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Recipes
Roasted Sweet Potatoes and Brussels Sprouts
By á-46
Serves 6-8 Roasted vegetables (like these Brussels sprouts and sweet potatoes) are superior in almost every way
- 1 lb Brussels sprouts
- 2 cloves Garlic
- 1 Sweet potato (1 pound), large
- 1 Thyme, fresh
- Baking & Spices
- 1/4 tsp Garlic salt
- 1 Pepper
- 1 tsp Salt
- Oils & Vinegars
- 1/3 cup Olive oil
- 1 tbsp Red wine vinegar
- 1 tsp Cumin
Pork Chops - Robert Irvine
By á-46
For the pork chops: Mix together the juice, salt and 1 gallon cold water
- Pork Chops:
- 2 cups orange juice
- 1/4 cup sea salt
- Four 8 to 10 ounce pork chops
- 2 tablespoons grapeseed oil
- 1 tablespoon salt
- 1/2 teaspoon ground pepper
Minestrone - American Profile Magazine
By á-46
1. Heat oil in a large stockpot over medium heat
- 2 tablespoons olive oil
- 1 medium onion, diced (about 1 cup)
- 2 medium carrots, diced (about 1 cup)
- 1 celery stalk, diced (about 3/4 cup)
- 2 medium zucchini, diced
- 1 clove garlic, minced
- 3 medium potatoes (about 3/4 pound), unpeeled and diced
- 3 cups thinly sliced Savoy cabbage
- 1 can cannellini beans, rinsed and drained
- 1 can diced tomatoes, undrained
- 2 cans low-sodium chicken broth
- 3 cups water
- 1/2 teaspoon crushed dried rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- grated Parmesan cheese (optional)
Chocolate Fondue
By á-46
fondue
- 4 large chocolate bars
- 1 C heavy cream
- 2 TBS brandy
- sponge cake
- pinapple
- mand. oranges
RUM POUND CAKE
By á-46
This is a good, rich cake for the Holidays
- Printed from COOKS.COM
- 4 cups cake flour
- 1/2 tsp. baking powder
- 1 lb butter
- 2 2/3 cups sugar
- 10 eggs
- 1 tsp vanilla
- 1 tablespoon dark rum
Apple Tarte Tatin - Tyler Florence
By á-46
Preheat oven to 400 degrees F
- 1 Pie crust
- 1/2 stick unsalted butter
- 3/4 cup sugar
- 10 apples recommended: Granny Smiths
- 2 tablespoons sugar, for sprinkling
The Pioneer Woman's Lobster Mac and Cheese
By á-46
Cook the macaroni until still very firm; the macaroni should be too firm to eat right out of the pot
- Lobster meat - cooked
- 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
Traditional New England Boiled Dinner
By á-46
DIRECTIONS FOR BEEF: Rinse the corned beef under running water and place in an 8-1/2 quart Dutch oven
- For Beef:
- 1 (4 pound) corned beef brisket
- For Vegetables:
- 8 new potatoes, scrubbed and halved
- 8 small boiler onions, peeled
- 1 pound baby carrots, scraped
- 4 parsnips, peeled and cut into 2-inch chunks
- 1 rutabaga, peeled and cut into 2-inch chunks
- 3 small turnips, peeled and quartered
- 1 small head green cabbage, cored and cut into wedges
- 1/4 cup chopped fresh parsley
- For Horseradish Sauce:
- 1 1/2 cups sour cream
- 4 to 6 tablespoons prepared horseradish
- 2 tablespoons Dijon-style mustard
- 3 tablespoons apple cider vinegar
Bourbon Honey Glazed Ham - Sandra Lee
By á-46
Preheat oven to 350 degrees F
- 2/3 cup bourbon or whiskey
- 1 cup clover honey
- 1/3 cup molasses
- 1/2 cup 100 percent fruit orange marmalade
- Nonstick cooking spray
- 1 (5-pound) whole bone-in smoked ham, fully cooked, unsliced
- 1/8 cup whole cloves
Crispy Herbed Shrimp with Chive Aioli - Cooking Light
By á-46
1. Combine 1/4 cup panko, parsley, thyme, and crushed red pepper in a mini food processor; pulse to combine
- 3/4 cup panko (Japanese breadcrumbs), divided
- 1 tablespoon chopped fresh parsley
- 2 teaspoons chopped fresh thyme
- 1/8 teaspoon crushed red pepper
- 2 tablespoons cornstarch
- 2 large egg whites, lightly beaten
- 1 1/2 pounds large shrimp, peeled and deveined
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil, divided
- 1/2 cup 2% Greek yogurt
- 1/4 cup canola mayonnaise
- 3 tablespoons chopped fresh chives
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon ground red pepper