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Recipes
STEWED MANGOES RECIPE
By á-46
Cut mangoes in four pieces and deseed
- 5 large firm ripe mangoes
- 6 tbsp- Sugar (varied as per sweetness of the fruit)
- 4 tbsp - water (varied as per juiciness of the fruit)
The Lady and Sons Beer-Battered Fried Shrimp
By á-46
Preheat a fryer or a deep pot halfway filled with oil to 350 degrees F
- 1 cup beer
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- Oil, for frying
- 21 to 25 large shrimp, peeled with tails left on
Sofia’s Chicken Paprikash - Eating Well
By á-46
1. Sprinkle chicken with salt and pepper
- Brilliant red paprika, the main seasoning in Hungarian cooking, gives this light version of chicken paprikash its color. Vary the heat by using hot, sweet or a combination of paprikas. Serve over egg noodles
- 1 pound boneless, skinless chicken breasts, trimmed, cut into 2-inch pieces
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon canola oil
- 2 large green bell peppers, thinly sliced
- 1 large onion, halved and thinly sliced
- 2 teaspoons hot or sweet paprika
- 1/2 cup dry white wine
- 1 1/2 cups canned crushed tomatoes
- 1/2 cup reduced-sodium chicken broth
- 1 tablespoon lemon juice
- 1/4 cup reduced-fat sour cream
- 2 tablespoons chopped fresh parsley
Tropical Chicken Waldorf Salad
By á-46
use pinapple as plate
- 1-1/2 pounds boneless, skinless chicken breasts, trimmed of fat
- 1 onion, quartered
- 2 celery stalks, chopped, leaves reserved
- 1 teaspoon Kosher salt
- 2 medium Granny Smith apples, cored and chopped
- 4 scallions, thinly sliced
- 3/4 cup red seedless grapes, halved
- 3/4 cup slivered almonds, lightly toasted
- 1 whole, fresh pineapple with skin
- 1 cup reduced-fat mayonnaise
- 1/4 cup sour cream
- 1 tablespoon freshly squeezed lemon juice
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground pepper
Basic Popovers - Alton Brown for Food Network Magazine
By á-46
Heat the oven to 400 degrees F
- 1 tablespoon unsalted butter, melted and cooled, plus 1 teaspoon for the pan
- 4 3/4 ounces all-purpose flour
- 1 1/2 teaspoons kosher salt
- 2 large eggs, at room temperature
- 1 cup whole milk, at room temperature
Stuffing-Stuffed Mushrooms - Food Network Magazine
By á-46
Mix ingredients and Stuff into 24 button mushroom caps; top with more parmesan and olive oil
- 1 cup leftover stuffing
- 1/4 cup grated parmesan,
- 2 tablespoons each olive oil
- chopped parsley
- 1 minced garlic clove.
Crispy Potato Roast
By á-46
From Everyday Food, December 2009
- 3 tablespoons unsalted butter, melted
- 3 tablespoons extra-virgin olive oil
- 4 pounds russet potatoes, peeled
- 4 shallots, thickly sliced lengthwise
- Coarse salt
- 1/2 to 1 teaspoon red-pepper flakes (optional)
- 8 sprigs thyme
Center Cut Tenderloin Roast - Alton Brown
By á-46
Preheat the oven to 250 degrees F
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 teaspoon freshly ground cumin
- 1 to 1 1/4-pound tenderloin roast cut from the center of the whole tenderloin
- 1 teaspoon vegetable oil
Slow-Cooker Beef Ragu - Martha Stewart
By á-46
In a 5-to-6-quart slow cooker, combine onion, garlic, tomato paste, and oregano
- 1 medium yellow onion, diced small
- 3 garlic cloves, minced
- 6 tablespoons tomato paste
- 3 tablespoons chopped fresh oregano leaves (or 3 teaspoons dried)
- 1 beef chuck roast (4 pounds), halved
- Coarse salt and ground pepper
- 1 to 2 tablespoons red-wine vinegar
Scott DeSimon's Lobster Stew - Bon Appetit
By á-46
• Bring 3 cups water to a boil in a large pot
- 21 1/4-pound lobsters (female if you have a choice; you want the roe)
- 4 tablespoons(1/2 stick) unsalted butter, divided
- 1 large shallot, chopped
- 1 tablespoonbrandy or Cognac
- 2 sprigs thyme
- 2 cupshalf-and-half
- Kosher salt
- Freshly ground white pepper
- Tabasco