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Recipes
Frozen Key Lime Pie
By Shash
In a medium bowl, whisk together the whipped topping, condensed milk, and lime juice until smooth
- 1 (8-ounce) container nondairy whipped topping, thawed slightly
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup fresh lime juice or bottled key lime juice
- 1 (6-ounce or 9-inch) prepared graham cracker pie crust
- Freshly grated lime zest, for sprinkling
Chocolate Peanut Butter Bars
By Shash
Grease a 10x15 inch pan. In a large Bowl, combine the 1-1/2 cups of melted margarine, peanut butter, powdered suga...
- Bottom Layer
- 1-1/2 Cups Margarine, Melted
- 2 Cups Peanut Butter
- 4-1/2 Cups Powdered Sugar
- 2 Cups Graham Cracker Crumbs
- Top Layer
- 1/2 Cup Margarine
- 2 Bags Semisweet Chocolate Chips
Seared Ahi Tuna
By Shash
1 Mix the marinade ingredients together and coat the tuna steaks with the marinade, cover tightly, and refrigerate ...
- 2 (6-8 ounce) ahi tuna steaks (3/4 of an inch thick)
- 2 Tbsp dark sesame oil
- 2 Tbsp soy sauce (or 2 teaspoons of wheat-free tamari for gluten-free option)
- 1 Tbsp of grated fresh ginger
- 1 clove garlic, minced
- 1 green onion (scallion) thinly sliced (a few slices reserved for garnish)
- 1 teaspoon lime juice
Rack of Lamb Persillade
By Shash
Preheat the oven to 450 degrees F
- 3 * 3 small or 2 large racks of lamb, frenched
- * Good olive oil
- 1 1/2 * 1 1/2 teaspoons kosher salt
- 1/2 * 1/2 teaspoon freshly ground black pepper
- 2 * 2 cups loosely packed fresh parsley leaves
- 1 * 1 tablespoon chopped garlic cloves (3 cloves)
- 1 * 1 cup fresh white bread crumbs
- 2 * 2 teaspoons grated lemon zest (2 lemons)
- 4 * 4 tablespoons (1/2 stick) unsalted butter, melted
Swedish Meatballs
By Shash
Preheat the oven to 450 degrees F
- 8 * 8 slices white bread
- 1 * 1 cup heavy cream
- 3 * 3 eggs
- 1/2 * 1/2 cup diced onion
- 1/4 * 1/4 teaspoon ground nutmeg
- 1/2 * 1/2 teaspoon ground allspice
- 1/2 * 1/2 teaspoon freshly ground black pepper
- 1 * 1 teaspoon kosher salt
- 1 * 1 tablespoon beef base
- 1/2 * 1/2 teaspoon chopped garlic
- 2 1/2 * 2 1/2 pounds ground chuck
Cannoli Filling Recipe with Ricotta
By Shash
* 1 pound ricotta cheese * In a bowl, slowly whisk 1 cup of the milk into the cornstarch until it becomes smooth
- 1/4 * 1/4 cup cornstarch ( I need a bit more than this, but I use 2% or non-fat milk)
- 1 1/3 * 1 1/3 cups milk ( I would advise NOT using lowfat or 2%, if you can!)
- 1/2 * 1/2 cups sugar ( I use powdered)
- 1/2 * 1/2 tsp almond extract
- 1/2 * 1/2 tsp vanilla extract
- 1/4 * 1/4 tsp cinnamon
Grilled Tuna Sandwich with Ginger Lime Slaw & Spicy Pickeled Red Onions
By Shash
Optional: You can make this a steak sandwich by substituting a 1-inch thick Sirloin steak for Tuna
- Spicy Pickled Red Onions:
- 1 lb Ahi Tuna Steak
- Salt
- Freshly Cracked Black Pepper
- 4 Pumpernickel Buns
- Vegetable Oil
- Cilantro (to serve)
- 1/2 cup Rice Vinegar
- 1 teaspoon Black Peppercorns
- 1 teaspoon Chili Flake
- 1/2 teaspoon Salt
- 1/2 teaspoon Sugar
- 1 large Red Onion (thinly sliced)
- Ginger Lime Slaw:
- 1/2 cup Mayonnaise
- 1 tablespoon Freshly Grated Ginger
- 1 Lime; zest & juice
- Salt
- Freshly Cracked Black Pepper
- 2 cups Romaine Lettuce (thinly sliced)
- 1/3 cup Roasted Peanuts (lightly chopped)
Cream Cheese Frosting
By Shash
Cream butter and cream cheese together
- 1/4 Cup Softened Butter
- 1 8 Oz. Package Softened Cream Cheese
- 1 Lb. Powdered Sugar
- 2 Teaspoons Vanilla Extract
Filet Mignon with Blender Bernaise
By Shash
Make the bearnaise reduction first
- Blender Bearnaise Sauce:
- 1 * 1 large end piece beef tenderloin (about 3-pounds), tied and trimmed
- * Extra-virgin olive oil
- * Kosher salt and freshly ground black pepper
- * Blender Bearnaise Sauce, recipe follows
- 1 * 1 bunch fresh tarragon
- 2 * 2 shallots, minced
- 1/4 * 1/4 cup champagne vinegar
- 1/4 * 1/4 cup dry white wine
- 3 * 3 egg yolks*
- 1 * 1 stick butter, melted
- * Salt and freshly ground black pepper
Sausage and Egg Bake
By Shash
Preheat the oven to 400 degrees F
- 1/2 small loaf country-style bread, cut into 1/2 to1-inch cubes (about 1 1/2 cups)
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely diced
- 1 pound sweet Italian turkey sausage, casings removed
- One 10 to12-ounce package fresh baby spinach, drained
- One 6.5-ounce jar oil-packed sun-dried tomatoes, drained and coarsely chopped
- 2 tablespoons chopped fresh basil
- 1/2 teaspoon kosher salt, plus extra for seasoning
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
- One 5-ounce log goat cheese, coarsely crumbled (about 1 1/2 cups)
- 6 large eggs