LindaW1955's profile page
Recipes
CRANBERRY LIME SPARKLERS
By LindaW1955
DIERBERG'S EVERYBODY COOKS
- 4 cups cranberry juice cocktail with lime (ocean spray)
- 1/2 to 1 cup raspberry liqueur (Chambers) or use Vodka
- 1 bottle (1 liter) lime sparkling water, chilled
DEVILED PORK CHOPS
By LindaW1955
1. Oven 275 degrees, rack in middle position 2
- 2 TBS unsalted butter
- 1/2 cup panko bread crumbs
- Kosher salt and pepper
- 1/4 c Dijon mustard
- 2t packed brown sugar
- 1 1/2t dry mustard
- 1/2t minced garlic made into paste
- 1/4t cayenne peppy
- 4 6-8 OZ boneless pork chops
PORK PICCATA
By LindaW1955
Cal 276 Fat 14g Protein 26
- 1/3 cup Italian-seasoned breadcrumbs
- 4 boneless center cut loin pork chops, 1/2", trimmed
- 1 TBS olive oil
- 1/4 cup chopped shallots
- 1 cup chicken broth
- 1 TBS fresh lemon juice
- 3 TBS chopped fresh parsley
- 2 tsp capers
- 1 tsp grated lemon rind
- 1/8 tsp black pepper
APPLE CRISP PIZZA
By LindaW1955
- TOPPING:
- Pastry for single crust pie
- 2/3 cup sugar
- 3 TBS AP flour
- 1 tap cinnamon
- 4 med apples (Gala, Fiji, Bradbury, Empire) peeled and diced into 1/4" pieces
- 1/2 cup AP flour
- 1/3 cup packed brown sugar
- 1/2 cup old fashioned rolled oats
- 1 tap ground cinnamon
- DRIZZLE
- 1/2 cup caramel topping
SMOKY BEER and SHARP CHEDDAR SOUP
By LindaW1955
Sauce Magazine
- 4 TBS unsalted butter
- 1 shallot, minced
- 2 leeks, white to light green parts only, cleaned, small dice
- 2 carrots, small dice
- 2 ribs celery, small dice
- 1 jalapeño, seeded and minced
- Kosher salt
- 4 cloves garlic, minced
- 1/4 c AP flour
- 1/2t ground mustard powder
- 1/2t smoked paprika
- 3 Cups chicken stock
- 1/4t Worcestershire sauce
- 1 c whole milk
- 4 OZ room-temp cream cheese
- 2 cups grated sharp, yellow cheddar
- 2 cups grated sharp, white cheddar
- 6 OZ lager style beer
- 1/2 t freshly ground pepper
- Toasted baguette, sliced into 6 pieces
FRESH CORN AND TOMATO SAUTE
By LindaW1955
1. Melt butter in skillet
- 8 ears of sweet corn, kernels removed (about 4 cups)
- 1/2 to 1 stick butter
- 1 medium onion chopped
- 1 bell pepper chopped
- 1 jalapeno pepper, chopped, seeds removed
- 1 tsp garlic salt
- 1/2 tsp freshly ground pepper
- 1/2 cup fresh herbs, chopped (basil, parsley, tarragon or a combo of above)
- 2 large perfectly ripe tomatoes, chopped
CHICKEN AND WILD RICE SALAD W/ CASHEWS
By LindaW1955
1. Rinse wild rice under cool running water; drain well
- Salad:
- 1 cup (6 oz) wild rice
- 4 cups chicken broth
- 3 TBS olive oil
- 1 1/2 cups chopped red or green bell peppers
- 3/4 cups cashews, coarsely chopped
- 1 small can chilled mandarin oranges, drained
- 2 boneless, skinless chicken breasts, poached, cubed
- 2-3 TBS craisins
- Dressing:
- 3 TBS seasoned rice vinegar or apple cider vinegar
- 2 TBS olive oil
- 1 TBS sesame oil
- 1 clove garlic minced (1 tsp)
- 1/4 tsp salt
- dash freshly ground black pepper
- Lettuce leaves for serving
SAUTEED CHICKEN BREAST CUTLETS IN LEMON SAUCE WITH PROSCIUTTO AND SAGE
By LindaW1955
For the Chicken Cutlets: 1
- 4 boneless, skinless chicken breasts (about 1 1/2 pounds), rinsed and dried thoroughly
- 1/4 cup unbleached all-purpose flour
- 1 1/2 tablespoons unsalted butter
- 1 1/2 tablespoons vegetable oil
- Sauce
- 2 medium cloves garlic , sliced thin
- 15 fresh sage leaves
- 2 tablespoons lemon juice
- 1 cup chicken stock or low-sodium canned chicken broth
- 3 tablespoons unsalted butter , softened
- 1 slice prosciutto (1/4-inch thick, about 1 1/2 ounces), diced fine
TOP-SIRLOIN ROAST - ROSEMARY AND GARLIC
By LindaW1955
This recipe requires refrigerating the salted meat for at least 24 hours before cooking
- 1 (5- to 6-pound) boneless top sirloin center-cut roast
- 2 tablespoons kosher salt
- 4 teaspoons plus 1/4 cup extra-virgin olive oil
- 3 tablespoons chopped fresh rosemary
- 4 garlic cloves, minced
- 6 anchovy fillets, rinsed and patted dry
- 1 teaspoon pepper
- 1/4 teaspoon red pepper flakes
PAN-SEARED THICK-cut steaks
By LindaW1955
The key to our ideal pan-seared steak recipe was to start the steaks in a cool oven and then to sear them
- 2 boneless strip steaks (1 1/2 to 1 3/4 inches thick (about 1 pound each) (see note above)
- Kosher salt and ground black pepper
- 1 tablespoon vegetable oil