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Recipes
Souper Jenny Chilled Raspberry Soup
By contessawannabe
Combine first five ingredients in a small stock pot over medium heat
- • 8 pints fresh raspberries
- • 1/4 cup sugar
- • 8 cups fresh orange juice
- • 4 cups champagne
- • 2 teaspoons fresh orange zest
- • Fresh mint leaves
- • 16 ounces Greek yogurt
- • 8 ounces mascarpone
- • Juice and zest from one fresh lemon
Sour Cream Coffeecake Muffins
By contessawannabe
Preheat oven to 400°. Combine first 3 ingredients; set aside
- 1/2 cup packed dark brown sugar
- 1/4 cup chopped pecans
- 1 1/2 teaspoons ground cinnamon
- 1 cup granulated sugar
- 1/4 cup butter, softened
- 1/2 cup egg substitute
- 1 cup reduced-fat sour cream
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour (about 7 3/4 ounces)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Cooking spray
- 6 tablespoons powdered sugar
- 3 teaspoons fresh orange juice
- Dash of salt
Chicken Posole
By contessawannabe
Bring 5 cups water to boil in large saucepan
- 5 cups water
- 4 chicken breast halves
- 2 15- to 16-ounce cans white hominy, drained
- 2 14 1/2-ounce cans stewed tomatoes
- 4 teaspoons dried oregano
- 1 jalapeño chili, seeded, minced
- Dash of hot pepper sauce
- 1 1/2 cups shredded lettuce
- 3/4 cup sliced radishes
- 3/4 cup sliced green onions
- 1 1/2 cups grated Monterey Jack cheese
Fruit - Skillet Roasted Apricots & Blackberries
By contessawannabe
In a large skillet, combine sugar and 1/3 cup water
- 1/2 cup sugar
- 2 Tbsp. Vin Santo or other white dessert wine
- 1/2 vanilla bean , split and scraped
- 1 strip (2 inches) lemon peel
- 6 ripe apricots , halved
- 1 cup blackberries
- Crème fraîche or ice cream , for serving
Noodles - Dan Dan style
By contessawannabe
Bring a pot of water to a boil
- 1/2 cup sesame seeds, toasted
- 4 tablespoons toasted sesame oil, plus more for serving
- 1 tablespoon plus 1/2 teaspoon sugar
- Kosher salt
- 2 half-sour dill pickles
- 1 clove garlic, minced
- 1 tablespoon minced peeled ginger
- 4 scallions, finely chopped
- 3 tablespoons soy sauce
- 1 1/4 cups low-sodium chicken broth or stock
- 8 ounces ground pork
- 3 tablespoons vegetable oil
- 2 to 4 teaspoons Chinese chili oil, plus more for serving
- 2 teaspoons balsamic vinegar
- 9 ounces dried Chinese egg noodles
- 1 medium head bok choy, sliced crosswise
Veggie Quesadilla
By contessawannabe
Preheat broiler. Put tortillas in single layer on baking sheet
- 4 8-inch-diameter flour tortillas
- 1 8-ounce package peeled chopped butternut squash, cut into 1/2- to 3/4-inch cubes
- 2 tablespoons vegetable oil, divided
- 1 cup chopped white onion
- 1 15- to 16-ounce can black beans, rinsed, drained
- 1/2 cup salsa, divided
- 2 garlic cloves, chopped
- 1 teaspoon chili powder
- 1 cup coarsely grated hot pepper Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- Sour cream
- Additional salsa
- Fresh cilantro sprigs (for garnish)
Creamless Cream Corn
By contessawannabe
Melt butter in a medium saucepan over medium heat
- 3 T butter
- • 1 small onion, chopped
- • 1 clove garlic, minced
- • 2 sprigs fresh thyme, leaves only
- • 2 T olive oil
- • 4 cups fresh corn (about 4–6 cobs)
- • 2 cups chicken stock (or low-sodium chicken broth)
- • 2 cups milk
- • ⅓ cup polenta (or grits)
- • Salt, pepper, and Tabasco sauce to taste
Gingerbread Loaf
By contessawannabe
Preheat oven to 350°. Lightly spoon all-purpose flour and whole wheat flour into dry measuring cups; level with...
- 1 3/4 cups all-purpose flour (about 7 3/4 ounces)
- 3/4 cup whole wheat flour (about 3 1/3 ounces)
- 2 teaspoons baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- Dash of nutmeg
- 1 cup warm 1% low-fat milk (100° to 110°)
- 1/2 cup molasses
- 1/4 cup canola oil
- 3 tablespoons prune baby food
- 2 large eggs, lightly beaten
- 3/4 cup packed dark brown sugar
- 1/2 cup golden raisins
- Cooking spray
- 2 tablespoons finely chopped walnuts
Nachos - Chris Cosentino
By contessawannabe
Make the salsa: Roughly chop the tomatoes, onion and chile pepper and transfer to a food processor
- For the Salsa:
- 3 large heirloom tomatoes (about 2 1/2 pounds), cored
- 1 large red onion
- 1 serrano chile pepper, stemmed
- 1 cup fresh cilantro (leaves and stems)
- 1 tablespoon Mexican beer (drink the rest!)
- Juice of 1 lime
- Kosher salt and freshly ground pepper
- For the Nachos:
- 6 to 8 ounces nduja (soft Italian salami; available at boccalone.com)
- 1 8-to-10-ounce bag white corn tortilla chips
- 1 bunch scallions, thinly sliced
- 2 cups canned pinto beans, drained and rinsed
- Finely grated zest of 1 lime
- 12 radishes, thinly sliced
- 1 cup queso fresco
- 1 cup fresh corn kernels
- 2 tablespoons pickled jalapeno slices, drained, or more to taste
- 2 hass avocados
- 1/2 cup fresh cilantro leaves
Garlicky Pork Burger (NY Times Recipe)
By contessawannabe
Start a charcoal or wood fire or preheat a gas grill
- 1 1/2 to 2 pounds fatty pork shoulder, in chunks
- 1 teaspoon salt, more to taste
- 1 teaspoon freshly ground black pepper, more to taste
- 1 teaspoon minced garlic
- 1 tablespoon fennel seeds