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Wicked Chicken Vindaloo

Wicked Chicken Vindaloo

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Blend first 11 ingredients and 1/4 teaspoon cayenne pepper in processor until paste forms

  • 3 cups chopped onions
  • 1 1/2 cups chopped seeded tomatoes (about 4 medium)
  • 2 1/2 tablespoons distilled white vinegar
  • 1 large garlic clove, chopped
  • 1 teaspoon minced peeled fresh ginger
  • 1 teaspoon tomato paste
  • 1 teaspoon garam masala*
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon (or more) cayenne pepper
  • 2 tablespoons vegetable oil
  • 6 skinless boneless chicken thighs, cut into 1- to 1 1/2-inch pieces
  • 1 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces
  • 1 1/2 cups low-salt chicken broth or water
4.5/5 (32 Votes)

Lemon Garlic Shrimp over Cauliflower Mash

Lemon Garlic Shrimp over Cauliflower Mash

By

First, mix up the marinade ingredients for the shrimp

  • Shrimp Marinade
  • Zest from 1 lemon
  • 2 cloves garlic, minced
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon dried oregano
  • 1 pound raw shrimp, shelled and de-veined
  • Cauliflower Mash
  • 1 head of cauliflower, cut into large-ish florets
  • 6-8 cloves garlic, peeled
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • Butter (grass-fed)
  • 1/2 cup Parmesan cheese, freshly grated
  • (optional) half and half or cream / or broth, if needed to correct consistency
  • Lemon Garlic Shrimp
  • Marinated shrimp (from above)
  • 6 cloves garlic, minced
  • 2 slices bacon
  • 2 tablespoons butter (grass-fed)
  • 1/2 cup white wine, or bottled clam juice
  • 1/2 sweet onion, thinly sliced
  • 1 teaspoon crushed red pepper flakes, or to taste
  • pinch or two of dried oregano
  • juice of one lemon
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh oregano, chopped
4.5/5 (103 Votes)

Chicken Marsala

Chicken Marsala

By

Italian Chicken Marsala is simple, flavorful and quick to prepare

  • 3 to 4 boneless, skinless chicken breasts
  • kosher salt (to taste)
  • freshly ground black pepper (to taste)
  • 2 tsp grapeseed oil (approx.)
  • 3 tbsp shallots
  • 4 oz sliced mushrooms
  • 1/2 cup Marsala wine
  • 1 cup Dark Chicken Stock (on Rouxbe)
  • 2 tbsp unsalted butter
  • 1 lemon
  • 1/4 cup Italian flat-leaf parsley
4.5/5 (30 Votes)

Beef and Vegetable Potpie with Cheddar Biscuits

Beef and Vegetable Potpie with Cheddar Biscuits

By

Preheat the oven to 450° and position a rack in the upper third

  • 2 sticks unsalted butter, chilled and cubed
  • 1/4 cup canola oil
  • 1 large Spanish onion, coarsely chopped
  • 1 1/2 pounds carrots, peeled and cut into 1/2-inch pieces
  • 1 1/2 pounds parsnips, peeled and cut into 1/2-inch pieces
  • Salt and freshly ground pepper
  • 3 pounds ground beef
  • 1 tablespoon chopped thyme
  • 1 tablespoon chopped rosemary
  • 4 1/4 cups self-rising flour
  • 5 1/3 cups milk
  • 2 cups chicken stock or low-sodium broth
  • One 10-ounce package frozen peas
  • 6 ounces sharp cheddar cheese, shredded (1 1/2 cups)
4.6/5 (9 Votes)

