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Recipes
Pan-Fried Sole
By á-46
Season the sole fillets with salt and pepper, then dust with flour on both sides, shaking the excess off
- 4 4 oz) 4 (6 oz) skinless sole fillets
- 1/2 1/2 1/2 teaspoon kosher salt
- 1/4 1/4 1/4 teaspoon black pepper
- 1/2 1/2 1/2 cup white whole-wheat flour, or blanched almond flour*
- 2 2 2 tablespoons unsalted butter, divided
- 1 1 1 lemon, cut into wedges, for serving
- Parsley sprigs for garnish
Stir-Fried Chicken with Cashews - Emeril Lagasse
By á-46
Heat the oil in a wok or a large saute pan over high heat
- 3 tablespoons vegetable oil
- 1 1/4 pounds boneless, skinless chicken breasts, cut into 1/2-inch dice
- 1 teaspoon cornstarch
- 1/4 cup finely chopped green onion bottoms, plus 2 tablespoons thinly sliced green onion tops
- 2 teaspoons minced garlic
- 1/2 teaspoon crushed red pepper, or to taste
- 2 cups snow peas, ends and threads removed
- 1 large red bell pepper, stemmed, seeded, and julienned
- 1/2 red onion, thinly sliced
- 2 celery stalks, peeled and cut on a bias
- 1 cup chicken stock or canned, low-sodium chicken broth
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 2 nests cellophane rice noodles
- 1/2 cup roasted cashews
- Salt and freshly ground black pepper
Mimosas
By á-46
Rinse and chill Champagne flutes in freezer to frost glasses
- Recipe courtesy Rachael Ray
- 8 ounces orange juice
- Dry Champagne
- 2 ounces Triple Sec or other orange liqueur
- 4 curls orange peel
Ellen’s Artichoke Dip
By á-46
recipe by Ellen Mera
- 2 cans of artichokes, cut up
- 8 oz plain yogurt
- 8 oz mayo
- 1 can parmesian cheese ( I think it is 8 0z..)
- 1 –2 clove garlic (optional)
- 2-3 green olives chopped (optional)
- Dash of hot sauce
- Season with Italian herbs
Apple Pie Coffee Cake
By á-46
Set aside 1 tablespoon cake mix
- For the Glaze:
- 1 package (18 1/4 ounces) spice cake mix
- 1 can (21 ounces) apple pie filling
- 3 eggs
- 3/4 cup fat-free sour cream
- 1/4 cup water
- 2 tablespoons canola oil
- 1 teaspoon almond extract
- 2 tablespoons brown sugar
- 1 1/2 teaspoons ground cinnamon
- 2/3 cup confectioners' sugar
- 2 teaspoons fat-free milk
Grilled Teriyaki Beef Kabobs- Betty Crocker
By á-46
Serves 6
- 1 1/2 pounds beef boneless top sirloin steak, cut into 1-inch cubes
- 1 cup teriyaki baste and glaze
- 1 medium bell pepper, cut into 1-inch pieces
- 18 medium whole fresh mushrooms
- 2 Tablespoons vegetable oil
Balsamic-Marinated Flank Steak - Relish Magazine
By á-46
Robust flank steak is marinated in balsamic vinegar and served with garlic and chive butter
- Flank Steak
- 2 pounds flank steak, about 1 1/2 inches thick
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper
- Garlic cloves
- Garlic and Chive Butter
- 1 stick salted butter, room temperature
- Finely grated rind of 1/2 lemon
- 2 garlic cloves, finely minced
- 2 tablespoons finely chopped chives
BROILED SCALLOPS
By á-46
Thaw frozen scallops. Remove shell particles and wash
- 1 1/2 lbs. scallops, fresh or frozen
- 1/3 c. butter, melted
- 1/2 tsp. salt
- 2 tbsp. chopped parsley
- 3/4 c. butter, melted
- 3 tbsp. lemon juice
- White pepper
- Paprika
New York Style Chocolate Cheesecake
By á-46
Preheat oven to 350 degrees F (if using a silver springform pan, or 325 degrees F if using a dark nonstick spring...
- Recipe courtesy Emeril Lagasse, 2005
- 1 1/2 cups chocolate wafer crumbs
- 1 cup plus 3 tablespoons sugar
- 3 tablespoons unsalted butter, melted
- 2 1/2 (8-ounce) packages cream cheese, softened at room temperature
- 1 1/2 teaspoons vanilla extract
- 1 vanilla bean, seeds scraped from inside of pod and reserved
- 3 tablespoons all-purpose flour
- 3 eggs
- 1 cup sour cream
- 8 ounces melted semisweet chocolate, cooled slightly
- Fresh strawberries, for garnish
- Whipped cream, for garnish
- Fresh mint sprigs, for garnish
Favorite Spaghetti and Meatballs
By á-46
Serve these meatballs in their well seasoned homemade tomato sauce over hot cooked spaghetti
- 2 eggs
- 1/2 cup milk
- 3 slices bread, crumbled
- 2 pounds lean ground beef
- 1/2 cup finely chopped onion
- 2 tablespoons chopped parsley
- 1 clove garlic, smashed, minced
- 1 teaspoon salt
- 3 tablespoons olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, smashed and minced
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 teaspoon dried leaf oregano
- 1/2 teaspoon dried leaf basil
- 1/4 teaspoon black pepper
- 1 large can (28 to 36 ounces total) crushed Italian tomatoes
- 2 cans (6 ounces each) tomato paste
- 16 ounces thin spaghetti
- Parmesan cheese