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Recipes
Steakhouse Steak
By LadyRev-2
The Barefoot Contessa recipe
- 2 (10-ounce) filet mignon
- 2 tablespoons vegetable oil
- 1 tablespoon fleur de sel (that's salt)
- 1 tablespoon coarsely cracked black peppercorns
- 2 tablespoons unsalted butter, at room temperature, optional
- Roquefort Chive Sauce, recipe follows
Chimichangas
By LadyRev-2
Boil the brisket until the meat comes apart easily
- 1 lb. beef brisket (I use sm. round roast)
- 1/2 c. yellow onions, diced
- 1/2 c. tomatoes, diced
- 1/4 tsp. cumin
- 3 tbsp. butter
- 4 lg. flour tortillas
- 1 c. ripe avocado, mashed
- 1 c. sour cream
- 1 c. Mozzarella cheese, grated
- 1/2 head of lettuce, shredded
- Oil
Mandarin Orange Chicken Salad with Cashews
By LadyRev-2
Combine first 6 ingredients, stirring well with a whisk
- 3 tablespoons rice vinegar
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon sugar
- 2 teaspoons hoisin sauce
- 1/2 teaspoon salt
- 4 cups shredded iceberg lettuce
- 3 cups shredded skinless, boneless rotisserie chicken breast
- 1 1/2 cups fresh bean sprouts (optional)
- 1/2 cup chopped green onions
- 2 tablespoons chopped dry-roasted cashews
- 1 (11-ounce) can mandarin oranges in light syrup, drained
Harvey Wallbanger Cake
By LadyRev-2
Preheat oven to 350 degrees
- 1 pkg Duncan Hines Orange Supreme Cake Mix
- 1 pkg Instant vanilla pudding
- 1/2 cup oil
- 2/4 cup orange juice
- 4 eggs
- 1/4 cup vodka
- 1/4 cup Galliano
Pancakes, Old Fashioned
By LadyRev-2
In a large bowl, sift together the flour, baking powder, salt and sugar
- • 1 1/2 cups all-purpose flour
- • 3 1/2 teaspoons baking powder
- • 1 teaspoon salt
- • 1 tablespoon white sugar
- • 1 1/4 cups milk
- • 1 egg
- • 3 tablespoons butter, melted
Corned Beef Hash
By LadyRev-2
Mix together all ingredients except butter
- 2 C. cooked corned beef brisket, coarsely shredded
- 4 baked potatoes, cooled, peeled, and grated
- 1/2 C. grated onion
- 1/4 lb. butter
Fondue Night
By LadyRev-2
This file contains several recipes that combine to make a Fondue meal: Fondue Bourguignonne Roasted Vegetables ...
- Fondue Bourguigonne
- 1 1/2 pounds beef fillet, cut into 1-inch cubes, at room temperature
- 1 tablespoon extra-virgin olive oil
- 3/4 teaspoon coarse salt
- Freshly ground pepper
- Roasted Vegetables
- Spicy-Sweet Chili Sauce
- Chimichurri Sauce
- Horseradish-Mustard Sauce
- Store-bought Vidalia onion-fig sauce or barbecue sauce
- ^^^^^^^^^^^^^^^^^^^^
- Chimichurri Sauce
- 1/3 cup finely chopped fresh cilantro
- 1/3 cup chopped fresh flat-leaf parsley
- 3 garlic cloves, minced
- 1/2 cup safflower oil
- 1 teaspoon coarse salt
- 1 teaspoon freshly ground pepper
- 1 teaspoon cayenne pepper
- 2 teaspoons chili powder (preferably from ancho chilies)
- 2 teaspoons dried oregano
- 1/4 cup red wine vinegar
- ^^^^^^^^^^^^^^^^^^^^
- Horseradish Mustard Sauce
- 1 cup sour cream (8 ounces)
- 6 tablespoons prepared horseradish
- 1 1/2 tablespoons Dijon mustard
- Coarse salt and freshly ground pepper
- ^^^^^^^^^^^^^^^^^^^^
- Spicy Sweet Chili Sauce
- 3/4 cup sambal oelek (chili paste)
- 1/4 cup fresh lime juice (about 2 limes)
- 1/4 cup honey
- ^^^^^^^^^^^^^^^^^^^^
- Cheese Fondue
