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Recipes
Lasagna - Microwave
By contessawannabe
In a bowl, combine the ricotta, spinach, 1 ½ cups of the mozzarella, ¼ cup of the Parmesan, and ¼ teaspoon each ...
- 1 15-ounce container ricotta
- 4 cups baby spinach, chopped (about 4 ounces)
- 2 cups grated mozzarella (8 ounces)
- 1/4 cup plus 2 tablespoons grated Parmesan (1 1/2 ounces)
- kosher salt and black pepper
- 1 24-ounce jar marinara sauce (2 3/4 cups)
- 6 no-boil lasagna noodles
Maple Sweet Potato Cups
By contessawannabe
1. Preheat oven to 400°. Steam potatoes according to package directions
- 2 (24-oz.) packages frozen steam-and-mash sweet potatoes
- 1/3 cup butter, cut up
- 1/3 cup firmly packed light brown sugar
- 1/3 cup pure maple syrup
- 3 teaspoons orange zest
- 1 teaspoon salt
- 4 egg whites
- 1/2 cup granulated sugar
Orange Marmalade-ricotta Cupcakes with Marmalade Buttercream
By contessawannabe
Preparation 1. Preheat oven to 350°
- 1 (18.25-ounce) package plain white or yellow cake mix*
- 1 cup plus 2 tablespoons orange juice, divided
- 2/3 cup ricotta cheese
- 1/3 cup orange marmalade
- 1/3 cup vegetable oil
- 4 large eggs
- 1 1/2 teaspoons orange zest
- Marmalade Buttercream Frosting
- 1/2 cup butter, softened
- 1 tablespoon orange marmalade
- 1 1/2 teaspoons orange zest
- 2 1/2 cups sifted powdered sugar
- 2 to 3 2 to 3 tablespoons orange juice
Island Rice
By contessawannabe
Sweet Rice
- 2 1/2 cups water
- 1 cup uncooked long grain rice
- 1/2 cup chopped dried pineapple
- 2 tsp butter
- 1/2 tsp grated lime rind
- 1/4 tsp salt
- 1/4 cup chopped fresh cilantro
- 1 TBSP chopped green onions
- 2 1/2 TBSP fresh lime juice
Seafood Pasta
By contessawannabe
1. Cook lobster in boiling salted water 15 minutes
- 1 (1 1/4-pound) live lobster
- 2 tablespoons olive oil
- 4 large scallops, cut in half
- 8 large shrimp, peeled and deveined
- Poached Baby Octopus
- 8 ounces hot cooked Regine pasta (long macaroni) or spaghetti
- Lobster Sauce
- Garnishes: sea beans, fennel fronds
Cauliflower Gratin with Mustard & Sage Cornbread Crumbs
By contessawannabe
Preheat oven to 375°F. Melt 2 tablespoons butter in heavy large pot over medium-high heat
- 4 tablespoons (1/2 stick) butter, divided
- 1 cup chopped shallots
- 9 cups 1 1/2-inch cauliflower florets (preferably white, green, and yellow)
- 1 1/4 cups low-salt chicken broth
- 3/4 cup heavy whipping cream
- 1 teaspoon plus 1 1/2 tablespoons Dijon mustard
- 1 teaspoon plus 1 tablespoon chopped fresh sage
- 1 tablespoon all purpose flour
- 1 teaspoon finely grated lemon peel
- 1 1/2 cups coarsely crumbled cornbread (homemade or purchased)
Chocolate Sheet Cake
By contessawannabe
Melt 2 sticks of butter and add to 1 cup water and 4 TBSP cocoa
- 2 cups flour
- 2 cups sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp vanilla
- 3 sticks butter
- 2 large eggs
- 1/2 cup + 1/3 cup buttermilk
- 1 cup water
- 8 TBSP cocoa
- 1 box powdered sugar
Poached Baby Octopus
By contessawannabe
Fill a large stockpot with 1 gallon water
- 1 lemon
- 1 lime
- 1 orange
- 2 carrots, chopped
- 3 ribs celery, chopped
- 1 stalk lemongrass, cut in half and chopped
- 6 garlic cloves, crushed
- 1 bunch green onions, chopped
- 1 (2-inch) piece fresh ginger, sliced
- 4 sprigs fresh thyme
- 1 sprig rosemary
- 2 bay leaves
- 1/2 bunch fresh parsley
- 7 pieces star anise
- 20 peppercorns
- 2 cups Merlot
- 3 tablespoons kosher salt
- 4 baby octopus, cleaned
Quinoa Oat Crumble Topping
By contessawannabe
1. Preheat the oven to 350 degrees
- 1 1/4 cups gluten-free rolled oats
- 1/2 cup quinoa flour (grind quinoa in a spice mill to make the flour)
- 1/3 cup unrefined turbinado sugar
- 1/2 teaspoon freshly grated nutmeg
- 1/8 to 1/4 teaspoon salt (to taste)
- 3 ounces (6 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
Sea Scallops Adobo
By contessawannabe
1. Sauté onion in olive oil in a small saucepan over medium heat
- 1/2 cup sliced onion
- 2 tablespoons olive oil
- 2 garlic cloves, chopped
- 2 small bay leaves
- 6 black peppercorns
- 1/2 cup white vinegar
- 1 tablespoon sugar
- 2 tablespoons soy sauce
- 2 cups chicken broth
- 1/2 teaspoon fine sea salt, divided
- 3/4 teaspoon freshly cracked pepper, divided
- 1 tablespoon unsalted butter
- 1 portobello mushroom, diced
- 12 medium sea scallops
- 1 tablespoon canola oil
- Garnish: mustard or radish sprouts