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Recipes
Mushroom & Prosciutto Cups
By shauna
Lightly coat mini muffin pans with cooking spray
- Garnishes:
- 24 Wonton Wrappers
- 1 Tbsp. Olive Oil
- 1 Sm. Onion, diced
- 8 oz. (250g) Fresh Mushrooms, coarsely chopped
- 1 Clove Garlic, minced
- 1/2 tsp. Dried Rosemary Leaves
- 1/4 C. Water
- 1 Tbsp. Balsamic Vinegar
- 1 Pkg. (250g) Light Cream Cheese, cubed
- 1/2 C. Minced Prosciutto
- Freshly Ground Pepper to Taste
- Minced Fresh Parsley, Diced Red Pepper or Grated Parmesan Cheese
Salmon Fillets With Orange Basil Butter
By shauna
Heat grill on med-high. Combine butter, orange juice, chopped basil leaves & orange peel in sm
- 1/4 C. Butter, melted
- 1 Tbsp. Orange Juice
- 2 tsp. Fresh Basil Leaves, finely chopped
- 2 tsp. Orange Peel, freshly grated
- 11/2 tsp. Garlic Pepper
- 11/2 lbs. Fresh Salmon Fillets, cut crosswise into 4 pcs.
- 1/4 C. Sliced Almonds, toasted
Balsamic Chicken Breasts
By shauna
In a large resealable bag, combine the flour, pepper & salt
- 1/4 C. All-Purpose Flour
- 1/2 tsp. Pepper
- 1/8 tsp. Salt
- 4 Boneless Skinless Chicken Breast Halves
- 1 Tbsp. Canola Oil
- 1 Sm. Onion, thinly sliced
- 1/4 C. Water
- 2 Tbsp. Balsamic Vinegar
- 1/2 tsp. Dried Thyme
- 1/8 tsp. Dried Rosemary, crushed
Fresh Raspberry Sorbet
By shauna
Place raspberries in food processor & puree
- 3-170 g Containers Fresh Raspberries (just over 1 lb.)
- 3/4 C. Water
- 2/3 C. Granulated Sugar
- 1/2 tsp. Vanilla
Beef Stroganoff
By shauna
Combine flour, salt & pepper
- 1/3 C. Flour
- 1 tsp. Salt
- 1/4 C. Oil
- 1 C. Sour Cream
- 1/4 tsp. Freshly Ground Black Pepper
- 1/2 C. Onion
- 1 Can Cream Of Mushroom Soup
- 11/2 C. Fresh Sliced Mushrooms
- 1/2 tsp. Paprika
- 1 lb. Sirloin Tip Steak, cut into thin strips
- Fresh Parsley ( for garnish )
Wild Mushroom Pappardelle
By shauna
Bring a lg. pot of salted water to a boil for the pappardelle
- 1/4 C. Olive Oil
- 1 lb. Assorted Mushrooms, halved ( such as button, shitake & cremini )
- 1/4 C. All-Purpose Flour
- 1/4 C. Shallots, minced
- 2 tsp. Garlic, minced
- 2 oz. Prosciutto, cut into thin strips
- 1/2 C. Marsala or Dry Sherry
- 1 C. Beef Broth
- 1/2 lb. Dry Pappardelle
- 2 Tbsp. Fresh Italian Flat-Leaf Parsley, minced
- 1 Tbsp. Fresh Thyme, minced
- 1 Tbsp. Unsalted Butter
Crostini With Goat's Cheese & Mixed Mushrooms
By shauna
This recipe features a creamy goat's milk cheese on top of the crostini followed by a mixture of sauteed specialty ...
- 16-1/2 " Baguette Slices
- 1 Tbsp. Butter or Olive Oil
- 1 C. Sliced White Mushrooms
- 2 C. Sliced Shitake Mushrooms
- 2 C. Sliced Oyster Mushrooms
- 16 Tbsp. Mild Goat's Milk Cheese
- 8 Spears Blanched Asparagus, cut into 1/2" pieces(reserving the top11/2" for garnish)
- Truffle Oil (optional)
Creamy Polenta
By shauna
In lg. covered saucepan, bring water to boil over high heat
- 6 C. Water
- 1/2 tsp. Salt
- 1 1/2 C. Fine Cornmeal (or polenta)
Hot Artichoke & Spinach Dip
By shauna
Preheat oven to 350. Lightly grease a sm
- 1 8oz. Pkg. Cream Cheese, softened
- 1/4 C. Mayonnaise
- 1/4 C. Grated Parmesan Cheese
- 1/4 C. Grated Romano Cheese
- 1 Clove Garlic, peeled & minced
- 1/2 tsp. Dried Basil
- 1/4 tsp. Garlic Salt
- Salt & Pepper To Taste
- 1 14oz. Can Artichoke Hearts, drained & chopped
- 1/2 C. Frozen Chopped Spinach, thawed & drained
- 1/4 C. Shredded Mozzarella Cheese
Creole Crab Dip
By shauna
Sauté shallots in 3 Tbsp
- 3 Shallots, peeled & sliced
- 5 Tbsp. Butter, divided
- 1/2 C. Heavy Whipping Cream
- 11 oz. Cream Cheese, softened & divided
- 3 Tbsp. Mascarpone Cheese
- 1/3 C. Green Onions, chopped
- Salt & Freshly Ground Black Pepper
- 1 lb. Crabmeat
- 2 oz. Goat Cheese, crumbled