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Recipes
Savory Bean Spinach Soup
By es123
1. In a 3-1/2- or 4-quart slow cooker combine broth, tomato puree, beans, rice, onion, garlic, basil, salt, and pep...
- 3 14 ounce can vegetable broth
- 1 15 ounce can tomato puree
- 1 15 ounce can white or Great Northern beans, rinsed and drained
- 1/2 cup converted rice
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1 teaspoon dried basil, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 8 cups coarsely chopped fresh spinach or kale leaves
- Finely shredded Parmesan cheese
Bolo de Pamonha Moça
By es123
Debulhe o milho, cortando os grãos rente ao sabugo
- 5 espigas de milho verde
- 1 lata de Leite MOÇA®
- 1/2 xícara (chá) de leite
- 100 g de manteiga
- 3 ovos
- 1 colher (sopa) de fermento em pó
Sweet Chile Sauce
By es123
In a medium saucepan coated lightly with oil over medium heat, combine garlic and chile, season with salt, and saut...
- 1 cup minced garlic
- 2 cups rice vinegar
- 2 cups sugar
- 2 cups water
- 1 1/2 cups pickled red chile, chopped, seeds and all
- 3 tablespoons cornstarch and 3 tablespoons water to make slurry
- Kosher salt, to taste
- Canola oil, for cooking
Coxinha
By es123
1.Season the chicken breasts with salt, pepper, and garlic powder and cook them in chicken stock along with the pot...
- FILLING:
- 2 chicken breasts
- 1 large onion (finely chopped)
- 4 cloves of garlic (finely chopped)
- 1 tsp tomato paste
- 1 tsp pepper paste (optional)
- 1 tsp fresh saffron (optional)
- 4 oz of corn
- Extra Virgin Olive Oil
- Salt & Pepper
- Garlic Powder
- Cream Cheese (optional)
- DOUGH:
- 2 lbs golden potato
- 2 quarts chicken stock
- 5 cups all purpose flour
- 1/2 tsp salt
- 1/2 tsp turmeric
- 1 stick of butter
- 2 eggs beaten
- 4 cups plain bread crumbs
Biscotti di Prato
By es123
Set the oven at 350F. Place the flower in a bowl
- 3 3/4 cups flour
- 2 cups sugar
- 4 eggs
- 2 egg yolks
- 1 teaspoon baking powder
- 1 pinch salt
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups almonds whole (or roughly chopped), toasted
Brussels Sprouts with Shallots and Wild Mushrooms
By es123
Yield: Makes 12 servings Active Time: 45 min Total Time: 1 1/4 hr Special equipment: a deep-fat thermometer Roast...
- For brussels sprouts
- 3 lb Brussels sprouts, trimmed and halved lengthwise
- 1/4 cup olive oil
- 1/2 tablespoon minced garlic
- 1 teaspoon salt
- For shallots
- 1 cup vegetable oil
- 1/2 lb large shallots (about 6), cut crosswise into 1/8-inch-thick slices and separated into rings (2 1/2 cups)
- For mushrooms
- 3/4 stick (6 tablespoons) unsalted butter
- 1 1/4 lb mixed fresh wild mushrooms such as chanterelle and oyster, trimmed, quartered if large
- 1/4 cup dry white wine
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup water
Chicken With Artichokes
By es123
If you prefer, use fine-grain couscous, which will cook in less than five minutes
- Boneless, skinless chicken breast half (6 ounces)
- Coarse salt and ground pepper
- 1 tablespoon all-purpose flour
- 4 sun-dried tomatoes packed in oil, drained, and slivered
- 4 teaspoons olive oil
- ½ cup artichoke hearts packed in water, drained, rinsed, and halved
- 2 scallions, green and white parts separated, thinly sliced
- 2 garlic cloves, thinly sliced
- ¼ cup Israeli couscous (optional)
Lobster Ravioli in Light Coral Cream
By es123
The lobster pieces are not tightly wrapped as they would be in ravioli, but loosely swathed in wonton skins
- 1 live 1 1/2-lb. female Maine lobster
- 8 tbsp. butter
- 1 tbsp. vegetable oil
- 2 small yellow onions, peeled and finely chopped
- 2 carrots, peeled, trimmed, and finely chopped
- 1 small branch fresh tarragon
- 1/4 cup cognac
- 3 tbsp. tomato paste
- 5 cups rich fish stock
- 1/4 cup heavy cream
- 12 wonton skins
Seafood Risotto
By es123
Seafood is traditional Italian fare on Christmas Eve
- 1/4 cup coarse salt, plus more to taste
- 2 lobsters (1 1/2 pounds each)
- 12 littleneck clams, scrubbed well
- 12 mussels, scrubbed well and debearded
- 5 tablespoons extra-virgin olive oil
- 3 large garlic cloves, minced (about 5 teaspoons)
- 1 small dried chile de arbol, crumbled
- 1 cup dry sparkling white wine, such as Prosecco
- 1 pound large shrimp, peeled, deveined, and cut crosswise into thirds
- 8 ounces calamari (bodies and tentacles), rinsed, dried, and cut into 1/4-inch pieces
- 6 1/2 cups homemade or low-sodium store-bought fish stock
- 2 tablespoons fresh chervil, minced, plus sprigs for garnish
- Pinch of saffron threads
- 9 tablespoons unsalted butter
- 3 medium shallots, minced (about 3/4 cup)
- 2 cups Vialone Nano or Carnaroli rice
- Freshly ground pepper, to taste
- 1 tablespoon finely grated lemon zest (from 1 to 2 lemons)
Asparagus Quiche
By es123
1. Preheat oven to 400 degrees F (200 degrees C)
- 1 pound fresh asparagus, 1/2 inch pieces
- 10 slices bacon
- 2 (8 inch) unbaked pie shells
- 1 egg white, lightly beaten
- 4 eggs
- 1 1/2 cups half-and-half cream
- 1/4 teaspoon ground nutmeg
- salt and pepper to taste
- 2 cups shredded Swiss cheese