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Recipes
Italian-Style Pot Roast - Cuisine at Home
By á-46
Makes 8 servings Total time: Prep time: 45 minutes; Cook time: 4–5 hours (high)
- HEAT:
- 2 Tbsp. olive oil
- 1 boneless beef chuck roast (4–5
- lb.), trimmed, seasoned with salt
- and black pepper
- STIR:
- 6 cloves garlic, chopped
- 1/3 cup all-purpose flour
- 2 Tbsp. tomato paste
- 1 Tbsp. anchovy paste
- 1 Tbsp. beef base (such as Better
- Than Bouillon)
- DEGLAZE:
- 1 cup dry red wine
- 1 can whole tomatoes in juice,
- quartered (14.5 oz.)
- 2 dried bay leaves
- 1 tsp. dried rubbed sage
- 1/2 tsp. each dried rosemary,
- freshly grated nutmeg, and
- kosher salt
- 1/4 tsp. red pepper flakes
- ADD:
- 1 lb. small white potatoes, halved
- 4 carrots, cut into 2- to 3-inch
- pieces
- 12 oz. cipollini, blanched, peeled
- COMBINE:
- 2 Tbsp. minced fresh parsley
- 1 Tbsp. minced fresh garlic
- 2 tsp. minced lemon zest
Burritos Sour Cream Sauce
By á-46
To make the sauce soften the cream cheese in the microwave
- 4 ounces Cream Cheese
- 3/4 cup Sour Cream
- 1 tablespoon fresh Cilantro or Parsley, fresh, chopped
- fresh squeezed lime juice
Crab Salad - Food Network Kitchens
By á-46
In a medium bowl, lightly toss the crabmeat, celery, chives, and tarragon together
- 1 pound jumbo lump crabmeat, picked over to remove any shell or cartilage
- 1 stalk celery, peeled, and cut into 1/8-inch dice
- 4 teaspoons finely sliced fresh chives
- 1 teaspoon minced fresh tarragon leaves
- 1/3 cup prepared mayonnaise
- 3 tablespoons sour cream
- 1 teaspoon freshly squeezed lemon juice
- 1/2 teaspoon Dijon mustard
- Kosher salt and freshly ground pepper
- Serving suggestions: Toasted hot dog rolls or Boston or Bibb lettuce leaves
Best Barbecue Ribs Ever By KATIE LEE
By á-46
TOTAL TIME 1 hr. 20 min. Includes marinating time
- 1/4 1/4 1/4 cup brown sugar
- 2 2 2 Tbsp chili powder
- 1 1 1 Tbsp salt
- 1 1 1 tsp freshly ground black pepper
- 1 1 1 tsp dried oregano
- 1/2 1/2 1/2 tsp cayenne
- 1/2 1/2 1/2 tsp garlic powder
- 1/2 1/2 1/2 tsp onion powder
- 2 2 2 racks baby back ribs
- 1 1 1 cup low-sodium chicken stock
- 2 2 2 Tbsp apple cider vinegar
- 1 1 1 cup barbecue sauce
Classic Southern Fried Chicken
By á-46
I had never made fried chicken before and followed this recipe and it was very easy and was so delicious
- 4 pounds chicken pieces
- 1 1/2 cups milk
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 2 tablespoons salt
- 2 teaspoons pepper
- 3 cups vegetable oil
- salt
Savory Slow-Cooked Chicken Cacciatore - Swanson Recipe
By á-46
1.Heat the oil in a 12-inch skillet over medium-high heat
- 1 tablespoon olive oil
- 3 pounds chicken parts, skin removed
- 4 cloves garlic, minced
- 2 teaspoons Italian seasoning, crushed
- 1 can (28 ounces) crushed tomatoes in puree
- 1 pound mushrooms, cut in half (about 5 cups)
- 2 medium onions, chopped (about 2 cups)
- 1 medium green pepper, cut into 2-inch-long strips (about 1 1/2 cups)
- 1 1/2 cups Swanson® Chicken Broth or Swanson® Chicken Stock
- 1/4 cup cornstarch
- 1 package (1 pound) pappardelle or fettuccine, cooked and drained
Apple-Raisin Stuffing
By á-46
Heat the butter in a 10-inch skillet over medium heat
- 1/4 cup (1/2 stick) butter
- 1 stalk celery, chopped (about 1/2 cup)
- 1 small onion, chopped (about 1/4 cup)
- 1 can (10 1/2 ounces) Campbell's® Condensed Chicken Broth
- 4 cups Pepperidge Farm® Herb Seasoned Stuffing
- 1 medium apple, cored and chopped (about 1 cup)
- 1/4 cup raisins
- 1/4 tsp. ground cinnamon
PHILADELPHIA® Cherry Danish
By á-46
PREHEAT oven to 350°F. Unroll 1 of the cans of crescent dough into 2 long rectangles
- 2 cans (8 oz. each) refrigerated crescent dinner rolls, divided
- 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1-1/2 cups powdered sugar, divided
- 1 egg white
- 1 tsp. vanilla
- 1 can (20 oz.) cherry pie filling
- 3 Tbsp. milk
Chilled Chocolate and Espresso Mousse
By á-46
1.Melt the Chocolate in Double Boiler 2
- Semi Sweet Chocolate - 12 oz
- Freshly Brewed Espresso - 3 Tbsp
- Sweet Butter - 2 Tbsp
- Eggs - 4 ( separated)
Home-Fried Potatoes with Smoked Paprika - Martha Stewart
By á-46
1.Heat 3 tablespoons oil in a large nonstick skillet over medium-high heat
- 1/4 cup plus 1 tablespoon olive oil
- 3 russet potatoes, cut into 1-inch pieces
- Coarse salt
- 2 onions, sliced into rings
- 1/2 teaspoon pimenton
- 2 tablespoons chopped fresh flat-leaf parsley