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Recipes
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
Almond Blueberry Cookies
By Antcri742
In a medium bowl, combine flour, baking powder, and salt
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 stick (1/2 cup) unsalted butter
- 1 cup sugar
- 1 egg york
- 1/4 to 1/3 cup whole milk
- 1 teaspoon almond extract
- 2 teaspoons lemon zest, about 1 lemon
- 1/2 cup chopped almonds, toasted
- 1 cup frozen blueberries, thawed and drained
Whole Wheat Penne with Lobster and Bacon
By Antcri742
Bring a large pot of salted water to a boil
- Kosher salt
- Two 4-ounce lobster tails
- 1 pound whole wheat penne pasta
- 1 pound thick-cut bacon, cut crosswise into 1/4-inch-wide strips (about 2 1/2 cups)
- 4 cloves garlic, minced
- One 14 1/2-ounce can diced tomatoes
- 3/4 cup clam juice
- 3/4 cup heavy cream
- 1 cup chopped fresh basil
- Freshly ground pepper
- 1 pound large shrimp, peeled and deveined
Risotto with Vegetables
By Antcri742
Recipe courtesy Contessa Clara Cavalli D'olivola, Italy
- 1 tablespoon olive oil
- 1 onion, diced
- Salt
- 1 cup carnaroli rice
- 1 cup white wine
- 2 cups vegetable stock or chicken stock
- 6 ounces zucchini, diced
- 6 ounces red bell pepper, diced
- 6 ounces yellow bell pepper, diced
- 1 tomato, diced
- Fresh basil
- Cherry tomatoes
Lucky 7 Layer Dip
By Antcri742
Recipe courtesy of Rachael Ray
- 1 (15-ounce) can refried beans
- 2 tablespoons hot sauce
- Extra-virgin olive oil, for drizzling
- 4 scallions, cut into 1 inch pieces
- 1 (16 to 18 ounce) jar green chili or tomatillo salsa
- 2 tablespoons chopped cilantro, a palm full, chopped
- 1 (15-ounce) can black beans
- 2 teaspoons ground cumin, 2/3 palm full
- 1 (16 to 18 ounce) jar chipotle salsa
- 2 cups sour cream
- 1 lime, zested and juiced
- 2 ripe avocados
- 2 cloves garlic, finely chopped
- 1 lemon, juiced
- 1 jalapeno, seeded and finely chopped
- Salt
- 2 plum tomatoes, diced
- Pimiento stuffed jumbo Spanish olives, chopped
- Tortilla chips, buy 2 sacks in 2 different colors/varieties
Smoked Baby Back Ribs 2-1-1
By Antcri742
How about some Smoked Baby Back Ribs! If you like your ribs tender and sticky then this is the recipe for you
- • 3 racks of Baby Back Ribs
- • 1 bottle of your favorite BBQ Sauce
- • Dry Rub
- Used the below Rub for this Recipe
- Kansas City Style Rib Rub
- • 1/2 cup brown sugar
- • 1/4 cup paprika
- • 1 tablespoon black pepper
- • 1 tablespoon salt
- • 1 tablespoon chili powder
- • 1 tablespoon garlic powder
- • 1 tablespoon onion powder
- • 1 teaspoon cayenne
- Items used to make this recipe
- • Large Serving Platter
- • Smoker
- • Knife
- • Cutting Board
- • Tongs
- • Paper Towels
- • Charcoal
- • Hickory Wood Chunks
Kourabiedes (Greece): Walnut Sugar Cookies
By Antcri742
Preheat the oven to 350 degrees F
- 3/4 cup walnuts
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup confectioners' sugar
- 1 large egg yolk
- 1 tablespoon brandy
- 1 teaspoon pure vanilla extract
- 1 to 2 tablespoons orange flower water
- 3/4 cup confectioners' sugar
Charred Calamari with Roasted Garlic Broth
By Antcri742
Recipe courtesy Robin Miller, 2007
- 1/2 cup peeled garlic cloves
- 1 pound angel hair pasta
- Cooking spray
- 1 pound calamari, cleaned
- Salt and freshly ground black pepper
- 2 teaspoons dried oregano
- 1 cup reduced-sodium chicken broth
- 2 teaspoons cornstarch
- 1 tablespoon water
- 2 tablespoons freshly chopped parsley leaves
Mexican BBQ Sauce
By Antcri742
Recipe courtesy Alton Brown, 2010
- 16 ounces barbecue sauce
- 3 ounces Mexican chocolate, coarsely chopped
Orecchiette with Broccoli Rabe Pesto
By Antcri742
Bring a large pot of well-salted water to a boil
- 1 bunch broccoli rabe, tough lower stems removed
- 1/2 cup pistachios, toasted
- 3/4 cup grated parmigiano-reggiano cheese, plus more for garnish
- Kosher salt
- 1/4 cup part-skim ricotta cheese
- 1/2 pound orecchiette pasta
- High-quality extra-virgin olive oil, for finishing (optional)