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Recipes
Beef with Snow Peas
By msweeney
In a bowl, mix together the soy sauce, sherry, cornstarch, brown sugar and ginger
- 1/2 cup low-sodium soy sauce
- 3 tablespoons sherry or cooking sherry
- 2 tablespoons cornstarch
- 2 tablespoons brown sugar
- 1 tablespoon peeled and minced fresh ginger
- 1 1/2 pounds flank steak, trimmed of fat and sliced very thin against the grain
- 3 tablespoons peanut or olive oil
- 8 ounces fresh snow peas, trimmed
- 5 whole scallions, cut into 1/2-inch pieces on the diagonal
- Crushed red pepper
- Salt, as needed (use sparingly!)
- Jasmine or long grain rice, cooked according to package directions
Chicken, Tarragon and Mushroom Pie
By msweeney
1 egg, beaten Preheat the oven to 200°C/gas mark 6
- Chicken Mushroom pie
- INGREDIENTS
- 30 30g 30g butter
- 4 4 4 skinless chicken fillets, diced
- 1 1 1 leek, finely sliced
- 280 280g 280g button mushrooms, quartered
- 1 1 1 tablespoon flour
- 250 250ml 250ml milk
- 100 100ml 100ml single cream
- 2 2 2 tablespoons chopped tarragon leaves
- 500 500g 500g pack of puff pastry (use butter puff or brush ordinary puff with a little butter)
- 1 1 1 egg, beaten
- METHOD
- to 200°C/gas 6. to 200°C/gas mark 6.
- 5 a large pan over a medium heat and melt the butter. Add the chicken, season with salt and pepper and cook for 5 minutes. Stir in the leek and cook for a further minute.
- to 3 mushrooms to the pan and cook for 3 minutes. Sprinkle over the flour, stir and cook for another minute, then pour in the milk and cream and cook until the sauce has thickened. Stir in the chopped tarragon.
- to out the pastry and cut it into four pieces big enough to cover four small pie dishes. Spoon the chicken mixture into the dishes and brush the rims with beaten egg.
Mashed Yellow Turnips with Crispy Shallots
By msweeney
Heat the oil and unsalted butter in a saucepan over medium-low heat until it reaches 220 degrees F
- 1 1/2 cups light olive or vegetable oil
- 3 tablespoons unsalted butter
- 5 to 6 shallots, peeled and sliced into thin rings
- 2 large yellow turnips (rutabagas), about 4 pounds total
- Kosher salt
- 1 cup whole milk
- 6 tablespoons (3/4 stick) salted butter
- 1/2 teaspoon freshly ground black pepper
Indonesian Grilled Swordfish
By msweeney
Directions Combine the soy sauce, canola oil, lemon zest, lemon juice, ginger root, garlic, and mustard in a bowl
- 1/3 cup soy sauce
- 1/4 cup canola or peanut oil, plus extra for brushing on the grill
- 2 teaspoons grated lemon zest (2 lemons)
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup minced or finely chopped ginger root
- 2 tablespoons minced garlic (4 cloves)
- 2 tablespoons Dijon mustard
- 6 (8-ounce, 1-inch thick) swordfish steaks
- Kosher salt
Sweet Potato Gratin
By msweeney
Preheat the oven to 350 degrees F
- Nonstick cooking spray
- 2 tablespoons olive oil
- 5 cups sliced onion
- 3 tablespoons dark brown sugar
- 1/4 teaspoon cayenne pepper
- 1/3 cup butter
- 3 tablespoons all-purpose flour
- 2 cups half-and-half
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 1 1/2 teaspoons salt
- 3 pounds peeled, very thinly sliced sweet potato
- 2 cups grated Parmesan
- 2 tablespoons chopped fresh parsley, optional
Raspberry Bars
By msweeney
1 Heat oven to 400°F. Grease square pan, 9x9x2 inches
- 2 cups Original Bisquick® mix
- 1 cup quick-cooking oats
- 3/4 cup packed brown sugar
- 1/2 cup butter or margarine, softened
- 1 cup raspberry spreadable fruit, jam or preserves
Mexican Lasagna
By msweeney
Watch how to make this recipe
- 3 tablespoons extra-virgin olive oil
- 2 pounds ground chicken breast, available in the packaged meats case
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1/2 red onion, chopped
- 1 (15-ounce) can black beans, drained
- 1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
- 1 cup frozen corn kernels
- Salt
- 8 (8 inch) spinach flour tortillas, available on dairy aisle of market
- 2 1/2 cups shredded Cheddar or shredded pepper jack
- 2 scallions, finely chopped
Parasol's Restaurant and Bar - Chicken and Andouille Gumbo
By msweeney
In a 6-quart pot, heat oil and fry chicken until it is golden brown
- 1/2 cup oil
- 1 medium whole chicken, cut up (wing, leg, breast etc.)
- 1 cup all-purpose flour
- 1 medium Vidalia or yellow onion, coarsely chopped
- 2 stalks celery, coarsely chopped
- 3 cloves garlic, finely chopped
- 8 bay leaves
- 1 bell pepper, coarsely chopped
- 1 pound sliced andouille sausage or sliced pepperoni
- 2 cans chicken broth
- Salt and freshly ground black pepper
- 1/2 cup green onion, chopped
- 1/4 cup finely chopped parsley, finely chopped
Print Recipe | www.ghirardelli.com
By msweeney
Directions Preheat the oven to 325°F with a rack in the lower third of the oven
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Filipino Chicken Adobo - Food Network
By msweeney
Combine the chicken thighs, vinegar, soy sauce, garlic, peppercorns and bay leaves in a large pot
- 4 to 5 4 to 5 5 pounds chicken thighs
- 1/2 1/2 1/2 cup white vinegar
- 1/2 1/2 1/2 cup soy sauce
- 4 4 4 cloves garlic, crushed
- 1 1 1 teaspoon black peppercorns
- 3 3 3 bay leaves
- Steamed rice, for serving