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Recipes
Moo Shu Pork
By á-46
1.In a large nonstick skillet, heat 1 teaspoon oil over medium
- 4 teaspoons vegetable oil, such as safflower
- 4 large eggs, lightly beaten
- 1 pork tenderloin (about 1 pound), trimmed of excess fat, halved lengthwise and thinly sliced crosswise
- 2 tablespoons cornstarch
- Coarse salt and freshly ground pepper
- 1 pound shiitake mushrooms, stems removed, caps thinly sliced
- 2 tablespoons peeled, minced fresh ginger
- 1/2 head napa cabbage (1/2 pound), shredded
- 5 scallions, trimmed and thinly sliced
- 1/3 cup soy sauce
- 1/4 cup rice vinegar (unseasoned)
- 8 flour tortillas (6-inch size)
- Hoisin sauce, for serving
Marsala Sauce
By á-46
Add olive oil to heavy hot saucepan
- 3 tablespoons olive oil
- 1/4 cup onion, diced
- 1 tablespoon garlic, chopped
- 1/2 pound mushrooms, sliced
- 3 tablespoons flour
- 1/2 cup Marsala wine
- 1 1/2 cups beef stock
- Salt and pepper, to taste
Swedish Meatballs - Bon Appetit
By á-46
• Mix breadcrumbs and 1/3 cup stock in a small bowl
- 1 cupfresh breadcrumbs
- 2 1/3 cupslow-salt beef stock, divided
- 4 tablespoonsunsalted butter, divided
- 1 cupminced onion
- 2 thick slices bacon, minced
- 1 poundground beef
- 3/4 poundground pork
- 3 large eggs, lightly beaten
- 1 tablespoonkosher salt
- 1 1/2 teaspoonsfreshly ground black pepper
- 1 1/2 teaspoonssugar
- 1 teaspoonground allspice
- 1/2 teaspoonground nutmeg
- 2 tablespoonsall-purpose flour
- 2 tablespoonssour cream, whisked
Lobster Roll
By á-46
1. Bring a large pot of salted water to a boil
- 2 one-and-a-half-pound live lobsters
- 1 tablespoon snipped chives
- 1 tablespoon chopped fresh tarragon
- 2 tablespoons Homemade Mayonnaise Homemade Mayonnaise, or prepared
- 1 tablespoon fresh lemon juice
- Freshly ground black pepper
- 2 tablespoons unsalted butter, melted
- 1 bunch arugula
Curried Chicken - Penzey's
By á-46
Slice the chicken breasts into thin strips and lightly brown in a non-stick pan over medium-high heat for 4-5 minut...
- 4 boneless, skinless chicken breasts
- 1 medium onion (Fiona uses yellow, but white works), diced
- 1 red bell pepper, seeded and diced
- 1 tsp. SWEET CURRY POWDER
- 1 tsp. HOT CURRY POWDER
- 1/2 tsp. POWDERED GINGER
- 1/2 15-oz. can coconut milk
- 1/4-1/2 Cup crunchy peanut butter (Fiona says, "Who am I kidding, I use 1/2 cup, but 1/4 works.")
- 1/4-1/2 Cup dried cherries or raisins
Giada's Roasted Root Vegetables
By á-46
Preheat oven to 400 degrees F
- 1/3 cup extra-virgin olive oil
- 3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
- 1 1/2 cups Brussels sprouts (about 1/2 pound), halved
- 4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices
- 3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices
- 1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices
- 1 tablespoon dried oregano
- 1 tablespoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/4 teaspoon sea salt
- 2 tablespoons freshly ground black pepper
Air Fried Oyster Po Boy
By á-46
Serves 2-4
- FOR THE OYSTERS
- 12 12 12 plump oysters, freshly shucked
- 1/2 1/2 1/2 cup all- purpose flour
- 2 2 2 large eggs
- 3 3 3 tablespoons Hot Sauce
- 1 1 1 cup panko, (Japanese bread crumbs)
- 1/2 1/2 1/2 teaspoon creole or Cajun seasoning
- Oil for spraying
- Kosher salt
- REMOULADE SAUCE
- 1 1 1 cup mayonnaise
- 2 2 2 tablespoons Dejon mustard
- 2 2 2 tablespoons ketchup
- 1 1 1 tablespoon lemon juice
- 1 1 1 tablespoon Worcestershire sauce
- 1 1 1 small shallot minced
- 1/4 1/4 1/4 cup flat leaf parsley
- 1 1 1 stalk celery
- 2 2 2 cloves garlic minced
- 5 5 5 capers drained
- 1 1 1 teaspoon paprika
- 2 2 2 teaspoon Louisiana hot sauce
- 1/2 1/2 1/2 teaspoon fresh ground pepper
Overnight Blueberry French Toast for 6 servings
By á-46
Servings: 6 servings
- • 6 thick slices brioche bread or crusty Italian bread
- • 1 & 1/2 packages cream cheese, cut into cubes)
- • 1 & 1/2 cups fresh blueberries (frozen works fine, too)
- • 6 large eggs
- • 1 cup milk
- • 1 teaspoon pure vanilla extract
- • 1/3 cup pure maple syrup (not pancake syrup)
- •
- •
- • SAUCE: (optional - I just add blueberries over the dish before serving))
- • 1 cup granulated white sugar
- • 2 tablespoons cornstarch
- • 1 cup water
- • 2 cups fresh (or frozen) blueberries
- • Zest of one lemon
- • 1 tablespoon butter
Strawberry Sauce - Emeril Lagasse, 2005
By á-46
Combine berries, sugar, water and zest and cook until berries are soft and the liquid is thick, about 10 minutes
- 2 pints fresh strawberries
- 1/2 cup sugar
- 1 cup water
- 1 teaspoon finely grated lemon zest
- 2 tablespoons kirsch or brandy
Bacon Wrapped Barbeque Shrimp
By á-46
"These are spicy and wonderful! As close as I can get to a restaurant version that I am addicted to
- 16 large shrimp, peeled and deveined
- 8 slices bacon
- barbeque seasoning, to taste