á-46's profile page
Recipes
Slow Roasted Fried Chicken Robert Irvine
By á-46
Directions Preheat the oven to 175 degrees F
- Seasoned Flour:
- 1 cup all-purpose flour
- 1 teaspoon Cajun spice
- 1 teaspoon kosher salt
- Chicken:
- 1 whole chicken, cut into 8 pieces
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- 8 1/2 cups vegetable oil
HOT ITALIAN SAUSAGE PIZZA - Earth and Vine
By á-46
RED BELL PEPPER ANCHO CHILI JAM
- 1 uncooked pizza dough, store bought or home made
- 1 10 ounce jar E&V Red Bell Pepper Ancho Chili Jam
- 1 pound hot Italian sausage
- 2 onions, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 12 ounces shredded mozzarella or an Italian blend of cheese
Sweet & Sour Crock Pot Meatballs
By á-46
Always the hit of every party & potluck! Number of servings (yield): 48 Recipe by Sherry Pyne
- 3-12 ounce bottles chili sauce
- 1-32 ounce jar of grape jelly
- 1/2 cup Worcestershire sauce
- 1/2 teaspoon black pepper
- 1 6 pound bag of frozen meatballs
The Pioneer Woman's Lobster Mac and Cheese
By á-46
Preheat the oven to 375°F
- Lobster meat
- 8 oz Macaroni
- 1/4 cup All-purpose flour
- 1 Salt and freshly ground black pepper
- 6 tbsp Butter, salted
- 3/4 cup Cheddar, grated sharp
- 3/4 cup Fontina cheese, grated
- 4 oz Gruyere cheese
- 1/2 cup Half-and-half
- 1 cup Kraft shelf-stable grated parmesan, such as
- 2 cups Whole milk
Chicken Cooked Under a Press
By á-46
Weighted with a press, this chicken cooks evenly and emerges with extra-crisp skin
- 1 chicken, about 3 lb.
- 5 Tbs. Tuscan grilling paste
- 3 Tbs. plus 1⁄4 cup extra-virgin olive oil
- Salt and freshly ground pepper, to taste
Glazed Double-Cut Pork Chops
By á-46
Recipe courtesy of Food Network Magazine
- For the Pork:
- Kosher salt
- 1/4 cup coarsely ground black pepper
- 2 tablespoons packed dark brown sugar
- 2 teaspoons smoked paprika
- 4 double-cut bone-in pork loin chops (about 1 pound each)
- Vegetable oil, for the grill
- For the Sauce:
- 4 tablespoons unsalted butter
- 2 cups diced onions
- 1 cup apple cider vinegar
- 3/4 cup packed dark brown sugar
- 1 1/2 cups ketchup
- 1 1/4 cups apple juice
- 1 cup maple syrup
- 1/2 cup bourbon
- 1/2 cup prunes
- 1/4 cup Worcestershire sauce
- 1/4 teaspoon cayenne pepper
- Kosher salt and freshly ground
- black pepper
Prosciutto-Wrapped Scallops - Giada De Laurentiis
By á-46
Preheat the oven to 350 degrees F
- 1/4 cup chopped sun-dried tomatoes
- 2 tablespoons chopped fresh basil leaves
- 2 tablespoons chopped pitted black olives (about 10 olives)
- 1/4 cup extra-virgin olive oil
- 12 medium scallops
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 12 slices prosciutto
- 2 cups arugula
- 1 1/2 tablespoons balsamic vinegar
Forever Roasted Pork
By á-46
Bring pork to room temperature by removing it from refrigerator 1 to 2 hours before cooking
- recipe by Michael Chiarello
- 4 pounds pork leg or shoulder
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 medium onions, thinly sliced
- 1 1/2 teaspoons finely chopped fresh sage leaves
- Gray salt
- Freshly ground black pepper
- 1/4 About 1/4 cup Fennel Spice,
Bobby Deen's Goulash
By á-46
like American Chop Suey
- Recipe courtesy Paula Deen,
- •2 pounds lean ground beef
- •2 large yellow onions, chopped
- •3 cloves garlic, chopped
- •3 cups water
- •2 (15-ounce) cans tomato sauce
- •2 (15-ounce) cans diced tomatoes
- •2 tablespoons Italian seasoning
- •3 bay leaves
- •3 tablespoons soy sauce
- •1 tablespoon House Seasoning, recipe follows
- •1 tablespoon seasoned salt
- •2 cups elbow macaroni, uncooked
Bacon-Wrapped Pork Tenderloin
By á-46
Cut a pocket in tenderloin
- Pork Tenderloin
- Bacon
- Jalapenos
- Creme Cheese