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Recipes
Old-Fashioned Chicken Noodle Soup
By sadams1001
Combine chicken broth and chicken in heavy large pot
- 16 cups canned low-salt chicken broth
- 1 3 1/2-pound chicken, cut into 8 pieces
- 1/2 cup chopped onion
- 2 carrots, peeled, thinly sliced
- 2 celery stalks, sliced
- 2 tablespoons (1/4 stick) butter
- 1 cup sliced mushrooms
- 1 tablespoon fresh lemon juice
- 8 ounces dried wide egg noodles
- 1/2 cup finely chopped fresh parsley
Bleu Cheese Beef Tenderloin
By sadams1001
1. Place beef in a shallow dish
- 3 -4 lbs beef tenderloin
- 1/2 cup teriyaki sauce
- 1/2 cup red wine
- 4 cloves garlic (chopped or minced)
- 4 ounces blue cheese, crumbled
- 1/2 cup mayonnaise
- 2/3 cup sour cream
- 1 1/2 teaspoons Worcestershire sauce
Lemon Meringue Pie
By sadams1001
Make shell: On a lightly floured surface with a floured rolling pin roll out dough into a 13-inch round, (about 1/...
- For shell:
- 1 recipe Pastry Dough for a single-crust 9- to 10-inch pie
- raw rice or pie weights for weighting shell
- For filling:
- 1 cup sugar
- 5 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 cup water
- 1/2 cup milk
- 4 large egg yolks
- 1 tablespoon unsalted butter
- 1/2 cup fresh lemon juice
- 2 teaspoons freshly grated lemon zest
- For meringue:
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar
Beef Carpaccio (Alton Brown)
By sadams1001
Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours
- 8 to 10 ounces beef tenderloin from the tip end of the roast
- 4 handfuls arugula or mixed greens
- Your favorite vinaigrette
- Kosher salt
- Freshly ground black pepper
- Shaved Parmesan
Herbes de Provence Rotisserie Chickens
By sadams1001
This recipe is designed for rotisseries that don't sit directly over the flames
- 2 tablespoons (1/4 stick) butter, room temperature
- 2 tablespoons dried herbes de Provence
- 1 tablespoon coarse kosher salt
- 2 (3 1/2-pound) chickens
Pork Wrapped in Sage and Prosciutto
By sadams1001
Put oven rack in middle position and preheat oven to 425°F
- 12 thin slices prosciutto (about 1/4 lb)
- 16 large fresh sage leaves
- 2 (1-lb) pork tenderloins
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon extra-virgin olive oil
- Special equipment: an instant-read thermometer
Pork Chili Verde Enchiladas
By sadams1001
Traditionally, the tortillas are fried in oil until soft
- 2 fresh Anaheim chilies
- 1 14 1/2 -ounce can low-salt chicken broth
- 1 1/4 cups chopped onion
- 4 ounces tomatillos, husked, rinsed, quartered
- 1 jalapeño chili, seeded, coarsely chopped
- 1 garlic clove, chopped
- 1/4 cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 1/4 cup sour cream
- 12 6-inch-diameter corn tortillas
- Pork Chili Verde (see recipe), chilled
- 2 1/4 cups shredded asadero cheese
- 2 plum tomatoes, seeded, chopped
Tortellini with Italian Sausage, Fennel, and Mushroom
By sadams1001
Heat oil in large nonstick skillet over medium-high heat
- 1 tablespoon olive oil
- 1 large fennel bulb, trimmed, halved through core, thinly sliced lengthwise (about 3 cups), fronds chopped
- 1 pound spicy Italian sausages, casings removed, sausage coarsely crumbled
- 1 8-ounce package sliced fresh crimini (baby bella) mushrooms
- 4 large garlic cloves, pressed
- 1 tablespoon fennel seeds, coarsely crushed
- 1/2 cup heavy whipping cream
- 1 cup (or more) low-salt chicken broth
- 1 16-ounce package dried tortellini with pesto filling or fresh tortellini with 3-cheese filling
- 1 5-ounce package fresh baby spinach leaves
- 1/2 cup finely grated Parmesan cheese plus additional (for serving)
- Test-kitchen tip:To crush the fennel seeds, enclose the seeds in a heavy-duty resealable plastic bag, then pound them with a meat mallet or a small heavy skillet.
Easiest, Yummies Jalapeño Poppers
By sadams1001
Slice jalapeño down center and across the top, but don't cut the heads off
- 12 whole, large Jalapeños
- 16 oz cream cheese
- 1 cup cheddar cheese, shredded
- 1/2 cup tomatoes, fresh diced
- 4 slices bacon, cooked and chopped
- 1 clove garlic, minced
- 1 tablespoon fresh basil, chopped
- salt and pepper
- 12 slices prosciutto
Pork Tenderloin with Balsamic-Cranberry Sauce
By sadams1001
To round out this menu, serve roasted squash, corn muffins and boiled green beans with orange zest
- 1 1/2 tablespoons butter
- 1 8- to 10-ounce pork tenderloin
- 1/2 cup chopped onion
- 1 tablespoon chopped fresh rosemary
- 1/2 cup canned low-salt chicken broth
- 1/3 cup canned whole berry cranberry sauce
- 1 tablespoon balsamic vinegar