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Recipes
Goat Cheese, Pesto & Sun-Dried Tomato Terrine
By Jomamma
Line the inside of a 2-cup sharply sloping bowl (about 4 inches across the top) with plastic; let the ends extend...
- 10 oz. goat cheese
- 1/4 to 1/2 cup heavy cream
- Kosher salt and freshly ground black pepper
- 3 Tbs. basil pesto (homemade or store-bought)
- 5 oil-packed sun-dried tomatoes, drained and finely chopped
- 1/4 cup pine nuts, toasted and coarsely chopped
- Extra-virgin olive oil for drizzling
Sopapilla Cheesecake
By Jomamma
Using a 9 x 13 baking pan, unroll one package of Pillsbury® Crescent Recipe Creations® refrigerated seamless doug...
- 2 (8oz) cream cheese
- 2 (8oz) crescent rolls, or 2 cans Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 1 cup sugar
- 1 tsp vanilla extract or almond extract
- 1/2 cup butter, melted
- 1/2 cup cinnamon sugar
Banana Pudding Poke Cake
By Jomamma
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- 1 (10 oz.) box yellow cake mix
- ingredients needed to make cake (eggs, oil & water)
- 2 (3.4 oz.) packages instant banana pudding
- 4 cups milk
- 1 (8 oz.) tub frozen whipped topping, thawed
- 20 vanilla wafers, crushed
Stuffed Belgian Endive
By Jomamma
Preheat the oven to 350 degrees F
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups milk, heated
- 1 teaspoon Dijon mustard
- 1 teaspoon granulated garlic
- 1/2 cup shredded Swiss, divided
- 4 small to medium Belgian endives
- 4 small slices Swiss
- Kosher salt and freshly ground black pepper
- 4 thin slices deli ham
- Vegetable cooking spray
- Chopped fresh parsley, for garnish
- Special equipment: small rectangular baking dish
Vegetarian Carbonara
By Jomamma
Wash thoroughly the peeled zucchini and carrots
- 300 grams of rigatoni
- 2 carrots
- 2 zucchini
- 1 leek
- 2 eggs
- 4 tablespoons grated Parmesan
- salt, pepper, nutmeg and extra virgin olive oil
Slow Cooker Chocolate Candy
By Jomamma
Put the peanuts in the bottom of a 4-quart slow cooker
- 2 pounds salted dry-roasted peanuts
- 4 ounces German's sweet chocolate (about 4 squares)
- One 12-ounce package semisweet chocolate chips (about 2 cups)
- 2 1/2 pounds white almond bark
Deconstructed Spring Rolls
By Jomamma
Set noodles in a bowl; cover with hot tap water and let sit for 10 minutes
- Cellophane noodles (also known as glass noodles or mung bean noodles), about 2 ounces
- 2 teaspoons sesame oil
- 1 teaspoon fish sauce
- 3 tablespoons vegetable oil
- 2 pounds shrimp, peeled, deveined, and butterflied
- 1/2 cup minced green onion
- 1 tablespoon minced garlic
- Salt and pepper, for seasoning
- Emeril's Original Essence, for seasoning
- 2 heads Bibb or butter lettuce, leaves separated and cleaned
- Nuoc Cham
- Nuoc Cham-
- 1/4 cup fish sauce
- 1 tablespoon Sriracha sauce
- 1/4 cup freshly squeezed lime juice
- 1/4 cup sugar
- 1/4 cup finely grated carrot
- 2 tablespoons chopped fresh cilantro leaves
- Emeril's Essence Creole Seasoning-
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Old Fashion Chocolate Pie
By Jomamma
Mix the sugar, cocoa, and flour well in a thick pot
- 1 c sugar
- 4 tbsp cocoa (I use special dark)
- 2 c milk
- 2 egg yolks
- 5 tbsp flour
- 1/2 stick salted butter
- 1 tsp vanilla
- 1 baked 9in pie crust
- Meringue
- 3 egg whites
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla
- 6 tbsp sugar
Corn and Asparagus Salad
By Jomamma
Fill a large stock pot with water, salt and bring it to a boil
- Dressing:
- 6 ears yellow corn, shucked
- 2 bunches asparagus, trimmed
- 1 small red onion, diced small
- 1/4 cup fresh basil leaves, chiffonade
- 1/2 cup sugar
- 1 cup rice wine vinegar
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper