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Recipes
Black Forest Trifle
By Vickiegrace
1 Bake cake according to package instructions
- 1 each 9" X 13" pan chocolate cake mix (18.25 oz box)
- 2 cans (15 oz. each) Dark Bing Cherries, pitted in heavy juice
- Fresh orange juice, as needed
- 1 1/2 cups sugar, divided
- 3 tablespoons cornstarch
- 3 tablespoons water
- 2 tablespoons Chambord or Kirsch
- 4.2 ounces Chocolate mousse mix (commercially prepared)
- 1 cup milk
- 3 cups heavy whipping cream
- 3/4 teaspoon vanilla extract, pure
- 1 ounce shaved chocolate (optional)
Sunny's Cheesesteak
By Vickiegrace
Place flank steak, red wine vinegar, zest lime juice, cilantro, hot sauce, Worcestershire, salt and ground black pe...
- For the beef:
- Ingredients
- 1 pound flank steak
- 1/2 cup red wine vinegar
- 1 lime, zested and juiced
- 1/4 cup chopped cilantro leaves
- 1 tablespoon hot sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- For the sauce:
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 chipotle chiles in adobo (canned), chopped
- 1 tablespoon adobo sauce (from chipotle can)
- 1 1/2 cups heavy cream
- 1 cup processed grated Cheddar
- For the sandwich:
- 1 tablespoon vegetable oil, plus more if needed for steak
- 1 red bell pepper, cut into strips
- 4 hoagie rolls
- 1 avocado, pitted and flesh sliced 1/4-inch thick
- 1 cup cilantro leaves
Parsley, Sage, Rosemary and Thyme Summer Vegetables Recipe
By Vickiegrace
This rub can be used on steak and chicken, in addition to vegetables
- Rub:
- 2 tablespoons dried parsley
- 2 tablespoons dried rosemary
- 2 tablespoons garlic powder or granulated garlic
- 1 tablespoon kosher salt
- 1 tablespoon dried sage
- 1 tablespoon dried thyme
- 1 1/2 teaspoons coarsely ground black pepper
- Vegetables:
- 3 tablespoons olive oil
- 1 small eggplant, cut into 1/2-inch thick rounds
- 2 small zucchini, cut into quarters, lengthwise
- 1/2 pound medium-size asparagus, woody ends removed
- 1/2 pound large button mushrooms
- 1/2 pound cherry tomatoes
Grilled Vietnamese-Style Chicken Wings
By Vickiegrace
Rinse the wings under cold water and pat dry with paper towels
- 3 pounds chicken wings, split at the joint, tips removed
- Ingredients
- 2 tablespoons roughly chopped garlic
- 1/4 cup chopped shallots
- 1/4 cup chopped fresh ginger
- 3 tablespoons chopped scallion whites
- 1/2 cup roughly chopped lemongrass bottoms
- 3 tablespoons packed light brown sugar
- 1/3 cup fish sauce
- 3 tablespoons fresh lime juice
- 3 tablespoons peanut oil
- Kosher salt
- 1/4 cup dry-roasted peanuts, chopped
- 1/4 cup chopped fresh cilantro
Pork Tenderloin with Mustard-Molasses Glaze Recipe
By Vickiegrace
Pork Tenderloin with Mustard-Molasses Glaze Recipe High Cotton Food Styling and Photography Printer Friendly V...
- Glaze:
- 3 tablespoons yellow mustard
- 1 tablespoon molasses
- 1 tablespoon apple cider vinegar
- 1 teaspoon olive oil
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon kosher salt
- 2 drops Tabasco sauce
- Pork:
- 2 center-cut pork tenderloins (3 pounds total)
- Olive oil
- 1/2 teaspoon kosher salt
Baked Waffle Fries with Spicy Bloody Ketchup
By Vickiegrace
Preheat oven to 425 degrees F and bake fries 20 minutes, or according to package directions, turning once
- 1 pound store-bought waffle fries
- 1 cup ketchup
- 2 teaspoons Worcestershire sauce, eyeball it
- 1 teaspoon hot sauce
- 1 or 2 tablespoons prepared horseradish, your preference
- black pepper
Hot Wings with Blue Cheese-Yogurt Sauce
By Vickiegrace
Make the sauce: Combine the yogurt, blue cheese, red onion, cilantro, and salt and pepper to taste in a small bowl
- For the Wings:
- 1 cup Greek yogurt
- 1/4 cup crumbled blue cheese (Bobby likes cabrales)
- 2 tablespoons finely grated red onion
- 2 tablespoons finely chopped fresh cilantro
- Kosher salt and freshly ground pepper
- Peanut oil, for frying
- 1 1/2 cups all-purpose flour
- Kosher salt and freshly ground pepper
- 3 tablespoons ancho chili powder
- 1 1/2 teaspoons garlic powder
- 3 pounds chicken wings, split at the joint, tips removed
- 1/2 cup red wine vinegar
- 1 to 2 tablespoons pureed chipotle chiles in adobo sauce
- 1 tablespoon New Mexico chili powder
- 1 tablespoon dijon mustard
- 1 to 2 tablespoons honey
- 1 stick unsalted butter, quartered
- Chopped fresh cilantro, for garnish (optional)
- Jicama sticks, for serving
Cabbage Salad
By Vickiegrace
put sesam seeds, noodeles and nuts in salad just before serving stir all togeter with derssing no more then about
- 1/2 c sliveres almonds(toast 6-8 mintsat 350)
- 1/2 head of cabbage-chopped
- 4 green onions-diced
- 2-4 TBLS, sesame seeds
- 1 pkg. romen noodeles (chicken) crushed
- Dressing
- 2 TBLS sugar
- 1 1/2 TBLES vineger
- 1/2 C veg oil
- 1 TSP salt
- 1 TSP pepper
- 1 TSP Accent
- 1 1 PKG romen Noodle flavor PKT
Slow-Cooker Latin Chicken with Black Beans and Sweet Potatoes
By Vickiegrace
1.Sprinkle chicken thighs with 1/2 teaspoon ground cumin, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper
- 3 pound(s) bone-in skinless chicken thighs
- 2 teaspoon(s) ground cumin
- Salt and pepper
- 1 teaspoon(s) smoked paprika, or 1⁄2 tsp. chopped chipotle chiles in adobo sauce
- 1/2 teaspoon(s) ground allspice
- 1 cup(s) chicken broth
- 1/2 cup(s) salsa
- 3 clove(s) (large) garlic, crushed with press
- 2 can(s) (15 to 19 ounces each) black beans, rinsed and drained
- 2 pound(s) sweet potatoes, peeled cut into 2-inch chunks
- 1 jarred roasted red pepper, cut into strips (1 cup)
- 1/3 cup(s) loosely packed fresh cilantro leaves, chopped
- Lime wedges
Red-Cooked Chicken with Stir-fry Vegetables, Slow Cooker-Style
By Vickiegrace
1.In 5- to 6-quart slow cooker, combine sherry, soy sauce, sugar, ginger, five-spice powder, garlic, and white part...
- 1/2 cup(s) dry sherry
- 1/3 cup(s) soy sauce
- 1/4 cup(s) packed brown sugar
- 2 tablespoon(s) grated peeled fresh ginger
- 1 teaspoon(s) Chinese five-spice powder
- 3 clove(s) garlic, crushed with press
- 1 bunch(es) green onions, cut into 2-inch pieces (white and green parts separated)
- 3 pound(s) bone-in skinless chicken thighs
- 1 bag(s) (16-ounce) fresh veggies for stir-fry (snow peas, carrots, broccoli, red pepper, etc.)