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Recipes
Creamy Vinaigrette
By maxwells4
2007, Ina Garten, All Rights Reserved
- 1/2 cup good olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon honey
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon minced shallot
- 4 ounces (5 cups) mesclun mix
Steak with Bernaise
By maxwells4
Copyright, 2004, Ina Garten, All Rights Reserved
- 1/4 cup Champagne or white wine vinegar
- 1/4 cup good white wine
- 2 tablespoons minced shallots
- 3 tablespoons chopped fresh tarragon leaves, divided
- Kosher salt
- Freshly ground black pepper
- 3 extra-large egg yolks*
- 1/2 pound (2 sticks) unsalted butter, melted
- 6 (1-inch thick) rib eye steaks
- Olive Oil
- Coarsely ground black pepper
Spicy blue corn tortillas with cheesy corn dip
By maxwells4
1. Preheat the oven to 350° F
- • 4 1/2 cups frozen corn, thawed
- • 12 ounces cream cheese
- • 3 tablespoons sour cream
- • 3/4 cup Cheddar, plus 3/4 cup for sprinkling
- • 3/4 teaspoon salt
- • 3 tablespoons flour
Fried Smashed Potatoes with Lemons
By maxwells4
Recipe courtesy Giada De Laurentiis
- 2 pounds baby or fingerling potatoes
- 1/4 cup olive oil, plus extra as needed
- 3 cloves garlic, peeled and halved
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley leaves
- 1 tablespoon chopped fresh thyme leaves
- 2 lemons, zested
- Kosher salt and freshly ground black pepper
Tuscan Vegetable Soup
By maxwells4
2007, Ellie Krieger, All rights reserved
- 1 (15-ounce) can low-sodium canellini beans, drained and rinsed
- 1 tablespoon olive oil
- 1/2 large onion, diced (about 1 cup)
- 2 carrots, diced (about 1/2 cup)
- 2 stalks celery, diced, (about 1/2 cup)
- 1 small zucchini, diced (about 1 1/2 cups)
- 1 clove garlic, minced
- 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
- 2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 32 ounces low-sodium chicken broth or vegetable broth
- 1 (14.5-ounce) can no salt added diced tomatoes
- 2 cups chopped baby spinach leaves
- 1/3 cup freshly grated Parmesan, optional
Pork Fried Rice
By maxwells4
1. Season pork with pepper
- 1 pound boneless pork chops, cut into strips
- 1/2 teaspoon pepper
- 1 tablespoon sesame oil, divided
- 3/4 cup diced carrots
- 1/2 cup chopped onion
- 3 green onions, chopped
- 1 tablespoon butter
- 2 large eggs, lightly beaten
- 2 cups cooked long-grain white or jasmine rice, chilled
- 1/2 cup frozen English peas, thawed (optional)
- 1/4 cup soy sauce
String Beans with Shallots
By maxwells4
Recipe courtesy Barefoot Contessa Family Style,2002, All Rights Reserved
- 1 pound French string beans (haricots verts), ends removed
- Kosher salt
- 2 tablespoons unsalted butter
- 1 tablespoon good olive oil
- 3 large shallots, large-diced
- 1/2 teaspoon freshly ground black pepper
Macaroni Grill Shrimp Portofino
By maxwells4
Saut? mushrooms and garlic in butter until almost tender
- 16 medium mushrooms
- 2 teaspoons chopped garlic
- 1/2 cup butter, melted
- 16 large shrimp, cleaned
- 1/2 teaspoon pepper
- 3 cloves fresh garlic, crushed, peeled, minced
- 1/4 cup fresh lemon juice
- 1 jar marinated artichoke hearts
- 4 slices lemon
- 2 tablespoons parsley
Cheesy Artichoke Cups
By maxwells4
1.Preheat oven to 350�F
- 24 small wonton wrappers (3-inch squares)
- 2 jars (6.25 ounces each) marinated artichoke hearts
- 1/4 cup chopped red bell pepper
- 1/3 cup sliced ripe pitted olives
- 1/4 cup (1 ounce) fresh grated Parmesan cheese
- 1 garlic clove, pressed
- 1/2 cup mayonnaise
Pomegranate and Lemon-Herb Tilapia
By maxwells4
Tilapia: Preheat oven to 375°F
- Tilapia
- 1/2 cup arils from 1 large POM Wonderful pomegranate
- 4 6-oz. skinless tilapia fillets
- 1/2 cup panko or bread crumbs
- 1 tablespoon olive oil
- 1/4 cup parsley, chopped
- 1 teaspoon fresh lemon zest
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon fresh lemon juice
- 1 large egg
- 1 teaspoon vegetable oil to grease baking dish