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Recipes
Grilled Summer Vegetables - American Profile Magazine
By á-46
1. Cut zucchini and squash into large diagonal slices
- 2 large zucchini
- 1 large yellow squash
- 3 red, yellow or orange bell peppers
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried Italian herbs (thyme, rosemary, or oregano) or 1 tablespoon fresh herbs
- 1 teaspoon coarse salt
- Freshly ground black pepper
Chicken Marsala
By á-46
Chicken with a creamy Marsala sauce is a standard of old-school Italian restaurants, where you might find it prepar...
- 3 Tbs. all-purpose flour
- 1 tsp. salt, plus more, to taste
- 1/2 tsp. freshly ground pepper, plus more, to taste
- 6 boneless, skinless chicken breast halves, each about 6 oz.
- 3 Tbs. unsalted butter
- 3 Tbs. olive oil
- 4 shallots, minced
- 1/4 lb. pancetta, diced
- 2 1/4 cups Marsala
- 1 cup chicken broth
- 2 tsp. dried oregano
- 1/2 lb. cremini or button mushrooms, brushed clean, stems removed and caps cut into slices 1/4 inch thick
- 1/2 cup mascarpone
- 3 Tbs. finely chopped fresh chives
OLIVE GARDEN ZUPPA TOSCANA
By á-46
with Kale
- 1 lb ground Italian sausage
- 11/2 tsp crushed red peppers
- 1 large diced white onion
- 4 tbsp bacon pieces
- 2 tsp garlic puree
- 10 cups water
- 5 cubes of chicken bouillon
- 1 cup heavy cream
- 1 lb sliced russet potatoes, or about 3 large potatoes
- 1/4 of a bunch of kale
- Sautee Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.
- In the same pan, sautee bacon, onions and garlic for approxiamtly 15 mins. or until the onions are soft.
- Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boilin Add potatoes and cook until soft, about half an hour.
- Add heavy cream and cook until thoughouly heated. Stir in the sausage.
- Add kale just before serving. Delicious!
- Submitted by: Olive Garden
Hot Spiced Sangria - Sandra Lee for Food Network Magazine
By á-46
(To make simple syrup, simmer 1 cup each sugar and water, stirring until dissolved
- Combine 2 bottles each red wine and white wine, 1 cup brandy, 1 sliced orange, 2 cups each frozen cherries and frozen peaches, 2 cinnamon sticks and 1 cup simple syrup in a large slow cooker.
Chicken and Butternut Squash Pot Pie
By á-46
Servings: 8 Cals: 250 Protiein: 15g Fat: 8g (3g saturated) Chol: 35mg Carbs: 29g Sodium: 590mg Fiber: 2g Su
- Filling
- 1 1/2 cup of fat-free milk
- 1/4 tsp. dried thyme
- 1/4 tsp. dried sage
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1 medium onion, chopped, about 1/2 cup
- 1 can (10 3/4 oz) condensed 98% fat-free cream of chicken soup
- 1/4 cup fat-free sour cream
- 2 cups cubed cooked chicken
- 2 cups cubed peeled butternut squash, about 8 oz.
- 1 cup frozen peas, from 12-oz. pkg., thawed
- Crust
- 1 can (8 oz.) refrigerated seamless flaky dough sheet
- 1 egg white, beaten
- 1/8 tsp. dried thyme
Thousand Island Dressing
By á-46
Make a paste with the garlic and 1/4 teaspoon of the salt by crushing them with the side of a chef's knife
- 1/2 clove garlic, minced
- 1/4 teaspoon kosher salt plus more to taste
- 3/4 cup prepared or homemade mayonnaise
- 1/4 cup bottled chili sauce
- 2 tablespoons ketchup
- 1 1/2 tablespoons minced onion
- 2 teaspoons sweet pickle relish
- 1/2 hard-cooked large egg, pushed through a sieve or finely chopped.
- Freshly ground black pepper
Rolled Flank Steak
By á-46
Preheat an oven to 350°F
- 1 1/2 cups fresh bread crumbs
- 3 1/2 to 4 1/2 Tbs. olive oil
- Kosher salt, to taste, plus 1 Tbs.
- Freshly ground pepper, to taste
- 1 lb. baby spinach
- 1 Tbs. roasted garlic
- 1 flank steak, 1 1/2 to 2 lb., butterflied and pounded to an even thickness
- 1 1/2 Tbs. plus 1 tsp. ras el hanout
- 4 leeks, cut into 1/4-inch rounds
Dijon Vinaigrette - Bon Appetit
By á-46
• Whisk lemon juice, Dijon mustard, vinegar, and garlic in a medium bowl
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon white wine vinegar
- 1 garlic clove, finely minced
- 1/2 cup extra-virgin olive oil
- Sea salt and freshly ground black pepper
Shrimp Cocktail
By á-46
4 to 6 servings
- Court Bouillon:
- 10 10 10 cups cold water
- 2 2 2 medium carrots, quartered
- 2 2 2 stalks celery, quartered
- 1 1 1 large onion, quartered
- 1 1 1 head garlic, halved
- 1 1 1 lemon, halved
- 1/2 1/2 1/2 bunch parsley
- 5 5 5 sprigs fresh thyme
- 2 2 2 bay leaves
- Shrimp:
- 1 1 1 pound medium or large shrimp, in the shell, rinsed
- 1 1 1 tablespoon kosher salt
- Cocktail Sauce, recipe follows
- Lemon wedges
- Cocktail Sauce:
- 1 1 1 cup ketchup
- 1 1 1 lemon, zest finely grated and juiced
- 4 4 to teaspoons prepared horseradish, or to taste, drained
- 1/4 1/4 1/4 teaspoon Worcestershire sauce
- to sauce, to taste
Whole Roasted Garlic
By á-46
Roasted garlic provides a sweet flavor to spreads, butters, and vinaigrettes
- 2 heads garlic, papery outer skins discarded
- 2 tablespoons extra-virgin olive oil, plus more for storing