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Recipes
Peruvian Style Chicken Tacos
By LittleValley
1. Preheat oven to 350 degrees F
- 1 lb. uncooked ground chicken
- 1/2 cup onion, chopped
- 2 tsp. ground coriander
- 2 tsp. ground cumin
- 15 oz. diced tomatoes
- 1 potato, peeled and finely chopped
- 1/4 cup green olives, chopped
- 12 6 inch corn tortillas
- 4 oz. Monterey Jack, shredded
Provencal Seafood Pie
By LittleValley
1. Heat oil and butter in a medium saucepan over medium-high heat
- 2 T. olive oil
- 1/4 cup butter
- 1 leek, white and pale-green parts only, finely chopped
- 1 bulb fennel, cut into 1/4-inch slices
- 2 cloves garlic, minced
- 3/4 cup flour
- 2 cups fish stock
- 45 oz. whole peeled plum tomatoes, crushed
- 1 lobster tail, shelled and cut into 1-inch pieces
- 6 oz. large shrimp, peeled and deveined
- 6 oz. scallops, halved
- 6 oz. striped bass fillet, skinned and cut into 1 1/2-inch pieces
- 6 oz. halibut fillet, skinned and cut into 1 1/2-inch pieces
- Coarse salt
- Pepper
- 3 T. chopped fresh parsley
- 14 oz. frozen puff pastry, thawed
- 1 T. heavy cream
- 1 egg yolk
Garam Masala
By LittleValley
Combine all ingredients in a coffee grinder
- 1 tsp. cardamom seeds
- 1 T. cumin seeds
- 1 T. coriander seeds
- 2 tsp. black peppercorns
- 1 tsp. cinnamon
- 1 tsp. cloves
- 1 tsp. nutmeg
Patrician Potatoes
By LittleValley
Boil potatoes in water until tender
- 5 lb. potatoes, quartered
- 2 T. butter
- 8 oz. cream cheese
- 1 c. sour cream
- 2 tsp. salt
- 2 tsp. minced chives
- 1/4 c. Parmesan
- 1 tsp. paprika
Traditional Monday Red Beans and Rice
By LittleValley
Drain and rinse kidney beans
- 30 oz. red kidney beans
- 3 celery ribs
- 1 green bell pepper
- 1 garlic clove
- 1 onion
- 2 T parsley flakes
- 1/4 tsp. cayenne pepper
- 15 oz. sausage
- 2 c. white rice
Crab Bisque
By LittleValley
In a 3-quart saucepan combine milk, asparagus soup, mushroom soup, and cream
- 2-3/4 cups milk
- 10.75 oz condensed cream of asparagus
- 10.75 ozcondensed cream of mushroom
- 1 cup light cream
- 6 oz crabmeat
- 3 tablespoons dry sherry
Scarlet Swirl Cheese Cake
By LittleValley
1. Preheat oven to 350F. For crust: In a small bowl, beat butter with an electric mixer on medium speed for 30 seco...
- 1/2 cup butter
- 1/4 cup brown sugar, packed
- 1/2 teaspoon vanilla
- 1-1/4 cups flour
- 1/4 cup pecans, finely chopped
- 1 cup sugar
- 2 tablespoons cornstarch
- 1-1/2 cups fresh cranberries
- 1 cup orange juice
- 16 oz cream cheese, softened
- 1 cup sugar
- 8 oz sour cream
- 2 tablespoons flour
- 4 eggs
- 1 cup whipping cream
- 1 teaspoon orange peel, finely shredded
- 1 tablespoon orange juice
- 1 teaspoon vanilla
- 1/2 cup sour cream
White Bean and Barley Risotto
By LittleValley
In a large saucepan, heat olive oil
- 1 onion, chopped
- 2 T. olive oil
- 2 1/2 c. beef broth
- 1/2 c. barley
- 15 oz. white beans
- 1/4 c. parsley
Pasta with White Beans
By LittleValley
Cook pasta according to package directions, drain
- 26 oz. marinara
- 30 oz. white beans
- 1/2 lb. ditali pasta
- 2 T. bread crumbs
- 1 T. parsley
- 1 T. olive oil
White Sangria
By LittleValley
Combine ingredients in a blender, process until smooth, serve
- ½ peach, cut up, frozen
- ½ plum, cut up, frozen
- 3 strawberries, cut up, frozen
- 1 T. frozen orange juice concentrate
- 3 T. superfine sugar
- ½ cup dry white wine
- 1 oz. Brandy or cognac
- 1 ½ cups ice cubes