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Recipes
SACLLOPS AND MUSHROOMS IN WINE SAUCE
By tuqui13
If scallops are large, cut into 1½ inch pieces
- 2 Packages (12 oz each) frozen scallops, thawed, or
- 1 ½ pounds fresh scallops
- 1 cup dry white wine
- ¼ cup snipped parsley
- ½ teaspoon salt
- 2 tablespoons margarine or butter
- 4 ounces mushrooms, sliced (about 2 cups)
- 2 shallots or green onions, chopped
- 3 tablespoons margarine or butter
- 3 tablespoons flour
- ½ cup half and half
- ½ cup shredded Swiss cheese
- 1 cup soft bread crumbs
- 2 tablespoons margarine or butter, melted
Chickpea Stew
By tuqui13
Heat 2 tablespoons oil in a medium pot over medium-high heat
- 4 tablespoons olive oil, divided
- 2 skinless, boneless chicken thighs
- Kosher salt
- 3 large garlic cloves, minced
- 2 tablespoons ground cumin
- 2 tablespoons tomato paste
- 3/4 teaspoon crushed red pepper flakes
- 2 bay leaves
- 2 15-ounce cans chickpeas, rinsed, drained
- 1/2 cup chopped drained roasted red peppers from a jar
- 2 tablespoons (or more) fresh lemon juice
- 2 cups 1" cubes country-style bread
- 3 tablespoons coarsely chopped flat-leaf parsley
FROZEN CHOCOLATE BANANAS
By tuqui13
Peel bananas and crosswise into halves
- 6 firm ripe medium bananas
- 1 package (12ounces) semisweet chocolate pieces
Beef, Potato and Quinoa Soup
By tuqui13
Saute oil in a large pot, add scallions and garlic and sauté until soft over medium heat, about 3 minutes
- 2 * 2 tsp olive oil
- 6-7 * 6-7 scallions, chopped
- 2 * 2 cloves garlic, minced
- 1 * 1 tomato, diced
- 1 * 1 tsp cumin
- 1/2 * 1/2 tsp Badia Sazon with Annato
- 1/2 * 1/2 lb beef, cubed into small bite size pieces (I used beef tenderloin)
- 5 * 5 cups water
- * beef bullion
- 1 * 1 carrot, peeled and sliced
- 2 * 2 tbsp yellow bell pepper, diced
- 2 * 2 medium potatoes, peeled and cubed
- 1 * 1 cup cooked quinoa
- 6 * 6 tbsp fresh chopped cilantro
- * salt and pepper to taste
Chimichurri Chicken
By tuqui13
1. Brush chicken with 1 tablespoon of the oil; sprinkle 1/4 teaspoon each salt and black pepper
- 4 skinless, boneless chicken breast halves
- 3 Tbsp. cooking oil
- 12 oz. fresh young green beans
- 3/4 cup packed Italian parsley
- 1 Tbsp. cider vinegar
- 2 cloves garlic, halved
- 1/4 tsp. crushed red pepper
- 1 lemon, peel and juice
Honey-Mustard Pork Roast with Bacon
By tuqui13
Special equipment: kitchen twine For the pork: Put an oven rack in the lower 1/3 of the oven
- Pork:
- 1/4 cup Dijon mustard
- 2 tablespoons whole-grain mustard (recommended: Maille)
- 2 tablespoons honey
- 2 garlic cloves, minced
- 2 tablespoons chopped fresh rosemary leaves
- 1 (3 1/2-pound) center-cut, boneless, pork loin roast
- 12 slices bacon (about 1 pound)
- Salad:
- 3 tablespoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 5 cups (5 ounces) baby arugula
Classic Margarita
By tuqui13
Add all ingredients to a shaker filled with ice Shake until very cold Strain into glass filled with fresh ice A few...
- 3 ounces tequila
- .75-1 ounce Cointreau
- juice of 1/2 lemon or 1 lime, to taste
- a dash of simple syrup, or agave nectar, or neither
- a pinch of salt
Frosted Banana Bars
By tuqui13
FOR THE BANANA BARS: In a mixing bowl, cream butter and sugar
- For the Banana Bars:
- 1/2 cup butter or margarine, softened
- 1 1/2 cups sugar
- 2 eggs
- 1 cup (8 ounces) sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 medium ripe bananas, mashed (about 1 cup)
- For the Frosting:
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter or margarine, softened
- 2 teaspoons vanilla extract
- 3 3/4 to 4 cups confectioners' sugar
Caramilk Chocolate Mousse
By tuqui13
1. Whip cream to medium peaks
- 2 cups whipping cream
- 1/2 cup milk
- 1/2 cup semi-sweet chocolate
- Whites of 3 eggs
- 3/4 cup sugar
- 2 tbsp Cadbury Caramilk Cream Liquor
- Fresh berries for garnish
- Caramilk bar for garnish
Blackened Cumin-Cayenne Tilapia
By tuqui13
1. Preheat broiler. 2. Rub oil evenly over fish
- 1 tablespoon olive oil
- 4 (6-ounce) tilapia fillets
- 2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground red pepper
- 1/4 teaspoon freshly ground black pepper
- Cooking spray