Epi Curious

Chef #808027

Orlando

Joined: Apr 2, 2008

223 Public Recipes by Epi Curious

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Rolo Pretzel Turtles

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26 Reviews | By Epi Curious

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Super-simple and sooooo good. Perfect for that sweet/salty craving. And only 3 ingredients! From glam.com. Try these at your next girls' night!

Recipe #307807

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Pink Bikini

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5 Reviews | By Epi Curious

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This cocktail was taken from a recent issue of Coastal Living. Credit goes to writer and recipe developer Julia Rutland.

Recipe #418189

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Gladys's Creamed Corn

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3 Reviews | By Epi Curious

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This recipe is a favorite from my ex's Grandmother. Rich, but very, very good!

Recipe #408299

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Mango Salad With Grilled Shrimp

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3 Reviews | By Epi Curious

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This is a refreshing summery salad bursting with flavor that combines lime, mint and cilantro dressing with mango, peppers and grilled shrimp.

Recipe #319414

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Mediterranean Avocado and Black Bean Salad

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3 Reviews | By Epi Curious

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All the summer favorite flavors at once. Healthy but even better, TASTY. This salad combines avocado, black beans, red and green bell pepper, cherry tomatoes, cilantro, olive oil and lime juice to make a perfect light meal or accompaniment to just about anything grilled. Also makes a good dip with corn chips. Note that you can substitute chopped mango for the tomatoes for a change...equally as good.

Recipe #376137

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Baked Shrimp With Feta

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3 Reviews | By Epi Curious

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From Cooking Light, April 2009. They suggest serving it with orzo accented with fresh herbs: cook one cup orzo according to package directions, omitting salt & fat. Drain; toss orzo with 1/4 cup chopped fresh basil, 2 tbsp chopped fresh parsley, 1 tbsp extra-virgin olive oil, 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper. Yum! The bonus is that this is also a low-cal, low carb, high protein dish.

Recipe #370324

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Mixed Green Salad With Strawberry Vinaigrette

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3 Reviews | By Epi Curious

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This is so quick and easy but the flavors are outstanding. You can put this salad together in a snap...the combination of the greens, fresh strawberries, feta and walnuts is great paired with the strawberry-balsamic vinaigrette. Adapted from a Bon Appetit recipe submitted by Judy Wilkins.

Recipe #304352

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"struttin' Sauce" for Kansas City Sloppy Ribs

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2 Reviews | By Epi Curious

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My KC Sloppy Ribs recipe is posted separately. This is the homemade barbeque sauce to accompany them...or for any grilling as the sauce is versatile and MUCH better than any sauce you'd buy in the grocery store. From "Smoke and Spice" by Cheryl and Bill Jamison, a James Beard award winning book.

Recipe #319381

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Baked Salmon With Creole Mustard Sauce

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2 Reviews | By Epi Curious

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From Bon Appetit's February, 1994 issue...I have made this recipe SO many times and always with good results. One of my all-time favorites. I am not normally a fan of salmon due to the "fishy" taste...but this recipe changed my mind. The sauce is awesome--a friend asked if he could take the leftover sauce home and just eat it with a spoon by itself! Nice dish for entertaining but really simple if you just want to spoil your loved ones. :-) This was on a menu in Bon Appetit with a Potato, Tomato and Onion Gratin that I am also posting, which is equally as good. Enjoy!

Recipe #304723

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Chicken and Peppers in Vinegar Sauce

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2 Reviews | By Epi Curious

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Bobby Flay, clipped from the Sunday Parade magazine from his column, "CookIt!", February, 2010

Recipe #414393

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Crepe Batter a La Julia Child

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2 Reviews | By Epi Curious

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Clipped from today's Orlando Sentinel. These crepes can be filled with an endless list of possibilities, from savory to sweet. Chilling the batter allows the flour to expand in the liquid and ensures a light, tender crepe. So for the best results, make the batter at least 2 hours in advance -- it will even keep in the refrigerator for a day or two. I am going to add a few teaspoons of sugar and some vanilla to the batter and fill with nutella and sliced bananas for a decadent weekend brunch.

