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Recipes
Easy Crockpot Pork Chops With Onion Soup Mix
By á-46
The chops are easy to prepare and take about 5 to 6 hours to cook in the slow cooker
- 1 to 2 tablespoons olive oil (enough to coat the skillet)
- 4 center cut pork chops
- Dash of black pepper (freshly ground)
- 1 envelope onion soup mix, (about 1 ounce)
- 1 cup chicken broth or vegetable broth (low sodium)
- 1/2 cup water
- 2 teaspoons cornstarch mixed with 1 to 2 teaspoons cold water
- 1 tablespoon butter
Crab Cakes with Spicy Rémoulade - Cooking Light
By á-46
1. To prepare crab cakes, drain crabmeat on several layers of paper towels
- Crab cakes:
- 1 pound jumbo lump crabmeat, shell pieces removed
- 2 tablespoons finely chopped green bell pepper
- 1 1/2 tablespoons canola mayonnaise
- 1/4 teaspoon black pepper
- 2 green onions, finely chopped
- 1 large egg, lightly beaten
- 1 cup panko, divided
- 2 tablespoons canola oil, divided
- Remoulade:
- 1/4 cup canola mayonnaise
- 2 teaspoons minced shallots
- 1 teaspoon chopped fresh tarragon
- 1 teaspoon chopped fresh parsley
- 1 1/2 teaspoons Dijon mustard
- 3/4 teaspoon capers, chopped
- 3/4 teaspoon white wine vinegar
- 1/4 teaspoon ground red pepper
- Mixed Greens Salad
Spicy Calabrian Shrimp- Giada De Laurentiis
By á-46
Serves 4-6
- 1/2 1/2 1/2 cup freshly grated Parmigiano-Reggiano
- 2 2 2 tablespoons olive oil
- 2 2 2 teaspoons Calabrian chile paste (sriracha)
- 1 1 1 teaspoon lemon zest (1 lemon)
- 1/4 1/4 1/4 teaspoon dried oregano
- 1/4 1/4 1/4 teaspoon salt
- 1 1 1 pound large shrimp, peeled and deveined, tails on
- 1/2 1/2 1/2 small lemon
Pork Lo Mein
By á-46
* Cut pork into thin strips
- Meat Marinade:
- 1/2 lb. fresh pork butter (can use butterfly chops)
- 2 tsp. cornstarch
- 1 tsp. sugar
- 1 tsp. soy sauce
- 1 tsp. cooking wine
- Vegetables:
- 1 tbsp. fresh ginger (cut very fine)
- 5 or 6 lg. mushrooms
- 1/2 c. bamboo shoots
- 1 red bell pepper or carrot
- 1 sm. onion, cut in wedges
- 2 green onion, shredded
- 1 med. zucchini or celery, cut in 1 inch strips
- Sauce Mixture:
- 4 tsp. cornstarch
- 1 c. chicken broth
- 2 tbsp. oyster sauce or soy sauce
- 2 cloves garlic, crushed
- 1/4 tsp. ginger
- 4 tbsp. peanut oil
- Seasoning in Noodles:
- 1 lb. fresh egg noodles
- 2 tbsp. oil (peanut)
- 1 tbsp. sesame oil
- 2 tbsp. oyster sauce or soy sauce
- 1 1/2 tbsp. soy sauce
- 1 1/2 tsp. vinegar
Beer Battered Shrimp
By á-46
Preheat a fryer or deep pot halfway filled with oil tp 350 degrees F
- 1 Cup dark beer
- 1 Cup all-purpose flour
- 1/2 tsp salt
- 1 tsp Cayenne pepper
- oil for frying
- Shrimp
Grilled Chicken with Butternut Squash - Rachael Ray
By á-46
1. Preheat a grill to medium
- 1 whole chicken (about 4 lbs.)
- Salt and pepper
- 1 butternut squash—halved lengthwise, peeled, seeded and sliced crosswise
- 1/3 cup EVOO
- 1 clove garlic, finely chopped
- AN EXTRA BUCK WILL BUY YOU...…an ounce of parmesan cheese to grate over the butternut squash.
Reuben Sandwich
By á-46
Makes 4 sandwiches
- 2 tablespoons butter
- 8 slices rye bread
- 8 slices deli sliced corned beef
- 8 slices Swiss cheese
- 1 cup sauerkraut, drained
- 1/2 cup Thousand Island dressing
The Ultimate Tuna Sandwich - Dash cookbook
By á-46
Combine onions with olive oil, 1 tsp red-wine vinegar, salt and pepper in a bowl
- 1/4 white onion sliced thin
- 1/8 red onion sliced thin
- 2 TBS EVOO
- 1 TBS red-wine vinegar
- 1/4 tsp salt
- pepper to taste
- 1 (6 oz) can tuna in olive oil
- lemon juice, red-wine vinegar to taste
- 2 kaiser rolls
- lettuce leaves
- 8 tomato slices
- 1 hard-boiled egg
Sausage-Stuffed Portobello Mushrooms - Emeril Lagasse
By á-46
Preheat the oven to 400 degrees F
- 2 portobello mushrooms caps
- chopped mushrooms
- 1 tablespoons plus 2 teaspoons extra-virgin olive oil, plus more for drizzling
- 4 ounces hot Italian sausage
- 4 ounces sweet Italian sausage
- 1/8 cup finely chopped onion
- 1/4 cup cooked chopped spinach
- 1/8 cup finely chopped celery
- 1/4 teaspoons minced garlic
- 1/2 cup plain bread crumbs
- 1/2 cup freshly grated Parmesan
- 1/4 cup plus 1 tablespoon minced fresh parsley leaves
- 2 teaspoons Essence, recipe follows
- 1 egg, lightly beaten
Spiced Scallop-Zucchini Kebabs - Food Network Magazine
By á-46
MAKE THE CHUTNEY: Combine the cilantro, mint, coconut milk, lime juice, jalapeno, garlic, sugar and 1/2 teaspoo...
- For the chutney:
- 1/2 cup lightly packed
- fresh cilantro
- 1/4 cup lightly packed fresh mint
- 1/4 cup light coconut milk
- Juice of 1 lime
- 1 jalapeno pepper, seeds removed
- 1 small clove garlic
- 1 teaspoon sugar
- Kosher salt
- For the kebabs:
- 4 tablespoons unsalted butter
- 1 small clove garlic, minced
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander seeds, cracked
- 1/8 teaspoon hot paprika
- Kosher salt
- 12 to 18 large sea scallops, muscles removed
- 2 small zucchini, cut into 1/2-to- 3/4-inch-thick rounds
- Vegetable oil, for brushing
- Lime wedges, for serving