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Recipes
Thai Peanut Satay
By sherryl61
Beats any sauce in a bottle!
- FOR THE SAUCE:
- 1 cup 1 cup fresh-tasting dry roasted peanuts, unsalted
- 1-2 tablespoons 1-2 tablespoons ginger-garlic paste
- 2 tsp. 2 tsp. sesame oil
- 2 Tbsp. 2 Tbsp. brown sugar
- 1 to 2 Tbsp. 1 to 2 Tbsp. fish sauce, depending on desired saltiness/flavor - Vegetarians substitute 1.5 -2.5 Tbsp. regular soy sauce
- 1 Tbsp. 1 Tbsp. lime juice
- 1/2 tsp. 1/2 tsp. cayenne pepper
- 1 tsp. 1 tsp. Thai chili sauce (more or less to taste)
- 2/3 cup 2/3 cup coconut milk
- FOR THE MEAT:
- 1 cup 1 cup full-fat yogurt
- 1 tablespoon 1 tablespoon ginger-garlic paste
- 1 tablespoon 1 tablespoon cayenne pepper
- 1 pound 1 pound sliced meat of choice
Beet, Strawberry, Cranberry Smoothie
By sherryl61
Place all ingredients into the Vitamix container in the order listed and secure lid
- 3/4 cup (180 ml) cranberry juice, chilled
- 1/4 cup (24 g) cranberries, fresh or frozen
- 1 (50 g) small beet, steamed
- 1/3 cup (50 g) frozen strawberries
- 2 teaspoons honey or other sweetener, to taste
- 2/3 cup (160 ml) ice cubes
Naan (Indian Flatbread)
By sherryl61
In a large glass, dissolve the dry yeast and 1 teaspoon sugar with 3/4 cup warm water (about 100 degrees F)
- 1 teaspoon active dry yeast
- 2 teaspoons sugar
- 2 cups all-purpose flour, plus more for rolling, see Cook's Note*
- 1 teaspoon fine sea salt
- 1/8 teaspoon baking powder
- 3 tablespoons plain yogurt
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kalonji (nigella seeds), optional, see Cook's Note**
- 1 teaspoon fennel seeds, optional, see Cook's Note**
- Melted butter for slathering on the finished naans
- Coarse sea salt for sprinkling
Rocky Road Fudge Bars
By sherryl61
Heat oven to 350°F. Grease and flour 13x9-inch pan
- Base:
- 1/2 cup margarine or butter
- 1 oz. unsweetened chocolate, chopped
- 1 cup Pillsbury BEST® All Purpose or Unbleached Flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 2 eggs
- 3/4 cup chopped nuts
- Filling:
- 1 (8-oz.) pkg. cream cheese, softened, reserving 2 oz. for frosting
- 1/4 cup margarine or butter, softened
- 1/2 cup sugar
- 2 tablespoons Pillsbury BEST® All Purpose or Unbleached Flour
- 1/2 teaspoon vanilla
- 1 egg
- 1/4 cup chopped nuts1 (6-oz.) pkg.
- (1 cup) semisweet chocolate chips
- 2 cups miniature marshmallows
- Frosting:
- 1/4 cup margarine or butter
- 1/4 cup milk
- 1 oz. unsweetened chocolate, cut up
- Reserved cream cheese
- 3 cups powdered sugar
- 1 teaspoon vanilla
- NOTE: YOU MAY SUBSTITUTE 3 TBSP. UNSWEETENED COCOA POWDER AND 1 TBSP. MARGARINE OR BUTTER FOR EACH OUNCE OF UNSWEETENED CHOCOLATE.
