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Recipes
Bechamel Sauce
By á-46
1. In a medium saucepan, melt butter over medium
- 3 tablespoons unsalted butter
- 1/4 cup finely chopped onion
- 1/4 cup all-purpose flour
- 1/2 teaspoon coarse salt
- 4 cups whole milk
Chicken With Bacon and Pepper Jack Cheese
By á-46
Boneless chicken breasts are browned then baked with a topping of your favorite barbecue sauce, bacon, and pepper j...
- 4 to 6 slices bacon
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 clove garlic
- 4 chicken breast halves (boneless)
- 4 tablespoons all-purpose flour
- salt to taste
- black pepper to taste
- chili powder to taste
- 4 tablespoons barbecue sauce (thick)
- 4 to 6 slices pepper jack cheese
- Garnish: chopped fresh cilantro
Easy Chicken Parmesan
By á-46
This top-rated chicken Parmesan recipe makes a delicious, satisfying family meal with spaghetti and a simple salad
- 4 boneless chicken breast halves (about 1 1/2 pounds)
- 1 large egg
- 1/2 cup milk
- 1 cup Italian seasoned breadcrumbs
- 2 to 3 tablespoons extra-virgin olive oil
- 8 slices mozzarella cheese
- 1 (24-ounce) jar pasta sauce
- 1/2 cup Parmesan cheese (grated)
- 8 ounces pasta (spaghetti or linguine)
Sweet and Sour Meatballs
By á-46
Melt and combine jelly and BBQ sauce in crockpot
- Recipe by Sherry Pyne
- 1 12 oz jar grape jelly
- 1 cup barbeque Sauce
- 1 bag Italian meatballs (Armour Original Meatballs)
Essence of Emeril
By á-46
Combine all ingredients thoroughly and store in an airtight jar or container
- Emeril Lagasse
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Shrimp Scampi with Linguini - Tyler Florence
By á-46
For the pasta, put a large pot of water on the stove to boil
- 1 pound linguini
- 4 tablespoons butter
- 4 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 shallots, finely diced
- 2 cloves garlic, minced
- Pinch red pepper flakes, optional
- 1 pound shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper
- 1/2 cup dry white wine
- Juice of 1 lemon
- 1/4 cup finely chopped parsley leaves
Reuben Strata Casserole
By á-46
1. Preheat oven to 400 degrees F (200 degrees C)
- 4 slices stale rye or pumpernickel bread, cubed
- 1 (16 ounce) can sauerkraut, drained and rinsed
- 1 lb deli corned beef,diced
- 1/2 cup thousand island or Russian-style salad dressing
- 2 cups shredded Swiss cheese
Chocolate Mousse - Anne Burrell
By á-46
Special Equipment: 4 (6 to 8-ounce) individual serving dishes Melt the chocolate over a double boiler setup
- 6 ounces semisweet chocolate
- 2 egg yolks
- 1/4 cup sugar
- 2 tablespoons coffee liqueur
- 1 1/2 cups heavy cream
- Fruit, nuts, cookies or whipped cream, for serving, optional
potato and lardon casserole
By á-46
Preheat oven to 350°F. If you are also making crown roast of pork with onion and bread-crumb stuffing (page 230), ...
- 5 lb yellow-fleshed potatoes such as Yukon Gold
- 1/2 lb slab bacon, any rind discarded, bacon cut lengthwise into 1/4-inch-thick slices, and then slices cut crosswise into 1/4-inch-thick strips (lardons)
- 1 tablespoon chopped fresh thyme
- 1 tablespoon minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons unsalted butter, cut into bits
Spinach and Gruyère Gratin
By á-46
1. Preheat oven to 400F. Butter a shallow 6-cup baking dish
- 2 tablespoons butter, divided
- 1 large onion, fi nely chopped
- 3 large garlic cloves, minced
- 1 1/2 tablespoons all-purpose fl our
- 1 teaspoon salt
- 1 1/2 cups whole milk
- 3/4 cup shredded Gruyère cheese
- 4 (10-ounce) packages frozen
- chopped spinach, thawed and
- squeezed dry
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmigiano
- Reggiano cheese