Zeenieme's profile page
Recipes
Carrot-Pineapple Slaw
By zeenieme
Delicious match for grilled pork tenderloin or pork chops
- 1 cup diced fresh pineapple
- 1/2 cup raisins
- 1 (10 oz pkg) matchstick-cut carrots
- 2 tablespoons canola oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons maple syrup
- 1 tablespoon fresh pineapple juice
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/4 tsp salt
- 1/8 tsp black pepper
Salmon "Tartare" Spread
By zeenieme
Pulse capers, until coarsely chopped, in a food processor fitted with a steel blade
- 1/4 cup capers, packed in brine and drained
- 8 ounces good quality smoked salmon
- 2 T chopped fresh dill
- 2 T extra virgin olive oil
- 1/2 tsp finely grated lemon zest
- 1/4 cup finely diced red onion
- Kettle-style potato chips, sesame cracker or toasts
Mom's Turkey Soup
By zeenieme
Turkey Soup: Prepare the turkey soup much as you would chicken soup
- Making Stock:
- 1 1. to to Remove all the usable turkey meat from the turkey carcass to save for making sandwiches later or for adding to the soup.
- 4 4. 1 1/2 Add salt and pepper, about 1 tsp of salt, 1/2 tsp of pepper.
- 5 5. 4 to To 180-200 at least 4 hours, uncovered or partially uncovered (so the stock reduces), occasionally skimming off any foam that comes to the surface. To help maintain a steady, even heat, you can cook the stock in 180-200 degree oven.
- 6 6. 6. Remove the bones and veggies and strain the stock, ideally through a very fine mesh strainer.
- 7 7. to to to making stock for future use in soup, you may want to reduce the stock by cooking it longer, uncovered, at a bare simmer or just below a simmer, to make it more concentrated and easier to store.
Red Salsa
By zeenieme
Combine and stir gently. Cover and chill for 1 hour before serving
- 1 large tomato, diced (1 1/2 cups)
- 1 small onion, chopped
- 1 fresh or canned Tomatillo, diced (1/4 cup)
- 1 or 2 fresh or canned jalopena peppers, seeded and finely chopped
- 1 T snipped fresh cilantro (optional)
- 1 clove garlic, minced
- 1 to 2 tsp. lime juice
- 1/4 tsp salt
Chicken a La Roma - Shelly
By zeenieme
Cook mushrooms, onion and garlic in olive oil until tender, drain
- 1/2 pounds sliced fresh mushrooms
- 3/4 cup thinly sliced green onion
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 8 ounce can tomato sauce
- 1 6 ounce can tomato paste
- 1 2 1/4 can sliced ripe olives, drained
- 1/2 cup dry white wine
- 1 tablespoon instant chicken bouillon granules
- 2 teaspoons parsley flakes
- 1 teaspoon oregano
- 2 to 2 1/2 pounds chicken pieces
- 1 teaspoon basil
- 1/4 teaspoon garlic pepper
- 1 6 ounce jar marinated artichoke hearts, drained
- angel hair pasta
- grated Parmesan cheese
Spinach-Porcini Stuffing
By zeenieme
Place porcini in small bowl; pour 1 cup boiling water over
- 1 1/2 ounce package dried porcini mushrooms
- 1 cup boiling water
- 2 hot Italian sausages (6 to 7 ounces total), casing removed
- 1/2 cup chopped shallots (3 large)
- 3 garlic cloves, chopped
- 2 cups 1/3-inch cubes crustless day-old country-style bread
- 1 10 ounce package frozen chopped spinach, thawed, squeezed very dry
- 1 teaspoon chopped fresh rosemary
- Coarse kosher salt
- 1 large egg
Gravy - Kay Nuss
By zeenieme
Stir occasionally
- Take flour and little water and stir not too thick and let it sit all day.
Chicken Waldorf Salad
By zeenieme
Dressing - Place pineapple juice and apple juice in heavy medium saucepan
- Dressing:
- 1 cup pineapple juice
- 1 cup unfiltered fresh apple juice or regular apple juice
- 1/4 cup mayonnaise
- 2 T honey
- 2 T whole grain Dijon mustard
- 1/2 tsp turmeric
- 1/2 cup olive oil
- Salad:
- 4 cups 1/2 inch cubes cooked chicken
- 1 1/2 cups diced cored Granny Smith apples
- 1 1/2 cups halved red seedless grapes
- 1 cup chopped celery (about 2 stalks)
- 1/2 cup very thinly sliced red onion
- 1/2 cup walnuts, toasted
- 1 5 oz bag spring lettuce mix
Standing Rib Roast, Spinach-Porcini Stuffing, Irish Whiskey Gravy and Horseradish Cream
By zeenieme
Plan to make and chill the stuffing one day ahead
- Gravy Base:
- 1 tablespoon olive oil
- 1/2 cup finely chopped shallots (3 large)
- 2 garlic cloves, minced
- 1/2 cup Irish whiskey
- 1 750 -ml bottle dry red wine
- 4 cups low-salt chicken broth
- 1 cup heavy whipping cream
- 2 tablespoons Dijon mustard
- Rib Roast:
- 1 4-bone standing rib-roast (about 9 1/2 to 10 pounds) chine bone removed, fat trimmed to 1/2 inch thick.
- Spinach-Porcini Stuffing
- 6 garlic cloves, finely chopped
- 3 tablespoons olive oil
- 3 tablespoons plus 2 teaspoons finely chopped fresh rosemary
- 1 1/2 tablespoons coarse kosher salt
- 1 tablespoon coarsely ground black pepper
- 1 tablespoon fennel seeds, crushed
- 2 teaspoons black peppercorns, coarsely cracked in mortar with pestle or in a resealable plastic bag with mallet
- 1 cup low-salt chicken broth
- 1/2 cup Irish whiskey
- Horseradish cream
Artichoke Heart Dip - Shirley Holland
By zeenieme
Thoroughly drain artichoke hearts
- 1 - 14 ounce can Artichoke Hearts
- 1 cup Mayo (Hellman's)
- 1 cup grated parmesan cheese
- 2 tsp lemon juice
- Dash of garlic powder or garlic salt