cut into chiffonade
APPLESAUCE WALNUT CAKE
By á-46
Preheat oven to 375 degrees
- 1 pkg. Duncan Hines butter cake mix
- 1/2 c. (1 stick) butter
- 1 1/3 c. applesauce
- 3 eggs
- 1 tsp. cinnamon
- 1 (2 1/4 oz.) pkg. chopped black walnuts
Lemonade Layer Cake - Cooking.com
By á-46
FOR THE CAKE: Preheat oven to 350 degrees F
- For the Cake:
- 2 1/2 cups cake flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature
- 1 1/3 cups sugar
- 3 tablespoons frozen lemonade concentrate, thawed
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup whole milk
- For the Frosting:
- Two 8-ounce packages cream cheese, room temperature
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 3 cups powdered sugar, sifted
- 2 teaspoons minced lemon zest
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon oil
- Lemon zest for garnish
Baked Shrimp and Scallop Scampi
By á-46
Preheat the oven to 350 degrees
- 3/4 pound large raw shrimp, deveined and peeled tails off
- 1/2 pound large sea scallops quartered
- 5 large garlic cloves minced
- large handful of fresh chopped parsley
- 1/4 cup extra virgin olive oil plus 1 tablespoon
- juice of 1 large lemon (have some extra slices on hand if anyone wants an extra squeeze when serving)
- pinch of crushed red pepper
- 1/4 tsp salt
- pepper to taste
- 2 1/2 tablespoons butter
- 1/3 –1/2 cup plain breadcrumbs seasoned with salt