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Recipes
Pasta Shells with Chicken, Mushrooms & Capers - Recipe.com
By Valarie
I prefer chicken thighs here because the flavor of the dark meat marries nicely with the hearty, savory character o...
- 1/2 ounce dried porcini mushrooms, soaked in 1-1/4 cups warm water for 30 minutes
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 ounces button mushrooms, wiped clean and sliced
- 1 large shallot, thinly sliced
- 1 clove garlic, minced
- 1 1/2 teaspoons chopped fresh rosemary
- 3/4 pound skinless, boneless chicken thighs (3 to 4 thighs), cut into bite-size pieces
- Kosher salt and freshly ground black pepper
- 1/2 cup dry white wine
- 6 - 8 ounces dried pasta shells or farfalle
- Splash of sherry vinegar
- 2 tablespoons capers, rinsed
- Grated Romano cheese for serving (optional)
Sloppy Joe Squares
By Valarie
Heat oven to 350°F. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until t...
- 1 lb lean (at least 80%) ground beef
- 1 can (15.5 oz) sloppy joe sauce
- 2 cans (12 oz each) Pillsbury™ refrigerated Big & Buttery crescent dinner rolls
- 2 cups shredded Cheddar cheese (8 oz)
- 1 tablespoon sesame seed
Pork Chops in Mulled Cider Brine with Onion Gravy
By Valarie
Yields: 6 Add brine ingredients to a stockpot and bring to a boil
- For the brine:
- 2 quarts cider plus 1/2 cup for gravy
- 4 bay leaves
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 1 star anise
- 1 strip orange rind studded with 2 or 3 cloves
- 1 small onion, quartered
- 5 to 6 peppercorns
- 5 to 6 juniper berries, optional
- 8 to 10 cups ice, optional
- 6 to 8 large, bone-in pork chops
- Flour for dredging plus 4 tablespoons
- 3 to 4 tablespoons vegetable or olive oil
- 4 tablespoons butter
- 6 medium onions, sliced
- 1 large bay leaf
- Salt and pepper
- 1/4 cup brandy, Calvados or dry sherry, optional
- 1 quart chicken stock
Omelette In A Bag
By Valarie
Rachael Ray Show
- Share:
- 2 eggs
- 1 tablespoon chopped onion
- 1 tablespoon chopped green bell pepper
- 1 tablespoon chopped mushroom
- 1 slice ham, chopped
- 2 tablespoons shredded cheddar cheese
- Salt and pepper
Lori's Salsa Ranchera
By Valarie
In a skillet, cook the bacon until done but soft, not crisp
- 6 slices bacon, cut into 1/4-inch slices
- 4 medium tomatoes, finely diced
- 2 serrano peppers, de-stemmed, de-seeded and finely diced
- 1 medium onion, finely diced
- 1 clove garlic, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Serving suggestions: morning eggs, tamales, beans, potatoes, tortilla chips
Asian Beef Cabbage Wraps - Recipe.com
By Valarie
1. Trim fat from meat. If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker
- 1 2 3/4 - 3 pound boneless beef chuck pot roast
- 1 1/2 cups chopped, peeled jicama or chopped celery
- 1/2 cup chopped green onions (4)
- 1/4 cup rice vinegar
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon grated fresh ginger
- 1/2 teaspoon salt
- 1/2 teaspoon chile oil
- 1/4 teaspoon ground black pepper
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 12 savoy cabbage leaves or 24 butterhead (Boston or Bibb) lettuce leaves
- 1/4 cup coarsely chopped cashews (optional)
- Jicama strips (optional)
- Slivered green onions (optional)
- Crushed red pepper
Sloppy Joe Casserole
By Valarie
1. Heat the oven to 400 degrees F
- 1 pound ground beef
- 1 10 3/4 ounce can Campbell's® Condensed Tomato Soup (Regular, Healthy Request® or 25% Less Sodium)
- 1/4 cup water
- 1 teaspoon Worcestershire sauce
- 1/8 teaspoon ground black pepper
- 1 7 1/2 ounce package refrigerated biscuit (10 biscuits)
- 1/2 cup shredded Cheddar cheese
Everything Lo Mein
By Valarie
Mix together sauce ingredients and reserve
- 3 rounded tablespoons hoisin sauce
- 3 tablespoons dark soy, eyeball it
- 3 tablespoons water, eyeball it
- 2 teaspoons hot sauce, eyeball it
- 1 pound spaghetti
- Salt
- 1/4 cup vegetable oil, divided
- 2 large eggs, beaten
- 3 chicken breast cutlets, thinly sliced into strips
- 3 thin cut pork chops, thinly sliced into strips
- Black pepper
- 2 teaspoons ground coriander
- 2 inches fresh ginger, chopped or grated
- 4 cloves garlic, finely chopped
- 6 scallions, cut into 3-inch lengths then sliced lengthwise
- 1/2 pound shiitake mushrooms, chopped
- 1 red bell pepper, cut into quarters, seeded, then sliced
- 1 small can sliced water chestnuts
- 2 cups fresh bean sprouts, 4 generous handfuls or 1/2 pound shredded cabbage, your choice
White-Bean Soup Shooters with Bacon
By Valarie
Fry the bacon in a medium saucepan over medium heat until halfway done, 3 minutes
- 1/2 strip bacon, diced
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 2 shallots, chopped
- 2 15-ounce cans cannellini or other white beans, drained and rinsed
- 6 leaves fresh sage, chopped
- 4 cloves garlic, chopped
- 3 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 1/4 teaspoon cayenne pepper
- Kosher salt
- 3 slices crusty bread, toasted
- 2 ounces goat cheese, at room temperature
- Freshly ground black pepper
Quick Marinara Sauce with Zita and Mozzarella cubes
By Valarie
Bring a pot with 6 quarts of salted water to a boil
- 6 quarts water
- salt
- 1/4 cup extra-virgin olive oil
- 8 garlic cloves, peeled and crushed
- 3 pounds fresh plum tomatoes, peeled and seeded , or one 28-oz. can of peeled Italian tomatoes
- 2 sprigs of fresh basil
- Peperoncino (crushed red pepper) to taste
- 1 pound ziti
- 2 cups fresh mozzarella, cut into 1/2-inch cubes
- 1/2 cup grana padano, grated
- 1/2 cup frsh basil leaves, shredded and loosely packed, for garnish