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Recipes
WONTON SOUP
By á-46
Soup Base:. Place ingredients for soup base into a large soup pot and bring to a boil over medium heat
- 8 cups chicken stock (or canned broth)
- 3 scallions, left whole
- 2 inches fresh ginger, peeled and sliced into thin coins
- kosher salt, to taste
- stuffed wontons
Veal Piccata with Parsley and Capers
By á-46
Season the veal with salt and lemon pepper and then dredge in flour
- recipe by Sandra Lee
- 4 veal cutlets, pounded thin
- Salt
- Lemon pepper
- Flour, for dredging
- 4 tablespoons extra-virgin olive oil
- 2 teaspoons minced garlic
- 1 cup white wine
- 1/4 cup lemon juice
- 2 tablespoons capers
- 2 tablespoons butter
- 1/4 cup finely chopped parsley leaves
- Lemon slices and parsley sprigs, for garnish
Make-Ahead Breakfast Casserole
By á-46
Preheat oven to 400°.Arrange bread cubes in a single layer on a baking sheet
- 8 ounces ciabatta bread, cut into 1-inch cubes
- Cooking spray
- 1 pound turkey breakfast sausage
- 1/2 cup chopped green onions
- 1 1/4 cups fat-free milk
- 1 cup (4 ounces) reduced-fat shredded sharp cheddar cheese
- 2 large eggs
- 1 (8-ounce) carton egg substitute
- 2 tablespoons chopped fresh parsley
Bobby Flay's Macaroni and Cheese Carbonara
By á-46
Preheat the oven to 375 degrees F
- Unsalted butter, for the baking dish
- 1 tablespoon olive oil
- 1 (1-inch-thick) slice pancetta, cut into small dice
- 4 cloves garlic, finely chopped
- 3 tablespoons all-purpose flour
- 5 cups whole milk, or more if needed, hot
- 4 large egg yolks, lightly whisked
- 2 teaspoons finely chopped fresh thyme leaves
- 1/2 teaspoon cayenne pepper
- 2 cups (8 ounces) grated Asiago cheese, plus more for the top
- 1 1/2 cups (6 ounces) grated Irish white cheddar, plus more for the top
- 1 1/2 cups (6 ounces) grated American cheddar, such as Goot Essa Mountain Valley, plus more for the top
- 1 cup (4 ounces) grated aged fontina cheese, plus more for the top
- 1/2 cup freshly grated Parmesan cheese, plus more for the top
- Kosher salt and freshly ground black pepper
- 1 pound elbow macaroni, cooked just under al dente
- 1/2 cup coarsely chopped fresh flat-leaf parsley leaves
Gram's Oyster Crackers
By á-46
Place crackers in a gallon-size Glad-Lock® Zipper™ Storage Bag
- 1 11oz box Oyster crackers
- 3/4 C veggie oil
- 1/2 tsp lemon pepper
- 1/2 tsp garlic powder
- 1/4 tsp dill weed
- 1 small package dry-Ranch Style dressing
Whiskey Glaze for Cake
By á-46
In a saucepan, heat butter until thoroughly melted
- 1 stick (1/2 cup) butter
- 1 cup sugar
- 1 tsp. water
- 2 tsp. whiskey
Katharine Hepburn’s Brownies - Relish Magazine
By á-46
Preheat oven to 325F. Butter and flour an 8-inch square pan
- 1/2 cup (1 stick) butter
- 2 (1-ounce) squares unsweetened chocolate
- 1 cup sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup chopped walnuts (optional)
Bellini Cocktail - Michael Chiarello
By á-46
Place 1 tablespoon white peach puree into the bottom of a Champagne flute
- 4 tablespoons white peach puree
- 1 bottle Prosecco or Champagne, chilled (use sparkling juice or seltzer for a non-alcoholic cocktail)
Spicy Shrimp and Mango with Snow Pea Salad
By á-46
A delicious stir fry
- 2 red onions, sliced
- 1 tablespoon ginger julienned
- 1 1/2 tablespoons sambal
- 1 1/2 pounds large shrimp, peeled and deveined
- Juice of 2 limes
- 2 ripe mangoes, diced
- 1/2 pound blanched snow peas
- 1 tablespoon Dijon mustard
- 1/8 cup rice wine vinegar
- 1/4 cup canola oil
- Salt and black pepper to taste
Cincinnati "Skyline" Chili - Food TV
By á-46
Add beef and water to a 4-quart pot
- 1 quart cold water
- 2 lbs ground beef
- 2 cups crushed tomato
- 2 yellow onions, diced
- 4 garlic cloves, minced
- 1 tbsp Worcestershire sauce
- 1 tbsp unsweetened cocoa
- 1/4 cup chili powder
- 1 tsp cayenne
- 1 tsp ground cumin
- 2 tbsp cider vinegar
- 1 whole bay leaf
- 1/4 tsp ground cloves
- 1 tsp cinnamon
- 1 1/2 tsp salt