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Recipes
Conghilie with Clams and Mussels
By clbrosnan
Recipe courtesy Giada De Laurentiis
- 1 pound conghilie (small shells) pasta
- 1 pound broccoli, cut into florets (about 4 cups)
- 1/4 cup extra-virgin olive oil
- 3 cloves garlic, minced
- 1/8 teaspoon red pepper flakes
- 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound small littleneck clams, scrubbed
- 1 pound mussels, debearded
- 1 cup white wine
- 1/3 cup chopped fresh flat-leaf parsley
Shrimp risotto with chive gremolata
By clbrosnan
Peel and devein shrimp, reserving the shells
- For the Shrimp Stock
- 1 lb medium shrimp
- 2 c water
- 11/2 c chicken broth
- 1 c leek greens, chopped and rinsed
- 9 black peppercorns
- 4 fresh parsley sprigs
- 2 bay leaves
- For the Risotto
- 2 T unsalted butter
- 1 c leek whites, chopped and rinsed
- 1 c arborio rice
- 3/4 c dry sherry Shrimp stock
- 1 c frozen peas
- Prepared shrimp
- 1 t kosher salt
- 1/4 t cayenne
- 1/4 t ground nutmeg
- 2 T unsalted butter
- 2 T Parmesan, grated
Barely Soup with Meatballs
By clbrosnan
1. In a 4-quart Dutch oven, combine broth, meatballs, beans, undrained tomatoes, and vegetables
- 3 14-ounce cans beef broth
- 1 12- to 16-ounce package frozen cooked meatballs
- 1 15- to 16-ounce can Great Northern beans or cannellini beans (white kidney beans), rinsed and drained
- 1 14.5-ounce can diced tomatoes with basil, garlic, and oregano, undrained
- 1 10-ounce package frozen mixed vegetables
- 1 cup dried small pasta (such as macaroni, small shell, mini penne, or rotini)
- Crusty bread (optional)
- Shredded Parmesan cheese (optional)
Slow Cooker Moo Shu Pork
By clbrosnan
1. Stir together hoisin, garlic, sesame oil, soy sauce and cornstarch; set aside
- 1/2 cup hoisin sauce
- 3 large cloves garlic, minced
- 2 tablespoons dark Asian sesame oil
- 12 tablespoons reduced-sodium soy sauce
- 1 tablespoon cornstarch
- 1 bag (16 ounces) shredded coleslaw mix
- 1/2 bag (10 ounces) shredded carrots
- 3/4 pound boneless pork loin chops
- 12 flour tortillas (6-inch)
- Scallion strips (optional)
Chocolate Pumpkin Bread
By clbrosnan
in a large bowl, combine the first six ingredients
- 3 1/3 cups all-purpose flour.
- 3 cups sugar.
- 4 teaspoons pumpkin hi spice.
- 3 teaspoons baking soda.
- 1 teaspoon salt.
- 1/2 teaspoon baking powder.
- 4 eggs
- 1 can (15 ounces) solid pack pumpkin.
- 2/3 cup water.
- 2/3 cup canola oil.
- 2 cups (12 ounces) semi sweet chocolate chips.
- 1 cup sliced almonds, toasted
Homemade Creme Fraiche
By clbrosnan
2 cups heavy cream 1/4 cup buttermilk or sour cream
- 2 cups heavy cream
- 1/4 cup buttermilk or sour cream
Homemade Creme Fraiche
By clbrosnan
2 cups heavy cream 1/4 cup buttermilk or sour cream
- 2 cups heavy cream
- 1/4 cup buttermilk or sour cream
Tex-Mex Pork and Corn Soup
By clbrosnan
Trim fat from meat. Cut meat into bite-size strips
- 12 ounces pork tenderloin or lean boneless pork, cut into bite size strips
- 1 tablespoon olive oil
- 1 cup chopped red onion
- 4 cloves garlic, minced
- 1 10 ounce package frozen whole kernel corn
- 2 14 ounce cans reduced sodium chickn broth
- 1 cup chiplte style salso
- 1 cup red and/or yellow sweet pepper
- 1/2 cup chopped tomato
- Light sour cream
French Chicken Stew
By clbrosnan
1. In a 5- to 6-quart slow cooker combine mushrooms, undrained tomatoes, carrots, onion, potato, green beans, olive...
- 4 cups sliced button and/or shiitake mushrooms
- 1 14.5-oz. can diced tomatoes, undrained
- 2 medium carrots, thinly diagonally sliced
- 1 medium onion, chopped
- 1 medium red potato, cut in 1-inch pieces
- 1/2 cup fresh green beans, cut in 1-inch pieces
- 1/2 cup pitted ripe olives, halved
- 1 cup reduced-sodium chicken broth
- 1/2 cup dry white wine or chicken broth
- 2 Tbsp. quick-cooking tapioca
- 1 tsp. herbes de Provence or dried Italian seasoning, crushed
- 3/4 tsp. dried thyme, crushed
- 1/4 tsp. coarsely ground black pepper
- 8 skinless, boneless chicken thighs (1-3/4 to 2 lb. total)
- 1/2 tsp. seasoned salt
- 1 14-oz. jar tomato pasta sauce or one 16-oz. jar Alfredo pasta sauce
- French bread (optional)
Maple French Toast and Bacon Cupcakes
By clbrosnan
Preheat the oven to 325 degrees
- For the Cupcakes:
- 1 cup all-purpose flour
- 1 cup cake flour
- 1 3.9-ounce box instant vanilla pudding mix
- 1 teaspoon baking powder
- 1 tablespoon potato starch
- 1 teaspoon cinnamon
- 1 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 1 stick unsalted butter, at room temperature
- 1/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 4 large egg whites, at room temperature
- 1/4 cup maple syrup
- 1/2 cup half-and-half, at room temperature
- 1/2 cup chopped cooked bacon (5 strips)
- For the Frosting:
- 1 8-ounce package cream cheese, at room temperature
- 2 tablespoons unsalted butter, at room temperature
- 2 cups sifted confectioners' sugar
- 1/4 cup maple syrup
- 2 teaspoons ground cinnamon
- 3 strips bacon, cooked and chopped (optional)