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Recipes
Veal Chops Umbrian-Style
By Tincard
For the dressing: Place the basil, oil, mint, marjoram, vinegar, anchovy paste, rosemary, salt, pepper, garlic, lem...
- Dressing:
- 1/2 packed cup fresh basil leaves
- 1/2 cup extra-virgin olive oil
- 1/4 packed cup fresh mint
- 2 tablespoons chopped fresh marjoram
- 2 tablespoons white wine vinegar
- 1 tablespoon anchovy paste
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic, smashed
- Juice from 1 large lemon (about 1/4 cup fresh lemon juice)
- 1/2 small red onion, roughly chopped
- Veal Chops:
- 3 tablespoons extra-virgin olive oil
- Four 8-ounce 3/4-inch-thick bone-in veal rib chops
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Mini Lasagna
By Tincard
wonton wrappers lasagna
- 12 oz raw ground turkey
- 1/4 tsp salt, divided
- 1/4 tsp pepper
- 1 cup chopped onion
- 1/2 cup chopped mushrooms
- 14.5 oz can crushed tomatoes, or tomato sauce
- 2 cloves garlic, minced
- 3 tsp dried oregano, divided
- 1/2 tsp dried basil
- 1 1/2 cups part skim ricotta cheese
- 24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept)
- 1 1/2 cups shredded mozzarella cheese
Turkey Gravy
By Tincard
Place the roasting pan on 2 stovetop burners over medium heat add the pan juice and 1 cup turkey broth and the whit...
- Gravy:
- 4 cups turkey broth
- 1 cup dry white wine
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- Salt and freshly ground black pepper
- Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/brined-herb-roasted-turkey-recipe.html?oc=linkback
Steak Salad
By Tincard
Grill stake boil Pasta mix together and add dressing
- Strip Steak (Grill or Saute)
- 1/4 cup olive oil
- 1/2 cup lemon juice
- 1 clove garlic
- 1/2 tsp cumin
- 1/4 cup parsley
- 1 cup Cilantro
- 1 cup Basil Fresh
- 1 cup Arugula
- boe tie Pasta
Sweet and Spicy Chicken Wings
By Tincard
this lighter wing option is so easy and super delicious to prepare
- 1/4 cup balsamic vinegar
- 1/4 cup honey
- 1/4 cup hot chili pepper sauce (or your favorite hot sauce)
- 4 pounds bone-in chicken wings, thawed*
Fireball Jello Shot Cupcakes
By Tincard
for the fireball jello shots: 1-1/3 cup ginger ale 2 envelopes plain gelatin 2/3 cup Fireball whisky Few drops red...
- for the fireball buttercream:
- 1-1/3 cup ginger ale
- 2 envelopes plain gelatin
- 2/3 cup Fireball whisky
- Few drops red food coloring
- 1/2 cup unsalted butter, at room temperature
- 1 tbsp Fireball whisky
- 1-1/2 cups powdered sugar
- Pinch of salt
Guinness Beef Stew
By Tincard
1. Adjust oven rack to lower-middle position and heat oven to 325 degrees
- INGREDIENTS
- 1 (3 1/2-to 4-pound) boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1 1/2-inch pieces
- Salt and pepper
- 3 tablespoons vegetable oil
- 2 onions, chopped fine
- 1 tablespoon tomato paste
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1 1/4 cups Guinness Draught
- 1 1/2 tablespoons packed dark brown sugar
- 1 teaspoon minced fresh thyme
- 1 1/2 pounds Yukon Gold potatoes, unpeeled, cut into 1-inch pieces
- 1 pound carrots, peeled and cut into 1-inch pieces
- 2 tablespoons minced fresh parsley
- INSTRUCTIONS
Robin Chapman's Mississippi Roast
By Tincard
Melt in your mouth, slow-cooked Mississippi Roast with few ingredients by Robin Champman, a Mississippi resident
- 3 to 4 pound roast, your choice of cut
- 1 stick butter
- 1 package au jus gravy mix
- 1 package dry Hidden Valley Ranch dressing mix
- Pepperoncini peppers, number to your liking and a little juice
Spicy Low-Country Shrimp and Grits
By Tincard
Grits: Bring milk, salt, pepper, and butter to a boil
- Grits:
- 4 cups milk
- 1 teaspoon salt
- 1 teaspoon course ground black pepper
- 1 tablespoon butter
- 1 cup stone-ground yellow grits
- 1 teaspoon red pepper flakes
- 1 tablespoon pepper sauce
- 2 ounces grated Cheddar
- Shrimp:
- 1 1/2 pounds (21 count) shrimp, peeled and deveined
- 2 tablespoons Cajun seasoning
- 1/4 cup extra-virgin olive oil
- 1/4 pound diced andouille sausage
- 2 teaspoons diced garlic
- 1/4 cup butter
- 1 teaspoon cayenne pepper
- 2 small chopped piquillo peppers
- 1 teaspoon red pepper flakes
- 1/4 cup wine (Spanish rioja)
- 1/4 cup chopped fresh herbs (parsley, thyme, basil)
- Salt and freshly ground black pepper
- Sliced scallions
beer brats slowed Cooked
By Tincard
Place the brats and the sliced onions into the bottom of a well-greased 4-6 quart slow cooker
- 8-10 8-10
- 5 minutes
- 3 hours
- 5 hours + 5 minutes
- 40 oz (1.1 kg) bratwurst sausages
- 3 cans beer (dark ale preferable)
- 3 white onions, thinly sliced
- 1 teaspoon paprika
- 1/2 teaspoon cayenne
- 2 teaspoons garlic powder
- 1 tablespoon brown sugar
- 3 garlic cloves, minced
- 4 tablespoons butter, melted
- 8 oz (226g) jar sauerkraut
- 10 hot dog buns (to serve)
- 2 tablespoons of Dijon
- Dijon mustard (to serve)