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Recipes
Roasted Jalapeño and Lime Hummus
By á-30
Roast the jalapeños under the broiler, on the stove top, or on the grill
- 1-3 (or more!) jalapeños
- 2 cups cooked chickpeas or 1 15-ounce can chickpeas
- 3-4 tablespoons lime juice
- 2 cloves garlic, roughly chopped
- 2 tablespoons tahini (or substitute extra-virgin olive oil)
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon salt
- 3 tablespoons extra-virgin olive oil
- 1 tablespoons minced cilantro (optional)
- Pita wedges or tortilla chips for serving
Avocado-Tomato Melt
By á-30
Preheat oven broiler to high
- 4 English muffins, split
- 1 ripe avocado, peeled, pitted and sliced
- 1 to 2 large vine-ripened tomatoes, sliced thin
- Coarse salt
- 1/4 cup chopped fresh basil
- Fresh Mozzarella Cheese, sliced thin
- 1/4 cup grated Parmesan cheese
- Fresh ground black pepper
Irish Potato Cakes
By á-30
1 ) Combine mashed and raw grated potatoes in a medium bowl
- 1 cup unseasoned mashed potatoes
- 1 cup peeled and grated raw potatoes
- 2 cups self-rising flour
- 1/4 teaspoon salt
- 1-1/2 cups buttermilk
- 2 to 4 tablespoons butter
- 1 to 2 tablespoons vegetable oil
- Sour Cream
Braised Veal Shanks
By á-30
Osso Buco You can begin making the risotto that accompanies this osso buco while the sauce for the veal is redu...
- For stew
- 2 * 2 cups veal demiglace (16 fl oz)*
- 4 * 4 (1-lb) meaty cross-cut veal shanks (osso buco), each tied with kitchen string
- 1 * 1 teaspoon salt
- 1/4 * 1/4 teaspoon black pepper
- 1/4 * 1/4 cup all-purpose flour
- 1 1/2 * 1 1/2 tablespoons olive oil
- 3 * 3 tablespoons unsalted butter
- 2 * 2 medium onions, cut into 1/4-inch dice (2 cups)
- 2 * 2 medium carrots, cut into 1/4-inch dice (1 cup)
- 2 * 2 celery ribs, cut into 1/4-inch dice (1 cup)
- 1 * 1 garlic clove, finely chopped
- 1 1/2 * 1 1/2 cups dry red wine
- 1 * 1 (28-oz) can whole tomatoes in juice, drained and coarsely chopped
- 1 * 1 Turkish or 1/2 California bay leaf (preferably fresh)
- For gremolata
- 2 * 2 teaspoons chopped fresh flat-leaf parsley
- 1 * 1 teaspoon finely grated fresh orange zest
- 3/4 * 3/4 teaspoon finely chopped fresh rosemary
- 3/4 * 3/4 teaspoon finely chopped fresh thyme
Reuben Dip
By á-30
1. Mix everything in a large bowl
- 1/2 cup corned beef (diced)
- 1/4 cup sauerkraut (squeezed and drained)
- 1/4 cup Swiss cheese (shredded)
- 4 ounces cream cheese (room temperature)
- 1/4 cup thousand islands dressing
Benedict Arnold
By á-30
Eggs Sausage Patty Country Gravy English Muffin
- Eggs
- Sausage Patty
- Country Gravy
- English Muffin
Lamb Chops with Pomegranate and Red Wine Sauce
By á-30
Directions: 1. Heat the oil in a pan
- Ingredients:
- 2 teaspoons oil
- 4 lamb chops
- salt and pepper to taste
- 3 shallots (chopped)
- 1/2 cup red wine
- 1/4 cup stock
- 1 tablespoon pomegranate molasses
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 2 tablespoon butter
- a pinch of rosemary (chopped)
- salt and pepper to taste
Chinese Barbequed Pork
By á-30
# Mix all ingredients except pork, sesame seeds and mustard together
- 1 * 1 lb. pork tenderloin
- 1/2 * 1/2 tsp. MSG (optional)
- 1/2 * 1/2 c. soy sauce
- 1/4 * 1/4 c. granulated sugar
- 1/2 * 1/2 tsp. garlic powder
- 2 * 2 tbsp. ketchup
- 1/4 * 1/4 tsp. salt
- * Sesame seeds, toasted
- * Chinese Hot mustard
Pan Fried Pork and Shrimp Potstickers
By á-30
Wash the shrimp and pat very dry
- Pan Fried Shrimp and Pork Potsticker Recipe
- Serves 6-8
- 1 package of frozen dumpling skins, defrosted overnight in refrigerator or 40 minutes room temp (do not microwave or set in water)
- 3/4 pound raw shrimp, shelled and deveined
- 3 stalks green onions, cut into 2 inch sections
- 1/2 cup canned bamboo shoots
- 1/2 pound ground pork
- 2 tablespoons soy sauce
- 1/2 teaspoon kosher salt
- 2 tablespoons cornstarch
- 1 teaspoon freshly grated ginger
- 1 tablespoon rice wine (or dry sherry)
- for the slurry: 1 tablespoon cornstarch mixed with 1/4 cup water in a small bowl
- water
- cooking oil
- Dipping Sauce
- 1 teaspoon Asian chili sauce
- 1/4 cup soy sauce
- 2 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/2 teaspoon rice wine vinegar
Southwest Egg Rolls & Cool Avocado Dip
By á-30
In a large bowl, combine the first 10 ingredients
- DIP:
- 2-1/2 cups shredded cooked chicken
- 1-1/2 cups (6 ounces) shredded Mexican cheese blend
- 2/3 cup frozen corn, thawed
- 2/3 cup canned black beans, rinsed and drained
- 5 green onions, chopped
- 1/4 cup minced fresh cilantro
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon grated lime peel
- 1/4 teaspoon cayenne pepper
- 20 egg roll wrappers
- Oil for deep-fat frying
- 1 cup ranch salad dressing
- 1 medium ripe avocado, peeled and mashed
- 1 tablespoon minced fresh cilantro
- 1 teaspoon grated lime peel