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Recipes
Tortilla Soup with Feta
By carabara14
Directions Combine oil and garlic in a large (3-to-4-quart) saucepan
- 1 tablespoon olive oil
- 4 cloves garlic, chopped
- 1 can (28 ounces) whole peeled tomatoes, in puree
- 2 canned chipotle chilies in adobo, finely chopped (about 1 heaping tablespoon), plus 1 tablespoon adobo sauce (from same can)
- Coarse salt
- 1 small cooked rotisserie chicken (about 1 3/4 pounds), skinned and shredded (about 4 cups), carcass discarded
- 1/2 cup lightly packed cilantro leaves, chopped, plus 4 sprigs for garnish
- 4 cups (about 3 ounces) tortilla chips
- 1/4 cup reduced-fat sour cream
- 1 3/4 ounces feta cheese, crumbled (about 1/4 cup)
Asian Chicken Salad
By carabara14
Directions In a large bowl, whisk together lime juice, soy sauce, jalapeno, oil, and sugar until combined
- 1/4 cup fresh lime juice (from 3 limes)
- 2 teaspoons soy sauce
- 1 jalapeno, minced
- 2 teaspoons vegetable oil
- 1/2 teaspoon sugar
- 4 cups shredded red cabbage (about 1/2 medium head)
- 1 cup shredded carrots (about 2 large)
- 1 cup lightly packed fresh cilantro leaves
- 1 cup lightly packed fresh mint leaves
- 2 cups shredded cooked chicken
Kim Chi Mun Doo
By carabara14
1. Combine mushrooms, kim chi, pork, garlic, onion, sesame oil and soy sauce
- (500 mL) napa cabbage and sauté in 1 tbsp
- (15 mL) vegetable oil until moisture evaporates.
- Mix with 1 tsp (5 mL) Korean pepper
- paste, 1 tbsp (15 mL) white vinegar and 1 tbsp
- (15 mL) tomato paste. Not quite the same but
- still delicious.
- 6 dried Chinese mushrooms, soaked in hot water
- for 20 minutes and chopped
- 3/4 cup (175 mL) kim chi, drained and chopped
- 8 oz (250 g) ground pork
- 1 tsp (5 mL) chopped garlic
- 1/4 cup (50 mL) chopped green onions
- 1 tbsp (15 mL) sesame oil
- 1 tbsp (15 mL) soy sauce
- Salt and freshly ground pepper
- 30 dumpling skins
- 1 egg yolk, beaten with 1 tsp (5 mL) water
- Dipping Sauce
- 1/4 cup (50 mL) soy sauce
- 2 tbsp (25 mL) rice vinegar
- 1 tbsp (15 mL) sugar
- 1 tsp (5 mL) sesame oil
- 1 tbsp (15 mL) kim chi liquid
BBQ Pork "Noodle" Bowl
By carabara14
MIX first 5 ingredients until well blended
- 1/2 cup 25%-less-sodium chicken broth
- 3 Tbsp. lite soy sauce
- 2 Tbsp. lime juice
- 2 tsp. sugar
- 1 tsp. sesame oil
- 1 Tbsp. vegetable oil, divided
- 1 lb. (450 g) pork tenderloin, thinly sliced
- 1/4 cup Bull's-Eye Bold Original Barbecue Sauce
- 220 g capellini, uncooked
- 4 green onions, sliced
- 1 Tbsp. minced gingerroot
- 2 cloves garlic, minced
- 1/4 cup peanuts, chopped
- 2 Tbsp. chopped fresh cilantro
Lobster Spaghetti
By carabara14
HEAT water in a very large stock pot until boiling
- 2 lobsters (1.5 lbs each)
- 2 Tbsp Extra-virgin olive oil
- 1 medium yellow onion, diced
- 1 Tbsp garlic, chopped
- 1/8 tsp crushed red pepper
- 1 cup white wine
- ¼ cup sherry
- 1 6-oz pack fresh spinach
- 3 roma tomatoes, diced
- 1/2 stick cold butter, cut into pieces
- Sea salt to taste
- Pepper to taste
- 12 oz spaghetti, cooked according to package directions
California Pizza Kitchen's Thai Crunch Salad
By carabara14
Lime-Cilantro Dressing: Combine all ingredients in blender on high speed for 20 seconds
- Lime-Cilantro Dressing:
- 1/2 cup vegetable oil
- 1/4 cup rice vinegar
- 1/2 cup coarsley chopped cilantro
- 1/4 cup minced red bell pepper
- 1/4 cup honey
- 4 tbsp dijon mustard
- 2 tsp sesame oil
- 2 tsp lime juice
- 2 cloves garlic
- dash of salt
- dash of pepper
- Spicy Peanut Sauce:
- 1/2 cup crunchy peanut butter
- 6 tbsp hoisin sauce
- 2 tbsp rice vinegar
- 2 tbsp light brown sugar
- 1 tbsp sambal olek
- 1 tsp sesame oil
- 1/2 tsp minced ginger
- 1/2 cup water
- 4 chicken breast fillets
- Crispy wontons and Bean threads:
- 2 cups vegetable oil
- 8 wonton wrappers
- handful of bean threads
- Salad:
- 1 cup cooked edamame
- 1 cup lightly salted cocktail peanuts
- 12 cups chopped napa cabbage
- 2 cups thinly sliced red cabbage
- 2 cups julienned carrot
- 1 cup julienned cucumber
- 1 ripe avocado
- 3 green onions chopped
Pierogies
By carabara14
Mix flour and salt. Add eggs, 1 at a time
- FILLING:
- 2 c. flour
- 2 eggs
- 1/2 c. water
- 1/2 tsp. salt
- 3 c. cottage cheese (dry)
- 5 lbs. mashed potatoes
- 1 onion, chopped & sauteed
- Salt to taste
Red Cabbage Slaw
By carabara14
1 Stir together in a medium bowl the cabbage, apple, cilantro, onion, vinegar and dressing
- 4 cups (1 L) red cabbage, very finely shredded
- 1 cup (250 mL) Granny Smith apple, grated
- 1/4 cup (50 mL) fresh cilantro, coarsely chopped
- 1/2 cup (125 mL) green onion, very finely chopped
- 1 tbsp (15 mL) white vinegar
- 1 cup (250 mL) store-bought poppy seed dressing
- Salt and black pepper to taste
Rice Paper Lobster Rolls
By carabara14
By The Canadian Living Test Kitchen
- Dipping sauce:
- 1 live lobsterlive lobsters, (1 lb/500 g)
- 12 large mint leafmint leaves
- 1/2 cup thinly sliced sweet red pepper
- 1/2 cup thinly sliced seeded halved cucumber
- 1/4 cup thinly sliced peeled firm mango
- 1 tbsp finely chopped roasted peanuts
- 2 tsp lime juice
- 1 tsp fish sauce
- 1 tsp vegetabIe oil
- 1/2 tsp finely minced hot red pepper or jalapeño pepper
- 12 9-inch (23 cm) rice paper wrapperrice paper wrappers
- 3/4 cup chopped romaine lettuce, (4 leaves)
- 1/4 cup sweet Thai chili sauce
- 2 tbsp rice vinegar
- 2 tbsp water
- 1 tsp fish sauce
Roasted Tomato and Jalapeno Salsa
By carabara14
Roast the tomatoes in a preheated 350F oven for an hour
- 1 pound tomatoes (cut in half)
- 3 jalapenos
- 1 poblano chili
- 1/4 cup onion (diced)
- 1 clove garlic (chopped)
- 1 lime (juice)
- 1 handful cilantro (chopped)
- salt and pepper to taste