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Recipes
Shrimp and Fingerlings in Tomato Broth
By tammy1365
by Jeanne Thiel Kelley
- 2 tablespoons extra-virgin olive oil
- 2 cups finely chopped onions
- 4 garlic cloves, finely chopped
- 1 tablespoon paprika
- 1 14.5-ounce can diced fireroasted tomatoes in juice
- 2 teaspoons chopped fresh rosemary
- 1/4 teaspoon dried crushed red pepper
- 1 cup dry white wine
- 1 8-ounce bottle clam juice
- 3 cups water
- 8 ounces fingerling potatoes or baby Yukon Gold potatoes, cut crosswise into 1/4-inchthick rounds
- 1 pound peeled deveined uncooked medium American shrimp
Grilled Spareribs with Cherry Cola Glaze
By tammy1365
Boil cherry cola in heavy large saucepan over medium-high heat until reduced to 1 1/2 cups, about 45 minutes
- 4 12-ounce cans cherry cola (flat)
- 2 cups cherry jam or preserves
- 2/3 cup Dijon mustard
- 1 T horseradish
- 3 tablespoons soy sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon hot pepper sauce
- 7 1/4 to 7 1/2 pounds well-trimmed pork spareribs
Salmon and Asparagus Quiche
By tammy1365
(makes 4 servings) Directions: Preheat oven to 375 degrees F
- 1 refrigerated pie crust (e.g. Pillsbury)
- 8 ounces fresh cooked salmon or smoked salmon, cut into chunks
- 12-15 asparagus spears, trimmed and cut into 1 1/2-inch slices
- 4 eggs
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 1 teaspoon minced thyme
- 1 teaspoon minced dill
- Salt and pepper to taste
Chocolate Angel Food Cake
By tammy1365
Preheat oven to 325 degrees F (165 degrees C)
- 2 cups egg whites (from about 8 eggs)
- 1/4 teaspoon salt
- 1 1/4 teaspoons cream of tartar
- 1 1/4 cups white sugar
- 1 1/4 cups confectioners' sugar
- 1 1/4 cups cake flour
- 1/4 cup unsweetened cocoa powder
- 1 1/4 teaspoons vanilla extract
Minestrone Verde with Sicilian Pesto
By tammy1365
Preparation 1. For the pesto, in a food processor, process the herbs, cheese, EVOO, nuts, lemon zest and juice, an...
- 1 cup (lightly packed) fresh basil leaves
- 1 cup (lightly packed) fresh flat-leaf parsley tops
- 1/2 About 1/2 cup grated Pecorino Romano
- 1/3 About 1/3 cup EVOO
- 1/4 cup pistachios (I like Sicilian), toasted
- 1 lemon, zested (about 1 1/2 tsp.) and juiced (about 1/4 cup)
- 1 tsp. crushed red pepper
- Salt
- 2 tbsp. olive oil
- 2 leeks, halved and thinly sliced
- 2 ribs celery, thinly sliced
- 1 small bulb fennel—quartered, cored and thinly sliced
- 1 onion, chopped
- 4 cloves garlic, thinly sliced or chopped
- Salt and pepper
- 1 bunch thin asparagus, trimmed and sliced on an angle into 1-inch pieces
- 1 cup fresh or frozen peas
- 1 cup shelled fresh or frozen fava beans or edamame
- 1/2 lb. haricots verts (thin green beans), cut into 1-inch pieces
- 1 head escarole (about 1 lb.), chopped, or 1 bunch Tuscan kale (about 1 lb.), stemmed and sliced into 1-inch-thick strips
- 6 cups chicken or vegetable stock
- Rind from Parmigiano-Reggiano
Smoky Spanish Tomato Soup
By tammy1365
by Isabel and Manuela Carrasco
- 4 1/2 pounds tomatoes
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1/4 cup extra-virgin olive oil
- 1 teaspoon sweet pimentón (smoked paprika)
- 3 garlic cloves, peeled
- 1 teaspoon cumin seeds
- 1/2 cup coarse bread crumbs (from a day-old baguette)
- 2 cups fresh figs or seedless green grapes, halved
Beer-Braised Pork Belly
By tammy1365
Preheat oven to 250°. Using a very sharp knife, score pork in a tight crosshatch pattern to form ½” diamonds, c...
- 3 pounds skin-on, boneless center-cut pork belly
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 star anise pod
- 2 whole cloves
- 1 tablespoon coriander seeds
- 1 teaspoon fennel seeds
- 2 12-oz. bottles stout or porter
- 2 cups unfiltered apple juice or apple cider
- 1 large onion, thinly sliced into rings
- 4 medium carrots, peeled, cut on a diagonal into 1” pieces
- 3/4 cup coarsely chopped dried apricots
- 1/2 cup (1 stick) unsalted butter
- 1 medium shallot, finely chopped
- Fresh lemon juice
- Finely grated peeled horseradish (for serving)
Tuscan Chicken
By tammy1365
Whisk lemon and mayo. Cook shallots and garlic in oil; add red pepper
- 1/2 cup 1/2 cup mayonnaise
- 4 tablespoons 4 tablespoons fresh lemon juice, divided
- 5 tablespoons 5 tablespoons olive oil, divided
- 1/3 cup 1/3 cup chopped shallots (about 2 medium)
- 3 3 garlic cloves, minced
- Pinch Pinch of dried crushed red pepper 1/2 cup dry white wine es
- 2 14 1/2-ounce cans 2 14 1/2-ounce cans diced tomatoes with basil, garlic, and oregano
- 1/2 cup 1/2 cup all purpose flour
- Pinch Pinch of cayenne pepper
- 3 large 3 large eggs
- 1 cup 1 cup grated Parmesan cheese, divided
- 2 tablespoons 2 tablespoons thinly sliced fresh basil leaves
- 3 tablespoons 3 tablespoons butter
- 4 large 4 large skinless boneless chicken breast halves, cut horizontally in half
- 2 4-inch pieces 2 4-inch pieces baguette, halved horizontally
- 4 cups 4 cups fresh spinach (about 2 ounces)
- 4 teaspoons 4 teaspoons drained capers
- Extra-virgin olive oil (for drizzling)
Baba Ghanoush
By tammy1365
Preheat a grill to medium
- 2 eggplants (1 1/2 to 2 lbs.)
- 1/2 cup nonfat plain greek yogurt
- 1/4 cup tahini
- 1 lemon, juiced
- 1 large clove garlic finely grated
- 1/4 teaspoon cayenne pepper
- Salt
- 2 tablespoons chopped flat-leaf parsley
- EVOO, for drizzling
- 3 large pitas
- 1 cup olives
Turkey B'stilla
By tammy1365
Make almond sugar: In a food processor finely grind together almonds, sugar, and cinnamon
- 1/8 cup blanched almonds
- 1 tablespoon granulated sugar
- 1/2 teaspoon cinnamon
- 4 garlic cloves
- 1 cup packed fresh cilantro sprigs
- 1/4 cup packed fresh mint leaves
- 1 large onion
- 1 3/4 cups chicken broth (14 fluid ounces)
- 1/4 teaspoon crumbled saffron threads
- 1 pound lean ground turkey
- 5 large egg whites
- 1/2 teaspoon vegetable oil
- 1 tablespoon ras el hanout
- 1 tablespoon all-purpose flour
- 2 teaspoons finely grated peeled fresh gingerroot
- 3/4 cup golden raisins
- 2 tablespoons fresh lemon juice
- four 17- by 12-inch phyllo sheets
- 3 tablespoons fine dry bread crumbs
- Garnish: 1 teaspoon each confectioners' sugar and cinnamon for dusting