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Recipes
Three Cheese Vegetable Lasagna
By naqgal90
Recipe courtesy Aaron McCargo Jr
- 1 box lasagna noodles
- 4 tablespoons butter, divided
- 2 teaspoons smoked paprika, divided
- 1 teaspoon crushed red pepper flakes
- 4 tablespoons panko bread crumbs
- 1/2 cup grated Parmesan, divided
- 1 tablespoon freshly chopped parsley leaves
- 2 to 3 tablespoons olive oil
- 1 cup broccoli florets
- 1 cup cauliflower
- 1 cup seeded and chopped zucchini
- 1 cup seeded and chopped squash
- Kosher salt and freshly cracked black pepper
- 1 medium onion, diced
- 4 tablespoons all-purpose flour
- 1 tablespoon minced garlic
- 2 1/2 cups milk
- 1 cup vegetable stock
- 1 1/2 cups cottage cheese
- 1 1/2 cups shredded mozzarella cheese
Cold Sesame Noodles with Chicken and Cucumbers
By naqgal90
1. Cook noodles according to package directions, omitting salt and fat
- 8 ounces uncooked dried udon noodles
- 1/4 cup rice vinegar
- 2 tablespoons dark sesame oil
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon honey
- 2 teaspoons sambal oelek or chile paste with garlic
- 1/2 teaspoon bottled ground fresh ginger
- 2 cups shredded skinless, boneless rotisserie chicken breast
- 2 medium cucumbers, halved lengthwise and sliced
- 6 tablespoons chopped green onions
- 3 tablespoons chopped dry-roasted peanuts
Grilled Steak Salad with Poblano Vinaigrette
By naqgal90
Place steaks in a shallow baking dish and cover with the steak sauce, let marinate for 2 hours, turning once
- Mesa Steak Sauce:
- 1 cup ketchup
- 1/4 cup horseradish
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 2 tablespoons maple syrup
- 1 teaspoon Worcestershire sauce
- 2 tablespoons ancho chile powder
- Salt and freshly ground white pepper
- Directions
- Mix together in a small bowl until combined. Season with salt and pepper to taste.
- 4 rib eye steaks (6 ounces each)
- 1 cup Mesa Steak sauce
- Salt and freshly ground pepper
- 1 vidalia onion, peeled and sliced into 1/2 inch thick slices
- 4 plum tomotoes, sliced in half
- Olive oil
- 8 cups baby spinach, washed
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- Poblano Vinaigrette:
- 2 poblano pepers, roasted, peeled and seeded
- 1/4 cup chopped red onion
- 3 tablespoons fresh lime juice
- 3/4 cup olive oil
- 1/2 cup spinach leaves
- 1 teaspoon honey
- Salt and freshly ground pepper
Lemon-Blueberry Meringue Pie
By naqgal90
Heat oven to 350°F. Whisk eggs, egg yolks and 1/4 teaspoon salt in large bowl until well-blended
- FILLING
- 2 eggs
- 4 egg yolks
- 1/4 teaspoon salt
- 1 1/4 cups sugar
- 1/3 cup cornstarch
- 1 1/2 cups water
- 1/4 cup unsalted butter, cut up, softened
- 1/2 cup lemon juice
- 2 teaspoons grated lemon peel
- MERINGUE
- 1/3 cup water
- 1 tablespoon cornstarch
- 4 egg whites
- 1/2 teaspoon lemon juice
- Dash salt
- 1/2 cup sugar
- 2 teaspoons grated lemon peel
- PIE SHELL
- 2 cups fresh blueberries
- 1 (9-inch) baked deep-dish pie crust
Roasted Butternut Squash Risotto with Sugared Walnuts
By naqgal90
CALORIES 259 ; FAT 10.7g (sat 2
- 1/2 cup coarsely chopped walnuts
- 1 tablespoon butter, melted
- 1 teaspoon brown sugar
- 1/8 teaspoon freshly ground black pepper
- 2 cups (1/2-inch) cubed peeled butternut squash
- 1 tablespoon olive oil
- 2 teaspoons minced fresh garlic
- 4 cups fat-free, lower-sodium chicken broth
- 1/2 cup water
- 1 ounce pancetta, finely chopped (about 1/4 cup)
- 1 cup finely chopped onion
