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Recipes
Pot Roast - Penzey's Spices Recipe
By á-46
Season the roast with salt and PEPPER
- 1 4-lb. chuck roast
- 1/2-1 tsp. salt, to taste
- 1/2-1 tsp. PENZEYS FRESHLY GROUND PEPPER, to taste
- 3 medium onions, peeled and sliced
- 4-6 Cups beef broth (or 4-6 Cups water mixed with 2-3 tsp. BEEF SOUP BASE)
- 4 WHOLE TURKISH BAY LEAVES
- 1 lb. carrots, cut in chunks
- 5 potatoes, cut in chunks, peeled if desired
- 1 TB. cornstarch in 2 TB. water (optional)
Mini Mushroom-&-Sausage Quiches - EatingWell Magazine
By á-46
Position rack in center of oven; preheat to 325 degrees F
- These crustless mini quiches are like portable omelets. Turkey sausage and sauteed mushrooms keep them light and savory. Small and satisfying, they're also a good finger food for your next cocktail party.
- Make Ahead Tip: Individually wrap in plastic and refrigerate for up to 3 days or freeze for up to 1 month. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.
- 8 ounces turkey breakfast sausage, removed from casing and crumbled into small pieces
- 1 teaspoon extra-virgin olive oil
- 8 ounces mushrooms, sliced
- 1/4 cup sliced scallions
- 1/4 cup shredded Swiss cheese
- 1 teaspoon freshly ground pepper
- 5 eggs
- 3 egg whites
- 1 cup 1% milk
- Tip: A good-quality nonstick muffin tin works best for this recipe. If you don't have one, line a regular muffin tin with foil baking cups.
Featherlight Buttermilk Pancakes - Cooking.com
By á-46
Whisk first 5 ingredients in large bowl
- RECIPE INGREDIENTS
- 2 1/2 2 1/2 1/2 cups all-purpose flour
- 1/4 1/4 1/4 cup sugar
- 2 2 2 teaspoons baking powder
- 2 2 2 teaspoons baking soda
- 1 1 1 teaspoon salt
- 2 2 2 cups buttermilk
- 2 2 2 cups sour cream
- 2 2 2 large eggs
- 4 4 4 teaspoons vanilla extract
- 3 3 3 tablespoons unsalted butter
- Additional unsalted butter
- Pure maple syrup, warm
Key Lime Pie - Burt Wolf's Origins, Yukon
By á-46
FOR THE CRUST: Preheat the oven to 350 degrees F
- For the Crust:
- 1/3 cup plus 1 teaspoon melted margarine
- 1 1/2 cups crushed graham crackers
- 1/4 cup granulated sugar
- For the Filling:
- Two 14-ounce cans sweetened condensed milk
- 5 large egg yolks
- Grated zest of 1 lime
- 1 cup fresh lime juice
The Lady and Sons Beef Vegetable Soup
By á-46
If using chuck roast, heat the oil in a large skillet over medium heat
- House Seasoning:
- 2 tablespoons vegetable oil (if using chuck roast)
- 2 1/2 to 3 pounds boneless chuck roast*
- 4 quarts cold water
- 1 (28-ounce) can diced tomatoes
- 1 1/2 cups chopped onion
- 3 tablespoons dried parsley
- 2 tablespoons beef bouillon granules
- 1 tablespoon dried Italian seasoning
- 1 tablespoon House Seasoning
- 1 tablespoon seasoned salt, plus extra for seasoning
- 1 tablespoon Worcestershire sauce
- 1 teaspoon celery salt
- 1 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
- 2 bay leaves
- 1 cup thinly sliced carrots
- 1 C peas
- 1 cup sliced green beans
- 1 cup corn kernels
- 1 cup diced potatoes
- Chopped fresh parsley leaves
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
Barbecue Baby Back Ribs
By á-46
When shopping, take care to purchase pork baby back ribs, not spareribs or country-style ribs
- Total time: Prep time: 20 minutes; Cook time: 3 1/2–4 1/2 hours (high heat), 6–7 hours (low heat)
- FOR THE RUB—
- 2 Tbsp. brown sugar
- 4 tsp. kosher salt
- 4 tsp. chili powder
- 2 tsp. paprika
- 2 tsp. ground black pepper
- 2 tsp. garlic powder
- FOR THE RIBS—
- 2 slabs pork baby back ribs (about 4 lb. total), rinsed, patted dry, and trimmed
- 1 medium red onion, sliced
- 1 ⁄2 cup carbonated cola beverage
- 1 cup purchased barbecue sauce
Best-Ever Barbecued Ribs - Bon Appétit Test Kitchen
By á-46
• Preheat oven to 350°
- 2 1/2 tablespoons kosher salt
- 1 tablespoon dry mustard
- 1 tablespoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground black pepper
- 8 pounds baby back pork ribs (8 racks) or St. Louis-style spareribs (4 racks)
- Low-salt chicken broth (optional)
- 1 1/2 cups store-bought or homemade barbecue sauce plus more
Chicken Tetrazzini Recipe - American Profile Mag.
By á-46
1. Preheat oven to 425F. 2
- 4 tablespoons unsalted butter
- 1 (8-ounce) package sliced mushrooms
- 1/3 cup all-purpose flour
- 1 (14-ounce) can low-sodium chicken broth
- 1 1/3 cups half-and-half
- 3 tablespoons dry sherry (optional)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarsely ground black pepper
- 1/8 teaspoon ground nutmeg
- 3 cups (1 pound) cooked boneless, skinless chicken, cut into strips
- 1/2 pound spaghetti, broken in half and cooked according to package
- directions
- 1/2 cup grated Parmesan cheese
Candied Sweet Potatoes with Bourbon
By á-46
At Thanksgiving, these are the sweet potatoes you'll find at Anthony Bourdain's table The recipe can be prepared t...
- 6 tablespoons unsalted butter
- 3 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces
- 3/4 cup packed dark brown sugar
- 1/4 cup fresh apple cider
- 3 tablespoons bourbon
- Kosher salt
Glazed Grilled Salmon
By á-46
Prepare grill to medium-high heat
- 3 tablespoons. dark brown sugar, packed
- 4 teaspoons Dijon mustard
- 1 teaspoon rice vinegar
- 1 tablespoon soy sauce
- 2 (8-oz.) salmon fillets or steaks (about 3/4-inch thick)