French Onion Soup
By sherryl61
A wonderful rich soup that goes well with Baguette Breadsticks and Salad Nicoise, courtesy of 10 Dollar Dinners fro
- 2 tablespoons butter
- 4 yellow onions (about 1 3/4 pounds), thinly sliced with the grain to hold their shape
- Kosher salt and freshly ground black pepper
- 1 teaspoon flour
- 1/2 cup dry red wine
- 1 tablespoon chopped fresh thyme
- 1 bay leaf
- 1 teaspoon lemon juice
- 2 cups beef stock
- 2 cups chicken stock
- 1/2 cup grated Swiss
- 1 tablespoon grated Parmesan
- 4 (1-inch thick) baguette slices, cut on the bias
Olive Garden Ravioli Di Portobello (Portabella Mushroom Ravioli)
By sherryl61
I found this on the net. I adjusted the dough recipe to make traditional pasta dough, as the recipe stated baking ...
- FILLING:
- 14 ounces portabella mushrooms, finely chopped
- 1 small onion, diced
- 1/4 cup butter
- 1 dash salt & pepper
- RAVIOLI DOUGH:
- 1 1/2 cups flour
- 2 medium eggs
- 1/4 cup cold water
- 2 tablespoons olive oil
- 1 1/2 teaspoons salt
- Sun-dried tomato sauce
- 2 cups milk
- 1/4 cup butter
- 1/4 cup flour
- 8 ounces smoked gouda cheese
- 3 sun-dried tomatoes, chopped
- Green onion, chopped
- Tomato, diced
Red "Mole" Swordfish with Pickled Shallots
By sherryl61
Preheat the oven to 400 degrees F
- Pickled Shallots:
- 4 small shallots, peeled, and sliced into thin rings (about 1/2 cup)
- 1/2 cup rice vinegar
- Small handful picked fresh cilantro leaves
- Extra-virgin olive oil for dressing
- Kosher salt and freshly ground pepper
- Red "Mole" Fish:
- 1/2 teaspoon brown or black mustard seeds
- 1/2 teaspoon cumin seeds
- 1 teaspoon grated fresh ginger
- 4 teaspoons ancho chile powder
- 4 teaspoons rice vinegar
- 4 teaspoons mirin
- 2 teaspoons honey
- 1/2 teaspoon sriracha
- Kosher salt and freshly ground pepper
- 2 (1-pound) swordfish steaks, about 1-inch thick or 4 (6 to 8-ounce) steaks, see Cook's Note*
- 2 tablespoons butter
Mongolian Beef in Pressure Cooker
By sherryl61
This Asian-inspired pressure cooker dish uses flank steak, inexpensive and tasty when cooked properly
- 2 pounds flank steak, cut into 1/4" strips
- 1 tablespoon vegetable oil
- 4 cloves garlic, minced or pressed
- 1/2 cup soy sauce
- 1/2 cup water
- 2/3 cup dark brown sugar
- 1/2 teaspoon minced fresh ginger
- 2 tablespoon cornstarch
- 3 tablespoons water
- 3 green onions, sliced into 1-inch pieces
Salad Nicoise
By sherryl61
1 head romaine lettuce, cut into bite-size pieces 4 eggs, hard-boiled 2 (5-ounce) cans good quality light tuna
- 1 head romaine lettuce, cut into bite-size pieces
- 4 eggs, hard-boiled
- 2 (5-ounce) cans good quality light tuna in oil, drained
- 2 green onions, chopped
- 1 tomato, seeded and chopped
- 1/2 pound green beans, blanched
- 2 large red potatoes, cubed and boiled
- Kosher salt and freshly ground black pepper
- Lemon-Olive Vinaigrette, recipe follows
- 1 teaspoon Dijon mustard
- 1/2 lemon, juiced
- 1/2 teaspoon vinegar (recommended: white wine vinegar)
- 1/4 cup olive oil
- 1 tablespoon chopped fresh thyme
- 1/2 cup briny olives from salad bar, chopped (recommended: nicoise)
- Kosher salt and freshly ground black pepper
Raspberry Chipotle Bean Dip
By sherryl61
Drain beans thoroughly and pour into a flat microwave safe dish
- 2 10.5 oz. cans pinto beans, black beans, or refried beans, drained
- 1 large red onion, diced
- 2 8 oz. packages softened cream cheese or shredded cheddar cheese
- 1 Bottle Bronco Bob’s Roasted Raspberry Chipotle Sauce