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Recipes
Light Nicoise Salad - Food Network Magazine
By á-46
Put the potatoes in a medium pot and cover with water by about 2 inches
- 1 pound small red-skinned potatoes, quartered
- Kosher salt
- 3/4 pound sugar snap peas, strings removed
- 1 cup cherry tomatoes or chopped plum tomatoes
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons light mayonnaise
- 1 tablespoon red wine vinegar
- 1 head Bibb lettuce, leaves separated
- 2 5-ounce cans tuna packed in water, drained
- 1 yellow bell pepper, thinly sliced
- 1 tablespoon chopped pitted kalamata or nicoise olives
- 1/2 cup chopped fresh basil
- Freshly ground pepper
TUNA NOODLE CASSEROLE
By á-46
Mix all together into a deep casserole
- 2 cans tuna fish
- 1 sm. can peas
- 1 can cream of mushroom soup
- 1 egg, beaten
- 1 tbsp. sour cream
- 1/2 lb. wide noodles, cooked and drained
Warm Spinach Salad with Pancetta Dressing
By á-46
Combine the spinach and red onions in a large bowl
- 10 ounces fresh baby spinach, stems removed
- 1/2 medium red onion, thinly sliced
- 2 tablespoons olive oil
- 8 ounces white mushrooms, sliced
- Kosher salt
- 6 ounces thinly sliced pancetta, cut into 1 1/2-inch strips
- 1/4 cup red wine vinegar
- 1 tablespoon honey
- 1/2 teaspoon Dijon mustard
- Freshly ground black pepper
- 2 ounces pine nuts, toasted (about 1/3 cup)
Fried Chicken and Onions - Dash Recipe
By á-46
1. In a large bowl, combine chicken, onion, buttermilk, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp cayenn...
- 10 chicken breasts
- 1 large yellow onion, sliced into rings
- 4 cups buttermilk
- Onion powder
- Garlic powder
- Cayenne pepper
- 4 shakes hot sauce
- Salt
- 2 cups flour
- 1 tsp black pepper
- Vegetable oil
- 1 Tbsp chopped parsley
Apple Stuffed Pork Loin Roast - Paula Deen
By á-46
Preheat oven to 375 degrees F
- 3 tablespoons olive oil
- 1 large onion, chopped
- 2 Granny Smith apples, peeled, cored and chopped
- 8 fresh sage leaves
- 1 box pork stuffing mix
- 1 egg, beaten
- 2 tablespoons butter
- Salt and pepper
- 1/2 to 1 cup chicken broth, plus more if needed
- 1 (3 pound) pork loin roast, butterflied
Garlic Staked Leg of Lamb
By á-46
Preheat oven to 400 degrees F
- Recipe courtesy Mario Iaccorrino, Don Alfonso 1890, Italy
- Cook Time: 1 hr 30 min
- 1/4 cup extra-virgin olive oil
- 1 boned leg of lamb
- 3 ounces garlic
- 1 sprig rosemary
- 4 sprigs thyme
- 1/4 cup chopped parsley
- 1/4 cup chopped marjoram
Candied Carrots
By á-46
Preheat the oven to 350 degrees F
- Recipe courtesy Tyler Florence
- Cook Time: 30 minutes
- 1 bunch young carrots, with tops
- 1/4 cup extra-virgin olive oil
- Sea salt and freshly ground black pepper
- 4 tablespoons (1/2 stick) unsalted butter
- 1 orange, halved
- 1 tablespoon brown sugar
- 1 teaspoon ground cumin
LIQUOR BASED CAKE GLAZE
By á-46
•Combine sugar and water in small saucepan
- GLAZE:
- 2/3 cup sugar (Confectioners)
- 4 tablespoons water
- 6 tablespoons Irish whiskey,Rum, Whiskey or a liquore such as Irish Cream
SHEPHERDS PIE - Mom's Recipe
By á-46
brown ground beef and onions, season with salt and pepper
- 1 - 1 1/2 lbs Ground Beef
- Onions chopped
- Mashed potatoes
- Catsup
Pork Chops Braised in White Wine
By á-46
In 9-inch pie plate, combine flour, salt and pepper, garlic, sage and rosemary
- 1 teaspoon dried sage, crumbled
- 1 teaspoon dried rosemary leaves, crumbled
- 1 teaspoon fresh garlic, finely chopped
- 1 teaspoon salt
- fresh ground pepper
- 1/2 C flour
- 4 pork loin chops, very lean about 1-inch thick center-cut
- 2 tablespoons margarine
- 1 tablespoon olive oil
- 1 cup dry white wine
- 1 tablespoon fresh parsley, finely chopped