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Recipes
SLOW COOKER BEEF BOURGUIGNON
By Meisje
In a large skillet cook bacon over medium high heat until crisp
- 5 slices bacon, finely chopped
- 3 lbs. boneless beef chuck, cut to 1 inch cubes
- 1 cup red cooking wine
- 2 cups chicken broth
- ½ cup tomato sauce
- ¼ cup soy sauce
- ¼ cup flour
- 3 garlic cloves, finely chopped
- 2 Tablespoons thyme, finely chopped
- 5 Medium Carrots, sliced
- 1 pound baby potatoes (I used tri color)
- 8 ounce fresh mushrooms, sliced
- fresh chopped parsley for garnish
Red Beans and Rice
By Meisje
Heat the oil in a large sauce pan over medium heat
- 2 tablespoons oil
- 1/2 pound andouille sausage (cut into small pieces)
- 1 cup onion (diced)
- 1/2 cup celery (diced)
- 1/2 cup green pepper (diced)
- 4 cloves garlic (chopped)
- 4 cups chicken stock
- dry red beans, soaked and cooked
- 1 ham hock
- 1 teaspoon paprika
- 2 bay leaves
- salt and pepper to taste
- 4 cups cooked rice (I like to go with a brown rice)
Chopped Greek Salad with Chicken
By Meisje
Whisk vinegar, oil, dill (or oregano), garlic powder, salt and pepper in a large bowl
- 1/3 cup red-wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh dill, or oregano or 1 teaspoon dried
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 6 cups chopped romaine lettuce
- 2 1/2 cups chopped cooked chicken, (about 12 ounces; see Tip)
- 2 medium tomatoes, chopped
- 1 medium cucumber, peeled, seeded and chopped
- 1/2 cup finely chopped red onion
- 1/2 cup sliced ripe black olives
- 1/2 cup crumbled feta cheese
Chinese Hot and Sour Soup
By Meisje
4 cups chicken broth or chicken stock or vegetable broth 2 inches ginger, sliced thinly 4 green onions, cut into 2 ...
- 6 dried wood/tree ear or cloud ear mushrooms
- 6 dried dried shiitake mushrooms (aka Chinese black mushrooms)
- 8 dried lily buds
- 4 cups Chinese Superior Stock (see below) or chicken broth or chicken stock or vegetable broth
- 1 (8-ounce) can bamboo shoots, drained and sliced thinly
- 8 ounces firm tofu, drained and sliced in 1/4-inch strips
- 4 tablespoons Chinese black vinegar (aka Chinkiang vinegar)
- 1 tablespoon chili sauce, such as sambal oelek
- 3 tablespoons soy sauce
- 2 teaspoons brown sugar
- 2 tablespoons cornstarch mixed into 2 tablespoons water
- 2 eggs, lightly beaten
- 1 teaspoon ground white pepper
- 2 teaspoons sesame oil
- 2 teaspoons chili oil
- 4 green onions sliced
CREAMY COLESLAW
By Meisje
Whisk together first six ingredients until smooth
- 1 cup mayonnaise
- 1/3 cup sugar
- 1/3 cup white vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
- 1 pound cabbage, cored, cubed and chopped
Restaurant-Style Salsa
By Meisje
Place all the ingredients above in a large food processor (do in batches for smaller processors)j, or blender
- 1 28 oz can of whole tomatoes (you’ll hear me say this a lot…I love San Marzano)
- 2 cans of Ro-tel (try 1 original, 1 mild)
- 1/4 cup of chopped onion
- 1 garlic clove, minced
- 1 whole fresh jalapeno, quartered & sliced, ribs and seeds removed
- 1/4 teaspoon of sugar
- 1/4 teaspoon of salt
- 1/4 teaspoon of ground cumin
- 1/4 to 1/2 cup of cilantro, chopped
- 1/2 of whole lime juice, squeezed
seared scallops in garlic butter
By Meisje
Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels
- 1 pounds fresh or frozen sea scallops
- 2 tablespoons butter or margarine
- 3 cloves garlic, minced
- 2 tablespoons dry white wine
- 1 tablespoon snipped fresh chives or parsley
- 1/8 teaspoon salt
Soy Ginger Planked Chicken
By Meisje
In a medium bowl combine soy sauce, brown sugar, green onions, ginger and garlic
- 4 whole skinless chicken breasts
- 1/3 C soy sauce
- 1/4 C brown sugar
- 1/4 C sliced green onions
- 2 Tbl. grated fresh ginger
- 4 cloves of garlic minced
INSTANT POT CREME BRULEE
By Meisje
Separate Eggs: Separate egg whites from egg yolks in two mixing bowls
- 2 cups (500ml) heavy cream
- 6 tablespoons (75g) granulated sugar
- 1 ¼ teaspoon (6.25ml) vanilla extract
- A pinch sea salt
- 6 large egg yolks (7 yolks for a firmer creme brulee)
- CARAMEL TOP
- ¾ teaspoon granulated sugar per ramekins for blow torching
Creamy Shrimp Pasta Recipe
By Meisje
Add 3/4 lb pasta to a pot of boiling water with 1 Tbsp salt and cook according to package instructions until al-den...
- Ingredients
- 3/4 lb fettuccini pasta
- 1 lb large raw shrimp peeled and deveined
- 1 Tbsp olive oil
- 1/2 onion (medium), finely chopped
- 2 Tbsp unsalted butter
- 1 garlic clove minced
- 1/3 cup white wine I used Chardonnay
- 2 cups whipping cream
- 1/3 cup shredded parmesan cheese
- 1/2 tsp Sea salt or to taste
- 1/4 tsp black pepper or to taste
- 1/4 tsp paprika or to taste
- 1 Tbsp Parsley finely chopped, to garnish