- 8 ounces Gruyere cheese, cut into 1/4-inch cubes (about 1 3/4 cups)
- 4 ounces aged Emmental cheese, cut into 1/4-inch cubes (about 1 cup)
- 2 tablespoons all-purpose flour
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground white pepper
- 1 1/3 cups medium-bodied white wine, such as Riesling or Sauvignon Blanc
- 1 tablespoon kirsch (cherry brandy)
- 2 teaspoons fresh lemon juice
- 1 baguette, cut into 1-inch cubes (about 8 cups) for serving
- 3 Granny Smith apples, whole or cored and sliced, for serving
- 4 red pears, whole or cored and sliced, for serving
- Red and green seedless grapes for serving
- ^^^^^^^^^^^^^^^^^^^^
- Roasted Vegetables
- 8 ounces fresh mushrooms, such as cremini, shiitake, or button, trimmed
- 2 bunches baby or 3 medium turnips, peeled and left whole or cut into wedges if large, root end left intact
- 1 small delicata or acorn squash (bout 1 1/4 pounds), seeded and cut into 1/4-inch-thick rounds
- 8 to 10 small carrots (about 1 pound)
- 8 very small or 2 medium red onions, left whole and root end left intact or cut into wedges if large
- 4 garlic cloves, smashed
- 5 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- ^^^^^^^^^^^^^^^^^^^^
- Kirsch Wine Cocktails
- 1/4 cup kirsch (cherry brandy)
- 1/2 cup white wine, e.g., Riesling or Sauvignon Blanc
- 2 to 4 ounces natural cherry soda
- 24 dried cherries (about 2 ounces)
Chili, Roasted Tomato
By LadyRev-2
In a large Dutch oven, heat the oil over medium-high heat
- 3 tablespoons extra-virgin olive oil
- 3 pounds ground meat (any combination of ground beef chuck, pork shoulder or veal shoulder)
- Kosher salt and freshly ground black pepper
- 6 cloves garlic, finely chopped
- 2 large onions, chopped
- 2 bunches scallions, chopped (about 2 cups)
- 2 tablespoons tomato paste
- 6 tablespoons chile powder
- One 12-ounce bottle dark beer, such as Dos Equis
- Two 28-ounce cans whole fire-roasted tomatoes, crushed by hand
- 2 cups chicken stock
- 2 tablespoons red hot sauce, such as Tabasco
- 2 tablespoons green hot sauce, such as Tabasco
- Suggested toppings: 1 cup lightly whipped and chilled creme fraiche, sliced jalapenos, fresh cilantro leaves, diced tomatoes, sliced cherry peppers, shredded Monterey Jack and shredded Cheddar
Strawberry Salad
By LadyRev-2
From Trish Yearwood's Southern Kitchen
- Dressing:
- 1 package ramen noodles, crushed, flavor packet discarded
- 1/4 cup sliced almonds
- 1/4 cup sunflower seeds
- 1/4 cup (1/2 stick) butter, melted
- 1 head romaine lettuce, washed and dried
- One 5-ounce bag baby spinach
- 1 pint strawberries, hulled and thinly sliced
- 1 cup grated Parmesan
- 3/4 cup sugar
- 1/2 cup red wine vinegar
- 3/4 cup vegetable oil
- 1/2 teaspoon paprika
- 1/2 teaspoons salt
- 2 cloves garlic, minced
Apple Streusel Mince Pie
By LadyRev-2
Preheat oven to 425 degrees
- 1 9 inch. unbaked Pastry Shell
- 3 All-purpose Apples, peeled and thinly sliced
- 1/2 cup unsifted Flour
- 3 Tablespoons unsifted Flour
- 2 Tablespoons Margarine or Butter, melted
- 1 (32 ounce) jar ready to use Mincemeat (Regular or Brandy and Rum)
- 1/4 cup firmly packed light Brown Sugar
- 1 teaspoon ground Cinnamon
- 1/3 cup cold Butter or Margarine
- 1/4 cup chopped Nuts