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Recipes
Baked Beans - Sandra Lee
By á-46
Place a large pot on grill or side burner over medium heat, cook bacon long enough to render fat, and bacon starts ...
- 4 slices bacon, chopped
- 1 medium red onion, diced
- 1/4 cup Worcestershire sauce
- 1/4 cup ketchup
- 1/4 cup spicy brown mustard
- 3 tablespoons brown sugar
- 2 (28-ounce) cans baked beans (recommended: Bush's Original)
- 1 (12-ounce) bottle root beer
Lemony Salmon - Dash Recipe
By á-46
1. Whisk sour cream, 1 Tbsp lemon juice, and ½ tsp lemon peel in a bowl
- 1 cup low-fat sour cream
- 3 Tbsp plus 2 tsp fresh lemon juice
- 1 tsp grated peel, divided
- 2 Tbsp honey
- 1 Tbsp plus 2 tsp olive oil
- 2 Tbsp chopped onion
- 6 (6 oz) salmon fillets
- 1 1/2 cups salad greens
- 4 tsp each dried dill and tarragon
STRAWBERRY ORANGE CHIPOTLE SALAD - Earth & Vine recipe
By á-46
Gently toss together all ingredients and garnish with mint sprigs
- 4 Naval oranges, segmented
- 2 Pints strawberries, washed and cut in half
- 6 Oz Earth & Vine Provisions Mango Orange Chipotle Jam
- 2 Tablespoons fresh lemon juice
- 4 to 6 Mint sprigs.
Shrimp Fried Rice - Cooking Light
By á-46
1. Steam broccoli 4 minutes or until crisp-tender; set aside
- This dish is best if you use day-old rice. Cook it and spread in a single layer on a baking sheet to cool completely. Then refrigerate overnight to allow it to lose any excess moisture
- 1 cup broccoli florets
- 7 teaspoons canola oil, divided
- 1 medium red bell pepper, cut into thin strips
- 1 medium yellow bell pepper, cut into thin strips
- 1 cup sugar snap peas, trimmed and halved crosswise
- 1 tablespoon grated peeled fresh ginger
- 1 cup cooked long-grain white rice, chilled
- 1 tablespoon dark sesame oil
- 12 ounces peeled and deveined medium shrimp
- 1 1/2 cups frozen edamame, thawed
- 1/4 cup lower-sodium soy sauce
- 1 1/2 tablespoons rice vinegar
- 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
- 1/4 cup thinly diagonally sliced green onions
Crab and Cream Cheese Dip - Emeril Lagasse
By á-46
Place 1/2 the crabmeat in the bowl of a food processor
- 1 pound crabmeat, any kind, picked free of shell
- 8 ounces cream cheese, in large dice
- 1 teaspoon hot sauce, or to taste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon prepared horseradish, or to taste
- 2 tablespoons Creole mustard or other coarse mustard
- 1 bunch green onions, thinly sliced
- Kosher salt and freshly ground pepper, to taste
Spenser's Sloppy Joes
By á-46
Heat oil in a large skillet with straight sides
- Recipe courtesy The Neelys
- 1 tablespoon vegetable oil
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 garlic cloves, chopped
- Salt and freshly ground black pepper
- 2 pounds lean ground beef
- 1 (8-ounce) can tomato sauce
- 3 tablespoons tomato paste
- 1 cup barbecue sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce (recommended: Tabasco)
- 4 hamburger buns, split
- Barbecue sauce, for topping
Panettone French Toast
By á-46
To make the syrup: Combine 1 cup of water and brown sugar in a heavy medium saucepan
- Cinnamon Syrup:
- Recipe courtesy Giada De Laurentiis
- 1 cup water
- 1 cup packed dark brown sugar
- 2 tablespoons whipping cream
- 1/2 teaspoon ground cinnamon
- French Toast:
- 1 (1.1 pound; 500 gram) loaf panettone bread, baking paper removed
- 6 large eggs
- 3/4 cup whipping cream
- 3/4 cup whole milk
- 1/4 cup sugar
- 2 tablespoons unsalted butter
- 1/2 cup mascarpone cheese
- Powdered sugar, for dusting
Oven Fried Chicken III - Allrecipes.com
By á-46
Preheat oven to 350 degrees F (175 degrees C)
- chicken breast halves
- 1 cup dried bread crumbs
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1 cup mayonnaise
Devil's Food Cake - Bon Appetit
By á-46
Filling • Combine chocolate and salt in a large bowl; place a fine-mesh strainer over bowl and set aside
- Filling
- 3 1/2 ounces bittersweet chocolate (60%–64% cacao), chopped
- 1/4 teaspoon kosher salt
- 1 cup heavy cream, divided
- 1 teaspoon unflavored gelatin
- 2 tablespoons sugar, divided
- 3 large egg yolks
- 1/2 cup crème fraîche
- Cake
- Nonstick vegetable oil spray
- 3/4 cup unsweetened cocoa powder
- 1 large egg
- 1 large egg white
- 1/2 cup plus 1 tablespoon all-purpose flour
- 1/2 cup plus 1 tablespoon cake flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 cups(packed) dark brown sugar
- 6 tablespoons(3/4 stick) unsalted butter, room temperature
- 1/2 teaspoon vanilla paste or vanilla extract
- 1/2 teaspoon kosher salt
- 1/2 cup plus 2 tablespoons buttermilk
- 2 tablespoons cocoa nibs
- 1 tablespoon finely ground espresso beans
- special equipment
- Three 9"-diameter cake pans, a candy thermometer
Sauteed Chard - Rachael Ray
By á-46
Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium heat, season with salt, pepper, and nutme...
- 2 tablespoons extra-virgin olive oil
- 1 very large bunch red chard, stemmed and shredded
- Kosher salt and freshly ground black pepper
- Freshly grated nutmeg