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Recipes
Meatball Nirvana
By Heritage330
Preheat an oven to 400 degrees F (200 degrees C)
- 1 pound extra lean ground beef
- 1/2 teaspoon sea salt
- 1 small onion, diced
- 1/2 teaspoon garlic salt
- 1 1/2 teaspoons Italian seasoning
- 3/4 teaspoon dried oregano
- 3/4 teaspoon crushed red pepper flakes
- 1 dash hot pepper sauce (such as Frank's RedHot®), or to taste
- 1 1/2 tablespoons Worcestershire sauce
- 1/3 cup skim milk
- 1/4 cup grated Parmesan cheese
- 1/2 cup seasoned bread crumbs
El Azteco Cheese Dip Recipe
By Heritage330
Mis together all ingredients and chill
- 2 24-ounce cartons of cottage cheese
- 12 ounces of sour cream
- 1 1/2 cup shredded Montray Jack cheese
- 1/2 cup jalpano pepper, chopped
- 1/2 package onion soup mix (sift and only use the powder)
- 2 bunches of scallions, chopped
- 1/2 teaspoon cayenne pepper
- 2 teaspoons Worchestershire sauce
- 1 teaspoon ground cumin
Baked Penne with Cauliflower and Cheese
By Heritage330
Cauliflower and cheese are a classic combination, and here they come together in a sophisticated take on macaroni a...
- 4 cups 1-1/2-inch cauliflower florets (about 1 lb.; from 1/2 head)
- 1 medium onion, sliced
- 2 cloves garlic, peeled
- Fine sea salt or table salt
- 12 oz. dried penne
- 2 cups 1% milk
- 1 tsp. dry mustard
- Freshly ground black pepper
- 2 tsp. chopped fresh thyme
- 2 oz. coarsely grated sharp white Cheddar (about 1/2 cup)
- 1-1/2 oz. finely grated Parmigiano-Reggiano (1-1/2 cups using a rasp grater)
Vietnamese Noodle Bowl with Glazed Pork
By Heritage330
In a bowl, mix 2 tbsp. fish sauce, the brown sugar, garlic and 2 tbsp
- 1/4 cup plus 2 tbsp fish sauce
- 2 tablespoons (packed) brown sugar
- 1/2 teaspoon grated garlic
- 4 boneless pork cutlets or chops (1 lb total), pounded 1/4 inch thick
- 1/2 cup fresh lime juice
- 1/4 cup granulated sugar
- 1/2 small red chile (optional)
- 2/3 pound dried rice vermicelli
- 2 teaspoons vegetable oil
- 3 cucumbers, cut into cubes
- 5 carrots, shredded
- 1/2 head green-leaf lettuce, thinly sliced
- 1 bunch cilantro, chopped
- 1 bunch mint, chopped
Vietnamese Pork Tenderloin
By Heritage330
Combine first 6 ingredients in a mini food processor; pulse until coarsely ground
- 1 teaspoon freshly ground black pepper
- 2 garlic cloves
- 1 shallot, halved
- 1 (4-inch) piece fresh lemongrass, halved
- 1 (1-inch) piece peeled ginger, halved
- 1 tablespoon lower-sodium soy sauce
- 2 1/2 tablespoons fish sauce, divided 1 tablespoon canola oil
- 1 (1-pound) pork tenderloin, trimmed and cut crosswise into 1/4-inch slices
- 1/3 cup grated carrot
- 2 tablespoons sugar
- 1/4 cup fresh lemon juice
- 1/4 cup rice vinegar
- 1 teaspoon minced garlic
- 1 Thai or serrano chile, thinly sliced and divided
- 2 ounces rice vermicelli
- Cooking spray
- 16 Bibb lettuce leaves (about 2 heads)
- 1 cup cilantro leaves
- 1 cup sliced English cucumber
- 1 cup fresh bean sprouts
- 1/3 cup finely chopped unsalted, dry-roasted peanuts
- 16 basil leaves
- 16 mint leaves
- 2 Thai chiles, thinly sliced
Grilled Garlic Lime Pork Tenderloin
By Heritage330
Preparation To make marinade: In a blender or small food processor blend marinade ingredients with salt and peppe...
- 6 large garlic cloves, chopped
- 2 tablespoons soy sauce
- 2 tablespoons grated fresh gingerroot
- 2 teaspoons Dijon mustard
- 1/3 cup fresh lime juice
- 1/2 cup olive oil
- cayenne to taste
- 4 pork tenderloins (about 3/4 pound each), trimmed
- Accompaniment: jalapeño onion marmalade
- 1 1/4 pounds red or yellow onions, chopped fine (about 4 cups)
- 3 tablespoons olive oil
- 2 fresh jalapeño chilies, seeded and minced (wear rubber gloves)
- 2 tablespoons honey or sugar
- 3 to 4 tablespoons red-wine vinegar
- 1/4 cup water
Grilled Rosemary Chicken
By Heritage330
by Kevin West
- CHICKEN
- 2 34-pound chickens, each cut into 4 pieces, backbones removed
- 3/4 cup olive oil, divided
- 1/4 cup fresh lemon juice plus 1 lemon
- 12 rosemary sprigs, divided
- 10 garlic cloves, coarsely chopped
- Kosher salt
- 1 large pinch smoked paprika
- TOMATO JAM
- 4 pounds plum tomatoes, peeled, halved crosswise, seeded, chopped
- 1 1/4 cups sugar
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon smoked paprika
German Chocolate Cake Sundae
By Heritage330
Like many pastry chefs, Ghaya Oliveira loves taking classic desserts, breaking them down into their components and ...
- 1 cup unsweetened wide-flake coconut chips (2 ounces)
- 3/4 cup pecan halves (2 ounces)
- 1 cup granulated sugar
- 2 tablespoons light corn syrup
- 3/4 cup heavy cream
- 1 teaspoon pure vanilla extract
- Pinch of sea salt
- 2 pints coconut ice cream
- 1 cup coarsely crumbled chocolate wafer cookies
Potato-Gryere Tartlets
By Heritage330
Place potatoes in a saucepan; cover with water
- 6 baby Dutch or fingerling potatoes
- 1 sheet frozen puff pastry dough, thawed
- 1/4 teaspoon kosher salt
- 1/3 cup shredded Gruyere cheese
- 1 1/2 teaspoons chopped rosemary
Indian Barbeque Chicken
By Heritage330
1. In a skillet, heat 3 tablespoons of oil
- Vegetable oil
- 1 medium onion, finely diced
- 3 garlic cloves, minced
- 3 tablespoons fresh ginger, minced
- 1 cup ketchup
- 1/3 cup distilled white vinegar
- 1/3 cup tamarind puree (see Note)
- 1/3 cup unsulphured molasses
- Pinch of sugar
- 3 tablespoons whole-grain mustard
- 1/4 teaspoon cayenne pepper
- 2 teaspoons garam masala
- Salt and freshly ground black pepper
- Four 6-ounce skinless, boneless chicken breast halves