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Recipes
Red Potato Salad With Bacon & Fresh Herbs
By shauna
In lg. saucepan, cover potatoes with water & bring to a boil over high heat; reduce heat to med
- 2 lbs. ( 8-10 ) Sm. Red Potatoes
- 8 Strips Bacon
- 1/4 C. Red Onion, minced
- 1/2 C. Mayonnaise
- 2 Tbsp. Fresh Italian Flat Leaf Parsley, chopped
- 1 Tbsp. Each Fresh Rosemary & Basil, chopped
- 1/4 tsp. Freshly Ground Black Pepper
- 1/2 tsp. Salt
- 2 Tbsp. Red Wine Vinegar
Prosciutto With Marinated Melon
By shauna
Cut off the stem & blossom ends of the melon
- 1 Med. Ripe Honeydew Melon ( or any kind of melon except watermelon )
- Juice of 1/2 Lime
- 1/2 tsp. Crushed Red Pepper Flakes
- Kosher Salt
- 4 Mint Leaves, torn into small pieces
- 6 oz. Paper-Thin Slices Prosciutto di Parma or Prosciutto San Danielle
- 1 Tbsp. Extra-Virgin Olive Oil
Flank Steak With Horseradish Butter
By shauna
Combine butter, horseradish & chives in sm
- 1/4 C. Butter, softened
- 2 tsp. Prepared Horseradish
- 1 tsp. Fresh Chives, chopped
- 1 C. Dry Red Wine
- 2 Tbsp. Red Wine Vinegar
- 11/2 tsp. Fresh Garlic, finely chopped
- 1 Tbsp. Fresh Oregano Leaves, finely chopped
- 1 Tbsp. Fresh Thyme Leaves, finely chopped
- 2 Tbsp. Olive Oil
- 11/4 lb. Flank or Top Round Steak
Classic Basil Pesto
By shauna
In a food processor or blender, combine basil, 1/3 C
- 2 C. Sweet Basil Leaves, firmly packed ( 21/2 oz. )
- 1/3 -1/2 C. Olive Oil
- 1/2 C. Pine Nuts
- 1/2 C. Grated Parmesan or Romano Cheese
- 3 or 4 Garlic Cloves, peeled & quartered
- 1/4 tsp. salt
- Freshly Ground Black Pepper
Roast Herbed Fresh Ham With Madeira Gravy
By shauna
Heat oven to 400. Have ready a roasting pan ( not disposable foil )
- 1 Bone-In Shank-End Leg Of Pork fresh ham, about 8 lb 3 Tbsp. Fresh Rosemary, chopped
- 2 Tbsp. Each Olive Oil & Minced Garlic
- 2 tsp. Grated Orange Zest
- 11/2 tsp. Salt
- 11/4 tsp. Pepper
- 1/2 C. Madeira Wine or Dry White Wine
- 13/4 C. Chicken Broth
- 11/2 Tbsp. Cornstarch
Pork Medallions With Porcini Mushroom Sauce
By shauna
Combine mushrooms & 11/2 C
- 11/2 C. ( 11/2 oz. ) Dried Porcini Mushrooms
- 11/2 C. Boiling Water
- 1 Pork Tenderloin, trimmed & cut crosswise into 8 pieces
- 1 tsp. Freshly Ground Black Pepper
- 1 tsp. Fresh Rosemary, minced
- 3/4 tsp. Salt
- 1 Garlic Clove, minced
- 2 tsp. Olive Oil
- 1 tsp. Butter
- 3/4 C. Red Onion, diced
- 1/2 C. Dry Marsala or Madeira
- 1 C. Chicken Broth
Parmesan-Crusted Stuffed Chicken
By shauna
Heat oven to 400. Make cut in one long side of each chicken breast, being careful to not cut through to opposite s...
- 4 Sm. Boneless, Skinless Chicken Breasts
- 12 Fresh Asparagus Spears, trimmed
- 1/2 C. Kraft 4 Cheese Italiano Shredded Cheese
- 1/4 C. Kraft Parmesan Grated Cheese
- 1 Pkg. Stove Top Stuffing Mix for Chicken
Veggie Mushroom Rice
By shauna
In a lg. non-stick saucepan, saute the onion, peppers & celery in oil for 2 min
- 1 Sm. Onion, chopped
- 1 Sm. Green Pepper, chopped
- 1 Sm. Red Pepper, chopped
- 1/4 C. Celery, chopped
- 1 Tbsp. Canola Oil
- 11/2 C. Fresh Mushrooms, sliced
- 1 Garlic Clove, minced
- 11/4 C. Uncooked Long Grain Rice
- 21/2 C. Water
- 11/2 tsp. Rubbed Sage
- 1 tsp. Dried Parsley Flakes
- 1 tsp. Dried Thyme
- 3/4 tsp. Salt
- 1/8 tsp. Pepper
Cherry Trifle Dessert
By shauna
A quick & easy dessert for a crowd, wonderfully presented in a shot glass!
- 2 Tbsp. Marsala Wine
- 1/2 C. Slightly Cooled Strong Expresso Coffee
- 2 Tbsp. Super Fine Granulated Sugar
- 50 g Grated Good Quality Dark Chocolate
- 1/2 C. Thick Vanilla Custard
- 4 pcs. Mini Jam Sponge Rolls
- 1 Can 425g Cherries
- Fresh Cherries For Garnish
Peanut Butter Cheesecake Brownies
By shauna
Heat oven to 350. Prepare brownie batter as directed on pkg
- 1 Pkg. ( 450 g ) Brownie Mix
- 175 g ( 3/4 of 250-g pkg. ) Philadelphia Brick Cream Cheese, softened
- 1/4 C. Smooth Peanut Butter
- 2 Tbsp. Sugar
- 1 C. Cool-Whip Whipped Topping, thawed
- 12 Maraschino Cherries