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Recipes
Garlic Soup
By Heritage330
Heat the oil in a large soup pot
- 1 tablespoon olive oil
- 1 cup onions, thinly sliced
- 12 garlic cloves, smashed
- 1 cup dry white wine
- 1 quart chicken stock
- 1 bay leaf
- 2 cups of French bread, 2-inch pieces
- 3/4 cup heavy cream
- Salt and pepper
- 1/2 cup Gruyere cheese, grated
Crisp & Spicy Chicken Tenders with Blue Cheese Dipping Sauce - Recipe.com
By Heritage330
1. Pour the panko into a shallow dish (like a pie pan) and toss with 3/4 teaspoon salt and 1/4 teaspoon pepper
- 2-1/2 cups panko (Japanese breadcrumbs) see savings
- Kosher salt and freshly ground black pepper see savings
- 1-1/2 pounds chicken tenders see savings
- 3/4 cup mayonnaise see savings
- 1 tablespoon hot pepper sauce (I like Frank's Red Hot) see savings
- 1/4 teaspoon cayenne see savings
- 3/4 cup crumbled blue cheese (about 4 ounces) see savings
- 1/2 cup sour cream see savings
- 3 tablespoons milk see savings
Beef Filets with Red Wine Sauce and Roasted Veggie Fries
By Heritage330
Julianna Grimes, Cooking Light MAY 2012
- 2 tablespoons yellow cornmeal
- 1/2 ounce Parmigiano-Reggiano cheese, finely grated (about 2 tablespoons)
- 1 pound Yukon gold potato, cut into wedges
- 1 1/2 pounds baby carrots with tops, peeled and trimmed
- 2 tablespoons olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup earthy red wine (such as pinot noir)
- 3 fresh thyme sprigs
- 2 garlic cloves, crushed
- 1 medium shallot, sliced
- 1 fresh rosemary sprig
- 1 1/2 cups fat-free, lower-sodium beef broth
- 1 tablespoon olive oil
- 4 (4-ounce) beef tenderloin steaks
- 3/8 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons Dijon mustard
- 2 tablespoons cold butter, cut into pieces
- 2 teaspoons fresh thyme leaves (optional)
Fettucine With Sausage, Sage, and Crispy Garlic
By Heritage330
Melt 1 tablespoon butter with oil in heavy large skillet over medium heat
- 3/4 pound fettuccine (preferably egg fettuccine, such as De Cecco)
- 2 tablespoons butter, divided
- 1/4 cup olive oil
- 8 garlic cloves, peeled, thinly sliced
- 2 tablespoons finely chopped fresh sage
- 1 pound sweet Italian turkey sausages, casings removed
- 1/4 teaspoon dried crushed red pepper (optional)
- 1 cup grated Asiago cheese* (about 3 ounces)
- print a shopping list for this recipe
Filet Mignon with Mustard Caper Sauce
By Heritage330
Sprinkle steaks with salt and pepper
- 4 6-ounce beef tenderloins
- 1/2 teasppon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 3 tablespoons finely chopped fresh shallots
- 1/3 cup dry white wine
- 1/3 cup beef broth
- 1/3 cup whipping cream
- 3 tablespoons capers
- 1 tablespoon dijon mustard
Primavera With Prosciutto Asparagus, and Carrots
By Heritage330
Bring a pot of water to a boil, salt it generously and cook the pasta for 8 minutes; add the asparagus, carrot and ...
- Kosher salt
- 1 pound penne or farfalle
- 1 pound asparagus spears, stems trimmed, cut into 1 1/2-inch lengths
- 1 large carrot, cut into matchsticks
- 1 cup snap peas
- 1 tablespoon extra-virgin olive oil
- 8 ounces sliced prosciutto, or other high-quality ham, diced
- 1 large shallot, sliced 1/8 inch thick
- 1 clove garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 cup heavy cream
- 1 cup chicken stock, preferably homemade or low-sodium store-bought
- 3 tablespoons dijon mustard
Sunflower Seed-Crusted Orange Roughy
By Heritage330
Cooking Light Fresh Food Fast, Oxmoor House 2009
- 2 large egg whites
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon grated lemon rind
- 1/2 cup Italian-seasoned panko (Japanese breadcrumbs)
- 3 tablespoons unsalted sunflower seed kernels
- 4 (6-ounce) orange roughy fillets (about 1/2 inch thick)
- Cooking spray
- Lemon slices (optional)
Jenga Ribs
By Heritage330
Whisk garlic powder, salt, brown sugar, paprika, chili powder, pepper, cumin, onion powder, cinnamon, and coriand...
- 1 tablespoon plus 1 teaspoon garlic powder
- 1 tablespoon kosher salt
- 1 tablespoon (packed) light brown sugar
- 1 tablespoon paprika
- 2 teaspoons chili powder
- 2 teaspoons freshly ground black pepper
- 2 teaspoons ground cumin
- 2 teaspoons onion powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 2 racks St. Louis-style pork spareribs (4-4 1/2 pounds total)
- Prepared barbecue sauce
Sausage Burgers with Sriracha-Honey-Mustard Sauce
By Heritage330
In a bowl, combine the ground pork with the sausage meat and form into eight 4-inch patties about 3/4 inch thick
- 1 1/2 pounds ground pork
- 1 1/2 pounds sweet and hot Italian sausage, casings removed
- 1/4 cup honey
- 3 tablespoons Sriracha
- 1/4 cup Dijon mustard
- 1/4 cup whole-grain mustard
- 8 burger buns, split and toasted
- Mayonnaise, coleslaw and pickles
Roasted Pork With Lentils
By Heritage330
Preheat the oven to 450 degrees F
- 3/4 cup dried green lentils
- 3/4 pound cubed peeled butternut squash ( 1/2 medium squash)
- 2 bay leaves
- 2 tablespoons dijon mustard
- 6 sprigs thyme, leaves only
- 1 large pork tenderloin (about 1 1/4 pounds)
- 2 tablespoons breadcrumbs (preferably panko)
- 2 slices bacon, chopped
- 4 shallots, thinly sliced
- 1 stalk celery, diced
- 1/2 cup dry red wine
- 1/2 cup finely chopped fresh parsley