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Ginger Grilled Shrimp

Ginger Grilled Shrimp

By

Jorges Cruise, The Belly Fat Cure Serve with brown or wild rice and a vegetable medley of 2 cups broccoli, 1 cup s...

  • Shrimp:
  • 12 (6") wooden skewers (soaked in water for at least 30 minutes
  • 1 1/2 lbs. frozen, uncooked medium shrimp, thawed and peeled
  • 1/2 cup Scott's Barbecue Sauce
  • 1 tsp. cayenne pepper
  • 2 cloves garlic, minced
  • 2 tsp. grated ginger root
0/5 (0 Votes)

CHILI OIL

CHILI OIL

By

Combine soy sauce, sugar, and salt in small bowl; set aside

  • 1 tablespoon soy sauce
  • 2 teaspoons sugar
  • 1/2 teaspoon table salt
  • 1/2 cup peanut oil
  • 1/4 cup red pepper flakes
  • 2 medium garlic cloves , peeled
0/5 (0 Votes)

Deviled Ham Terrine

Deviled Ham Terrine

By

Hands-on Time: 20 min.; Total Time: 8 hr

  • 1 1/2  pounds  smoked ham, coarsely chopped (about 4 cups)
  • 1/2  cup  finely chopped fresh parsley
  • 1/2  cup  mayonnaise
  • 6  tablespoons  butter, softened
  • 1/4  cup  whole-grain Dijon mustard
  • 3  tablespoons  dry white wine
  • 1  celery rib, finely chopped
  • 2  green onions, finely chopped
  • 1  teaspoon  lemon zest
  • 3/4  teaspoon  black pepper
  • 1/4  teaspoon  ground red pepper
  • Crackers
  • Quick Winter Pickled Veggies
  • Garnish: sliced pickled okra
0/5 (0 Votes)

Seared Lamb with Balsamic Sauce

Seared Lamb with Balsamic Sauce

By

1. Heat olive oil in a large nonstick skillet over medium-high heat

  • 2 teaspoons olive oil
  • 8 (4-ounce) lamb loin chops, trimmed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup finely chopped red onion
  • 2 garlic cloves, chopped
  • 1/4 cup dry red wine
  • 1/3 cup fat-free, less-sodium beef broth
  • 2 tablespoons balsamic vinegar
0/5 (0 Votes)

ULTIMATE CHOCOLATE CUPCAKES WITH GANACHE FILLING

ULTIMATE CHOCOLATE CUPCAKES WITH GANACHE FILLING

By

Use a high quality bittersweet or semisweet chocolate for this recipe, such as one of the test kitchen's favorite b...

  • Ganache Filling
  • 2 ounces bittersweet chocolate , chopped fine (see note)
  • 1/4 cup heavy cream
  • 1 tablespoon confectioners' sugar
  • Chocolate Cupcakes
  • 3 ounces bittersweet chocolate , chopped fine (see note)
  • 1/3 cup (1 ounce) Dutch-processed cocoa
  • 3/4 cup hot coffee
  • 3/4 cup (4 1/8 ounces) bread flour
  • 3/4 cup (5 1/4 ounces) granulated sugar
  • 1/2 teaspoon table salt
  • 1/2 teaspoon baking soda
  • 6 tablespoons vegetable oil
  • 2 large eggs
  • 2 teaspoons white vinegar
  • 1 teaspoon vanilla extract
  • 1 recipe Frosting
0/5 (0 Votes)

White Bean and Chicken Chili

White Bean and Chicken Chili

By

Recipe courtesy Giada De Laurentiis

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 2 pounds ground chicken
  • 1 teaspoon salt, plus more for seasoning
  • 2 tablespoons ground cumin
  • 1 tablespoon fennel seeds
  • 1 tablespoon dried oregano
  • 2 teaspoons chili powder
  • 3 tablespoons flour
  • 2 (15-ounce cans) cannellini or other white beans, rinsed and drained
  • 1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces
  • 11/2 cups frozen corn, thawed
  • 4 cups low-sodium chicken stock
  • 1/4 teaspoon crushed red pepper flakes
  • Freshly ground black pepper for seasoning
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh flat-leaf parsley
4/5 (1 Votes)

Balsamic Mushrooms

Balsamic Mushrooms

By

Martha Stewart Serve with Grilled Polenta

  • 1/4 cup olive oil
  • 12 ounces white mushrooms, halved (quartered if large)
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon coarse salt
  • 1/4 teaspoon red-pepper flakes
  • Freshly ground pepper
4/5 (1 Votes)

THAI-STYLE CHICKEN WITH BASIL

THAI-STYLE CHICKEN WITH BASIL

By

Published January 1, 2010

  • 2 cups fresh basil leaves , tightly packed
  • 3 medium garlic cloves , peeled
  • 6 green or red Thai chiles , stemmed (see note)
  • 2 tablespoons fish sauce , plus extra for serving (see note)
  • 1 tablespoon oyster sauce
  • 1 teaspoon white vinegar , plus extra for serving (see note)
  • 1 tablespoon sugar , plus extra for serving (see note)
  • 1 1/2 pounds boneless, skinless chicken breast , cut into 2-inch pieces
  • 3 medium shallots , peeled and thinly sliced (about 3/4 cup)
  • 2 tablespoons vegetable oil
  • Red pepper flakes , for serving (see note)
4/5 (1 Votes)

Easy Chile Salsa

Easy Chile Salsa

By

Recipe courtesy Marcela Valladolid Review: Start with 1/4 cup water and thin as needed

  • 1 tablespoon olive oil
  • 8 tomatillos, husks removed
  • 1/2 white onion
  • 2 cloves garlic, unpeeled
  • 3 whole chiles de arbol or ancho chiles, stemmed
  • 2 tablespoons chopped fresh cilantro leaves
  • 1/4 to 1 cup water
  • Salt and freshly ground black pepper
0/5 (0 Votes)

Grilled Romaine Salad with Blue Cheese

Grilled Romaine Salad with Blue Cheese

By

Recipe courtesy Alex Guarnaschelli

  • 6 cloves garlic, peeled
  • 1 teaspoon kosher salt
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon capers
  • 1 tablespoon sherry vinegar
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon hot sauce (recommended: Tabasco)
  • 6 anchovy fillets and 1/2 teaspoon of their oil
  • 1/2 to 3/4 cup olive oil, plus more for grilling the romaine
  • 20 basil leaves, washed and dried
  • 1 cup crumbled blue cheese, for garnish
  • 3 romaine hearts, halved lengthwise, washed and dried
  • Kosher salt
  • 1 lemon, juiced
0/5 (0 Votes)