RECIPE
SAVORY SUGAR PUMPKIN ROASTED WITH LIME
*****February 2021 "HSN Dinner at Home" winner*****
source: Todd Breyer
Preheat oven to 325 degrees. Slice *Pumpkin in half top to bottom and scoop out the seeds and any stringy/slimy material. (Seeds may be set aside, washed, liberally salted, and slow-roasted separately at 275 to 300 for 45 mins to an hour for a special tasty treat. Stir a couple times.) Slice cleaned Pumpkin into long 1” to 1.5” thick wedges and then cut each of those in half at the equator. Place in large bowl and coat with Olive Oil, a little Butter, Salt and Pepper to taste. Then sprinkle with L ...
SPICY ENGLISH PARSNIP SOUP
*****February 2021 "HSN Dinner at Home" winner*****
4 Parsnips, peeled and sliced
2 medium Potatoes, peeled and cubed
1 large Onion, chopped
1 Garlic clove, minced
4 TBSP Butter (or margarine or oil)
1 tsp Curry Powder
1/2 tsp Ginger Powder
6 cups stock, of choice
1/2 cup half-and-half, or heavy cream
Salt and Pepper to Taste
Parsley, finely chopped as garnish
Melt Butter in a good-sized soup pot and add vegetables. Sauté lightly 2 to 3 minutes. Sprinkle in curry and ginger and stir in thoroughly. Add stock and bring soup to boil. Lower to simmer, uncovered for 30 mins. Blend soup in a blender or food processor until thick and creamy, and then return to the pot. Reheat soup, add half-and-half and seasonings, and stir well. Add more curry to taste. Do not let soup come t ...
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 ...
RECIPE