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Recipes
Quick and Easy Chicken Liver Pate - Food.com
By á-46
A very easy pate that's big on taste as opposed to those that boil the livers
- 1 lb chicken liver
- 1 ⁄4 cup butter
- 1 onion, chopped
- 1 ⁄2 teaspoon salt
- 1 ⁄4 teaspoon pepper
- 1 hard-boiled egg (optional)
Mediterranean Snow Peas
By á-46
Before cooking or eating them, there are two things to do: rinse them in water, then grab or cut the tip of each sn...
- Snow Peas
- Garlic
- Italian Seasoning
Homemade Irish Corned Beef and Vegetables - Bon Appétit
By á-46
For brine: Pour 6 cups water and beer into large deep roasting pan
- Brine:
- 6 cups water
- 2 cups lager beer
- 11/2 cups coarse kosher salt
- 1 cup (packed) golden brown sugar
- 1/4 cup pickling spices
- 1 6- to 8-pound flat-cut beef brisket, trimmed, with some fat remaining
- Corned beef and vegetables:
- 1 12-ounce bottle Guinness stout or other stout or porter
- 4 bay leaves
- 1 tablespoon coriander seeds
- 2 whole allspice
- 1 dried chile de árbol, broken in half (A thin, red, very hot three-inch-long chile; sold at some supermarkets and at specialty foods stores and Latin markets.
- Cheesecloth
- 12 baby turnips, trimmed, or 3 medium turnips or rutabagas, peeled, quartered
- 8 unpeeled medium white-skinned or red-skinned potatoes (about 3 pounds)
- 6 medium carrots, peeled
- 4 medium onions, peeled, halved through root ends
- 2 medium parsnips, peeled, cut into 2-inch lengths
- 1 2-pound head of cabbage, quartered
- Horseradish Cream
- Guinness Mustard
Potato and Bacon Au Gratin
By á-46
Preheat the oven to 350°F
- Aol Food
- 5 oz applewood-smoked bacon diced
- 1 c chopped onion
- 2 garlic cloves finely chopped
- 2 c heavy whipping cream
- 1/2 c whole milk
- 2 Tbsp finely chopped fresh thyme
- 4 pounds Yukon Gold potatoes peeled
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 c (about 8 ounces) grated Gruyère cheese
Guava Glaze for Chicken - Emeril Lagasse
By á-46
Combine all the glaze ingredients in a small saucepan
- 1/2 cup guava paste
- 1 cup orange juice
- 1 lime, juiced
- 1/2 cup chicken stock
- 2 tablespoons sherry vinegar
- 1 clove garlic
- 1/2 cup sliced red onion
Gold Medal Sizzling Fajitas - Paula Deen
By á-46
In a heavy duty resealable plastic bag, combine 2 tablespoons of the vegetable oil, lemon juice, garlic, cumin, ga...
- 1/4 cup vegetable oil, divided
- 3 tablespoons lemon juice
- 1 garlic clove, minced
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Dash hot sauce
- Salt
- Freshly ground black pepper
- 1 1/2 pounds meat (boneless, skinless chicken breast, skirt steak or peeled and deveined shrimp)
- 1 medium onion, halved and sliced lengthwise
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 8 (8-inch) flour tortillas
- 1 lime, juiced, for topping
- Sour cream, for topping
- Salsa, for topping
- Guacamole, for topping
- Cheddar cheese, shredded, for topping
Classic and Easy Chocolate Cake
By á-46
Also, if you've ever wondered why some chocolate cake recipes (like this one) call for boiling water, it's because ...
- 1 3/4 cups/225 grams flour (all-purpose)
- 2 cups sugar
- 3/4 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup water (boiling)
Spinach Gunge - Bon Appetit
By á-46
Melt butter in a large pot over medium-high heat
- 1/4 cup(1/2 stick) unsalted butter
- 2 poundsfresh spinach, stemmed
- 1 1/2 cups(lightly packed) grated Pecorino, Parmesan, or Manchego cheese (about 3 ounces)
- 1/4 cupcrème fraîche
- 1 teaspoonDijon mustard
- Kosher salt and freshly ground black pepper
Coconut Shrimp
By á-46
Heat oil to 375 degrees F
- Honey Mustard Horseradish Sauce:
- Recipe courtesy Captain Bill’s, WI
- 30 medium shrimp, peeled and deveined
- 1 cups flour
- 1 cup Drake’s fry batter mix (flour, cornmeal, salt, spices)
- 3 ounces coconut milk
- 1/4 pound coconut flakes
- Oil, for frying
- Honey Mustard Horseradish Sauce,
- 1 cup mayonnaise
- 1 1/2 cups honey
- 1/2 cup Dijon mustard
- 1/2 cup horseradish
- Mix all ingredients well.
Chicken Marsala - Emeril Lagasse, 2003
By á-46
- 1/2 cup all-purpose flour
- 1 tablespoon Essence
- 2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
- 1 tablespoon olive oil
- 4 tablespoons butter
- 3 cups sliced mushrooms (cremini, oyster, shiitake)
- 3/4 cup Marsala
- 1 cup chicken stock
- Salt and freshly ground black pepper
- Chopped chives, for garnish