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Recipes
Scallops with Quinoa
By taniaf
Combine quinoa, 2 cups water and 1/2 tsp salt in a pot and bring to a boil
- 3/4 cup quinoa, rinsed
- salt
- 1 orange
- 2 tbsp sugar
- 1 tbsp vinegar
- 2 tbsp butter, cut into pieces
- 1 1/4 lb sea scallops
- pepper
- 1 tsp olive oil
- 1 tbsp parsley or chives, chopped
Spicy stir fried shrimp
By taniaf
Heat oil in large skillet over medium heat
- 1 tbsp vegetable oil
- 1 shallot, thinly sliced
- 1 lb large shrimp, peeled and deveined
- 2 tbsp siracha
- 1 tbsp sugar
- salt and pepper
Truffled Mashed Potatoes
By taniaf
Cook potatoes in a pot of simmering water until tender, 30 minutes
- 1 lb peeled and quartered russet potatoes
- 2/3 cup half and half
- 2 tbsp butter
- 1/2 cup grated truffled pecorino cheese
- salt and pepper
Bourbon peach cobbler
By taniaf
Preheat oven to 375. Combine peaches, bourbon, 1/4 cup sugar, cornstarch and cinnamon in a large bowl and toss to c...
- 8 peaches, peeled and sliced
- 1/4 cup bourbon
- 3/4 cup sugar
- 2 tbsp cornstarch
- 1 tsp cinnamon
- 1.5 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 sticks cold butter
- 3/4 cup heavy cream
Beer and Pretzel cupcakes
By taniaf
Preheat oven to 350. Sift together pretzels, flour, baking powder, and salt
- 1/2 cup pulverized pretzels
- 2 1/4 cups flour
- 1 tsp baking powder
- pinch of salt
- 2 cups sugar
- 1 stick butter, room temp
- 1 bottle (12 oz) beer: brown ale or pilsner
- 1 tsp vanilla
- 3 eggs
- 1/2 cup sour cream
- more pretzels, for topping
Baked shoestring fries
By taniaf
Preheat oven to 425 degrees
- 3 tbsp olive oil
- 2 russet potatoes, peeled and cut into shoestrings.
- salt and pepper
Dulce de leche cupcakes
By taniaf
use store bought dulce de leche
- 1.75 cups cake flour
- 1.25 cups flour
- 1.5 cups sugar
- 1 tbsp baking powder
- 3/4 tsp salt
- 2 sticks butter, room temp (in pieces)
- 4 eggs
- 1/2 cup milk
- 1.5 tsp vanilla
- 1/2 c dulce de leche
Grated potato cake
By taniaf
Preheat oven to 400 degrees
- 3 lbs yukon gold potatoes, peeled
- salt and pepper
- 2 tbsp olive oil
Raspberry ripple meringue
By taniaf
Per serv: 104 cal
- 10 oz raspberries
- 3/4 cup plus 1 tsp sugar
- 1/2 tsp lemon juice
- 1 tbsp cornstarch
- 1/2 tsp cream of tartar
- 3 egg whites
- Salt
- Whipped cream, for Erving
Roasted garlic bacon dip
By taniaf
Cut the tops off 2 heads of garlic
- 2 heads garlic
- olive oil
- 6 slices chopped crisp bacon
- 1 1/2 cups sour cream
- 3/4 cup mayo
- chopped chives
- chopped scallions
- Worcestershire sauce
- salt and pepper