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Recipes
Meyer Lemon Curd Tart
By sandycon
Preheat the oven to 425 degrees F
- 1 stick cold butter, cut into pea size pieces
- 1/4 cup sugar
- 1 1/4 cup all-purpose flour, plus extra for rolling dough
- 1 egg yolk
- Pinch salt
- 2 to 4 tablespoons cold water
- 3/4 cup freshly squeezed Meyer lemon juice
- 3 Meyer lemons, zested
- 1 1/3 cups sugar
- 5 eggs
- Pinch salt
- 1 1/2 sticks butter, cut into pats
- 1 pint blueberries
- 2 tablespoons sugar
- 2 tablespoons Meyer lemon juice
- Special equipment: 1 pound dried beans, 10-inch tart pan
Hummus Spinach Artichoke Dip
By sandycon
Preheat oven to 375 degrees Fahrenheit
- 10 ounces Sabra Spinach Artichoke Hummus
- 2 cups loosely packed baby spinach leaves, finely chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded parmesan cheese
- one 14 ounce can of quartered artichoke hearts, rinsed and drained well, and then roughly chopped
- crackers, chips or pita bread for serving
Spicy Spinach Dip with Pine Nuts
By sandycon
Scoop the yogurt into a paper towel-lined strainer set over a bowl
- 1 cup Greek-style plain nonfat yogurt
- 2 tablespoons extra-virgin olive oil
- 1/4 cup pine nuts
- 1/2 small sweet onion, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon pure chile powder
- Pinch of cayenne
- One 10-ounce package frozen whole-leaf spinach, thawed
- Salt
Tortilla-Corn Soup
By sandycon
In a large pot, heat the oil
- 2 tablespoons vegetable oil
- 1 medium sweet onion, chopped
- 2 poblanos, seeded and chopped
- 2 large garlic cloves, thinly sliced
- 2 teaspoons ground cumin
- Salt
- Freshly ground pepper
- 6 cups low-sodium chicken broth
- 4 corn tortillas, cut into 1-inch strips
- 1/4 cup plus 2 tablespoons cilantro leaves, plus more for garnish
- 1 pound shredded roasted meat or poultry, such as pork or chicken
- Kernels cut from 2 ears of corn
- 1/2 cup sour cream
- Tortilla chips, for garnish
Minty Lemon Tea
By sandycon
Prepare the Basic Simple Syrup as directed, adding 8 mint sprigs before bringing it to a boil
- Basic Simple Syrup
- 1 cup mint leaves, plus 16 sprigs
- 8 cups cold water
- 8 Irish breakfast tea bags
- 1/4 cup plus 1 tablespoon fresh lemon juice
- 1 lemon, thinly sliced, for garnish
- Ice cubes
Chocolate Chip Banana Cake
By sandycon
Preheat oven to 325 degrees F
- 3 cups flour
- 2-1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 3 ripe bananas, mashed
- 1 cup butter, softened
- 1/4 cup heavy cream
- 1-1/2 cups sugar
- 4 eggs
- 1 tsp. vanilla
- 12-oz. pkg. chocolate chips
Vanessa's Spicy Shrimp
By sandycon
- 3 cups (6 sticks) of butter
- 1/2 cup freshly ground pepper
- 1/2 cup fresh lemon juice
- 5 medium garlic cloves, minced
- 4 bay leaves, crushed
- 4 teaspoons minced fresh rosemary or 11/4 teaspoon dried crumbled rosemary
- 1 tablespoon Hungarian sweet paprika
- 1 tablespoon minced fresh basil, or 1 teaspoon dried crumbled basil
- 1 tablespoon minced fresh oregano, or 1 teaspoon dried crumbled oregano
- 1 teaspoon salt
- 1 teaspoon cayenne pepper
- 1 teaspoon freshly grated nutmeg
- 6 pounds shrimp (shells on) deveined.
Meatball Pasta Bake
By sandycon
Southern Living JANUARY 2014
- 1 (16-oz.) package penne pasta
- 1 small sweet onion, chopped
- 1 medium-size fennel bulb, thinly sliced (optional)
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon fennel seeds
- 2 (24-oz.) jars marinara sauce
- 2 (14-oz.) packages frozen beef meatballs, thawed
- 1 cup fresh orange juice
- 3/4 cup organic chicken broth
- 1 teaspoon firmly packed orange zest
- 1 medium-size red bell pepper, chopped
- 1/2 teaspoon kosher salt
- 1 cup torn fresh basil
- 1 1/2 (8-oz.) packages fresh mozzarella cheese slices
- Garnish: fresh basil leaves
Rosemary-Scented Pork Loin Stuffed With Roasted Garlic, Dried Apricots and Cranberries and Port Wine Pan Sauce
By sandycon
Adjust oven rack to upper-middle position and heat oven to 250 degrees
- 3 tablespoons olive oil
- 16 whole peeled garlic cloves
- 2 tablespoons minced garlic cloves
- 1 (8 pound) whole boneless pork loin, patted dry, at room temperature
- Salt and freshly ground pepper
- 3 tablespoons minced fresh rosemary (snip with scissors), divided
- 16 dried apricots (or similar amount of your favorite dried fruit)
- 1/3 cup dried cranberries
- Heavy kitchen string or twine
- 1/4 cup apple jelly
- 1/4 cup port
- 1/2 cup chicken broth
- 2 tablespoons apple jelly
- 2 teaspoons cornstarch
Sparkling Raspberry Lemonade
By sandycon
Combine frozen raspberries, sugar, and 1/2 cup water in medium saucepan
- 1 12-ounce package frozen unsweetened raspberries (about 3 cups)
- 1 cup sugar
- 1/2 cup water
- 1 1/2 tablespoons grated lemon peel
- 1 cup fresh lemon juice
- 1 1-liter bottle (33.8 ounces) chilled sparkling water or club soda
- Ice cubes
- Fresh raspberries (optional)
- Lemon slices