Rosemary Roasted Salmon




Rosemary Roasted Salmon
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 bunches fresh rosemary
  • 1 large red onion, thinly sliced
  • 2 lbs salmon fillets, with skin
  • 2 large lemons, thinly sliced
  • ⅓ cup olive oil
  • salt and pepper
Instructions
  1. Place half of rosemary sprigs in a single layer in the center of a baking pan.
  2. Place sliced red onion ontop of the rosemary.
  3. Place salmon filet on top of the onion with skin side down.
  4. Sprinkle salmon with salt and pepper.
  5. Cover salmon with remainder of rosemary sprigs.
  6. Place lemon slices over rosemary.
  7. Drizzle olive oil over filet.
  8. Sprinkle with salt.
  9. In a preheated 500 degree oven, roast salmon for about 20 minutes or until cooked through.
  10. Serve salmon with onion and lemon.

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Replica Recipe ~ P.F. Chang’s Mongolian Beef




Replica Recipe ~ P.F. Chang's Mongolian Beef
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 teaspoons vegetable oil
  • ½ teaspoon ginger, minced
  • 1 tablespoon garlic, chopped
  • ½ cup soy sauce
  • ½ cup water
  • ¾ cup dark brown sugar
  • vegetable oil, for frying (about 1 cup)
  • 1 lb flank steak
  • ¼ cup cornstarch
  • 2 large green onions, sliced on the diagonal into one-inch lengths
Instructions
  1. Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
  2. Don't get the oil too hot.
  3. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
  4. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
  5. Remove it from the heat.
  6. Slice the flank steak against the grain into ¼" thick bite-size slices (Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts).
  7. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
  8. Let the beef sit for about 10 minutes so that the cornstarch sticks.
  9. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
  10. Heat the oil over medium heat until it's nice and hot, but not smoking.
  11. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.
  12. You don't need a thorough cooking here since the beef is going to go back on the heat later.
  13. Stir the meat around a little so that it cooks evenly.
  14. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
  15. Put the pan back over the heat, dump the meat back into it and simmer for one minute.
  16. Add the sauce, cook for one minute while stirring, then add all the green onions.
  17. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
  18. Leave the excess sauce behind in the pan.

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Crispy Cajun Shrimp Fettucine Recipe




 Crispy Cajun Shrimp Fettucini

CRISPY CAJUN SHRIMP FETTUCCINE
Recipe type: Entree
 
Ingredients
  • 4 oz fettuccine
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 16 large shrimp
  • 1 tbsp cajun spice (you can find recipe here)
  • 2 tbsp flour
  • 1 cup chicken broth
  • 1 cup heavy cream
  • ½ cup Parmesan cheese, grated
Instructions
  1. Cook fettuccine according to package instructions.
  2. Clean the shrimp and season with 1 tbsp of cajun spice.
  3. Drizzle the flour over the shrimp and toss in a bowl to make sure each shrimp is covered in flour.
  4. In a deep skillet add butter and olive oil and heat over high heat. Add shrimp and cook on each side about 2 min until crisp. Remove shrimp from skillet and set aside.
  5. In the same skillet add chicken broth and heavy cream.
  6. Season with additional cajun spice if preferred. Cook until sauce thickens a bit from the heavy cream, then add Parmesan cheese and whisk. Add fettuccine and shrimp to the sauce and toss.
  7. Serve warm.
  8. *Cajun Spice*
  9. /2 tbsp salt
  10. tbsp dried oregano
  11. tbsp paprika
  12. tbsp red chili powder
  13. tbsp ground black pepper
  14. *or you can use a cajun spice from store
Notes
Recipe thanks to Foodies TV

 

