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Recipes
Trout a la Meuniere Recipe courtesy Emeril Lagasse
By Leigh
Preheat the oven to 200 degrees F
- Trout a la Meuniere
- 4 (6-ounce) trout fillets
- 1 teaspoon salt, plus more for seasoning
- 1 teaspoon Essence, recipe follows
- 1 cup all-purpose flour
- 2 tablespoons olive oil
- 1 stick, cubed, softened unsalted butter
- 1 tablespoon minced shallots
- 2 tablespoons white wine
- 1/4 cup lemon juice
- 2 tablespoons chopped fresh parsley leaves
- Freshly ground pepper
paula deen's strawberry shortcake
By Leigh
Directions Slice cake, using a serrated knife, horizontally into 3 equal layers
- For the custard:
- Ingredients
- 1 * 1 large angel food cake
- 1 * 1 (8-ounce) package cream cheese, softened
- 1 * 1 (14-ounce) can sweetened condensed milk
- 1 * 1 (12-ounce) container frozen whipped topping, thawed
- For the glaze:
- 1 * 1 cup sugar
- 3 * 3 tablespoons cornstarch
- 3 * 3 tablespoons strawberry gelatin (recommended: Jell-O)
- 1 * 1 cup water
- 2 * 2 cups fresh strawberries, cut in 1/2 (if berries are extra large, they can be cut into quarters)
- * Whole fresh strawberries and mint leaves, for garnish
crab rangoon dip
By Leigh
Directions Preheat broiler
- For the Won Ton Chips:
- Ingredients
- 2 * 2 (8-ounce) packages cream cheese, cut into cubes
- 2 * 2 (6-ounce) cans lump crabmeat, drained and shredded
- 1 * 1 (10-ounce) can condensed shrimp bisque
- 1 * 1 teaspoon Worcestershire sauce
- 2 * 2 teaspoons lemon juice
- 2 * 2 teaspoons soy sauce
- 1 * 1 scallion, finely chopped
- * Peanut oil
- 1 * 1 package won ton wrappers
- * Salt, to taste
japanese shrimp sauce
By Leigh
In a small bowl, combine mayonnaise, granulated sugar, rice vinegar, melted butter, paprika and garlic powder
- Makes 1 1/4 cups (12 servings).
- 1 cup mayonnaise
- 3 tablespoons granulated sugar
- 3 tablespoons rice vinegar
- 2 tablespoons melted butter
- 3/4 teaspoon paprika
- 3/8 teaspoon garlic powder
Orange Sugar Fried Donut Holes
By Leigh
Recipe courtesy Sunny Anderson
- 1 orange, zested
- 2 cups sugar
- 1/4 teaspoon ground cinnamon
- 1 container (8 large) store-bought buttermilk biscuit dough
- Vegetable oil, for frying
blueberry marscapone turnovers
By Leigh
Directions Special equipment: a 3 1/2-inch round cookie cutter Line a baking sheet with parchment paper
- Ingredients
- 1/2 * 1/2 cup mascarpone cheese, at room temperature
- 2 * 2 tablespoons sugar, plus extra for sprinkling
- 1/2 * 1/2 teaspoon cornstarch
- 1 * 1 teaspoon lemon juice
- 1 * 1 teaspoon lemon zest
- 1/3 * 1/3 cup fresh or frozen and thawed blueberries
- 2 * 2 (9-inch) refrigerated pie crusts
- 1 * 1 egg, beaten
- * Vegetable oil, for frying
Pressed Picnic Sandwich by Martha Stewart
By Leigh
Directions 1. Heat a grill or grill pan to hot; or heat broiler
- Ingredients
- Serves 10.
- 3 * 3 medium red bell peppers
- 1 1/2 * 1 1/2 teaspoons Dijon mustard
- 1 * 1 tablespoon balsamic vinegar
- 1/4 * 1/4 cup extra-virgin olive oil
- 2 * 2 tablespoons warm water
- * Salt and freshly ground pepper
- 1 * 1 loaf rustic Italian bread, such as ciabatta
- 1/2 * 1/2 cup prepared black-olive paste
- 8 * 8 ounces fresh goat cheese
- 8 * 8 ounces marinated artichoke hearts
- 6 * 6 ounces prosciutto, thinly sliced
- 1/4 * 1/4 pound peppered salami, thinly sliced
- 2 1/4 * 2 1/4 cups loosely packed mixed fresh herbs, such as basil, cilantro, or parsley
strawberry cream pie
By Leigh
Instructions * BEAT cream cheese until fluffy in large bowl
- Ingredients
- 1 * 1 (8 oz.) package cream cheese, softened
- 1 * 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
- 1/3 * 1/3 cup lemon juice
- 1 * 1 teaspoon vanilla extract
- 1 * 1 (8 or 9-inch) prepared graham cracker or baked pie crust
- 1 * 1 quart fresh strawberries, cleaned and hulled
- 1 * 1 (13.5 or 16 oz.) package prepared strawberry glaze, chilled
chicken & shrimp with pancetta chimichurri
By Leigh
Directions Preheat a grill pan or preheat a gas or charcoal grill
- For Chicken and Shrimp:
- Ingredients
- 6 * 6 (6-ounce) boneless and skinless chicken breast halves
- 1 * 1 pound jumbo shrimp, peeled and deveined
- 2 * 2 tablespoons dried oregano
- * Kosher salt and freshly ground black pepper
- * Olive oil, for drizzling
- For Chimichurri:
- 2 * 2 tablespoons olive oil
- 8 * 8 ounces pancetta, cut into 1/4-inch cubes
- 3 * 3 cloves garlic
- 1 * 1 cup packed fresh parsley leaves
- 1/2 * 1/2 cup fresh oregano leaves or 2 tablespoons dried
- 1/3 * 1/3 cup red wine vinegar
- 1 * 1 cup extra-virgin olive oil
- 3 * 3 tablespoons lemon juice
- * Kosher salt and freshly ground black pepper
Chicken Cacciatore
By Leigh
Recipe courtesy Giada De Laurentiis
- 4 chicken thighs
- 2 chicken breasts with skin and backbone, halved crosswise
- 2 teaspoons salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
- 1/2 cup all purpose flour, for dredging
- 3 tablespoons olive oil
- 1 large red bell pepper, chopped
- 1 onion, chopped
- 3 garlic cloves, finely chopped
- 3/4 cup dry white wine
- 1 ( 28-ounce) can diced tomatoes with juice
- 3/4 cup reduced-sodium chicken broth
- 3 tablespoons drained capers
- 1 1/2 teaspoons dried oregano leaves
- 1/4 cup coarsely chopped fresh basil leaves