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Recipes
Cherryrific Shake
By EricS52
What To Do: Put cherry yogurt, cherries, and milk in a blender jar; blend well
- 3/4 cup cherry yogurt
- 2/3 can (about 18) maraschino cherries, drained
- 3/4 cup milk
- 1 1/2 cups chocolate ice cream, softened
Roast Prime Rib with Cabernet-Vegetable Jus and Herbed Yorkshire Pudding
By EricS52
Rating: 5 Reviews: 4 See Reviews Rate/Review this Recipe Active Time: 20 Minutes Total Time: 2 Hours ...
- RECIPE INGREDIENTS 1 4 1/2-pound prime rib roast of beef (2 ribs), trimmed and tied
- 1 tablespoon Dijon mustard
- 1 teaspoon prepared horseradish
- 1 3/4 tablespoons chopped fresh rosemary
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 large onion, quartered
- 1 large whole shallot
- 2 carrots, peeled
- 2 celery stalks, ends trimmed
- 6 ounces portobello mushrooms
- Olive oil
- Herbed Yorkshire Pudding
- 1 cup all-purpose flour
- 2 eggs
- 1 cup whole or low-fat milk
- 3/4 tablespoon minced chives
- 2 teaspoons minced fresh rosemary (1 teaspoon dried)
- 3/4 teaspoon kosher salt
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 1 cup Cabernet Sauvignon
- 1 1/2 cups beef stock
- Kosher salt and freshly ground black pepper
- 1/2 teaspoon cornstarch mixed with 1/2 teaspoon cold water
- GARNISH: minced chives
- Get Cooking: http://www.cooking.com/recipes-and-more/recipes/Roast-Prime-Rib-with-Cabernet-Vegetable-Jus-and-Herbed-Yorkshire-Pudding-recipe-2568.aspx?CCAID=cknwrdne04570bd&s=s0051113344s&mid=1741404&rid=51113344#ixzz2ouH5zada
Sticky Cider-Soy Chicken Legs and Spicy Peanut Noodle Salad
By EricS52
Reduce cider to 1/4 cup in a small pot; let cool
- Sticky Cider-Soy Chicken Legs
- 3/4 cup cloudy cider
- 3 tablespoons Worcestershire sauce
- 3 tablespoons cider vinegar
- 1/3 cup Tamari, aged soy sauce
- 1 tablespoon coarse black pepper
- 6 cloves garlic, crushed
- 2 fresh bay leaves
- 12 large chicken drummers/legs
- 2 to 3 tablespoons canola or vegetable oil
- 1/2 cup chicken stock
- Peanut Noodles
- 1 pound whole wheat or farro spaghetti
- Salt
- 1/4 cup creamy peanut butter
- 1/3 cup Tamari, aged soy sauce
- 1/4 cup apple cider
- 2 tablespoons rice wine vinegar
- 1/2 cup chicken or vegetable stock
- 2 cloves garlic, finely chopped
- 1 inch ginger root, grated
- 1 tablespoon sesame oil
- Sriracha hot sauce, to taste
- 1 bunch scallions, thinly sliced
- 1/2 cup dry roasted peanuts, chopped
Mexican-Style Beer Can Chicken Recipe
By EricS52
Recipe by McCormick
- 1/4 cup McCormick® Grill Mates® Chipotle & Roasted Garlic Seasoning
- 1 teaspoon McCormick® Red Pepper, Ground
- 1 whole chicken, about 5 pounds
- 1 tablespoon olive oil
- 1 can (12 ounces) Mexican beer
Chicken and Vegetable Stir-Fry
By EricS52
Nutrition Information* Serving Size 4 servings (1 cup stir-fry and 1/2 cup rice each) Calories 372 View complete...
- 2 tablespoons Pure Wesson® Vegetable Oil, divided
- 1 pound boneless skinless chicken breasts, sliced thin
- 1 pkg (12 oz each) frozen stir-fry vegetables
- 1/2 cup La Choy® Original Stir Fry Sauce-Marinade
- 2 cups hot cooked long-grain white rice
Flavored Salt
By EricS52
Directions 1. Make the lemon salt: In a small bowl, mix the salt with the lemon zest to combine well
- LEMON SALT
- 1/2 cup kosher salt
- 5 lemons, zested (preferably Meyer lemons)
- CHANTERELLE SALT
- 1/3 cup dried chanterelle mushrooms
- 1/2 cup kosher salt
- CHILE SALT
- 5 dried guajillo, chipotle or New Mexico chiles
- 1/2 cup kosher salt
Chocolate Stout Cake
By EricS52
Directions 1. Preheat the oven to 350°
- CAKE
- 3 sticks butter
- 3/4 cup stout beer
- 3/4 cup cocoa powder
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- Pinch of salt
- 2 cups sugar
- 4 eggs
- 3/4 cup whole milk
- 2 teaspoons pure vanilla extract
- 1 cup chocolate chunks
- WHIPPED CREAM
- 1 cup heavy cream
- 1/4 cup confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
Cheddar Herb Potatoes
By EricS52
1. Preheat oven to 350 degrees F
- 3 large Idaho potatoes (or 5 medium), washed and peeled
- 3 fresh basil leaves, finely chopped
- 2 fresh chive blades, finely chopped
- 1 sprig rosemary, finely chopped
- 1 (10-3/4-ounce) can cream of mushroom soup
- 1/2 cup 1% milk
- 3 tablespoons butter
- 1/2 small white onion
- 1 cup shredded sharp Cheddar cheese, divided
- salt to taste
Kelsey Nixon's Chocolate Peanut Butter Tart
By EricS52
Preheat oven to 375°F. In a food processor, pulse peanut butter cookies until they form a fine meal
- 3/4 pack 12-ounce peanut butter sandwich cookies (such as Nutter Butter)
- 1/2 stick of butter, cubed
- A pinch of salt
- 1 10-ounce bag milk chocolate chips
- 1 cup creamy peanut butter
- 3/4 cup heavy cream
- Coarse salt (for garnish)
- Crushed Peanuts (for garnish)
Asparagus and Bok Choy Frittata
By EricS52
Active Time: 10 Minutes Total Time: 35 Minutes Serves 4 When making an Italian frittata, don't limit yours...
- For Vegetables:
- RECIPE INGREDIENTS
- 2 tablespoons cooking oil
- 3 scallions including green tops, sliced thin
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1 small head bok choy (about 3/4 pound), cut into 1-inch pieces
- 3/4 pound asparagus, tough ends snapped off and discarded, spears cut into 1-inch pieces
- 3/4 teaspoon salt
- For Frittata:
- 9 eggs, beaten to mix
- 1/4 teaspoon fresh-ground black pepper
- 1 teaspoon Asian sesame oil
- Get Cooking: http://www.cooking.com/recipes-and-more/recipes/asparagus-and-bok-choy-frittata-recipe-2083.aspx?CCAID=cknwrdne04634bd&s=s0051113344s&mid=1824702&rid=51113344#ixzz2u9Vnm8Zl