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Recipes
Grilled Snapper with Orange-Almond Sauce
By emp1438
Rub fish fillets with oil
- 6 (8-ounce) snapper or grouper fillets
- 2 tablespoons olive oil
- 1 teaspoon coarse-grain sea salt
- 1 teaspoon freshly ground pepper
- 4 fresh thyme sprigs*
- 1/2 cup butter
- 1/2 cup sliced almonds
- 1/2 to 1 1/2 to 1 tablespoon grated orange rind
- Garnish: orange wedges, thyme sprigs*
Goat Cheese Bruschetta
By emp1438
Add the balsamic vinegar and herbs to the Basic Vinaigrette
- 2 tablespoons balsamic vinegar
- 2 tablespoons chopped fresh herbs, such as dill, parsley, or basil
- Toasted country or other bread
- Goat cheese
Almond Snowball Cookies
By emp1438
From Food Network Kitchens
- 3/4 cup sliced almonds
- 3/4 cup sugar
- 3/4 cup unsalted butter, sliced and softened (1 1/2 sticks)
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon almond extract
- 1 2/3 cups all-purpose flour
- 1/2 teaspoon fine salt
- 1 cup confectioners' sugar
Cocoa Caponata on Crostini
By emp1438
The cocoa adds a touch of sweetness to these tasty toasts
- 5 tbsp olive oil
- 2 red peppers, diced
- 2 yellow peppers, diced
- 1 small onion, chopped
- 2 garlic cloves, thinly sliced
- 2 oz pine nuts, toasted
- 1 1/2 oz sultanas
- 1 tbsp cocoa powder
- 2 oz unrefined light brown sugar
- 4 tbsp red wine vinegar
- 4 tbsp balsamic vinegar
- 2 -oz can anchovies, drained and chopped
- 3 oz Kalamata olives, pitted and chopped
- 1 tsp dried chilli flakes (or more to taste)
- 2 tbsp chopped fresh flat-leaf (Italian) parsley leaves
- Kosher salt and freshly ground black pepper
- 8 slices French bread, cut on the bias
Slow Roasted Tomatoes with Feta,olives & pine nuts
By emp1438
Sprinkle tomatoes with salt and turn, cut side down, to drain for 30 minutes on a wire racket set over a cookie she...
- 12 medium plum tomatoes, halved lengthwise and seeded
- 11/4 tsp salt
- 1/2 cup. Pine nuts
- 2 cups crumbled feta cheese - about 8 oz.
- 1 - 3 oz package cream cheese
- 2/3 cup pitted,coarsely chopped kalamata olives
- 2 tsp dried oregano
- 2 Tbls extra virgin olive oil
Grilled Fish in Parchment
By emp1438
1. Fold parchment paper in half and cut out a half heart shape
- Four 15-inch square pieces of parchment paper
- 1 medium zucchini, cut into 1/8" slices
- 1 medium yellow squash, cut into 1/8" slices
- 2 lemons, cut into 1/4" slices
- Four 4 to 6 ounce fillets of sole, or other white fish
- 3 tablespoons freshly squeezed juice from 2 to 3 lemons
- 3 tablespoons extra-virgin olive oil
- 8 sprigs dill
- Kosher salt and freshly ground black pepper
- Grill heat: medium-high
Wild Berry Mojito
By emp1438
In a 12-oz. highball glass, muddle mint, simple syrup, wild berries and lime juice
- 1-1/2 oz. Bacardi Light Rum
- 3-4 each of fresh blackberries, blueberries and red raspberries
- 8-12 fresh mint leaves
- juice of one lime
- 1 oz. simple syrup
- soda water
- mint sprig for garnish
Chocolate-Dipped Pretzels
By emp1438
1. Prepare a baking sheet by lining it with aluminum foil
- 1 package (12 oz) semi-sweet chocolate chips or chopped chocolate
- 1 tbsp shortening
- 2 dozen pretzel rods or large pretzel twists
- Assorted sprinkles or small candies (optional)
- 1/2 cup white chocolate chips (optional)
Buttered Rum Pound Cake with Bananas Foster Sauce
By emp1438
Southern Living APRIL 2003
- " Buttered Rum Glaze":
- 1 cup butter, softened
- 2 1/2 cups sugar
- 6 large eggs, separated
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1 (8-ounce) container sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1/2 cup sugar
- 6 tablespoons butter
- 3 tablespoons light rum
- 3/4 cup sugar
- 3 tablespoons water
- 1/2 cup chopped pecans, toasted
- Bananas Foster Sauce:
- 1/2 cup firmly packed brown sugar
- 1/4 cup butter or margarine, melted
- 1/4 teaspoon ground cinnamon
- 1/3 cup banana liqueur
- 4 bananas, peeled and sliced
- 1/3 cup light rum
- Vanilla ice cream
Bourbon Pecan Chews
By emp1438
Directions Whisk together flour, allspice, and salt in a small bowl; set aside
- 2 cups all-purpose flour
- 1/2 teaspoon ground allspice
- 1 teaspoon salt
- 1 cup unsulfured molasses
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup bourbon
- 1 cup packed light-brown sugar
- 4 cups coarsely chopped pecans, toasted