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Recipes
Chicken in Caramel Sauce
By AliceV
Served at the Slanted Door restaurant in San Francisco
- 1/2 cup dark brown sugar
- 1/4 cup water
- 1/4 cup Asian fish sauce (see Note)
- 3 tablespoons rice vinegar
- 1 teaspoon minced garlic
- 1 teaspoon dark or regular soy sauce
- 1 teaspoon slivered ginger
- 1 teaspoon freshly ground pepper
- 2 small Thai chiles (fresh or dried), broken in half
- 1 tablespoon canola oil
- 1 shallot, sliced
- 1 3/4 pounds skinless, boneless dark-meat chicken, cut into bite-size pieces
- 1/4 pound skinless, boneless white-meat chicken, cut into bite-size pieces
- Steamed white rice
- Cilantro sprigs for garnish
Shrimp Korma and Basmati Rice
By AliceV
Adam Hickman, Cooking Light JUNE 2011
- 2 teaspoons butter
- 1 cup chopped red bell pepper
- 1/2 cup chopped onion
- 1 1/2 tablespoons all-purpose flour
- 1 teaspoon grated peeled fresh ginger
- 3 garlic cloves, finely chopped
- 2 teaspoons Madras curry powder
- 2 teaspoons garam masala
- 1/2 teaspoon salt, divided
- 2 cups organic vegetable broth
- 1/3 cup water
- 1/3 cup coconut milk
- 1/4 cup diced tomato
- 1/4 cup frozen green peas
- 1 pound peeled and deveined large shrimp
- 4 cups hot cooked basmati rice
- 1/4 cup plain fat-free yogurt
Chicken and Broccoli Cobbler
By AliceV
Christmas with Southern Living 2008, Oxmoor House 2008
- 1/4 cup butter, melted
- 5 ounces cubed sourdough bread (3 cups)
- 1/2 cup refrigerated grated Parmesan cheese
- 3 cups small broccoli florets
- 3 cups chopped cooked chicken
- 1/2 cup drained chopped roasted red bell pepper
- 1 (10-oz.) container refrigerated Alfredo sauce
- 1/2 cup sour cream
- 2 tablespoons dry sherry
Cauliflower "Mac" and Cheese Casserole
By AliceV
Preheat oven to 375 degrees F
- Kosher salt, as needed, plus 1/2 teaspoon
- 1 large head cauliflower, cut into small florets
- Vegetable oil spray
- 1 cup heavy cream
- 2 ounces cream cheese, cut into small pieces
- 1 1/2 teaspoons Dijon mustard
- 1 1/2 cups shredded sharp Cheddar, plus 1/2 cup for topping the casserole
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon garlic powder
- Equipment: 8 by 8-inch baking dish
Red Flannel Hash
By AliceV
Red flannel hash is a tasty mixture of onion, beets, and potatoes
- 1/4 cup vegetable oil
- 4 medium red potatoes, medium dice (about 2 1/2 cups)
- 4 small red beets, peeled and cut into medium dice (about 1 1/2 cups)
- 1/2 medium white onion, peeled and cut into medium dice
- 2 medium garlic cloves, peeled and finely chopped
- Kosher salt
- Freshly ground black pepper
- 1/2 cup finely chopped fresh Italian parsley leaves
- 4 large eggs
Cranberry-Soy Chicken Strips
By AliceV
Also good cold over green salad
- 1/2 cup low-sodium soy sauce
- 1/4 cup fresh lemon juice
- 2 teaspoons minced garlic
- 1 can whole cranberries
- 3 tablespoons butter
- Kosher salt and ground black pepper to taste
- 3 boneless, skinless chicken breasts
Seared Scallops with Blood Orange and Smoked Paprika Sauce
By AliceV
Method: Heat blood orange juice in a medium saucepan over low heat
- 1 cup blood orange juice
- 1 (16-ounce) bag Whole Catch wild frozen scallops, thawed
- Salt and pepper to taste
- 1 teaspoon ground cumin
- 2 tablespoons canola oil
- 4 tablespoons unsalted butter, cut into small pieces
- 1/2 teaspoon smoked paprika
Cheesy Corn Casserole
By AliceV
Heat oven to 375°. Heat bacon in a 6-qt
- 4 slices bacon, finely chopped
- 6 tbsp. unsalted butter, cubed
- 4 cloves garlic, finely chopped
- 1/2 cup flour
- 3 cups milk
- 4 oz. cream cheese, cubed
- 2 oz. Velveeta, cubed
- 2 cups grated extra-sharp cheddar cheese
- 1 tsp. paprika
- 3 lb. fresh or frozen corn kernels
- Kosher salt and freshly ground black pepper, to taste
Coconut Chicken and Rice
By AliceV
Not so anemic looking if the chicken breasts are browned first
- 8 boneless, skinless chicken-breast halves
- 2 garlic cloves, minced
- 1/2 teaspoon cayenne
- zest from 2 limes
- 3 cups uncooked basmati rice
- 2 cups chicken stock
- 1 14-ounce can coconut milk
- 1/4 cup fresh cilantro leaves
- 1 teaspoon salt
- juice from 2 limes
- 1/2 cup flaked sweetened coconut
Easy Stromboli Squares
By AliceV
Separate or cut dough into 4 long rectangles (if using crescent rolls, press perforations to seal)
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 2 oz thinly sliced ham
- 2 oz thinly sliced turkey
- 1/3 cup thinly sliced roasted red bell peppers, drained, optional
- 1/2 cup shredded Italian cheese blend (2 oz)