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Recipes
Creamy Au Gratin Potatoes
By advancedlca
1.Preheat oven to 400 degrees F (200 degrees C)
- 4 russet potatoes, sliced into 1/4 inch slices
- 1 onion, sliced into rings
- salt and pepper to taste
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 2 cups milk
- 1 1/2 cups shredded Cheddar cheese
Berry Fizzes
By advancedlca
In a blender, puree the berries with 3 tablespoons water
- One 10-ounce bag frozen, mixed berries
- Three 12-ounce cans lemon0lime soda, such as Sprite
- 1 cup Vodka
- 4 tablespoons simple syrup (see recipe)
- Ice Cubes, for serving
- 4 Sprigs Fresh Mint, for garnish
Simple Syrup
By advancedlca
Dissolve granulated sugar in an equal amount of boiling water, then chill
- Sugar
- Water
- (Equal amounts of both)
White Crudites w/ Buttermilk Dip
By advancedlca
Combine buttermilk, creme fraiche, dill, salt, pepper, lemon zest and juice, and cayenne in a medium bowl
- 1 cup low-fat buttermilk
- 1 cup cream fraiche
- 1/2 cup coarsely chopped fresh dill, plus more for garnish
- 1 1/4 teaspoons coarse salt
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon finely grated lemon zest
- 1 1/2 tablespoons fresh lemon juice
- Pinch of cayenne (optional)
- Crudites such as celery, white asparagus (peeled and blanced), hearts of romaine, cucumber spears, and endive for serving.
Roasted Beef Tenderloin
By advancedlca
Preheat the oven to 425 degrees
- 1 whole beef tenderloin (trimmed & tied) about 4 lbs
- 2 tbsp vegetable oil
- Salt
- Pepper
Best Burgers EVER!!
By advancedlca
In a medium bowl, whisk the mayo and ketchup, red wine vinegar, onion, parsley, tarragon and Worcestershire sauce
- 1/2 cup mayonnaise
- 1/3 cup ketchup
- 1 tablespoon red wine vinegar
- 1 tablespoon grated onion
- 1 tablespoon chopped parsley
- 1 tablespoon chopped tarragon
- 1 teaspoon Worcestershire sauce
- 12 ounces thickly sliced bacon
- 1 1/3 pounds ground beef chuck
- 1 1/3 pounds ground beef sirloin
- 1 teaspoon salt
- 1/2 tsp pepper
- 2 tablespoons unsalted butter, melted
- 3 ounces sharp cheedar cheese, cut into 6 slices
- 6 hamburger buns, split and toasted
- 6 iceburg lettuce leaves
- 6 slices of tomato
- 6 slices of red onion
Baked Grits w/ Shrimp & Sausage
By advancedlca
1. Preheat oven to 325 degrees
- Grits:
- 1 (32ounce) box chicken broth
- 1 cup quick cooking-grits
- 1/4 cup shredded Monterey Jack cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon ground Black Pepper
- 1 large egg, lightly beaten
- Shrimp & Sausage Mixture:
- 3 tablespoons olive oil, divided
- 8 ozs smoked sausage, sliced & halved
- 1 lb medium fresh shrimp, peeled/deveined
- 1 cup onion
- 1 red bell pepper, thinly sliced
- 1/2 cup dry white wine
- 3 tablespoons all-purpose flour
- 2 1/2 cups chicken broth
- 1/2 cup heavy whipping cream
- 1/4 cup chopped green onion
- 1/2 teaspoon Old Bay seasoning
- 1/2 teaspoon hot sauce
- 1/4 teaspoon salt
- Garnish:
- Chopped Green Onion
Roasted Brussels Sprouts with Bacon & Chestnuts
By advancedlca
You can use either canned or fresh chestnuts
- 6 oz bacon, diced
- 5 shallots, minced
- 4 lb brussel sprouts, halved lengthwise
- 1 cup roughly chopped roasted and peeled chestnuts (fresh or jarred)
- 2 tbs choppped fresh thyme
- Salt & Pepper to taste
Egg Roll Bowls
By advancedlca
1. Preheat oven to 325 degrees
- 8 Egg Roll Wrappers
- 1/4 cup olive oil
Sauteed Wild Mushrooms
By advancedlca
Wash, clean and dry mushrooms
- 2 lbs mixed wild mushrooms, such as cremini, shitake, porcini and portobello.
- 1/2 cup good olive oil
- 1 cup chopped shallots (4 large)
- 4 tbls (1/2 stick) unsalted butter
- 2 teaspoons kosher salt
- 1/2 teaspoon pepper
- 2 tbls chopped garlic (6 cloves)
- 1 cup chopped flat leaf parsley