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Deviled Eggs with Goat Cheese, Scallions, and DillDeviled Eggs Recipe - Appetizer Recipe

Deviled Eggs with Goat Cheese, Scallions, and DillDeviled Eggs Recipe - Appetizer Recipe

By

The goat cheese gives the eggs an unexpectedly delicious, tangy flavor and the dill and scallion lend a bright fr...

  • 1 ounce (3 tablespoons)
  • goat cheese
  • 2 2
  • eggs
  • 1 tablespoon milk
  • 1 scallion or green onion
  • Salt and freshly ground
  • black pepper
  • Sweet Hungarian paprika
5/5 (1 Votes)

Beef Stroganoff

Beef Stroganoff

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Directions Heat sauté pan over medium-high heat until hot

  • 1 1/2 lbs beef sirloin, thinly sliced
  • 6 tablespoons butter, divided
  • 1 small onion, sliced thinly sliced
  • 1 1/2 cups cremini mushrooms, sliced
  • 8 ounces dried egg noodles
  • 3 tablespoons flour
  • 2 cups beef broth
  • 1 tablespoon ketchup
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon nutmeg
  • 3 tablespoons sherry wine
  • 8 tablespoons sour cream
0/5 (0 Votes)

Cucumber Avocado Salad

Cucumber Avocado Salad

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In a bowl, whisk together 2 tablespoons olive oil, 2 tablespoons lime juice and lime zest to make dressing

  • 2 large cucumbers
  • Salt
  • 2 ripe avocados
  • 1/2 cup chopped mint
  • Juice and zest of 1/2 lime
  • 4 ounces feta cheese, diced
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • Pepper to taste (or lemon pepper)
0/5 (0 Votes)

Zucchini Tart With Crumbled Sausage and Dijon

Zucchini Tart With Crumbled Sausage and Dijon

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1.Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat

  • 1 tablespoon olive oil
  • 1/2 pound sweet Italian sausage links, casings removed
  • 2 small zucchini (about 1 pound), sliced
  • kosher salt and black pepper
  • 1 sheet puff pastry (half a 17.3-ounce package), thawed
  • 3 tablespoons Dijon mustard
  • green salad, for serving
4/5 (1 Votes)

Chopped Salad

Chopped Salad

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Whisk vinegar, oil, honey, salt and pepper in a large salad bowl until well combined

  • 1/4 cup white-wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon honey
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper
  • 3 medium stalks celery, diced (1/4-inch)
  • 2 medium carrots, diced (1/4-inch)
  • 1 large red bell pepper, diced (1/4-inch)
  • 1 medium apple, peeled and diced (1/4-inch)
  • 1/2 large cucumber, peeled, seeded and diced (1/4-inch)
  • 1 cup sliced Treviso (see Tips) or radicchio
  • 1 cup sliced arugula, any tough stems removed
  • 1 cup thinly sliced napa, Savoy or other soft cabbage
  • 1 cup crumbled goat cheese
  • 1/2 cup toasted slivered almonds (see Tips)
0/5 (0 Votes)

Veal Scaloppini with Morel Mushrooms

Veal Scaloppini with Morel Mushrooms

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Place the veal between two sheets of wax paper and pound thin with a mallet

  • 6 slices of veal cutlets, about 1 pound
  • 1/2 cup of flour
  • 1/2 of a cup of chopped green onions
  • 2 cloves of garlic chopped
  • 1/2 cup of chopped parsley
  • 3/4 of a cup of small dried morel mushrooms reconstituted
  • 1/2 cup of Marsala wine
  • 1/2 cup of chicken broth
  • 3/4 cup of heavy whipping cream
  • 2 Tbls of butter
  • 2 Tbls of extra virgin olive oil
  • 1/4 tsp of salt
  • 1/4 tsp of fresh ground black pepper
4/5 (1 Votes)

Thai Cucumber Salad

Thai Cucumber Salad

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1.In small saucepan combine the sugar, vinegar, water, Garlic Chili Pepper Sauce and salt

  • Garnish:
  • 1/2 cup sugar
  • 1/2 cup rice vinegar
  • 1/4 cup water
  • 1 tablespoon Garlic Chili Pepper Sauce
  • 1 teaspoon salt
  • 1 English cucumber, unpeeled and sliced thinly
  • 1/4 cup diced red onion
  • 3 tablespoons chopped cilantro and mint
  • 3 tablespoons chopped roasted peanuts
0/5 (0 Votes)

Pearl Couscous & Tomato Salad

Pearl Couscous & Tomato Salad

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1.Bring the vegetable stock to a simmer in a saucepan over medium heat

  • 2 cups vegetable stock
  • 1 tablespoon extra-virgin olive oil
  • 1 cup pearl (Israeli) couscous
  • 1/2 cup packed fresh basil leaves
  • 1/4 cup flat-leaf parsley leaves
  • 1 clove garlic, crushed
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh thyme
  • 1/2 cup pitted green olives
  • 4 heirloom tomatoes, quartered
  • 15 cherry tomatoes, quartered
  • 1 English cucumber, cubed
  • 1/2 small red onion, thinly sliced
  • 1 cup crumbled feta cheese
  • 1/4 cup white balsamic vinegar
  • 1/2 cup extra-virgin olive oil
  • 1 lemon, juiced
0/5 (0 Votes)

Mexican Fruit Salad

Mexican Fruit Salad

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1. In large bowl, combine strawberries, mango, melon and pineapple

  • 4 cups strawberries, hulled and halved (about 1 1/4 pounds)
  • 2 cups mangoes, chunks
  • 2 cups melon, chunks
  • 1 cup pineapple chunk
  • 1/2 cup fresh orange juice
  • 1/4 cup fresh lime juice
  • 1/4 cup tequila (optional)
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 -1 1/2 teaspoon dried dried ancho chile powder
0/5 (0 Votes)

Baked Eggs on Corned Beef Hash

Baked Eggs on Corned Beef Hash

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Spread corned beef hash in well-greased baking dish

  • Canned corned beef hash
  • 4 eggs
  • 1 tbl. cream
0/5 (0 Votes)