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Recipes
Sausage-and-Basil-Stuffed Tomatoes - Food Network Magazine
By á-46
Preheat the oven to 400 degrees F
- 8 medium tomatoes, preferably with stems intact
- 4 tablespoons extra-virgin olive oil
- Pinch of cayenne pepper
- 3/4 pound luganega or sweet Italian sausage, casings removed
- 1 teaspoon herbes de Provence
- 1 small green bell pepper, diced
- 1/2 large onion, diced
- 1 stalk celery, diced, plus a handful of celery leaves
- 1 small clove garlic, minced
- 2 cups bread cubes (from about 1/2 baguette)
- 1 cup fresh basil
- 1/2 cup walnut pieces
- 1/3 cup grated parmesan cheese
Gram's Strawberry-Rhubarb Pie
By á-46
Preheat oven to 425 degrees F
- 2 pre-made pie crusts
- 2 1/2 cups chopped red rhubarb, fresh
- 2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
- 1 1/2 cups sugar (1 1/4 cups for high altitude)
- 2 tablespoons minute tapioca
- 1 tablespoon all-purpose flour
- 1/2 teaspoon lemon zest
- 1/2 teaspoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 3 tablespoons butter, cubed small
- 1 egg white beaten with 1 teaspoon water
- Large granule sugar
Italian Ice
By á-46
Recipe courtesy of Food Network Magazine
- 3 cups halved strawberries or chopped pineapple
- 2 tablespoons sugar
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
Skillet-Fried Chicken - Bon Appetite
By á-46
Whisk 1 Tbsp. salt, 2 tsp
- 2 tablespoons kosher salt, divided
- 2 teaspoons plus 1 tablespoon freshly ground black pepper
- 1 1/2 teaspoons paprika
- 3/4 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 3–4-lb. chicken (not kosher), cut into 10 pieces, backbone and wing tips removed
- 1 cup buttermilk
- 1 large egg
- 3 cups all-purpose flour
- 1 tablespoon cornstarch
- Peanut oil (for frying)
- A deep-fry thermometer
Faux Pho - Bon Appetit
By á-46
Heat oil in a medium pot over medium heat
- 1 teaspoon vegetable oil
- 1 / 2small onion
- 4 garlic cloves, crushed
- 13 x1" piece peeled ginger
- 2 1/2 cup slow-salt beef broth
- 1 whole star anise
- 1 3"–4" cinnamon stick
- 4 ounces (2 cups) mixed mushrooms (such as oyster or stemmed shiitake), thinly sliced or torn
- 1 scallion, thinly sliced
- Kosher salt
- 2 packages instant ramen (preferably not fried; noodles only)
- 1 1/4 –1/2-pound piece pork tenderloin, sliced crosswise 1/8" thick
- Bean sprouts, basil leaves, and thinly sliced serrano chiles
Rack of Pork in Clay Pot
By á-46
Soak pork in salted water for 2 to 3 hours
- 1 (4-pound) pork rack, frenched
- 1 1/2 cups kosher salt dissolved in 1 gallon of water
- 3 garlic cloves, plus 1 crushed clove, plus 1 crushed clove
- 3 tablespoons yellow mustard
- Pinch paprika
- 1 tablespoon dried oregano
- 1 teaspoon crushed red peppercorn
- 1 (12-ounce can) beer
- 1 cup white wine
- 1 lemon, juiced
- 1/2 cup water
- 1 tomato, peeled and diced
- 1 onion, finely chopped
- 1 apple, peeled and cut into small cubes
Basmati Rice
By á-46
Cook the butter and onions over medium heat until translucent, about 3 minutes
- Recipe courtesy of Ina Garten
- 1 tablespoon unsalted butter or olive oil
- 1 yellow onion, chopped
- 1 cup long grain basmati rice
- 1 3/4 cups water
- 1 1/2 teaspoons kosher salt
- 1/4 cup sliced scallions
- 1 tablespoon minced fresh parsley
Skillet Sausage and Stuffing
By á-46
Cook the sausage in a 10-inch skillet over medium-high heat until well browned, stirring often
- 1 lb. sweet Italian pork sausage, cut into 1-inch pieces
- 1 lb. hot Italian pork sausage, cut into 1-inch pieces
- 1 1/4 cups water *
- 1 medium onion, cut into wedges
- 1 small red or green pepper, cut into 2-inch strips (about 1 cup)
- 4 cups Pepperidge Farm® Herb Seasoned Stuffing
Antipasto Pasta Salad - Allrecipes.com
By á-46
Cook the pasta in a large pot of salted boiling water until al dente
- 1 pound seashell pasta
- 1/4 pound Genoa salami, chopped
- 1/4 pound pepperoni sausage, chopped
- 1/2 pound Asiago cheese, diced
- 1 (6 ounce) can black olives, drained and
- chopped
- 1 red bell pepper, diced
- 1 green bell pepper, chopped
- 3 tomatoes, chopped
- 1 (.7 ounce) package dry Italian-style
- salad dressing mix
- 3/4 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons dried oregano
- 1 tablespoon dried parsley
- 1 tablespoon grated Parmesan cheese
- salt and ground black pepper to taste
AMERICAN CHOP SUEY
By á-46
Chop up onion, green pepper and mushrooms with red pepper flakes
- 1 lb Ground beef
- 1 onion
- 1 green pepper
- 1 tsp pepper flakes
- 1 box elbow macaroni
- 1 tsp Italian seasoning
- 1 can mushrooms
- 1 can diced tomatoes
- 1 can tomato sauce
- 3/4 cup red wine
- 1 cup shredded cheese