á-30's profile page
Recipes
California Roll
By á-30
Rinse rice and prepare with 1 1/2 cups water, rice wine vinegar and sugar
- 1 cup Jasmine white rice (or sushi rice, of course)
- 2 tsp rice wine vinegar
- 1 tsp sugar
- 8-10 avocado slices
- 12 cucumber sticks from seeded, peeled cucumber
- 1 tbs mayonnaise
- 3/4 cup shredded “crab” meat
- 4 sheets nori (seaweed paper)
- sesame seeds
- soy sauce & wasabi for serving
Bordelaise Sauce
By á-30
Cook mushrooms in butter until tender
- 1/2 c. fresh mushrooms, chopped
- 1 tbsp. butter
- 3 tbsp. cornstarch
- 2 c. beef stock
- 2 tsp. dried tarragon leaves, crushed
- 2 tbsp. lemon juice
- 3 tbsp. red wine
P.F. Chang`s Kung Pao Shrimp
By á-30
Heat wok (smoking), introduce oil and shrimp, separate and velvet for 1 to 2 minutes
- 1/2 teaspoon minced garlic
- 3 ounces Kung Pao sauce
- 1/2 teaspoon crushed red pepper
- 8 ounces shrimp
- 1 teaspoon chopped green onion
- 5 whole chile pods
- oil
Enchilada Sauce
By á-30
Directions 1. Preheat oven to 350 degrees F (175 degrees C)
- Ingredients
- 3 * 3 ancho chile peppers
- 3 * 3 pasilla chile peppers
- * Water to cover
- 2 * 2 cloves crushed garlic
- 1 * 1 onion, chopped
- 4 * 4 tablespoons butter
- 4 * 4 tablespoons all-purpose flour
- 3 * 3 cups chicken stock
- 1 * 1 teaspoon dried oregano
- 1/2 * 1/2 teaspoon ground cumin
- * Salt to taste
Pumpkin French Toast with Crunchy Cinnamon Crust
By á-30
1. In a low-lying, flat bowl, whisk together eggs, pumpkin, cream, milk, cinnamon, nutmeg and sugar
- 2 large eggs
- 1/4 cup canned pure pumpkin puree
- 1/4 cup whipping cream
- 1/4 cup milk
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 Tbs granulated sugar
- 4 cups Cinnamon Toast Crunch cereal, crushed
- Eight 3/4-inch thick slices of day-old French bread
Bordelaise sauce
By á-30
Cook mushrooms in butter until tender
- 1/2 c. fresh mushrooms, chopped
- 1 tbsp. butter
- 3 tbsp. cornstarch
- 2 c. beef stock
- 2 tsp. dried tarragon leaves, crushed
- 2 tbsp. lemon juice
- 3 tbsp. red wine
P. F. Chang`s China Bistro Firecracker Shrimp
By á-30
Assemble sauce ingredients and put aside
- 2 * 2 tablespoons canola oil
- 8 * 8 ounces 36-40 shrimp
- 7 * 7 carrots, halved lengthwise
- 1/2 * 1/2 cup water chestnut slices
- 24 * 24 peas
- 1 * 1 large scallion - white part - 1/4-inch minced
- 1 * 1 large garlic clove, chopped fine
- 2 * 2 tablespoons sherry
- 1 * 1 tablespoon sambal chili paste
- 1/4 * 1/4 teaspoon ground white pepper
- 2 * 2 teaspoons ground bean sauce
- * (for garnish)
- * ***Cornstarch slurry***
- 1 * 1 teaspoon cornstarch
- * with
- 1 * 1 ounce water
- * ***Sauce***
- 2 * 2 tablespoons soy sauce
- 2 * 2 teaspoons sugar
- 2 * 2 ounces water
- 2 * 2 teaspoons white vinegar
Sesame and Ginger Coleslaw
By á-30
Directions: 1. Mix the cabbage, carrot and green onions in a large bowl
- Ingredients:
- Sesame and Ginger Coleslaw
- (makes 4 side servings or 8 sandwich filling servings)
- Printable Recipe
- 2 cups cabbage (shredded)
- 1 carrot (shredded)
- 2 green onions (diced)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons rice wine vinegar
- 1 tablespoon honey
- 1 teaspoon ginger (grated)
- 1 teaspoon toasted sesame oil
- 1 tablespoon sesame seeds (coarsely ground)
- salt and pepper to taste
- 1 handful cilantro (chopped)
Blue Cheese Guacamole
By á-30
Mash everything to the desired consistency
- 2 large avocados, cut into small pieces
- 1 lime, juice
- 1/4 cup blue cheese at room temperature, crumbled
- 1 jalapeno pepper, finely diced
- 1 roma/plum tomato, seeded and diced
- 1/4 cup red onion, diced
- 1 tablespoon cilantro, chopped
- 1/2 teaspoon cumin (toasted and ground)
- salt and pepper to taste
Sundried Tomato and Chorizo Risotto
By á-30
Add the stock and wine to one saucepan, bring to the boil and then turn down to a low simmer and add the lemon ...
- 1.5 About 1.5 cups risotto rice
- 1 pint chicken or beef stock
- 1/2 cup red wine
- 1 large onion
- 2 garlic cloves
- 6 About 6 large sundried tomatoes (or more if you wish)
- 3 tablespoons mascarpone
- 120 About 120g chorizo sausage
- 1.4 cup grated parmesan
- 1 teaspoon chilli oil
- 1 teaspoon lemon juice