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Burger Special Sauce

Burger Special Sauce

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Mix all ingredients together in food processor and season with salt and pepper

  • 1 cup mayonnaise
  • 3/4 cup ketchup
  • 1 tablespoon sherry vinegar
  • 1/2 tablespoon Sriracha
  • 1 clove garlic
  • Kosher salt and ground white pepper
0/5 (0 Votes)

Mario Batali's Swiss Chard Frittata with Calabrese Bomba

Mario Batali's Swiss Chard Frittata with Calabrese Bomba

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step 1 ingredients 2 tablespoons Extra Virgin Olive Oil 3 Fingerling Potatoes (sliced paper thin) 1 small Re...

  • For the Frittata:
  • 2 tablespoons Extra Virgin Olive Oil
  • 3 Fingerling Potatoes (sliced paper thin)
  • 1 small Red Onion (thinly sliced)
  • 1 Garlic clove (minced)
  • 1 bunch Swiss Chard (leaves removed; chiffonade)
  • 8 Eggs
  • 1/2 cup grated Pecorino
  • Boquerones to serve
  • For the Calabrese Bomba:
  • 6 Jalapenos
  • 6 Serrano Peppers
  • 6 pickled Peperoncini (plus 1/4 cup pickling liquid)
  • 1 tablespoon Chile Flakes
  • 3 tablespoons Extra Virgin Olive Oil
  • 1 Red Onion (1/4-inch dice)
  • 1 Red Bell Pepper (1/4-inch dice)
  • 4 Scallions (minced)
4.5/5 (2 Votes)

Chopped Salad in a Pocket

Chopped Salad in a Pocket

By

In a medium bowl, combine squash, broccoli, tomatoes, olives, and parsley; toss with salad dressing

  • 1 cup chopped yellow summer squash and/or zucchini
  • 3/4 cup chopped broccoli
  • 2 plum tomatoes, seeded and chopped (about 2/3 cup)
  • 8 pitted kalamata or ripe olives, chopped
  • 2 tablespoons snipped fresh flat-leaf parsley or regular parsley
  • 2 tablespoons bottled fat-free Italian salad dressing
  • 2 6 - 7 - whole wheat pita bread rounds, halved crosswise, or four 6- to 7-inch whole wheat flour tortillas
  • 1/2 cup Spicy Hummus (below)
  • Spicy Hummus
  • 1 15 - ounce can navy or cannellini beans (white kidney beans), rinsed and drained
  • 1/4 cup bottled fat-free Italian salad dressing
  • 1 tablespoon spicy brown mustard
4.7/5 (3 Votes)

Mango-Papaya Brown Butter Cinnamon Crepes with Homemade Dulce de Leche Syrup

Mango-Papaya Brown Butter Cinnamon Crepes with Homemade Dulce de Leche Syrup

By

For the dulce de leche syrup: Preheat the oven to 425 degrees F

  • CREPES:
  • HOMEMADE DULCE DE LECHE SYRUP
  • One 14-ounce can sweetened condensed milk
  • 12 tablespoons unsalted butter
  • 1/4 teaspoon ground cinnamon, plus more for garnish
  • 1 cup all-purpose flour
  • 1/4 teaspoon fine sea salt
  • 1 cup milk
  • 1/2 cup lukewarm water
  • 4 large eggs, lightly beaten
  • 1/2 vanilla bean, seeds scraped
  • 2 ripe mangoes, peeled, pitted and sliced or diced
  • 1 papaya, peeled, pitted and sliced or diced
  • 1 cup very cold heavy cream
  • 3 tablespoons sour cream
  • 1 teaspoon vanilla extract
4.5/5 (6 Votes)

Crab Fritters with Sriracha Aioli

Crab Fritters with Sriracha Aioli

By

1 Olive Oil Preheat oil to 360°F

  • 1 pound Lump Crab Meat
  • 2 cups Béchamel Sauce (cooled)
  • Salt and Freshly Ground Pepper
  • 1 Jalapeno (minced)
  • 1 cup Cilantro Leaves (chopped)
  • 1 cup Basil Leaves (chopped)
  • Zest of 1 Lime
  • Flour (to dredge)
  • 2 Eggs (whisked; to dredge)
  • 2 cups Crushed Tortilla Chips
  • Olive Oil (to fry)
  • Bechamel Sauce
  • 4 tablespoons Butter
  • 1/4 cup Flour
  • 2 cups Milk
  • Salt and Freshly Ground Pepper
  • Sriracha Aioli
  • 1 cup Mayo
  • Juice of 1 Lime
  • 3 tablespoons Sriracha
  • Salt and Freshly Ground Pepper
4.3/5 (8 Votes)

Chicken Enchilada Slow Cooker Soup

Chicken Enchilada Slow Cooker Soup

By

Rinse and pat dry the chicken breasts, then place into the bottom of a slow cooker

  • 1 pound skinless, boneless chicken breast halves
  • 1 (15.25 ounce) can whole kernel corn, drained
  • 1 (14.5 ounce) can diced tomatoes including juice
  • 1 (14.5 ounce) can chicken broth
  • 1 (10 ounce) can enchilada sauce
  • 1 (4 ounce) can diced green chiles
  • 1 white onion, chopped
  • 1/4 cup chopped fresh cilantro
  • 2 bay leaves
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper, or to taste
4.6/5 (17 Votes)

Chocolate Lava Cakes

Chocolate Lava Cakes

By

Directions Preheat the oven to 425 degrees F

  • Baking spray, for spraying custard cups
  • 1 stick butter
  • 2 ounces bittersweet chocolate
  • 2 ounces semisweet chocolate
  • 1 1/4 cups powdered sugar
  • 2 whole eggs
  • 3 egg yolks
  • 1 teaspoon vanilla
  • 1/2 cup all-purpose flour
  • Vanilla ice cream, for serving
4.5/5 (30 Votes)

Mixed Mushroom Pie

Mixed Mushroom Pie

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1. Heat oven to 375 degrees F

  • 1 ready-to-roll piecrust
  • 1 teaspoon coarsely ground black pepper
  • 1 pound sliced mixed mushrooms
  • 4 eggs
  • 1 1/4 cups fat-free milk
  • 1 tablespoon coarse-grain Dijon mustard
  • 1 teaspoon garlic salt
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon cayenne pepper
  • 1 cup shredded reduced-fat Swiss cheese
4.6/5 (9 Votes)

Grands!® Mini Chicken Pot Pies

Grands!® Mini Chicken Pot Pies

By

Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup; mix well

  • 2 cups Green Giant® frozen mixed vegetables, thawed
  • 1 cup diced cooked chicken
  • 1 can (10 3/4 oz) condensed cream of chicken soup
  • 1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits
4.5/5 (27 Votes)

Pork & Bok Choy Stir-Fry

Pork & Bok Choy Stir-Fry

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Bring a large saucepan of water to a boil

  • 8 ounces soba or rice noodles
  • 3/4-1 pound pork tenderloin, trimmed
  • 1/3 cup water
  • 1/4 cup Shao Hsing rice wine or dry sherry , (see Notes)
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons cornstarch
  • 1 tablespoon peanut oil or canola oil
  • 1 medium onion, thinly sliced
  • 1 pound bok choy (about 1 medium head), trimmed and cut into long, thin strips
  • 1 tablespoon chopped garlic
  • 1 tablespoon chile-garlic sauce (see Note)
4.4/5 (13 Votes)