á-46's profile page
Recipes
Everything Jambalaya
By á-46
Cook rice to package directions
- 2 cups enriched white rice
- 1 tablespoon extra-virgin olive oil, once around the pan
- 1 tablespoon butter
- 1 pound boneless, skinless white or dark meat chicken
- 3/4 pound andouille, casing removed and diced
- 1 medium onion, chopped
- 2 ribs celery, chopped
- 1 green bell pepper, chopped
- 1 bay leaf, fresh or dried
- Several drops hot sauce or 2 pinches cayenne pepper
- 2 to 3 tablespoons (a handful) all-purpose flour
- 1 (14-ounce) can diced tomatoes in juice
- 1 (14-ounce) can or paper container chicken stock or broth
- 1 teaspoon (1/3 palmful) cumin
- 1 rounded teaspoon (1/2 palmful) dark chili powder
- 1 teaspoon (1/3 palmful) poultry seasoning
- 1 teaspoon Worcestershire sauce
- 1 pound medium shrimp, raw, deveined and peeled (ask for easy peel at fish counter)
- Coarse salt and black pepper
- Chopped scallions, for garnish
Apple Crisp - Everyday Food
By á-46
Preheat oven to 375 degrees
- From Everyday Food, October 2007
- 3/4 cup all-purpose flour (spooned and leveled)
- 1/4 cup packed light-brown sugar
- 1/2 teaspoon salt
- 1/2 cup plus 2 tablespoons granulated sugar
- 8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes
- 1 cup old-fashioned rolled oats (not quick-cooking)
- 3 pounds apples, such as Empire, Gala, or Braeburn, peeled, cored, and cut into 1/2-inch chunks
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon ground cinnamon
Summer Squash Sauté
By á-46
Melt butter in large skillet over medium-high heat
- 4 tablespoons butter
- 1/2 small onion, thinly sliced
- 1 tablespoon chopped garlic
- 1 tablespoon chopped fresh tarragon or 1 teaspoons dried
- 1 pound yellow crookneck squash, trimmed, sliced into 1/3-inch-thick rounds or
- 1 pound small zucchini, trimmed, sliced into 1/3-inch-thick rounds
Patriotic Berry Trifle
By á-46
Heat 1/4 cup sugar, the lemon juice and 1/4 cup water in a saucepan over medium-high heat, stirring, until the suga...
- 1/4 cup plus 2/3 cup sugar
- 1/4 cup fresh lemon juice
- 1/4 teaspoon almond extract
- 1 premade angel food cake, cut into 1-inch slices
- 1 pound cream cheese, at room temperature
- 2 cups heavy cream, at room temperature
- 2 pints blueberries
- 2 pints strawberries, hulled and sliced
Mushroom & Snap Pea Saute
By á-46
Melt 1 tbsp. butter in large skillet over medium-high heat
- 1 1/2 tablespoons butter
- 8 ounces shiitake mushroom caps, sliced 1/2 inch thick
- 1 clove garlic, smashed
- 8 ounces sugar snap peas, trimmed
Crisp Grilled Fish - Martha Stewart Living
By á-46
1. Set up grill for direct cooking and heat to medium-high
- Oil
- Fish
- Salt and pepper
- Flavored butter
Nicoise Potato Salad with Tuna - Relish Mag.
By á-46
1.Cut potatoes into quarters and place in large pot; add enough water to cover
- 8 small red potatoes, uniform in size (about 1 pound)
- 1 (6-ounce) can tuna in water, drained
- 12 asparagus spears, trimmed and steamed
- 8 radishes
- 1/2 cup pitted kalamata olives
- 2 tablespoons minced red onion
- 3 tablespoons red wine vinegar
- 2 tablespoons chopped fresh parsley
- 4 teaspoons olive oil
- 1/4 teaspoon salt
- Freshly ground black pepper
Light and Fresh Potato Salad
By á-46
1. To prepare dressing, combine first 4 ingredients in a large bowl; stir with a whisk
- DRESSING:
- 1/4 cup seasoned rice vinegar
- 2 tablespoons canola oil
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- SALAD:
- 5 cups cubed red potato (about 2 pounds)
- 1/2 teaspoon salt
- 1 cup chopped peeled cucumber
- 3/4 cup sliced grape or cherry tomatoes
- 3/4 cup chopped green bell pepper
- 1/2 cup chopped orange bell pepper
- 1/4 cup chopped green onions
- 1 (2 1/4-ounce) can sliced ripe olives, drained
Warm Mango Salsa
By á-46
Combine ingredients in a saucepan
- Recipe courtesy Sandra Lee
- 1 can mangoes
- 1 can diced tomatoes with chiles
- Fresh cilantro chopped to garnish
- Juice from 1 lime
Potatoes with Bacon - Food Network Magazine
By á-46
Potatoes with Bacon Toss 1 pound halved baby potatoes, 1 chopped bacon slice and salt on a sheet of foil
- How to make a foil packet:
- 1 . Lay a large sheet of heavy-duty foil or a double layer of regular foil on a flat surface. (Use nonstick foil where noted.)
- 2 . Put the ingredients in the center of the foil. Bring the short ends of the foil together and fold twice to seal; fold in the sides to seal, leaving room for steam. Grill as directed. (Each recipe serves 2 to 4.)