á-47's profile page
Recipes
Tomato and Pecorino Cheese Pudding (in individual dishes)
By á-47
Preheat oven to 375 degrees
- 1 lb. cherry tomatoes
- 4 Tbsp. snipped fresh chives
- 1/3 cup coarsely grated percorino romano cheese, divided
- 3 eggs
- 2 egg whites
- 2 Tbsp. flour
- 3 Tbsp. sour cream
- 1 1/4 cups milk
- salt and pepper
Brussels Sprouts -Spicy with Fried Capers
By á-47
Bring a large pot of salted water to a boil
- 2 lbs. brussels sprouts, trimmed and halved
- 1/2 cup drained brined capers
- 1/3 cup extra virgin olive oil
- 2 garlic cloves, minced
- 1/2 to 3/4 tea. red chile flakes
- 1/2 lemon
aDressing: Chile Lime
By á-47
Please ingredients in a food processor; cover and process until blended
- 1 can (4 oz) chopped green chilies, undrained
- 2/3 cup sour cream
- 1/4 cup fresh cilantro leaves, coarsely chopped
- 2 Tbsp. lime juice
- 1/2 tea. pepper
- 1/4 to 1/2 tea. hot suace
- 1/4 tea. salt
Pot Roast - BBQ'd
By á-47
In a small bowl, combine all ingredients to make marinade
- 1/4 cup red wine vinegar
- 1/4 cup ketchup
- 2 Tbsp. soy sauce
- 1 Tbsp. worcestershire sauce
- 2 tea. canola oil
- 1 tea. brown sugar
- 1 tea. prepared mustard
- 1/4 tea. garlic salt
- 1/4 tea. pepper
- 1 boneless beef chuck roast (1 1/2 lb), trimmed
Bloody Mary Flank Steak
By á-47
In a large bowl, thoroughly mix all ingredients except the flank steak
- 1 cup V-8
- 1/2 cup vodka
- 1 tea. sea salt
- 1 tea. pepper
- 1 tea. hot sauce
- 1 Tbps. lemon juice
- 1 Tbsp. worchestershire sauce
- 2 garlic cloves, crushed
- 1 tea. onion powder
- 1 tea. celery seed
- 1 Tbsp. prepared horseradish
- 4 Tbsp. olive oil
- 1 lb. flank steak
Dutch Oven Jambalaya
By á-47
Prepare a two-zone fire for medium heat
- 2 cups chicken broth
- 1 1/2 cups V8 juice
- 2 tea. paprika
- 1 1/2 tea. salt
- 1 tea. Tabasco
- 1/4 tea. pepper
- 2 Tbsp. vegetable oil
- 1 cup onion, 1/2" dice
- 1/2 cup red bell pepper, 1/2" dice
- 1/2 cup celery, 1/2" dice
- 1/2 lb. linguica, peeled and cut into 1/2" dice
- 1 bay leaf
- 2 tea. minced garlic
- 1 1/2 cups long grain rice
- 1/2 lb. Black Forest or other smoky ham, cut into 1/2" dice
- 1 lb. medium shrimp (31-35 count), peeled and deveined, with tails left on
- 2 Tbsp. Italian parsley, finely chopped
Galette - Rhubarb Galette
By á-47
Combine rhubarb and 1/4 cup sugar in medium bowl; let stand at least 30 minutes and up to 1 hour
- 1 pre-made pie crust
- 1 lb. trimmed rhubarb, cut into 2" long 1/4" thick matchstick-size strips
- 1/4 cup plus 5 Tbsp. sugar, divided
- 1 Tbsp. (1/4 stick) butter, cut into 1/2" cubes
- 1 egg yolk, beaten to blend
Oriental Sesame Noodle Salad
By á-47
Prepare dressing: whisk together vinegar, soy sauce, peanut butter, ginger, garlic, sugar and red pepper flakes
- Dressing:
- 8 oz. vermicelli
- 4 oz. snow peas
- 4 oz. smoked ham, cut into thin strips
- 1 bunch green onions, chopped
- 1/2 cup chopped peanuts
- 2 Tbsp. sesame seeds
- cilantro leaves for garnish
- 2 Tbsp. rice wine vinegar
- 2 Tbsp. soy sauce
- 2 Tbsp. smooth peanut butter
- 1 tea. ground ginger or 1 Tbsp. minced fresh
- 2 cloves garlic, minced
- 2 tea. sugar
- 1 tea. red pepper flakes
- 4 Tbsp. vegetable oil
- 2 te. sesame oil
Red Potatoes - Honey Mustard Potatoes
By á-47
Place potatoes in a large saucepan and cover with water
- 8 med. red potatoes (about 2#), cut into wedges
- 1/4 cup honey-mustard vinaigrette salad dressing
- 2 green onions, chopped
- 1/2 tea. salt
Crispy Orange Chicken
By á-47
Bake popcorn chicken according to package directions
- 16 oz., frozen popcorn chicken (about 4 cups)
- 1 Tbsp. canola oil
- 2 medium carrots, thinly sliced
- 1 garlic clove, minced
- 1 1/2 tea. grated orange peel
- 1 cup orange juice
- 1/3 cup hoisin sauce
- 3 Tbsp. sugar
- 1/4 tea. salt
- 1/4 tea. pepper
- dash cayenne pepper
- Hot cooked rice