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Recipes
Coq au Vin
By á-46
from Cuisine at Home, March 2010
- Makes: 7 cups stew + chicken (7 servings)
- Total time: 1 1/4 hours
- 4 strips thick-sliced bacon, diced
- 1 chicken, cut into 8 pieces, seasoned with salt and pepper (3 lb.)
- 2 cups sliced leeks
- 1 1⁄2 cups baby carrots
- 1 ⁄2 lb. button mushrooms
- 1 Tbsp. tomato paste
- 1 Tbsp. minced garlic
- 1 ⁄2 cup brandy
- 2 cups dry white wine
- 2 cups low-sodium chicken broth
- 1 cup frozen pearl onions
- 4 sprigs fresh thyme
- 1 ⁄2 stick unsalted butter, softened (4 Tbsp.)
- 3 Tbsp. all-purpose flour
Slow Cooker Creole Chicken With Sausage
By á-46
Boneless chicken and spicy andouille sausage are slow cooked to perfection in a deliciously seasoned tomato sauce
- For Serving:
- 1 1/2 pounds chicken (boneless and cut into chunks)
- 12 ounces smoked andouille sausage, cut in 1- to 2-inch lengths
- 1 cup chopped onions
- 3/4 cup chicken broth or water
- 1 can (14.5 ounces) diced tomatoes
- 1 can (6 ounces) tomato paste
- 2 teaspoons Cajun or Creole seasoning
- Dash cayenne pepper, to taste
- 1 green bell pepper (chopped)
- Dash salt and pepper, to taste
- Cooked rice (white or brown) or pasta (spaghetti or angel hair)
Baked Shrimp Scampi
By á-46
Yield: 4 servings
- 2 lbs. large raw shrimp (12-15 count per pound)
- 3 Tbsp. olive oil
- 2 Tbsp. white wine
- Sea salt
- Freshly ground black pepper
- 1 stick butter, softened
- 4 tsp. minced garlic
- 1/8 cup finely chopped onion
- 1 Tbsp. dried parsley
- 1/2 tsp. dried rosemary or thyme
- 1/4 tsp. crushed red pepper flakes
- 1 tsp. grated lemon zest
- 2 Tbsp. freshly-squeezed lemon juice
- 1 egg yolk
- 2/3 cup coarse homemade bread crumbs
- Lemon wedges
Country Style Cubed Steak - Alton Brown, 2006
By á-46
Preheat the oven to 300 degrees F
- 2 pounds beef cubed steak
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3/4 cup all-purpose flour
- 1/4 cup vegetable oil or bacon drippings
- 2 cups chicken broth
- 1 teaspoon dried thyme
Big Ol' Beer Brat Sub - Food Network Magazine
By á-46
Preheat a grill to medium high
- 2 12-ounce cans lager or pilsner beer
- 3 Granny Smith apples, peeled, cored and sliced
- 1 onion, sliced
- Kosher salt and freshly ground pepper
- 4 fresh bratwurst sausages
- 6 ounces Velveeta, cubed
- 1 tablespoon chopped pickled jalapenos
- 2 teaspoons dijon mustard
- 1 24-inch baguette
- 2 cups sauerkraut, drained
Mojito
By á-46
In 10-ounce glass (such as Collins or highball), stir together lime juice and sugar until sugar dissolves
- 2 tablespoons (1 ounce) fresh lime juice
- 2 heaping teaspoons superfine sugar
- 1 cup crushed ice
- 12 fresh mint leaves, plus 5 small sprigs for garnish
- 1/4 cup (2 ounces) white rum
- 2 tablespoons (1 ounce) club soda
Macho Nachos - Paula Deen
By á-46
Preheat the oven to 350 degrees F
- 1 can refried beans
- 1 large bag white corn tortilla chips
- 1 medium onion, chopped
- 1 cup shredded pepper jack
- 1 jalapeno, sliced crosswise, plus extra for garnish
- 1 can chili, or your favorite chili recipe
- 1 cup shredded Cheddar
- 1 cup sour cream
- 1 cup green onion, chopped
- 1 tomato, diced
- Directions
- Have all the prepped ingredients easily accessible to assemble nachos.
Italian Sausage Heros
By á-46
1. In a large skillet, cook meat, onion, and garlic over medium heat until meat is brown and onion is tender
- Ingredients
- 8 ounces bulk Italian sausage
- 4 ounces lean ground beef
- 1/2 1/2
- cup chopped onion (1 medium)
- 1 garlic, minced
- 1 cup ketchup
- 1 4 ounce can mushroom stems and pieces, drained
- 1/4 1/4
- cup sliced pitted ripe olives (optional)
- 1/2 1/2
- teaspoon dried Italian seasoning, crushed
- 3/4 3/4
- cup shredded mozzarella cheese (3 ounces)
- 4 French-style rolls or hoagie buns, split lengthwise
Sliced Potatoes Cooked in Tin Foil
By á-46
Slice the potatoes into 1/2-inch thick slices using a sharp knife
- potatoes 1/2 to 1 per person
- olive oil
- salt
- pepper
- garlic
- cajun seasoning - optional
Quick Coq au Vin - the Bon Appetit Test Kitchen
By á-46
•Preheat oven to 300°F
- •4 bacon slices, coarsely chopped
- •4 skinless boneless chicken breast halves
- •3 tablespoons chopped fresh Italian parsley, divided
- •8 ounces large crimini (baby bella) mushrooms, halved
- •8 large shallots, peeled, halved through root end
- •2 garlic cloves, pressed
- •1 1/2 cups dry red wine (such as Syrah)
- •1 1/2 cups low-salt chicken broth, divided
- •4 teaspoons all purpose flour