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Recipes
Velvet Chicken with Mushrooms, Spinach, and Ginger-Lemon Sauce
By Shash
Mix first 6 ingredients in small bowl for sauce
- 3 * 3 tablespoons fresh lemon juice
- 2 * 2 tablespoons soy sauce
- 2 * 2 tablespoons dry Sherry
- 2 * 2 tablespoons finely shredded peeled fresh ginger
- 2 * 2 teaspoons grated lemon peel
- 2 * 2 teaspoons sugar
- 1 * 1 large egg white
- 1 * 1 tablespoon cold water
- 2 * 2 teaspoons cornstarch
- 12 * 12 ounces chicken tenders, halved lengthwise
- 1 * 1 tablespoon vegetable oil
- 8 * 8 ounces fresh shiitake mushrooms, stemmed, caps thinly sliced
- 1/2 * 1/2 large red bell pepper, thinly sliced
- 2 * 2 large garlic cloves, minced
- 1 * 1 6-ounce bag baby spinach leaves
Pumpkin Cheesecake with Marshmallow-Sour Cream Topping and Gingersnap Crust
By Shash
Crust: Preheat oven to 350°F
- For crust:
- * Nonstick vegetable oil spray
- 2 * 2 cups gingersnap cookie crumbs (about 9 ounces)
- 1 * 1 cup pecans (about 3 1/2 ounces)
- 1/4 * 1/4 cup (packed) golden brown sugar
- 2 * 2 tablespoons chopped crystallized ginger
- 1/4 * 1/4 cup (1/2 stick) unsalted butter, melted
- For filling:
- 4 * 4 8-ounce packages cream cheese, room temperature
- 2 * 2 cups sugar
- 1 * 1 15-ounce can pure pumpkin
- 5 * 5 large eggs
- 3 * 3 tablespoons all purpose flour
- 1 * 1 teaspoon ground cinnamon
- 1/2 * 1/2 teaspoon ground ginger
- 1/4 * 1/4 teaspoon freshly grated nutmeg
- 1/4 * 1/4 teaspoon ground allspice
- 1/4 * 1/4 teaspoon salt
- 2 * 2 tablespoons vanilla extract
- For topping:
- 2 * 2 cups mini marshmallows or large marshmallows cut into 1/2-inch cubes
- 1/4 * 1/4 cup whole milk
- 1 * 1 teaspoon vanilla extract
- 1/8 * 1/8 teaspoon salt
- 1 * 1 cup sour cream
Butterscotch Apple Crisp
By Shash
Preheat the oven to 350 degrees F
- Filling:
- 5 Granny Smith apples (about 2 pounds), peeled and roughly chopped
- 1 (11-ounce) bag butterscotch chips
- 1/4 cup light brown sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1 lemon, juiced
- 3 tablespoons unsalted butter, cubed, plus more for greasing
- Topping:
- 3/4 cup all-purpose flour
- 1/4 cup light brown sugar
- 1/2 cup quick oats
- Pinch kosher salt
- 1/2 cup butter
- 3/4 cup pecans, chopped
- Butter pecan ice cream, for serving
Penne with Braised Short Ribs
By Shash
Place an oven rack in the lower 1/3 of the oven
- 4 * 4 pounds beef short ribs
- * Kosher salt and freshly ground black pepper
- 1/4 * 1/4 cup olive oil
- 1 * 1 large onion, diced
- 3 * 3 cloves garlic, coarsely chopped
- 5 * 5 Roma tomatoes, cut into eighths
- 1 * 1 cup red wine, such as Cabernet Sauvignon
- 3 * 3 tablespoons Dijon mustard
- 2 * 2 cups low-sodium beef broth
- 1 * 1 pound penne pasta
- 1/4 * 1/4 cup freshly grated Parmesan
- 1/4 * 1/4 cup chopped fresh flat-leaf parsley
Chocolate Honey Almond Tart
By Shash
Preheat the oven to 350 degrees F
- 1/2 * 1/2 stick (2 ounces) unsalted butter, cut into 1/2-inch pieces, at room temperature, plus extra for coating the pan
- 9 * 9 chocolate graham crackers, 5 1/2-ounces total
- 2 * 2 tablespoons slivered almonds
- 3/4 * 3/4 cup heavy cream
- 1/4 * 1/4 cup honey
- 12 * 12 ounces semisweet chocolate chips
Chicken Fricasee
By Shash
Put chicken, broth, onions, carrots, parsley, bay leaf and salt and pepper in a large covered oven-proof pan that c...
