á-46's profile page
Recipes
Chicken Salad - Martha Stewart
By á-46
1. Combine salt and pepper in a small bowl
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound boneless, skinless chicken breast (2 small whole breasts)- or Rotisserie Chicken
- 3/4 cup plain nonfat yogurt
- 1 tablespoon Dijon mustard
- 2 tablespoons snipped fresh chives
- 1 tablespoon chopped fresh tarragon
- 1 Granny Smith apple
- Juice of 1/2 lemonl
- 1/2 cup finely diced celery
- 2 cups halved red seedless grapes
- Olive-oil, cooking spray
Blood Mary with a Kick
By á-46
Pour the juice into a large pitcher
- Recipe courtesy Paula Deen, 2007
- 1 (46-ounce) can vegetable juice
- 1 teaspoon pepper
- 1 teaspoon salt
- 1 tablespoon Worcestershire sauce
- 1 lemon, juiced
- 1 tablespoon celery seed
- 4 shakes hot sauce (recommended: Tabasco)
- 1 (4-ounce) can pureed pickled jalapenos
- Celery sticks, for garnish
Honey Mustard Horseradish Sauce:
By á-46
for coconut shrimp
- 1 cup mayonnaise
- 1 1/2 cups honey
- 1/2 cup Dijon mustard
- 1/2 cup horseradish
Chantal's New York Cheesecake - 2012 Allrecipes.com
By á-46
Preheat oven to 350 degrees F (175 degrees C)
- 15 graham crackers, crushed
- 2 tablespoons butter, melted
- 4 (8 ounce) packages cream cheese
- 1 1/2 cups white sugar
- 3/4 cup milk
- 4 eggs
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 1/4 cup all-purpose flour
Taco Pasta Salad Recipe by Matt Robinson
By á-46
Brown ground beef in a skillet over medium-high heat until no longer pink, 8 to 10 minutes
- 1 pound 90 percent lean ground beef
- 1 (1 1/4-ounce) package taco seasonings
- 1/2 cup fresh corn kernels (1 ear of corn)
- 1/2 cup chopped zucchini
- 1 cup chunky salsa
- 1 cup shredded Mexican blend cheese
- 2 cups rigatoni pasta, cooked according to package directions and drained
- Garnishes: sour cream, sharp cheddar cheese, cilantro, lime
Cajun Ribeye
By á-46
6 servings
- 2 tablespoons CHEFS Cajun Seasoning
- 1 cup vegetable oil
- 1 onion, thinly sliced
- 3 - 16-ounce rib-eye steaks
Muffin-Tin Crab Cakes - EatingWell Magazine
By á-46
Preheat oven to 450 degrees F
- Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat in the microwave or serve cold.
- 1 pound crabmeat
- 2 cups fresh whole-wheat breadcrumbs (see Tip)
- 1/2 red bell pepper, minced
- 3 scallions, sliced
- 1/4 cup reduced-fat mayonnaise
- 2 large eggs
- 1 large egg white
- 10 dashes hot sauce
- 1/2 teaspoon celery salt
- 1/4 teaspoon freshly ground pepper
- 6 lemon wedges for garnish
- Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until a coarse crumb forms. One slice of bread makes about 1/3 cup crumbs.
Italian-American Meatballs - Food Network Kitchens
By á-46
Grate the bread or pulse into crumbs in a food processor
- 2 slices white sandwich bread, stale
- 1/2 pound ground pork
- 1/2 pound ground veal
- 1/2 pound ground beef chuck
- 1/2 cup plus 2 tablespoons grated Parmesan
- 1/4 cup chopped flat-leaf parsley
- 2 teaspoons kosher salt
- 1/2 medium onion, grated (about 1/4 cup)
- 2 cloves garlic, minced
- 1 large egg, beaten
- Freshly ground black pepper
- 1/3 cup olive oil, divided
Philly Cheesesteak - Cooking Light
By á-46
1. Place beef in freezer for 15 minutes
- 1 (12-ounce) flank steak, trimmed
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 (5-inch) portobello mushroom caps
- 2 teaspoons extra-virgin olive oil, divided
- 1 cup thinly sliced onion
- 1 1/2 cups thinly sliced green bell pepper
- 2 teaspoons minced garlic
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon lower-sodium soy sauce
- 2 teaspoons all-purpose flour
- 1/2 cup 1% low-fat milk
- 1 ounce provolone cheese, torn into small pieces
- 2 tablespoons grated Parmigiano-Reggiano cheese
- 1/4 teaspoon dry mustard
- 4 (3-ounce) hoagie rolls, toasted
Shrimp Po' Bubba's
By á-46
Mix ingredients together and store in an airtight container for up to 4 months
- Uncle Bubba's Fry Mix:
- 2 pounds, uncooked shrimp, peeled (tails left on), deveined and butterflied
- Salt and freshly ground black pepper
- 3 eggs
- 1/4 cup water
- 1/2 cup Louisiana hot sauce (recommended: Texas Pete)
- 2 cups Uncle Bubba's Fry Mix
- Peanut oil, for deep frying
- Tartar sauce, for dressing
- Lettuce and tomato slices, for topping
- 6 cups self-rising flour
- 1 cup cornmeal
- 1 teaspoon salt
- 1 teaspoon black pepper