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Recipes
Sweet Nut Crusted Ham
By á-58
1.Preheat oven to 350°F. Line roasting pan with foil; place ham on rack in roasting pan (wash hands)
- Nonstick aluminum foil
- 1 semi-boneless fully cooked ham half (6–8 lb)
- 2 (5-oz) jars pecan (or walnut) sundae topping
Greek-Style Shrimp with Tomatoes and Feta
By á-58
We started our Greek-style shrimp recipe (shrimp saganaki), with jumbo or extra-large shrimp because they made peel...
- 1 1/2 pounds shrimp, peeled and deveined, tails left on, if desired (see note)
- 4 tablespoons extra-virgin olive oil
- 3 tablespoons ouzo (see note)
- 5 medium garlic cloves, minced or pressed through garlic press (about 5 teaspoons)
- 1 teaspoon Grated zest from 1 lemon
- Table salt and ground black pepper
- 1 small onion, diced medium (about 3/4 cup)
- 1/2 medium red bell pepper, stemmed, seeded, and diced medium (about 1/2 cup)
- 1/2 medium green bell pepper, stemmed, seeded, and diced medium (about 1/2 cup)
- 1/2 teaspoon red pepper flakes
- 1 (28-ounce) can diced tomato, drained, 1/3 cup juices reserved (see note)
- 1/4 cup dry white wine
- 2 tablespoons coarsely chopped fresh parsley leaves
- 6 ounces feta cheese, crumbled (about 1 1/2 cups) (see note)
- 2 tablespoons chopped fresh dill leaves
Polish Kielbasa Sausage Recipe - Biala Kielbasa
By á-58
After rinsing hog casings, store in refrigerator until ready to use
- 14 feet hog casings, rinsed three times
- 4 pounds boneless, well-marbled pork shoulder, cut according to your grinder's directions
- 1/2 cup cold water
- 2 cloves garlic, crushed in press
- 4 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon marjoram
WILD RICE AND MUSHROOM SOUP
By á-58
We kept the focus on the wild rice and mushrooms by selecting ingredients that amplified the nutty, earthy, umami-r...
- White mushrooms can be substituted for the cremini mushrooms. We use a spice grinder to process the dried shiitake mushrooms, but a blender also works.
- INGREDIENTS
- 1/4 ounce dried shiitake mushrooms, rinsed
- 4 1/4 cups water
- 1 sprig fresh thyme
- 1 bay leaf
- 1 garlic clove, peeled, plus 4 cloves, minced
- Salt and pepper
- 1/4 teaspoons baking soda
- 1 cup wild rice
- 4 tablespoons unsalted butter
- 1 pound cremini mushrooms, trimmed and sliced 1/4 inch thick
- 1 onion, chopped fine
- 1 teaspoon tomato paste
- 2/3 cup dry sherry
- 4 cups low-sodium chicken broth
- 1 tablespoon soy sauce
- 1/4 cup cornstarch
- 1/2 cup heavy cream
- 1/4 cup minced fresh chives
- 1/4 teaspoon finely grated lemon zest
Shrimp Scampi
By á-58
Cook pasta in boiling water per package directions
- 8 ounces linguine
- 3 tablespoons extra virgin olive oil, divided
- 1 pound large shrimp, peeled and deveined
- 6 tablespoons unsalted butter
- 6 garlic cloves, minced
- 1/4 teaspoon dried crushed red pepper
- 1/4 cup coarsely chopped fresh parsley
- 2 teaspoons lemon zest
- 1 tablespoon fresh lemon juice
- 3/4 teaspoon salt
Orecchiette with Indian-Spiced Cauliflower and Peas
By á-58
Vegetables play an important role in the cuisine of India, and cauliflower and peas are a favorite combination
- 2 tablespoons cooking oil
- 1 onion, cut into thin slices
- 2 cloves garlic, chopped
- 1 1/4 teaspoons ground cumin
- 1 1/4 teaspoons ground coriander
- 1/2 head cauliflower, cut into small florets (about 4 cups)
- 1/2 cup water
- 1 1/2 cups canned crushed tomatoes (one 16-ounce can)
- 1 teaspoon salt
- 1 cup frozen petit peas
- 1/3 cup chopped cilantro
- 3/4 pound orecchiette (small pasta)
General Tso's Chinese Chicken
By á-58
Place sauce ingredients in a quart jar with a lid and shake to mix
- BATTER:
- 1 egg, beaten
- 1/4 cup soy sauce
- 3/4 cup cornstarch
- SAUCE:
- 1/4 cup cornstarch
- 1/8 cup water
- 1 1/2 teaspoon fresh garlic, minced
- 1/4 cup sugar
- 1/4 cup soy sauce
- 1/8 cup white vinegar
- 1/8 cup white wine
- 2 cups chicken broth
- CHICKEN:
- 2 pounds chicken breasts - cut into cubes
- 1 cup peanut oil
- 2 bunches of green onions
- 5-8 dried chilies
Spinach and Feta Frittata
By á-58
Preheat the oven to 450 degrees F
- 1 red bell pepper
- 4 tablespoons extra-virgin olive oil
- 1 bunch scallions, sliced
- 1 5 -ounce package baby spinach
- Kosher salt and freshly ground pepper
- 8 large eggs
- 4 tablespoons whole-wheat breadcrumbs
- 1/2 cup crumbled feta cheese
YAM-A-LICIOUS TATER TOTS
By á-58
Preheat oven to 350 degrees
- 1 pound sweet potatoes or yams (1 large potato or 2 small potatoes)
- 1 teaspoon salt
- 1 tablespoon cornstarch
- 1 tablespoon all purpose flour
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika (or cayenne pepper)
- 1/2 teaspoon cinnamon
- Canola oil for frying
- Cinnamon sugar if desired for sprinkling
Memphis-Style Wet Ribs for a Crowd
By á-58
This recipe requires heavy-duty aluminum foil; a 13 by 9-inch disposable aluminum pan (or an 8½ by 4½-inch loaf p...
- SPICE RUB
- 1/4 cup paprika
- 2 tablespoons packed brown sugar
- 2 tablespoons salt
- 2 teaspoons pepper
- 2 teaspoons onion powder
- 2 teaspoons granulated garlic
- BARBECUE SAUCE
- 1 1/2 cup ketchup
- 3/4 cup apple juice
- 1/4 cup molasses
- 1/4 cup cider vinegar
- 1/4 cup Worcestershire sauce
- 2 tablespoons yellow mustard
- 2 teaspoons pepper
- MOP
- 1/2 cup apple juice
- 1/4 cup cider vinegar
- 1 tablespoon yellow mustard
- RIBS
- 4 (2 1/2- to 3-pound) racks St. Louis-style spareribs, trimmed, membrane removed
- 2 cups wood chips, soaked in water for 15 minutes and drained
- 1 (13 by 9-inch) disposable aluminum roasting pan (if using charcoal) or 1 (8 1/2 by 6-inch) disposable aluminum pan (if using gas)