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Recipes
Polenta With Sauteed Mushrooms & Asparagus
By shauna
Combine first 3 ingredients in a lg
- 2 C. 1% Low-Fat Milk
- 2 C. Vegetable Broth
- 1/8 tsp. Freshly Ground Black Pepper
- 3/4 C. Instant Polenta
- 1 Tbsp. Butter
- 2 C. Sliced Mushrooms
- 2 tsp. Canola Oil
- 21/2 C. ( 2-in. ) Slices Asparagus
- 11/2 oz. Pancetta, chopped
- 2 Tbsp. Preshredded Fresh Parmesan Cheese
Panzanella
By shauna
In a screw-top jar, combine olive oil, vinegar, sugar, & garlic
- 1/2 C. Extra-Virgin Olive Oil
- 1/4 C. Red Wine Vinegar
- 1 Tbsp. Sugar
- 1 Garlic Clove, minced
- Salt & Freshly Ground Black Pepper
- 1 Loaf Firm Country-Style Italian Bread, cut or torn into bite-size pieces ( 9 cups )
- 3 Ripe Tomatoes, chopped, or 2 C. Grape Tomatoes
- 11/2 C. Chopped Cucumber ( 1 small )
- 1 C. Chopped Celery ( 2 stalks )
- 1/4 C. Chopped Sweet Onion
- 1/2 C. Basil Leaves, coarsely chopped
- 1 C. Crumbled Ricotta Salata or Feta Cheese ( 4 oz. )
Blackberry Ice Cream Sandwiches
By shauna
Let ice cream stand at room temp
- 2 C. Vanilla Ice Cream
- 2 Tbsp. Creme de Cassis
- 32 Chocolate Wafer Cookies
- 3/4 C. Water
- 1/2 C. Creme de Cassis
- 2 Tbsp. Sugar
- 2 Tbsp. Lemon Juice
- 3 C. Fresh Blackberries
Sherried Zabaglione With Berries
By shauna
*Zabaglione is a light custard sauce, served immediately to enjoy it's frothy texture
- 5 Tbsp. Sugar
- 3 Tbsp. Cream Sherry
- 2 Lg. Eggs
- 3 Tbsp. Reduced-Fat Sour Cream
- 2 C. Fresh Blackberries
- Fresh Mint Sprigs
Pumpkin & Cream Cheese Sandwich Cookies
By shauna
Preheat oven to 350. Line 3 baking sheets with parchment paper
- Frosting:
- 1 1/2 C. All-Purpose Flour
- 1 tsp. Baking Flour
- 1 tsp. Baking Soda
- 2 tsp. Cinnamon
- 1/2 tsp. Ground Cloves
- 1/2 tsp. Salt
- 1/2 C. Unsalted Butter, softened
- 1 1/2 C. Granulated Sugar
- 1 C. Fresh Pumpkin Purée
- 1 Egg
- 1 tsp. Vanilla Extract
- 8 oz. Cream Cheese, softened
- 5 Tbsp. Unsalted Butter, softened
- 2 tsp. Vanilla Extract
- 2 C. Icing Sugar
Herbed Crostini
By shauna
Preheat oven to 400. Brush both sides of bread slices with olive oil; place on a baking sheet
- 6 Baguette Slices, cut into pieces 8-in. long & 1/4" thick
- 3 Tbsp. Extra Virgin Olive Oil
- 6 Tbsp. Grated Parmesan Cheese
- 2 Tbsp. Fresh Parsley, chopped
- 2 tsp. Fresh Thyme Leaves
- 1 tsp. Fresh Rosemary, chopped
Peaches in Red Wine
By shauna
In a med-sized bowl, combine peach slices & sugar & toss gently till sugar dissolves
- 4 Fresh Peaches, peeled, pitted & sliced
- 2 Tbsp. Sugar
- 2 Tbsp. Dry Red Wine
- 5 Fresh Mint Leaves
- Fresh Mint Leaves for Garnish
Lemon-Ricotta Lasagna
By shauna
Puree tomatoes & juice in a processor
- 1 lb. Lasagna Noodles
- 16 oz. Grated Mozzarella
- 4 Cloves Garlic, chopped very fine
- 1 28 oz. Can Tomatoes, drained
- 1 14 1/2 oz. can Tomatoes With Juice
- 4 Tbsp. Olive Oil
- 1 tsp. Salt
- 22 oz. Ricotta Cheese
- Zest From 1 Lemon
- 2 Tbsp. Lemon Juice
- 6 Tbsp. Freshly Grated Parmigiano-Reggiano
- 8 oz. Fresh Mozzarella, sliced into 1/3" rounds
- 12-16 Fresh Basil Leaves
Roast Beef Pockets With Avocado-Sour Cream Spread
By shauna
Place bottoms of rolls on cutting board
- 10 Crusty Rolls
- 1 lb. Thinly Sliced Rare Deli Roast Beef
- 2 C. Arugula
- Avocado-Sour Cream Spread (recipe below)
- 1 Ripe Avocado, peeled & pitted
- 1/2 C. Sour Cream
- 2 Tbsp. Mayonnaise
- 2 tsp. Prepared Horseradish
- 1 1/2 tsp. Ranch Dip Mix
Mixed Greens With Balsamic Vinaigrette
By shauna
In lg. bowl, whisk together oil, vinegar, green onion, mustard, salt & pepper
- Balsamic Vinaigrette:
- 4 Inner Leaves Bibb Lettuce
- 4 C. Torn Mixed Salad Greens
- 2 tsp. Each Extra-Virgin Olive Oil & Balsamic Vinegar
- 1 tsp. Minced Green Onion
- 1/2 tsp. Dijon Mustard
- Pinch each Salt & Pepper