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Recipes
Brie & Cherry Pastry Cups
By shauna
Heat oven to 375. Spray 36 miniature muffin cups with cooking spray
- 1 Sheet Frozen Puff Pastry, thawed
- 1/3 to 1/2 C. Red Cherry Preserves
- 4 oz. Brie Cheese, cut int 1 1/2 in. pieces (36 pieces)
- 1/4 C. Chopped Pecans
- 2 Tbsp. Fresh Chives, chopped
Lobster Dip
By shauna
In a lg. stock pot, bring an inch of salted tap water to a boil
- (2) 1.5 lb. Lobster
- 16 oz. Cream Cheese, softened
- 2 Shallots, minced
- 1 Clove Garlic, minced
- 1 Tbsp. Horseradish
- 1 Tbsp. Worcestershire Sauce
- 1/8 tsp. Cayenne
- 1 tsp. Hot Sauce
- Salt & Pepper To Taste
Saffron Shrimp With Feta, Basil & Couscous
By shauna
Preheat oven to 400. Soak the couscous in 3 C
- 1 C. Couscous
- 1/4 C. Extra-Virgin Olive Oil
- 3 Garlic Cloves, minced
- 1 tsp. Minced Fresh Red Finger Chili
- 1 tsp. Lemon Zest
- 1 tsp. Sea Salt
- 1/2 tsp. Freshly Ground Black Pepper
- 1/2 tsp. Saffron Threads
- 1/2 C. each; White Wine & Water
- 1 1/2 lbs. Raw Jumbo Shrimp, peeled & deveined
- 1/4 C. Torn, Fresh Basil Leaves
- 10 Campari Tomatoes, quartered
- 6 oz. Feta Cheese, crumbled
The Ultimate Stuffed Mushroom
By shauna
A delicious appetizer-always a crowd favorite!
- 20 Med. Mushrooms
- 3 Tbsp. Butter
- 2 Tbsp. Onions, finely chopped
- 2 Tbsp. Red Peppers, finely chopped
- 14 Ritz Crackers, finely crushed ( approx. 1/2 C. crumbs )
- 2 Tbsp. Grated Parmesan
- 1/2 tsp. Italian Seasoning
Limoncello
By shauna
Our favourite after-dinner drink, or digestivo, is easily the Italian Limoncello
- Simple Syrup:
- 2 -750ml Bottles Everclear
- 2 -750ml Bottles Smirnoff Vodka
- 40 Organic Lemons
- 8 C. Sugar
- 8 C. Water
Stuffed Pepper Casserole
By shauna
Heat oven to 350. Brown meat with peppers & garlic in lg
- 1 lb. Lean Ground Beef
- 2 Green Peppers, coarsely chopped
- 3 Cloves Garlic, minced
- 2 C. Cokked Long-Grain White Rice
- 1 Jar (700 ml) Pasta Sauce
- 1 C. Kraft 4 Cheese Italiano Shredded Cheese
Smoked Mozzarella Cheese Crostini Spread
By shauna
In bowl, combine cheese, mayonnaise, sweet peppers, green onion, turmeric & brown sugar
- 1 C. ( 4 oz. ) Smoked Mozzarella Cheese, coarsely shredded
- 1/2 C. Mayonnaise
- 1/4 C. Roasted Red Sweet Peppers, chopped
- 2 Tbsp. (1) Green Onion, finely chopped
- 1 tsp. Ground Turmeric
- 1 tsp. Packed Brown Sugar
- 24 Toasted Baguette Slices
Italian Sausage & Bell Pepper Paella
By shauna
Preheat oven to 400F. Squeeze sausage meat from casings into lg
- 4 Links Hot &/or Sweet Italian Sausage
- 2 Red Bell Peppers, cut into 1/2" wide strips
- 1 Green Pepper, cut into 1/2" wide strips
- 1 Med Onion, cut into 1/2" wedges
- 1 Tbsp. Olive Oil
- 11/2 C. Arborio Rice
- 1 C. Dry White Wine
- 2 C. Drained Canned Tomatoes, chopped coarse
- 3 C. Water
- 1 Tbsp. Sugar
Vegetable Gratin
By shauna
Lightly grease a shallow 13x9-in
- 10 Sm. Red or White New Potatoes, thinly sliced & divided
- 2 Sm. Zucchini, thinly sliced & divided
- 7 Roma Tomatoes, thinly sliced & divided
- 6 Tbsp. Grated Parmesan Cheese, divided
- 1/3 C. Packed Basil Leaves, chopped & divided
- 1/2 tsp. Dried Thyme, divided
- 1/2 tsp. Dried Oregano, divided
- Olive Oil for drizzling
- 1/3 C. Chicken or Vegetable Broth
Spicy Roasted Brussels Sprouts With Candied Pecans
By shauna
Spread out a lg. sheet of parchment paper or foil to cool pecans on
- Candied Pecans:
- 1/2 C. Brown Sugar
- 2 Tbsp. Vegetable Oil
- 2 C. Pecan Halves
- Brussels Sprouts:
- 3 lb. Brussels Sprouts
- 4 Tbsp. Olive Oil
- Salt
- Medium Pinch Of Chili Flakes