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Recipes
Congressional Chili
By contessawannabe
Heat the olive oil in a large skillet over medium
- 1 tablespoon olive oil
- 2 medium yellow onions, diced
- 2 green bell peppers, diced
- 2 cloves garlic, pressed
- Coarse salt and freshly ground pepper
- 2 1/2 pounds ground beef, preferably sirloin
- 16 ounces canned tomato sauce
- 3 tablespoons prepared red mole
- 3 tablespoons chili powder
- 3 cups water
- 32 ounces canned kidney beans
- Shredded cheddar cheese
- Diced onions
Banana Brown Sugar Ice Cream (David Lebovitz)
By contessawannabe
1. In a wide skillet or saucepan, heat the brown sugar with one-quarter of the coconut milk or sour cream, stirring...
- 1 1/4-pounds (600 g) very ripe bananas (6-7 medium), peeled and cut into 1/2-inch (1 cm) slices
- 3/4 cup (165 g) light or dark brown sugar, or jaggery
- 2 cups (500 ml) coconut milk or full-fat sour cream
- big pinch of sea salt
- 1 teaspoon dark rum
- 1/2 teaspoon vanilla extract
- optional: lemon juice
Apple Cake - Marcus Samuelsson
By contessawannabe
1. Preheat the oven to 350°F
- 2 tablespoons unseasoned bread crumbs
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 Granny Smith apples
- 1 teaspoon ground cinnamon
- 4 tablespoons (1/2 stick) unsalted butter at room temperature, plus more for greasing the pan
- 1 large egg
- 1 1/4 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 2/3 cup half-and-half
- 2 teaspoons confectioners’ sugar
Cauliflower - Roasted with Yogurt and Mint
By contessawannabe
Preheat oven to 450. Whisk spices and salt with 1/4 cup of olive oil
- 1/4 cup plus 1 tablespoon EVOO
- 1 tespoon ground coriander
- 1 teaspoon ground fennel seed
- 1/4 teaspoon ground cumin
- 1/2 teaspoon curry powder
- 1/2 teaspoon salt
- 1 head cauliflower cut into medium florets
- 1 onion sliced 1/4 inch thick
- 2 tablespoons chopped parsley
- Yogurt
- 1/2 cup full fat Greek yogur
- 1 teaspoon EVOO
- Juice and zest of 1 lemon
- 1/2 teaspoon finely shopped mind
- pinch of salt
Quick Paella
By contessawannabe
In a large skillet with a lid, brown the sausage in the oil until crispy, about 5 minutes
- 4 pound cooked chorizo or linguiça sausage, cut into chunks
- 4 tablespoons olive oil
- 1 1-pound bag saffron rice (such as Vigo)
- 1 9-ounce package frozen artichoke hearts, thawed and drained
- 1 8-ounce jar roasted red peppers, drained and sliced
- 2 cups chicken or fish broth, or wine
- 1 pound large shrimp, peeled
- 1 cup frozen peas, defrosted
Pumpkin Ravioli
By contessawannabe
1. For the pasta: Combine flour, salt, and oil in the bowl of a food processor
- FOR THE PASTA:
- 2 cups all-purpose flour
- 1 tsp. salt
- 1 tsp. extra-virgin olive oil
- 3 large eggs, lightly beaten
- FOR THE FILLING:
- 1 2 1/2-lb. cheese pumpkin, seeds removed
- and cut into chunks
- 2 egg yolks, lightly beaten
- 2 tbsp. extra-virgin olive oil
- 1 small yellow onion, peeled and finely chopped
- 1 tsp. crushed red pepper
- 6 amaretti, or Italian almond cookies, crushed
- into crumbs
- 1 tsp. ground cinnamon
- 1/4 cup grated parmigiano-reggiano
- 2 tbsp. honey
- 1 cup dry white wine
- 1 tsp. salt
- FOR THE SAUCE:
- 6 tbsp. butter
- 18 fresh sage leaves, chopped
Fried Rice
By contessawannabe
In a large skillet or wok, heat 1 tablespoon of the oil over medium-high heat
- tablespoons canola oil
- 2 eggs, beaten
- 1 bunch scallions, roughly chopped
- 1 cup leftover pork, chicken, or beef, diced
- 1 cup frozen peas and carrots, thawed (plus any leftover vegetables you have on hand)
- 4 cups cold cooked white or brown rice
- 4 tablespoons soy sauce
- Salt and pepper to taste
Root Beer Cake
By contessawannabe
Preheat the oven to 325 degrees F
- 1 stick unsalted butter, plus more for the pan
- 2 cups all-purpose flour, plus more for dusting
- 2 1/2 cups root beer
- 1 cup unsweetened cocoa powder
- 2 ounces bittersweet chocolate, chopped
- 1 cup granulated sugar
- 1/2 cup packed dark brown sugar
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon ground allspice
- 1 teaspoon salt, plus a pinch
- 3 large eggs, beaten
- 2 1/2 cups confectioners' sugar
- 1 teaspoon vanilla extract
Ribs - Chili Orange
By contessawannabe
Marinate ribs in juice for 30-60 minutes in a 4-5 quart dish
- 4 lbs pork back ribs
- 1 1/2 cups orange (or apple) juice
- 1/2 c chili sauce
- 2 tbsp hoisin sauce
- 1 tbsp grated orange rind
- 1 tbsp (or to taste) hot sauce
- 2 tsp firmly packed brown sugar
Shrimp & Crab Nachos
By contessawannabe
1. Heat oil in a large nonstick skillet over medium heat
- 1 teaspoon olive oil
- 1 pound peeled and deveined shrimp
- 2 to 3 teaspoons toasted ground cumin
- 1 teaspoon minced garlic
- 1 pound jumbo lump crabmeat, cleaned and picked
- 3/4 cup sour cream
- 1 bunch green onions, sliced
- 1 (9-ounce) bag yellow, white, or blue corn tortilla chips
- 3 cups grated pepper Jack cheese
- 1/2 cup sliced pickled jalapeño