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Recipes
Beef Stroganoff
By á-58
Cook noodles as directed on package; drain
- 6 cups uncooked egg noodles
- 1/3 cup Gold Medal® all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 1/2 lb boneless beef sirloin steak, cut into 3x1/2x1/4-inch strips
- 1 package (8 oz) sliced fresh mushrooms (about 3 cups)
- 1 can (10 1/2 oz) condensed beef broth
- 1/2 cup water
- 3 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 1/2 cups nonfat sour cream
- Chopped fresh parsley, if desired
Remoulade Sauce
By á-58
(c) 1996 Emeril Lagasse, Louisiana Real and Rustic, William Morrow Publishers
- 1/4 cup fresh lemon juice
- 3/4 cup vegetable oil
- 1/2 cup chopped onion
- 1/2 cup chopped green onions
- 1/4 cup chopped celery
- 2 tablespoons chopped garlic
- 2 tablespoons prepared horseradish
- 3 tablespoons Creole whole-grain mustard
- 3 tablespoons prepared yellow mustard
- 3 tablespoons ketchup
- 3 tablespoons chopped parsley leves
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon freshly ground black pepper
Classic Macaroni and Cheese Recipe
By á-58
This homemade macaroni and cheese recipe comes from Homeroom in Oakland, California, a restaurant that specializes ...
- For the béchamel:
- 4 cups (1 quart) whole milk
- 8 tablespoons unsalted butter (1 stick)
- 1/2 cup all-purpose flour
- 2 tablespoons kosher salt
- To assemble:
- Kosher salt
- 1 pound elbow macaroni
- 8 ounces shredded 2-year aged sharp cheddar cheese (about 3 cups)
- 3 ounces grated Pecorino Romano cheese (about 1 cup)
- 2/3 cup panko (optional)
Sizzling Shrimp Scampi
By á-58
1. Preheat the oven to 450°
- 2 sticks unsalted butter, softened
- 3 large garlic cloves, very finely chopped
- 1 tablespoon plus 2 teaspoons chopped flat-leaf parsley
- 1 1/2 teaspoons finely grated lemon zest
- 1 teaspoon freshly squeezed lemon juice
- 1/2 teaspoon chopped thyme leaves
- Kosher salt and freshly ground black pepper
- 3 pounds large shrimp—shelled and deveined, tails left on
- 1 tablespoon thinly sliced basil leaves
- Crusty bread, for serving
CrockPot Barbecued Pulled Pork
By á-58
Use a 6 quart crockpot. Trim meat, and place into your crockpot
- 4 pounds boneless pork shoulder
- 1 onion, sliced in rings
- 2 cups ketchup (a 24oz bottle seems to be exactly 2 cups. weird.)
- 1/2 cup warm water
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 teaspoon gluten free Worcestershire sauce
- 1 teaspoon Tabasco sauce
- 1/2 teaspoon kosher salt
Zucchini, Corn, Black Bean and Jack Cheese Quesadillas
By á-58
The grated zucchini and defrosted frozen corn that fill these tasty quesadillas contain a lot of moisture
- For the Filling:
- 1 small zucchini, grated and drained on paper towels (about 1 cup)
- 1 cup defrosted frozen corn, drained on paper towels
- 1 small red onion, chopped
- 2 jalapeno chilies, seeds and ribs removed, chopped
- 1 2/3 cups drained and rinsed canned black beans (1 15-ounce can)
- 1/2 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 1 teaspoon chili powder
- 3/4 pound Monterey jack cheese, grated (about 1 quart)
- For the Quesadillas:
- 8 large (burrito-size) flour tortillas
- 2 tablespoons cooking oil
Horseradish Sauce
By á-58
Combine ingredients for the Horseradish Sauce and chill until ready to serve
- 1 cup sour cream
- 3 rounded tablespoons prepared horseradish (Rach uses Gold’s)
- 1/4 cup finely chopped chives
- 3 tablespoons finely chopped dill
- Salt and pepper
Yogurt Herb Sauce
By á-58
Combine all ingredients in a small bowl
- 1 cup of 0% fat greek yogurt
- 1/4 cup finely diced english cucumber (you know you don’t peel english cukes, right?)
- 1 tbsp grainy mustard (like Maille)
- 2 tbsp finely chopped fresh dill
- 2 tbsp finely chopped fresh chives
- Freshly ground sea salt & black pepper
Beef Stroganoff (Reduced Fat)
By á-58
Flank steak has a beefier flavor than mild tenderloin; a little meat tenderizer transformed the thin slices of toug...
- 1 small flank steak (1 pound), trimmed of excess fat
- 1 1/4 teaspoons meat tenderizer
- 1 1/2 pounds portobello mushroom caps, gills removed, halved and sliced thin
- Salt and pepper
- 1 tablespoon vegetable oil
- 1 onion, chopped fine
- 4 teaspoons all-purpose flour
- 2 teaspoons tomato paste
- 1 1/2 cups low-sodium beef broth
- 3 tablespoons white wine
- 2 teaspoons Dijon mustard
- 1/2 cup fat-free plain yogurt (SOUR CREAM)
- 1 large egg white
- 1 tablespoon finely chopped fresh parsley
Roasted Garlic Mashed Potatoes
By á-58
Potatoes can be made 1 day ahead of time and baked the next day
- 5 pounds russet or Yukon gold potatoes, peeled and rinsed
- 1 1/2 sticks regular salted butter, plus more for dotting
- 8 ounces cream cheese, softened
- 1/4 cup or so half-and-half
- A splash heavy cream
- Salt and black pepper
- 3 to 5 heads roasted garlic