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Recipes
Standing Rib Roast
By Tingrin3
Paula Deen
- Roast:
- Ingredients
- One 5-pound standing rib roast
- 1 tablespoon Paula Deen's House Seasoning, recipe follows
- Pan Sauce:
- 2 cups beef stock or canned broth
- 1 sprig fresh thyme or 1/2 teaspoon dried thyme
- 2 tablespoons steak sauce, such as Paula Deen Merlot Wine Steak Sauce
- 2 tablespoons butter
- Salt and pepper
Curried Cauliflower and Carrots
By Tingrin3
Directions Preheat the oven to 425 degrees F
- Ingredients
- 2 teaspoons curry powder
- 1 teaspoon cumin
- Kosher salt and freshly ground pepper
- 1/3 cup olive oil, plus more for topping
- 1 medium head cauliflower, cut into florets
- 2 carrots, peeled and cut into 1-inch chunks
- 1 red onion, cut into eighths
- 1 tablespoon finely chopped fresh flat-leaf parsley
Family Cheesecake
By Tingrin3
Directions: 1 Heat oven to 350 degrees
- Ingredients:
- Servings:
- Servings 1616Servings
- Update. .Units: US | Metric
- .4 (8 ounce) packages cream cheese, softened
- 1 1/2 cups sugar
- 1/2 cup cornstarch
- 1 cup unsalted butter, softened (I used regular butter not unsalted and it was fine)
- 2 cups heavy cream
- 6 eggs
Beef with Snow Peas
By Tingrin3
Directions In a bowl, mix together the soy sauce, sherry, cornstarch, brown sugar and ginger
- Ingredients
- 1/2 cup low-sodium soy sauce
- 3 tablespoons sherry or cooking sherry
- 2 tablespoons cornstarch
- 2 tablespoons brown sugar
- 1 tablespoon peeled and minced fresh ginger
- 1 1/2 pounds flank steak, trimmed of fat and sliced very thin against the grain
- 3 tablespoons peanut or olive oil
- 8 ounces fresh snow peas, trimmed
- 5 whole scallions, cut into 1/2-inch pieces on the diagonal
- Crushed red pepper
- Salt, as needed (use sparingly!)
- Jasmine or long grain rice, cooked according to package directions
Shrimp Creole
By Tingrin3
Melt butter in saucepan
- 1/4 cup butter
- 1 lg. onion chopped
- 1/2 cup minced green pepper
- 1 clove minced garlic
- 1 teasp. saslt and dash pepper
- 1/8 teasp rosemary
- 1/8 teasp. paprika
- 2 cups canned tomatoes
- 1 lb. cooked shrimp
- 2-3 cups cooked rice
Danish Cucumbers
By Tingrin3
Add salt to sliced cucumbers and let sit for 1/2 hr
- 3 thinly sliced cucumbers
- 2 Tbsp. salt
- 2 purple onions sliced
- 1 cup olive oil
- 1/2 cup wine vinegar
- 2 Tbsp. parsley
Sunrise Punch
By Tingrin3
Directions Add the orange juice, pineapple juice, milk, sugar, meringue powder and vanilla extract to a blender
- Ingredients
- 2 cups orange juice
- 2 cups pineapple juice
- 2 cups whole milk
- 1/2 cup powdered sugar
- 2 tablespoons meringue powder
- 2 teaspoons vanilla extract
- Ice
Sour Cream Noodle Bake
By Tingrin3
Directions Preheat the oven to 350 degrees F
- Ingredients
- 1 1/4 pounds ground chuck
- One 15-ounce can tomato sauce
- 1/2 teaspoon salt
- Freshly ground black pepper
- 8 ounces egg noodles
- 1/2 cup sour cream
- 1 1/4 cups small curd cottage cheese
- Pinch red pepper flakes
- 1/2 cup sliced green onions (less to taste)
- 1 cup grated sharp Cheddar
- Crusty French bread, for serving
Jerk Chicken
By Tingrin3
Preparation Mix 3 tablespoons of jerk spice mix with chicken, vinegar and peppers in a plastic bag
- For jerk spice seasoning:
- Ingredients
- 1 teaspoon ground allspice
- 2 teaspoons garlic powder
- 1/2 teaspoon cinnamon
- 1 1/2 tablespoons cayenne pepper
- 2 tablespoons sugar
- 1 teaspoon dried parsley
- 2 teaspoons dried thyme
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 2 tablespoons kosher salt
- 1/2 teaspoon ground ginger
- For chicken:
- 3 pounds chicken legs, thighs or wings
- 1/4 cup white distilled vinegar
- 2-3 scotch bonnet peppers, chopped or several dashes of habanero pepper sauce (optional)
- 2-3 cups of your favorite brand of barbecue sauce
Pasta and Ceci Soup
By Tingrin3
Directions: 1.In a large saucepan, heat olive oil over medium-low heat
- Ingredients:
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1 small onion, finely chopped
- 1 medium carrot, finely chopped
- 2 cloves garlic, finely chopped
- 1 teaspoon finely chopped fresh rosemary
- 1/2 cup diced tomato
- 2 14-ounce cans chickpeas, rinsed and drained
- 3 cups homemade chicken stock or canned low-sodium-chicken stock
- 1/4 pound ditalini or tubetti pasta
- Coarse salt and freshly ground pepper
- Fresh basil leaves, chopped
- Grated parmesan cheese for garnish