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Recipes
Tiramisu Cups
By emp1438
In a medium bowl, with an electric mixer at medium speed, beat the cream cheese (or mascarpone cheese, if using),...
- 6 oz. cream cheese or mascarpone cheese
- 1/3 c confectioners sugar
- 2 T unsweetened cocoa powder
- 2 T milk
- 1 tsp vanilla extract(can substitute vanilla with a little bit of brandy or rum flavoring to give it a little more bite)
- Mini frozen phyllo cups
- 1/2 c frozen non-dairy whipped topping, thawed
- 3/4 cup mixed berries (optional)
- 1/4 c semi-sweet chocolate shavings or curls
Pizza Pockets
By emp1438
Recipe courtesy Giada De Laurentiis
- 1 tablespoon olive oil
- 8 ounces Italian turkey sausage
- 1 cup tightly-packed arugula (about 1 ounce)
- 4 ounces cream cheese, room temperature
- 1/3 cup grated Parmesan, plus 1/4 cup
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 (13.5-ounce) package of store-bought pizza crust (recommended: Pillsbury)
- All-purpose flour, for rolling out pizza dough
- 1 egg, beaten (for egg wash)
- 1 1/2 cups marinara sauce, store-bought or homemade
Mediterranean Bruschetta
By emp1438
Recipe courtesy Giada De Laurentiis
- 1 pound ciabatta bread loaf, cut into 1/2-inch wide slices (about 16)
- 1/4 cup olive oil
- 1 lemon, juiced (about 3 tablespoons)
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper
- 1 (15-ounce) container whole milk ricotta cheese
- 2 large tomatoes, seeded and diced (about 2 cups)
- 3 tablespoons finely chopped fresh mint leaves, plus more for garnish
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Chocolate Pinwheels
By emp1438
Mix butter, sugar and egg
- 1 1/4 cups butter
- 1 1/2 cups confectioner's sugar
- 1 egg
- 3 cups flour
- 1/4 teaspoon salt
- 1/4 cup cocoa (for half the dough)
Peanut Butter Oatmeal Drops
By emp1438
Line two baking sheets with waxed paper
- 1/2 cup butter
- 2 cups light brown sugar, firmly packed
- 1/2 cup milk (or evaporated milk)
- pinch of salt
- 1/2 cup peanut butter
- 1 teaspoon vanilla extract
- 3 cups quick-cooking rolled oats
Tuscan Mushrooms
By emp1438
Recipe courtesy Giada De Laurentiis
- 1/2 cup diced jarred roasted red bell peppers
- 1/2 cup diced pitted green olives
- 1/2 cup grated pecorino Romano
- 2 scallions, diced
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound white button mushrooms, cleaned and stemmed
- 1/4 cup finely chopped fresh basil leaves
Goat Cheese, Pesto & Sun-Dried Tomato Terrine
By emp1438
Delicious and always well received!
- 10 oz. goat cheese
- 1/4 to 1/2 cup heavy cream
- Kosher salt and freshly ground black pepper
- 3 Tbs. basil pesto (homemade or store-bought)
- 5 oil-packed sun-dried tomatoes, drained and finely chopped
- 1/4 cup pine nuts, toasted and coarsely chopped
- Extra-virgin olive oil for drizzling
Beef Sliders With Horseradish Cream
By emp1438
Recipe adapted from Splitsville for Food Network Magazine
- 3/4 cup horseradish, drained
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 1/2 teaspoons dijon mustard
- 1/2 teaspoon sugar
- Kosher salt and freshly ground pepper
- 4 tablespoons unsalted butter
- 12 slider buns, split
- 1 1/2 pounds beef tenderloin, cut into twelve 1/4-to- 1/2-inch-thick pieces
- Kosher salt and freshly ground pepper
- Onion rings, for topping
Pizzelles - Chocolate
By emp1438
1.Beat eggs and sugars( white and cocoa sugar)in a mixing bowl approximately 2 to 3 minutes, until they're fluffy ...
- Ingredients:
- 3 large eggs
- 3/4 cup sugar
- 1 stick unsalted butter, melted and cooled
- 3 T cocoa powder sifted with 3 T sugar
- 1 3/4 cups all-purpose flour, sifted
- 2 teaspoons baking powder
- Instructions:
- 1 .Beat eggs and sugars( white and cocoa sugar)in a mixing bowl approximately 2 to 3 minutes, until they're fluffy and a light yellow color.
- 2 .Slowly drizzle in melted and cooled butter.
- 3 .Using a spatula, fold in flour and baking powder just until incorporated into the wet ingredients.
- 4 .Bake one tablespoon per mold in pizzelle maker until golden brown, about 30 seconds. Remove and cool on rack.
- Makes approx. 2 dozen
Polenta and Chicken Tartlets
By emp1438
Recipe courtesy Giada De Laurentiis
- 1 pound instant polenta (about 2 1/2 cups)
- 1 cup cream
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups shredded store-bought roasted chicken
- 1/2 cup store-bought pesto
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup dried cranberries