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Recipes
Health Nut Brown Rice
By commercecook
1. Add the rice to the broth, bring to a boil
- 1 cup long grain brown rice
- 2 cups reduced-sodium chicken broth
- 1/2 cup carrot, shredded
- 1/2 cup zucchini, shredded
- 3 tablespoons sunflower seeds
- 3 tablespoons sliced almonds
- 1 teaspoon olive oil
- 2 tablespoons fresh parsley
Make-Ahead Turkey Gravy
By commercecook
Preheat oven to 375 degrees
- 2 turkey wings, including trimmings from the turkey breast
- 4 ribs celery, roughly chopped
- 1 onion, cut into chunks
- 4 cloves garlic, smashed
- 6 cups canned chicken broth
- Arrowroot or cornstarch mixed with water for thickening
Italian Baked Meatballs
By commercecook
You may cook these meatballs within 24 hours, or freeze and bake later
- 2 pounds ground beef (1 pound chuck and 1 pound sirloin)
- 1 large egg, slightly beaten
- 1/2 to 3/4 cups grated parmesan cheese
- 3 tablespoons seasoned dry breadcrumbs (or enough to hold the meat together)
- 1 tablespoon fresh minced garlic
- 1-2 teaspoons seasoned salt (I used Holiday Markets)
- 1/3 cup milk (I used half and half)
- 1/4 cup chopped fresh parsley (or 2 tablespoons dried. I used fresh.)
Tortellini Salad with Asparagus and Fresh Basil Vinaigrette
By commercecook
1. Whisk the olive oil, lemon juice, shallot, basil, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper together in ...
- 6 tablespoons extra-virgin olive oil
- 1/4 cup chopped fresh basil
- (Recipe calls for 1/2 cup)
- 3 tablespoons fresh lemon juice
- 1 shallot, minced
- 1 garlic clove, minced
- salt and pepper
- 1 pound asparagus, tough ends trimmed and slived thin on the bias
- 2 (9 ounce) packages fresh cheese tortellini
- 1/4 cup pine nuts
- 1 pint grape or cherry tomatoes
- 1 ounce Parmesan cheese, grated (1/2 cup)
Parmesan Hash Brown Cups
By commercecook
Makes 12 cups
- 1 20 ounce bag frozen shredded hash browns
- A bunch of scallions, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
Raspberry, Avocado and Mango Salad
By commercecook
Pureed berries give the tangy wine vinegar dressing a creamy texture that gently clings to the lettuce and fruit
- 1 1/2 cups fresh raspberries, divided
- 1/4 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 small clove garlic, minced
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground pepper
- 8 cups mixed salad greens
- 1 ripe mango, diced
- 1 small avocado, diced
- 1/2 cup thinly sliced red onion
- 1/4 cup toasted sliced almonds
Emeril's Creole Seasoning
By commercecook
Combine all ingredients thoroughly and store in an airtight jar or container
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme