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Recipes
Falafel
By Antcri742
Recipe courtesy Angie Ketterman
- 1 can garbanzo beans, drained and patted dry
- 1/2 small onion, roughly chopped (about 1/2 cup)
- 2 cloves garlic
- 1 teaspoon red pepper flakes
- 2 teaspoons ground cumin
- 1 teaspoon baking powder
- 2 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons chopped fresh parsley leaves, about a handful
- Canola oil, for frying
- 4 pita breads
- Chopped tomato, for garnish
- Shredded Iceberg lettuce
- Tahini sauce or hummus
Roasted Shrimp Cocktail
By Antcri742
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 2 pounds (12 to 15-count) shrimp
- 1 tablespoon good olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup chili sauce (recommended: Heinz)
- 1/2 cup ketchup
- 3 tablespoons prepared horseradish
- 2 teaspoons freshly squeezed lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon hot sauce (recommended: Tabasco)
BLT Pasta Salad
By Antcri742
Recipe courtesy Food Network Magazine
- 12 ounces corkscrew-shaped pasta
- 1/2 cup milk
- 12 ounces lean bacon
- 3 medium ripe tomatoes, cut into chunks
- 1 tablespoon chopped fresh thyme
- 1 clove garlic, minced
- Kosher salt and freshly ground pepper
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 4 tablespoons chopped chives or scallion greens
- 5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts
Avocado Salad with Tomatoes, Lime, and Toasted Cumin Vinaigrette
By Antcri742
Gently mix the tomatoes, avocados, onions, arugula, and half of the vinaigrette in a large bowl
- 4 large ripe tomatoes, cut into 1-inch chunks, or 20 cherry tomatoes, halved
- 2 ripe large Hass avocados, halved, pitted, peeled, and cut into 1-inch chunks
- 1 large red onion, thinly sliced
- Toasted Cumin Vinaigrette, recipe follows
- 2 cups arugula leaves
- 1 teaspoon ground cumin
- 1/4 cup freshly chopped cilantro leaves
- 1/4 cup fresh lime juice
- 2 tablespoons rice wine vinegar
- 1 tablespoon honey
- 1 tablespoon cumin seeds, lightly toasted
- 1/4 cup chopped fresh cilantro leaves
- 1/4 cup olive oil
- 1/4 cup canola oil
- Salt and freshly ground pepper
White Sangria
By Antcri742
Recipe courtesy Food Network Magazine
- 1 bottle (750 ml) dry white wine
- 1/4 cup light rum
- 3 tablespoons elderflower liqueur
- 2 tablespoons sugar
- 2 sliced nectarines
- 2 sliced plums
- 1 sliced lemon
- 1 1/2 cups seltzer
red wine punch
By Antcri742
Try this grown-up take on fruit punch: Combine 1 bottle red wine, 6 ounces brandy, 6 ounces raspberry or orange liq...
- Photograph by Con Poulos
Vodka Mojito
By Antcri742
Recipe courtesy Giada De Laurentiis
- 1 1/2 cups mint simple syrup, recipe follows
- 1 cup vodka, chilled
- 1/4 cup fresh lime juice (from 2 to 3 large limes)
- 1 cup club soda, chilled
- Ice
- Fresh mint sprigs, for garnish
- 1 cup sugar
- 1 cup water
- 1 packed cup fresh mint leaves
Smoked BBQ Brisket
By Antcri742
Recipe courtesy Bobby Flay
- 1/2 cup ancho chili powder
- 2 tablespoons paprika
- 1 tablespoon ground cumin
- 1 tablespoon dry mustard
- 1 tablespoon kosher salt
- 2 teaspoons cayenne
- 1 trimmed brisket with a layer of fat at least 1/4-inch thick, about 5 to 6 pounds
- Dark Beer Mop, recipe follows
- 1 large red onion
- 4 cloves garlic
- 2 serrano chiles, chopped
- 4 bottles of dark beer
- 1/4 cup dark brown sugar
- 2 bay leaves
- Salt and freshly ground pepper
Caesar Spaghetti
By Antcri742
Recipe courtesy Rachael Ray
- Salt
- 1 pound spaghetti
- 1/4 cup extra-virgin olive oil, plus some for drizzling
- 6 anchovy fillets, drained
- 4 large cloves garlic, grated or finely chopped
- 2 teaspoons to 1 tablespoon Worcestershire sauce, eyeball the amount
- 2 medium heads escarole, washed
- 1 lemon, halved
- Freshly ground black pepper
- 1/4 teaspoon freshly grated nutmeg, or to taste
- 2 large egg yolks
- 1 cup grated Pecorino Romano
Ham and Split Pea Soup
By Antcri742
Recipe courtesy Emeril Lagasse, 2001
- 1 pound dried split peas
- 1 ham hock
- 3 tablespoons unsalted butter
- 1 cup finely chopped yellow onions
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped carrots
- 2 teaspoons minced garlic
- 1 pound Smithfield ham, chopped
- 1 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 8 cups water
- 1 bay leaf
- 2 teaspoons fresh thyme
- Parmesan Truffled Potato Chips, recipe follows
- 2 pounds red bliss potatoes, scrubbed well and patted dry, skins left on
- 4 cups vegetable oil, for frying
- 1/4 cup grated Parmesan
- 1 tablespoon truffle oil
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper