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Recipes
Peach Fritters (David Venable QVC)
By peridot728
Combine flour, ground nutmeg, salt, and baking powder in a medium bowl
- 1 1 1 cup flour
- 1/4 1/4 1/4 tsp ground nutmeg
- 1 1 1 tsp salt
- 1-1/4 1-1/4 1-1/4 tsp baking powder
- 2 2 2 eggs
- 1/3 1/3 1/3 cup peach nectar
- 1 1 1 Tbsp butter, melted
- 1-1/3 1-1/3 1/4'' cups peaches, diced into 1/4'' cubes
- Powdered sugar for dusting
CHICKEN FAJITAS
By peridot728
Cut onion into slivers & slice peppers
- 3 3 3 chicken breasts
- 1 1 1 medium onion
- 1 1 1 lime
- 3 3 3 bell peppers , red, yellow, green or orange
- 3 3 3 tablespoons olive oil , divided
- 1 1 1 teaspoon chili powder
- 1/2 1/2 1/2 teaspoon smoked paprika
- 1/2 1/2 1/2 teaspoon onion powder
- 1/2 1/2 1/2 teaspoon black pepper
- 1/2 1/2 1/2 teaspoon cumin
- to to taste
Grilled Chicken Vegetable Soup (Valerie Bertinelli)
By peridot728
Heat a grill pan over high heat for 5 minutes
- Extra-virgin olive oil
- 12 to 14 ounces boneless, skinless chicken breast
- Kosher salt and freshly ground black pepper
- 1/4 cup pearl barley
- 4 cups reduced-sodium chicken broth
- 1 bay leaf
- 1 carrot, finely chopped
- 1 rib celery, finely chopped
- 1 small zucchini, finely chopped
Chesapeake Bay Classic Crab Cakes
By peridot728
Put the egg yolk, seafood seasoning, mustard, lemon zest and juice, and vinegar in the bowl of a food processor or ...
- 1 large egg yolk
- 1 tablespoon seafood seasoning (recommended: Old Bay Seasoning)
- 1 tablespoon Dijon mustard
- 1/2 teaspoon grated lemon zest
- 1 1/2 teaspoons fresh lemon juice
- 1 1/2 teaspoons cider vinegar
- 1/2 cup peanut or canola oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon minced scallions, both white and green parts
- 1 pound lump blue crabmeat, drained and picked clean of shell
- 4 cups fresh bread crumbs
- 1/4 cup chopped parsley leaves About
- 4 tablespoons unsalted butter
- FOR SERVING: Red Cocktail Sauce or Green Cocktail Sauce, recipes follow 4 lemon wedges
Butternut Squash Tortellini with Brown Butter Sauce (Giada)
By peridot728
To make the tortellini, preheat the oven to 375 degrees F
- SQUASH TORTELLINI:
- 1 butternut squash, approximately 2 pounds, cubed (about 3 cups)
- 2 tablespoons extra-virgin olive oil, plus 2 tablespoons
- 1 1/2 teaspoon herbs de Provence
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 2 large shallots, chopped (about 1/2 cup)
- 2 garlic cloves, chopped
- 1 cup whole milk ricotta cheese
- 4 small amaretti cookies, crushed (about 1/3 cup)
- 1/4 teaspoon ground nutmeg
- 1 package small wonton wrappers
- BROWN BUTTER SAUCE:
- 3/4 cup butter (1 1/2 sticks)
- 2 tablespoons torn fresh sage leaves
- 1/2 cup toasted walnuts, chopped
- 1/2 cup dried cranberries, or chopped dried cherries, or mixture of both
- 1/4 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 1/3 cup grated Parmesan cheese
Teriyaki Salmon Recipe
By peridot728
This teriyaki salmon recipe is a winner! Simple ingredients and no lengthy marinating needed
- for the sauce:
- Prep time: 25 mins Cook time: 15 mins Total time: 40 mins
- Author: Natasha of NatashasKitchen.com
- Skill Level: Easy
- Serving: 7-8 Servings
- 2 - 3 lbs salmon filet sliced into 2" wide slices
- 3 Tbsp teriyaki sauce
- 3 Tbsp hoisin sauce
- 3 Tbsp soy sauce
- 1 Tbsp white vinegar
- 1 Tbsp sesame oil
- 1/3 cup packed light brown sugar
- 2 large or 3 medium garlic cloves, minced
- 2 tsp freshly grated ginger, or 1/2 tsp ground ginger
- to serve:
- Sesame seeds to garnish, optional
- Green onion, chopped, optional
Pesto Asparagus and Sun-Dried Tomato Pasta
By peridot728
Preheat oven to 425˚F/220˚C
- 15 asparagus spears
- 1 Tbsp. Bertolli olive oil
- Morton salt, to taste
- McCormick black pepper, to taste
- 8 oz Barilla penne pasta
- 4 cups fresh basil leaves
- 1/3 cup pine nuts
- 2 cloves garlic
- 1/2 cup Bertolli olive oil
- 1/2 cup Kraft Parmesan cheese
- 1 tsp Morton salt
- 1/2 cup sun-dried tomatoes
Neapolitan Holiday Cookies (Valerie Bertinelli)
By peridot728
Special equipment: 3 quarter-sheet pans or three 13-by-9-by-2-inch jelly roll pans Preheat the oven to 350 degrees...
- Cooking spray
- 8 ounces almond paste
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup sugar
- 4 large eggs, separated
- 2 cups all-purpose flour
- 20 drops red food coloring
- 12 drops green food coloring
- 1/4 cup seedless raspberry jam
- 1/4 cup apricot preserves
- 6 ounces dark chocolate chips
Southwest Chicken Pasta Salad
By peridot728
Prepare pasta according to package directions
- 1 box (12 ounces) Ronzoni Garden Delight® Penne Pasta
- 1 cup fresh, refrigerated salsa
- 8 ounces plain low-fat yogurt
- 2 cups cooked, diced chicken
- 1 can (15 ounces) corn, drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1/2 cup green onions, sliced
- 1 can (2.25 ounces) black olives, drained
- 1/2 cup cheddar cheese, shredded
- 1/4 cup cilantro or parsley, chopped
- Tortilla chips, optional
Broccoli Cauliflower Salad
By peridot728
Mix broccoli, cauliflower, bacon, and shredded cheese in a large bowl
- 1 head broccoli, chopped
- 1 head cauliflower, chopped
- 1/2 lb bacon cooked
- 1 cup shredded cheddar cheese
- 1 cup mayonnaise
- 1 cup sour cream
- 1/2 cup sugar
- 1/2 teaspoon salt