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Recipes
Gooey Layered Everything Bars
By contessawannabe
Preheat oven to 375 degrees
- Nonstick cooking spray
- 3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces
- 1/2 cup confectioners' sugar
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 1/2 teaspoon coarse salt
- 3/4 cup rolled oats (not quick-cooking)
- 1 cup semisweet chocolate chips (6 ounces)
- 1 cup walnut pieces, toasted
- 1/2 cup raisins
- 1 can (14 ounces) condensed milk
- 2 cups sweetened shredded coconut (7 ounces)
Real Simple Gingery Glazed Asian Ribs
By contessawannabe
Heat oven to 350° F. Place the ribs in a large roasting pan and season with 1 teaspoon pepper
- Ingredients
- 3 pounds baby-back pork ribs (2 racks)
- Black pepper
- 1/2 cup hoisin sauce
- 1/4 cup low-sodium soy sauce
- 2 tablespoons grated fresh ginger
- 2 cloves garlic, chopped
- 1 cup sushi rice
- Kosher salt
- 2 scallions, thinly sliced
Rhubarb Compote
By contessawannabe
Combine the rhubarb, sugar, honey, butter and cinnamon in a large microwave-safe bowl
- 1 pound rhubarb, cut into 1/2-inch pieces (about 4 cups)
- 1/2 cup sugar
- 1/4 cup honey
- 3 tablespoons unsalted butter, cut into pieces
- 1/2 teaspoon ground cinnamon, plus more for dusting
- 2 large rectangles shredded wheat cereal
- Confectioners' sugar, for dusting
- 1 pint vanilla ice cream or frozen yogurt
French Toast Bread Pudding
By contessawannabe
Preheat oven to 350. P Put bread in 2 layers in a 9x13x2 square or oval baking dish, cutting to fit the dish
- 1 challah bread, sliced
- 8 extra large eggs
- 5 cups half and half or milk
- 3 tbsp honey
- 1 tsp orange zest
- 1 tsp vanilla
- 1/4 tsp kosher salt
- confectioners' sugar and maple syrup
NY Times Soupe a l'Oignon Gratinee
By contessawannabe
1. Toast the baguette slices and let them cool
- 1 baguette, cut into 1/2-inch slices (about 25 to 30)
- 9 tablespoons butter, softened
- 9 ounces Emmental cheese, finely grated
- 8 medium yellow onions, thinly sliced (about 12 cups)
- 1 tablespoon kosher salt, more to taste
- 1 cup tomato purée.
Lemony Shrimp and White Bean Salad
By contessawannabe
Between 2 lunch containers, divide 1 15
- 1 can cannellini beans
- 12 cooked shrimp
- 1/2 English cucumber
- 2 tbsp fresh dill
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Rhubarb Brown Betty
By contessawannabe
Directions Preheat a grill to medium low
- 1 cup panko (Japanese breadcrumbs)
- 1/4 cup plus 2 tablespoons packed light brown sugar
- 2/3 cup plus 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- Pinch of ground cloves
- 5 stalks rhubarb, cut into 1-inch pieces (about 4 cups)
- 1 teaspoon fresh lemon juice
- 1/2 cup roughly chopped almonds with skins
- 4 tablespoons cold unsalted butter, cut into small pieces, plus more for the skillet
- Strawberry ice cream, for serving
Gorgonzola Cream
By contessawannabe
Soften cream cheese in the microwave for 1 - 1
- 1 1/3 cups cream chease
- 1 cup crumbled gorgonzola cheese
- 1/4 cup heavy cream
- 1/2 teaspoon ground black pepper
Chicken and Dumplings
By contessawannabe
Preparation Cover chicken with water, and bring to a boil in a large Dutch oven
- 1 (3 3/4-pound) whole chicken, cut up
- 2 1/2 teaspoons salt, divided
- 3/4 teaspoon pepper, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground red pepper OR 3/4 teaspoon ground black pepper
- 1 teaspoon chicken bouillon granules
- 3 cups self-rising flour
- 1/2 teaspoon poultry seasoning
- 1/3 cup shortening
- 2 teaspoons bacon drippings
- 1 cup milk
Cheese Lettuce Tomato Sandwich with spicy blackberry mayo
By contessawannabe
In a food processor or blender, puree blackberries, chipotle pepper, mayo, and mustard until well combined
- ½ c fresh blackberries
- 2-3 t chopped canned chipotle pepper in adobo sauce
- ½ c mayonnaise
- 1 t whole grain mustard
- 1 lb halloumi* cheese, sliced into ¼-inch-thick pieces
- 8 slices sourdough bread, toasted
- 4 romaine lettuce leaves
- 2 large heirloom tomatoes, such as Beefsteak, Cherokee Purple, or Early Girl, sliced
- *Note: Halloumi is a cheese from Cyprus that won’t turn to goo when you cook it. It’s salty, tangy and pretty mellow in flavor. Find it at specialty food stores.