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Recipes
Salmon with brown sugar and mustard glaze
By contessawannabe
Heat broiler, with rack in top position
- 1 tablespoon extra-virgin olive oil
- 1 large shallot, minced
- 1/4 cup red-wine vinegar
- 1/4 cup whole-grain mustard
- 1/4 cup packed dark-brown sugar
- Coarse salt and ground pepper
- 1 side salmon (about 3 pounds), skin removed, cut into 8 fillets
- 1 bunch watercress (about 3/4 pound), thick stems trimmed
- 1 lemon, cut into wedges, for serving
Kabosu Juice substitute
By contessawannabe
mix & enjoy
- Equal parts regular orange and grapefruit juices
- 2 ounces kabosu juice
- 1/4 ounce honey syrup (2 tbsp honey with 2 tbsp water)
- 3/4 ounce ginger syrup (t tbsp water, 1 tbsp sugar, 1/4 tsp ginger mixed & strained)
- 2 ounces gin
- Orange peel slivers
Cauliflower Gratin
By contessawannabe
Directions 1.Heat oven to 375° F
- 4 tablespoons unsalted butter, plus more for the baking dish
- 2 small heads cauliflower (about 3 pounds total), cored and cut into small pieces
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 6 ounces extra-sharp Cheddar, grated (1 1⁄2 cups)
- 1/8 teaspoon ground nutmeg
- kosher salt and black pepper
- 1 cup panko bread crumbs
- 1/2 cup chopped fresh flat-leaf parsley
- 2 tablespoons olive oil
Pork & Beans (Slow Cooker)
By contessawannabe
1. Add beans to large saucepan of boiling water; return to a boil
- 1 lb. dried navy beans, rinsed
- 6 cups hot water
- 1 medium onion, finely chopped
- 2 tablespoons packed brown sugar
- 1 tablespoon dry mustard
- 1/2 teaspoon pepper, divided
- 4 lb. boneless pork shoulder roast, rolled, tied
- 2 teaspoons salt, divided
- 1 tablespoon vegetable oil
- 1/2 cup ketchup
- 1 tablespoon balsamic vinegar
Chili - Turkey (Guy Fieri)
By contessawannabe
Rehydrate the pasilla peppers in hot water for 20 to 30 minutes, or until softened; drain
- 10 to 12 dried pasilla chile peppers
- 4 tablespoons canola oil
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 1/2 jalapeno peppers, minced (remove seeds for less heat)
- 9 cloves garlic, minced
- 2 small red onions, diced
- 3 pounds coarsely ground turkey (thigh and breast meat)
- 1/3 cup tomato paste
- 3 cups tomato sauce
- 1 cup low-sodium chicken broth
- 1 tablespoon granulated onion
- 2 teaspoons granulated garlic
- 3 tablespoons chili powder
- 2 tablespoons paprika
- 1 tablespoon ground cumin
- 2 teaspoons cayenne pepper
- Kosher salt and freshly ground black pepper
- 3 cups canned pinto beans with liquid
- 3 cups canned kidney beans with liquid
- 2 cups canned black beans with liquid
- Shredded cheddar cheese, for garnish
- Saltine crackers, for serving
- Directions
- 20 to 30 peppers in hot water for 20 to 30 minutes, or until softened; drain. Remove the stems and seeds; dice the peppers.
Caramel-Apple Muffins
By contessawannabe
1. Heat the oven to 375 degrees
- 3 apples (about 1 1/2 pounds), peeled, cored and sliced 1/4-inch thick
- 1/2 cup dark brown sugar
- 8 tablespoons (1 stick) unsalted butter
- Pinch kosher salt
- 1/2 cup chopped walnuts, toasted (optional)
- FOR THE MUFFINS
- 2 cups all-purpose flour
- 3/4 cup dark brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 8 tablespoons (1 stick) unsalted butter, melted
- 2 large eggs, lightly beaten
- 3/4 cup sour cream
- 1 teaspoon vanilla extract.
Carbonara
By contessawannabe
Stir & serve
- 4 beaten pastuerized egg yolks
- 1 cup grated parmesan
- bacon
- pepper
- 1 lb hot pasta
Yellow Heirloom Tomato Gazpacho
By contessawannabe
Combine all soup ingredients in a blender or large food processor and puree until smooth
- For bread salad (to top):
- 2 lbs yellow heirloom tomatoes, cored and quartered
- 2 cloves garlic, chopped
- 1 yellow bell pepper, diced
- 1 T shallot, diced
- 1 T champagne vinegar
- 2 t olive oil
- 1 t salt
- ½ t freshly ground pepper
- 2 c cubed country French bread, toasted
- ½ c English cucumber, diced
- ¼ c red onion, diced
- ¼ c fresh basil, chopped or torn
- 1 t olive oil
- 1 t champagne vinegar
- Salt and pepper to taste
Hot Ricotta Dip (Real Simple)
By contessawannabe
Heat broiler. In a medium bowl, mix together the ricotta, parsley, thyme, red pepper, ½ cup of the Parmesan, ½ te...
- 2 15-ounce containers ricotta
- 1/4 cup chopped fresh flat-leaf parsley
- 2 teaspoons fresh thyme leaves
- 1/4 teaspoon crushed red pepper
- 1/2 cup plus 1 tablespoon grated Parmesan (2 ounces)
- kosher salt and black pepper
- 1 tablespoon olive oil
- 8 heads green and red endive, leaves separated
Burger from Good Stuff (Obama Burger)
By contessawannabe
To make the Horseradish Mayonnaise, add the basic mayonnaise, horseradish, cayenne, pepper, and salt to taste to a ...
- Horseradish Mayonnaise:
- (Makes about 2 1⁄2 cups)
- 2 cups Homemade Basic Mayonnaise (see recipe below)
- 4 ounces prepared horseradish
- 1 tablespoon cayenne
- 11 ⁄2 teaspoon freshly ground black pepper
- Sea salt
- Red Onion Marmalade:
- 2 red onions
- 1 cup red wine vinegar
- 1 cup sugar
- Burgers:
- 30 ounces ground sirloin
- 6 potato buns, cut in half
- Canola oil
- 1 pound applewood smoked bacon
- Sea salt and freshly ground black pepper
- 1 pound crumbled blue cheese