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Recipes
Watercress, Avocado and Walnut Salad
By sadams1001
1.Preheat the oven to 350°
- 2 tablespoons freshly squeezed lemon juice
- 1 medium shallot, minced
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 1/2 cup walnut halves
- 2 firm, ripe Hass avocados, each cut into eight wedges
- Two 12-ounce bunches watercress, thick stems discarded
Puerco Pibil
By sadams1001
Serve with white rice
- 1 Pork Shoulder (a/k/a Boston Butt) between 5 and 8 lbs
- 2 to 3 Habanero peppers
- 5 Lemons
- ½ cup White vinegar
- ½ oz Tequila
- 8 cloves Garlic
- 2 TBL Salt
- 5 TBL Annatto Seeds (approx 2 oz)
- 2 tsp Cumin Seed
- 1 TBL Peppercorn
- 8 Allspice (8 of the whole dried berries)
- ½ tsp Clove (whole)
- 1 pkg Banana leaves
Chocolate Sheet Cake with Toasted Pecans
By sadams1001
Preheat oven to 400°F. Lightly grease 9 X 13 inch pan
- 1 cup (2 sticks) unsalted butter, divided
- 1 cup strong brewed coffee
- 3/4 cup unsweetened cocoa powder, divided
- 1/2 cup vegetable oil
- 2 cups all purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt plus one big pinch, divided
- 1/2 cup buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract, divided
- 6 tablespoons milk
- one 1-pound box powdered sugar
- 2/3 cup chopped pecans, toasted
Sour Cream Coffee Cake
By sadams1001
Mix cake ingredients, then beat 5 minutes
- Cake Mix:
- 1 box yellow cake mix
- 1 package instant vanilla pudding
- 4 eggs
- 1/4 cup oil
- 1 cup sour cream
- 3/4 cup warm water
- 1 teaspoon vanilla
- Cinnamon-Sugar Mix:
- 1/2 cup sugar
- 2 teaspoons cinnamon
Cheesy Garlic Bread
By sadams1001
To make this tasty recipe, look for leftover, reduced-price bread loaves in the supermarket bakery section
- 1 medium loaf French bread, unsliced
- 1/2 cup butter or margarine, softened
- 2 cloves garlic, halved
- 1 teaspoon dried parsley
- 1/3 cup grated Parmesan cheese
Rosemary-and-Pepper Standing rib roast with Two-Mushroom Pan Sauce
By sadams1001
Place rib roast, fat side up, in heavy roasting pan
- 1 well-trimmed 8- to 9-pound rib roast (with 4 bones)
- 6 1/2 teaspoons crushed dried rosemary, divided
- 1 tablespoon coarse kosher salt
- 2 teaspoons freshly ground black pepper
- 1/2 cup plus 2 tablespoons olive oil
- 2 cups boiling water
- 1 1/2 ounces dried porcini mushrooms
- 4 tablespoons (1/2 stick) butter, room temperature, divided
- 10 ounces fresh button mushrooms, cut into 1/4-inch-thick slices
- 4 garlic cloves, minced
- 2 tablespoons all purpose flour
- 1 1/2 cups low-salt beef broth
- 3/4 cup dry red wine
- 2 bunches fresh rosemary (for garnish)
Pear, Arugula, and Pancetta Salad
By sadams1001
Make vinaigrette: Whisk together vinegar, honey, lemon juice, salt, and pepper in a salad bowl
- For vinaigrette
- 1 tablespoon Champagne vinegar
- 1 tablespoon mild honey
- 1/2 tablespoon fresh lemon juice
- 1/8 teaspoon salt
- 1/8 teaspoon coarsely ground black pepper
- 3 tablespoons olive oil
- For salad
- 2 oz thinly sliced pancetta (4 to 5 slices)
- 1 tablespoon olive oil
- 2 firm-ripe pears
- 4 cups baby arugula or torn larger arugula (1 1/4 lb)
- 3 oz ricotta salata, thinly shaved with a vegetable peeler
Pan-Roasted Stilton Chicken with Apples
By sadams1001
A chicken that's allowed to run will provide the full flavor necessary to support the tangy Stilton cheese and tart...
- 4 boneless skinless chicken breast halves (about 1 1/2 pounds)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon unsalted butter
- 1 1/2 teaspoons extra-virgin olive oil
- 2 unpeeled Honeycrisp or Fuji apples, cored and sliced 1/4 inch thick (about 2 1/4 cups)
- 2 ounces Stilton cheese, crumbled (about 1/3 cup)
Roasted Cauliflower
By sadams1001
Blasting cauliflower florets in a hot oven concentrates their natural sweetness, turning them into something akin t...
- 1 medium head cauliflower (2 1/2 to 3 pounds), cut into 1 1/2-inch-wide florets (8 cups)
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt
Filet Mignon with Truffled Mushroom Ragoût
By sadams1001
Melt butter in large nonstick skillet over medium heat
- 3 tablespoons butter
- 1 garlic clove, chopped
- 1/2 teaspoon dried marjoram
- 12 ounces crimini or button mushrooms, quartered
- 1/3 cup canned low-salt chicken broth
- 1/3 cup dry red wine
- 3 tablespoons whipping cream
- 1 1/2 teaspoons peanut oil
- 2 1-inch-thick filet mignons (about 6 ounces each)
- 1/2 teaspoon truffle oil