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Recipes
Swiss and Bacon Dip
By Antcri742
Recipe courtesy Rachael Ray
- 8 slices center cut bacon, chopped
- 8 ounces softened cream cheese
- 1/2 cup mayonnaise
- 2 rounded teaspoons prepared Dijon style mustard
- 1 1/2 cups shredded Swiss cheese, available on dairy aisle
- 3 scallions, chopped
- 1/2 cup smoked almonds, coarsely chopped
- Baby carrots and a selection of spiced flat breads, cocktail sized pumpernickel or rye breads, or sliced whole grain baguettes, for dipping
The Ultimate Baked Beans
By Antcri742
Recipe courtesy Tyler Florence, 2007
- 1/2 cup molasses
- 1/2 cup ketchup
- 1/4 cup Dijon mustard
- 1 canned chipotle chiles in adobo
- 3 big (28-ounce) cans cannelloni beans, drained and rinsed
- Kosher salt and freshly ground black pepper
- 8 slices pancetta
- Leaves from 6 fresh rosemary sprigs
- Extra-virgin olive oil
Ruby's Barbecue Sauce
By Antcri742
Recipe courtesy L.P. Zimmermann
- 6 tablespoons soybean oil
- 1 medium onion, diced
- 4 jalapeno peppers, stemmed and diced (do not remove seeds)
- 1 tablespoon salt
- 1 tablespoon dry mustard powder
- 1/2 tablespoon black pepper
- 1/2 tablespoon cayenne pepper
- 1/2 teaspoon garlic salt
- 1/2 cup brown sugar
- 3/4 cup cider vinegar
- 3 cups ketchup
- 1/2 cup molasses
- 1/2 cup Worcestershire sauce
- 1 cup water
Clams with Toasted Bread Crumbs with Orange Zest and Angel Hair
By Antcri742
2006, Robin Miller, All rights reserved
- 1 pound angel hair or cappellini pasta
- 4 (6-ounce) cans whole baby clams, drained and liquid reserved
- 3/4 cup chicken broth
- 1 small red onion, diced
- 2 teaspoons finely grated orange zest
- 1/2 cup seasoned dry bread crumbs
- 1/2 cup pasta cooking water
Crab Cakes
By Antcri742
In a large bowl, mix together all ingredients, except for the flour and peanut oil
- 1 pound crabmeat, picked free of shells
- 1/3 cup crushed crackers (recommended: Ritz)
- 3 green onions (green and white parts), finely chopped
- 1/2 cup finely chopped bell pepper
- 1/4 cup mayonnaise
- 1 egg
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dry mustard
- 1/2 lemon, juiced
- 1/4 teaspoon garlic powder
- 1 teaspoon salt
- Dash cayenne pepper
- Flour, for dusting
- 1/2 cup peanut oil
- Favorite dipping sauce, for serving
Lobster Stew
By Antcri742
Recipe courtesy Neil Connolly
- 1/4 cup finely chopped onion
- 4 tablespoons butter
- 1 to 1 1/3 pounds cooked lobster meat, cut into 1/2-inch chunks
- 1/4 cup sherry wine, preferably medium-dry,(recommended: amontillado)
- 1/4 cup lobster stock, optional, but desirable
- 1 1/4 cups light cream or half-and-half
- 1/4 teaspoon paprika
- Salt and freshly ground black pepper
- 4 teaspoons minced fresh chives
Buffalo Chicken Cheese Balls
By Antcri742
Have oil heated to 350 degrees F
- 1 store-bought rotisserie chicken
- 1/4 cup hot sauce (recommended: Frank's Red Hot)
- 1 teaspoon ground black pepper
- 1 3/4 cups sharp Cheddar
- 1/4 cup freshly sliced scallions
- 1 cups all-purpose flour
- 3 eggs, lightly beaten
- 2 cups panko bread crumbs
- Vegetable oil, for frying
- 1 1/2 cups mayonnaise
- 1/2 cup packed blue cheese, broken up
- 1/2 teaspoon hot sauce
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 lemon, juiced
- 1 teaspoon chopped garlic
Baked Shrimp Scampi
By Antcri742
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 2 pounds (12 to 15 per pound) shrimp in the shell
- 3 tablespoons good olive oil
- 2 tablespoons dry white wine
- Kosher salt and freshly ground black pepper
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 4 teaspoons minced garlic (4 cloves)
- 1/4 cup minced shallots
- 3 tablespoons minced fresh parsley leaves
- 1 teaspoon minced fresh rosemary leaves
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 extra-large egg yolk
- 2/3 cup panko (Japanese dried bread flakes)
- Lemon wedges, for serving
Stove Top Mac-n-Cheese
By Antcri742
In a large pot of boiling, salted water cook the pasta to al dente and drain
- 1/2 pound elbow macaroni
- 4 tablespoons butter
- 2 eggs
- 6 ounces evaporated milk
- 1/2 teaspoon hot sauce
- 1 teaspoon kosher salt
- Fresh black pepper
- 3/4 teaspoon dry mustard
- 10 ounces sharp cheddar, shredded
Fried Clams and Oysters
By Antcri742
Recipe courtesy Giada De Laurentiis
- Olive oil, for frying
- 2 cups buttermilk
- 2 cups Italian-style breadcrumbs
- 1/2 pound, small, shucked clams, about 20 to 25
- 1/2 pound, small, shucked oysters, about 8 to 10
- 1 lemon, cut in 1/2
- Sea salt
- 1 1/2 cups marinara or arrabiata sauce (store bought or homemade), warmed
- 1/4 teaspoon red pepper flakes, optional, if using marinara (not arrabiata) sauce