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Recipes
Shepherd's Pie Potato Skins-
By á-46
TOTAL TIME: 15 MINUTES PREP TIME: 5 MINUTES SERVINGS: 4 SERVINGS
- 1/2 pound ground beef
- 1 tablespoon olive oil
- 1/2 onion, diced (white or yellow)
- 1 clove garlic, minced
- 1 1/2 cups frozen mixed vegetables (pea, corn, carrots or fresh)
- 2 tablespoons flour
- 1 cup beef stock or broth or 1 bouillon cube dissolved in hot water
- 1/2 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Black pepper, to taste
- 4 large potatoes, scrubbed clean
- 3/4 cup milk, full or low fat
- 2 tablespoon butter, optional but highly recommended
- Salt, to taste
Rosti
By á-46
Cook's Note: The potatoes need to sit overnight in the refrigerator, so plan ahead
- 6 large russet potatoes
- 4 tablespoons salt
- 4 tablespoons clarified butter or olive oil
- 2 tablespoons unsalted butter
- 1 leek, split and sliced
- 4 slices bacon, cooked and crumbled
- 4 ounces Gruyere cheese, grated
- Salt and pepper
Spicy Country Ribs
By á-46
Combine the onion, ketchup, vinegar, brown sugar, salt, Worcestershire, chili powder, and oregano in a 4- to 6-quar...
- 1 small onion, finely chopped (1/2 cup)
- 1/2 cup ketchup
- 1/2 cup cider vinegar
- 1/4 cup brown sugar
- 1 tablespoon kosher salt
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground chipotle chili powder
- 1 teaspoon dried oregano
- 4 pounds pork country ribs
Twice-Glazed Asian Barbecued Chicken
By á-46
1. Preheat the oven to 350°
- 6 clove(s) garlic, unpeeled
- 1 1/2 teaspoon(s) black peppercorns
- 1 onion, coarsely chopped
- 1 1/2 tablespoon(s) vegetable oil
- 1/2 cup(s) oyster sauce
- 3 tablespoon(s) soy sauce
- 1/3 cup(s) water
- 1/4 cup(s) white wine vinegar
- 4 boneless, skin-on chicken breast halves about 6 ounces each
Sauteed Kale
By á-46
Cook kale in a 6-quart pot of boiling salted water , uncovered, stirring occasionally, until just tender, about 1...
- 1 pound kale, tough stems and center ribs discarded and leaves cut into 1-inch-wide strips (8 cups)
- 2 tablespoons olive oil
- 1 small red onion, halved lengthwise and thinly sliced crosswise
- 1 garlic clove, minced
- Pinch of dried hot red pepper flakes
- 1 tablespoon red-wine vinegar, or to taste
- 1/4 teaspoon salt
PERFECT POT ROAST
By á-46
Rinse the roast and pat dry
- Gravy:
- 4-5 lb. beef rump or round roast
- 2 TB. vegetable oil
- 2 TB. butter
- 1 small onion, sliced
- 1 clove garlic, crushed (or 1/4 tsp. MINCED GARLIC)
- 1 tsp. THYME
- 1 tsp. MARJORAM
- 1 BAY LEAF
- 8 WHOLE BLACK PEPPERCORNS
- 1 tsp. salt
- 3 Cups water mixed with 1 TB. BEEF SOUP BASE
- 8 carrots, peeled and halved
- 12 small white onions (pearl or other small round onions)
- 1 sprig fresh parsley (or 1 TB. PARLSEY FLAKES
- 4 Cups pan drippings
- 4 TB. butter (1/2 stick)
- 1/3 Cup flour
-"Burrito" Enchiladas
By á-46
recipe by Sandra Lee
- can refried beans
- ground beef
- 1 cup shredded jack cheese, divided
- 1 teaspoon chili seasoning
- 1 (10-ounce) can enchilada sauce, divided
- 1 tablespoon freshly chopped cilantro leaves
- 8 corn tortillas, room temperature
- 1/2 cup sour cream, for serving, optional
1770 House Meatloaf - Kevin Penner,
By á-46
Preheat the oven to 350 degrees
- 1 pound ground veal (preferably naturally raised)
- 1 pound ground pork (preferably naturally raised Berkshire)
- 1 pound ground beef (preferably naturally raised)
- 1 tablespoon chopped, fresh chives, plus 1 teaspoon for the sauce
- 1 tablespoon chopped, fresh thyme leaves, plus 1 teaspoon for the sauce
- 1 tablespoon chopped, fresh Italian parsley, plus 1 teaspoon for the sauce
- 3 large eggs (preferably organic)
- 1 1/3 cups finely ground Panko
- 2/3 cup whole milk (preferably hormone and antibiotic free)
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- Olive oil
- 2 stalks of celery, finely diced
- 1 large Spanish onion, finely diced
- 2 cups chicken or beef stock
- 8 to 10 cloves roasted garlic
- 3 tablespoons butter, at room temperature
Green Bean Casserole - Paula Deen
By á-46
Preheat the oven to 350 degrees F
- 1/3 stick butter
- 1/2 cup diced onions
- 1/2 cup sliced fresh mushrooms
- 2 cups sliced green beans
- 3 cups chicken broth
- 1 (10 3/4-ounce) can cream of mushroom soup
- 1 (2.8-ounce) can French-fried onion rings
- Pinch House Seasoning, recipe follows
- 1 cup grated Cheddar
Guava Glaze
By á-46
Whisk together ingredients in a small bowl and season with salt and pepper, to taste
- 1 cup guava marmalade
- 2 tablespoons Dijon mustard
- 2 tablespoons orange juice or water
- Salt and freshly ground pepper