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Recipes
Mix & Match Kebabs
By á-46
Choose mushrooms and cherry tomatoes that are roughly the same size as your meat, and keep them whole
- Meat:
- Meat:
- Meat:
- 1 1 1 lb peeled and deveined medium shrimp
- 1 1 1 lb peeled and deveined medium shrimp
- 1 1 1 lb peeled and deveined medium shrimp
- 1 1 1 1/2-inch boneless, skinless chicken breast or chicken thighs, cut into 1 1/2-inch pieces
- 1 1 1 1/2-inch boneless, skinless chicken breast or chicken thighs, cut into 1 1/2-inch pieces
- 1 1 1 1/2-inch boneless, skinless chicken breast or chicken thighs, cut into 1 1/2-inch pieces
- 1 1 1 1/2-inch trimmed boneless pork loin, cut into 1 1/2-inch pieces
- 1 1 1 1/2-inch trimmed boneless pork loin, cut into 1 1/2-inch pieces
- 1 1 1 1/2-inch trimmed boneless pork loin, cut into 1 1/2-inch pieces
- 1 1 1 1/2-inch trimmed beef sirloin, cut into 1 1/2-inch pieces
- 1 1 1 1/2-inch trimmed beef sirloin, cut into 1 1/2-inch pieces
- 1 1 1 1/2-inch trimmed beef sirloin, cut into 1 1/2-inch pieces
- Vegetables:
- Vegetables:
- Vegetables:
- 2 2 2 green or red bell peppers
- 2 2 2 green or red bell peppers
- 2 2 2 green or red bell peppers
- 2 2 2 zucchini
- 2 2 2 zucchini
- 2 2 2 zucchini
- 2 2 2 yellow squash
- 2 2 2 yellow squash
- 2 2 2 yellow squash
- 1 1 1 large red or white onion
- 1 1 1 large red or white onion
- 1 1 1 large red or white onion
- 1 1 pkg 1 (8-oz) pkg whole cremini or button mushrooms
- 1 1 pkg 1 (8-oz) pkg whole cremini or button mushrooms
- 1 1 pkg 1 (8-oz) pkg whole cremini or button mushrooms
- 1 1 1 pint large cherry tomatoes
- 1 1 1 pint large cherry tomatoes
- 1 1 1 pint large cherry tomatoes
- 2 2 2 cups precooked broccoli or cauliflower florets
- 2 2 2 cups precooked broccoli or cauliflower florets
- 2 2 2 cups precooked broccoli or cauliflower florets
- 1 1 1 cup sliced banana peppers
- 1 1 1 cup sliced banana peppers
- 1 1 1 cup sliced banana peppers
- Mediterranean Mariande:
- Mediterranean Mariande:
- Mediterranean Mariande:
- 2 2 2 Tbsp olive oil
- 2 2 2 Tbsp olive oil
- 2 2 2 Tbsp olive oil
- 2 2 2 Tbsp olive brine (from the jar)
- 2 2 2 Tbsp olive brine (from the jar)
- 2 2 2 Tbsp olive brine (from the jar)
- 1 1 1 Tbsp red wine vinegar
- 1 1 1 Tbsp red wine vinegar
- 1 1 1 Tbsp red wine vinegar
- 1 1 1 tsp finely chopped rosemary (fresh or dried)
- 1 1 1 tsp finely chopped rosemary (fresh or dried)
- 1 1 1 tsp finely chopped rosemary (fresh or dried)
- 1/2 1/2 1/2 tsp salt
- 1/2 1/2 1/2 tsp salt
- 1/2 1/2 1/2 tsp salt
- 2 2 2 cloves garlic, peeled and smashed
- 2 2 2 cloves garlic, peeled and smashed
- 2 2 2 cloves garlic, peeled and smashed
Cheesy Baked Tortellini, Giada De Laurentiis
By á-46
Total Time: 45 min Prep: 10 min Cook: 35 min Yield:4 to 6 servings Level:Easy
- Olive oil
- 2 cups marinara sauce
- 1/3 cup mascarpone cheese
- 1/4 cup chopped fresh Italian parsley leaves
- 2 teaspoons chopped fresh thyme leaves
- 1 pound purchased cheese tortellini
- 2 ounces thinly sliced smoked mozzarella
- 1/4 cup freshly grated Parmesan
Bacon and Cheddar Double Cooked Potatoes - Cooking Light
By á-46
1. Place potato in a large saucepan; cover with cold water
- 2 1/2 pounds Yukon gold or baking potato, peeled and coarsely chopped
