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Recipes
Halftime Chili
By contessawannabe
Heat oil in heavy large Dutch oven over medium-high heat
- 2 tablespoons olive oil
- 1 1/2 cups chopped onions
- 8 large garlic cloves, chopped
- 3 pounds ground chuck
- 5 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 28-ounce can crushed tomatoes with added puree
- 1 14 1/2-ounce can low-salt chicken broth
- 1 12-ounce bottle beer
- 1 6-ounce can tomato paste
- 1 15- to 16-ounce can prepared chili beans
Marinated Feta
By contessawannabe
Cut feta into 1/4 inch cubes and set aside
- 1 lb firm feta cheese
- 2/3 cup mild olive oil
- 2 garlic cloves, crushed
- 3-4 tablespoons balsamic vinegar
- 1 tablespoons soy sauce
- 1/2 teaspoon dry mustard OR 1 tablespoon of Dijon mustard
- 2 teaspoons of herbs de Provence OR a mix of dried thyme, rosemary, oregano, jamoram and sage
- 1/2 teaspoon black pepper
- Salad ingredients
- 1 lbs baby spinach
- 1 lb currant tomatoes
- 1/2 lb white mushrooms sliced
- 1 red onion thinly sliced
- 1/2 pound pitted dry-cured black olives
Nana's Chili
By contessawannabe
In a large, heavy pot, heat the vegetable oil
- 3 tablespoons vegetable oil
- 3 cups chopped onion
- Salt
- 1 teaspoon cayenne (more or less, depending on how much
- heat you want—or if serving to children)
- 2 pounds stew meat, cut into bite-size pieces
- 1 pound ground chuck
- 2 tablespoons chili powder
- 31/2 teaspoons ground cumin
- Crushed red pepper (1 or more teaspoons for heat)
- 3 teaspoons dried oregano
- 2 tablespoons chopped garlic
- 2 large cans chopped tomatoes
- 1 small can tomato paste
- 2 cups beef stock (College Inn)
- 2 cans dark red kidney beans, rinsed and drained
Sin Sin Sandwich
By contessawannabe
Lay the brioche loaf on its side and cut it lengthwise, to give two 8-by-4-inch rectangular slices, each ½-to-¾-i...
- • 1 (8" x 4" x 4") loaf brioche, crusts removed
- • 6 tbsp. Nutella
- • 1 oz. semisweet chocolate, preferably Valrhona 55 percent (four very thin, seven-gram squares, one for each sandwich)
- • Confectioners’ sugar, for dusting
Corn Muffins
By contessawannabe
Preheat oven to 400 degrees
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1 stick (8 tablespoons) butter, melted
- 1 cup buttermilk
- 1 large egg
Cranberry Pound Cake
By contessawannabe
Preheat oven to 350°. Spray a loaf pan with cooking spray
- 16 Tbsp. (2 sticks) butter
- 1 1/2 cups sugar
- 1 Tbsp. lemon zest
- 8 eggs
- 1 1/2 cups all-purpose flour
- 1/8 tsp. salt
- 1 1/2 tsp. baking powder
- 1 1/2 cups cranberries , fresh or defrosted
Grilled Gruyere and Green Olive Tapenade Sandwich
By contessawannabe
For the tapenade, combine all ingredients in a food processor and pulse to a spreadable (but not smooth) consistenc...
- Green-Olive Tapenade
- • 2 cups pitted green olives
- • 1 clove garlic, coarsely chopped
- • 2 tbsp. extra virgin olive oil
- • 1 tsp. chopped fresh oregano
- • 1 anchovy fillet (optional), chopped
- • 1/4 tsp. black pepper
- • 4 ciabatta rolls, about 3 by 3 inches
- • 1/2 lb. Gruyère cheese, cut into 12 (1/8-inchthick) slices
Quinoa with Spice-Roasted Shrimp and Pistou (John Currence)
By contessawannabe
1.In a resealable plastic bag, toss the shrimp with the garlic and onion powders, paprika, oregano, fennel seeds, d...
- 1/2 pound medium shrimp, shelled and deveined
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano, crumbled
- 1/2 teaspoon fennel seeds, chopped
- 1/4 teaspoon dried thyme
- 1/4 cup canola oil
- Salt and freshly ground pepper
- 1/4 cup (packed) basil leaves
- 2 tablespoons flat-leaf parsley
- 1 tablespoon fresh rosemary leaves
- 1 1/2 teaspoons fresh thyme leaves
- 1 garlic clove, smashed
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
- 1 1/2 cups quinoa, rinsed
- 2 1/4 cups water
Mushroom Ragu over Soft Polenta
By contessawannabe
1. Heat oil in large skillet over medium heat until hot
- 2 tablespoons olive oil
- 1/2 medium onion, chopped
- 1 lb. sliced button or crimini mushrooms
- 3 tablespoons chopped fresh oregano
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 (14.5-oz.) can diced tomatoes
- 1 1/2 cups dry instant polenta or instant couscous*
- 1/2 cup (2 oz.) shredded fontina or Gruyère cheese
Seafood Pot Pie - Barefoot Contessa
By contessawannabe
1. Melt the butter in a large sauté pan over medium heat
- 1/4 pound unsalted butter
- 1 1/2 cups chopped yellow onion (1 large)
- 1 cup chopped fennel
- 1/2 cup all-purpose flour
- 4 cups fish stock or clam juice
- 1/2 pound large shrimp, peeled and deveined
- 1/2 pound sea scallops, sliced in half horizontally
- 1 tablespoon Pernod
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 3 tablespoons heavy cream
- 3/4 pound cooked fresh lobster meat
- 1 1/2 cups frozen peas (not "baby" peas)
- 1 1/2 cups frozen small whole onions
- 1/2 cup minced flat-leaf parsley
- FOR THE PASTRY
- 1 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/4 pound cold unsalted butter, diced
- 1/4 - 1/3 cup ice water
- 1 egg, beaten with 1 tablespoon water or heavy cream, for egg wash