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Recipes
Irish Rover's Unicorn Pub Shepherd's Pie
By nikkiasse
Cook ground beef in frying pan until brown
- 2 pounds Ground beef, lean
- 1 cup Onion; diced
- 1 cup Carrots; diced
- 1 cup Celery; diced
- 1 1/2 cup Corn; fresh or frozen
- 2 cloves Garlic; minced
- Salt; to taste
- Pepper; to taste
- 1/2 teaspoon Nutmeg
- 8 ounces Beef broth
- 2 tablespoons Butter; mixed with
- 2 tablespoons Flour
- 2 pounds Potatoes; cooked and mashed
- Butter
Giada's Chicken Cacciatore
By nikkiasse
A simple five-star, flavor-filled, fresh and delicious way to make chicken cacciatore
- 4 chicken thighs
- 2 chicken breasts with skin and backbone, halved crosswise
- 2 teaspoons salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
- 1/2 cup all purpose flour, for dredging
- 3 tablespoons olive oil
- 1 large red bell pepper, chopped
- 1 onion, chopped
- 3 garlic cloves, finely chopped
- 3/4 cup dry white wine
- 1 ( 28-ounce) can diced tomatoes with juice
- 3/4 cup reduced-sodium chicken broth
- 3 tablespoons drained capers
- 1 1/2 teaspoons dried oregano leaves
- 1/4 cup coarsely chopped fresh basil leaves
Penne with Red Pepper Sauce
By nikkiasse
In a large pot of boiling salted water, cook the penne until al dente
- 3/4 pound penne rigate
- 1/4 cup extra-virgin olive oil
- 1 large Spanish onion, thinly sliced lengthwise
- Salt and freshly ground black pepper
- 2 large red bell pepperscored, seeded and thinly sliced lengthwise
- 1 tablespoon drained capers
- 1/2 teaspoon crushed red pepper
- 1/4 cup red wine vinegar
- 1 cup tomato sauce, preferably homemade
- 2 tablespoons shredded basil
- 1/4 cup freshly grated Pecorino cheese
Chicken with Prosciutto, Rosemary, and White Wine
By nikkiasse
Preheat oven to 325°F. Heat extra-virgin olive oil in heavy large ovenproof pot over medium-high heat
- 2 tablespoons extra-virgin olive oil
- 3 large chicken breast halves with ribs and skin, cut crosswise in half
- 3 chicken drumsticks with skin
- 3 chicken thighs with skin
- 1 cup 1/4-inch cubes prosciutto (about 5 ounces)
- 6 garlic cloves, thinly sliced
- 2 tablespoons chopped fresh rosemary
- 1 1/4 cups dry white wine
- 1 cup low-salt chicken broth
- 1 cup canned crushed tomatoes with added puree
- Fresh rosemary sprigs
Garlic Mashed Potatoes
By nikkiasse
Preheat an oven to 325°F
- 6 garlic cloves, unpeeled
- 2 Tbs. olive oil
- 1 Tbs. finely chopped fresh rosemary or thyme
- 3 baking potatoes, about 1 1/2 lb. total, peeled
- or unpeeled, cut into 2-inch chunks
- 4 Tbs. (1/2 stick) unsalted butter
- 1/2 cup milk
- Salt and freshly ground white or black pepper,
- to taste
- 1/4 cup snipped fresh chives (optional)
Coconut Rice and Peas
By nikkiasse
In a medium saucepan, heat 1 tablespoon olive oil
- 1 tablespoon olive oil
- 1 tablespoon garlic, minced
- 1/2 teaspoon red chili flakes
- 1 cup basmati rice
- 1/4 cup white wine
- 1 cup chicken stock
- 3/4 cup coconut milk
- 1 can black eyed peas
- 2 tablespoons freshly minced cilantro leaves
- Salt and freshly ground black pepper
Sour Cream Coffee Cake
By nikkiasse
Preheat an oven to 350°F
- 2 Tbs. plus 2 cups sugar
- 3/4 cup chopped walnuts
- 1 1/2 tsp. ground cinnamon
- 2 1/2 cups cake flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 12 Tbs. (1 1/2 sticks) chilled unsalted butter,
- cut into small pieces
- 3 eggs, lightly beaten
- 1 1/4 cups sour cream
- 1 1/2 tsp. vanilla extract
- 3 Tbs. nonfat milk
- 1 1/2 cups confectioners’ sugar
- 1 cup fresh raspberries
Sofrito Mashed Potatoes
By nikkiasse
Fill a large pot with water, salt and potatoes and bring to boil
- 2 tablespoons salt
- 2 pounds potatoes (recommended: Yukon gold)
- 3 tablespoons canola oil
- 1/4 cup chopped red onions
- 1 red bell pepper, chopped
- 1/2 green pepper, chopped
- 3 tablespoons chopped garlic
- 2 tablespoons tomato paste
- 1/4 cup white wine
- 3 ounces tomato sauce
- 3 tablespoons unsalted butter
- 1/2 cup heavy cream
- 3 tablespoons salt
- Salt and pepper
- 2 tablespoons chopped cilantro leaves
Emeril's Oven-Braised Osso Buco with Orzo "Risotto"
By nikkiasse
Preheat the oven to 350 degrees F
- 4 tablespoons olive oil
- 1/2 cup flour
- 1 1/2 tablespoons Essence, recipe follows
- 4 veal shanks, about 1 1/2 -inches thick and tied tightly around the middle with kitchen string
- 2 cups chopped onions
- 1 cup diced celery
- 1 cup diced carrots
- 2 tablespoons minced garlic
- 3 bay leaves
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons salt
- 1 teaspoon coarsely ground black pepper
- 1 1/2 cups red wine
- 1 quart rich veal or beef stock
- 1/4 cup chopped fresh parsley
- 1 pound (uncooked)dried orzo pasta
- 1/2 cup finely grated Parmesan, for serving
Cuban Pork Chops with Mojo
By nikkiasse
In a gallon-sized resealable plastic bag, combine 1 cup orange juice, 1/2 cup lime juice, and vinegar
- 1 cup plus 1/4 cup orange juice, divided
- 1/2 cup plus 1/4 cup fresh lime juice, divided
- 1/4 cup vinegar
- 4 (1-inch-thick) bone-in pork chops
- 1 tablespoon black pepper
- 2 tablespoons kosher salt
- 1 1/2 teaspoons ground cumin
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- 3 tablespoons canola oil
- 1/4 cup chopped red onion
- 2 cloves garlic, chopped
- 1/4 cup white wine
- 1 cup watercress, for garnish
- 1 Roma tomato, chopped, for garnish
- 1/2 avocado, sliced, for garnish