- 1/2 cup fat-free milk
- 1/2 cup (2 ounces) shredded extra-sharp cheddar cheese
- 1/2 cup fat-free sour cream
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 1/3 cup sliced green onions
- 2 applewood-smoked bacon slices, cooked and finely chopped
Salmon Croquettes
By á-46
Combine salmon, bell peppers, and onion in a bowl
- Recipe courtesy Chef Darrell Dodd, Ground Zero Blues Club, Clarksdale, MS
- 1 (15-ounce) can salmon (bones removed)
- 2 green bell peppers, finely diced
- 1 yellow onion, finely diced
- Salt and pepper
- 1 egg
- 1 jalapena
- 1/4 C mayo
- 1/4 C breadcrumbs
- 1 cup all-purpose flour
- Vegetable oil, for frying
- Ketchup, for serving, optional
- Hot sauce, for serving, optional
Sauerkraut and Ribs
By á-46
Set Dutch oven over medium-high and heat the vegetable oil
- Recipe courtesy Paula Deen
- 2 tablespoons vegetable oil or olive oil
- 1 rack pork baby back ribs, cut into individual ribs
- Salt and pepper
- 1 medium onion, chopped
- 6 medium, white new potatoes, quartered
- 1 pound bag sauerkraut
- 1/2 cup white wine (optional, may substitute water or stock)
- Parsley sprigs, for garnish
Corn Fritters
By á-46
Heat oil to 325 degrees F
- Recipes courtesy Paula Deen
- 1 1/4 cus self-rising cornmeal mix
- 1 1/4 cups all-purpose flour
- 1/4 cup sugar
- 1 teaspoon salt
- 1 cup milk
- 2 large eggs, slightly beaten
- 1/4 cup (1/2 stick) butter, melted
- 1 (15.25 ounce) can corn, drained
- Vegetable oil, for frying
Spicy Sicilian Chicken - Food Network Magazine
By á-46
Position a rack in the upper third of the oven and preheat to 500 degrees F
- 2 red onions, cut into wedges
- 1/3 cup pitted oil-cured black olives
- 8 to 12 dried chiles, such as cayenne or arbol, broken in half
- 6 bay leaves
- 1 orange, halved
- 8 skin-on, bone-in chicken breasts (about 2 pounds)
- 3 tablespoons extra-virgin olive oil
- Kosher salt
POLENTA -Williams Sonoma
By á-46
To make the polenta, in a soup pot or large saucepan over medium heat, bring the 3 cups milk, the cream, garlic and...
- 3 cups milk, plus more as needed
- 1 1/2 cups heavy cream
- 2 garlic cloves, roughly chopped
- 1 shallot, sliced
- 3 cups instant white or yellow polenta
- 1/4 cup finely grated Parmigiano-Reggiano cheese
- Kosher salt and freshly ground pepper, to taste
SLOW COOKER POT ROAST
By á-46
1. Place onions in a 5- to 6-quart slow cooker
- 2 large onions, cut into 1/2-inch wedges (2 cups)
- 1 3 - 3 1/2pound boneless beef chuck pot roast, cut into 1-inch cubes
- 3/4 cup dry red wine or lower-sodium beef broth
- 1/4 cup tomato paste
- 3 tablespoons balsamic vinegar or cider
- 2 3 inches cinnamon sticks
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon ground allspice
- 3/4 teaspoon salt
- 1/4 - 1/2 teaspoon crushed red pepper
- 1 2 pound butternut squash, peeled, seeded and cut into 1-1/2-inch pieces (about 4 1/2 cups)
- 2 large cooking apples, cored and cut into 1/2-inch wedges
Chicken Quesadilla Casserole
By á-46
Freezes beautifully. Instead of baking, cover it with foil and stash in the freezer for up to 3 months
- 2 cups diced, cooked chicken
- 1/2 cup taco sauce or salsa
- 1 cup shredded cheddar cheese, divided
- 4 (7-inch) whole-wheat tortillas
- Chopped cilantro
- Chopped green onion
- Sliced olives
- Diced tomatoes
- Chopped avocado