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Recipes
Old Time Apple Pie
By á-46
This apple pie recipe is lightly spiced with a little nutmeg
- pastry for a 9-inch double crust pie, chilled (see below for recipes)
- 6 cups tart apples, sliced and peeled
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar, firmly packed
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon nutmeg
- 1/8 teaspoon lemon zest
- 2 teaspoons lemon juice
- 1 tablespoon butter
Beer-Braised Chicken
By á-46
Heat a large pot over medium-high heat
- 1/4 pound slab or thick-cut bacon, cut into 1/2-inch pieces
- 8 skinless, boneless chicken thighs (about 2 1/2 pounds)
- Kosher salt and freshly ground pepper
- All-purpose flour, for dredging
- 1 tablespoon extra-virgin olive oil
- 1 (12-ounce) bottle beer (preferably brown ale)
- 1 cup frozen pearl onions, thawed
- 1/2 pound small red-skinned new potatoes, halved
- 2 tablespoons whole-grain mustard
- 2 tablespoons packed dark brown sugar
- 4 sprigs fresh thyme
- 3 tablespoons chopped fresh parsley
Stuffed Pork
By á-46
Preheat a grill on low heat
- Recipe courtesy Ryan Dehn
- 6 pork tenderloins
- Olive oil, to taste
- Frank's Garlic Pesto Spread
- 1 cup fresh spinach leaves
- 1 cup fresh basil leaves
- 1/2 cup shredded Asiago, mozzarella, and Parmesan
- Salt and ground black pepper
- 1/2 pound peppered bacon strips
Orange-Mustard Glaze
By á-46
Stir together in small bowl
- 1/4 Cup Orange Marmalade
- 1 1/2 tsp grainy Mustard
Russian Dressing
By á-46
place all ingredients in a bowl and mix well
- 2 cup mayonnaise
- 1/2 cup ketchup
- 1/2 cup dill pickle relish
- 5 pitted green olives chopped fine
- 1/2 TBS olive juice
- Salt and pepper
Sirloin Steak
By á-46
Wash and dry steak. Rub both sides with rub mixture
- 1 Large or 2 Small Sirloin steaks
- 1 TBS steak rub of choice
Chicken Pot Pie
By á-46
Made with rotisserie chicken and refrigerated pie crust, Serves: 4
- 1/2 pound(s) carrots, cut into 1/4-inch pieces
- 2 tablespoon(s) olive oil
- Kosher salt
- Pepper
- 1 large onion, chopped
- 8 ounce(s) small white or cremini mushrooms, quartered
- 1/4 cup(s) all-purpose flour
- 1 can(s) (14 1/2-ounce) low-sodium chicken broth
- 3 cup(s) shredded rotisserie chicken
- 1 cup(s) chopped fresh flat-fleaf parsely
- 1/8 teaspoon(s) freshly grated or ground nutmeg
- 1 refrigerated rolled pie crust
- 1 large egg, beaten
Pan-Fry Fish Fillets
By á-46
Start With Fresh or Freshly Frozen Fish Fillets Fish should never smell fishy or have soft spots or bruising
- Fresh or Freshly Frozen Fish Fillets
Simple Bolognese - Spagetti Sauce
By á-46
In a 6 quart pot, add extra-virgin olive oil
- 1/4 cup extra-virgin olive oil
- 1 medium onion, coarsely chopped
- 2 garlic cloves, peeled and coarsely chopped
- 1 celery stalk, coarsely chopped
- 1 carrot, coarsely chopped
- 1 pound ground chuck beef (80/20)
- 1 lb mix of hot and mild italian sausages
- 1 (28-ounce) can crushed tomatoes
- 1 can tomato paste
- italian seasoning to taste
- 1/4 cup flat-leaf Italian parsley, chiffonade
- 8 fresh basil leaves, chiffonade
- Salt and freshly ground black pepper
- 1/4 cup freshly grated Pecorino Romano
- 1 cup red wine
- May substitute chicken or turkey sausage for italian pork sausage.
Summer Squash Casserole
By á-46
Preheat oven to 350 degrees F
- Recipe courtesy Paula Deen
- 6 yellow or pattypan summer squash
- 1 cup onions, chopped
- 1 clove garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/2 stick butter
- 2 slices white bread
- 1 medium bowl ice water
- 1 egg
- Salt and pepper
- 1 cup cracker crumbs, or enough to cover casserole