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Recipes
Beet-Pickled Deviled Eggs
By carinem25
Bring water, vinegar, beet, shallot, sugar, bay leaf, and 1/2 teaspoon salt to a boil in a 2-quart saucepan, then s...
- 3 cups water
- 1 cup distilled white vinegar
- 1 small beet, peeled and sliced
- 1 small shallot, sliced
- 1 teaspoon sugar
- 1 Turkish or 1/2 California bay leaf
- 12 hard-boiled large eggs, peeled
- 1 teaspoon caraway seeds, toastedcooled
- 1/3 cup mayonnaise
- 1 tablespoon grainy mustard
- 1 tablespoon finely chopped flat-leaf parsley
- Eequipment: an electric coffee/spice grinder or a mortar and pestle
Classic Cheese Fondue
By carinem25
In a bowl, toss the Gruyère and Emmentaler with the cornstarch
- 1 pound Gruyère cheese, coarsely shredded
- 1/2 pound Emmentaler cheese, coarsely shredded
- 1 1/2 tablespoons cornstarch
- 1 garlic clove
- 1 cup dry white wine
- 1 tablespoon Kirsch
- Salt and freshly ground white pepper
- Crusty bread cubes, hard salami and small dill pickles, for serving
Rava Dosas with Potato Chickpea Masala
By carinem25
Make Masala filling: Peel potatoes and cut into 1 1/2-inch pieces
- For masala filling:
- 1 1/2 pounds Yukon Gold potatoes
- 1/3 cup dried grated unsweetened coconut
- 2 teaspoons cumin seeds
- 1 (3-inch) fresh jalapeño, coarsely chopped, including seeds
- 1 (2 1/2-inch) piece peeled ginger, coarsely chopped
- 3 garlic cloves, smashed
- 1 tablespoon curry powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon turmeric
- 1/3 cup vegetable oil
- 1 3/4 cups water, divided
- 1 large onion, chopped (about 3 cups)
- 1 (15-to 19-ounces) can chickpeas, rinsed and drained
- 1/2 cup frozen peas (do not thaw)
- 1/2 cup chopped cilantro
- For rava dosas:
- 1/2 cup semolina flour
- 1/2 cup rice flour
- 1/2 cup all-purpose flour
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon salt
- 2 cups water
- Vegetable oil for brushing
Creole Shrimp with Garlic and Lemon
By carinem25
In a bowl, toss the shrimp with the garlic, Creole seasoning and bell pepper
- 1 pound large shrimp, shelled and deveined
- 1 1/2 tablespoons minced garlic
- 1 tablespoon Creole seasoning
- 1 red bell pepper, finely chopped
- 2 tablespoons vegetable oil
- Juice of 2 lemons
- 1/4 cup chopped parsley
5 Minute Slaw
By carinem25
Oil Free Quick Slaw
- 1/4 cup red wine vinegar
- 2 tablespoons sugar
- 2 teaspoons coarse kosher salt
- 1/4 teaspoon celery seeds
- 3 green onions, thinly sliced
- 2 8-ounce packages coleslaw mix
Slow Cooker Vegetable Vindaloo
By carinem25
Vegan
- 6 c. cauliflower florets
- 2 (15.5 oz) cans chickpeas, drained and rinsed
- 2 large leeks, sliced into 1" pieces (1.5 cups)
- 1 c. tomato sauce
- 1/4 c. white wine vinegar
- 2 T. minced ginger
- 2 T. curry powder
- 2 cloves garlic, minced
- 2 t. ground cumin
- 1 t. ground cinnamon
- 1 t. tabasco
- 3 t. cilantro chopped
- 3 c. cooked basmati rice
Easiest Noodle Kugel
By carinem25
Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish
- 8 ounces wide egg noodles
- 1 cup dark raisins
- 5 large eggs
- 1 cup sour cream
- 1/2 cup (1 stick) unsalted butter, melted, cooled
- 1/3 cup sugar
- 4 cups whole milk
- 3 cups cornflakes, coarsely crushed
- 1/4 cup (packed) dark brown sugar
Chilled Shrimp Salad
By carinem25
This protein-rich dish virtually swims in antioxidants and niacin, which keeps skin healthy
- Dressing:
- 1 clove garlic, chopped
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 6 tablespoons orange juice
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1/4 teaspoon salt
- Salad:
- Juice and rind from 1 lemon
- 1 clove garlic, crushed
- 1 bay leaf
- 1 teaspoon black peppercorns
- 1 teaspoon salt
- 1 1/2 pound large shrimp (tail intact)
- 4 chunks watermelon (1 pound each), cut from the rind,
- 1 pound heirloom tomatoes, cut into wedges
- 1/3 cup crumbled feta
- 1/4 cup fresh basil, torn
Halibut with Parsley-Lemon Sauce
By carinem25
In a medium saucepan, heat 2 tablespoons of the olive oil
- 1/4 cup extra-virgin olive oil
- 2 large shallots, thinly sliced
- 1 cup water
- 1/2 cup heavy cream
- 4 cups loosely packed parsley
- 2 teaspoons fresh lemon juice
- Salt and freshly ground pepper
- Four 1/2-inch-thick halibut steaks (1 1/2 pounds)
Shrimp and Scallop Sauté
By carinem25
New England has a large Portuguese population
- 3 tablespoons butter
- 3 tablespoons olive oil
- 6 large garlic cloves, minced
- 1 pound mushrooms, sliced
- 2 tablespoons tomato paste
- 1/4 cup dry white wine
- 1/4 cup fresh lemon juice
- 1 pound medium shrimp, peeled, deveined
- 1 bunch green onions, sliced
- 1 pound bay scallops
- 1/3 cup chopped fresh parsley