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Recipes
Lemonade Pie
By á-46
Melt butter. Make pie shell using a spring pan
- Pie Filling:
- 1 box Graham cracker crumbs
- 6 TBS soft butter
- 2 C heavy cream
- 3 TBS sugar
- 1 TBS vanilla extract
- 1 12oz can frozen lemonade consentrate
- 1 14 oz can sweetened condensed milk - chilled
- Rasberry Sauce:
- 12 oz fresh rasberries
- 3 TBS sugar
- 2 TBS water
- 2 tsp cornstarch
Portobello Mushrooms - Food Network Magazine
By á-46
Portobello Mushrooms Toss 4 portobello caps, 4 smashed garlic cloves, 1/4 cup olive oil, 1 teaspoon red pepper...
- How to make a foil packet:
- 1 . Lay a large sheet of heavy-duty foil or a double layer of regular foil on a flat surface. (Use nonstick foil where noted.)
- 2 . Put the ingredients in the center of the foil. Bring the short ends of the foil together and fold twice to seal; fold in the sides to seal, leaving room for steam. Grill as directed. (Each recipe serves 2 to 4.)
Cheesy Chicken Fingers
By á-46
Place 2 chicken cutlets on a sheet of plastic wrap slightly overlapping to make a rectangle
- 4 chicken cutlets
- salt and pepper
- 1 string cheese - halved lengthwise
- flour
- beaten egg
- panko crumbs
- oil for baking sheet
Lobster Mac and Cheese - Ina Garten
By á-46
Preheat the oven to 375 degrees F
- Kosher salt
- Vegetable oil
- 1 pound cavatappi or elbow macaroni
- 1 quart milk
- 8 tablespoons (1 stick) unsalted butter, divided
- 1/2 cup all-purpose flour
- 12 ounces Gruyere cheese, grated (4 cups)
- 8 ounces extra-sharp Cheddar, grated (2 cups)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon nutmeg
- 1 1/2 pounds cooked lobster meat
- 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Paella - Recipe courtesy Bahama Breeze
By á-46
Season the chicken and seafood with Creole seasoning in separate small bowls and toss to evenly coat
- 1/2 pound chicken tenders, cut into quarters
- 1/2 pound jumbo shrimp, peeled and deveined
- 1/2 pound jumbo sea scallops, fresh
- 4 teaspoons Creole seasoning
- 2 tablespoons extra-virgin olive oil
- 1 cup chicken stock
- 2 ounces chorizo, diced
- 6 fresh mussels
- 4 tablespoons green peas
- 4 cups yellow rice, cooked
- Fresh cilantro sprigs, for garnish
Szechwan Crispy Beef
By á-46
Trim away fat from steak. Slice across the grain into 1/4-inch thick slices
- Recipe courtesy Sandra Lee, 2007
- 1 pound sirloin steak, rinsed and patted dry
- Vegetable oil, for frying
- 1 cup shredded carrots
- 2 scallions, white part, thinly sliced lengthwise; greens cut on the diagonal, for garnish
- 1/4 cup stir-fry sauce (recommended: Kikkoman)
- 1 tablespoon dry sherry
- 1 tablespoon Vietnamese chili-garlic sauce
Shrimp Scampi - Lidia Bastianich
By á-46
Combine the shallots, 5 cloves garlic and 2 tablespoons of the olive oil in a mini food processor
- 3 shallots, peeled and chopped (about 1/2 cup)
- 7 cloves garlic, crushed and peeled
- 3/4 cup extra-virgin olive oil
- 2 pounds extra-large or jumbo shrimp, peeled and deveined
- 4 sprigs fresh thyme
- 2 1/2 teaspoons kosher salt
- 2 cups dry white wine
- 2 tablespoons freshly squeezed lemon juice
- 6 tablespoons unsalted butter
- 1/2 cup chopped fresh Italian parsley
- 1 tablespoon dry breadcrumbs, if needed
Grilled Pork Tenderloin with Guava Glaze and Orange-Habanero Mojo
By á-46
recipe by Bobby Flay
- Guava Glaze:
- Pork Tenderloin
- 1 cup guava jelly, or apricot jam
- 1/4 cup Dijon mustard
- 1/4 cup freshly squeezed orange juice
- Salt and freshly ground pepper
- Whisk jelly, mustard, and orange juice together in a small bowl. Season, to taste, with salt and pepper.
- Orange-Habanero Mojo:
- 2 tablespoons canola oil
- 1 small red onion, finely chopped
- 4 cloves garlic, finely chopped
- 1/2 cup fresh lime juice
- 3 cups freshly squeezed orange juice
- 1/2 habanero chile, seeded and finely chopped
- 2 tablespoons chopped fresh cilantro leaves
- 1 teaspoon cumin seeds
- Salt and freshly ground pepper
Spinach Gratin - Williams-Sonoma
By á-46
Preheat an oven to 400°F
- 3 Tbs. unsalted butter, plus more for greasing
- 1 cup fresh bread crumbs
- 1/3 cup grated Parmigiano-Reggiano cheese
- 2 tsp. vegetable oil
- 2 lb. baby spinach
- 2/3 cup heavy cream
- 2/3 cup half-and-half
- 1/4 cup diced yellow onion
- 1 Tbs. plus 1 tsp. all-purpose flour
- 1 clove
- Pinch of freshly grated nutmeg
- 1 bay leaf
- 1 fresh thyme sprig, plus leaves from 1 thyme sprig
- 1/2 cup grated Emmentaler cheese
- Kosher salt and freshly ground white pepper, to taste
Mushroom and Chicken Risotto
By á-46
If you're using canned chicken broth to make risotto, be sure it's low-sodium
- 2 tablespoons butter
- 1/2 pound mushrooms, cut into thin slices
- 2/3 pound boneless, skinless chicken breasts (about 2), cut into 1/2-inch pieces
- 1 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 5 1/2 cups canned low-sodium chicken broth or homemade stock, more if needed
- 1 tablespoon cooking oil
- 1/2 cup chopped onion
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 1/2 cup grated parmesan
- cheese, plus more for serving
- 2 tablespoons chopped fresh parsley