Beth_3609's profile page
Recipes
Hurricane
By Beth_3609
Fill the hurricane glasses with ice
- • Ice cubes
- • 2 ounces light rum
- • 2 ounces dark rum
- • 2 ounces passion fruit juice
- • 2 ounces pineapple juice
- • 1/2 lime, juiced
- • 1 tablespoon grenadine
- • 1 orange, sliced into wheels, for garnish
Oatmeal Spiced Cake
By Beth_3609
1 cup oatmeal 1/2 cup boiling water (pour over oatmeal and set aside) SIFT: 1/3 c flour 1/2 t salt 1 t cinna...
- Oatmeal, raw
- Flour
- Salt
- Cinnamon
- Baking Powder
- Baking Soda
- Butter
- White Sugar
- Brown Sugar
- Eggs
- Vanilla
- Coconut
- Milk
- Pecans, chopped
Parmesan Couscous
By Beth_3609
Boil chicken broth, remove from heat, add couscous and stir in cheese
- 1 can chicken broth (~2 cups)
- Box of couscous (just over 1 cup)
- 1/4 cup grated Parmesan cheese
Slow Cooker Chicken with Rosemary, Apples and Onions
By Beth_3609
In a medium bowl, whisk together chicken broth and soup
- 2 cups sliced onions
- 2 apples, peeled, cored and sliced
- 2 pounds cut up chicken pieces (with bone), with or without skin
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons chopped fresh rosemary leaves
- 1 cup reduced-sodium chicken broth
- 1/2 cup cream of celery soup
- 2 cups cooked rice (white or brown)
- Arrange onion and apple slices in bottom of slow cooker. Place chicken pieces on top and season all over with salt and black pepper. Sprinkle rosemary over chicken.
Caramelized Onion and Bacon Tart
By Beth_3609
Reduce the oven temperature to 350 F
- For the filling:
- Phillo Dough
- • 4 slices bacon, cut into 1/2-inch pieces
- • 4 small onions, cut in half lengthwise and thickly sliced
- • 1 tbsp plus 1 tsp thyme leaves, chopped
- • Kosher salt
- • 1 cup ricotta
- • 1 large egg yolk
- • Pinch of freshly ground black pepper
- • 1/4 cup plus 1 tbsp freshly grated Parmigiano-Reggiano
Maple Balsamic Glazed Pork Tenderloin
By Beth_3609
This pork tenderloin is glazed with a combination of maple syrup, balsamic vinegar, garlic, and seasonings
- 1 1/2 to 2 1/2 pounds pork tenderloins
- Salt and pepper
- 2 tablespoons flour
- Olive oil
- 6 to 8 ounces sliced or diced mushrooms
- 4 green onions, sliced
- Glaze
- 2 tablespoons olive oil
- 1/3 cup balsamic vinegar
- 1/4 cup maple syrup
- 2 large cloves garlic
- 1 tablespoon rosemary
Salad with Nut Crusted Goat Cheese
By Beth_3609
In a food processor, pulse the bread crumbs, walnuts, and Essence until the nuts are ground, being careful not to o...
- 1/3 cup fine dry bread crumbs
- 1/3 cup toasted walnuts
- 1 teaspoon Emeril's Essence
- 1 cold 6-ounce log fresh goat cheese, cut crosswise into 4 thick slices
- 1 egg white, beaten
- Mixed salad greens
- 2 slices bacon, cooked until crisp
Peach-Mustard Pork Chops
By Beth_3609
Prepare an outdoor grill with a high heat for both direct and indirect grilling
- 4 (1 1/2-inch thick) pork chops
- Safflower or corn oil, for brushing
- Kosher salt
- Freshly ground black pepper
- Peach-Mustard BBQ Sauce
- 3 tablespoons unsalted butter
- 2 tablespoons minced onion
- 2 cloves garlic, minced
- 3 tablespoons cider vinegar
Pork Chops with Georgia Chutney
By Beth_3609
Pork Chops 2 butterfly pork chops
- Pork Chops
- 2 butterfly pork chops
- 3 tblsp soy sauce
- 1 tblsp honey
- 1/4 tsp ground ginger
- Georgia Chutney
- 2 Cups frozen peaches cut into bite size pieces
- 1 cup chopped sweet onion
- 2 packed tspoons light brown sugar
Pork Tenderloin With Apricot-Mustard Sauce
By Beth_3609
A tasty pork tenderloin recipe with an easy mustard and apricot preserves sauce
- • 1 1/2 to 2 pounds pork tenderloin, cut into 1 1/2-inch rounds
- • 1 tablespoon olive oil
- • salt and pepper
- • Cajun seasoning
- • 1 cup apricot preserves, sugar free, if desired
- • 2 tablespoons white wine vinegar
- • 4 tablespoons Creole mustard or a spicy bold or Dijon mustard
- • 1 tablespoon soy sauce