Janet-2's profile page
Recipes
Short Ribs Braised in Coffee Ancho Chile Sauce
By Janet-2
Makes 6 servings Chef Robert Del Grande of Cafe Annie, in Houston, serves a fillet of beef with a coffee chile sauc...
- Active time: 40 min Start to finish: 4 1/2 hr
- 4 dried ancho chiles, stemmed, seeded, and ribs discarded
- 2 cups boiling-hot water
- 1 medium onion, quartered
- 3 garlic cloves, coarsely chopped
- 2 tablespoons finely chopped canned chipotle chiles in adobo plus 2 teaspoons adobo sauce
- 2 tablespoons pure maple syrup
- 1 tablespoon fresh lime juice
- 3 teaspoons salt
- 6 lb beef short ribs or flanken
- 1 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1/2 cup brewed coffee
Eels Stir Fried in Black Bean Sauce
By Janet-2
Cut eel into 2.5cm (1-inch) pieces and roll in cornflour
- 180 g eel
- 1 teaspoon cornflour
- 1 teaspoon garlic, crushed
- 1/2 teaspoon gingerroot, crushed
- 2 teaspoons sesame oil
- 1 tablespoon black bean paste
- 1/4 teaspoon chili flakes
- 2 tablespoons water
- 2 tablespoons sherry wine
- 1 teaspoon soy sauce
- 1 small onion, finely diced
Shrimp Lollipops with Orange-Horseradish sauce
By Janet-2
Chill shrimp, cream, panko, eggs and butter for 1 hour
- Sauce ingredients:
- Ingredients
- 1 1/2 pounds fresh shrimp, peeled and deveined with tail off
- 1 tablespoon heavy cream
- 3 tablespoons panko bread crumbs
- 3 eggs
- 4 ounces unsalted butter, cut into cubes
- Salt and pepper to taste
- 3 cups water
- 1/2 cup Old Bay seasoning
- 3 lemon slices
- 16 lollipop sticks or skewers
- 2 cups finely chopped flat leaf parsley
- 2 cups Bonne Maman Orange Marmalade
- 1/2 cup horseradish, squeezed of excess liquid
Punjab Choley
By Janet-2
Saute garlic and onions in oil over low heat until soft
- • 1 can chickpeas, drained
- • 1 tomato, diced
- • 1 medium onion, chopped finely
- • 1 clove garlic, minced
- • 1 tsp. coriander
- • 1 tsp. cumen
- • ½ tsp. cinnamon
- • 1 tsp. cardamom
- • ¼ tsp. red chili powder
- • 1 green chile
- • 1 tsp. turmeric
- • Salt and pepper
- • ½ cup water
- • Canola oil
Red Lentil, Tomato, and Kale Soup
By Janet-2
In a large pot, sauté the onion and garlic in oil for about 5-6 minutes over medium heat
- 1 tsp coconut oil (or other oil)
- 2 large garlic cloves, minced
- 1 sweet onion, diced
- 3 celery stalks, diced
- 1 bay leaf
- 1 & 1/4 tsp ground cumin
- 2 tsp chili powder
- 1/2 tsp ground coriander
- 1/4-1/2 tsp smoked sweet paprika, to taste
- 1/8 th tsp cayenne pepper, or to taste
- 14-oz can diced tomatoes
- 5-6 cups vegetable broth, more if desired
- 1 cup red lentils, rinsed and drained
- fine grain sea salt and pepper, to taste
- 2 handfuls torn kale leaves or spinach
Kare Kare - Filipino Oxtail Soup
By Janet-2
Boil the pork hocks until soft
- 2 1/2 lbs Pork or Beef hocks or Ox tail,cut into 2" lengths
- 6 tbsp peanut butter
- 1 bundle sitaw or long beans (cut 3" length)
- 2 bundles bokchoy / pechay
- 2-6 cloves garlic, minced
- 1 medium onion, sliced
- 1 tsp achuete powder for coloring (achiote or annato coloring)
- 1 medium eggplant (cut into 6 pieces)
- 1 tbsp fish sauce
- bagoong or shrimp paste
Pomegranate Champagne Punch
By Janet-2
Bring 1/2 cup water and sugar to boil in small saucepan, stirring until sugar dissolves
- 1/2 cup water
- 1/2 cup sugar
- 2 750-ml bottles chilled brut Champagne
- 1 1/2 cups white rum
- 1 1/4 cups pomegranate juice
- 1 large lemon, thinly sliced
- Pomegranate seeds
- Fresh mint leaves
- 1 ice block
Cherry Pinwheels
By Janet-2
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- Dash salt
- 1/2 cup sour cream
- 1 egg
- 1 teaspoon finely shredded lemon peel
- 1 teaspoon vanilla
- 2 3/4 cups all-purpose flour
- 3/4 cup cherry preserves
- 1 cup powdered sugar
- 1/4 teaspoon almond extract
- 3 teaspoons milk
Cumin Lamb Noodles
By Janet-2
- Boil noodles and drain. Set aside
- 1 pkg. flat, broad noodles (chow fun Chinese noodles)
- 1/2 lb. ground lamb
- 2 garlic cloves, minced
- 1 tsp. chili oil
- 1 sweet peppers, chopped
- 1 scallion, chopped
- 1 onions, chopped finely
- 1 tsp. cumin
- 1 tbsp. vinegar
- 2 tbsp. soy sauce
Roast Pork Shoulder
By Janet-2
Preheat the oven to 425 degrees F
- Ingredients
- 3 tablespoons olive oil
- 3 tablespoons chopped garlic
- Salt and freshly ground black pepper
- 1 (4 pound) pork shoulder