á-30's profile page
Recipes
Chorizo and Scrambled Egg Burrito
By á-30
Ingredients: 1/2 chorizo sausage (casing removed) 1 egg 1 flour tortilla 1 tablespoon cilantro (chopped) Direction...
- Ingredients:
- 1/2 chorizo sausage (casing removed)
- 1 egg
- 1 flour tortilla
- 1 tablespoon cilantro (chopped)
- Directions:
- 1 . Cook the chorizo in pan.
- 2 . Add eggs & scramble.
- 3 . Add cilantro, mix and remove from heat.
- 3 . Place meat, eggs & toppings in tortilla.
- Possible Toppings:
- Salsa
- Sour Cream
- Cheddar or Montery Jack Cheese (shredded)
- Lettuce (shredded)
- Tomatoes (diced)
- Green Onions (chopped)
Taco Salad
By á-30
In a large skillet over medium-high heat, brown the ground beef and drain excess fat
- 1 pound lean ground beef
- 1 (1.25 ounce) package taco seasoning mix
- 1 (16 ounce) can chili beans
- 1 (16 ounce) bottle French dressing
- 1 head iceberg lettuce
- 1 (14.5 ounce) package tortilla chips
- 2 cups shredded Cheddar cheese
- 1 cup chopped tomatoes
- 4 tablespoons sour cream
- 1/2 cup prepared salsa
Girl Scout Thin Mint Cookies
By á-30
Put the first 3 ingredients for the cookie wafers in a large bowl
- Chocolate Cookie Wafers
- 1 18 ounce package chocolate fudge cake mix
- 3 tablespoons shortening, softened
- 1/2 cup cake flour, measured then sifted
- 1 egg
- 3 tablespoons water
- Non-stick cooking spray
- Chocolate Coating
- 3 12-ounce bags semi-sweet chocolate chips
- 3/4 teaspoon peppermint extract
- 6 tablespoons shortening
Smoked Salmon Salad
By á-30
In a bowl, whisk together vinegar and mustard
- 2 Tbs. white vinegar
- 2 Tbs. yellow mustard
- 2 Tbs. olive oil
- 1/2 cup plain yogurt
- 1 Tbs. prepared horseradish
- 1 pinch sugar
- Salt and pepper
- 1/2 head red leaf lettuce torn into large pieces
- 1 head butter leaf lettuce leaves torn into large pieces
- 8 tomato wedges
- 1/2 cucumber, peeled and thinly sliced
- 12-oz. salmon fillets, smoked and flaked
Deviled Eggs Curried
By á-30
1. Put the eggs in a medium pot and add enough water to cover
- 6 large eggs
- 2 tablespoons plus 2 teaspoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 1/2 teaspoons curry powder
- Salt to taste
- Paprika for garnish
- Chopped fresh chives for garnish
- Freshly cracked black pepper for garnish
Veal Sorrentino
By á-30
* Beat eggs,lightly in a deep dish * Take one cup Olive Oil and heat in a saute pan of medium depth over high hea...
- Eggplant, 4 slices
- Butter, 2 tablespoons
- Olive Oil,1-1/4 cups
- Veal Scaloppine,4(The veal should be sliced thinly and cut from the top)
- Prosciutto,4 slices
- Mozzarella Cheese,4 slices
- Chicken Broth,1/2 cup
- Serry Wine,1/2 cup
- Marinara Sauce,1/2 cup
- Spread flour and bread crumbs on separate platters.
- Salt and Pepper to taste
Veal Marsala
By á-30
Heat 2 tablespoons butter in a 12-inch heavy skillet over high heat until foam subsides, then sauté mushrooms, sti...
- 3 tablespoons unsalted butter
- 1 pound mushrooms, quartered
- 1 large garlic clove, minced
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 1/2 pound veal cutlets (also called scallopini; 1/4 inch thick)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme, crumbled
- 1/4 teaspoon dried oregano, crumbled
- 1 1/2 tablespoons olive oil
- 1/3 cup all-purpose flour
- 2/3 cup sweet Marsala wine
- 1 cup beef or veal demiglace*
- Accompaniment: egg fettuccine tossed with butter
Nantucket Lobster Chowder
By á-30
Melt butter in a 6-quart Dutch oven over medium-low heat
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 8 cups chicken broth
- 1/4 cup Chardonnay
- 2 (3/4-pound) fresh or frozen, thawed lobster tails
- 2 cups fresh corn kernels (about 4 ears)
- 1 pound small red potatoes, cubed
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh tarragon
- 1 cup heavy whipping cream
Lobster Béarnaise Sauce
By á-30
Cook lobster in large pot of boiling salted water 13 minutes
- 1 2 1/3-pound live lobster
- 1 cup (2 sticks) unsalted butter, divided
- 1 shallot, sliced
- 2 garlic cloves, chopped
- 1 dried red chile, such as de árbol
- 1/2 teaspoon paprika
- 1/4 cup Sherry wine vinegar
- 2 tablespoons chopped shallot
- 1 tablespoon capers, chopped
- 2 large egg yolks
- 1 tablespoon fresh lemon juice
- 1 tablespoon water
- 1 tablespoon chopped fresh tarragon
Mini Veal Meatballs with Caramelized Onions
By á-30
Make the caramelized onions 1
- For the caramelized onions
- 2 tablespoons olive oil
- 2 garlic cloves, chopped
- 2 cups thinly sliced onions
- 1 tablespoon sugar
- Kosher salt and freshly ground black pepper
- 1/2 cup red wine
- 1 bay leaf
- 1 tablespoon chopped fresh thyme
- 1 quart chicken stock, or 2 cups chicken stock and 2 cups veal stock
- 2 tablespoons unsalted butter
- 2 tablespoons aged balsamic vinegar
- For the veal meatballs
- 2 cups panko (Japanese bread crumbs) or other coarse dried crumbs
- 8 tablespoons unsalted butter, melted and slightly cooled
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 1 cup whole milk
- 3 large eggs, lightly beaten
- 2 tablespoons finely minced garlic
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh oregano
- 1 tablespoon olive oil
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon finely grated lemon zest
- 1/2 pound ground pork
- 1/2 pound ground veal
- 1 tomato, coarsely diced
- 1 tablespoon julienned fresh basil