Arnette's profile page
Recipes
Hard Boiled Eggs/ Oven Baked
By Arnette
Position the oven racks in the center of the oven, then place the eggs on the racks
- 1 dozen eggs or more
Red Snapper with mustard sauce
By Arnette
Preheat the oven to 425 degrees F
- •4 (8-ounce) fish fillets such as red snapper
- •Kosher salt and freshly ground black pepper
- •8 ounces creme fraiche
- •3 tablespoons Dijon mustard
- •1 tablespoon whole-grain mustard
- •2 tablespoons minced shallots
- •2 teaspoons drained capers
Snowball cookies
By Arnette
Cream butter, sugar and vanilla until fully mixed
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1 cup butter, softened
- 1 teaspoon vanilla extract
- 2 1/4 cup flour
- 1/2 cup chopped walnuts or pecans
- additional powdered sugar
Honey-Orange Dressiing
By Arnette
Whisk together all ingredients except lettuce
- 1/3 cup honey
- 1/3 cup orange juice
- 1/4 cup dijon mustard
- 1/8 cup minced fresh parsley
- freshly ground pepper
- 1 bag mixed baby lettuce
- 1 red onion thinly sliced
- 1 can manarin oranges
Brown rice Salad with Mango Chutney Dressing
By Arnette
Especially good with the kebabs
- 2 cups uncooked long-grain brown rice
- 1 cup Major Grey's mango chutney
- 1/4 cup olive oil
- 2 large unpeeled Granny Smith apples, cored, cut into 1/3 inch cubes
- 2 cups thinly sliced celery
- 1 cup golden raisins (about 5 oz)
- 1/4 cup finely chopped fresh mint
- 1/4 cup chopped toasted slivered almonds.
Asparagus Summer Salad
By Arnette
Bring a large saucepan of water to a boil
- 2 lbs. thick asparagus, cut into 2 inch pieces
- 2 tbsp. each fresh lemon juice and Dijon mustard
- 3 tbsp. olive oil
- 1/4 cup each chopped fresh basil, chives and cilantro
- 1 cup thinly sliced red onions
- 3/4 cup toasted pine nuts
- 2 oz. feta cheese, crumbled (1/2) cup
- 1/2 tsp. each salt and freshly ground pepper
Pork Roast: Mustard Port Roast with Honey Apples
By Arnette
Preheat oven to 325 degrees F
- Honey Apples:
- 1 tbsp. dried sage
- 1/4 tsp. dried marjoram
- 2 tbsp. soy sauce
- 1 garlic clove, minced
- 1/2 cup Dijon mustard
- 1 rolled bonelss pork loin ( 5 pounds)
- 1/2 cup honey
- 1/4 tsp. salt
- 1/4 tsp. ground cinnamon
- 2 tbsp. apple cider vinegar
- 4 Granny Smith apples, peeled, cored, and cut into 1/2 ince slices.
Potatoes, Fingerling
By Arnette
Melt the butter in a Dutch oven or large heavy-bottomed pot
- 2 tablespoons unsalted butter
- 1 1/4 pounds fingerling potatoes, rinsed but not peeled
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 tablespoons chopped fresh dill
Marinate for Meat
By Arnette
Whisk ingredients together and flank steak and marinate overnight
- 2/3 cup Sherry
- 1/2 cup soy sauce
- 1 1/2 tsp. liquid smoke
- 2 tablespoons oil
- 3 garlic cloves minced
- 1/2 tsp oregano
Curry Chicken Salad
By Arnette
In a large bowl stir mayonnaise, sour cream, spices and sugar until well blended
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 1/2 tsp. curry powder
- 1/2 tsp. turmeric
- 1/2 tsp. cumin
- 1 tablespoon sugar
- 12 oz. cooked chicken cut into bite-sized pieces. (about 3 cups)
- 1/2 cup chopped celery
- 1/2 cup finely chopped green onion
- 1/4 cup chopped cilantro
- 1/2 cup golden raisins
- Salt and pepper to taste.