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Recipes
Zucchini Salad
By sadams1001
Toss together zucchini, cheese, oil, dill, and lemon juice
- 1 medium zucchini, trimmed and cut into 1/2-inch pieces
- 3/4 cup crumbled feta cheese (3 ounces)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons small dill sprigs
- thin strips of lemon zest, plus 1 tablespoon plus 1 teaspoon fresh lemon juice
- course salt and freshly ground pepper
Pork Tenderloin with Pears and Shallots
By sadams1001
Preheat oven to 475°F. Mix oil, garlic, and chopped thyme in small bowl
- 3 tablespoons olive oil
- 2 garlic cloves, finely chopped
- 1 tablespoon chopped fresh thyme plus fresh thyme sprigs for garnish
- 1 1 1/4-pound pork tenderloin
- 3 large shallots, each cut into 6 wedges through stem end, peeled
- 3 unpeeled small Bosc or Anjou pears, quartered, cored
- 4 teaspoons butter, room temperature
- 2 teaspoons all purpose flour
- 1 1/2 cups low-salt chicken broth
- 3/4 cup pear nectar
Veal Piccata
By sadams1001
Grill the veal while the noodles boil so both are ready at the same time
- For sauce:
- 1 1/4 cupslow-fat chicken stock or low-sodium fat-free chicken broth
- 1/3 cup dry white wine
- 1 tablespoon all-purpose flour
- 2 tablespoons water
- 1 tablespoon unsalted butter
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh flat-leaf parsley
- For veal:
- 2 lb veal cutlets (also called scallopini; 1/4 inch thick)
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, thinly sliced
- Special equipment: a well-seasoned ridged grill pan
- Accompaniment:buttered noodles with chives (see recipe)
Best Marinara Sauce Yet
By sadams1001
In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper
- 2 (14.5 ounce) cans stewed tomatoes
- 1 (6 ounce) can tomato paste
- 4 tablespoons chopped fresh parsley
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 6 tablespoons olive oil
- 1/3 cup finely diced onion
- 1/2 cup white wine
Soft Fried Tortillas with Tomatillo Salsa and Chicken
By sadams1001
Make salsa: Purée tomatillos, chiles, onion, garlic, salt, and water in a blender until smooth
- For tomatillo salsa
- 1/2 lb fresh tomatillos, husks discarded and tomatillos rinsed and quartered
- 3 fresh green serrano chiles, coarsely chopped (including seeds)
- 1/4 cup chopped white onion
- 3 garlic cloves, quartered
- 3/4 teaspoon salt, or to taste
- 1/2 cup water
- 2 tablespoons vegetable oil
- 3 tablespoons finely chopped fresh cilantro
- For chalupas
- 1 to 2 tablespoons vegetable oil
- 12 (4-inch) corn tortillas (see cooks' note, below)
- 1 cup shredded cooked chicken (from 1 chicken breast half)
- 2 to 3 tablespoons crema or crème fraîche
- 1/3 cup finely chopped white onion
- 1/3 cup finely crumbled queso fresco (Mexican fresh cheese)
Ranch Dressing
By sadams1001
mix until smooth 1/4 cup buttermilk may be used instead
- 1 c. mayonnaise
- 1/2 c. sour cream
- 1 tsp. garlic powder
- 1 tsp. dill weed
- 1/4 c. milk
- 1 tbsp. parsley
- 1 tsp. onion powder
Pork Chops with Gingered Plum Sauce
By sadams1001
Quarter and pit plums and mince garlic
- 3/4 pound Italian prune plums
- 1 large garlic clove
- 4 pork chops (each about 1 inch thick)
- 1 tablespoon vegetable oil
- 1 1/2 teaspoons finely grated peeled fresh gingerroot
- 1/4 cup soy sauce
- 2 tablespoons Sherry vinegar or red-wine vinegrar
- 2 tablespoons packed brown sugar
- 2 whole star anise or 1/2 teaspoon anise seeds
- Garnish: chopped scallion and plum slices
PF Chang's Garlic Snap Peas
By sadams1001
Prepare snap peas by cutting off the tips on each end of the pods
- 2 cups fresh sugar snap peas
- 2 teaspoons vegetable oil
- 1/8 teaspoon salt
- 1 dash freshly ground black pepper
- 2 cloves garlic minced
Creamy Corn Casserole
By sadams1001
Preheat oven to 350 degrees
- 1/2 cup butter, melted
- 2 eggs, beaten
- 8.5 oz package dry corn bread mix
- 1 cup sour cream
- 15 oz can whole kernel corn, drained
- 14.75 oz can creamed corn
Seared Scallops with Tarragon-Butter Sauce
By sadams1001
Beurre blanc—the classic French butter sauce—is a cinch to prepare and has a tendency to make just about anythi...
- 1 1/4 pounds large sea scallops, tough ligament from side of each discarded
- 7 tablespoons unsalted butter, cut into tablespoons, divided
- 2 tablespoons finely chopped shallot
- 1/4 cup dry white wine
- 1/4 cup white-wine vinegar
- 1 tablespoon finely chopped tarragon