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Recipes
Maple & Mustard Seared Tuna with Potato-Bean Salad
By Rhonda7447
367 calories per person
- 3 tablespoons maple syrup
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 teaspoons extra-virgin olive oil
- 1/8 teaspoon ground red pepper
- 4 (5-ounce) tuna steaks, about 1 inch thick
- Cooking spray
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Salad Dressing: 2 T olive oil, 1 T white wine vinegar, 1/1/2 tsp Dijon mustard, 1/2 tsp sugar, salt & pepper
- 12 ounces small Dutch potatoes, one (8 oz) package microwave-in-bag green b beans (haricots verts, 1/3 cup chopped green onions, 1 tsp fresh minced tarragon
Coconut Curry Salmon with Sauteed Sesame Snow Peas
By Rhonda7447
A meal fit for a king! Coconut curry salmon with rice and sauteed sesame snow peas
- SNOW PEAS:
- 1 tablespoon brown sugar
- 2 teaspoons fresh lime juice
- 1 1/2 teaspoon red curry paste
- 1 (15-ounce) can light coconut milk
- 4 (6-ounce) salmon fillets, skinned (about 1-inch thick)
- 1/4 teaspoon salt
- 1 tablespoon fresh cilantro, chopped
- 1 (8.8-ounce) package precooked brown basmati rice (Uncle Ben's)
- 12 ounces trimmed snow peas
- 2 teaspoons dark sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame seeds
Chicken and Dumplings
By Rhonda7447
Sauté carrots and onions in large saucepan for 3 minutes
- 4 carrots - pared and cut into 1/2 inch pieces + 2 T finely grated carrots
- 3 medium onions cut into eighths
- 2 T butter
- 3 T all-purpose-flour
- 2 cans (13 3/4oz) chicken broth
- 1 1lb chicken cutlets cut into 1 inch pieces
- 1/2 tsp thyme - crumbled
- 1/2 tsp marjoram - crumbled
- 1/8 tsp pepper
- 1 pckg (4.5oz) refrigerated biscuits
- 1/4 cup half-n-half
- 1 T chopped parsley
Southern Pecan Pie
By Rhonda7447
Preheat oven to 350 degrees
- Crust: 1 1/4 cups all-purpose-flour, 1/4 tsp salt, 7 T butter - chilled and cut into pieces, 3 T ice water
- Filling: 4 eggs, 1 cup pecan halves, 1 1/4 cups granulated sugar, 1/4 cup butter or margarine, 1/2 cup light corn syrup
Gyudon, Japanese Beef Bowl
By Rhonda7447
1. In a medium saucepan, melt butter over medium heat
- 2 T butter
- 1/2 lb thinly sliced Beef Ribeye (available at Asian grocery stores or freeze beef for one hour before slicing yourself)
- 1/2 large Yellow onion, thinly sliced
- 4-5 Shiitake mushrooms, thinly sliced
- 1/4 cup Sake
- 1/4 cup Mirin
- 1/4 cup Water
- 1/4 cup Soy Sauce
- 2 T sugar
- 1/2 tsp minced garlic
- 1 tsp grated ginger and the juice
- enough hot cooked Japanese rice to fill two bowls (Donburi)
- Beni Shoga, pickled red ginger (optional)
- 2 large fresh eggs (optional)
- Shichimi (also called Nanami) Japanese Seven Spice
Buffalo Chicken Wings
By Rhonda7447
Pour 1/2 inch oil into a large skillet; heat over medium heat until almost smoking
- 4 lbs of chicken wings, olive oil, 3 T butter, 3 T hot red pepper sauce, 6 celery stalks cut into 3 x 1/4 inch sticks.
- Blue Cheese Dressing: 1/2 cup mayonnaise, 1/2 cup sour cream, 1/3 cup crumbled blue cheese, 1 garlic clove - crushed, 1 T lemon juice. Combine all the ingredients in a bowl. Makes about 1 1/2 cup.
Onigiri, Japanese Rice Balls
By Rhonda7447
1. Set up the mixing bowl filled 3/4 full of water and the damp kitchen towel (rolled up) in front of the bowl and ...
- Optional Onigiri fillings:
- 1 tsp good quality fine sea salt
- 1 1/2 cups hot, cooked Japanese white rice
- 2 strips of toasted nori seaweed (cut into 2-inch strips)
- Small mixing bowl, filled halfway with water to dip your hands
- Small kitchen towel, dampened
- Umeboshi (Japanese pickled plums)\
- Shibazuke (a mix of pickled cucumber and eggplant, sold at most Asian market)
Gyoza, Japanese Potstickers
By Rhonda7447
1. Combine all ingredients other than the oil in a bowl and mix well with your hands
- 1 lb ground pork
- 1 cup cabbage, finely chopped
- 1/2 cup nira, garlic chives, finely chopped
- 1/2 Japanese large green onion (naga negi) or 2-3 scallions finely chopped
- 2 T sesame oil
- 1 T mirin
- 1 T sake
- 2 T soy sauce
- 1 T chopped garlic
- 1 T freshly grated ginger
- 2 pckgs of gyoza wrappers
- Canolo or Vegetable oil for frying
- For dipping sauce: soy sauce, rice vinegar and Rayu chili oil(optional)
Corn and Shrimp Chowder
By Rhonda7447
From the "Fix It and Forget About It" slow cooker magazine (Our Best Fall Recipes)
- 4 bacon strips, diced
- 1 cup chopped onion
- 2 cups diced, unpeeled red potatoes
- 1 (10 oz) packages frozen corn
- 1 tsp Worcestershire sauce
- 1/2 tsp paprika
- salt and pepper
- 2 cups or more of water (I use chicken stock)
- 2 (6 oz) cans shrimp or 3/4 lb cooked and peeled small shrimp
- 1 (12 oz) can evaporated milk
- Chopped fresh chives
Chicken Wing Stew
By Rhonda7447
Fold chicken wing and brown in butter in large frying pan
- 3 1/2 lbs chicken wings
- 1 T butter
- 1 cup chopped onions
- 3/4 cup chopped scallions
- 1 1/2 cup pearl rice
- 3 cup chicken stock or water
- 1 tsp each: pepper, paprika, oregano
- 3 cloves of garlic - minced
- Tabasco sauce
- 1 large tomato - chopped
- 1 zucchini- chopped
- 3/4 cup frozen peas
- 3/4 cup frozen corn
- 1 sweet red pepper - chopped