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Recipes
Turkey Meatballs, Mediterranean-style
By Janet-2
In a food processor, quickly grind up the lentils until they become mush
- For the meatballs:
- 1 cup cooked lentils (black or green works well)
- 1/2 pound ground turkey
- 2 large eggs, lightly beaten
- 2/3 cup breadcrumbs
- 1/2 cup low-fat ricotta
- 1/4 cup crumbled feta cheese
- 2 tablespoons red onion, minced
- 2 tablespoons chopped black olives
- 1 tablespoon capers
- 1 clove garlic, minced
- 2 tablespoons fresh Italian parsley, finely chopped, plus more for garnish
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried dill
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Brendan Bread Pudding from Luke's restaurant
By Janet-2
Chef John Besh of Luke's Restaurant in San Antonio created this recipe for his son, Brendan
- For the bread pudding
- 4 cups whole milk
- 2 cups heavy cream
- 1 1/2 cups sugar
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Grated zest of one orange
- 11 eggs, beaten
- 4 cups stale French bread, small diced
- 1 tablespoon unsalted butter
- For the sauce
- 8 tablespoons unsalted butter
- 1/2 cup light corn syrup
- 1 cup sugar
- 1 cup dark rum
- 1 cup heavy cream
- Pinch of salt
- 1 teaspoon vanilla extract
- For the candied almonds
- 1 cup sliced almonds
- 1 egg white
- 1/2 cup sugar
Crab Dip II
By Janet-2
Directions 1. In a small bowl stir together crab, mayonnaise, sour cream, the 2 tablespoons onion, the 1 tablespoo...
- 1 cup cooked crabmeat or one 6-ounce can crabmeat, drained, flaked, and cartilage removed
- 1/2 cup mayonnaise or salad dressing
- 1/2 cup dairy sour cream
- 2 tablespoons finely chopped red onion or green onion
- 1 tablespoon snipped fresh dillweed or 1 teaspoon dried dillweed
- 1 teaspoon finely shredded lemon peel or lime peel
- 1 teaspoon lemon juice or lime juice
- Several dashes bottled hot pepper sauce
- Dash cayenne pepper (optional)
- Salt and black pepper
- Finely chopped red or green onion (optional)
- Assorted crackers and/or vegetable dippers
Porcini Mushroom Soup
By Janet-2
Cook's note: Soup, without dill and parsley, can be made 3 days ahead and chilled
- 3/4 ounces dried porcini mushrooms (1 cup)
- 6 cups tepid water plus 2 cups hot water, divided
- 1 medium onion, finely chopped
- 1/2 stick unsalted butter
- 2 celery ribs, finely chopped
- 1 medium carrot, finely chopped
- 3 garlic cloves, finely chopped
- 1 1/2 pounds crimini mushrooms, sliced or quartered
- 1 (15-ounce) can diced tomatoes, drained
- 2 tablespoons finely chopped flat-leaf parsley
- 2 tablespoons finely chopped dill
- creme fraiche
Roasted Mackerel and Avocado Salad
By Janet-2
Preheat broiler. Make several diagonal slashes (1/8 inch deep) in mackerel skin about 1 inch apart
- 6 (4-to 5-ounces) mackerel fillets with skin, halved
- 1/3 cup plus 2 tablespoons extra-virgin olive oil, divided
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 medium head radicchio (about 10 ounces), leaves torn
- 2 tablespoons chopped flat-leaf parsley
- 1 medium avocado, thinly sliced
Buffalo Wings - Classic style
By Janet-2
For Sauce: In a large sauce pan, melt butter
- Sauce Mixture:
- 8 oz. barbecue sauce
- 8 oz. chili sauce
- 2 oz. Bourbon
- 1/2 cup honey
- 1/2 cup brown sugar
- 2 tbsp. butter
- 2 garlic cloves, chopped
- 1 large shallot, chopped
- 1 tbsp. ancho pepper finely chopped
- 3 oz. red hot sauce
- Canola oil
- Chicken wings, wing joint removed
- Blue Cheese Dressing
Char Siu Pork Roast - Slow Cooker
By Janet-2
Combine first 8 ingredients (through 5 spice powder) in a small bowl, stirring well with a whisk
- 1/4 cup low sodium soy sauce
- 1/4 cup hoisin sauce
- 3 tbsp. ketchup
- 3 tbsp. honey
- 2 tsp. minced garlic
- 2 tsp. grated peeled fresh ginger
- 1 tsp. dark sesame oil
- 1/2 tsp. five-spice powder
- 1 (2lb) boneless pork shoulder (Boston butt),trimmed
- 1/2 cup fat-free chicken broth
Bloody Mary Shrimp
By Janet-2
Prepare shrimp: Bring a large saucepan of salted water (2 tablespoons salt for 2 quarts water) to a boil
- For shrimp
- 1 pound medium shrimp in shell, peeled and deveined
- 1 1/2 cups thinly sliced celery (3 to 4 ribs)
- 1 cup thinly sliced scallions (about 6)
- For sauce
- 1/2 cup ketchup
- 1/4 cup vodka (preferably Absolut Peppar)
- 1/4 cup fresh lemon juice
- 2 tablespoons bottled horseradish (not drained), or to taste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Tabasco
- Equipment: Chinese soupspoons
- Garnish: diced avocado (optional)
Fried Chickpeas
By Janet-2
To a large skillet set over medium-high heat, add enough olive oil to reach a depth of 1/2 inch
- Olive oil, for frying
- 1 15-ounce can chickpeas, drained and rinsed
- Coarse salt
- 1/4 to 1/2 teaspoon Pimento (Spanish wood-smoked paprika), optional
Salmon a l'Orange
By Janet-2
Heat grill pan until hot. Place salmon in pan
- - salmon fillet
- 1/2 - 1/2 cup red wine
- 1 - 1 orange, sliced thinly in rounds
- salt and pepper to taste