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Recipes
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
Lucky 7 Layer Dip
By Antcri742
Recipe courtesy of Rachael Ray
- 1 (15-ounce) can refried beans
- 2 tablespoons hot sauce
- Extra-virgin olive oil, for drizzling
- 4 scallions, cut into 1 inch pieces
- 1 (16 to 18 ounce) jar green chili or tomatillo salsa
- 2 tablespoons chopped cilantro, a palm full, chopped
- 1 (15-ounce) can black beans
- 2 teaspoons ground cumin, 2/3 palm full
- 1 (16 to 18 ounce) jar chipotle salsa
- 2 cups sour cream
- 1 lime, zested and juiced
- 2 ripe avocados
- 2 cloves garlic, finely chopped
- 1 lemon, juiced
- 1 jalapeno, seeded and finely chopped
- Salt
- 2 plum tomatoes, diced
- Pimiento stuffed jumbo Spanish olives, chopped
- Tortilla chips, buy 2 sacks in 2 different colors/varieties
Grilled Flank Steak with Gorgonzola Cream Sauce
By Antcri742
Recipe Courtesy The Neelys
- 1 1/2 pound flank steak
- Salt and freshly ground black pepper
- Gorgonzola Cream Sauce, recipe follows
- 1 tablespoon butter
- 1 shallot, minced
- 1 cup heavy cream
- 1/4 pound Gorgonzola
- Salt and freshly ground black pepper
Oven Roasted Shrimp with Toasted Garlic and Red Chile Oil
By Antcri742
Preheat oven to 500 degrees F
- 24 large shrimp, shelled and deveined
- Salt and freshly ground pepper
- Extra-virgin olive oil
- 2 cloves garlic, crushed
- Red Chile Oil, recipe follows
- 1 tablespoon fresh thyme leaves
- Toasted Garlic Chips, recipe follows
Neapolitan Calamari and Shrimp Salad
By Antcri742
Recipe courtesy Giada De Laurentiis
- 4 cups chicken broth
- 1/2 pound orzo pasta (about 1 cup)
- 1/2 pound calamari, whole bodies and tentacles
- 1/2 pound shrimp, peeled and deveined
- 2 zucchini, sliced lengthwise, about 1-inch wide
- 1 Japanese eggplant, sliced lengthwise, about 1-inch wide
- 2 Roma tomatoes, halved lengthwise
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 3 ounces arugula (about 3 cups)
- 3/4 cups chopped fresh basil leaves
- 1/4 cup chopped fresh flat-leaf parsley
- 2 lemons, juiced
- 2/3 cup extra-virgin olive oil
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons freshly ground black pepper
Pasta e Fagioli al Forno
By Antcri742
Recipe courtesy Rachael Ray, 2008
- Salt
- 1 pound penne rigate or whole-wheat penne
- 1/4 pound pancetta, 3 to 4 slices thick cut like bacon
- 1 tablespoon extra-virgin olive oil
- 2 ribs celery from the heart with leafy tops, chopped
- 1 carrot, peeled and grated
- 1 onion, peeled and chopped
- 2 to 3 large cloves garlic, finely chopped
- 2 sprigs fresh rosemary, leaves finely chopped
- 3 to 4 sprigs fresh thyme, leaves finely chopped
- 1 fresh bay leaf
- Freshly ground black pepper
- 1 (15-ounce) can small white beans "Roman" beans, such as Goya brand or, cannellini beans, rinsed and drained
- 1/2 cup dry white wine
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- Nutmeg, to taste
- 1 1/2 cups grated Romano
Texas Oven-Roasted Beef Brisket
By Antcri742
Recipe courtesy Tom Perini
- 2 tablespoons chili powder
- 2 tablespoons salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground black pepper
- 1 tablespoon sugar
- 2 teaspoons dry mustard
- 1 bay leaf, crushed
- 4 pounds beef brisket, trimmed
- 1 1/2 cups beef stock
Crispy Tempura Battered Shrimp
By Antcri742
Recipe courtesy Paula Deen
- Vegetable oil, for frying
- 2 pounds large shrimp, peeled with tails on
- 3 cups all-purpose flour, sifted and divided
- 2 cups water
- 1 egg
- Tempura Sauce, for dipping, recipe follows
- 2 cups water
- 1/2 cup soy sauce
- 1/2 cup sweet rice wine
- 1 tablespoon seafood stock
Pasta with Escarole, White Beans and Chicken Sausage
By Antcri742
Eating Healthy in 2009. Copyright 2007 Ellie Krieger, All rights reserved
- 3/4 pound whole-wheat bowtie (or other shape) pasta
- 1 tablespoon olive oil
- 1/2 medium onion, chopped, about 1 cup
- 3 cloves garlic, minced
- 6 ounces lowfat Italian-style chicken sausage, casings removed, crumbled
- 1 medium head escarole, rinsed, drained and chopped, about 8 cups
- 1(14-ounce) can low-sodium cannellini beans, drained and rinsed
- 1 1/2 cups low-sodium chicken broth
- 1/2 teaspoon red pepper flakes
- 1 tablespoon chopped fresh sage leaves
- Salt
- Freshly ground black pepper
- 1 ounce grated Parmesan
Spicy Cocktail Meatballs
By Antcri742
Recipe courtesy Mary Nolan
- 1 pound ground beef
- 1 pound ground pork
- 1 cup plain bread crumbs
- 1/2 cup milk
- 1/2 cup finely chopped onion
- 2 eggs
- 1 chipotle pepper in adobo sauce, finely chopped
- 2 tablespoons adobe sauce (from can of chipotle peppers in adobo)
- 1 1/2 teaspoons salt
- 1 tablespoon canola oil
- 2 tablespoons canola oil
- 1 cup finely chopped onion
- 2 teaspoons crushed red pepper flakes
- 2 cups ketchup
- 1/4 cup brown sugar
- 2 tablespoons red wine vinegar