á-46's profile page
Recipes
Grilled Sausage with Spicy Sauce
By á-46
Soak 8 to 10 wooden skewers in water for about 20 minutes
- 1 tablespoon vegetable oil
- 2 pounds good-quality kielbasa or other smoked sausage, cut into bite-size pieces
- 3/4 cup ketchup
- 3/4 cup spicy brown mustard
- 1 tablespoon hot sauce
All American Potato Salad - America's Test Kitchen
By á-46
Place potatoes in large saucepan and add water to cover by 1 inch
- 2 pounds russet potatoes (3 to 4 medium), peeled and cut into 3/4-inch cubes
- Table salt
- 2 tablespoons distilled white vinegar
- 1 medium rib of celery , chopped fine (about 1/2 cup)
- 2 tablespoons minced red onion
- 3 tablespoons sweet pickle relish
- 1/2 cup mayonnaise - more if needed
- 3/4 teaspoon mustard powder
- 3/4 teaspoon celery seed
- 2 tablespoons fresh parsley, minced
- 1/4 teaspoon ground black pepper
- 2 large hard-cooked eggs, peeled and cut into 1/4-inch cubes (optional)
CALICO VINEGAR SLAW - Portland Paper Food & Dining
By á-46
Use a food processor or a large knife to cut the cabbage into shreds
- Sweet-tart vinegary slaw is the perfect foil for rich dishes such as baked beans, chowders or grilled meats, especially pork. The carrot and bell pepper add beautiful color as well as flavor.
- Half a medium head green cabbage
- 1 carrot, peeled
- Half a red bell pepper
- 1 small sweet red or white onion
- 1/3 cup sugar
- 1/3 cup white wine vinegar
- 1/2 cup vegetable oil
- 1 teaspoon salt
- 1/4 teaspoon celery seed
- Freshly ground black pepper
Chicken Fried Steak - Tyler Florence
By á-46
1. Using the smooth side of a meat mallet, gently pound the steaks to tenderize and flatten them
- 2 lbs boneless rib-eye steaks, cut 1/2 inch thick - or cube steak
- 2 Tbsp table salt, for brine
- Vegetable oil, for frying
- 4 cups self-rising flour, such as White Lily (see tips below)
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 Tbsp kosher salt
- 1 tsp fresh black pepper
- 1 scallion, green part only, chopped
CHICKEN TETRAZZINI - COOKS.COM
By á-46
In a saucepan, combine Mornay and cream sauce
- 2 cups Mornay sauce
- 2 cups cream sauce
- 1 1/2 quarts pasta, cooked
- 4 lbs. cooked chicken, boned
- 2 4 oz. cans mushrooms
- 1/4 cup sherry
- 4 oz. pimiento
- Parmesan cheese
- 1/2 tsp. paprika
- 1/4 cup fresh parsley, minced
Wasabi Mashed Potatoes
By á-46
Put peeled and quartered potatoes in a large pot, cover with cold water, and bring to a boil over medium-high heat
- Recipe courtesy Sandra Lee
- 2 pounds white potatoes, peeled and quartered
- 4 ounces sour cream
- 4 tablespoons (1/2 stick) unsalted butter
- 1/2 cup buttermilk
- 3 teaspoons prepared wasabi
- Salt and white pepper
- 3 green onions, sliced for garnish
Standing Rib Roast ~Ally's Kitchen ~
By á-46
This standing rib roast is absolutely easy to prepare and nothing really to cook~~all you need to do is prep and le...
- 6 pounds standing rib roast
- 4 tablespoons coarse sea salt
- 1 jar (4 ounce) garlic paste, minced
- 2 cups red wine (divided)
- 3 cups beef broth (divided)
- 2 tablespoons fresh thyme, chopped
ROULADIN - Annegret's Recipe
By á-46
Spread beef with mustard and use S & P
- Thin beef roulades
- S & P
- bacon
- sliced onion
- mustard
- Flour
- mushrooms
- package brown gravy
Air Fryer Fried Louisiana Shrimp Po Boy with Remoulade Sauce
By á-46
Prep Time 20 minutes Cook Time 10 minutes Total Time 30 minutes Servings 4 Cook time above does not include tim...
- 1 1 1 pound shrimp, deveined I usually go for the biggest shrimp I can find because they shrink a little when you cook them
- 1/2 1/2 1/2 cup Louisiana Fish Fry
- 1/4 1/4 1/4 cup buttermilk
- 4 4 2 French bread hoagie rolls I used 2 loaves, cut each in half
- 2 2 2 cups shredded lettuce
- 8 8 8 tomato slices
- 1 1 1 tsp Creole Seasoning I used Cony Chachere
- 1 1 1 tsp butter optional
- Remoulade Sauce
- 1/2 1/2 1/2 cup mayo I used reduced-fat
- 1 1 1 tsp minced garlic
- 1/2 1/2 1/2 lemon juice of
- 1 1 1 tsp Worcestershire
- 1/2 1/2 1/2 tsp Creole Seasoning I used Cony Chachere
- 1 1 1 tsp Dijon mustard
- 1 1 1 tsp hot sauce
- 1 1 1 green onion chopped
Remoulade Sauce -
By á-46
Remoulade (reh-moo-lahd) may be a classic French sauce, but it is the Louisiana version with which most of us are f...
- 1 1/4 cups mayonnaise
- 1/4 cup mustard (Creole mustard if possible)
- 1 Tbsp sweet paprika
- 1-2 teaspoons Cajun or Creole seasoning
- 2 teaspoons prepared horseradish
- 1 teaspoon pickle juice (dill or sweet, your preference)
- 1 teaspoon hot sauce (preferably Tabasco)
- 1 large clove garlic, minced and smashed