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Recipes
Lemon Sour Cream Pound Cake
By Shash
Position a rack in the center of the oven and preheat to 325°F
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter , at room temperature
- 3 cups sugar
- 6 large eggs , at room temperature*
- 1 teaspoon vanilla
- Grated zest of 2 lemons
- 1 cup sour cream , at room temperature
- 1 cup fresh lemon juice
- 2/3 cup sugar
- 1/4 cup water
- Zest of 1 lemon
Inside-Out Bacon Cheeseburgers with Grilled Green Onion Mayo
By Shash
Preheat grill pan over high heat
- 5 * 5 slices bacon, chopped
- 4 * 4 scallions, cleaned and trimmed
- * Extra-virgin olive oil, for drizzling
- 1 1/3 * 1 1/3 pounds ground beef sirloin
- 1 * 1 tablespoon Worcestershire sauce, eyeball it
- 1 * 1 tablespoon steak seasoning blend or coarse salt and black pepper
- 1/2 * 1/2 pound extra sharp white cheddar cheese, crumbled
- 1 * 1 cup mayonnaise or reduced fat mayonnaise
- 1 * 1 teaspoon ground cumin
- * Salt and pepper
- 4 * 4 crusty Kaiser rolls, split
- 4 * 4 leaves crisp romaine lettuce
Southwestern-Style Chicken Burritos
By Shash
For marinade: Mix first 7 ingredients in large shallow baking dish
- Marinade
- 1/2 * 1/2 cup fresh lime juice
- 1/3 * 1/3 cup vegetable oil
- 1/3 * 1/3 cup tequila
- 4 * 4 garlic cloves, minced
- 1 1/2 * 1 1/2 teaspoons ground cumin
- 1 * 1 teaspoon dried oregano, crumbled
- 1/2 * 1/2 teaspoon dried crushed red pepper
- 4 * 4 large boneless skinless chicken breast halves (about 1 1/4 pounds)
- 4 * 4 10-inch flour tortillas
- 3 * 3 tablespoons vegetable oil
- 1 * 1 red bell pepper, thinly sliced
- 1 * 1 yellow bell pepper, thinly sliced
- 1 * 1 red onion, sliced
- 1 * 1 garlic clove, minced
- 2 * 2 cups shredded Monterey Jack cheese (about 8 ounces)
- 4 * 4 canned whole green chilies (about 1 4-ounce can)
- * Fresh cilantro
- * Purchased salsa
New York Cheesecake
By Shash
Preheat oven to 350 degrees F
- 15 graham crackers, crushed
- 2 tablespoons butter, melted
- 4 (8 ounce) packages cream cheese (Softened)
- 1 1/2 cups white sugar
- 3/4 cup milk
- 4 eggs
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 1/4 cup all-purpose flour
Blueberry Crumb Cake
By Shash
Preheat the oven to 350 degrees F
- For the streusel:
- 1/4 * 1/4 cup granulated sugar
- 1/3 * 1/3 cup light brown sugar, lightly packed
- 1 * 1 teaspoon ground cinnamon
- 1/8 * 1/8 teaspoon ground nutmeg
- 1/4 * 1/4 pound (1 stick) unsalted butter, melted
- 1 1/3 * 1 1/3 cups all-purpose flour
- For the cake:
- 6 * 6 tablespoons unsalted butter, at room temperature (3/4 stick)
- 3/4 * 3/4 cup granulated sugar
- 2 * 2 extra-large eggs, at room temperature
- 1 * 1 teaspoon pure vanilla extract
- 1/2 * 1/2 teaspoon grated lemon zest
- 2/3 * 2/3 cup sour cream
- 1 1/4 * 1 1/4 cups all-purpose flour
- 1 * 1 teaspoon baking powder
- 1/4 * 1/4 teaspoon baking soda
- 1/2 * 1/2 teaspoon kosher salt
- 1 * 1 cup fresh blueberries
- * Confectioners' sugar for sprinkling
Ginger-Garlic Fish in Parchment
By Shash
Preheat oven to 375 degrees F
- * Parchment paper
- 4 * 4 (6 to 7-ounce) portions sea bass
- * Salt and freshly ground black pepper
- 1 * 1 bunch scallions, cut into 3-inch pieces on an angle
- 1/2 * 1/2 pound shiitake mushrooms, stemmed and sliced
- 3 to 4 * 3 to 4-inch knob ginger, peeled and thinly sliced
- 4 * 4 large cloves garlic, peeled and thinly sliced
- 3 * 3 tablespoons honey
- 2 * 2 tablespoons rice wine vinegar
- 3 * 3 tablespoons tamari sauce
Prosciutto Roasted Bass with Autumn Vegetables
By Shash
Preheat the oven to 400 degrees
- 2 cups peeled, seeded, and (1/2-inch) diced butternut squash
- 2 cups peeled and (1/2-inch) diced Yukon Gold potatoes (2 medium)
- 2 cups peeled and (1/2-inch) diced parsnips (3 parsnips)
- 2 cups peeled and (1/2-inch) diced carrots (6 carrots)
- Good olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon minced garlic (3 cloves)
- 6 (8-ounce) skinless fish fillets such as striped bass or halibut
- 6 thin slices prosciutto di Parma
- 1/4 pound (1 stick) unsalted butter
- 6 sprigs fresh rosemary
- 3 tablespoons freshly squeezed lemon juice
- Lemon wedges, for serving
Plum Cake Tatin
By Shash
Preheat the oven to 350 degrees F
- 6 * 6 tablespoons (3/4 stick) unsalted butter, at room temperature, plus extra for greasing the dish
- 10 to 12 * 10 to 12 purple "prune" plums, cut in half and pitted
- 1 3/4 * 1 3/4 cups granulated sugar, divided
- 2 * 2 extra-large eggs, at room temperature
- 1/3 * 1/3 cup sour cream
- 1/2 * 1/2 teaspoon grated lemon zest
- 1/2 * 1/2 teaspoon pure vanilla extract
- 1 * 1 cup plus 2 tablespoons all-purpose flour
- 1/2 * 1/2 teaspoon baking powder
- 1/4 * 1/4 teaspoon kosher salt
- * Confectioners' sugar
Roasted Brussels Sprouts with Garlic and Pancetta
By Shash
Preheat oven to 450°F. Toss together Brussels sprouts, pancetta, garlic, oil, and salt and pepper to taste in an ...
- 1 lb Brussels sprouts, trimmed and halved (quartered if large)
- 2 oz pancetta, visible fat discarded and pancetta minced
- 1 garlic clove, minced
- 1/2 tablespoon extra-virgin olive oil
- 1/4 cup water
Creamy Chicken-Noodle Casserole with Spinach and Mushrooms
By Shash
Combine chicken, 1 cup water, garlic and bay leaf in large saucepan
- 1 * 1pound skinless boneless chicken breast halves
- 1 1/2 * 1 1/2 cups (about) water
- 2 * 2 large garlic cloves, minced
- 1 * 1 bay leaf
- 1/3 * 1/3 cup all purpose flour
- 2 * 2 tablespoons cornstarch
- 2 * 2 cups low-fat (1%) milk
- 1 * 1 teaspoon dried tarragon
- 1 * 1 teaspoon salt
- 1/8 * 1/8 teaspoon ground nutmeg
- 1/4 * 1/4 cup dry white wine
- 1 * 1 10-ounce package frozen spinach, thawed, squeezed dry
- 8 * 8 ounces spinach fettuccine
- 8 * 8 ounces mushrooms, sliced
- 1 1/2 * 1 1/2 teaspoons olive oil
- 3/4 * 3/4 cup coarse fresh breadcrumbs from French bread
- 1/4 * 1/4 cup freshly grated Parmesan cheese