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Recipes
Indian Lamb Curry - Slow Cooker
By Janet-2
Heat a large nonstick skillet over medium-high heat
- 2 lbs. boneless leg of lamb, trimmed and cut into 1 inch cubes
- 1 (14.5 oz) can diced tomatoes, undrained
- 2 tbsp. all purpose flour
- 2 cups finely chopped white onion
- 2 tbsp. grated peeled fresh ginger.
- 2 tsp. mustard seeds
- 2 tsp. ground cumin
- 1/2 tsp. salt
- 1/4 tsp. ground red pepper
- 4 garlic cloves, minced
- 4 cups hot cooked basmati rice
- 1/2 cup plain fat-free yogurt
- 1/2 cup chopped fresh cilantro
Grilled Corn and Shrimp Salad
By Janet-2
Brush the corn with some of the additional oil and grill it on a rack set about 6 inches over glowing coals, turnin...
- 6 * 6 ears of corn
- 1/3 * 1/3 cup olive oil plus additional for brushing the corn and the shrimp
- 1 * 1 pound medium shrimp (about 25), shelled and deveined
- 1 * 1 red onion, chopped fine
- 1 * 1 large fresh jalapeño chili including the seeds, minced (wear rubber gloves)
- 1/3 * 1/3 cup loosely packed fresh coriander, chopped fine
- 3 * 3 tablespoons fresh lemon juice
- 1 * 1 tablespoon white-wine vinegar
- 2 * 2 bunches of watercress, rinsed well, spun dry, and coarse stems discarded
- * cherry tomatoes, cut in half
Grilled Vegetables with Chevre
By Janet-2
Grilled Vegetable Antipasto: 1
- Crostini:
- Safflower oil or canola oil, for oiling the grill
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 5 fresh basil leaves, cut into very thin strips (chiffonade)
- 2 zucchini, cut into 1/2-inch slices lengthwise
- 2 yellow squash, cut into 1/2-inch slices lengthwise
- 1 red onion, cut into 1/2-inch-thick rounds
- 2 red bell peppers, cored, seeded, and cut into 2-inch strips
- 7 scallions, trimmed
- Salt and freshly ground black pepper to taste
- 1/4 cup sun-dried tomatoes
- 2 ripe tomatoes cut into 1/2-inch slices
- 1 recipe Herbed Chevre (recipe follows)
- 1 recipe Herbed Balsamic Vinaigrette (recipe follows)
- Fresh parsley and fresh basil, to garnish, optional
- Crostini (recipe follows)
- 1 long, thin, good-quality baguette
- 1/4 cup olive oil
- 2 tablespoons unsalted butter, melted
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 teaspoon freshly ground black pepper
- Kosher salt or coarse sea salt to taste
- Herbed Balsamic Vinaigrette:
- 1/3 cup balsamic vinegar
- Juice of 1 lemon
- 2 tablespoons mixed chopped fresh basil, parsley, and thyme
- 1 teaspoon freshly ground black pepper
- 1/4 cup olive oil
- 1/3 cup canola or safflower oil
- Herbed Chevre:
- 1/4 cup fresh parsley, chopped, or mixed fresh herbs, such as thyme, rosemary, and dill
- 1 tablespoon freshly ground black pepper
- One 8-ounce mild, creamy chevre log
Shrimp Escabeche with Blood Orange Mojo
By Janet-2
Combine orange juice, lemon juice, and 2 minced garlic cloves in medium saucepan over medium-high heat
- • 2 cups freshly squeezed blood orange juice
- • 1 cup fresh lemon juice
- • 3 large garlic cloves, minced
- • ½ tsp. dried crushed red pepper
- • Pinch of salt
- • 2 lbs. cooked deveined, peeled shrimp, cut into ½ inch pieces
- • 2 cups chopped red bell pepper
- • 1 ½ cups chopped celery
- • 1 cup chopped red onion
- • ½ cup chopped fresh cilantro
- • ¼ cup olive oil
- • Tortilla chips.
Cocoa Cookie Dough
By Janet-2
In a food processor, combine the flour, cocoa, sugar, baking soda, and salt
- 10 ounces ( 2 1/4 cups) bleached all-purpose flour
- 3 3/8 ounces (1 cup plus 2 tbsp) unsweetened natural cocoa powder
- 1 2/3 cup granulated sugar
- 3/8 tsp. baking soda
- 3/8 tsp. salt
- 10 1/2 ounces (1 cup plus 5 tbsp) unsalted butter, slightly softened
- 4 1/2 tbspn. whole milk
- 1 1/2 tsp. pure vanilla extract
Pot Roast
By Janet-2
Salt and pepper meat. Brown meat in cast iron pan
- beef
- salt and pepper
- carrots
- green beans
The King and Ice
By Janet-2
Nix all ingredients over rocks
- 2 oz tequila
- 1/2 oz lime juice
- 1 oz yuzu juice
- 3/4 oz. agazve nectar
Buttermilk Pancakes
By Janet-2
Separating the egg yolks from the whites makes them light and fluffy
- Makes 18 to 20 3-inch pancakes. Serves 4 to 6
- 2 1/2 cups flour
- 2 tablespoons sugar
- 1 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 large eggs, separated
- 2 cups buttermilk
- 1/2 cup milk
- 10 tablespoons unsalted butter, melted and cooled
- Canola or peanut oil for frying
Rabbit Sauteed with Morrells
By Janet-2
Reconstitute the mushrooms with water
- For the saddle:
- whole rabbit, cut up with legs and thighs and set aside the saddle section for baking.
- cippollini onions
- olive oil
- morrell mushrooms
- garlic
- herbs de provence
- salt and pepper
- splash of white wine
- bread crumbs
- dijon mustard, country style
- olive oil
- herbs de provence
Thanksgiving Turkey
By Janet-2
On the Tuesday before Thanksgiving, reserve the neck and giblets for the gravy and place the turkey in a container ...
- 12 -to-16-pound turkey
- 1 cup Champagne or white wine vinegar
- 1 cup cider vinegar
- 1/2 pound light brown sugar
- 3 cups Kosher salt
- 3/4 cup white sugar
- 2 tablespoons mustard seed
- 4 tablespoons crushed black pepper
- 6 sprigs thyme
- 6 cloves garlic, crushed
- 2 bay leaves