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Recipes
Creamy Linguini with Shrimp
By lgove
Instructions: Boil linguini in lightly salted water
- 6 oz. linguine (fresh is best)
- 1 tbsp. butter
- 1/4 lb. fresh crimini mushrooms, sliced
- 1/4 C. butter
- 2-3 cloves garlic, minced
- 3 oz. cream cheese (low-fat works fine)
- 2 Tbsp. fresh parsley, minced
- 3/4 tsp dried basil
- salt, to taste
- 1/4 tsp. fresh ground pepper
- 1/2 C. chicken broth, boiling
- 1/2 lb cooked shrimp
- 1/4 C. Parmesan cheese, grated
Mummy Boome's Traditional Shepherds Pie
By lgove
Preheat oven at 400 degrees F
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, crushed
- Salt and freshly ground black pepper
- 1 tablespoon tomato paste
- 2 pounds lean ground beef or lamb
- 2 tablespoons Worcestershire sauce
- 1/2 cup beef stock
- 1 1/2 cups garden peas
- Cheesy Mashed Potatoes, recipe follows
- Mashed Potatoes
- 4 pounds Yukon gold potatoes, peeled, quartered
- 4 tablespoons butter
- 1/4 cup heavy cream
- 1 cup grated mature white Cheddar
- Salt and freshly ground black pepper
Burgundy Beef Stroganoff
By lgove
A family favourite. There's something very comforting about the rich, flavourful beef and tender egg noodles
- ¼ cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon dried thyme , crumbled
- ½ teaspoon pepper
- 2 lbs beef sirloin , cut into 1 inch cubes
- ½ cup butter
- 1 medium onion , finely chopped
- 1 cup beef broth
- 1 cup Burgundy wine
- 2 tablespoons butter
- 10 ounces sliced mushrooms
- 2 cups sour cream
- 3 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- freshly cooked egg noodles
- chopped parsley
Seafood and Sausage Pasta with Essence Cream Sauce
By lgove
Recipe courtesy Emeril Lagasse, 2001
- 12 ounces linguine pasta
- 2 tablespoons extra-virgin olive oil
- 8 ounces hot sausage, removed from its casings and cut into 1/2-inch pieces
- 1/2 cup red bell pepper, cut into thin 1-inch strips
- 1/2 cup yellow bell pepper, cut into thin 1-inch strips
- 1/2 cup chopped shallots
- 1 tablespoon minced garlic
- 1/4 cup chopped green onions, plus extra for garnish
- 1 tablespoon, plus 2 teaspoons Essence, recipe follows
- 1/4 cup dry white wine
- 1 1/2 pounds small raw shrimp, peeled and deveined
- 2 teaspoons fresh lemon juice
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmesan
- 3 tablespoons finely chopped fresh parsley
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon ground black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Smothered Chops with Onions and Bacon
By lgove
Crock Pot Recipes
- 4 ounces bacon (about 4 slices), chopped
- 3 onions, halved and sliced 1/2 inch thick
- 4 teaspoons brown sugar
- 3 garlic cloves, minced
- 1 tablespoon minced fresh thyme or 1 teaspoon dried
- 1/3 cup all-purpose flour
- 1 cup low-sodium chicken broth
- 1/4 cup soy sauce
- 2 bay leaves
- 6 7-ounce bone-in blade-cut pork chops, about 3/4 inch thick, sides slit to prevent curling
- Salt and pepper
- 1 tablespoon cider vinegar
- 1 tablespoon minced fresh parsley
Slow Cooker Pulled Pork (spice rub from Cooks Illustrated)
By lgove
1. Mix all spice rub ingredients in small bowl
- Spice Rub:
- 1 tablespoon ground black pepper
- 1-2 teaspoons cayenne pepper
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 tablespoons dark brown sugar
- 1 tablespoon dried oregano
- 4 tablespoons paprika
- 2 tablespoons table salt
- 1 tablespoon granulated sugar
- 1 tablespoon ground white pepper
- 1 (6-8 pound) bone-in pork shoulder
- 1/2 teaspoon liquid smoke (optional)
- 2 cups barbecue sauce
Caesar Salad
By lgove
Instructions: For Dressing: In a food processor or blender, mince anchovy and garlic together
- Salad:
- 1/2 head romaine lettuce, washed, dried, and torn
- 1 1/2 C. garlic-flavored croutons (large)
- 3 tbsp. freshly grated parmesan cheese
- fresh ground black pepper, to taste
- Dressing:
- 2 anchovy fillets
- 2 small cloves garlic
- 1 C. mayonnaise ( low fat is okay)
- 1/4 C. half-and-half
- 1/3 C freshly grated parmesan cheese
- 2 tbsp. lemon juice
- 1 tbsp. Dijon mustard
- 2 tsp. worcestershire sauce
- salt and pepper, to taste
Char Siu Pork Roast
By lgove
Holly Rudin-Braschi, Grill Power, Cooking Light MARCH 2006
- 1/4 cup lower-sodium soy sauce
- 1/4 cup hoisin sauce
- 3 tablespoons ketchup
- 3 tablespoons honey
- 2 teaspoons minced garlic
- 2 teaspoons grated peeled fresh ginger
- 1 teaspoon dark sesame oil
- 1/2 teaspoon five-spice powder
- 1 (2-pound) boneless pork shoulder (Boston butt), trimmed
- 1/2 cup fat-free, lower-sodium chicken broth
Orecchiette with Broccoli Rabe, Clams and Sweet Italian Sausage
By lgove
Recipe courtesy Tyler Florence, 2008
- Extra-virgin olive oil
- 1 1/2 pounds loose sweet Italian sausage, shaped into mini-meatballs
- 4 to 5 cloves garlic, finely chopped
- 1 teaspoon dried red chili flakes, or to taste
- Leaves from 4 sprigs fresh thyme
- 30 littleneck clams, cleaned and scrubbed
- 2 cups dry white wine
- 1 pound orecchiette
- Kosher salt
- 2 small bunches broccoli rabe, stems removed
- Freshly ground black pepper
- 3 tablespoons unsalted butter, cold and cut into cubes
- 1/2 cup grated Parmigiano-Reggiano
- 1/4 cup chopped fresh flat-leaf parsley, for garnish
Pork Adobo (Pork Cooked in a Pickling Style as in the Phillipines)
By lgove
Trim the pork sirloin chops so most of the fat is removed, then cut chops into chunks about 1 1/2 to 2 inches
- Marinade:
- Makes about 6 servings, original recipe adapted from Madhur Jaffrey and then adapted more by Kalyn)
- 1 1/2 lb. pork sirloin chops
- 1/2 cup water
- 1 T vegetable oil
- 12 cloves garlic, finely chopped (I used 2 T minced garlic from a jar, you could use less if you aren't crazy about garlic)
- 6 T soy sauce
- 6 T white vinegar
- 2 T vegetable oil (don't use less, this keeps the sauce from being too strong)
- 3 bay leaves
- 1 tsp. coarse ground black pepper
- 1 tsp. Splenda or sugar (use Splenda for South Beach Diet)