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Recipes
Parsnips & Carots Roasted with White Balsamic
By contessawannabe
Preheat oven to 425°F. Combine parsnips and carrots on large rimmed baking sheet
- 2 1/4 pounds medium parsnips, trimmed, peeled, cut into 3x1/2-inch sticks
- 1 1/2 pounds medium carrots, trimmed, peeled, cut into 3x1/2-inch sticks
- 1/4 cup extra-virgin olive oil
- 2 tablespoons white balsamic vinegar
- 1 tablespoon minced fresh rosemary
- 2 teaspoons coarse kosher salt
- 1 teaspoon black pepper
Broccoli Cheese Soup (like Panera's)
By contessawannabe
Directions Melt the butter in a large Dutch oven or pot over medium heat
- 6 tablespoons unsalted butter
- 1 small onion, chopped
- 1/4 cup all-purpose flour
- 2 cups half-and-half
- 3 cups low-sodium chicken broth
- 2 bay leaves
- 1/4 teaspoon freshly grated nutmeg
- Kosher salt and freshly ground pepper
- 4 7-inch sourdough bread boules (round loaves)
- 4 cups broccoli florets (about 1 head)
- 1 large carrot, diced
- 2 1/2 cups (about 8 ounces) grated sharp white and yellow cheddar cheese, plus more for garnish
Corn (Grilled)
By contessawannabe
Soak corn in cold water for an hour Grill on medium heat until steamed through, turning frequently, about 30 minut...
- 4 ears corn in husk
- 1 cup sour cream
- 1 cup crumbled queso fresco
- 2 tsbp cilantro, roughly chopped
- chili powder to taste
Pho - Rachael Ray's Phunky Pho with Pork
By contessawannabe
Bring a pot of water to a boil for the pasta
- 1 tablespoon vegetable oil, plus additional for drizzling
- 1 1/2 pounds pork shoulder (boneless loin chops may also be used)
- 2 quarts chicken broth, divided
- 1 1/2 -inch piece ginger root, peeled and thinly sliced
- 4 large cloves garlic, sliced
- Salt
- 1/2 pound angel hair pasta
- 1 small red onion, quartered lengthwise and thinly sliced
- 1 lime
- 2 cups bean sprouts
- 1/2 cup mint leaves, torn
- 1/2 cup basil leaves, torn
- 1/2 cup cilantro leaves, coarsely chopped
- Sriracha hot sauce, for stirring in
- Plum or hoisin sauce, for stirring in
Bananas Foster French Toast
By contessawannabe
Preheat an oven to 200ºF
- 4 eggs
- 1/4 tsp. ground cinnamon
- 1/2 cup milk
- 6 Tbs. firmly packed dark brown sugar
- Kosher salt, to taste
- 4 day-old slices brioche or other egg bread, each 1 inch thick
- 6 Tbs. (3/4 stick) unsalted butter
- 4 bananas, cut on the bias into 1/2-inch slices
- 1/4 cup dark rum
- 1/2 tsp. vanilla bean paste
- 3 Tbs. water
Cauliflower Cake
By contessawannabe
Preheat oven to 350°. Butter a 10" springform pan and line bottom with a round of parchment paper
- Butter, for greasing
- 1 1/4 cups freshly grated Parmesan cheese, plus more for the pan
- 1 head (1 1/4 pounds) cauliflower, cored and broken into florets
- 3 Tbsp. olive oil
- 1 large red onion, top third sliced into 1/3" rings, the rest coarsely chopped, divided
- 1/2 tsp. chopped fresh rosemary
- 2 1/2 tsp. kosher salt, divided
- 1 1/2 tsp. ground black pepper, divided
- 1 1/2 cups all-purpose flour
- 2 1/2 tsp. baking powder
- 1/2 tsp. turmeric
- 7 large eggs, lightly beaten
- 1/4 cup chopped fresh basil
Spicy Fried Shrimp
By contessawannabe
Directions Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a l...
- For the Sauce:
- 1/2 cup mayonnaise
- 1 tablespoon plus 1 teaspoon Asian chili sauce (such as sambal oelek)
- 2 teaspoons honey
- Kosher salt
- For the Shrimp:
- Vegetable oil, for frying
- 2 large eggs
- 3/4 cup all-purpose flour
- 1/2 cup cornstarch
- Kosher salt and freshly ground pepper
- 1 1/4 pounds small shrimp, peeled and deveined
- Bibb lettuce leaves, for serving
- Thinly sliced scallions, for garnish
Chevre-Fig Spread
By contessawannabe
1. In a small bowl pour boiling water over figs to cover; let stand 15 minutes
- /4 cup snipped dried figs
- 3/4 cup crumbled chevre (goat cheese) 3 oz.)
- 1/2 cup light sour cream
- 3 Tbsp. snipped fresh basil
- 2 Tbsp. milk
- 1 Tbsp. snipped fresh thyme
- Salt
- Ground black pepper
- 1/2 cup chopped walnuts, toasted
- Fresh thyme sprigs (optional)
- Toasted baguette slices or crackers
Cinnamon Bun Pie - Christina Tosi
By contessawannabe
1. Dissolve yeast in warm water and milk
- For the dough
- 2 1/2 2½ tsp. dry active yeast
- 3/4 ¾ c. warm water
- 1 1/2 1½ c. warm milk
- 6 c. bread flour
- 2 tbsp. salt
- 1 c. sugar
- 2 tbsp. butter, at room temperature
- For the filling
- 1 c. butter, at room temperature
- 1 1/2 1½ c. light brown sugar
- 2 tbsp. cinnamon
- 2 tsp. salt
- For the cream cheese frosting
- 1/2 ½ c. butter
- 1 1/2 1½ c. cream cheese
- 1/2 ½ tsp. vanilla extract
- 2 c. confectioners’ sugar
- 2 tsp. salt
Salad - Sunshine Salad (Brianna dressing)
By contessawannabe
tear lettuce drain oranges saute or toast walnuts (use butter, then salt) toss everything together
- 1 head of Romaine Lettuce
- 1 purple onion, thinly sliced
- 11 oz Mandarin oranges
- 1/2 walnuts
- 1 cup Briannas French vinaigrette