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Recipes
Béarnaise sauce
By michele080478
Put black pepper on meat before you wrap in the bacon
- 2 tbsp butter
- 2 tbsp flour
- 1 tbsp minced onion
- 1 tbsp parsley
- 1/4 tsp thyme
- 1/4 tsp salt
- 1/8 tsp pepper
- 11 oz beef broth
- 1/4 cup red wine
Beef Satay (made for bbq annie & dena)
By michele080478
1 In a small bowl whisk the marinade ingredients with ¼ cup water
- Marinade
- 1 scallion, finely chopped
- 1/3 cup ketchup
- 1/4 cup low-sodium soy sauce
- 3 tablespoons packed dark brown sugar
- 3 tablespoons fresh lime juice
- 1 tablespoon peanut oil
- 1 teaspoon grated fresh ginger
- 1 teaspoon minced garlic
- 1/4 teaspoon crushed red pepper flakes
- 1 1/2 pounds top round or beef tenderloin
- 1/4 cup creamy peanut butter
Chicken and Spinach Quesadillas
By michele080478
Quesadillas are ideal for using up leftovers
- 3 Tbs. corn oil
- 6 oz. fresh button mushrooms, trimmed and
- sliced
- 2 cups packed baby spinach
- 2 cups shredded roast chicken, homemade (see
- related recipe at left) or purchased
- 8 flour tortillas, each 10 inches in diameter
- 2 cups shredded Monterey jack cheese
- 1/2 cup sour cream
- 1/2 cup salsa, homemade (see related recipe at
- left) or purchased
Candy Sushi
By michele080478
Note: These candies are best eaten the day they are made, as the fruit wrapping gets sticky if left overnight
- 4 tbsp butter
- 4 cups miniature marshmallows
- 6 cups crispy rice cereal
- 20 gummy worms
- 2 boxes green-colored Fruit Roll-Ups
- 30 fish-shaped gummy candies
Bolognese (Meat Sauce)
By michele080478
2 lbs or tortellini
- 1 lb chop meat
- 1 onion chopped
- 1 carrot finely grated
- 2 garlic cloves crushed
- 1 can of tomatos
- Basil
- Oregano
- Salt & Pepper
Broccoli Chicken
By michele080478
1. Cut the chicken into 3/4 to 1-inch cubes
- To Velvet Chicken:
- 3/4 - 1 pound boneless, skinless chicken breasts
- 1 large egg white
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- Sauce:
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon water
- To Cook Broccoli:
- 1 pound broccoli
- 1/2 cup water
- 1/4 teaspoon salt, or to taste
- 1/2 teaspoon granulated sugar, or to taste
- Other:
- 2 garlic cloves
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- 2 cups plus 4 tablespoons vegetable or peanut oil, for frying
Spinach and Bacon Stuffed Mushrooms
By michele080478
Preheat the oven to 400°F
- 14 oz (1 package) fresh mushrooms, stems separated
- 2 garlic cloves, sliced thin
- 4 cups fresh baby spinach
- 4 slices center cut bacon
- 1 tsp olive oil
- 1/4 cup Italian seasoned bread crumbs
- 2 tbsp shredded Parmesan cheese
- Smart Balance cooking spray
Vegetable Sushi
By michele080478
Directions Make the rice
- 3 cups short-grain Japanese rice, rinsed
- 1/3 cup rice vinegar
- 3 tablespoons sugar
- Salt
- 10 nori sheets (dried seaweed), halved
- Sesame seeds, for sprinkling
- 1 cucumber
- 1 avocado
- 1 plum tomato, seeded
- 1 small red onion
- 20 asparagus spears, trimmed and blanched
- Wasabi paste, for spreading and serving
- 1 romaine lettuce heart
- Pickled ginger, for serving
Chicken Francese
By michele080478
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them
- 4 skinless, boneless, chicken breasts (about 11/2 pounds)
- All-purpose flour, for dredging
- Salt and freshly ground black pepper
- 4 large eggs
- 3 tablespoons water
- 1/4 cup extra-virgin olive oil
- 1/2 lemon, with rind, cut in thin rounds
- 1/2 cup dry white wine, such as Pinot Grigio
- 1 cup chicken broth
- 1/2 lemon, juiced
- 2 tablespoons unsalted butter
- 1/4 cup chopped flat-leaf parsley
Pasta and red peppers
By michele080478
Sauté garlic in 3 tbsp of olive oil
- 5 large red peppers (roasted and skin off)
- 6 tbsp olive oil
- 1/4 cup parsley
- Italian seasonings
- 2-3 crushed garlic cloves
- Salt and pepper