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Recipes
Red and Green Pesto with Pasta and Lemon Shrimp
By tuqui13
In a small skillet, char the chiles and garlic cloves over medium-high heat for 8 to 10 minutes
- 3 red chile peppers, preferably fresno
- 3 cloves garlic, unpeeled
- 2 cups chopped flat-leaf parsley
- A couple of handfuls parmigiano-reggiano cheese
- 1/4 cup pistachio nuts, toasted
- 1/3 About 1/3 cup EVOO (extra-virgin olive oil), plus more for drizzling
- Juice of 2 lemons
- Salt and pepper
- 1 pound spaghetti or linguine pasta
- 1 pound peeled and deveined shrimp
- Splash white wine or white vermouth
- 2 tablespoons butter
OVEN FRENCH TOAST
By tuqui13
Heat oven to 500°. Butter cookie sheet generously
- 3 eggs
- 3/4 cup milk
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 8 slices white bread
CRAB SOUFFLE ROLL
By tuqui13
Grease jelly roll pan 15½ x 10½ x 1 inch
- ¼ cup margarine or butter
- ½ cup all-purpose flour
- 2 cups milk
- 4 egg yolks
- ½ teaspoon salt
- Dash of ground red pepper
- 2 teaspoons snipped chives
- 4 egg whites
- ¼ teaspoon cream of tartar
- 1/3 cup grated Parmesan cheese
- Crab meat filling
Creamy Au Gratin Potatoes
By tuqui13
1. Preheat oven to 400 degrees F (200 degrees C)
- 4 * 4 russet potatoes, sliced into 1/4 inch slices
- 1 * 1 onion, sliced into rings
- * salt and pepper to taste
- 3 * 3 tablespoons butter
- 3 * 3 tablespoons all-purpose flour
- 1/2 * 1/2 teaspoon salt
- 2 * 2 cups milk
- 1 1/2 * 1 1/2 cups shredded Cheddar cheese
Yummy Oven-Fried Buttermilk Chicken
By tuqui13
Prep time: 10 mintes Total Time: 10 hours 10 minutes 1
- 1 broiler-fryer chicken, cut up. I also use boneless skinless chicken breasts with a shorter cook time
- 1/2 cup parmesan cheese
- 1/2 cup wheat germ
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- 1/8 teaspoon fresh ground pepper
- 3/4 cup buttermilk
Vanilla Bean Sugar Cookies
By tuqui13
Cut vanilla bean in half lengthwise
- 1 * 1 vanilla bean
- 3/4 * 3/4 cup butter, softened
- 3/4 * 3/4 cup sugar
- 1 * 1 large egg, lightly beaten
- 1/2 * 1/2 teaspoon vanilla extract
- 2 1/4 * 2 1/4 cups all-purpose flour
- 1/4 * 1/4 teaspoon salt
- 1 * 1 (12-ounce) package white chocolate morsels, divided
- * Shortening
- * Silver and white edible glitter
- * Sparkling white sugar
BEEF STEW
By tuqui13
Season beef generously with salt and pepper
- 5 ½ lb. chuck-eye roast, cut into 1” cubes
- Salt and freshly ground pepper, to taste
- 4 oz. pancetta, cut into small dice
- 2 Tbs. olive oil
- 2 yellow onions, coarsely chopped
- 4 carrots, peeled and cut into ½” rounds
- 3 garlic cloves, minced
- 1 ½ tsp. chopped fresh thyme
- 2 bay leaves
- ¼ cup all-purpose flour
- 1 cup full-bodied red wine
- 2 cups beef stock
- 1 Tbs. veal demi-glace
- Buttered parsleyed noodles for serving
- Minced fresh flat-leaf parsley for garnish
TALLARIN ESPECIAL
By tuqui13
Cocinar los fideos con la sal necesaria, luego pasa por agua fría y dejar en el colador para quitar el agua
- 14 onzas de fideo tallarin,
- 4 onzas de mantequilla,
- 2 onzas de harina de trigo,
- 1 tarro de 3 onzas de puré de tomates,
- 1 tarro de 4 ó 5 onzas de champiñones,
- 1 onza de hongos secos,
- 1/2 libra de menudos de pollo, cocidos,
- 6 onzas de cebolla paiteña finamente picada,
- 1 cucharada de perejil picado,
- 2 tazas de caldo de pollo,
- 1 hoja de laurel,
- 2 cucharaditas de sal,
- 1 cucharadita de azúcar,
- 1/2 cucharadita de pimienta,
- 2 onzas de queso parmesano rallado.
Chicken Tortilla Soup
By tuqui13
Cut chicken into small pieces and oat with 1/4 tsp cumin, 1/4 tsp chili powder, salt and pepper to taste, Set aside
- 2 boneless, skinless chicken breasts
- 1/4 tsp and 1/2 tsp cumin
- 1/4 tsp and 1/2 tsp chili powder
- 28 oz canned, crushed tomatoes
- 1 large diced onion
- 5 minced garlic cloves
- 1 tbsp extra-virgin olive oil
- 2 diced celery ribs
- 2 diced carrots
- 20 halved grape tomatoes
- 1 qt low-sodium chicken broth
- 1/2 cup frozen corn
- 1 lime, cut into wedges
- 1/4 cup dilantro
- 24 crumbled baked tortilla chips
CREAMY FRESH HERB DIP
By tuqui13
In a small bowl, whisk together all ingredients until blended
- 1 cup low-fat plain Greek yogurt
- 4 teaspoons fresh lemon juice
- 1 to 2 teaspoons honey
- 2 teaspoons Dijon mustard
- 2 teaspoons chopped parsley
- 2 teaspoons fresh chopped dill
- 2 teaspoons lemon zest
- Freshly ground black pepper
- and salt, to taste