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Recipes
Filet Minion
By Shivani
1. In a pot melt the butter
- 1 c bread crumbs
- 1 c cheese
- ½ c butter
- Herbs of your choice
- Red peppers
- 4 pcs beef/chicken
- s&p
- 1 c red wine
- ½ c cream
Apple Pie
By Shivani
1. Toss all ingredients except butter together and set aside
- Pastry
- 2 1/2 * 2 1/2 cups all purpose flour
- * or 1/2 teaspoon fine salt
- 1/2 * 1/2 cup unsalted butter
- 1/2 * 1/2 cup vegetable shortening
- 2 * 2 tablespoons lemon juice
- 6 * 6 tbsp to 10 tbsp cold water as needed
- Filling
- 8 * 8 cups peeled and sliced tart apples, such as Spy or Spartan
- 3/4 * 3/4 cup sugar
- 1/2 * 1/2 cup light brown sugar, packed
- 2 * 2 tablespoons all-purpose flour
- 1 * 1 tablespoon lemon juice
- 1 * 1 teaspoon finely grated lemon zest
- 1 * 1 teaspoon cinnamon
- 1/4 * 1/4 teaspoon nutmeg
- 1 * 1 tablespoon unsalted butter
- 1 * 1 egg whisked with 2 tbsp cold water for brushing
- * sugar for sprinkling
Chicken purses
By Shivani
1. Mix the chicken, ricotta cheese thyme, lemon and salt and pepper together
- Shred cooked chicken
- ¾ c ricotta cheese
- A bit of thyme
- Zest ½ lemon
- S & p to taste
- Wanton wrappers
Manicotti
By Shivani
1. Chop onion really small and garlic – let it cook for a few minutes then add the Swiss chard or the spinach
- Onion
- 1 clove garlic
- Swiss chard /spinach
- 15 oz ricotta
- 1 c mozzarella / Parmesan
- A little basil
- ¾ c peas
- S &p to taste
Easy Chocolate Cheesecake
By Shivani
1. Melt butter mix w/ Oreo crumbs - press to the bottom of spring form pan
- 11/4 cup Oreo crumbs
- 1 tsp butter
- 3 pkgs cream cheese
- 3/4 cups sugar
- 1 tsp vanilla
- 3 eggs
- 6 squares bakers chocolate
Short Ribs (Beef)
By Shivani
1. Drudge your short ribs in a bit of corn starch and brown lightly in a bit of olive oil
- 8 beef short ribs
- 1 large onion
- 3 med carrots
- some thyme
- 2 bay leafs
- 1 c red wine
- 1/2 can 28 oz can of diced tomatoes
- 1/2 box of chicken stock
Orange and Pineapple Beef
By Shivani
Put an oven rack in the center of the oven
- Sauce:
- * Vegetable oil cooking spray
- 3 * 3 tablespoons vegetable oil
- 1 * 1 (4 to 5-pound) beef tenderloin, trimmed
- * Kosher salt and freshly ground black pepper
- 1 * 1 (20-ounce) can pineapple chunks in heavy syrup
- 1 * 1 cup orange juice
- 1/4 * 1/4 cup fresh lemon juice (from 1 large lemon)
- 1/4 * 1/4 cup low-sodium soy sauce
- 3 * 3 tablespoons sugar
- 1 * 1 tablespoon arrowroot
- 3 * 3 cloves garlic, coarsely chopped
- 1 * 1 (1-inch) piece fresh ginger, peeled and coarsely chopped
- 1/2 * 1/2 teaspoon kosher salt, plus extra for seasoning
- * Garnish: orange slices, optional
Chicken Pot Pies
By Shivani
1. Heat e.v.o.o in a pan. 2
- 2 pkg chicken tenders
- 2 tsp terragon
- 2 carrots
- 1 med. onion
- 3-4 stalks of celery
- 1 pkg quick cooking pelnta
- 1 cup cream
- 3 cups chicken stock
- 2 tablespoons butter
- 2 tablespoons all purpose flour (a.p.f)
- 2 tsps dijion mustard
Creamy Seafood Pasta
By Shivani
1. In 5- to 6-quart Dutch oven, cook linguine as directed on package
- 16 oz. uncooked linguine
- 1 can (18.5 oz) Progresso® Traditional New England clam chowder
- 1 cup milk
- 2 oz. (1/2 cup) shredded Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 1/2 lb. uncooked deveined shelled large shrimp, tail shells removed
- 1 (8-oz.) pkg. (3 cups) sliced fresh mushrooms
- 4 medium green onions, chopped (1/4 cup)
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 1/2 cup chopped fresh parsley
- Salt and pepper to taste, if desired
- 2 oz. (1/2 cup) shredded Parmesan cheese, if desired
Chicken Marsala
By Shivani
1. Salt and pepper both sides of the chicken – add the chicken to a hot pan and brown both sides
- 4 Chicken cutlets
- S & p
- 1 clove garlic
- I pkg sliced mushrooms
- ½ c marsala wine
- 2 tablespoons capers