RECIPE

Nam Lao Fresh Rolls with Tamarind Dipping Sauce (HSN Dinner Group Winner)

Serves 4.

Ingredients for Roll:

12 rice paper wraps

1/2 pound diced chicken breast for beef flank steak

2 tablespoons oil

1/2 teaspoon salt

1 cup chicken stock

1 cup bean sprouts

1 cup shredded lettuce

1/4 cup water

Baked Shrimp Toast (HSN Dinner Group Winner)

Serves 4 to 6

Ingredients:

 8 thinly sliced white bread, crust removed (Pepperidge Farm preferred)

1 large egg, separated, plus 1 egg yolk

1 pound medium shrimp, peeled, deveined and cleaned with salt

2 tablespoons heavy cream

1 tablespoon vodka

1 teaspoon coarse or kosher salt

1/2 cup finely chopped fresh water che ...

Thai Chicken Salad with Cellophane Noodles (HSN Dinner Group Winner)

Serves 6

Ingredients:

4 1/2 to 5 ounces cellophane noodles (bean threads available at Asian markets and many supermarkets)

3 pounds of chicken breasts, poached, skin and bones discarded and the meat torn into thin shreds (about 4 cups)

1 cup finely grated carrot

2 cucumbers peelt, seeded and chopped

For the Dressing:

4 large garlic cloves

Chilled Mango Soup (HSN Dinner Group Winner)

Serves 8 to 10

Ingredients:

4 very ripe medium mangoes

2 cups water

1 cup sugar

4 whole cloves

4 star anise

1 tablespoon cornstarch, mixed with 2 tablespoons water, or 1 tablespoon small grain tapioca

1 cup unsweetened coconut milk ( prefer Chaokoh brand)

Thai Seafood Noodle Salad (HSN Dinner Group Winner)

Serves 6

Ingredients: 6 ounces rice vermicelli

2 red thai chilies, thinly sliced

2 garlic cloves, thinly sliced

1/4 cup sugar

1/2 cup fresh lime juice

1/3 cup asian fish sauce

2 tablespoons boiling water

1/2 pound medium shrimp, shelled and deveined

1 ...

Korean-Style Chicken Wings (HSN Dinner Group Winner)

Serves 4

Ingredients:

2 small to medium yellow onions, coarsely chopped

4-5 garlic cloves, minced

1/2 cup soy sauce

1/2 cup gochujang (Korean hot pepper paste)

2 tablespoon light brown sugar

2 tablespoons honey

1 teaspoon brown rice vinegar

1/4 cup se ...

Jalapeño margarita

Ingredients:

3 round slices of fresh jalapeño, including seeds
1 rounds slice fresh cucumber, unpeeled or peeled
several fresh cilantro leaves and stems
2 oz. 100% agave silver tequila
1 oz. lime juice
1 oz. Cointreau
1/2 oz. agave syrup

In a shaker muddle 3 jalapeño slices including seeds, 1 slice cucumber, several cilantro leaves and stems. Add remaining liquid ingredients.
Add ice and shake.
Pour into short salt-rimmed glass and enjoy!

Zucchini Sausage Squares

Ingredients:

1 lb. zucchini (about 2 large)
12 oz bulk pork or turkey sausage
1/2 c chopped onion
4 large eggs
1/2 c grated Parmesan cheese
18 Ritz crackers, crushed (about 1 1/2 cup crumbs)
1 tsp dried basil, crumbled
1/2 tsp dried oregano, crumbled
1/8 tsp black pepper
1 clove garlic, finely minced
1 c shredded sharp regular or low-fat cheddar cheese (about 4oz)

Preheat the oven to 325°F. Wash the zucchini, trim off the stems, and shred zucchini; set it aside. Sauté the sausage and onion in a medium skillet, stirring to break up the sausage, until all the pink is gone; drain off all fat. 
Whisk the eggs in a large mixing bowl until frothy. Stir in the parmesan cheese, cracker crumbs, basil, oregano, pepper, garlic, sausage, and zucchini. Spoon the mixture into a 7 x 11" shallow glass baking dish ...

Tammy’s Turnip Soup

Ingredients:

1/4 c (1/2 stick) unsalted butter
1 large sweet onion, peeled and thinly sliced 
1 large garlic clove, minced
6 large turnips, peeled and diced
7 c water
2 tsp kosher salt
1 tsp pepper
1-1/2 to 2 c whole milk or half-and-half 
Applesauce for garnish

In a stockpot over low heat, melt the butter. Add the onions and garlic. Cook until very soft, about 15 minutes. Add the turnips, water, salt and pepper. Bring to a boil, then reduce heat to low and simmer, covered, around 45 minutes or until the turnips are tender. They should break up easily when pressed with the back of a spoon.
Using an immersion blender, puree the soup (or allow to cool and place in a blender to puree, then return to the pot). When smooth, add the milk. Stir constantly for 2 to 3 minutes. Serve warm with a squiggle of applesauce as a garn ...

Tuna Fish Rillettes with Cornichons

Ingredients:

2 cans of tuna
6 anchovies
Lemon zest of 1 lemon
5 to 6 oz of butter
salt and pepper

Drain tuna fish and tear into little pieces.
Use a fork to mash the anchovies. 
Mix tuna fish, anchovies, and lemon zest and knead all together. 
Don’t use a blender and season with salt and pepper. 
Be careful with the salt since we are using anchovies.
If you like to preserve it for a few days poor some melted butter over it and refrigerate.. 

Serve with bread and Cornichons.

 

 

 

 

 

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