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Recipes
Sausage, Peppers, Onions, and Potato Bake
By á-46
Preheat oven to 400 degrees F (200 degrees C)
- 2 teaspoons olive oil
- 2 pounds Italian sausage links, cut into 2-inch pieces
- 1/4 cup olive oil
- 4 large potatoes, peeled and thickly sliced
- 2 large green bell peppers, seeded and cut into wedges
- 2 large red bell peppers, seeded and cut into wedges
- 3 large onions, cut into wedges
- 1/2 cup white wine
- 1/2 cup chicken stock
- 1 teaspoon Italian seasoning
- salt and pepper to taste
Salisbury Steak - American Profile Recipe
By á-46
1. In a small bowl, whisk broth, tomato paste, flour and mustard
- 2/3 cup canned reduced-sodium, fat free beef broth
- 2 teaspoons tomato paste
- 1/8 cup all-purpose flour
- 1/2 teaspoon Dijon mustard
- 1 pound lean ground beef
- 2 tablespoons minced flat-leaf parsley
- 1 tablespoon minced onion
- 2 teaspoons Worcestershire sauce
- 1/4 teaspoon coarse salt
- 1/8 teaspoon freshly ground black pepper
- 2 teaspoons canola oil
Spinach and Citrus Salad
By á-46
In a medium bowl, whisk together all ingredients for dressing and 1/4 cup reserved citrus liquid
- Recipe courtesy Sandra Lee
- 1/4 cup reserved citrus juice
- 1 tablespoon Champagne vinegar
- 2 tablespoons orange olive oil (recommended: O Olive Oil)
- 1 tablespoon chopped fresh tarragon leaves
- 1 tablespoon chopped fresh chives
- Salt and pepper
- 9 ounces baby spinach
- 1 jar (24-ounce) sun fresh citrus salad, drain and liquid reserved
- 4 ounces goat cheese
Seafood Newburg Sauce - "Red Lion Inn Cookbook"
By á-46
Melt butter in saute pan. Add the shallots or onion and saute over medium-low heat for 2 to 3 minutes, until transl...
- WHITE SAUCE:
- 2 tablespoons butter
- 2 teaspoons shallots, minced, or finely minced onion
- 2 tablespoons paprika
- 1/2 cup dry sherry
- 2 tablespoons tomato paste
- 2 teaspoons brandy or dry sherry
- 2 cups cream sauce or white sauce**
- 1/8 teaspoon dried thyme
- pinch cayenne pepper
- 2 tablespoons butter
- 1 1/2 cups hot milk
- 3 tablespoons flour
- Salt and pepper
Sweet-And-Sour Chicken
By á-46
Yields: 6 servings
- 1 large egg
- 1 garlic clove
- onion cut into wedges
- 1/2 C cornstarch
- 3 Cups uncooked or cooked chicken breast, cut into 1-inch cubes
- 1 cup cider vinegar
- 1 cup sugar
- 2 TBS soy sauce
- 2 TBS catsup
- 1 tablespoon canola oil
- 1/2 green bell pepper, ribs and seeds removed, cut into 1-inch pieces
- 3 ounces snow peas, stem ends trimmed
- pineapple, peeled, cored, and cut into 1-inch pieces or can of chunks
Spinach Saladwith Warm BaconDressing Spinach Salad with Warm Bacon Dressing , Recipe by Alton Brown
By á-46
Serves 4
- 8 ounces young spinach
- 2 large eggs
- 8 pieces thicksliced bacon, chopped
- 3 tablespoons red wine vinegar
- 1 teaspoon sugar
- 1/2 teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper
- 4 large white mushrooms, sliced
- 3 ounces red onion (1 small), very thinly
Sausage, Peppers, Onions, and Potato Bake
By á-46
Preheat oven to 400 degrees F (200 degrees C)
- 2 teaspoons olive oil
- 2 pounds Italian sausage links, cut into 2-inch pieces
- 1/4 cup olive oil
- 4 large potatoes, peeled and thickly sliced
- 2 large green bell peppers, seeded and cut into wedges
- 2 large red bell peppers, seeded and cut into wedges
- 3 large onions, cut into wedges
- 1/2 cup white wine
- 1/2 cup chicken stock
- 1 teaspoon Italian seasoning
- salt and pepper to taste
BANG BANG SHRIMP
By á-46
In a small bowl add the mayonnaise, Thai sweet chili sauce and Sriracha and stir
- 1/2 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- 1/4 teaspoon Sriracha
- 1 pound shrimp shelled and deveined
- 1/2 cup buttermilk
- 3/4 cup cornstarch
- canola oil for frying
Dark and Creamy Chocolate Cake
By á-46
esentially a flourless cake
- 1 3/4 sticks unsalted butter
- 7 ounces dark chocolate, chopped
- 2/3 cup brown sugar
- 5 large eggs, cold
- 3 Tbsp all-purpose flour
- Pinch of salt
Chicken Scallopine with Sage and Fontina Cheese
By á-46
Place the chicken cutlets on a clean work surface, narrow end facing you
- Recipe courtesy of Giada De Laurentiis
- •6 (4 1/2 to 5 1/2-ounce) chicken cutlets, pounded thin
- •Salt and freshly ground black pepper
- •6 sage leaves
- •3 ounces grated fontina cheese
- •3 tablespoons olive oil
- •1 garlic clove, halved
- •1/2 cup white wine
- •1 (28-ounce) can whole San Marzano tomatoes
- •1/2 teaspoon red pepper flakes
- •1 teaspoon salt
- •1/2 teaspoon freshly ground black pepper