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Recipes
Tomato Gorgonzola Soup
By danand
Heat oil in a medium saucepan over medium heat
- 1 tablespoon olive oil
- 1/4 large red onion, diced
- 1/2 cup red bell pepper, diced
- 2 cloves cloves garlic, minced
- 1/4 cup Gorgonzola cheese, crumbled
- 4 ounces cream cheese, softened
- 1/4 cup heavy cream
- 1/4 cup milk
- 1 (14.5 ounce) can diced tomatoes
- 1 1/2 cups tomato juice
- 2 teaspoons dried basil
- 1 teaspoon white sugar
- 1/4 teaspoon ground white pepper
Salmon Patties
By danand
1. Drain the salmon, reserving 3/4 cup of the liquid
- 1 (14.75 ounce) can salmon
- 2 tablespoons butter
- 1 medium onion, chopped
- 2/3 cup cracker crumbs
- 2 eggs, beaten
- 1/4 cup chopped fresh parsley
- 1 teaspoon dry mustard
- 3 tablespoons shortening
Southern Style Pulled Pork BBQ
By danand
Put roast in slow cooker and sprinkle salt and pepper over
- Pork Roast (approximately 5 pounds)
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 1/2 cups cider vinegar
- 2 tablespoons brown sugar
- 1 tablespoon hot sauce
- 1 teaspoon crushed red pepper flakes
Tommy Bahama Ahi Tacos
By danand
Ahi Tuna Taco Dressing 3 tbsp
- Ingredients:
- 8 wonton tacos, 3.5” x 3.5” squares
- 2 oz. Asian Slaw (see recipe below)
- 2 tsp. Lime Vinaigrette (see recipe below)
- 4 oz. ahi tuna, fresh, diced 1/4” cubes
- 2 tbsp. Ahi Tuna Taco Dressing (see recipe below)
- 4 tsp. Wasabi Lime Avocado Sauce (see recipe below)
- 1 tsp. sesame seeds, black and white, toasted
- 2 tsp. red bell pepper, brunoise, very finely diced
- 2 tsp. scallions, very thin cut
- Also required (for making your own wonton taco shells):
- Deep fryer, turkey fryer or large stock pot
- Canola oil
- Stainless steel taco molder (may be purchased at a local
- restaurant supply store or online at Pronto Products)
Garlic Chicken with Orzo Noodles
By danand
from allrecipies.com By: VBRAUER671 "This is a simple recipe with a spicy kick for garlic lovers
- 1 cup uncooked orzo pasta
- 2 tablespoons olive oil
- 2 cloves garlic
- 1/4 teaspoon crushed red pepper
- 2 skinless, boneless chicken breast halves - cut into bite-size pieces
- salt to taste
- 1 tablespoon chopped fresh parsley
- 2 cups fresh spinach leaves
- grated Parmesan cheese for topping
Tavern on the Green's Maine Lobster Bisque
By danand
Poach lobsters in rapidly boiling wine and fish stock for 6 minutes
- 2 1/2 cups dry white wine
- 10 cups fish stock
- 2 -1 1/2 lb. lobsters
- 4 oz. butter
- 8 oz onions, chopped
- 4 oz carrots, chopped
- 4 oz celery, chopped
- 10 oz. tomatoes, chopped
- 3 oz. brandy
- 1 bay leaf
- 1 oz. tarragon
- pinch cayane pepper
- 2/3 tsp. paprika
- 1 clove garlic, chopped
- 4 oz roux
- heavy cream
- creme fraiche
- salt and pepper to taste
Filet Mignon with Rich Balsamic Glaze
By danand
Let filets rest for an hour (helps keep the meat tender
- 2 (4 ounce) filet mignon steaks
- Preferred steak seasonings
- 1/2 cup balsamic vinegar
- 1/4 cup dry red wine
- 1 Tbls Brown Sugar
- 1 Clove Garlic
Linguine with Littleneck Clams and Genoa Salami
By danand
This is Melissa Rubel Jacobson's version of traditional linguine con vongole (linguine with clams)
- 3/4 pound linguine
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves, thinly sliced
- 1/4 teaspoon crushed red pepper
- 30 littleneck clams, scrubbed
- 1/2 cup dry white wine
- 1/2 cup bottled clam broth
- 3 ounces sliced Genoa salami, cut into 1/2-inch strips
- 1/2 cup coarsely chopped flat-leaf parsley leaves
Shepherd's Pie, Made Easy
By danand
Boil potatoes in salted water until tender, about 12 minutes
- For the potato topping:
- 2 pounds potatoes, such as russet, peeled and cubed
- 2 tablespoons cream cheese (or sour cream)
- 1 large egg yolk
- 1/2 cup 1% milk (or heavy cream for richer flavor)
- Salt and freshly ground black pepper
- For the filling:
- 1 tablespoon extra-virgin olive oil, 1 turn of the pan
- 1 3/4 pounds ground beef or ground lamb*
- NOTE: The combo of ground lamb and beef is how we love this casserole
- 1 carrot, peeled and finely chopped
- 1 onion, chopped
- 2 teaspoons thyme (fresh or dried)
- 2 Tablespoons tomato paste
- For the gravy:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup beef stock or broth
- 2 teaspoons Worcestershire, eyeball it
- NOTE: I recommend doubling the gravy
- 1/2 to 1 cup frozen peas, a couple of handfuls
- 1 teaspoon sweet paprika
- 2 tablespoons chopped fresh parsley leaves, for garnish
Gnocchi With A Garlic Cream Sauce And Balsamic Glazed Pearl Onions
By danand
Allow the cooked potatoes to cool slightly, then carefully peel while holding potato with a kitchen mitt
- GARLIC CREAM SAUCE:
- 1 1/2 pounds Idaho potatoes - (abt 3 large) scrubbed, and boiled in skins until tender
- 1 egg
- 1/2 cup finely-grated Parmesan cheese
- 1 teaspoon salt
- Freshly-ground black pepper to taste
- 3/4 cup flour - (to 1 cup)
- Salted water for cooking gnocchi
- 1/2 cup roasted garlic pureed, minced
- 4 cups heavy cream
- Salt - to taste
- Cayenne pepper to taste
- BALSAMIC-GLAZED PEARL ONIONS:
- 1 pint pearl onions peeled, ends trimmed
- 1 1/2 tablespoons unsalted butter
- Salt to taste
- Freshly-ground black pepper to taste
- 1/4 cup balsamic vinegar
- 1/4 cup chicken or beef stock
- 2 tablespoons sugar
- 3 sprigs fresh thyme