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Shrimp and Bok Choy Noodle Bowl

Shrimp and Bok Choy Noodle Bowl

By

Heat medium soup pot over medium-high heat

  • 3 T vegetable oil
  • 2 t crushed chili flakes
  • 4 garlic cloves, chopped
  • 2 " piece of ginger, peeled and grated
  • 1/2 lb. shitake mushrooms, sliced
  • 1 medium bok choy, trimmed and cut into sticks
  • 1 L chicken broth
  • 1 C seafood stock or clam juice
  • 1 1/2 lbs. medium peeled and deveined shrimp
  • 1/2 lb. vermicelli
  • 4 green onions, sliced
4/5 (1 Votes)

Chorizo Hash and Eggs

Chorizo Hash and Eggs

By

Fill a large bowl with cold water

  • 1 pound yellow-fleshed potatoes, quartered
  • 2 carrots
  • 6 tablespoons extra-virgin olive oil
  • 1/2 onion, chopped
  • One 3.5-ounce package shiitake mushrooms, caps thinly sliced and stems discarded
  • Salt and pepper
  • One 4-ounce package dried chorizo sausage, cut into slivers
  • 8 large eggs
4.3/5 (4 Votes)

Beef and Barley Soup

Beef and Barley Soup

By

Spray a large pot with non-stick spray

  • 1 1/2 pounds stewing beef, trimmed and cut into bite-sized pieces
  • 1 C each chopped celery, chopped carrots, and chopped onions
  • 1 clove garlic, minced
  • 7 cups water
  • 4 t beef bouillon powder
  • 1 C tomato sauce
  • 2/3 C pearl barley
  • 1 1/2 t dried marjoram
  • 3/4 t dried thyme
  • 1/2 t black pepper
  • Salt to taste
  • 1/3 C chopped fresh parsley
0/5 (0 Votes)

Asparagus Penne

Asparagus Penne

By

Bring a large pot of water to a boil

  • Salt
  • 1 pound thin asparagus, trimmed of ends
  • 1 pound whole wheat penne pasta
  • 1 tablespoon EVOO (extra-virgin olive oil)
  • 2 tablespoons butter
  • 2 large garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 3/4 cup vegetable stock
  • 3/4 cup half-and-half
  • 2 tablespoons Dijon mustard
  • 2 teaspoons lemon zest
  • Black Pepper
  • 2 tablespoons fresh tarragon, fine chopped, a couple of sprigs
  • Juice of 1 lemon
  • Grated Parmigiano-Reggiano
0/5 (0 Votes)

Banana Cake

Banana Cake

By

Combine dry ingredients in large mixing bowl and stir well

  • 2 C all-purpose flour
  • 1 1/2 t baking powder
  • 1 t baking soda
  • 1/2 t salt
  • 1 C sugar
  • 1/2 C margarine, room temperature
  • 1/2 C buttermilk, divided
  • 1 t vanilla
  • 1 C mashed bananas
  • 2 eggs
4.3/5 (3 Votes)

Lemon Cheesecake with Raspberry Sauce

Lemon Cheesecake with Raspberry Sauce

By

Crust: Preheat oven to 350 C

  • Crust:
  • 1 1/2 C graham cracker crumbs
  • 1/2 C granulated sugar
  • 1/2 C melted butter
  • Filling:
  • 1 envelope (7 g) unflavoured gelatin
  • 1/4 C cold water
  • 1/4 C hot water
  • Finely grated zest of 1 lemon
  • 1/2 C freshly squeezed lemon juice
  • 1 package (8 oz.) cream cheese, softened
  • 1 C granulated sugar
  • 2 C whipping cream
  • Raspberry Sauce:
  • 1 package (10 oz.) frozen raspberries, thawed
  • 1/4 C granulated sugar
  • 2 t freshly squeezed lemon juice
5/5 (1 Votes)

Millionaire's Shortbread

Millionaire's Shortbread

By

Shortbread: Preheat the oven to 350 degrees F

  • Shortbread:
  • 2 sticks butter, cut into small pieces, plus more for preparing pans
  • 2 cups all-purpose flour, plus more for preparing pans
  • 2/3 cup sugar
  • 1/2 teaspoon salt
  • Caramel Layer:
  • 2 (14-ounce) cans sweetened condensed milk
  • 2 tablespoons butter
  • Chocolate Topping:
  • 3/4 pound good-quality milk chocolate
4.6/5 (7 Votes)

Pretzel Crusted Chicken Breasts

Pretzel Crusted Chicken Breasts

By

Chicken breasts are pounded thin, then coated in pretzel crumbs and fried to a perfect crunch, topped with a homema...

  • 4 quart size plastic food storage bags
  • 4 small, boneless, skinless chicken breasts
  • 1 (5 ounce) bag of salted pretzels, any shape
  • 1 tablespoon fresh thyme leaves, chopped
  • Salt and freshly ground black pepper
  • 2 eggs
  • Vegetable oil, for frying
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk
  • 3/4 pound, about 2 1/2 cups, sharp yellow cheddar cheese, shredded
  • 2 heaping tablespoons spicy brown mustard
  • 1/4 cup flat leaf parsley leaves, a generous handful, chopped
  • 1 large sour dill pickle, finely chopped
  • 1 lemon, cut into wedges
4.4/5 (32 Votes)

Bay Scallop Risotto

Bay Scallop Risotto

By

In a saucepan, heat the chicken broth until barely simmering; cover to keep hot

  • 6 C chicken broth
  • 3 T extra-virgin olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 3/4 C cubed prosciutto
  • 1 1/2 C arborio rice
  • 3/4 C dry white wine
  • 1 pinch saffron threads
  • 3/4 pound bay scallops
  • 1/2 C chopped flat-leaf parsley
  • 3 T grated parmesan cheese
  • 2 t butter
4.2/5 (5 Votes)

Asparagus Bacon Swirls

Asparagus Bacon Swirls

By

Preheat oven to 375 F. Line a baking sheet with parchment paper

  • 2 t olive oil
  • 1 1/2 C thinly sliced asparagus
  • 1 shallot, minced
  • 1 package puff pastry
  • 1 1/2 C shredded old cheddar cheese
  • 8 slices bacon, cooked crisp and crumbled
  • 1 egg, beaten
0/5 (0 Votes)