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Recipes
Creamed Tuna on Toast
By danand
Melt butter and mix with flour, stirring constantly
- White Sauce:
- 3 T Flour
- 3 T Butter
- 1 C Milk
- 1 can tuna
- Toast/Biscuits
Ken's Perfect Hard Boiled Egg
By danand
Combine the salt, vinegar, and water in a large pot, and bring to a boil over high heat
- 1 tablespoon salt 1/4 cup distilled white vinegar 6 cups water 8 eggs
Moroccan Spiced Roasted Leg of Lamb
By danand
Moroccan Spiced Roasted Leg of Lamb is the perfect main dish for any special occasion! Pair this with your favorite
- LAMB:
- 2 1/2 to 3 pounds leg of lamb, boneless
- SPICE RUB:
- 1 tablespoon ground turmeric
- 1 tablespoon smoked paprika
- 1 tablespoon fennel seeds
- 1/2 tablespoon cayenne pepper
- 1/2 tablespoon ground cinnamon
- 1/2 tablespoon ground cloves
- Salt and pepper
- 3 cinnamon sticks
- Large bunch of thyme
- Olive oil
- 2 stalks of celery, roughly chopped
- 1 large onion, roughly chopped,
- 3 carrots, peeled roughly chopped,
- 3 tablespoons honey
- LIME MUSTARD VINAIGRETTE:
- 2 tablespoons mustard
- 2 tablespoons olive oil
- 1 zest of lime
- Juice from lime
Homemade Butter
By danand
In a large metal bowl, combine the cream and salt
- 6 cups heavy cream
- 1/2 tsp. kosher salt
Raspberry Tilapia
By danand
Preheat oven to 350 degrees
- 4 4-ounce tilapia fillets
- 1/4 cup olive oil
- 1/4 cup raspberry vinegar
- 1/4 cup honey
- 1 teaspoon yellow mustard
- 1/2 teaspoon dried dill weed
Chef John's Beef Goulash
By danand
Season beef with salt and black pepper
- 2 1/2 pounds boneless beef chuck roast, cut into 2-inch cubes
- salt and ground black pepper to taste
- 2 tablespoons vegetable oil
- 2 onions, chopped
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 2 tablespoons Hungarian paprika
- 2 teaspoons caraway seeds, crushed
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried marjoram
- 1/2 teaspoon ground thyme
- 1/2 teaspoon cayenne pepper
- 4 cups chicken broth, divided
- 1/4 cup tomato paste
- 3 cloves garlic, crushed
- 2 tablespoons balsamic vinegar
- 1 teaspoon white sugar
- 1/2 teaspoon salt, or to taste
- 1 bay leaf
Potato Waffles
By danand
Melt butter in a skillet over medium heat
- 2 tablespoons butter
- 1 onion, chopped
- 1 tablespoon minced garlic
- 2 cups mashed potatoes
- 1/4 cup all-purpose flour
- 2 eggs
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Andouille and Chicken Creole Pasta
By danand
Heat a large skillet over medium-high heat
- 1/2 pound andouille sausage, diced
- 2 skinless, boneless chicken breast halves - cut into strips
- 3 tablespoons Creole seasoning
- 2 tablespoons margarine
- 1 green bell pepper, seeded and sliced into strips
- 1 red bell pepper, seeded and sliced into strips
- 8 ounces fresh mushrooms, sliced
- 4 green onions, chopped
- 1 (14.5 ounce) can fat-free chicken broth
- 1 cup 2% milk
- 2 teaspoons lemon pepper
- 2 teaspoons garlic powder
- 1/4 cup cornstarch
- 1/2 cup cold water
- 1 (16 ounce) package linguine pasta
Joe's Crab Shack's Stuffed Shrimp Embrochette
By danand
Slice shrimp down middle the opposite site you deveined
- 20 medium raw shrimp peeled, deveined, tails removed
- Joe's Crab Shack's Seafood Stuffing (see recipe)
- 20 jalapeño slices
- 2 slices Monterey jack cheese cut 1/2" pieces
- 20 slices uncooked bacon
Diver Scallops with Blood Orange Sauce
By danand
This is a fancy appetizer that is really quite easy to do
- 2 T. unsalted butter
- 4 large diver scallops, the largest you can find
- 4 Flat-leaf Italian parsley leaves
- Strained juice from 2 blood oranges
- 1 T. orange blossom honey, although any light-colored honey will do
- Salt
- 2 t. tobiko, flying fish caviar