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Recipes
Tuna Noodle Casserole
By marlabeth19
Preheat oven to 375-degrees F
- 1 lb. rotini or bowtie pasta
- 2 cans chunk tuna packed in water, drained
- 1 bag frozen peas, thawed
- 2 cans cream of mushroom soup, undiluted
- 1/2 c. whole milk
- 8 oz. sliced button mushrooms
- salt and pepper to taste
- 1 c. plain bread crumbs
- 1/2 c. shredded cheddar cheese
Banana Walnut Bread
By marlabeth19
Preheat oven to 350-degrees F
- 1 1/4 c. all-purpose flour
- 1 t. baking soda
- 1/2 t. fine salt
- 2 large eggs, at room temperature
- 1/2 t. vanilla extract
- 1/2 c. unsalted butter, at room temperature, plus more for greasing the pan
- 1 c. sugar
- 3 very ripe bananas, peeled and mashed with a fork, about 1 cup
- 3/4 c. toasted walnut pieces
Peanut Butter Whoopie Pies
By marlabeth19
Make cookies: Preheat the oven to 375 degrees
- For the Cookies:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder, not Dutch-process
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon coarse salt
- 1 tablespoon unsalted butter, softened
- 1/4 cup vegetable shortening
- 1/2 cup granulated sugar
- 1/2 cup packed dark-brown sugar
- 1 large egg
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
- For the Filling:
- 2/3 cup natural, creamy peanut butter
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup confectioners' sugar
- Coarse salt, optional
Hazelnut Cinnamon Rolls
By marlabeth19
Brush 1 tablespoon of melted butter over the bottom and sides of an 8 by 8 by 2-inch baking dish
- 3 tablespoons butter, melted
- 1/3 cup hazelnuts, toasted and coarsely chopped
- 1/4 cup packed dark brown sugar
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1 (1-pound) loaf purchased frozen white bread dough , thawed (recommended: Bridgeford)
- 3/4 cup powdered sugar
- 3 tablespoons mascarpone cheese
- 1 tablespoon buttermilk
Fleur de Sel Caramels
By marlabeth19
Line the bottom of an 8-inch square baking pan (or loaf pan) with parchment paper, then brush the paper lightly wit...
- 1/2 cup sugar
- 1/4 cup light corn syrup
- 1 1/2 cups heavy cream
- 5 tablespoons unsalted butter
- 1 teaspoon fleur de sel, plus extra for sprinkling
- 1/2 teaspoon pure vanilla extract
Crunchy Noodle Salad
By marlabeth19
Bring a large pot of salted water to a boil
- Kosher salt
- 1/2 pound thin spaghetti
- 1 pound sugar snap peas
- 1 cup vegetable oil
- 1/4 cup rice wine vinegar
- 1/3 cup soy sauce
- 3 tablespoons dark sesame oil
- 1 tablespoon honey
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 3 tablespoons toasted white sesame seeds, divided
- 1/2 cup smooth peanut butter
- 2 red bell peppers, cored and seeded, and thinly sliced
- 4 scallions (with and green parts), sliced diagonally
- 3 tablespoons chopped fresh parsley leaves
Fulton Fish Market Cioppino
By marlabeth19
Heat oil in a large Dutch oven over high heat
- 3 tablespoons olive oil
- 3 shallots, thinly sliced
- 6 cloves garlic, finely chopped
- 2 cups dry white wine
- 1 1/2 pounds red snapper, cut into 2-inch squares
- 1 1/2 pounds wild striped bass, cut into 2-inch squares
- 16 large shrimp or head-on prawns
- 2 cups shrimp stock or vegetable stock
- 2 cups canned plum tomatoes , pureed
- 1 tablespoon honey
- Few dashes hot sauce (recommended: Bobby Flay Hot Sauce)
- 1 bay leaf
- 3 sprigs fresh thyme
- Salt and freshly ground pepper
- 32 littleneck clams
- 1 lobster , steamed 3/4 of the way
- 3 tablespoons cold unsalted butter
- 1/2 cup coarsely chopped fresh parsley leaves
Yellowtail Sashimi with Ginger and Hot Oil
By marlabeth19
Lay sliced yellowtail onto a clean, dry platter
- 1/4 cup plus 2 tablespoons soy sauce
- 1 teaspoon fresh lime juice
- 1 teaspoon fresh orange juice
- 1/2 lb. yellowtail sashimi, cut into 16 paper thin slices against the grain
- 1 -inch piece of fresh ginger, minced
- 1 tablespoon snipped chives
- 2 tablespoons grapeseed oil
- 1 teaspoon Asian sesame oil
- 1 1/2 teaspoons roasted sesame seeds
- 2 tablespoons microgreens
- 1 T. shaved summer truffle (optional)
Chicken and Dumplings
By marlabeth19
Cut chicken backs, necks and wings into 1-inch pieces
- For the broth:
- 2 chickens (4 pounds each), backs removed and cut into 8 pieces each
- 1 large onion, coarsely chopped
- 6 cups water
- 2 bay leaves
- 1 1/2 teaspoons salt
- For the dumplings:
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 3 tablespoons butter
- 1 cup milk
- 7 tablespoons butter
- 10 tablespoons all-purpose flour
- 1/4 cup dry white wine
- 2 teaspoons Essence, recipe follows
- 1 teaspoon fresh thyme leaves
- 3 ribs celery, cut into 1/2-inch pieces on the diagonal
- 4 carrots, peeled and cut into 1/2-inch pieces on the diagonal
- 1 large onion, cut into 1-inch pieces
- 1/4 cup heavy cream
- 1/2 cup frozen green peas, thawed
- Salt and freshly ground black pepper
- 3 tablespoons chopped fresh parsley leaves
- Emeril's ESSENCE Creole Seasoning:
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Hasselback Potatoes
By marlabeth19
Preheat the oven to 425 degrees F
- 2 small baking potatoes, about 3/4-pound total
- 2 tablespoons melted butter
- 1/3 cup chicken stock
- 1/4 teaspoon chopped fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground white pepper
- 1 1/2 tablespoons finely grated hard cheese, such as Parmesan
- 1 tablespoon fine dry bread crumbs