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Recipes
Fried Green Tomatoes with Red Tomato Mayonnaise
By lbgtdep
o keep warm while you are cooking all of the tomatoes, place the tomato slices on a baking sheet and keep warm on t...
- 5 or 6 medium under-ripe green tomatoes, 1/2-inch slices
- Kosher salt
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 2 tablespoons milk
- Freshly ground black pepper
- 1 1/2 cups yellow or white cornmeal
- 2 teaspoons chopped fresh sage
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh oregano
- 1 green onion, minced
- 1/4 cup olive oil
- Thyme and oregano sprigs as a garnish
Banana-Bran Muffins
By lbgtdep
Active Time: 30 Minutes Total Time: 1 Hour Yield: 1 dozen muffins By the end of the week, any bananas left in th...
- 2 large eggs
- 2/3 cup packed light brown sugar
- 1 cup mashed ripe bananas (2 medium)
- 1 cup buttermilk (see Ingredient notes)
- 1 cup unprocessed wheat bran (see Ingredient notes)
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
- 1 cup whole-wheat flour
- 3/4 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional)
- 1/3 cup chopped walnuts (optional)
- Ingredient Notes: You can use buttermilk powder in place of fresh buttermilk. Or make "sour milk": mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
- Unprocessed wheat bran is the outer layer of the wheat kernel, removed during milling. Also known as miller's bran, it can be found in the baking section. Do not substitute bran cereal in this recipe.
- Get Cooking: http://www.cooking.com/recipes-and-more/recipes/Banana-Bran-Muffins-recipe-10267.aspx#ixzz2UwE1c95y
Beefy French Onion Noodle Soup
By lbgtdep
MAKES: 6 SERVINGS SERVING SIZE: 1 1/3 CUPS MAKES: 9 CUPS START TO FINISH: 1 HR
- 2 cups sliced fresh mushrooms
- 1/4 cup vegetable oil
- 3 cups thinly sliced onions
- 10 ounces beef sirloin, trimmed and cut into very thin strips
- Salt and black pepper
- 2 32 ounce boxes reduced-sodium beef broth
- 1/3 cup dry white wine (optional)
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon freshly ground black pepper
- 4 ounces very wide homestyle egg noodles, broken if long
- 6 slices French bread, toasted (optional)
- 3/4 cup shredded Swiss, Gruyere, or Jarlsberg cheese (3 ounces) (optional)
Guinness Beef Stew
By lbgtdep
SERVES 6 TO 8 Use Guinness Draught, not Guinness Extra Stout, which is too bitter
- 1 (3 1/2-to 4-pound) boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1 1/2-inch pieces
- Salt and pepper
- 3 tablespoons vegetable oil
- 2 onions, chopped fine
- 1 tablespoon tomato paste
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1 1/4 cups Guinness Draught
- 1 1/2 tablespoons packed dark brown sugar
- 1 teaspoon minced fresh thyme
- 1 1/2 pounds Yukon Gold potatoes, unpeeled, cut into 1-inch pieces
- 1 pound carrots, peeled and cut into 1-inch pieces
- 2 tablespoons minced fresh parsley
GREEN CHILAQUILES IN A ROASTED TOMATILLO SAUCE
By lbgtdep
Chilaquiles verdes Serves 6
- To Garnish:
- 18-5 " corn tortillas
- 2 pounds green tomatillos, husked and rinsed
- Half of a large white onion
- 1 or 2 serrano or jalapeño chiles
- 1 garlic clove
- 2 or 3 cilantro sprigs
- 2 cups vegetable or chicken broth
