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Recipes
Bearnaise Sauce
By á-30
The trick is to have all three parts ready at the same time
- Simmer in small pan until liquid reduced to a couple tablespoons. Meanwhile, in another small pan, put:
- 1/4 Medium onion, chopped
- 1 1/2 tsp. dry tarragon, or good wad of fresh
- Good grind of black pepper
- 1/2 cup Chablis
- 1/2 pound of butter
- Melt gently and bring to gentle simmer.
- In the blender put:
- 6 egg yolks
- 2-3 tbl. tarragon vinegar
Olive Garden Alfredo Fettuccine
By á-30
In a saucepan combine butter, heavy cream, and cream cheese
- * Sauce:
- 1 * 1 pint heavy cream
- 1/2 * 1/2 cup butter
- 2 * 2 tablespoons cream cheese
- 3/4 * 3/4 cup parmesan cheese
- 1 * 1 teaspoon garlic powder
- * Filling:
- 1/4 * 1/4 Sun-dried tomatoes -- oil Packed -- minced
- 1 * 1 tb Fresh garlic -- minced
- 3 1/2 * 3 1/2 Ricotta cheese
- 3 * 3 Eggs
- 1 * 1 Grated Parmesan cheese
- 1/2 * 1/2 Grated Romano cheese
- 1/2 * 1/2 ts Salt
- 1 * 1 t Black pepper
- * Other:
- 4 * 4 Mozzarella cheese -- Shredded
- 1 * 1 Spinach lasagna noodles or Regular if unavailable
- * sauce -- as Desired
- * Parmesan cheese Freshly grated
Fish Taco Sauce
By á-30
Mix Well
- 1/2 c. light mayo
- 3/4 c. sour cream
- 2 limes, juiced (you can add less or more depending on your taste)
- 1 tsp. chili powder
- 1 tsp. garlic powder
- 1/2 tsp. onion powder
- 2 chipotles in adobo sauce, minced
Cream of Crab Soup
By á-30
Instructions: Make a roux (a thickening mixture) from the butter and flour
- Ingredients:
- 1 qt. half & half
- 1 lb. crabmeat
- 1 can chicken broth
- 1 stick butter
- 1/2 cup flour
- 1 tbsp. Old Bay
- 1 tbsp. parsley
Bulgur Veggie Burgers with Lime Mayonnaise
By á-30
Most veggie burgers must have self-esteem issues, since they're always pretending to be something they're not
- 1/2 * 1/2 cup chopped onion, divided
- 1 * 1 tablespoon olive oil plus additional for brushing
- 1/2 * 1/2 cup bulgur
- 1 * 1 cup water
- 1 * 1 cup canned pinto beans, rinsed and drained
- 1 1/2 * 1 1/2 tablespoon soy sauce
- 3/4 * 3/4 cup walnuts (2 1/2 ounces)
- 2 * 2 garlic cloves, coarsely chopped
- 1/2 * 1/2 cup packed cilantro sprigs
- 3/4 * 3/4 teaspoon ground cumin
- 1/4 * 1/4 teaspoon cayenne
- 1/4 * 1/4 cup mayonnaise
- 1/4 * 1/4 teaspoon grated lime zest
- 1/2 * 1/2 teaspoon fresh lime juice
- 4 * 4 slices multi-grain bread,toasted
- * Equipment: a perforated grill sheet
- * Accompaniments: lettuce; sliced tomato
T.G.I. Fridays Candy Cane
By á-30
Combine all ingredients, except grenadine, in a blender
- 5-6 * 5-6 Peppermint Extract
- 1/2 * 1/2 Cup Milk
- 1 * 1 Cup Vanilla Ice Cream
- * Grenadine
Ham Steaks with Hazelnut Sauce
By á-30
1. Heat oven to 400˚. Grease an 11" x 14 1⁄2" baking pan with 1 tbsp
- 3 tbsp. unsalted butter
- 2 white onions, thinly sliced
- 1 tbsp. canola oil
- 2 1⁄4"-thick cooked ham steaks,
- smoked or unsmoked
- 1 ⁄4 cup apple brandy
- 1 cup heavy cream
- 3 tbsp. Dijon mustard
- 1 ⁄2 cup hazelnuts, toasted
- and finely ground
- Kosher salt and freshly ground black pepper,
- to taste
- 6 tbsp. dried bread crumbs
- 4 sprigs rosemary
- 1 tbsp. finely chopped chives
Szechuan Beef Stir-Fry
By á-30
1. Cut beef steak lengthwise into 2 strips; slice across the grain into 1/8 inch thick strips
- 1 lb. beef flank steak
- 2 tbsp. soy sauce, low sodium
- 4 tsp. Oriental dark roasted sesame oil, divided
- 1 1/2 tsp. sugar
- 1 tsp. cornstarch
- 2 cloves garlic, crushed
- 1 tbsp. fresh ginger root, minced
- 1/4 tsp. red pepper pods, crushed
- 1 sm. red bell pepper, cut into 1-inch pieces
- 8 oz. frozen baby corn, defrosted
- 1/4 pound pea pods, julienned
Benihana Magic Mustard Sauce
By á-30
When the first Benihana opened in 1964, Japanese cuisine was unknown to the United States and the idea of having a ...
- Benihana Magic Mustard Sauce
- 1 tbsp Sesame seeds
- 3 tbsp Dry mustard
- 2 tbsp Hot water
- 3/4 cup Soy sauce
- 1/4 Garlic clove – crushed
- 3 tbsp Heavy cream – whipped
Baked Seafood Imperial
By á-30
1. Preheat the oven to 350°F (175°C)
- 3 tablespoons butter
- 3 teaspoons minced garlic
- 1 1/4 cups dry bread crumbs (preferably Japanese panko)
- 2 tablespoons finely sliced chives
- 2 tablespoons sliced parsley
- 1/2 small onion, finely diced
- 1/4 cup finely diced fennel
- 1/4 cup finely diced celery
- 3 ounces large shrimp, peeled, deveined, and cut into bite-size pieces
- 3 ounces sea scallops, cut into bite-size pieces (see Note)
- 3 ounces squid, cleaned and cut into bite-size pieces
- 3 ounces jumbo lump crabmeat
- 1 teaspoon chopped tarragon
- 1/4 teaspoon Old Bay Seasoning
- 1 teaspoon Dijon mustard
- 2 teaspoon salt
- Freshly ground black pepper
- 1 lemon, cut into wedges
- 1 cup cream
- 1/4 cup grated white Cheddar cheese
- 1/4 cup grated Parmigiano-Reggiano