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Recipes
Limoncello Sorbet w/ Grilled Strawberries
By advancedlca
1. For sorbet, in a mdium saucepan, combine granulated sugar and the water
- 2 cups granulated sugar
- 2 cups water
- 2 tbls finely shredded lemon peel
- 1 1/2 cups lemon juice
- 2 tbls limoncello (Italian lemon liqueur)
- 1 cup powdered sugar
- 48 medium fresh strawberries
Chicken, Roasted Corn Poblano Chowder
By advancedlca
You can leave out the chicken if you prefer
- 3 medium poblano peppers
- olive oil for roasting peppers
- 4 tablespoons butter, divided
- 1 stalk celery, sliced thin
- 2 large cloves fresh garlic, chopped
- 1 medium yellow onion, chopped
- 1/4 cup plus 1 tablespoon all-purpose flour
- 6 cups stock (chicken or veggie)
- 2 cups whole milk or half & half
- 1 1/2 pounds new potatoes, washed and diced unpeeled (or Yukon Gold)
- 1 (16-ounce) package forzen corn kernels
- 1/2 cup roasted red peppers (in jar), chopped
- Salt and Pepper to taste
- Cayenne Pepper to taste
White Chocolate Cream Cheese Frosting
By advancedlca
In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy
- 1 1/2 cups butter, softened
- 1 (8-ounce) package cream cheese, softened
- 2 (1-ounce) squares white chocolate, melted and cooled
- 1 1/2 tablespoons fresh lemon juice
- 4 1/2-5 cups confectioners' sugar
Beef Tenderloin Crostini
By advancedlca
1. Preheat oven to 400 degrees
- 2 pounds trimmed beef tenderloin
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup sour cream
- 3 teaspoons horseradish
- 48 toasted french bread rounds
- Madeira Mushrooms (recipe follows)
- Garnish: Fresh Parsley
Madeira Mushrooms
By advancedlca
1. In a large skillet, melt butter over medium-high heat
- 1/4 cup butter
- 2 (8 ounce) packages sliced baby bella mushrooms
- 2 cloves garlic, minced
- 2 tablespoons Madeira wine
- 1/2 teaspoon salt
Stewart Family Chili
By advancedlca
Directions: 1. Brown the ground beef in a skillet over medium heat; drain off the fat
- Ingredients:
- 2 pounds ground beef
- one 29-ounce can tomato sauce
- one 29-ounce can pinto beans (with liquid)
- 1 cup diced onion (1 medium onion)
- 1/2 cup diced green chili (2 chilies)-7oz can
- 28 ounces diced tomatoes
- 2 teaspoons cumin powder
- 3 tablespoons chili powder
- 1 1/2 teaspoons black pepper
- 2 teaspoons salt
Congressional Chili
By advancedlca
Heat the olive oil in a large skillet over medium heat
- 1 tbls EVOO
- 2 medium yellow onion, diced
- 2 green bell peppers, diced
- 2 cloves garlic, pressed
- Salt and Pepper to taste
- 2 1/2 lbs ground beef, preferably sirloin
- 16 ozs canned tomato sauce
- 3 tbls prepared red mole
- 3 tablespoons chili powder
- 3 cups water
- 32 ozs canned kidney bean (or a bean of your choice)
- Shredded Cheddar Cheese
- Diced Onions
- Jalapenos
Classic New Orleans Bread Pudding with a Bourbon Sauce
By advancedlca
Preheat the oven to 350 degrees
- Bread Pudding:
- 1 tsp unsalted butter
- 4 large eggs
- 1 cup firmly packed brown sugar
- 1/2 tsp ground cinnamon
- 1/8 tsp freshly grated nutmeg
- 1 tsp pure vanilla extract
- 1/4 cup bourbon
- 2 cups half-and-half
- 8 slices day old French bread, cut into 1/2-inch cubes (about 4 cups)
- 1 cup raisins (optional)
- Spiced Cream:
- 1 quart heavy cream
- 1/4 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp freshly grated nutmeg
Chinese Crab Salad
By advancedlca
1. Preheat oven to 325 degrees
- 24 wonton wrappers
- 2 (8 ounce) containers lump crabmeat, picked free of shells
- 1 (5 ounce) can diced water chestnuts, drained and finely chopped
- 1/2 cup mayonnaise
- 2 tablespoons minced fresh chives
- 2 tablespoons minced fresh ginger
- 1 tablespoon minced fresh basil
- 1 teaspoon lime zest
- 2 teaspoons fresh lime juice
- 1/2 teaspoon wasabi powder
- Garnish: black sesame seeds
Smoky Chile Cornbread
By advancedlca
Great with Green Chicken Chili!!
- 4 strips bacon, chopped
- 2 cups cornmeal, white or yellow
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons salt
- 4 eggs
- 2 cups milk (can use buttermilk)
- 1 canned chipotle chile, drained, stemmed, seeded and minced
- 2 tablespoons finely chopped fresh chives, optional