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Recipes
Yum Yum Brownie Muffins
By Valarie
Preheat the oven to 400 degrees F
- 1 (18 1/4-ounce) box devil's food cake mix
- 1 (15-ounce) can 100-percent pure pumpkin
- Fresh berries, for serving, optional
Rosemary Pork Tenderloin
By Valarie
For appetizers: Serve open faced on biscuits topped with a little pan juice
- 1/2 cup good olive oil
- 1/2 cup red wine vinegar
- 1/4 About 1/4 cup fresh parsley leaves
- 1/4 About 1/4 cup fresh rosemary, leaves stripped and lightly crushed
- 3 tablespoons coarse grain mustard
- 1 tablespoon dry mustard
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1 teaspoon ground pepper
- Juice of 1 lemon
- 2 pork tenderloins (1 1/2 to 2 pounds each)
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 cups rough, largely chopped root vegetables (Most root vegetables - I used potatoes. Will roast just fine with the pork...red onions, sweet potatoes and carrots are a few I've tried and been greatly pleased!)
- Buttermilk biscuits, cut in half and toasted, for serving
Mark Ciccarelli's Bacon Bourbon Wings
By Valarie
step 1 ingredients 24 chicken wings Peanut oil for frying 12 slices of bacon instructions Fry w...
- 24 chicken wings
- Peanut oil for frying
- 1/4 cup brown sugar
- 4 cloves of garlic (finely chopped)
- 1/2 teaspoon prepared horseradish
- 1/4 teaspoon ground ginger
- 3 tablespoons butter
- 1/4 cup soy sauce
- 1/2-3/4 cup bourbon
- 3/4 cup ketchup
- A few dashes of hot sauce
- 12 slices of bacon
Classic Coleslaw
By Valarie
Directions Combine the carrots and the green and purple cabbage in a large bowl
- 4 carrots, shredded
- 2 heads green cabbage, sliced thin
- 1/4 head purple cabbage, sliced thin
- 2 cups whole milk, plus more for thinning
- 1 cup mayonnaise
- 2 tablespoons sugar
- 4 teaspoons white vinegar
- 2 teaspoons freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 cup minced fresh parsley
Chinese Hacked Pork - Recipe.com
By Valarie
1. In a small bowl, whisk together soy sauce, honey, hoisin, garlic, ginger and five-spice powder
- 1/4 cup reduced-sodium soy sauce
- 1/4 cup honey
- 2 tablespoons hoisin sauce
- 4 cloves garlic, chopped
- 2 tablespoons chopped ginger
- 1 teaspoon Chinese five-spice powder
- 2 pounds boneless center-cut pork roast
- 1 tablespoon cornstarch
- 3/4 cup reduced-sodium chicken broth
- 12 ounces wide lo mein noodles, cooked following package directions
- 2 scallions, thinly sliced
- Steamed snow peas (optional)
Sweet and Hot Quick Pickled Green Beans
By Valarie
Directions Place the beans in a heatproof container
- 1 pound green beans, trimmed
- 2 cups white vinegar
- 1 tablespoon mustard seeds
- 1 tablespoon kosher salt
- 1 tablespoon sugar
- 1 teaspoon crushed red pepper
- 2 cloves garlic
Pecan-Crusted Tilapia
By Valarie
Cooking Light JANUARY 2003
- 1/2 cup dry breadcrumbs
- 2 tablespoons finely chopped pecans
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 cup low-fat buttermilk
- 1/2 teaspoon hot sauce
- 3 tablespoons all-purpose flour
- 4 (6-ounce) tilapia or snapper fillets
- 1 tablespoon vegetable oil, divided
- 4 lemon wedges
Salmon-Vegetable Bake
By Valarie
Thaw fish, if frozen. Rinse fish; pat dry with paper towels
- 1 pound fresh or frozen skinless salmon, cod, or flounder fillets, about 3/4 inch thick
- 2 cups thinly sliced carrot
- 2 cups sliced fresh mushrooms
- 1/2 cup sliced green onion (4)
- 2 teaspoons finely shredded orange peel
- 2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cloves garlic, halved
- 4 teaspoons olive oil
- Salt and black pepper
- 2 medium oranges, thinly sliced
- 4 sprigs fresh oregano (optional)
Asian Lettuce Wraps
By Valarie
In a skillet over medium-high heat, add the vegetable oil and saute beef until brown
- 2 teaspoons vegetable oil
- 1 pound ground beef
- 2-inch piece ginger, peeled and finely grated
- 2 scallions, chopped
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon red pepper flakes
- 1/4 cup hoisin sauce
- 1/4 cup chopped peanuts
- Salt and freshly ground black pepper
- 1 head Boston lettuce, leaves separated, cleaned and dried
Meatball Sub Bubble-Up Bake
By Valarie
Heat oven to 350°F. Separate dough into 8 biscuits
- 1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated original biscuits
- 1 bag (16 oz) frozen cooked Italian meatballs
- 1 green bell pepper, diced, sautéed
- 3 cups marinara sauce
- 2 cups shredded Italian cheese blend (8 oz)
- Grated Parmesan cheese, if desired