Janet-2's profile page
Recipes
Rocket Salad
By Janet-2
Peel, halve and quarter the red onions
- • 2 Red onions
- • 8 bacon strips or pancetta strips
- • Pinenuts, handful
- • Thyme
- • Rocket leaves
- • Balsamic vinegar
- • Olive oil
- • Parmesan, shaved
Mango-Passionfruit Fruitie
By Janet-2
Mix passionfruit juice and mango juice over ice
- passionfruit juice
- mango juice
Herbed Potato Salad
By Janet-2
Place the potatoes in a large pot filled with heavily salted water and bring to a boil over high heat
- 2 1/2 pounds golf-ball-sized white or red new potatoes, scrubbed
- 1/3 cup olive oil
- 1/3 cup finely chopped shallot (from about 1 medium shallot)
- 3 tablespoons champagne vinegar
- 1 tablespoon Dijon mustard
- 2 1/2 teaspoons kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 1/4 cup finely chopped fresh Italian parsley leaves
- 1/4 cup finely chopped fresh tarragon or dill leaves, or a combination
Chicken Fricasee
By Janet-2
- Brown chicken in pan. Remove and set aside
- Chicken, 4 pieces
- 1 onion, chopped
- 1 cup mushrooms, chopped
- 1 1/2 cups chicken stock
- 2 Garlic cloves
- 1 Tbsp. flour
- 1 egg yolk
- 2 tbsp. sour cream
- 1 tbsp. tarragon, chopped
Veal Marsala - Lidia's
By Janet-2
Lidia Bastianich's recipe
- 8 pieces medallions of veal
- salt and pepper
- 1 cup unbleached flour
- 1/3 cup vegetable oil
- 1 stick butter
- 2 tbsp. shallots, finely chopped
- 2 cups mushrooms (shiitake, fresh porcini, champignons), cleaned and sliced
- 1/2 cup dry marsala wine
- 1/2 cup chicken stock
- 2 tbsp. parsley, chopped
Hawaiian DaKine Burgers
By Janet-2
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high
- Ginger-Goat Cheese Spread
- • 4 ounces Surfing Goat Dairy Rolling Green goat cheese (made with fresh garlic chives) or other garlic-flavored mild goat cheese
- • 1/2 cup mayonnaise
- • 2 1/2 tablespoons finely minced fresh ginger
- Patties
- • 3 ounces spicy Hawaiian Portuguese sausage or other Portuguese sausage, such as linguica
- • 2 pounds ground chuck
- • 1/3 cup minced ripe papaya
- • 1/3 cup minced Maui or other sweet onion
- • 5 teaspoons McCormick’s Gourmet Collection Asian-style Spiced Sea Salt, or 1 1/2 teaspoons coarse sea salt
- Sweet-Chili Glaze
- • 2/3 cup Thai sweet chili sauce
- • 2 1/2 tablespoons Japanese shoyu (soy sauce), preferably Yamasa brand
- Hot Watercress Salad
- • 3 tablespoons macadamia nut oil or peanut oil
- • 2 small ripe Hass avocados, pitted, peeled, and thinly sliced lengthwise
- • 1 1/2 tablespoons fresh lemon juice, preferably Meyer variety
- • 1/2 ripe papaya, coarsely chopped
- • 5 cups chopped watercress
- • 2 small Maui or other sweet onions, thinly sliced and separated into rings
- • 2 large garlic cloves, minced
- • 1/4 teaspoon crushed red pepper flakes
- • 2 tablespoons Japanese shoyu (soy sauce), preferably Yamasa brand
- • Vegetable oil, for brushing on the grill rack
- • 6 high-quality seeded hamburger buns or sandwich rolls, split
Apple Baklava
By Janet-2
Directions On a sheetpan lined with parchment paper, lay down 1 sheet of filo and brush with butter
- Ingredients
- 1 pound thawed filo dough
- 1 cup melted butter
- 2 lemons juiced and zested
- 4 tablespoons honey
- 2 teaspoons cinnamon
- 3 cups diced Granny Smith apples
- 2 cups chopped toasted walnuts
- 2 cups chopped toasted pistachios
- 1 1/2 cups sugar
- 1/2 cup honey
- 1 pint water
- 1 lemon rind
Indian Tandoori Chicken
By Janet-2
Remove skin from chicken pieces, and cut slits into them lengthwise
- 2 pounds chicken, cut into pieces
- 1 teaspoon salt
- 1 lemon, juiced
- 1 1/4 cups plain yogurt
- 1/2 onion, finely chopped
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger root
- 2 teaspoons garam masala
- 1 teaspoon cayenne pepper
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 2 teaspoons finely chopped cilantro
- 1 lemon, cut into wedges
Red Lentil Soup
By Janet-2
Serves 4
- 1 tablespoon olive oil
- 1 large carrot, diced
- 2 large ribs celery, diced
- 1 small yellow onion, diced
- 1/4 teaspoon salt, plus additional to taste
- 1 cup red lentils
- 4 cups water or low-sodium broth
- 1 whole bay leaf
- 2 tablespoons lemon juice from 1/2 large lemon
- Olive oil, yogurt, or other topping, to serve
- 1 tbsp. parsley, chopped, for garnish
Black Ice
By Janet-2
Mix ingredients over ice.
- 1 1/2 ounces of vodka
- 1/2 ounce of blackberry liqueur