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Recipes
Best Beef Stew (ATK)
By hmp13
Use a good-quality medium-bodied wine, such as Cotes du Rhone or Pinot Noir, for this stew
- 2 garlic cloves, minced
- 4 anchovy fillets, minced fine (about 2 teaspoons)
- 1 tablespoon tomato paste
- 1 (4 pound) boneless beef chuck-eye roast, trimmed and cut into 1 1/2 inch pieces
- 2 tablespoons vegetable oil
- 1 large onion, halved and sliced 1/8 inch thick
- 4 carrots, peeled and cut into 1 inch pieces
- 1/4 cup flour
- 2 cups red wine
- 2 cups chicken broth
- 4 ounces salt pork, rinsed of excess salt
- 2 bay leaves
- 4 sprig fresh thyme
- 1 pound Yukon gold potatoes, scrubbed and cut into 1 inch pieces
- 1 1/2 cups frozen pearl onions, thawed
- 2 teaspoons (about 1 packet) unflavored gelatin
- 1/2 cup water
- 1 cup frozen peas, thawed
- Salt and pepper
Basic Spice Rub for Pork (ATK)
By hmp13
To apply spice rubs, sprinkle over the food and then gently massage in the seasonings to make sure they adhere
- 1 1/2 tablespoons fennel seeds
- 1 1/2 tablespoons cumin seeds
- 1 1/2 tablespoons coriander seeds
- 2 teaspoons dry mustard
- 2 teaspoons brown sugar
- 1 teaspoon ground cinnamon
Spanish Scramble (CS)
By hmp13
Preheat your oven’s broiler
- 8 large eggs
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 2 chorizo links (or Andouille or any spicy southwestern sausage)
- 1 tablespoon butter
- 1/2 cup caramelized onions
- 1/2 cup plum tomatoes, chopped
- 1/2 cup scallions, minced (white and green parts)
- 1/2 cup pepper jack cheese, shredded
- 1/2 cup chopped fresh parsley or chives
Mexican Chicken Soup (FN)
By hmp13
Barefoot Contessa at Home
- 4 split (2 whole) chicken breasts, bone in, skin on
- Good olive oil
- Kosher salt and freshly ground black pepper
- 2 cups chopped onions (2 onions)
- 1 cup chopped celery (2 stalks)
- 2 cups chopped carrots (4 carrots)
- 4 large cloves garlic, chopped
- 2 1/2 quarts chicken stock, preferably homemade
- 1 (28-ounce) can whole tomatoes in puree, crushed
- 2 to 4 jalapeno peppers, seeded and minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander seed
- 1/4 to 1/2 cup chopped fresh cilantro leaves, optional
- 6 (6-inch) fresh white corn tortillas
Basic Spice Rub for Beef and Lamb (ATK)
By hmp13
To apply spice rubs, sprinkle over the food and then gently massage in the seasonings to make sure they adhere
- 1 tablespoon black peppercorns
- 1 tablespoon white peppercorns
- 1 1/2 teaspoons coriander seeds
- 1 1/2 teaspoons cumin seeds
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground cinnamon
Frozen Strawberry Margarita Pie (MRS)
By hmp13
The recipe calls for freezing the whipped cream on top of the pie, but you can also freeze just the strawberry part...
- 1 recipe chocolate cookie crust, baked and chilled
- 1 (20 ounce) package frozen strawberries, thawed and drained
- 3/4 cup plus 2 tablespoons sugar
- 1/4 cup tequila
- 1 tablespoon lime juice
- 2 cups heavy cream
Pimento Cheese (ATK)
By hmp13
Both white and orange extra sharp cheddar work well here; avoid long aged cheddars
- 1 (4 ounce) jar pimento peppers, drained and patted dry (1/2 cup)
- 6 tablespoons mayonnaise
- 2 garlic cloves, minced
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon hot sauce, plus more to taste
- 1 pound extra sharp cheddar cheese, shredded (about 4 cups)
- Salt and pepper
Chunky Chicken Chili (Big Daddy)
By hmp13
In a large Dutch oven, melt 4 tablespoons butter over medium-high heat
- 1 stick butter, divided
- 2 pounds boneless, skinless chicken breasts, cubed into 1/2-inch pieces
- 1/4 cup all-purpose flour
- 1 large onion, chopped
- 1/4 cup red pepper, diced
- 1/4 cup green pepper, diced
- 2 cups chicken stock
- 1 cup heavy cream
- 2 tablespoons chili powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- 1 tablespoon cracked black pepper
- 1 tablespoon kosher salt
- 2 (14.5-ounce) cans cannellini beans, drained
- 2 (4-ounce) cans mild green chiles
- 1/2 cup sour cream
- 1 1/2 cups grated Cheddar, for garnish
- 3 tablespoons chopped parsley leaves, for garnish
Chicken Provencal Stoup (Rachel Ray)
By hmp13
Thicker than a typical soup but thinner than a stew
- 2 medium carrots, peeled
- 2 cloves garlic, chopped
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 1 medium zucchini
- 1 small to medium red bell pepper, seeded
- 1 medium yellow skinned onion, peeled and halved
- Salt and pepper
- 1 tablespoon herbes de Provence, available on spice aisle or, 1 teaspoon each dried sage, rosemary and thyme
- 1 1/2 pounds small red skinned potatoes
- 1 cup dry white wine
- 1 (14-ounce) can diced tomatoes or coarsely ground tomatoes
- 1 quart plus 1 cup chicken stock
- 1 pound chicken tenders, diced
- 1 small jar black olive tapenade, 4 ounces
- 2 tablespoons chopped flat-leaf parsley
- Crusty bread, to pass at table
Maple Pecan Sticky Bars
By hmp13
Epicurious
- Crust
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/4 cup sugar
- 1 large egg yolk
- 11/2 cups all purpose flour
- 1/8 teaspoon salt
- Filling
- 1/2 cup pure maple syrup
- 1/3 cup (packed) golden brown sugar
- 1/4 cup whipping cream
- 3 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- 1 1/2 cups coarsely chopped pecans