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Recipes
Ratatouille
By polledl
1Preheat the oven to 350ºF
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced1 medium eggplant, coarsely chopped (about 1 1/2 cups)
- 2 teaspoons dried parsley
- 1 1/2 teaspoons salt, divided
- 3/4 cup grated Parmesan cheese, divided
- 2 medium zucchini, sliced
- 1 large onion, sliced2 cups sliced mushrooms
- 1 medium green bell pepper, sliced2 large tomatoes, chopped
Chef Ming Tsai's Pork and Ginger Dumplings
By polledl
For the Dumplings: Bring the water to a boil
- Dumpling Wrappers:
- 2 cups water
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- Forming the dumplings:
- 1 egg beaten with 2 tablespoons of water, for egg wash
- Traditional Pork and Ginger Dumplings:
- 1 cup of cabbage, shredded
- 1 pound of ground pork
- 1/4 cup of ginger, minced
- 1 1/2 teaspoons of sesame oil
- 1/2 cup of scallions, white and green parts, sliced 1/8-inch thick
- Kosher salt and pepper to taste
- Black Bean & Shrimp Dumplings:
- 1 tablespoon of fermented black beans, rinsed and minced
- 1 tablespoon of ginger, minced
- 1 bunch of scallions, sliced
- 1 1/2 pounds of shrimp, peeled and deveined
- 2 egg
- 1/4 cup butter, chilled cut into 1/8-inch dice
- Kosher salt and fresh ground pepper to taste
- canola oil to cook
- Vegetarian Shiitake-Leek Dumplings;
- 1 tablespoon garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 serrano chiles, stemmed and finely chopped
- 1/2 cup hoisin sauce
- 2 cups thinly sliced shiitake mushroom caps
- 2 large leeks, white parts only, well washed and julienned
- 1/2 cup chopped fresh cilantro
- 1 cup chopped scallions, white and green parts
- 1 cup bean threads, soaked in warm water to cover until soft, 10-15 minutes, drained well and cut into 2-inch pieces
- Kosher salt and freshly ground black pepper
- Canola oil for cooking
- Din Sum Dipper:
- 2 tablespoons Traditional Spicy Sambal or store-bought sambal
- 1/2 cup rice wine vinegar
- 1/2 cup soy sauce
- 1 teaspoon sesame oil
- 3 scallions, thinly sliced
- Sweet Chile Dipping Sauce:
- 1 1/4 cups of Mae Ploy (sweet chili sauce)
- 1 roasted red bell pepper
- 1 tablespoon of sambal
- Kosher salt to taste
Rice a Munee
By polledl
n a large saucepan or skillet with a lid, heat oil and butter over medium-high heat
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 cup broken vermicelli
- 2 cups basmati rice
- 3 ounces prosciutto, chopped
- 1 cup diced yellow onions
- 1 red bell pepper, diced
- 2 tablespoons minced garlic
- 3/4 cup frozen peas
- 1/2 cup white wine
- 3 1/2 cups chicken stock
- Salt and freshly cracked black pepper
Best Scalloped Potatoes Recipe
By polledl
Preheat oven to 375ºF. Heat 3 tablespoons of butter in a saucepan over low heat until melted
- 6 medium potatoes, peeled and thinly sliced
- 4 tablespoons butter
- 3 tablespoons flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 1/2 cups milk
- 1 small onion, finely chopped
Simple Baked Alaska
By polledl
1Lay ice cream bricks side by side; measure length and width
- 2 pints ice cream (brick-style)
- sponge cakes (1 inch-thick) or layer cake (1 inch-thick) 5 egg whites
- 1 teaspoon vanilla
- 1/2 teaspoon cream of tartar
- 2/3 cup sugar
Roast Turkey and Mushroom Pasta with White Wine Cheese Sauce
By polledl
Use presliced mushrooms to shave prep time
- 2 teaspoons olive oil
- 5 cups sliced cremini mushrooms (about 1 pound)
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped shallots (about 3 medium)
- 3/4 cup dry white wine, divided
- 2 teaspoons chopped fresh thyme
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 3 tablespoons butter
- 5 tablespoons all-purpose flour
- 2 cups fat-free, less-sodium chicken broth
- 2 cups fat-free milk
- 3/4 cup (3 ounces) grated fontina cheese
- 1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano, divided
- 6 cups hot cooked fusilli (short twisted spaghetti; about 12 ounces uncooked)
- 2 cups chopped cooked turkey breast (about 1 1/2 pounds)
- Cooking Spray
Quick Barbecue Chicken
By polledl
is right-sized menu allows you to comfortably feed two with no leftovers
- Combine 2 teaspoons butter,
- 1/4 teaspoon salt,
- 1/4 teaspoon sugar,
- 1/8 teaspoon chipotle chile powder, and
- 1/8 teaspoon ground cumin in a small bowl, stirring until smooth.
Brie and Egg Strata
By polledl
The night before, assemble and layer the casserole without the egg mixture (steps one and two); cover and refrigera...
- 2 teaspoons olive oil
- 2 cups chopped onion
- 1 1/2 cups diced unpeeled Yukon gold potato (1 large)
- 1 cup chopped red bell pepper
- 1 cup halved grape tomatoes
- 1 teaspoon salt, divided
- 3/4 pound ciabatta, cut into 1-inch cubes, toasted Cooking spray
- 4 ounces Brie cheese, rind removed and chopped
- 1 cup egg substitute
- 2 large eggs
- 1 teaspoon herbes de Provence
- 1/4 teaspoon freshly ground black pepper
- 3 cups 1% low-fat milk
- 2 tablespoons chopped fresh parsley
Moo Shu Pork With Mandarin Pancakes
By polledl
Moo Shu Pork is a typical stir-fried dish in northern China
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons rice wine or sake
- 1 teaspoon dark sesame oil 2 teaspoons cornstarch
- 1 (1 1/2-pound) boneless pork loin, trimmed and cut into 1 x 1/4-inch strips
- 10 dried shiitake mushrooms
- 1/2 cup (1-inch) sliced green onions
- 3 tablespoons minced garlic (about 12 cloves)
- 2 tablespoons minced peeled fresh ginger
- 1/4 cup dried wood ear mushrooms (about 1/4 ounce)
- 3 tablespoons rice wine or sake
- 3 tablespoons low-sodium soy sauce
- 1/2 teaspoon cornstarch
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil, divided
- 2 large eggs, lightly beaten
- 3 cups thinly sliced napa (Chinese) cabbage stalks
- 4 cups thinly sliced napa (Chinese) cabbage leaves
- 2 tablespoons rice wine or sake
- 1/2 cup hoisin sauce 1 tablespoon low-sodium soy sauce
- 16 Mandarin Pancakes
Grilled Mushroom & Onion Basket
By polledl
Prepare grill for cooking over medium-high heat
- 1 lb (500 g) mushrooms, halved
- 2 medium onions, sliced 1/4 in. (6 mm) thick
- 1 tbsp (15 mL) olive oil
- 1 tsp (5 mL) salt
- 1/4 tsp (1 mL) coarsely ground black pepper
- 3/4 cup (175 mL) grape tomatoes
- 2 tbsp (30 mL) lemon juice
- 1 tbsp (15 mL) chopped parsley
- 1/4 cup (50 mL) crumbled goat cheese