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Recipes
Sweet Tomato Chutney
By á-58
Heat the oil in a small heavy saucepan over high heat until very hot
- 1 tablespoon canola oil
- 1 serrano chili
- 1 tablespoon Panch Puran (see recipe)
- 29 ounces canned peeled whole tomatoes, drained, chopped
- 1/4 cup sugar
- 6 tablespoons jaggery or brown sugar
- 2 tablespoons cider vinegar
- Panch Puran
- 1/4 cup whole fennel seeds
- 1 tablespoon white sesame seeds
- 1 tablespoon whole yellow mustard seeds
- 1 tablespoon whole coriander seeds
- 1 tablespoon crushed green cardamom seeds
Horseradish Cream Sauce
By á-58
Makes about 1 cup
- 1/2 cup heavy cream
- 1/2 cup prepared horseradish
- 1 teaspoon table salt
- 1/8 teaspoon ground black pepper
SHRIMP FRA DIAVOLO
By á-58
Ideally shrimp fra diavolo is a lively and piquant dish, with tangy tomatoes countering briny, plump shrimp, and pe...
- 1 1/2 pounds large shrimp (26 to 30 per pound), peeled and deveined, shells reserved
- Salt
- 1 (28-ounce) can whole peeled tomatoes
- 3 tablespoons vegetable oil
- 1 cup dry white wine
- 4 garlic cloves, minced
- 1/2 - 1 teaspoon red pepper flakes
- 1/2 teaspoon dried oregano
- 2 anchovy fillets, rinsed, patted dry, and minced
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1 1/2 teaspoons minced pepperoncini, plus 1 teaspoon brine
- 2 tablespoons extra-virgin olive oil
Palmetto Cheese Fried Green Tomatoes
By á-58
Slice green tomatoes into 1/4 inch slices
- 4 oz. Palmetto Cheese, Original or Jalapeno
- 2 green tomatoes
- 1 pkg. Ritz crackers
- 1 egg
- 1 cup flour
- salt and pepper to taste
- Vegetable oil
Crescent Pecan Pie Bars
By á-58
Refrigerated crescent dough makes this pecan bar recipe simple and quick to prepare
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 1/2 cup chopped pecans
- 1/2 cup sugar
- 1/2 cup corn syrup
- 1 tablespoon butter or margarine, melted
- 1/2 teaspoon vanilla
- 1 egg, beaten
Blueberry Pancakes
By á-58
When fresh blueberries are not in season, frozen blueberries are a good alternative
- 1 tablespoon lemon juice from 1 lemon
- 2 cups milk
- 2 cups unbleached all-purpose flour (10 ounces)
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 large egg
- 3 tablespoons unsalted butter , melted and cooled slightly
- 2 teaspoons vegetable oil
- 1 cup fresh blueberries or frozen blueberries, preferably wild, rinsed and dried
Roasted Sweet Potatoes with Balsamic Drizzle
By á-58
Make Ahead Tip: The balsamic drizzle (Step 3) will keep in the refrigerator for up to 4 days
- 1 1/2 pounds sweet potatoes (about 3 medium)
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper to taste
- 1 cup balsamic vinegar
- 2 tablespoons honey 1 teaspoon butter
Braised Sake Chicken a la Ming
By á-58
In a stock pot coated lightly with oil, season chicken and sear the chicken on both sides, remove from pan and set...
- 2 pounds bone-in chicken thighs
- 2 red onions, 1/4 inch dice
- 5 stalks celery, 1/4 inch dice
- 1 pound carrot nubs, 1/2 inch pieces
- 1 tablespoon minced ginger
- 4 tablespoons Chinese mustard
- 2 cups TY KU sake
- 3 cups chicken stock
- 1 tablespoon of cornstarch slurry (tap water mixed with cornstarch)
- 2 cups crème Fraiche
- 1 cup panko
- 2 tablespoon butter
- canola oil
- Kosher salt and freshly ground black pepper to taste
Italian Meatloaf and Wild Mushrooms Braised in White Wine with Asparagus Risotto
By á-58
This is a meatloaf dish worthy of being served even on more formal occasions
- For the Meatloaf:
- 2 tablespoons olive oil
- 1 onion, diced, plus 1 onion, sliced
- 2 garlic cloves, minced
- 2 slices "day old" bread
- 2 tablespoons milk
- 1 1/2 pounds lean high-quality ground beef
- 1/2 cup freshly grated parmesan cheese
- 2 tablespoons chopped prosciutto, or other cured ham
- 2 eggs, beaten
- 1 tablespoon butter
- 1 cup dry white wine
- 1/2 cup beef stock
- 6 ounces wild mushrooms (such as porcini or shiitakes), sliced
- 2 tablespoons minced parsley
- 1 tablespoon minced lemon zest
- For the Asparagus Risotto:
- 12 ounces asparagus
- 3 cups water
- 2 cups vegetable stock, or chicken stock
- 1 teaspoon salt
- 5 tablespoons butter
- 2 tablespoons olive oil
- 2 tablespoons minced onion
- 1 1/2 cups Arborio rice
- 1/2 cup freshly grated parmesan cheese
Creamy Macaroni and Cheese
By á-58
Recipe courtesy Paula Deen
- 2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
- 4 tablespoons (1/2 stuck) butter, cut into pieces
- 2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
- 3 eggs, beaten
- 1/2 cup sour cream
- 1 (10 3/4-ounce) can condensed Cheddar cheese soup
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/2 teaspoon dry mustard
- 1/2 teaspoon black pepper