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Recipes
Cocoa-and-Chile-Rubbed Pork Chops
By KrissyW330
Chef Tim Love rubs meat with a bit of sugar to help brown it but finishes the dish over low heat so the sugar doesn...
- 2 quarts water
- 1 1/2 teaspoons crushed red pepper
- Kosher salt
- Four 1 1/2-inch-thick boneless pork loin chops
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon light brown sugar
- 1 tablespoon pure ancho chile powder
- Extra-virgin olive oil for brushing
Chicken and Dumplings
By KrissyW330
Cooking Light SEPTEMBER 2009
- Remaining ingredients:
- 12 cups cold water
- 1 tablespoon whole black peppercorns
- 4 chicken leg quarters, skinned
- 3 celery stalks, sliced
- 2 medium carrots, peeled and sliced
- 2 bay leaves
- 1 large onion, peeled and cut into 8 wedges
- 4.5 ounces all-purpose flour (about 1 cup), divided
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup chilled butter, cut into small pieces
- 3 tablespoons buttermilk
- Cooking spray
- 1 1/2 cups chopped onion
- 1 cup thinly sliced celery
- 3/4 cup (1/4-inch-thick) slices carrot
- 3/4 teaspoon salt
- 1 tablespoon all-purpose flour
- 2 tablespoons finely chopped fresh chives
Mandarin Beef with Long Beans
By KrissyW330
You can use our prepared Mandarin orange sauce in this recipe or make the sauce from scratch (see related recipe at...
- Canola oil for frying, plus 1 Tbs.
- 4 eggs
- 1 cup all-purpose flour
- 1 cup cornstarch
- 2 lb. flank steak, cut across grain into 1⁄4-inch
- slices
- 1 shallot, thinly sliced
- 12 oz. long beans, cut into 3-inch pieces,
- blanched
- 1 to 2 Tbs. chili garlic sauce
- 1 bottle (9.5 fl. oz.) chinablue Mandarin orange
- sauce
- Sliced green onions for garnish
Aioli
By KrissyW330
This garlic-flavored mayonnaise, called aioli, makes a good sauce for peppers stuffed with rice, tomatoes and corn,...
- 1 Egg Yolk
- 1 tsp. Dijon mustard
- 1/3 cup olive oil
- 1/3 cup safflower or peanut oil
- 3 garlic cloves, finely minced
- Salt and freshly ground pepper, to taste
- Juice of 1/2 lemon
- 2 Tbs. warm water, if using aioli as
- a sauce
Caribbean chicken Salad
By KrissyW330
Serve with 1/4 cup rice pilaf
- 1 lb boneless, skinless chicken breast halves
- 1 tbsp jerk seasoning
- 2 tsp plus 1 tsp olive oil, divided
- 3 tbsp freshly squeezed lime juice
- 1 tbsp freshly squeezed orange juice
- 1/2 tsp honey
- 1/4 tsp salt
- 1/4 small white onion, thinly sliced
- 6 cups mixed greens
- 1 mango, peeled and sliced
- 1 avocado sliced
Tamari and Maple Roasted Almonds
By KrissyW330
1. Preheat oven to 350 degrees
- 10 * 10 ounces whole shelled almonds
- 1/4 * 1/4 cup reduced-sodium tamari
- 3 * 3 tablespoons pure maple syrup
- * Nonstick cooking spray
Crostini with Roasted Garlic, Goat Cheese and Apple Chutney
By KrissyW330
Stir sugar and vinegar in heavy large saucepan over medium heat until sugar dissolves
- Note: At the restaurant, the bread is grilled, but it’s just as good when it’s baked.
- 1 cup (packed) golden brown sugar
- 3/4 cup rice vinegar
- 2 garlic cloves, minced
- 1 1/2 teaspoons minced peeled fresh ginger
- 1/8 teaspoon cayenne pepper
- 1 cinnamon stick
- 1 1/2 pounds Granny Smith apples, peeled, cored, cut into -inch pieces (about 4 cups)
- 1 cup golden raisins
- 1 cup diced seeded plum tomatoes
- 1 tablespoon chopped fresh mint
- 1 French-bread baguette, cut into 1/3-inch-thick slices
- Olive oil
- Roasted Garlic
- 12 ounces soft fresh goat cheese (such as Montrachet), room temperature
Champagne Punch
By KrissyW330
Eye-opening notes of lemon, lime, and grapefruit keep this festive punch from heading into ultra-sweet territory—...
- 1/2 cup sugar
- 1/2 cup water
- 1 cup white grape juice
- 1 1/2 cups fresh grapefruit juice (preferably pink or ruby red)
- 1/4 cup fresh lime juice
- 1/4 cup fresh lemon juice
- 1 cup dry white wine
- 1/4 cup Cognac or other brandy
- 1/2 cup packed mint leaves
- 1 navel orange, cut into 1/2-inch pieces
- 1 lime, cut into 1/2-inch pieces
- 1 lemon, cut into 1/2-inch pieces
- 1 (750-ml) bottle Champagne or other sparkling white wine, chilled
Sizzling Shrimp with Garlic (Gambas al Pil Pil)
By KrissyW330
In a sauté pan over medium heat, warm the olive oil
- 4 to 5 Tbs. olive oil
- 4 garlic cloves, finely minced
- 1 tsp. red pepper flakes
- 1 tsp. sweet paprika
- 1 lb. medium shrimp, peeled and deveined
- 1 to 2 Tbs. fresh lemon juice
- 1 to 2 Tbs. dry sherry
- Salt and freshly ground black pepper, to taste
- 2 Tbs. chopped fresh flat-leaf parsley
Beef and Sausage Kebabs With Salsa and Chimichurri
By KrissyW330
Recipe courtesy Food Network Magazine
- 1 tablespoon extra-virgin olive oil, plus more for brushing
- 1 teaspoon red wine vinegar
- 1 tablespoon hot paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon packed brown sugar
- 2 cloves garlic, minced
- Kosher salt
- 1 1/2 pounds beef tri-tip
- 1 pound fresh sausage links
- 1 large tomato, finely chopped
- 1 green bell pepper, finely chopped
- 1/4 cup finely chopped onion
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon red wine vinegar
- Kosher salt and freshly ground pepper
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 3/4 cup extra-virgin olive oil
- 2 cloves garlic
- 2 to 3 tablespoons fresh lemon juice
- Kosher salt and freshly ground pepper