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Recipes
Tangy Tomato Brisket
By Valarie
Preheat the oven to 275 degrees F
- One 5- to 8-pound beef brisket, trimmed of all fat (the butcher can do this for you!)
- One 24-ounce bottle ketchup or chilli sauce
- 1 package dry onion soup mix
- Several dashes hot sauce
Mini Meatballs
By Valarie
Preheat the oven to 350 degrees F
- 2 pounds lean ground beef
- 8 ounces ground pork
- 2 cups Italian flavored breadcrumbs
- 1 cup milk
- 1/2 cup fresh parsley leaves, finely chopped
- 4 medium eggs, lightly beaten
- 2 cloves garlic, minced
- 1 medium onion, minced
- Salt and pepper
Brothy Chinese Noodles
By Valarie
Heat 1 tablespoon oil in a large saucepan over medium heat
- 2 tablespoons hot sesame oil (see Note), divided
- 1 pound 93%-lean ground turkey
- 1 bunch scallions, sliced, divided
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 4 cups reduced-sodium chicken broth
- 3/4 cup water
- 3 cups thinly sliced bok choy
- 8 ounces dried Chinese noodles (see Note)
- 3 tablespoons reduced-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 small cucumber, sliced into matchsticks, for garnish
Salmon Tacos
By Valarie
In a small bowl, toss together salmon and lime juice until combined
- 1/2 cooked salmon reserved from Salmon with Roasted Tomatoes and Shallots or 14 to 16 ounces cooked salmon, flaked
- 1 tablespoon lime juice
- 8 6 - inches corn tortillas, warmed
- 1 cup packaged shredded cabbage with carrot (coleslaw mix)
- 1/2 cup thinly sliced red sweet pepper
- 1 recipe Sour Cream Drizzle (see recipe, below)
- Snipped fresh cilantro (optional)
- Lime wedges (optional)
Gwen's Old-Fashioned Potato-Beef Casserole
By Valarie
Place the potatoes in a large saucepan with water to cover by 1 inch
- 3 pounds red potatoes, peeled and sliced 1/4-inch thick
- Salt
- Vegetable oil, to coat pan
- 1 pound lean ground beef
- 1/2 onion, chopped
- 4 tablespoons (1/2 stick) butter
- 1/4 cup all-purpose flour
- Black pepper
- 2 cups milk
- 2 cups grated sharp Cheddar
- 1/2 cup unseasoned dry breadcrumbs
Ed Montes' Cuban Sandwich
By Valarie
instructions For the Sandwich: Slice the loaf lengthwise and coat the inside of the bread with mustard and aioli
- For the Sandwich:
- 1 loaf French Bread
- 1/4 cup Dijon Mustard
- 1/4 cup Chipotle Aioli
- 10 slices Swiss Cheese
- 1/2 cup Dill Pickle slices
- Roast Pork
- 1/2 pound sliced Deli Ham
- 4 tablespoons softened Butter
- For the Roast Pork:
- 20 Garlic cloves
- 2 teaspoons Salt
- 1 teaspoon course-ground Pepper
- 1 teaspoon Cumin
- 2 teaspoons Oregano
- 14 ounces Summer Ale Beer
- 1/4 cup White Vinegar
- 5 pounds Pork Shoulder (bone-in)
- 2 tablespoons Olive Oil
- 1 White Onion (sliced into rings)
- 1 teaspoon Parsley
- For the Chipotle Aioli:
- 1 cup fresh Mayonnaise
- 1 tablespoon Adobo Sauce
Cuban Sandwiches with Dilled Cucumbers
By Valarie
In a small bowl combine dry mustard, cumin, and black pepper
- 1 teaspoon dry mustard
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1 2 1/2 - 3 - pound pork sirloin roast
- 1/2 cup water
- 1 recipe Dilled Cucumbers
- 3 medium orange, yellow, and/or red sweet peppers, thinly sliced crosswise
- 2 medium banana peppers, stemmed, seeded, and thinly sliced crosswise
- 2 tablespoons yellow mustard
- 5 whole grain ciabatta buns, split (about 12 ounces total)
- 4 ounces thinly sliced cooked lower-sodium ham
- Dilled Cucumbers
- 1/2 cup cider vinegar
- 1/4 cup light mayonnaise
- 4 teaspoons snipped fresh dill or 1 teaspoon dried dill
- 1/4 teaspoon salt
- 2 large English cucumbers
- 1/2 of a red onion, cut into slivers
Louise Strahan's Butter Cake
By Valarie
Live with Kelly & Michael
- Cake
- 2 Boxes of Butter Recipe Cake Mix (yellow)
- 1 C Flour
- 1 C Sugar
- 1 1/4 C Oil
- 2 C Sour Cream
- 10 Eggs
- Icing
- 1 Stick of Butter
- 4 C Powdered Sugar
- Evaporated Milk
- 1/3 C Cocoa
Shrimp Po'Boys
By Valarie
Even if you don't live near the gulf coast, you can eat like you do with this sandwich recipe that gets a healthy m...
- 2 Tbsp reduced-calorie mayonnaise
- 1 1/2 tsp Creole seasoning, divided
- 4 item(s) french roll(s)
- 1 spray(s) butter-flavour cooking spray
- 1 1/4 pound(s) uncooked shrimp, large (peeled and deveined)
- 1 tsp olive oil
- 1 cup(s) uncooked onion(s), yellow, sliced
- 1 cup(s) lettuce, shredded
- 4 slice(s) fresh tomato(es), 1/4-inch-thick
Chipotle Shrimp Tostadas
By Valarie
1. In a medium, deep skillet, heat 1/4 inch of vegetable oil until hot
- 1 teaspoon vegetable oil, plus more for frying
- 4 corn tortillas
- Kosher salt
- 24 large shelled and deveined shrimp (about 1 pound)
- 1 teaspoon chipotle chile powder
- 4 cups shredded cabbage or coleslaw mix
- 1 medium tomato, seeded and cut into 1/4-inch dice
- 2 scallions, thinly sliced
- 1/4 cup sour cream
- 1 1/2 teaspoons fresh lime juice
- 1 Hass avocado, thinly sliced
- 2 medium radishes, thinly sliced
- 1/4 cup cilantro leaves
- Lime wedges, for serving