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Recipes
Hungry Girl’s Grin ’n Carrot Fries
By Venzie
Makes 2 servings Preheat oven to 425°F
- 1 1/2 lb carrots (about 8 large carrots)
- 1/4 tsp coarse salt, or more to taste
Michael Symon's Grilled Chicken with Ratatouille
By Venzie
time 1-30 min servings 6 Preheat a grill or grillpan to medium high
- 1 pound Chicken Legs and Thighs
- 1/2 cup Extra Virgin Olive Oil (divided)
- Salt
- Freshly Ground Pepper
- 2 Red Bell Peppers (sliced)
- 2 Red Onions (sliced)
- 2 Zucchini (sliced)
- 1 medium Eggplant (sliced)
- 1/4 cup Balsamic Vinegar
- 2 tablespoons Capers
- 1 cup Basil (plus extra for garnish)
- 2 cloves garlic (minced)
Lemon Parmesan Foil-Pack Broccoli
By Venzie
Heat gas or charcoal grill to medium-high heat
- 1 bag (12 oz) Green Giant™ Steamers™ Select™ frozen broccoli florets
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons shredded Parmesan cheese
Flank Steak with Loaded Smashed Potatoes
By Venzie
Cooking the flank steak in rendered bacon fat lends it a smoky flavor
- 1 (1 1/2- to 2-pound) flank steak, trimmed
- Salt and pepper
- 8 slices bacon, chopped fine
- 2 pounds small red potatoes, halved
- 2 tablespoons vegetable oil
- 3/4 cup sour cream
- 4 ounces sharp cheddar cheese, shredded (1 cup)
- 2 scallions, sliced thin
Glazed Baby Carrots
By Venzie
Total Time:30 min Prep:15 min Inactive:10 min Cook:5 min Yield:4 to 6 servings Bring a pot of well-salted water ...
- Kosher salt
- 1 pound baby carrots, tops removed but with a little green left attached (it's cute)
- 4 tablespoons butter
- 3 tablespoons brown sugar
- 1/2 lemon, juiced
- 1 clove garlic, smashed
- 3 sprigs thyme, picked
- Pinch cayenne pepper
Down Home Baked Beans
By Venzie
If you have hard water, use distilled water since hard water lengthens cooking time
- 1 pound Great Northern beans
- 1 bay leaf
- 1 cup onion, chopped (1 large)
- 1 clove garlic, chopped fine
- nonstick pan spray
- 3 tablespoons white vinegar
- 1/2 cup brown sugar, packed
- 1/4 cup molasses
- 1/2 cup no salt ketchup
- 2 tablespoons no salt tomato paste
- 2 teaspoons dry mustard powder
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon Hungarian sweet paprika
- 2 teaspoons onion powder
- 1/4 teaspoon garlic powder
- 2 teaspoon Hickory Chardex (Hickory Smoke Powder)
- 1 cup bean cooking water (more if required during baking)
Almost-Famous Garden Salad (Olive Garden)
By Venzie
Combine all the dressing ingredients and 1 to 2 tablespoons water in a blender or food processor; puree until smoot...
- Dressing:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 3 tablespoons Miracle Whip
- 1 tablespoon lemon juice
- 2 tablespoons grated parmesan cheese
- 1/4 teaspoon garlic salt
- 1/2 teaspoon dried Italian seasoning
- Salad:
- 1 10-ounce bag American salad blend
- 1/4 red onion, thinly sliced
- 4 small pickled peppers, such as pepperoncini
- 1 small vine-ripened tomato, quartered
- 2 tablespoons sliced black olives
- 1/2 cup large croutons
- 1 tablespoon grated parmesan cheese
Bread Cones
By Venzie
Heat water and milk in microwave to scalding (not quite boiling) Pour into mixing bowl, and allow to cool slightly...
- Dough:
- 1/2 cup milk
- 1/2 cup water
- 3 tablespoon vegetable oil
- 1/4 cup sugar
- 1 beaten egg
- 1-1/2 teaspoon salt
- 2-1/4 teaspoon instant yeast
- 3-1/2 to 4 cups flour
- Egg Wash:
- 1 egg
- 1 tablespoon milk
Chef Jose Garces’ Steak Tacos
By Venzie
For Marinade: Place all ingredients, except skirt steak, in a blender and purée until smooth
- For the Salsa Roja:
- Tacos
- 4 oz marinated skirt steak
- 2 corn tortillas
- 2 slices spicy avocado
- 1 oz salsa roja
- 1 tbsp grated Cotija cheese
- 1 oz stewed black beans
- Marinade
- 4 oz skirt steak, sliced 1/2-inch across the grain
- 1/4 cup Italian parsley leaves, picked
- 1/2 cup extra virgin olive oil
- 1 garlic clove, chopped
- 1 tsp kosher salt
- 6 beefsteak tomatoes, charred on the grill
- 1 clove garlic, charred on the grill
- 1/2 onion, charred on the grill
- 2 tomatillos, charred on the grill
- 1 chipotle en adobo
- 1 chile de arbol, toasted
- 1 jalapeño, charred on the grill
- 1/2 cup cilantro, chopped
- 2 tbsp kosher salt
Breakfast Potatoes
By Venzie
Preheat the oven to 375 degrees F
- 12 russet potatoes
- Canola oil, for frying
- Butter, for frying
- 1 large onion, cut into fine dice
- 1 green pepper, cut into fine dice
- 1 red pepper, cut into fine dice
- 1 yellow pepper, cut into fine dice
- Salt and ground black pepper