SEFeiler's profile page
Recipes
Guy Fieri's homemade ranch dressing
By SEFeiler
In a medium bowl, combine the ingredients and blend well with fork or stick blender
- 1/3 cup sour cream
- 1/2 cup mayonnaise
- 1 cup buttermilk
- 3 tablespoons freshly chopped chives
- 2 tablespoons freshly chopped Italian parsley leaves
- 1/2 teaspoon dried dill
- 1 teaspoon salt, divided
- 1 teaspoon freshly cracked black pepper
- 1 tablespoon white vinegar
- 1 tablespoon garlic paste, (use half of the salt and 5 cloves garlic smashed with the flat side of a knife, to make paste
Japanese Steak House Shrmip Dipping Sauce
By SEFeiler
Place all ingredients in a food processor or blender and blend until smooth
- 1 1/2 T fresh ginger root, peeled and coarsely cut into small pieces
- 2 T onion, coarsely cut into small pieces
- 2 T water
- 1 1/4 inch slice of lemon *(see note following)
- 1 cup Japanese soy sauce (make sure you use Japanese soy sauce, and perferrably a higher quality one)
- 1/2 cup rice wine vinegar
- 1/4 cup vegetable oil
- 4 sprigs of parsley
Chinese Dumplings
By SEFeiler
1.Prepare filling: In 2-quart saucepan over high heat, in 1 inch boiling water, heat cabbage to boiling
- 2 cup(s) (packed) sliced Chinese cabbage (Napa)
- 1/2 pound(s) ground pork
- 2 tablespoon(s) soy sauce
- 1 tablespoon(s) dry sherry
- 2 teaspoon(s) cornstarch
- 1 1/2 teaspoon(s) minced, peeled gingerroot
- 1 green onion, minced
- 36 (3/4 12-ounce package) wonton-skin wrappers*, 3 1/2" by 3 1/4"
- 1 large egg white, beaten
- Soy Dipping Sauce (below)
- Green onions for garnish
Chicken Cacciatore
By SEFeiler
The rich flavors of fresh vegetables, herbs, and red wine give this Italian recipe maximum taste with minimum cal...
- 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper
- Cooking spray
- 2 cups sliced cremini mushrooms
- 3/4 cup prechopped bell pepper
- 1 1/2 cups tomato-basil pasta sauce
- 1/4 cup dry red wine
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup (about 2 ounces) shaved Parmigiano-Reggiano cheese
- 2 tablespoons thinly sliced fresh basil
Taco Casserole
By SEFeiler
Heat a large nonstick skillet on medium, cook beef, onion and garlic 7 minutes or until beef is no longer pink and...
- 1 lb ground beef
- 1 small minced onion
- 1 clove minced garlic
- 1 cup water
- 1/2 cup mild salsa or taco sauce
- 1 4oz can drained diced green chiles
- 1/2 cup sliced ripe olives, diided
- 1 1.25oz packet taco seasoning mix
- 3 cups baked tortilla chips or taco shells, broken
- 2 cups shredded cheddar cheese
- 1/2 cup chopped tomatoes
Beef Burgundy
By SEFeiler
1.In 5- to 6-quart Dutch oven, heat oil on medium-high until hot
- 1 tablespoon(s) olive oil
- 2 pound(s) boneless beef chuck, trimmed of fat and cut into 1 1/2-inch chunks
- 3 large carrots, cut into 1-inch pieces
- 3 clove(s) garlic, crushed with side of chef’s knife
- 1 large onion, cut into 1-inch pieces
- 2 tablespoon(s) all-purpose flour
- 2 tablespoon(s) tomato paste
- 3/4 teaspoon(s) salt
- 1/2 teaspoon(s) coarsely ground black pepper
- 2 cup(s) dry red wine
- 4 sprig(s) fresh thyme
- 2 package(s) (10-ounce) mushrooms, each mushroom cut in half
- 1 bag(s) (16-ounce) frozen peas
Spiced Pork Tenderloin with Sauteed Apples
By SEFeiler
Heat a large cast-iron skillet over medium-high heat
- 3/8 teaspoon salt
- 1/4 teaspoon ground coriander
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 pound pork tenderloin, trimmed and cut crosswise into 12 pieces
- Cooking spray
- 2 tablespoons butter
- 2 cups thinly sliced unpeeled Braeburn or Gala apple 1/3 cup thinly sliced shallots
- 1/8 teaspoon salt
- 1/4 cup apple cider
- 1 teaspoon fresh thyme leaves
Skillet Chicken with Mushroom-Marsala Sauce
By SEFeiler
1.Place chicken-breast halves between 2 sheets of plastic wrap
- 4 medium (1 1/4 pounds) skinless, boneless chicken-breast halves
- Salt and pepper
- 1 tablespoon(s) olive oil
- 1 package(s) (10-ounce) sliced cremini mushrooms
- 1 large shallot, finely chopped
- 1/2 cup(s) reduced-sodium chicken broth
- 1/2 cup(s) Marsala wine
- 2 tablespoon(s) chopped fresh parsley
Garlic Studded Pot Roast
By SEFeiler
With a small, sharp knife, make 30 (1 1/2-inch deep) slits around the outside of the roast
- 1 (4 to 5-pound) sirloin tip roast, netted or tied at 1-inch intervals
- 10 cloves garlic, peeled and halved lengthwise, plus 4 to 6 garlic cloves, peeled
- 1 tablespoon Essence, plus 1 1/2 teaspoons
- 1 1/4 teaspoons freshly ground black pepper
- 1 1/4 teaspoons salt
- 1 cup dry red wine
- 3 tablespoons tomato paste
- 4 large carrots, scrubbed
- 2 stalks celery, trimmed and cut in half crosswise
- 2 medium yellow onions, peeled and quartered
- 1 pound small new potatoes
- 2 tablespoons vegetable oil
- 1 cup beef stock, or canned low-sodium beef broth
- 2 bay leaves
Guy Fieri's Fo slaw
By SEFeiler
Combine all the dressing ingredients together in a large bowl
- 3/4 cup mayonnaise
- 2 tablespoons sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon horseradish
- 1 teaspoon salt
- 2 teaspoons black pepper
- 2 tablespoons white vinegar
- 1 head cabbage, cored, tough leaves removed and shredded
- 2 small carrots, shredded