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Banana Gelato

Banana Gelato

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Place the sugar and water into a saucepan and stir whilst heating the pan slowly

  • 1 pint milk (250ml) soya milk can work just as well if you are catering for
  • 1 pint water (250ml)
  • 4 ounces caster sugar (100g)
  • 3 ripe bananas
  • 1 lemon , Juice of fresh
4/5 (1 Votes)

Watermelom lemonade

Watermelom lemonade

By

This tart, pink cocktail is a burst of summer in a glass

  • 3/4 cups sugar
  • 2 cups water
  • 4 sprigs rosemary 1 cup lemon juice - fresh squeezed 7 cups watermelon - cut into a 1" dice - approx half a medium watermelon 8 ounces gin
  • 1 lemon - thinly sliced
0/5 (0 Votes)

Gingery Lentil Soup

Gingery Lentil Soup

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1. Heat oil in a large saucepan over medium heat

  • 2 teaspoons olive oil
  • 3 medium carrots, chopped
  • 1 medium onion, chopped
  • 2 teaspoons grated peeled fresh ginger
  • 1 teaspoon minced garlic
  • 1 1/2 teaspoons curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 (14-ounce) cans fat-free, less-sodium chicken broth, plus enough water to equal 4 cups
  • 1 cup brown lentils, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes, drained
  • Preparation
5/5 (1 Votes)

Beet Ravioli with Poppy Seed Butter

Beet Ravioli with Poppy Seed Butter

By

Preheat oven to 400°F. Wrap beets individually in foil; place on baking sheet

  • 2 large red or golden beets (about 14 ounces)
  • 1/2 cup fresh whole-milk ricotta cheese
  • 2 tablespoons dried breadcrumbs
  • 1 1/4 pounds Fresh Egg Pasta
  • 1/2 cup (1 stick) butter
  • 1 tablespoon poppy seeds
  • Freshly grated Parmesan cheese
0/5 (0 Votes)

BASIC WAFFLES

BASIC WAFFLES

By

Beat egg yolks and sugar in a bowl until light

  • 4 eggs - separated
  • 1 cup milk
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups flour
  • 1/4 cup butter melted
  • 1 tablespoon sugar
  • 1 teaspoon vanilla
4/5 (1 Votes)

Mediterranean Couscous

Mediterranean Couscous

By

Bring broth to a boil in a medium saucepan; gradually stir in couscous

  • 1 3/4 cups fat-free, less-sodium chicken broth
  • 3/4 cup whole wheat couscous
  • 1 cup grape tomatoes, halved
  • 1/2 cup chopped seeded peeled cucumber
  • 1/2 cup chopped red bell pepper
  • 1/4 cup sliced green onions
  • 1 tablespoon chopped fresh sage
  • 1/4 teaspoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 4 teaspoons extravirgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
4/5 (3 Votes)

Lobster and Stone Crab Enchilado

Lobster and Stone Crab Enchilado

By

Place thawed lobster and fresh lime juice in medium bowl; toss to coat

  • 2 uncooked frozen lobster tails (1 1/2 pounds total), thawed, cut in half lengthwise, each half cut into thirds with shell intact
  • 1 tablespoon fresh lime juice
  • 1/4 cup olive oil
  • 1/3 cup chopped onion
  • 2 tablespoons chopped green bell pepper
  • 2 garlic cloves, chopped
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon paprika
  • 2 large plum tomatoes, seeded, diced
  • 1/2 cup canned tomato purée
  • 3/4 cup bottled clam juice
  • 1/2 cup dry Sherry wine
  • 1 bay leaf
  • 1/4 teaspoon cayenne pepper
  • 1 pound stone crab claws, cracked
4/5 (1 Votes)

Roasted Vegetables with Balsamic-Lemon Vinaigrette

Roasted Vegetables with Balsamic-Lemon Vinaigrette

By

Preheat oven to 450°F. Cook beets in medium pot of boiling salted water until almost tender, about 15 minutes

  • 12 baby beets, trimmed, peeled
  • 2 pounds red-skinned sweet potatoes (yams; about 3 medium), peeled, cut into 1-inch pieces
  • 2 3/4 pounds acorn squash, unpeeled, quartered lengthwise, seeded, cut crosswise into 1/2-inch-thick slices
  • 1 1/2 pounds brussels sprouts, trimmed, halved lengthwise
  • 2 teaspoons chopped fresh rosemary or 1 teaspoon dried
  • 5 tablespoons plus 1 teaspoon extra-virgin olive oil
  • 1 whole garlic head, top 1/2 inch trimmed
  • 1/4 cup balsamic vinegar
  • 2 teaspoons grated lemon peel
4/5 (1 Votes)

Basque Shrimp with Chimichurri

Basque Shrimp with Chimichurri

By

Wooden skewers soaked in water for at least 15 minutes Rub shrimp with salt and pepper, and then rub shrimp wi...

  • Basque-Style Green Sauce:
  • 4 pounds shrimp, washed and deveined
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon dried orange rind
  • 1/2 tablespoon chili powder
  • 1 teaspoon sea salt
  • 6 garlic cloves, peeled and chopped
  • 3 dried bay leaves
  • 1 fresh poblano pepper, coarsely chopped with the seeds left in
  • 1 fresh serrano chile, coarsely chopped with the seeds left in
  • 1/2 tablespoon sea salt
  • 1/3 cup finely chopped fresh Italian flat-leaf parsley
  • 1/4 cup finely chopped fresh oregano leaves
  • 1/4 cup finely chopped fresh basil leaves
  • 1/4 cup sherry vinegar, plus more if needed
  • 13 cup olive oil, plus more if needed
4/5 (1 Votes)

Cuban Black Bean Soup

Cuban Black Bean Soup

By

Prepare marinated rice by mixing together the ingredients

  • Marinated Rice -- :
  • 5 green onions thinly sliced
  • 3 cups cooked brown rice (from 1 cup dry)
  • 1 1/2 tomatoes, diced
  • 1 teaspoon olive oil
  • 1/4 cup apple cider vinegar (or white wine vinegar)
  • Soup -- :
  • 2 (15 ounce) cans black beans
  • 1 tablespoon olive oil
  • 1 large red onion diced
  • 2 jalapenos , with seeds minced
  • 2 red bell peppers diced
  • 5 garlic cloves minced
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons dried oregano
  • 1 quart chicken broth or vegetable broth
  • 2 tablespoons apple cider vinegar (or white wine vinegar)
  • cayenne pepper
  • Toppings -- :
  • cilantro
  • plain yogurt
  • cayenne pepper
5/5 (1 Votes)