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Recipes
Waikiki Meatballs
By jerzie1213
Mix meat, crumbs, onion, egg, salt, ginger and milk
- 1 1/2 lb ground beef
- 2/3 cup cracker crumbs
- 1/3 cup onion; minced
- 1 egg
- 1 1/2 tsp salt
- 1/4 tsp ginger
- 1/4 cup milk; for meatballs
- 1 tbsp shortening
- 2 tbsp cornstarch
- 1/2 cup brown sugar; packed
- 1 (14 oz) can pineapple chunks in syrup, drained (reserve syrup)
- 1/3 cup vinegar
- 1 tbsp soy sauce
- 1/3 cup green pepper; chopped
Herb-Marinated Pork Tenderloins
By jerzie1213
Requires overnight marinating
- 1 lemon, zest grated
- 3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
- Good olive oil
- 2 tablespoons minced garlic (6 cloves)
- 1 1/2 tablespoons minced fresh rosemary leaves
- 1 tablespoon chopped fresh thyme leaves
- 2 teaspoons Dijon mustard
- Kosher salt
- 3 pork tenderloins (about 1 pound each)
- Freshly ground black pepper
Manly Mexican Bites
By jerzie1213
In a skillet, cook the sausage over medium-high heat, stirring, until browned and the fat is rendered, about 4 minu...
- Spicy Sour Cream Dip:
- 24 ounces chorizo or other hot sausage, removed from casings and crumbled
- 2 cups finely chopped yellow onions
- 1 1/2 tablespoons finely chopped garlic
- 1 tablespoon Essence
- 1 tablespoon chili powder
- 2 cups grated Monterey Jack
- 2 cups grated cheddar
- 4 large fresh jalapenos, stems and ends removed, cut into 20 slices about 1/4-inch thick each
- 12 corn tortillas
- Chopped fresh cilantro leaves, for garnish
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 chipotle chile in adobo, chopped
- 1 teaspoon abobo sauce
- 1 tablespoon chopped fresh cilantro leaves
- 1 tablespoon fresh lime juice
- 1/4 teaspoon salt
- In a bowl, combine all the ingredients. Adjust the seasoning, to taste. Refrigerate, covered, until ready to serve.
Bruschetta with Shrimp, Tarragon and Arugula
By jerzie1213
For the toasts: Put an oven rack in the center of the oven
- Toasts:
- 1 (1-pound) loaf ciabatta bread, trimmed and cut into 14 (1/2-inch thick) slices
- Olive oil, for drizzling
- 1 garlic clove, halved
- Topping:
- 3 tablespoons olive oil
- 1 large or 2 small shallots, thinly sliced
- 1 clove garlic, chopped
- 1 pound extra-large shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper
- 6 Roma tomatoes, chopped
- 1/4 cup white wine
- 1/4 cup low-sodium chicken stock
- 3 tablespoons chopped fresh tarragon leaves
- 1 packed cup arugula, chopped
- 1/2 cup mascarpone cheese, at room temperature
Steak Diane
By jerzie1213
Melt 4 tablespoons of the butter in a large skillet over medium heat
- 6 tablespoons butter
- 1/2 cup sliced mushrooms
- 2 tablespoons minced onion
- 1 clove garlic, crushed
- 1 teaspoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1/8 teaspoon salt
- 2 tablespoons snipped fresh parsley leaves
- 1 pound beef tenderloin, cut into 8 slices
Pork Fillet with Rosemary-Apple Vinaigrette
By jerzie1213
Using a sharp knife, trim all fat and silver skin from the tenderloins and set aside
- Rosemary-Apple Vinaigrette:
- 2 (1 to 1 1/2 pound) pork tenderloins
- 1 tablespoon Dijon mustard
- 1/2 cup Rosemary-Apple Vinaigrette, recipe follows
- 2 tablespoons vegetable oil
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 (4-ounce) Granny Smith apple, cored, peeled, and cut into 1/4-inch thick slices
- 1/4 cup apple cider vinegar, plus 2 tablespoons
- 2 tablespoons minced shallots
- 2 tablespoons plus 1 teaspoon sugar
- 1 1/2 teaspoons chopped fresh rosemary
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon soy sauce
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons green onions
- 1/2 cup vegetable oil
Steak with Avocado Sauce and Tomato Salad
By jerzie1213
Per serving: Calories 325; Fat 17 g (Sat
- 1 1/4 pounds beef eye round roast (in 1 piece)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon Mexican-style chili powder
- Kosher salt
- 1 cup cherry or grape tomatoes, halved
- 7 to 8 canned hearts of palm, thickly sliced
- 2 tablespoons lime juice, plus lime wedges for garnish
- Freshly ground pepper
- 1 ripe Hass avocado
- 1/3 cup fresh cilantro
- 1 large clove garlic
- Flour tortillas, warmed, for serving (optional)
Creamy Orzo
By jerzie1213
Bring a heavy large saucepan of salted water to a boil over high heat
- 1 pound orzo (rice-shaped pasta)
- 2 tablespoons olive oil
- 1 large shallot, finely chopped
- 1 garlic clove, minced
- 1 (14.5-ounce) can diced tomatoes, juices drained
- 1 1/4 cups whipping cream
- 1 cup frozen spinach, thawed
- 3/4 cup freshly grated Parmesan
- Salt and freshly ground black pepper
Sauteed Shrimp with Red Onion
By jerzie1213
Heat the oil in a very large pot over medium heat
- 1 1/2 tablespoons extra-virgin olive oil
- 1/2 large red onion, sliced
- 1 garlic clove, minced
- 1/8 cup reduced-sodium chicken broth
- 1/2 tablespoon soy sauce
- 1/8 teaspoon crushed red pepper flakes
- 1/8 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1 (10 ounce) bag of prewashed spinach (about 5 cups)
- 1/2 lemon, zest of
Spicy Orange Beef
By jerzie1213
Cook rice according to package directions, omitting salt and fat
- 1 (3 1/2-ounce) bag boil-in-bag brown rice
- 1/2 teaspoon salt
- 1 teaspoon bottled minced garlic
- 1/2 teaspoon crushed red pepper
- 1 pound boneless sirloin steak, cut into 1/4-inch strips
- 1/2 teaspoon grated orange rind
- 1/4 cup fresh orange juice
- 1 tablespoon cornstarch
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon dark sesame oil
- 3/4 cup (1-inch) slices green onions