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Recipes
Bacon Fried Green Beans - Rachael Ray
By á-46
In a skillet, heat a drizzle of oil over medium-high heat, when hot add bacon and pepper and cook the bacon until c...
- A drizzle extra-virgin olive oil
- 6 slices bacon, chopped
- 1 teaspoon coarse black pepper
- 1 pound green beans, trimmed
- 1/4 cup cider or red wine vinegar
- 2 teaspoons sugar
CLASSIC" WELSH RAREBIT SAUCE
By á-46
Melt butter in top of double boiler
- 1/4 c. butter
- 2 tbsp. flour
- 2 tsp. dry mustard
- Dash of cayenne
- 2 tsp. Worcestershire sauce
- 8 c. (2 lbs.) grated sharp Cheddar cheese
- 1/4 tsp. paprika
- 4 whole eggs, slightly beaten
- 1 c. stale beer or ale
ITALIAN STUFFED TOMATOES -COOKS.COM
By á-46
Cut tops off tomatoes and scoop out seeds
- topping:
- 6 med tomatoes (not too ripe)
- 3 pkgs frozen chopped spinach, thawed & drained
- 1 med. onion, diced
- 2 cloves garlic minced
- 1 beaten egg
- 1/3 cup romano or Parmesan cheese
- ¼ cup dry bread crumbs
- ½ cup or so shredded mozarella
- 1 tbs Italian seasonings (basil, thyme, oregano)
- red pepper flakes to taste
- salt and pepper to taste
- seasoned bread crumbs
- shredded mozzarella
- diced butter
Tandoori Chicken
By á-46
Recipe courtesy Padma Lakshmi
- For the yogurt marinade:
- 1 cup plain nonfat yogurt
- 2 teaspoons Garam Masala powder
- 1 teaspoon ground ginger
- 1 teaspoon minced garlic
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 1 jalapeno chili, stemmed, seeded and finely minced (optional)
- 4 skinless, boneless chicken breast halves
Forever Roasted Lamb
By á-46
Preheat the oven to 400 degrees F
- For the Fennel Spice Rub:
- recipe by Michael Chiarello
- Directions
- 1 cup fennel seeds
- 3 tablespoons coriander seeds
- 2 tablespoons white peppercorns
- 3 tablespoons kosher salt
- For the lamb:
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 medium onions, peeled and thinly sliced
- Salt and freshly ground black pepper
- 1 1/2 teaspoons finely chopped fresh sage leaves
- 3/4 cup water
- 4 pounds leg of lamb, at room temperature
- 1/4 About 1/4 cup Fennel Spice Rub
- 4 carrots
- 4 stalks celery
Crispy, Buttery Deep-Fried Scallops
By á-46
Health-conscious it may not be, but most everything tastes better fried -- including scallops
- Vegetable oil for deep frying
- 2 cups sea scallops
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/4 teaspoon freshly ground black pepper
- 2 large eggs
- 3 tablespoons milk or water
- 1 1/2 cups fine dry bread crumbs
FREEZING HERBS
By á-46
Spread the individual leaves on a small tray or cookie sheet
- To Freeze Herbs:
- Harvest the freshest, healthiest leaves.
- Wash, if necessary, and pat dry with paper towels
Chicken Tarragon Salad
By á-46
In a small mixing bowl, whisk together mayonnaise, yogurt, and tarragon to make dressing; set aside
- Recipe courtesy Sandra Lee, 2007
- 1/2 cup non-fat mayonnaise
- 1/4 cup non-fat plain yogurt
- 1 teaspoon finely chopped fresh tarragon leaves
- 14 oz cooked chunk chicken breast meat
- 1 cup red seedless grapes, cut in 1/2
- 2 ribs celery, chopped
- 6 cups spring mix lettuce
Yorkshire Pudding - Emeril Lagasse
By á-46
Preheat the oven to 375 degrees F
- Recipe Courtesy of Emeril Lagasse
- 1/3 cup plus 4 tablespoons of beef roast drippings
- 6 eggs
- 2 cups milk
- 2 cups flour
- 1 teaspoon salt
SWEET & SOUR PORK - Just a Pinch
By á-46
Combine the apple juice concentrate, ginger and garlic
- 1 lb pork shoulder or pork tenderloin, trimmed of fat and cut into 1"
- cubes
- 1/4 c frozen apple juice concentrate, thawed
- 1 tsp grated fresh ginger
- 1 tsp minced garlic
- 1 c pearl onions
- 1 md sweet red pepper, diced
- 1 md green bell pepper, diced
- 1 Tbsp cornstarch
- 2 Tbsp reduced-sodium soy sauce
- 1 Tbsp apple cider vinegar
- 1 sm 8 ounce can un-sweetened pineapple chunks (with
- juice)
- 1 Tbsp packed brown sugar