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Recipes
Mediterranean Chicken Salad - dash
By á-46
1. Combine oil, vinegar, tarragon, lemon juice, mustard, salt, and pepper in a small bowl
- 6 Tbsp olive oil
- 2 Tbsp white-wine vinegar
- 1/2 tsp dried tarragon
- 1/2 Tbsp fresh lemon juice
- 1/2 Tbsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 (3-lb) rotisserie chicken, diced
- 1/2 cup orzo
- 1 cup halved cherry tomatoes
- 1 (6-oz) jar marinated artichoke hearts, drained
- 1/2 cup coarsely chopped pitted kalamata olives
Maine Menu: Spicy Mexican Mussels
By á-46
2 Large Dinner Portions or 4 appetizer Portions
- White wine,
- garlic,
- jalapenos
- tomato help to create a garlicky fragrant flavor while the addition of
- chorizo adds to the spice and provides an additional touch of traditional Mexican taste.
- A drizzle of tequila at the end perks up the flavors even further. Serve with grilled crusty bread as you won't want to waste one single drop of the rich broth.
Fish and Chips - Anne Burrell
By á-46
2 pounds haddock fillets, skinned and cut diagonally into 1 1/2-inch wide strips, 5 to 6 inches long Heat t...
- 3 quarts peanut or vegetable oil, for frying
- 4 large russet potatoes, peeled and cut lengthwise into 1/4-inch wide sticks
- 2 cups all-purpose flour
- 2 teaspoons seafood seasoning (recommended: Old Bay)
- 1 teaspoon baking soda
- Kosher salt
- 1 bottle cold beer
- 2 pounds haddock fillets
Raspberry Mousse Pie - Everyday Food
By á-46
1. Lightly coat a 9-inch square metal baking pan with cooking spray and line with parchment paper, leaving a 2-in...
- Nonstick cooking spray
- 7 graham crackers
- 3 tablespoons fresh lemon juice
- 2 1/4 teaspoons powdered gelatin (from one 1/4-ounce packet)
- 5 cups fresh raspberries (about 1 1/2 pounds)
- 1/2 cup plus 2 tablespoons sugar
- 2 cups cold heavy cream
Spinach Salad with Warm Bacon Dressing - Alton Brown
By á-46
Remove the stems from the spinach and wash, drain and pat dry thoroughly
- 8 ounces young spinach
- 2 large eggs
- 8 pieces thick-sliced bacon, chopped
- 3 tablespoons red wine vinegar
- 1 teaspoon sugar
- 1/2 teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper
- 4 large white mushrooms, sliced
- 3 ounces red onion (1 small), very thinly sliced
Quiche Lorraine - Emeril Lagasse
By á-46
In a saute pan melt the remaining tablespoon of butter over medium-high heat
- Store bought pie crust
- 6 ounces ham or lean bacon, diced (optional)
- 2 large onions, thinly sliced
- 1 teaspoon chopped fresh thyme leaves
- 1/2 cup grated Gruyere cheese
- 3 eggs
- 1 1/4 cups heavy cream
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon freshly grated nutmeg
- chopped mushrooms (optional)
Crepes
By á-46
In a blender, combine all of the ingredients and pulse for 10 seconds
- Recipe courtesy Alton Brown
- 2 large eggs
- 3/4 cup milk
- 1/2 cup water
- 1 cup flour
- 3 tablespoons melted butter
- Butter, for coating the pan
Roasted Shrimp Scampi - Woman's Day
By á-46
1.Heat oven to 425 degrees F
- 8 ounce(s) linguine
- 1 1/2 pound(s) (large) shrimp, peeled and deveined
- 2 tablespoon(s) olive oil
- 6 clove(s) garlic, thinly sliced
- 1/2 cup(s) roughly chopped fresh flat-leaf parsley
- 1/2 cup(s) small sweet red cherry peppers, quartered
- 1/4 cup(s) dry white wine
- Kosher salt
- Pepper
SWEET POTATO & CARROT PUREE- Silver Palate Cookbook
By á-46
Cut carrots and potatoes. Cook carrots in water in microwave
- Megan's Recipe
- 2 # sweet potatoes
- 1 # carrots
- 1 TBS sugar
- 1 1/2 sticks butter (sweet)
- S & P
- 1/2 C creme fraiche or sour cream
- 1/2 tsp grated nutmeg
- 1/4 tsp cayenne pepper
Soba Noodle with Pork and Snap Peas
By á-46
Cook soba noodles according to package directions
- 6 ounces soba noodles
- 1 1/2 cups diagonally sliced sugar snap peas
- 1 tablespoon lower-sodium soy sauce
- 2 teaspoons dark sesame oil
- 1/2 teaspoon sambal oelek
- 1/4 teaspoon kosher salt
- 8 slices of cooked pork