Contessawannabe's profile page
Recipes
Marinade for Steak - Mediterranean & Latin
By contessawannabe
Mix together and marinate a steak for 4-24 hours
- Mediterranean
- 4 garlic cloves
- 4 rosemary sprigs
- 1 tsp salt
- pepper (lots)
- 5 tbsp EVOO
- 1/4 cup red wine vinegar
- 1 tsp sugar
- Latin
- 4 galric cloves
- 2-3 tbsp fresh oregano
- 1 tsp salt
- pepper (lots)
- 5 tbsp EVOO
- 1/4 cup fresh lime juice
- 1 tsp sugar
Quinoa with Avocado Almonds & Honey (Martha Stewart)
By contessawannabe
Mix & enjoy
- 1 cup black quinoa cooked (fluffy texture)
- 1 1/2 cups almond milk
- 1 thinly sliced avocado
- 6 tablsepoon sliced toasted almonds
- 6 tablespoons honey
Crab Dip - Hot
By contessawannabe
Directions 1.Preheat oven to 400 degrees with a rack in the center
- 3 tablespoons unsalted butter
- 2 medium shallots, minced
- 1/4 teaspoon cayenne pepper
- 3/4 teaspoon Old Bay seasoning
- 1 1/2 teaspoon dry mustard
- 3/4 cup half-and-half
- 8 ounces cream cheese, cut into small pieces
- 4 ounces sharp white cheddar cheese, grated on the large holes of a box grater (about 1 3/4 cups)
- 3 tablespoons freshly squeezed lemon juice
- 2 teaspoons Worcestershire sauce
- 10 ounces lump crabmeat, picked over for cartilage
- 1/2 cup chopped fresh flat-leaf parsley
- 2 slices white bread, crusts removed, torn into 1/4-inch pieces
- 1/2 teaspoon paprika
- Toast points, for serving
Parsnip Apple Mash
By contessawannabe
Directions 1.Melt 2 tablespoons butter in a large heavy skillet over medium heat
- 3 tablespoons cold unsalted butter
- 2 pounds parsnips, peeled and sliced into 1/2-inch-thick rounds
- 1 pound tart apples (about 3), such as Granny Smith, peeled and cut into 1-inch cubes
- 2 1/2 cups water
- Coarse salt
Quinoa - Fluffy
By contessawannabe
Cook 15 minutes - white Cook 15-17 minutes - red or black
- 2 cups water
- 1/4 teaspoon salt
- 1 cup quinoa (white, red or black)
Baba Ganoush
By contessawannabe
1. Preheat the oven to 375F (190C)
- 3 medium-sized eggplants
- 1/2 cup (130g) tahini (roasted sesame paste)
- 1 1/4 teaspoons coarse salt
- 3 tablespoons freshly-squeezed lemon juice
- 3 cloves garlic, peeled and smashed
- 1/8 teaspoon chile powder
- 1 tablespoon olive oil
- a half bunch picked flat-leaf parsley or cilantro leaves
- tiny pinch of cumin (optional)
Pumpkin Pudding
By contessawannabe
1. Dissolve gelatin in water and set aside
- 1 envelope gelatin
- 1/4 c water
- 3 eggs separated
- 1/2 cup milk
- 3/4 cup brown sugar
- 1 15 ounce can of pumpkin
- 1 1/2 tsp pumpkin pie spice
- 1 tsp vanilla
- 1/4 cream of tartar (optional)
- 1/3 cup sugar
Eggplant, Grilled
By contessawannabe
Mix everything except egplant
- 1/2 cup olive oil
- 3 minced garlic cloves
- 1 teaspoon minced thyme
- 1 eggplant
- salt & pepper
Blackberry Mustard
By contessawannabe
Stir together blackberry preserves and Dijon mustard
- 1/2 cup blackberry preserves
- 2 tablespoons Dijon mustard
Pumpkin Pie with Gingersnap Crust
By contessawannabe
Make the gingersnap crust: Preheat oven to 350 degrees
- FOR THE GINGERSNAP CRUST
- 1 1/4 cups ground gingersnaps (from about 25 cookies)
- 2 tablespoons sugar
- Salt
- 4 tablespoons unsalted butter, melted and slightly cooled
- FOR THE PUMPKIN CREAM FILLING
- 2 cups whole milk
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- Pinch of ground cloves
- 1/2 cup sugar
- Salt
- 4 large egg yolks
- 1/4 cup cornstarch
- 1 1/4 cups solid-pack pumpkin (from one 15-ounce can)
- 1 tablespoon unsalted butter, room temperature
- 1 1/4 cups heavy cream, whisked to medium peaks
- Garnish: freshly grated nutmeg