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Recipes
"Patatas Bravas-CI
By RoketJSquerl
A rasp-style grater makes quick work of turning the garlic into a paste
- Sauce:
- 1 tablespoon vegetable oil
- 2 teaspoons garlic, minced to paste
- 1 teaspoon sweet smoked paprika
- 1/2 teaspoon kosher salt
- 1/2 —3; teaspoon cayenne pepper
- 1/4 cup tomato paste
- 1/2 cup water
- 2 teaspoons sherry vinegar
- 1/4 cup mayonnaise
- Potatoes:
- 2 1/4 pounds russet potatoes, peeled and cut into 1-inch pieces
- 1/2 teaspoon baking soda
- Kosher salt
- 3 cups vegetable oil
Beef Stroganoff
By RoketJSquerl
According to the Wikipedia, Beef Stroganoff was invented by a chef working for a Russian general, Count Pavel Strog...
- 6 Tbsp butter
- 1 pound of top sirloin or tenderloin, cut thin into 1-inch wide by 2 1/2-inch long strips
- 1/3 cup chopped shallots (can substitute onions)
- 1/2 pound cremini mushrooms, sliced
- Salt to taste
- Pepper to taste
- 1/8 teaspoon nutmeg
- 1/2 teaspoon of dry tarragon or 2 teaspoons of chopped fresh tarragon
- 1 cup of sour cream at room temperature
Turkey, Cranberry and Havarti Panini
By RoketJSquerl
Preheat the panini grill to medium-high heat (375 degrees)
- Multigrain baguette, sliced lengthwise
- Havarti cheese
- Roast turkey
- Whole berry cranberry sauce
Japanese Breaded Pork Cutlets (Tonkatsu)
By RoketJSquerl
In Japanese restaurants, fried pork cutlets called tonkatsu are popular
- For the Pork:
- 3 Cups Panko
- 1/2 Cup Cornstarch
- 2 Large Eggs
- 1 Tablespoon Vegetable Oil
- 1 Cup Vegetable Oil
- 6 Boneless, center-cut pork loin chops center-cut, trimmed of silver skin and fat, and pounded to 1/2-1/4-inch thickness
- Table Salt and Ground Black Pepper
- Tonkatsu Sauce:
- 1/2 Teaspoon Dry Powdered Mustard
- 1 Teaspoon Water
- 1/2 Cup Ketchup
- 2 Tablespoons Worcestershire Sauce
- 2 Teaspoons Soy Sauce
PW's Creamy Herbed Potatoes
By RoketJSquerl
Preheat oven to 350 degrees
- 4 Russet Potatoes (4 to 5)
- 1 Stick Butter (1/4 pound)
- 1 Medium Onion, finely diced
- 8 Ounces Cream Cheese
- 3/4 Cup Heavy Cream
- 1 Cup Whole Milk (half & Half Works, too)
- 1 Teaspoon Finely Chopped Rosemary
- 1 Teaspoon Finely Chopped Parsley
- 1 Teaspoon Finely Chopped Chives
- 1/2 Teaspoon Finely Chopped Sage
Crosshatch Hot Dogs with Cole Slaw on Grilled Croissants
By RoketJSquerl
When I saw this recipe for Crosshatch Hot dogs at Food&Wine, I almost couldn't believe my eyes! A hot dog recipe wi
- 1 Tablespoon Plus 1 Teaspoon Honey
- 1 Tablespoon Plus 1 Teaspoon Sherry Vinegar
- 6 Cups Finely Grilled and Sliced Green Cabbage (i Used Savoy)
- 1 Large Vidalia or Other Sweet Onion, sliced into thick rounds
- 3 Fresh Red Chiles, seeded and thinly sliced
- Salt
- 2 Tablespoons Unsalted Butter, softened
- 2 Tablespoons Dijon Mustard
- 4 Croissants, split
- 4 Large Hot Dogs
- 2 Tablespoons Ketchup
- 1 Tablespoon Soy Sauce
- 1/2 Teaspoon Vegetable Oil
- 1 Large Garlic Clove, minced
Brown Sugar Chicken with Bacon
By RoketJSquerl
Three Ingredient Brown Sugar Chicken, made with boneless, skinless chicken breasts, dredged in a seasoned brown sug...
- 4 to 6 slices of bacon, par-cooked
- 4 to 6 small boneless, skinless chicken breasts
- Black pepper, garlic powder and Cajun seasoning, to taste, optional
- 1/2 to 1 tablespoon of cooking oil
- 1 packet of dry Italian Salad Dressing & Recipe Mix (like Good Seasons)
- 1/2 cup of light brown sugar, packed
S’mores Rice Krispies Treats Pinwheels
By RoketJSquerl
Instructions Preheat oven to 200 degrees
- 10 oz miniature marshmallows
- 1/4 cup Challenge butter (plus more for greasing)
- 5 cup Rice Krispies cereal
- 3/4 cup graham cracker crumbs
- 7 oz jar marshmallow creme
- 6 Hershey's chocolate bars
"Frozen Banana Pudding"
By RoketJSquerl
In sauce pot (or double boiler) on medium low heat, place sugar, flour, eggs, and milk
- 1/2 Cup Sugar (or splenda)
- 1/3 Cup Flour
- 3 eggs
- 2 Cups milk
- 1 box Nilla Wafers
- 5 bananas
- 1/2 teaspoon Vanilla
- dash salt
- Muffin papers
- 8 ounces Cool Whip, thawed
"Roasted Peanuts by AB
By RoketJSquerl
*Cooks note: If eating peanuts roasted right out of the shell, use Virginia or Valencia peanuts
- 2 pounds in-shell raw peanuts*
- 2 tablespoons peanut oil
- 1 to 2 tablespoons kosher salt