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Recipes
SOUR CREAM CHOCOLATE CAKE
By á-46
Preheat oven to 350 degrees
- 1/2 c. butter, softened
- 1/4 c. shortening
- 2 c. brown sugar, firmly packed
- 2 tsp. vanilla extract
- 3 eggs
- 3 (1 oz.) sqs. unsweetened chocolate, melted
- 1 c. sour cream
- 2 1/2 c. cake flour
- 2 tsp. baking powder
- 1 tsp. salt
- 1/2 tsp. baking soda
- 2/3 c. water
Sweet and Spicy Chicken Drumsticks - Bon Appetit
By á-46
• Bring Sriracha, rice vinegar, mirin, and jelly to a boil in a small heavy saucepan over high heat
- ingredient info:
- Chicken wings also work well here. Use 3 pounds, and skip the rice flour and cornstarch coating.
- 1/2 cupSriracha
- 1/2 cupunseasoned rice vinegar
- 1/4 cupmirin (sweet Japanese rice wine)
- 1/4 cupred currant or strawberry jelly
- 12 large chicken drumsticks
- Kosher salt
- 1 cuprice flour
- 1 tablespooncornstarch
- Sriracha, mirin, and rice flour can be found at many supermarkets and at Asian markets.
Glazed Carrots
By á-46
2 servings
- 1/2 pound carrots, peeled and cut into sticks
- 1 tablespoon butter
- 1 tablespoon packed brown sugar
- 1/8 teaspoon salt
- 1/8 teaspoon ground white pepper
GRILLED JALAPENO AND LIME SHRIMP SKEWERS
By á-46
Servings: 4
- MARINADE:
- 1-2 jalapeños, stemmed, seeded, and chopped
- 3 tablespoons olive oil
- 6 garlic cloves, minced
- 1 teaspoon grated lime zest plus 5 tablespoons juice (3 limes)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- SHRIMP:
- 1 1/2 pounds extra-large shrimp (21 to 25 per pound), peeled and deveined
- 1/2 teaspoon sugar
- 1 tablespoon minced fresh cilantro
- Process all ingredients in food processor until smooth, about 15 seconds. Reserve 2 tablespoons marinade; transfer remaining marinade to medium bowl.
Tarragon Chicken Salad - Emeril Lagasse
By á-46
Combine the chicken, apple, celery, and onions in a medium bowl
- 2 cups diced cooked chicken
- 1 small tart apple, cored and diced (about 1 1/2 cups)
- 1/3 cup diced celery
- 1/4 cup diced red onion
- 3/4 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh tarragon leaves
- 1 tablespoon chopped fresh parsley leaves
- 1 tablespoon chopped fresh chives
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 Cup red grapes
Shallot-Sage Accordion Potatoes - MS EveryDay Food
By á-46
Preheat oven to 375. Make deep cuts into each potato, 1/4" apart, without completely cutting through
- To Prep ahead, bake through Step 2. Let cool, cover and refrigerate, up to 2 days. Let sit at room temp 1 hour before proceeding as directed.
- 8 medium Yukon Gold potatoes. (about 2 pounds)
- 6 shallots, thinly sliced crosswise
- S & P
- 1/2 stick unsalted butter - room temp, divided
- 2 TBS finely chopped sage leaves
Berry Trifle
By á-46
Place the berries into a large bowl and sprinkle with half of the lemon juice
- Berries:
- Recipe courtesy Tyler Florence
- 1 pint blueberries
- 1 pint strawberries, hulled and cut into thick slices
- 2 pint raspberries
- 1 lemon, juiced
- 1/4 cup sugar
- 1 1/2 teaspoons cornstarch
- Lemon Cream:
- 1 quart whipping cream
- 1 tablespoon sugar
- 1/2 teaspoon vanilla extract
- 1 (11-ounce) jar lemon curd
- 1 cup store bought pound cake, slices 1/2-inch thick
S'mores - Martha Stewart
By á-46
1.Use roasting sticks to toast the marshmallows over a campfire or gas-burner flame
- Roasting sticks
- Chocolate bar
- Marshmallows
- Graham crackers
Spicy Italian Meatballs
By á-46
Makes approximately 24 large meatballs
- Sauce (optional):
- 1 pound lean ground beef
- 1 pound spicy italian sausage, bulk or casings removed
- 1/2 small onion, finely chopped
- 1/2 red bell pepper, finely chopped
- 2 to 3 large cloves garlic, minced
- 3/4 cup dry bread crumbs
- 2 teaspoons Italian seasoning herb blend
- 1/2 teaspoon red chili flakes, or to taste
- 1 extra-large egg
- 4 tablespoons olive oil, divided
- 28 ounce can crushed tomatoes
- 1 medium onion, finely chopped
- 1 tablespoon balsamic vinegar
- 3 or 4 large cloves garlic, minced
- 1/2 teaspoon dried oregano, crushed
- 1/4 teaspoon red chili flakes, or to taste
Grilled Shrimp with Orange and Habanero Mojo
By á-46
1. To prepare mojo, combine orange juice, olive oil, chile pepper, garlic, cilantro, mustard, salt and pepper
- Habanero Mojo:
- 1/2 cup fresh orange juice
- 2 tablespoons extra-virgin olive oil, divided
- 1 tablespoon fresh or pickled habanero chile, seeded and chopped
- 1 teaspoon finely chopped garlic
- 2 tablespoons chopped cilantro
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- Coarsely ground black pepper
- Shrimp:
- 2 tablespoons olive oil
- 1 teaspoon finely chopped garlic
- 8 jumbo shrimp, peeled and deveined
- 4 wooden skewers, soaked in water 2 hours