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Recipes
Brie-Stuffed Mushrooms
By TeeSquared
From Pioneer Woman
- 1 package white button mushrooms, washed, stems removed
- 4 cloves garlic, minced
- 1/4 cups flat-leaf parsley, chopped
- 4 whole (to 5) green onions, sliced (up to middle of dark green part)
- Splash of white wine (optional)
- 1 slice (wedge) Of Brie Cheese
Loco Moco
By TeeSquared
This Hawaiian breakfast belongs in the cholesterol hall of fame
- 2 lbs. ground beef
- 1 egg
- 1 onion, diced
- Garlic salt
- Freshly ground black pepper
- Worcestershire sauce
- 1 1/2 cups panko
- 1 cup cooked rice
- 4 eggs
- Brown gravy
Szechuan Green Beans
By TeeSquared
To medium Dutch oven, add 2 cups canola oil and heat to 350 degrees F
- 2 cups canola oil, plus 1 tablespoon
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- 1/4 cup soy sauce
- 1 ounce hot chili garlic sauce
- 1/4 cup rice wine vinegar
- 2 tablespoons hoisin sauce
- 1 tablespoon mirin or white wine
- 1/2 teaspoon sesame oil
- 1 teaspoon chopped fresh cilantro leaves
- 1 pound green beans, cleaned
- 2 tablespoons chopped peanuts
- 1 tablespoon chopped fresh parsley leaves
Macaroni Salad
By TeeSquared
Guido's "Mac-Daddy-Roni" salad
- 16 ounces macaroni pasta, 1/4-inch tube
- 2 cups mayonnaise
- 2 tablespoons minced garlic
- 3 tablespoons yellow mustard
- 1 tablespoon white vinegar
- 3/4 cup minced red onion
- 3/4 cup minced roasted red bell pepper
- 1/2 cup carrot, diced
- 3/4 cup celery, diced
- 1/4 cup diced peppadew peppers
- 1/4 cup minced pepperoncini
- 1 teaspoons sea salt
- 1 tablespoon freshly ground black pepper
Bacon Jalapeno Bites
By TeeSquared
From Pioneer Woman
- 20 whole fresh jalapenos, 2-3 inches in size
- 2 cubes cream cheese, softened
- 1 pound thin(regular) bacon, sliced into thirds
Folsom St. B&G Dirty Martini
By TeeSquared
House drink at the Folsom St
- 3/4 ounces olive brine
- 3/4 ounces dry vermouth
- 3 1/2 ounces vodka
- 3 ice cubes
- 2 large blue cheese-stuffed olives
Slow Cooker Beef Stew
By TeeSquared
1. Dry beef with paper towels, then season with salt and pepper
- 5 pounds boneless beef chuck-eye roast, trimmed and cut into 1 1/2-inch cubes
- 3 tablespoons vegetable oil
- 4 medium onions, chopped fine
- 1 (6-ounce) can tomato paste
- 2 cups low-sodium chicken broth or beef broth
- 3 tablespoons soy sauce
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1 pound parsnips, peeled and cut into 1-inch pieces
- 1 pound red potatoes, cut into 1-inch pieces
- 1 1/2 teaspoons minced fresh thyme leaves
- 2 bay leaves
- 2 tablespoons Minute Tapioca
- 2 cups frozen peas, thawed
Corned Beef Hash
By TeeSquared
In a large bowl, mash 1 cup of the potatoes with a fork
- 2 cups leftover corned beef, diced up
- 2 cups leftover cooked potatoes, roughly chopped
- 1/4 cup chicken stock or leftover corned beef cooking liquid
- 1/2 medium yellow onion, grated
- 1 small garlic clove, minced
- 1 tablespoon parsley, finely chopped
- 1 tablespoon whole grain mustard
- 1/4 teaspoon dried thyme
- Pinch nutmeg
- Freshly ground black pepper
- 1/4 cup plus 1 tablespoon unsalted butter
- 8 eggs, poached or over easy, for topping
Cheese Grits
By TeeSquared
From Alton Brown
- 2 cups whole milk
- 2 cups water
- 1 1/2 teaspoons kosher salt
- 1 cup coarse ground cornmeal
- 1/2 teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter
- 4 ounces sharp Cheddar, shredded
Rosemary Gorgonzola Pan Sauce
By TeeSquared
Makes enough for 4 steaks
- 1 tablespoon unsalted butter, cut into 4 pieces and chilled
- 1 shallot, minced
- 1/2 cup red wine
- 1 teaspoon brown sugar
- 1/2 cup low-sodium beef broth
- 1/4 teaspoon fresh rosemary, minced
- 2 gorgonzola cheese, crumbled
- 1 tablespoon whole grain or dijon mustard
- Salt and pepper