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Recipes
Grilled Shrimp Remoulade - EatingWell Magazine
By á-46
Tip: When using wooden skewers, wrap the exposed parts with foil to keep them from burning
- For Remoulade Sauce:
- to 1 12-inch Cover the rémoulade sauce and refrigerate for up to 1 day. | Equipment: Four 12-inch skewers (see Tip, below)
- 1/4 1/4 1/4 cup reduced-fat mayonnaise
- 1/4 1/4 1/4 cup low-fat plain yogurt
- 1 1 1 tablespoon chopped flat-leaf parsley
- 1 1 1 teaspoon Dijon mustard
- 1/4 1/4 1/4 teaspoon hot sauce, such as
- For Shrimp:
- 2 2 2 teaspoons ground cumin
- 2 2 2 teaspoons paprika
- 1 1 1 teaspoon ground coriander
- 1/2 1/2 1/2 teaspoon garlic powder
- 1/4 1/4 1/4 teaspoon salt
- 1/8 1/8 1/8 teaspoon freshly ground pepper
- 36 36 1 raw shrimp, peeled and deveined (about 1 pound)
LAZY DAY CROCK POT LASAGNA
By á-46
In a large skillet brown the beef completely and drain off any remaining fat
- 1 bag of frozen cheese ravioli (25 oz)
- 1 lb of ground beef, browned
- 3 cans of crushed tomatoes (14 or 15 oz each)
- 1 tablespoon of Italian Seasoning
- 1 tablespoon of Garlic Salt
- 4 cups of mozzarella cheese
- 1/4 cup parmesan cheese (optional)
BOURBON MUSTARD HAM GLAZE
By á-46
Preheat oven to 350 degrees F
- Recipe courtesy Sandra Lee
- 2/3 cup bourbon or whiskey
- 1 cup clover honey
- 1/3 cup molasses
- 1/2 cup 100 percent fruit orange marmalade
- Nonstick cooking spray
- 1 (5-pound) whole bone-in smoked ham, fully cooked, unsliced
- 1/8 cup whole cloves
Caramelized Butternut Squash - Ina Garten
By á-46
Preheat the oven to 400 degrees F
- 2 medium butternut squash (4 to 5 pounds total)
- 6 tablespoons unsalted butter, melted
- 1/4 cup light brown sugar, packed
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
French Roast - Relish Magazine
By á-46
1. Preheat the oven to 350F
- 1 (2 3/4-pound) beef tenderloin
- 2 tablespoons olive oil
- 1 1/4 pounds kipfler potatoes, cut into halves
- 6 carrots, sliced into rounds
- 4 shallots, peeled and halved
- 6 garlic cloves
- 2 or 3 thyme sprigs
- 1 bay leaf
- 7 tablespoons butter
- 7 fluid ounces white wine
Zucchini-Walnut Loaf
By á-46
Preheat oven to 350 degrees F
- 3/4 cup whole-wheat flour
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large egg whites, at room temperature (see Tip)
- 1 cup sugar or 1/2 cup Splenda sugar Blend for Baking
- 1/2 cup unsweetened applesauce
- 2 tablespoons canola oil
- 1/4 teaspoon lemon extract (optional)
- 1 cup grated zucchini, lightly packed (about 8 ounces)
- 2 tablespoons chopped walnuts
- Tip: To bring cold eggs to room temperature quickly: Place in a mixing bowl and set it in a larger bowl of warm water for a few minutes; the eggs will beat to a greater volume.
6-Hour Chili
By á-46
To ensure impeccably fresh meat, we recommend grinding it yourself with an electric meat grinder
- 5 lb. ground beef
- 5 garlic cloves, minced
- 1 yellow onion, chopped
- 1 can (28 oz.) chopped tomatoes with
- juices
- 6 to 8 Tbs. chili powder
- 2 tsp. dried oregano
- 1 tsp. ground cumin
- Salt and freshly ground pepper, to taste
- 1 ⁄3 cup cornmeal
- 2 cups unsalted beef stock
- Sour cream, chopped red onion, grated,
- cheddar cheese and/or chopped fresh cilantro
- for garnish
IHOP Pancake Recipe
By á-46
Stir together the flour, baking soda, baking powder,and salt
- IHOP pancakes
- 1 1/4 c. flour
- 1 tsp. baking powder
- 1 tsp. Baking soda
- pinch of salt
- 1 egg, beaten
- 1 1/4 c. buttermilk
- 2 Tbsp. melted butter
- 1/4 c. sugar
LAZY DAY CROCK POT LASAGNA
By á-46
In a large skillet brown the beef completely and drain off any remaining fat
- 1 bag of frozen cheese ravioli (25 oz)
- 1 lb of ground beef, browned
- 3 cans of crushed tomatoes (14 or 15 oz each)
- 1 tablespoon of Italian Seasoning
- 1 tablespoon of Garlic Salt
- 4 cups of mozzarella cheese
- 1/4 cup parmesan cheese (optional)
Creamed Spinach
By á-46
Heat a large pot over medium heat
- Recipe courtesy Tyler Florence
- Extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 onion, minced
- 2 garlic cloves, minced
- 2 pounds fresh baby spinach, stemmed
- 1/2 cup heavy cream
- 1/2 teaspoon grated fresh nutmeg
- Sea salt and freshly ground black pepper
- Heat a large pot over medium heat. Drizzle with a 2-count of oil, add the butter, and stir it around so it melts. Saute the onion and garlic until soft, about 5 minutes. Add the spinach in batches, pu