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Recipes
BBQ Ribs with root beer
By Fresh2
Preheat oven to 400 degrees To make the rub, combine first 5 ingredients
- Rub & Ribs
- 2 tablespoons hot chili powder
- 1 tablespoon sweet paprika
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 3/4 teaspoon ground black pepper
- 4 lbs baby back ribs
- 1 (12 oz) bottle root beer
- Sauce
- 1 (18 ounce) jar barbecue sauce
- 1/2 cup water
- 2 tablespoons brown sugar
- 1 tablespoon instant espresso
Jicama Slaw
By Fresh2
Cut the veggies at home, make the dressing, then toss everything together when you're ready to eat
- 2 carrots, peeled and julienned
- 1 small jicama (about 1 1/4 lbs), peeled and julienned
- 1 large red bell pepper, cored and very thinly sliced
- 1/4 head red cabbazge, cored and very thinly sliced
- 1/2 red onion, helved lengthwise and very thinly sliced lengthwise, rinsed, and patted dry
- 6 tbsp each olive oil and unseasoned rice vinegar
- 2 tbsp fresh lime juice
- 1 tbsp mined clilantro leaves, plus more for garnish
- 1 tsp each chili powder and red chili flakes
Beef Short Ribs
By Fresh2
Copyright 2010, Ina Garten, All Rights Reserved
- 6 beef short ribs, trimmed of fat
- Kosher salt
- Freshly ground black pepper
- 1/4 cup good olive oil
- 1 small fennel, fronds, stems, and core removed, large-diced
- 1 leek, cleaned and large-diced, white part only
- 1 1/2 cups chopped onion (2 onions)
- 4 cups large-diced celery (6 large stalks)
- 2 carrots, peeled and large-diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 (750-ml) bottle Cotes du Rhone or other dry red wine
- Fresh rosemary sprigs
- Fresh thyme sprigs
- 1 tablespoon brown sugar
- 6 cups beef stock
Stout and Cheddar Meatloaf
By Fresh2
by Allison Ehri Kreitler With an infusion of hearty, bitter stout and sharp Cheddar, this meatloaf would be right...
- 2 Tbs. plus 1 tsp. canola or olive oil
- 1 medium yellow onion, chopped
- 1/2 cup small-diced carrots
- 1/2 cup small-diced celery
- 2 large cloves garlic, finely chopped
- 3/4 cup stout beer, such as Guinness
- 4 oz. medium-coarse white bread, such as Italian or French, cut into 2-inch pieces (about 2-1/2 cups)
- 1 cup whole milk
- 1 lb. ground beef
- 1 lb. ground veal
- 2 large eggs
- 1/2 cup grated Cheddar
- 1/4 cup dried mushrooms, rehydrated in hot water and chopped
- 1/4 cup chopped fresh parsley
- 1 Tbs. Worcestershire sauce
- Kosher Salt
- Freshly ground black pepper
- 10 oz. sliced bacon (about 9 strips)
Elote (Mexican Grilled Corn)
By Fresh2
Build a medium-hot fire in a charcoal grill or heat a gas grill to high
- Vegetable oil, for brushing
- 1 teaspoon chile powder
- 1/2 teaspoon cayenne powder
- 8 ears of corn, husked
- 1/4 cup mayonnaise or unsalted butter
- 1/2 cup crumbled cotija cheese, Parmesan, or ricotta salata
- 1 lime, cut into 8 wedges
- Pastry brush
Double Layer Pumpkin Pie
By Fresh2
Mix cream cheese, 1 Tbsp half and half and sugar with wire whisk until smooth
- 1 package ( 3 oz) Philadelphia Brand Cream Cheese, softened
- 1 cup plus 1 Tbsp. cold half and half or milk
- 1 Tbsp sugar
- 1 1/2 cups thawed Cool Whip Whipped Topping
- 1 Graham Cracker Pie Crust
- 2 pkg (4-serving size) Jell-) Vanilla Flavor Instant Pudding and Pie Filling
- 1 can (16 oz) pumpkin
- 1 tsp ground cinnamon
- 1/2 tsp ground gingeer
- 1/4 tsp ground cloves
Mushroom & Leek Bread Pudding
By Fresh2
Barefoot Contessa Foolproof: Recipes You Can Trust
- 6 cups (1/2-inch-diced) bread cubes from a rustic country loaf, crusts removed
- 2 tablespoons good olive oil
- 1 tablespoons unsalted butter
- 2 ounces pancetta, small-diced
- 4 cups sliced leeks, white and light green parts (4 leeks)
- 1 1/2 pounds cremini mushrooms, stems trimmed and 1/4-inch-sliced
- 1 tablespoon chopped fresh tarragon leaves
- 1/4 cup medium or dry sherry
- Kosher salt and freshly ground black pepper
- 1/3 cup minced fresh flat-leaf parsley
- 4 extra-large eggs
- 1 1/2 cups heavy cream
- 1 cup chicken stock, preferably homemade
- 1 1/2 cups grated Gruyere cheese (6 ounces), divided
Braised Cabbage
By Fresh2
Preheat the oven to 350degreesF
- CREAMY SPICY MUSTARD SAUCE:
- 1/4 cup extra virgin olive oil
- 1 head green cabbage, cut into 6 equal wedges
- 2 cups vegetable or chicken broth
- 4 whole juniper berries
- 4 whole allspice berries
- 2 whole black peppercorns
- 1 Tbsp mustard seeds, lightly crushed
- 1 Tbsp fresh dill, minced
- 2 fresh thyme sprigs
- 2 bay leaves
- 2 garlic cloves, lightly crushed
- salt and pepper to taste
- 3 Tbsp unsalted butter
- 3 Tbsp shallots, minced
- 1/3 cup dry white wine
- 1/4 cup braising liquid, strained
- 2 1/2 Tbsp stone ground mustard
- 2/3 cup heavy cream
- Salt and pepper to taste
Shepherd's Pie
By Fresh2
by Martha Holmberg Though these days it's often made with beef, classic shepherd's pie is made with a rich fillin...
- For the filling:
- 3 Tbs. olive oil
- 2 medium onions (10 oz. total), finely chopped
- Salt and freshly ground black pepper
- 3 lb. ground lamb or ground beef
- 3 cloves garlic, minced
- 2/3 cup red wine
- 2/3 cup homemade or low-salt canned chicken broth
- 1 14-oz. can whole peeled tomatoes, drained and crushed
- 3 Tbs. tomato paste
- 4-inch sprig fresh rosemary
- 6 stems fresh parsley
- 1/2 cup chopped fresh parsley leaves
- For the topping:
- 3 lb. russet potatoes, peeled and cut into 2-inch chunks
- kosher salt
- 1/2 cup milk
- 5 Tbs. unsalted butter
- Freshly ground black pepper
Braised Short Ribs
By Fresh2
Directions Preheat the oven to 300 degrees F
- 4 English-cut bone-in short ribs (about 3 by 3 1/2 inches and 2 1/2 pounds)
- Kosher salt and freshly cracked black pepper
- 2 tablespoons vegetable oil
- 3 carrots, peeled and chopped
- 2 stalks celery, chopped
- 2 cloves garlic, smashed
- 2 yellow onions, roughly chopped
- 1 tablespoon tomato paste
- 2 cups dry red wine
- 3 sprigs fresh thyme
- 1 bay leaf
- Creamy polenta, for serving