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Recipes
Ribs'P - B'Back [Sp] 'Brazillian Coconut
![Ribs'P - B'Back [Sp] 'Brazillian Coconut](/images/local/defaultImg_thumbSqPr.jpg)
By Kwasome
1 MAKE THE MARINADE: Place the bell pepper, onion, garlic, ginger, salt, and pepper in a food processor fitted...
- FOR THE MARINADE:
- 1/2 green bell pepper, cored, seeded, and cut into 1-inch pieces (save the other half for the relish)
- 1/2 medium sweet onion, such as Vidalia, peeled and cut into 1-inch pieces (save the other half for the relish, recipe follows)
- 3 cloves garlic, peeled and cut in half
- Fresh ginger (1-inch piece), peeled and cut into 1/4-inch slices
- 2 tsp coarse salt (kosher or sea)
- 1 tsp freshly ground black pepper
- 3 Tbs fresh lime juice
- 1/2 cup coconut milk or 3 tablespoons extra-virgin olive oil
- 1 bunch fresh cilantro (or parsley), washed, shaken dry, stemmed and finely chopped (reserve
- 3 tablespoons for the relish)
- 2 racks of baby back ribs (4 to 5 pounds)
- Piri Piri Relish (recipe follows)
Lasagna 'Artichokes, 4 Cheese & Prosciutto
By Kwasome
It's important to not overbake the lasagna
- 2 (9-ounce) packages frozen artichoke hearts
- 1 tsp olive oil
- 1 tsp table salt
- 1/2 tsp ground black pepper
- 6 oz Gruyère cheese , shredded (about 1 1/2 cups)
- 2 oz Parmesan cheese , finely grated (about 1 cup)
- 1 1/2 cups part-skim ricotta cheese
- 1 large egg , lightly beaten
- 2 Tbs minced fresh parsley leaves plus an additional 2 teaspoons
- 3 Tbs unsalted butter
- 1 medium shallot , minced (about 3 tablespoons)
- 1 medium clove garlic , minced or pressed through garlic press (about 1 teaspoon)
- 1/3 cup all-purpose flour
- 2 1/2 cups whole milk
- 1 1/2 cups low-sodium chicken broth
- pinch cayenne pepper
- 1 bay leaf
- 15 no-boil lasagna noodles
- 8 oz fontina cheese , rind removed, shredded (about 2 cups)
- 3 oz Gorgonzola cheese , finely crumbled (about 3/4 cup)
- 4 oz thinly sliced prosciutto , cut into thin strips
Salad - Chicken 'Ceasar TexMex
By Kwasome
1 Dressing: Mix ranch dressing and salsa together and let sit for 15-20 minutes to meld
- 6 Tbs low-sugar ranch dressing
- 4 Tbs salsa
- 4 boneless skinless chicken breasts
- 2 Tbs olive oil
- 2 Tbs lime juice
- 2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 dash cayenne pepper
- 4 cups Romaine lettuce, shredded
- 4 Tbs grated parmesan cheese
- 4 Tbs monterey jack cheese
Zuke - Cream'd [S] 'Peas & Herbs
By Kwasome
1. Cut each zucchini crosswise into several pieces, each 2 to 3 inches long
- 5 medium zucchini (about 8 ounces each), ends trimmed
- Table salt
- 1 tablespoon vegetable oil , plus 1 additional teaspoon
- 1 bunch scallions , white parts chopped fine, green parts sliced thin
- 1 cup frozen peas , thawed
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh dill leaves or mint
- Ground black pepper
- Lemon wedges , for serving
Fish & Chips
By Kwasome
1 Place cut fries in large microwaveable bowl, toss with 1/4 cup oil, and cover with plastic wrap
- 3 lbs russet potatoes (about 4 large potatoes), peeled, ends and sides squared off, and cut lengthwise into 1/2 inch by 1/2-inch fries (see illustrations below)
- 3 quarts peanut oil (or canola oil), plus 1/4 additional cup
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/2 tsp cayenne pepper
- 1/2 tsp paprika
- 1/8 tsp ground black pepper
- Table salt
- 1 tsp baking powder
- 1 1/2 lbs 1-inch-thick cod fillet (or other thick white fish, such as hake or haddock) cut into eight 3-ounce pieces
- 1 1/2 cups beer (12 ounces), cold
Fajitas - C'Breast [St]
By Kwasome
1.) In medium bowl, whisk together lime juice, 4 tablespoons oil, garlic, Worcestershire, brown sugar, jalapeño, c...
