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Recipes
Baked Shrimp Scampi
By nurseliz
Preheat the oven to 425 degrees F
- 2 pounds (12 to 15 per pound) shrimp in the shell
- 3 tablespoons good olive oil
- 2 tablespoons dry white wine
- Kosher salt and freshly ground black pepper
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 4 teaspoons minced garlic (4 cloves)
- 1/4 cup minced shallots
- 3 tablespoons minced fresh parsley leaves
- 1 teaspoon minced fresh rosemary leaves
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 extra-large egg yolk
- 2/3 cup panko (Japanese dried bread flakes)
- Lemon wedges, for serving
Mexican Lasagna
By nurseliz
In a large skillet, cook beef over medium heat until no longer pink; drain
- Ingredients
- 2 pounds ground beef
- 1 can (16 ounces) refried beans
- 1 can (4 ounces) chopped green chilies
- 1 envelope taco seasoning
- 2 tablespoons hot salsa
- 4 cups (16 ounces) shredded Colby-Monterey Jack cheese, divided
- 12 ounces uncooked lasagna noodles
- 1 jar (16 ounces) mild salsa
- 2 cups water
- 2 cups (16 ounces) sour cream
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 3 green onions, chopped
- 1 medium tomato, chopped, optional
Sourdough Rustic Bread
By nurseliz
bread machine recipe
- 1 1/3 cups lukewarm water (70°F), divided
- 1 cup sourdough starter, room temperature*
- 1 teaspoon active dry or instant yeast
- 1/2 teaspoon diastolic malt (optional)**
- 3 2/3 cups bread flour***
- 1/2 teaspoon coarse salt or sea salt
- 1 1/2 tablespoons cold milk
- 1 1/2 tablespoons extra-virgin olive oil
- Semolina flour, for dusting
Pork Lo Mein
By nurseliz
Weight Watchers
- 8 oz lean pork tenderloin, cut in 1/4-inch-wide strips
- 3 Tbsp low-sodium soy sauce, divided
- 1 Tbsp minced garlic
- 2 Tbsp ginger root, fresh, minced
- 8 oz uncooked linguini
- 1/8 tsp table salt, or to taste (for cooking pasta)
- 1/2 cup(s) carrot(s), thinly sliced
- 1 tsp canola oil
- 4 oz button mushrooms, or shiitake mushroom caps, sliced
- 1/2 cup(s) reduced-sodium chicken broth
- 1 tsp toasted sesame oil
- 1/3 cup(s) scallion(s), sliced
Chinese Pot Stickers
By nurseliz
# 2 tablespoons light soy sauce # 1 tablespoon rice vinegar # 1 teaspoon fresh ginger, minced
- 2 cups cabbage, finely chopped
- 1 teaspoon salt
- 1/2 lb shrimp, peeled, deveined and finely chopped
- 1 lb lean pork, ground
- 2 tablespoons light soy sauce
- 2 tablespoons rice wine, sherry or 2 tablespoons white wine
- 1 tablespoon green onion, chopped
- 1 tablespoon sesame oil
- 2 teaspoons fresh ginger, chopped
- 2 garlic cloves, minced
- 64 wonton wrappers (usually 1 pkg)
- 1/4 cup vegetable oil
- 1 cup chicken stock
White Chocolate Mousse Cherry Pie
By nurseliz
White Chocolate Mousse Cherry Pie Recipe 8-10 Servings Prep: 1 hour Bake: 15 min
- FILLING:
- Ingredients
- 14 cream-filled chocolate sandwich cookies
- 3/4 cup chopped macadamia nuts
- 2 tablespoons butter, melted
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 can (21 ounces) cherry pie filling
- 1/2 teaspoon almond extract
- WHITE CHOCOLATE MOUSSE:
- 1 cup cold 2% milk
- 1 package (3.3 ounces) instant white chocolate pudding mix
- 1 envelope unflavored gelatin
- 3 cups heavy whipping cream, divided
- 1/4 cup sugar
- 1/4 teaspoon almond extract
- Chocolate curls, optional
Easy Barbecued Ribs
By nurseliz
In a small bowl, mix together paprika, brown sugar, cayenne and S&P
- 1.5 tbsp sweet paprika (3tbsp) (Edited Feb '12 to say I've also used mild smoked paprika with fantastic results)
- 1 tbsp light brown sugar, lightly packed (2 tbsp)
- 1/8 tsp cayenne pepper (1/4 tsp)
- S&P to taste (about 1 tsp each is what I used)
- 2 lbs pork (baby) back ribs (6 lbs) - leave the membrane on the ribs to help hold them together
- 1 cup barbecue sauce (3 cups)
- Vegetable oil spray.
Salmon with Brown Sugar Glaze
By nurseliz
Directions 1. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source; prepare ...
- 1/4 * 1/4 cup packed light brown sugar
- 2 * 2 tablespoons Dijon mustard
- 4 * 4 (6 ounce) boneless salmon fillets
- * salt and ground black pepper to taste
Mediterranean-Stuffed Chicken
By nurseliz
1. Using a sharp knife, cut a pocket in each chicken breast by cutting horizontally through the thickest portion to...
- 4 skinless, boneless chicken breast halves (1 to 1-1/2 pounds total)
- 1/4 cup crumbled reduced-fat feta cheese (1 ounce)
- 1/4 cup finely chopped, drained bottled marinated artichoke hearts
- 2 tablespoons finely chopped, drained bottled roasted red sweet peppers
- 2 tablespoons thinly sliced green onion
- 2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
- 1/8 teaspoon ground black pepper
- Nonstick cooking spray
Cabernet Marinara Pasta
By nurseliz
Directions * In a large saucepan, cook onion in oil over medium heat until tender
- Ingredients
- 1 * 1 cup chopped sweet onion
- 2 * 2 tablespoons olive oil
- 3 * 3 garlic cloves, crushed
- 1/2 * 1/2 cup Cabernet Sauvignon or other dry red wine
- 1 * 1 can (28 ounces) crushed tomatoes
- 3 * 3 plum tomatoes, chopped
- 1 * 1 tablespoon sugar
- 1 * 1 fresh basil sprig
- 1 * 1 fresh thyme sprig
- 2 * 2 cups uncooked penne pasta
- * Parmesan and Romano cheeses