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Recipes
SUGAR-COATED PECANS
By LindaW1955
1. In a bowl beat egg-white and water until fluffy
- 1 egg white
- 1 TBS water
- 1 lb pecan halves
- 1 cup sugar
- 1 tsp salt
- 1 TBS cinnamon
WATERMELON, KIWI AND STRAWBERRY SALAD
By LindaW1955
use seedless watermelon if available
- 3 1/4 cups chopped watermelon
- 2 TBS honey
- 2 TBS water
- 1 tsp vinegar
- 1 tsp grated fresh ginger
- 2 ripe kiwi, peeled, halved lengthwise and sliced thin
- 1 quart strawberries, hulled and quartered
ROASTED CORN SLAW WITH JICAMA
By LindaW1955
CUISINE AT HOME
- 2 TBS olive oil
- 2 cups fresh or frozen corn kernels, thawed if frozen
- 1 cup peeled and shredded Jicama
- 1 cup julienne red bell pepper
- 1/2 cup chopped fresh cilantro
- 1 cup Cojito or Feta cheese
- 2 TBS sherry vinegar
- 1 TBS olive oil
- S&P to taste
BAKED CHICKEN BREASTS W/ PARMESAN-GARLIC CRUST
By LindaW1955
1. Adjust oven rack to upper-middle position and heat oven to 425 degrees
- 1 cup bread crumbs, preferably fresh
- 1/2 cup grated Parmesan cheese
- 3 garlic cloves, minced
- 2 TBS EVOO
- 1/2 tsp salt
- Pepper
- 4 boneless, skinless chicken breasts
- 1/4 cup minced fresh basil
- 1/4 cup mayonnaise
GRILLED CESAR SALAD - Cook's Country
By LindaW1955
1. FOR THE DRESSING: Combine lemon juice and garlic in bowl and let stand for 10 minutes
- DRESSING
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- 1/2 cup mayonnaise
- 1/2 ounce Parmesan cheese, grated (1/4 cup)
- 1 tablespoon white wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 anchovy fillets, rinsed
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup extra-virgin olive oil
- SALAD
- 1 (12-inch) baguette, cut on bias into 5-inch-long, 1/2-inch-thick slices
- 3 tablespoons extra-virgin olive oil
- 1 garlic clove, peeled
- 3 romaine lettuce hearts (18 ounces), halved lengthwise through cores
- 1/2 ounce Parmesan cheese, grated (1/4 cup)
GRILLED TOMATOES W/ OREGANO AND LEMON
By LindaW1955
1. Heat grill to medium high 2
- 2 cloves garlic, minced
- 1 TBS lemon zest, finely grated
- 1 TBS lemon juice
- 4 tbs fresh oregano, finely chopped
- 2 TBS EVOO
- 4 large tomatoes, halved
- coarse salt
- fresh ground black pepper
- \
GREEN BEANS WITH PANCETTA AND SHALLOTS
By LindaW1955
The beans can be boiled and refrigerated up to 6 hours ahead
- Kosher salt
- 1-1/2 lb. green beans, trimmed
- 2-1/2 oz. thinly sliced pancetta (five or six 1/16- to 1/8-inch-thick slices)
- 3 Tbs. extra-virgin olive oil
- 6 medium cremini mushrooms, trimmed, halved if large, and very thinly sliced
- 2 medium-large shallots, halved lengthwise and very thinly sliced
- 1/4 cup very thinly sliced fresh sage leaves
- 1 Tbs. sherry vinegar
- 1/2 tsp. Dijon mustard
WATERMELON, ORANGE AND FETA SALAD
By LindaW1955
On a serving platter, arrange watermelon, orange, red onion, feta cheese, and parsley
- 1/4 of a small (6-pound) seedless watermelon, rind removed, flesh cut into 1/4-inch slices
- 1 large orange, peel and pith removed, flesh cut into segments
- 1/4 small red onion, thinly sliced
- 2 ounces feta cheese, thinly sliced
- 1/4 cup fresh parsley leaves
- 4 teaspoons extra-virgin olive oil
- Coarse salt and ground pepper
TRADITIONAL SHORT CRUST
By LindaW1955
This is a traditional shortcrust recipe, versatile and easy to make using a food processor
- 1 1/4 cup all-purpose flour
- 1/2 tsp salt
- 8 Tbsp unsalted butter, chilled, cut into small cubes
- 2 Tbsp cold water
HOISIN CHICKEN THIGHS and bok choy rice
By LindaW1955
Cooking for Two
- 4 bone in, skin-on chicken thighs
- 2 TBS oil
- 1/3 cup HOISIN sauce
- 2 TBS chopped scallions
- 1 TBS each minced fresh ginger and garlic
- 2 tap each soy sauce and rice vinegar
- 1 tap each chili garlic sauce and sesame oil
- 1/2 cup dry jasmine or basmati rice
- Water according to package directions, salt and bit of butter
- 2 tBS oil
- 1 TBS each minced fresh ginger and garlic
- 1 cup chopped bok CHOY stems
- 2 cups chopped bok CHOY leaves