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Recipes
Pat's Chorizo and Collard Green Dressing
By barbaran
Preheat the oven to 350 degrees F
- 4 tablespoons butter
- 8 ounces Spanish-style chorizo, chopped
- 1 small bunch collard greens, washed well, ribs removed and sliced into very thin ribbons
- 1 large onion, finely chopped
- 1 large carrot, finely chopped
- 1 rib celery, finely chopped
- 3 cloves garlic, chopped
- 8 cups cubed and toasted cornbread (day old yellow cornbread preferred)
- 4 cups chicken stock
- 2 eggs, beaten
- Kosher salt and freshly ground black pepper
- 3 tablespoons chopped fresh parsley leaves
Blazin' Short Rib Tacos with Roasted Peppers
By barbaran
Preheat the oven to 400 degrees F
- 2 tablespoons grapeseed oil
- 4 (6-ounce) boneless short ribs
- Salt and freshly cracked black pepper
- 1 onion, sliced
- 3 tablespoons minced garlic
- 2 chipotles, minced
- 1/2 cup hot salsa
- 1 quart beef stock
- 1 jar fire roasted whole red peppers, drained and patted dry
- 1 jar fire roasted whole yellow peppers, drained and patted dry
- 1/4 cup chopped cilantro leaves
- 4 to 6 flour tortillas
- 2 limes, cut in wedges, for garnish
- Garnish with lime wedges and serve.
Amazing Muffin Cups
By barbaran
1 In a bowl, combine the hash browns, butter, salt and pepper
- 3 cups Ore-Ida® Country Style Hash Browns, thawed
- 3 tablespoons butter, melted
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 12 links JOHNSONVILLE® Original Breakfast Sausage
- 6 eggs
- 2 cups Shredded 4-Cheese Mexican blend cheese
- 1/4 cup red bell pepper, chopped
- fresh chives or green onions, chopped
Champagne Cupcakes
By barbaran
Heat oven to 350°F (325°F for dark or nonstick pan)
- Champagne Cupcakes
- 1 box Betty Crocker® SuperMoist® white cake mix
- 1 1/4 cups champagne
- 1/3 cup vegetable oil
- 3 egg whites
- 4 to 5 drops red food coloring
- Champagne Frosting
- 1/2 cup butter or margarine, softened
- 4 cups powdered sugar
- 1/4 cup champagne
- 1 teaspoon vanilla
- 4 to 5 drops red food coloring
- Garnish
- Pink decorator sugar crystals
- Edible pink pearls
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Deep Fried Onion Balls / Cajun Ranch Sauce
By barbaran
Directions 1. Preheat deep fryer to 400 degrees
- Cook time: 5 Min Difficulty:
- Prep time: 25 Min
- 8 oz sour cream
- 1 sm packet hidden valey ranch
- 5 Tbsp cajun seasoning, divided
- 4 1/2 Tbsp cayenne pepper,divied
- 2 c self rising flour
- 1 tsp salt - 1 tsp black pepper
- 1 egg
- 1 c milk, add more if needed
- 2 bags onion boilers, peeled
- 1 btl canola oil
Chicken Cacciatore
By barbaran
Coat a large, wide pot with olive oil and bring to a high heat
- Olive oil, as needed
- 1 (4 to 5-pound) chicken, cut into 8 to 10 pieces
- Kosher salt
- 2 large onions, sliced
- Pinch crushed red pepper flakes
- 4 garlic cloves, smashed and finely chopped
- 1 red pepper, cut into 1/2-inch dice
- 1 yellow pepper, cut into 1/2-inch dice
- 1 pound cremini mushrooms, cleaned and sliced
- 2 cups dry white wine
- 2 (28-ounce) cans Italian plum tomatoes, passed through the food mill or pureed
- 1 bundle thyme
- 3 bay leaves
Gina's Memphis Mud Pie
By barbaran
Preheat oven to 350 degrees F
- 4 ounces bittersweet chocolate, coarsely chopped
- 4 ounces semisweet chocolate, coarsely chopped, plus shaved chocolate, for garnish
- 1/2 cup unsalted butter
- 4 large eggs
- 1 cup granulated sugar
- 1/4 cup light corn syrup
- 1/2 teaspoon salt
- 1 cup chopped pecans, plus finely chopped pecans, for garnish
- 1 deep-dish, store-bought, chocolate cookie wafer crust
- 1 cup heavy cream
- 1/4 cup confectioners' sugar
- 1/4 teaspoon vanilla extract
Shrimp Fra Diavolo with Grilled Bread
By barbaran
Sprinkle the shrimp with salt and pepper
- 1 pound U-24 shrimp, peeled and deveined, tail-on
- Salt and freshly ground black pepper
- 4 tablespoons olive oil, divided
- 6 tablespoons chopped fresh cilantro, divided
- 6 tablespoons chopped fresh basil, divided
- 6 tablespoons chopped fresh oregano, divided
- 1/4 cup extra-virgin olive oil
- 1 1/2 teaspoons crushed red pepper flakes, divided
- 4 tablespoons minced garlic, divided
- 1 loaf desired bread, such as Italian, sliced
- 1 small red onion, finely chopped
- 1/2 cup red wine
- 1 (15-ounce) can crushed tomatoes
- 1 lemon, juiced
Buffalo Chicken Lettuce Wraps
By barbaran
For the salsa: Combine all ingredients in a medium bowl
- 2 green onions, chopped
- 1/4 cup sweet marinated peppers, chopped (recommended: Peppadew)
- 1 tomato, diced
- 1/4 cup pickled jalapenos, chopped
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 cup blue cheese
- 2 lemons, juiced
- 1 lemon, zested
- 1 lime, zested
- 1 tablespoon chopped garlic
- Salt and freshly ground black pepper
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh parsley
- 1/4 cup mild hot sauce
- 1 pound boneless, skinless chicken breasts, cut into 1-inch strips
- 1 cup flour
- 1 tablespoon salt
- 1 tablespoon paprika
- 1 tablespoon pepper
- Olive oil, for frying
- 16 Bibb lettuce leaves, washed, dried, and separated
Sour Cream Ice Cream with Caramelized Pear Compote
By barbaran
Recipe courtesy of Gale Gand
- 1 container(s) (16 ounces) sour cream
- 1 cup(s) plus 2 tablespoons sugar
- 1 cup(s) half-and-half
- 2 tablespoon(s) fresh lemon juice
- .25 teaspoon(s) salt
- Vanilla bean, split open (or 1⁄2 teaspoon vanilla extract)
- 4 tablespoon(s) (1/2 stick) unsalted butter
- .5 cup(s) sugar
- 1 stick(s) cinnamon (optional)
- 2 teaspoon(s) brandy
- 1 teaspoon(s) fresh lemon juice
- 3 large firm-ripe Bartlett pears, peeled, cored, and thinly sliced