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Recipes
Wings - Shannon's Recipe
By swatts1129
Add salt and sugar (and optional spice) to the boiling water
- Sauce:
- Fresh wings cut into drummies and wings
- 1/2 cup salt
- 1/2 cup sugar
- Large pot boiling water
- add a 1/4 cup of another seasoning you like
- 3/4 cup louisiana hot sauce
- 1/2 cup parmesean
- 1/2 stick butter
Pepper Steak
By swatts1129
Heat olive oil in a skillet over medium heat
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 large bell peppers, sliced into thin strips
- 2 cloves garlic, minced
- 1/3 cup soy sauce
- 1/3 cup honey
- 1/3 cup red wine vinegar
- 1 1/2 pounds flank steak, cut into thin strips
SMOKED SALMON
By swatts1129
In a bowl, mix together salt, sugar, brown sugar and peppercorns
- • 1 cup kosher salt
- • 1/2 cup sugar
- • 1/2 cup dark brown sugar
- • 1 tablespoon crushed black peppercorns
- • 2 large salmon fillets or sides, pin bones removed
GRILLED PEPPER POPPERS
By swatts1129
DIP IN RANCH
- 1 LB BACON
- 8 OZ CREAM CHEESE, ROOM TEMP
- 6 OZ PROVOLONE, SHREDDED
- 1 TBSP GARLIC POWDER
- 2 TSP CUMIN
- 1 TSP PEPPER
- 18-20 LARGE JALAPENOS (FOR A LESS SPICY SUBSTITUTE, USE 6-8 SMALL POBLANO PEPPERS)
Grilled Eggplant Caponata Bruschetta with Ricotta Salata
By swatts1129
Preheat a grill to medium-high heat
- 4 plum tomatoes, halved lengthwise
- 2 medium globe eggplants, cut into 3/4-inch-thick slices
- Extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 1/2 cup canola oil
- 1 large stalk celery, diced
- 1 small red onion, diced
- 1/2 cup Sicilian green olives, pitted and chopped
- 1/2 cup white wine vinegar
- 1/4 cup golden raisins
- 2 tablespoons capers, drained
- 1 tablespoon granulated sugar
- Pinch red chile flakes
- 1/4 cup chopped fresh basil, plus more for garnish
- 1/4 cup chopped flat-leaf parsley
- 1 loaf Italian bread, sliced into 1/2-inch-thick slices
- 8 ounces ricotta salata, crumbled
- Read more at: http://www.foodnetwork.com/recipes/bobby-flay/grilled-eggplant-caponata-bruschetta-with-ricotta-salata-recipe.html?oc=linkback
Lentils and Sausage
By swatts1129
Directions Rinse and drain lentils, but do not soak
- ngredients Edit and Save
- Original recipe makes 12 servingsChange Servings
- 1 (16 ounce) package dry lentils
- 1 (16 ounce) can diced tomatoes, drained
- 2 (14 ounce) cans beef broth
- 3 cups water
- 1 carrot, chopped
- 2 pounds kielbasa (Polish) sausage, cut into 1/2 inch pieces
- 1 stalk celery, chopped
BEAN MEAT BALLS
By swatts1129
S
- Ingredients
- 2 2 2 tbsp olive oil
- 1 1 1 medium onion, chopped
- 16 16 16 oz sliced mushrooms,
- 1 1 1 tsp freshly ground pepper
- 1/4 1/4 1/4 tsp salt
- 1 1 oz) can 1 (15 oz) can kidney beans, drained
- 1/2 1/2 1/2 cup chopped parsley
- 3/4 3/4 3/4 cup finely chopped walnuts
- 1/2 1/2 1/2 cup whole wheat bread crumbs
- 1/4 1/4 1/4 cup grated parmesan
- Directions
- 1 5 Warm 1 tablespoon of the oil in a large sauce pan and cook the onions until soft, about 5 minutes. Add the mushrooms, pepper and salt and cook, stirring occasionally, until mushrooms are browned and most moisture has evaporated.
- 1 to 1-1/2 10 cream scoop or damp hands form small (about 1 to 1-1/2 inch) balls. Place bean balls on a rimmed baking sheet and broil on all sides until browned and heated through – about 10 minutes total.
- Recipe created especially for The Dr. Oz Show by food stylist, Ulli Stachl.
ARTICHOKE DIP
By swatts1129
BAKE 30 MINUETS AT 350 DEGREES
- 2 CANS ARTICHOKE HEARTS CHOPPED
- 1 CUP MAYO
- 1 CUP PARMESEAN CHEESE
- 1 1/2 CUP CHEDDAR CHEESE
- RITZ CRAKERS
CEDAR PLANK SALMON
By swatts1129
Mix together, coat salmon, grill on plank
- 1 teaspoon Dijon Mustard
- 1 ½ Tablespoons Brown Sugar
- 1 lemon
- Fresh or dried Rosemary, chopped
- Salt and Pepper
- 1 8oz. Salmon Filet
- Cedar Plank
SOUTHWEST EGG ROLLS
By swatts1129
1. Rub 1 tablespoon vegetable oil over chicken breast
- 2 tablespoons vegetable oil
- 1 skinless, boneless chicken breast half
- 2 tablespoons minced green onion
- 2 tablespoons minced red bell pepper
- 1/3 cup frozen corn kernels
- 1/4 cup black beans, rinsed and drained
- 2 tablespoons frozen chopped spinach, thawed and drained
- 2 tablespoons diced jalapeno peppers
- 1/2 tablespoon minced fresh parsley
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/3 teaspoon salt
- 1 pinch ground cayenne pepper
- 3/4 cup shredded Monterey Jack cheese
- 5 (6 inch) flour tortillas
- 1 quart oil for deep frying