- 6 Pieces of bone-in chicken or 6 pieces of boneless chicken
- 1 Can Chicken Broth
- 1 Bag Frozen Pearl Onions
- 1 Lb. Carrots, peeled and cut into large pieces
- 1 Cup Parsley, chopped
- 2 Teaspoons Salt
- 1/2 - 3/4 Teaspoon Pepper
- 1 Bay Leaf
- 1/4 Cup Softened Butter or Margarine
- 1/4 Cup Flour
- 3/4-1 Cup Heavy Cream
- 1 Lb. Fresh Mushrooms, sliced
- 1/2 Teaspoon Paprika
- 1/2 Teaspoon Dried Thyme
Spinach Salad with Sweet Roasted Pecans and Gorgonzola with Sherry Shallot Vinaigrette
By Shash
Preheat oven to 400 degrees F
- 1 * 1 package triple-washed spinach
- 3 to 4 * 3 to 4 handfuls pecan halves
- 2 * 2 tablespoons vegetable oil
- * A few pinches sugar
- * A few pinches salt
- 1/2 * 1/2 cup olive oil
- 1/4 * 1/4 cup sherry vinegar
- 2 * 2 small shallots, minced
- * Kosher salt and freshly ground black pepper
- 1 * 1 small wedge Gorgonzola, crumbled (about 2 ounces)
Baked French Toast Casserole with Maple Syrup
By Shash
Slice French bread into 20 slices, 1-inch each (I have also cut the bread into cubes)
- Praline Topping:
- 1 loaf French bread (13 to 16 ounces)
- 8 large eggs
- 2 cups half-and-half (I use the fat free half & half)
- 1 cup milk
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Dash salt
- Praline Topping, recipe follows
- Maple syrup
- 1/2 pound (2 sticks) butter
- 1 cup packed light brown sugar
- 1 cup chopped pecans
- 2 tablespoons light corn syrup
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Sweet Potatoes with Stilton and Walnuts
By Shash
Preheat oven to 400°
- 2 tablespoons sugar
- 1/2 cup walnut halves
- 4 pounds sweet potatoes (about 8–10 medium), peeled, sliced on a diagonal 1/2” thick
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1 large shallot, finely chopped
- 2 tablespoons white wine vinegar
- 2 tablespoons fresh lemon juice
- 2 tablespoons walnut oil or olive oil
- Vegetable oil (for frying; about 1/2 cup)
- 12 fresh sage leaves
- 4 oz. Stilton cheese, shaved
Shrimp with Feta
By Shash
Preheat the oven to 400 degrees
- 4 tablespoons good olive oil, divided
- 1 1/2 cups medium-diced fennel
- 1 tablespoon minced garlic (3 cloves)
- 1/4 cup dry white wine
- 1 (14 1/2-ounce) can diced tomatoes
- 2 teaspoons tomato paste
- 1 teaspoon dried oregano
- 1 tablespoon Pernod
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/4 pounds (16 to 20 per pound) peeled shrimp with tails on
- 5 ounces good feta cheese, coarsely crumbled
- 1 cup fresh bread crumbs (Cut the crust off of 4 slices of white bread, grind up in food processor to make crumbs)
- 3 tablespoons minced fresh parsley
- 1 teaspoon grated lemon zest
- 2 lemons