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Recipes
Jalapeno and Lime Pork with a Pineapple-Glaze
By Heritage330
Preheat oven to 500. Bring 3/4 of the cup of pineapple juice and sugar to a boil in a saucepan over high heat, ...
- 1 cup pineapple juice
- 3/4 cup sugar
- 2 jalapenos chopped
- 3/4 tsp. allspice
- juice from 1 lime shopping list
- 2 pork tenderloins
- salt and pepper
- chopped cilantro for garnish
Baked Chicken Breasts With Parmesan Crust
By Heritage330
Ted Allen, Food Network Magazine
- 2 tablespoons dijon mustard
- 1/2 teaspoon thyme leaves, chopped
- Kosher salt
- 1/4 teaspoon cayenne pepper
- 4 boneless, skinless chicken breast halves (about 8 ounces each)
- 3/4 cup freshly grated parmesan cheese
- 3/4 cup panko or dried coarse baguette breadcrumbs
- Cooking spray
Pasta with Lentils and Kale
By Heritage330
Simmer lentils in water (2 cups) with 1/4 teaspoon salt in a 1- to 1 1/2-quart saucepan, uncovered, adding more wat...
- 1/2 cup French (small) green lentils
- 2 cups water
- 3/4 teaspoon salt
- 6 tablespoons extra-virgin olive oil
- 1 large onion, finely chopped (2 cups)
- 1/4 teaspoon black pepper
- 3/4 pound kale (preferably Tuscan; sometimes labeled "lacinato")
- 3/4 pound dried short pasta
- Accompaniments: toasted bread-crumb topping and/or grated Parmigiano-Reggiano
Spicy Sweet Potato and Coconut Soup
By Heritage330
Preheat the oven to 400 degrees F (200 degrees C)
- 1 1/2 pounds orange-fleshed sweet potatoes
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 (2 inch) piece fresh ginger root, thinly sliced
- 1 tablespoon red curry paste
- 1 (15 ounce) can unsweetened coconut milk
- 3 cups vegetable broth
- 3 1/2 tablespoons lemon juice
- 1 teaspoon sea salt
- 1 tablespoon toasted sesame oil
- 1/2 cup chopped fresh cilantro
Cobb Salad Pizza
By Heritage330
Kathryn Conrad, Cooking Light AUGUST 2010
- 1 (11-ounce) can refrigerated thin-crust pizza dough
- Cooking spray
- 1/4 cup (1 ounce) crumbled blue cheese, divided
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon white wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon black pepper, divided
- 2 slices applewood-smoked bacon
- 8 ounces skinless, boneless chicken breast cutlets
- 1/2 cup quartered cherry tomatoes
- 2 tablespoons chopped red onion
- 2 cups lightly packed mixed baby greens
- 1/2 cup diced peeled avocado
Ragù alla Bolognese
By Heritage330
Heat the butter and oil in a small Dutch oven or a wide, heavy-based saucepan over medium heat
- 2 Tbs. unsalted butter
- 2 Tbs. extra-virgin olive oil
- 1 small yellow onion, finely diced
- 1/2 medium carrot, peeled and finely diced
- 1 medium rib celery, finely diced
- 1 lb. ground pork (preferably from the shoulder)
- 1/4 lb. thickly sliced prosciutto di Parma, very finely diced
- Kosher salt and freshly ground black pepper to taste
- 1/2 cup dry white wine
- 1 can (28 oz.) Italian plum tomatoes with their juices, passed through a food mill to remove their seeds
- 1 cup homemade or low-salt canned chicken broth or beef broth
- 1/2 cup hot milk
Broiled Tilapia with Thai Coconut-Curry Sauce
By Heritage330
Cooking Light SEPTEMBER 2002
- 1 teaspoon dark sesame oil, divided
- 2 teaspoons minced peeled fresh ginger
- 2 garlic cloves, minced
- 1 cup finely chopped red bell pepper
- 1 cup chopped green onions
- 1 teaspoon curry powder
- 2 teaspoons red curry paste
- 1/2 teaspoon ground cumin
- 4 teaspoons low-sodium soy sauce
- 1 tablespoon brown sugar
- 1/2 teaspoon salt, divided
- 1 (14-ounce) can light coconut milk
- 2 tablespoons chopped fresh cilantro
- 4 (6-ounce) tilapia fillets
- Cooking spray
- 3 cups hot cooked basmati rice
- 4 lime wedges
Corn with Bacon
By Heritage330
Cut bacon crosswise into 1/8-inch strips
- 1/4 lb thick-sliced bacon (about 3 slices; preferably Benton's bacon)
- 1 tablespoon unsalted butter, softened
- 1 tablespoon white miso (fermented soy bean paste)
- 1 small onion, halved lengthwise and thinly sliced crosswise
- 10 ears corn, kernels cut from cobs (6 to 7 cups)
- 1/2 teaspoon black pepper
- 1/2 cup water
- 1/2 cup thinly sliced scallions (2 to 3)
Scallops with Grapefruit and Bacon
By Heritage330
Using a sharp knife, peel the grapefruit, removing all of the bitter white pith
- 1 large grapefruit
- 3 ounces slab bacon, cut into 1-by- 1/4-inch matchsticks
- 1 1/4 pounds sea scallops (about 20)
- Salt
- Freshly ground pepper
- 1/4 cup minced onion
- 1/2 cup Sauvignon Blanc
- 2 tablespoons drained capers
- 2 tablespoons unsalted butter
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)