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Recipes
Soft Scrambled Eggs with Romano and Black Pepper with Tomato Bruschetta
By karen1
Preheat a grill pan over medium heat for 5 minutes
- 1 loaf Italian bread
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 3 large ripe tomatoes, roughly chopped
- Generous handful fresh basil, roughly chopped, plus small leaves for serving
- 4 tablespoons unsalted butter
- 1 dozen large eggs
- 1/4 teaspoon coarsely ground black pepper
- 4 ounces coarsely grated Pecorino Romano cheese
Grilled Pork Tenderloin with Mustard-Dill Sauce
By karen1
by The Bon Appétit Test Kitchen
- 1/2 cup white balsamic vinegar
- 2 tablespoons plus 1/2 cup chopped fresh dill
- 2 medium zucchini (10 ounces), cut into 1/8-inch-thick rounds
- 1/4 cup Dijon mustard
- 1 tablespoon honey
- 1 1-pound pork tenderloin
Prawns/Shrimp with Maryam Zaira Sauce
By karen1
Mix together all the sauce ingredients, and put into a bowl for dipping
- 1 cup good store-bought preferably organic mayonnaise
- 1/4 cup harissa
- 1 teaspoon lime juice
- 1 teaspoon honey
- 1 pound shell on cooked prawns /shrimp
Fresh Pea Soup
By karen1
Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, un...
- 2 tablespoons unsalted butter
- 2 cups chopped leeks, white and light green parts (2 leeks)
- 1 cup chopped yellow onion
- 4 cups chicken stock, preferably homemade
- 5 cups freshly shelled peas or 2 (10-ounce) packages frozen peas
- 2/3 cup chopped fresh mint leaves, loosely packed
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup creme fraiche
- 1/2 cup freshly chopped chives
- Garlic croutons, for serving
Christmas Seafood Salad (Cappon Magro)
By karen1
For the dressing: Whisk the vinegar, rosemary, lemon juice, garlic and lemon zest in a medium bowl until blended
- 1/3 cup white wine vinegar
- 2 teaspoons minced fresh rosemary leaves
- 1 1/2 teaspoons fresh lemon juice (about 1/2 a large lemon)
- 3 large cloves garlic, smashed, peeled and minced
- Zest of 1 large lemon
- 1 cup extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon kosher salt
- 12 ounces green beans, trimmed and halved crosswise
- 6 medium carrots, peeled and sliced diagonally into 1/3-inch-thick ovals
- One 1 3/4-pound cauliflower, cut into florets (about 4 cups)
- 1/2 cup dry white wine
- 1 1/4 pounds cod fillets, cut into 1 1/2-inch cubes
- 1 1/4 pounds small clams, such as Manilla, scrubbed
- 1 1/4 pounds extra-large shrimp, peeled and deveined
- Twelve 1/3-inch-thick slices country-style bread (such as Pan Rustique),( baguette option) toasted
- 3 cooked beets, cut into 6 to 8 wedges
- Lemon wedges
Mississippi Pot Roast
By karen1
Place roast in the slow cooker and sprinkle the top with the ranch dressing mix and the au jus mix
- 1 (3-4 pounds) chuck roast
- 1 packet hidden valley ranch dressing mix
- 1 packet au jus gravy mix
- 1 stick butter
- 4-5 pepperoncini peppers(I use whole jar and juice)
Omelet for Two
By karen1
Preheat the oven to 350 degrees F
- 1/4 pound good thick-cut bacon
- 1 tablespoon unsalted butter
- 1 cup medium-diced Yukon gold potato
- 1/2 cup chopped yellow onion
- 1 tablespoon minced jalapeno pepper
- 5 extra-large eggs
- 2 tablespoons milk or cream
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup chopped scallions, white and green parts
- 4 ounces extra-sharp Cheddar, diced, plus extra grated cheese, for garnish
Mexican Chicken Soup
By karen1
For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips Preheat the oven to 350 degrees...
- 4 split (2 whole) chicken breasts, bone in, skin on
- Good olive oil
- Kosher salt and freshly ground black pepper
- 2 cups chopped onions (2 onions)
- 1 cup chopped celery (2 stalks)
- 2 cups chopped carrots (4 carrots)
- 4 large cloves garlic, chopped
- 2 1/2 quarts chicken stock, preferably homemade
- 1 (28-ounce) can whole tomatoes in puree, crushed
- 2 to 4 jalapeno peppers, seeded and minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander seed
- 1/4 to 1/2 cup chopped fresh cilantro leaves, optional
- 6 (6-inch) fresh white corn tortillas
French String Beans
By karen1
Preheat the oven to 425 degrees F
- 1 pound French string beans, both ends removed
- Kosher salt
- 1 red onion, large-diced
- 1/2 red pepper, large-diced
- 1/2 yellow pepper, large-diced
- Good olive oil
- Freshly ground black pepper
Mashed Potatoes
By karen1
Place potatoes in medium pot and cover with cold water
- 3 lbs. baking potatoes peeled
- 3/4 to 1 cup milk
- 6 tbsp. unsalted butter