Honey Rosemary Stuffed Pork Chops




 Honey Rosemary Stuffed Pork Chops

Honey Rosemary Stuffed Pork Chops
Recipe type: Honey Rosemary Stuffed Porkchops
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 tablespoons olive oil, divided
  • ½ cup chopped red onion
  • 1½ cups chopped Granny Smith apples
  • 3 tablespoons honey, divided
  • 2 tablespoons toasted sliced almonds
  • 2 teaspoons McCormick® Rosemary Leaves
  • ½ teaspoon cider vinegar
  • ½ teaspoon salt, divided
  • ¼ teaspoon McCormick® Garlic Powder
  • 4 boneless center-cut pork chops, 1-inch thick (about 1 pound)
  • ¼ teaspoon McCormick® Black Pepper, Ground
  • ½ cup reduced sodium chicken broth
Instructions
  1. Heat 1 tablespoon of the oil in large skillet on medium heat. Add onion; cook and stir 5 minutes. Add apples; cook and stir 5 minutes longer or until slightly softened. Spoon mixture into small bowl. Add 1 tablespoon of the honey, almonds, 1 teaspoon of the rosemary, vinegar, ¼ teaspoon of the salt and garlic powder; mix well.
  2. Cut a horizontal slit in center of each pork chop to form a pocket. Spoon ¼ cup of the apple mixture into each pocket. Secure with toothpicks. Mix remaining 1 teaspoon rosemary, remaining ¼ teaspoon salt and pepper. Coat pork chops evenly on both sides with rosemary mixture.
  3. Heat remaining 1 tablespoon oil in same skillet on medium-high heat. Add pork chops; cook 4 to 5 minutes on each side or until browned. Mix broth and remaining 2 tablespoons honey until well blended. Stir into skillet. Cook 5 minutes longer or until pork is desired doneness. Remove pork chops from skillet; keep warm. Cook mixture in skillet 3 minutes longer or until reduced by half. Remove toothpicks from pork chops. Serve pork with sauce mixture.

Replica Recipe ~ Olive Garden Baked Cheesy Penne




Baked Cheesy Penne

Replica Recipe - Olive Garden Baked Cheesy Penne
Recipe type: Entree
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 6 tablespoons butter, plus more for baking dishes
  • kosher salt and black pepper
  • 1 pound penne rigate (I used a 14.5 oz box of Ronzoni Smart Taste Penne Rigate)
  • 1 teaspoon olive oil
  • 2 boneless, skinless chicken breast halves (about 8 ounces each), halved horizontally (I used some leftover cooked chicken)
  • ½ cup plus 2 tablespoons flour
  • 6 garlic cloves, finely minced
  • 6 cups whole milk
  • 10 ounces white or cremini mushrooms, trimmed and thinly sliced (I used 8 oz of button mushrooms)
  • 1 cup sliced oil-packed sun-dried tomatoes, drained
  • 1½ cups shredded provolone (6 ounces) (I used an Italian blend that had provolone in it)
  • 1½ cup freshly grated Parmesan (about 6 ounces)
Instructions
  1. Preheat oven to 400. Butter two shallow 2-quart baking dishes. If you’re going to freeze one, use a disposable foil pan. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside.
  2. While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise. While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes). Use a little extra olive oil if needed.(Since I used left over chicken, I just cooked the mushrooms in the olive oil)
  3. In a 5-quart Dutch oven or heavy pot , melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer. Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute. Take the pan off the heat and and gradually stir in provolone and ½ cup Parmesan.
  4. Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes. If freezing, place remaining Parmesan cheese in a zip-top baggie. If cooking, sprinkle on top.
  5. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

Honey Glazed Ham Recipe




 Honey Glazed Ham

 

Honey Glazed Ham
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 1 (5 pound) ready-to-eat ham
  • ¼ cup whole cloves
  • ¼ cup dark corn syrup
  • 2 cups honey
  • ⅔ cup butter
Instructions
  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Score ham, and stud with the whole cloves. Place ham in foil lined pan.
  3. In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.
  4. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.

Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce




Stuffed Leg of Lamb

Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • ½ cup coarsely chopped prunes
  • ¼ cup currants
  • 2 tablespoons creme de cassis liqueur
  • 1½ tablespoons minced fresh rosemary
  • 1½ tablespoons minced fresh thyme
  • ½ teaspoon ground coriander
  • 1¼ teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 (4 pound) boneless leg of lamb, rolled and tied
  • ½ cup chopped roasted and salted almonds
  • 2 tablespoons chopped fresh mint
  • 3 cloves garlic, cut into thirds
  • 2 tablespoons olive oil
  • ½ cup balsamic vinegar
  • 5 tablespoons butter
  • 3 tablespoons honey
  • ⅓ cup thinly sliced, stemmed Calimyrna figs
  • 5 teaspoons chopped fresh basil
  • 6 leaves mint
  • 6 leaves basil
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Combine the chopped prunes and currants with the creme de cassis in a small bowl, and set aside. In another small bowl, combine the rosemary, thyme, coriander, salt, and pepper; set aside.
  3. Untie and unroll the lamb, lay it out flat on the work surface. Trim off excess fat, and cut any thick parts open so that it is evenly thick and somewhat rectangular in shape. Sprinkle half of the herb mixture over the lamb. Mix the almonds and chopped mint into the prune mixture; spread evenly over the lamb. Roll up starting at one of the short sides, and tie with kitchen twine in 1-inch intervals. Cut 9 slits about 1-inch deep into the top of the lamb, and insert a slice of garlic in each. Rub with olive oil, and sprinkle with the remaining herb mixture.
  4. Place lamb seam-side up on a rack set in a roasting pan. Roast in the preheated oven to desired doneness. For medium-rare, a thermometer inserted into the center will read 140 degrees F (60 degrees C). Remove lamb from the oven and cover with foil. Allow to rest for 15 minutes while proceeding with the recipe.
  5. While the lamb is resting, bring the balsamic vinegar to a boil in a small saucepan over high heat. Boil until the vinegar has reduced by half, 4 to 5 minutes. Once reduced, stir in the butter, honey, and sliced figs. Stir until the butter has melted, then remove from the heat, stir in the chopped basil and set aside.
  6. To serve, remove the twine from the lamb and cut into ½ inch thick slices. Arrange on a warm serving platter and drizzle with the fig sauce, garnish with mint and basil leaves.

Recipe and photo source

Cinnabon Replica Recipe




Cinnabon Replica Recipe
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 cup warm milk (110 degrees F/45 degrees C)
  • 2 eggs, room temperature
  • ⅓ cup margarine, melted
  • 4½ cups bread flour
  • 1 teaspoon salt
  • ½ cup white sugar
  • 2½ teaspoons bread machine yeast
  • 1 cup brown sugar, packed
  • 2½ tablespoons ground cinnamon
  • ⅓ cup butter, softened
  • 1 (3 ounce) package cream cheese, softened
  • ¼ cup butter, softened
  • 1½ cups confectioners' sugar
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon salt
Instructions
  1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
  2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
  3. Roll dough into a 16x21 inch rectangle. Spread dough with ⅓ cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, ¼ cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

 Recipe and photo source

Maryland Crab Cakes




Maryland Crab Cakes

Maryland Crab Cakes
Recipe type: Appetizer, Entree
 
Ingredients
  • 1 large egg
  • 2½ tablespoons mayonnaise
  • 1½ teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • ¼ teaspoon salt
  • ¼ cup finely diced celery (you’ll need one stalk)
  • 2 tablespoons finely chopped fresh parsley
  • 1 pound lump crab meat
  • ½ cup panko
  • Canola oil
Instructions
  1. Line a baking sheet with aluminum foil.
  2. Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.
  3. Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.

Jalapeno Macaroni & Ham Bake




Jalapeno Macaroni & Ham Bake
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 2pkg. (7-1/4 oz. each) KRAFT Macaroni & Cheese Dinner
  • 1Tbsp. oil
  • 15slices OSCAR MAYER Deli Fresh Honey Ham, chopped
  • 1small red onion, finely chopped
  • 2 jalapeño peppers, seeded, chopped
  • 2clove garlic, minced
  • 4 eggs, beaten
  • 4 KRAFT Big Slice Pepper Jack Cheese Slice, coarsely chopped
  • 18 RITZ Crackers, crushed (about ¾ cup)
  • ½cup fresh parsley, chopped
Instructions
  1. HEAT oven to 350ºF.
  2. PREPARE Dinners in large saucepan as directed on package. Meanwhile, heat oil in medium skillet on medium heat. Add ham, onions, peppers and garlic; cook 5 min., stirring frequently.
  3. ADD ham mixture to Dinners with eggs and chopped cheese; mix lightly. Mix cracker crumbs and parsley; stir half into Dinner mixture. Spoon into 2-qt. casserole sprayed with cooking spray; top with remaining crumb mixture.
  4. BAKE 35 min. or until center is set and casserole is heated through.

Recipe and Photo source