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Shanghai Steak and Noodle Salad

Shanghai Steak and Noodle Salad

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1. Marinate the steak. In a medium bowl, combine soy sauce, 2 T

  • For steak:
  • 1/2 cup soy sauce
  • 2 T. dark sesame oil
  • 2 T. minced garlic
  • 2 T. minced fresh ginger
  • 2 T. Worcestershire sauce
  • 1 T. red pepper flakes
  • 1 t. sesame seeds
  • 1/4 cup brown sugar
  • 1 to 2 T. hot sauce
  • 1 1/4 pounds flank steak, trimmed of silver skin
  • For Salad and Dressing:
  • 1 pound Asian-style (soba or udon) noodles
  • 1 T. vegetable oil
  • 1 T. dark sesame oil
  • 2 cups shredded napa cabbage
  • 2 cups mixed salad greens
  • 1/4 cup julienned carrots
  • 1/4 cup chopped green onion
  • 1 cup grape tomatoes
  • 2 T. chopped parsley
  • 2 T. chopped cilantro
  • 2 T. chopped basil
  • 1 t. thinly sliced fresh mint leaves
  • 1 avacado, diced
  • 1/2 mango, diced
  • 1/2 cup peants, toasted
  • 1 t. sesame seeds, toasted
  • 1 cup Thai sweet chile sauce
  • 2 T. chile oil
  • 1 T. rice wine vinegar
  • 1 T. honey
  • 1 T. chile-garlic paste
0/5 (0 Votes)

Bacon Quiche Tarts

Bacon Quiche Tarts

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I prefer to use piecrust cut into 3 inch circles rather than biscuits

  • 5 slices bacon
  • 1 (8 ounce) package cream cheese, softened
  • 2 tablespoons milk
  • 2 eggs
  • 1/2 cup shredded Swiss cheese
  • 2 tablespoons chopped green onion
  • 1 (10 ounce) can refrigerated flaky biscuit dough
4.4/5 (7 Votes)

Red Roquefort Dressing

Red Roquefort Dressing

By

Mix together and chill

  • 3 oz. roquefort cheese
  • 1/4 cup catsup
  • 1/4 cup mayonnaise
  • 1 T. Parsley (chopped)
  • 1 T. cream
  • (Double for 2 people)
5/5 (1 Votes)

Steak Modiga from The Hill

Steak Modiga from The Hill

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1. Adjust oven rack to middle position and heat oven to 400 degrees

  • 4 (10- to 12-ounce) boneless strip steaks, about 1 inch thick, trimmed
  • Salt and pepper
  • 1 tablespoon unsalted butter
  • 8 ounces white mushrooms, trimmed and sliced thin
  • 1/4 cup dry white wine
  • 1 tablespoon all-purpose flour
  • 4 garlic cloves, minced
  • 1 cup chicken broth
  • 1/4 cup heavy cream
  • 1/4 cup plus 1 teaspoon olive oil
  • 1 cup panko bread crumbs
  • 1/4 cup chopped fresh parsley
  • 2 slices deli provolone cheese (2 ounces), torn into 1-inch pieces
3.6/5 (36 Votes)

Chickpea Salad with Roasted Peppers and Feta

Chickpea Salad with Roasted Peppers and Feta

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1. Microwave chickpeas in medium bowl until hot, about 1 minute 30 seconds

  • 2 (15-ounce) cans chickpeas, rinsed
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons lemon juice
  • Salt and pepper
  • Pinch cayenne pepper
  • 1/2 cup chopped jarred roasted red peppers
  • 2 ounces feta cheese, crumbled (1/2 cup)
  • 1/4 cup chopped fresh parsley
4.5/5 (4 Votes)

Crab Poblano Soup

Crab Poblano Soup

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1. In a saucepan, melt butter

  • 1/4 cup butter
  • 2 fresh poblano chile peppers, seeded and chopped
  • 3/4 cup chopped red sweet pepper
  • 1/2 cup chopped onion (1 medium)
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1/4 t. salt
  • 1/4 t. ground black pepper
  • 1 14-ounce can chicken broth
  • 2 cups milk
  • 6 ounces asadero, fontina, or provolone cheese, shredded (1 1/2 cups)
  • 1 6.5 ounce can lump crabmeat, drained
  • Purchased salsa
0/5 (0 Votes)

Turkey Biscuit Pie

Turkey Biscuit Pie

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Make the filling: Preheat the oven to 375 degrees F and drizzle a baking dish with olive oil

  • For the filling:
  • Extra-virgin olive oil, for drizzling
  • 2 large onions (1 cut into wedges, 1 diced)
  • 1 2 1/2 -pound skin-on boneless turkey breast half
  • 3 thyme sprigs, plus 2 teaspoons chopped thyme
  • Kosher salt and freshly ground pepper
  • 4 tablespoons unsalted butter
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1 tablespoon whole-grain mustard
  • 1/4 cup all-purpose flour
  • 2 cups low-sodium turkey or chicken broth
  • 1/2 cup whole milk
  • 1 cup frozen peas
  • For the topping:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornmeal
  • 2 tablespoons chopped fresh chives
  • 2 teaspoons baking powder
  • 2 teaspoons sugar
  • Kosher salt
  • 1/4 teaspoon baking soda
  • Freshly ground pepper
  • 6 tablespoons cold unsalted butter, cubed
  • 3/4 to 1 cup buttermilk
4.5/5 (6 Votes)

Bacon-Parmesan Tassies

Bacon-Parmesan Tassies

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1. Beat butter and cream cheese at medium speed with an electric mixer until creamy

  • 1/2 cup butter, softened
  • 1/2 (8-oz.) package cream cheese, softened
  • 1 1/4 cups all-purpose flour
  • 1/2 cup half-and-half
  • 1 large egg
  • 1/8 teaspoon salt
  • 4 bacon slices, cooked and crumbled
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh chives
0/5 (0 Votes)

Slow Cooker 7-Up Beef Stew

Slow Cooker 7-Up Beef Stew

By

Preheat oven to 275 spray Pam or rub a little oil or butter in pan add meat add can of mushroom soup add dry on

  • 2 lbs beef tips (by one or two packages depending on
  • Pam spray or oil/butter
  • 1 can mushroom soup
  • 1 pack dry onion soup mix
  • 1 cup 7up
  • 1 onion quartered
  • Minute Rice, white or brown
  • 1 coved baking dish
4/5 (1 Votes)

Squash and Spinach Casserole

Squash and Spinach Casserole

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1. In a large Dutch oven, combine squash and onion; add water to cover

  • 12 medium yellow squash, thinly sliced
  • 1 cup chopped onion
  • 1 (6 ounce) bag fresh baby spinach
  • 1 (16 ounce) container sour cream
  • 2 cups shredded sharp Cheddar cheese
  • 2 (10 3/4 -ounce) cans cream of celery soup
  • 1 (6-ounce) bpx cjoclem-flavored stuffing mix
  • 2 t. poultry seasoning
  • 1/2 t. salt
0/5 (0 Votes)