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Recipes
Chicken Sausage with Potatoes & Sauerkraut
By Valarie
The flavor of the dish will vary depending on what type of chicken sausage you choose
- 1 tablespoon extra-virgin olive oil
- 12 ounces (4 links) cooked chicken sausage, halved lengthwise and cut into 2- to 3-inch pieces
- 1 medium onion, thinly sliced
- 3 medium Yukon Gold potatoes, halved and cut into 1/4-inch slices
- 1 1/2 cups sauerkraut, rinsed
- 1 1/2 cups dry white wine
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon caraway seeds
- 1 bay leaf
Roasted Butternut Squash Soup and Curry Condiments
By Valarie
Recipe courtesy Ina Garten for Food Network Magazine
- 3 to 4 pounds butternut squash, peeled
- and seeded
- 2 yellow onions
- 2 McIntosh apples, peeled and cored
- 3 tablespoons good olive oil
- Kosher salt and freshly ground black pepper
- 2 to 4 cups chicken stock, preferably
- homemade
- 1/2 teaspoon good curry powder
- Scallions, white and green parts, trimmed and sliced diagonally
- Flaked sweetened coconut, lightly toasted
- Roasted salted cashews, toasted and chopped
- Diced banana
Pork Chops and Rice
By Valarie
Preheat the oven to 350 degrees F
- 4 tablespoons butter
- 1 cup long grain white rice
- 4 pork chops, bone in
- Salt
- One 10-ounce can beef broth, plus more if needed
- 4 onion slices, separated into rings
- 1/4 teaspoon pepper
Cabbage Rolls II
By Valarie
Bring a large pot of water to a boil
- 12 leaves cabbage
- 1 cup cooked white rice
- 1 egg, beaten
- 1/4 cup milk
- 1/4 cup minced onion
- 1 pound extra-lean ground beef
- 1 1/4 teaspoons salt
- 1 1/4 teaspoons ground black pepper
- 1 (8 ounce) can tomato sauce
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
Muffuletta Sandwich
By Valarie
the olive salad: In a medium bowl, mix together the olives, garlic, capers, celery, peperoncini, cocktail onions, ...
- Olive Salad:
- 1 cup Pimento-stuffed Green Olives, chopped
- 1/2 cup Drained Kalamata Olives, chopped
- 3 cloves Garlic, crushed and chopped
- 2 Tbsp Drained Capers
- 1 Celery Stalk, chopped
- 1/2 cup Peperoncini, drained and chopped
- 1/4 cup Marinated Cocktail Onions, roughly chopped
- 1/2 tsp Celery Seed
- 1 tsp Dried Oregano
- 1 tsp Dried Basil
- 1/4 cup Red Wine Vinegar
- 3/4 cup Olive Oil
- 3/4 tsp Ground Black Pepper
- Coarse Kosher Salt
- The Sandwich:
- 4 Muffuletta Loaves or 7", round italian bread, sliced in half horizontally, with some of the excess bread hollowed out of the top to make room for the olive salad
- 8 oz Thinly Sliced Genoa Salami
- 8 oz Thinly Sliced Cooked Ham
- 8 oz sliced Mortadella
- 8 oz Pepperoni
- 8 oz sliced Swiss Cheese
- 8 oz sliced Provolone Cheese
Oaxacan Omelette
By Valarie
Directions Roast the chiles de agua and tomatoes on a baking sheet 4 inches below a very hot broiler until blacken...
- 4 ounces (2 medium-large) fresh chile de agua or banana peppers
- 1 1/2 pounds (3 medium-large, 8 to 10 plum) ripe tomatoes
- 1/2 small onion, sliced
- 2 tablespoons olive or vegetable oil
- 1 1/4 cups chicken broth, plus a little more if needed
- A dozen epazote leaves (or 1/3 cup chopped cilantro), plus extra for garnish
- Salt
- 8 eggs
- 1/4 cup crumbled Mexican queso fresco or pressed salted farmer’s cheese
Shrimp and Crab Roll - Recipe.com
By Valarie
In New England, lobster rolls are one of summer's supreme pleasures
- 8 ounces cooked shrimp
- 8 ounces cooked lump crabmeat
- 1/2 cup mayonnaise
- 1/4 cup finely chopped celery
- 2 scallions, trimmed and chopped
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh dill
- 1 teaspoon crab boil seasoning, such as Old Bay
- 4 tablespoons butter, unsalted
- 6 thick slices Panera White Whole Grain bread
- 6 small butter lettuce or Bibb lettuce leaves, optional
Chicken Thighs with Olives and Tomato Sauce
By Valarie
Lia Huber, Cooking Light MARCH 2009
- 12 chicken thighs (about 4 pounds), skinned
- 1 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 1 teaspoon olive oil
- 1 1/2 tablespoons minced garlic
- 1/4 cup dry white wine
- 3 tablespoons tomato paste
- 2 to 3 teaspoons crushed red pepper
- 1 (28-ounce) can diced tomatoes, drained
- 1/4 cup sliced pitted kalamata olives
- 2 tablespoons chopped fresh flat-leaf parsley
Hawaiian Bulgogi Burger
By Valarie
For the beef: Combine the onion, garlic, sugar, ginger, soy sauce, vinegar and sesame oil in a food processor
- 1 yellow onion
- 6 cloves garlic, minced (2 tablespoons)
- 4 tablespoons white sugar
- 1 teaspoon minced fresh ginger root
- 14 tablespoons soy sauce
- 2 tablespoons vinegar
- 2 teaspoons sesame oil
- 2 pounds rib-eye beef, thinly sliced
- 1 cup prepared mayonnaise
- 2 tablespoons Sriracha
- 1 tablespoon Shichimi Togarashi powder (Japanese 7 spice mixture)
- Onion slices
- Cheddar Jack cheese
- Monterey cheese
- 1 whole fresh pineapple, peeled, cored, sliced into rings and grilled, for serving
- Julienned green leaf lettuce and Napa cabbage, for serving
- Sliced tomatoes, for serving
Bacon-Cheese Pull-Aparts
By Valarie
1 Heat oven to 350°F. Spray 11x7- or 12x8-inch (2-quart) glass baking dish with cooking spray
- 1 egg
- 2 tablespoons milk
- 1 (16.3-oz.) can Pillsbury® Grands!® Flaky Layers Refrigerated Original Biscuits
- 1 (2.1-oz.) pkg. precooked bacon, cut into 1/2-inch pieces
- 3 oz. (3/4 cup) shredded Cheddar cheese
- 1/4 cup finely chopped green onions (4 medium)