Gumbo Pages Shrimp Creole

Gumbo Pages Shrimp Creole

By

I was digging around for my mama's recipe for this, and couldn't find it

  • 1/4 cup olive oil (or use 2 tablespoons butter and 2 tablespoons oil for slightly more richness)
  • 2 medium brown onions, small dice
  • 2 medium red onions, small dice
  • 1 green bell pepper, small dice
  • 1 red bell pepper, small dice
  • 1 yellow bell pepper, small dice
  • 2 poblano chiles, small dice
  • 6 ribs celery
  • 6 cloves garlic, minced
  • 2 quarts shrimp stock
  • 6 cups crushed tomatoes (if using fresh tomatoes, run them through a food mill)
  • 3 6-ounce cans tomato paste
  • 1 quart ketchup
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons Creole seasoning or Tony Chachere's seasoning
  • 3 tablespoons Tiger Sauce (optional)
  • 3 tablespoons Cajun Power Garlic Sauce (optional; substitute several cloves of roasted garlic)
  • 1/2 teaspoon white sugar
  • 1/2 teaspoon brown sugar
  • 1/2 teaspoon Steen's cane syrup or light corn syrup
  • 1/2 teaspoon molasses
  • 1 teaspoon hot sauce (Tabasco or Crystal)
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon salt
  • 4 teaspoons chopped fresh thyme (or 1-1/2 teaspoons dried thyme)
  • 2 bay leaves
  • 1/4 cup fresh squeezed lemon juice
  • 3 pounds medium shrimp, peeled and deveined
  • 15 About 15 cups cooked long-grain or converted rice (about 5 cups raw)
4.6/5 (24 Votes)

Roasted Brussels Sprouts & Apples

Roasted Brussels Sprouts & Apples

By

1. Preheat oven to 400 degrees

  • 1 lb. brussels sprouts, trimmed and halved lengthwise
  • 1 apple, cored and sliced (Fuji or Braeburn works well)
  • 1 tbsp. olive oil
  • salt + pepper to taste
  • 1/4 c. dried cranberries
  • 1/4 c. chopped walnuts
  • 1 tbsp. maple syrup
4.4/5 (20 Votes)

Beef Bourguignon

Beef Bourguignon

By

Inspired by Julia Child, this fantastic beef bourguignon is best shared with friends

  • 2 cloves garlic
  • 2 medium onions
  • 2 large carrots
  • 7 ounces slab bacon, with rind
  • 3 pounds beef chuck, cut into 2 -inch pieces
  • 1 to 2 teaspoons grapeseed oil
  • 1/4 cup all-purpose flour
  • 2 tablespoons tomato paste
  • 2 1/2 cup full-bodied red wine
  • 2 1/2 cups dark stock, beef or chicken
  • 2 sprigs fresh thyme
  • 2 sprigs fresh parsley
  • 1 bay leaf
  • 1 recipe Braised Onions
  • 1 recipe Sautéed Mushrooms
4.3/5 (33 Votes)

Green Beans & Tofu With Crunchy Thai Peanut Sauce

Green Beans & Tofu With Crunchy Thai Peanut Sauce

By

Another wonderful vegetarian recipe from Mollie Katzen's cookbook "Vegetable Heaven

  • 1 1/2 cups unsalted peanuts (or lightly salted)
  • 2 tablespoons peanut oil or 2 tablespoons canola oil
  • 2 tablespoons minced fresh ginger
  • 1 tablespoon minced garlic
  • 1/2 teaspoon lemon zest
  • 1 lb firm tofu, cut into small cubes
  • 1 teaspoon salt
  • 1 tablespoon fresh lemon juice
  • 1 lb fresh green beans, trimmed and cut into 1 1/2-inch pieces
  • red pepper flakes
  • PEANUT SAUCE
  • 1/2 cup good-quality peanut butter
  • 1/2 cup hot water
  • 1 tablespoon soy sauce
  • 2 teaspoons sugar
  • 1 teaspoon minced garlic
  • 1 teaspoon vinegar
  • 1 tablespoon minced cilantro
4.6/5 (16 Votes)

Beef Tenderloin with Peppercorn Sauce

Beef Tenderloin with Peppercorn Sauce

By

This beef tenderloin is served with a rich and elegant peppercorn sauce

  • four 4-6 oz beef tenderloin steaks
  • 1/8 cup whole black peppercorns
  • 1 tsp grey salt
  • 1/4 cup brandy
  • 2 small shallots
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 2 cups reduced dark chicken stock
  • 1/2 cup heavy cream
4.5/5 (11 Votes)

Chef Emeril's Creole Seasoning

Chef Emeril's Creole Seasoning

By

Chef Emeril Lagasse, of the restaurants Emeril's and NOLA in New Orleans, has a slightly different Creole seasoning

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon black pepper
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried leaf thyme
4.6/5 (27 Votes)