Antcri742's profile page
Recipes
Turkey Black Bean Burgers with Corny Salsa
By Antcri742
For the salsa: In a large bowl, combine all of the ingredients and stir them together
- 4 large ripe tomatoes, diced
- 1 small onion, finely chopped
- 1 jalapeno pepper, seeded, de-veined, and chopped
- 3 tablespoons chopped fresh cilantro
- 1 tablespoon olive oil
- 2 tablespoons lime juice
- 1/2 (15-ounce) can black beans, rinsed, drained, and lightly mashed
- 1 cup frozen corn kernels, thawed
- 1/4 cup olive oil
- 1 1/4 pounds ground turkey
- 1/2 (15-ounce) can black beans, rinsed, drained, and lightly mashed
- 1 cup crushed tortilla chips
- 2 teaspoons The Lady and Sons House Seasoning, recipe follows
- 1 tablespoon chile powder
- 1 tablespoon ground cumin
- 1 avocado, halved, peeled, pitted, and firmly diced, for serving
- Sour cream, for serving
- 1 cup salt
- 1/4 cup pepper
- 1/4 cup garlic powder
- 1/4 cup onion powder
Sausage and Apple Stuffing
By Antcri742
Recipe courtesy Food Network Kitchens
- 2 sticks plus 3 tablespoons butter, divided
- 2 cups water
- 2 (14 to 16-ounce) bags of your favorite dried cornbread stuffing mix, recommended: Arnold's
- 1 pound pork sausage (not links)
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 stalks celery, diced
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried sage leaves
- 1 cup chopped walnuts
- 3 medium apples, cored, sliced
- 2 to 3 cups homemade giblet stock or low sodium canned chicken broth
Roasted Wild Salmon with Tomatoes, Basil, and Capers, Parmesan-Crusted Cauliflower, and Rice
By Antcri742
2006, Robin Miller, All Rights Reserved
- Cooking spray
- 6 wild salmon fillets
- Salt
- Freshly ground black pepper
- 2 tablespoons lemon and herb seasoning
- 4 cups cauliflower florets
- 3 tablespoons grated parmesan cheese
- 1 cup chopped Roma (plum) tomatoes
- 1/4 cup slivered basil leaves
- 2 tablespoons drained capers
- 4 cups instant brown rice, cooked according to package directions
Hogs in a Sleeping Bag
By Antcri742
Preheat oven to 400 degrees F
- 1 (16-ounce) package polska kielbasa
- 2 sheets puff pastry, thawed and lightly rolled out
- 1 egg
- Honey mustard, barbeque sauce or apricot jam, for serving, optional
Peanut Butter Cookies
By Antcri742
Heat oven to 350 F. Line a baking sheet with parchment paper and set aside
- 1 large egg
- 1 cup smooth peanut butter
- 1 cup sugar
- 30 chocolate Hershey's Kisses, unwrapped
Basil Turkey Sliders
By Antcri742
Spray a large skillet with nonstick cooking spray over medium heat
- Nonstick cooking spray
- 2 pounds ground turkey
- One 1-ounce package fresh basil, finely chopped
- 1 tablespoon minced garlic (about 3 cloves)
- 1/2 teaspoon salt
- 1/2 teaspoons pepper
- 1/3 cup mayonnaise
- Roasted Red Pepper Mayonnaise, recipe follows
- 18 buttered and toasted slider buns
- Shredded lettuce
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon minced garlic
- 1/3 cup chopped roasted red peppers, drained well
- Salt and pepper
Mediterranean Pasta Salad
By Antcri742
Recipe courtesy Papouli's Greek Grill for Food Network Magazine
- Kosher salt
- 1 pound tricolor pasta, such as bow tie or fusilli
- 1/4 cup balsamic vinegar
- 2 to 3 teaspoons dijon mustard
- Freshly ground pepper
- 2/3 to 3/4 cup extra-virgin olive oil
- 1/3 cup diced sun-dried tomatoes
- 1/4 cup fresh basil, julienned
- 1/4 cup diced onion
- 2 large pickled pepperoncini peppers, diced
- 3 tablespoons halved black olives
- 2 teaspoons chopped fresh oregano
- 1 1/2 ounces feta cheese, crumbled
- 1 1/2 tablespoons grated romano cheese
Santa Fe Burger
By Antcri742
Recipe courtesy Bobby Flay
- 1 large poblano chile
- 2 1/2 tablespoons canola oil
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
- 4 hamburger buns, split; toasted, if desired (see below)
- 12 blue or yellow corn tortilla chips
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 1/2 cups whole milk
- 8 ounces Monterey Jack cheese, coarsely grated (about 2 cups)
- Kosher salt and freshly ground black pepper
Texas Hold-Ums Mini Chipotle Beef Burgers with Warm Fire Roasted Garlic Ketchup
By Antcri742
Recipe courtesy Rachael Ray
- 2 pounds ground sirloin
- 1 medium onion, peeled and cut in 1/2
- 2 tablespoons Worcestershire sauce, eyeball it
- 2 chipotles in adobo and 2 tablespoons of adobo sauce
- 2 tablespoons grill seasoning, a couple of palm fulls, (recommended: Montreal Steak Seasoning by McCormick)
- 1 tablespoon extra-virgin olive oil, plus some for drizzling
- 3 cloves garlic, finely chopped
- 3 tablespoons brown sugar
- 1/4 cup vinegar
- 1 (15-ounce) can crushed fire roasted tomatoes, about 2 cups
- Salt and pepper
- 12 slices, 1/2-inch thick, brick-cut smoked Cheddar or sharp Cheddar, (recommended: Cabot), optional
- 12 small round rolls, split
- (Many markets sell mini Keiser rolls or use dinner rolls in any flavor you like)
Pasta, Pesto, and Peas
By Antcri742
, 2001, Ina Garten, All rights reserved
- 3/4 pound fusilli pasta
- 3/4 pound bow tie pasta
- 1/4 cup good olive oil
- 1 1/2 cups pesto, packaged or see recipe below
- 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
- 3 tablespoons freshly squeezed lemon juice
- 1 1/4 cups good mayonnaise
- 1/2 cup freshly grated Parmesan
- 1 1/2 cups frozen peas, defrosted
- 1/3 cup pignolis (pine nuts)
- 3/4 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1/4 cup walnuts
- 1/4 cup pignolis (pine nuts)
- 3 tablespoons chopped garlic (9 cloves)
- 5 cups fresh basil leaves, packed
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 1/2 cups good olive oil
- 1 cup freshly grated Parmesan