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Recipes
Patriotic Berry Trifle
By Antcri742
Recipe courtesy of Sunny Anderson for Food Network Magazine
- 1/4cup plus 2/3 cup sugar
- 1/4cup fresh lemon juice
- 1/4teaspoon almond extract
- 1premade angel food cake, cut into 1-inch slices
- 1pound cream cheese, at room temperature
- 2cups heavy cream, at room temperature
- 2pints blueberries
- 2pints strawberries, hulled and sliced
French Chocolate Bark
By Antcri742
Melt the 2 chocolates in a heatproof bowl set over a pan of simmering water
- 8 ounces very good semisweet chocolate, finely chopped
- 8 ounces very good bittersweet chocolate, finely chopped
- 1 cup whole roasted, salted cashews
- 1 cup chopped dried apricots
- 1/2 cup dried cranberries
Crab Cakes with Lemon-Dill Sauce
By Antcri742
Recipe courtesy Paula Deen
- 1 cup mayonnaise
- 1/4 cup buttermilk
- 2 tablespoons chopped fresh dill leaves
- 1 tablespoon chopped fresh parsley leaves
- 1 tablespoon grated lemon zest
- 2 teaspoons fresh lemon juice
- 1 garlic clove, minced
- 3 tablespoons butter
- 1 green onion, finely chopped
- 2 tablespoons finely chopped red bell pepper
- 1 garlic clove, minced
- 3 tablespoons heavy cream
- 1 tablespoon Dijon mustard
- 1 egg
- 1/2 teaspoon minced fresh parsley
- Cayenne pepper
- 1 cup bread crumbs
- 1/4 cup grated Parmesan
- 1 pound white or claw crabmeat, picked free of any bits of shell
- 2 tablespoons vegetable oil
Chile-Coffee BBQ Sauce
By Antcri742
From Food Network Kitchens Get Grilling, Meredith 2005
- 3guajillo chiles
- 3mulato chiles
- 1/2medium onion, cut into wedges
- 6cloves garlic, unpeeled
- 2tablespoons corn oil
- 1cup tomato puree
- 1cup strong black coffee
- 1/4cup turbinado sugar
- 1tablespoon kosher salt, plus additional for seasoning
- 1teaspoon dried oregano, preferably Mexican
- Pinch ground cloves
- Pinch cumin
- 2teaspoons cider vinegar
Shrimp and Scallop Easy Paella
By Antcri742
Recipe courtesy Ingrid Hoffmann
- 6 cups chicken stock
- 3 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 4 garlic cloves, finely chopped
- 1 red pepper, seeded, ribbed and thinly sliced
- 1 green pepper, seeded, ribbed and thinly sliced
- 1 teaspoon Spanish saffron, pistils only
- 4 links Spanish dry-cured chorizo (about 6 ounces), sliced
- 1 1/2 cups white rice
- 1 (10-ounce) can diced tomatoes with chiles
- 3 tablespoons tomato paste
- 2 pounds raw, peeled large shrimp
- 1 pound sea scallops
- Salt and pepper
- 1/3 cup chopped Italian parsley leaves
- Lemon wedges, for decoration
Chocolate Angel Food Cake and Raspberry Parfait
By Antcri742
Recipe courtesy Bobby Flay, 2007
- 1 store bought chocolate angel food cake, cut into cubes
- 1/4 cup framboise
- 1 cup very cold heavy cream
- 3 tablespoons sugar
- 3 tablespoons best-quality cocoa powder
- 1 teaspoon vanilla extract
- 1 pint fresh raspberries
- Grated bittersweet chocolate
Sweet Cola Ribs
By Antcri742
Recipe courtesy The Neelys
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, finely chopped
- 2 cups ketchup
- 1 can cola
- 1/2 cup apple cider vinegar
- 2 tablespoons brown sugar
- 1/2 tablespoon fresh ground black pepper
- 1/2 tablespoon onion powder
- 1/2 tablespoon ground mustard
- 1/2 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
- 2 tablespoons salt
- 2 tablespoons brown sugar
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon black pepper
Hazelnut Chocolate Chip Cookies
By Antcri742
Preheat the oven to 325 degrees F
- 1/2 cup old-fashioned oats
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 cup (packed) light brown sugar
- 1 cup sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 4 ounces English toffee candy (recommended: Heath or Skor bar), finely chopped
- 1 cup hazelnuts, toasted, husked, and chopped
- 1 (12-ounce) bag semisweet chocolate chips
Horseradish-crusted Chinook Salmon with Braised Greens and Roasted New Potatoes
By Antcri742
Recipe courtesy Higgins
- Oil
- Salt and pepper
- 8 new potatoes, halved
- 2 tablespoons prepared horseradish
- 1 cup chopped fresh parsley
- 1/2 teaspoon fresh lemon zest
- 2 tablespoons whole grain mustard
- 2 tablespoons minced fresh garlic, plus 1 tablespoon
- 1 cup Japanese-style bread crumbs (recommended: panko)
- 3 ounces extra-virgin olive oil, plus 1 ounce
- 4 to 6 Chinook salmon fillets, (recommended: pave cut 2 inches by 2 inches by 1 inch)
- 2 tablespoons canola oil
- 1 cup fish stock or clam juice
- 2 quarts mixed braising greens (chard, kale, mustard greens, and endive)
- 1 lemon, juiced
Classic Potato Salad
By Antcri742
Recipe courtesy Aaron McCargo, Jr
- 3 large Yukon gold potatoes (about 1 1/4 pounds), peeled and cut into 1-inch cubes
- 3 large eggs
- 1/2 cup diced onion
- 1/2 cup diced celery
- 2 tablespoons sweet relish
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce
- Kosher salt and freshly ground pepper
- 1 cup mayonnaise
- 2 scallions, thinly sliced