á-32's profile page
Recipes
Vinaigrettes
By á-32
Traditional Italian Vinaigrette Vinaigrettes in Italy are more acidic than their French counterparts
- See directions below.
Classic Hummus
By á-32
Put the chickpeas, lemon juice, tahini, cumin and garlic into a food processor and pulse until smooth
- 15-ounce 15-ounce cans Two 15-ounce cans chickpeas, drained, liquid reserved
- 1/4 1/4 1/4 cup freshly squeezed lemon juice
- 1/4 1/4 1/4 cup tahini
- 1 1 1 teaspoon ground cumin
- 2 2 2 cloves garlic
- 1/2 1/2 1/2 cup extra-virgin olive oil, plus more for serving
- 1 1 1 teaspoon kosher salt
- Smoked paprika, for serving, optional
- Vegetable crudite and pita chips, for serving
Make-ahead Gravy
By á-32
Homestyle Pan Gravy. Make this gravy a day in advance and reheat it while the turkey rests
- 3 ribs celery, chopped
- 2 carrots, chopped
- 1 large onion, cut into wedges
- 4 garlic cloves, smashed
- 3 lb. turkey wing pieces
- 4 cups chicken broth
- 4 cups water
- 1 cup whole milk
- 6 tablespoon all-purpose flour
- 2 tablespoons apple cider vinegar
- salt and pepper to taste
Pumpkin Gooey Butter Cakes
By á-32
Combine the cake mix, egg, and butter and mix well with an electric mixer
- Filling:
- 1 * 1 (18 1/4-ounce) package yellow cake mix
- 1 * 1 egg
- 8 * 8 tablespoons butter, melted
- 1 * 1 (8-ounce) package cream cheese, softened
- 1 * 1 (15-ounce) can pumpkin
- 3 * 3 eggs
- 1 * 1 teaspoon vanilla
- 8 * 8 tablespoons butter, melted
- 1 * 1 (16-ounce) box powdered sugar
- 1 * 1 teaspoon cinnamon
- 1 * 1 teaspoon nutmeg
Chicken Marsala
By á-32
Directions Watch how to make this recipe
- 4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
- All-purpose flour, for dredging
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 4 ounces prosciutto, thinly sliced
- 8 ounces crimini or porcini mushrooms, stemmed and halved
- 1/2 cup sweet Marsala wine
- 1/2 cup chicken stock
- 2 tablespoon unsalted butter
- 1/4 cup chopped flat-leaf parsley
Spicy Dr. Pepper Shredded Pork
By á-32
Preheat oven to 300 degrees
- 1 whole Large Onion
- 1 whole Pork Shoulder ("pork Butt") - 5 To 7 Pounds
- Salt And Freshly Ground Black Pepper
- 1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
- 2 cans Dr. Pepper
- 2 Tablespoons Brown Sugar
Beetroot and Tomato Soup
By á-32
From Global Cookbook
- 1 bunch of beets
- 6 Shallots minced
- 1 ounce or 30gm butter
- 1 stk celery minced
- 15 oz tomato juice
- 1 1/2 chicken stock
- 2 cups water
- 1 Tbsp brown vinegar
- 1/2 tsp orange zest
- sour cream
- chive
Grainy Mustard Mashed Potatoes
By á-32
Add potatoes, cream, milk, garlic, thyme and bay leaf into a large saucepan and gently boil for 15 minutes until po...
- 8 * 8 medium-sized Yukon gold potatoes, quartered unpeeled
- 2 * 2 cups heavy cream
- 2 * 2 cups whole milk
- 4 * 4 cloves garlic, peeled and gently smashed
- 4 * 4 sprigs fresh thyme
- 1 * 1 bay leaf
- * Extra-virgin olive oil
- 2 * 2 tablespoons butter
- 1 * 1 tablespoon whole-grain mustard
- * Kosher salt and freshly ground black pepper
Ziti Stufati
By á-32
Watch how to make this recipe
- 6 6 6 tablespoons extra-virgin olive oil
- 1 1 1 medium red onion, peeled and cut in half
- 1 1 1 clove garlic, peeled and smashed
- 1 1 1 carrot, peeled and grated
- 1 1 1 stalk celery, cut in half
- 1/2 1/2 1/2 teaspoon red pepper flakes
- Kosher salt
- 24.5-ounce 24.5-ounce bottles Two 24.5-ounce bottles tomato puree, such as Mutti
- 4-inch 4-inch One 4-inch Parmesan rind
- 5 5 5 sprigs fresh basil
- 1 1 1 cup ricotta, at room temperature
- 1 1 2 cup torn stale Tuscan bread, without crust (about 2 small slices)
- 1/2 1/2 1/2 cup milk, at room temperature
- 1 1 1 egg, at room temperature, beaten
- 1/2 1/2 1/2 cup grated Parmesan
- 1/4 1/4 1/4 cup fresh Italian parsley leaves, chopped
- Kosher salt
- 1 1 1 pound ground sirloin
- Vegetable oil, for frying
- 1 1 5 pound ziti rigate, cooked in salted boiling water for 5 minutes
- 2 2 2 hard-boiled eggs, quartered
- 8 8 1-inch ounces fresh mozzarella, torn into 1-inch pieces
- 1 1 1 cup freshly grated Parmesan
Copycat Manzana's Chicken Tortilla Soup
By á-32
Put olive oil in pot and heat
- 2 cloves peeled garlic, minced
- 3 carrots, peeled and pureed
- 1 onion, peeled and pureed
- 3-4 ribs of celery, washed and pureed
- Corn (either 2 ears roasted or 1 can), pureed
- Chipotle peppers in adobo, pureed (1 to 2 depending on taste, or just adobo)
- 3 sprigs of thyme
- 1 tablespoon olive oil/ one turn of the pan
- 1/2 tablespoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Pinch of sugar
- 1 cup chicken broth
- 28 ounce can of tomato sauce
- 28 ounce can of diced or stewed tomatoes
- 1/2 cup whipping cream
- 4-5 white corn tortillas, pureed
- Shredded rotisserie chicken meat from 1 chicken
- Fried tortilla strips or tortilla chips
- 1 avocado (to top the soup)
- Cilantro, chopped
- Cheddar and jack cheese, grated, for topping