- 1/3 cup lime juice , from 2 to 3 limes
- 6 Tbs vegetable oil
- 3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
- 1 Tbs Worcestershire sauce
- 1 1/2 tsp brown sugar
- 1 jalapeño chile , seeds and ribs removed, chile minced
- 1 1/2 Tbs minced fresh cilantro leaves
- Table salt and ground black pepper
- 3 boneless, skinless chicken breasts (about 1 1/2 pounds), trimmed of fat, tenderloins removed, breasts pounded to 1/2-inch thickness
- 1 large red onion (about 14 ounces), peeled and cut into 1/2-inch-thick rounds (do not separate rings)
- 1 large red bell pepper (about 10 ounces), quartered, stemmed, and seeded
- 1 large green bell pepper (about 10 ounces), quartered, stemmed, and seeded
- 8 - 12 " plain flour tortillas (6-inch)
Bread - Pumpkin '#3'
By Kwasome
In a mixing bowl, dream butter and sugar
- 1 cup butter or margarine, soften
- 3 cups sugar
- 3 eggs
- 3 cups all-purpose flour
- 1 Tbs baking powder
- 1 1/2 tsp baking soda 1 1/2 teaspoons ground
- 1 1/2 tsp cinnamon
- 1 1/2 tsp ground cloves
- 1 1/2 tsp ground
- 1 1/2 tsp nutmeg
- 1 can solid pack pumpkin (16 oz.)
LeftOvers - Turkey/Chicken 'A la King
By Kwasome
1.) In a medium saucepan over medium heat, melt butter and saute onions until tender, 3-5 minutes
- 2 Tablespoons Butter
- ½ cups Minced Onion Or Shallot
- 2 Tablespoons All-purpose Flour
- 1 cup Chicken Broth
- ¾ cups Heavy Cream
- ⅛ teaspoons Poultry Seasoning
- 1 pinch Ground Thyme
- Salt And Pepper to taste
- 1-½ cup Leftover Thanksgiving Turkey or Chicken
- 1 cup Frozen Vegetables Of Your Choice
Chicken - Breast [SF] 'Spicy Oriental'
By Kwasome
Preparation time: 20 minutes Cooking time: 10 minutes Ready in: 30 minutes
- 1 can 20oz. Pineapple Chunks
- 1/2 cup Ketchup
- 1 cup Snow Peas
- 1 tsp Sugar
- 1 lbs Cubed Chicken
- 1 tsp Chili Powder
- 1/4 cup Chopp’d Grn. Onions
- 1 tsp Worcestershire
- 1/4 tsp Hot Pepper Sauce
- 2 Tbs Vegetable Oil-Divided
- 1 ea. Red or Green Pepper-Coarsely Chopp’d
Muffins 'Pumpkin Spicy'
By Kwasome
1 Preheat oven to 400° 2 Grease or paper line 18 muffin cups 3 Combine Flour, Brown Sugar, Granulated Sugar, Bak...
- 2 cups All Purpose Flour
- 1/2 cup Pumpkin
- 1/3 cup Granulated Sugar
- 1/2 cup ButterMilk
- 1/2 tsp Salt
- 1/4 tsp Baking Soda
- 1/2 cup Butter - melted
- 2 Lrg. Eggs - beaten
- 2/3 cup Brown Sugar - packed
- 1 Tbs Baking Powder
- 1 tsp Ground Cinnamon
- 1/4 tsp Ground Ginger