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Recipes
Thai Chicken Marinade
By sunriseko
Preparation Combine peanut oil, peanut butter, TABASCO® Sauce, lime juice, soy sauce, ginger, garlic and curry po...
- 2 tablespoons peanut oil
- 2 tablespoons chunky peanut butter
- 1 1/2 tablespoons TABASCO® brand Original Red Sauce
- 1 tablespoon lime juice
- 1 tablespoon soy sauce
- 1 tablespoon minced fresh ginger
- 1 clove garlic, minced
- 2 teaspoons curry powder
- 1 pound boneless, skinless chicken breasts
- Scallion for garnish
Stuffed Jack-O-Lantern Bell Peppers
By sunriseko
Preheat oven to 350 degrees F (175 degrees C)
- 6 bell peppers, any color
- 1 pound ground beef
- 1 egg
- 4 slices whole wheat bread, cubed
- 1 small onion, chopped
- 1 small tomato, diced
- 2 cloves garlic, minced
- 1/2 cup chili sauce
- 1/4 cup prepared yellow mustard
- 3 tablespoons Worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Kidney Bean and Tuna Salad
By sunriseko
1.In a bowl, combine the first seven ingredients
- DRESSING:
- 1 cup canned kidney beans, rinsed and drained
- 1 (6 ounce) can water-packed tuna, drained and broken into chunks
- 1/3 cup chopped celery
- 1/3 cup shredded Cheddar cheese
- 3 tablespoons sliced ripe olives
- 2 tablespoons finely chopped red onion
- 2 tablespoons minced fresh cilantro
- 2 tablespoons olive oil
- 2 teaspoons white wine vinegar
- 2 teaspoons lemon juice
- 1 garlic clove, minced
- 1 teaspoon dill weed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Lettuce Leaves
Creme Brulee French Toast
By sunriseko
Melt butter in a small saucepan over medium heat
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 2 tablespoons corn syrup
- 6 (1-inch thick) slices French bread
- 5 eggs
- 1 1/2 cups half-and-half cream
- 1 teaspoon vanilla extract
- 1 teaspoon brandy-based orange liqueur (such as Grand Marnier®)
- 1/4 teaspoon salt
Mexican Rice and Beef Tacos
By sunriseko
Taco Tuesday delivers with this beef and rice taco recipe! You can use some left over rice instead of the package
- 2 tablespoons I Can't Believe It's Not Butter!® Spread, divided
- 1 pound lean ground beef
- 1 green or red bell pepper, chopped
- 1 medium red onion, chopped
- 2 cups water
- 1 (5.4 ounce) package Knorr® Fiesta Sides™ - Mexican Rice
- 1 medium tomato, chopped
- 8 taco shells
Red Beans and Rice
By sunriseko
1. Place beans in a Dutch oven; add water 2 inches above beans
- 1 lb. dried red kidney beans
- 1/2 lb. andouille smoked chicken sausage, thinly sliced
- 3 celery ribs
- 1 green bell pepper, chopped
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 T. Creole seasoning
- 3 cups uncooked long grain rice
Chef John's Spaghetti alla Carbonara
By sunriseko
Directions Cook guanciale with olive oil and 1 teaspoon ground black pepper in a Dutch oven over medium-low heat u...
- 4 ounces guanciale, cut into 1/4-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon ground black pepper, or to taste
- 2 eggs
- 3 tablespoons grated Parmigiano-Reggiano cheese
- 3 tablespoons grated Pecorino Romano cheese
- 1 teaspoon ground black pepper, or to taste
- 6 ounces spaghetti
- 1 cup reserved pasta water
- 3 tablespoons grated Parmigiano-Reggiano cheese
- 3 tablespoons grated Pecorino Romano cheese
Bacon and Potato Soup
By sunriseko
Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels
- 6 thick slices bacon
- 1 1/2 teaspoons olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped carrots
- 1 stalk celery, chopped
- 4 cups low fat, low sodium chicken broth
- 4 cups cubed potatoes
- 1/8 teaspoon cayenne pepper
- 1/2 cup shredded Cheddar cheese
- 1/2 teaspoon kosher salt
Chicken Soup
By sunriseko
Put cooked chicken meat and water in a large pot and bring to a boil
- 1 boneless chicken breast half, cooked and diced
- 2 cups water
- 2 carrots, chopped
- 1 zucchini, diced
- 1 clove garlic, minced
- 1/2 teaspoon chicken broth base
Malaysian Tangy Noodle Salad
By sunriseko
Prepare noodle salad: Heat large saucepan of water to boiling
- Noodle Salad:
- 1 (8 ounce) package thin rice noodles (vermicelli-style), uncooked
- 1 (14 ounce) can baby corn, drained, cut into thirds
- 1 (10 ounce) can chicken breast, drained and flaked
- 1 (8.25 ounce) can sliced carrots, drained
- 1 small cucumber, seeded and diced
- 1 small red onion, halved and thinly sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup fresh mint leaves
- 1/2 cup dry roasted peanuts, coarsely chopped
- Dressing:
- 1/3 cup Thai sweet red chili sauce
- 1/3 cup fresh lime juice
- 2 tablespoons soy sauce
- 1 tablespoon minced fresh ginger