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Recipes
Aida's Corn, Tomato and Avocado Salad
By Antcri742
Combine the dressing ingredients in a blender, using 2 teaspoons salt, and pepper to taste; process until smooth
- 1 1/2 cups packed fresh cilantro
- 1/2 cup good-quality extra-virgin olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon finely grated lime zest
- Kosher salt and freshly ground pepper
- 4 ears corn, kernels removed (about 3 cups)
- 1 1/2 pounds grape tomatoes, halved (about 3 cups)
- 1 pound fresh mozzarella, diced
- 2 medium avocados, diced
Chicken Wings in Garlic Sauce
By Antcri742
2001 Television Food Network, G
- 2 dozen chicken wings
- Flour, for dredging
- 2 tablespoons paprika
- Salt and pepper
- 1/4 cup Spanish olive oil
- Pinch red pepper flakes
- Bay leaf
- 2 lemons, halved
- 10 roasted cloves garlic
- 1/4 cup chopped fresh oregano
- 1/4 cup Spanish sherry
- 2 cups low-sodium chicken broth
Honey Roasted Sweet Potatoes
By Antcri742
Eating Healthy in 2009. Copyright 2005 Ellie Krieger, All Rights Reserved
- 2 pounds red-skinned sweet potatoes
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon salt
Christmas Pasta
By Antcri742
Heat a deep pot over medium high heat
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, crushed
- 1 bay leaf, fresh or dried
- 1/4 pound pancetta, thick cut, chopped into small bits (Italian cured pork, ask at deli counter)
- 1/2 pound bulk hot Italian sausage
- 1 pound combined ground beef, pork and veal
- 1 medium carrot, peeled and finely chopped
- 1 rib celery, chopped
- 1 medium onion, chopped
- 1 cup good quality dry red wine
- 1 cup prepared beef stock, paper container or canned
- 2 (32-ounce) cans chunky style crushed tomatoes
- A handful chopped flat leaf parsley leaves
- 1/4 teaspoon (a couple of pinches) allspice or cinnamon
- Coarse salt and black pepper
- 2 pounds penne rigate, cooked to al dente
- Grated Pecorino Romano, as an accompaniment
- Fresh, crusty bread, for mopping
Wild Mushroom Risotto
By Antcri742
Copyright 2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 1-ounce dried morel mushrooms
- 1/2 pound fresh porcini or cremini mushrooms
- 4 cups chicken stock, preferably homemade
- 6 tablespoons (3/4 stick) unsalted butter
- 2 ounces pancetta, diced
- 1/2 cup chopped shallots (3 shallots)
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1/2 teaspoon saffron threads
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2/3 cup freshly grated Parmesan cheese, plus extra for serving
Sage Sausage Bites with Balsamic Apricot Dip
By Antcri742
Recipe courtesy Rachael Ray
- 1 tablespoon evoo -- extra-virgin olive oil, 1 turn of the pan
- 1/2 onion, chopped
- 1 1/4 pounds bulk Italian sweet sausage meat
- 3 tablespoons chopped fresh sage, 4 or 5 sprigs, slivered
- 1/4 cup balsamic vinegar, eyeball it
- 1 cup apricot all-fruit spread or, apricot preserves
- 1/2 cup spicy brown mustard
- 1 cup Italian bread crumbs, a couple of handfuls
- Italian beer (Moretti, Peroni) and wines (chianti classico, primitivo, nero d'avola)
- San Pelligrino water and sliced citrus fruit
Penne with Shrimp and Herbed Cream Sauce
By Antcri742
Recipe courtesy Giada De Laurentiis, 2008
- 1 pound penne pasta
- 1/4 cup olive oil
- 1 pound medium shrimp, peeled, and deveined
- 4 cloves garlic, minced
- 1/2 teaspoon kosher salt, plus extra for seasoning
- 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
- 1 (15-ounce) can whole tomatoes, drained, roughly chopped
- 1/2 cup chopped fresh basil leaves
- 1/2 cup chopped fresh flat-leaf parsley
- 1/4 teaspoon crushed red pepper flakes
- 1 cup white wine
- 1/3 cup clam juice
- 3/4 cup heavy whipping cream
- 1/2 cup grated Parmesan
Red, White and Blue Mashed Potatoes
By Antcri742
Recipe courtesy Sunny Anderson
- 2 pounds red new potatoes, quartered
- 2 cloves garlic, smashed
- 5 to 6 strips bacon
- 1/4 pound Gorgonzola cheese, room temperature
- 1/4 cup heavy cream, room temperature
- 1 tablespoon butter, room temperature
- Salt and freshly ground black pepper
Crab burgers with Celery Root Remoulade Slaw
By Antcri742
Recipe courtesy Guy Fieri
- 1/3 cup mayonnaise
- 1 large egg, lightly beaten
- 2 tablespoons thinly sliced scallions, white tip only
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon dry mustard
- 1 teaspoon hot sauce
- Salt and freshly cracked black pepper
- 1 pound lump crabmeat, picked over for shells
- 2 1/2 cups panko bread crumbs
- 1 cup vegetable oil, for frying
- 4 kaiser rolls
- 2 tablespoons unsalted butter, room temperature
- 4 pieces butter lettuce
- 1 large heirloom tomato, sliced
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 lemon, juiced
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne
- 1/4 cup chopped Italian parsley leaves
- Salt and freshly cracked black pepper
- 1 medium celery root, peeled and quartered (about 2 pounds)
- 1 1/2 cups sour cream
- 1 1/2 cups milk
- 2 tablespoons hot pepper sauce (recommended: Crystal)
- 2 large red onions, sliced into rings
- 1 teaspoon celery salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon mustard powder
- 1 teaspoon paprika
- 1 tablespoon chili powder
- 1 teaspoon white pepper
- Salt
- 2 cups self-rising flour
- Vegetables oil, for frying
Wild Mushroom and Asparagus Risotto
By Antcri742
Recipe courtesy Alton Brown, 2005
- 6 cups chicken broth
- 1 cup dry white wine
- 2 tablespoons unsalted butter
- 1 cup finely chopped onion
- Kosher salt and freshly ground black pepper
- 2 cups Arborio rice
- 5 ounces wild mushrooms, cooked and coarsely chopped, approximately 3/4 cup
- 7 ounces asparagus, cooked and cut into 1-inch pieces, approximately 1 1/2 cups
- 2 ounces grated Parmesan, approximately 1/2 cup
- 1 teaspoon grated lemon zest
- 1/2 teaspoon freshly grated nutmeg