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Recipes
Glazed Meatloaf
By Valarie
1. MAKE GLAZE Whisk all ingredients in saucepan until sugar dissolves
- Glaze
- 1 cup ketchup
- 1/4 cup packed brown sugar
- 2 1/2 tablespoons cider vinegar
- 1/2 teaspoon hot sauce
- Meatloaf
- 2 teaspoons vegetable oil
- 1 onion, chopped fine
- 2 garlic cloves, minced
- 2/3 cup Saltine crackers, crushed (about 17 crackers)
- 1/3 cup whole milk
- 1 pound 90-percent lean ground beef (see note)
- 1 pound ground pork
- 2 large eggs plus 1 large yolk
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1/3 cup finely chopped fresh parsley
- Salt and pepper
Pasta Putanesca
By Valarie
1.Bring a large stockpot of water to a boil
- 1 tablespoon olive oil
- 4 fillets anchovies, chopped
- 1 clove garlic, minced
- 3 tablespoons capers, rinsed
- 1/2 cup black olives, pitted and halved
- 1/2 cup canned diced tomatoes
- 1 1/2 cups chopped fresh tomatoes
- 1/4 pound dried pappardelle
- salt
- freshly ground black pepper
- 2 tablespoons chopped fresh parsley
- grated Parmigiano-Reggiano cheese (optional)
Spaghetti In Parchment with Clams and Scallions
By Valarie
The pasta in this dish cooks twice, so be sure to undercook it when you first boil it
- 1 pound refrigerated extruded Spaghetti, or 12 ounces boxed dried spaghetti
- 8 tablespoons olive oil
- 4 scallions, trimmed and top quarter removed, sliced crosswise
- 4 cloves garlic, smashed
- 50 to 60 small clams, scrubbed
- 1/4 cup dry white wine
- 1/4 teaspoon red pepper flakes
- 1/4 cup water
- 1/2 cup finely chopped fresh flat-leaf parsley
- Salt and freshly ground black pepper
Chicken Salad with Mangos & Toasted Cashews by Ming Tsai
By Valarie
1. To make the salad: Combine chicken, mangos, and ½ cup of cashews in a large bowl and set aside
- For the Salad
- 4 cups cooked chicken cut into 1/2-inch dice
- 2 ripe mangos, peeled and sliced into wedges
- 3/4 cup salted toasted cashews, 1/4 cup reserved for topping
- 6 oz. (4 cups) mixed greens or baby arugula
- For the Vinaigrette
- 1/2 cup extra-virgin olive oil
- 1/4 cup rice wine vinegar
- 3 tablespoons chili sauce
- 1/8 teaspoon cayenne pepper
- 1/4 cup honey plus 2 tablespoons
- 1 teaspoon salt
- 1 teaspoon finely ground black pepper
- 3 tablespoons peeled ginger, finely minced
- 2 tablespoons finely minced garlic
Oven-Roasted Salmon
By Valarie
1. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees
- 1 skin-on salmon fillet (1 3/4 to 2 pounds), about 1 1/2 inches at thickest part (see note)
- 2 teaspoons olive oil
- Salt and ground black pepper
Linguine with Shrimp all'Amatriciana
By Valarie
Bring a large pot of salted water up to a boil
- Salt
- 1 teaspoon olive oil
- 6 ounces pancetta, cut into small cubes
- 1 small onion, finely chopped
- Pinch of hot pepper flakes
- 2 cloves garlic, sliced
- 1/4 cup chopped fresh parsley
- 1/2 cup white wine
- One 28-ounce can peeled cherry tomatoes or Italian whole plum tomatoes
- 12 ounces linguine or bucatini
- 1 pound shelled and deveined shrimp
- Freshly ground black pepper
Olive Garden House Dressing
By Valarie
Put ingredients into the bottle of dressing and shake well
- 8 ounces Paul Newman's Vinegar and Oil Dressing
- 1 clove garlic, peeled and minced
- 1/2 teaspoon Dried basil
- 1/2 teaspoon Dried oregano
- 3 packages Sweet and Low −− or
- 1 tablespoon Sugar
Easy Slow Cooker Korean BBQ Beef Tacos
By Valarie
Instructions 1.Place onions at the bottom of your slow cooker
- Sweet Slaw Topping Ingredients:
- 1 large red onion, cut into thin slices
- 2.5- 3 pounds boneless beef chuck
- 1 pouch (13-oz.) Campbell's Slow Cooker Sweet Korean BBQ Sauce
- 8 to 10 corn or flour tortillas
- Garlic Lime Mayo
- 1/2 cup mayo
- 1 Tablespoon red onion, finely chopped or minced
- 1 large garlic clove, minced
- 1/2 Tablespoon fresh lime juice
- 1/4 teaspoon lime zest (about 1/2 a lime worth)
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup carrots, shredded
- 2 cup shredded cabbage
- 3 Tablespoon white rice vinegar
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Beef Pot Roast
By Valarie
Slow cooker method: Cook, 25 mins precooking; Auto/Low 8 hrs Preheat the slow cooker, if required
- 2 tbsp olive oil
- 2 lb piece of beef chuck roast
- Salt and freshly ground black pepper
- 1 large onion, chopped into eighths
- 1 tbsp whole-grain mustard
- 2/3 cup Madeira wine
- 1 About 1 cup dried porcini mushrooms, soaked in 1/2 cup warm water for 20 mins, strained, and liquid reserved
- 2 cups hot beef stock for the slow cooker (3 cups for the traditional method)
- Handful of flat-leaf parsley, finely chopped
Chicken Stir-Fry with Mushrooms
By Valarie
1. In a measuring cup, whisk broth, teriyaki, vinegar, cornstarch, sugar and red pepper flakes
- 3/4 cup low-sodium, 99 percent fat-free chicken broth
- 3 tablespoons teriyaki sauce
- 3 tablespoons rice vinegar
- 2 tablespoons cornstarch
- 1 1/2 teaspoons sugar
- 1/8 teaspoon red pepper flakes
- 2 teaspoons canola oil
- 2 teaspoons sesame oil
- 1 pound boneless, skinless chicken breast for stir-fry (thin strips)
- 1 3 1/2ounce package shiitake mushroom caps, cleaned and sliced (1-1/2 to 2 cups)
- 1 9 1/2ounce package soba noodles
- 1 pound bok choy, trimmed and sliced into bite-size pieces
- 1 sweet red pepper, seeded and cut into thin strips