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Recipes
Orange Balsamic Rock Cornish Game Hens
By Flyer920
Preheat oven to 425 degrees F
- 2 hens, rinsed and pat dry
- Coarse salt
- Coarse black pepper
- 1 cup defrosted orange juice concentrate
- 2/3 cup aged balsamic vinegar
- 3 to 4 tablespoons extra-virgin olive oil
- 7 to 8 stems rosemary, chopped
Sunday Sauce with Sausage and Braciole
By Flyer920
Spread out breadcrumbs on a baking sheet and let sit uncovered at room temperature until dried out, about 12 hours
- fresh breadcrumbs
- finely grated Pecorino
- finely chopped fresh flat-leaf parsley
- crushed red pepper flakes
- hot smoked Spanish paprika
- garlic finely chopped, divided
- olive oil, divided
- beef top round, thinly sliced by a butcher for braciole
- Kosher salt and freshly ground black pepper
- hot or sweet Italian sausage, halved crosswise
- baby back pork ribs, cut into 3- to 4-rib pieces, or pork spare ribs, cut into individual ribs
- large onion, finely chopped
- anchovy fillets packed in oil, drained
- tomato paste
- 28-oz. cans crushed tomatoes
- 28-oz. cans whole peeled tomatoes
- large tubular pasta (such as rigatoni or tortiglioni)
Artichokes, Capers, Olives, Lemon Zest, and Grilled Chicken on Pasta Shells
By Flyer920
n a 10-quart pot, bring the water to a brisk boil
- Salsa Cruda:
- 8 quarts water
- 3 tablespoons salt
- 1 pound small pasta shells
- 1 (6-ounce) jar artichoke hearts, drained
- 1/4 cup drained and rinsed capers
- 1/2 cup pitted and chopped Kalamata olives
- juice and zest of 1 lemon
- 3 Chicken breasts seasoned and grilled
- 1/2 cup extra-virgin olive oil
- freshly ground black pepper to taste
- 1/2 cup chopped fresh basil
Lemongrass-Cilantro Chicken with Honey dipping sauce
By Flyer920
1. MAKE THE SAUCE: In a small saucepan, combine the water, sugar and honey and cook over moderate heat, stirring ...
- Sauce
- 1. 1/3 cup water
- 2. 1 1/2 teaspoons sugar
- 3. 2 teaspoons honey
- 4. 1/4 teaspoon crushed red pepper
- 5. 1 tablespoon white vinegar
- 6. 1 tablespoon Asian fish sauce
- 7. Salt and freshly ground black pepper
- Chicken
- 1. 2 large stalks of fresh lemongrass, cut into 1-inch pieces
- 2. 1 packed cup chopped cilantro
- 3. 4 large shallots, coarsely chopped
- 4. 1/2 cup vegetable oil
- 5. 4 boneless chicken breast halves, with skin
- 6. Salt and freshly ground black pepper
- 7. 1 cup small mint leaves
- 8. Lime wedges, for serving
Pesto Lasagna with Spinach and Mushrooms
By Flyer920
Jesse Cool, Cooking Light OCTOBER 2003
- 4 cups torn spinach
- 2 cups sliced cremini mushrooms
- 1/2 cup commercial pesto
- 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
- 3/4 cup (3 ounces) shredded provolone cheese
- 1 (15-ounce) carton fat-free ricotta cheese
- 1 large egg, lightly beaten
- 3/4 cup (3 ounces) grated fresh Parmesan cheese, divided
- 1 (25.5-ounce) bottle fat-free tomato-basil pasta sauce
- 1 (8-ounce) can tomato sauce
- Cooking spray
- 1 (8-ounce) package precooked lasagna noodles (12 noodles)
Curried Short Ribs
By Flyer920
1. Heat oil in a large nonstick skillet over medium-high heat
- 2 teaspoons canola oil
- 2 pounds beef short ribs, trimmed
- 1 1/2 teaspoons kosher salt, divided
- 1/4 teaspoon freshly ground black pepper, divided $
- 1/3 cup minced shallots
- 3 tablespoons minced garlic
- 3 tablespoons minced peeled fresh ginger
- 1/4 cup water
- 2 tablespoons red curry paste
- 1/4 cup light coconut milk
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- 1 teaspoon grated lime rind
- 1 tablespoon fresh lime juice
- 4 cups hot cooked basmati rice
Slow Cooker Lasagna
By Flyer920
Arrange the spinach in a vegetable steamer; steam, covered, 3 minutes or until spinach wilts
- 4 cups torn spinach $
- 2 cups sliced cremini mushrooms
- 1/2 cup commercial pesto
- 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
- 3/4 cup (3 ounces) shredded provolone cheese $
- 1 (15-ounce) carton fat-free ricotta cheese
- 1 large egg, lightly beaten $
- 3/4 cup (3 ounces) grated fresh Parmesan cheese, divided $
- 1 (25.5-ounce) bottle fat-free tomato-basil pasta sauce $
- 1 (8-ounce) can tomato sauce $
- Cooking spray $
- 1 (8-ounce) package precooked lasagna noodles (12 noodles)
Crispy Fried-Fish Tacos
By Flyer920
1. In a bowl, whisk the mayonnaise with the hoisin sauce, pickle relish and lemon juice
- Classically trained chef Tomas Lee was eager to bring the Asian-taco craze to Atlanta with his new restaurant Hankook. Here, he flavors panko-breaded fried-fish tacos with hoisin mayonnaise.
- 1 . 1/2 cup mayonnaise
- 2 . 1/4 cup hoisin sauce
- 3 . 2 tablespoons sweet pickle relish
- 4 . 1 1/2 teaspoons fresh lemon juice
- 5 . 1 cup all-purpose flour
- 6 . 1 teaspoon garlic powder
- 7 . 1 teaspoon onion powder
- 8 . 1 tablespoon kosher salt
- 9 . 1 teaspoon freshly ground white pepper
- 10 . 1 pound tilapia fillets, cut into 4-by-1-inch strips
- 11 . 2 large eggs, beaten
- 12 . 3 cups panko (Japanese bread crumbs)
- 13 . 3 cups vegetable oil, for frying
- 14 . 12 corn tortillas, warmed
- 15 . Shredded green cabbage, lettuce leaves, cilantro and sliced scallions, for serving
Cinnamon Raisin Oatmeal Bread
By Flyer920
1. In a large heatproof mixing bowl, pour boiling water over rolled oats
- * 100 grams (~ 1 c or 250 ml) rolled oats
- * 315 grams (315 ml) boiling water (I added more)*
- * 7 grams active dry yeast (2½ tsp)
- * 60gm (60 ml) lukewarm water*
- * 450 grams (~ 3½ c) unbleached all-purpose flour**
- * 150 grams (~ 1¼ c) whole wheat flour**
- * 65 grams milk (~ ¼ c)
- * 45 grams olive oil (~ 3Tbsp + 2tsp)
- * 45 grams honey (~ 2 Tbsp)
- * 13 grams salt (~ 2⅓ tsp)
- * 9 grams cinnamon (~ 4 tsp)
- * 100 grams (¾ c) Thompson raisins***
- * quick oats, for tops of loaves
Banana Walnut Bread
By Flyer920
Sift the flour, baking soda, and salt into a medium bowl, set aside
- 1 1/4 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 large eggs, at room temperature
- 1/2 teaspoon vanilla extract
- 1/2 cup unsalted butter, at room temperature, plus more for preparing the pan
- 1 cup sugar
- 3 very ripe bananas, peeled, and mashed with a fork (about 1 cup)
- 1/2 cup toasted walnut pieces