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Recipes
Teriyaki Frog Legs
By á-30
In a large pot, melt the margarine
- ~ 1/4 cup margarine
- ~ 2 cups chopped onions
- ~ 1 cup chopped bell pepper
- ~ 1 cup fresh snipped parsley
- ~ 1 lb fresh mushrooms, sliced
- ~ 2 tbsp minced garlic
- ~ 1 1/2 tsp salt
- ~ 3 tbsp hot sauce
- ~ 2 cups de-boned frog legs
- ~ 1/2 cup dry white wine (that you would drink)
- ~ 1/2 cup your favorite teriyaki sauce
Pumpkin Waffles
By á-30
Preheat oven to 250°F and preheat waffle iron
- 2 1/2 cups all-purpose flour
- 1/3 cup packed light brown sugar
- 2 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 4 large eggs, separated
- 2 cups well-shaken buttermilk
- 1 cup canned solid-pack pumpkin
- 3/4 stick (6 tablespoons) unsalted butter, melted
- Vegetable oil for brushing waffle iron or cooking spray
Mole Sauce
By á-30
Directions 1. Heat the oil in a medium saucepan over medium heat, and cook the onion until tender
- Ingredients
- 2 * 2 teaspoons vegetable oil
- 1/4 * 1/4 cup finely chopped onion
- 1 * 1 tablespoon unsweetened cocoa powder
- 1 * 1 teaspoon ground cumin
- 1 * 1 teaspoon dried cilantro
- 1/8 * 1/8 tablespoon dried minced garlic
- 1 * 1 (10.75 ounce) can condensed tomato soup
- 1 * 1 (4 ounce) can diced green chile peppers
Sauce Aurore
By á-30
This tomato cream sauce recipe is known as aurora sauce in France
- 4 * 4 tablespoons butter, divided
- 2 * 2 tablespoons flour
- 1 * 1 cup chicken stock
- 2 * 2 tablespoons tomato paste
- 2 * 2 tablespoons heavy cream
- * salt and pepper
Monte Cristo Sandwiches
By á-30
A delightfully mustardy version of the battered and fried turkey, ham, and cheese sandwiches
- 4 * 4 (1/3-inch-thick) slices egg bread
- 2 1/2 * 2 1/2 tablespoons whole grain Dijon mustard, divided
- 4 * 4 thin slices aged white cheddar cheese (cut to size of bread), divided
- 4 * 4 thin slices smoked turkey
- 4 * 4 thin slices smoked ham
- 4 * 4 leaves mustard greens (trimmed to size of bread)
- 2 * 2 large eggs
- 3 * 3 tablespoons butter
Benedict Salmon
By á-30
In large pot of boiling salted water, blanch asparagus until tender-crisp, about 2 minutes
- Hollandaise Sauce:
- 1 bunch asparagus, trimmed
- 8 slices smoked salmon (optional)
- 8 slices whole-grain bread, toasted
- 2/3 cup (150 mL) unsalted butter
- 3 egg yolks
- 4 tsp (20 mL) cold water
- 2 tsp (10 mL) lemon juice
- Pinch each salt and white pepper
- Poached Eggs:
- 8 eggs
- 1 tbsp (15 mL) white vinegar
Creole Turtle Soup
By á-30
Melt the 1 Cup of Butter in a heavy bottomed saucepan, whisk in the flour, cook to make a peanut butter colored Rou...
- 1 Cup Unsalted Butter
- 1/2 Cup All Purpose Flour
- 4 Tbsp Usalted Butter
- 1 lb Turtle Meat Cut into 1/2 inch cubes
- 1 1/2 Cup Onion, Finely Diced
- 1 Cup Celery, Finely Diced
- 1/4 Cup Green Onion, Finely Sliced
- 2 tsp Garlic, Minced
- 2 Fresh Bay Leaves
- 1 1/2 Cup Fresh Tomato, Diced
- 1 Qt Beef Stock
- 1 Pinch Cayenne
- 1 Pinch Ground Allspice
- 2 Tbsp Fresh Thyme Leaves
- 1 Tbsp Fresh Marjoram, Chopped
- Salt and Black Pepper to taste
- 1/4 Cup Fresh Lemon Juice
- 4 Tbsp Worcestershire Sauce
- 3 Tbsp Sherry
- 3 Hard Boiled Eggs, Whites diced, Yolks Riced
- Lemon Slices
- 5 tsp Italian Pasley, Finely Chopped
Meatloaf Sandwich
By á-30
Preheat oven to 350°F with rack in middle
- 1 cup fine fresh bread crumbs (from 2 slices firm white sandwich bread)
- 1/3 cup whole milk
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 medium celery rib, finely chopped
- 1 medium carrot, finely chopped
- 2 tablespoons unsalted butter
- 2 tablespoons Worcestershire sauce
- 1 tablespoon cider vinegar
- 1/4 teaspoon ground allspice
- 1/4 pound bacon (about 4 slices), chopped
- 1/2 cup pitted prunes, chopped
- 1 1/2 pounds ground beef chuck
- 1/2 pound ground pork (not lean)
- 2 large eggs
- 1/3 cup finely chopped flat-leaf parsley
Scrambled Eggs with Lox and Cream Cheese
By á-30
Whisk eggs, salt and pepper in large bowl to blend
- 12 * 12 large eggs
- 1/2 * 1/2 teaspoon salt
- 1/2 * 1/2 teaspoon pepper
- 3 * 3 tablespoons butter
- 1 * 1 8-ounce package well-chilled cream cheese, cut into 1/2-inch cubes
- 6 * 6 ounces thinly sliced Nova Scotia smoked salmon or lox, cut into 1/2-inch-wide strips
- * Chopped fresh chives (optional)
Corned Beef Hash
By á-30
1 Heat butter in a large skillet (preferably cast iron) on medium heat
- Ingredients
- 2-3 Tbsp unsalted butter
- 1 medium onion, finely chopped (about 1 cup)
- 2-3 cups finely chopped, cooked corned beef
- 2-3 cups chopped cooked potatoes, preferably Yukon gold
- Salt and pepper
- Chopped fresh parsley