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Recipes
Chow Tuna Noodle Casserole
By vail28
For the casserole: 1
- For the casserole:
- 1 * 1 tablespoon olive oil
- 1 * 1 tablespoon unsalted butter
- 2 * 2 celery stalks, small dice (about 2/3 cup)
- 1 * 1 bunch scallions, white and light green parts only, thinly sliced
- 1 * 1 tablespoon minced jalapeño (no seeds or membranes)
Cinncinati Chili
By vail28
1. FOR THE CHILI: Bring 2 quarts of water and 1 teaspoon of the salt to a boil in a large saucepan
- 2 teaspoons table salt or more to taste
- 1 1/2 pounds ground beef chuck
- 2 tablespoons vegetable oil
- 2 medium onions , chopped fine (about 2 cups)
- 2 medium cloves garlic , minced or pressed through a garlic press (about 2 teaspoons)
- 2 tablespoons chili powder
- 2 teaspoons dried oregano
- 2 teaspoons cocoa
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground black pepper
- 2 cups low-sodium chicken broth
- 2 cups water
- 2 tablespoons cider vinegar
- 2 teaspoons dark brown sugar
- 2 cups tomato sauce
- hot pepper sauce
Corn Spoonbread
By vail28
Preheat oven to 400°F (see Note above if this seems too early)
- 1 cup cornmeal
- 2 3/4 cups whole milk
- 4 tablespoons unsalted butter, plus additional for greasing dish
- 2 cups corn kernels (from 3 to 4 ears of corn, or frozen, if defrosted and well drained)
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/8 teaspoon cayenne
- 3 large eggs, separated
- 1/4 teaspoon cream of tartar
Island Pork Tenderloin Salad
By vail28
Prepare pork: Preheat oven to 350�F
- For pork
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon cinnamon
- 2 pork tenderloins (2 1/4 to 2 1/2 pounds total)
- 2 tablespoons olive oil
- For glaze
- 1 cup packed dark brown sugar
- 2 tablespoons finely chopped garlic
- 1 tablespoon Tabasco
- For vinaigrette
- 3 tablespoons fresh lime juice
- 1 tablespoon fresh orange juice
- 1 tablespoon Dijon mustard
- 1 teaspoon curry powder, toasted
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup olive oil
- For salad
- 3 navel oranges
- 5 ounces baby spinach, trimmed (6 cups leaves)
- 4 cups thinly sliced Napa cabbage (from 1 medium head)
- 1 red bell pepper, cut lengthwise into thin strips
- 1/2 cup golden raisins
- 2 firm-ripe California avocados
Spicy and Sweet Chicken Saute
By vail28
1. In a blender or food processor puree together all ingredients except the chicken and oil
- 1/2 * 1/2 cup Chinese Hoisin sauce
- 3 * 3 tablespoons Chinese or Japanese soy sauce
- 1/4 * 1/4 cup honey
- 1/3 * 1/3 cup each dry white wine and rice or cider vinegar
- 8 * 8 large cloves garlic
- 1 * 1 fresh jalapeno chile, seeded (if you like it hot, leave in the seeds)
- 6 * 6 boneless, skinless chicken breasts, rinsed and patted dry (organically raised, if possible)
- * Canola or safflower oil (cold-pressed organic, if possible)
Ginger Spiced Molasses Sugar Cookies
By vail28
Combine flour, baking soda, cinnamon, ground ginger, allspice, salt and cloves in a bowl and mix well
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 3/4 cups unsalted butter, room temperature
- 3/4 cups packed dark brown sugar
- 1 large egg
- 1/2 cup unsulfured molasses
- 1/3 cup finely diced candied ginger (optional)
- granulated sugar for rolling
Cauliflower Gratin
By vail28
1. Set the oven at 375 degrees
- Olive oil (for the dish)
- 1/2 small head each purple, green, yellow, and white cauliflower (enough to make 2 whole heads), cut into florets
- 1/4 cup creme fraiche
- Salt and pepper, to taste
- 1 1/2 teaspoons ground cumin
- 3 tablespoons chopped fresh parsley
- 10 leaves sage, finely chopped
- 2 cloves garlic , finely chopped
- 1/2 cup pecans, finely chopped
- 2 tablespoons hazelnut or olive oil
- 3/4 cup grated Manchego cheese
Chicken Marsala with Sage
By vail28
prinkle chicken with salt and pepper
- 4 skinless boneless chicken breast halves, each halved horizontally
- All purpose flour
- 6 tablespoons (3/4 stick) butter
- 2 tablespoon chopped fresh sage
- 2 shallots, minced
- 2 cup imported dry Marsala
- 2 cup canned low-salt chicken broth
- Fresh sage leaves
Roast Chicken Legs with Lemon and Thyme
By vail28
Put oven rack in upper third of oven and preheat oven to 500
- 4 * 4 chicken thighs and 4 drumsticks (2 1/2 pounds total)
- 3 * 3 tablespoons extra-virgin olive oil
- 5 * 5 (3- to 4-inch) sprigs fresh thyme
- 3 * 3 garlic cloves, smashed
- 3/4 * 3/4 teaspoon salt
- 1/2 * 1/2 teaspoon black pepper
- juice and zest of one lemon
- 4 * 4 (1/4-inch-thick) lemon slices
Chicken and Corn Chowder with Thyme
By vail28
Cook bacon in heavy large saucepan over medium-high heat until brown and crisp, about 5 minutes
- 3 slices bacon, chopped
- 1 medium onion, chopped
- 1 14 1/2-ounce can low-salt chicken broth
- 1 10-to 12-ounce russet potato, peeled, cut into 1/2-inch pieces
- 1 10-ounce package frozen corn
- 6 to 8 ounces skinless boneless chicken thighs, cut into 1/2-inch pieces (about 1 cup)
- 2 tablespoons chopped fresh thyme or 1 1/2 teaspoons dried
- 1 cup half and half or evaporated milk
- Dash tobasco