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Recipes
Mac and Cheese Soup
By Antcri742
Recipe courtesy Food Network Magazine
- Kosher salt
- 4 ounces elbow macaroni (1 cup)
- Cooking spray
- 2 plum tomatoes, sliced 1/2 inch thick
- 4 1/2-inch-thick slices baguette
- Freshly ground pepper
- 3 shallots
- 1 carrot, cut into 1-inch pieces
- 1 stalk celery, cut into 1-inch pieces
- 1/4 cup all-purpose flour
- 3 3/4 cups fat-free low-sodium chicken broth
- 1 1/4 cups 2% milk
- 6 ounces shredded cheddar cheese (about 1 1/2 cups)
- 1/4 cup grated parmesan cheese
Potato-Leek Soup With Bacon
By Antcri742
Recipe courtesy Food Network Magazine
- 2 tablespoons unsalted butter
- 1/2 teaspoon smoked paprika
- 1 1/2 cups cubed crusty bread
- 4 slices bacon, chopped
- 2 large leeks, white and light green parts only, thinly sliced
- 2 cloves garlic, chopped
- 4 cups low-sodium chicken broth
- 2 medium russet potatoes, peeled and cut into 1/2-inch pieces
- Kosher salt and freshly ground pepper
- 1/2 cup heavy cream
- 1 1/2 cups frozen peas (do not thaw)
- 1/4 cup chopped fresh parsley
Crab Soup
By Antcri742
Recipe courtesy Paula Deen
- 3/4 cup chopped green onion, with tops
- 2 teaspoons minced garlic
- 4 tablespoons (1/2 stick) butter
- 3 tablespoons all-purpose flour
- 2 cups fish stock
- 1 cup heavy cream
- 1 cup milk
- 1 pound crabmeat, picked free of shell
- 1/4 cup sherry
- 1/2 teaspoon lemon-pepper seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1 cup freshly grated Parmesan
- 1/2 cup chopped fresh chives
Vegetable Veggie Burgers
By Antcri742
In a blender or food processor, process tofu until creamy and set aside
- 3 tbsp olive oil
- 1/2 cup corn kernels
- 7 mushrooms, diced
- 3 scallions (green onions) diced
- 1/2 red bell pepper, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 carrot, grated
- 1 small potato, grated
- 1/4 cup silken (soft) tofu
- salt and pepper to taste
- 1/2 cup bread crumbs
Chicken Wings with Explosive Chile Pepper
By Antcri742
In deep fryer or large, heavy-bottomed pot, heat oil to 300 degrees F
- Oil, for frying
- 3 pounds mid-joint all-natural, organic chicken wings
- Kosher salt
- Spice kit, recipe follows
- 12 ounces dried Tianjin chiles*
- 4 fresh jalapeno peppers, diced
- Fresh cilantro, leaves picked and chopped for serving
- Fresh ginger, peeled and minced, for serving
- *Can be found at specialty Asian markets
- 1/4 cup whole cumin
- 1 cup dried chile flakes
- 10 star anise pods
- 1/4 cup Szechuan peppercorn
Pasta with Sun-Dried Tomatoes
By Antcri742
Copyright 2002, Barefoot Contessa Family Style, All Rights Reserved
- 1/2 pound fusilli (spirals) pasta
- Kosher salt
- Olive oil
- 1 pound ripe tomatoes, medium-diced
- 3/4 cup good black olives, such as kalamata, pitted and diced
- 1 pound fresh mozzarella, medium-diced
- 6 sun-dried tomatoes in oil, drained and chopped
- 5 sun-dried tomatoes in oil, drained
- 2 tablespoons red wine vinegar
- 6 tablespoons good olive oil
- 1 garlic clove, diced
- 1 teaspoon capers, drained
- 2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1 cup freshly grated Parmesan
- 1 cup packed basil leaves, julienned
Bacon Wrapped Pineapple Shrimp
By Antcri742
Recipe courtesy Rachael Ray
- 12 jumbo shrimp, deveined
- 1/4 fresh pineapple cut into bite sized chunks or 1 (14-ounce) can pineapple chunks in natural juice, drained
- 6 slices center-cut bacon, cut in 1/2 crosswise
- 12 wooden toothpicks
Tomato Basil Soup
By Antcri742
Heat the olive oil in a large soup pot over medium high heat
- 1 tablespoon olive oil
- 1 medium sweet onion, chopped
- 1 can ground peeled tomatoes
- 5 cups vegetable or chicken stock
- Salt and freshly ground black pepper
- 1/2 cup loosely packed fresh basil, thinly sliced
Classic Hot and Sour Soup
By Antcri742
Recipe courtesy Emeril Lagasse, 2006
- 2 ounces dried shiitake mushrooms
- 10 cups chicken stock or low-sodium chicken broth
- 2 tablespoons vegetable oil
- 1/3 cup chopped fresh ginger
- 2 tablespoons minced garlic
- 3/4 teaspoon crushed red pepper
- 1/4 pound very thinly sliced and julienned pork loin or tenderloin
- 6 to 8 ounces tofu, cubed or crumbled
- 1/4 cup lime juice
- 3 tablespoons cornstarch
- 3 tablespoons mushroom flavored soy sauce
- 1 teaspoon sesame oil
- Hot chile oil, for drizzling
- 2 tablespoons thinly sliced scallions
Aunt Izzy's Gnocchi with Two Sauces
By Antcri742
Recipe courtesy Mario Batali
- 3 pounds russet potatoes
- 2 cups all-purpose flour
- 1 extra-large egg
- 1 pinch salt
- 1/2 cup canola oil
- Morel Sauce, recipe follows
- Sage Butter Sauce, recipe follows
- 1/2 cup (1 stick butter), cut into small chunks, plus 1 tablespoon
- 2 small shallots, cut into 1/8-inch dice
- 6 ounces fresh morel mushrooms, cut into thin slices
- Salt and freshly ground pepper
- 1 tablespoon freshly chopped thyme leaves
- 1/2 cup water
- 8 tablespoons (1 stick) butter, cut into chunks
- 8 sage leaves