05-10 Ingredients Articles
Summary: Emeril Lagasse Simple Cucumber Salad is light and refreshing and sure to be a crowd pleaser.
Ingredients
3 large seedless cucumbers (about 1 pound each or 4 pounds regular cucumbers)
1 1/2 teaspoons salt
1/4 cup white vinegar
1/4 cup cider vinegar
1/2 cup sugar
1 tablespoon fresh chives, chopped
Instructions
Peel the cucumbers and cut them in half lengthwise. Using a small spoon or a melon baller, scoop out the seeds and watery center from each half, forming a shallow groove down the center. Using a mandolin, slice the cucumbers crosswise as thin as possible, ideally about 1/8 inch thick.
Place the cucumbers in a colander and sprinkle with the salt. Using clean hands, toss to combine the cucumbers with the salt. Set the colander over a bowl and refrigerate for at least 1 hour and up to 2 hours.
Using clean hands, squeeze handfuls of cucumber slices to release any excess liquid, and transfer the cucumbers to a medium nonreactive bowl. In another medium nonreactive bowl,... Read the rest of this article »
Ingredients
Meat—chicken, pork, beef
Red pepper
Green pepper
Pineapple
Marinade—Italian dressing
Mushrooms
Cherry tomatoes
Onion
Zucchini
Bamboo skewers
Instructions
Soak the bamboo skewers in water for 10-20 minutes. Cut vegetables and meat into 1 inch squares. Layer the vegetables and meat onto skewers. Place marinade on the kabobs. Refrigerate for a couple of hours or over night. Barbeque the skewers until meat is cooked. Serve with rice.
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Ingredients
1 cup uncooked rice
1 teaspoon butter or margarine
2 cloves garlic, minced
1 teaspoon lime zest
1 can (15 oz) chicken broth
2 tablespoons freshly squeezed lime juice
2 teaspoons granulated sugar
3 tablespoons fresh chopped cilantro
Instructions
In a saucepan combine rice, butter, garlic, lime peel, chicken broth and water. Bring to a boil. Cover and cook 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice.
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Ingredients
1 pork roast
1 package bacon
Instructions
Slice bacon into pieces. Place pork into crockpot. Top with bacon. Cook on low for about 6 hours. Shred pork. Serve on tortilla with toppings such as cheese, black beans, corn, salsa, rice, avocado, lime, lettuce, tomato, etc.
Recipe: Cafe Rio, Creamy Tomatillo Dressing–aka the green dressing
Ingredients
1 cup Mayonnaise 1 cup Cilantro–(I’d put in more)
1/4 tsp. Cayenne Pepper–(I’d put 1/2tsp)
1 pkg. Hidden Valley Ranch Buttermilk Recipe Dressing Mix
1/2 cup Buttermilk (sub 1/2 tbsp lemon juice and 1/2 cup milk)
2 cloves garlic, minced–(I’d put in more)
3 tomatillos, quartered (found by peppers in produce section)–(I’d put in more)
Instructions
Mix all ingredients in a blender until well blended. Chill before serving.
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Ingredients
1 1/2 cups seeded, diced tomatoes
1/4 cup diced red onion
1 tablespoon diced jalapenos
1 tablespoon minced garlic
Juice of 2 limes
2 tablespoons cilantro, plus extra for garnish
Salt and pepper
Instructions
In a bowl combine all ingredients.
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Ingredients
1 ½ C. Warm Water
1 T. Fresh Rosemary, chopped (generous T.)
2. T. Oil
1- 1 ½ T. Garlic (I used the pre-chopped stuff- if yours is fresh you will want to use less)
2 T. Sugar
1 ½ tsp. Salt
4-5 C. White Flour
1 ½ T. Gluten Flour
1 T. Yeast
Instructions
Put on a large cookie sheet that has been greased/sprayed and has a layer of cornmeal. I form into a long skinny form and use a sharp knife to cut slits in the top like the stores do. This loaf will rise large. It should be about double its size on the pan when you put it in the oven. While it is rising I keep it covered with sprayed saran wrap. Before putting in the oven I beat 1 egg and use a basting brush to brush a layer over the top of the bread. Be gentle so it doesn’t fall.
Bake at 350 for 27-30 minutes.
For normal French/white bread just don’t add the rosemary and garlic.
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Cream cheese wontons have a crispy outside and a creamy, delicious inside. This crispy cream cheese wontons recipe serves 8 to 10 people, with 2 to 3 wontons per person.
Ingredients
230 g cream cheese , at room temperature
55 g green onion , finely minced
salt
1 wonton wrappers , package
sweet & sour dipping sauce
1 wok or large skillet
2 to 4 cups of corn oil to use for frying
strainer
Instructions
Prepare The Filling
Take 1/2 cup of cream cheese and let it sit out in room temperature for around thirty minutes to soften it a bit. Remove the end and top part off one green onion. If the green onion is a thick one, slice the thick stem in two. Now, finely mince the green onion and add 1/4 cup of the minced green onion to the cream cheese. Add a few grinds of black pepper and salt and mix together thoroughly.
Fill & Fold The Wontons
Take a wonton wrapper and lay it in front of you and spread thinly about 1/2 to 1 teaspoon of the cream cheese mixture in the middle... Read the rest of this article »
Ingredients
2 heads broccoli, cut florets into tiny pieces
2 slices bacon, cooked and crumbled
1 cup cheddar cheese, grated
½ cup frozen baby peas, thawed
1 small can diced olives
¼ cup finely chopped red onion
Dressing Ingredients
½ cup mayo
¼ cup sugar
4 Tbsp Red wine vinegar
Instructions
Mix the dressing together and set aside. Add the other ingredients together. Stir in the dressing. Chill before serving.
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Ingredients
4 potatoes (Baked)
1 cup sour cream
½ cup milk
¼ cup butter
1/4 tsp salt
1/8 tsp pepper
1 ½ cup cheddar cheese
1/3 cup chopped bacon
4 green onions sliced
Instructions
Bake potatoes. Cut potatoes in half lengthwise. Scoop out the potato from the skin. Save the skin.
In a bowl, combine the scooped out potato, sour cream, milk, butter, salt and pepper. Whip the ingredients together with an electric mixer. Add ½ the cheese, bacon, and green onions and whip until well mixed.
Spoon the whipped potatoes onto the potato skin shells. Sprinkle the green onions, bacon and cheddar cheese on top of whipped potatoes.
Bake at 350° for 10-15 minutes or until cheese is melted.
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Ingredients
3/4 pound hot Italian sausages, casings removed
1 medium onion, chopped
3 large garlic cloves, chopped
1 28-ounce can diced peeled tomatoes
1/4 cup purchased pesto sauce
10 ounces ziti or penne pasta (about 3 cups), freshly cooked
8 c. fresh, washed spinach leaves (about 2/3 of 10-ounce pkg)
6 ounces mozzarella cheese, cubed
1 cup grated Parmesan cheese (about 3 ounces)
Instructions
Heat heavy large saucepan over medium-high heat. Add sausage, onion and garlic and sauté until sausage is cooked through, breaking up meat with back of spoon, about 10 minutes. Add tomatoes with juices to pan. Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Stir in pesto. Season sauce with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
Preheat oven to 375° F. Lightly oil 13 x 9-inch glass baking dish. Combine pasta, spinach, mozzarella and 1/3 cup Parmesan cheese in large bowl. Stir in hot... Read the rest of this article »
