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Recipes
Chocolate Chip Cookies
By Antcri742
Preheat oven to 325 degrees
- 1/2 cup softened butter
- 1/2 cup sugar
- 5 tablespoons brown sugar
- 1/4 teaspoon vanilla extract
- 1 egg
- 3/4 cup flour
- 1/8 teaspoon baking soda
- 1 pinch salt
- 8 ounces semisweet chocolate, cut into small pieces
- 8 ounces toasted macadamia nuts, chopped
- 1 scoop vanilla ice cream
- 1/4 cup chocolate sauce
- Powdered sugar and cocoa powder
Cottage Potatoes
By Antcri742
Recipe courtesy Paula Deen
- 3 large Idaho potatoes
- 1/4 cup (1/2 stick) butter
- 1 cup cottage cheese
- 1/2 onion, diced
- Salt and pepper
- Paprika
Cuban Roasted Pork Leg: Pernil
By Antcri742
Place the garlic cloves on a cutting board
- 12 garlic cloves
- 1 tablespoon coarse salt
- 6 sprigs fresh oregano leaves
- 1/2 cup Delicioso Adobo, recipe follows
- 1 cup store-bought Mojo sauce
- 2 cups orange juice
- 4 limes, juiced
- 1 (14 to 16-pound) bone-in whole fresh pork leg
- 1 tablespoon lemon pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder or flakes
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley flakes
- 1 tablespoon achiote powder
- 1/2 tablespoon ground cumin
- 1 tablespoon salt
Whipped Sweet Potatoes and Bananas with Honey
By Antcri742
Recipe courtesy Tyler Florence
- 5 medium sweet potatoes, scrubbed
- 4 bananas, unpeeled
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1/4 cup honey
- Kosher salt
- 1/2 cup all-purpose flour
- 3/4 cup dark brown sugar
- 1 1/2 cups pecans, chopped
Nana's Chicken Seafood Gumbo
By Antcri742
Recipe courtesy The Neelys
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 celery stalk, chopped
- 1 yellow onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic
- 8 cups chicken stock
- 1/4 cup ketchup
- 2 large tomato, diced
- 1 pound sliced okra
- 1 cup chopped cooked chicken
- 1 pound lump crabmeat
- 1 pound large shrimp
- 1/2 lemon, juiced
- Dash hot sauce (recommended: Tabasco)
- Dash Worcestershire sauce
Stuffed Cabbage Rolls (Galumpkis)
By Antcri742
Recipe courtesy Tyler Florence
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, smashed
- 1 1/2 quarts crushed tomatoes
- 2 tablespoons white wine vinegar
- 1 tablespoon sugar
- Kosher salt and freshly ground black pepper
- 11/4 cup extra-virgin olive oil
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- Splash dry red wine
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 pound ground beef
- 1 pound ground pork
- 1 large egg
- 1 1/2 cups steamed white rice
- Kosher salt and freshly ground black pepper
- 2 large heads green cabbage, about 3 pounds each
Penne with Shrimp and Herbed Cream Sauce
By Antcri742
Bring a large pot of salted water to a boil over high heat
- 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 whipping cream
- 1/2 cup grated Parmesan
Buffalo Chicken Macaroni and Cheese
By Antcri742
Preheat oven to 400 degrees F
- 3/4 pound applewood smoked bacon
- 1 pound chicken tenderloins
- 1/2 cup beer
- 1 pound dry elbow macaroni
- 1/2 cup (1 stick) unsalted butter, plus 2 tablespoons, plus more for baking dish
- 1 tablespoon minced garlic
- 1/3 cup all-purpose flour, plus 1 cup
- 3 cups whole milk, plus 2 tablespoons
- 3/4 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 3 cups grated white Cheddar, divided
- 3 cups grated mozzarella cheese, divided
- 1/2 cup crumbled blue cheese
- 1 large egg
- 1 1/2 cups vegetable oil
- 2/3 cup hot sauce (recommended: Frank's Red Hot)
- 1 cup panko bread crumbs
- Sliced carrots and celery, for serving
Green Risotto
By Antcri742
Recipe courtesy Rachael Ray
- 2 cups water
- 1 quart vegetable stock
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 1 tablespoon butter
- 1 medium onion, finely chopped
- 2 cups arborio rice
- 1/2 cup dry white wine or dry sherry
- 1 pound triple washed spinach, chopped
- 1 cup loosely packed basil leaves, chopped or torn
- 1/2 cup flat-leaf parsley, a couple of handfuls, chopped
- Coarse salt and freshly ground black pepper
- 1/4 teaspoon nutmeg, grated or ground
- 1/2 to 2/3 cup grated Parmigiano-Reggiano, 2 or 3 handfuls
Oven-Style Pulled Pork Sandwich
By Antcri742
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