Beanie's profile page
Recipes
Classic French Dijon
By beanie
Salad Dressing
- 1/3 cup white wine vinegar
- 1/2 tsp each kosher salt and ground black pepper
- 1 tbsp Dijon mustard
- 1 tsp sugar
- 2 tsp chopped thyme leave or tarragon
- 1/2 cup evoo
Summer Fruit Sangria
By beanie
Sangria
- 6 cups assorted fruit (mango, pineapple, cantaloupe, apricot), sliced or cut in chunks
- 1/4 cup thinly sliced peeled fresh ginger
- 1 to 1 1/2 cups fresh basil or mint leaves
- 1/2 cup orange liqueur, such as Cointreau
- 1 bottle crisp white wine
Pork Tenderloin with Swiss Chard and Polenta
By beanie
1. In a 4-quart pot, bring milk and 5 cups broth to a boil over medium-high
- 4 * 4 cups skim milk
- 6 * 6 cups low-sodium chicken broth
- 1 1/3 * 1 1/3 cups quick-cooking polenta
- * Coarse salt and ground pepper
- 1 * 1 pork tenderloin (1 pound), cut into 12 equal slices
- 1 * 1 tablespoon plus 1 teaspoon extra-virgin olive oil, plus more for dish
- 2 * 2 medium white onions, halved and thinly sliced lengthwise
- 1 * 1 bunch Swiss chard (3/4 pound), stems cut into 1/2-inch pieces and leaves roughly chopped
- 2 to 3 * 2 to 3 teaspoons sherry vinegar
- 2 * 2 teaspoons unsalted butter
Orzo Pilaf
By beanie
1. Heat oil in a medium-size saucepan over medium heat
- 2 * 2 tablespoons olive oil
- 1/2 * 1/2 cup chopped onion
- 4 * 4 cups reduced-sodium chicken broth
- 2 * 2 cups orzo
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon black pepper
- 2 * 2 tablespoons capers
- 2 * 2 tablespoons chopped parsley
White Chocolate Tiramisu Trifle
By beanie
In a small bowl, stir together the espresso and granulated sugar until the sugar is dissolved
- 1/2 cup hot brewed espresso or strong coffee
- 2 tablespoons granulated sugar
- 2 tablespoons coffee liqueur, such as Kahlúa
- Two 8-ounce containers mascarpone cheese
- 1/3 cup confectioners' sugar
- 1 teaspoon pure vanilla extract
- 1 pint heavy cream
- One 12- to 13-ounce store-bought vanilla angel food cake
- One 1 1/2-ounce piece white chocolate
Corn Bread Salad
By beanie
Heat oven to 400°. Coat an 8 x 8 x 2-inch baking pan with nonstick cooking spray; set aside
- 1 box (8.5 ounces) corn muffin mix (such as Jiffy)
- 1 egg
- 1/2 cup milk
- 6 slices bacon, cooked and crumbled
- 4 plum tomatoes, seeded and chopped
- 3 scallions, thinly sliced
- 1 green pepper, seeded and chopped
- 1/2 cup small sweet pickles (about 7), finely chopped
- 1 cup light mayonnaise
- 1/4 cup sweet pickle juice
Candied Citrus Peel
By beanie
1. With a sharp paring knife, slice off ends of grapefruits, oranges, or lemons
- 2 * 2 grapefruits
- 3 * 3 oranges
- 4 * 4 lemons
- 1 1/2 * 1 1/2 cups sugar
rice pudding with raisins
By beanie
1. In heavy-bottomed saucepan, mix milk, rice, sugar and salt
- 4 cups milk
- 1 cup long-grain white rice (not converted)
- 2/3 cup sugar
- 1/4 teaspoon salt
- 3/4 cup golden raisins
- 1/4 teaspoon ground allspice
Shrimp With White Beans and Toast
By beanie
Spread the bread on both sides with 2 tablespoons of the butter
- 4 slices country bread
- 6 tablespoons unsalted butter
- 4 cloves garlic, sliced
- 1/2 cup dry white wine
- 1 pound frozen peeled and deveined medium shrimp, thawed
- kosher salt and black pepper
- 1 15-ounce can white beans, rinsed
- 4 cups baby arugula (about 3 ounces
Cheesy Spinach Snacks
By beanie
Spinach snacks
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 eggs
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 2 cups (8 ounces) Monterey Jack cheese, shredded