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Recipes
Baked plantain chips
By dbfv101
Preheat oven to 350. Peel and slice plantains, thinly on the diagonal
- 2 lbs green plantains
- 1/4 cup veg oil
- salt and pepper
Zesty Chicken Enchiladas
By dbfv101
Directions Heat oven to 400° F
- Ingredients
- 1 tablespoon canola oil
- 1 pound tomatillos (papery skins removed), chopped
- 1 onion (preferably white), chopped
- 1 poblano pepper, seeded and chopped
- 2 cloves garlic, chopped
- 3/4 teaspoon ground cumin
- kosher salt and black pepper
- 1 cup heavy cream
- 1 2- to 2 1/2-pound rotisserie chicken, meat shredded
- 1 14.5-ounce can diced tomatoes, drained
- 1 1/4 cups grated Monterey Jack (5 ounces)
- 8 6-inch corn tortillas
- Pico de Gallo or salsa
Pico De Gallo
By dbfv101
Directions Toss all of the ingredients together in a large bowl and let stand at room temperature for at least 1 ho...
- Ingredients
- 4 large plum tomatoes, seeded and finely diced
- 1/2 medium white onion, finely diced
- 1 serrano chile, finely diced
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped cilantro
- Pinch of salt
- pepper
Tortilla Soup
By dbfv101
Recipe courtesy of Beso for Food Network Magazine
- 3 dried mulato or ancho chile peppers
- 1 tablespoon extra-virgin olive oil
- 1 onion, sliced
- 3 cloves garlic, smashed
- 128-ounce can plum tomatoes
- 1 tablespoon coriander seeds
- 1 teaspoon ground cumin
- 8 cups low-sodium chicken broth
- 2 bay leaves
- 4 sprigs fresh thyme
- Kosher salt
- 1 to 2 grilled chicken breasts, sliced
- 3/4 to 1 cup crumbled queso fresco
- 1 avocado, diced
- Fresh cilantro
- 4 corn tortillas, cut into strips and fried
- 1 to 2 tablespoons sour cream
Baked Potato & Leek Soup with Cheddar & Bacon
By dbfv101
Heat the oven to 375ºF. Scrub the potatoes in water, pat dry, and pierce in several places with a fork
- russet potatoes
- butter
- leeks
- more
- 2 medium russet potatoes (about 1/2 lb. each)
- 1/4 cup unsalted butter
- 2-1/2 cups sliced leeks (about 2 medium leeks; white and light green parts), rinsed well
- 2 medium cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 2 cups homemade or low-salt canned chicken broth
- 1/2 cup milk
- 1/2 cup sour cream
- 4 thick slices bacon, cut into 1/2-inch dice
- 1 cup grated sharp Cheddar (about 1/4 lb.)
- 2 Tbs. thinly sliced scallion greens or chives
Deconstructed Pesto Pasta
By dbfv101
Bring a large pot of salted water to a boil
- Kosher salt
- 1/2 cup pine nuts
- 1 lb. dried fusilli or radiatore pasta
- 6 Tbs. extra-virgin olive oil
- 8 cloves garlic, very thinly sliced
- Freshly ground black pepper
- 4 oz. coarsely grated Pecorino Romano
- 2 cups (about 2-1/2 oz.) packed sweet basil leaves or your favorite basil variety, cut into 1/2-inch-wide chiffonade (to yield about 1-1/2 cups)
Basil Oil
By dbfv101
Put the measured oil in the refrigerator while you prepare the basil
- 1 cup mild olive oil
- 2 cups tightly packed sweet basil leaves
- Kosher salt
Chewy Chocolate-Coconut Macaroons
By dbfv101
Preparation Preheat oven to 250º
- Ingredients
- 2 ounces unsweetened chocolate, chopped
- 1/2 cup sifted cake flour
- 2 tablespoons unsweetened cocoa
- 1/8 teaspoon salt
- 2 1/2 cups lightly packed flaked sweetened coconut
- 1 teaspoon vanilla extract
- 1 (14-ounce) can fat-free sweetened condensed milk
Chocolate Thumbprints
By dbfv101
Preparation 1. In a bowl, with an electric mixer on high speed, beat butter, granulated sugar, and brown sugar unt...
- Ingredients
- 1 cup (1/2 lb.) butter, at room temperature
- 1/2 cup granulated sugar
- 1/4 cup firmly packed brown sugar
- 2 large egg yolks
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 About 1/3 cup turbinado sugar (see notes)
- Chocolate ganache (recipe follows)
Crushed Potatoes with Rosemary Salt
By dbfv101
1. Place potatoes in medium saucepan with enough cold water to cover
- 1 1/2 lb. small red-skinned new potatoes, unpeeled
- 1 teaspoon salt
- 3 tablespoons olive oil
- 1 teaspoon Rosemary Salt (recipe follows)
- 1/4 teaspoon pepper