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Recipes
Teriyaki Beef-Noodle Soup - Recipe.com
By Valarie
1. In a 3-1/2- or 4-quart slow cooker, combine beef, beef broth, water, sweet peppers, water chestnuts, green onion...
- 1 pound beef stir-fry strips
- 2 14 ounce cans beef broth
- 2 cups water
- 2 medium red or green sweet peppers, cut into 1/2-inch pieces
- 1 8 ounce can sliced water chestnuts, drained and chopped
- 6 green onions, cut into 1-inch pieces
- 3 tablespoons soy sauce
- 1 teaspoon ground ginger
- 1/4 teaspoon ground black pepper
- 5 - 6 ounces dried Chinese noodles
- Green onion, cut into thin strips (optional)
Maple-Chili Glazed Pork Medallions - Recipe.com
By Valarie
Pork medallions are quick and easy to prepare, and are particularly tasty with a maple-chili glaze
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/8 teaspoon ground chipotle pepper
- 1 pound pork tenderloin, trimmed and cut crosswise into 1-inch-thick medallions
- 2 teaspoons canola oil
- 1/4 cup apple cider
- 1 tablespoon maple syrup
- 1 teaspoon cider vinegar
Pulled Pork
By Valarie
Directions Stir together the brown sugar, chile powder, paprika, garlic powder, salt, black pepper and cayenne in ...
- 1/4 cup brown sugar
- 1 tablespoon chile powder
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon cayenne pepper
- 1 pork shoulder roast (also called pork butt)
- 4 onions, cut into halves
- 1 bottle good barbecue sauce
- Good-quality hamburger rolls, for serving
Mexican Pulled Pork (Carnitas)
By Valarie
1. Adjust oven rack to lower-middle position and heat oven to 300 degrees
- 1 (3 1/2-to 4-pound) boneless pork butt, fat cap trimmed to 1/8 inch thick, cut into 2-inch chunks
- Salt and ground black pepper
- 1 teaspoon ground cumin
- 1 small onion, peeled and halved
- 2 bay leaves
- 1 teaspoon dried oregano
- 2 tablespoons juice from 1 lime
- 2 cups water
- 1 medium orange, halved
- 18 (6-inch) corn tortillas, warmed
- Lime wedges
- Minced white or red onion
- Fresh cilantro leaves
- Thinly sliced radishes
- Sour cream
Shiitake & Noodle Hot & Sour Soup
By Valarie
Discard mushroom stems and cut the caps into 1/2-inch pieces
- 24 dried shiitake or black Chinese mushrooms (2-3 ounces)
- 2 carrots, cut into 1/2-by-2-inch sticks
- 2 8-ounce cans bamboo shoots, rinsed
- 2 14-ounce packages extra-firm water-packed tofu, drained
- 1 teaspoon ground white pepper
- 4 cups thinly sliced green cabbage
- 4 1/3 cups water, divided
- 4 cups mushroom or vegetable broth
- 1/4 cup white vinegar or rice vinegar
- 1/4 cup red-wine vinegar
- 1/4 cup reduced-sodium soy sauce, plus more to taste
- 1 tablespoon chile-garlic sauce (see Tip), plus more to taste
- 1 tablespoon minced fresh ginger
- 3 tablespoons cornstarch
- 1 tablespoon toasted sesame oil
- 3 cups cooked lo mein noodles (about 6 ounces dry)
- 1 cup sliced scallions
Puff Pastry Spinach Artichoke Pinwheels
By Valarie
Directions Combine the artichokes, spinach, pecorino, mayonnaise, red pepper flakes and garlic in a bowl
- One 16-ounce can water-packed artichokes, drained and chopped
- One 10-ounce package frozen chopped spinach, thawed and liquid squeezed out
- 4 ounces pecorino, grated
- 1 1/2 cups mayonnaise
- 1 teaspoon red pepper flakes
- 2 cloves garlic, minced
- One 8-by-12-inch rectangle frozen puff pastry, thawed and unfolded
- Nonstick cooking spray, for spraying baking sheet
Shrimp Tacos with Pineapple Salsa by Erica ban
By Valarie
Preheat grill. In blender, puree chile, adobo sauce, honey, garlic, half of pineapple and salt and pepper
- 1 Chipotle Chile (seeds removed)
- 1 1/2 tablespoons Adobo Sauce
- 3 tablespoons Honey
- 2 cloves Garlic (crushed)
- 1 Pineapple (cut into rings)
- 1 pound large Shrimp (peeled and deveined)
- 1/2 Red Onion (sliced)
- 1/2 cup fresh Cilantro
- Corn or Flour Tortillas (warmed)
- fresh Limes
- Salt and Pepper
Greek Sandwich with Feta Vinaigrette
By Valarie
Cooking Light MAY 2001
- 2 tablespoons crumbled feta cheese
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1/2 teaspoon sugar
- 1/2 teaspoon dried oregano
- 1/8 teaspoon salt
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 (1/4-inch-thick) slices tomato
- 8 (1-ounce) slices sourdough bread
- 1 peeled cucumber, diagonally cut into 1/4-inch-thick slices
- 3 cups chopped arugula
- 1/2 cup vertically sliced red onion
- 2 tablespoons chopped pitted kalamata olives
Slow-Roasted Maple Pork with Roasted Potatoes & Red Cabbage
By Valarie
For the Slow-Cooked Maple Pork: For the brine, combine ingredients with 1 quart water in a large pot
- For the Brine:
- 1 quart apple cider
- 1/4 cup kosher salt
- 1/3 cup brown sugar
- 3 bay leaves
- 1 teaspoon peppercorns
- A small handful sage leaves
- A small handful thyme sprigs
- A handful parsley
- 1 large shallot or small onion quartered
- 3 cloves crushed garlic
- 1 orange, sliced
- 1 4- to 5-pound pork shoulder
- For the Glaze:
- 1/2 cup dark amber maple syrup
- 1/2 cup grainy mustard
- 2 tablespoons coarse black pepper
- 2 tablespoons Worcestershire sauce
- 2 tablespoons dry mustard
- Slow-Baked Potatoes
- 3 pounds medium, thin-skinned potatoes
- EVOO – Extra Virgin Olive Oil, for liberal drizzling
- Salt and pepper
- 1 bunch leeks, halved lengthwise, cut into pieces 1 1/2-inches thick
- Red Cabbage and Beets
- 1 red cabbage, shredded
- 1 red onion, thinly sliced
- 2 large beets, grated into large bowl or shredded in a food processor
- 2 Honeycrisp apples, shredded or grated
- 1 cup cloudy apple cider
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- Kosher salt and pepper
- A few juniper berries, optional
- 2 large fresh bay leaves
- Preparation
- For the Slow-Baked Potatoes:
- Preheat oven to 275ºF. Slow-bake potatoes 3 hours.
- Using the bottom of a glass, squash potatoes to crack them open and flatten them a bit. In a skillet, heat EVOO and add in leeks. Cook to wilt. Combine leeks with potatoes in a casserole.
- Raise oven temperature to 425ºF and bake until crisp.
- For the Red Cabbage and Beets:
- Place all ingredients in a pot over medium-high heat. Bring to a boil and wilt cabbage, cover and reduce heat, cook 1 hour, stirring occasionally.
Roasted Pork Tenderloin
By Valarie
A basic roasted pork tenderloin works is the perfect foil for your favorite fruit chutney
- 2 teaspoons extra-virgin olive oil
- 1 pound pork tenderloin, trimmed
- 1/4 teaspoon freshly ground pepper
- 1/8 teaspoon salt