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Recipes
Herb Stuffed Tomatoes - Giada DeLaurentis
By á-46
Directions Preheat the oven to 375 degrees F
- 5 beefsteak tomatoes
- 1 cup chopped flat-leaf parsley leaves
- 3/4 cup Italian-style bread crumbs
- 1 cup grated provolone
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon butter, softened
- 2 tablespoons extra-virgin olive oil
- chopped mushrooms
Sausage Cornbread Stuffing - Jimmy Dean
By á-46
Prep Time:20 minutes Cook Time:45 minutes For the 4 cups crumbled cornbread needed to prepare this recipe, bake 1 p...
- 1 pkg. Jimmy Dean® Premium Pork Roll Sausage (Sage or Regular)
- 2 cups chopped celery
- 1 cup finely chopped onion
- 4 cups coarsely crumbled cornbread, toasted
- 1/4 cup chopped fresh parsley
- 1 teaspoon poultry seasoning
- 1 cup chicken broth
- 1 egg, lightly beaten
- Preheat oven to 325°F. Cook sausage, celery and onion in large skillet over MEDIUM-HIGH heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain. Spoon into large bowl.
- Add cornbread, parsley and seasoning; mix lightly. Add broth and egg; mix just until blended. Stir in pecans, if desired.
- Spoon into lightly greased 2-quart casserole or soufflé dish; cover.
- Bake 45 minutes or until thoroughly heated, uncovering after 35 minutes.
Beef and Mushroom Stroganoff - Cooking Light
By á-46
1. Cook noodles according to package directions; drain
- 5 ounces uncooked wide egg noodles
- 1 tablespoon canola oil
- 1 pound beef tenderloin, trimmed and cut into 1-inch pieces
- 3/4 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 cup thinly sliced leek
- 1 tablespoon chopped fresh thyme
- 2 teaspoons minced garlic
- 1 (6-ounce) mushrooms
- 1 tablespoon all-purpose flour
- 1/2 teaspoon hot paprika
- 1 cup unsalted beef stock
- 1/2 cup sour cream
- 2 tablespoons chopped fresh parsley
Chicken Chow Mein
By á-46
In China, chow mein is made with soft noodles
- 1 pound mung bean sprouts
- 2 chicken breasts (boneless and skinless, 7 to 8 ounces each)
- MARINADE
- 1 tablespoon oyster sauce
- 1 teaspoon soy sauce
- Dash salt (or to taste)
- Dash pepper (or to taste)
- 1 small piece (less than 1 teaspoon) cornstarch
- SAUCE
- 1/4 cup water or low-sodium chicken broth
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- Dash salt (or to taste)
- Dash pepper (or to taste)
- 1 tablespoon cornstarch
- 4 tablespoons water
- OTHER
- 1/2 pound dry wonton noodles
- 2 medium ribs celery
- 1 pound bok choy or broccoli
- 1/2 pound fresh mushrooms
- 1 red bell pepper
- 1/2 red onion
- 1 green onion (scallion, spring onion)
- 1/4 cup vegetable oil (for frying and stir-frying, more as needed)
Steamed Salmon in Parchment Paper
By á-46
Cover salmon steak with thin slices of lemon Sprinkle with dill, salt and pepper and capers
- salmon steak with thin slices of lemon
- dill, salt and pepper and capers.
White Sauce-Recipe courtesy of Michele Urvater
By á-46
Melt butter. Whisk in flour and cook a minute
- 3 tablespoons butter
- 4 cups milk
- 1/4 cup flour
- Salt and pepper
CRAB STUFFED FISH FILLETS
By á-46
READY IN: 45mins SERVES: 6
- 1 stalk chopped celery
- 3 chopped green onions
- 2 minced garlic cloves
- 1 ⁄2 lb fresh crabmeat
- 1 ⁄4 teaspoon salt
- 1 ⁄4 teaspoon pepper
- 1 slightly beaten egg
- 6 fish fillets (4 oz each)
- 1 ⁄4 cup olive oil
- 1 cup soft breadcrumbs
- 1 ⁄2 cup parmesan cheese
- 1 chopped plum tomato
- 2 tablespoons lemon juice
- 1 ⁄2 cup melted butter
Cauliflower and Bacon Gratin
By á-46
Place an oven rack in the center of the oven
- Unsalted butter, for dish, plus 1/2 stick (4 tablespoons), cut into 1/2-inch pieces
- 3 slices day-old sourdough bread or 2 cups bread crumbs
- 3/4 cup heavy cream
- 1 teaspoon all-purpose flour
- 1/4 cup capers, rinsed and drained
- 8 ounces bacon, cooked until crispy and cut into 1/2-inch pieces
- 1 cup grated Gruyere, divided
- Kosher salt and freshly ground black pepper
- 1 pound cauliflower, trimmed and cut into florets
- Olive oil, for drizzling
CROCKERY POT EASY SWISS STEAK
By á-46
Trim fat and cut steak into 5 or 6 serving size pieces
- 2 to 3 lbs. round steak
- 2 pkg. Onion Soup Mix
- 2 Can Cream of Mushroom Soup (10 oz.)
- 1 soup can of water
CREOLE BEEF TENDERLOIN FILETS WITH TRINITY SAUCE
By á-46
For the filets, halve filets horizontally
- FOR THE SAUCE, ADD:
- 2 beef tenderloin filets, (8 oz. each, 2-inches thick) 1 Tbsp. Cajun seasoning 1 ½ tsp. kosher salt and black pepper 1 Tbsp. olive oil
- 1 Tbsp. olive oil
- ½ cup each diced yellow bell pepper, celery, and onion
- 2 Tbsp. minced fresh garlic
- 1 Tbsp. each all-purpose flour and tomato paste
- 1 cup diced Roma tomatoes
- ¼ cup dry sherry or red wine
- 1 cup low-sodium beef broth
- 2 tsp. Worcestershire sauce,
- TABASCO SAUCE
- ¼ cup chopped fresh parsley