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Recipes
Flank Steaks with Shallot Sauce
By lynnieb93
The sauce is amazing!
- # 4 beef flank or flap steaks
- # 1/4 cup butter
- # 1 tablespoon olive oil
- # 2 cups chicken or beef broth
- # 1 cup red wine
- # 2 bay leaves
- # 1/2 teaspoon crushed black pepper
- # 1 cup chopped shallots
- # 1 tablespoon flour
- # 2 tablespoons red wine vinegar
- # 1 tablespoon Dijon mustard
Nacho Potato Skins
By lynnieb93
You can whip up this easy appetizer in advance and store it in your fridge for up to two days
- 6 * 6 medium potatoes, such as russet (2 pounds)
- * Cooking oil, shortening, butter, or margarine
- 1/4 * 1/4 cup butter or margarine, melted
- 1/4 * 1/4 teaspoon seasoned salt
- * Ground red pepper
- 4 * 4 ounces co-jack cheese, cheddar cheese, or Monterey Jack cheese with peppers, shredded (1 cup)
- * Toppers, such as dairy sour cream, salsa, guacamole, chopped tomato, chopped sweet pepper, sliced green onion, sliced pitted ripe olives, or snipped fresh cilantro
Crab and Shrimp Spring Rolls with Dipping Sauce
By lynnieb93
An elegant appetizer!
- * 8 ounces shrimp, peeled, deveined, and, coarsely, chopped
- * 4 ounces crabmeat, coarsely, chopped
- * 1 tablespoon chopped fresh coriander
- * 2 cloves garlic, minced
- * 2 teaspoons grated ginger, root
- * 1 teaspoon finely grated lemon, rind
- * 4 green onion, sliced
- * 1/2 sweet red pepper, cut in thin strips
- * 1/3 cup water chestnuts, slivered
- * 1/4 cup grated carrot
- * 1 tablespoon oyster sauce
- * 1 tablespoon soy sauce
- * 1 teaspoon chili sauce
- * 1 teaspoon sesame oil
- * 12 spring roll wrappers, (9 1/2-inch square)
- * 1 egg, white
- * vegetable oil, for deep-frying
- Dipping Sauce
- * 1/3 cup plum sauce
- * 2 tablespoons lime juice
- * 1 tablespoon chopped fresh coriander
- * 1 teaspoon Dijon mustard
Red Wine Cabbage
By lynnieb93
Delicious red cabbage with hints of bacon throughout the taste and smell
- * 1/2 pound red cabbage (about half a cabbage)
- * 1 tablespoon pork fat or vegetable oil
- * 4 slices bacon, cut into lardons
- * 1 onion, chopped
- * 1 tablespoon red wine or balsamic vinegar, more if needed
- * 1/2 cup dry red wine
- * 1/2 cup beef or vegetable stock
- * Salt and pepper
- * 1 tablespoon brown sugar, more to taste
- * 1 apple, peeled, cored, and chopped
- * 1/4 cup currants
Beef and Baguette with Dip
By lynnieb93
A great sandwich!
- * 2 pounds eye of round oven roast
- * 6 cloves garlic
- * 1 tablespoon grainy mustard
- * 1 tablespoon balsamic vinegar
- * 2 teaspoons vegetable oil
- * 1 teaspoon soy sauce
- * dash hot pepper sauce
- * 1/2 cup dry red wine
- * 2 1/2 cups beef stock
- * 1 sourdough baguette (14 inches)
- * Dijon mustard or light mayonnaise or horseradish (optional)
Grape Jelly
By lynnieb93
An Excellent grape jelly!
- * 10 cups stemmed concord grape
- * or 10 cups stemmed Coronation grape
- * 1 package fruit pectin, crystals
- * 5 cups granulated sugar
Roast Prime Rib with Rosemary Jus Lie
By lynnieb93
A new recipe for Prime Rib
- * 2 tablespoons chopped fresh thyme
- * or 2 teaspoons dried thyme
- * 3 cloves garlic, minced
- * 1/2 teaspoon salt
- * 1/4 teaspoon pepper
- * 1 pinch cayenne pepper
- * 1x5 pound prime rib premium oven roast
- * 2 onion, thickly, sliced
- * 4 sprigs fresh rosemary
- * or 1 tablespoon dried rosemary
- * 1 cup dry red wine
- * 3/4 cup beef stock
- * 2 teaspoons cornstarch
- * 2 tablespoons butter
Taco Seasoning
By lynnieb93
A healthier version to the packet of taco seasoning
- 1/4 cup instant minced onion
- 2 Tbsp. chili powder
- 2 tsp. paprika
- 2 tsp. crushed dried red pepper flakes
- 1-1/2 tsp. dried oregano
- 1/2 tsp. dried marjoram
- 1 Tbsp. salt
- 1/4 tsp. pepper
- 2 Tbsp. cornstarch
- 1 Tbsp. instant minced garlic
- 1 tsp. ground cumin
Scalloped Jerusalem Artichokes
By lynnieb93
This Jerusalem Articoke is finally returning home to North America
- 2 cups 35% cream
- 1 egg, lightly beaten
- 1 clove garlic, finely chopped
- 1/4 teaspoon ground nutmeg
- Jerusalem artichokes, peeled and as thinly sliced as possible (peeled weight should be about or 1 3/4 lb)
- Salt and pepper
Quick Tomato Sauce
By lynnieb93
I learnt this recipe from my mate and mentor Gennaro Contaldo
- • olive oil
- • 4 cloves of garlic, peeled and finely sliced a bunch of fresh basil, leaves picked and torn
- • 3 x 400g tins of good-quality, whole plum tomatoes
- • sea salt and freshly ground black pepper