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Recipes
Bacon and Artichoke Pasta
By Valarie
Heat a large skillet over medium high heat and add the EVOO, 3 turns of the pan
- 3 About 3 tablespoons EVOO
- 1/4 pound guanciale or bacon, chopped
- 1 small onion, finely chopped
- 4 cloves garlic, chopped or thinly sliced
- Black pepper
- 1/2 cup dry white wine
- 1 cup chicken stock/poaching liquid from Poached Chicken
- 10 to 12 artichoke hearts, drained, from two 6-ounce pouches, one 10-ounce box of frozen and defrosted, or one 14-ounce can
- Pici, bucatini or penne pasta
- Salt
- A fat handful of flat-leaf parsley, finely chopped
- 1/2 to 2/3 cup freshly grated caciocavallo or pecorino cheese
Moroccan Braised Lamb Shanks
By Valarie
Preheat oven to 325 degrees
- 3 tablespoons olive oil
- 1 onion, sliced crosswise
- 1 red chile, preferably Holland hot or red Thai chile, chopped
- 2 cloves garlic, very finely chopped
- 1 piece ginger (3 inches), peeled and very finely chopped
- 2 stalks celery, chopped
- 1 carrot, chopped
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon oregano
- 2 cinnamon sticks
- 3 star anise
- 2 pinches saffron
- Coarse salt and freshly ground black pepper
- 3 cups Brown Chicken Stock, homemade or store-bought
- 2 cans (16 ounces each) whole peeled tomatoes
- 8 dried apricots, sliced
- 20 green and black olives, such as Moroccan or Alphonso and Cerignola
- 4 lamb shanks
- Mint Yogurt: see condiments
Chocolate Cassis Cake
By Valarie
For the cake, Preheat the oven to 350 degrees F
- Baking spray with flour, such as Baker's Joy
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 10 ounces bittersweet chocolate, chopped
- 1/2 cup unsweetened cocoa powder, such as Pernigotti
- 6 tablespoons creme de cassis liqueur
- 1 teaspoon pure vanilla extract
- 5 extra-large eggs, at room temperature
- 1 cup sugar
- 1/4 teaspoon kosher salt
- 6 ounces bittersweet or semisweet chocolate, chopped
- 1/4 cup heavy cream
- 2 to 3 tablespoons creme de cassis liqueur
- 1/2 teaspoon pure vanilla extract
- 2 (1/2 pint) boxes fresh raspberries
- 1 pint fresh strawberries, hulled and thickly sliced
- 1/3 cup sugar
- 1/3 cup creme de cassis liqueur
French Bread Pizzas
By Valarie
For the pizza base: Preheat the oven to 375 degrees F
- 6 deli rolls or small baguettes, halved
- One 24-ounce jar marinara sauce
- 1 jar prepared pesto, optional
- Five 8-ounce packages fresh mozzarella, sliced
- 5 ounces Canadian bacon slices, halved
- 8 ounces canned pineapple chunks
- 5 tablespoons olive oil
- Salt and freshly ground black pepper
- One 12-ounce jar kalamata olives, chopped
- 8 ounces crumbled feta
- 4 ripe tomatoes, diced rough
- 1/2 English cucumber, seeded and diced
- 1/2 bunch fresh parsley, chopped
- 1 cup sliced pepperoni
- 6 to 7 jalapenos, sliced
- Sliced Roma tomatoes, for topping
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1/2 bunch fresh basil
- Olive oil, for sauteeing beef
- 1 pound ground beef
- 1 teaspoon red pepper flakes
- Salt and freshly ground black pepper
- 8 ounces grated Cheddar
- 1 pound browned ground beef
- Chopped romaine lettuce, for topping
- Diced tomatoes, for topping
Carla Hall's Cheese Crisps
By Valarie
step 1 ingredients 1 10-ounce block of Gruyere instructions Preheat the oven to 350 degrees F
- 1 10-ounce block of Gruyere
- Caraway Seeds
- Black Pepper
- Chopped Almonds
- Sesame Seeds
Potted Chicken Breasts with Lemon and Rosemary
By Valarie
In a pot, combine EVOO with the carrots, onion, celery, garlic and lemon zest and juice
- 1/4 cup EVOO
- 2 carrots, chopped
- 1 onion, chopped
- 2 to 3 ribs celery, chopped with leafy tops
- 3 to 4 cloves garlic, thinly sliced
- Zest and juice of 1 lemon
- 3 About 3 tablespoons rosemary, chopped
- 6 small pieces bone-in, skin-on chicken breast or 6 legs with thighs
- Salt and pepper
- 1 cup dry red or white wine
- 2 tablespoons tomato paste
- 1 cup chicken stock
- Crusty bread
Suzanne Avino's Stuffed Mushrooms
By Valarie
step 1 ingredients 24 medium-large White Buttoned Mushrooms 4-6 ounces Mozzarella Cheese (about pea-sized) ...
- 24 medium-large White Buttoned Mushrooms
- 3/4 cup Italian Seasoned Bread Crumbs
- 1/2 cup Grated Parmesan Cheese
- 4-6 ounces Mozzarella Cheese (about pea-sized)
- 1/4 teaspoon Garlic Powder
- 1 Egg
- Olive Oil
- Pepper
Karen Bailey's Braised and Praised Pork Burritos
By Valarie
step 1 ingredients 2 pounds Pork Tenderloin (cut into 2-inch cubes) 2 tablespoons Mexican Spice Blend Olive ...
- For Serving:
- 2 pounds Pork Tenderloin (cut into 2-inch cubes)
- 2 tablespoons Mexican Spice Blend
- Olive Oil
- 1 large Onion (diced)
- 2 Bell Peppers (Red and Green; diced)
- Sliced Jalapeno (to taste)
- 2 cloves Garlic (chopped)
- 1 16-ounce jar Salsa Verde
- 1 bottle Mexican Beer
- 1 tablespoon Apple Cider Vinegar
- 1 14-ounce can Black Beans
- Large Flour Tortillas
- Sour Cream
- Shredded Lettuce
- Salsa Verde
- Refried Beans
- Fire Roasted Corn
- Guacamole
Tilapia Veracruz
By Valarie
1. Heat oil in a large nonstick skillet over medium-high heat
- 2 tablespoons olive oil
- 3 large sweet red and green peppers, cored, seeded and thinly sliced
- 1 large onion, thinly sliced
- 1 large jalapeno pepper, seeded and chopped
- 4 cloves garlic, sliced
- 4 plum tomatoes, seeded and chopped
- 1 8 ounce can no-salt-added tomato sauce
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tilapia fillets (about 4 ounces each)
- 1 cup cilantro leaves, chopped
- 3 cups cooked brown and wild rice blend (such as RiceSelect Royal Blend)
- 1 lemon, cut into wedges
Braised Beef Brisket
By Valarie
Combine the beef consomme, soy sauce, lemon juice, liquid smoke and garlic in a large roasting pan (a disposable is...
- 2 cans beef consomme
- 1 1/2 cups soy sauce
- 1/2 cup fresh lemon juice
- 2 tablespoons liquid smoke
- 5 cloves garlic, chopped
- 10 pounds beef brisket
- Prepared barbecue sauce, for serving, optional