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Recipes
Apple-The Ultimate Caramel Apple Pie
By wing118677
Preheat oven to 350 degrees F
- 3 cups all-purpose flour
- Pinch salt
- 3/4 cup (1 1/2 sticks) unsalted butter, cold, cut in chunks
- 1 egg separated, (yolks for the pastry, whites for the glaze)
- 3 tablespoons ice water, plus more if needed
- 1 cup sugar, plus 1/4 cup for the top
- 3 tablespoons water
- 1/4 cup heavy cream
- 1/2 cup red wine
- 1/2 vanilla bean, split and scraped
- 1 lemon, halved
- 8 apples (recommended: Granny Smith and Gala)
- 1 tablespoon flour
- 1 cinnamon stick, freshly grated
- 1/4 cup unsalted butter
WASABI & AVOCADO POTATO SALAD
By wing118677
Instructions In a large pot, cover potatoes with cold water
- 2 lbs. Russet potatoes, peeled and cut into 1-inch cubes
- 5 hard-boiled eggs, chopped
- 1/2 cup Kikkoman Wasabi Sauce
- 1/2 cup chopped celery
- 1/2 cup mayonnaise
- 1/2 cup chopped scallions, white & green parts
- 2 ripe, Fresh California Avocado, peeled, seeded and diced
- 1 Tbsp. seasoned salt
Potatoes Dauphinoise
By wing118677
1. Preheat oven to 400 degrees with rack in middle position
- 1 tablespoon unsalted butter, room temperature
- 2 1/2 pounds Yukon Gold potatoes
- 2 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 1 garlic clove, smashed
- 1 teaspoon coarse salt
- 1/4 teaspoon ground white pepper
- 4 ounces Gruyere cheese
- 1/8 teaspoon freshly grated nutmeg
Caramelized Onion Dip
By wing118677
Heat butter and oil over medium heat until hot
- 2 tablespoons unsalted butter
- 1 tablespoon oil
- 2 large yellow onions, sliced thin (about 3 to 3 1/2 cups)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon balsamic vinegar, or to taste
- 1/4 pound softened cream cheese
- 1/2 cup sour cream
- 1/2 cup mayonnaise
Spinach Lemon Cauliflower Risotto with Garlic Prawns ##
By wing118677
Heat the oil in a large frying pan over medium heat
- Cauliflower/Spinach
- 1 tablespoon olive oil
- 1 medium onion, finely minced
- 3 – 12-ounce (340 gram) packages Manns' Cauliflower “Rice”
- 1 cup vegetable broth
- 5 ounces baby spinach
- Cheesy Lemon Cream Sauce
- 1 cup milk
- 1 cup white cheddar cheese
- 1/4 cup grated parmesan cheese
- 1 teaspoon sea salt
- Juice of 1 lemon
- The Garlic Chili Prawns
- 1 tablespoon olive oil or butter
- 2 garlic cloves, very finely minced
- 1 lb. uncooked, peeled prawns (tail on or off, your choice)
- 1/2 teaspoon paprika
- A pinch of chili flakes and sea salt
White-Bean Chili
By wing118677
Recipe courtesy Paula Deen for Food Network Magazine
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon minced garlic
- 3/4 cup diced onion
- 1 pound skinless, boneless chicken breasts, finely chopped
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1/2 teaspoon ground white pepper
- Pinch of red pepper flakes
- Kosher salt and freshly ground pepper
- 1 pound collard greens, stemmed and roughly chopped (about 5 cups)
- 1 1/2 cups chopped green chiles (fresh or canned)
- 1 quart low-sodium chicken broth
- 2 15-ounce cans navy beans, drained and rinsed
- 1/2 bunch fresh cilantro, chopped
- Light sour cream, chopped tomatoes and/or lime wedges, for garnish (optional)
Shrimp-CL Sichuan Shrimp Stir-Fry With Broccoli or Asparagus
By wing118677
Heat 1 teaspoon sesame oil in a large nonstick skillet over medium-high heat
- 1 teaspoon dark sesame oil
- 4 cups small broccoli florets or 2 cups asparagus tips and 1 cup sliced red bell pepper and 1 cup pea pods
- 1 teaspoon dark sesame oil
- 2 lbs large shrimp, peeled and deveined
- 8 garlic cloves, minced
- 1 cup fresh shiitake mushroom, cleaned and sliced (optional)
- 1 ⁄3 cup sugar
- 1 tablespoon sugar (optional, to taste)
- 1 ⁄2 cup rice vinegar
- 1 ⁄4 cup ketchup
- 2 tablespoons cornstarch
- 1 tablespoon red chili paste
- 8 ounces can sliced water chestnuts, drained
- 3 cups hot cooked rice
- 1 1⁄2 tablespoons green onion tops, thinly sliced
Peppers Piedmontese
By wing118677
1 First, you need to peel the tomatoes (tedious perhaps, but necessary here)
- 8 ripe tomatoes
- 2 tablespoons extra virgin olive oil, to drizzle
- Sea salt and freshly ground black pepper
- 2 balls of good-quality buffalo mozzarella or fiore di latte (an outstanding cow’s milk mozzarella)
- 4 red bell peppers
- 12 little black olives (ideally, Niçoise or Ligurian)
- 12 basil leaves
- 4 ounces roasted red onions
- 4 cloves garlic, peeled and finely sliced
- 2 tablespoons basil oil
- 6 good-quality canned anchovies in oil, drained and cut into small pieces
Garlic Brown Sugar Chicken
By wing118677
Preheat oven to 500°F and lightly grease a casserole dish
- 4 boneless skinless chicken breasts
- 4 garlic cloves, minced
- 4 tablespoons brown sugar
- 3 teaspoons olive oil
Alligator Sauce Piquante
By wing118677
Heat 1/4 cup of the olive oil in large heavy nonstick pot or Dutch oven over medium-high heat
- 1/2 cup olive oil
- 1 1/2 cups chopped yellow onions
- 3/4 cup chopped green bell peppers
- 3/4 cup chopped celery
- 1 teaspoon salt
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon cayenne
- 4 bay leaves
- 1/2 cup plus 3 tablespoons bleached all-purpose flour
- 4 cups seeded and chopped plum tomatoes
- 3 cups Chicken Stock or
- canned low-sodium chicken broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Emeril's Red Pepper Sauce or other hot pepper sauce
- 1 1/2 pounds alligator meat, cut into 2-inch strips
- 1 1/2 teaspoons Creole Seasoning
- 1/2 cup chopped green onions (green and white parts)
- 1/4 cup chopped fresh flat-leaf parsley
- Perfect Rice, hot