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Recipes
Citrus Chicken
By Heritage330
Chicken: Combine all the ingredients in a large resealable plastic bag and refrigerate for 6 to 8 hours
- Chicken:
- 4 pounds bone-in chicken thighs
- 3/4 cup freshly squeezed orange juice, about 2 oranges
- 2 tablespoons grated orange zest
- 1 teaspoon salt
- 2 teaspoons freshly cracked black pepper
- 1 teaspoon chiffonade fresh mint leaves
- 1 1/2 tablespoons chiffonade basil leaves
- 3 tablespoons white balsamic vinegar
- 3 tablespoons minced shallots
- 1 tablespoon celery seeds
- Glaze:
- 1 tablespoon olive oil
- 1 tablespoon minced shallots
- 1 teaspoon minced ginger
- 1/2 cup orange marmalade (look for marmalade with small rinds)
- 1/4 cup sweet chili sauce
- 1 tablespoon white balsamic vinegar
- 1/4 cup reserved marinade, strained
Enchilada Jocoque
By Heritage330
Sauce: Process cream of mushroom soup in a food processor
- Sauce:
- 2 cans cream of mushroom soup
- 6 to 7 jalapenos, finely diced
- 1 yellow onion, finely diced
- Cumin, to taste
- Black pepper, to taste
- Enchilada:
- 1 large container sour cream
- 2 cups of Mexican cheese
- 1 bunch, finely minced green onions
- corn tortillas
- Topping:
- 2 to 3 cups Mexican cheese
Pork Tenderloin with Pears and Shallots
By Heritage330
Pear nectar gives the sauce a sweet, luscious finish
- 3 tablespoons olive oil
- 2 garlic cloves, finely chopped
- 1 tablespoon chopped fresh thyme plus fresh thyme sprigs for garnish
- 1 1 1/4-pound pork tenderloin
- 3 large shallots, each cut into 6 wedges through stem end, peeled
- 3 unpeeled small Bosc or Anjou pears, quartered, cored
- 4 teaspoons butter, room temperature
- 2 teaspoons all purpose flour
- 1 1/2 cups low-salt chicken broth
- 3/4 cup pear nectar
Shaking Beef
By Heritage330
PREPARE THE MEAT In a large bowl, combine the garlic, sherry, soy sauce, sugar, pepper and five-spice powder with t...
- Meat:
- 6 garlic cloves, minced
- 3 tablespoons medium-dry sherry
- 3 tablespoons soy sauce
- 1 tablespoon sugar
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon Chinese five-spice powder
- 1 tablespoon vegetable oil, plus more for cooking the meat
- 2 pounds beef tenderloin, cut into 1-inch cubes
- Vinaigrette:
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon medium-dry sherry
- 1 tablespoon red wine vinegar
- 2 teaspoons minced fresh ginger
- 2 teaspoons sugar
- 1 garlic clove, minced
- 1 lemongrass stalk, lower third of the tender inner bulb only, minced
- 6 ounces watercress (10 packed cups)
- 1/2 small red onion, very thinly sliced
Sesame-Chile Chicken with Gingered Watermelon Salsa
By Heritage330
To prepare chicken, combine first 3 ingredients in a large zip-top plastic bag
- Chicken:
- 2 tablespoons low-sodium soy sauce
- 1 to 2 tablespoons chili sauce with garlic
- 1 tablespoon dark sesame oil
- 4 (6-ounce) skinless, boneless chicken breast halves
- Salsa:
- 2 cups diced seeded watermelon $
- 1/4 cup diced yellow bell pepper
- 2 tablespoons thinly sliced green onions
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon grated peeled fresh ginger
- 2 teaspoons mirin (sweet rice wine)
- 1 teaspoon fresh lime juice
- 1/8 teaspoon salt
- 1 jalapeño pepper, seeded and minced
- Remaining ingredients:
- 1/4 teaspoon salt
- Cooking spray
- Cilantro sprigs (optional)
- Lime wedges (optional)
Thai Chicken-Coconut Soup
By Heritage330
Place noodles in a bowl; add enough warm water to cover and let sit until soft, about 15 minutes
- For garnish:
- 4 ounces cellophane noodles
- 1 Tbs. vegetable oil
- 1 red pepper diced
- 1 cup packaged shredded carrots
- 6 cups low-sodium chicken broth
- 4 to 6 red Thai chilis
- 3 cloves garlic, chopped
- 1 tablespoon grated ginger
- 2 teaspoons grated lemon zest
- 1 teaspoon grated lime zest
- 1/4 cup fresh lemon (or lime) juice
- 4 tablespoons Thai fish sauce, divided
- 1/2 pound shiitake or potabella mushrooms, sliced (3 cups)
- 2 boneless, skinless chicken breasts (about 5 ounces each), cut into 2 1/2-inch-long by 1/4-inch-wide strips
- 1 cup light coconut milk
- Thinly sliced jalapenos
- Lime slices
- Chopped cilantro
Blue-Cheese-Crusted Steaks with Red Wine Sauce
By Heritage330
Melt 1 tablespoon butter in heavy medium skillet over medium-high heat
- 4 tablespoons (1/2 stick) chilled butter
- 3 garlic cloves, chopped
- 1 large shallot, chopped
- 1 tablespoon chopped fresh thyme
- 3/4 cup low-salt beef broth
- 1/2 cup dry red wine
- 1/2 cup coarsely crumbled Maytag blue cheese (about 2 ounces)
- 1/4 cup panko (Japanese breadcrumbs)*
- 1 tablespoon chopped fresh parsley
- 4 1-inch-thick filet mignon steaks (each 6 to 8 ounces)
Spiced Chicken and Greens with Pomegranate Dressing
By Heritage330
To prepare chicken, heat a large nonstick skillet over medium heat
- Chicken:
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 4 (6-ounce) skinless, boneless chicken breast halves
- Dressing:
- 1/3 cup pomegranate juice
- 3 tablespoons red wine vinegar
- 2 teaspoons sugar
- 2 teaspoons canola oil
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper
- Salad:
- 1 (5-ounce) package gourmet salad greens $
- 1/2 cup thinly sliced red onion
- 3/4 cup orange sections (about 2 medium oranges) 1/3 cup dried cranberries
- 1/4 cup (1 ounce) crumbled Gorgonzola cheese
Best Egg Roll
By Heritage330
1. Cook pork in medium skillet, until pork is no longer pink
- 1 pound ground pork
- 1 tablespoon chopped ginger
- 1 tablespoon chopped garlic
- 2 tablespoons all-purpose flour
- 2 tablespoons water
- 2 cups shredded cabbage
- 1/4 cup chopped snow peas
- 8 (7 inch square) egg roll wrappers
- Oil for frying
Oaxacan Shrimp
By Heritage330
1. Thaw shrimp, if frozen
- 2 1/2 lbs large shrimp
- 1/2 cup olive oil
- 1/2 cup lemon juice
- 1/2 cup fresh parsley
- 1/3 cup fresh cilantro
- 4 teaspoons garlic , minced
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 3/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- wooden skewers