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Recipes
Buffalo Chicken Cheese Balls
By Antcri742
Recipe courtesy Aaron McCargo Jr
- 1 store-bought rotisserie chicken
- 1/4 cup hot sauce (recommended: Frank's Red Hot)
- 1 teaspoon ground black pepper
- 1 3/4 cups sharp Cheddar
- 1/4 cup freshly sliced scallions
- 1 cups all-purpose flour
- 3 eggs, lightly beaten
- 2 cups panko bread crumbs
- Vegetable oil, for frying
- 1 1/2 cups mayonnaise
- 1/2 cup packed blue cheese, broken up
- 1/2 teaspoon hot sauce
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 lemon, juiced
- 1 teaspoon chopped garlic
Brown Butter Risotto with Lobster
By Antcri742
Recipe courtesy Giada De Laurentiis
- 1 pound (about 2 medium) frozen lobster tails, thawed
- 4 1/2 cups reduced-sodium chicken stock
- 4 tablespoon butter, at room temperature
- 1 cup finely chopped onion
- 1 1/2 cups Arborio rice
- 1/2 cup brandy
- 1/2 cup grated Parmesan
- 1/4 cup chopped fresh chives
- Kosher salt and freshly ground black pepper
Overstuffed Pumpkin with Cornbread, Apples and Turkey Sausage with Sauvignon Blanc
By Antcri742
Tyler Florence
- 1 pumpkin
- 1/4 cup melted butter
- Salt
- Pepper
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 celery ribs, chopped
- 3 garlic cloves, minced
- 1 teaspoon celery seed
- 1 teaspoon fennel seed
- 1/4 cup chopped fresh parsley, divided
- 1/4 cup chopped fresh sage, divided
- Salt and pepper
- 2 Granny Smith apples, peeled and cubed
- 2 pounds ground turkey sausage
- 3/4 cup Sauvignon Blanc wine
- 1 cup heavy cream
- 1 (16-ounce) package cornbread stuffing
- 2 eggs, beaten
- 1 1/2 cups chicken broth
Baked Shrimp Scampi
By Antcri742
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 2 pounds (12 to 15 per pound) shrimp in the shell
- 3 tablespoons good olive oil
- 2 tablespoons dry white wine
- Kosher salt and freshly ground black pepper
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 4 teaspoons minced garlic (4 cloves)
- 1/4 cup minced shallots
- 3 tablespoons minced fresh parsley leaves
- 1 teaspoon minced fresh rosemary leaves
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 extra-large egg yolk
- 2/3 cup panko (Japanese dried bread flakes)
- Lemon wedges, for serving
Minestrone Soup with Pasta, Beans and Vegetables
By Antcri742
Recipe courtesy of Robin Miller
- 3 cups reduced-sodium vegetable or chicken broth
- 1 (28-ounce) can diced tomatoes
- 1 (15-ounce) can white (cannellini or navy) beans, drained
- 2 carrots, peeled and chopped
- 1 celery stalk, chopped
- 1 cup onion, chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 2 bay leaves
- Salt and ground black pepper
- 2 cups cooked ditalini pasta
- 1 medium zucchini, chopped
- 2 cups coarsely chopped fresh or frozen spinach, defrosted
- 4 tablespoons grated Parmesan or Romano cheese
- Basil sprigs, garnish, optional
Apple-Cheddar-Squash Soup
By Antcri742
Recipe courtesy Food Network Magazine
- 5 tablespoons unsalted butter
- 1 medium onion, thinly sliced
- 2 medium apples, thinly sliced
- 1 large white potato, diced
- 1 1/2 cups chopped peeled butternut squash, fresh or frozen
- Kosher salt and freshly ground pepper
- 1/2 teaspoon dried sage
- 2 tablespoons all-purpose flour
- 1/3 cup apple cider
- 4 cups low-sodium chicken broth
- 1 cup milk
- 2 ounces thinly sliced prosciutto, torn into bite-size pieces
- 2 cups grated sharp cheddar cheese, plus more for garnish
- Chopped chives, for garnish (optional)
- Crusty bread, for serving (optional)
Lobster Rolls with Curry Mayonnaise
By Antcri742
Recipe courtesy Bobby Flay
- 2 pounds (about 4 cups) grilled lobster meat, cut into 1/2-inch chunks, from 4 (2 to 3-pound) lobsters
- 1/2 cup celery, cut into 1/4-inch slices
- 1/4 cup finely chopped red onion
- 1 1/2 cups Curry Mayonnaise, recipe follows
- 1/4 cup coarsely chopped cilantro leaves
- Salt and freshly ground black pepper
- 8 hot dog buns
- 1/4 cup olive oil or unsalted butter
- 2 tablespoons olive oil
- 1 small Spanish onion, finely diced
- 2 cloves garlic, finely diced
- 3 tablespoons Madras curry powder
- 1/4 cup cold water
- 2 cups good quality mayonnaise
- 2 tablespoons fresh lime juice
- Salt and freshly ground black pepper
Five Layer Mexican Dip
By Antcri742
Heat the oil in a skillet over medium-high heat
- 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
Pumpkin Spice Quinoa Breakfast Cookies
By Antcri742
Servings: 12 • Size: 2 cookies • Old Points: 3 pts • Points+: 4 pts Calories: 144 • Fat: 5 g • Carb: 25
- 1 1/2 cup water
- 3/4 cup raw quinoa
- 1 cup (150 grams) all-purpose flour
- 1/2 cup coconut sugar (or you can sub granulated)
- 1/4 cup (30 grams) ground flax seed
- 1 tablespoon pumpkin spice mix
- 1/8 teaspoon sea salt
- 1/2 cup (130 grams) pureed pumpkin
- 2 tablespoons oil
- 1 teaspoon pure vanilla extract
- 1 egg white (2 tablespoons + 1 teaspoon)
- 2 tablespoons maple syrup
- (Optional) 1/2 cup fat-free whipped topping