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Recipes
Cheese Snaps
By Valarie
1 Preheat your oven to 350°F
- 8 ounces Extra Sharp Cheddar Cheese (shredded)
- 4 tablespoons Unsalted Butter (cut into cubes)
- 1 cup Flour
- 1 teaspoon Salt
- 4 tablespoons Ice water
Pork Tenderloin Diablo
By Valarie
Preheat oven to 375 degrees F (190 degrees C)
- 1 (1 pound) whole pork tenderloin
- salt and freshly ground black pepper to taste
- 2 teaspoons vegetable oil
- 1/2 cup chicken broth
- 2 tablespoons heavy cream
- 1 tablespoon extra-hot prepared horseradish
- 1 tablespoon Dijon mustard
- 1/4 teaspoon cayenne pepper
- 1 tablespoon cold butter
- 1 teaspoon chopped fresh chives
Gravy Baked Pork Chops
By Valarie
Preheat oven to 350 degrees F (175 degrees C)
- 4 (1 1/4 inch thick) pork chops
- salt and pepper to taste
- 1 tablespoon butter
- 3/4 cup milk
- 1/4 cup water
- 1 (10.75 ounce) can condensed cream of mushroom soup
Frosted Reindeer Cookies
By Valarie
1 In large bowl, break up cookie dough
- 1 roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated sugar cookies
- 1/4 cup all-purpose flour
- 1 cup vanilla creamy ready-to-spread frosting (from 1-lb container)
- 64 small pretzel twists
- 64 semisweet chocolate chips (about 1/4 cup)
- 16 gumdrops, cut in half
Peppery Broccoli with Feta Cheese and Angel Hair Pasta
By Valarie
Serve with Rustic bread and Salad
- 1 bunch broccoli (about 1 1/2 pounds)
- 12 oz angel hair pasta
- 2 c Homemade Vegetable or Chicken Stock or canned broth
- 1/2 to 1 t crushed red pepper flakes
- 6 oz feta cheese
- Kosher salt
Celery and Parmesan Salad
By Valarie
At least 1 hour before you plan to serve the salad, whisk together the olive oil, lemon zest, 1/4 cup of lemon juic...
- 1/2 cup good olive oil
- 2 teaspoons grated lemon zest
- 1/4 cup plus 1 tablespoon freshly squeezed lemon juice (3 lemons)
- 2 tablespoons minced shallots
- 1 teaspoon celery seed
- 1/2 teaspoon celery salt
- 1/2 teaspoon anchovy paste
- Kosher salt and freshly ground black pepper
- 5 cupsthinly sliced celery hearts, tender leaves included, sliced on an angle (about 12 stalks)
- 4-ounce chunk aged Parmesan cheese
- 2/3 cup toasted walnuts, coarsely chopped
- Whole flat-leaf parsley leaves
Slow Cooking Chicken Cacciatore - Recipe.com
By Valarie
1. Place flour in a plastic bag
- 1/3 cup all-purpose flour
- 3 1/2 - 4 pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
- 2 tablespoons olive oil
- 2 cups thinly sliced fresh cremini and/or button mushrooms
- 1 14 1/2 ounce can diced tomatoes, drained
- 1 1/4 cups chopped green sweet pepper (1 large)
- 1 cup chopped onion (1 large)
- 1 cup chopped carrots (2 medium)
- 1/2 cup dry white wine
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons snipped fresh basil
- 2 tablespoons snipped fresh Italian (flat-leaf) parsley
- 1 teaspoon fresh thyme leaves
Sesame Ginger Chicken
By Valarie
For the chicken marinade: In a mixing bowl, combine the chicken with the sesame oil, sugar, soy sauce and pepper
- 2 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
- 6 tablespoons sesame oil
- 2 1/2 tablespoons sugar
- 2 tablespoons soy sauce
- 1 teaspoon cracked black pepper
- 1 cup plus 2 tablespoons cornstarch
- Vegetable or peanut oil
- 2 tablespoons minced garlic
- 1 tablespoon minced ginger
- 4 tablespoons Chinese Shoaxing rice wine
- 2 tablespoons hoisin sauce
- 2 tablespoons oyster sauce
- 2 tablespoons low-sodium soy sauce
- 1 1/2 tablespoons honey
- 1 tablespoon sambal chili sauce
- 1 tablespoon Thai chili sauce
- 1 lemon, zest and juice
- Toasted sesame seeds, for garnish
- Scallions, thinly sliced on an angle, for garnish
- Rice, for serving
Portobello Caps (ribs removed, stems removed and reserved)
By Valarie
Grilled Marinated Portobello Mushrooms: Remove the Portobello stems and cut them in half lengthwise
- 6 Portobello Caps (ribs removed, stems removed and reserved)
- 1/4 cup Balsamic Vinegar
- 1/2 cup Marjoram (chopped)
- 2 Cloves Garlic (finely grated)
- 1 pinch Red Pepper Flakes
- 1/2 cup Extra-Virgin Olive Oil
- 1 tablespoon Salt
- 1 cup Quick-Cooking Polenta
- 1 tablespoon Honey
- Aged Balsamic Vinegar (to serve)
- 1/4 cup Parsley (chopped)
- Salt and Freshly Ground Black Pepper to serve
Fish in a Sack
By Valarie
Preheat oven to 400. In a bowl combine fennel, onion, potato, garlic, salt, pepper and just enough olive oil to li...
- 1 bulb fennel, very thinly sliced with mandolin or large side of box grater
- 2 small yellow onions, very thinly sliced
- 4 small, about 1 pound, white skinned or Yukon gold potatoes, very thinly sliced
- 4 cloves of garlic, thinly sliced
- Salt, pepper
- Olive oil, for drizzling
- 1/2 cup dry vermouth or dry white wine
- 4 pieces of cod or firm sustainable white fish
- 4 teaspoons lemon juice
- 4 thin pats of butter
- Chopped parsley