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Recipes
Shrimp in Sherry-Garlic Sauce - Recipe.com
By Valarie
The sherry-garlic sauce in this appetizer offers a delicious change of pace from the usual cocktail sauce
- 3 pounds shrimp, 21-25 count, peeled, deveined, tails on
- 1 tablespoon Kosher salt
- 1/2 cup extra virgin olive oil
- 1/2 cup garlic, minced
- 3/4 cup sherry, semi-dry, such as amontillado
- 1/4 cup parsley, minced
- Lemon juice, fresh, to taste
Crabbies
By Valarie
Preheat oven to 425 degrees F
- 8 ounces good white crabmeat, picked free of all shells
- 1 (5-ounce) jar Cheddar-horseradish spread (recommended: Kraft Old English)
- 2 tablespoons mayonnaise
- 1 teaspoon garlic powder
- 1/2 cup butter (1 stick), softened
- Dash hot sauce or cayenne pepper
- 8 large toasted bread rounds
- Chopped parsley leaves, for garnish
Chicken and Wild Rice Casserole
By Valarie
Cook the long-grain and wild rice mixes according to the package directions
- Two 6-ounce boxes long-grain and wild rice mix, such as Uncle Ben's
- 1 cup (2 sticks) unsalted butter, plus more for greasing dish
- 16 ounces fresh mushrooms, sliced, or two 4 1/2-ounce cans sliced mushrooms, drained (reserve the liquid)
- 1 small onion, chopped
- 1/2 cup all-purpose flour
- 3 cups chicken broth
- 3 cups half-and-half
- 4 cooked boneless, skinless chicken breast halves, diced
- 1 cup toasted slivered almonds, coarsely chopped
- 1/2 cup sliced pimientos
- 1/4 cup chopped fresh parsley
- 1 teaspoon kosher salt
Poached Chicken
By Valarie
Yield: 3 pounds meat, plus 2 to 3 quarts stock
- 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
Stuffed Burgers with Poblano Pepper Relish
By Valarie
To prepare the relish, preheat the broiler
- Relish:
- 2 poblano peppers
- 1/4 cup mild salsa
- 1-1/2 Tbsp red onion, diced
- 1 Tbsp cilantro, chopped
- 1 Tbsp scallions, chopped
- 1/4 tsp garlic, minced
- 1/2 tsp kosher salt
- 1/8 tsp ground black pepper
- 1 small tomato, chopped
- 2 Tbsp apple cider vinegar
- 1/4 tsp chili powder
- 1 Tbsp mayonnaise
- Burger:
- 2 cups cheddar cheese, shredded
- 1/3 cup cream cheese, room temperature
- 2 lbs ground beef
- 2 cups iceberg lettuce, shredded
- 2 cups corn chips, slightly crushed
- 4 Kaiser rolls, halved horizontally
Chicken-and-Barley Soup
By Valarie
1. Heat oil in a large heavy-bottomed saucepan or soup pot over medium high heat
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves
- 2 celery stalks, diced
- 1 large carrot, diced
- 2 cups sliced white button mushrooms
- 2 teaspoons Italian seasoning blend
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup dry white wine
- 4 cups reduced-sodium chicken broth
- 1 3/4 cups cooked barley
- 1 1/2 cups shredded poached chicken
- 1/2 cup sliced scallions
10-Minute Shrimp and Tortilla Soup
By Valarie
Step 1 Preheat oven or toaster oven to 450
- 4 corn tortilla, cut into thin strips
- 1 tablespoon olive oil
- Coarse salt
- 1 small yellow onion, diced small
- 2 garlic cloves, minced
- 1 tablespoon chopped chipotle chile in adobo (seeds removed)
- 7 cups low-sodium chicken broth
- 3 cups fresh corn (from 4 ears corn) or frozen corn
- 1 pound medium shrimp, peeled and deveined
- Diced avocado, fresh cilantro, and lime (optional), for serving
Broccoli-Cheese Soup
By Valarie
1. Heat butter in large Dutch oven over medium-high heat
- 2 tablespoons unsalted butter
- 2 pounds broccoli, florets roughly chopped into 1-inch pieces, stems trimmed, peeled, and cut into 1/4-inch-thick slices
- 1 medium onion, roughly chopped (about 1 cup)
- 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
- 1 1/2 teaspoons dry mustard powder
- Pinch cayenne pepper
- Table salt
- 3 –4cups water
- 1/4 teaspoon baking soda
- 2 cups low-sodium chicken broth (see note)
- 2 ounces baby spinach (2 loosely packed cups)
- 3 ounces sharp cheddar cheese, shredded (3/4 cup)
- 1 1/2 ounces Parmesan cheese, grated fine (about 3/4 cup), plus extra for serving
- Ground black pepper
Whiskey Chicken Drummers
By Valarie
Rachael Ray: Rachael's Daytime Talkshow
- Share:
- For the marinade:
- 2 tablespoons Worcestershire sauce
- 2 tablespoons whiskey or bourbon
- 2 tablespoons hot sauce (such as Frank's® RedHot®)
- 2 tablespoons cider vinegar
- 12 chicken leg drummers
- Salt and pepper
- For the sauce:
- 3 tablespoons butter
- 2 large cloves garlic, minced
- 2 shots whiskey
- 1/3 cup cayenne pepper hot sauce (such as Frank's® RedHot®)
- 1 teaspoon coarse black pepper
- Chopped or sliced scallions
- Carrot and celery sticks
Potted Beef and Mushrooms
By Valarie
Recipe courtesy Rachael Ray
- 1 ounce dried porcinis, a handful
- 4 cups beef stock
- 1/4 cup olive oil, plus more as needed
- 2 1/2 to 3 pounds cubed beef chuck, room temp, pat dry
- Kosher salt and coarse black pepper
- 2 tablespoons butter
- 2 tablespoons fresh thyme leaves, chopped
- 4 large or 5 to 6 medium portabella mushrooms, gilled and cut into 1-inch dice
- 4 cloves garlic, crushed
- 1 onion, chopped
- 1/2 cup dry red wine
- 2 tablespoons Worcestershire sauce
- 1 cup fresh flat-leaf parsley tops, coarsely chopped
- 4 ribs celery, thinly sliced on an angle
- 1/2 lemon, juiced
- EVOO for drizzling
- 1/2 cup shaved pecorino cheese