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Recipes
Beef Mushroom Barley Soup
By Antcri742
From Food Network Kitchens
- 2 tablespoons plus 1 teaspoon canola oil
- One 1- 1/4 to 1-1/2 pounds beef shin on the bone, trimmed of excess fat
- Kosher salt and freshly ground black pepper
- 1 carrot, diced
- 1/2 onion, diced
- 1 stalk celery, diced
- 6 cups water
- 1/2 teaspoon dried thyme
- 1/3 cup pearl barley, rinsed
- 1 cup chopped canned tomato
- 1 tablespoon unsalted butter
- 3/4 pound medium-sized button mushrooms, brushed, trimmed, and quartered
- 3 tablespoons minced flat-leaf parsley
- Copyright 2001 Television Food Network, G.P. All rights reserved.
Mushroom and Fall Squash Barley Risotto
By Antcri742
Recipe courtesy Emeril Lagasse for Food Network Magazine
- 5 tablespoons unsalted butter
- 2 tablespoons grapeseed or canola oil
- 1/2 cup finely chopped shallots
- 1 1/2 cups pearl barley
- Salt and freshly ground pepper
- 1/4 cup dry white wine
- 3/4 pound baby bella mushrooms, sliced 1/8 inch thick
- 12 ounces acorn squash, peeled, seeded and diced
- 4 cups chicken stock or canned low-sodium chicken broth
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh sage
- 3/4 cup finely grated parmigiano-reggiano
Herbed French Dip Sandwiches
By Antcri742
Directions Remove and discard all visible fat from roast
- Ingredients
- 1 lean beef roast (3 to 4 pounds)
- 1/2 cup soy sauce
- 1 beef bouillon cube
- 1 bay leaf
- 3 to 4 whole peppercorns
- 1 teaspoon dried crushed rosemary
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- Hard rolls or French bread
French Three Onion Soup
By Antcri742
From Food Network Kitchens
- 1 tablespoon unsalted butter
- 1 teaspoon extra-virgin olive oil
- 1 1/2 pounds yellow onions, peeled, halved, and thinly sliced, (about 6 cups sliced)
- 6 shallots, thinly sliced, (1 3/4 cups)
- 1 leek, white and light green part thinly sliced, washed well, and dark green top reserved
- Kosher salt and freshly ground black pepper
- 3 to 4 fresh thyme sprigs
- 1 fresh rosemary sprig
- 1 tablespoon all-purpose flour
- 4 cups low-sodium beef broth
- 2 cups water
- 2 teaspoons Worcestershire sauce
- 1/4 cup dry sherry
- 8 (1/4-inch thick) slices whole-wheat baguette (2 ounces), toasted
- 1/2 cup finely grated Gruyere (about 1 3/4 ounces)
- 1 tablespoon chopped fresh chives
Zucchini Pizza Bites
By Antcri742
Servings: 1 • Serving Size: 4 pieces • Old Points: 2 pts • Points+: 3 pts Calories: 124
- 4 slices large zucchini 1/4" thick (or 1 medium zucchini cut on diagnal)
- olive oil spray (I used my Misto)
- salt and pepper
- 2 tbsp quick marinara sauce
- 1/4 cup shredded part skim mozzarella
Creole Red Snapper
By Antcri742
Like many other fish, the red snapper is high in omega-3 fatty acids and low in saturated fat
- 1 tablespoonolive oil
- 1/4 cupchopped onion
- 1/4 cupchopped green bell pepper
- 1 garlic clove, minced
- 1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped
- 2 teaspoonslow-sodium Worcestershire sauce
- 2 teaspoonsred wine vinegar
- 1/2 teaspoondried basil
- 1/4 teaspoonsalt
- 1/4 teaspoonfreshly ground black pepper
- Dash of hot sauce
- 4 (6-ounce) red snapper fillets
- Fresh basil sprigs (optional)
Super Nachos
By Antcri742
Recipe courtesy Rachael Ray
- 2 bags corn tortilla chips in 2 colors or different flavors, such as blue corn, red corn, yellow corn, lime flavored, chili flavored or black bean chips -- pick 2 favorites
- 4 vine ripe tomatoes, seeded and chopped
- 1 jalapeno pepper, seeded and finely chopped, for medium to hot heat level
- 1 small white onion, chopped
- 1/4 cup, 2 handfuls, cilantro leaves, finely chopped -- substitute parsley if cilantro is not to your liking
- Salt
- 1 tablespoon extra-virgin olive oil
- 1 pound ground sirloin
- 2 cloves garlic, chopped
- 1 small onion, chopped
- 1 jalapeno pepper, seeded and chopped
- 1 teaspoon salt
- 1 1/2 teaspoons dark chili powder
- 1 1/2 ground cumin, half a palmful
- 2 teaspoons to 1 tablespoon cayenne pepper sauce, giving you medium to hot heat level
- 1 can black beans, 15 ounces, drained
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 3/4 pound pepper jack cheese, shredded, about 2 1/2 cups
- Sour cream
- Chopped scallions
- Chopped black olives
- Diced pimento
- Sliced avocado, dressed with lemon juice
- Hot pepper sauces
Pistachio Biscotti
By Antcri742
Preheat the oven to 350 degrees F
- 1 1/2 cups pistachios
- 1/2 cup (1 stick) unsalted butter
- 3 eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Chile-Coffee BBQ Sauce
By Antcri742
From Food Network Kitchens Get Grilling, Meredith 2005
- 3guajillo chiles
- 3mulato chiles
- 1/2medium onion, cut into wedges
- 6cloves garlic, unpeeled
- 2tablespoons corn oil
- 1cup tomato puree
- 1cup strong black coffee
- 1/4cup turbinado sugar
- 1tablespoon kosher salt, plus additional for seasoning
- 1teaspoon dried oregano, preferably Mexican
- Pinch ground cloves
- Pinch cumin
- 2teaspoons cider vinegar
Wood Chick's BBQ Smoked Beef Brisket
By Antcri742
Recipe courtesy Lee Ann Whippen
- 6 cups hickory chips
- 8 to 9 pounds beef brisket, choice grade
- Trim Tabb's Pig Powder, or your favorite BBQ dry rub
- Wood Chick's Mustard Sauce, recipe follows
- Wood Chick's Beer Based Mop Sauce, recipe follows
- Wood Chick's Brisket BBQ Sauce, recipe follows