xtine's

52

Recipes

Homemade Condensed Cream of Chicken Soup

Posted by xtine  

I found this on a site called "Tammy's Recipes" and have found it to be a great substitute for canned "cream of" soups. It is different from the others on this site as it is not a dried mix, but an actual condensed soup like... MORE»

Recipe #397919

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Three Bean Salad

Posted by xtine  

This is less sweet than most versions, and I also make the green beans fresh, so they have a bit more "snap" than the canned ones. I like to use the slimmer green beans - "haricots verts", but if you can't find them you can... MORE»

Recipe #368077

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Curried Crab and Watermelon Salad With Arugula

Posted by xtine  

A Daniel Boulud recipe from Food & Wine. MORE»

Recipe #294544

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Pistachio-Crusted Rack of Lamb With Pancetta

Posted by xtine  

A Ferran Adria recipe from Food & Wine 2005. The rack of lamb is coated with a pistachio paste and then wrapped in pancetta to keep it moist as it roasts. The pistachio paste can be made ahead of time. MORE»

Recipe #293774

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Egg and Potato Chip Tortilla

Posted by xtine  

This is Ferran Adria's recipe, and it is a Spanish tortilla, which is a type of potato cake as opposed to a New World tortilla, which is, of course, a thin, flat corn or wheat flour item which you fill with other ingredients. Please use very thin... MORE»

Recipe #293769

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Mrs. Duvall's Pan-Fried Crab Cakes

(2 reviews) Posted by xtine  

This recipe is the actor Robert Duvall's mother's recipe for crab cakes, and I think it is the best one there is. The crab cakes are small so they have the perfect ratio of crunchy exterior to creamy crab interior. Please use the best crabmeat you... MORE»

Recipe #292092

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Fruit and Nut Oatmeal

(1 reviews) Posted by xtine  

From April 2008 Prevention magazine, but I added some All-Bran cereal to give it more fiber. Use the extra fiber All-Bran if you can find it. This reheats well in the microwave. MORE»

Recipe #290575

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Cassoulet

Posted by xtine  

This is delicious for a cold winter's night. It is not hard to make, but it does involve a few time consuming steps. I usually spread these steps out over 2 or three days, but you could make the whole dish in one day, if you wish. A few notes on... MORE»

Recipe #288661

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Duck Confit

Posted by xtine  

I use this in my recipe for Cassoulet, but you could also use it to top salads or add to stews. MORE»

Recipe #288392

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Green Goddess Dressing

Posted by xtine  

This is my favorite dressing to serve with whole boiled artichokes. Please use fresh herbs when making this - parsley, chives & tarragon. It's really not very good if you try to make it with dried herbs. It is also important to use fresh eggs... MORE»

Recipe #287806

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Coquilles Saint-Jacques a La Provencale

Posted by xtine  

This recipe is from "The Cooking of Provincial France" from the Time-Life "Foods of the World" series of books from the late 60s/ early 70s. My mother had the whole series and I remember poring over those books endlessly as she... MORE»

Recipe #286371

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Coquilles Saint-Jacques a La Parisienne

Posted by xtine  

This recipe is from "The Cooking of Provincial France" from the Time-Life "Foods of the World" series of books from the late 60s/ early 70s. My mother had the whole series and I remember poring over those books endlessly as she... MORE»

Recipe #286369

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Hummus With Olives and Pepperoncini

(1 reviews) Posted by xtine  

This is great as a dip for a party or just on some bread as a quick lunch. A bit more adventurous than the standard hummus. For the smoked paprika you can use either hot or mild, your choice. For the olives I like to use a mix of green and black.... MORE»

Recipe #285191

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Kansai-Style Okonomiyaki

Posted by xtine  

I got this delicious recipe for Okonomiyaki from my friend Mayumi, who is from Osaka. Okonomiyaki is basically a savory vegetable and meat pancake that is topped with 2 kinds of sauce: Okonomi sauce, which is similar to Worcestershire sauce but... MORE»

Recipe #282814

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Green Salsa

Posted by xtine  

This is my interpretation of the green sauce I used to love at a dearly departed burrito restaurant. It is a very thin sauce, not a chunky-type salsa, and it is wonderful on burritos, tacos, chips, eggs - just about anything you'd use salsa on,... MORE»

Recipe #276203

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Blackberry Jam With Port

Posted by xtine  

This is a delicious, elegant jam which can be used in many ways - I like to heat a bit up and serve it over peaches or poached pears; you can use it as a glaze for meats (it is especially nice with duck or quail), or you can just eat it on... MORE»

Recipe #272333

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Spiced Quince Jam

(3 reviews) Posted by xtine  

This jam is a delicious accompaniment to cheese, and it makes a wonderful glaze for pork, game or chicken. It's also great just on toast with butter! I suppose technically it's a jelly, because it doesn't have pieces of quince in it, but it's not... MORE»

Recipe #271954

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Chili

(1 reviews) Posted by xtine  

This is my chili recipe that I've been working on for about 15 years or so, now. I believe it will always be a work-in-progress, because I keep finding other things to add to it and adjusting quantities, etc. It freezes well, and is very nice to... MORE»

Recipe #271383

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Roasted Brussels Sprouts and Garlic

(5 reviews) Posted by xtine  

These are delicious and very easy to make. If you disliked brussels sprouts as a kid, you should give these a try - they aren't mushy or bland. Don't be put off by the large amount of garlic, when garlic is roasted it becomes mellow and slightly... MORE»

Recipe #271353

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Pecan Pie

Posted by xtine  

This is Rose Levy Beranbaum's Pecan Pie recipe. I like it because it uses Lyle's Golden Syrup instead of corn syrup - I think Golden Syrup has a better flavor than corn syrup. Golden syrup is extremely thick & sticky, so when measuring I... MORE»

Recipe #262484

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