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Recipes
Manchego-Stuffed Pork Burgers
By Antcri742
Recipe courtesy Food Network Magazine
- 2 tablespoons vegetable oil, plus more for brushing
- 1/4 cup pimiento-stuffed Spanish olives
- 4 cloves garlic
- 1 tablespoon dried oregano
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon ground allspice
- 3 tablespoons mayonnaise
- 1 1/4 pounds coarsely ground pork
- Kosher salt and freshly ground pepper
- 1/4 pound manchego cheese, broken into bite-size pieces
- 4 Portuguese rolls, split
- Pimientos, tomato, red onion and/or lettuce, for topping
Green Beans with Lemon and Garlic
By Antcri742
Recipe courtesy The Neelys
- 2 pounds green beans, ends trimmed
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons butter
- 2 large garlic cloves, minced
- 1 teaspoon red pepper flakes
- 1 tablespoon lemon zest
- Salt and freshly ground black pepper
El Dorado Hot Chocolate
By Antcri742
From Food Network Kitchens
- 3/4 cup sugar
- 1/4 cup water, plus 2 tablespoons
- 8 ounces finely chopped semisweet or milk chocolate
- 6 cups milk
- 6 ounce cinnamon flavored liqueur (recommended: Goldschlager), see Cook's note
- 3 ounce golden rum
Celery Root Mashed Potatoes
By Antcri742
Recipe courtesy Damon Fowler
- 6 (about 3 pounds) medium russet potatoes, peeled and diced
- Salt
- 1 (about 1 1/4 pounds) large celery root, peeled and diced
- 4 tablespoons unsalted butter, softened, divided
- 1 cup heavy cream, divided
- Freshly ground black pepper
Pulled Chicken Empanadas
By Antcri742
Recipe courtesy George Duran
- 1 onion, chopped
- 1 red pepper, chopped
- 2 tablespoons olive oil
- 1 store bought roasted chicken
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons Creole seasoning
- 3/4 cup chopped green olives
- 6 dashes hot sauce
- Kosher salt
- Freshly ground black pepper
- 2 1/2 cups arepa flour (pre-cooked corn flour), available at Latin and larger super markets
- 2 cups warm water
- Vegetable oil, for frying
Fresh Seafood Pasta
By Antcri742
Recipe courtesy Emeril Lagasse, 2000
- 2 tablespoons olive oil
- 1 cup minced shallots
- 2 teaspoons chopped garlic
- Salt
- Freshly ground black pepper
- 2 cups chopped tomatoes, peeled and seeded
- 1 pound fresh mussels, scrubbed
- 1 pound rock shrimp, peeled
- 2 cups dry white wine
- 1 pound lump crabmeat, picked over for cartridge
- 1/2 cup chopped green onions, green part only
- 1 pound penne pasta, cooked until tender
- 4 ounces freshly grated Parmigiano-Reggiano cheese
- 1/4 cup chiffonade fresh basil leaves
- Drizzle white truffle oil
Roasted Red Bell Pepper Hummus
By Antcri742
Recipe courtesy Guy Fieri, 2008
- 16 ounces chickpeas
- 6 ounces roasted red bell peppers
- 1 jalapeno, seeded, diced
- 1 tablespoon chopped garlic
- 3 tablespoons chopped cilantro leaves
- 1 teaspoon paprika
- 3 tablespoons chopped onion
- 1 teaspoon freshly cracked black pepper
- 1 tablespoon chipotle pepper in adobo
- 1/4 cup extra-virgin olive oil
- Toasted pita bread, for serving
Bourbon Street Buffalo Wings
By Antcri742
Recipe courtesy Drew Cerza, The Wing King
- 2 tablespoons butter
- 1 large shallot, chopped
- 2 garlic cloves, chopped
- 2 ounces bourbon
- 1/2 cup brown sugar
- 1/2 cup honey
- 1 tablespoon ancho pepper, finely chopped
- 8 ounces chili sauce
- 8 ounces barbecue sauce
- 3 ounces wing sauce
- Oil, for frying
- 50 chicken wings
- Blue cheese dressing, for serving
- Bourbon, for serving
Texas Ranch Beans
By Antcri742
Recipe courtesy Tom Perini
- 1 pound dried pinto beans
- 1/4 pound salt pork
- 3 to 4 cloves garlic, minced
- Salt
- 1 tablespoon chili powder
Fettuccini Alfredo with Prosciutto and Peas
By Antcri742
Recipe courtesy Emeril Lagasse, 2006
- 2 tablespoons extra-virgin olive oil
- 2 shallots, minced
- 1 teaspoon minced garlic
- 1 cup heavy cream
- Salt and freshly ground pepper
- 1/4 pound prosciutto, julienned
- 1 cup frozen peas, thawed
- 1/2 cup freshly grated Parmigiano-Reggiano, plus more for garnish
- 1 pound fresh fettuccini