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Recipes
Sesame Noodles with Chicken
By Heritage330
Sweet peanut sauce adds a unique Asian flavor to chicken and noodles
- Kosher salt
- 1 pound spaghetti or Chinese egg noodles
- 2 tablespoons toasted sesame oil
- 1 garlic clove, peeled
- 1 (1-inch) piece peeled fresh ginger
- 1/2 cup smooth peanut butter
- 1/4 cup soy sauce
- 2 tablespoons dark brown sugar
- 1 tablespoon rice vinegar
- 3/4 teaspoon crushed red pepper
- 1/4 cup hot water
- 1 Kirby cucumber, halved and sliced
- 1 cup shredded cooked chicken
- 6 scallions (white and green parts), sliced
- 1/4 cup dry-roasted peanuts, chopped
Curried Cauliflower
By Heritage330
Heat oil in large skillet
- 1 Tbsp canola oil
- 3/4 cup chopped onions
- 3/4 cup frozen green peas
- 1 head cauliflower, chopped and steamed
- 1 Tbsp curry powder
- 2 tsp cumin
- 1/8 tsp salt
- 1/8 tsp pepper
Spring Garden Salad with Chicken and Champagne Vinaigrette
By Heritage330
Vanessa T. Pruett, Cooking Light APRIL 2013
- 7 baby carrots, halved lengthwise
- 1 cup fresh sugar snap peas
- 4 cups torn Boston lettuce
- 1 cup trimmed watercress
- 1/2 cup thinly sliced radishes
- 1/2 cup fresh flat-leaf parsley leaves
- 2 (6-ounce) skinless, boneless chicken breast halves
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 8 teaspoons extra-virgin olive oil, divided
- 2 tablespoons champagne vinegar
- 2 tablespoons minced shallots
- 1 1/2 teaspoons honey
- 1 1/2 teaspoons water
- 1 garlic clove, minced
- Herbed Corn Muffins
Shaved Broccoli Stalk Salad with Lime & Cotija
By Heritage330
by Tara Duggan
- Leaves and stalks from 1 bunch broccoli (about 3 stalks), cut into batons
- 1 tablespoon extra-virgin olive oil
- 1 1/2 teaspoons fresh lime juice
- Kosher salt and freshly ground pepper
- 1/4 cup crumbled cotija or feta cheese
Beet and Goat Cheese Arugula Salad
By Heritage330
Line a baking sheet with foil
- 1/4 cup balsamic vinegar
- 3 tablespoons shallots, thinly sliced
- 1 tablespoon honey
- 1/3 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 6 medium beets, cooked and quartered
- 6 cups fresh arugula
- 1/2 cup walnuts, toasted, coarsely chopped
- 1/4 cup dried cranberries or dried cherries
- 1/2 avocado, peeled, pitted, and cubed
- 3 ounces soft fresh goat cheese, coarsely crumbled
Roasted Garlic-Asiago Dip With Cheese Crackers
By Heritage330
Make the crackers: Preheat the oven to 350 degrees F
- 1/2 cup grated asiago cheese (about 2 ounces)
- 1/4 teaspoon cayenne pepper
- 1 pound prepared pizza dough, at room temperature
- All-purpose flour, for dusting
- 1 large egg
- 1 head elephant garlic
- 1/2 cup grated asiago cheese (about 2 ounces)
- Kosher salt
- 5 to 6 tablespoons extra-virgin olive oil
Garlic Fries
By Heritage330
Preheat oven to 400°. Combine first 3 ingredients in a large zip-top plastic bag, tossing to coat
- 4 teaspoons canola oil
- 3/4 teaspoon salt
- 3 pounds peeled baking potatoes, cut into 1/4-inch-thick strips
- Cooking spray
- 2 tablespoons butter
- 8 garlic cloves, minced (about 5 teaspoons)
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons freshly grated Parmesan cheese
Orecchiette with Brussels Sprouts, Gorgonzola, and Brown-Butter Pecans
By Heritage330
Position a rack in the lower third of the oven, set a heavy rimmed baking sheet on the rack, and heat the oven to 5...
- Kosher salt
- 20 oz. Brussels sprouts, trimmed (4 cups)
- 3-1/2 Tbs. extra-virgin olive oil
- Freshly ground black pepper
- 1 lb. dried orecchiette
- 1-1/2 Tbs. unsalted butter
- 1/2 cup coarsely chopped pecans
- 2 large shallots, minced (3/4 cup)
- 3/4 cup heavy cream
- 4 oz. Gorgonzola, crumbled (1 cup)
- 1 Tbs. fresh lemon juice
Thai Dipping Sauce for Spring Wrap or Egg Roll
By Heritage330
1. Whisk together all the ingredients in a small saucepan
- 3/4 cup water
- 2 teaspoons cornstarch
- 1/3 cup seasoned rice vinegar
- 1/4 cup brown sugar
- 1 1/2 tablespoons reduced sodium soy sauce
- 1 tablespoon fresh ginger , grate
- 2 cloves garlic , smashed
- 1/2 teaspoon crushed red pepper flakes
Glazed Carrots
By Heritage330
Heat butter and oil in skillet
- 2 cups baby carrots, slivered
- 1/2 Tbsp butter
- 1/2 Tbsp canola oil
- 2 Tbsp orange juice
- 1/4 tsp salt
- 1/8 tsp cayenne pepper