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Recipes
Veggie So Low Mein
By á-32
Directions Rinse and drain shirataki noodles well
- 3 packages House Foods Tofu Shirataki Spaghetti Shaped Noodle Substitute
- 1 cup quartered mushrooms
- 1 cup thinly sliced zucchini
- 1 cup bean sprouts
- 1/2 cup chopped scallions
- 1/4 cup shredded carrots
- 1 bag (about 12 ounces) frozen Chinese-style stir-fry mixed vegetables
- 1/4 cup reduced-sodium or lite soy sauce
- 1 tablespoon cornstarch
- 2 teaspoons chicken-flavored powdered consomme
- 1 tablespoon granulated sugar
Gourmet Production’s Brussels Sprouts
By á-32
Cut sprouts in half. Toss with olive oil and season with salt & pepper
- 1 1/2 lbs Brussels Sprouts
- 1/2 C Olive Oil
- Salt and Pepper
- 5-6 Slices Cooked Bacon
- 1/2 C Parmesan Cheese
- 2 Tbs Lemon Juice
- 2 Tbs Olive Oil
Jelly Doughnut Cupcakes
By á-32
yellow cake mix vanilla instant pudding mix blueberry buckwheat pancakes vegetarian Add Recipes Add Your Recipe
- 1814 ozs yellow cake mix
- 312 ozs vanilla instant pudding mix
- 1 cup whole milk
- 1 cup vegetable oil
- 4 large eggs
- 12 ozs blueberry
- powdered sugar
- granulated sugar
- cinnamon sugar
Shrimp Tempura Tacos
By á-32
Directions Prep Time: 0:15 Total Time: 0:25 Make aioli: In the bowl of a food processor add mayonnaise, ...
- purpose flour 1 c. club soda 1 large egg 1 lb. medium shrimp without tails, peeled and butterflied Canola oil, for frying 8 Small flour tortillas 1/2 c. Shredded cabbage
Orange and Pineapple Beef
By á-32
Put an oven rack in the center of the oven
- Sauce:
- Vegetable oil cooking spray
- 3 tablespoons vegetable oil
- 1 (4 to 5-pound) beef tenderloin, trimmed
- Kosher salt and freshly ground black pepper
- 1 (20-ounce) can pineapple chunks in heavy syrup
- 1 cup orange juice
- 1/4 cup fresh lemon juice (from 1 large lemon)
- 1/4 cup low-sodium soy sauce
- 3 tablespoons sugar
- 1 tablespoon arrowroot
- 3 cloves garlic, coarsely chopped
- 1 (1-inch) piece fresh ginger, peeled and coarsely chopped
- 1/2 teaspoon kosher salt, plus extra for seasoning
- Garnish: orange slices, optional
Ratatouille Panzanella Salad with Herb-Parmesan Dressing
By á-32
Directions Heat a charcoal or gas grill to high
- 1 cup fresh basil leaves, coarsely chopped
- 1 cup fresh flat-leaf parsley, coarsely chopped
- 1/4 cup red wine vinegar
- 2 cloves garlic, finely chopped
- Kosher salt and freshly ground black pepper
- 1/2 cup olive oil
- 1 Japanese eggplant, halved lengthwise
- 1 medium red onion, unpeeled, thickly sliced
- 1 red bell pepper
- 1 yellow squash, halved lengthwise
- 1 zucchini, halved lengthwise
- Canola oil, for brushing
- 1/2 loaf ciabatta, split in half horizontally
- 12 cherry tomatoes, cored
- 2 ounces baby arugula or spinach
- 1/4 cup coarsely shredded Parmesan
Twice-Baked Sweet Potatoes
By á-32
Bake ahead assembly sweet potatoes and refrigerate for up to 24 hours
- 3 medium sweet potatoes, scrubbed (12 to 14 ounces each)
- 5 1/2 Tablespoons unsalted butter, at room temperature, divided
- 1/2 cup minced shallots ( 2 shallots)
- 1 teaspoon minced frosh thyme leaves, plus 6 sprigs to lay across top as ganish
- Kosher salt and freshly ground black pepper
- 1 extra-large egg, lightly beaten
- 4 ounces Taleggio cheese, small-diced (6 ounces with rind)
Butter Lettuce Salad with Hazelnuts and Bacon Bits
By á-32
Directions Whisk to combine the vinegar, oil, chives and salt and pepper to taste in a bowl
- 1 tablespoon white balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh chives
- Kosher salt and freshly ground black pepper
- 1 head butter lettuce, separated into leaves
- 2 thin slices bacon or pancetta, cooked until crisp and broken into bite-size pieces
- 2 hard-boiled eggs, halved and lightly salted and peppered
- 1/4 cup toasted hazelnuts, roughly chopped
- 1 1/2 ounces Roquefort or other blue cheese, crumbled
Enchiladas Verdes (Green Enchiladas)
By á-32
Nutrition Information Yield: 9 servings, Serving Size: 2 enchiladas •Amount Per Serving: , •Smart Points: ...
- 1 lb (2) boneless, skinless chicken breasts
- 1 onion, halved and divided
- 1 teaspoon kosher salt
- 18 white corn tortillas
- 3 cups salsa verde, jarred or homemade
- 1 cup crumbled queso fresco
- sour cream, optional to serve
- cilantro, optional garnish
Bruschetta
By á-32
Heat Broiler with rack 4 inches from heat source
- 1 loaf Rustic Italian Bread
- 4 Garlic Cloves
- Extra Virgin Olive Oil
- Corse Salt
- 2 pints of Tomatoes
- 8 Ounces Goat Cheese