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Recipes
Bourbon BBQ Sauce
By Antcri742
Recipe adapted from
- 2 (14-ounce) bottles tomato ketchup
- 3/4 cup bourbon
- 1 tablespoon molasses
- 1 tablespoon Creole or whole grain mustard
- 1 tablespoon chopped garlic
- 1/2 cup chopped onions
- 1/4 cup firmly packed light brown sugar
- 1 teaspoon hot pepper sauce
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne
- 1 tablespoon peeled and grated fresh ginger
Tricolore Penne Pasta with Chicken
By Antcri742
2007, Ellie Krieger, All rights reserved
- 3/4 box (12 ounces) whole-wheat penne
- 1/4 cup olive oil
- 4 large cloves garlic, thinly sliced
- 1/2 cup sun-dried tomatoes, (not oil-packed), sliced into strips
- 1/2 pound skinless, boneless chicken breast halves, thinly sliced
- 2 cups roughly chopped arugula leaves
- 1 medium head radicchio, thinly sliced
- 1 large head endive, bottom 1/2-inch removed, then sliced into thin strips
- 3/4 cup low-sodium chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups fresh basil leaves, thinly sliced, plus more for garnish
- 1/4 cup shaved Parmesan
Easter Pie
By Antcri742
Recipe courtesy Giada De Laurentiis
- 3/4 cup powdered sugar, plus extra for garnish
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 tablespoon orange zest
- 1 (15-ounce) container whole milk ricotta cheese
- 1/2 cup cooked short-grained rice
- 1/3 cup toasted pine nuts
- 6 sheets fresh phyllo sheets or frozen, thawed
- 3/4 stick (3 ounces) unsalted butter, melted
anthony's balsamic wings sauce
By Antcri742
combine all ingredients in a small saucepan and stir until all the ingredients are incorporated and mix is smooth s...
- 1 1/2 cup of balsamic vinegar
- 1 1/2 cup ketchup
- 3 garlic clove, minced
- 2 tablespon worcestershire sauce
- 2 talbespons dijon mustard
- 1 teaspon salt
- 1 teaspon black pepper
- 2 cans tomato sauce
- 1 can tomato paste
- 1 tablespon granulated garlic
Hot Spinach-Artichoke Dip
By Antcri742
Recipe courtesy Paula Deen
- 1 (10-ounce) package frozen chopped spinach
- 2 (13 3/4-ounce) cans artichoke hearts
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup freshly grated Parmesan
- 1 cup grated pepper jack cheese
Vegetable Meatloaf with Balsamic Glaze
By Antcri742
Preheat the oven to 425 degrees
- 2 tablespoons extra-virgin olive oil
- 1 small zucchini, finely diced
- 1 red bell pepper, finely diced
- 1 yellow bell pepper, finely diced
- 5 cloves garlic, smashed to a paste with coarse salt
- 1/2 teaspoon red pepper flakes
- Kosher salt and freshly ground pepper
- 1 large egg, lightly beaten
- 1 tablespoon finely chopped fresh thyme
- 1/4 cup chopped fresh parsley
- 1 1/2 pounds ground turkey (90 percent lean)
- 1 cup panko (coarse Japanese breadcrumbs)
- 1/2 cup freshly grated Romano or Parmesan cheese
- 3/4 cup ketchup
- 1/4 cup plus 2 tablespoons balsamic vinegar
Macaroni and Cheese
By Antcri742
Recipe courtesy Tyler Florence
- 4 cups (1 pound) elbow macaroni
- 5 tablespoons unsalted butter
- 4 cups milk
- 1/2 medium onion, stuck with 1 clove
- 4 cloves garlic
- 1 bay leaf
- 3 sprigs fresh thyme
- 1 teaspoon dry mustard
- 2 tablespoons all-purpose flour
- 2 cups grated Cheddar, plus 1 cup in big chunks
- 1/2 cup grated Parmesan
- Kosher salt and freshly ground black pepper
Spring Shells and Cheese
By Antcri742
Grate the zucchini into a colander using the large holes of a box grater
- 2 pounds medium zucchini
- Kosher salt
- 1 stick unsalted butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon freshly grated nutmeg
- Pinch of cayenne pepper
- Freshly ground black pepper
- 6 cups whole milk
- 4 sprigs fresh thyme
- 3 bay leaves
- Grated zest of 1/2 lemon
- 1 pound medium pasta shells
- 4 shallots, minced
- 2 large egg yolks, lightly beaten
- 4 ounces parmesan cheese, grated (about 1 cup)
- 4 ounces gruyere cheese, grated (about 1 1/4 cups)
- 4 ounces baby spinach
Fried Calamari with Spicy Anchovy Mayonnaise
By Antcri742
The foregoing is excerpted from Union Square Cafe Cookbook by Danny Meyer and Michael Romano
- 1 egg, at room temperature*
- 4 to 5 anchovy fillets
- 2 tablespoons lemon juice
- 1 tablespoon finely chopped parsley leaves
- 1/2 teaspoon cayenne
- 3/4 cup light olive oil or vegetable oil
- 1 pound fresh, clean calamari
- 4 cups light olive oil or vegetable oil
- 1 cup all-purpose flour
- 1 cup graham cracker crumbs
- 1 teaspoon kosher salt
BLT Pasta Salad
By Antcri742
Recipe courtesy Food Network Magazine
- 12 ounces corkscrew-shaped pasta
- 1/2 cup milk
- 12 ounces lean bacon
- 3 medium ripe tomatoes, cut into chunks
- 1 tablespoon chopped fresh thyme
- 1 clove garlic, minced
- Kosher salt and freshly ground pepper
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 4 tablespoons chopped chives or scallion greens
- 5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts