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Recipes
Spicy Thai Peanut Noodles
By rbotzl01
08.06.2015 Recipe source: adapted slightly from Gourmet
- 12 oz spaghetti (I used Barilla White Fiber)
- 1 large red bell pepper, sliced into thin strips then cut into 2-inch pieces
- 1 large cucumber, peeled, seeded and sliced into thin strips then cut into-2-inch pieces
- 1 cup matchstick carrots
- 3/4 cup chopped green onions
- 1/2 cup chopped cilantro
- 1/2 cup lightly salted roasted peanuts, roughly chopped
- Sesame seeds, for garnish (optional)
- Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup warm water
- 3 Tbsp soy sauce
- 2 Tbsp honey
- 2 Tbsp Sriracha (more or less to taste)
- 2 Tbsp fresh lime juice
- 1 1/2 Tbsp peeled and minced fresh ginger
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
Cola Basted Ham
By rbotzl01
Preheat the oven to 325 degrees F
- 1 18-lb cured ham
- 2 12-oz cans cola
- Canned pineapple rings
- Brown sugar
- Maraschino cherries
- Cloves
Mom's Bestest Cheesecake
By rbotzl01
(DO NOT SHARE!)
- 3 8-oz cream cheese (softened)
- 4 egg whites (SECRET 5)
- 1 c sugar
- 1 tsp vanilla
- 1 8-oz sour cream
- Graham crakers (SECRET: cinnamonvariety)
- 1/4-1/2 c melted butter
One Pan Spicy Garlic Shrimp with Vegetables
By rbotzl01
This quick and easy one pan wonder of a meal is ready in less than 30 minutes! Serve this roasted spicy shrimp and ...
- 3 cups zucchini sliced, 1/4 inch thickness
- 2 cups baby tomatoes, sliced in half
- 2 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1 lemon, sliced into 8 wedges
- 1 pound large shrimp peeled and deveined, 16/20 count
- 1/2 teaspoon paprika
- 3/4 teaspoon cumin
- 1/4 teaspoon chipotle pepper ground
- 1/4 teaspoon red chili flakes
- Zest of 1 lemon plus 1 tablespoon lemon juice
- 5 cloves garlic, minced fine
- 1/2 cup cilantro, minced
Pesto Shrimp Skewers
By rbotzl01
By Lindsay Funston Aug 27, 2015 Photo by Lindsay Funston These three ingredient skewers—shrimp, pesto, and lemon...
- 1 lb. medium or large frozen shrimp, deveined, thawed
- 3 lemons, thinly sliced
- 8 skewers, soaked in water 20 minutes
- Extra virgin olive oil, for drizzling
- kosher salt
- Freshly ground black pepper
- 1/2 c. pesto
Eggs Pickled in Beer
By rbotzl01
Place eggs in a large stock pot and cover with cold water
- 24 small hard-cooked eggs
- 1 bottle (12 fl oz) of beer
- 2 c vinegar
- 1 Tbsp pickling spice
- 1 Tbsp parsley flakes
Ball Drop (Drink)
By rbotzl01
Food Network Magazine, Volume 6, Number 10 (December 2013), pg 101
- 1 1/2 tbsp bourbon
- 1 tbsp orange-flavored liqueur
- sparkling wine
- orange zest (single piece)
- 1 maraschino cherry
Avocado Pasta Recipe
By rbotzl01
August 17, 2015 via Pure Wow This is a quickie! Quick and easy recipes that I don’t have much to say about, asi
- 3 ounces pasta of choice
- 1/2 avocado, pitted and peeled
- 1 clove garlic, smashed
- small handful of cilantro, roughly chopped
- juice of 1/4 lime (1/2 tablespoon of juice)
- 1 tablespoon olive oil
- salt and freshly ground pepper, to taste
- 1 fried egg, if desired
- roughly chopped cilantro, to finish
Sesame-Lemon Chicken
By rbotzl01
Food Network Magazine - Volume 6, Number 6 (July/August 2013), p124 Per serving: Calories 356 Fat 17 g (Saturated
- 1 tbsp sesame seeds, toasted
- 1 tbsp finely grated lemon zest
- 2 tsp dried thyme
- 1/2 tsp sugar
- Kosher salt
- Freshly ground pepper
- 8 skin-on, bone-in chicken thighs, trimmed (2 to 2 1/2 lb)
- 1 tbsp fresh lemon juice
- 2 tbsp red wine vinegar
- 2 tbsp extra-virgin olive oil
- 2 romaine lettuce hearts, chopped (about 8 cups)
- 1 cucumber, chopped
- 1 tomato, chopped
- 2 c lightly salted pita chips, crushed
How to Store Fruits and Veggies so they won't rot
By rbotzl01
How to Store Fruit Apples‐ store on a cool counter or shelf for up to two weeks
- To To Store Vegetables
- to to any tight bands from your vegetables or at least loosen them to allow them to breathe.
- Artichokes‐ place in an airtight container sealed, with light moisture.
- Asparagus‐ place them loosely in a glass or bowl upright with water at room temperature. (Will keep for a week outside the fridge)
- To place in a paper bag at room temp. To speed up their ripening‐ place an apple in the bag with them.
