RandrR's profile page
Recipes
tabouleh salad
By RandrR
tabouleh Salad
- Ingredients
- 1 cup quinoa, rinsed well
- 1/2 teaspoon kosher salt plus more
- 2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- 1/2 cup extra-virgin olive oil
- Freshly ground black pepper
- 1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4-inch pieces
- 1 pint cherry tomatoes, halved
- 2/3 cup chopped flat-leaf parsley
- 1/2 cup chopped fresh mint
- 2 scallions, thinly sliced
- Read More http://www.bonappetit.com/recipes/2012/06/quinoa-tabbouleh#ixzz21fWSgfAA
Hot crab cocktail spread
By RandrR
Thoroughly combine 8 oz. cream cheese with 1 Tbs
- 8 oz cream cheese
- 1 Tbs. milk
- 2 tsp. Horcestershire sauce
- 7 oz crab meat
- 2 Tbs. chopped green onion
- slivered almonds
Pan-Fried Shrimp with Lemony Pea Pesto
By RandrR
The pea, pine nut and Parmesan pesto for this fast shrimp dish would also make a great dip for crudités
- 3 tablespoons pine nuts
- 1/2 pound shelled fresh young peas (2 cups)
- 3/4 cup freshly grated Parmigiano-Reggiano cheese
- 1 garlic clove, crushed
- 1/2 cup plus 1 tablespoon extra-virgin olive oil
- 1 tablespoon plus 1 teaspoon fresh lemon juice
- Kosher salt
- Pepper
- 12 jumbo shrimp (1 pound), shelled and deveined
- 4 cups baby arugula (2 ounces)
Bacon Marmalade
By RandrR
Grind bacon if you have a meat grinder or freeze for 40 minutes and mince as fine as you can
- 12 oz Bacon
- canola oil
- 1 cup minced onion
- 1 cup honey
- 1 cup Banyuls( or red balsamic) vinegar
Flounder with tomatoe basil butter
By RandrR
tomatoe basil butter Heat the olive oil in a small skillet
- Tomatoe basil butter
- 1 1/2 cups peeled, seeded, and chopped tomatoes
- 2 teaspoons minced garlic
- 1/2 cup butter, soffened
- 2 tsp. lemon rind
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/4 cup minced fresh basil
- Fich 1/2 cup flour
- 3 / tsp salt
- 1/2 pepper
- 3/4 dry bread crumbs
- 3/4 cup grated parmesand cheese
- 2 eggs beaten
- 1/4 cup butter
- 1/4 cup olive oil
- 1 lb flounder
Viet Happa pho
By RandrR
pho I used 5 lbs shanks instead of bone and oxtail
- For the soup
- 2 medium yellow onions, halved
- 1 4-inch piece of ginger, quartered
- 6 pounds beef bones
- 1 pound oxtail
- 5 quarts water
- 1/2 cup fish sauce
- 2 bay leaves
- 1 cinnamon stick
- 1 tablespoon black peppercorns
- 3 pieces star anise
- 6 cloves, whole
- 2 tablespoons brown sugar
- Salt and pepper, to taste
- 1 packet rice sticks (pho noodles)
- 1/2 pound beef tenderloin, thinly sliced
- Garnishes
- Bean sprouts
- Cilantro
- Lime wedges
- Thai basil
Mousse AU Chocolate
By RandrR
Place chocolate and butter in a sauce pan and allow to melt over low heat
- 4 oz. semi-sweet chocolate
- 4 Tbs. butter(unsalted)
- 4 egg yoks
- 4 egg whites
Eva's Strawberry pie
By RandrR
Make and bake a bottom pie crust; when cool fill; Combine the above ingredients and cook, stirring, until thicke...
- 1 cup sugar
- 1 1/2 Tbs. cornstarch
- 1 tsp. lemon juice
- 1 cup water
- 1 1/2 Tbs. Jello
Pork Meatball Banh Mi
By RandrR
Preparation hot chili mayo Stir all ingredients in small bowl
- 1 . The French-Vietnamese hybrid sandwiches called banh mi are great for lunch or a casual dinner.
- makes 4 sandwiches
- Recipe by Jeanne Thiel Kelley
- Photograph by Craig Cutler
- January 2010
- Ingredients
- Hot Chili Mayo
- 2/3 cup mayonnaise
- 2 green onions, finely chopped
- 1 tablespoon hot chili sauce (such as sriracha)*
- Meatballs
- 1 pound ground pork
- 1/4 cup finely chopped fresh basil
- 4 garlic cloves, minced
- 3 green onions, finely chopped
- 1 tablespoon fish sauce (such as nam pla or nuoc nam)
- 1 tablespoon hot chili sauce (such as sriracha)
- 1 tablespoon sugar
- 2 teaspoons cornstarch
- 1 teaspoon freshly ground black pepper
- 1 teaspoon coarse kosher salt
- Sandwiches
- 2 cups coarsely grated carrots
- 2 cups coarsely grated peeled daikon (Japanese white radish)**
- 1/4 cup unseasoned rice vinegar
- 1/4 cup sugar
- 1 teaspoon coarse kosher salt
- 1 tablespoon Asian sesame oil
- 4 10-inch-long individual baguettes or four 10-inch-long pieces French-bread baguette (cut from 2 baguettes)
- Thinly sliced jalapeño chiles
- 16 large fresh cilantro sprigs
- *Available in the Asian foods section of many supermarkets and at Asian markets.
- **Available at some
Best-ever cheese souffle
By RandrR
My souffle mold is more like 2 1/2 quart so I need to up the voloume or get the right bowl
- Ingredients
- 1/4 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 1/4 cups heavy cream (Julia 1 cup milk)
- 4 large eggs, separated, plus 3 large egg whites (julia 5 whites)
- 3 tablespoons dry sherry (julia none)
- 6 ounces Gruyère cheese, shredded (2 packed cups)
- 2 tablespoons sour cream (julia none)
- 1 1/4 teaspoons kosher salt
- 1 teaspoon Dijon mustard ( julia none)
- 1/2 teaspoon dry mustard
- 1/4 teaspoon cayenne pepper
- (julia pinch of nutmeg)
- 1/4 teaspoon cream of tartar