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Recipes
Vietnamese Beef Noodle Bun
By Janet-2
1. Heat oil in a large skillet, preferably cast-iron, over medium-high heat until shimmering
- 1 tablespoon canola oil
- 1 pound sirloin steak or strip steak (1-1 1/4 inches thick), trimmed
- 6 ounces wide rice noodles
- 1/2 cup rice vinegar
- 2 tablespoons fish sauce (see Note)
- 2 tablespoons sugar, or to taste
- 4 cups shredded napa cabbage
- 1 1/2 cups shredded carrot
- 1 cup thinly sliced radishes
- 1 cup slivered fresh basil and/or mint
- 1/2 cup finely chopped unsalted roasted peanuts
White Asparagus Salad
By Janet-2
Whisk together the olive oil and vinegar in a mixing bowl
- 4 tbsp. extra virgin olive oil
- 1 tbsp. sherry vinegar
- 2 16-ounce cans - Spanish white asparagus, drained
- 6-8 fresh white asparagus spears, trimmed and peeled
- 1 orange
- 2 ounces Roncal cheese - Spanish sheep's milk cheese
- 1 tsp. chopped chervil for garnish
- salt to taste
Indoor Grilled Pork Chops
By Janet-2
To Brine: - Cover chops with salt and water
- Spice Rub:
- Rib chops or center cut chops
- 2 qts. of water
- 1/2 cup table salt or 1 cup kosher salt
- 1 tbsp. Paprika
- 1 tsp. Cumen
- 1 tbsp. Brown sugar
- 1 tsp. Coriander
- Salt and pepper
- Sauce:
- 1 tsp. liquid smoke
- 1 tsp. of spice rub
- 1 tsp. brown sugar
- 1 tsp. Worchestershire sauce
- 1 tsp. country-style mustard
- 1 can 8 oz. tomato sauce
Mangofire Rum
By Janet-2
- Take a few leaves of mint and muddle it in the glass
- 1 oz. rum
- muddled mint
- 1 1/2 oz. mango juice
Giovanna's Wine Basted Rabbit
By Janet-2
Recipe is from Villa Gaidello, a farm outside of Modena, Italy
- 2-1/2 to 2-3/4 pound rabbit in one piece
- 1 large clove garlic, split
- 1 stick unsalted butter, at room temperature, or 6 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 1-inch sprig fresh rosemary, or 1/2 teaspoon dried rosemary leaves
- 1/4 cup dry white wine
- 3 tablespoons fresh lemon juice
- 3 to 4 sprigs fresh rosemary for garnish
Chocolate and Vanilla Marble Cake (Flourless)
By Janet-2
Position a rack in the center of the oven and heat the oven to 350 degrees F
- For the vanilla batter:
- 8 oz. cream cheese, softened to room temperature
- 2/3 cup granulated sugar
- 1 large egg
- 1 tsp. pure vanilla extract
- For the chocolate batter:
- 10 oz. bittersweet chocolate, finely chopped
- 5 oz. (10 tbsp.) unsalted butter, cut into 6 pieces, more for the pan
- 3 large eggs
- 1/3 cup granulated sugar
- 1 tbsp. dark rum or espresso
- 1 tsp. vanilla extract
- pinch of table salt
- unsweetened cocoa powder, for dusting (optional)
Beef and Rice Noodle Soup
By Janet-2
Combine marinade ingredients in a bowl
- 2 tbsp. Chinese rice wine or dry sherry
- 1 tbsp. soy sauce
- 2 tsp. cornstarch
- 1/2 lb. boneless tender beef, sliced paper thin
- 1/2 lb. dried or fresh flat rice noodles, about 1/4" wide
- 1 cup bean sprouts
- 2 green onions, julienned
- 6 cilantro sprigs
- 6 fresh mint leaves
- 3 thin slices of lime
- 1/2 fresh jalapeno chili, thinly sliced
- 2 tbsp. minced lemongrass
- 1 tbsp. fish sauce
- 2 tsp. sesame oil
- 2 tsp. lime juice
Chicken Tagine
By Janet-2
Daniel Boulud's Chicken Tagine recipe
- Spice Mix:
- 3 tbsp. paprika
- 2 tsp. ground ginger or 1/2 tbsp. chopped fresh ginger
- 1 1/2 tsp. ground cinnamon
- 2 tsp. ground cumin
- 1 tsp. turmeric
- 1 tsp. ground coriander
- 3/4 tsp. ground allspice
- 1/4 tsp. cayenne
- Tagine:
- 3 tbsp. olive oil
- 6 whole chicken legs, split at the joint into thighs and drumsticks
- spice mix
- 1 white onion, cut into 6 wedges
- 5 cloves garlic, minced
- 1/2 head of cauliflower, cut into small florets
- 2 small carrots, peeled and cut into 1 inch pieces
- 3 roma tomatoes
- 1 tbsp. tomato paste
- pinch of saffron
- 5 cups of unsalted chicken stock
- 1/2 cup pitted green olives
- 1/4 cup golden raisins
- cilantro, chopped for garnish
- Peel from 1 lemon, minced
Steak Fajita
By Janet-2
Cut meat diagonally, across the grain, into thin strips
- 6 oz flank steak
- 1 small onion, cut into eighths
- 1 green or red bell paper, cut into strips
- 1 small jalapeno pepper, cut into rings
- 1 tbsp. chopped cilantro
- 1 tsp. olive oil
- 1/4 tsp. ground cumin
- 1/8 tsp. ground cinnamon
Peanut Butter Chocolate Puff Cups
By Janet-2
Preheat oven to 400 degrees
- Puff pastry (i.e. Pepperidge Farm)
- peanut butter
- 4 oz. dark chocolate, chopped
- pecans, chopped coarsely
- or mini marshmallows.
- one standard size muffin pan