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CAULIFLOWER SOUP

CAULIFLOWER SOUP

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Pull off the outer leaves of the cauliflower and trim the stem

  • head cauliflower (about 2lbs)
  • 8 tablespoons unsalted butter cut into 8 pieces
  • 1 leek, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
  • 1 small onion, halved and sliced thin
  • 2 cloves garlic, minced
  • salt and pepper
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 5 cups water
  • 1 teaspoon sherry vinegar
  • 3 tablespoons minced fresh chives
0/5 (0 Votes)

Shrimp Fried Rice

Shrimp Fried Rice

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In a small bowl, whisk together soy sauce, rice wine vinegar, ginger powder and white pepper until smooth

  • 3 1/2 cups cooked rice (even better if leftover)
  • 1 1/2 pounds shrimp, peeled and de-veined
  • 2 large eggs, lightly beaten
  • 2 large egg whites, lightly beaten
  • 2 green onions, chopped
  • 2 carrots, chopped
  • 2 scallions (white and green parts), chopped
  • 2 cloves garlic, minced
  • 1 white onion, chopped
  • 3 tablespoons low-sodium soy sauce
  • 3 tablespoons olive oil, divided
  • 1 tablespoons rice wine vinegar or dry sherry
  • 1/2 teaspoon ginger powder
  • 1/2 teaspoon white pepper
  • kosher salt and freshly ground pepper, to taste
0/5 (0 Votes)

Crock Pot Posole

Crock Pot Posole

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Combine all of the ingredients in the crockpot and cook on high 4-6 hours until the meat is tender

  • 1 tsp ground cumin
  • 1 Tbsp oregano
  • 3 bay leaves
  • 1/2 cup ground Ancho chile powder or more to taste*
  • 2 1/2 lbs boneless pork shoulder (also called Boston Butt, or country style ribs), cut into small chunks
  • 1 large onion, diced
  • 6 garlic cloves, minced
  • 4 cups chicken broth
  • 1 Tbsp kosher salt or more to taste (depending how salty the broth is)
  • 2 (25 oz cans) hominy, including the liquid
4/5 (1 Votes)

Thai Vegetable Shrimp Curry Soup

Thai Vegetable Shrimp Curry Soup

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Prep Time: 15 min(s) Cook Time: 10 min(s) Total Time: 25 min(s) Servings: 4

  • 1 bell pepper, thinly sliced into strips
  • 2 medium zucchinis, julienned into noodles
  • 2 carrots, julienned
  • 4 baby bok choy, cut in half length wise
  • 2 cups mung bean sprouts
  • 1 cup cilantro
  • 8 ounces cooked shrimp
  • 6 cups chicken broth (vegetarian broth works too)
  • 2 tablespoons red curry paste
  • 1 15-ounce can coconut milk
  • 1 tablespoon fish sauce
  • 1 long stalk lemon-grass cut into small pieces
  • 1 tablespoon fresh ginger, minced
  • 2 kaffir lime leaves
  • 1 lime, quartered
0/5 (0 Votes)

Stuffed Zucchini

Stuffed Zucchini

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Give the zucchini a quick wash for good measure

  • 3 zucchinis
  • 1/2 large onion, chopped fine (~ 1/2 cup)
  • 1 Tbsp butter
  • 6 slices crispy bacon (~ 1/2 cup chopped)
  • 1 Tbsp sour cream, reduced fat
  • 1/4 to 1/2 tsp salt
  • 1/4 tsp curry powder
  • 1 Roma tomato, seeded and chopped
  • 1 tsp fresh thyme leaves
  • freshly grated Parmesan cheese
  • fresh cracked black pepper
  • kosher salt
0/5 (0 Votes)

Shrimp Linguine

Shrimp Linguine

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Heat the butter in a large skillet over medium heat

  • 1 lb. of cooked large shrimp (thawed and tails removed)
  • 2 T. butter
  • 3 cloves of garlic, minced
  • 1 (14.5 oz.) can of diced tomatoes (I bought the tomatoes with basil, garlic & oregano)
  • pinch of crushed red pepper
  • salt and pepper
  • 2 t. light brown sugar
  • 1 c. of half and half (plus a splash more)
  • 3 T. fresh parsley or 1 t. dried parsley
  • 1/4 c. (heaping) of freshly grated Parmesan cheese (plus extra cheese for topping)
  • 8 oz. cooked linguine
0/5 (0 Votes)

PIZZA CASSEROLE

PIZZA CASSEROLE

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Preheat oven to 375º F and bring a large pot of salted water to boil

  • 1 pound bow-tie or spiral pasta
  • 1 pound ground sausage
  • 2 (26 oz.) jars spaghetti sauce
  • 1/2 pound pepperoni
  • 3 cups mozzarella cheese, grated
  • 3/4 cup parmesan cheese, grated
  • 1 large onion, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • kosher salt and freshly ground pepper, to taste
4/5 (1 Votes)

Reese's-Chocolate-Oatmeal-Cake Batter Cookies

Reese's-Chocolate-Oatmeal-Cake Batter Cookies

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In a large bowl, combine flour, cake mix, oats and baking soda

  • 1-1/4 cups all purpose flour
  • 1 cup yellow or white cake mix
  • 1/2 cup quick cooking oats
  • 1/2 teaspoon baking soda
  • 3/4 cups unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1 (8 oz) bag Mini Reese's Peanut Butter Cups
  • 1-1/4 cups semi-sweet chocolate chips
5/5 (1 Votes)

Butter Cream Chicken

Butter Cream Chicken

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1. Cut your chicken up into chunks with some kitchen scissors

  • 4 chicken breasts
  • 1 1/2 sleeves Ritz Cracker, ground into crumbs
  • Olive Oil
  • 1 C chicken broth
  • 4 T butter
  • 1 C + 2 T half and half, divided
  • 1/2 t thyme, dried
  • 2 T cornstarch
  • salt and pepper
4/5 (1 Votes)

Green Chile Chicken-Stuffed Spaghetti Squash

Green Chile Chicken-Stuffed Spaghetti Squash

By

1 HOUR 15 MINUTES TO PREPARE, SERVES 8

  • 1 large spaghetti squash, cut in half lengthwise
  • 2 cups cooked chicken, shredded
  • 1 (4 oz.) can diced green chiles
  • 1 green onion, thinly sliced
  • 1/2 cup green enchilada sauce
  • 1/2 cup fresh or frozen corn
  • 1/2 cup Mexican cheese blend
  • 1/4 cup crema
  • 1 teaspoon chili powder, plus more for garnish, optional
  • Fresh cilantro, garnish
  • Olive oil, as needed
  • Kosher salt and freshly ground pepper, to taste
0/5 (0 Votes)