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Recipes
Fresh Squash Casserole - Relish Magazine
By á-46
1. Preheat oven to 350F. 2
- Fresh summer squash is sauteed, bound together by eggs and a splash of cream, seasoned with fresh thyme and baked.
- Ingredients
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 garlic clove, chopped
- 2 pounds zucchini, sliced
- 2 pounds yellow squash, sliced
- 3 eggs
- 1/2 cup half-and-half
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon fresh thyme leaves
- 1/4 cup panko
- 1/4 cup grated Parmigiano Reggiano cheese
Cod Fish Cakes
By á-46
1.Place the potatoes in a large pot of water, bring the water to a boil
- 2 large potatoes, peeled and halved
- 1 pound cod fillets, cubed
- 1 tablespoon butter
- 1 tablespoon grated onion
- 1 tablespoon chopped fresh parsley
- 1 egg
- 3 tablespoons oil for frying
Roasted Pork With Cajun Slaw -Food Network Magazine
By á-46
Preheat the oven to 400 degrees F
- 1 tablespoon plus 2 teaspoons Cajun seasoning
- 1 tablespoon plus 2 teaspoons packed light brown sugar
- 1 large pork tenderloin (about 1 1/2 pounds)
- Kosher salt
- 2 teaspoons extra-virgin olive oil
- 1/2 cup mayonnaise
- 2 tablespoons Creole or whole-grain mustard
- Juice of 1 lemon
- 2 tablespoons drained horseradish
- 1 12-ounce package broccoli slaw mix
- 2 small bell peppers (1 red, 1 orange), thinly sliced
- 3 scallions, thinly sliced
Chicken Under a Brick - Bon Appetit
By á-46
Prepare grill for high, indirect heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave...
- 1 3 1/2–4-lb. chicken, backbone removed
- 2 tablespoons vegetable oil
- Kosher salt, freshly ground pepper
- Special equipment
- 2 bricks wrapped in foil
Waffles - Parade Magazine
By á-46
Preheat waffle iron - per manufacturer's instructions Separate eggs and whip whites until soft peaks form
- 2 eggs
- 1 C milk
- 1 C flour
- 1 tsp salt
- 1/4 tsp salt
- 2 tsp baking powder
- 1/4 C vegetable oil
Sausages with Warm Potato Salad
By á-46
Preheat a gas grill on medium-high, covered, for 10 minutes
- 1 1/2 tablespoons Dijon mustard
- 2 tablespoons finely chopped fresh parsley
- 1 teaspoon white wine vinegar
- 3 tablespoons olive oil
- 1 shallot, finely chopped
- 1 1/2 pounds small red potatoes
- Salt
- 4 chicken or bratwurst or knockwurst links (12 oz.)
Beef Stir-Fry with Snap Peas
By á-46
1.In a medium saucepan with a lid, bring 2 cups salted water to a boil
- Coarse salt and ground pepper
- 1 cup long-grain white rice
- 1 pound sirloin steak, thinly sliced crosswise, halved if long
- 1 tablespoon cornstarch
- 2 teaspoons vegetable oil
- 12 ounces snap peas, strings removed
- 5 to 6 scallions, white and green parts separated, thinly sliced diagonally
- 1 tablespoon grated peeled fresh ginger
- 1/4 to 1/2 teaspoon red-pepper flakes
- 2 tablespoons fresh lime juice (from about 1 lime)
Beef and Barley Soup - Martha Stewart
By á-46
Heat 1 tablespoon plus 1 teaspoon oil in a medium Dutch oven or a large pot over medium-high heat
- 2 tablespoons extra-virgin olive oil
- 1 pound London broil, cut into 3/4-inch cubes
- Coarse salt and freshly ground pepper
- 1 large onion, chopped
- 1 medium carrot, chopped
- 8 ounces cremini mushrooms, trimmed and thinly sliced
- 2 tablespoons minced garlic (from 4 cloves)
- 2 tablespoons tomato paste
- 3/4 cup dry red wine
- 4 cups chicken stock
- 3 cups water
- 3/4 cup hulled or pearl barley, rinsed and drained
- 1/4 cup coarsely chopped flat-leaf parsley
- Garnish: grated fresh horseradish
Chicken Stock - Bon Appetit
By á-46
• Combine all ingredients and 3 quarts cold water in a large stockpot
- Chicken wings are great for stock. They're flavor-making powerhouses of bones, meat, and skin and are easy to find. Some supermarkets sell backbones and carcasses; feel free to use them toward (or instead of) the four-pound total.
- 4 pounds chicken wings
- 1 medium onion, unpeeled, cut into 1-inch pieces
- 2 large carrots, peeled, cut into 1-inch pieces
- 2 celery stalks, cut into 1-inch pieces
- 6 sprigs flat-leaf parsley
- 1 teaspoon whole black peppercorns
Sweet-and-Sour Shrimp Kebabs - The Neelys' for Food Network Magazine
By á-46
Whisk together the canola oil, lime juice, brown sugar, vinegar, red pepper flakes, lime zest, garlic, ginger, basi...
- For the kebabs:
- 1/2 cup canola oil
- 1/4 cup lime juice
- 1/4 cup packed light brown sugar
- 1/4 cup rice vinegar (unseasoned)
- 1/4 teaspoon red pepper flakes
- Zest of 1 lime, plus 2 limes, cut into wedges
- 2 cloves garlic, smashed
- 1 tablespoon grated peeled ginger
- 1/4 cup chopped fresh basil leaves
- Pinch of salt
- 1 1/2 pounds large shrimp (16 to 20 per pound), peeled and deveined
- Olive oil, for the grill
- For the sauce:
- 1 teaspoon sweet chili sauce
- 1 cup peach preserves
- 1/4 cup hot Chinese mustard