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Recipes
Creamy Potato Soup
By AndreaO
In a large stock pot over medium heat, saute onions and garlic in 2 tbsp
- 1 medium onion, diced
- 4 cloves garlic
- 2 lbs. potatoes, diced
- 4 cups broth (chicken, turkey or vegetable)
- 1 cup milk or cream
- Salt and pepper, to taste
- Cheddar cheese, scallions and bacon for topping, if desired
The I- Am- Not- Eating- Salad Salad
By AndreaO
1. Chop the chicken into small pieces
- 2 ounces grilled chicken
- 1 cup romaine lettuce
- 1 tomato, chopped
- 1 small green bell pepper, chopped
- 1 medium carrot, chopped
- 3 tablespoons italian 94% fat-free italian dressing
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon ground flaxseed
Indian Fish Curry
By AndreaO
Thinly slice bottom 6 inches of lemongrass
- SPICE PASTE:
- 1 lemongrass stalk
- 8 walnut-size shallots
- 6 garlic cloves
- 2 slices ginger - (quarter-size)
- 2 fresh red jalapeño chiles seeded
- 1/4 cup water
- COOKING:
- 3 tablespoons cooking oil
- 2 tablespoons curry powder
- 1 teaspoon chili garlic sauce
- 1/2 cup tamarind water (made by soaking 4 tbspns tamarind pulp
- in 1/2 cup hot water for 10 to 15 minutes and extracting the juices)
- 1 tablespoon soy sauce
- 1 tablespoon oyster-flavored sauce
- 2 teaspoons sugar
- 1/2 teaspoon black pepper
- 1 Asian eggplant cut into 6 slices
- 6 okra pods trimmed without
- piercing the pods
- 1 whole fish - (1 1/2 to 2 lbs) cleaned (such as sea bass or red snapper)
- 1/2 cup water
- 1 tomato cut 4 wedges
Curry Salad: Lime Biryani
By AndreaO
1. Zest or finely grate one lime to produce 1 1/2 teaspoons zest, then juice both limes
- 2 limes
- 1 c dry quinoa
- 1 1/4 c water
- 3 Tbsp extra-virgin olive oil
- 1 1/4 tsp curry seasoning (such as Spice Islands)
- 3/4 tsp salt
- 1 package (10 oz) shredded carrots
- 1 c no-salt-added canned chickpeas (garbanzo beans), rinsed and drained
- 1 1/2 c thinly sliced scallions
- 1/4 c sliced almonds, toasted
- 1/4 c dried currants or golden raisins
- 3/8 tsp pepper
Razz-Ma-Tazz Bars
By AndreaO
PREHEAT oven to 325° F. Grease and sugar 9-inch-square baking pan
- 1/2 cup (1 stick) butter
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels, divided
- 2 eggs
- 1/2 cup sugar
- 1 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon almond extract
- 1/2 cup seedless raspberry jam
- 1/4 cup toasted sliced almonds
Chicken Pad Thai
By AndreaO
Place noodles in a large bowl
- 8 ounces rice noodles (Vietnamese bahn pho or Thai sen-mee)
- 1/4 cup salted peanuts, finely chopped
- 1/2 teaspoon grated lime peel
- 3 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons packed brown sugar
- 4-1/2 teaspoons rice vinegar
- 1 tablespoon Asian chile sauce with garlic
- 3 tablespoons cooking oil
- 1 pound boneless, skinless chicken breast or turkey, cut into bite-sized strips
- 1 tablespoon finely chopped garlic
- 1 egg, lightly beaten
- 1 cup fresh bean sprouts
- 1/3 cup sliced green onion
- 2 tablespoons snipped fresh cilantro
California Pizza Kitchen's Kung Pao Spaghetti
By AndreaO
To Make the Kung Pao Sauce In a medium saucepan, whisk together the chicken stock and cornstarch until the cornsta...
- KUNG PAO SAUCE:
- 1 1/2 cups chicken stock (preferable homemade)
- 2 tablespoons cornstarch
- 3/4 cup soy sauce
- 1/2 cup dry sherry
- 3 tablespoons red chili paste with garlic (available in jars at specialty food stores or Asian markets)
- 1/4 cup sugar
- 2 tablespoons red wine vinegar
- 2 tablespoons Asian toasted sesame oil
- EGG WHITE-CORNSTARCH MIXTURE:
- 2 egg whites
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- PASTA:
- 1 pound dry spaghetti
- 1/2 cup olive oil plus
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts cut 3/4" cubes
- 20 whole Chinese dried red chili peppers
- 1 cup unsalted roasted peanuts
- 1/4 cup minced garlic
- 3 cups coarsely-chopped scallions greens and whites
- cut into 3/4" pieces
Coffee Meringues
By AndreaO
Sunset NOVEMBER 2003
- 3 large egg whites
- 1/2 teaspoon cream of tartar
- 3/4 cup sugar
- 1/2 teaspoon vanilla
- 1 1/2 tablespoons instant espresso powder
- 1 tablespoon whole roasted coffee beans
Lemon Bars
By AndreaO
Preheat the oven to 350˚F
- Crust:
- 1 stick unsalted butter, at room temperature
- 1/4 cup sugar
- 1 cup all-purpose flour
- small pinch of kosher salt
- Filling:
- 3 large eggs, at room temperature
- 1 1/2 cups sugar
- 1 tablespoon lemon zest
- 1/2 cup fresh lemon juice
- 1/2 cup all-purpose flour
- icing sugar, for dusting
Miso Salmon
By AndreaO
1. Preheat oven to 400 degrees F
- 3 tbsp white miso
- 1 tbsp mirin
- 8 tsp low-sodium soy sauce
- 1 tsp peanut or canola oil
- 4 6 oz salmon fillets, about 1 1/4 inches thick
- 1 tsp toasted sesame seeds
- 1 scallion, green part only, thinly sliced