Chris5863's profile page
Recipes
Pad Thai
By chris5863
Soak rice noodles in cold water 30 to 50 minutes, or until soft
- 1 (12 ounce) package rice noodles
- 2 tablespoons butter
- 1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
- 1/4 cup vegetable oil
- 4 eggs
- 1 tablespoon white wine vinegar
- 2 tablespoons fish sauce
- 3 tablespoons white sugar
- 1/8 tablespoon crushed red pepper
- 2 cups bean sprouts
- 1/4 cup crushed peanuts
- 3 green onions, chopped
- 1 lime, cut into wedges
Fig and Blue Cheese Bruschetta
By chris5863
Heat the olive oil in a nonstick skillet over medium heat
- 1/4 cup olive oil
- 1/2 baguette, sliced into 16 slices
- 2 tablespoons fig spread or preserves (or you can use plum, apricot, etc.)
- 4 ounces blue cheese, cut into chunks
- Torn fresh basil, for garnish
Stir-Fried Pork with Carrots and Bok Choy
By chris5863
In a medium bowl, toss the pork loin with 1/4 teaspoon of the salt and the pepper
- 1 1/2 pounds pork loin, cut into 1-inch cubes
- 1 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 3 tablespoons cooking oil
- 1 1/2 teaspoons cornstarch
- 1 tablespoon water
- 1 onion, cut into thin slices
- 3 carrots, cut into 2-inch-long slices about 1/2-inch wide and 1/8-inch thick
- 1/2 pound bok choy, cut into 1-inch pieces (about 3 cups)
- 2 cloves garlic, minced
- 1/2 teaspoon celery seeds
- 1/2 cup canned low-sodium chicken broth or homemade stock
- 1/4 cup fresh orange juice
Green Beans with Brown Butter, Wild Mushrooms and Walnuts
By chris5863
Bring a large pot of water to a boil over high heat
- Kosher salt, to taste, plus 1 tsp.
- 2 lb. green beans, trimmed
- 8 Tbs. (1 stick) unsalted butter
- 8 shallots, thinly sliced
- 8 oz. wild mushrooms, brushed clean, stemmed
- and roughly chopped
- Freshly ground pepper, to taste
- 1 cup toasted walnuts, chopped
Tenderloin Sandwiches
By chris5863
Preheat the oven to 475 degrees F
- 2 whole beef tenderloins, trimmed (trimmed weight 2 1/2 to 3 1/2 pounds)
- 1/4 cup olive oil
- 1 cup crushed tri-colored peppercorns
- Dinner rolls, for serving
- Grainy brown mustard, for serving
- Horseradish sauce, for serving
Mushroom Agnolotti with Corn, Tomatoes and Arugula Pan Sauce
By chris5863
Bring a large pot of generously salted water to boiling
- 2 ears sweet corn on the cob
- 18 ounces wild mushroom agnolotti or ravioli (two 9-oz pkgs.)
- 2 tablespoons extra-virgin olive oil
- 1 small onion, thinly sliced
- 1 clove garlic, thinly sliced
- 2 medium tomatoes, cored and chopped
- 2 tablespoons unsalted butter
- 5 ounces baby arugula (6 cups)
- 2 ounces Parmigiano-Reggiano or pecorino, finely shredded
Halibut with Coconut-Red Curry Sauce
By chris5863
Step 1 Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat
- 2 teaspoons canola oil, divided
- 4 (6-ounce) halibut fillets
- 1 cup chopped onion
- 1/2 cup chopped green onions
- 1 tablespoon grated peeled fresh ginger
- 1 cup light coconut milk
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- 3/4 teaspoon red curry paste
- 1/2 teaspoon ground coriander
- 1 tablespoon chopped fresh basil
- 2 teaspoons fresh lime juice
Apple Cobbler with Dutch pie topping
By chris5863
Pre heat oven to 375 Filling: In a medium bowl, combine apples, 3/4 cup sugar, 2 tablespoons flour, cinnamon, 1/4...
- Filling:
- 5 cups tart apples, peeled, sliced
- 3/4 cup sugar
- 2 tablespoons flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup water
- 1 tablespoon butter, softened
- Topping:
- 1/2 cup brown sugar
- 1/2 melted butter
- 1 Cup flour
Tri-Color Beet Salad with Cherry Vinaigrette
By chris5863
Guy Fieri
- Roasted Beets:
- 2 pounds medium red, golden and striped beets, scrubbed
- Extra-virgin olive oil, to coat
- Kosher salt and freshly cracked black pepper
- Cherry Vinaigrette:
- 1/4 cup dried cherries (reconstituted in 1/4 cup red wine vinegar for 30 minutes)
- 2 tablespoons balsamic vinegar
- 1 teaspoon sherry vinegar
- 1/2 cup extra-virgin olive oil
- Kosher salt and freshly cracked black pepper
- Salad:
- 1 cup chiffonade of kale leaves
- 2 tablespoons pepitas, toasted
- 1/3 cup crumbled goat cheese
- 2 tablespoons chopped fresh mint
Gluten Free Bread Pudding
By chris5863
Preheat oven to 325° F / 163° C Generously butter a 9x9-inch baking dish Combine raisins and 2 tablespoons bourb...
- For Sauce:
- 1/3 cup raisins OR currants
- 2 tablespoons bourbon (or brandy or rum)
- 2 peeled, cored apples sliced 1/4" thick
- 1/4 cup maple syrup
- 2 teaspoons cinnamon (1/2 t. for apples - 1 1/2 t. for pudding)
- 6 thick slices, cubed (1/2"} gluten-free bread (use your favorite gluten-free bread - see note)
- 2 cups heavy cream OR canned coconut milk
- 1/2 cup sugar
- 3 lightly beaten eggs
- 2 tablespoons melted butter
- 1 teaspoon vanilla
- 1/2 cup firmly packed brown sugar
- 4 tablespoons butter
- 1/2 cup heavy cream OR coconut milk
- Pinch of salt
- 2 tablespoons bourbon OR brandy
- 1/4 teaspoon vanilla