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Recipes
Peanut Pecan Butter
By vail28
Place the peanuts, pecans and honey in a blender or food processor (see tips)
- 2 cups dry roasted, salted peanuts
- 1 cup roasted pecans
- 2 tablespoons honey
Garganelli With Ragù Antica
By vail28
1. In a large soup pot or Dutch oven, heat 3 tablespoons of the olive oil over medium heat
- 4 tablespoons extra virgin olive oil
- 1/2 cup diced onion
- 1/4 cup diced peeled carrot
- 1/4 cup diced celery
- 1/4 cup tomato paste
- Two 28-ounce cans whole peeled tomatoes, with their juice
- Sea salt and black pepper
- 8 ounces ground beef
- 8 ounces ground pork
- 8 ounces ground veal
- 8 ounces chicken livers, minced or puréed in a food processor
- 1 sprig rosemary
- 1 sprig sage
- 2 bay leaves
- Parmigiano-Reggiano rind, about 2 by 4 inches, optional
- 1 pound garganelli or other tube-shaped pasta.
Smokey Mac and Cheese
By vail28
1. Cook and drain macaroni as directed on box
- 3 cups uncooked elbow macaroni (12 oz)
- 1 1/2 cups whipping cream (evaporated milk?)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon coarse (kosher or sea) salt
- 1/4 teaspoon ground red pepper (cayenne)
- 8 oz smoked Cheddar cheese, shredded (2 cups)
- 2 cans (14.5 oz each) Muir Glen® organic fire roasted diced tomatoes, well drained
- 1/4 cup sliced green onions (4 medium)
- 1/3 cup grated Parmesan cheese
- 1/3 cup Progresso® plain bread crumbs
- 2 teaspoons olive oil
Caramelized Apple-Pecan Cake
By vail28
1. Use a little butter to grease a 10-inch glass pie plate
- 1 stick (4 ounces) soft unsalted butter
- 3/4 cup pecan halves
- 2 large tart apples, like Fuji, peeled, cored and sliced
- 1/2 cup flour
- 3/4 teaspoon baking powder
- 1 teaspoon salt
- 1 3/4 cups sugar
- 3 large eggs
- 1/2 teaspoon vanilla extract
- Butter-pecan ice cream, for serving.
Chocolate Malted Pudding
By vail28
Sift the cocoa through a strainer into a medium, heavy saucepan; add the cornstarch
- ¼ to 1/3 cup cocoa powder, preferably Dutch-processed
- ¼ cup cornstarch
- 4 cups milk
- 1 1/2 cups malted milk powder, or to taste
- 2 tablespoons sugar
- Scant 1/4 teaspoon Kosher salt or a scant 1/8th teaspoon table salt
- 4 ounces (2 squares) semi-sweet chocolate, coarsely chopped
- 1 teaspoon vanilla extract
- Whipped cream or creme fraiche (optional)
Blueberry Gingerbread
By vail28
* Preheat an oven to 350 degrees, and grease a 12×7 baking dish, or a cupcake pan
- 1 * 1 cup sugar
- 1/2 * 1/2 cup cooking oil (I use canola)
- 1/2 * 1/2 teaspoon salt
- 4 * 4 tablespoons molasses
- 1 * 1 egg
- 2 * 2 cups all purpose flour
- 1 * 1 teaspoon powdered ginger
- 1 * 1 teapoon cinnamon
- 1/2 * 1/2 teaspoon nutmeg
- 1/2 * 1/2 teaspoon mace (optional)
- 1/2 - 1 * 1/2 - 1 teaspoon baking soda (use 1 teaspoon for a lighter gingerbread)
- 1 * 1 cup fresh blueberries
- 1 * 1 cup buttermilk
- * Sugar for sprinkling on top
Grilled Fish Tacos with Cilantro and Lime Slaw
By vail28
Combine coleslaw ingredients and refrigerate
- Coleslaw:
- 1 bag slaw mix
- 2/3 c sour cream
- 3 T lime juice
- 2 tsp. cumin
- 1 garlic clove
- 1/2 tsp. salt
- 1/2 c chopped cilantro
- Fish:
- 2 T EVOO
- 2 T minced canned chipotle
- 1 T lime juice
- 2 tsp. cumin
- 1 1/2 pound snapper
- salt and pepper
Milk & Honey Ribs
By vail28
1. If the butcher has not removed the membrane on the back of each rib rack, gently pry it up by sliding a sharp im...
- 2 baby back rib racks (4 to 5 pounds total)
- 1/4 cup extra-virgin olive oil
- 3/4 cup chopped rosemary leaves
- 3/4 cup chopped sage leaves
- 3 garlic cloves, peeled and chopped
- Coarse sea salt and pepper
- 1/2 Vidalia or other sweet onion, thinly sliced
- 2 bay leaves
- 2 tablespoons red wine vinegar
- 1/2 cup honey
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 pound fresh porcini or cremini mushrooms (optional).
Fragrant Beef Curry
By vail28
Sprinkle beef with salt and pepper
- 2 pounds well-trimmed boneless beef 2 stew meat, cut into 1-inch pieces
- 3 tablespoons vegetable oil
- 2 large onions, sliced
- 6 whole cloves
- 2 large garlic cloves, chopped
- 2 cinnamon sticks
- 1 bay leaf
- 1/4 teaspoon dried crushed red pepper
- 3/4 cups whole milk
- 3/4 cups coconut milk
- 28 oz can diced tomatos
- 3 tablespoons Major Grey chutney
- 3 tablespoons fresh lemon juice
- 2 tablespoons minced peeled fresh ginger
- 1 1/2 tablespoons curry powder
- 1 tbsp. red curry paste
- 1/2 teaspoon salt
- * Hot cooked rice
Blackberry Pie Bars
By vail28
To make the crust and topping- Preheat the oven to 350 degrees F
- Crust and Topping
- 3 cups all-purpose flour
- 1 1/2 cups sugar
- 1/4 teaspoon salt
- 1 1/2 cups (3 sticks) chilled unsalted butter, cut into cubes
- zest of two lemons
- Blackberry Filling
- 4 large eggs
- 2 cups sugar
- 1 cup sour cream
- 3/4 cup all-purpose flour
- pinch of salt
- 2 (16-ounce) packages frozen blackberries, defrosted and drained
- (You can also use 6 cups of fresh blackberries, or 1 (16-ounce) package frozen blackberries and 3 cups of fresh blackberries)