- 3 tablespoons vegetable oil, plus more for brushing tortillas
- 1/2 cup onion, thinly sliced
- 1/4 cup cilantro, chopped
- 1/2 cup queso fresco or cotija, or substitute with Farmer's cheese or mild feta, crumbled
- 1/4 cup Mexican cream
ZUCCHINI NOODLES WITH PESTO
By lbgtdep
yield: SERVES 4 prep time: 15 MINUTES total time: 15 MINUTES
- 4 small zucchini, ends trimmed
- 2 cups packed fresh basil leaves
- 2 cloves garlic
- 1/3 cup extra-virgin olive oil
- 2 teaspoons fresh lemon juice
- 1/4 cup freshly grated Parmesan cheese
- Kosher salt and freshly ground black pepper, to taste
- Cherry or grape tomatoes, optional
Chilpachole (Seafood Stew)
By lbgtdep
MAKES: 8 SERVINGS PREP: 35 MINS SOAK: 45 MINS BAKE: 20 MINS AT 425 DEGREES F
- 12 12
- ounces fresh or frozen medium shrimp
- 8 8
- ounces fresh or frozen tilapia or other white-flesh fish
- 2 2
- fresh poblano chile peppers
- 8 8
- ounces fresh or frozen bay scallops
- 8 8
- ounces mussels or clams
- 2 2
- tablespoons olive oil
- 8 8
- cloves garlic, minced
- 1 1
- cup finely chopped onion (1 large)
- 1 1
- cup finely chopped celery (2 stalks)
- 1/2 1/2
- cup chopped carrot (1 medium)
- 4 4
- 8 ounce bottles clam juice
- 2 2
- 14 1/2 ounce can fire-roasted diced tomatoes, undrained
- 2 2
- cups vegetable juice or tomato juice
- 1 1
- fresh jalapeno chile pepper, stemmed, seeded, and chopped*
- 2 2
- bay leaves
- 1 1/2 1 1/2
- teaspoons dried oregano, crushed
- 1 1/2 1 1/2
- teaspoons ground cumin
- 1 1/2 1 1/2
- teaspoons anise seeds, crushed
- 1/2 1/2
- cup fresh cilantro leaves
- Salt
- Lime wedges
- Bottled hot pepper sauce (optional)
- Garlic bread (optional)
{SLOW COOKER} QUINOA CHICKEN PARMESAN SOUP
By lbgtdep
Serves: 6
- 1 pound boneless skinless chicken breast
- 1 cup quinoa
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon dried oregano
- Pinch of red pepper flakes, optional
- 1 teaspoon minced garlic
- 1/2 cup yellow onion, finely chopped
- 1 can (24 ounces) garlic & herb flavored spaghetti sauce
- 1 can (14.25 ounces) petite diced tomatoes
- 4-6 cups chicken broth
- 3/4 cup freshly grated Parmesan cheese
- Optional: mozzarella cheese, fresh basil
Lobster Macaroni and Cheese
By lbgtdep
MAKES: 6 SERVINGS PREP: 35 MINS BAKE: 30 MINS 350°F STAND: 10 MINS
- 12 12 12 ounces dried mini bow tie pasta or mini penne pasta
- 6 6 6 slices applewood-smoked bacon
- 3 3 3 cups sliced fresh cremini mushrooms (8 ounces)
- 2 2 2 medium leeks, sliced (2/3 cup)
- 8 8 8 ounces cooked lobster meat,* chopped
- 8 8 8 ounces process Gruyere cheese, cut up
- 1 1/2 1 1/2 1/2 cups half-and-half or light cream
- 1 1 1 cup crumbled blue cheese (4 ounces)
- 1 1 1 tablespoon truffle-flavor oil
- 1/8 1/8 1/8 teaspoon cayenne pepper
- 1 1/2 1 1/2 1/2 cups coarse soft bread crumbs (2 slices)
- 1 1 1 tablespoon butter or margarine, melted
Instant-Pot Red Chicken Enchiladas
By lbgtdep
YIELD Serves 4 ACTIVE TIME 30 minutes TOTAL TIME 50 minutes
- For Mexican-American–style enchiladas:
- 1 pound boneless, skinless chicken thighs
- 2 cups Ancho Chile Sauce
- 1/2 cup chopped onion
- 12 corn tortillas
- 3 tablespoons vegetable oil or nonstick cooking spray
- 1/2 cup crumbled queso fresco
- 2 cups shredded Monterey Jack cheese