Contessawannabe's profile page
Recipes
Caramel Cake (Ann Cashion)
By contessawannabe
1.Preheat the oven to 350°
- Cake
- 1 cup whole milk
- 4 large egg whites, at room temperature
- 2 1/4 teaspoons pure vanilla extract
- 3 cups sifted cake flour
- 1 1/2 cups sugar
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 1 1/2 sticks unsalted butter, cut into tablespoons, softened
- 3/4 cup heavy cream
- Icing
- 3 cups sugar
- 3 tablespoons light corn syrup
- 1 1/2 cups whole milk
- 1 stick unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 1/2 cup heavy cream
Ginger and Herb Clams with Tomato Bruschetta
By contessawannabe
Clams 1. Combine first 8 ingredients in a disposable roasting pan
- Clams
- 3/4 cup dry white wine
- 1/4 cup olive oil
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- 2 tomatoes, finely chopped
- 1 large onion, finely chopped
- 5 garlic cloves, finely chopped
- 1 (1/2-inch) piece fresh ginger, grated
- 3 dozen littleneck clams
- Tomato Bruschetta
- 6 (1/2-inch) pieces diagonally sliced French bread
- 3 tablespoons extra-virgin olive oil
- 4 ripe tomatoes, seeded and chopped
- 3 green onions, thinly sliced
- 1 tablespoon chopped fresh cilantro
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Black Beans and Coconut-Lime Rice
By contessawannabe
1. Preheat oven to 350°. Bake coconut in a single layer on a baking sheet 8 to 10 minutes or until toasted
- 1 cup sweetened flaked coconut
- 1 1/2 cups chicken broth
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons butter, divided
- 1 1/4 cups uncooked basmati rice
- 1 small onion, chopped
- 1 poblano pepper, diced
- 2 (15-oz.) cans black beans, drained and rinsed
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 lime
- 2 green onions, thinly sliced
- 1/2 cup chopped fresh cilantro
- Toppings: lime wedges, diced mango, sliced radishes, sliced fresh jalapeño peppers, sour cream
Seared Chicken with Sriracha Barbecue Dipping Sauce
By contessawannabe
Combine first 5 ingredients; stir in 1/2 teaspoon oil
- 1/4 cup chopped shallots
- 2 tablespoons sugar
- 2 tablespoons fresh lime juice
- 1 tablespoon fish sauce
- 4 garlic cloves, minced
- 1 1/2 teaspoons dark sesame oil, divided
- 8 (2-ounce) skinless, boneless chicken thighs
- 3 tablespoons ketchup
- 1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
- 2 teaspoons honey
- 1 teaspoon grated peeled fresh ginger
- 4 teaspoons rice vinegar
Lemon Cake
By contessawannabe
Preheat oven to 350 degrees
- 1/2 cup unsalted butter (1 stick), room temperature, plus more for pan
- 1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
- 1/2 pound lemons (about 2), ends removed, cut crosswise into thin slices, and seeds removed
- Coarse salt
- 1/4 cup fresh lemon juice (from 1 lemon)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon pure vanilla extract
- Confectioners' sugar, for dusting
- Raspberries and whipped cream (optional), for serving
Chocolate Cream Cakes
By contessawannabe
Heat oven to 350 degrees F
- Cakes
- 1 1/2 cup(s) all-purpose flour
- Baking spray
- 1 cup(s) sugar
- 1/3 cup(s) unsweetened cocoa powder
- 1 teaspoon(s) baking soda
- 1/4 teaspoon(s) salt
- 3/4 cup(s) sour cream
- 1/3 cup(s) canola oil
- 1 large egg
- 1 1/2 teaspoon(s) cider vinegar
- 1 1/2 teaspoon(s) vanilla extract
- Filling
- 1/2 teaspoon(s) unflavored gelatin
- 1 1/2 tablespoon(s) cold water
- 2 ounce(s) white chocolate, finely chopped
- 3/4 cup(s) heavy cream
- Glaze
- 6 ounce(s) bittersweet chocolate, chopped
- 1/2 cup(s) heavy cream
- 2 tablespoon(s) light corn syrup
- 2 ounce(s) white chocolate, for decoration, finely chopped
Creole Shrimp with Garlic and Lemon
By contessawannabe
In a bowl, toss the shrimp with the garlic, Creole seasoning and bell pepper
- 1 pound large shrimp, shelled and deveined
- 1 1/2 tablespoons minced garlic
- 1 tablespoon Creole seasoning
- 1 red bell pepper, finely chopped
- 2 tablespoons vegetable oil
- Juice of 2 lemons
- 1/4 cup chopped parsley
Enchiladas - Chicken
By contessawannabe
Preheat oven to 350 degrees
- 2 lbs cooked chicken breast
- 1 32 ounce can enchilada sauce
- 1 can cream of chicken or mushroom soup
- 1-2 bags of shredded cheese
- 1 ten count package of flour tortillas, burrito size
Vodka Sauce
By contessawannabe
Bring a large pot of salted water to a boil
- Kosher salt
- 12 ounces whole-wheat penne
- 1 28-ounce can whole plum tomatoes
- 1 tablespoon unsalted butter
- 2 shallots, minced
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/2 cup vodka
- 2/3 cup heavy cream
- 1/2 cup freshly grated parmesan cheese, plus more for topping
- Handful of fresh basil leaves, torn, plus more for topping
BLT Chili
By contessawannabe
In an enameled cast-iron casserole, heat the oil
- 2 tablespoons vegetable oil
- 3 pounds pork sausage, casings removed
- 2 medium onions, cut into 1/4-inch dice
- 1 red bell pepper, cut into 1/4-inch dice
- 6 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 2 tablespoons sweet paprika
- 1 tablespoon cumin seeds
- 1 tablespoon dried oregano
- Two 28-ounce cans diced tomatoes
- Two 16-ounce cans kidney beans, drained
- 1 cup corn kernels
- 4 cups water
- Kosher salt and freshly ground pepper
- Shredded cheddar cheese, sour cream, chopped onion, pickled jalapeños and hot sauce, for serving