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Recipes
Cassoulet with Pork, Lamb, and Duck
By Janet-2
from the book, The French Slow Cooker
- 1 lb navy beans or other small white beans
- 2 medium carrots, peeled and thickly sliced
- 6 garlic cloves
- 1 bay leaf
- 4 ounces bacon, cut into 1/2 inch strips
- 1 large onion, finely chopped
- 2 tbsp. tomato paste
- 4 cups beef broth
- 2 lbs. boneless lamb shoulder, trimmed cut into 2 inch pieces
- 1 lb. kielbasa
- 2 legs duck confit or 4 chicken thighs
- salt and pepper
- 1 cup panko
- 3 cups croutons
Crescents- Gorgonzola, Proscuitto Tartlets
By Janet-2
From Pillsbury
- 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet or 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
- 1/3 cup crumbled Gorgonzola cheese
- 1/4 cup chopped prosciutto
- 1 egg
- 3 tablespoons whipping cream
- 2 medium green onions, finely chopped (2 tablespoons)
- 2 tablespoons chopped walnuts, toasted
Moroccan Lamb Meatballs
By Janet-2
*Cook's Note: To toast spices, heat in a small, dry skillet over low heat until fragrant
- Meatballs:
- 2 1/2 pounds ground lamb
- Spice Mix, recipe follows
- 1 egg
- 1/2 cup ketchup
- Meatball Sauce:
- 2 tablespoons olive oil
- 1/2 cup minced onion
- 1 tablespoon minced garlic
- 1 tablespoon minced shallots
- 2 cinnamon sticks
- 1 tablespoon ground cumin, toasted*
- 1 tablespoon ground coriander, toasted
- 4 cups tomato puree
- 1 cup vegetable or chicken stock
- Salt and freshly ground black pepper
- 1 tablespoon thinly sliced mint leaves
- 1 tablespoon minced Italian parsley leaves
- Slivered almonds, toasted, for garnish
- Chopped fresh mint leaves, for garnish
- Warmed pita wedges, for serving
- Spice Mix:
- 1 tablespoon ground coriander, toasted
- 1 tablespoon ground cumin, toasted
- 1 teaspoon curry powder
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 3/4 teaspoon ground mustard
- 3/4 teaspoon paprika
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon chili powder
- Salt and freshly ground black pepper
Peking Duck
By Janet-2
Clean duck. Wipe dry and tie string around the neck
- • 5-6 lb duck
- • 8 cups water
- • 1 slice ginger
- • 1 scallion, cut into halves
- • 3 tbsp. honey
- • 1 tbsp. white vinegar
- • 1 tbsp. sherry
- • 1 ½ tbsp. cornstarch, dissolved in 3 tbsp. water
- • Scallion for garnish
Bobby Flay's Buffalo Wings
By Janet-2
Mix flour ingredients and drench chicken in the flour mixture
- Flour Mixture (Bobby Flay’s recipe only):
- • 1 cup flour
- • 1 tsp. garlic powder
- • 1 tsp. chili powder
- • Salt and pepper
- Sauce Mixture (Bobby Flay’s)
- • Chipotle sauce
- • chili powder
- • ancho chilies
- • red wine vinegar
- • honey
- • brown sugar
- • Dijon mustard
Apple Pancake
By Janet-2
Heat the oven to 400°F. Peel, core, and quarter the apples, then cut them into medium slices (1/4-inch thick or le...
- 2 large or 3 medium apples, preferably tart ones like Granny Smith
- 4 tablespoons white sugar, divided
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/3 cup unsalted butter
- 1/3 cup dark brown sugar
- 3/4 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 cup milk
- 1/2 teaspoon vanilla
- 5 eggs
- Powdered or cinnamon sugar, to serve
Orzo and Arugula Pasta
By Janet-2
Boil water and cook orzo. Drain and set aside
- Orzo
- Arugula
- Onion, chopped
- Tomatoes (2), chopped
- Pine Nuts
- Olive Oil, 1 tbsp.
- Scallions
- grated Parmesan cheese
Porcini Gorgonzola Burgers
By Janet-2
For Demi-glace: Heat oil in heavy large pot over medium high heat
- Demi-Glace:
- - ready made veal demi-glace
- - 3 tbsp. vegetable oil
- - 1 medium onion, chopped
- - 1 medium carrot, chopped
- - 1 celery stalk with leaves, chopped
- - 12 cups cold water, divided
- - 2 tsp. tomato paste
- - 3 fresh parsley sprigs
- - 2 fresh thyme sprigs
- - 1/4 tsp. black peppercorns
- - 2 cups red wine
- Burgers:
- - 2 cups water
- - 1 1/2 ounces dried porcini mushrooms, chopped to 1/2 inch pieces
- - 3 lbs. ground sirloin
- - 1 1/2 tsp. salt
- - 1/4 tsp. ground black pepper
- - 2 tbsp. (1/4 stick) butter
- - 6 4-inch square or round sourdough rolls
- - fresh arugula
- - olive oil
- - 6 1/4 inch thick slices of Gorgonzola cheese
Scallops a la Champagne
By Janet-2
Cut garlic lengthwise in half
- 12 large cloves
- 4 tbsp. butter (1/2 stick)
- 20 large sea scallops
- 1/4 cup maple syrup
- 1/4 cup apple cider
- 1/4 cup dry Champagne
- 3 tbsp. chopped shallots
- 3 tbsp. chopped chives
- Salt and pepper to taste
Korean Bibimbop
By Janet-2
If using whole beef, tenderize beef and then mince it (ground in food processor)
- Seasoning:
- 1/4 lb. ground lean beef or 4 oz. top round beef
- 1 medium sized zucchini, julienned
- 1 medium sized cucumber, julienned
- 1 carrot, minced
- 2 oz. mung bean sprouts
- 2 oz. spinach
- Romain lettuce, few leaves, shredded
- 2 eggs, cooked sunny side up
- 2 cups sticky rice, cooked
- 2 tbsp. soy sauce
- 1 tsp. sesame oil
- 1 tbs. rice vinegar
- 1 clove of garlic, crushed
- 1 tsp. brown sugar
- Black pepper
- Red Pepper Paste:
- 2 tbsp. kochujang (Korean chile pepper paste)
- 1 tsp. rice vinegar
- 1 tsp. water
- 1 tsp. sesame oil