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Bourbon-Glazed Salmon

Bourbon-Glazed Salmon

By

Esther Maples, Harlem, Georgia

  • 3 tablespoonsbrown sugar
  • 3 tablespoonsbourbon
  • 2 tablespoonslow-sodium soy sauce
  • 1 tablespoongrated peeled fresh ginger
  • 1 tablespoonfresh lime juice
  • 3 garlic cloves, minced
  • 1/4 teaspoonfreshly ground black pepper
  • 4 (6-ounce) skinless salmon fillets
  • Cooking spray
  • 1/4 cupthinly sliced green onions
  • 1 tablespoonsesame seeds, toasted
0/5 (0 Votes)

The Lady and Sons Beer-Battered Fried Shrimp

The Lady and Sons Beer-Battered Fried Shrimp

By

Preheat a fryer or a deep pot halfway filled with oil to 350 degrees F

  • 1 cup beer
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • Oil, for frying
  • 21 to 25 large shrimp, peeled with tails left on
4/5 (1 Votes)

Sausage Gravy

Sausage Gravy

By

Sponsor Recipe Courtesy of Bob Evans®

  • 1 lb. Bob Evans Original Recipe Sausage Roll
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • Salt and black pepper to taste
  • 8 prepared biscuits
0/5 (0 Votes)

Cream of Asparagus Soup

Cream of Asparagus Soup

By

From Food Network Kitchens

  • 2 pounds medium asparagus (2 bunches), cut in half crosswise
  • 1 tablespoon plus 1 teaspoon kosher salt
  • 6 tablespoons unsalted butter
  • 1 medium Spanish onion, chopped
  • 1 stalk celery, chopped
  • 1 carrot, chopped
  • 7 tablespoons all-purpose flour
  • 3 parsley sprigs
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 1/2 cup heavy cream
  • 1 tablespoon dry white vermouth
  • Copyright 2000 Television Food Network, G.P. All rights reserved
0/5 (0 Votes)

Fava Bean Pesto

Fava Bean Pesto

By

Recipe courtesy Cat Cora

  • 1 cup fava beans, cleaned
  • 1 teaspoon lemon juice
  • 2 tablespoon pine nuts, toasted
  • 1 cup extra-virgin olive oil
  • 1 tablespoon mint
  • 6 leaves basil
  • 1 teaspoon salt
  • 1 teaspoon minced garlic
  • 1/2 teaspoon black pepper
  • 1/2 cup Parmesan
  • 8 slices round Greek bread
  • 4 ounces manouri, shaved
4/5 (1 Votes)

Crab Stuffed Flounder

Crab Stuffed Flounder

By

Recipe courtesy Uncle Bubba

  • 2 (10-ounce) flounder fillets
  • 1/2 teaspoon salt
  • 1/2 teaspoons freshly ground black pepper
  • Uncle Bubba's Crab Cake Mix, recipe follows
  • 1/2 teaspoon paprika
  • Cooking spray
  • 1 (1-inch) slice Crab Butter, recipe follows
  • Fresh parsley, for garnish
  • Recipe courtesy Uncle Bubba
  • 1 1/2 tablespoons butter
  • 3 green onions, green tops, thinly sliced
  • 1 clove garlic, minced
  • 1 teaspoon chopped fresh parsley leaves
  • 1 small green pepper, finely chopped
  • 1 egg
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon garlic powder
  • 3 tablespoons heavy cream
  • 1 1/2 tablespoons spicy mustard
  • 1/2 lemon, juiced
  • 2 tablespoons mayonnaise
  • 10 saltine crackers, crumbled medium to fine
  • 1/2 pound lump crabmeat, picked clean of shells
  • 1/2 pound claw crabmeat, picked clean of shells
  • Salt and freshly ground black pepper
  • 2 ounces claw crabmeat, picked clean of shells
  • 2 sticks unsalted butter, softened
  • 1 tablespoon seafood base
  • 1 green onion, thinly sliced
0/5 (0 Votes)

Three Bean and Beef Chili

Three Bean and Beef Chili

By

Recipe courtesty of Ellie Krieger, All rights reserved

  • 1 tablespoon olive oil
  • 1 onion, diced (1 cup)
  • 1 red bell pepper, diced (1 cup)
  • 2 carrots, diced (1/2 cup)
  • 2 teaspoons ground cumin
  • 1 pound extra-lean ground beef (90 percent lean)
  • 1 (28-ounce) can crushed tomatoes
  • 2 cups water
  • 1 chipotle chile in adobo sauce, seeded and minced
  • 2 teaspoons adobo sauce from the can of chipotles
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper
  • 1 (15.5-ounce) can black beans, drained and rinsed
  • 1 (15.5-ounce) can kidney beans, drained and rinsed
  • 1 (15.5-ounce) can pinto beans, drained and rinsed
0/5 (0 Votes)

Properly Prepared Spaghetti Squash

Properly Prepared Spaghetti Squash

By

This recipe can be substituted in ANY pasta sauce or recipe, and it can be eaten hot or cold

  • 1 spaghetti squash
  • 1 head garlic
  • salt
  • pepper
  • olive oil
  • vegetable oil
  • vegetables or meat or cheese
0/5 (0 Votes)

Oven-Style Pulled Pork Sandwich

Oven-Style Pulled Pork Sandwich

By

From Food Network Kitchens

  • 6 cups SLOW-ROASTED PORK SHOULDER, recipe follows
  • 2 1/4 cups QUICK BARBEQUE SAUCE, recipe follows
  • Kosher salt
  • 6 hamburger buns, lightly warmed
  • SLOW-ROASTED PORK SHOULDER
  • 2 heaping tablespoons black peppercorns
  • 25 cloves garlic, (about 2 heads) peeled
  • 10 whole cloves
  • 3/4 cup vegetable oil
  • 1 bone-in pork shoulder, (about 7 pounds)
  • Kosher salt, as needed
  • White distilled vinegar, as needed
  • QUICK BARBEQUE SAUCE
  • 2 tablespoons vegetable oil, like soy, corn or peanut
  • 1/2 medium Spanish onion, chopped
  • 6 cloves garlic, minced
  • Pinch of crushed red pepper
  • 1 tablespoon tomato paste
  • 1 (28-ounce) can whole, peeled tomatoes (with puree), pureed in a blender
  • 1 cup plus 2 tablespoons red wine vinegar
  • 1 cup firmly packed light brown sugar
  • 1 1/2 teaspoon kosher salt
  • Freshly ground black pepper
0/5 (0 Votes)

French Onion Soup

French Onion Soup

By

Recipe courtesy Paula Deen

  • 8 onions, sliced
  • 2 cloves garlic, minced
  • 1/3 cup olive oil
  • 2 tablespoons all-purpose flour
  • 8 cups beef stock
  • 1/4 cup dry white wine
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper
  • 1 loaf French bread
  • 2 cups grated Gruyere
0/5 (0 Votes)