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Recipes
Thai Style Beef Noodle Soup
By Heritage330
For Beef: Slice beef tenderloin into 4-ounce medallions
- 3 tablespoon soy sauce
- 3 tablespoon mild honey
- 6 tablespoons Asian fish sauce, divided
- 1 pound beef tenderloin
- 6 tablespoons vegetable oil, divided
- 6 large shallots, thinly sliced (2 cup)
- 3 tablespoon finely chopped peeled ginger
- 1 to 2 jalapeno peppers, seeded and chopped
- 5 to 6 teaspoons Thai green-curry paste
- 8 cups reduced-sodium beef broth
- 3 tablespoon fresh lime juice
- 3 red bell pepper, cut into 1/4-inch strips
- 3 bunch green onions, trimmed and cut into 3-inch pieces
- 8 rice sticks
- 8 ounces asian vegetable noodles
- lime wedges for garnish
- sliced jalapenos for garnish
Baked Parsnip Fries with Rosemary
By Heritage330
by Rozanne Gold
- 2 1/2 pounds parsnips or carrots, peeled, cut into about 3 x 1/2" strips
- 1 tablespoon finely chopped fresh rosemary, plus 5 sprigs rosemary
- 1 large garlic clove, minced
- 3 tablespoons olive oil
- Kosher salt, freshly ground pepper
- 1/2 teaspoon (or more) ground cumin
Seared Beef Tenderloin Steaks with Dark Beer Reduction and Blue Cheese
By Heritage330
Cooking Light Fresh Food Fast 2009
- 2 teaspoons steak rub (such as McCormick Grill Mates)
- 4 (4-ounce) beef tenderloin steaks, trimmed (about 1 inch thick)
- 1 teaspoon olive oil
- 1 (12-ounce) bottle dark lager (such as Michelob AmberBock)
- 2 tablespoons light brown sugar
- 2 tablespoons crumbled blue cheese
Cilantro-Jalapeno-Limeade
By Heritage330
Jalapeño adds a subtle kick, and cilantro brings grassy, herbal notes to classic limeade
- 4 1/2 cups water
- 3/4 cup sugar
- 1/2 cup agave nectar
- 1 cup coarsely chopped cilantro
- 2 large jalapeño peppers, seeded and chopped (about 1/2 cup)
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 9 lime wedges, divided
- 1 1/2 cups fresh lime juice (about 10 limes)
- 4 cups ice
Broccoli Rabe with Sun-Dried Tomatoes
By Heritage330
Cook broccoli rabe in a large pot of boiling water until bright green and barely tender, 1 to 2 minutes
- 1 bunch broccoli rabe (about 1 pound), trimmed and chopped
- 2 tablespoons extra-virgin olive oil
- 1/2 cup slivered oil-packed sun-dried tomatoes, rinsed
- 2 tablespoons balsamic vinegar or sherry vinegar
- 1/8 teaspoon salt
- Pinch of freshly ground pepper
Sesame-Soy Meatballs
By Heritage330
1. Preheat the oven to 400°
- 1/3 cup minced green onions
- 2 tablespoons brown sugar
- 3 tablespoons lower-sodium soy sauce
- 2 tablespoons dark sesame oil
- 1 tablespoon chile paste
- 1/4 teaspoon salt
- 6 garlic cloves, finely minced
- 1/4 cup Panko bread crumbs
- 1 pound ground sirloin
- Cooking spray
Prosciutto-Wrapped Asparagus with Lemony Bread Crumbs
By Heritage330
Light a hardwood charcoal fire
- 1 pound thin asparagus
- 1 tablespoon extra-virgin olive oil, plus more for brushing
- Kosher salt
- Freshly ground pepper
- 1/4 cup plain dry bread crumbs or panko
- 1 garlic clove, minced
- 1 tablespoon freshly grated Parmigiano-Reggiano cheese
- 1 tablespoon minced flat-leaf parsley
- 1 teaspoon finely grated lemon zest
- 12 thin slices of prosciutto
Seared Tilapia with Spicy Orange Salsa
By Heritage330
This zippy salsa is delicious with just about any type of fish or shellfish, including halibut, shrimp, and scallop...
- 4 medium navel oranges (about 2 lb.)
- 1/2 cup small-diced red onion
- 1/2 cup coarsely chopped fresh cilantro
- 2 Tbs. fresh lime juice
- 1 tsp. ground cumin
- Kosher salt
- 1 fresh serrano or jalapeño chile, minced (seeds included)
- 4 5-oz. tilapia fillets
- Freshly ground black pepper
- 2 Tbs. mild olive oil
Chipotle Pork Tamales with Cilantro-Lime Crema
By Heritage330
Julianna Grimes, Cooking Light DECEMBER 2012
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons no-salt-added chicken stock
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 1 (8-ounce) container light sour cream
- 1 large garlic clove, minced
- 1 tablespoon olive oil
- 1 (3-pound) Boston butt (pork shoulder roast), trimmed
- 1/2 teaspoon kosher salt
- 1 cup chopped onion
- 9 crushed garlic cloves
- 1 teaspoon cumin seeds, toasted
- 6 chipotles chiles, canned in adobo sauce, chopped
- 1 cup no-salt-added chicken stock
- 1 teaspoon grated orange rind
- 1 teaspoon unsweetened cocoa powder
- 1/4 teaspoon ground coffee
- 2 1/2 cups no-salt-added chicken stock
- 2 ancho chiles
- 1 cup corn kernels
- 4 cups instant masa harina
- 1 1/4 teaspoons salt
- 1 1/2 teaspoons baking powder
- 1/2 cup chilled lard
- Dried corn husks
Pretzel Pancake with White Chocolate and Carmel Sauces
By Heritage330
Pancakes: Whisk together 1/4 cup crushed pretzels, flour, sugar, baking powder and salt in bowl
- Pancakes:
- 1/2 cup crushed pretzels, divided (1 heaping cup or 25 tiny pretzel twists)
- 3/4 cup flour
- 1 T. sugar
- 1 t. baking powder
- 1/2 t. kosher salt
- 1 egg, separated
- 3/4 cup milk
- 1/4 cup buttermilk
- Vegetable oil
- Caramel Sauce:
- 1/2 cup packed light brown sugar
- 2 T. water
- 1/2 cup heavy cream
- 1 T. unsalted butter
- White Chocolate Sauce:
- 1 cup heavy cream
- 2 egg yolks, beaten
- 4 oz. white chocolate, finely chopped