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Recipes
Instant Pot Pork Carnitas-Pulled Pork
By á-32
Instant Pot (Pressure Cooker) Mexican Pork Carnitas Skinnytaste
- 2 1/2 pounds trimmed, boneless pork shoulder blade roast
- 2 teaspoons kosher salt
- black pepper, to taste
- 6 cloves garlic, cut into sliver
- 1 1/2 teaspoons cumin
- 1/2 teaspoon sazon (I used homemade)
- 1/4 teaspoon dry oregano
- 3/4 cup reduced sodium chicken broth
- 2-3 chipotle peppers in adobo sauce (to taste)
- 2 bay leaves
- 1/4 teaspoon dry adobo seasoning (I used Goya)
- 1/2 teaspoon garlic powder
- Read more at http://www.skinnytaste.com/instant-pot-pork-carnitas-mexican/#9BTakXEYBWB8HUKW.99
Sauteed Tilapia with Lemon-Peppercorn Pan Sauce
By á-32
This piquant sauce is perfect over plain white fish
- 3/4 cup fat-free, less-sodium chicken broth
- 1/4 cup fresh lemon juice
- 1 1/2 teaspoons drained brine-packed green peppercorns, lightly crushed
- 1 teaspoon butter
- 1 teaspoon vegetable oil
- 2 (6-ounce) tilapia or sole fillets
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup all-purpose flour
- 2 teaspoons butter
- Lemon wedges (optional)
Roasted Chile Salsa
By á-32
Watch how to make this recipe
- 6 28-ounce 6 28-ounce 28-ounce can whole tomatoes with juice
- 18 18 18 roast poblano chiles
- 1 1/2 1 1/2 to cups fresh cilantro leaves (or more to taste!)
- 3/4 3/4 3/4 cup chopped onion
- 3 3 3 clove garlic, minced
- 3 3 3 whole jalapeno, quartered and sliced thin, with seeds and membrane
- 3/4 3/4 3/4 teaspoon ground cumin
- 3/4 3/4 3/4 teaspoon salt
- 3/4 3/4 3/4 teaspoon sugar
- 1 1/2 1 1/2 1/2 whole limes, juiced
Bittersweet Chocolate Fondue
By á-32
In a small fondue pot over very low heat, or in a double boiler over simmering water, combine the chocolate and cre...
- 1/2 pound bittersweet chocolate coarsely chopped
- 1/2 cup heavy cream
- 2 tablespoons cognac,kirsch or framboise
- pinch kosher salt
Aunt Trish's Salad Dressing
By á-32
Place the olive oil, Parmesan, salt, pepper to taste, sugar, paprika, lemon juice and garlic into a jar
- 3/4 cup olive oil or vegetable oil
- 4 tablespoons grated Parmesan, more to taste
- 1/4 teaspoon salt (or more to taste)
- Freshly ground black pepper
- 1/4 teaspoon sugar
- Dash or 2 of paprika
- Juice of 2 lemons
- 1 garlic clove, peeled and left whole
- Green lettuce leaves
- 1/2 small red onion, thinly sliced
- 1 cup red grape tomatoes, halved
Chai Snickerdoodles
By á-32
Preheat the oven to 375 degrees F
- 2 cups all-purpose
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tarter
- 1/2 teaspoon kosher salt
- 1/4 teaspoon nutmeg
- 8 tablespoons butter softened, 1 stick
- 1 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- Chai Spice Sugar
- 1/3 cup granulated sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon all-spice
- 1/2 teaspoon cardamom
- 1/4 teaspoon ground cloves
Red Pepper-Basil Pesto Pizza Recipe : Bobby Flay : Recipes : Food Network
By á-32
For the pesto: Preheat an oven to 375 degrees F
- Red Pepper-Basil Pesto:
- 2 medium red bell peppers, stemmed
- 2 tablespoons canola oil
- Salt and freshly cracked black pepper
- 2 cloves garlic
- 1/2 cup fresh basil leaves
- 3 tablespoons pine nuts
- 1/4 cup extra-virgin olive oil
- 1/4 cup grated Parmesan
- Pizza dough, recipe follows
- Canola oil, as needed
- Salt and freshly cracked black pepper
- Red Pepper-Basil Pesto, see recipe above
- 12 ounces fresh Mozzarella, sliced
- 1 wedge Parmigiano-Reggiano, shaved
- 1 red onion, halved and thinly sliced
- 2 cups baby arugula leaves
ustard Fennel Pork Loin with Cumberland Pan Sauce
By á-32
ecial equipment: an electric coffee/spice grinder; kitchen string; a 17- by 12-inch flameproof roasting pan (not gl...
- For pork
- 2 California bay leaves
- 1 1/2 tablespoons kosher salt
- 1 tablespoon fennel seeds
- 1 (4- to 4 1/2-lb) center-cut boneless pork loin roast* (3 to 4 inches in diameter; preferably organic or sustainably raised)
- 1/4 cup coarse-grain mustard
- 2 teaspoons olive oil plus additional for greasing
- For sauce
- 1/2 cup plus 1 tablespoon water
- 1/3 cup ruby Port
- 2/3 cup fresh orange juice
- 1 1/2 tablespoons fresh lemon juice
- 3 tablespoons red-currant jelly
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
- 1 tablespoon unsalted butter
Print Cioppino Seafood Stew with Gremolata Toasts Recipe | Epicurious.com
By á-32
make it again Makes 4 servings Mince 2 of the garlic cloves
- 3 garlic cloves, divided
- 2 tablespoons extra-virgin olive oil
- 3/4 cup finely chopped onion
- 1/2 cup packed sliced fennel
- 1/4 cup finely chopped celery
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/2 teaspoon red-pepper flakes
- 1/2 pound cleaned squid, bodies sliced into 1/2-inch rings, tentacles halved lengthwise if large
- 1/2 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 cup dry white wine
- 1 15-ounce can crushed tomatoes
- 2 bay leaves
- 1 8-ounce bottle clam juice
- 1 1/2 cups seafood stock or vegetable broth
- 1/2 stick (4 tablespoons) unsalted butter, room temperature
- 3 tablespoons chopped flat-leaf parsley, divided
- 1/2 teaspoon lemon zest
- 1 baguette, sliced and toasted
- 1 pound littleneck clams, soaked in water for 1 hour
- 1/2 pound medium tail-on shrimp, peeled and deveined
- 1 pound mussels, scrubbed and de-bearded
- 1/2 pound skinless flaky white fish such as bass, halibut, hake, or cod, cut into 1-inch pieces
Tortellini Soup
By á-32
1. Saute celery, onion, carrots and garlic in oil
- 1 package fresh, frozen tortellini or tortellini
- 1 can diced tomatoes (or peeled, diced fresh)
- 2 cans chicken broth (or equivalent bouillon cube)
- 2 cups fresh spinach, chopped (or slightly less frozen)
- 1 stalk celery, finely chopped
- 2 medium carrots, chopped
- 1 bay leaf
- 2 tablespoons fresh basil
- 1 teaspoon fresh parsley
- 2 tablespoons fresh oregano
- 2 teaspoons crushed, chopped garlic
- 1 medium onion, chopped
- 1 teaspoon freshly ground black pepper
- 2 teaspoons good quality olive oil
- 1 cup water