á-32's profile page
Recipes
Chocolate Chip Brownie Bars
By á-32
Preheat the oven to 350 degrees F
- Nonstick cooking spray
- 1 cup butter, softened
- 1 1/2 cups firmly packed brown sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet chocolate morsels
- One 6.5-ounce box brownie mix
- 1/3 cup vegetable oil
Low-Fat Creamy "Ceasar" Dressing
By á-32
25 calories per 2 Tablespoons
- 5 ounces firm silken Tofu
- 1/4 cup water
- 1/4 cup lemon juice
- 2 Tablespoons light soy sauce
- 1 Tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 4 garlic cloves
- pepper to taste
- 1 anchove
Lemon Mashed Potatoes
By á-32
Prepare the potatoes. Put the potatoes in a large saucepan and add enough cold water to cover by 1 inch
- 1 1/4 pounds Yukon Gold potatoes , peeled and diced, approximately 3 cups
- 3 lemons
- 1 Tbsp. and 1/2 tsp. kosher salt
- 1 Tbsp. sugar
- 1 cup 2 percent low-fat milk , hot
- 1/8 tsp. freshly ground white peppe
- Read more: http://www.oprah.com/own-cristinas-big-bowl-of-love/Halibut-with-Lemon-Mashed-Potatoes-and-Garlic-Lemon-Spinach-Recipe#ixzz2YCb2nZM1
Pork Tenderloin Marinade
By á-32
Mix all ingredients in a large container and marinate the meat for a full two days
- 2 TBSP molasses
- 12oz. can pineapple juice
- 3/4 tsp fresh grated ginger
- 1 1/2 tsp. Garlic powder
- 3 TBSP yellow mustard
- 1 dash tobasco
- 3/4 cup soy sauce
- 1/2 cup oil
- 1/2 cup catsup
- 1/4 small chopped onion
- 2 TBSP vinegar
- 1/2 cup sugar (or 3 TBSP honey)
Dill Benedictine Dip
By á-32
Special equipment: cheesecloth Grate the cucumber on the large holes of a box grater
- 1 large cucumber, peeled and seeded
- 8 ounces cream cheese, softened
- 1/2 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 3 tablespoons finely chopped red onion
- 1 tablespoon chopped fresh dill
- Kosher salt and freshly ground black pepper
- Serving suggestions: baby carrots, bell pepper strips, breakfast radishes, whole-grain crackers
Parker House Rolls
By á-32
Place milk in a small saucepan and bring to a simmer
- 1 1/2 cups milk
- 1 stick unsalted butter, cut into pieces, plus more for brushing
- 1/2 cup sugar
- 1 package active dry yeast
- 1/2 cup warm water
- 3 large eggs, lightly beaten
- 1 1/2 teaspoons salt
- 6 cups all-purpose flour
Ham and Cheesy Egg Crepes with Mustard Sauce
By á-32
For the crepes: Combine the milk, flour, sugar, salt, eggs and 2 tablespoons of the butter in a blender and blend u...
- 1 1/2 cups 1 1/2 cups whole milk
- 1 cup 1 cup all-purpose flour
- 1 tablespoon 1 tablespoon sugar
- 1/4 teaspoon 1/4 teaspoon coarse salt
- 4 large 4 large eggs
- 4 tablespoons 4 tablespoons unsalted butter, melted and cooled
- 2 teaspoons 2 teaspoons finely chopped fresh parsley, plus whole parsley leaves, for garnish
- 2 teaspoons 2 teaspoons finely chopped chives
- 2 teaspoons 2 teaspoons finely chopped fresh dill
- 1/4 cup 1/4 cup creme fraiche
- 1 tablespoon 1 tablespoon Dijon mustard
- 1 tablespoon 1 tablespoon whole-grain mustard
- Kosher salt and freshly ground black pepper
- 1/2 cup 1/2 cup grated Gruyere cheese
- 16 thin slices 16 thin slices Black Forest ham
- 8 large 8 large eggs
- Kosher salt and freshly ground black pepper
- 3 tablespoons 3 tablespoons unsalted butter
Broccoli Cauliflower Salad
By á-32
Toss together and refrigerate 2-3 hours
- 1 Head Cauliflower- cut to flowerets
- 1 Head Broccoli – cut to flowerets
- 1-1/2 C Cider Vinegar
- 1-1/2 C Olive Oil
- 1 T Fresh Dill – chopped
- 1 T Accent
- 1 T Garic Powder
- 1 T Pepper
- Toss together and refrigerate 2-3 hours
Classic Shrimp Gobernador Tacos
By á-32
In a large heavy saucepan, heat the olive oil over medium-high heat
- 1/2 teaspoon smoked paprika
- 1 tablespoon olive oil
- 1 small white onion, minced
- 2 tomatoes, chopped*
- 1 green bell pepper, stemmed, seeded, and diced
- 1 pound shrimp, peeled and deveined, chopped
- 1 cup canned tomato puree
- 1 teaspoon dried oregano
- 1 bay leafSalt and freshly ground black pepper
- 8 corn tortillas
- 1/2 cup shredded Oaxaca or mozzarella cheese
- Lime wedges, for serving
- Hot sauce, for serving (recommended: Tapatio)
Roasted Shrimp with Feta
By á-32
Directions Preheat the oven to 400 degrees
- 4 tablespoons good olive oil, divided
- 1 1/2 cups medium-diced fennel
- 1 tablespoon minced garlic (3 cloves)
- 1/4 cup dry white wine
- 1 (14 1/2-ounce) can diced tomatoes
- 2 teaspoons tomato paste
- 1 teaspoon dried oregano
- 1 tablespoon Pernod
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/4 pounds (16 to 20 per pound) peeled shrimp with tails on
- 5 ounces good feta cheese, coarsely crumbled
- 1 cup fresh bread crumbs (see note)
- 3 tablespoons minced fresh parsley
- 1 teaspoon grated lemon zest
- 2 lemons