Belinda's profile page
Recipes
All-Purpose Meat Sauce
By Belinda
In a large skillet or Dutch oven, cook the beef and garlic until beef is browned; drain
- 1 Lb. Ground beef
- 2 Ea. Garlic cloves, minced
- 1 Cn Tomato sauce, (15 oz)
- 1 Cn Tomato soup, undiluted,(10.75 oz)
- ¼ C. Grated Parmesan cheese
- 1 T. Worcestershire sauce
- 1 ½ t. Dried oregano
- 1 t. Dried basil
- ½ t. Sugar
- ½ t. Salt
- ½ t. Dried parsley flakes
- ¼ t. Crushed red pepper flakes
- Pinch Dried thyme, Tarragon & Grd cinnamon
- Hot sauce and Cayenne pepper to taste
Au Gratin Potatoes
By Belinda
Add milk, potatoes, salt, pepper and butter to saucepan and bring to a boil
- 2 cups milk
- 4 cups potatoes, sliced thin
- 1 tsp salt
- 1/8 tsp pepper
- 2 Tbsp butter
- 1 cup shredded cheese
- 2 Tbsp flour
Easy Doughnuts
By Belinda
Use biscuits instead of make dough from scratch
- 3/4 cup vegetable oil
- 1 8-count package large refrigerated biscuits (such as Pillsbury Grands)
- 1/2 cup sugar
- 1/4 teaspoon ground cinnamon
Apple Crisp
By Belinda
Place apples, water and salt in pie dish with cooking spray
- 4 apples, peeled and sliced
- 1 Tbsp water
- 1/4 tsp salt
- 1/2 / cup flour
- 4 tsp brown sugar
- 4 tsp butter
- 1 tsp cinnamon
- dash nutmeg
Tarragon Cream Sauce
By Belinda
Tip: If you don't have tarragon on hand, you can make this rich, creamy sauce with dill, basil, or chives
- 1/2 bottle (1 1/2 cups) white wine
- 1 small yellow onion, thinly sliced
- 1/4 teaspoon black pepper
- 2 sprigs fresh tarragon, plus 1/2 tablespoon chopped leaves
- 1 cup heavy cream
- 1/4 teaspoon kosher salt
Thai-Style Grilled Chicken Breasts
By Belinda
Heat vinegar, sugar, and pepper flakes in small saucepan over medium-high heat until sugar dissolves, about 1 minut...
- 1/2 Cup White Vinegar
- 1/3 Cup Sugar
- 1/4 Teaspoon Red Pepper Flakes
- 1/2 Cup Chopped Fresh Cilantro Leaves
- 2 Tablespoons Fish Sauce (see Note)
- 1 Tablespoon Grated Fresh Ginger
- 3 Garlic Cloves, minced
- 4 Boneless, skinless chicken breasts (about 1 1/2 pounds)
- 1 Tablespoon Vegetable Oil
- Salt and Pepper
Asian Pork Tenderloin
By Belinda
Emeril Lagasse
- /2 cup soy sauce
- 1/4 cup pineapple juice
- 1/4 cup coarsely chopped green onions
- 1/4 cup coarsely chopped shallots
- 1/4 cup loosely packed fresh cilantro leaves
- 2 tablespoons coarsely chopped fresh ginger
- 2 tablespoons honey
- 2 tablespoons rice wine vinegar
- 2 tablespoons Emeril's Asian Essence
- 2 tablespoons chopped garlic
- 1 tablespoon sesame oil
- 1 tablespoon crushed red pepper
- 2 pork tenderloins (about 2 pounds total)
- Sesame Snow Peas, recipe follows
Vietnamese Pho Tai (beef noodle soup)
By Belinda
Char broiling (important): On a gas stove, place your unpeeled ginger and onion right over the flame turning every...
- 5 lbs of good beef bones (oxtail is better)
- 1 lb of beef meat (I like chuck)
- Mesh spice bag filled with 1 cinnamon stick, half tbsp coriander seeds, 5 whole garlic cloves (peeled), half tbsp fennel seeds, , 1 cardamom pod, and 4 star anise
- 1 large onion (unpeeled)
- 3 ″ chunk of ginger (unpeeled)
- 1 oz of regular sugar
- 1/8 cup fish sauce
- 1 tbsp salt
- 32 oz pho rice noodles (I prefer thin noodles but flat wide ones are traditional)
- 1 lb flank or round, sliced as thin as possible (have your butcher do it and keep it refrigerated until ready to eat)
- 1 bunch diced green onion (store unused)
- 1 white onion thinly sliced (store unused)
- big bunches of mint, cilantro, basil, bean sprouts
- some lime wedges
- Hoisin sauce and Sriracha sauce (to taste)
New York Cheesecake
By Belinda
1. Preheat oven to 350 degrees F (175 degrees C)
- 15 graham crackers, crushed
- 2 tablespoons butter, melted
- 3 (8 ounce) packages cream cheese
- 1 1/2 cups white sugar
- 2/3 cup milk
- 4 eggs
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 1/4 cup all-purpose flour
- 2 T. lemon or lime juice
Curried Carrot Salad
By Belinda
Whisk first 5 ingredients in large bowl
- 3/4 cup plain nonfat yogurt
- 1 large green onion, chopped
- 2 tablespoons chopped fresh mint
- 1 1/2 teaspoons fresh lemon juice
- 3/4 to 1 teaspoon curry powder
- 1 pound carrots, peeled, coarsely grated
- 1/4 cup dried currants