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Recipes
Horseradish Mashed Potatoes
By á-46
Makes: 8 servings Prep: 15 mins Cook: 20 mins
- 4 pounds russet potatoes, peeled and cut into 2-inch pieces
- 1 1/2 cups whole milk
- 2 sticks (8 oz.) butter, plus more for serving
- 2 tablespoons prepared horseradish
Virtuous Vegetable Soup - Penzey's
By á-46
Heat the olive oil over medium-high heat in a large Dutch oven or stock pot
- 2 TB. olive oil
- 1/4 Cup thinly sliced onion (1/2 small)
- 1/2 Cup thinly sliced celery (1 rib)
- 1/2 Cup thinly sliced carrot (1 large)
- 1/2 Cup thinly sliced parsnip (1 medium)
- 2 garlic cloves, diced (or 1/2 tsp. PENZEYS MINCED GARLIC)
- 1 leek, washed well and thinly sliced
- 1/4-1/2 tsp. salt, to taste
- 1 Cup kale, washed well and chopped*
- 1 Cup collard greens, washed well and chopped*
- 1 Cup shredded cabbage*
- 1 15-oz. can diced tomatoes with juice
- 1 15-oz. can great northern beans*
- 1 qt. vegetable broth (or 1 qt. water mixed with 2 tsp. VEGETABLE SOUP BASE)
- 1 tsp. THYME
- 1/4-1 tsp. COARSE BLACK PEPPER, to taste
- 1 WHOLE BAY LEAF
- 1/4-1/2 Cup Parmesan cheese, optional
COCONUT SHRIMP - Earth & Vine Recipe
By á-46
Stir ½ cup of the flour, jerk seasoning, salt and baking powder together in a mixing bowl
- 24 Shrimp, 16-20 per lb, shelled and de-veined
- 1 Cup flour
- 2 Teaspoon dry jerk seasoning
- 1 Teaspoon sea salt
- ½ Teaspoon baking powder
- 1 Egg, beaten
- 1 Teaspoon hot sauce
- ¾ Cup coconut milk
- Vegetable oil for frying
- 1 Cup unsweetened shredded coconut
- 8 oz Bottle Earth & Vine Provisions Caribbean Banana Caramel Culinary Sauce
beer- poached salmon w/ tarragon mayonnaise
By á-46
Serves 4 tips: *You may also refrigerate and serve cold
- MAYO:
- 1/2 cup reduced-fat mayonnaise
- 1/4 teaspoon dried tarragon
- 1 teaspoon minced chives
- 1 teaspoon chopped green onions
- 1 teaspoon minced parsley
- SALMON:
- 12 ounces beer
- 2 tablespoons freshly squeezed lemon juice
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 1 teaspoon salt
- 1 bay leaf
- 4 whole peppercorns
- Four 6-ounce salmon steaks (1-inch-thick)
Deep-Fried Scallops
By á-46
7-Minute Seared Scallops The scallops are first dipped in a seasoned flour mixture, then they are dipped in egg bat...
- 3 to 4 cups vegetable oil (or amount needed for deep frying)
- 2 cups sea scallops
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/4 teaspoon black pepper (freshly ground)
- 2 large eggs
- 3 tablespoons milk (or water)
- 1 1/2 cups bread crumbs (fine dry)
Horseradish Mashed Potatoes- Bon Appetite 4/10
By á-46
Cook potatoes in large saucepan of boiling salted water until tender, about 20 minutes
- 2 1/4 to 2 1/2 pounds medium Yukon Gold potatoes, peeled, quartered
- 3 to 4 tablespoons extra-virgin olive oil
- 2 tablespoons prepared white horseradish
Broil a Perfect Steak
By á-46
ADDITIONAL ITEMS - Cast Iron Skillet, Spatula or Tongs
- 2 steaks
- kosher salt
- fresh coarse ground black pepper
- olive oil
Cheese and Spinach Puff Pastry Pockets
By á-46
Preheat the oven to 400 degrees F
- 12 frozen puff pastry shells, unthawed
- 1 cup heavy cream
- 1/4 cup whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 (16-ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 1/4 cups grated Fontina cheese
- 1/4 cup freshly grated Parmesan
- 3 to 5 green onions, finely chopped
Classic Macaroni and Cheese
By á-46
Adjust oven rack to lower-middle position and heat broiler
- 1 1 1 pound elbow macaroni
- 1 1 1 tablespoon table salt
- 5 5 5 tablespoons unsalted butter
- 6 6 6 tablespoons all-purpose flour
- 1 1/2 1 1/2 1/2 teaspoons mustard powder
- 1/4 1/4 1/4 teaspoon cayenne pepper (optional)
- 5 5 5 cups milk
- 8 8 8 ounces monterey jack cheese shredded (2 cups)
- 8 8 8 ounces sharp cheddar cheese shredded (2 cups)
- 1 1 1 teaspoon table salt
Easy Slow-Cooker Jambalaya
By á-46
Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregan...
- Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 pound smoked sausage, cut into 2-inch slices
- 1 large onion, chopped
- 1 large green bell pepper, seeded and chopped
- 3 stalks celery, chopped
- 1 (28 oz.) can diced tomatoes with juice
- 3 cloves garlic, chopped
- 2 cups chicken broth
- 1 tablespoon Cajun or Creole spice mix
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 pound extralarge shrimp, peeled and deveined
- 1 3/4 cups long-grain rice
- Parsley, optional