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Recipes
Pot Roast - Old-Fashioned
By 1For_Him
Prep: 15 min. Cook: 2 hours Sprinkle the roast with 1 tablespoon flour
- 1 boneless beef chuck roast (about 3 pounds)
- 6 tablespoons all-purpose flour, divided
- 6 tablespoons butter, divided
- 3 cups hot water
- 2 teaspoons beef bouillon granules
- 1 medium onion, quartered
- 1 celery rib, cut into pieces
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 carrots, cut into 2-inch pieces
Lemon Curd-Filled Angel Food Cake
By 1For_Him
Place egg whites in a large bowl; let stand at room temperature 30 minutes
- FILLING:
- 12 large egg whites (about 1-2/3 cups)
- 1 cup cake flour
- 1-1/2 cups sugar, divided
- 1 vanilla bean (see Editor's Note) or 1 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 cup heavy whipping cream
- 1/2 cup mascarpone cheese
- 2 tablespoons confectioners' sugar
- 1 jar (10 ounces) lemon curd, divided
- 1 cup sliced fresh strawberries, patted dry
- GLAZE:
- 2 cups confectioners' sugar
- 1 teaspoon grated lemon peel
- 3 to 4 tablespoons lemon juice
Grits: Waffled
By 1For_Him
Preheat waffle iron to medium-high heat
- Bacon & Cheddar:
- 2 cups Overnight Slow-Cooker Grits, cooled completely
- 1 cup (4-oz.) shredded sharp Cheddar cheese
- 4 Oven-Roasted Bacon slices, crumbled
- Melted butter
- Gruyère & Ham (as above, except substitute):
- 1 cup shredded Gruyère cheese
- 1/2 cup chopped ham
- Jalapeño & Monterey Jack Cheese (as above, except substitute):
- 1 cup shredded Monterey Jack cheese
- 1 jalapeño pepper, seeded and chopped
Apricot Salad Dressing
By 1For_Him
Combine first 5 ingredients
- 1 T apricot preserves
- 1 1/2 T red wine vinegar
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp cracked black pepper
- 1/4 cup extra virgin olive oil
Chicken Fajita Salad
By 1For_Him
Throw the chicken and veggies on a lightly greased skillet, sprinkle it with Mexican seasoning, and cover with a li...
- Cubed chicken breasts
- Mexican seasoning
- sliced bell peppers
- sliced onion
- drained and dried black beans
- chopped romaine lettuce
- sliced avocado
- salsa
Chicken Yucatan
By 1For_Him
Preheat oven to 375. In food processor or blender, puree ingredients sauce
- 3 T orange juice
- 2 T unsweetened pineapple juice
- 2 T lime juice
- 2 T chopped fresh oregano (or 2 tsp dried)
- 1 T olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 garlic clove, chopped
- 4-6 dashes hot sauce
- salt and pepper to taste
- 6 bone-in chicken thighs, skin and fat removed
Peppered Rib Roast
By 1For_Him
Prep: 20 min. + marinating Bake: 2 hours + standing Combine the pepper and cardamom; rub over roast
- 1/4 * 1/4 cup coarsely ground pepper
- 1/2 * 1/2 teaspoon ground cardamom
- 1 * 1 beef ribeye roast (5 to 6 pounds)
- 1 * 1 cup soy sauce
- 3/4 * 3/4 cup red wine vinegar
- 1 * 1 tablespoon tomato paste
- 1 * 1 teaspoon paprika
- 1/2 * 1/2 teaspoon garlic powder
- 1-1/2 * 1-1/2 teaspoons cornstarch
- 1/4 * 1/4 cup cold water
Caribbean-Style Pork
By 1For_Him
Trim fat from roast, cut into 1-inch pieces
- 2 lbs lean boneless center-cut pork loin roast
- 1 tsp olive oil
- 2 cups chopped red bell pepper
- 6 green onions, cut into 1-inch pieces
- cooking spray
- 2 T hoisin sauce
- 1 T low-sodium soy sauce
- 1 T fresh lime juice
- 2 T creamy peanut butter
- 1 tsp cumin seed, crushed
- 1/2 tsp salt
- 1/2 tsp crushed red pepper
- 2 garlic cloves, minced
- 4 1/2 cups hot cooked basmati rice
- 2 T diagonally sliced green onions
Crab Cakes
By 1For_Him
Drain the crabmeat, if necessary, and pick through it for shells ( jumbo lump will not have shells)
- 1 lb. jumbo lump or backfin lump crabmeat, fresh or pasteurized
- 1 large egg
- 1/4 cup mayonnaise
- 1-1/2 tsp. Dijon mustard
- 1-1/2 tsp. Old Bay seasoning
- 1 tsp. fresh lemon juice
- 1/2 tsp. Worcestershire sauce Kosher salt
- 1-1/4 cups fresh breadcrumbs (from soft white sandwich bread, such as Pepperidge Farm)
- 1 Tbs. chopped fresh flat-leaf parsley
- 2 Tbs. unsalted butter
- 1 Tbs. olive oil
- Lemon wedges for serving
Salmon Supreme with Ginger Soy Sauce
By 1For_Him
In a shallow bowl, combine flour and cornstarch
- 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 4 salmon fillets (4 ounces each)
- 1 tablespoon canola oil
- 1/3 cup sherry or unsweetened apple juice
- 2 green onions, chopped
- 1/4 cup minced fresh gingerroot
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon garlic powder