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Recipes
French Onion Soup - Rachael Ray
By á-46
Heat a large Dutch oven over medium heat
- 1 stick butter
- 4 large onion, very thinly sliced
- 1 teaspoon ground thyme
- Salt and freshly ground black pepper
- 1/4 to 1/3 cup dry sherry
- 1 cup white wine
- 1 small bundle made with fresh flat-leaf parsley, a few sprigs fresh sage and fresh bay leaves
- 2 quarts beef stock
- 8 (1/2-inch) thick slices baguette
- 1 large clove garlic, peeled and halved
- 1 1/2 cups grated Gruyere
- 1/2 cup grated Parmigiano-Reggiano
Crockpot Beef Stroganoff
By á-46
For an easy cold-weather meal you can throw together in 20 minutes, look to the crockpot to cook hearty beef to per...
- 1 1/2 to 2 pounds stew beef or round steak or lean chuck, cut in 1/2-inch cubes
- 3 tbsp. flour
- 2 tbsp. butter or margarine
- 1 cup beef broth
- 2 tbsp. ketchup
- 1 sm. garlic clove, crushed
- 1 tsp. salt
- 8 oz. sliced mushrooms
- 1 med. onion, chopped
- 1 c. sour cream, blended with 2 tablespoons flour
- hot cooked noodles, 3 to 4 cups
Horseradish-Crusted Rib Roast
By á-46
Preheat oven to 400 degrees F
- recipe by Emeril Lagasse
- 2 tablespoons oil
- 2 pound rib roast, 4-rib section
- Salt and pepper
- 2 tablespoons whole-grain mustard
- 1 cup finely-grated fresh horseradish root
- 1 cup reduced beef stock (just)
- 2 tablespoons chopped parsley, for garnish
Broccoli Slaw
By á-46
In a large bowl combine slaw mix, raisins and almonds
- Recipe courtesy Sandra Lee
- 1 (16-ounce) bag broccoli slaw mix
- 1 cup raisins
- 1/2 cup slivered almonds
- 1 cup ranch dressing
Shrimp Po'boys - Cooking Light
By á-46
1. To prepare rémoulade slaw, combine first 9 ingredients in a medium bowl, stirring with a whisk
- Rémoulade slaw:
- 3 tablespoons canola mayonnaise
- 1 tablespoon minced shallots
- 1 teaspoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon prepared horseradish
- 1/4 teaspoon hot pepper sauce (such as Tabasco)
- 1/4 teaspoon grated lemon rind
- 1 garlic clove, minced
- 2 1/2 cups packaged cabbage-and-carrot coleslaw
- Po'boys:
- 1 tablespoon cornstarch
- 1/2 teaspoon grated lemon rind
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground red pepper
- 1 large egg white
- 1 pound medium shrimp, peeled and deveined
- 4 (2 1/2-ounce) pieces French bread baguette, split and toasted
- 3 tablespoons stone-ground cornmeal
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons extra-virgin olive oil
- 8 (1/4-inch-thick) slices tomato
Double Blueberry Muffins
By á-46
Preheat the oven to 375 degrees F
- Recipe courtesy Gale Gand,
- 8 tablespoons (1 stick) unsalted butter, softened at room temperature
- 1 cup plus 2 tablespoons sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 1/2 cups fresh or thawed frozen blueberries
- 2 cups flour
- 1/2 cup whole, 2 percent fat, or 1 percent fat milk
- 1/4 teaspoon cinnamon
Chorizo and Cornbread Stuffing - Aaron Sanchez
By á-46
Preheat the oven to 350 degrees F
- 1 pound fresh Mexican chorizo
- 1 medium white onion, finely chopped
- 1 medium carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 garlic cloves, finely chopped
- 2 cups coarsely crumbled cornbread
- 1/4 cup chopped fresh cilantro, plus more for garnish (optional)
- 1/2 cup chicken stock (low-sodium store-bought is fine)
- 1 tablespoon unsalted butter
Grilled Shrimp Wrapped with Prosciutto and Basil - Williams-Sonoma
By á-46
Salty prosciutto dresses up plump jumbo shrimp in this super-simple dish perfect for a summer barbecue
- 20 jumbo shrimp (about 1 lb./500 g total), peeled and deveined
- 1 Tbs. olive oil, plus more for brushing
- Freshly ground pepper, to taste
- 20 fresh basil leaves
- 20 pieces prosciutto, each 1 inch by 2 to 3 inches
Stuffed Eggplant Parmesan
By á-46
Heat oven to 450 degrees. Bake eggplants until slightly softened, about 15 minutes
- 6 small eggplants, (about 8 to 10 ounces each)
- 1 1/2 teaspoons salt
- 1/8 teaspoon freshly ground black pepper
- 1 1/2 cups Tomato Sauce
- 1 1/2 tablespoons medium-chopped fresh flat-leaf parsley
- 1 1/2 tablespoons unsalted butter
- 3 tablespoons freshly grated Parmesan cheese
- 1/2 lb hamburger
- Olive-oil cooking spray
Clam Chowder - Union Oyster House
By á-46
Recipe courtesy Union Oyster House
- 10 cups clam juice
- 2 pounds baking potatoes, like russets, peeled and diced
- 4 pounds fresh or frozen clams, shelled and diced
- 1/4 pound salt pork, diced
- 2 small onions, diced
- 1 cup butter
- 1 cup flour
- 2 pints half-and-half
- Salt and pepper
- Dash hot pepper sauce
- Dash Worcestershire sauce