Recipe #423504

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Drunken Pork Tenderloin With Bourbon-Brown Sugar Glaze

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2 Reviews | By Epi Curious

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Clipped from the paper, this restaurant is from the Atkins Park restaurant in Atlanta. So good!!!! Great with rice, mashed potatoes or noodles. Note that cooking time does not include one hour marinating time. Under the ingredients, it should read 1/2 cup teriyaki sauce followed by 1/2 cup teriyaki glaze...zaar doesn't like "glaze" so it says sauce again instead and looks like I repeated myself.

Recipe #319418

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Easiest Ever Homemade Coffee Ice Cream

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2 Reviews | By Epi Curious

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This is so good and so easy...takes you back to summer days of your childhood. From Maxwell House Coffee Drinks & Desserts Cookbook. Note: preparation time does not include 2 hours' freezing time after placing in ice cream maker.

Recipe #298299

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Jacques Torres's Secret Chocolate Chip Cookies

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2 Reviews | By Epi Curious

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Crispy on the outside, soft on the inside. Jacques Torres is the pastry chef at a famous NY restaurant. Not your everyday chocolate chip cookie...more special. From cookiemadness.net.

Recipe #303415

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Lemon-Infused Fish and Vegetables

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2 Reviews | By Epi Curious

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Steaming fish with veggies in individual packages is not only healthy, it makes assembly and cleanup a breeze. You can use foil in place of the parchment paper. Orlando Sentinel, 2/2010. I like to add herbs to this; dill if cooking salmon, other fresh herbs if using a white fish. This is a very basic recipe you can customize to your individual tastes and it is very low in calories, fat, and sodium.

Recipe #414657

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Orecchiette With Broccoli Rabe and Sausage

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2 Reviews | By Epi Curious

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This is from "Lidia's Italian Table: Italian American Favorites" by Lidia Matticchio Bastianich, author and host of the PBS television series of the same name. The shape of the pasta (orecchiette means "little ears" ) soaks up the flavorful sauce. This is a one-dish meal, very hearty and very satisfying. Serve with lots of crusty bread to soak up the sauce.

Recipe #328717

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Fragrant Roast Chicken

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2 Reviews | By Epi Curious

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Everyone I've ever made this for has requested the recipe. I experimented with several recipes and added a few of my own ingredients and this is the final result. Your kitchen will smell incredible...this makes a very moist & juicy roast chicken. The sweetness of the green apple and the garlic really imparts a wonderful aroma and taste. Be sure to serve with crusty bread to mop up the sauce.

Recipe #297310

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Grilled Duck Breasts With Red Wine and Orange Sauce

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2 Reviews | By Epi Curious

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From the November, 2008 Wine Enthusiast, this recipe is from French cookbook author Sophie Dudemaine's newest book, "Ducasse Made Sinple" which is based on Ducasse's encyclopedic "Grande Livre de Cuisine". Recommended wine pairing is a 2005 Reserve Cabernet Franc from Lieb Wine Cellars in Long Island (just threw that in for the serious wine enthusiasts out there). Yet to try but looks easy and tasty...DH clipped from the magazine and handed it over to me at breakfast, meaning, "Let's try this one!"... :-) What sets this apart is that there is pumpkin pie spice in the sauce and on the rub for the meat. Great to serve this with crispy potatoes or a creamy potato gratin and grean beans with shallots. Note: per a review that indicated the cooking time was incorrect, the "prep" time is listed as 15 but the "cook" time at an hour. I haven't changed anything, but wanted to indicate this in the recipe description to avoid confusion to others in the future. So the preparation of the sauce and the duck breasts can take approximately an hour in total.

Recipe #328864

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A Different Spinach Salad

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1 Reviews | By Epi Curious

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This salad combines fresh spinach with strawberries, bananas, walnuts and raspberry dressing. Not like the bacon grease dressing type spinach salad...an altogether different experience. Very tasty!