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Recipes
Caesar Salad - Rachael Ray
By á-46
Combine anchovies, garlic, and oil in a saucepan
- Recipe courtesy Rachael Ray
- 1 (2 ounce) tin anchovy, drained
- 4 large cloves garlic, cracked away from skins and finely chopped
- 1/2 cup extra-virgin olive oil
- 2 teaspoons (several drops) Worcestershire sauce
- 1 lemon, juiced
- 1/4 cup pasteurized cholesterol-free egg product, available on dairy aisle
- Coarsely ground black pepper, to your taste
- 1/2 cup (a couple of handfuls) grated Parmigiano
- 2 large heads romaine lettuce, trimmed to hearts and coarsely chopped
- 1 loaf garlic bread, homemade or store bought
No-Pain Lo Mein - Rachael Ray
By á-46
Heat a wok-shaped skillet or large non-stick skillet over high heat
- 2 tablespoons (2 turns around the pan in a slow drizzle) vegetable or wok oil
- 1 cup (2 handfuls) snow peas, halved on a diagonal
- 1 red bell pepper, seeded and cut into match stick size pieces
- 1/2 pound assorted mushrooms (shiitake, straw, enoki, or oyster), coarsely chopped, if necessary
- 4 scallions, thinly sliced on a diagonal
- 2 cups (about 4 handfuls) fresh bean spouts
- 2 inches fresh ginger root, minced or grated with hand grater
- 4 cloves garlic, minced
- 1 pound lo mein noodles or thin spaghetti, cooked to al dente and drained well
- 1/2 cup aged tamari soy sauce
- 1 tablespoon toasted sesame oil, several drops
Guava Glaze for Shrimp - Coastal Living
By á-46
Combine 2 tablespoons chopped fresh cilantro and next 4 ingredients in a medium saucepan
- 1/4 cup chopped fresh cilantro, divided
- 1/2 cup plus 3 tablespoons fresh orange juice
- 1 garlic clove, crushed
- 1/2 (14-ounce) package guava paste, cut into cubes
- 3/4 cup water
- 1 tablespoon fresh lemon juice
- Kosher salt
- Dash of ground white pepper
Pork Lo Mein - Food Network Magazine
By á-46
Bring a pot of lightly salted water to a boil
- Kosher salt
- 6 ounces dried lo mein noodles, spaghetti or linguine
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 1-inch-thick boneless pork chops (about 3/4 pound), thinly sliced
- 2 1/2 tablespoons vegetable oil
- 1 bunch scallions, thinly sliced
- 1 tablespoon finely chopped peeled ginger
- 2 cloves garlic, finely chopped
- 4 cups broccoli slaw mix
- 1 red bell pepper, thinly sliced
Homemade Chicken Pot Pie -
By á-46
To prepare the filling, combine 4 tablespoons of the softened butter with the flour in small bowl
- 6 Tbsp unsalted butter, softened
- 1/4 cup all-purpose flour
- 1 Tbsp cornstarch
- 1/2 cup milk
- A small onion, finely chopped
- A medium carrot, peeled and diced
- 1 celery stalk , diced
- 1 cup condensed chicken broth (or 1 cup water plus 2 chicken bouillon cubes)
- 1/2 medium size russet potato, peeled and diced
- 2 medium size baked chicken breasts, diced (link to the recipe is in the post)
- 1/2 cup frozen peas
- Salt to taste
- Freshly ground black pepper to taste
SWEET BROWN SUGAR GLAZED BABY CARROTS
By á-46
- 1 bag baby carrots
- 4 tablespoons butter
- 1 cup brown sugar
- 3 cups water
Sauteed Spinach
By á-46
Garlicky—Add a clove of garlic, minced, to the pan and cook for about 30 seconds before adding the spinach
- 2 pounds spinach
- 2 Tablespoons butter cut in small pieces or olive oil (or a combination)
- Sea salt to taste
- Fresh lemon juice (optional)
Bruschetta with Tomato and Basil
By á-46
1. Prepare the tomatoes first
- 6 or 7 - ripe plum tomatoes (about 1 1/2 lbs)
- 2 - cloves garlic, minced
- 1 Tbsp - extra virgin olive oil
- 1 teaspoon - balsamic vinegar
- 6-8 - fresh basil leaves, chopped.
- Salt and freshly ground black pepper to taste
- 1 - baguette French bread or similar Italian bread
- 1/4 cup - olive oil
New England Paella
By á-46
1. Preheat oven to 350degreesF
- 1 1/2 tablespoon Extra virgin olive oil, divided
- 1/2 lb chorizo or spicy or sweet Italian chicken sausage
- 2 each Cloves garlic, minced
- 1 med spanish onion, chopped
- 1 each Red bell pepper, chopped
- 2 cups long-grain white rice
- 1/4 teaspoon paprika
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon ground cumin
- 1/2 teaspoon saffron
- 1/4 teaspoon Freshly ground pepper
- 1 8 fl oz clam juice
- 2 1/4 cups low-sodium chicken broth or vegetable broth
- 1 cup Frozen green peas, thawed
- 1 cup canned chopped tomatoes with juice
- 1 dozen Little neck clams, scrubbed
- 1 lb Jumbo shrimp, peeled and deveined with tails left on
- 1/4 cup Chopped fresh parsley (optional)
- 1 each Lemon, cut into 8 wedges
Grilled Rib Eye with Mushroom-Cabernet Sauce - Williams-Sonoma Kitchen
By á-46
A rich mushroom sauce puts these rib-eye steaks over the top
- 2 boneless rib-eye steaks, each 12 to 14 oz. (375 to 440 g)
- Kosher salt and freshly ground pepper, to taste
- Olive oil for brushing, plus 1 Tbs.
- 8 oz. (250 g) cremini mushrooms, trimmed and quartered
- 1 large shallot, finely chopped
- 1 tsp. beef or veal demi-glace
- 1/2 cup (4 fl. oz./125 ml) Cabernet Sauvignon
- 1 cup (8 fl. oz./250 ml) chicken or beef stock
- 1 Tbs. unsalted butter