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Recipes
Pecan Risotto
By sybrmom
Directions 1. In a large saucepan cook and stir the pecans over medium heat for 5 minutes or until toasted
- 1-1/4 cups fresh pecans or pecan halves
- 3 Tbsp. olive oil
- 1 cup sliced fresh button, crimini, shiitake (stem removed), or oyster mushrooms
- 5 cups reduced-sodium chicken broth
- 1-1/4 cups Arborio rice
- 1 medium shallot, thinly sliced
- 2 cloves garlic, thinly sliced
- 3 cups baby spinach leaves, rinsed and drained
- 1/4 cup finely shredded fresh Parmigiano-Reggiano cheese or Parmesan cheese
- Freshly ground black pepper to taste
Baked French Toast Casserole (Paula Deen)
By sybrmom
Slice French bread into 20 slices, 1-inch each
- PRALINE TOPPING:
- 1 loaf French bread - (13 to 16 oz)
- 8 large eggs
- 2 cups half-and-half
- 1 cup milk
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 dash salt
- 1/2 pound butter - (2 sticks)
- 1 cup light brown sugar - (packed)
- 1 cup chopped pecans
- 2 tablespoons light corn syrup
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Maple syrup for serving
Smokin Shrimp Skewers (Marcela Valladolid)
By sybrmom
Remove the leaves from half of each rosemary sprig
- Marinade**:
- 15 fresh rosemary sprigs*
- 1/4 cup olive oil
- 1 1/2 tablespoons fresh lime juice
- 2 garlic cloves, minced
- 3 tablespoons chopped fresh cilantro leaves
- 1 teaspoon chipotle chili powder***
- Salt and freshly ground black pepper
- 1 1/2 pounds raw medium-sized shrimp, peeled, deveined, tails left intact
- 2 limes, sliced into wedges, for serving
Croque Monsieur
By sybrmom
Preheat the oven to 400 degrees F
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups hot milk
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Pinch nutmeg
- 12 ounces Gruyere, grated (5 cups)
- 1/2 cup freshly grated Parmesan
- 16 slices white sandwich bread, crusts removed
- Dijon mustard
- 8 ounces baked Virginia ham, sliced but not paper thin
Yams with Crispy Skins and Brown-Butter Vinaigrette
By sybrmom
•Preheat oven to 400°F
- •8 slender medium garnet yams or other yams (red-skinned sweet potatoes; about 5 pounds total), rinsed, dried
- •1 cup (2 sticks) unsalted butter
- •1 small shallot, peeled
- •1 garlic clove, peeled
- •1 teaspoon coarse kosher salt plus additional for seasoning
- •1 tablespoon Dijon mustard
- •1 1/2 tablespoons red wine vinegar
- •Vegetable oil (for frying)
- •INGREDIENT TIP
- Garnet yams, a type of sweet potato, are known for their moist, succulent texture. They can be found at many supermarkets.
Linguine with Asparagus and Pine Nuts
By sybrmom
1.Cook the pasta according to the package directions; drain the pasta and return it to the pot
- 12 ounces linguine (3/4 box)
- 1/4 cup olive oil
- 1/4 cup pine nuts
- 4 cloves garlic, sliced
- 2 pounds asparagus, trimmed and cut into 1-inch pieces
- kosher salt and black pepper
- 1 cup shaved Parmesan (about 3 ounces)
Coconut Creme Brulee
By sybrmom
Preaheat oven to 350 degrees
- 1 cup sweetened flaked coconut, divided
- 3/4 cup plus 8 tsp sugar
- 7 large egg yolks
- 1 3/4 cups heavy cream
- 1 14-oz can unsweetened coconut milk
- 2 Tbsp Malibu Rum
- 1/2 tsp salt
Zabaglione Cake
By sybrmom
1. Whisk egg yolks and sugar in top of double boiler over simmering water, stirring continuously until the mixture ...
- 10 eggs, separated, save whites for another use
- 10 Tbsp sugar
- 1/2 cup Marsala wine
- 1 envelope unflavored gelatin
- 28 soft ladyfingers (2 1/2 pkgs 3 oz each)
- 2 cups refrigerated pasteurized egg whites
- 1 cup heavy cream
- Confectioners' sugar and cocoa powder, optional
Thai Chicken Noodle Salad
By sybrmom
Prepare noodles according to package directions; drain
- 10 ounces thick noodles, such as udon or linguine
- 1 tbsp canola oil
- 12 ounces chicken breast, thinly sliced
- 1 teaspoon peeled, chopped fresh ginger (I used tsp of ground ginger)
- 1 garlic clove, crushed
- 1 tbsp lemongrass powder or lemon zest
- 1 medium-hot red or green chile, finely diced
- 3 ounces bok choy, chopped
- 4 lime wedges
Thick and Chewy Granola Bars
By sybrmom
Preheat the oven to 350°F
- 1 2/3 cups quick rolled oats (if gluten-free, be sure to use gluten-free oats)
- 1/2 to 3/4 cup granulated sugar (use more for a sweetness akin to most purchased bars; use less for a mildly sweet bar)
- 1/3 cup oat flour (or 1/3 cup oats, processed till finely ground in a food processor or blender)
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 2 to 3 cups dried fruits and nuts (total of 10 to 15 ounces)*
- 1/3 cup peanut butter or another nut butter (I used almond butter) (optional)
- 1 teaspoon vanilla extract (optional, namely because I was not convinced that the flavor came through)
- 6 tablespoons melted butter
- 1/4 cup honey, maple syrup or corn syrup
- 2 tablespoons light corn syrup (see Note above)
- 1 tablespoon water