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Recipes
Fried Dill Pickle Coins Recipe
By VegasBartender
In a shallow bowl, combine the flour, salt and pepper
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 eggs
- 1 cup milk
- 3 cups thin dill pickle slices, drained
- Oil for deep-fat frying
- Ranch salad dressing, optional
Roasted Herb Chicken & Potatoes
By VegasBartender
Cut potatoes in half lengthwise; cut each piece crosswise into 1/2-inch thick slices
- 1 1/2 pounds baking potatoes
- 1 large onion, thinly sliced
- 1/3 cup Kikkoman Soy Sauce
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 cloves garlic, pressed
- 1 teaspoon dried oregano leaves, crumbled
- 1 teaspoon dried rosemary, crushed
- 3/4 teaspoon pepper
- 1 (4 pound) whole roasting chicken
Sweet Potato Ravioli with Lemon-Sage Brown Butter
By VegasBartender
David Bonom, Cooking Light OCTOBER 2007
- 1 (1-pound) sweet potato
- 2 tablespoons grated fresh Parmesan cheese
- 1/2 teaspoon salt, divided
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 24 wonton wrappers
- 1 large egg white, lightly beaten
- 6 quarts water
- Cooking spray
- 3 tablespoons butter
- 1 tablespoon chopped fresh sage
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon freshly ground black pepper
- Sage sprigs (optional)
How to Make Eggnog Jello Shots
By VegasBartender
1) Combine the eggnog and the gelatin in a medium saucepan
- 1 cup (240 ml) golden eggnog
- 1 packet unflavored gelatin
- 1 cup (240 ml) rum or brandy
- Whipped cream
- 8 cinnamon sticks
- Nutmeg
- Chopped peppermint candies or chopped candied cherries (method 2 only)
Steak and Blue Cheese Pizza
By VegasBartender
Blue cheese crumbles and a creamy horseradish spread highlight the meaty slices of sirloin
- Cooking spray
- 2 cups vertically sliced onion
- 1 (8-ounce) package presliced mushrooms
- 3/4 teaspoon salt, divided
- 1 (8-ounce) boneless sirloin steak, trimmed
- 1/4 teaspoon coarsely ground black pepper
- 3 (7-inch) refrigerated individual pizza crusts (such as Mama Mary's)
- 2 tablespoons low-fat mayonnaise
- 1 1/2 teaspoons prepared horseradish
- 1/3 cup (about 1 1/2 ounces) crumbled blue cheese
Eggplant Parmesan
By VegasBartender
1. Preheat oven to 375°
- Eggplant:
- 2 large eggs, lightly beaten $
- 1 tablespoon water
- 2 cups whole-wheat panko (Japanese breadcrumbs) $
- 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
- 2 (1-pound) eggplants, peeled and cut crosswise into 1/2-inch-thick slices
- Cooking spray $
- Filling:
- 1/2 cup torn fresh basil $
- 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
- 1/2 teaspoon crushed red pepper $
- 1 1/2 teaspoons minced garlic
- 1/4 teaspoon salt $
- 1 (16-ounce) container part-skim ricotta cheese $
- 1 large egg, lightly beaten $
- Remaining ingredients:
- 1 (24-ounce) jar premium pasta sauce $
- 1/4 teaspoon salt $
- 8 ounces thinly sliced mozzarella cheese $
- 3/4 cup (3 ounces) finely grated fontina cheese
Homemade Pumpkin Soup
By VegasBartender
Step 1 - Cooked pumpkin Yes, you can used canned pumpkin
- cups mashed cooked pumpkin, (click here for directions to prepare from a fresh pumpkin) IF you must use caned pumpkin, you can get organic canned pumpkin in a BPA-free can clock on the box at right:
- 1 Tablespoon minced garlic
- 1 large mild (sweet) onion, chopped
- 6 fresh carrots (finely chopped or grated)
- 3 tablespoons melted butter or margarine
- one half teaspoon salt and dash of pepper
- 1 pint half-and-half (I use fat-free) If you want to go "au naturale" try your favorite milk instead (half and half gives it more body, though)
- 2 teaspoon thyme
- 4 tablespoons chopped parsley
- 2 stalks of celery (not 2 bunches!)
Red, White and Blue Cheesecake Recipe
By VegasBartender
Preheat oven to 400°. In a large bowl, combine flour, sugar and lemon peel
- FILLING:
- 1-1/2 cups all-purpose flour
- 1/3 cup sugar
- 1 teaspoon grated lemon peel
- 3/4 cup cold butter, cubed
- 2 egg yolks
- 1/2 teaspoon vanilla extract
- 5 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 1/4 cup half-and-half cream
- 3 tablespoons all-purpose flour
- 1/2 teaspoon grated lemon peel
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
- 2 eggs, lightly beaten
- 1 egg yolk
- 1 cup crushed strawberries
- 1 cup crushed blueberries
- Fresh mixed berries, optional
Homemade Strawberry Syrup
By VegasBartender
Rinse the berries clean, then hull them with a pairing knife by slicing around and pulling out the stem
- 2 lbs. strawberries
- 1 quart (4 cups) water
- 2 cups sugar
- Fine mesh strainer, two medium saucepans
Oatmeal-Crusted Chicken
By VegasBartender
Julianna Grimes, Cooking Light JANUARY 2011
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1 cup buttermilk
- 1 large egg
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2/3 cup flour
- 1/2 cup ground oats
- 2 tablespoons oil