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Recipes
Spinach and Ricotta Stuffed Shells
By contessawannabe
Directions 1.Set an oven rack to the highest position and heat oven to 400° F
- 20 jumbo pasta shells (about half a 12-ounce box)
- 1 24-ounce jar marinara sauce
- 2 15-ounce containers ricotta
- 2 cups baby spinach, chopped + any other veggie you want to sneak in (carrots, green beans, etc.)
- 1/2 cup grated Parmesan (2 ounces)
- kosher salt and black pepper
- 1/2 cup grated mozzarella (4 ounces)
- green salad (optional)
Crab Salad
By contessawannabe
Preparation 1. Heat oil in a large nonstick skillet over medium-high heat
- 3 tablespoons olive oil
- 1/2 cup finely chopped onion
- 1/2 cup finely diced celery
- 1/2 cup diced green bell pepper
- 1/2 cup diced red bell pepper
- 1/2 teaspoon minced garlic
- 1 pound fresh lump crabmeat, drained and picked
- 2/3 cup mayonnaise
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Sorbets or Granita - various flavors
By contessawannabe
Place in fridge until well chilled
- Blackberry - 4 cups of blackberries and 1/4 cup water pureed together and strained. Add 2 cups of Simple Syrup (SS).
- Strawberry - 5 cups of chopped strawberries and 1/4 cup plus 2 tablespoons water pureed and strained. Add 1 and 1/4 c. SS.
- Raspberry - 6 cups of raspberries and 1/2 cup plus 4 tablespoons water pureed and strained. Add 1 and 3/4 cups SS.
- Blueberry - 5 cups blueberries and 1/4 cup plus 2 tablespoons water pureed and strained. Add 1 and 1/4 cups SS.
- Lemon - Juice of 16 lemons and 3 cups SS.
- Orange - Juice of 10 oranges and 2 and 1/2 cups SS.
- Lime - Juice of 16 limes and 3 cups SS.
- Grapefruit - Juice of 5 grapefruit and 2 and 1/2 cups SS.
- Mango - 6 cups chopped (3 mangoes) and 1/4 to 1/2 cup water - depending on juiciness. Puree and strain fruit mixture and add 1 and 1/4 cups SS.
- Kiwi - 4 cups chopped (16 kiwi) and 1/2 cup water + 1 tablespoon fresh lime juice. Puree and strain mixture and add 1 and 1/4 cups SS.
- Pineapple - 3 cups chopped (2/3 pineapple) + 1/4 cup water + 1 tablespoon fresh lime juice. Puree and strain and add 1 and 1/4 cups simple SS.
Lemon Hard Sauce
By contessawannabe
Beat softened butter, lemon zest, and lemon juice at medium speed with an electric mixer until creamy
- 1/2 cup butter, softened
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 1/2 cups powdered sugar
- 1 tablespoon vanilla extract
Carmelized Onions
By contessawannabe
Place the onions and butter in the insert of the slow cooker, cover, and cook on LOW for 12 to 14 hours, until the ...
- 3 pounds Vidalia or other sweet onions (4 to 5 onions, 3 to 4 inches in diameter), peeled and cut into 1/8-inch-thick to 1/4-inch-thick slices
- 8 tablespoons (1 stick) butter (see Note)
Spaghetti Carbonara
By contessawannabe
Cook the spaghetti until al dente
- 16 oz spaghetti
- 2 eggs
- 2 egg yolks
- 2/3 cup grated Parmesan cheese (plus a little extra for serving)
- 2 tablespoons olive oil
- 1 oz. butter
- 2 garlic cloves
- 7 oz pancetta, cut into small strips
Radishes OR Zucchini, Marinated
By contessawannabe
Thinly slice radishes or zucchini
- 1 bunch radishes or 2 zucchini
- 1 lemon
- salt
- pepper
Apple-Rhubarb Crisp
By contessawannabe
For topping Mix first 5 ingredients in medium bowl
- Topping
- 3/4 cup all purpose flour
- 3/4 cup (packed) golden brown sugar
- 1/2 cup old-fashion oats
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 6 tablespoons (3/4 stick) unsalted butter, room temperature
- 1/2 cup finely chopped walnuts
- Filling
- 1/2 pounds Golden Delicious apples, peeled, cored, cut into 1/2-inch pieces (about 4 cups)
- 3/4 pound rhubarb, cut into 1/2-inch pieces (about 3 cups)
- 3 tablespoons sugar
- 2 teaspoons all purpose flour
- 1/2 teaspoon vanilla extract
- Vanilla ice cream or frozen yogurt
Garlic, Sund-Dried Tomato & Cheese Spread
By contessawannabe
Preparation 1. Place garlic on a piece of aluminum foil; drizzle with oil
- 5 garlic cloves
- 2 teaspoons olive oil
- 3/4 cup sun-dried tomatoes
- 1/2 cup dry white wine
- 1 1/2 (8-ounce) packages cream cheese, softened
- 1/3 cup finely chopped green onions
- 1 cup freshly grated Parmesan cheese
Carmelized String Beans with Torpedo Onions
By contessawannabe
Directions In a large pot, bring 1 quart water to a boil with 1 teaspoon salt
- Medium-grind sea or kosher salt
- • 11/4 lb. green beans, stemmed
- • 2 tbsp. olive oil
- • 1 tbsp. safflower, grapeseed or canola oil
- • Ground black pepper
- • 6 oz. small torpedo onions, halved and sliced, or sliced red onion (about 1 cup)
- • 2 tbsp. chopped Italian parsley
- • 2 tbsp. chopped summer savory