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Recipes
Ragu Sauce
By contessawannabe
Pulse the onion, celery, carrot, garlic and rosemary in a food processor until finely chopped
- 1/2 onion
- 1 stalk celery, cut into 4 pieces
- 1 small carrot, cut into 4 pieces
- 1 clove garlic
- 1/2 teaspoon chopped fresh rosemary
- 3 tablespoons extra-virgin olive oil
- 1 pound ground veal or turkey
- Kosher salt and freshly ground pepper
- 1 28-ounce can crushed tomatoes
- 1/2 cup whole milk
- 12 ounces fettuccine
- Freshly grated parmesan cheese, for serving
Cinnamon Buns
By contessawannabe
1. Dissolve yeast in warm water and milk
- For the dough
- 2 ½ tsp. dry active yeast
- ¾ c. warm water
- 1 ½ 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 ½ c. light brown sugar
- 2 tbsp. cinnamon
- 2 tsp. salt
- For the cream cheese frosting
- ½ c. butter
- 1 ½ c. cream cheese
- ½ tsp. vanilla extract
- 2 c. confectioners’ sugar
- 2 tsp. salt
Collard Greens Sauteed
By contessawannabe
Bring a large saucepan of salted water to a boil
- 3 bunches collard greens, stems removed and leaves cut into 1-inch strips
- 1/2 cup olive oil
- 3 cloves garlic, thinly sliced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Sweet Pea Lasagna
By contessawannabe
Heat oven to 400° F. Place the peas in a colander or large strainer and run under cold water until thawed; let dra...
- 1 10-ounce package frozen peas
- 1 16-ounce container ricotta
- Kosher salt and black pepper
- 1 16-ounce jar marinara sauce
- 1 9-ounce package no-boil lasagna noodles
- 1/4 cup shredded mozzarella
Pumpkin Apple Muffins
By contessawannabe
Sift the first five ingredients together
- 2 1/2 cups all purpose flour
- 2 cups sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1 cup pumpkin
- 1/2 cup vegetable oil (or avocados)
- 2 cups finely chopped, peeled apples (or apple sauce) (or carrots)
Salmon with Warm Lentil Salad
By contessawannabe
Bring 4 cups water to a boil
- 1 cup green lentils, rinsed
- kosher salt and black pepper
- 2 tablespoons plus 1 teaspoon olive oil
- 1 1/4 pounds skinless salmon fillet, cut into 4 pieces
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1/4 red onion, chopped
- 1/2 cup chopped fresh flat-leaf parsley
- 1 bunch arugula, torn (about 4 cups)
- 1 lemon, cut into wedges
Vegetarian Chili
By contessawannabe
In large pot sauté pepper, onion, carrot and garlic in Olive oil until soft
- 1 can black beans, drained
- 1 can kidney beans, drained
- 1 can chick peas or cannellini beans, drained
- 1 can diced tomatoes – with liquid
- 3 cloves garlic minced
- 1 red pepper, diced
- 1 green pepper, diced
- 1 onion, diced
- 1 carrot diced
- 4 T Olive oil
- 1 can vegetable broth
- 3 T chili powder
- S&P to taste
- 1/2 t. cayenne
- 1/2 t. chili flakes
- 1/2 t. cumin
- 1/2 bunch fresh cilantro, finely chopped
Jack Daniels & Canton
By contessawannabe
Shake everything except tonic in a coktail shaker with ice
- 1 1/2 parts of Jack
- 1/2 Domain de Canton
- 1 part sweet lime juice
- Splash of tonic water
Broccoli and Three Cheese Lasagna
By contessawannabe
Heat oven to 400º F. In a large bowl, combine the ricotta, broccoli, 2 cups of the mozzarella, ¼ cup of the Parme...
- 1 15-ounce container ricotta (about 1 3/4 cups)
- 1 pound frozen broccoli florets—thawed, patted dry, and chopped
- 2 1/4 cups grated mozzarella (9 ounces)
- 1/2 cup grated Parmesan (2 ounces)
- kosher salt and black pepper
- 1 16-ounce jar marinara sauce
- 1/2 cup heavy cream
- 8 no-boil lasagna noodles
- 2 tablespoons olive oil, plus more for the foil
- 4 cups mixed greens
- 1 tablespoon fresh lemon juice
Pumpkin Cake - Real Simple
By contessawannabe
1.Heat oven to 350° F. Butter and flour a 12-cup Bundt pan
- 1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pan
- 3 cups all-purpose flour, spooned and leveled, plus more for the pan
- 5 teaspoons pumpkin pie spice
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 15-ounce can pumpkin puree (1 1⁄2 cups)
- 1/2 cup whole milk
- 1/4 cup molasses
- 1 1/4 cups confectioners’ sugar
- 2 tablespoons fresh lemon juice