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Recipes
Romaine Salad with Prosciutto Crisps
By sadams1001
The small inner leaves of romaine lettuce are tender and crisp, perfect for this salad
- 2 tablespoons extra-virgin olive oil, plus more for pan
- 4 slices prosciutto (about 2 ounces)
- 1 tablespoon balsamic vinegar
- 1 teaspoon fresh thyme leaves, roughly chopped
- Coarse salt and freshly ground pepper
- 6 ounces hearts of romaine, leaves torn in half
- 1 ounce Pecorino Romano shavings
Pork Shoulder Ragu
By sadams1001
This serves about six normal-size people
- 2 to 2 1/2-pound boneless pork shoulder roast
- salt and pepper
- 2 tablespoons olive oil
- 1 small pat butter
- 1 large can whole tomatoes, with juice
- 1 cup red wine
- 5 sprigs fresh thyme
- 5 sprigs fresh oregano
- Small handful of fennel seeds
- 1 tablespoon hot sauce, for smokiness (I used Trader Joe’s Hot Chili Sauce)
- Pappardelle
- Freshly grated Parmesean
Fajita Marinade
By sadams1001
Some reviewers recommended cutting the water, adding more spice, and adding cilantro
- 1/4 cup lime juice
- 1/3 cup water
- 2 tablespoons olive oil
- 4 cloves garlic, crushed
- 2 teaspoons soy sauce
- 1 teaspoon salt
- 1/2 teaspoon liquid smoke flavoring
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground black pepper
Salad Dressing
By sadams1001
mix
- 2 teaspoons thyme
- 2 cloves garlic - minced
- 1/3 cup lemon juice
- 2/3 cup olive oil
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/3 cup grated Parmesan cheese
- 1 egg - beaten
Dianna's Pinwheels
By sadams1001
Mix soft ingredients. Spread over tortillas
- Tortillas
- 2 boxes cream cheese
- 1 can chopped chilies
- 1 can black olives, diced
- Salsa as needed for consistency
Impossible Cheeseburger Pie
By sadams1001
Mix all the ingredients together and pour in a 9 x 11 baking pan (sprayed with nonstick oil)
- 1 lb. cooked ground beef
- 1 1/2 cup chopped onion
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded cheese
- 1 1/2 cups milk
- 3/4 cup Bisquick
- 3 eggs
Braised Chicken in Sun-Dried Tomato Cream
By sadams1001
To complement this Provençal-style entrée, sprinkle torn radicchio with oil, vinegar and Niçoise olives, and mix...
- 2 skinless boneless chicken breast halves
- 1 tablespoon oil from oil-packed sun-dried tomatoes
- 3 large garlic cloves, thinly sliced
- 1/2 cup dry white wine
- 1/3 cup whipping cream
- 1/4 cup drained oil-packed sun-dried tomatoes, thinly sliced
- 3 tablespoons thinly sliced fresh basil
Sauerkraut Baked Potatoes
By sadams1001
Bake potato - when finished, let cool for 30 minutes
- 1 large baked potato
- 2 strips bacon (cut in small pieces)
- 1/4 cup sauerkraut
- 1/4 cup grated cheddar
- 1/2 tablespoon garlic paste
- 3 tablespoons melted butter
- 1 tablespoon fresh milled pepper
- 1/2 cup heavy cream
White Lightning Chicken Chili
By sadams1001
Pull chicken meat from rotisserie chicken, discard skin and bones
- 1 pre-cooked Rotisserie Chicken from grocery store
- 6 garlic cloves - pressed
- 1 small onion - chopped
- 1/3 cup of jalapeno peppers, seeded & chopped
- 3 cans (15 oz each) Great Northern Beans
- 3 cans (14 to 14.5 oz) chicken broth
- 2 teaspoons vegetable oil
- 2 tablespoons Pampered Chef southwestern seasoning
- 1/4 cup lime juice
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1/4 cup fresh cilantro – chopped (optional for garnish)
Steak au Poivre (Alton Brown)
By sadams1001
Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking
- 4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick
- Kosher salt
- 2 tablespoons whole peppercorns
- 1 tablespoon unsalted butter
- 1 teaspoon olive oil
- 1/3 cup Cognac, plus 1 teaspoon
- 1 cup heavy cream