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Recipes
Sauteed Sliced Zucchini
By á-46
Cut ends off zucchini and slice, lengthwise, in very thin slices
- Cooked by: Bon-Appetit, Exec.Chef. Magnus Johansson
- 5 small Straight green zucchini
- 2 tb Butter
- 1/2 Teaspoon(s) Salt Pepper
Coconut Shrimp I - All Recipes
By á-46
In medium bowl, combine egg, 1/2 cup flour, beer and baking powder
- 1 egg
- 1/2 cup all-purpose flour
- 2/3 cup beer
- 1 1/2 teaspoons baking powder
- 1/4 cup all-purpose flour
- 2 cups flaked coconut
- 24 shrimp
- 3 cups oil for frying
Sweet Potatoes with Bourbon and Maple - Bon Appetite
By á-46
• Stir coffee, maple syrup, sugar, and espresso powder in a medium saucepan over medium-high heat until sugar di...
- 1 1/2 cups strong hot coffee
- 9 tablespoons pure maple syrup
- 3 tablespoons(packed) dark brown sugar
- 1/2 teaspoon instant espresso powder
- 1/3 cup bourbon
- 9 tablespoons unsalted butter, divided
- Kosher salt and freshly ground black pepper
- 5 pounds red-skinned sweet potatoes (about 8 medium), peeled, cut into 2 1/2-inch–3-inch pieces
- 3 tablespoons olive oil
- 1/2 cup chopped smoked almonds (or toasted almonds)
Mashed Potato Cakes - Sara Moulton
By á-46
Divide the mashed potatoes into 8 equal portions
- 2 cups chilled mashed potatoes (see Note)
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1/2 cup all-purpose flour, for dredging
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
Corned Beef Hash
By á-46
Courtesy of Food Network Magazine from left-over corned beef dinner
- •2 to 4 tablespoons unsalted butter
- •1 tablespoon vegetable oil
- •1 small onion, chopped
- •Kosher salt and freshly ground pepper
- •2 cups diced leftover onion, carrots, potatoes.
- •2 cups chopped leftover corned beef
- •2 tablespoons chopped parsley
- •1 to 1 1/2 cups leftover corned beef cooking liquid
Cheesy Biscuits
By á-46
recipe by Curtis Stone
- 2 cups all-purpose flour
- 5 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup grated sharp cheddar cheese
- 4 ounces cold goat cheese, coarsely broken into chunks
- 5 tablespoons cold unsalted butter, cut into pieces
- 1 cup plus 2 tablespoons cold buttermilk
- 4 tablespoons melted unsalted butter
- 1/4 cup (1/2 ounce) finely grated Parmesan cheese
GRILLED SALMON - Kathy Pyne Smythe
By á-46
If fish has skin on one side, you can carefully remove it using a very sharp knife
- 2 Salmon fillets or steaks around 3/4" thick
- 1/2 - 3/4 cup olive oil
- 1 TBS minced Garlic
- 2 TBS Paul Prudomme Seafood Seasoning or other Seafood Seasoning
Spinach-Sausage Stuffing for Mushrooms
By á-46
•Heat large nonstick skillet over medium heat
- •2 hot Italian sausages (6 to 7 ounces total), casings removed
- •1/2 cup chopped shallots (3 large)
- •3 garlic cloves, chopped
- •2 cups 1/3-inch cubes crustless day-old country-style bread
- •1 10-ounce package frozen chopped spinach, thawed, squeezed very dry
- •1 teaspoon chopped fresh rosemary
- •Coarse kosher salt
- •1 large egg
- 1/4 C Chicken broth
Freezer Tomato Sauce - American Profile Recipe
By á-46
1. Preheat oven to 375F. Cover baking sheet with parchment paper
- 16 medium to large ripe, but firm, heirloom tomatoes
- 1/2 cup torn fresh basil leaves
- 6 to 8 garlic cloves, thickly sliced
- 2 tablespoons white balsamic or red wine vinegar
- 1 teaspoon sea salt
- Freshly ground black pepper
A.1. Sweet Fire Porterhouse Pork Chops
By á-46
Mix first 3 ingredients until blended; rub onto chops
- 2 Tbsp. oil
- 1-1/2 tsp. chipotle chile pepper powder
- 1/2 tsp. garlic powder
- 4 bone-in pork chops (1-1/2 lb.), 3/4 inch thick
- 1/4 cup A.1. Original Sauce
- 3 Tbsp. brown sugar