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Recipes
Lemon-Basil Shrimp Salad
By MC042561
Prep: 20 min., Chill: 8 hrs
- Ingredients
- 3 pounds unpeeled, cooked large shrimp
- 1 large red onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- Lemon-Basil Marinade
- 1/2 cup chopped fresh basil
- 16 cups salad greens
- 8 Parmesan Baskets (optional)
- Fresh Lemon Vinaigrette
Lemon-Basil Marinade
By MC042561
This recipe goes with Lemon-Basil Shrimp Salad
- Ingredients
- 1 cup vegetable oil
- 1 cup red wine vinegar
- 2 tablespoons grated lemon rind
- 1/4 cup fresh lemon juice
- 3 tablespoons sugar
- 2 tablespoons hot sauce
- 2 tablespoons Dijon mustard
- 2 garlic cloves, pressed
- 1/2 teaspoon salt
Goi Du Du
By MC042561
In a medium sauce pan, fry the dried anchovies until just browned, remove and drain on paper towel and set aside
- 1 green papaya roughly 1.5 lbs
- 1/2 cup pickled carrots and daikon, juices squeezed out and drained
- 1/2 bunch of coarsely chopped tia to (perilla/shiso)
- 1/2 bunch of coarsely chopped rau ram (Vietnamese coriander)
- 1/2 bunch of coarsely chopped mint
- 1/4 cup dried small to medium sized anchovies
- 3 tbs crushed roasted peanuts
- cooking oil for frying
- nuoc mam cham
Green Beans Amandine
By MC042561
Makes: 4 cups
- 1 pkg (12 oz) grean beans
- 1/3 cup slivered almonds
- 3 tbs basting oil
- 1/4 cup unseasoned bread crumbs
- Salt and pepper to taste
Bo Kho Vietnamese Beef Stew
By MC042561
In large mixing bowl, combine the beef shank with the spice marinade for at least 2 hours
- 2 lbs beef shank, cut into 1.5 inch cubes
- 1/2 knob of ginger, thinly sliced
- 2 beef tendon strips or about 1/2 lb
- 1 stalk of lemongrass (white end bruised and slice into 4-5 inch stalk and tie together)
- 2 bay leaves
- 3-4 star anise seeds, (toasted optional)
- 32 oz of beef broth
- 4 medium sized carrots
- 2 tbs annato seed oil (see cooks note)
- Marinade
- 1 tbs diced shallots
- 1 tbs minced garlic
- 1 tbs paprika
- 1 tbs minced lemongrass
- 1/2 tbs fish sauce
- 1/2 ts red chili powder
- 1/4 ts cinnamon
- 1/4 ts clove powder
- 1/4 ts anise powder
- 1 ts ground pepper
- 1 ts sugar
- Accompaniments
- Toasted French baguettes
- Fresh Basil
- Pickled Onions
- lime/lemon wedges
- Diced cilantro and green onions
- Sliced jalapenos
- Rice noodles
Banh Cuon
By MC042561
In a large mixing bowl, combine the rice and tapioca flour with water and salt
- Batter
- 1 bag of rice flour (16 oz)
- 1 bag of tapioca flour (14 oz)
- 1 ts salt
- 3 qt of water
- Filling
- 1 lb ground pork
- 1 cup Wood Ear mushrooms (soaked and drained and chopped into small pieces)
- 1 medium onion
- 1 shallot, thinly diced
- 1 tbs fish sauce
- fresh cracked pepper
- Accompaniments
- Vietnamese ham, Cha Lua
- Fried Shallots
- Bean Sprouts (steamed-microwave covered for about a minute)
- Cucumber (thinly juliened)
- Nuoc mam cham
- Cooking oil, brush, large tray
Fresh Lemon Vinaigrett
By MC042561
This recipe goes with Lemon-Basil Shrimp Salad
- Ingredients
- 1/4 cup fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 large garlic clove, pressed
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup vegetable oil
Herbed Mushrooms with White Wine
By MC042561
1. Heat the oil in a skillet over medium heat
- 1 tablespoon olive oil
- 1 1/2 pounds of fresh mushrooms
- 1 teaspoon Italian seasoning
- 1/4 cup dry white wine
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons chopped fresh chives
Meaty Spaghetti Sauce
By MC042561
1. In a large stockpot cook the ground beef, sausage, pepperoni, green bell pepper, red bell pepper, garlic, onion...
- 1 lb lean ground beef
- 1 lb pork sausage
- 2 ounces sliced pepperoni sausage
- 1 green bell pepper, chopped
- 1/2 red bell pepper, chopped
- 1 tablespoon minced garlic
- 2 onions, chopped
- 2 carrots, diced
- 2 stalks celery, chopped
- 1 (8 ounce) can sliced mushrooms
- 1 (15 ounce) can tomato sauce
- 2 (14.5 ounce) can diced tomatoes
- 2 (6 ounce) cans tomato paste
- 3 cubes beef bouillon
- 3 bay leaves
- 1 tablespoon dried thyme
- 1 1/2 tablespoon dried oregano
- 1 1/2 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon ground black pepper
- 1 tablespoon white sugar
- 1 cup beef broth
Chicken Marsala
By MC042561
1. Preheat oven to 350 degrees F (175 degrees C) 2
- 1 cup butter, divided
- 2 tablespoons, and 2 teaspoons vegetable oil, divided
- 5-1/4 portobello mushroom caps, sliced
- 1-1 cloves garlic, chopped
- 1 cup all purpose flour, divided
- 1-1/3 (14.5 ounce) cans beef broth
- 2/3 cup dry Marsala wine
- Kosher salt and ground black pepper to taste
- 1 tablespoon and 1 teaspoon browning sauce
- 8 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness