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Recipes
Chipotle Pulled Pork Barbecue Sandwiches
By contessawannabe
Preparation Remove 1 chile from can; reserve remaining chiles and sauce for another use
- 1 (7-ounce) can chipotle chiles in adobo sauce
- 1/4 cup barbecue sauce
- 1 teaspoon garlic powder
- 1 1/2 teaspoons ground cumin
- 1 (1-pound) pork tenderloin, trimmed and cut into 1/2-inch cubes
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 tablespoon olive oil
- 3 cups thinly sliced onion
- 2 teaspoons chopped fresh thyme
- 1 teaspoon sugar
- 6 (1/2-ounce) slices provolone cheese
- 12 sandwich-cut bread-and-butter pickles
- 6 (2 1/2-ounce) Kaiser rolls
Pumpkin Roll Cake with Cream Cheese Frosting
By contessawannabe
Preheat oven to 375°F. Butter 13x9x5/8-inch jelly roll pan
- 1 cup sugar
- 3/4 cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- Pinch of salt
- 3 large eggs, beaten to blend
- 2/3 cup canned solid pack pumpkin
- 2 tablespoons powdered sugar
- 1 8-ounce package cream cheese, room temperature
- 1 cup powdered sugar
- 2 tablespoons (1/4 stick) butter, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup finely chopped walnuts (optional)
- Powdered sugar
Pan-Fried Bass
By contessawannabe
Heat a large nonstick skillet over medium heat
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon water
- 1 large egg white
- 1/4 cup seasoned breadcrumbs
- 2 tablespoons cornmeal
- 4 (6-ounce) bass fillets, skinned
- 2 teaspoons vegetable oil
- 1 teaspoon butter
- 4 lemon wedges
Corn - Cuban Style
By contessawannabe
1. Combine first 4 ingredients in a shallow dish
- 3 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh cilantro
- 1 1/2 cups freshly grated Parmesan cheese
- 1 teaspoon sea salt
- 8 ears fresh corn, husks removed
- 1/2 cup melted butter
Barefoot Contessa Dinner Spanakopitas
By contessawannabe
Preheat the oven to 375 degrees F
- 1/4 cup good olive oil
- 1 cup chopped yellow onion
- 3 scallions, white and green parts, chopped
- 2 (10-ounce) packages frozen chopped spinach, defrosted
- 4 extra-large eggs, lightly beaten
- 3 tablespoons freshly grated Parmesan cheese
- Plain dry bread crumbs
- 1 teaspoon grated nutmeg
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cups small-diced feta cheese (12 ounces)
- 3 tablespoons toasted pine nuts
- 24 sheets frozen phyllo dough, defrosted
- 1/4 pound (1 stick) unsalted butter, melted
- Flaked sea salt, such as Maldon, for sprinkling
Spicy Sausage Pizza
By contessawannabe
Preparation Preheat oven to 425°
- 1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)
- 1/2 cup pizza sauce or marinara sauce
- 3 (1/8-inch-thick) slices sweet or red onion, separated into rings
- 1 yellow bell pepper, thinly sliced into rings
- 3 ounces chicken sausage with habanero chiles and tequila, chopped (such as Gerhard's)
- 1 cup (4 ounces) preshredded part-skim mozzarella cheese
- 2 tablespoons chopped fresh basil
Mushroom Pappardelle with Taleggio (or Brie) Cheese
By contessawannabe
•Cook pasta in a pot of salted boiling water until al dente, about 7 minutes
- •10 ounces dried pappardelle
- •Coarse salt and freshly ground pepper
- •1 stick unsalted butter
- •1 pound 4 ounces mushrooms, such as cremini and oyster, sliced
- •1/2 cup finely chopped shallots (from 2 large shallots)
- •1/3 cup dry white wine, such as Sauvignon Blanc
- •8 ounces Taleggio or brie cheese, cut into 1/2-inch cubes
- •2/3 cup coarsely chopped fresh flat-leaf parsley
Spiced Shrimp with Avocado Oil
By contessawannabe
Sprinkle shrimp with sugar and salt
- 1 1/2 pounds medium shrimp, peeled and deveined
- 1 teaspoon sugar
- 1/4 teaspoon kosher salt
- 1 tablespoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dried oregano
- 1 1/2 tablespoons avocado oil, divided
- Lime wedges
Swiss Chard, Mushroom and White-Cheddar Quicke
By contessawannabe
Directions 1.Make the crust: Pulse butter, flour, and 1 teaspoon salt in a food processor until it resembles coars...
- FOR THE CRUST
- 2 sticks unsalted butter, cut into small pieces and frozen until firm
- 2 2/3 cups all-purpose flour, plus more for surface
- Coarse salt
- 1 large egg, plus 1 large egg yolk
- 1/4 cup plus 3 tablespoons ice water
- Vegetable oil cooking spray
- FOR THE FILLING
- 3 tablespoons unsalted butter
- 1 pound cremini mushrooms, thinly sliced
- Coarse salt and freshly ground pepper
- 2 large garlic cloves, minced
- 1 bunch Swiss chard (12 ounces), stems and ribs removed, washed and coarsely chopped (8 cups)
- 9 large eggs
- 3 1/4 cups half-and-half
- 2 1/2 cups shredded sharp white cheddar (6 1/2 ounces)
Mint Tea
By contessawannabe
Directions Bring 4 cups of water to a boil in a saucepan
- 11/2 cups loosely packed fresh spearmint leaves
- 1/3 cup sugar
- 2 1/4 -inch-thick orange slices (do not peel)
- 6 whole cloves
- 2 orange pekoe tea bags