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Recipes
Cajun Shrimp Casserole - Southern Living
By á-46
Peel shrimp; devein, if desired
- 2 pounds unpeeled, large fresh shrimp
- 1/4 cup butter
- 1 small red onion, chopped*
- 1/2 cup chopped red bell pepper*
- 1/2 cup chopped yellow bell pepper*
- 1/2 cup chopped green bell pepper*
- 4 garlic cloves, minced
- 2 cups fresh or frozen sliced okra
- 1 tablespoon lemon juice
- 1 1/2 teaspoons salt
- 1 (10 3/4-ounce) can cream of shrimp soup**
- 1/2 cup dry white wine
- 1 tablespoon soy sauce
- 1/2 teaspoon cayenne pepper
- 3 cups cooked long-grain rice
- 1/4 cup grated Parmesan cheese
- Garnishes: quartered lemon slices, fresh flat-leaf parsley sprigs
Crab Cake Sliders - Food Network Magazine
By á-46
Prepare the crab cakes: Tear 3 buns into small pieces to make about 3/4 cup; put in a medium bowl
- 18 mini potato buns
- 1/2 cup plus 2 tablespoons mayonnaise
- 2 tablespoons unsalted butter, melted, plus more for brushing
- 1 large egg
- 1 teaspoon Old Bay Seasoning
- 1 teaspoon Worcestershire sauce
- 1 teaspoon yellow mustard
- Kosher salt
- 1 pound lump crabmeat, picked through
- 10 strips bacon
- Finely grated zest of 1 lemon
- Freshly ground pepper
- Diced red onion, sliced tomatoes and lettuce leaves, for topping
- Pickles, for serving (optional)
Chicken Breasts with Fontina and Prosciutto - Bon Appetit
By á-46
•Preheat oven to 300°F
- 1/2 cup coarsely grated Fontina cheese
- 1/3 cup (packed) soft garlic-herb cheese (such as Boursin)
- 1/3 cup (packed) chopped prosciutto
- 2 tablespoons chopped fresh basil
- 4 large boneless chicken breast halves with skin
- 2 tablespoon chilled butter, divided
- 3/4 cup low-salt chicken broth
- 1/2 cup dry Marsala
Sweet & Sour Pork Stir-fry - Cuisine at Home
By á-46
Whisk together in a bowl 1st group of ingredients
- 1 can pineapple juice - 6 oz
- 1/4 C chili garlic sauce
- 3 TBS rice vinegar
- 3 TBS soy sauce
- 3 TBS brown sugar
- 2 TBS dry sherry
- 2 TBS cornstarch
- 1 lb pork tenderloin cut into 2" chunks
- S & P
- 3 TBS canola oil - divided
- 1 TSP minced ginger
- 1 TSP minced garlic
- 2 red bell peppers cut into 1/4" strips
- 2 C snow peas
- 1 C thinly sliced carrots
- 1 bunch scallions sliced on bias
- 1 C cubed fresh pinapple
Meat Loaf
By á-46
Position a rack in the center of an oven and preheat to 350º F
- 1 Tbs. olive oil
- 1 yellow onion, chopped
- 2 celery stalks, finely chopped
- 1 garlic clove, minced
- 3 4 4 slices white bread
- 1/4 cup milk
- 1 lb. ground beef chuck
- 1/2 lb. ground pork shoulder or butt
- 1/2 lb. ground veal shoulder or leg
- 8 oz. tomato sauce
- 1 egg, lightly beaten
- to and freshly ground pepper, to taste
- 1/4 cup ketchup
Meaty Quesadillas - Food Network Magazine
By á-46
Heat the olive oil in a large skillet over medium heat
- 2 2 2 tablespoons extra-virgin olive oil, plus more for brushing
- 3 3 3 cloves garlic, minced
- 1 1 1 teaspoon ancho chili powder
- 1 1 1 pound lean ground beef
- 1 1 1 tablespoon finely chopped fresh oregano
- Kosher salt and freshly ground pepper
- 4 4 4 scallions, thinly sliced
- 4 4 10-inch 10-inch flour tortillas
- 3 1/2 3 1/2 1/2 cups shredded muenster or monterey jack cheese
- Fresh salsa and/or sour cream, for serving
- Cut into wedges and top with salsa and/or sour cream.
Southwestern Steak Salad - Everyday Food
By á-46
Grill steak and onion
- Sirloin steak
- Red onion rounds
- Sour cream
- Extra-virgin olive oil
- Chopped chipotle chile in adobe
- Lime juice
- Spring mix or other greens
- Toasted pepitas
- Jicama or cucumber
Spicy Shrimp Orecchiette - Food Network Magazine
By á-46
Bring a large pot of salted water to a boil
- Kosher salt
- 12 ounces orecchiette or any pasta
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 small bulb fennel, chopped, plus 1 tablespoon chopped fennel fronds
- 2 cloves garlic, thinly sliced
- 2 tablespoons tomato paste
- 1/4 teaspoon red pepper flakes
- 1 large tomato, chopped
- 1/2 pound medium shrimp, peeled, deveined and roughly chopped 1/2 cup grated parmesan cheese
- 1 cup torn fresh basil
Orange Horseradish Marmalade Sauce
By á-46
From the Conch Republic Seafood Company, Key West, FL
- 1/4 Cup Orange Juice
- 1/4 Cup Lime Juice
- 1/2 Cup Orange Marmalade
- 2 Tbsp Horseradish