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Recipes
Every Day Meatloaf
By á-32
meatloaf Combine all ingredients
- Meatloaf
- 2 beaten eggs
- 3/4 cup milk
- 1/2 cup dry bread crumbs
- 1/4 cup chopped onion
- 1/4 cup chopped green pepper
- 2 tablespoons snipped parsley
- 1 teaspoon salt
- 1/2 teaspoon ground sage
- 1/8 teaspoon pepper
- 1 1/2 pounds ground beef
- Glaze
- 1/4 cup ketchup
- 2 tablespoons brown sugar
- 1 teaspoon dry mustard
Heavenly Hummus Wrap
By á-32
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- 1 Tablespoon Butter Or Olive Oil
- 1/2 whole Red Onion, Halved And Sliced
- 1 whole Spinach Flour Tortilla (large)
- 1/4 cup Hummus (homemade Or Storebought) - More If Needed
- 1 whole Roasted Red Pepper (jarred), Sliced
- 3 whole Canned Artichoke Hearts, Halved
- 2 cups Mixed Greens
- 1 Tablespoon Your Favorite Balsamic Vinaigrette (homemade Or Storebought)
- 1/4 cup Feta Cheese Crumbles
Prime Rib with Rosted Garlic and Horseradish Crust
By á-32
Preheat oven to 350�F. Toss garlic cloves and olive oil in small baking dish; cover
- 30 * 30 large garlic cloves, unpeeled
- 1/4 * 1/4 cup olive oil
- 1/3 * 1/3 cup prepared white cream-style horseradish
- 1/2 * 1/2 teaspoon coarse salt
- 1 * 1 6-pound well-trimmed boneless beef rib roast
- * Beet, Red Onion and Horseradish Relish
Passover Potato Kugel
By á-32
Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of d...
- 5 lbs russet potatoes (about 10 medium-sized potatoes)
- 2 whole large onions
- 6 eggs
- 2 tsp salt
- 1/2 tsp black pepper
- 6 tbsp potato starch (if not serving for Passover you may substitute corn starch)
- 1/4 cup schmaltz or extra virgin olive oil, divided (schmaltz gives amazing flavor; use olive oil to keep it vegetarian)
Mixed Peppercorn Beef Tenderloin With Shallot-Port Reduction
By á-32
Preparation 1. Preheat oven to 450°
- BEEF:
- ngredients
- 1 (2-pound) beef tenderloin, trimmed
- 1 teaspoon salt
- 1 1/2 tablespoons cracked mixed peppercorns
- Cooking spray
- REDUCTION:
- 2 cups ruby port or other sweet red wine
- 1 1/2 cups fat-free, less-sodium beef broth
- 1/4 cup finely chopped shallots
- 1/8 teaspoon salt
- 2 sprigs fresh parsley
- 1 sprig fresh thyme
- 1 1/2 tablespoons all-purpose flour
- 3 tablespoons water
- 1 tablespoon butter
- 1/2 teaspoon balsamic vinegar
- Preparation
- 1 . Preheat oven to 450°.
Ultimate Nachos
By á-32
by Rhoda Boone
- 2 tablespoons olive oil, plus mroe for grilling
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/2 pounds boneless, skinless chicken breasts, pounded to 1-inch thickness
- 1 tablespoons olive oil
- 1/3 cup chopped red onion
- 2 cloves garlic, chopped
- 3 tablespoons chopped red-bell pepper
- 3/4 teaspoon chili powder
- 1 15-ounce can low-sodium pinto beans, rinsed and drained
- 1/2 tablespoon red-wine vinegar
- 1/2 teaspoon dried oregano
- 3/4 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 13-ounce bag restaurant-style tortilla chips
- 1 to 2 jalapeños (depending on heat), halved lengthwise and thinly sliced
- 8 ounces sharp cheddar cheese, grated (about 2 cups)
- 8 ounces Monterey jack cheese, grated (about 2 cups)
- 1 medium tomato, chopped
- 1/2 small red onion, very thinly sliced
- Sour cream, for serving
- Cilantro leaves, for serving
- Guacamole with Aleppo Pepper
- Tomatillo Salsa with Serranos , or storebought tomatillo salsa
- Spicy Tomato Salsa with Cilantro and Chiles , or storebought tomato salsa
Thai Chicken Sauté
By á-32
Cook rice according to package directions, omitting salt and fat
- 1/2 cup rice, and 1 lime wedge)
- Ingredients
- 1 (3 1/2-ounce) bag boil-in-bag rice
- 1 1/2 pounds chicken breast tenders
- 1 tablespoon cornstarch
- 1 tablespoon fish sauce
- 4 teaspoons canola oil, divided
- 1 cup sliced onion
- 2 teaspoons bottled minced garlic
- 1 teaspoon bottled ground fresh ginger (such as Spice World)
- 1/2 cup light coconut milk
- 2 tablespoons Sriracha (hot chile sauce, such as Huy Fong)
- 1 tablespoon sugar
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro
- 4 lime wedges
Vegetable Chow Mein
By á-32
Bring a large pot of salted water to a boil over high heat
- 8 ounces Chinese long beans or green beans, cut into 1/2 to 1-inch pieces to yield about 2 cups
- 2 large carrots, peeled, trimmed and cut into matchstick-size pieces
- 8 ounces fresh or dried chow mein noodles
- 3 tablespoons vegetable oil
- 1 (2-inch) piece fresh ginger, peeled and minced
- 3 garlic cloves, minced
- 6 large shiitake mushrooms, thinly sliced
- 1 (8-ounce) can sliced water chestnuts, rinsed and drained
- 1/4 cup low-sodium chicken broth
- 1/2 cup hoisin sauce*
- 2 tablespoons soy sauce
- 2 tablespoons honey
- Kosher salt and freshly ground black pepper
- 2 green onions, thinly sliced
- *Can be found at specialty Asian markets
Chicken Enchiladas
By á-32
Directions Watch how to make this recipe Coat large saute pan with oil
- 3 tablespoons vegetable oil
- 1 1/2 pounds skinless boneless chicken breast
- Salt and pepper
- 2 teaspoons cumin powder
- 2 teaspoons garlic powder
- 1 teaspoon Mexican Spice Blend
- 1 red onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen corn, thawed
- 5 canned whole green chiles, seeded and coarsely chopped
- 4 canned chipotle chiles, seeded and minced
- 1 (28-ounce) can stewed tomatoes
- 1/2 teaspoon all-purpose flour
- 16 corn tortillas
- 1 1/2 cups enchilada sauce, canned
- 1 cup shredded Cheddar and Jack cheeses
- Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
Guacamole Recipe : Ina Garten : Recipes : Food Network
By á-32
Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl
- 4 ripe Haas avocados
- 3 tablespoons freshly squeezed lemon juice (1 lemon)
- 8 dashes hot pepper sauce
- 1/2 cup small-diced red onion (1 small onion)
- 1 large garlic clove, minced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 medium tomato, seeded, and small-diced