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Recipes
Semi-homemade Shepherd's Pie
By clbrosnan
Preheat oven to 350 degrees
- 2 pounds ground chuck
- 2 cups frozen crinkle cut carrots
- 1 cup frozen garlic baby peas and mushrooms Bird's eye
- 1 teaspoon minced garlic
- 2 tablespoons ketchup
- 2 24 ounce packaage frozen stema nad mash garlic potatos cooked according to package sirections and kept warm
- 13/4 cups whole milk
- 1 cup shredded sharp cheddar cheese
- Garnish fresh thyme
Grape-Granols Blondies
By clbrosnan
Directions 1. Heat oven to 375°
- 2-1/4 cups granola (without raisins)
- 3 cups all-purpose flour
- 3/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup confectioners' sugar
- 1 large egg plus 1 large egg yolk
- 1 jar (12 ounces) grape jelly
Chocolae Decadence Cookie
By clbrosnan
Preparation 1. Put chocolates and butter in a medium metal bowl and set bowl over a pan filled with 1 in
- Ingredients
- 10 ounce bittersweet chocolate, chopped
- 2 ounces unsweetened chocolate, chopped
- 1/4 cup unsalted butter, cut into chunks
- 3 large eggs, at room temperature
- 1 cup sugar
- 3/4 cup flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
Bizochitos
By clbrosnan
Whisk together flour, baking powder, and salt, set aside
- FOR THE COOKIES
- 3 cups all purpose flour
- 1 tsp. baking powder
- 1/2 tsp salt
- 2/3 c shortening (prefarably lard)
- 6 Tbsp unsalted butter
- 3/4 c sugar
- 1 egg
- 2 Tbsp dry sherry
- 2 tsp anise extract
- 2 Tbsp anise seed
- FOR THE TOPPING
- 1/4 cup sugar
- 1 tsp ground cinnamon
Mongolian Beef
By clbrosnan
Preparation 1. Combine first 8 ingredients, stirring until smooth
- Ingredients
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 2 teaspoons dry sherry
- 2 teaspoons hoisin sauce
- 1 teaspoon rice vinegar
- 1 teaspoon chile paste with garlic
- 1/4 teaspoon salt
- 2 teaspoons peanut oil
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon minced fresh garlic
- 1 pound sirloin steak, thinly sliced across the grain
- 16 medium green onions, cut into 2-inch pieces
Creamy Cheese Pumkin Polenta
By clbrosnan
Place milk, cream, butter, thyme, garlic, and extra virgin olive oil in a sauce pan and bring almost to a boil
- 13/4 pint milk
- 1/2 c heavy cream
- 1/2 c puree cheese pumpkin puree
- 2 garlic cloves crushed and minced
- 4-5 ounces yellow corn meal
- fresh thyme leaves 1/2 teaspoon
- 2 ounce grated parmesan cheese
- 1 tbsp butter
- 1 tbsp extra virgin olive oil
- salt & pepper to taste
Pomegranate Fontina Rice Balls
By clbrosnan
Heat grapeseed oil in a medium saucepan over medium heat
- 2 tablespoons grapeseed oil
- 1 small onion, chopped (1 cup)
- 1 pound arborio rice (21/3 cups)
- 1 cup dry white wine
- 6 cups water, plus more if needed
- 3 small sprigs rosemary
- 1 cup finely grated Parmesan cheese (4 ounces)
- 1 ounce (2 tablespoons) unsalted butter
- Coarse salt and freshly ground pepper
- 1 cup diced fontina cheese (4 ounces)
- 1 cup pomegranate seeds
- 4 cups fine plain breadcrumbs
- 4 large eggs, beaten with 1 tablespoon water
- Safflower oil, for frying (about 8 cups)
Pumpkin Ricotta Fritters
By clbrosnan
Combine all ingredients mix until smooth Drop heaping tbsp into hot ( 350) oil and fry until golden brown Dus...
- 1 c whole milk ricotta
- 1 c solid pack pumpkin
- 4 eggs
- 1/4 c powdered sugar
- 1/2 all purpose flour
- 1/2 c cake flour
- 1 tbsp baking powder
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 1 tsp nutmeg
- 1 pinch of salt
Chocolate Pots de Creme
By clbrosnan
Recipe courtesy Food Network Magazine
- 9 ounces high-quality semisweet chocolate, chopped
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 6 large egg yolks
- 5 tablespoons granulated sugar (add an extra tablespoon if using bitter chocolate)
- 1/4 teaspoon salt
- 1 tablespoon confectioners' sugar
Chicken-Liver Crostini
By clbrosnan
Rinse chicken livers, and transfer to paper towels to drain
- 8 ounces chicken livers
- 2 tablespoons grapeseed oil
- 1/2 medium onion, sliced (about 1 cup)
- 1 tablespoon salt-packed capers, rinsed and drained
- Pinch of red-pepper flakes
- 3 fresh sage leaves
- 1/2 cup Vin Santo or other sweet white dessert wine
- 1 cup heavy cream
- Coarse salt and freshly ground pepper
- Extra-virgin olive oil, for drizzling
- Crusty bread, sliced and toasted, for serving