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Seafood: Seafood Paella

Seafood: Seafood Paella

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1. Preheat the oven to 425 degrees

  • 4 cups clam juice
  • 1/4 cup EVOO
  • 1 onion, chopped
  • 1 small green bell pepper, coarsely chopped
  • 3 large cloves garlic, finely chopped
  • Salt and pepper
  • 2 tablespoons tomato paste
  • 1 teaspoon paprika
  • 1/2 teaspoon crumbled saffron
  • 1 1/2 cups short-grain rice, such as valencia
  • 1 cup dry white wine
  • 1 pound small clams (about 1 dozen), such as littlenecks, scrubbed
  • 1/2 pound large shrimp
4.4/5 (14 Votes)

Spinach & Gruyère Quiche

Spinach & Gruyère Quiche

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Per serving (6 servings) Calories:517 Fat:40g Saturated fat:22g Carbohydrates:25g Sugar:2g Fiber:2g Protein:15g Sod

  • 1 9-inch deep dish frozen pie crust
  • 1 tablespoon butter
  • 1/2 cup thinly sliced shallots
  • 4 large eggs
  • 1-1/4 cups heavy cream
  • Pinch ground nutmeg
  • 3/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 cup grated Gruyère
  • 1 10-ounce package frozen chopped spinach, defrosted and wrung free of water
  • Instructions
4.3/5 (17 Votes)

French Fry Franks

French Fry Franks

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Make the franks: whisk the flour, cornmeal, sugar and paprika in a bowl

  • Franks:
  • 1/2 c all purpose flour
  • 1/3 c cornmeal
  • 1 tsp sugar
  • 1/4 tsp paprika
  • 1 large egg, lightly beaten
  • 1/4 c milk
  • Kosher salt and freshly ground pepper
  • Vegetable oil for frying
  • 18 cocktail franks
  • 5-6 c frozen curly fries, thawed slightly
  • Dip:
  • 1 tbsp Sriracha
  • Juice of 1/2 lime
  • 1/4 c mayonnaise
4.3/5 (11 Votes)

Chicken, Crispy Honey (P.F. Chang's)

Chicken, Crispy Honey (P.F. Chang's)

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TO MAKE THE BATTER: Mix ingredients for the batter together till just combined

  • FOR THE BATTER:
  • 4 oz. all purpose flour
  • 2 1/2 oz. cornstarch
  • 1 egg
  • 6 oz. water
  • 1/8 tsp. baking powder
  • 1/8 tsp. baking soda
  • FOR THE CHICKEN SEASONING:
  • 1 lb. boneless, skinless chicken breast, cut into medium size chunks
  • 1 Tbsp. lite soy sauce
  • 1/8 tsp. white pepper
  • 1/4 tsp. kosher salt
  • 1 Tbsp. corn starch
  • FOR THE SAUCE:
  • 1/2 cup sake or rice wine
  • 1/2 cup honey
  • 3 oz. rice vinegar
  • 3 Tbsp. lite soy sauce
  • 6 Tbsp. sugar
  • TO COOK THE CHICKEN:
  • Vegetable oil for frying (plus 2 tbsp for finishing sauce)
  • TO FINISH THE SAUCE:
  • cornstarch slurry (1/4 cup corn starch mixed with 1/4 cup water)
  • 1 Tbsp. minced garlic
  • red bell pepper and/or scallions, julienne
  • TO SERVE:
  • Crispy noodles, rice or egg noodles or steamed rice
4.5/5 (50 Votes)

Penguin Appetizers

Penguin Appetizers

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These funny birds in fancy clothes may waddle in the snow, but when they reach the icy sea just watch how fast they

  • 18 jumbo ripe Black olives
  • 18 small ripe Black olives
  • 1 (8 ounce) package cream cheese
  • 1 carrot (about 6 inches long and 1 inch wide)
  • 18 long fresh chives
  • 18 frill toothpicks (or plain)
4/5 (1 Votes)

Spinach & Gruyère Quiche

Spinach & Gruyère Quiche

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Preheat oven to 400 degrees

  • 1 9-inch deep dish frozen pie crust
  • 1 tablespoon butter
  • 1/2 cup thinly sliced shallots
  • 4 large eggs
  • 1-1/4 cups heavy cream
  • Pinch ground nutmeg
  • 3/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 cup grated Gruyère
  • 1 10-ounce package frozen chopped spinach, defrosted and wrung free of water
4.5/5 (8 Votes)

Dressing: Light Italian Dressing

Dressing: Light Italian Dressing

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Rub the cut sides of the tomato along the coarse holes of a grater into a bowl; discard the skins

  • 1 med. tomato, halved
  • 1 T. red wine vinegar
  • 1 T. fresh lemon juice
  • 2 tsp. Dijon mustard
  • Pinch of sugar
  • 2 T. olive oil
  • 1/2 small clove garlic, minced
  • 1/8 tsp. oregano
  • 1/8 tsp. basil
  • 1/4 tsp. salt
  • Pepper to taste
4.7/5 (19 Votes)

Italian Easter Pie

Italian Easter Pie

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CRUST: On your working surface make a well of the flour

  • CRUST
  • 3 cups flour
  • 1 tablespoon baking powder
  • 3 eggs
  • 3/4 cup sugar
  • 1/4 cup butter, softened
  • 1/4 cup vegetable oil
  • 1/4 cup water
  • 1 egg
  • FILLING
  • 2 cups cooked white rice
  • 9 eggs
  • 2 pounds ricotta cheese
  • 1 1/2 cups sugar
  • 2 cups whipping cream
  • galliano
  • 1 teaspoon vanilla
4.4/5 (18 Votes)

Bratwurst Cooked in Beer with Apple Sauerkraut

Bratwurst Cooked in Beer with Apple Sauerkraut

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With a sharp knife or fork, pierce each sausage several times

  • 8 fresh bratwurst
  • 2 C. julienned red onions
  • 4 bottles (8 oz each) dark beer
  • 6 oz. bacon (6 slices) chopped
  • 2 C. julienned yellow onions
  • 1 T. minced garlic (2 cloves)
  • 3 large red or golden delicious apples, cored and cubed
  • 1 bay leaf
  • 1 t. whole black peppercorns
  • 1 t. dried juniper berries, crushes
  • 2 lbs. sauerkraut, rinsed under cold water and drained
  • 2 T. light brown sugar
  • 1 t. salt
  • Fresh groud pepper to taste
4.5/5 (2 Votes)

Tomato Caponata (Appetizer)

Tomato Caponata (Appetizer)

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This summery relish is reminiscent of Sicilian caponata, minus the eggplant and anchovies

  • 1/2 medium red onion, cut into fine dice (about 3/4 cup)
  • 2 Tbs. red wine vinegar
  • 1/4 tsp. granulated sugar
  • Kosher salt
  • 3 large tomatoes, cut into small dice
  • 1/2 cup pitted chopped green olives
  • 1/4 cup finely chopped caper berries
  • 1 Tbs. extra-virgin olive oil
  • 1 tsp. finely grated lemon zest
  • 3 Tbs. toasted pine nuts
  • 1 Tbs. chopped fresh flat-leaf parsley
  • Freshly ground black pepper
4.5/5 (14 Votes)