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Recipes
Chuck Roast in Foil
By Valarie
1. Adjust oven rack to lower-middle position and heat oven to 300 degrees
- 4 to 6 6
- 18-inch-wide will need an 18-inch-wide roll of heavy-duty aluminum foil for this recipe.
- Rub
- 3 3 3 tablespoons cornstarch
- 4 4 4 teaspoons onion powder
- 2 2 2 teaspoons light brown sugar
- 2 2 2 teaspoons salt
- 1 1 1 teaspoon pepper
- 1 1 1 teaspoon garlic powder
- 1 1 1 teaspoon instant espresso powder
- 1 1 1 teaspoon dried thyme
- 1/2 1/2 1/2 teaspoon celery seed
- Chuck Roast
- 1 1 1 (4-pound) boneless beef chuck-eye roast
- 2 2 2 onions, peeled and quartered
- 6 6 6 small red potatoes, scrubbed and quartered
- 4 4 1 1/2-inch carrots, peeled and cut into 1 1/2-inch pieces
- 2 2 2 bay leaves
- 2 2 2 tablespoon soy sauce
Cod Poached in Spicy Tomato Broth
By Valarie
Cooking Light OCTOBER 2003
- 1 tablespoon olive oil
- 1 1/2 teaspoons bottled minced garlic
- 1 cup water
- 3/4 cup dry white wine
- 2 tablespoons capers
- 3/4 teaspoon crushed red pepper
- 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
- 4 (6-ounce) cod fillets
- 10 kalamata olives, pitted and chopped
Spicy Almond Chicken and Rice
By Valarie
In a small pot, loosen the almond butter over low heat, then add the stock, hoisin, soy sauce, ginger, garlic, Srir...
- 1/4 cup almond butter
- 1/2 cup chicken stock/poaching liquid from Poached Chicken, recipe follows
- 1/4 to 1/3 cup hoisin sauce
- 1/4 to 1/3 cup low-sodium soy sauce or liquid aminos
- 1-inch piece ginger root, grated
- 2 cloves garlic, grated
- 1 to 2 tablespoons Sriracha, optional
- Juice of 1 lime
- Black pepper
- 2 tablespoons vegetable or stir-fry oil
- 2 medium leeks or 1 yellow onion, halved and sliced 1/4-inch thick
- 3 to 4 ribs celery, halved lengthwise and thinly sliced on an angle
- 2 carrots, peeled and sliced into matchsticks
- 1 to 2 red long, jalapeno or Fresno chiles, thinly sliced
- 1/2 pound sugar snap peas or defrosted whole snap peas, thinly sliced on an angle
- 1 can sliced water chestnuts, drained
- 1 1/2 About 1 1/2 pounds cooked Poached Chicken, recipe follows, pulled or thinly sliced
- Salt to taste
- 1 cup white or brown rice, cooked to package directions
- 1/4 About 1/4 cup sliced or slivered almonds
- One 4-to 5-pound chicken
- 2 ribs celery, coarsely chopped
- 1 carrot, peeled and coarsely chopped
- 1 onion, peeled and quartered
- 2 cloves garlic, crushed
- 1 lemon, sliced
- 1 large fresh bay leaf
- 1 teaspoon whole black peppercorns
- Herb bundle of parsley, rosemary and thyme tied with a string
- Salt
Apple-Raspberry Slab Pie
By Valarie
Heat oven to 400°F. Remove pie crusts from pouches
- 2 boxes Pillsbury™ refrigerated pie crust, softened as directed on box
- 2 1/2 to 3 lb apples, peeled, cored and sliced (about 6 cups)
- 2/3 cup sugar
- 3 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1 package (6 oz) fresh raspberries (about 1 1/3 cups)
Clinton Kelly Beef Bourguignon
By Valarie
step 1 ingredients Bay Leaf 3 sprigs fresh Thyme 3 sprigs Parsley instructions Tie together the...
- Bay Leaf
- 3 sprigs fresh Thyme
- 3 sprigs Parsley
- 1 tablespoon Olive Oil
- 1/2 Small Yellow Onion or 1 Whole Shallot (chopped)
- 1 cup Carrots (chopped)
- 1/4 pound Thick-Cut Bacon (diced)
- 1 1/2 cups Beef Stock
- 1 1/2 pounds Stewing Beef (cut into 1 1/2 inch cubes)
- 1/4 cup All-Purpose Flour
- 1 1/4 cups Red Wine
- 1/2 cup sliced Mushrooms
- 1 cup Peas
- 1 cup Pearl Onions
- Salt and Pepper
Cabbage Pack!
By Valarie
2011 Hungry Girl. All Rights Reserved
- 1/2 head of green cabbage
- 1 small onion, sliced
- 2 tablespoons light whipped butter or light buttery spread
- Dash salt
- Dash black pepper
- Dash paprika
- 1/4 cup precooked real crumbled bacon
- 1 teaspoon chopped garlic
Gwyneth Paltrow's Chicken Burgers, Thai Style
By Valarie
These were invented when I was trying to think up new and flavorful ways to use chicken while keeping out bad stuff
- 1 pound ground chicken (preferably dark meat)
- 2 garlic cloves, very finely minced
- 2/3 cup cilantro, finely chopped
- 2 shallots, very finely minced
- 1 teaspoon very finely minced red chili (or more or less, however hot you like it)
- 2 teaspoons fish sauce
- 1/2 teaspoon coarse sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons neutral oil (like canola, grapeseed, or safflower oil)
Creamy Mashed Potatoes
By Valarie
Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving ti...
- 5 pounds Russet Or Yukon Gold Potatoes
- 3/4 cups Butter
- 1 package (8 Oz.) Cream Cheese, Softened
- 1/2 cup (to 3/4 Cups) Half-and-Half
- 1/2 teaspoon (to 1 Teaspoon) Lawry's Seasoned Salt
- 1/2 teaspoon (to 1 Teaspoon) Black Pepper
Creamy Italian Dressing
By Valarie
For the dressing: Mince the garlic with a knife and then sprinkle about 1/8 to 1/4 teaspoon of salt on it and mash ...
- 1 to 2 cloves garlic
- Salt
- 2 tablespoons fresh flat-leaf parsley leaves
- 1 tablespoon fresh chives
- 3 fresh basil leaves
- 1 cup (real) mayonnaise
- 3/4 cup buttermilk (use more to thin the dressing as needed)
- 1/2 cup sour cream
- 1/3 cup grated Parmesan
- Cayenne pepper, as needed
- Paprika, as needed
- Worcestershire sauce, as needed
Roasted Salt-and-Vinegar Potatoes
By Valarie
Use small red potatoes, measuring 1 to 2 inches in diameter
- 6 tablespoons olive oil
- 2 pounds small red potatoes
- 1 1/4 cups salt
- 3 tablespoons malt vinegar
- Pepper