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Recipes
Chocolate Hazelnut Fruit Crepes
By tuqui13
Prep Time:10 Min Cook Time:10 Min Ready In: 20 Min Spread 1/4 cup of chocolate hazelnut spread onto each crepe
- 1 cup chocolate hazelnut spread
- 4 crepes*
- 4 bananas, sliced
- 1 (7 ounce) can pressurized whipped cream
Giada's Winter Minestrone
By tuqui13
Heat the oil in a heavy large pot over medium heat
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, peeled, chopped
- 2 celery stalks, chopped
- 3 ounces thinly sliced pancetta, coarsely chopped
- 2 garlic cloves, minced
- 1 pound Swiss chard, stems trimmed, leaves coarsely chopped
- 1 russet potato, peeled, cubed
- 1 (14 1/2-ounce) can diced tomatoes
- 1 fresh rosemary sprig
- 1 (15-ounce) can cannellini beans, drained, rinsed
- 2 (14-ounce) cans low-sodium beef broth
- 1 ounce piece Parmesan cheese rind
- 2 tablespoons chopped fresh Italian parsley leaves
- Salt and pepper
Parmesan Chicken
By tuqui13
Heat the oven to 400 degrees
- 6 boneless, skinless chicken breast halves
- 2 tablespoons fat-free margarine, melted
- 1/2 cup grated fat-free Parmesan cheese (see Note)
- 1/4 cup dry bread crumbs
- 1 teaspoon oregano
- 1 teaspoon parsley
- 1/4 teaspoon paprika
- Salt and pepper to taste
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)
POLLO EN MAYONESA DE MANGO
By tuqui13
Hierva las pechugas en suficiente caldo de gallina o agua que las cubra, a fuego medio
- 5 mitades de pechuga de pollo
- 3 tazas de caldo de pollo
- 1 mango maduro
- 1 1/2 tazas de mayonesa
- 1 taza de uvas verdes, sin semillas
- 5 cebollas largas, finamente picadas
- 1/2 taza de apio, finamente picado
- Flores de borraja, para decorar
- 1 poco de mostaza para aumentar en la mayonesa
Lentils with Greens
By tuqui13
1. In a small saucepan, cover the lentils with 2 1/2 cups of water and bring to a boil
- 1/2 cup brown or green lentils
- 3 tablespoons extra-virgin olive oil
- 1/2 pound shiitake mushrooms, stems discarded and caps sliced 1/4 inch thick
- Salt
- 1 garlic clove, minced
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon turmeric
- 1/2 pound Swiss chard or other tender greens, large stems discarded and leaves coarsely chopped
- 1 tablespoon chopped parsley
Turkey and White Bean Chili
By tuqui13
Directions In a large kettle, soak beans in cold water to cover by 2 inches overnight
- Emeril's Southwest Seasoning:
- Ingredients
- 1/2 * 1/2 pound dried navy beans, picked over
- 2 * 2 tablespoons olive oil
- 2 * 2 cups chopped yellow onion
- 2 * 2 tablespoons minced jalapeno
- 2 * 2 tablespoons minced garlic
- 2 1/2 * 2 1/2 pounds ground turkey
- 2 * 2 tablespoons Emeril's Southwest Essence, recipe follows
- 1 2/3 * 1 2/3 tablespoons chili powder
- 2 * 2 teaspoons kosher salt
- 1/2 * 1/2 teaspoon ground cumin
- 1/4 * 1/4 teaspoon dried oregano, crumbled
- 1 * 1 bay leaf
- 3 * 3 tablespoons cornmeal
- 3 * 3 cups low-sodium chicken broth
- 2 * 2 (10-ounce) cans Ro'tel Diced Tomatoes and Green Chiles (original), undrained
- 2 * 2 (4-ounce) cans diced green chiles, undrained
- 1 * 1 tablespoon finely chopped fresh cilantro stems
- 1/4 * 1/4 cup heavy cream
- 2 * 2 tablespoons finely chopped fresh cilantro leaves
- * Sour cream, for serving
- * Grated Cheddar or Monterey Jack cheese, for serving
- * Chopped green onions, for serving
- 2 * 2 tablespoons chili powder
- 2 * 2 teaspoons ground cumin
- 2 * 2 tablespoons paprika
- 1 * 1 teaspoon black pepper
- 1 * 1 tablespoon ground coriander
- 1 * 1 teaspoon cayenne pepper
- 1 * 1 tablespoon garlic powder
- 1 * 1 teaspoon crushed red pepper
- 1 * 1 tablespoon salt
- 1 * 1 tablespoon dried oregano
BANANA=NUT CAKE
By tuqui13
Heat oven to 350 Grease and flour oblong pan, 13x9x2 inches, or two 9-inch or three 8-inch round layer pans
- 2 1/3 cups all purpose flour
- 1 2/3 cups sugar
- 1 1/4 cups mushed bananas (about 3-4 bananas)
- 2/3 cup shortening
- 2/3 cup buttermilk
- 3 eggs
- 1 1/4 teaspoons baking powder
- 1 1/4 teaspoons baking soda
- 1 teaspoon salt
- 2/3 cup finely chopped nuts
Creole Shrimp & Potato Chowder
By tuqui13
Peel, devein shrimp and remove tails; do not discard shells or tails
- 1 lb (450 g) large uncooked, shell-on shrimp (21-25 per lb)
- 1 tbsp (15 mL) vegetable oil
- 2 bottles (8 oz/250 mL each) clam juice
- 2 cups (500 mL) chicken stock
- 1 medium onion
- 2 stalks celery
- 1 large russet potato, unpeeled
- 4 slices uncooked bacon
- 1/4 cup (50 mL) all-purpose flour
- 3 garlic cloves, pressed
- 2 tbsp (30 mL) Creole Rub
- 1 cup (250 mL) dry white wine such as Chardonnay
- 1/2 cup (125 mL) half and half
- 1/2 tsp (2 mL) salt
- 1 tsp (5 mL) chopped fresh thyme leaves (optional)
Pink Champagne Cupcakes
By tuqui13
1. Heat oven to 350°F (325°F for dark or nonstick pan)
- Champagne Cupcakes
- 1 box Betty Crocker® SuperMoist® white cake mix
- 1 1/4 cups champagne
- 1/3 cup vegetable oil
- 3 egg whites
- 4 to 5 drops red food coloring
- Champagne Frosting
- 1/2 cup butter or margarine, softened
- 4 cups powdered sugar
- 1/4 cup champagne
- 1 teaspoon vanilla
- 4 to 5 drops red food coloring
- Garnish
- Pink decorator sugar crystals
- Edible pink pearls