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Recipes
Emeril's Stuffed Peppers
By Kbird
Slice the tops off the peppers, removing seeds and ribs
- 1 Tbs. plus 1/2 tsp. salt
- 10 large green bell peppers
- 1/4 c. vegetable oil
- 1 2/3 c. chopped yellow onions
- 2/3 c. chopped celery
- 1 Tbs. minced garlic
- 2 lbs. ground beef
- 3 large eggplants, peeled and cut in 1/2"cubes
- 1 1/2 tsp. Emeril's Original Essence
- 1/2 tsp. cayenne pepper
- 1 c. plus 2 Tbs. bread crumbs
- 1/4 c. freshly grated Parmesan
Chris's Pizza Sauce
By Kbird
Saute onions and garlic in olive oil and a tad of butter
- Onion
- Garlic
- Olive oil
- Butter
- Basil
- Oregano
- Balsamic vinegar
- Brandy
- White wine
- 28-oz. San Marzano
- Parmesan
Cole Slaw
By Kbird
Whisk dressing ingredients together
- 1/2 c. mayo
- 1/3 c. sugar
- 1/4 c. milk
- 2 1/2 Tbs. lemon juice
- 1 1/2 Tbs. vinegar
- Salt and pepper
- 9 1/2 c. shredded cabbage
- 1/2 c. grated carrot
- 1/4 c. minced sweet onion
Mexican Pizza
By Kbird
In food processor, mix flour, sugar and yeast
- Crust:
- 1/2 c. flour
- 1/4 tsp. sugar
- 1 1/4 tsp. quick-rise yeast
- 1/2 c. hot water
- 1 c. flour
- 1/4 tsp. salt
- 1 Tbs. olive oil
- 1 Tbs. cornmeal
- Topping:
- 1/4 lb. tomatoes, thinly sliced and seeded
- 1 clove garlic, minced
- Salt and pepper to taste
- 5 oz. Monterey Jack, thinly sliced
- 1 small onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 pickled jalapeno pepper, chopped
- 2 Tbs. minced cilantro
- 2 Tbs. Parmesan
- 1 Tbs. olive oil
Apricot Sausage
By Kbird
In a small saucepan, heat the preserves over a medium-low heat, until liquefied
- 1/2 c. apricot preserves
- 1/4 c. Dijon mustard
- 1/2 tsp. dried rosemary, crushed
- 16 sausage links
Cajun Chicken Pasta
By Kbird
Cook pasta; drain. Toss the chicken with Cajun seasoning
- 4 oz. linguine
- 2 boneless chicken breast strips, chopped
- 2 tsp. Cajun seasoning
- 2 Tbs. butter
- 1 or 1 1/2 chopped bell peppers (mixed colors)
- 4 mushrooms, sliced
- 2 green onions, chopped
- 1 1/2 c. cream
- 1/4 tsp. dried basil (or more fresh, chopped)
- 1 tsp. lemon juice
- 1/8 tsp. garlic powder
- 2 Tbs. grated Parmesan for topping
Mexican Enchilada Suiza Lasagna
By Kbird
Good potluck dish
- Sauce:
- 4 c. cooked chicken
- 2 tsp. Emeril's Southwest Essence
- 6 poblano peppers
- 1 c. green onions
- 3 c. (3/4 lb.) Monterey Jack
- 18 corn tortillas
- 6 Tbs. butter
- 6 Tbs. flour
- 3 1/2 c. milk
- 1 1/2 c. chicken stock
- 8 oz. shredded Pepper Jack cheese
Poached Shrimp with Spicy Mayo
By Kbird
Heat the vegetable oil. Mix the garlic with the cornstarch and a pinch of salt
- 1/2 c. vegetable oil
- 1 1/2 Tbs. minced garlic
- 2 tsp. cornstarch
- Kosher salt
- 4 slices white sandwich bread
- 1 Tbs. olive oil or melted butter
- 1 c. mayonnaise
- 1/3 c. chopped cilantro
- 1/4 c. finely chopped scallion
- 1 Tbs. minced fresh jalapeno; more to taste
- 1 Tbs. fresh lime juice
- 2 lbs. shrimp
Coconut Bread
By Kbird
Cream butter and sugar. Add egg and extracts
- 1/4 c. butter, softened
- 1 c. sugar
- 1 eg
- 1/2 tsp. vanilla
- 1/2 tsp. almond extract
- 2 c. flour
- 3 tsp. baking powder
- 1/4 tsp. salt
- 1 c. milk OR 1/2 c. coconut milk and 1/2 c. milk or cream
- 3/4 c. coconut
- Sugar for topping
Sour Cream Potato Cakes
By Kbird
Slightly underbake the potatoes and refrigerate at least several hours
- 6 large baked potatoes
- 1 bunch chopped chives
- 2 Tbs. sour cream
- 2 Tbs. olive oil
- 1 egg, beaten