Bexter's profile page
Recipes
Penne with sausage wild mushrooms and spinach
By Bexter
Heat oil in heavy large pot over medium-high heat
- 3 tablespoons olive oil
- 3/4 pound fully cooked pork, chicken or turkey sausages, thickly sliced into rounds
- 3/4 pound fresh wild mushrooms (such as crimini or stemmed shiitake), thickly sliced
- 3/4 cup chopped shallots
- 5 garlic cloves, minced
- 1/2 teaspoon dried crushed red pepper
- 1 10-ounce package ready-to-use spinach leaves
- 1 1/4 cups canned low-salt chicken broth
- 3/4 pound penne pasta, freshly cooked
- 2 cups (about 8 ounces) grated provolone or mozzarella cheese
- Read More http://www.epicurious.com/recipes/food/views/Penne-with-Sausage-Wild-Mushrooms-and-Spinach-15542#ixzz15HlGg0Eb
Potato and white bean salad
By Bexter
Step 1: Place the potatoes in a roasting pan
- Ingredients:
- Yield: 4 servings
- 1 lb. fingerling potatoes
- 2 tbsp olive oil
- 1/2 tsp salt
- 2 cups white beans, cooked
- 2 tbsp capers
- 10 Kalamata olives, pits removed
- 6 scallions, chopped, both white & green
- 1/2 cup each fresh parsley & basil, chopped
- 2 tbsp fresh dill, chopped
- 1/4 cup feta cheese, crumbled
- Dressing
- 1/3 cup olive oil
- Juice of 1 lemon
- 1 tbsp Dijon mustard
- 1/4 cup yogurt, Greek or Balkan style
- 1 preserved anchovy fillet, rinsed & chopped
- Pepper, as desired
Bacon gruyere and scallion muffins
By Bexter
Preheat oven to 425°F. and butter twelve 1/3-cup muffin tins
- 6 slices bacon
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons sugar
- 1/2 teaspoon salt
- 1 cup grated Gruyére cheese (about 4 ounces)
- 1/3 cup finely chopped scallion
- 3/4 cup milk
- 1 large egg
- 1 tablespoon Dijon mustard
- Read More http://www.epicurious.com/recipes/food/views/Bacon-Gruyere-and-Scallion-Muffins-10835#ixzz15I3odvxR
Creamy Peanut Pad Thai
By Bexter
COOK noodles in boiling water 5 min
- 227 g (1/2 of 454-g pkg.) rice stick noodles
- 1 lb. (450 g) boneless skinless chicken thighs, cut into bite-size pieces
- 3 cloves garlic, minced
- 1/4 cup Kraft Catalina Dressing, divided
- 1 egg, beaten
- 1/4 cup water
- 1/4 cup Kraft Smooth Peanut Butter
- 2 Tbsp. soy sauce
- 1 cup fresh bean sprouts
- 4 green onions, sliced
- 3 Tbsp. chopped peanuts
Hot-Spiced Pork and Rice
By Bexter
1. Preheat oven to 375 degrees F
- 2 to 2 1/4 pounds boneless pork shoulder roast
- 2 to 3 tablespoons vegetable oil
- 4 medium carrots, thinly sliced (2 cups)
- 1 medium yellow sweet pepper, cut into thin strips (1 cup)
- 1 8-ounce can sliced water chestnuts, drained
- 1 large onion, chopped (1 cup)
- 1 cup uncooked long grain white rice
- 1 14-ounce can reduced-sodium chicken broth
- 1/2 cup water
- 1/4 cup soy sauce
- 2 tablespoons molasses
- 2 tablespoons light-color corn syrup
- 1 to 2 teaspoons red chili paste
- 1 teaspoon five-spice powder
- 1/3 cup sliced green onions
Apple Bacon Burger
By Bexter
In a 12-inch skillet, cook bacon over medium-high heat until crisp
- 1/2 lb. bulk Italian sausage
- 1/2 lb ground beef
- 2 small green apples
- 2 Tbsp. mayonnaise
- 1 Tbsp. Dijon-style mustard
- 1 tsp. honey
- 4 Kaiser rolls, split and toasted
- 6 slices bacon (crisp-cooked)
Watermelon Cooler
By Bexter
Place watermelon in a blender or food processor
- 3 cups coarsely chopped seeded watermelon
- 3/4 cup sugar
- 1/2 cup lightly packed fresh mint leaves
- 2 cups white grape juice
- 1 tsp. finely shredded lime peel
- 3/4 cup fresh lime juice, chilled
- 32 oz. (4 cups) club soda, chilled
- Fresh mint sprigs (optional)
- Watermelon wedges or balls (optional)
Potato, Leek and Broccoli Soup with Pancetta Crumbs
By Bexter
In a very large pot, melt 1 stick of the butter
- 1 1/2 sticks unsalted butter
- 6 small leeks (about 1 3/4 pounds), white and light green parts only, thinly sliced (4 cups)
- 4 pounds large Yukon Gold potatoes, peeled and thinly sliced
- 1 bunch broccoli—florets coarsely chopped, stems peeled and sliced
- 4 cups chicken stock or low-sodium broth
- 2 cups half-and-half or heavy cream
- Salt and freshly ground white pepper
- One 12-ounce loaf of sourdough bread, crusts removed and bread cut into 1-inch cubes
- 1/4 cup canola oil
- 2 ounces thinly sliced pancetta, finely chopped (1/4 cup)
- 2 tablespoons chopped sage
- 1 tablespoon chopped rosemary
Spicy Pumpkin Soup
By Bexter
1 Cut the peeled pumpkin into chunks
- Serves 4
- 900 g 2 lb pumpkin, peeled and seeds removed
- 30 ml 2 tbsp olive oil
- 2 leeks, trimmed and sliced
- 1 garlic clove, crushed
- 5 ml/l tsp ground ginger
- 5 ml/l tsp ground cumin
- 900 ml 3 3/4 cups vegetable stock
- freshly ground black pepper
- fresh coriander leaves, to garnish
- 60 ml/4 tbsp live natural yogurt, to serve
Latino bbq burgers
By Bexter
1. Heat oil and butter in a large skillet over medium-high heat
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/2 pound mushrooms, cleaned and sliced
- 1/4 teaspoon kosher or coarse salt
- 1/4 teaspoon coarsely ground black pepper
- 1 tablespoon sherry wine vinegar or red wine vinegar
- 2 pounds extra-lean ground beef
- Latino Barbecue Catsup (see recipe below)
- 4 large buns, split