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Recipes
Denver Eggs-and-Potato Hash Sammies
By samara72
In a large nonstick skillet, heat the EVOO, 2 turns of the pan, and the garlic over medium heat for a minute or so,...
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 1 clove garlic, crushed
- 8 small Yukon gold potatoes, thinly sliced
- Salt and pepper
- 3 tablespoons butter
- 12 eggs
- 3 tablespoons milk
- 2 teaspoons hot pepper sauce
- 3/4 pound mushrooms, thinly sliced
- 1 large green bell pepper – seeded, quartered lengthwise and thinly sliced
- 3/4 pound cooked ham steak, cut into matchsticks
- 6 thin scallions, thinly sliced on an angle into 2-inch pieces
- 8 slices good-quality white or whole wheat Pullman bread, toasted and lightly buttered
Red Lobster Cheddar Bay Biscuts
By samara72
1. Preheat oven to 400F. Spray cooking sheet with non-stick spray
- 1 pack buttermilk biscuit mix (I used Bisquick, about 1 1/2cups)
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup milk
- 2 tbsp butter
- 1 tbsp oregano (you can omit or use less)
- 3/4 tsp garlic salt
Baja Chicken Tacos
By samara72
Preheat oven to 350°F. Bake taco shells 8–10 minutes or until crisp
- 1 lb boneless, skinless chicken thighs (about 4)
- 1 avocado
- 1/4 cup sour cream
- 8 corn taco shells
- 2 tablespoons taco seasoning
- 1 (8-oz) can pineapple tidbits (drained)
- 1/4 cup canned diced tomatoes
- 1/4 cup mild salsa
Artichoke Fritters
By samara72
Fill a bowl with cold water and add the lemon juice
- Juice of 1 lemon
- 2 lb. baby artichokes
- 3 quarts canola oil
- 1 cup all-purpose flour
- 5 eggs, beaten
- 2 cups panko bread crumbs
- 1/2 cup grated Parmigiano-Reggiano cheese,
- plus more for garnish
- 2 Tbs. chopped fresh flat-leaf parsley
- 1 tsp. salt, plus more, to taste
- Freshly ground pepper, to taste
- Lemon-garlic aioli for serving (optional)
- (see related recipe at left)
Cumin Herb Rice Pilaf
By samara72
Cook cumin seeds & white part of scallions in 1 tbsp oil in a 2 qt heavy saucepan over moderately low heat, stirrin...
- 1 1/2 tsp cumin seeds
- 1 large bunch scallions, white part thinly sliced (1/4 c) & enough greens finely chopped to measure 1/3 c
- 2 tbsp olive oil
- 1 1/4 c long grain rice
- 1 c reduced sodium chicken broth
- 3/4 c water
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1/3 c finely chopped fresh flat leaf parsley
Grilled Cheese with Caramelized Onions
By samara72
Heat the oil in a large skillet over medium heat
- 2 tablespoons/30ml olive oil
- 3 large onions, sliced
- Salt and pepper
- 8 thick slices bread
- 1/4 cup/60ml butter, room temperature
- 2 cups/500ml grated aged Cheddar
Peppered Beef Tenderloin Crostini with Caramelized Onions
By samara72
Preheat an oven to 425ºF
- 1 center-cut piece of beef tenderloin, about
- 3 lb., well trimmed
- Salt, to taste
- 2 Tbs. coarsely cracked peppercorns
- 4 Tbs. olive oil, plus more for brushing
- 1 baguette, cut into 1/4-inch-thick slices
- Freshly ground pepper, to taste
- 1 red onion, diced
- 1 yellow onion, diced
- 1 garlic clove, minced
- 1/4 cup balsamic vinegar
- Chopped fresh tarragon for garnish
Côtes de Porc
By samara72
Sprinkle the pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper
- 6 (6-ounce) bone-in loin pork chops (about 1/2 inch thick), trimmed
- 1/2 teaspoon kosher or sea salt, divided
- 1/2 teaspoon black pepper, divided
- 1 tablespoon olive oil, divided
- 1/2 cup minced shallots (about 4)
- 2/3 cup fat-free, less-sodium chicken broth
- 2/3 cup white wine
- 1 teaspoon Dijon mustard
- 1/4 cup thinly sliced cornichons
- 1/4 cup chopped fresh flat-leaf parsley
mediterranean chickpea tomato and pasta soup
By samara72
Heat oil in a large saucepan over medium-high heat
- 2 teaspoons olive oil
- 1 cup diced onion
- 1-1/2 cups water
- 1 (16-ounce) can fat-free, less-sodium chicken broth
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon black pepper
- 1 (15-1/2-ounce) can chickpeas (garbanzo beans), drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1/2 cup uncooked ditalini (very short tube-shaped macaroni)
- 2 tablespoons chopped fresh parsley
Hash Brown Quiche
By samara72
This hash brown quiche is made with potatoes, zucchini, bacon, Swiss cheese and onions
- 1 3/4 pounds russet potatoes
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 tablespoons olive oil
- 1 tablespoon butter
- 4 slices bacon
- 1 1/4 cups zucchini, coarsely chopped (1 medium)
- 1/2 cup red onion, chopped (1 medium)
- 4 eggs, lightly beaten
- 1 cup half-and-half or light cream
- 1/4 teaspoon crushed red pepper
- 1 cup Swiss cheese, shredded (4-ounces)
- 1 tablespoon all-purpose flour