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Recipes
Hot Cocoa Gift Jars - The Magical Slow CookerThe Magical Slow Cooker
By Valarie
Instructions Add the layers down evenly into a ½ pint wide neck canning jar
- Bottom layer- 1/4 cup white sugar
- Layer two- 2 Tbsp. unsweetened cocoa powder
- Layer three- 1/4 cup crushed peppermint candies (candy canes or starlight candies)
- Layer four- 1/2 cup chocolate chips (1/4 cup white chips, 1/4 cup semi-sweet chips mixed together)
- 1/2 gallon whole milk
Reuben Sandwich II
By Valarie
Preheat a large skillet or griddle on medium heat
- 2 tablespoons butter
- 8 slices rye bread
- 8 slices deli sliced corned beef
- 8 slices Swiss cheese
- 1 cup sauerkraut, drained
- 1/2 cup Thousand Island dressing
Spicy Lemon Garlic Shrimp
By Valarie
2012 Ree Drummond, All Rights Reserved
- 2 pounds raw frozen shrimp, deveined, shells on
- 2 sticks cold butter, cut into pieces
- 1/4 cup fresh parsley leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon crushed red pepper
- 4 cloves garlic, peeled
- 1 whole lemon, juiced
- Crusty bread, for serving
Mexican-Style Shrimp Pizza
By Valarie
Preheat oven to 400 degrees F
- 2 8-inch flour tortillas
- 1 teaspoon olive oil
- Nonstick cooking spray
- 1 cup thin, bite-size red and/or yellow sweet pepper strips
- 1/3 cup thinly sliced green onions
- 1/2 of a medium fresh jalapeno chile pepper, seeded and thinly sliced* (optional)
- 1 tablespoon water
- 2 -3 tablespoons purchased green salsa
- 4 ounces peeled and deveined cooked medium shrimp
- 1/3 cup shredded Monterey Jack cheese
- 1 tablespoon snipped fresh cilantro
Grilled Portobello and Rajas Salsa Taco with Queso Fresco
By Valarie
Heat a grill to medium high
- Bobby's Rub for Beef and Pork:
- 1/4 cup ancho chile powder
- 2 tablespoons ground coriander
- 2 tablespoons dry mustard
- 2 tablespoons paprika
- 2 tablespoons freshly ground black pepper
- 2 tablespoons kosher salt
- 1 tablespoon chile de arbol or cayenne pepper
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- Portobello Mushrooms and Rajas:
- 2 large portobello mushrooms, stems removed
- Canola oil, for brushing vegetables
- 1 large or 2 medium Anaheim chiles
- 1 large yellow bell pepper
- 1 large red bell pepper
- Kosher salt and freshly ground black pepper
- 1/2 cup chopped fresh cilantro
- 2 tablespoons extra-virgin olive oil
- 6 scallions, thinly sliced
- 1 Fresno chile, finely diced
- Juice of 1 lime
- Tortillas and Toppings:
- Eight 8-inch flour tortillas
- 1 cup crumbled queso fresco
- Lime wedges, for serving
Thai Beef Stir Fry with Mango Carrot Salad
By Valarie
1 Vegetable Oil 2 Red Chilies 1 tablespoon minced Fresh Ginger 1 pound Beef Sirloin; fat trimmed & thinly slice...
- Thai Beef Stir Fry
- Vegetable Oil
- 2 Red Chilies
- 1 tablespoon minced Fresh Ginger
- 1 pound Beef Sirloin; fat trimmed & thinly sliced on bias against the grain
- Salt
- 1 tablespoon Worcestershire
- 1 tablespoon Low Sodium Soy Sauce
- 1-2 cups Fresh Basil Leaves; plus more to garnish
- Rice; to serve
- Roasted Peanuts; to serve
- Mango Carrot Salad
- 1 ripe Mango; julienned
- 1 large Carrot; julienned
- 2 Scallions; thinly sliced on bias
- 2 Limes; juiced
- 1 tablespoon Honey
- Pinch of Salt
Sunny's Pan-sagna - One Pan Plan Lasagna
By Valarie
Directions In your largest pan with straight sides and a lid, add the olive oil on medium-high heat
- 2 tablespoons olive oil
- 1 green bell pepper, seeded and chopped
- 1/2 cup chopped Vidalia onions
- 2 tablespoons Italian seasoning
- Kosher salt and freshly ground black pepper
- 2 cloves garlic, minced or grated on a rasp
- 2 links spicy Italian sausage, casing removed and crumbled
- 1 pound ground chuck, 80/20 blend
- One 28-ounce can crushed tomatoes
- 1 to 2 cups beef or veal stock
- 8 par-cooked lasagna sheets, broken into shards
- 2 cups ricotta
- Zest of 2 lemons
- 1 cup shredded Cheddar and Monterey Jack cheese blend
- 1/4 cup loosely packed chopped fresh basil
- 1/4 cup loosely packed chopped fresh parsley
Chili Dog by Michael Symon's
By Valarie
step 1 ingredients 3 tablespoons Vegetable Oil 2 pounds Ground Beef Salt and Pepper to taste instruc...
- For the Chili:
- 3 tablespoons Vegetable Oil
- 2 pounds Ground Beef
- Salt and Pepper to taste
- 1 Onion (medium chop)
- 2 Garlic cloves (minced)
- 3 tablespoons Chili Powder
- 2 tablespoons Ground Cumin
- 1 tablespoon Paprika
- 2 Chilis in Adobo
- 7 ounces Canned Stewed Tomatoes
- 2 ounces Canned Green Chilis
- 1 cup Dark Mexican Beer
- 3 cups Beef Broth (plus more if needed)
- 1 sprig fresh Oregano
- For the Hot Dogs:
- 10 of your favorite Extra-Long Hot Dogs in natural casing
- 10 Potato Hot Dogs Buns
- For the Condiments:
- Melted Cheese
- Diced Onions
- Chopped Tomatoes
- Bacon
- Mustard
Chicken, Cashew, and Red Pepper Stir-Fry
By Valarie
Barbara Lauterbach, Cooking Light APRIL 2009
- 3 3/4 teaspoons cornstarch, divided
- 2 tablespoons low-sodium soy sauce, divided
- 2 teaspoons dry sherry
- 1 teaspoon rice wine vinegar
- 3/4 teaspoon sugar
- 1/2 teaspoon hot pepper sauce (such as Tabasco)
- 1 pound chicken breast tenders, cut lengthwise into thin strips
- 1/2 cup coarsely chopped unsalted cashews
- 2 tablespoons canola oil
- 2 cups julienne-cut red bell pepper (about 1 large)
- 1 teaspoon minced garlic
- 1/2 teaspoon minced peeled fresh ginger
- 3 tablespoons thinly sliced green onions
Butterscotch Peanut Butter Bars
By Valarie
Directions Preheat the oven to 350 degrees F
- 1/2 cup (1 stick) butter, room temperature, plus more for greasing
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup plus 1/4 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup quick-cooking oatmeal
- 6 ounces butterscotch chips (about 1 cup)
- 1 cup confectioners' sugar
- 4 tablespoons milk