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Recipes
Arancini Al Ragu
By MelanieAnn
For the rice: In a medium saucepot over high heat, add the beef stock, butter, salt and saffron
- Rice:
- 6 cups beef stock
- 2 tablespoons unsalted butter
- 1 teaspoon sea salt
- 1/2 teaspoon saffron strands
- 2 1/2 cups Arborio rice
- 1/2 cup grated Parmesan
- 1/2 cup grated Pecorino
- Ragu:
- 1 pound ground beef
- 8 ounces ground pork
- Sea salt and freshly ground pepper
- 4 ounces pancetta, finely chopped
- 1 teaspoon olive oil
- 1 small yellow onion, finely chopped
- 1 small carrot, finely chopped
- 1 celery stick, finely chopped
- 1 bay leaf
- 1/2 cup white wine
- 1 cup tomato puree
- 2 tablespoons tomato paste dissolved in 1 cup warm water
- 3/4 cup peas
- 1 tablespoon unsalted butter
- Filling:
- 8 ounces mozzarella, cut into 1/4-inch cubes
- Batter and Breading:
- 1 1/2 cups flour
- Salt
- 2 cups plain breadcrumbs
- Canola oil, for frying
Fried Green Tomatoes Recipe
By MelanieAnn
One thing I have always wanted to try is fried green tomatoes
- 4 large green tomatoes
- 2 eggs
- 1/2 cup milk
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 cup breadcrumbs
- 2 teaspoons kosher salt
- 1/4 teaspoon ground black pepper
- 1 quart vegetable oil (for frying)
Best Vegetarian Chili
By MelanieAnn
We prefer to make this chili with whole dried chiles, but it can be prepared with jarred chili powder (our favorite...
- Salt
- 1 pound (2 1/2 cups) dried beans, picked over and rinsed
- 2 dried ancho chiles
- 2 dried New Mexican chiles
- 1/2 ounce dried shiitake mushrooms, chopped coarse
- 4 teaspoons dried oregano
- 1/2 cup walnuts, toasted
- 1 (28-ounce) can diced tomatoes, drained with juice reserved
- 3 tablespoons tomato paste
- 1 - 2 jalapeño chiles, stemmed and coarsely chopped
- 6 garlic cloves, minced
- 3 tablespoons soy sauce
- 1/4 cup vegetable oil
- 2 pounds onions, chopped fine
- 1 tablespoon ground cumin
- 7 cups water
- 2/3 cup medium-grind bulgur
- 1/4 cup chopped fresh cilantro
Chicken Enchiladas
By MelanieAnn
1 Season the chicken with salt, pepper, garlic powder, and cumin powder
- 2 large Chicken Breasts
- Salt
- Pepper
- Garlic Powder
- Cumin Powder
- 1/2 Red Onion, chopped
- 2 cloves Garlic
- 2 Green Chilies
- 2 Chipotle Chilies
- 1 (14.5 ounce) can Stewed Tomatoes
- 1 (1 cup) can Enchilada Sauce
- 6-8 Tortillas
- 1/2 cup shredded Cheddar Cheese
- 1 can Diced Tomatoes w/ green chilies
- Sour Cream
- Hot Sauce
Pita Bread Shrimp-Cilantro Pizza
By MelanieAnn
Preheat oven to 400 degrees
- 1 small pita bread
- 2 1/2 ounces small shelled raw shrimp
- 2 tablespoons fresh cilantro leaves
- 1/4 cup coarsely chopped mushrooms
- 1 tablespoon combined seame oil and canola oil
- 1 teaspoon soy sauce
- 1 dozen drops Tobasco hot pepper sauce
- 1 tablespoon parmesan cheese
Persian Green Bean Rice
By MelanieAnn
Nutrition per serving: 339 calories, 9g fat, 3g saturated fat, 7g protein, 58g carbs, 3g fiber, 4g sugar, 339mg so...
- 2 cups uncooked basmati rice
- 1 teaspoon salt
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil, divided
- 1 pound (3 cups) green beans, washed and cut in 1/2 or 1-inch lengths
- 1 clove garlic, crushed
- 1 (14.6 oz) can Fire Roasted Whole Tomatoes, diced, half drained, or plain canned diced tomatoes
- 1 teaspoon cinnamon
- 1/2 teaspoon saffron
Marie Callender's Style Cornbread
By MelanieAnn
1 Mix dry ingredients together in large bowl
- 1 cupflour
- 1 cupcornmeal
- 2/3 cupsugar
- 1 teaspoonsalt
- 3 teaspoonsbaking powder
- 1 egg
- 1 cupmilk
- 1/3 cup oil
Julio Bermejo's Drunken Shrimp
By MelanieAnn
1. Marinate shrimp in juice of 5 limes for 10 minutes in the refrigerator
- 2 pounds wild shrimp (36-40 count), peeled, deveined and cut in half
- Juice of 7 limes, to taste
- 1 English cucumber, peeled and julienned
- 2 serrano chiles (or less depending on how hot you like it), sliced
- Kosher salt & pepper
- 1 cucumber, peeled, seeded and julienned
- 1/2 small red onion, thinly sliced
- Blanco tequila to taste
Filipino Chicken Adobo
By MelanieAnn
Light coconut milk can be substituted for regular coconut milk
- 8 (5- to 7- ounce) bone-in chicken thighs, trimmed
- 1/3 cup soy sauce
- 1 (13 1/2-ounce) can coconut milk
- 3/4 cup cider vinegar
- 8 garlic cloves, peeled
- 4 bay leaves
- 2 teaspoons pepper
- 1 scallion, sliced thin
Chicken-Brown Rice Salad
By MelanieAnn
Serving: 1 chicken breast and 1 cup of rice salad
- 2/3 cup bottled fat-free Italian salad dressing
- 6 small skinless, boneless chicken breast halves (1 1/2 to 1 3/4 pounds total)
- 1 cup loose-pack frozen French-cut green beans
- 3 cups cooked brown rice or cooked kasha (roasted buckwheat groats), chilled
- 1 14 ounce can artichoke hearts, drained and quartered
- 2 cups shredded cabbage with carrot
- Lettuce leaves