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Recipes
Oyster Patties
By Antcri742
Recipe courtesy Emeril Lagasse, 2007
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- 1/3 cup minced shallots
- 1/3 cup minced celery
- 1 tablespoon minced garlic
- 1 pint shucked oysters, coarsely chopped, with their liquor
- Up to 1 cup chicken or seafood stock
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 1/2 teaspoons Essence, recipe follows
- Kosher salt
- 1/4 teaspoon cayenne pepper
- 3 tablespoons heavy cream
- 2 tablespoons freshly minced parsley leaves
- 1/4 cup chopped green onions
- 1 package pastry shells (about 12 shells)
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
anthony's balsamic wings sauce
By Antcri742
combine all ingredients in a small saucepan and stir until all the ingredients are incorporated and mix is smooth s...
- 1 1/2 cup of balsamic vinegar
- 1 1/2 cup ketchup
- 3 garlic clove, minced
- 2 tablespon worcestershire sauce
- 2 talbespons dijon mustard
- 1 teaspon salt
- 1 teaspon black pepper
- 2 cans tomato sauce
- 1 can tomato paste
- 1 tablespon granulated garlic
Christmas Pasta
By Antcri742
Recipe courtesy Rachael Ray
- 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
- 3 vine-ripe tomatoes, 1/4-inch thick slices
- 1 pound fresh mozzarella, 1/4-inch thick slices
- 20 to 30 leaves (about 1 bunch) fresh basil
- Extra-virgin olive oil, for drizzling
- Coarse salt and pepper
- 1 (12-ounce) bag semisweet chocolate morsels
- 9 ounces (3/4 of a 12-ounce bag) butterscotch morsels
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 (8-ounce) can walnut halves
- 1/2 cup (a couple of handfuls) currants
- 8-inch cake pan, lightly greased with softened butter
- Candied cherries, red and green, for garnish, optional
Hummus Dip
By Antcri742
Recipe courtesy Dave Lieberman
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1/2 cup extra-virgin olive oil, or more as needed, plus more for garnish
- 1/2 lemon, juiced
- 2 tablespoons roughly chopped fresh parsley leaves, plus more for garnish
- 2 cloves garlic, peeled
- 1 1/2 teaspoon salt
- 1/2 teaspoon dark Asian sesame oil
- 1/2 to 1 teaspoon ground cumin
- 12 to 15 grinds black pepper
- 1/4 cup water
- Paprika, for garnish
Buffalo Chicken Dip
By Antcri742
Preheat the oven to 425 degrees F
- 8 ounces cream cheese
- 1/2 cup finely chopped celery
- 1/2 cup hot sauce (recommended: Frank's)
- 1 rotisserie chicken, shredded
- 1 cup crumbled blue cheese
- Crackers, bread or carrot sticks, for serving
Buffalo Chicken Wing Sauce
By Antcri742
Recipe courtesy Bill Smith
- 2 tablespoons all-purpose flour
- 2 1/2 ounces unsalted butter
- 1 1/4 pints crystal Louisiana hot sauce
- 1 1/4 tablespoons peeled garlic
- 1 1/4 tablespoons champagne vinegar
Tony's Chicken Tenders with Honey Mustard Sauce
By Antcri742
Preheat oil to 350 degrees F
- Peanut oil, for frying
- 2 pounds boneless, skinless chicken breasts
- 3 eggs
- 1 cup all-purpose flour
- 2 cups panko bread crumbs
- 1 teaspoon garlic powder
- 1 teaspoon lemon-pepper
- 1/2 teaspoon cayenne
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Honey Mustard, recipe follows
- 1/2 cup Dijon mustard
- 1/2 cup honey
- 2 tablespoons mayonnaise
- 1 tablespoons lemon juice
- Salt and pepper
Chicken Piccata
By Antcri742
Season the chicken with salt and pepper and sprinkle with 1 tablespoon flour
- 1 pound chicken scaloppini (about 4 ounces each)
- Kosher salt and freshly ground black pepper
- 1 tablespoon plus 1 teaspoon all-purpose flour, divided
- 3 teaspoons extra-virgin olive oil
- 2 garlic cloves, finely chopped
- 1/2 cup low-sodium chicken broth
- Finely grated zest and juice of 1 lemon, zest reserved for optional garnish, about 2 tablespoons juice
- 1 teaspoon white wine vinegar
- 2 tablespoons chopped fresh parsley, plus more for garnish
- 1 tablespoon capers, drained and rinsed
- 1 tablespoon unsalted butter
- Baby arugula for garnish
- Whole-wheat angel hair pasta or roasted potatoes, for serving
Asparagus Pasta Salad
By Antcri742
Recipe courtesy Rachael Ray
- 1 small shallot or 1/2 large shallot, finely chopped
- 1/3 cup extra-virgin olive oil, eyeball it
- 1 pound asparagus, thin spears
- 2 endive, cored and thinly sliced
- 1/2 small red bell pepper, chopped
- 1/2 pound bow tie pasta, farfalle, cooked to al dente and cooled
- 1/2 cup frozen green peas
- 1/4 cup chopped fla- leaf parsley, a couple of handfuls
- 3 tablespoons white wine vinegar
- Salt and freshly ground black pepper
Emeril's Kicked Up Raw Bar with 3 Dipping Sauces
By Antcri742
Recipe courtesy Emeril Lagasse, 2007
- 3 dozen oysters, shucked and on the half shell
- 6 sea scallops, horizontally sliced in halves or thirds
- 2 dozen bay scallops, shucked and on the half shell
- 3 dozen clams, shucked and on the half shell
- 2 (1 1/2-pound) steamed lobsters, cooled, cleaned
- 10 pounds shaved ice
- Lemon slices or wedges, for serving
- Your favorite crackers, for serving
- 3/4 cup red wine vinegar
- 1/3 cup minced shallots
- 1 teaspoon crushed black pepper
- 1/8 teaspoon kosher salt
- 1 teaspoon chopped chives
- 1 teaspoon chopped chervil
- 1 cup mayonnaise
- 1/2 cup sour cream
- 3 tablespoons freshly chopped tarragon leaves
- 3 tablespoons freshly chopped chervil leaves
- 3 tablespoons freshly chopped chives
- 3 tablespoons freshly chopped parsley leaves
- 2 tablespoons minced shallot
- 1 tablespoon lemon juice
- 1 tablespoon tarragon vinegar
- 2 teaspoons capers
- 3 anchovy fillets, rinsed and patted dry
- 1 dash hot sauce (recommended: Tabasco)
- 1/4 teaspoon salt
- 1 cup ketchup
- 1 tablespoon sriracha sauce
- 1 tablespoon chili garlic sauce
- 2 tablespoons lime juice
- 2 tablespoons grated ginger
- 1 teaspoon soy sauce