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Recipes
Red, White & Green Panini
By shauna
Prepare red onion relish. Cut bread in half horizontally; brush outside with oil
- 1 16-oz. Loaf Ciabatta or Italian Bread
- 1/4 C. Mayonnaise
- 1 Tbsp. Basil Pesto
- 6 oz. Provolone Cheese, thinly sliced
- 4 oz. Coppacola or Cooked Ham, thinly sliced
- 4 oz. Salami, thinly sliced
- 2 C. Fresh Arugula
- Red Onion Relish ( Under Sauces & Dips )
Smoked Salmon New Potatoes
By shauna
Place the potatoes in a lg
- 36 Sm. Red Potatoes
- 1 Pkg. ( 8 oz. ) Cream Cheese, cubed
- 2 Pkgs. ( 3 oz. each ) Smoked Cooked Salmon
- 2 Tbsp. Green Onion, chopped
- 2 Tsp. Dill Weed
- 2 Tsp. Lemon Juice
- 1/8 Tsp. Salt
- 1/8 Tsp. Pepper
- Fresh Dill Sprigs
Crab Stuffing For Steak
By shauna
Saute the onion, celery, red pepper & garlic in the butter till tender but not brown
- 1 lb. ( 450 g ) Crabmeat, fresh, frozen or canned that has been well drained
- 1/3 C. Butter, melted
- 1/2 C. Red Onion, chopped
- 1/3 C. Celery, finely chopped
- 1/4 C. Red Pepper, chopped
- 1 Garlic Clove, finely chopped
- 2 Eggs, beaten
- 1 C. Fresh Bread Crumbs
- 1 Tbsp. Fresh Italian Flat-Leaf Parsley, chopped
- 2 tsp. Salt or to taste
- 1 tsp. Freshly Ground Black Pepper or to taste
Spinach Stuffed Chicken Breasts
By shauna
Take the chicken breasts & flatten with a mallot till each piece is an even thickness
- 1 Pkg. Spinach Dip or Spinach Pesto
- 4 Boneless Chicken Breasts
- 8 Slices Prosciutto
- 2 Tbsp. Olive Oil
Bruschetta'n Cheese Stuffed Chicken Breasts
By shauna
Preheat oven to 350. To prepare stuffing, combine tomatoes & liquid, 1/2 C
- 1 Can ( 19 fl. oz./540 ml. ) Petite Cut Tomatoes With Garlic & Olive Oil, undrained
- 11/4 C. Shredded Mozzarella, divided
- 1/4 C. Fresh Basil, chopped
- 1 Pkg. ( 120 g ) Stove Top Stuffing Mix For Chicken
- 8 Sm. Boneless, Skinless Chicken Breasts
- 1/3 C. Kraft Signature Roasted Red Pepper With Parmesan Dressing
Lobster Mac & Cheese
By shauna
Preheat oven to 375. Set aside a 13"x 9" baking dish or 6-8 individual gratin dishes
- 1 lb. Cavatappi Or Elbow Macaroni
- 8 Tbsp. (1 stick) Unsalted Butter, divided
- 1/2 C. All-Purpose Flour
- 4 C. Milk (skim is fine)
- 12 oz.(4 C.) Gruyere Cheese, shredded
- 8 oz. (2 C.) Extra Sharp Cheddar, grated
- 1 tsp. Kosher Salt
- 1/2 tsp. Freshly Ground Black Pepper
- 1/4 tsp. Nutmeg
- 1 1/2 lbs. Cooked Lobster Meat, cut into 1/2" chunks (using frozen lobster tails works fine; thaw first then steam for approx 12 min)
- 1 C. Panko Bread Crumbs
Saskatoon Pie
By shauna
Mix ingredients together & cook over med heat till mixture starts to thicken
- 4 C. Fresh Saskatoon Berries
- 1 Tbsp. Lemon Juice
- 1 C. Sugar
- 1/2 C. Water ( mixed with 2 Tbsp. cornstarch )
BBQ Pork Spareribs
By shauna
Put ribs in pan; cover with foil & Bake at 450
- 3-31/2 lbs. Pork Spareribs, cut in pieces
- 2 Tbsp. Oil
- 1 Chopped Onion
- 1 C. Ketchup
- 2 Tbsp. Vinegar
- 1 C. Hot Water
- 1 Tbsp. Worchestershire Sauce
- 1 Tsp. Mustard
- 1 Tsp. Salt
- 1 Tbsp. Brown Sugar
- 1/4 Tsp. Cayenne Pepper
- 1/4 Tsp. Freshly Ground Black Pepper
Tomato & Onion Chutney
By shauna
In a lg. heavy-bottomed pot, heat the oil over med heat
- 2 Tbsp. Extra-Virgin Olive Oil
- 2 Cloves Garlic, chopped
- 2 C. Sweet Onion, chopped
- 1 1/2 lbs. Campari-Style Tomatoes, quartered
- 1/2 C. Brown Sugar
- 1/2 C. Apple Cider Vinegar
- 1 tsp. Sea Salt
- 1 Tbsp. Mustard Seeds
Prosciutto & Marinated Artichoke Involtini
By shauna
*Involtino is italian for stuffed rolls
- 1 tsp. Extra-Virgin Olive Oil
- 1/2 C. Slivered Blanched Almonds
- 1 6.5 oz. Jar Marinated Artichoke Hearts, drained & patted dry
- 1/4 C. Cream Cheese, softened
- 2 Tbsp. Freshly Grated Parmesan Cheese
- 1/2 tsp. Finely Grated Lemon Zest
- Salt & Freshly Ground Black Pepper