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Recipes
Crab Cakes with Mango-Avovado Salsa
By A_Liebmann
Preheat oven to 425 degrees
- 1 can (16 oz) jumbo lump crab meat
- 2 Tbsp minced jalepeno
- 2 scallions, chopped
- 1/2 cup minced red bell pepper
- 1 egg, lightly beaten
- 2 tsp Dijon mustard
- Juice of 1 lemon
- 1/4 tsp Old Bay seasoning
- 1/2 tsp salt
- 3/4 cup bread crumbs
- Mango-Avocado salsa (search recipe)
Garlic bread
By A_Liebmann
1 Preheat oven to 350. 2 Take a piece of foil and place whole garlic cloves in it, coating with a generous amount ...
- 3 -4 cloves garlic, whole
- olive oil
- 5 cloves garlic, minced
- 3 -4 tablespoons butter, softened
- 1 1/2-2 tablespoons mayonnaise
- 1 tablespoon dried oregano
- 1 teaspoon dried basil
- 1 tablespoon parsley flakes
- 1 tablespoon paprika
- salt, pepper,cayenne,to taste
- parmesan cheese, grated (optional)
- mozzarella cheese, thinly sliced or shredded (optional)
- 1 loaf good Italian bread or 1 loaf French bread
- Truffle salt
Creme brulee
By A_Liebmann
Garys recipe
- 3 C heavy cream
- 1 c granulated sugar
- 6 egg yolks
- 1/2 tsp vanilla
- 2 tbs cornstarch
- 2 1/2 Tbsp cold water
- 8 Tbsp brown sugar divided
Scalloped southwest potatoes El Goucho
By A_Liebmann
Preheat oven to 350 Peel and slice potatoes to 1/8” thick
- 1 Tbs softened butter
- 1 tsp minced garlic
- 3/4 kosher salt
- 1/2 tsp coarse ground pepper
- 1/2 tsp red pepper flakes
- 3 lbs white rose potatoes
- 1/2 cup grated Romano or Parmesan cheese
- 1 pint heavy whipping cream
Devils on Horseback or Bacon-Wrapped Shrimp with a Chili-Garlic Remoulade
By A_Liebmann
Bacon-wrapped shrimp and a tangy mayonnaise sauce make this appetizer, which is fun to serve at Halloween
- For the Remoulade:
- 48 large shrimp (approximately 2 lbs.. - with shells), shelled and deveined
- 1/4 cup dry white wine
- 1 teaspoon finely shredded lemon peel
- 1 to 1-1/2 teaspoons prepared garlic chili sauce
- 1/2 teaspoon salt
- 6 strips bacon, quartered (in half lengthwise and then again cross), flattened with the back of a knife to prevent curling
- Wooden toothpick
- 2/3 cup mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon prepared chili garlic sauce
- 1 teaspoon salt
- 2 green onion, finely chopped (both white and green parts)
Rigatoni with Swiss Chard & Sausage
By A_Liebmann
This Rigatoni with Swiss Chard & Sausage recipe is a regular part of our families menu rotation
- Kosher salt
- 12 ounces rigatoni
- 2 tablespoons extra-virgin olive oil
- 12 ounces sweet Italian sausage, casings removed, crumbled
- 4 tablespoons unsalted butter
- 6 cloves garlic, chopped
- 1 bunch Swiss chard, stems removed, leaves chopped
- 1 tablespoon plus 1 teaspoon all-purpose flour
- 1 3/4 cups milk (not skim)
- 1/2 cup Parmesan cheese, grated (about 1 ounce)
- Zest of 2 lemons, grated
- Freshly ground pepper
Almond Gazpacho
By A_Liebmann
With a rich creamy texture, white in color, a little tart, but soft at the same time
- For the almond gazpacho:
- 1 cup whole blanched and peeled almonds
- 2 cups stale white bread, cut in cubes, without crust
- 6 Tbsp olive oil
- 2 cups very cold water (my adjustment)
- 2 large garlic cloves
- 1.5 tsp Kosher salt
- 4 Tbsp Sherry vinegar
- For the garnish:
- A chopped almonds
- Black grapes cut in half
Herbed Cheese Spread
By A_Liebmann
Yummy herbed cheese spread great with veggies or crackers
- 1/2 (8 ounce) package cream cheese,softened
- 1 clove garlic, minced
- 1/4 teaspoon prepared mustard
- 1/4 teaspoon Worcestershire sauce
- 2 tablespoons chopped parsley
- 2 tablespoons chopped fresh dill weed
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped black olives
- 2-1/4 teaspoons lemon juice
Marinade for Veggie Shish Kabobs
By A_Liebmann
Delish marinade for your veggie kabobs
- 1/2 Cup Veggie oil
- 3 Tbsp fresh lemon juice
- 4 1/2 Tbsp soy sauce
- 2 1/2 Tbsp sesame oil
- 1 Scallion thinly sliced
- 1 1/2 tsp ground ginger
- 1 1/2 tsp fresh chopped ginger
- 3 cloves of garlic pressed
Ceaser Salad Dressing
By A_Liebmann
Egg-less salad dressing
- 1/3 Cup mayo
- 1/4 tsp Anchovy paste
- 2 Tbsp chopped garlic
- 1 / cup grated parm
- 1 Tbsp fresh lemon juice
- 1 tsp worcestershire sauce
- 1 tsp dijon mustard