Antcri742's profile page
Recipes
Ham and Split Pea Soup
By Antcri742
Recipe courtesy Emeril Lagasse, 2001
- 1 pound dried split peas
- 1 ham hock
- 3 tablespoons unsalted butter
- 1 cup finely chopped yellow onions
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped carrots
- 2 teaspoons minced garlic
- 1 pound Smithfield ham, chopped
- 1 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 8 cups water
- 1 bay leaf
- 2 teaspoons fresh thyme
- Parmesan Truffled Potato Chips, recipe follows
- 2 pounds red bliss potatoes, scrubbed well and patted dry, skins left on
- 4 cups vegetable oil, for frying
- 1/4 cup grated Parmesan
- 1 tablespoon truffle oil
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Pat's Famous Beef and Pork Chili
By Antcri742
Recipe courtesy The Neelys
- 6 slices thick-cut applewood smoked bacon, cut into 1/2-inch pieces
- 4 cloves garlic, finely chopped
- 2 medium onions, finely chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon chipotle chili powder
- 2 teaspoons dried oregano
- 1 tablespoon smoked paprika
- Salt and freshly ground black pepper
- 1 pound 85 percent lean ground beef
- 1 pound ground pork
- 1 cup beer (recommended: Budweiser)
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (24-ounce) can crushed tomatoes
- 1 (24-ounce) can diced tomatoes, with juice
- Lime wedges, for garnish
- Sour cream, for garnish
- Shredded Cheddar, for garnish
- Sliced scallions, for garnish
Egg Drop Soup
By Antcri742
Courtesy of Eileen Yin-Fei Lo
- 4 cups chicken stock
- 3 large egg whites, beaten
- 3 scallion greens, trimmed, finely sliced
Red Beef Chili
By Antcri742
Recipe courtesy Bobby Flay
- 4 tablespoons olive oil
- 2 pounds bottom round beef, cut into 1/2-inch cubes
- Salt and freshly ground black pepper
- 1 tablespoon ground cumin
- 1 (12 ounce) bottle dark beer
- 2 tablespoons finely chopped semi-sweet chocolate
- 1 large red onion, finely diced
- 4 cloves garlic, finely chopped
- 1/2 poblano, seeded and finely chopped
- 1 teaspoon seeded and chopped habanero
- 1 Thai bird chile, seeded and chopped
- 1/2 jalapeno, seeded and chopped
- 1 tablespoon chipotle pepper puree
- 1 tablespoon ancho chile powder
- 1 tablespoon pasilla chile powder
- 1 tablespoon cascabel chile powder
- 1 teaspoon New Mexican chile powder
- 5 cups homemade chicken stock, or canned low-sodium or water
- 1 (16-ounce) can whole tomatoes, drained and pureed
- 2 tablespoons maple syrup, or more, to taste
- Toasted Cumin Crema, recipe follows
Italian Mini Meat Loaves with Mac and Three Cheeses
By Antcri742
Recipe courtesy Rachael Ray
- 1 1/3 pounds ground sirloin
- 1 large egg, beaten
- 2/3 cup Italian bread crumbs, a couple of handfuls
- 1/4 cup grated Parmigiano, plus 1/2 cup
- 1/2 small green bell pepper, chopped
- 1 small yellow onion, finely chopped
- 4 cloves garlic, chopped
- 3 tablespoons tomato paste
- Salt and pepper
- 2 tablespoons extra-virgin olive oil
- 1 pound corkscrew shaped pasta with lines (cavatappi) or small shell pasta
- 2 tablespoons butter
- 2 tablespoon all-purpose flour
- 2 cups milk
- 2 cups shredded sharp Cheddar
- 1/2 cup shredded asiago cheese
- 1 teaspoon coarse black pepper
- 1/2 cup Italian bread crumbs
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh thyme leaves
- 2 to 3 tablespoons chopped rosemary leaves
- 1/4 cup chopped flat-leaf parsley
Rainbow Cookies
By Antcri742
Recipes & Menus | recipes Rainbow Cookies Here's how Mario Carbone and Rich Torrisi of New York City's Torrisi It...
- 2 Tbsp. plus 2 cups unsalted butter, cubed, at room temperature
- 6 large eggs, separated
- 1 1/3 cups sugar, divided
- 12 oz. almond paste (not marzipan), chopped
- 2 3/4 cups plus 1 Tbsp. all-purpose flour
- 1/2 tsp. kosher salt
- 1 tsp. salt
- 1 tsp. red food coloring
- 1 tsp. green food coloring
- 3/4 cup orange marmalade, heated, strained
- 4 oz. bittersweet chocolate, chopped, melted
Turkey Burger Patty Melts
By Antcri742
Recipe courtesy Guy Fieri
- 1 pound ground turkey
- 1 cups Panko bread crumbs
- 1/3 cup milk
- 1 egg
- 1 tablespoon sage
- 1 tablespoon fresh thyme
- 1 teaspoon salt
- 1 teaspoon pepper, freshly cracked
- 1 cup cremini mushrooms, sliced (optional)
- 1 tablespoon olive oil
- 1/2 cup butter, unsalted
- 3 tablespoons canola oil
- 1 red onion, sliced
- 1 yellow onion, sliced
- 8 pieces rye bread
- 8 pieces Gruyere
White Bean-Chard Soup
By Antcri742
Recipe courtesy of Food Network Magazine
- 4tablespoons extra-virgin olive oil
- 1large onion, diced
- 3stalks celery, diced
- Kosher salt
- 215.5-ounce cans cannellini beans, drained and rinsed
- 4cups low-sodium chicken broth
- 112-ounce jar roasted red peppers, drained and coarsely chopped
- 5cloves garlic (4 minced; 1 whole)
- 1/4cup chopped fresh cilantro
- 1bunch Swiss chard, leaves roughly chopped
- Freshly ground pepper
- 4thick slices sourdough bread
- Lemon wedges, for serving (optional)
Broccoli and Cheese Soup with Croutons
By Antcri742
Recipe courtesy Emeril Lagasse
- 3 tablespoons unsalted butter, plus 2 tablespoons cold unsalted butter, cut into pieces
- 1 cup yellow onions or sliced leeks (white parts only, well rinsed)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground white pepper
- Pinch nutmeg
- 1/2 teaspoon minced garlic
- 1/2 teaspoon chopped fresh thyme leaves
- 3 tablespoons all-purpose flour
- 3 cups chicken stock or canned, low-sodium chicken broth
- 1 (16-ounce) package frozen broccoli, thawed and separated
- 1/2 cup heavy cream
- 1 1/4 cups shredded medium Cheddar
- Croutons, for garnish, recipe follows
- 1 cup 1/2 to 3/4-inch cubed French bread
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon Essence or Creole seasoning, recipe follows
- 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
Sicilian-Style Sardine Pasta with Bread Crumbs
By Antcri742
Recipe courtesy Rachael Ray
- 1/4 cup plus 3 tablespoons extra-virgin olive oil
- 8 cloves garlic, chopped
- 1 1/2 cups bread crumbs
- 1/2 cups flat-leaf parsley, chopped
- Coarse salt and coarse black pepper
- 2 tins sardines, 4 ounces each, drained, boned and chopped
- 1 teaspoon crushed red pepper flakes
- 1 pound linguini, fresh or dried, your choice, cooked to al dente in salted water