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Recipes
Quesadillas with Shrimp and Peppers
By Valarie
Directions On a large plate, pour the red sauce over the shrimp and set aside
- 1 cup Mexican red sauce
- 12 large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 large onion, chopped into chunks
- 1 green bell pepper, chopped into chunks
- 1 red bell pepper, chopped into chunks
- Butter, for cooking tortillas
- 6 flour tortillas
- 2 cups grated cheese ( Monterey Jack is best)
- Sour cream, for serving
- Fresh cilantro leaves, for serving
- Lime wedges, for serving
Curtis Stone's Italian Sausage and Cheese Roll
By Valarie
Pre heat oven to 200C. In large saucepan over medium high heat, place 1 tablespoon olive oil
- 2 tablespoons Olive Oil
- 600 grams (1 2/3 cups) Italian Sausage (sliced lengthwise and then cut in 2-inch pieces)
- 2 medium Brown Onions (cut in medium slices)
- 3 Garlic cloves (chopped finely)
- 2 tablespoons Balsamic Vinegar
- 2 Capsicums (one red and one green; cut in medium slices)
- 2 cups Mushrooms
- 4 Long Rolls
- 200 grams (7 ounces) Jarlsberg Cheese (grated or sliced)
- 2 tablespoons Mustard
Fettuccine and Scallops With Wine Sauce - Recipe.com
By Valarie
This black-tie seafood and pasta dish takes only 30 minutes to make
- 1 pound fresh or frozen scallops
- 6 ounces packaged dried plain and/or spinach fettuccine or linguine
- 3 cups sliced fresh mushrooms
- 4 medium carrots, thinly sliced (2 cups)
- 8 green onions, sliced (1 cup)
- 1/2 cup dry white wine
- 1 tablespoon cornstarch
- 1/2 teaspoon instant chicken bouillon granules
- 2 tablespoons margarine or butter
- 3 - 4 cloves garlic, minced
- 2 tablespoons snipped parsley
- 1/2 teaspoon lemon-pepper seasoning
Slow Cooker Barbecue Ribs
By Valarie
Preheat oven to 400 degrees F (200 degrees C)
- 4 pounds pork baby back ribs
- salt and pepper to taste
- 2 cups ketchup
- 1 cup chili sauce
- 1/2 cup packed brown sugar
- 4 tablespoons vinegar
- 2 teaspoons dried oregano
- 2 teaspoons Worcestershire sauce
- 1 dash hot sauce
Cabbage Roll Casserole
By Valarie
Preheat oven to 350 degrees F (175 degrees C)
- 2 pounds ground beef
- 1 cup chopped onion
- 1 (29 ounce) can tomato sauce
- 3 1/2 pounds chopped cabbage
- 1 cup uncooked white rice
- 1 teaspoon salt
- 2 (14 ounce) cans beef broth
Santa Maria-Style BBQ Tri-Tip
By Valarie
In a small bowl, mix the granulated garlic, salt and pepper together and rub all over and into the meat
- Santa Maria Pinquito Bean Relish:
- 2 tablespoons granulated garlic
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 beef tri-tip, preferably with some fat on one side (about 2 1/2 pounds)
- 2 cups red oak chips, soaked in water for at least 2 hours, such as Susy Q's Brand
- Santa Maria Pinquito Bean Relish, recipe follows
- Tomato Relish, recipe follows
- Grilled French Bread, recipe follows
- 8 ounces slab bacon, cut into 1/4-inch cubes
- 1 poblano chile, finely diced
- 1 medium Spanish onion, finely diced
- 2 cans pinquito or pinto beans, drained, rinsed and drained again
- Kosher salt and freshly ground black pepper
- 2 tablespoons chopped fresh cilantro or flat-leaf parsley, for garnishing
- Tomato Relish:
- 1 pint cherry tomatoes, halved
- 2 tablespoons canola oil
- Kosher salt and freshly ground black pepper
- 1/4 cup chopped fresh flat-leaf parsley or cilantro
- 1/4 cup olive oil
- 2 cloves garlic, mashed to a paste with some salt
- 2 serrano or jalapeno chiles, finely diced
- 1/2 small red onion, finely diced
- Grilled French Bread:
- 1 1/2 sticks unsalted butter, room temperature
- 2 cloves garlic, chopped
- Kosher salt and freshly ground black pepper
- 1 loaf French bread, split lengthwise
- Olive or canola oil, for brushing
- Handful fresh parsley leaves, for garnishing
Fettuccine with Baby Artichokes and Shrimp - Recipe.com
By Valarie
When fresh baby artichokes are not available, use frozen artichoke hearts for this vegetable, pasta, and shrimp mai...
- 8 ounces dried fettuccine or spaghetti
- 8 baby artichokes or one 9-ounce package frozen artichoke hearts, thawed and halved lengthwise
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 pound shrimp in shells, peeled and deveined (reserve shells for broth)
- 1/2 cup dry white wine
- 2 plum tomatoes, finely chopped
- 1 cup Shrimp Broth (see recipe below)
- 1 tablespoon butter
- 1 teaspoon finely shredded lemon peel
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- see savings 1 tablespoon snipped fresh Italian parsley
- see savings 4 slices Italian country loaf bread or other hearty bread, toasted
- Lemon halves, and or wedges
- 3 cups water
- shells from 1 pound of shrimp
- 4 sprigs flat-leaf parsley
- 1 slice lemon
- 1/4 teaspoon ground black pepper
Quesa Cubano
By Valarie
Place the tortilla on a round plate
- One 8-inch flour tortilla
- 1/2 cup grated Cheddar
- 2 slices deli ham
- 5 pickle rounds
- 1/2 teaspoon Dijon mustard
Roasted Garlic Zucchini and Tomatoes
By Valarie
Preheat oven to 450 degrees F (230 degrees C)
- 2 zucchini cut in half lengthwise, then cut into 1/2-inch half moons
- 2 cups quartered ripe tomatoes
- 1/2 onion, minced
- 3 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup olive oil
- salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped fresh basil
Spooky Beef and Peppers
By Valarie
Bring a pot of salted water to a boil
- Five Five
- 1/2 pound Beef Tri-Tip (1/4" thick slices)
- 1 pound Angel Hair Pasta Nests
- 1 Orange Bell Pepper (thinly sliced)
- 2 Cloves Garlic (thinly sliced)
- Basil (chiffonade, for garnish)
- Olive Oil
- Salt and Freshly Ground Black Pepper
- 1/2 teaspoon Red Pepper Flakes
- Parmigiano-Reggiano (freshly grated, plus more)