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Recipes
New England Fried Shrimp
By barbell
Who doesn't love a crunchy fried shrimp? This version takes virtually fat-free shrimp out of the deep fryer and pan...
- 1 cup(s) pale ale or other light-colored beer
- 1 cup(s) whole-wheat pasty flour (see Tips & Techniques) or all-purpose flour
- 1 teaspoon(s) Dijon mustard
- 1/2 teaspoon(s) salt, divided
- 2 tablespoon(s) canola oil, divided
- 1 pound(s) (13 to 15 per pound, see Tips & Techniques) raw shrimp, peeled and deveined, tails left on
- Freshly ground pepper to taste
Pasta Salad With Steak, Bell Pepper, Green Beans and Bacon
By barbell
Recipe courtesy Food Network Magazine
- Kosher salt
- 1/2 pound medium shell pasta
- 1 cup chopped cooked steak
- 1 cup diced green bell pepper
- 1 cup chopped blanched green beans
- 1/2 cup crumbled cooked bacon
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lemon juice
- 1/4 teaspoon finely grated garlic
- 3/4 cup grated parmesan cheese
- Freshly ground pepper
southern ham and cheese pie
By barbell
position rack in center of the oven and breheat broiler
- 10 eggs
- pinch of cayenne pepper
- 3 oz chopped ham
- 6 oz. muenster cheese, grated
- 4 tbsp evoo
- 3 bunches of scallions, cut into 2 inch pieces
- kosher salt and freshly ground pepper
linguine with lemon garlic shrimp
By barbell
bring large pot of well salted water to a bol over high heat
- 1/2 lb. dried thin linguini
- 1 lemon
- 1 lb. extra large -26 to 30 per lbs- shrimp, peeld and deveined
- freshly ground pepper
- 2 tbsp. unsalted butter
- 3 medium cloves of garlic, thinly sliced about 1 tbsp
- 1/8-1/4 tsp crushed red pepper flakes
- 1/4 cup dry white wine such as pinot grigio
- 1/2 cup mascarpone cheese
- 2 tbsp. thinly sliced chives
Pasta and Sausage
By barbell
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- 1 pound Italian-style sausage, casings removed
- 1 large onion, chopped
- 1 medium-sized green bell pepper, chopped
- 2 garlic cloves, minced
- 2 (14-1/2-ounce) cans diced tomatoes, undrained
- 1 (4-ounce) can mushrooms, drained
- 1 teaspoon Italian seasoning
- 1 teaspoon chili powder
- 1 pound rotini, twist, or spiral pasta
- 1/2 1/2
- cup (2 ounces) shredded mozzarella cheese
Old-Fashioned Chicken Hash
By barbell
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- 1 cup chopped cooked rotisserie chicken
- 1 cup peeled, cubed red potatoes
- 1/2 1/2
- cup chopped onion
- 1 tablespoon chopped fresh parsley
- 1/4 1/4
- teaspoon salt
- 1/4 1/4
- teaspoon black pepper
- 1 tablespoon vegetable oil
- 1/3 1/3
- cup milk
broccoli salad
By barbell
trim off the large leaves from the broccol stems
- 1 head 1 head of broccoli
- 6-8 slices 6-8 slices of bacon, cooked and crumbled
- 1/2 cup 1/2 cup chopped red onion
- 1/2 cup 1/2 cup raisins, optional
- 8 oz 8 oz cheddae, cut into very small chunks
- 1 cup 1 cup mayo
- 2 tbsp 2 tbsp vinegar
- 1/4 cup 1/4 cup sugar
- 1/2 cup 1/2 cup halved cherry tomatoes
- salt and freshly ground pepper
Pork Chops with Creamy Marsala Sauce
By barbell
A little cornstarch gives the sweet and salty Marsala sauce for this pork dish the kind of body it would usually ta...
- 1/2 cup(s) Marsala (see Note), divided
- 2 teaspoon(s) cornstarch
- 1/4 cup(s) all-purpose flour
- 4 (about 1 pound total) thin boneless pork loin chops, trimmed
- 1/4 teaspoon(s) kosher salt
- 1/4 teaspoon(s) freshly ground pepper
- 2 teaspoon(s) extra-virgin olive oil
- 4 slice(s) (2 ounces) thin prosciutto, chopped
- 1 small onion, halved and thinly sliced
- 3 teaspoon(s) chopped fresh oregano or 1 teaspoon dried
- 3 teaspoon(s) chopped fresh chives, divided
- 1 cup(s) low-fat milk
Spicy Sweet-and-Sour Grilled Chicken
By barbell
by Alexis Touchet
- 1 cup water
- 1/4 cup plus 2 tablespoons tomato paste (from a 6-ounce can)
- 1 cup soy sauce
- 1 cup distilled white vinegar
- 3/4 cup sugar
- 3/4 cup minced onion (about 1 medium)
- 1/3 cup minced serrano or jalapeño chiles with seeds
- 1/4 cup minced garlic (about 9 large cloves)
- 6 large chicken drumsticks (about 1 1/2 pounds)
- 6 large chicken thighs (about 2 pounds), trimmed of any excess fat and skin
- Lime wedges for serving
Quick Shrimp Pad Thai
By barbell
Stir-frying All Menu Makers All Recipe Makers Make it Tonight Fry & Stir-fry Simmer & Poach How to Make Adve...
- 3 oz. dried wide (pad thai) rice noodles
- 2 Tbs. fish sauce
- 2 Tbs. granulated sugar
- 1 Tbs. soy sauce
- 1 tsp. hoisin sauce
- 1 tsp. chile-garlic sauce (such as Lee Kum Kee brand)
- 1 tsp. vegetable oil
- 1 tsp. minced garlic
- 6 oz. medium shrimp (51 to 60 per lb.), peeled and deveined (to yield 1 cup)
- 1 4-oz. can fire-roasted whole green chiles (such as Ortega brand), drained and sliced into long, very thin slivers (to yield 1/2 cup)
- 1-1/2 cups bean sprouts
- 2 Tbs. crushed unsalted roasted peanuts
- 1/3 cup coarsely chopped fresh cilantro
- 10 mint leaves, torn into small pieces
- 1 lime, cut into wedges for serving