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Recipes
Vidalia Bullseye Patties
By Valarie
Heat a large cast-iron skillet over medium-high heat
- 4 thick cut slices of Vidalia onion, or other sweet, large onions, about 1-inch thick
- 4 small bamboo skewers or long toothpicks
- EVOO Extra Virgin Olive Oil, for liberal drizzling
- Salt and pepper
- 1 1/2 pounds ground beef (choose chuck for buttery burgers or sirloin for leaner patties)
- 1/4 cup Worcestershire sauce
- 2 tablespoons spicy mustard
- 3 to 4 tablespoons grated onion
- 4 slices good quality Swiss cheese
- 4 slices good quality white bread, toasted and lightly buttered
Brisket
By Valarie
In a small bowl, combine the smoked salt, celery salt, garlic salt and onion salt
- 3 tablespoons smoked salt (see Cook's Note)
- 1 teaspoon celery salt
- 1 teaspoon garlic salt
- 1 teaspoon onion salt
- One 6-ounce can tomato paste
- 3 pounds beef brisket, trimmed
- 2 large onions, sliced
- 2 tablespoons olive oil
Potato Kielbasa Skillet Recipe
By Valarie
Place potatoes and water in a microwave-safe dish
- 1 pound red potatoes, cubed
- 3 tablespoons water
- 3/4 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices
- 1/2 cup chopped onion
- 1 tablespoon olive oil
- 2 tablespoons brown sugar
- 2 tablespoons cider vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
- 4 cups fresh baby spinach
- 5 bacon strips, cooked and crumbled
Big Boy's Blue Cheese Dressing
By Valarie
Use electric mixer to combine all ingredients until smooth
- 1/2 cup Sour cream
- 1/2 cup Milk
- 1 cup Kraft mayo
- 4 ounces Blue cheese, crumbled
- 1/8 teaspoon Onion powder
Apple Pie Breakfast Bake
By Valarie
Step 1 Heat oven to 350°F
- 2 cans Pillsbury® refrigerated crusty French loaf
- 1 cup butter, melted
- 1 can (21 oz) apple pie filling
- 1 can (14 oz) Eagle Brand® Sweetened Condensed Milk
- 1 teaspoon apple pie spice
- 1 teaspoon vanilla
- 1 cup maple syrup, warmed
Bacon Stuffed Mushrooms
By Valarie
Preheat the oven to 400 degrees F
- 1/4 cup finely chopped onion
- 5 to 6 slices bacon, chopped
- 2 tablespoons bourbon
- One 8-ounce package cream cheese, softened
- 1/4 cup breadcrumbs
- Pinch of salt and ground pepper
- 2 1/2 pounds fresh button mushrooms, stems removed
- Grated Parmesan, for topping
Spicy Oven-Roasted Chicken Breast with Baby Cauliflower & Potatoes by Ming Tsai
By Valarie
1. Preheat the oven to 450°
- 2 whole chicken breast skin-on and boneless
- 1 tablespoon sambal
- 1 tablespoon Dijon mustard
- 2 tablespoons Wan Ja Shan® Worcestershire sauce
- Juice of one orange
- 2 tablespoons canola oil or grapeseed oil
- 1 red bell pepper, medium dice
- 1 red onion, 1/4-inch slices
- 1 carrot, medium dice
- 2 stalks of celery, medium dice
- 4 heads of baby cauliflower, halved
- 2 yukon gold potatoes, 1/4-inch slices
- kosher salt and freshly ground black pepper
- Grapeseed oil for cooking
Vegetarian Korean Noodles (Japchae)
By Valarie
For the sauce: Combine the sugar, tamari, rice wine vinegar, sesame oil and ginger in a small bowl
- Sauce:
- 1/4 cup sugar
- 1/3 cup tamari or soy sauce
- 1 tablespoon rice wine vinegar
- 1 1/2 teaspoons sesame oil
- 1 1/2 teaspoons grated ginger
- Noodles:
- Kosher salt
- 12 ounces sweet potato vermicelli, cellophane noodles or angel hair pasta
- 2 tablespoons grapeseed oil
- 4 ounces oyster mushrooms, sliced into 1-inch pieces
- 4 ounces shiitake mushrooms, stems removed, caps quartered
- 1 large shallot, chopped
- 1 red bell pepper, cut into 1/4-inch strips
- 2 cloves garlic, peeled and coarsely chopped
- 3 scallions, cut into 1/2-inch pieces
- 6 leaves kale, cut into 1-inch pieces
Apple Squash Soup - Recipe.com
By Valarie
Roasted butternut squash transforms into a velvety soup when pureed with apples
- 2 pounds butternut squash
- 1 medium-size onion, cut into eighths
- 1 medium-size carrot, trimmed, peeled and cut into eighths
- 1/4 cup (1/2 stick) butter, melted
- 3 large Granny Smith apples (1-1/4 pounds), cored, peeled and each cut into eighths
- 3 14 1/2 ounce cans chicken broth
- 3/4 teaspoon salt
- 1 1/2 teaspoons fresh thyme, chopped
- 1/8 teaspoon black pepper
- Sprigs of fresh thyme, for garnish
Blue Cheese Dressing
By Valarie
In a medium bowl, whisk together the mayonnaise, 1/4 cup blue cheese, half and half, sour cream, lemon juice, Worce...
- 1 cup mayonnaise
- 1/2 cup crumbled Maytag or other blue cheese (about 3 ounces), divided
- 1/2 cup half and half
- 2 tablespoons sour cream
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon Worcestershire sauce
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
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