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Recipes
Pasta with Seafood and SunDried Tomatoes
By Deeee
Bring a large pot of salted water to a boil over high heat
- 1 pound pasta
- 1/4 cup olive oil
- 3 shallots, chopped
- 3 cloves garlic, minced
- 3/4 cup chopped sun-dried tomatoes
- 1 1/2 cup Pinot Grigio (or other white wine)
- 1 1/2 pounds shrimp, peeled and deveined
- 1 1/2 pounds crab
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cups arugula
Sweet & Sour Spareribs (Vallerie)
By Deeee
Cover with boiling water, simmer covered 10min
- 2 lbs pork spareribs cut into 1 inch rib pieces.
- 1 clove garlic
- 4 tbsp flour
- 1/2 tsp dry mustard
- 1 tsp salt
- 1/2 cup sugar
- 1/4 cup soy sauce
- 1/3 cup vinegar
- 2 cups water
Hot Cross Buns (Vallerie)
By Deeee
1. Cream yeast with 1 tsp each of the sugar and flour, add lukewarm milk, mix well
- 4 cups plain flour
- 1 tsp salt
- 30 g(1oz) compressed yeast
- 1 1/2 cups milk
- 1/2 cup raisins
- 60 g(2oz) butter
- 1/4 cup sugar
- 1 egg
- 1/2 tsp Allspice
- 1/2 tsp cinnamon
Orzo Salad
By Deeee
Cook orzo as package instructs
- 1/2 lb orzo
- 2 TB olive oil
- 1/2 cup sundried tomatoes (diced)
- 1 large handful of arugula (roughly chopped)
- 1/2 can of black olives
- 1/2 cup diced red onion
- 1 TB garlic powder
- 1 TB red wine vinegar
- 1 tsp dried basil
- salt and pepper to taste
- 1/4 cup cubed mozzarella (or more if you really want it cheesey)
Carrot Spice Muffins
By Deeee
Preheat oven to 375°F (190°C)
- 2 eggs
- 1/2 cup (125 mL) oil
- 3 cups (750 mL) grated carrots
- 1 1/4 cups (300 mL) Robin Hood® All Purpose Whole Wheat Flour
- 1 cup (250 mL) granulated sugar
- 1/4 cup (50 mL) natural bran
- 2 1/4 tsp (11 mL) ground cinnamon
- 1/2 tsp (2 mL) ground nutmeg
- 1 tsp (5 mL) baking soda
- 3/4 tsp (4 mL) baking powder
- 1/2 tsp (2 mL) salt
- 1/2 cup (125 mL) chopped walnuts or pecans (optional)
- 1/2 cup (125 mL) raisins
- STREUSEL TOPPING (OPTIONAL)
- 1/3 cup (75 mL) chopped walnuts or pecans
- 2 tbsp (30 mL) lightly packed brown sugar
Pancetta Spinach Pasta Carbonara
By Deeee
Place a large pot of water on the stove to boil
- 1 pound spinach pasta
- 1/3 pound pancetta, cured Italian meat, available at deli counter, diced
- 1/4 c. EVOO
- 4 cloves garlic, finely chopped
- 1/4 t. crushed red pepper flakes
- 1/2 c. dry white wine
- 2 large egg yolks
- 1 c. grated Parmesan cheese
- kosher salt and fresh ground pepper
Roasted Tomato Soup
By Deeee
From Jillian Michaels Website
- 1 1/2 pounds large tomatoes, such as beefsteak, cut in half crosswise
- 1 medium sweet onion, such as Vidalia, peeled and cut in half crosswise
- 3 garlic cloves, unpeeled
- 4 teaspoons extra-virgin olive oil, divided into 1 tablespoon plus 1 teaspoon
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups reduced-sodium chicken or vegetable broth, divided
- 1/4 cup tomato juice
- 1 teaspoon tomato paste
- 1/4 teaspoon Worcestershire sauce
- 1 tablespoon fresh basil, chopped
- 1 dash brown sugar (optional)
- 1/2 cup whole-kernel corn, fresh from 1 ear, or frozen and thawed
Chocolate Tofu Cake
By Deeee
9" pan 30-35 minutes at 350 If you want a moister cake increase the water to 1/2 or 2/3
- 2 trays (300g) Pete's Caramel Dessert Tofu
- 1/3 cup water
- 1/2 cup butter
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1 1/2 cups flour
- 1/3 cup dark cocoa powder
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/2 cup chocolate chips
Chocolate Cake with Butterscotch Icing (Mom's!)
By Deeee
Preheat oven to 350 and use 9x13 pan
- Icing:
- 4 tbsp cocoa
- 1 cup hot coffee or boiling H20
- 1/2 cup crisco oil
- 2 cups sugar
- 2 eggs
- 1 tsp vanilla
- 1/4 tsp baking powder
- 1/4 tsp salt
- 2 cups flour
- 1/2 cup sour cream or buttermilk
- 1 tsp baking soda
- 1/4 cup butter
- 1 cup brown sugar
- 5 tbsp whipping cream
- 2 cups icing sugar
- 1 tsp vanilla
Asparagus-Spinach Pesto Pasta with Blackened Shrimp
By Deeee
Bring 2 pots of water to a rolling boil, one large for the pasta and one medium sized for the asparagus
- 1 bunch asparagus spears (about 1 lb), trimmed of tough ends and halved crosswise
- 3 handfuls baby spinach leaves
- 2 cloves garlic, peeled
- 1 cup freshly grated Parmesan cheese, plus more for topping
- 1 cup pine nuts
- 1/4 cup extra-virgin olive oil, plus 1 Tbsp. for cooking the shrimp
- Juice of 1/2 lemon
- 1/2 teaspoon ground sea salt
- 1 lb. (16 oz.) of dried pasta
- 1 lb. raw shrimp, deveined and peeled
- 2-3 Tbsp. blackening powder (use your favorite brand, or cajun seasoning, or this recipe here)