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Recipes
Spicy Crispy Orange Beef
By carabara14
Season the flank steak strips with salt and pepper
- For The Sauce:
- 1 1/2 Pounds Flank Steak, Cut In 1/4 Inch Strips
- Salt And Pepper
- 1/2 Cup Cornstarch
- Vegetable Oil, For Frying
- 1 Tbls Sesame Oil
- 2 Small Onions, Cut In Small Cubes
- 2 Tsp Minced Garlic
- 1 Inch Fresh Ginger, Unpeeled & Thinly Sliced
- 1/2 Cup Orange Marmalade
- 1 Cup Low-Sodium Beef Broth, Divided
- 1 Tsp Low-Sodium Soy Sauce
- Dash Of Red Chili Sauce
- 10 Small Dried Thai Chiles
- 2 1/2 Tsp Cornstarch
- 1 Bunch Green Onions, Cut In Thin Strips For Garnish
- Rind From 1 Orange, Julienned, For Garnish
Fiber One® Chocolate-Peanut Butter Haystacks
By carabara14
1.Line cookie sheets with waxed paper
- 1 bag (12 oz) semisweet chocolate chips (2 cups)
- 1/2 cup reduced-fat peanut butter
- 1 pouch (3 3/4 cups) Fiber One® original bran cereal (from 16.2-oz box)
Crispy Orange Beef
By carabara14
1.Lay beef strips out in a single layer on a baking sheet lined with paper towels
- 1 1/2 pounds beef top sirloin, thinly sliced
- 1/3 cup white sugar
- 1/3 cup rice wine vinegar
- 2 tablespoons frozen orange juice concentrate
- 1 teaspoon salt
- 1 tablespoon soy sauce
- 1 cup long grain rice
- 2 cups water
- 1/4 cup cornstarch
- 2 teaspoons orange zest
- 3 tablespoons grated fresh ginger
- 1 1/2 tablespoons minced garlic
- 8 broccoli florets, lightly steamed or blanched
- 2 cups oil for frying
Roasted Butternut Squash Soup
By carabara14
by Ellen Lebow: Pittsburgh, Pennsylvania
- Nonstick vegetable oil spray
- 1 2-pound butternut squash, halved lengthwise, seeded
- 2 cups (about) canned low-salt chicken broth
- Pinch of grated nutmeg
- 1 cup nonfat milk
- Nonfat sour cream (optional)
- Chopped fresh chives or green onions (optional)
Carrot Soup
By carabara14
Preparation Heat oil in heavy large saucepan over medium heat
- 2 tablespoons olive oil
- 2 pounds carrots, peeled, sliced
- 1 large onion, finely chopped
- 6 garlic cloves, peeled
- 5 whole cloves
- 4 cups (about) canned vegetable broth or water
- 1 tablespoon fresh lemon juice
- Pinch of sugar
- 1/4 cup chilled whipping cream
- Chopped fresh parsley
Spicy Ginger Pork in Lettuce Leaves
By carabara14
In a medium bowl, combine the ground pork with the bell pepper, garlic, ginger, chile sauce, fish sauce, sesame oil...
- 3/4 pound ground pork
- 1 red bell pepper, finely diced
- 1 garlic clove, minced
- 1 tablespoon minced peeled ginger
- 1 tablespoon Thai sweet chile sauce
- 1 tablespoon Asian fish sauce
- 1 teaspoon Asian sesame oil
- 1 tablespoon plus 1 teaspoon grapeseed oil
- One 8-ounce can whole water chestnuts, drained and diced
- 2 scallions, thinly sliced
- 2 tablespoons oyster sauce
- 2 tablespoons chopped cilantro
- 24 Boston lettuce leaves
Butternut Squash & Apple Soup with Melted Blue Cheese
By carabara14
by Shawn McClain
- 6 pounds butternut squash, split lengthwise and seeded
- 1 cup (2 sticks) unsalted butter
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 celery rib, finely chopped
- 4 tablespoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 apples (Braeburn, Fuji, or Gala), peeled, cored, and sliced thinly
- 3 cups apple cider
- 1 gallon vegetable stock
- 1/2 pound blue cheese
- 1/2 cup heavy cream
- 2 tablespoons green (hulled) pumpkin seeds
Grilled Pork Tacos, Pastor Style
By carabara14
1. Marinate the meat. In a blender, combine the achiote paste, chiles, canning sauce, oil and 3/4 cup water
- A 3 1/2-ounce package achiote paste
- 3 canned chipotle chiles en adobo, plus 4 tablespoons of the canning sauce
- 1/4 cup vegetable or olive oil, plus a little more for the onion and pineapple
- 1 1/2 pounds thin-sliced pork shoulder (1/4-inch-thick slices are ideal—the kind Mexican butchers sell for making tacos al pastor)
- 1 medium red onion, sliced 1/4- inch thick
- Salt
- 1/4 of a medium pineapple, sliced 1/4-inch-thick rounds
- 20 warm corn tortillas
- 1 1/2 About 1 1/2 cups raw tomatillo salsa
Potato Soup with Kale and Chorizo
By carabara14
Roy Finamore
- 5 tablespoons olive oil, divided
- 1 large onion, chopped (about 2 cups)
- 8 ounces fully cooked smoked Spanish chorizo or hot Calabrese salami, casing removed if necessary, chopped
- 2 teaspoons smoked paprika*
- 1 1/2 pounds russet potatoes, peeled, cut into 1/4-inch-thick slices
- 8 cups low-salt chicken broth
- 1 1/2 pounds kale, stemmed, torn into small pieces (about 16 cups lightly packed)
- 3 cups 1/2-inch cubes rustic bread
Fig and Blue Cheese Crostini
By carabara14
1.preheat broiler 2.trim tough stem from figs
- 4 dried figs
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- salt and pepper
- 12 slices fresh baguette
- 2 tbsp crumbled blue cheese