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Recipes
Oven Roasted Salmon
By calypan
from America's Test Kitchen
- SALMON:
- 1 skin-on salmon fillet (1 3/4 to 2 pounds), about 1 1/2 inches at thickest part (see note)
- 2 teaspoons olive oil
- Salt and ground black pepper
- TANGERINE-GINGER RELISH:
- 4 tangerines, rind and pith removed and segments cut into 1/2-inch pieces (about 1 cup)
- 1 scallion, sliced thin (about 1/4 cup)
- 1 1/2 teaspoons grated fresh ginger
- 2 teaspoons juice from 1 lemon
- 2 teaspoons extra virgin olive oil
Egg Salad
By calypan
by Paula Deen
- 2/3 cup mayonaise
- 1 tsp. spicy brown mustard
- 1/2 tsp salt
- 12 hard-boiled eggs, peeled and chopped
- 1/4 cup finely chopped celery
- 4 slices bacon,cooked and crumbled
- 2 T. chopped fresh parsley
Sweet and Spicy Coleslaw
By calypan
Cut cabbage in quarters and remove core
- 2 pounds green cabbage
- 4 carrots
- 1 medium yellow onion
- 1/2 cup mayonnaise
- 1/4 cup mustard
- 2 teaspoons apple cider vinegar
- 1/4 cup sugar
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne
- Salt and freshly ground black pepper
Carmelized Onion & Potato Gratin
By calypan
1. CARAMELIZE ONIONS Adjust oven rack to middle position and heat oven to 350 degrees
- Thinly sliced potatoes are key to an evenly cooked gratin—use a mandoline slicer or the slicing disk on a food processor. You’ll need 3 cups of chopped onions.
- 2 tablespoons unsalted butter
- 3 onions (see note), chopped
- 2 teaspoons salt
- 1 tablespoon brown sugar
- 1 cup low-sodium chicken broth
- 2/3 cup white wine
- 2/3 cup heavy cream
- 1 teaspoon balsamic vinegar
- 3 pounds russet potatoes , peeled and sliced 1/8 inch thick (see note)
- 2 teaspoons minced fresh thyme
- 1 teaspoon pepper
- 1 1/2 cups shredded Gruyère cheese
French Dip Sandwiches
By calypan
1.Remove and discard all visible fat from the roast
- 1 (4 pound) boneless beef roast
- 1/2 cup soy sauce
- 1 beef bouillon cube
- 1 bay leaf
- 3 whole black peppercorns
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 20 slices French bread
Hot Spinach Artichoke Dip
By calypan
1.Preheat oven to 350 degrees F
- 16 oz. cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup Parmesan cheese
- 1 tsp. minced garlic
- 1/2 tsp. lemon juice
- 9 oz. box frozen spinach, thawed and well drained
- 7.5 oz. jar artichoke hearts, chopped
- 1 1/2 cup shredded mozzarella cheese
Slow Cooker Pulled Pork Sandwiches
By calypan
1.Heat the oil in a 10-inch skillet over medium-high heat
- 1 tablespoon vegetable oil
- 1 boneless pork shoulder roast (3 1/2 to 4 pounds), netted or tied
- 1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
- 1 cup ketchup (or honey-barbecue sauce)
- 1/4 cup cider vinegar
- 3 tablespoons packed brown sugar
- 12 round sandwich rolls or hamburger rolls, split
Barbecue Hash
By calypan
Saute onions in oil in Dutch oven over med
- 1 medium onion, chopped
- 1/2 T. vegetable oil
- 1/2 lb. ground beef
- 1/2 lb. ground pork
- 3 T. worcestershire sauce
- 1 (14 oz) can crushed tomatoes
- 1/8 cup prepared mustard
- 1/8 cup vinegar
- 1/3 tsp. salt
- 1/2 tsp. pepper
- Hot cooked rice
Hamburger Steak with Onions and Gravy
By calypan
Directions In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic ...
- 1 pound ground beef
- 1 egg
- 1/4 cup bread crumbs
- 1/8 teaspoon ground black pepper
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 1 tsp. A-1 Sauce
- 1 tsp. dijon mustard
- 1 tablespoon vegetable oil
- 1 cup thinly sliced onion
- Sliced mushrooms
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 2 T. cooking sherry
Pizza Snacks
By calypan
•In a large bowl, combine the first seven ingredients
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded part-skim mozzarella cheese
- 1 jar (4-1/2 ounces) sliced mushrooms, drained
- 1/3 cup chopped pepperoni
- 1/3 cup mayonnaise
- 1/4 cup chopped onion
- 3 tablespoons chopped ripe olives
- 5 English muffins, split