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Recipes
Ginger-Soy Dipping Sauce
By á-58
Use with shrimp tempura
- 1/4 cup soy sauce
- 3 tablespoons mirin
- 1 teaspoon sugar
- 1 teaspoon toasted sesame oil
- 1 clove minced garlic
- 2 teaspoons fresh ginger
- 1 green onion finely minced
Baked Orange French Toast
By á-58
Orange zest and juice add a bright flavor to the custard in this dish
- One loaf (about 10 ounces) Italian or French bread
- 1 large navel orange
- 2 3/4 cups whole milk
- 4 large eggs
- 2 tablespoons sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- Confectioners' sugar, for dusting
- Maple syrup, for serving
Creamy Jalapeno Poppers
By á-58
1. Arrange jalapenos peppers, cut-side-up, on aluminum-foil-lined jelly-roll pan
- 1 can (26. oz.) pickled jalapeno peppers, rinsed, halved lengthwise and seeded
- 1 cup warm mashed potatoes
- 1 cup shredded Monterey Jack cheese (about 4 oz.), divided
- 1/2 cup Hellmann's® Light Mayonnaise
- 1/4 cup sour cream
Carrot Cake
By á-58
Moist, dense, and flavorful — who doesn't love carrot cake? Especially when it's topped with rich cream cheese ic...
- Cake
- 1 1/2 cups vegetable oil
- 2 cups sugar
- 1 teaspoon salt
- 4 large eggs
- 1 tablespoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon ground cloves
- 2 teaspoons baking soda
- 2 cups King Arthur Unbleached All-Purpose Flour or King Arthur White Whole Wheat Flour
- 3 cups finely grated carrots
- 1 1/2 cups chopped pecans or walnuts, toasted for best flavor*
- *See "tips," below.
- Frosting
- 1/2 cup (8 tablespoons) unsalted butter, room temperature
- one 8-ounce package cream cheese, room temperature
- 1/4 teaspoon salt
- 2 teaspoons vanilla OR 1/2 teaspoon Fiori di Sicilia
- 2 1/2 to 3 1/2 cups confectioners' sugar
- 1 teaspoon milk or cream; optional, if necessary to thin frosting
Parmigiano and Herb Chicken Breast Tenders
By á-58
Recipe courtesy Rachael Ray
- Olive oil, for frying
- 1 1/2 pounds chicken breast tenders
- Salt and pepper
- 1 cup all-purpose flour
- 2 large eggs, beaten with 1/4 cup water
- 2 cups Italian style bread crumbs
- 1 cup shredded Parmesan
- 6 sprigs or stems fresh thyme leaves, stripped and chopped, 2 to 3 tablespoons
- 6 sprigs fresh rosemary leaves, finely chopped, 3 tablespoons
- 2 handfuls chopped flat-leaf parsley leaves
- 4 cloves garlic, finely chopped
- 1 teaspoon crushed red pepper flakes
- Chicken Parmigiano, recipe follows
- 2 tablespoons extra virgin olive oil
- 1 small white onion, finely chopped
- 3 cloves garlic, minced
- 1 (14 ounce) can chunky style crushed tomatoes
- 1 (28 ounce) can crushed tomatoes
- 1 cup chicken broth or stock
- A handful fresh basil leaves, torn into small pieces
- Coarse salt
- 1 1/2 cups shredded provolone
- 1/2 cup grated Parmigiano-Reggiano
- 1 pound spaghetti, cooked to al dente
Rosto – Hoirino me Ellies & Denrdolivano (Roasted Pork Loin with Olives and Rosemary)
By á-58
Take the pork loin and butterfly it open taking care not to cut it all the way through
- 3 lb pork loin
- 1 handful of pitted kalamata olives
- 2 yellow onions chopped
- 2 cloves garlic finely chopped
- 1 cup red wine
- 4 pounds freshly grated tomatoes or 1 can diced tomato
- 1 cinnamon stick
- 2 sprigs rosemary
- 2 teaspoons oregano divided
- Salt and Pepper
- Extra virgin olive oil
- Twine to tress pork loin
Frightening Fingers
By á-58
In a mixing bowl, cream butter and sugar
- 1 cup butter (no substitutes), softened
- 1 cup confectioners' sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt Red decorating gel
- 1/2 cup sliced almonds
Mexican Chorizo Sausage
By á-58
If you have a meat grinder, use pork butt or shoulder
- 4 pounds ground pork
- 4-6 tbsp chili flakes (guajillo, chipotle, ancho, morita, arbol, etc.)
- 2 tbsp salt
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 1/2 tsp oregano
- 5 garlic cloves
- 1/3 cup white wine vinegar
Carrot Cake
By á-58
Moist, dense, and flavorful — who doesn't love carrot cake? Especially when it's topped with rich cream cheese ic...
- Cake
- 1 1/2 cups vegetable oil
- 2 cups sugar
- 1 teaspoon salt
- 4 large eggs
- 1 tablespoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon ground cloves
- 2 teaspoons baking soda
- 2 cups King Arthur Unbleached All-Purpose Flour or King Arthur White Whole Wheat Flour
- 3 cups finely grated carrots
- 1 1/2 cups chopped pecans or walnuts, toasted for best flavor*
- *See "tips," below.
- Frosting
- 1/2 cup (8 tablespoons) unsalted butter, room temperature
- one 8-ounce package cream cheese, room temperature
- 1/4 teaspoon salt
- 2 teaspoons vanilla OR 1/2 teaspoon Fiori di Sicilia
- 2 1/2 to 3 1/2 cups confectioners' sugar
- 1 teaspoon milk or cream; optional, if necessary to thin frosting
Jumbo Baked Diver Scallops
By á-58
Lightly breaded jumbo diver sea-scallops, baked in a terrific lemon garlic butter sauce!!! One of my favorites
- 1 1/2 lbs jumbo deep sea scallops (diver's scallops)
- 1/2 cup fresh butter
- 1 garlic clove, minced
- 1 tablespoon white wine (optional)
- 3/4 cup fine plain breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons fresh parsley, finely chopped
- 1/2 teaspoon fresh lemon thyme, finely chopped
- 1 fresh lemon, quartered