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Recipes
Shrimp Cocktail Sauce - 2008, Barefoot Contessa
By á-46
Combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce
- 1/2 cup chili sauce (recommended: Heinz)
- 1/2 cup ketchup
- 3 tablespoons prepared horseradish
- 2 teaspoons freshly squeezed lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon hot sauce (recommended: Tabasco
Grilled Shrimp with Melon & Pineapple Salsa -EatingWell Magazine
By á-46
Combine shrimp, 1 tablespoon oil, 1 teaspoon ginger and 1 teaspoon jalapeño in a medium bowl
- 1) to 24 2) to 4 8- to 10-inch up to 24 hours. Cover and refrigerate the salsa (Step 2) for up to 4 hours. | Equipment: Four 8- to 10-inch skewers
- 1 1 1 pound raw shrimp (16-20 per pound), peeled and deveined (see Note)
- 2 2 2 tablespoons canola oil, divided
- 2 2 2 teaspoons finely grated fresh ginger, divided
- 2 2 2 teaspoons minced seeded jalapeño, divided
- 2 2 2 cups finely diced firm ripe melon
- 1 1 1 cup finely diced fresh pineapple
- 1/4 1/4 1/4 cup finely diced red bell pepper
- 1/4 1/4 1/4 cup finely diced green bell pepper
- 1/4 1/4 1/4 cup finely diced red onion
- 3 3 3 tablespoons rice vinegar
- 2 2 4 tablespoons finely chopped fresh mint, plus 4 sprigs for garnish
- 1/2 1/2 1/2 teaspoon kosher salt
- 4 4 4 large lettuce leaves, such as Boston, romaine or iceberg
- 4 4 4 lime wedges
Blueberry-Ricotta Pancakes
By á-46
Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda and nutmeg in a small bowl
- 1/2 cup whole-wheat pastry flour (see Source)
- 1/4 cup plus 2 tablespoons all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon freshly grated nutmeg
- 3/4 cup part-skim ricotta cheese
- 1 large egg
- 1 large egg white
- 1/2 cup nonfat buttermilk (see Tip)
- 1 teaspoon freshly grated lemon zest
- 1 tablespoon lemon juice
- 2 teaspoons canola oil, divided
- 3/4 cup fresh or frozen (not thawed) blueberries
- Tip: Source: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores.
- tip: Buttermilk substitute: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk
Salmon with Pineapple Sauce Recipe
By á-46
Place salmon in an ungreased 8-in
- 2 salmon fillets (6 ounces each)
- 1 teaspoon cornstarch
- 1/4 cup unsweetened pineapple juice
- 2 tablespoons reduced-sodium soy sauce
- 1 teaspoon water
- 1 tablespoon brown sugar
- 1/4 teaspoon ground ginger
- Dash cayenne pepper
- 3/4 cup unsweetened pineapple tidbits
buttered cabbage
By á-46
Reprinted with permission from Irish Traditional Cooking | February 2008 Darina Allen Editor's note: The re...
- Servings: Makes 6 to 8 servings
- Ingredients
- 1 lb fresh Savoy cabbage
- 2 to 4 tablespoons butter
- salt and freshly ground pepper
- an extra knob of butter
Philadelphia-Style Apple Cake - American profile Mag.
By á-46
Preheat oven to 350F. Grease, sugar and flour a 10-inch Bundt or tube pan
- Be sure to grease the Bundt pan really well, and avoid cooking spray as it could cause the cake to stick.
- 6 cups peeled and thinly sliced Granny Smith apples (about 3 large)
- 1/2 cup plus 5 tablespoons, granulated sugar, divided
- 4 teaspoons cinnamon
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 4 eggs
- 1/2 cup light brown sugar
- 1 cup vegetable oil
- 1/2 cup orange juice
- 2 1/2 teaspoons vanilla extract
FRENCH ONION AND BACON TART
By á-46
Use yellow or white onions here; sweet onions will make the tart too sweet
- 4 slices bacon, cut into 1/4-inch pieces
- Vegetable oil
- 1 1/2 pounds onions, halved through root end and cut crosswise into 1/4 inch slices
- 3/4 teaspoon salt
- 1 sprig fresh thyme
- 2 large eggs
- 1/2 cup half-and-half
- 1/4 teaspoon pepper
Whiskey Apples - 207 recipe
By á-46
Peel and splice apples & combine them with butter and sugar in a medium saucepan
- 4 Large Macintosh apples
- 6-8 Tbsp butter (1 1/2- 2 tbsp/apple), diced
- 1 Cup of sugar (1.4-1/3 cup/apple)
- 3-4 Tbsp whiskey (or to taste)
Sugar Snap Peas With Bacon - Food Network Magazine
By á-46
Bring a large pot of salted water to a boil
- Kosher salt
- 1 1/2 pounds sugar snap peas, strings removed
- 1 tablespoon extra-virgin olive oil
- 2 ounces bacon, diced - or pancetta
- 2 cloves garlic, thinly sliced
- Pinch of red pepper flakes
- 1 tablespoon white wine vinegar
- Freshly ground pepper
Aunt Liz's Chicken Spaghetti Casserole - Cooking Light
By á-46
1. Preheat oven to 350°. 2
- 2 cups chopped cooked chicken breast
- 2 cups uncooked spaghetti noodles, broken into 2-inch pieces (about 7 ounces)
- 1 cup (1/4-inch-thick) slices celery
- 1 cup chopped red bell pepper
- 1 cup chopped onion
- 1 cup fat-free, less-sodium chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 (10.75-ounce) cans condensed 30% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
- Cooking spray
- 1 cup (4 ounces) shredded cheddar cheese, divided