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Recipes
Roasted Asparagus Salad with Tangerine Dressing
By commercecook
This lively Asian-style salad is terrific on its own or teamed with roast chicken, roast lamb or broiled shrimp
- 1 pound asparagus, trimmed
- 1 teaspoon olive oil (preferably extra-virgin)
- 2 large tangerines or small oranges
- 1/3 cup fresh tangerine or orange juice
- 2 teaspoons unseasoned rice vinegar
- 1 1/2 teaspoon oriental sesame oil
- 1 1/2 teaspoon grated tangerine or orange peel
- 1 clove garlic, pressed
- 3/4 teaspoon minced fresh ginger
- 2 tablespoons finely chopped green onion tops
- 2 teaspoons finely chopped dry-roasted peanuts.
Potatoes Deluxe
By commercecook
This recipe is for the usual hash brown potato and cheese recipe
- 2 pounds frozen hash brown potatoes, thawed for 1/2 hour
- 1 cup diced onion
- 1 pound carton sour cream
- 8 ounces grated sharp cheese
- 1 can cream of chicken soup
- 1 stick of butter
Two Hour Turkey
By commercecook
The trick to having a turkey ready in two hours is to use a hot oven and a small turkey
- 1 oniin, halved or quartered
- 2-3 garlic cloves
- 1 (12 to 14 pound turkey)
- 1/4 pound butter, melted, or vegetable oil
Stuffed Cabbage Rolls
By commercecook
1. Prehat oven to 350 degrees (second lowest oven rack
- Sauce:
- 1 head of cabbage
- 2 pounds mixed ground meat (beef, pork, and veal) from Hillers
- 1/3 cup grated parmesan
- 1 medium onion, finely chopped
- 1 teaspoon garlic powder
- 2 teaspoons seasoning salt (one Holiday Market, one Lawrey's)
- 1/2 cup cooked brown rice
- 3/4 cup marinara sauce from jar
- 2 cans condensed tomato soup, undiluted, plus 1 more can when reheating the cabbage rolls
- remainder of marinara sauce
- 1 medium onion, finely chopped
- 2 teaspoons seasoning salt (one Holiday Market, one Lawrey's)
Spinach Salad with Sauteed Apples, Toasted Corn and Almonds
By commercecook
Saute apples: Toss apples with oil and transfer to a large skillet over medium heat
- Sauteed apples:
- 4 apples, peeled, quartered, seeds removed and cut into thin wedges.
- 2 tablespoons olive oil
- Toasted corn:
- 2 cups fresh or frozen corn kernels, thawed
- 2 tablespoons olive oil
- Salad:
- 1 1/2 pounds baby spinach
- 1/2 cup thinly sliced red onion
- 1 cup lightly toasted sliced almonds
- Dressing: (can use any vinaigrette)
- 1/2 cup extra virgin olive oil
- 1/4 cup white balsamic vinegar
- salt and pepper to taste
Roasted Asparagus with Cherry Tomatoes
By commercecook
The key here is not to overcook the asparagus
- Dressing:
- 2 teaspoons olive oil
- 1 teaspoon unseasoned rice vinegar
- 1 clove garlic
- Sea salt and pepper to taste
- Ingredients:
- 15 stalks of asparagus, cleaned and ends removed, cut into thirds
- Cherry tomatoes, cleaned and cut in half
- 1/2 tablespoon olive oil
- Sea salt and pepper to taste
Crispy Panko Chicken Tenders & Honey Mustard Sauce
By commercecook
Made this for out neighborhood party
- Oil for frying
- 2 pounds chicken tenders
- 3 eggs
- 1 cup all-purpose flour
- 2 cups Panko
- 1 teaspoon garlic powder
- 1 teaspoon lemon-pepper seasoning
- 1/2 teaspoon salt, pepper and cayenne
- Honey Mustard
- 1/2 cup Dijon mustard
- 1/2 cup honey
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- Salt and pepper
Triple Citrus Scones
By commercecook
Not tried yet 7/1/16
- Glaze:
- 2 1/4 cup all-purpose flour
- 1/4 cup plus 1 tablespoon sugar, divided
- 4 teaspoons grated orange peel
- 2 teaspoons grated lemon peel
- 1 1/2 teaspoons grated lime peel
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold butter, cubed
- 1 large egg
- 1/4 cup orange juice
- 1/4 cup buttermilk
- 1 tablespoon butter, melted
- 1/4 cup confectioners' sugar
- 1 1/2 teaspoon grated lime peel
- 1 tablespoon lime juice
- 1 tablespoon orange juice
Shrimp Baked in Tomatoes with Parmesan
By commercecook
1. Preheat oven to 400 degrees
- 1/4 cup olive oil
- 1/2 cup finely chopped onion
- 2 garlic cloves, minced
- 1 1/2 pounds medium shrimp
- 1/2 cup finely diced tomato, drained on a paper towel
- 2/3 cup shredded Parmesan cheese
- 1/2 cup cream (optional)
- 1/4 cup chopped fresh parsley
Asian Chicken Rolls with Tangy Plum Sauce
By commercecook
Preheat oven to 400 degrees
- For the sauce:
- For the rolls
- 1/3 cup chopped scallions
- 1/2 teaspoon ground ginger
- 1 pound skinless chicken breast cubed
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon chili garlic sauce
- 1 egg separated
- 1/2 cup canned water chestnuts, chopped
- 1 sheet puff pastry
- 1 teaspoon each white and black sesame seeds. (I only used the white)
- 1/2 cup plum jam
- 2 tablespoons lime juice
- 2 tablespoons water
- 1 tablespoon ketchup
- 1/4 teaspoon each salt and red pepper flakes