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Recipes
Jerk-Spice Shrimp
By Heritage330
1. Prepare grill to medium-high heat
- Shrimp:
- 1 tablespoon sugar
- 1 tablespoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground red pepper
- 1/4 teaspoon ground thyme
- 1/8 teaspoon ground allspice
- 2 tablespoons olive oil
- 1 1/2 pounds peeled and deveined large shrimp Cooking spray
- Fruit Salsa:
- 2 cups chopped fresh pineapple
- 1/2 cup chopped cucumber
- 1/2 cup vertically sliced red onion
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons cider vinegar
Green Beans and Bacon
By Heritage330
1. Toss the green beans into a large pot of boiling water and cook until bright green in color and crisp tender, a...
- 2 1/2 pounds green beans, trimmed
- Kosher salt
- 1/2 pound bacon, roughly chopped
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1/2 cup chopped toasted pecans
- Juice of 1/2 a lemon
- Freshly ground pepper
Egg Noodle, Chard, and Fontina Tort
By Heritage330
Put oven rack in middle position and preheat oven to 375°F
- 1/4 cup olive oil
- 2 pounds green Swiss chard, stems and center ribs discarded
- 1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices
- 2 garlic cloves, finely chopped
- 1 1/4 teaspoons salt
- 1/2 teaspoon black pepper
- 1/4 pound dried egg fettuccine
- 8 large eggs
- 1 cup whole milk
- 2/3 cup mascarpone (5 ounces)
- 1/2 pound Italian Fontina, rind discarded and cheese cut into 1/2-inch cubes
- Special equipment: a 9- to 9 1/2-inch (24-cm) springform pan
Classic Chicken Teriyaki
By Heritage330
In a medium saucepan, combine the chicken stock with the soy sauce, sugar, mirin and sake and bring to a boil over ...
- 1 cup chicken stock or low-sodium broth
- 1/3 cup sugar
- Salt and freshly ground pepper
- 2 tablespoons canola oil
- Steamed short-grain rice, for serving
- Four 6-ounce skinless, boneless chicken breasts, lightly pounded
- 2 tablespoons mirin
- 1/3 cup low-sodium soy sauce
- 2 tablespoons sake
- 2 large Italian frying peppers, cut into 1/2-inch strips
Chicken with 40 Cloves of Garlic
By Heritage330
Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds
- 3 whole heads garlic, about 40 cloves
- 6 chicken breasts
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon unsalted butter
- 2 tablespoons good olive oil
- 3 tablespoons Cognac, divided
- 1 1/2 cups dry white wine
- 1 tablespoon fresh thyme leaves
- 2 tablespoons all-purpose flour
- 2 tablespoons heavy cream
Country-Style Rigatoni
By Heritage330
1.In a large deep frying pan, heat the oil over moderate heat
- 1 tablespoon cooking oil
- 1 pound mild or hot Italian sausage 3 cloves garlic, minced
- 2 cups canned low-sodium chicken broth or homemade stock
- 1 head escarole, torn into 2-inch pieces (about 2 quarts)
- 1 cup drained and rinsed canned cannellini beans (from one 15-ounce can)
- 1/3 cup grated Parmesan, plus more for serving
- 1/2 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 3/4 pound rigatoni
Stuffed Pork Tenderloins with Bacon and Apple-Riesling Sauce
By Heritage330
PREPARE THE PORK In a large skillet, heat the olive oil until shimmering
- Pork
- 1 tablespoon extra-virgin olive oil
- 1/4 cup minced onion
- 1/4 pound pork breakfast sausage, casings removed 1 Granny Smith apple—peeled, cored and cut into 1/3-inch dice
- 1 garlic clove, minced
- 1/2 teaspoon chopped thyme
- 1/2 teaspoon chopped sage
- 1/2 cup finely chopped collard greens (2 large leaves, stemmed)
- 4 ounces fresh goat cheese, at room temperature Kosher salt and freshly ground pepper
- Two 1-pound pork tenderloins 6 slices of bacon
- Sauce
- 1 tablespoon extra-virgin olive oil
- 1 garlic clove, minced
- 1 Granny Smith apple—peeled, cored and cut into 1/3-inch dice
- 3/4 cup apple cider
- 1/2 cup dry Riesling
- 1/4 cup chicken stock or low-sodium broth
- 1/2 teaspoon chopped sage
- 1/2 teaspoon chopped thyme
- Kosher salt and freshly ground pepper
Steamed Carrots with Galic-Ginger Butter
By Heritage330
1. Prepare garlic; let stand 10 minutes
- 2 garlic cloves, minced
- 1 pound baby carrots with tops, peeled
- 1 tablespoon butter
- 1 teaspoon minced peeled fresh ginger
- 1 tablespoon chopped fresh cilantro
- 1/2 teaspoon grated lime rind
- 1 tablespoon fresh lime juice
- 1/4 teaspoon salt
Cavatappi with Cilantro-Pistachio Pesto
By Heritage330
This unusual pesto doesn’t contain cheese—it gets all of its richness from pistachios
- Kosher salt
- 1/2 large head cauliflower, cut into small (1/2- to 3/4 -inch) florets (about 6 cups)
- 3 medium carrots, halved lengthwise and then cut on the diagonal 1/2 inch thick
- 7 Tbs. extra-virgin olive oil
- 1 cup lightly packed fresh cilantro leaves
- 1/2 cup unsalted shelled pistachios
- 3 medium cloves garlic, peeled
- 1 Tbs. fresh lemon juice
- 3/4 lb. cavatappi
- Freshly ground black pepper
- 2 large scallions, thinly sliced
Indian-Spiced Rosted Squash Soup
By Heritage330
1. Preheat oven to 500 degrees
- 1 cup chopped yellow onion
- 8 ounces carrot, chopped
- 4 garlic cloves, peeled 1 (1-pound)
- butternut squash, peeled and cut into (1/2-inch) cubes
- 1 (8-ounce) acorn squash, quartered
- 1 tablespoon olive oil
- 1/2 teaspoon black pepper
- 2 cups water
- 1 teaspoon Madras curry powder
- 1/2 teaspoon garam masala
- 1/4 teaspoon ground red pepper
- 2 (14-ounce) cans fat-free, lower-sodium chicken broth
- 1/4 teaspoon kosher salt
- 6 tablespoons Greek yogurt
- 6 teaspoons honey