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Recipes
THE BAREFOOT CONTESSA'S BARBECUED RIBS
By tuqui13
For the marinade, heat the vegetable oil in a large saucepan over low heat
- 1/2 cup vegetable oil
- 1 1/2 cups chopped yellow onion (2 medium onions)
- 1 tablespoon minced garlic (3 cloves)
- 1 cup tomato paste
- 1 cup cider vinegar
- 1 cup honey
- 1/2 cup Worcestershire sauce
- 1 cup Dijon mustard
- 1/2 cup soy sauce
- 1 cup hoisin sauce
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 1/2 teaspoons crushed red pepper flakes
- 2 racks St. Louis pork ribs (4 to 5 pounds)
PANCAKES
By tuqui13
Beat egg with hand beater until fluffy; beat in remaining ingredients just until smooth
- Yogurt:
- 1 egg
- 1 cup all-purpose flour
- 3/4 cup milk
- 2 tablespoons shortening, melted, or vegetable oil
- 1 tablespoon sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups unflavored yogurt for the milk
- 2 teaspoons baking powder (decrease to)
- 1/4 teaspoon baking soda (12 pancakes)
- Applesauce:
- 1/2 cup milk
- 1/2 cup applesauce and
- 1/4 teaspoon ground cinnamon (11 pancakes)
- Banana:
- 1 banana mashed ( 1/2 cup)
- 1/4 teaspoon ground nutmeg (11 pancakes)
- Blueberry:
- 1/2 cup fresh or frozen blueberries (thawed and well drained). Stir.
- Buttermilk:
- 1 cup buttermilk (substitute for the milk)
- 1 teaspoon baking powder (decrease to)
- 1/2 teaspoon baking soda
- Cheese:
- Omit sugar. Stir in:
- 1 cup shredded Swiss or American cheese (4 onz)
- Ham:
- Omit sugar. Stir in:
- 1/3 to 1/2 cup ground or cut-up fully cooked ham.
- Nut:
- 1/4 to 1/2 cup broken or chopped nuts.
- Orange-Coconut:
- Beat in
- 2 tablespoons frozen orange juice concentrate (thawed).
- 1/2 cup flaked coconut
- Peach:
- 1/4 teaspoon ground cinnamon
- 1 medium peach., peeled and cut up (2/3 cup)
Southwestern Eggs Benedict
By tuqui13
* Place potatoes and water in a microwave-safe dish
- SAUCE:
- 4 medium red potatoes, cubed
- 3 tablespoons water
- 1 small sweet red pepper, sliced
- 1/2 cup sliced sweet onion
- 2 teaspoons olive oil
- 4 turkey bacon strips, chopped and cooked
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/2 teaspoons butter
- 1 tablespoon all-purpose flour
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 3/4 cup fat-free milk
- 1/4 cup shredded reduced-fat Colby-Monterey Jack cheese
- 1 tablespoon chopped green chilies
- EGGS:
- 1 tablespoon white vinegar
- 4 eggs
- Chopped plum tomatoes and minced fresh cilantro, optional
BASQUE CHICKEN STEW
By tuqui13
*Roast, peel, and seed the bell peppers
- 1 red bell pepper
- 1 green bell pepper
- 2 chicken breast halve, 2 legs, an 2 thighs 2 1/2-3 lb.
- 1/4 thickly sliced bacon, cut into pieces 1/2 inch wide
- 3 cloves garlic, chopped
- 1 yellow onion, cut into thin wedges
- 1 lb small white boiling potatoes such as Yukon gold or
- white rose, peeled and cut in halves or quarters,
- depending upon size
- 1 lb ripe tomatoes, peeled, seeded, and chopped
- 2-3 fresh flat-leaf parsley sprigs (Italian)
- 3 fresh thyme sprigs
- 1 bay leaf
- 1 celery stalk, cut crosswise into 4 equal pieces
- 1 1/2 tablespoons all-purpose (plain) flour
- 1/2 cup dry white wine, heated (4 f oz)
- 1/2 cup chicken broth, heated (4f oz)
- Salt, freshly ground black pepper and cayenne pepper
Turkey Gravy
By tuqui13
STEP ONE, MAKE THE BROTH BASE (one or two days ahead of cooking the turkey): 1
- 1 tablespoon vegetable oil
- Reserved turkey giblets (gizzard and heart only)
- reserved turkey neck chopped into 3 or 4 pieces
- 1 onion, unpeeled and chopped
- 4 cups low-sodium chicken broth
- 2 cups water
- 2 sprigs fresh thyme
- 8 parsley stems
- 3 tablespoons unsalted butter
- 1 ⁄4 cup all-purpose flour
- 1 cup dry white wine
- Salt and ground black pepper
Chicken Salad
By tuqui13
Rinse chicken thoroughly and place in a large pot of water
- 1 whole Cut Up Fryer Chicken
- 2 stalks (to 3 Stalks) Celery, Chopped
- 3 whole Green Onions, Chopped
- 2 cups (to 3 Cups) Grapes, Halved
- A Small Handful Of Fresh Dill, Minced
- 1/2 cups Mayonnaise
- 1/2 cups Plain Yogurt Or Sour Cream
- 1 Tablespoon (to 2 Tablespoons) Brown Sugar
- 1 Tablespoon (to 2 Tablespoons) Lemon Juice
- Kosher Salt To Taste
- Fresh Ground Black Pepper To Taste
Steak Salad (Giada)
By tuqui13
In a large bowl, combine the romaine lettuce, Belgian endive, red onion, baby arugula and cherry tomatoes, and half...
- 1/2 head romaine lettuce, cut into bite-size pieces
- 1 large head Belgian endive, thinly sliced crosswise (about 1 1/2 cups)
- 1/2 red onion, thinly sliced into rings
- 3 cups fresh baby arugula
- 12 cherry tomatoes, halved
- 4 ounces Gorgonzola, coarsely crumbled
- Red Wine Vinaigrette, recipe follows
- Salt and freshly ground black pepper
- 1 pound steak (such as New York, rib-eye or filet mignon), pan-fried or grilled and chilled
Tortilla Soup
By tuqui13
In a saucepan, cover chicken breasts with water and boil for 30 minutes, or until tender
- 6 skinless, boneless chicken breast halves
- 3 cups vegetable oil for frying
- 36 (6 inch) corn tortillas, cut into strips
- 15 cups water
- 15 cubes chicken bouillon
- 1 (14 ounce) can peeled and diced tomatoes with juice
- 1 small onion
- 3 cloves garlic
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
- 1 teaspoon chili powder
- 1/4 cup dried oregano
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 (14.5 ounce) can diced tomatoes with green chile peppers
- 3 cups shredded Monterey Jack cheese
- 3 avocado - peeled, pitted and sliced
CHICKEN WITH FENNEL
By tuqui13
*Position a rack in the lower third of an oven and preheat to 400°F (200°C) *Trim the root end and the stalks fr...
- 2 fennel bulbs, about 2 lb total weight
- 1 chicken 3 1/2-4 lb, preferably free-range
- 1/2 yellow onion, cut into 4 wedges
- 2 bay leaves
- Salt and freshly ground pepper
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 carrots, peeled and cut crosswise into slices 1/4 inch
- thick
- 1/4 cup dry white wine ( 2 fl oz)
CORN SOUFFLE
By tuqui13
Mix all ingredients together
- 1 can whole corn, drained
- 1 can cream corn
- 1 stick butter
- 1 Jiffy corn muffin mix
- 1 (8 oz.) sour cream