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Recipes
Double Dipped Spicy Chicken
By Antcri742
Recipe courtesy Rachael Ray
- Vegetable oil, for frying
- 1 1/2 cups flour
- 1 teaspoon paprika, 1/3 palmful
- 1 teaspoon poultry seasoning
- 1/4 teaspoon cayenne pepper, eyeball the amount
- 1/4 teaspoon allspice, eyeball the amount
- 1 cup buttermilk
- 1 pound boneless, skinless chicken thighs
- 1 pound chicken breast tenderloins
- Salt and pepper
Linguine Crab
By Antcri742
Recipe courtesy Chefs Rose Gray and Ruth Rogers at River Cafe in London
- 1 fennel bulb
- Extra-virgin olive oil
- 1 garlic clove, peeled and finely chopped
- 1 tablespoon fennel seeds, crushed
- 2 dried chilis, crumbled
- About 14 ounces (400 grams) crabmeat
- 1 lemon, zest grated and juiced
- About 11.5 ounces (320 grams) linguine
Baked Beans
By Antcri742
Recipe courtesy Serge Dansereau, The Bather's Pavillion, Australia
- 1 1/2 pounds dry cannelloni beans
- 1 onion, sliced
- 2 ounces molasses
- 1 tablespoon dry English mustard
- 6 ounces brown sugar
- 5 ounces tomato sauce
- Salt and freshly ground black pepper
- 2 bay leaves
- 4 ounces salted pork flank, optional
Buffalo Chicken Wing Sauce
By Antcri742
Recipe courtesy Bill Smith
- 2 tablespoons all-purpose flour
- 2 1/2 ounces unsalted butter
- 1 1/4 pints crystal Louisiana hot sauce
- 1 1/4 tablespoons peeled garlic
- 1 1/4 tablespoons champagne vinegar
Pastina with Peas and Carrots
By Antcri742
Recipe courtesy Giada De Laurentiis
- 1/2 pound (8 ounces) pastina or other small-shaped pasta, such as farfallini
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 2 medium carrots, peeled and diced into 1/2-inch pieces
- 1 cup low-sodium chicken stock
- 1 cup frozen petite peas, thawed
- 1/2 cup (4 ounces) cream cheese, at room temperature
- 1/2 cup (4 ounces) mascarpone cheese, at room temperature
- Kosher salt
- 2 tablespoons chopped fresh basil leaves
Sausage and Clam Soup
By Antcri742
Recipe courtesy of Food Network Magazine
- 2 tablespoons extra-virgin olive oil
- 8ounces hot Italian sausage, thinly sliced
- 1small onion, chopped
- 3cloves garlic, minced
- 1/2 to 1 teaspoon red pepper flakes
- 16-ounce can (3/4 cup) frozen orange juice concentrate, thawed
- 1/2 bunch kale, trimmed and roughly chopped
- 128-ounce can whole peeled tomatoes
- 114-ounce can white beans, drained and rinsed
- 16littleneck clams, scrubbed
- 1 to 2 tablespoons white wine vinegar
- Crusty bread, for serving
Dressed-Up Bacon Mac and Cheese
By Antcri742
Recipe courtesy Food Network Magazine
- Unsalted butter, for greasing
- 8 ounces macaroni
- 2 1/2 cups cold milk
- 4 ounces provolone cheese, coarsely grated
- 4 ounces aged Asiago cheese, coarsely grated
- 2 large eggs
- 2 scallions, white and green parts, chopped
- 3 slices white sandwich bread, torn into small pieces
- 3 strips bacon
- 1 medium onion, chopped
- 1 clove garlic, minced
- 3 tablespoons all-purpose flour
- 1/8 teaspoon cayenne pepper
- Kosher salt
Five Layer Mexican Dip
By Antcri742
2007, Ellie Krieger All Rights Reserved
- 2 teaspoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (15.5-ounce) can black beans, preferably low-sodium, drained and rinsed
- 1 tablespoon minced chipotle pepper in adobo
- 4 tablespoons lime juice
- 1/4 teaspoon ground cumin
- 1 tablespoon water
- 1/2 teaspoon salt
- 2 cups corn kernels (10-ounce box frozen corn)
- 1/4 cup chopped cilantro leaves
- 2 ripe avocados
- 4 medium tomatoes, seeded and diced (about 2 cups)
- 1/4 cup thinly sliced scallion
- 1 tablespoon finely diced jalapeno pepper, optional
- 3/4 cup shredded extra-sharp Cheddar
Roasted Butternut Squash Soup with Amaretti Cookies
By Antcri742
Recipe courtesy Tyler Florence
- 2 (2 pound) butternut squash, halved lengthwise, seeded
- Vegetable oil
- 1/4 pound amaretti cookies
- 1/2 cup olive oil
- 1/4 bunch fresh sage
- 1 onion, sliced thin
- 4 cups chicken stock, either homemade or store-bought
- Pinch of grated nutmeg
- Salt and freshly ground black pepper
Avocado-Feta Dip
By Antcri742
Cook 1/2 diced red onion and 1 diced seeded jalapeno in olive oil, 6 minutes
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