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Recipes
Sweet and Sour Chicken Stir-fry
By á-46
Whisk egg white Toss all marinade ingredients with meat or shrimp, cover and refrigerate for 1 hour
- marinade:
- 1 egg white
- 1 TBS Chinese rice wine or dry sherry
- 1 TBS cornstarch
- chicken:
- 3/4 lb chicken thinly sliced against grain
- 3 C sliced carrots
- 3 C sliced bell peppers
- 3 C sliced onions or shallots
- sliced mushrooms
- sliced bok choy or cabbage
- sweet and sour sauce
Oven-to-Grill Baby Back Ribs - BHG Recipe
By á-46
Starting the ribs in the oven makes them ultra tender
- RIBS
- 1 1
- 3 1/2 pound rack pork loin back ribs
- 1/4 1/4
- cup yellow mustard
- BBQ RUB
- 1 cup
- 2 1/2 2 1/2
- cups packed dark brown sugar
- 2 1/2 2 1/2
- cups ketchup
- 1/2 1/2
- cup yellow mustard
- 1/2 1/2
- cup cider vinegar
- 1/4 1/4
- cup Worcestershire sauce
- Juice of 1 lime
- 1 1
- tablespoon salt
- 1 1
- tablespoon onion powder
- 1 1
- tablespoon garlic powder
- 1 1/2 1 1/2
- teaspoons paprika
- 1 1/2 1 1/2
- teaspoons black pepper
- Pinch cayenne pepper
- Dash liquid smoke
- BBQ SAUCE
- 1/2 cup
- 1 1/2 1 1/2
- teaspoons celery seeds
- 1 1/2 1 1/2
- teaspoons cumin seeds
- 1 1/2 1 1/2
- teaspoons yellow mustard seeds
- 1 1/2 1 1/2
- teaspoons coriander seeds
- 3/4 3/4
- cup turbinado sugar
- 3/4 3/4
- cup dark brown sugar
- 1/2 1/2
- cup paprika
- 3 3
- tablespoons fine sea salt or kosher salt
- 4 4
- teaspoons onion powder
- 4 4
- teaspoons garlic powder
- 1 1
- tablespoon chili powder
- 1 1/2 1 1/2
- teaspoons dried oregano
- 1 1/2 1 1/2
- teaspoons ground black pepper
Grilled Glazed Salmon - America's Test Kitchen
By á-46
Stir together soy sauce and maple syrup in small saucepan; bring to simmer over medium-high heat and cook until sli...
- For the Maple-Soy Glaze:
- Scraping the grill grate clean will help prevent the salmon from sticking. Also be sure to oil the grate just before placing the fillets on the grill.
- 1/3 cup soy sauce
- 1/3 cup maple syrup
- 4 salmon fillets (about 8 ounces each), each about 1 1/2 inches at thickest part
- Ground black pepper
- Vegetable oil for grill grate
- Lemon wedges for serving
- 2 tablespoons soy sauce
- 1/4 cup maple syrup
Grilled Chicken Breasts
By á-46
Poke holes in both sides of chicken breasts with a fork, place in a large zip-lock baggie, drench them with Kraft Z...
- Kraft Zesty Italian dressing
- boneless, skinless Tyson or Perdue Chicken breasts
Pork Chops with Apple Stuffing - Williams-Sonoma Kitchen.
By á-46
Preheat an oven to 400°F
- 1 1/2 cups peeled and diced butternut squash (1/4-inch dice)
- 1 cup diced celery (1/4-inch dice)
- 1 cup diced Granny Smith apple (1/4-inch dice)
- 6 Tbs. olive oil
- Kosher salt and freshly ground pepper, to taste
- 1 large shallot, finely diced
- 1 1/2 tsp. minced garlic
- 2 tsp. chopped fresh thyme
- 1 1/4 cups toasted bread crumbs
- 4 double-cut bone-in pork loin chops, each about 12 oz. and 1 1/2 inches thick
- 1 yellow onion, cut into 1/2-inch dice
- 1 Granny Smith apple, peeled, cored and cut into 1/2-inch dice
Lobster Bisque - Bon Appétit | June 1997
By á-46
Bring large pot of water to boil
- 2 1-pound live lobsters
- 2 tablespoons olive oil
- 1 onion, sliced
- 1 large celery stalk, sliced
- 1 small carrot, sliced
- 1 garlic head, cut in half crosswise
- 1 tomato, sliced
- 2 tablespoons chopped fresh tarragon
- 2 tablespoons chopped fresh thyme
- 2 bay leaves
- 8 whole black peppercorns
- 1/2 cup brandy
- 1/2 cup dry Sherry
- 4 cups fish stock or bottled clam juice
- 1/4 cup tomato paste
- 1/2 cup whipping cream
- 2 teaspoons cornstarch
- 1 tablespoon water
Deep-fried Oyster Po' Boy Sandwiches with Spicy Remoulade Sauce
By á-46
Drain the oysters and place in a small bowl
- Recipe courtesy Sunny Anderson, 2008
- 32 ounces shucked oysters
- 1 cup plus 1 tablespoon milk
- 1 tablespoon water
- 1/4 teaspoon cayenne pepper
- 2 eggs
- 1 cup all-purpose flour
- 1/2 cup cornmeal (recommended: Indian Head)
- 1/2 teaspoon freshly ground black pepper
- Kosher salt
- Vegetable oil, for frying
- 4 (6-inch) hoagie loaves
- Remoulade Sauce, recipe follows
- 4 leaves romaine lettuce
- 1 to 2 lemons
- Special equipment: brown paper bag
Chutney-Glazed Carrots - Oxmoor House Healthy Eating
By á-46
Place carrots in a large deep skillet; cover with water
- 1 (1-pound) package baby carrots
- 1/4 cup mango chutney
- 2 teaspoons butter
- 2 teaspoons whole-grain Dijon mustard
- 1/4 teaspoon salt
Marmalade Dipping Sauce
By á-46
Marmalade Dipping Sauce This sauce is perfect for coconut shrimp or chicken nuggets
- Outback Orange Marmalade Dipping Sauce
- 1/2 cup Orange Marmalade
- 1/4 cup stone ground,Dijon "country" mustard
- 1/4 cup honey
- 3-4 dashes hot sauce
- Combine all ingredients in small bowl.
- Chill at least an hour before serving.
English Trifle
By á-46
Cut pound cake in half lengthwise and trim halves to cover bottom of glass trifle dish, or a 9 inch straightsided g...
- .1997, M.S. Milliken & S. Feniger
- 1 (10 3/4ounce) frozen pound cake
- 1/3 cup sweet Sherry
- 1/2 cup raspberry jam
- 3 cups mixed berries (sliced strawberries, raspberries, blackberries, blueberries)
- 2 bananas, peeled and cut into chunks
- 2 peaches, peeled, pitted and cut into chunks (or canned)
- Bird's English Custard - follow directions on box
- 1/2 pint whipping cream
- 2 tablespoons powdered sugar
- strawberries, for garnish