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Recipes
Cobblers and Crumbles
By á-46
Cobbler: Preheat the oven to 350 degrees F
- Cobbler:
- 1/2 cup (1 stick) butter
- 1 cup cake or all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 cup sugar
- 2 cups sliced fruit,in bowl
- Crumbles:
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/4 cup light brown sugar, lightly packed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/4 pound (1 stick) cold unsalted butter, diced
BROILED SHRIMP AND SCALLOPS
By á-46
Shell and devein shrimp. Wash shrimp and scallops under cold running water
- 1 lb. med. shrimp
- 1 lb. scallops
- 1/2 c. olive oil
- 1/3 c. chopped parsley
- 1 garlic clove, finely chopped
- 1/2 c. dry unflavored bread crumbs
- Salt and freshly ground pepper to taste
- Lemon wedges
Roasted Chicken Tenders with Peppers & Onions - Cooking.Com
By á-46
Preheat oven to 425°F. Whisk lemon zest, lemon juice, garlic, oregano, jalapenos, oil and salt in a 9-by-13-inch g...
- Call this one an update of that favorite combo, sausage and peppers. Our healthy version can be served over rice or on a roll with a little shredded cheese for a new take on a Philly cheese steak sandwich.
- 1/2 teaspoon freshly grated lemon zest
- 3 tablespoons lemon juice
- 2 tablespoons finely chopped garlic
- 2 tablespoons finely chopped fresh oregano or 1 teaspoon dried
- 2 tablespoons finely chopped pickled jalapeno peppers
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1 pound chicken tenders
- 1 red, yellow or orange bell pepper, seeded and thinly sliced
- 1/2 medium onion, thinly sliced
Chinese-Style Spare Ribs - Everyday Food
By á-46
Preheat oven to 325 degrees
- 1/2 cup ketchup
- 1/2 cup hoisin sauce
- 1 tablespoon sambal oelek or other spicy chili sauce
- 2 tablespoons malt vinegar
- 4 scallions, cut into 2-inch pieces
- 2-inch piece fresh ginger, peeled and cut into 1/4-inch slices
- 1 rack pork spare ribs, cut into thirds lengthwise
- Coarse salt
- Napa Cabbage Slaw
Italian Pork Loin Braised in Milk
By á-46
In a large, deep, heavy pan, melt the olive oil and butter on low (do not burn)
- 3 Tbsp. butter
- 3 Tbsp. olive oil
- 4 large cloves of garlic, minced
- 1/2 of a large onion, chopped finely
- 1/2 C dry white wine
- 1 2-lb. pork loin (select one with a nice amount of fat)
- Freshly grated sea salt
- Freshly grated black pepper
- 3 cups hot whole milk
- 2 cups hot heavy cream
- 1/4 tsp red pepper flakes
- 1/2 tsp anchovy paste
- 1 oz dried porcini mushrooms
- 2 tsps. fresh sage, chopped
- 2 leaves rosemary
- 1 tsp. lemon zest
Perfect Roast Turkey
By á-46
We brined our turkey for 24 hours, so leave plenty of time for this recipe
- 3 cups coarse salt, plus more for seasoning
- 5 cups sugar
- 2 medium onions, coarsely chopped
- 2 medium leeks, white and pale-green parts only, rinsed and coarsely chopped
- 2 carrots, peeled and coarsely chopped
- 2 celery stalks, coarsely chopped
- 2 dried bay leaves
- 3 sprigs fresh thyme
- 3 sprigs fresh flat-leaf parsley
- 2 teaspoons whole black peppercorns, plus freshly ground pepper
- 1 fresh whole turkey (18 to 20 pounds), rinsed and patted dry, giblets and neck reserved for gravy
- Put salt, sugar, onions, leeks, carrots, celery, bay leaves, thyme, parsley, peppercorns, and 10 cups water in a large stockpot. Bring to a boil, stirring until salt and sugar have dissolved. Remove f
- Add turkey, breast first, to the brine. Cover; refrigerate 24 hours. Remove from brine; pat dry with paper towels. Let stand at room temperature 2 hours.
ROAST STICKY CHICKEN-ROTISSERIE STYLE LIKE THE DELI
By á-46
1. In a small bowl, mix together salt, paprika, onion powder, thyme, pepper, cayenne pepper, and garlic powder
- 1 whole chicken 4 - 5 pounds
- 4 tsp salt
- 2 tsp paprika
- 1 tsp onion powder
- 1 tsp thyme, dried
- 1 1/2 tsp black pepper
- 1 tsp cayenne pepper
- 1/2 tsp garlic powder
- 2 lg onions
- cooking oil to rub chicken
Fish and Corn Chowder - Rachael Ray
By á-46
Heat the stock in small pot over medium heat
- 1 quart seafood or chicken stock
- 1 tablespoon extra-virgin olive oil
- 4 slices smoky bacon, finely chopped
- 1 onion, chopped
- 4 to 5 ribs celery hearts with leafy tops, finely chopped
- 2 starchy potatoes, peeled and chopped
- 2 cloves garlic, finely chopped
- 2 fresh bay leaves
- 2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme
- 3 ears corn, kernels removed or 2 cups frozen kernels, defrosted
- 2 pounds haddock
- 1 tablespoon seafood seasoning (recommended: Old Bay)
- 1 cup whole milk
- 2 cups heavy cream
- 1 tablespoon unsalted butter
- 2 tablespoons chopped chives, optional
- 2 tablespoons chopped dill leaves, optional
- Salt and freshly ground black pepper
- Oyster crackers
Cuban-Style Turnovers
By á-46
Heat the oven to 400°F. Stir the honey and water in a small bowl
- 1 teaspoon honey
- 1/2 teaspoon water
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 4 teaspoons yellow mustard
- 8 thin slices deli baked ham
- 8 thin slices deli Swiss or provolone cheese
- 4 kosher dill pickle sandwich slices
- 8 thin slices deli roast pork
- 2 teaspoons sesame seeds
Roast Pork Loin with Marmalade Glaze - Williams Sonoma
By á-46
Tie the pork roast between each bone with kitchen twine
- 1 1 4 1/2 pork loin roast, about 4 1/2 lb., frenched
- to salt and freshly ground pepper, to taste
- 1 1 1 Tbs. vegetable oil
- 1 1 1 fresh thyme sprig
- 1 1 1 fresh rosemary sprig
- 3 3 3 large garlic cloves, peeled
- 1/4 1/4 1/4 cup Seville orange marmalade