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Recipes
Mediterranean Herb Rub
By tonyglib
Combine the ingredients in a small bowl
- 2 tablespoons dried basil
- 2 teaspoons dried thyme
- 1 teaspoon dried sage
- 1 teaspoon fennel seeds (optional)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
Classic Red Mole
By tonyglib
Makes a generous 3/4 gallon of mole Recipe from Season 7 Mexico - One Plate at a Time
- 10 ounces (5 medium) tomatillos, husked and rinsed
- 1 1/3 cup (about 6 1/2 ounces) sesame seeds
- 1 cup rich-tasting pork lard or vegetable oil, plus a little more if necessary
- 6 ounces (about 12 medium) dried mulato chiles, stemmed, seeded and torn into large flat pieces
- 3 ounces (about 6 medium) dried ancho chiles, stemmed, seeded and torn into large flat pieces
- 3 ounces (about 10 medium) dried pasilla chiles, stemmed, seeded and torn into large flat pieces
- 8 garlic cloves, peeled
- 1 cup (about 4 ounces) unskinned almonds
- 1 cup (about 4 ounces) raisins
- 1 teaspoon cinnamon, preferably freshly ground Mexican canela
- 1/2 teaspoon black pepper, preferably freshly ground
- 1/2 teaspoon anise, preferably freshly ground
- 1/4 teaspoon cloves, preferably freshly ground
- 2 slices firm white bread, darkly toasted and broken into several pieces
- 2 ounces (about 2/3 of a 3.3-ounce tablet) Mexican chocolate, roughly chopped
- 3 quarts chicken broth
- Salt
- 1/3 to 1/2 cup sugar
Sweet and Sour Tamarind Sauce
By tonyglib
Slice the shallots thin. In a sauce pan, heat oil in low heat
- 3 teaspoons fish sauce
- 1/3 cup Palm Sugar
- 2 thinly sliced shallots
- 2 tablespoons tamarind paste
- 1 teaspoon vegetable oil
- 2 tablespoons water
- 4 Dried whole chilis Optional
30-Minute Pressure Cooker Pho Ga (Vietnamese Chicken Noodle Soup) Recipe
By tonyglib
Complex, full-flavored chicken pho in just 30 minutes with the pressure cooker
- To Serve:
- 2 tablespoons canola or vegetable oil
- 2 medium yellow onions, split in half
- 1 small hand of ginger, roughly sliced
- 1 small bunch cilantro
- 3 star anise pods
- 1 cinnamon stick
- 4 cloves
- 1 teaspoon fennel seeds
- 1 teaspoon coriander seeds
- 6 to 8 chicken drumsticks
- 1/4 cup fish sauce, plus more to taste
- 2 tablespoons rock sugar or raw sugar, plus more to taste
- 4 servings pho noodles, prepared according to package directions
- 1 small white or yellow onion, thinly sliced
- 1/2 cup thinly sliced scallions
- 2 cups mixed herbs (cilantro, basil, and mint)
- 2 cups trimmed bean sprouts
- Thinly sliced Thai chilis
- 2 limes, each cut into 4 wedges
- Hoisin sauce and Sriracha
Meatballs and Peppers
By tonyglib
Cooking Light JUNE 2000
- 1 cup thinly sliced green bell pepper
- 1 cup thinly sliced red bell pepper
- 1 cup thinly sliced yellow bell pepper
- 1 1/3 cups water
- 1 (10 1/2-ounce) can beef consomme
- 1 bay leaf
- 1 (1-ounce) slice whole-wheat bread
- 1 pound ground round
- 1 tablespoon finely chopped onion
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 large egg white
- 1 garlic clove, crushed
- 2 teaspoons olive oil
- 2 tablespoons all-purpose flour or corn starch
- 1/4 cup water
- 1/3 cup finely chopped fresh or 1 1/2 teaspoons dried basil
- 2 teaspoons white wine vinegar
Duck Carnitas
By tonyglib
Makes 3 generous cups of coarsely shredded carnitas Recipe from Season 7 of Mexico - One Plate at a Time
- 6 large duck legs (you need 2 1/2 to 3 pounds total)
- 4 teaspoons salt
- 2 teaspoons dried oregano, preferably Mexican
- 2 tablespoons fresh lime juice
- 6 cups fresh, rich-tasting pork lard
- 8 garlic cloves, peeled and halved
- Crunchy Tomatillo-Avocado Salsa
Chocolate Tamales
By tonyglib
Makes 24 tamales From Season 3 of Mexico - One Plate at a Time
- For serving, optional:
- 1 8-ounce package dried cornhusks
- 9 About 9 ounces Mexican chocolate (1 1/2 cups pulverized)
- 10 ounces (1 1/3 cups) unsalted butter, rich-tasting pork lard or vegetable shortening (or use a combination), slightly softened but not at all runny
- 1/3 cup sugar
- 1 teaspoon salt
- 1 1/2 teaspoons baking powder
- 2 pounds (about 4 cups) fresh coarse-ground corn masa for tamales
- OR 3 1/2 cups dried masa harina for tamales mixed with 2 1/4 cups hot water
- 1 About 1 cup milk or water
- 2/3 cup raisins or coarsely chopped semisweet chocolate (optional)
- Assorted fresh berries, custard sauce, mint sprigs
Lasagna with meat sauce
By tonyglib
Weight watchers lasagna with meat sauce 7points plus per serving
- 9 lasagna noodles
- 1 teaspoon fennel seed
- 1 teaspoon olive oil
- 1/2 lb lean ground beef (10% or less fat)
- 1 onion, chopped
- 1 red bell pepper, seeded and chopped
- 1 zucchini, chopped
- 2 (15 ounce) containers refrigerated marinara sauce
- 1 1/2 cups fat-free ricotta cheese
- 1/2 cup shredded part-skim mozzarella cheese
- 1/4 cup pecorino romano cheese
- Read more: http://italian.food.com/recipe/ww-watch-your-weight-lasagna-with-meat-sauce-83887#ixzz1dpkJ6p7D
Ginger Beef
By tonyglib
Partially freeze beef, thinly slice against grain Marinade minced Ginger, soy and vinegar Chop up all veggies,
- 1-1.25 flank steak
- 2 green peppers
- 1 red pepper
- 2 red onion
- 1 in Ginger
- Garlic
- Rice
- Soy sauce
- Red wine vinegar
- Hosien sauce
Indian Style Rice
By tonyglib
Place rice in a sieve and run cool water through it to rinse it until the water runs clear
- 2 cups long-grain rice, preferably Basmati
- 8 cups water
- 2 teaspoons salt
- 2 cloves
- 2 cardamom pods
- One 2-inch piece of cinnamon
- 3 Tbsp vegetable oil (or ghee if you have it)
- 1/2 teaspoon dark mustard seeds
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon chile flakes
- 1 medium onion, chopped
- 3 chopped garlic cloves
- 1/4 teaspoon turmeric