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Roasted beet and green salad

Roasted beet and green salad

By

Preheat the oven to 400 degrees F

  • 6 to 8 (1 1/2-inch) baby beets, peeled and stems trimmed
  • 1/4 cup olive oil
  • Salt and pepper
  • 8 ounces spring onions, tops and stem ends trimmed
  • 4 teaspoons minced shallots
  • 1 teaspoon minced garlic
  • 1 teaspoon Dijon mustard
  • 1 cup fresh squeezed orange juice, reduced to 1/2 cup
  • 2 tablespoons Champagne or white wine vinegar
  • 1 cup extra-virgin olive oil
  • 10 ounces mixed baby greens
  • 1 cup small diced Granny Smith apples
  • 4 ounces goat cheese
  • 1/2 cup pine nuts, toasted
0/5 (0 Votes)

Tuscan Chicken with Mushrooms and Almonds

Tuscan Chicken with Mushrooms and Almonds

By

Place scant amount of olive oil in med saucepan over med-high heat

  • 1 lb white mushrooms, thinly sliced
  • 4 boneless, skinless, chicken breasts, butterflied or pounded
  • salt and pepper
  • flour for dredging
  • 4 Tablespoons butter
  • 4 Tablespoons oil
  • 1 small onion, thinly sliced
  • 4 garlic cloves, minced
  • 1 small red pepper, julienned
  • juice of 1 lemon plus zest
  • 2 Tablespoons white wine
  • 1/2 Cup chickn stock
  • 2 Tablespoons cold butter
  • 1/3 Cup italian parsley, chopped
  • 3 Tablespoons capers
  • 1/2 Cup sliced almonds
4.6/5 (7 Votes)

Memphis Style BBQ Sauce

Memphis Style BBQ Sauce

By

Heat the vegetable oil in a medium pot over medium heat

  • 2 tablespoons vegetable oil
  • 1 cup chopped onion
  • 2 cloves garlic, smashed
  • 3 cups ketchup
  • 1/2 cup apple cider vinegar
  • 1/4 cup packed dark brown sugar
  • 1/4 cup steak sauce
  • 1/4 cup Worcestershire sauce
  • 3 tablespoons molasses
  • 3 tablespoons yellow mustard
  • 1/2 teaspoon ground celery seed
  • Kosher salt
  • 1 to 2 teaspoons liquid smoke
4.6/5 (10 Votes)

Fried Pickles

Fried Pickles

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Make the sauce: Mix the mayonnaise, horseradish, ketchup and Cajun seasoning in a bowl; set aside

  • For the sauce:
  • 1/4 cup mayonnaise
  • 1 tablespoon drained horseradish
  • 2 teaspoons ketchup
  • 1/4 teaspoon Cajun seasoning
  • For the pickles:
  • Peanut or vegetable oil, for frying
  • 1/2 cup all-purpose flour
  • 1 3/4 teaspoons Cajun seasoning
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon cayenne pepper
  • Kosher salt
  • 2 cups sliced dill pickles, drained
4.8/5 (14 Votes)

Tuna Salad Melt Upgraded

Tuna Salad Melt Upgraded

By

1. Preheat broiler to high

  • 1/4 cup walnuts, chopped
  • 1/4 cup chopped red onion
  • 1/4 cup canned chickpeas (garbanzo beans), rinsed and drained
  • 1/4 cup canola mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon red wine vinegar
  • 1/4 teaspoon hot pepper sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 (12-ounce) can solid white tuna in water, drained and flaked
  • 1 garlic clove, minced
  • 6 (1-ounce) slices multigrain bread
  • 1 1/2 ounces shredded Swiss cheese (about 1/3 cup)
  • 12 (1/4-inch-thick) slices tomato
  • 1 Cup baby spinach
4/5 (1 Votes)

Kahlua Bavarian Coffee

Kahlua Bavarian Coffee

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Add Kahlua and schnapps to coffee, top with whipped cream and shaved chocolate

  • 1 oz Kahlua
  • 1/2 oz peppermint schnapps
  • Hot coffee
  • Whipped cream
5/5 (1 Votes)

Lentil and Rice Salad with Chicken

Lentil and Rice Salad with Chicken

By

1. In a medium saucepan, cover lentils with water by 1 inch

  • 1 cup lentils, picked over and rinsed
  • 1/2 package (approx. 5 oz.) precooked brown rice
  • Coarse salt and ground pepper
  • 1 pint cherry or grape tomatoes, halved (2 cups)
  • 3/4 cup thinly sliced scallions, (4 to 6 scallions)
  • 2 boneless skinless chicken breast halves, poached then chopped
  • 1 Romaine Heart, chopped
  • 1/4 cup fresh lemon juice
  • 2 tablespoons olive oil
  • 1/3 cup crumbled feta cheese
4/5 (1 Votes)

Slow Cooker Pesto Lasagna with Spinach and Mushrooms

Slow Cooker Pesto Lasagna with Spinach and Mushrooms

By

Wilt spinach in a saucepan with a few tablespoons of water

  • 4 Cups torn spinach
  • 2 Cups cremini mushrooms, sliced
  • 1/2 Cup prepared pesto (I like costo's brand)
  • 3/4 Cup shredded mozzarella cheese
  • 3/4 Cup shredded provolone cheese
  • 1 (15 oz) carton ricotta cheese
  • 1 large egg, lightly beaten
  • 3/4 Cup grated fresh parmesan cheese, divided
  • 1 Jar (25.5 oz) tomato basil pasta sauce
  • 1 (8 oz) can tomato sauce
  • 2 heaping Tablespoons tomato paste
  • 12 lasagna noodles, not cooked.
4.2/5 (9 Votes)

Summer Squash and Ricotta Galette

Summer Squash and Ricotta Galette

By

To amp up the flavor, add more fresh herbs and spices to your taste

  • 7.25 ounces all-purpose flour (about 1 2/3 cups)
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/3 cup plus 1 tablespoon extra-virgin olive oil, divided
  • 1/4 cup water
  • 1 medium zucchini, cut crosswise into 1/4-inch-thick slices
  • 1 large yellow squash, cut crosswise into 1/4-inch-thick slices
  • 2 garlic cloves, minced
  • 3/4 cup part-skim ricotta cheese
  • 2 ounces grated fresh Parmesan cheese (about 1/2 cup)
  • 2 teaspoons chopped fresh thyme
  • 1/2 teaspoon grated lemon rind
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon black pepper
  • 1 large egg, lightly beaten
  • 1/4 teaspoon kosher salt
  • 1 teaspoon water
  • 1 large egg white
  • 1/4 cup fresh basil leaves
4.7/5 (3 Votes)

Beef and Potato Burritos

Beef and Potato Burritos

By

Peel potatoes; cut into 1/2-inch dice

  • 1 large baking potato
  • 2 tablespoons vegetable oil, such as safflower
  • 3/4 pound ground beef
  • 1 onion, chopped
  • 1 jalapeno chile, finely chopped
  • 1 can (14 ounces) chopped tomatoes with juice
  • 1 1/2 teaspoons ground cumin
  • 2 teaspoons paprika
  • Coarse salt
  • 4 flour tortillas (10-inch)
  • 1/4 cup sour cream
  • 1/2 head iceberg lettuce, shredded
  • 1/4 cup grated Monterey Jack
  • 1/4 cup fresh cilantro (optional)
  • 1 lime, plus wedges for garnish
4.5/5 (50 Votes)