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Recipes
Squash, Chickpea & Red Lentil Stew
By á-58
Note: Kabocha is a squash with a green-streaked rind and tender, sweet orange flesh
- 3/4 cup dried chickpeas
- 2 1/2 pounds kabocha squash (see Note) or butternut squash, peeled,seeded and cut into 1-inch cubes
- 2 large carrots, peeled and cut into 1/2-inch pieces
- 1 large onion, chopped
- 1 cup red lentils
- 4 cups vegetable broth
- 2 tablespoons tomato paste
- 1 tablespoon minced peeled fresh ginger
- 1 1/2 teaspoons ground cumin
- 1 teaspoon salt
- 1/4 teaspoon saffron (see Note)
- 1/4 teaspoon freshly ground pepper
- 1/4 cup lime juice
- 1/2 cup chopped roasted unsalted peanuts
- 1/4 cup packed fresh cilantro leaves, chopped
Warm Bacon Potato Salad
By á-58
Recipe courtesy The Neelys
- 1/2 cup white wine vinegar
- 1 tablespoon coarse-grained mustard
- 1 tablespoon sugar
- 2 1/2 pounds red potatoes, diced into 1-inch cubes
- Salt
- 6 bacon slices, chopped
- 1 medium sized red onion, diced
- Freshly ground black pepper
- 2 cloves garlic, chopped
- 1/4 cup freshly chopped dill leaves, plus more for garnish
Extra Crispy Chicken Fingers
By á-58
1. Prepare chicken by slicing breasts into strips on a diagonal
- 4 pounds boneless, skinless chicken breast cut into strips
- 1 quart vegetable oil for frying
- 4 1/2 cups all-purpose flour
- 1 3/4 tsp 1 3/4 tsp ground pepper
- 4 tsp salt
- 1 1/2 tbsp garlic powder
- 2 tsp rubbed sage
- 1 tbsp dried parsley
- 1 1/2 tsp dried thyme
- 2 tsp paprika
- 1/2 tsp (or more if you like it spicy) cayenne
- 1/2 tsp crushed rosemary
- 2 tsp marjoram
- 2 cups lemon-lime soda
- 2 large egg yolks
Chicken Enchiladas - Rachael Ray
By á-58
Recipe courtesy Rachael Ray
- 8 soft corn tortillas
- 3 cups chicken broth
- 4 pieces boneless skinless chicken breast, 6 to 8 ounces
- 1 bay leaf, fresh or dried
- 2 sprigs fresh oregano
- 1 small onion, quartered
- 2 tablespoons tomato paste
- 1 teaspoon chili powder, 1/3 palm full
- 1 teaspoon ground cumin
- Salt
- 2 cups tomato sauce
- 2 teaspoons hot cayenne pepper sauce, several drops
- 1/4 teaspoon ground cinnamon, 2 pinches
- 1 teaspoon chili powder
- 2 1/2 cups Monterey Jack shredded cheese, available on dairy aisle
Chocolate Peanut Sweeties
By á-58
These fun and easy-to-make treats combine sweet chocolate, creamy peanut butter and the salty crunch of pretzels
- 1 cup peanut butter*
- 1/2 cup butter (no substitutes), softened
- 3 cups confectioners' sugar
- 5 dozen miniature pretzel twists (about 3 cups)
- 1 1/2 cups milk chocolate chips
- 1 tablespoon vegetable oil
Soy-Sesame Dressing
By á-58
This is a great Asian-style dressing for a pasta salad
- 1 tablespoon chopped fresh garlic
- 1 tablespoon minced ginger
- 6 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 3/4 teaspoon hot red pepper flakes
- 2 tablespoons mayonnaise
- 1/4 cup vegetable oil
Summer Vegetable Gratin
By á-58
The success of this recipe depends on good-quality produce
- 6 tablespoons extra-virgin olive oil
- 1 pound zucchini , ends trimmed and sliced crosswise into 1/4-inch-thick slices (see note)
- 1 pound summer squash (yellow), ends trimmed and sliced crosswise into 1/4-inch-thick slices (see note)
- 2 teaspoons table salt
- 1 1/2 pounds ripe tomatoes (3 to 4 large), sliced 1/4 inch thick
- 2 medium onions , halved lengthwise and sliced thin pole to pole (about 3 cups)
- 3/4 teaspoon ground black pepper
- 2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
- 1 tablespoon minced fresh thyme leaves
- 1 large slice white sandwich bread , torn into quarters
- 2 ounces Parmesan cheese , grated (about 1 cup)
- 2 medium shallots , minced (about 1/4 cup)
- 1/4 cup chopped fresh basil leaves
Kung Pao Sauce
By á-58
Master Recipe
- 3 tablespoons minced garlic
- 2 tablespoon minced ginger
- 2 tablespoons sambal oelek
- 1 cup naturally brewed dark soy sauce
- 3 tablespoons sugar
- 1/2 cup naturally brewed rice vinegar
- 1 tablespoon cornstarch with 1 tablespoon water for a slurry
- Grapeseed or canola oil for cooking
- Kosher salt and freshly ground black pepper
Sole à La Meunière
By á-58
The perfect sole meunière is golden brown, which is a result of a harmonious balance between the brown butter and ...
- 6 Dover sole fillets
- 1 1/4 teaspoons salt
- 1/2 teaspoon freshly ground white pepper, plus more to taste
- 3/4 cup flour
- 6 tablespoons olive oil or unsalted butter
- 12 tablespoons (1 1/2 sticks) unsalted butter
- Juice of 2 lemons (1/4 cup)
- 1/4 cup roughly chopped fresh flat-leaf parsley
Scalloped Potato Gratin
By á-58
Preheat the oven to 400 degrees F
- 1 1/2 cups heavy cream
- 3 bay leaves
- 2 sprigs fresh thyme, plus more to finish
- 2 garlic cloves, chopped
- 1/2 teaspoon freshly grated nutmeg
- Salt and freshly ground black pepper
- Unsalted butter
- 2 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices
- Salt and freshly ground black pepper
- 1/2 cup grated Parmesan, plus more for broiling