- to to like lettuce, should not stay wet! Dunk in cold water and spin or lay flat to dry. Place dry arugula in an open container, wrapped with a dry towel to absorb any extra moisture.
- to to difficult to store well. Basil does not like the cold, or to be wet for that matter. The best method here is an airtight container/jar loosely packed with a small damp piece of paper inside‐left out on a cool counter.
- to shelling‐ open container in the fridge, eat ASAP. Some recommend freezing them if not going to eat right away
- Beet greens‐ place in an airtight container with a little moisture.
- Broccoli‐ place in an open container in the fridge or wrap in a damp towel before placing in the fridge.
- Broccoli Rabe‐ left in an open container in the crisper, but best used as soon as possible.
- Brussels Sprouts‐ If bought on the stalk leave them on that stalk. Put the stalk in the fridge or leave it on a cold place. If they’re bought loose store them in an open container with a damp towel on top.
- to to to on a cool counter is fine up to a week, in the crisper otherwise. Peel off outer leaves if they start to wilt. Cabbage might begin to loose its moisture after a week , so, best used as soon as possible.
- to cut the tops off to keep them fresh longer. Place them in closed container with plenty of moisture, either wrapped in a damp towel or dunk them in cold water every couple of days if they’re stored that long.
- Cauliflower‐ will last a while in a closed container in the fridge, but they say cauliflower has the best flavor the day it’s bought.
- to does best when simply places in a cup or bowl of shallow water on the counter. If you want to keep it in the refrigerator, like I do, wrap it in tin foil. It will stay crisp for weeks.
- Celery root/Celeriac‐ wrap the root in a damp towel and place in the crisper.
- Corn‐ leave unhusked in an open container if you must, but corn really is best eaten sooner then later for maximum flavor.
- Cucumber‐ wrapped in a moist towel in the fridge. If you’re planning on eating them within a day or two after buying them they should be fine left out in a cool room.
- Eggplant‐ does fine left out in a cool room. Don’t wash it, eggplant doesn’t like any extra moisture around its leaves. For longer storage‐ place loose, in the crisper.
- Fava beans‐ place in an air tight container.
- to if used within a couple days after it’s bought fennel can be left out on the counter, upright in a cup or bowl of water (like celery). If wanting to keep longer than a few days place in the fridge in a closed container with a little water.
- Garlic‐ store in a cool, dark, place.
- Green garlic‐an airtight container in the fridge or left out for a day or two is fine, best before dried out.
- to remove any bands, twist ties, etc. most greens must be kept in an air‐tight container with a damp cloth‐ to keep them from drying out. Kale, collards, and chard even do well in a cup of water on the counter or fridge.
- Green beans‐ they like humidity, but not wetness. A damp cloth draped over an open or loosely closed container.
- to to store in a cool room away from the sun to keep them green and use quickly or they will begin to color.
- to to closed container in the fridge to kept up to a week. Any longer might encourage mold.
- Lettuce‐ keep damp in an airtight container in the fridge.
- Leeks‐leave in an open container in the crisper wrapped in a damp cloth or in a shallow cup of water on the counter (just so the very bottom of the stem has water).
- Okra‐ doesn’t like humidity. So a dry towel in an airtight container. Doesn’t store that well, best eaten quickly after purchase
- Onion‐ store in a cool, dark and dry, place‐ good air circulation is best, so don’t stack them.
- Parsnips‐an open container in the crisper, or, like a carrot, wrapped in a damp cloth in the fridge.
- Potatoes‐ (like garlic and onions) store in cool, dark and dry place, such as, a box in a dark corner of the pantry; a paper bag also works well.
- Radicchio‐ place in the fridge in an open container with a damp cloth on top.
- Radishes‐ remove the greens (store separately) so they don’t draw out excess moisture from the roots and place them in a open container in the fridge with a wet towel placed on top.
- Rhubarb‐wrap in a damp towel and place in an open container in the refrigerator.
- to in an ideal situation a cool, dark, humid root cellar or a closed container in the crisper to keep their moisture in.
- Snap peas‐ refrigerate in an open container
- to store loose in an open container in the crisper, cool as soon as possible. Spinach loves to stay cold.
- Spring onions‐ Remove any band or tie and place in the crisper.
- Summer Squash‐ does fine for a few days if left out on a cool counter, even after cut.
- to peppers‐ Only wash them right before you plan on eating them as wetness decreases storage time. Store in a cool room to use in a couple a days, place in the crisper if longer storage needed.
- Sweet Potatoes‐ Store in a cool, dark, well‐ventilated place. Never refrigerate‐‐sweet potatoes don’t like the cold.
- to To refrigerate. Depending on ripeness, tomatoes can stay for up to two weeks on the counter. To hasten ripeness place in a paper bag with an apple.
- Turnips‐ remove the greens (store separately) same as radishes and beets, store them in an open container with a moist cloth.
- Winter squash‐store in a cool, dark, well ventilated place. Many growers say winter squashes get sweeter if they’re stored for a week or so before eaten.
- Zucchini‐ does fine for a few days if left out on a cool counter, even after cut. Wrap in a cloth and refrigerate for longer storage.