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Recipes
Roast Leg of Lamb with Red Wine Sauce
By Janet-2
Preheat oven to 375 degrees
- 1/4 cup extra virgin olive oil
- 1/4 cup Dijon mustard
- 3 garlic cloves, finely chopped
Roast Leg of Lamb with Red Wine Sauce
By Janet-2
Preheat oven to 375 degrees
- 1/4 cup extra virgin olive oil
- 1/4 cup Dijon mustard
- 3 garlic cloves, finely chopped
- 1 tbsp. chopped sage
- 1 tbsp. chopped parsley
- 2 tsps. chopped rosemary
- 1 7-lb bone in leg of lamb
- Salt and pepper
- 1 medium onion
- 1 celery rib, coarsely chopped
- 1 carrot, thinly sliced
- 1/2 cup dry red wine
- 2 tbsp. tomato paste
- 1 cup veal demi-glace
- 1 cup water
Lamb Baked with Orzo
By Janet-2
Heat the oil in a large pan
- 1/2 cup (120 ml / 4 fl oz) olive oil
- 3-1/4 lb (15 kg) stewing lamb, trimmed
- and cut into serving pieces
- 3 cups (7 so ml / 1-1/4 pints) puréed
- peeled fresh tomatoes
- or puréed canned tomatoes
- 4 garlic cloves, sliced
- 1/2 teaspoon sugar
- 4 tablespoons (50 g / 2 oz) butter
- 1 lb 2 oz (500 g) orzo pasta
- 3 cups (750 ml/ll/4 pints) hot water
- 1 tomato, thinly sliced
- 1/2 cup (50 g / 2 oz) grated kefalotiri or Parmesan cheese,
- plus extra to garnish
- Salt and pepper
Meat Glaze (Glace de Viande)
By Janet-2
After removing all the fat from the surface of the stock, boil it uncovered over medium-high heat until only 3 cups...
- 4 quarts beef stock
Lemongrass Roasted Chicken
By Janet-2
Remove 2 tbsp. lemongrass and set aside in a small bow
- Marinade:
- • 5 tbsp. minced lemongrass
- • 2 tbsp. minced shallots
- • 2 tbsp. minced garlic
- • 2 tbsp. soy sauce
- • 2 tbsp. sugar
- • 1 ½ tbsp. fish sauce
- • 1 tbsp. hot red pepper flakes
- • ½ tsp. kosher salt
- • 1 whole chicken (preferably free-range), patted dry
- • 3 tbsp. minced cilantro
- • 3 tbsp. vegetable oil
- • Lime-soy dipping sauce – see recipe
- Lime-soy dipping sauce:
- • 1 garlic clove
- • 2 fresh Thai bird chilies
- • ½ tsp. ground chile paste, or to taste
- • 2 tbsp. sugar
- • ¼ cup soy sauce
- • 2 tbsp. fresh lime juice with pulp
- • 3 tbsp. water, or to taste
Roast Goose Glazed with Port
By Janet-2
Emeril Lagasse's recipe
- 1/2 cup chopped yellow onion, plus 1/2 cup chopped yellow onion
- 1/4 cup chopped celery
- 1/4 cup chopped bell pepper
- 1 teaspoon salt, plus 1 teaspoon salt
- 1/4 teaspoon cayenne, plus 1/4 teaspoon cayenne, plus 1/4 teaspoon cayenne
- 1 domestic goose, about 10 pounds, well rinsed and patted dry, neck and giblets reserved
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup chopped carrots
- 2 bay leaves
- 3 cups Ruby port
- Tawny Port Gravy ingredients
- 2 teaspoons vegetable oil
- Giblets and neck from the goose
- 1/2 cup chopped onions
- 1/4 cup chopped celery
- 1/2 cup chopped carrots
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 5 bay leaves
- 1/2 teaspoon dried thyme
- 2 tablespoons flour
- 2 cups Tawny port
- 2 cups water
Texan BBQ Beef Ribs
By Janet-2
Ask your butcher to give you meaty beef ribs; otherwise they will have little meat on it when normally sold in the ...
- Rub:
- rack of beef ribs
- 2-3 tbsp. brown sugar
- 1 tsp. chili powder
- 2 tsp. black pepper
- 1/2 tsp. cayenne pepper
- Sauce:
- 1/2 cup chopped onion
- 2 garlic cloves, chopped
- 1 1/2 tsp. chili powder
- 1/2 cup mushrooms
- 1 tsp. black pepper
- 2 cups of tomato juice
- 2 tbsp. worchestershire sauuce
- 2 tbsp. light brown sugar
- 2 tbsp. molasses
Chocolate Chip Cookie
By Janet-2
via America's Test Kitchen Why this recipe works: Our perfect chocolate chip cookie recipe had to produce a cooki...
- 16 16 cookies
- Ingredients
- 1 3/4 1 3/4 3/4 cups unbleached all-purpose flour (8 3/4 ounces)
- 1/2 1/2 1/2 teaspoon baking soda
- 14 14 3/4 tablespoons unsalted butter (1 3/4 sticks)
- 1/2 1/2 1/2 cup granulated sugar (3 1/2 ounces)
- 3/4 3/4 1/4 cups packed dark brown sugar (5 1/4 ounces) (see note)
- 1 1 1 teaspoon table salt
- 2 2 2 teaspoons vanilla extract
- 1 1 1 large egg
- 1 1 1 large egg yolk
- 1 1/4 1 1/4 1/4 cups semisweet chocolate chips or chunks (see note)
- 3/4 3/4 3/4 cup chopped pecans or walnuts, toasted (optional)
Cashew Chicken Lettuce Wraps
By Janet-2
For stir fry sauce: Mix all ingredients making sure to dissolve brown sugar
- For stir fry sauce:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon ground ginger
- 1 teaspoon sesame oil
- For Cashew Chicken:
- 2 chicken breasts (about 3/4 lb. total), diced
- 8 leaves of greenleaf or iceburg lettuce
- 3 tablespoons canola oil (or oil of choice)
- 1 cup onion, diced
- 2 garlic cloves, minced
- 1 teaspoon soy sauce
- 1/4 cup cashews, chopped
- Salt and pepper to taste
Sesame Vegetable Salad
By Janet-2
1. Sprinkle chicken lightly with salt and pepper
- Dressing:
- 8 ounces chicken breast tenderloins, halved crosswise
- Salt and ground black pepper
- 1 tablespoon olive oil or cooking oil
- 8 ounces fresh asparagus, trimmed
- 8 ounces fresh sugar snap or snow pea pods, trimmed
- 3 cups watercress, tough stems removed
- 1 medium yellow sweet pepper, seeded and cut into thin strips
- 1/2 cup grape tomatoes
- 1 recipe Garlic Ginger Soy Dressing
- 1 - 2 teaspoons sesame seeds, toasted
- 1/4 cup rice vinegar
- 3 tablespoons olive oil
- 1 clove garlic, minced
- 1 teaspoon honey
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame seeds, toasted
- 1/4 teaspoon ground ginger
- 1/8 teaspoon salt
- Dash ground black pepper