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Recipes
Grilled Pork Tacos, Pastor Style
By lbgtdep
Servings: 20tacos, enough to serve 4 to 5 as a main course
- A 3 1/2ounce packageachiote paste
- 3 canned chipotle chile en adobo, plus 4 tablespoons of the canning sauce
- 1/4 cup vegetable or olive oil, plus a little more for the onion and pineapple
- 1 1/2 pounds thin-sliced pork shoulder (1/4-inch-thick slices are ideal—the kind Mexican butchers sell for making tacos al pastor)
- 1 medium red onion, sliced 1/4- inch thick
- Salt
- 1/4 of a medium pineapple, sliced 1/4-inch-thick rounds
- 20 warm corn tortillas
- 1 1/2 About 1 1/2cups raw tomatillo salsa
Southwestern Black Bean, Quinoa and Mango Medley
By lbgtdep
Servings: 6 Serving Size: 1 cup • Old Points: 3 pts • Points+: 4 pts Calories: 164 • Fat: 4 g • Protein: 6...
- 15-ounce can black beans, no salt added, rinsed and drained
- 1 cup cooked quinoa (according to package directions)
- 1 cup fresh or frozen corn
- 1 small red bell pepper, chopped
- 1 cup chopped fresh mango
- 1/4 cup finely chopped red onion
- 1/2 cup chopped fresh cilantro
- 1 small jalapeño pepper, seeded and finely diced
- juice from 1 medium lemon or lime
- 1 1/2 tbsp extra virgin olive oil
- 2 garlic cloves, minced
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/4 tsp ground turmeric
Fettuccine Alfredo
By lbgtdep
serves: Serve 6
- 1 teaspoon kosher salt, plus more for pasta pot
- 1 pound dried fettuccine
- 2 cups heavy cream, or half-and-half
- 4 tablespoons unsalted butter
- 10 fresh sage leaves
- 1/2 cup grated Grana Padano, (or Parmigiano-Reggiano) -
Popovers
By lbgtdep
Total Time: 40 min Prep: 10 min Cook: 30 min Yield:8 to 12 popovers Level:Easy
- 1 cup all-purpose flour
- 3/4 teaspoon kosher salt
- 2 eggs, room temperature
- 1 1/4 cups whole milk, room temperature
- 1 tablespoon lightly salted butter, melted, plus additional for greasing the molds
PENNE WITH A CABBAGE AND MEAT SAUCE
By lbgtdep
Serves 6 This is a great seasonal pasta sauce
- KOSHER SALT
- 6 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
- ½ POUND SWEET ITALIAN SAUSAGE, REMOVED FROM THE CASING
- ½ CUP PEELED, CHOPPED CARROT
- ½ CUP CHOPPED ONION
- ½ CUP CHOPPED CELERY
- ¼ TEASPOON CRUSHED RED-PEPPER FLAKES
- 2 TABLESPOONS TOMATO PASTE
- ½ HEAD SAVOY CABBAGE, CORED AND SHREDDED (ABOUT 4 CUPS)
- 1 POUND PENNE, OR 1 POUND FRESH PAPPARDELLE
- ½ CUP GRATED GRANA PADANO
Baked Beef Ravioli
By lbgtdep
Makes: 8 servings Prep: 20 mins Bake: 20 mins 375°F
- 2 9 ounce package refrigerated cheese-filled ravioli
- 1 1/2 pounds ground beef
- 1 large onion, chopped (1 cup)
- 6 cloves garlic, minced
- 1 14 1/2 ounce can diced tomatoes, undrained
- 1 10 3/4 ounce can condensed tomato soup
- 1 teaspoon dried basil, crushed
- 1 teaspoon dried oregano, crushed
- 1 1/2 cups shredded mozzarella cheese (6 ounces)
- 1/2 cup finely shredded Parmesan cheese (2 ounces)
Candy Cane Bark
By lbgtdep
Line a large baking sheet with foil
- 6 ounces chopped chocolate-flavor candy coating
- 3 ounces chopped milk chocolate bar
- 6 ounces chopped vanilla-flavor candy coating
- 3 ounces chopped white chocolate baking squares
- 1/4 cup crushed pepperment candy canes
No-Bake Honey-Nut Cereal Bars
By lbgtdep
Steps 1 Line bottom and sides of 8-inch square pan with foil or parchment paper
- 4 cups Honey Nut Cheerios™ cereal
- 1 1/2 cups mixed nuts
- 1/3 cup packed brown sugar
- 1/3 cup honey
- 1 tablespoon butter
GOULASH:
By lbgtdep
1 lg egg Dash of salt 3-4 T (8-10 g) flour, plus more for dusting Directions In a large stockpot, lightly sau...
- 2 med onions, chopped
- 2 T vegetable oil
- Dash of salt
- 2 T (15 g) sweet paprika
- 1 T (7.5 g) hot paprika
- 1½-2 lbs (680-907 g) boneless chuck, trimmed and cut into 1-inch cubes
- ½ tsp (1.5 g) whole peppercorns, lightly crushed
- 3 lg bay leaves
- 1 red bell pepper, seeded & sliced
- 1 lg tomato, peeled & chopped into large chunks
- 3 med carrots, peeled & sliced
- 2 med turnips, peeled & sliced
- 4 cloves garlic, peeled and finely chopped
- ½ tsp (1.5 g) ground caraway seeds
- 2 lg (907 g) boiling potatoes, peeled and sliced
- Salt and pepper to taste
Shrimp Spring Rolls with Chimichurri
By lbgtdep
MAKES: 10 SPRING ROLLS PREP: 30 MINS STAND: 15 MINS TOTAL TIME: 45 MINS
- Shrimp Spring Rolls
- 1 1 1
- recipe Chimichurri Sauce
- 4 4 4
- ounces ounces cooked shrimp, peeled, deveined, and chopped
- 1 1 1
- cup cup shredded romaine lettuce
- 3/4 3/4 3/4
- cup cup packaged coarsely shredded carrots
- 1/2 1/2 1/2
- cup cup fresh cilantro leaves
- 1/2 1/2 1/2
- cup cup fresh mint leaves
- 2 2 2
- green onions, cut into thin bite-size strips
- 1 1 1
- ounce ounce dried rice vermicelli noodles
- 10 10 10
- 8 8 8 inches rice papers
- 10 10 10
- sprigs sprigs fresh flat-leaf parsley
- Soy sauce
- Chimichurri Sauce
- Ingredients
- 1 1/2 1 1/2 1/2
- cups cups lightly packed fresh flat-leaf parsley
- 1/4 1/4 1/4
- cup cup olive oil
- 1/4 1/4 1/4
- cup cup rice vinegar
- 4 6 4 6 4 - 6
- cloves cloves garlic, minced
- 1/4 1/4 1/4
- teaspoon teaspoon salt
- 1/4 1/4 1/4
- teaspoon teaspoon black pepper
- 1/4 1/4 1/4
- teaspoon teaspoon crushed red pepper