- 1 1/4 cups uncooked Arborio rice
- 1/2 cup chardonnay
- 2 tablespoons finely chopped fresh lemon thyme or 1 1/2 tablespoons thyme plus 1/2 teaspoon grated lemon rind
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup (1 ounce) shaved Parmigiano-Reggiano cheese
Mu Shu Vegetables with Pancakes
By naqgal90
Makes 4 Servings Directions 1
- 8 8 8 thin pancakes (see recipe below for Basic Crêpes)
- 4 4 4 medium scallions
- 3-inch 3-inch piece One 3-inch piece fresh ginger
- 3 3 3 garlic cloves
- 1/2 1/2 3) 1/3 baby bok shoy (2 or 3) or napa cabbage (about 1/3 head)
- 1 1 1 medium red bell pepper
- 8 8 8 oz shitake mushrooms
- 2 2 2 T vegetable oil
- 2 2 2 large eggs
- Kosher salt
- 2 2 2 c bean sprouts
- 1/2 1/2 1/2 c unsalted roasted whole cashews
- 2 2 2 T sake, rice wine, or dry sherry
- 1 1 1 T hoisin sauce, plus more for serving
- 1 1 1 T soy sauce (low sodium if you prefer)
- Basic Crêpes
- to 8-inch to ten 8-inch crêpes
- 20 time: 20 minutes
- 50 preparation time: 50 minutes
- Ingredients
- 5 5 1/2 tablespoons (2 1/2 ounces) unsalted butter
- 1 1 1 cup whole milk
- 3/4 3/4 3/4 cup unbleached all-purpose flour
- 2 2 2 large eggs
- 1/4 1/4 1/4 teaspoon table salt
- Directions
- 1 1. 2 3 to 30 set aside 2 tablespoons and combine the remaining 3 tablespoons with the milk, flour, eggs, and salt in a bender; blend until smooth. Transfer to a bowl, cover and set aside at room temperature for 30 minutes.
- 2 2. 10- to brush a 10- inch crêpe pan with some of the reserved melted butter and heat over medium-high heat until hot but not smoking. Reduce the heat to medium.
- 4 4. to to the crêpes to a cooling rack as they are cooked. Once they are cool, stack them until you are ready to use them. Wrap and freeze any extra crêpes for later use.
30 Minute Yeast Rolls
By naqgal90
Heat oven to 400 degrees. In your mixer bowl combine the water, oil, yeast and sugar and allow it to rest for 15...
- 1 C plus 2 Tbsp warm water
- 1/3 C oil
- 2 Tbsp yeast
- 1/4 C sugar
- 1 1/2 tsp salt
- 1 egg
- 3 1/2 C bread flour (seems to work better but all purpose flour will work too)
Chocolate-lined Strawberry Pie Recipe
By naqgal90
Prepare and bake pastry shell as directed; set aside to cool
- Fully Baked Pastry Shell
- 1/3 cup semisweet chocolate pieces or chopped semisweet chocolate
- 1 tablespoon margarine or butter
- 1/4 cup whipping cream
- 1 teaspoon light corn syrup
- 8 cups medium strawberries, stems removed
- 2/3 cup water
- 2/3 cup sugar
- 2 tablespoons cornstarch
- Other necessary recipes: Basic Pie Pastry
Pan-Crisped Tofu with Greens and Peanut Dressing
By naqgal90
1. Combine first 4 ingredients, 1/4 cup peanuts, and 3 tablespoons oil in a small bowl; stir with a whisk
- 1/3 cup white miso (soybean paste)
- 1/3 cup mirin (sweet rice wine)
- 1/3 cup rice vinegar
- 1 tablespoon finely grated peeled fresh ginger
- 1/2 cup chopped dry-roasted peanuts, divided
- 5 tablespoons canola oil, divided
- 2 (14-ounce) packages water-packed firm tofu, drained
- 8 cups gourmet salad greens
- Minced fresh chives (optional)
Raspberry Pretzel Salad
By naqgal90
In medium mixing bowl, combine pretzels, 1/4 sugar, and butter
- 1-1/2 cups crushed pretzels
- 1-1/4 cups granulated sugar, divided
- 1/2 cup butter, melted
- 2 (8 oz.) packages 1/3 less fat neufchâtel cream cheese, softened
- 1 (8 oz.) container Lite Whipped Topping, thawed
- 2 (3 oz.) packages raspberry gelatin
- 2 cups boiling water
- 1 (12 oz.) package frozen red raspberries