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Recipes
Bacon (or Ham), Spinach and Cheese Frittata
By es123
Heat a 10 inch pan over moderate heat While the pan is heating whip the eggs in a bowl with a wire whip until well...
- 1 tablespoon each of butter and peanut oil (or vegetable oil)
- 1 cup cooked potatoes chopped
- 2 green onions chopped
- 4 slices cooked bacon chopped (or 1 cup chopped ham)
- 1 cup fresh spinach chopped
- 1/4 teaspoon salt
- dash white pepper
- 4 large eggs or 5 medium eggs
- 1/2 cup Mozzarella cheese grated
- parsley
- 2 tablespoons Parmesan cheese grated
Bacalhau com coco e mamão verde
By es123
Refogue no óleo e no azeite-de-dendê todos os temperos e a folha de louro Deixe dourar um pouco, acrescente o ba...
- 2 colheres de sopa de óleo
- 1 colher de sopa de azeite-de-dendê
- 1 cebola grande
- 1 dente de alho amassado
- 1 xícara de chá de coentro picado
- 1 pimentão verde picado
- 2 tomates, sem pele, picados
- 1 folha de louro
- 1/2 kg de bacalhau, aferventado, em lascas
- 1 mamão verde de 1/2 k, cortado em pedaços
- 1 vidro pequeno (200 ml) de leite de coco
- 1 lata de creme de leite
Shrimp and Mirliton Casserole
By es123
Bring a large pot of water to a boil
- 5 pounds (about 8) medium mirlitons (chayotes)
- 2 pounds medium shrimp, peeled and deveined
- 4 tablespoons olive oil
- 1 1/2 tablespoons Emeril's Bayou Blast (Essence), recipe follows
- 2 cups chopped yellow onions
- 1/2 cup chopped green bell peppers
- 1 large jalapeno, seeded and minced (about 1/4 cup)
- 1/2 teaspoon dried thyme
- 1/4 cup minced garlic
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup finely chopped green onions
- 1/4 cup finely chopped fresh parsley leaves
- 3 large eggs, lightly beaten
- 1 cup plus 1 tablespoon dried fine bread crumbs
- 1 teaspoon Emeril's Kick It Up! Red Pepper Sauce, or other hot sauce
- 3/4 pound freshly grated American cheese
Baked Fish with White Wine and Tomatoes
By es123
1. With 1 tablespoon of olive oil, coat the bottom of a baking dish that is large enough to accommodate the pieces...
- 4 4-ounce red fish, or sea bass
- Olive oil as needed
- 3 tablespoon olive oil
- 1 onion thinly sliced
- 2 large very ripe tomatoes, coarsely chopped
- 2 tablespoons finely chopped parsley
- 1 tablespoon chili pepper paste or to taste
- 2 cloves garlic, finely chopped
- 1 Bay leaf
- 2 Jamaican allspice kernels
- Coarse kosher salt or Portuguese sea salt to taste
- 1/2 teaspoon ground white pepper
- 3/4 cup white wine
- 1/2 cup water
Shredded Potato Cake with Leeks and Cheese
By es123
In a medium-size cast-iron frying pan, heat 2 tablespoons olive oil over medium-low heat
- 6 tablespoons olive oil, divided
- 2 small leeks, white and light-green parts only, cut in half lengthwise, thinly sliced
- 1-1/2 pounds russet or Yukon Gold potatoes
- 3/4 cup grated Alpine-style cheese (such as Gruyère)
- Freshly ground black pepper
- Kosher or sea salt
Crab Spring Rolls
By es123
Preparing the Crab Meat: Pick over the crab meat very carefully to remove any pieces of shell
- For the Crab Filling:
- 1 pound crab meat
- 1 tablespoon mayonnaise
- 1 tablespoon tamarind paste
- 1 Thai bird chile, finely minced
- Salt
- For the Rolls:
- 10 spring roll wrappers, 7 inches square
- 1 "large" egg yolk, lightly beaten
- A fresh quart bottle of canola or vegetable oil
- For the Dipping Sauce:
- 1/4 cup rice vinegar or white wine vinegar
- 2 tablespoons nam pla (fermented fish sauce) or 1 teaspoon soy sauce
- 1 garlic clove
- 1/3 cup tamarind paste
- 1 Thai bird chile or 1/2 jalapeno pepper
- 2 tablespoons sugar
- 1/2 cup fine fresh grape-seed oil or canola oil
- For the Garnish:
- 10 leaves Boston lettuce, large enough to wrap around spring roll
- Sprigs of cilantro
- Fresh mint leaves
- Special Equipment Suggested:
- Pastry brush
- Electric blender or food processor
- Deep fryer with basket
- Wire skimmer or slotted spoon
- Deep-fat-frying thermometer
- Baking tray lined with paper towels
Curried Butternut Squash
By es123
In a large saucepan over medium-high heat, sauté butternut squash and onion in oil until slightly softened, about ...
- 1 small butternut squash, peeled, deseeded, and diced into 1/2-inch pieces
- 1 small onion, thinly sliced
- 3 tablespoons vegetable oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 2 teaspoons curry powder
- 1 bay leaf
- 1 cup chicken or vegetable stock
- 3 cups cooked rice
- 1/3 cup raisins
- 1/3 cup toasted pistachios or pinenuts
- 1 orange, peeled and roughly chopped
- Garnish: 1 tablespoon chopped scallions or chives
Alfredo Light
By es123
In a medium saucepan, heat oil over medium heat
- 1 onion, chopped
- 1 clove garlic, minced
- 2 teaspoons vegetable oil
- 2 cups skim milk
- 1 cup chicken broth
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup grated Parmesan cheese
- 16 ounces dry fettuccine pasta
- 1 (16 ounce) package frozen broccoli florets
Angela's Italian Cookies
By es123
Cream together the butter, sugar, and eggs
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla or anise
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 cups flour
Mushroom and Fontina Quiche
By es123
Savory and full of flavor, this quiche makes a great meal anytime
- 1 refrigerated pie crust (half of 15-ounce package)
- 2 tablespoons (1/4 stick) butter
- 2/3 cup chopped shallots (about 3 medium)
- 5 cups sliced assorted mushrooms (such as chanterelle, stemmed shiitake, oyster, crimini, and button; 12 to 14 ounces), large mushrooms halved
- 4 large eggs
- 2/3 cup half and half
- 1/3 cup whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon freshly grated or ground nutmeg
- 1 1/2 cups (packed) coarsely grated Fontina cheese (about 7 ounces), divided