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Recipes
Fresh Pickled Cucumber Salad
By lianbl88
Mix cucumbers, onions, peppers and salt; set a side Put vinegar, sugar, salt, pepper and mustard seed in a pot and
- 7-cups unpeeled pickling cucumbers sliced thin (about 7 large dills)
- 1-cup sliced onions
- 1-tbsp salt
- 2-tsp pepper
- 1 cup cider vinegar
- 1 cup sugar
- 1-tsp mustard seed
Brandy Alexander Milk Shake
By lianbl88
Lots of good quality ice cream is the key to this delicious dessert
- 1/2 cup whipping cream
- 2 teaspoons powdered sugar
- 1 pint vanilla ice cream
- 1/2 cup milk
- 1/4 cup brandy
- 1 tablespoon dark crème de cacao
- Freshly ground nutmeg (optional)
Biscuits & Gravy
By lianbl88
Quick & Easy - a warm filling breakfast, our traditional breakfast for deer hunting
- 1 1 1 pound lean ground pork or turkey
- 1 1 1 package McCormick Original Homestyle Gravy Mix
- 1 1 1 C water
- 1-1/2 1-1/2 1-1/2 C milk
- 1 1 1 package Pillsbury Low-Fat Home-style biscuits (8)
- Pepper
- Low Sodium Emeril's Essence or Lowry's Reduced sodium seasoning
Bobby Deen's Broccoli Salad with Walnuts and Raisins
By lianbl88
Goes with the unfried chicken
- 1/2 Cup coarsely chopped walnuts
- 1 Lb head broccoli (cut into 1/2-inch florets)
- 1/2 Cup light mayonnaise
- 1 Tablespoon balsamic vinegar
- 1/2 Teaspoon salt
- 1/4 Tspn freshly ground pepper
- 1/2 Cup golden raisins
- 1/4 Cup chopped scallions (white and light green parts)
Basil Pesto
By lianbl88
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped
- 2 cups packed fresh basil leaves
- 2 cloves garlic
- 1/4 cup pine nuts
- 2/3 cup extra-virgin olive oil, divided
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup freshly grated Pecorino cheese
Buca Di Beppo Chicken With Lemon
By lianbl88
Directions Cut three lemons in half and use for fresh lemon juice
- 2 chicken breasts, boneless, skinless (about 3/4 lb total)
- salt, to taste
- 1 cup flour
- 1 ⁄4 cup olive oil
- 1 ⁄4 cup white wine
- 4 large lemons
- 4 ounces unsalted butter, softened
- 2 tablespoons capers
Shrimp and Arugula Salad
By lianbl88
Bruce Weinstein and Mark Scarbrough, Cooking Light JUNE 2011
- 4 cups loosely packed baby arugula
- 1 cup (1/4 x 3-inch) julienne-cut red bell pepper
- 1/2 cup matchstick-cut carrot
- 3 tablespoons extra-virgin olive oil, divided
- 2 teaspoons minced fresh rosemary
- 1/2 teaspoon crushed red pepper
- 2 garlic cloves, thinly sliced
- 16 large peeled and deveined shrimp (about 3/4 pound)
- 3 tablespoons white balsamic vinegar
Flan
By lianbl88
To make the caramel: have ready a 2-quart round flan mold and a large roasting pan
- 1 1/2 cups sugar
- 2 tablespoons water
- 1/2 lemon, juiced
- 2 cups heavy cream
- 1 cinnamon stick
- 1 vanilla bean, split and scraped
- 3 large eggs
- 2 large egg yolks
- Pinch salt
Watercress and Cucumber Salad
By lianbl88
Directions 1In a large bowl, whisk together oil, vinegar, and mustard; season with salt and pepper
- 2 tablespoons olive oil
- 1 tablespoon white-wine vinegar
- 1 tablespoon Dijon mustard
- Coarse salt and ground pepper
- 2 bunches watercress (12 ounces each), trimmed
- 1/2 English cucumber, halved lengthwise and thinly sliced
Creamed Corn Cornbread Muffins
By lianbl88
This recipe yields a bread that's moist and savory and tastes distinctly of corn
- 1 (14.75 ounce) can creamed corn
- 2 cups yellow cornmeal, divided
- 1 cup buttermilk
- 2 large eggs
- 8 tablespoons melted butter
- 1 cup all-purpose flour
- 1/3 cup sugar
- 1/2 teaspoons salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda