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Recipes
Grilled Florentine-Style Steaks - Food Network Magazine
By á-46
Refrigerate the steaks, uncovered, at least 4 hours or overnight
- 2 2-to-3-pound porterhouse or T-bone steaks (about 1 1/2 inches thick)
- 2 cloves garlic, smashed
- Vegetable oil, for the grill
- Coarse sea salt and freshly ground pepper
- 1 tablespoon extra-virgin olive oil
Mascarpone Cheese Substitute
By á-46
1 Combine well and use in recipes calling for Mascarpone cheese
- 1 (8 ounce) package cream cheese
- 1/4 cup heavy whipping cream
- 2 1/2 tablespoons sour cream
Shrimp Florentine Pasta - Cooking Light
By á-46
1. Cook pasta according to package directions, omitting salt and fat
- 8 ounces uncooked fettuccine
- 2 tablespoons butter
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon chopped fresh garlic
- 1 teaspoon crushed red pepper
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 (6-ounce) package fresh baby spinach
Roasted Red Pepper Sauce
By á-46
In a blender, combine the red peppers, broth, vinegar, and oil and process until smooth
- 2007 , Robin Miller, All rights reserved
- 1 cup roasted red peppers (from water-packed jar)
- 1 cup reduced-sodium vegetable or chicken broth
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 1/4 cup fresh basil leaves
- Salt and freshly ground black pepper
Bacon Wrapped Scallops with Spicy Mayo - RECIPE COURTESY OF TYLER FLORENCE
By á-46
Total: 35 min Prep: 20 min Cook: 15 min Yield: about 20 to 25
- 1 1/2 pound large scallops
- 1/2 pound thin-sliced bacon
- Extra-virgin olive oil
- Sea salt and freshly ground black pepper
- 1 cup good quality mayonnaise
- 1/4 cup hot chili paste (recommended: Sriracha Hot Chili Paste)
- 1 lime, juiced
- 2 tablespoons chopped cilantro, plus more for garnish
Eggs Benedict - Anne Burrell
By á-46
Fill a large, wide pot halfway with water and bring to a boil
- 1/4 cup white wine vinegar
- 4 eggs
- Extra-virgin olive oil
- 4 thick slices Canadian bacon
- 2 English muffins, fork split
- Hollandaise Sauce
Spicy Grilled Shrimp
By á-46
So fast and easy to prepare, these shrimp are destined to be the hit of any barbeque
- 1 large clove garlic
- 1 tablespoon coarse salt
- 1/2 teaspoon cayenne pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 2 teaspoons lemon juice
- 2 pounds large shrimp, peeled and deveined
- 8 wedges lemon, for garnish
Coquilles St. Jacques - Emeril Lagasse, 2002
By á-46
Preheat the broiler. Lightly butter the insides of 4 large ramekins and place on a baking sheet
- 1 pound bay scallops
- 1 small onion, sliced
- 1/2 lemon, sliced
- 1 bay leaf
- 1/2 cup dry white wine
- 1/2 cup water
- 3 tablespoons unsalted butter
- 2 tablespoons minced shallots
- 1/2 teaspoon minced garlic
- 6 ounces baby chanterelle mushrooms, stems trimmed and wiped clean
- 2 tablespoons all-purpose flour
- 1/2 cup milk
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- Pinch cayenne
- 2 tablespoons minced parsley
- 2 tablespoons minced green onions
- 1/2 cup heavy cream
- 1/2 cup shredded Gruyere
- 1/2 cup fine dry bread crumbs
- 1 tablespoon melted butter
- 1 teaspoon Essence, recipe follows
- 1/4 cup grated Parmesan
Patty's Mashed Turnips
By á-46
Peel, wash, and quarter turnips
- 7 large turnips
- 1 cup milk
- 2 tablespoons butter
- salt to taste ground black pepper to taste
Turkey Breast Stuffed with Sausage, Garlic, and Spinach
By á-46
1. Preheat oven to 350F 2
- 1 lb. sweet Italian sausage, removed from casings
- 1 medium onion, chopped
- 1 tbsp fennel seeds
- 4 garlic cloves, minced
- 3 cups 1/2 inch bread cubes
- 1 (10 oz) box frozen spinach, thawed and squeezed dry
- 1/2 - 1 cup reduced sodium chicken broth
- 1 egg
- 2 boneless turkey breast halves, about 2 pounds each
- 1 tsp salt
- Frehly ground black pepper
- Olive oil