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Shrimp Pad Thai with Zucchini Noodles

Shrimp Pad Thai with Zucchini Noodles

By

Hamptons Lane

  • 1/4 cup of The Ace Of Spice peanut butter
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp & 1 tbsp sesame oil
  • 1/2 tsp sugar
  • juice of half a lime
  • 2 eggs
  • 1 dozen shrimp, peeled
  • salt & pepper
  • 1 tbsp Dracula’s Nightmare Salt-free Garlic Seasoning
  • 3 scallions, sliced thinly
  • 2 zucchini, spiralized into noodles
  • 1/4 cup shredded cabbage
  • 1/4 cup edamame
4/5 (1 Votes)

Green Chile Pistachio Brittle

Green Chile Pistachio Brittle

By

Edible Santa Fe

  • 1/2 C. corn syrup
  • 1 C. white sugar
  • 1 C. shelled pistachios
  • 1 T. butter
  • 1 T. dried green chile powder
  • 1 t. baking soda
0/5 (0 Votes)

Classic Caesar Salad

Classic Caesar Salad

By

bon appetit

  • The Dressing
  • 6 anchovy fillets packed in oil, drained
  • 1 small garlic clove
  • Kosher salt
  • 2 large egg yolks
  • 2 tablespoons fresh lemon juice, plus more
  • 3/4 teaspoon Dijon mustard
  • 2 tablespoons olive oil
  • 1/2 cup vegetable oil
  • 3 tablespoons finely grated Parmesan
  • Freshly ground black pepper
  • The Croutons
  • 3 cups torn 1" pieces country bread, with crusts
  • 3 tablespoons olive oil
  • The Lettuce
  • 3 romaine hearts, leaves separated
  • The Cheese
  • Parmesan, for serving
4/5 (1 Votes)

Tarragon-Mustard Cod

Tarragon-Mustard Cod

By

1.Preheat the oven to 450 F

  • 2 Tbsp. coarse Dijon mustard
  • 1 Tbsp. finely chopped fresh tarragon
  • 1/2 Tbsp. unsalted butter, softened
  • 1 1/2 Tbsp. olive oil, divided
  • 1 Tbsp. water
  • 1 Tbsp. fresh lemon juice
  • 1 garlic clove, finely minced
  • 1 lb. cod or halibut, cut into 4 portions
  • 1/4 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • Lemon wedges
4/5 (1 Votes)

Balsamic Chicken

Balsamic Chicken

By

Bodacious Oilve

  • 3-4 large boneless skinless chicken breasts
  • 1 tbsp Bodacious Olive Hojiblanca Olive Oil
  • 1/2 to 3/4 cup 18 Year Traditional Balsamic
  • 1 tsp Bodacious Olive Black pepper to taste
0/5 (0 Votes)

Chef Salad of Chicken, Bacon, Tomato, Avocado and Dressing

Chef Salad of Chicken, Bacon, Tomato, Avocado and Dressing

By

Atkins

  • 1 Piece bacon
  • 6 Ounces chicken breast
  • 1 Cup mixed greens
  • 1/2 medium tomato, chopped
  • 1/2 Hass avocado, sliced
  • 1/4 Cup diced Monterey Jack cheese
  • 1 Serving Blue Cheese Dressing
0/5 (0 Votes)

Back Porch baked Oysters

Back Porch baked Oysters

By

Panama City

  • Crab stuffing:
  • 1 dozen oysters on half shell ready to be baked
  • 1 lb. crab meat
  • 1 tbsp. parsley
  • 1 tbsp. Worcestershire sauce
  • 1 tbsp. Dijon mustard
  • 1/2 cup mayonnaise
  • 2 eggs
  • dash of hot sauce
  • 1 to 2 cups cracker crumbs
  • 12 tbsp. mozzarella
0/5 (0 Votes)

Gâteau Basque Tart with Brandied Cherries

Gâteau Basque Tart with Brandied Cherries

By

Food and Wine

  • Dough
  • 3 1/4 cups all-purpose flour
  • 1 1/2 tablespoons baking powder
  • 1 1/2 teaspoons salt
  • 2 sticks plus 2 tablespoons (9 ounces) unsalted butter, softened
  • 2 cups sugar
  • 3 large egg yolks
  • 2 large eggs
  • 1/2 teaspoon pure lemon oil (see Note)
  • 1/2 teaspoon almond oil
  • 1 cup almond flour
  • Filling
  • 2 1/4 cups milk
  • 1 vanilla bean, split and seeds scraped
  • 1/2 cup cornstarch
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 3 tablespoons all-purpose flour
  • 6 large egg yolks
  • 2 large eggs
  • 1 cup brandied cherries, drained
  • 1 egg mixed with 1 tablespoon of milk, for brushing
5/5 (1 Votes)

Roast Chicken with Saffron, Hazelnuts, and Honey

Roast Chicken with Saffron, Hazelnuts, and Honey

By

1 In a large bowl, mix the chicken pieces with the onions, olive oil, ginger, cinnamon, saffron, lemon juice, water...

  • 1 large organic or free-range chicken, divided into quarters: breast and wing, leg and thigh
  • 2 onions, coarsely chopped
  • 4 tablespoon olive oil
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 generous pinch of saffron threads
  • juice of 1 lemon`
  • 4 tablespoon cold water
  • 2 teaspoon coarse sea salt
  • 1 teaspoon freshly ground black pepper
  • 3/4 scant cup unskinned hazlenuts
  • 3 1/2 tablespoon honey
  • 2 tablespoon rose water
  • 2 green onions, coarsely chopped
0/5 (0 Votes)

Chicken Green Chili Stew

Chicken Green Chili Stew

By

The Neeleys

  • 2 tablespoons olive oil
  • 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper
  • 4 cloves garlic, minced
  • 2 poblano peppers, seeded and diced
  • 1 large onion, diced 1 tablespoon ancho chile powder
  • 1 teaspoon ground cumin
  • 4 cups chicken stock
  • One 7-ounce can fire-roasted green chiles, drained and rinsed
  • 1 large russet potato, peeled and cubed small
  • Chopped cilantro, for serving, optional
  • Grated pepper jack cheese, for serving, optional
0/5 (0 Votes)