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Recipes
Eggs with Mustard-Creamed Spinach with Bread Crumbs
By contessawannabe
Preheat oven to 400°F. Toss crumbs with 2 teaspoons mustard, 2 teaspoons oil, and mustard seeds in medium bowl to ...
- 1/2 cup coarse fresh breadcrumbs made from crustless country-style bread
- 5 teaspoons Dijon mustard, divided
- 2 teaspoons plus 1 tablespoon olive oil
- 1/2 teaspoon mustard seeds
- 1 9-ounce package fresh spinach leaves
- 3 tablespoons half and half
- 1 teaspoon chopped fresh thyme
- 2 large eggs
- Fresh thyme sprigs (for garnish)
Lobster Tails with Dipping Sauce
By contessawannabe
To prepare sauce, combine mustard and water in a small bowl; stir well with a whisk
- Sauce:
- 3/4 teaspoon dry mustard
- 1/2 teaspoon water
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon plum sauce
- 1 tablespoon dry sherry
- 3/4 teaspoon minced peeled fresh ginger
- Lobster:
- 2 (8-ounce) frozen lobster tails, thawed
- Cooking spray
- 1 teaspoon vegetable oil
- 1/4 teaspoon dark sesame oil
- 1/4 teaspoon black pepper
- Sliced green onions (optional)
- Preparation
- Preheat oven to 425°.
Rich Brownies
By contessawannabe
Preheat oven to 350; grease & flour 13x9x1 1/2 baking dish
- 8 ounces unsalted butter
- 14 ounces total semisweet chocolate chips divided into 8 ounces and 6 ounces
- 3 ounces unsweeted chocolate
- 3 large eggs
- 1 TBSP instant coffee powder
- 1 TBSP vanilla extract
- 1 1/8 cups refined white sugar
- 1/2 cup all purpose flour (for batter)
- 1/8 cup all purpose flour (for chips)
- 1/2 Tbsp baking powder
- 1/2 tsp kosher salt
Lasagna - Swiss Chard
By contessawannabe
Preheat the oven to 350 degrees F
- 6 no-boil lasagna noodles
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- 1 bunch Swiss chard, finely chopped, leaves and stems separated
- 4 cloves garlic, sliced
- 1 cup ricotta cheese
- 1/4 cup heavy cream
- 1 large egg
- 2 tablespoons grated parmesan cheese
- 2 tablespoons chopped fresh basil
- Kosher salt and freshly ground pepper
- 7 ounces asiago cheese, shredded (about 2 cups)
- 2 ounces fresh mozzarella cheese, shredded (about 1/4 cup)
Burger from Good Stuff (Michelle Melt)
By contessawannabe
Melt the butter in a skillet over medium heat
- Turkey Mix:
- 2 tablespoons butter
- 1 cup diced celery
- 1 cup diced scallions
- 2 green apples, cored and diced
- 1 ⁄2 cup canned chipotle chiles in adobo sauce
- 1 cup store-bought mango Chutney
- 2 pounds ground turkey
- 1 ⁄4 cup grated lemon zest
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- Caramelized Onions:
- 3 tablespoons canola oil
- 2 cups thinly sliced Spanish onions
- 6 slices Swiss cheese
- 6 leaves iceberg lettuce
- 6 ruby red tomato slices
- Multigrain potato buns, cut in half
Peanut Lime Ginger Vinaigrette
By contessawannabe
This dressing was shared with me several years ago by an Epi forum member
- 1 " chunk of peeled fresh ginger
- 1 very large or two smaller garlic cloves
- 1 minced serrano chili (or 1 tsp Thai chili sauce or Sriracha)
- 2 tbsp fresh cilantro
- 1-1/2 tbsp peanut butter
- 3 tbsp lime juice (from one juicy lime)
- 1-1/2 tbsp rice vinegar
- 1-1/2 tbsp soy sauce
- 1-1/2 tsp light brown sugar
- 2/3 cup canola oil
- 1 tbsp sesame oil
- Salt to taste
Mayonnaise (Herb based) White House Inspired
By contessawannabe
Add all ingredients except for oil to a food processor or blender
- 2 cups mayo
- 2 bunches parsley
- 2 bunches cilantro
- 1 bunch dill
- 1 ⁄2 cup fresh Rosemary
- 1 ⁄2 cup fresh Thyme
- Juice of 8 lemons
- 1 tablespoon minced garlic
- 4 oz salt & pepper mix or to taste
- 1 ⁄4 cup olive oil
Crab and Artichoke Dip
By contessawannabe
Saute red pepper in olive oil until tender
- 1 1/2 tsp olive oil
- 1/2 red bell pepper finely chopped
- 1 14 ounce cane artichoke hearts drained and chopped
- 3/4 cups mayonnaise
- 1/3 cup grated parmesan
- 1/4 cup thinly sliced green onions
- 1 tablespoon worcester sauce
- 1 tablespoon chopped jalapenos (optional)
- 1 1/12 teaspoon lemon juice
- 1/2 teaspoon celery salt
- 8 ounces crab meat drained and picked over
- salt and pepper to taste
- crackers, baguettes, veggies for serving
Pumpkin, sage pasta
By contessawannabe
Preheat oven to 400°. In a large bowl, toss together pumpkin, sugar, oil, 1/4 tsp
- 4 cups peeled and seeded pumpkin, cut into 1 cubes (about 1 pound)
- 1 Tbsp. brown sugar
- 1 Tbsp. extra-virgin olive oil
- 1/2 tsp. ground black pepper, divided
- Kosher salt
- 1/2 pound wide pasta noodles (or use lasagna noodles, broken into 3 to 4 pieces)
- 1 cup diced pancetta (about 1/3 pound)
- 3 Tbsp. chopped fresh sage
- 1 cup finely grated Parmesan cheese, plus more for garnish
- 2 egg yolks
- 1 tsp. nutmeg
- 1/4 cup chopped toasted hazelnuts (optional)
Mayonnaise
By contessawannabe
Add the eggs, mustard, vinegar, and salt to a food processor or blender
- 2 large eggs
- 4 teaspoons Dijon mustard
- 2 teaspoons white wine vinegar
- 1 teaspoon sea salt
- 2 cups grapeseed oil