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Recipes
Green Beans with Tomatoes
By grammadot
Cook green beans in large pot of boiling water until just crisp-tender, about 3 minutes
- 1 1/2 pounds fresh green beans, trimmed
- 2 tbs unsalted butter
- 1 tbs olive oil
- 3 shallots, thinly sliced
- 2 garlic cloves, minced
- 1 14 1/2 oz can diced tomatoes
- 1/4 cup dry white wine
- 2 tbs thinly sliced basil
- salt and freshly ground black pepper
Fried Rice - Spicy Shrimp and Pineapple
By grammadot
Directions Fried Rice: For the shrimp: In a large bowl, combine the shrimp with the soy sauce, Ginger-Garlic Paste...
- 1 pound medium (21/25 count) shrimp, shells and tails removed, deveined, halved lengthwise, then crosswise
- 2 tablespoons Ginger-Garlic Paste, recipe follows
- 2 teaspoons sambal oelek (Asian chile-garlic sauce)
- 1/2 cup soy sauce
- 1 teaspoon cornstarch
- 3 large eggs
- 1 teaspoon soy sauce
- Peanut oil
- 3 tablespoons peanut oil
- 1/2 medium yellow onion, diced
- 1/4 cup finely diced celery
- 1 tablespoon Ginger-Garlic Paste, recipe follows
- 2 tablespoons toasted sesame oil
- 4 cups cold cooked white rice
- 1/2 cup frozen peas, thawed
- 1/2 cup frozen shelled edamame, thawed
- 1 cup diced fresh pineapple
- 1 cup bean sprouts
- 1/4 cup soy sauce
- 2 tablespoons sambal oelek (Asian chile-garlic sauce)
- 3 scallions, chopped
- 1/2 cup garlic cloves, peeled
- 1/2 cup fresh ginger, broken into broken pieces
- 2 tablespoons canola oil
Chops Lobster Bar Spinach Salad
By grammadot
Prepare mushrooms: Stir together sugar and water in a medium saucepan
- For marinated mushrooms
- 1/4 cup sugar
- 1/2 cup water
- 1 cup cremini mushrooms, stems removed
- For salad
- 1 pound baby spinach
- 3-4 strips bacon, to make 1/2 cup bacon bits
- 1 tablespoon toasted pine nuts
- 1 teaspoon brown sugar
- 1 cup Creamy Basil Dressing (See recipe)
- Dash of hot sauce, such as Tabasco
- Dash of Worcestershire sauce
- CREAMY BASIL DRESSING/SAUCE
- 2 tablespoons red wine vinegar
- 1 1/2 teaspoons lemon juice, freshly squeezed
- 1/2 cup tightly packed flat parsley leaves
- 1 cup packed basil leaves, stems removed
- 1 clove garlic, peeled
- 1 1/2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground white peppercorns
- 1 1/4 cups mayonnaise
- 1/4 cup vegetable oil mixed with 1/4 cup olive oil
Panini - Waldorf Chicken Salad
By grammadot
Preheat the oven to 375 degrees F
- One 2 1/2- to 3-pound whole chicken, giblets removed and rinsed
- 3 tablespoons olive oil
- Kosher salt and freshly cracked black pepper
- 4 cloves garlic, roughly chopped
- 2 carrots, roughly chopped
- 1 celery stalk, roughly chopped, plus 1/2 cup 1/4-inch-diced celery
- 1/2 lemon, sliced
- 1/2 onion, roughly chopped
- 2 fresh thyme sprigs, leaves removed
- 1 cup mayonnaise
- 1/2 cup whipped cream cheese
- 2 tablespoons lemon juice
- 3/4 cup seedless purple grapes, halved
- 1 Gala (or other crisp) apple, cored and cut into 1/4-inch dice
- 1/4 cup coarsely chopped toasted walnuts
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh tarragon
- One 16-ounce herbed focaccia, cut into equal quarters
Benihana Ginger Salad Dressing
By grammadot
from Top Secret Recipes http://www
- 1/2 cup onion, minced
- 1/2 cup peanut oil
- 1/3 cup rice vinegar
- 2 tablespoons water
- 2 tablespoons fresh ginger, minced
- 2 tablespoons celery, minced
- 2 tablespoons ketchup
- 4 teaspoons soy sauce
- 2 teaspoons sugar
- 2 teaspoons lemon juice
- 1/2 teaspoon garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Churros - Cinnamon with Mexican Chocolate Dipping Sauce
By grammadot
Directions In a large Dutch oven or countertop fryer using a high heat thermometer, bring the canola oil to 375 de...
- 8 cups canola oil, for frying
- 1 1/2 cups Mexican chocolate
- 3/4 cup heavy cream
- 3 tablespoons unsalted butter
- 2 tablespoons granulated sugar
- 1/4 teaspoon kosher salt
- 1 cup unbleached all-purpose flour
- 3 medium eggs
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
Ma Yi Shang Shu (“Ants Climbing a Tree”)
By grammadot
Soak the noodles in enough hot water to cover by 1 inch for 20 minutes
- 4 1/2 ounces mung bean noodles 2 ounces soy sauce 1 tablespoon rice wine 1 tablespoon sambal chili paste 1 teaspoon cornstarch 10 ounces ground pork 1 tablespoon canola oil 4 green onions, chopped, divided 1/2 cup chicken broth
Cornbread - Cheddar Dill
By grammadot
Directions Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl
- 3 cups all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup sugar
- 2 tablespoons baking powder
- 2 teaspoons kosher salt
- 2 cups milk
- 3 extra-large eggs, lightly beaten
- 1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
- 8 ounces aged extra-sharp Cheddar, grated, divided
- 1 cup minced fresh dill
Kale and Artichoke Chicken Casserole
By grammadot
Bring a large pot of water to a boil
- 2 bunches kale, tough center stems removed, chopped into 2-inch pieces
- 2 to 3 tablespoons extra-virgin olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
- Kosher salt and freshly ground black pepper
- 1 small onion, finely chopped
- 2 tablespoons all-purpose flour
- 3/4 cup 2 percent milk
- 1 cup low-sodium chicken broth
- 8 ounces frozen artichoke hearts, thawed and roughly chopped
- 1/4 teaspoon cayenne
- 4 tablespoons grated Parmesan
- Nonstick cooking spray, for spraying the baking dish
- 2 tablespoons panko breadcrumbs
Chicken - Grilled Salad with Apricot Glaze, Homemade Mustard Vinaigrette and Grape Salad
By grammadot
Directions For the vinaigrette: Whisk the vinegar, the mustards and salt and pepper, to taste, in a bowl
- 1/4 cup chardonnay vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- Salt and freshly ground black pepper
- 1/3 cup extra-virgin olive oil, plus more if needed
- 3 Fresno chiles
- Canola oil
- Salt and freshly ground black pepper
- 2 cups green seedless grapes, roughly chopped
- 2 cups red seedless grapes, roughly chopped
- 2 to 3 tablespoons chardonnay vinegar
- 2 to 3 tablespoons extra-virgin olive oil
- 3/4 cup apricot jam
- 3 tablespoons chardonnay vinegar
- 4 (6-ounce) boneless, skinless chicken breasts, pounded thin
- Canola oil
- Salt and freshly ground black pepper
- 1/4 cup roughly chopped fresh thyme
- 1 bunch watercress, for serving
- 1/2 cup sliced skin-on almonds, lightly toasted, for serving