12_34's profile page
Recipes
Ina Garten's Filet of Beef
By 12_34
Preheat the oven to 500 degrees F
- 1 whole filet of beef (4-5 lbs.), trimmed and tied
- 2 TBSP. unsalted butter at room temperature
- 1 TBSP. Kosher Salt
- 1 TBSP. coarsely ground black pepper
Cranberry Chicken Casserole
By 12_34
Preheat oven to 350 degrees
- 4-5 chicken breasts, cooked and cut up. Save broth
- 1 1/2 (8 oz.) bags of Pepperidge Farm Cornbread Stuffing
- 1 medium onion, chopped, about 3/4 cup
- 3/4 c. diced celery
- 1-1 1/2 c. chicken broth
- 1 c. dried cranberries
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 1 (8 oz.) pkg. cream cheese, softened
- 3/4 c. chopped pecans
Mom's Beef Roast
By 12_34
Preheat oven to 325 degrees
- 1/2 c. granulated sugar
- 1/4 c. molasses
- 3/4 c. chili sauce
- 3/4 c. ketchup
- 1 envelope dry onion soup mix
- 1 (12 oz.) bottle of beer
- 1 (3-4) lb. beef (chuck) roast, well-trimmed
- 12-15 small red potatoes
- 1 lb. baby carrots
Sesame Green Beans
By 12_34
Cook green beans in boiling salted water to cover 5 minutes or to desired degree of doneness
- 1 (12 oz.) package fresh green beans
- 1 garlic clove, chopped
- 2 tsp. toasted sesame oil
- 2 TBSP. lite soy sauce
- 1 TBSP. toasted sesame seeds
Chicken Piccata
By 12_34
After slicing and pounding chicken into cutlets, season them with salt and pepper and dredge them in flour
- 2 boneless, skinless chicken breasts, half chicken breasts lengthwise and pound gently; trim excess fat and skin; remove tenderloin
- Salt and black pepper
- All-purpose flour
- Nonstick spray
- 2 Tbsp. vegetable oil
- 1/4 c. dry white wine
- 1 tsp. minced garlic
- 1/2 c. low-sodium chicken broth
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. drained capers
- 2 Tbsp. unsalted butter
- Fresh lemon slices
- Chopped fresh parsley
Classic Greek Salad
By 12_34
Soak the red onion in a bowl of heavily salted ice water for 15 minutes
- 1 small red onion, halved and thinly sliced
- Kosher salt
- 1/4 cup red wine vinegar
- Grated zest and juice of 1 lemon
- 1 tsp. honey
- 1 tsp. dried oregano
- Freshly ground pepper
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 12-14 vine-ripened tomatoes, quartered
- 1 cup kalamata olives, halved and pitted
- 5 Persian cucumbers
- 1 4-oz. block Greek feta cheese, packed in brine
- Fresh oregano leaves, for topping
Dry Rub
By 12_34
Stir peppercorns, mustard seeds, and cumin seeds in a small skillet over medium heat until toasted, about 2 minutes
- 2 tsp. black peppercorns
- 2 tsp. yellow mustard seeds
- 1 tsp. cumin seeds
- 3 TBSP. paprika
- 2 TBSP. brown sugar
- 2 tsp. kosher salt
- 1 tsp. celery seeds
- 1 tsp. garlic powder
- 1/2 tsp. cayenne pepper
Crab and Avocado Salad
By 12_34
Bring a saucepan of salted water to a boil
- Kosher salt
- 1/2 pound haricot verts or green beans, halved
- 2/3 cup low-fat plain yogurt
- 3 Tbsp. low-fat mayonnaise
- 1-2 Tbsp. fresh lemon juice
- 1/2 cup chopped fresh chives
- 1/4 cup chopped fresh basil
- 3 anchovy fillets, chopped
- Freshly ground pepper
- 1/2 lb. lump or claw crabmeat
- 1 Haas avocado, halved, pitted and diced
- 3 romaine hearts, chopped
- 1 1/2 cups whole-wheat croutons
- 1 pint cherry tomatoes, chopped
Cobb Salad
By 12_34
1. Cook the bacon in a med
- 8 slices thick-cut bacon, chopped
- 4 lg. eggs
- Kosher salt
- 2 (6 0z.) skinless, boneless chicken breasts
- Zest (in wide strips) and juice of 1 lemon
- 2 bay leaves
- 2 sprigs thyme
- 1 TBSP. black peppercorns
- 1/4 c. apple cider vinegar
- 1/2 shallot, minced (about 2 TBSP.)
- 1 TBSP. dijon mustard
- 1/4 c. extra-virgin olive oil
- Freshly ground pepper
- 2 avocados
- 2 vine-ripened tomatoes, chopped
- 1 lg. head Bibb lettuce, torn into pieces
- 2 heads romaine lettuce, cut into pieces
- 4 oz. blue cheese, crumbled
Brunch Pizza Squares
By 12_34
Unroll crescent rolls to line a lightly greased 9x13 dish
- 1 lb. pork sausage, browned, crumbled, and drained
- 5 eggs
- 1/8 tsp. pepper
- 1 tube (8 oz.) crescent rolls
- 2 Tbsp. milk
- 1/4 tsp. salt
- 1 1/2 c. shredded cheddar cheese