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Recipes
Sesame and Peanut Noodles
By Redvettchick
Recipe courtesy Melissa d'Arabian Ten Dollar Dinners
- Peanut Dressing:
- 3 tablespoons sesame seeds
- 12 ounces linguine
- 1/4 cup creamy peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon canola oil
- 1 tablespoon grated fresh ginger
- 1 tablespoon honey
- 1 tablespoon Sriracha
- 1 teaspoon sesame oil
- Zest and juice of 1/2 lime
- Salad:
- 1/2 cup loosely-packed chopped fresh cilantro
- 2 green onions, sliced
- 1/2 head green cabbage, thinly sliced
- 1/3 red bell pepper, diced
- 1/4 cup roughly chopped skinless roasted peanuts, for garnish
Salisbury Steak
By Redvettchick
Ree Drummond "The Pioneer Woman"
- MEAT MIXTURE
- 1-1/2 pound Lean Ground Beef
- 1/2 cup Seasoned Breadcrumbs
- 2 teaspoons Dry Mustard
- 1 cube Beef Bouillon, Crumbed (or Powdered Beef Base)
- 4 dashes Worcestershire Sauce
- 1 Tablespoon Ketchup
- Salt And Pepper
- Gravy
- 1 whole Onion, Halved And Thinly Sliced (or Diced If You Prefer)
- 2 cups Beef Broth
- 4 dashes Worcestershire (additional)
- 1 Tablespoon Ketchup (additional)
- 1 teaspoon Kitchen Bouquet (optional)
- 1 teaspoon Corn Starch Mixed With A Little Beef Broth To Make a thin Paste
- Salt And Pepper, to taste
- More Broth If Needed For Thinning
- Mashed Potatoes, For Serving
- Buttered Peas, For Serving
- 1 Tablespoon Olive Oil, For Frying
- 1 Tablespoon Butter, For Frying
GINGER PEANUT NOODLES
By Redvettchick
From Michelle Stults (Bunco)
- 1/3 cup creamy peanut butter
- 2 1/2 teaspoons fresh gingerroot
- 2 garlic cloves
- 1 teaspoon sesame oil
- 2 tablespoons soy sauce
- 2 teaspoons water
- 2 1/2 teaspoons lime zest
- 1/4 cup lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 8 oz. whole wheat spaghetti, uncooked
- 2 cups small broccoli florets
- 2 medium carrots, grated
- 1 medium red bell pepper, julienned
- 2 green onions, sliced thin
- 2 tablespoons fresh basil, minced
Sour Cream Noodle Bake
By Redvettchick
From Ree Drummond "The Pioneer Woman"
- ■1-1/4 pound Ground Chuck
- ■1 can 15-ounces Tomato Sauce
- ■1/2 teaspoon Salt
- ■ Freshly Ground Black Pepper
- ■8 ounces, weight Egg Noodles
- ■1/2 cup Sour Cream
- ■1-1/4 cup Small Curd Cottage Cheese
- ■1/2 cup Sliced Green Onions (less To Taste)
- ■1 cup Grated Sharp Cheddar Cheese
Cherry Crisp
By Redvettchick
From "Taste of Home"
- PASTRY:
- 1/4 teaspoon salt
- 1/2 cup packed brown sugar
- 1 cup all-purpose flour
- 1/2 cup cold butter, cubed
- FILLING:
- 1 cup sugar
- 1/4 cup cornstarch
- 1 cup cherry juice blend
- 4 cups pitted tart red cherries
- Few drops red food coloring, optional
- TOPPING:
- 1-1/2 cups quick-cooking rolled oats
- 1/2 cup packed brown sugar
- 1/4 cup all-purpose flour
- 5 tablespoons butter, melted
Creamy Macaroni and Cheese
By Redvettchick
From Cook Smart
- 1 T salt
- 1 1b elbow, shell, or other small size pasta
- 2 12oz. cans evaporated milk
- 1 c chicken broth
- 3 T butter
- 1/3 c flour
- 1 1/2 T Dijon mustard
- 1/2 c grated parmesan cheese
- Freshly ground black pepper, to taste
- 1 1b grated extra sharp cheddar cheese
Enchilada Sauce
By Redvettchick
From the internet - You'll never buy store bought again!
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons plus 2 teaspoons chili powder
- 1 1/2 teaspoons dried oregano
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon brown sugar, packed
- Kosher salt and freshly ground black pepper, to taste
Super Sloppy Joes
By Redvettchick
Courtesy of Rachael Ray
- 1 tablespoon extra-virgin olive oil, 1 turn of the pan
- 1 1/4 pounds ground beef sirloin
- 1/4 cup brown sugar
- 2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning
- 1 medium onion, chopped
- 1 small red bell pepper, chopped
- 1 tablespoon red wine vinegar
- 1 tablespoon Worcestershire sauce
- 2 cups tomato sauce
- 2 tablespoons tomato paste
- 4 crusty rolls, split, toasted, and lightly buttered
- Garnish: sliced ripe tomatoes, pickles, Deviled Potato Salad, recipe follows
Cranberry Orange Sauce
By Redvettchick
Adapted from "Annie's Eats"
- 1/4 cup freshly squeezed orange juice
- Zest of 1 orange
- 1/2 cup sugar, or more, to taste
- 1 (12-ounce) bag fresh cranberries
Slow-Cooker Recipe: Classic Beef Stew
By Redvettchick
From Real Simple 2004
- 4 pounds bottom round, well trimmed and cut into 2-inch pieces
- 1 cup all-purpose flour
- 1/3 cup olive oil (plus more if needed)
- 2 large onions, diced (2 cups)
- 1 6-ounce can tomato paste
- 1 cup dry red wine
- 1 pound potatoes, cut into 2-inch pieces (about 4 cups)
- 1/2 pound baby carrots (about 2 cups)
- 2 cups beef broth
- 1 tablespoon kosher salt
- 1 teaspoon dried thyme leaves
- 1 bay leaf
- 1 cup frozen peas, thawed