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Recipes
Slow cooked Beans
By zeenieme
In a 5 quart slow cooker, gently combine all ingredients
- 4 cans (15 1/2 ounces each) great northern beans, rinsed and drained
- 4 cans (15 ounces each) black beans, rinsed and drained
- 2 cans (15 ounces each) butter beans, rinsed and drained
- 1 1/4 cups barbecue sauce
- 2 - 1/4 cups salsa
- 3/4 cup packed brown sugar
- 1/2 to 1 teaspoon hot pepper sauce
Black Bean Burgers with Mango Salsa
By zeenieme
1. Preheat oven to 350 degrees 2
- 2 (15-ounce) cans black beans, rinsed and drained
- 3/4 cup finely chopped fresh cilantro, divided
- 3/4 cup (3 ounces) shredded Monterey Jack cheese
- 1/4 cup panko (Japanese breadcrumbs)
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1/2 medium jalapeno pepper, finely chopped
- 2 large egg whites
- Cooking spray
- 1 1/4 cups chopped peeled mango (about 1 medium)
- 3 tablespoons chopped shallots
- 1 1/2 tablespoons fresh lime juice
- 1 avocado, peeled and chopped
- 1 garlic clove, minced
- 6 whole wheat hamburger buns, lightly toasted
- 6 green leaf lettuce leaves
Cognac-Marinated Beef Tenderloin Sandwiches with Horseradish Cream
By zeenieme
This is an updated version of James Beard's "Cocktail hamburger"
- Cream:
- 1/2 cup reduced-fat sour cream
- 1/3 cup low-fat mayonnaise
- 2 T minced fresh chives
- 2 T prepared horseradish
- derloin:
- 1 (2 1/2 pound) center-cut beef tenderloin, trimmed
- 1/3 cup finely chopped shallots
- 1/3 cup cognac
- 1/3 cup water
- 2 T minced fresh tarragon
- 2 tsp chopped fresh thyme
- 1/2 tsp freshly ground black pepper
- 2 garlic cloves, minced
- 1 tsp kosher salt
- Cooking Spray
- 30 (1 1/2 Ounce) sandwich rolls, cut in half horizontally
Herbed Beef Tenderloin with Two-Onion Jus
By zeenieme
1. Let tenderloin stand at room temperature 1 hour 2
- 1 (3 pound) beef tenderloin roast, trimmed
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh oregano, divided
- 1 teaspoon chopped fresh thyme
- 1 1/2 cups chopped sweet onion
- 1/2 cup chopped shallots
- 2 cups fat-free, less sodium beef broth, divided
- 1/3 cup dry red wine
- 1/3 cup brandy
Herb Crusted Medallions
By zeenieme
1. Preheat oven to 525 degrees
- 1 - 3 pound beef tenderloin, trimmed of fat
- Salt and Pepper to taste
- 2 tablespoons parsley, chopped
- 2 tablespoons rosemary, chopped
- 2 tablespoons thyme, chipped
- 4 garlic cloves, mashed
- 1 teaspoons fresh cracked black pepper
- 2 tablespoons Dijon mustard
- 1/2 cup seasoned breadcrumbs
- 1/4 cup Worcestershire sauce
- 1/2 cup water
- 1 shallot, minced
- 1/2 cup olive oil
Creamed Chicken in Patty Shells
By zeenieme
In a large kettle, bring the chicken, water, 1 teaspoon salt and 1 teaspoon pepper to a boil
- 1 broiler/fryer chicken (3 to 4 pounds) cut up
- 2 quarts water
- 1 1/2 teaspoons salt, divided
- 1 1/2 teaspoons pepper, divided
- 2 packages (10 ounces each) frozen puff pastry shells
- 1 cup sliced fresh mushrooms
- 1 medium green pepper, chopped
- 1/2 cup small fresh broccoli florets
- 5 tablespoons butter or margarine
- 6 tablespoons all-purpose flour
- 2 cups milk
- 1 jar (2 ounces) diced pimientos, drained
- 1/4 teaspoon paprika
Marinated Shrimp
By zeenieme
1. Combine first 9 ingredients in a large zip-top plastic bag
- 1/4 cup dry vermouth
- 2 T chopped fresh thyme
- 1 T chipped fresh marjoram
- 2 T fresh lemon juice
- 1 tsp salt
- 1/2 tsp hot pepper sauce (such as Tabasco)
- 36 large shrimp, peeled and deveined (about 1 3/4 lbs)
- 4 garlic cloves, minced
- 1 jalapeno pepper, finely chopped
- 2 T olive oil, divided
Chicken (or Poultry) Stock
By zeenieme
Place carcass and veal bones in an eight-quart soup pot with the water
- One cooked or uncooked poultry carcass
- one pound veal bones, sawed into two-inch pieces
- 12 cups water
- One large, unpeeled onion, halved, each half stuck with one clove
- One carrot
- One stalk celery
- One bay leaf
- Six springs parsley
- one half teaspoon dried thyme
Marinated Carrot Sticks - Janet Hanson
By zeenieme
Combine all ingredients, except for parsley
- 8 carrots, peeled and cut into 3" sticks
- 3 T apple cider vinegar
- 3 T oil
- 1 clove garlic, minced
- 1 tsp Jane's Krazy Mixed-Up salt
- 1/2 tsp sugar
- Chopped parsley
Creamy Mashed Cauliflower
By zeenieme
Steam cauliflower and garlic for 15 minutes or until tender; drain
- 5 cups cauliflower florets
- 1 1/2 quarts water
- 1 clove garlic (optional)
- 1/4 cup Mayonnaise
- 1/4 teaspoon salt