AliceV's profile page
Recipes
Peanut Sauce
By AliceV
Instructions Put everything into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whis...
- One 13.5-ounce can of full-fat coconut milk
- 2 ounces (approximately 1/4 cup) of Thai red (mom’s preference and mine too) or Massaman curry paste (milder but flavorful)
- 3/4 cup unsweetened (natural) creamy peanut butter (Do not use regular peanut butter. I use Smucker’s natural peanut butter — the kind that comes with natural peanut oil on top.)
- 1/2 tablespoon salt
- 3/4 cup sugar
- 2 tablespoons of apple cider vinegar or white vinegar (Do not use white wine, red wine, balsamic, or anything else — not even rice vinegar)
- 1/2 cup water
Crab Tacos
By AliceV
Judith S. Liebman, Urbana, IL, Sunset APRIL 2008
- 4 Roma tomatoes, halved, seeded, and sliced
- 1 large garlic clove, minced
- 2 large jalapeño chiles, halved, seeded, and sliced, divided
- 1/2 cup fresh cilantro leaves, divided
- 3 tablespoons fresh lime juice
- Kosher salt and freshly ground black pepper
- 1 teaspoon olive oil
- 1/2 cup chopped onion
- 8 ounces shelled cooked crab
- 8 taco shells or tortillas (see Notes)
- 1 cup Iceberg lettuce, thinly sliced
- 1 cup shredded jack or cheddar cheese
- 1 avocado, thinly sliced
- 1/4 cup chopped green onion
Xihn's Mediterranean Mussels in Curry Sauce
By AliceV
From Xihn's Restaurant in Shelton, WA
- 5 pound mussels
- 3 cups water
- 1 T. canola or peanut oil
- 1 t. garlic, finely chopped
- 3/4 cup onion, coarsely chopped
- 1 T lemon grass, chopped and whiled in food processor
- 1 cup coconut milk
- 1 T curry powder
- Salt & pepper to taste
- 1/2 t. sugar or honey
- 1/2 cup ground dry roasted and unsalted peanuts or two T. peanut butter
- 1 T fish sauce, or to taste
- Cayenne power or red pepper flakes to taste (optional)
- ! T. cilantro, chopped
- 1 T green onion, chopped
Truman Capote’s Chicken Hash
By AliceV
Heat the oil in large saute pan on medium heat
- 1 roast chicken, deboned
- 7 medium sized potatoes, peeled, diced, boiled until tender
- 2 red and/or yellow onions, chopped
- 3 red bell peppers, large dice
- 5 garlic cloves, minced
- 2 teaspoons fresh thyme
- 2 teaspoons smoked paprika
- 1 tablespoon tomato paste
- 4 minced scallions
- 1/4 cup chopped parsley
- 3 tablespoons olive oil
- salt and pepper to taste
Yucatan Shrimp (or Chicken)
By AliceV
The recipe was sent successfully
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 1 pound large shrimp, peeled and deveined
- 1/2 cup Thai Kitchen® Coconut Milk
- 1/4 cup Lawry's® Baja Chipotle Marinade with Lime Juice
- 1/4 cup chunky peanut butter
- 2 tablespoons chopped fresh cilantro
Eggplant and Goat-Cheese "Sandwiches" with Tomato Tarragon Sauce
By AliceV
In a medium saucepan, heat the olive oil over moderately low heat
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 cups canned crushed tomatoes in thick puree (one 28-ounce can)
- 1 1/2 teaspoons dried tarragon
- 1 1/4 teaspoons salt
- 1 teaspoon sugar
- 1/2 teaspoon fresh-ground black pepper
- 1 cup dry bread crumbs
- 1/2 cup grated Parmesan
- 2 eggplants, peeled and cut to make sixteen 1/2-inch-thick slices in all
- 4 eggs, beaten to mix
- Cooking oil, for frying
- 1/2 pound mild goat cheese, such as Montrachet, cut into 8 rounds
Café Azul Tomatillo-Avocado Salsa
By AliceV
Claire Archibald, Café Azul, Portland, OR, Sunset MARCH 2000
- 1/2 pound tomatillos, husked, rinsed, and quartered
- 1/4 pound fresh jalapeño chilies, rinsed, stemmed, seeded, and halved
- 2 cloves garlic, peeled
- 1/2 cup lightly packed fresh cilantro
- 1 tablespoon olive oil
- 1 firm-ripe avocado (about 1/2 lb.), peeled and diced
- 1/4 cup minced onion
- 1 1/2 to 2 tablespoons lime juice
- Salt
Shrimp Saganaki
By AliceV
Saganaki, a traditional Greek preparation named after the pan in which it's prepared, is best served straight from...
- 1 tablespoon olive oil
- 4 scallions, white part only, minced
- 2 garlic cloves, chopped
- 1 cup drained diced canned tomatoes (better with fresh from the garden)
- 1/2 cup dry white wine
- 1/3 cup vegetable broth
- 2 tablespoons ouzo or other unsweetened anise-flavored liqueur
- 1 teaspoon chopped flat-leaf parsley plus more for garnish
- 1 teaspoon chopped fresh dill plus more for garnish
- Pinch of dried oregano, preferably Greek
- Kosher salt and freshly ground black pepper
- 12 medium shrimp (about 1/2 pound), peeled, deveined (head on if desired)
- 1 4-ounce block feta
- Slices of country-style white bread, toasted
California Sandwich
By AliceV
With this, and a cup of gazpacho, you'll practically turn into a vegetable
- 1/4 cup buttermilk
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 tbsp. finely chopped chives
- 1 tbsp. finely chopped parsley
- 1/2 tsp. garlic powder
- 1/4 tsp. onion powder
- Kosher salt and freshly ground black pepper, to taste
- 4 slices multigrain sandwich bread
- 2 slices Monterey Jack cheese
- 1/2 cup alfalfa sprouts
- 1 avocado, peeled, pitted, and thinly sliced lengthwise
- 1 ripe tomato, cored and thinly sliced
Beer-Baked Mac 'n' Cheese from Rackhouse Pub in Denver
By AliceV
The recipe combines no less than five -- yes, five -- kinds of cheese in a rich base lightened with a cup of amber ...
- Total time: 1 1/2 hours
- Servings: 12 to 16
- Note: Adapted from the Rackhouse Pub in Denver.
- 1 cup (2 sticks) butter
- 1/2 cup flour
- 1/2 cup amber beer
- 2 cups half and half
- 1/2 pound Brie
- 16 ounces (2 packages) cream cheese
- 1 1/2 cups crumbled Gorgonzola cheese
- 2 1/2 cups shredded cheddar cheese
- 1 1/2 cups grated Parmesan cheese, divided
- 1 (16-ounce) box penne pasta, cooked and drained
- Salt and pepper
- 1/2 cup panko or bread crumbs