Recetas para compartir
Herb
Por chef Serves 4 Assortment of mixed baby greens (use your favorite)1 (8-ounce) can sliced beets, drained2 ounces fresh pea pods, trimmed (1 cup)1 small red onion, chopped1/4 cup cracked black pepper1 sprig fresh dill1 recipe Red Wine Vinaigrette To assemble: Line salad plates with assorted greens. Arrange beets, pea pods, and onions atop greens. Sprinkle with …
Por chef Serves 4 1/2 cup olive oil1/2 cup red wine vinegar2 tablespoons burgundy or dry red wine2 teaspoons sugar2 teaspoons snipped fresh thyme or 1/2 teaspoon dried crushed thyme2 teaspoons snipped fresh savory or 1/2 teaspoon dried crushed savory1/2 teaspoon kosher salt1/2 teaspoon prepared mustard Combine ingredients in a screw-top jar. Cover and shake well. Store …
Por chef Serves 8 2 cups melted butter (not margarine)4 cloves minced garlic1/4 cup chopped fresh dill Add garlic and dill to the butter. Mix until well combined. You can use this spread on hard crusted bread. Just remember to toast it under your broiler right before serving. You can also melt this butter and use it …
Por chef Serves 8–10 2 cups fi sh stock4 sprigs of fresh dill1 can of your favorite beer1 tablespoon unsalted butter1 teaspoon kosher salt12 lobster tails3 pounds small white onions, peeled12 ears of corn, unshucked3 pounds red potatoes, washed4 pounds steamer clams, washed Prepare pit for clambake in the traditional manner, or use a multipurpose outdoor cooker …
Por chef Serves 4 4 boneless, skinless chicken breasts1/2 cup teriyaki sauce1/4 cup soy sauce3 tablespoons white vinegar2 tablespoons dried basil1 tablespoon dried parsley1 teaspoon sesame oil2 cloves garlic, mincedFreshly ground black pepper to taste Mix all ingredients together in a gallon-size freezer bag. Squeeze to remove all the air from the bag and seal it up. …
Por chef Serves 4 1/4 cup butter1/2 cup minced onion1/2 cup all-purpose fl our11/2 cups milk1 cup chicken stock2 (14 1/2 -ounce) cans Italian plum tomatoes, juice reserved1 tablespoon honey2 tablespoons minced parsley1 teaspoon dill weed1 teaspoon dried basil1/4 teaspoon dried marjoram1 bay leafSalt and freshly ground black pepper to taste Melt butter in pan. Add onions …
Por chef Serves 4 1 pound ground round1/2 small onion, chopped1/2 small green bell pepper,chopped1/8 teaspoon freshly ground black pepper1/4 cup cornmeal1 teaspoon salt1 teaspoon dried basil11/2 teaspoons dry mustard2 teaspoons chili powder1/4 cup water1 egg, slightly beaten1/4 cup all-purpose fl our2 to 4 tablespoons cold pressed olive oil2 (8-ounce) cans tomato sauce1 cup water2 teaspoons Worcestershire …
Por chef Serves 8 8 boneless, skinless chicken breast halves4 tomatoes, quartered1/2 cup chopped mushrooms1 cup Herbal Italian Dressing1/2 cup chopped green onions1/2 teaspoon dried oregano Preheat oven to 350°F. Place chicken breasts, tomatoes, and mushrooms in a 9 x 13-inch baking dish. Combine dressing, green onion, and oregano, and pour over chicken and vegetables. Bake 1 …
Por chef Serves 4 4 (6-ounce) steaks, any cut or style1 cup Herbal Italian Dressing Place dressing and meat in a gallon-size freezer bag and squeeze out all the air. Seal and place in refrigerator for about 2 hours. Take out meat and place on grill over medium-high heat. Grill to desired doneness. Remember that the less …
Por chef Serves 4 4 boneless, skinless chicken breasts1 recipe Herbal Italian Dressing Place dressing and chicken in a gallon-size freezer bag and squeeze out allthe air. Seal and place in refrigerator for 2 hours. Take out meat and placeon a medium-high-heat grill. Grill chicken 4 to 5minutes on each side.Do not overcook as the chicken will …