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Recipes
Thai Cold Sesame Peanut Noodles
By Janet-2
Season the chicken breasts with salt and pepper
- For the sauce:
- 2 boneless, skinless chicken breasts
- 4 teaspoons peanut or canola oil, divided
- 2 cloves garlic, minced
- 1 1/2 inch piece of ginger, peeled and minced
- 1 pound spaghetti or soba noodles
- 1 English (seedless) cucumber
- 5 scallions (white and light green parts) chopped
- 2 teaspoons black sesame seeds (toasted white ones would be fine, too)
- 2 tablespoons natural peanut butter*
- 2 tablespoons rice vinegar
- 3 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1/2 teaspoon red pepper flakes
Grilled Steak
By Janet-2
Pat steak dry. Mix salt and cornstarch together and rub on steak
- boneless rib eye steak (or New York strip steak)
- 1 tsp. cornstarch
- 1 tsp. salt
- 1 tbsp. Worcestershire sauce
- 1 tsp. Dijon mustard
- 1 tsp. vinegar
Bloody Mary Soup Shots with Shrimp
By Janet-2
Toss shrimp with 1 tablespoon lemon juice in large bowl
- 32 * 32 peeled deveined cooked medium shrimp
- 2 * 2 tablespoons fresh lemon juice, divided
- * Pickled vegetables (such as carrots, celery, green beans, and olives)
- 1 * 1 28-ounce can San Marzano tomatoes in juice
- 2 * 2 green onions, chopped
- 1/2 * 1/2 cup (or more) low-salt chicken broth
- 2 * 2 tablespoons Worcestershire sauce
- 2 * 2 tablespoons vodka
- 1 * 1 tablespoon prepared horseradish
- 1/2 * 1/2 teaspoon celery salt
Bittersweet Mocha Cookies
By Janet-2
Use the Cocoa Cookie dough recipe as the basis for this recipe
- 1/3 of a batch of freshly made Cocoa Cookie Dough (about 1 1/3 cups)
- 3 ounces bittersweet or semi-sweet chcocolate, very finely chopped or pulverized in a food processor to the size of coarse crumbs
- 1/4 tsp. finely ground coffee beans (regular, not espresso roast), plus 28 whole beans or as needed
- 1/4 about 1/4 cup granulated or coarse decorating sugar
Chinese Barbecue Pork
By Janet-2
Trim excess fat from pork
- Marinade:
- 1 boneless pork shoulder or butt (3 lb.)
- 1/4 cup soy sauce
- 1/4 cup hoisin sauce
- 3 tbsp. Chinese rice wine or dry sherry
- 2 tbsp. ketchup
- 2 tbsp. sugar
- 1 tbsp. grated orange peel
- 1 tsp. minced garlic
- 1 tsp. sesame oil
- 1/2 tsp. Chinese five-spice
- 1 tbsp. sesame seed paste (optional)
- 4-5 drops red food color (optional)
Italian Wedding Soup
By Janet-2
Serves 6-8
- 3/4 pound ground meat (chicken, turkey, pork, beef, veal, or a combination)
- 1/2 cup dry bread crumbs or panko
- 3 large eggs
- 1/2 cup grated Romano cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 1 tablespoon chopped fresh oregano (or 1 teaspoon dried oregano)
- 1 teaspoon salt
- 1/2 teaspoons freshly ground black pepper
- 3 tablespoons olive oil, divided
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 8 cups chicken stock
- 1 bunch greens (such as escarole) trimmed and torn into bite-sized pieces (about 6 lightly packed cups)
- Red pepper flakes, optional
- Lemon wedges, optional
Lobster Roll
By Janet-2
Combine all dressing. Add to lobster
- Dressing:
- 1 tsp. lemon juice
- 1 tsp. horseradish
- 1 tbsp. shallot, chopped finely
- 2 cloves garlic, peeled and minced
- 1 tbsp. celery, chopped finely
- 3 tbsp. mayonnaise
- salt and pepper
- Filling:
- lobster meat
- romaine lettuce
- roll
Roast Pork Shoulder II
By Janet-2
Place the pork, fat-side up, in a roasting pan fitted with a rack insert, and using a sharp knife, score the surfac...
- 1 boneless pork shoulder (about 4 pounds), skin on
- 4 garlic cloves, smashed
- 1 handful fresh oregano
- 4 tablespoons Kosher salt (1 tablespoon for every pound of meat)
- 1 tablespoon coarsely ground black pepper
- 3 tablespoons vegetable oil
- 2 tablespoons white wine vinegar
Provencal Beef Daube - Slow Cooker
By Janet-2
Combine first 3 ingredients into a large zip-top plastic bag
- 2 pounds boneless chuck roast, trimmed and cut into chunks
- 1 tbsp. extra virgin olive oil
- 6 garlic cloves, minced
- 1/2 cup boiling water
- 1/2 ounce dried porcini mushrooms
- 3/4 tsp. salt, divided
- Cooking spray
- 1/2 cup red wine
- 1/4 cup fat-free, low sodium beef broth
- 1/3 cup pitted nicoise olives
- 1/2 tsp. freshly ground black pepper
- 2 large carrots, peeled and thinly sliced
- 1 large onion, peeled and chopped
- 1 celery stalk, thinly sliced
- 1 (15-ounce) can whole tomatoes, drained and crushed
- 1 tsp. whole black peppercorns
- 3 flat leaf parsley sprigs
- 3 thyme sprigs
- 1 bay leaf
- 1 (1-inch)strip orange rind
- 1 tbsp. water
- 1 tsp. cornstarch
- 1 1/2 tbsp. flat leaf parsley leaves
- 1 1/2 tsp. chopped fresh thyme
Spicy Grilled Shrimp with Rice & Mango Snap Pea Salad
By Janet-2
Whisk 1 tablespoon vegetable oil, 1 teaspoon ginger, and crushed red pepper in bowl
- 3 * 3 tablespoons vegetable oil
- 2 * 2 teaspoons minced fresh ginger
- 1/4 * 1/4 teaspoon dried crushed red pepper
- 16 * 16 uncooked jumbo shrimp, peeled, deveined
- 3 * 3 tablespoons fresh lime juice
- 2 * 2 tablespoons soy sauce
- 3 * 3 cups cooked short-grain brown rice (about 1 1/4 cups uncooked)
- 1 * 1 mango, peeled, pitted, chopped
- 4 * 4 green onions, thinly sliced
- 8 * 8 ounces sugar snap peas
- 1 * 1 teaspoon oriental sesame oil
- 1 * 1 teaspoon sesame seeds
- 4 * 4 10- to 12-inch metal skewers