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Recipes
Grilled Portobello Mushroom Salad
By shauna
In a food processor, puree whole sun-dried tomatoes & garlic clove
- 2 Whole Sun-Dried Tomatoes, packed in oil, plus 1/4 C. julienned
- 1 Garlic Clove, plus 1 tsp. minced
- 1/2 C. Olive Oil, plus 2 Tbsp.
- 1/4 C. Red-Wine Vinegar
- 1 tsp. Balsamic Vinegar, plus 2 Tbsp.
- 1/4 tsp. Kosher salt, plus 2 tsp.
- 1/4 tsp. Freshly Ground Black Pepper, plus 1/2 tsp.
- 1/4 C. Extra-Virgin Olive Oil
- 1 tsp. Fresh Oregano leaves, plus 1/2 Tbsp.
- 12 Sm. Portobello Mushroom Caps
- 6 C. Baby Arugula
Asparagus Beef Roll-Ups
By shauna
In a lg. Skillet, bring water to a boil
- 11/2 C. Water
- 36 Fresh Asparagus Spears, trimmed
- 1 Carton ( 8 oz. ) Spreadable Chive & Onion Cream Cheese
- 3-5 Tbsp. Prepared Horseradish
- 2 Pkgs. ( 5 oz. each ) Thinly Sliced Roast beef
Flavour-Infused Cream Cheese Nibbles
By shauna
Cube cream cheese into about 36 pieces
- 1 Pkg. ( 250g ) Philadelphia Cream Cheese
- 1/2 C. Kraft Signature Sundried Tomato & Oregano Dressing
- 2 Garlic Cloves, sliced
- 3 Sm. Sprigs Fresh Rosemary, stems removed
- 6 Sprigs Fresh Thyme, cut into pieces
- 1 tsp. Black Peppercorns
- Peel of 1 Lemon, cut into thin strips
Strawberry & Basil Goat Cheese Cake
By shauna
"This is the sexiest cheesecake you'll ever eat" -Tyler Florence
- 10 oz. Graham Crackers
- 1/2 tsp. Ground Cinnamon
- 1 Stick (4 oz.) Unsalted Butter, melted
- 4 oz. Cream Cheese, at room temp.
- 1 Pint Sour Cream, at room temp.
- 3 Eggs, at room temp.
- 1 C. Sugar
- Zest & Juice Of 1 Lemon
- 1/2 tsp. Vanilla Extract
- For The Topping;
- 6 oz. Fresh Strawberries, stems removed & cut in half lengthwise
- 1/4 C. Sugar
- Juice Of 2 Lemons
- 2 oz. Grand Marnier
- 1/2 C. Fresh Basil Leaves
- 2 Tbsp. Crumbled Goat Cheese, frozem
Cotelli ( Corkscrew ) Pasta With Mushrooms, Artichoke Hearts & Marsala Wine
By shauna
Cook pasta in boiling, salted water till al dente ( approx
- 1 Pkg. Cotelli Pasta
- 1 Pkg. Cremini Mushrooms, cut into quarters
- 1 Lg. Onion, diced
- 2 Tbsp. Olive Oil
- Salt & Freshly Ground Black Pepper
- 2 Tbsp. Flat-Leaf Italian Parsley, chopped
- 1 C. Shredded Parmesan Cheese
- 3/4 C. Marsala Wine
- 1 C. Artichoke Hearts, drained & chopped
- 3/4 C. Heavy Cream
Mushroom Tarts
By shauna
Place flour & salt in food processor
- 2 C. All-Purpose Flour
- 1/2 tsp. Salt
- 1 C. Cold Butter, diced
- 1 C. Cream Cheese, diced
- 2 Tbsp. Butter
- 8 oz. ( 250 g ) Each, Fresh & Wild Mushrooms, chopped
- 2 Garlic Cloves, chopped
- 1 C. Whipping Cream
- 1 Tbsp. Lemon Juice
- 1/4 C. Green Onion, chopped
- 1/4 C. Italian Flat Leaf Parsley, chopped
- Salt & Freshly Ground Black Pepper
Chicken Thighs Braised in White Wine
By shauna
In a lg. skillet with a lid, arrange thighs, bone side up; season with salt & pepper
- 8 Bone-In, Skinless Chicken Thighs
- Salt & Freshly Ground Black Pepper
- 4 Garlic Cloves, thinly sliced
- 1 C. Dry White Wine
- 1/4 tsp. Dried Thyme
- 1 Lemon, cut into 8 thin slices, plus 1 Tbsp. Fresh Lemon Juice
- 1 Tbsp. Cold Butter, cut into pieces
- 2 Tbsp. Flat-Leaf Italian Parsley, chopped
Mint Chocolate Cookie Crush Semifreddo
By shauna
Place the eggs, extra yolks, sugar & vanilla in a heat proof bowl
- 3 Eggs
- 2 Egg Yolks, extra
- 1 C. Superfine Sugar
- 1 tsp. Vanilla Extract
- 2 C. Whipping (35%) Cream
- 1 C. Crushed Hard Mint Candies*
- 3/4 C. Chocolate Cookies, crushed*
- Green Food Coloring
Pasta Margherita
By shauna
A beautiful dish; very light & fresh!
- 8 oz. Dry Pasta
- 3 C. Fresh Tomatoes, diced
- 1/2 lb. Fresh Mozzarella, diced
- Salt & Pepper To Taste
- 1/4 C. Olive Oil
- 1 Tbsp. Garlic, thinly sliced
- 1/2 C. Fresh Basil Leaves, thinly sliced
Truffle Sauce
By shauna
Combine lemon, wine, vinegar, garlic, shallots, thyme & peppercorns in a saucepan & reduce over low heat till 1/4 C
- 1/2 Lemon, Cut into 6 Wedges
- 1 C. Dry White Wine
- 1/3 C. Rice Wine Vinegar
- 1 Garlic Clove, minced
- 2 Shallots, minced
- 1 Sprig Thyme
- 3 Cracked Peppercorns
- 1/4 C. Heavy Cream
- 1/3 lb. Cold, Unsalted Butter, diced
- 1/4 C. Truffle Oil
- Salt to Taste