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Recipes
Olive Oil Baked Shrimp
By shauna
Preheat oven to 375. Combine all ingredients in an oven-safe saute pan & bake for 10 min
- 2 lbs. Lg. Shrimp
- 3 Tbsp. Chopped Garlic
- 1/2 C. Extra-Virgin Olive Oil
- 4 Tbsp. Lemon Juice
- 2 tsp. Salt
- 1 Tbsp. Red Pepper Flakes
- 3 Tbsp. Chopped Italian Flat Leaf Parsley
- 1/4 C. Chopped Fresh Tomatoes
- 1/4 C. White Wine
Shrimp Linguine
By shauna
Heat olive oil in saute pan till very hot
- 1 C. Extra-Virgin Olive Oil
- 41-50 (approx 1 C.) Shrimp, peeled
- 2 C. Baby Spinach Leaves
- 1/2 C. Red Onion, julienne
- 1/2 Roma Tomato, cored & julienne
- 2 Garlic Cloves, minced
- 2 Tbsp. Green Onions, finely sliced
- 1/2 C. White Wine, dry
- 1 lb. Linguine, cooked
- 2 tsp. Salt
- 4 tsp. Pepper, black, coarse grind
- 2 Tbsp. Parmesan Cheese, grated
Lemon Risotto Cups
By shauna
Heat butter in skillet. ( Northern italian dishes always begin with butter rather than olive oil )
- 2 Tbsp. Butter
- 1 Shallot, diced
- 1/2 tsp. Salt
- Freshly Ground Black Pepper
- 1 C. Arborio Rice
- 3/4 C. White Wine
- 1/2 C. Parmesan Cheese
- 4 Lemons
- Zest of 1 Lemon
- Juice of 1/2 a Lemon
- 11/2 Tbsp. Mascarpone Cheese
Bernaise Sauce
By shauna
In a sm. saucepan, combine the vinegar, wine, terragon & shallots; simmer over med-heat till reduced to about 1 Tbs...
- 1/2 C. Butter, melted
- 5 Egg Yolks
- 1/2 tsp. Fresh Terragon, chopped
- 2 Tbsp. White Wine
- 2 Tbsp. Fresh Lemon Juice
- 2 Tbsp. Vinegar
- 1 Tbsp. Shallots, chopped
Mint Sails
By shauna
Preheat oven to 325. Grease an 8x8" pan
- Fudge Brownies
- 1/2 C. Unsalted Butter
- 1 C. Sugar
- 2 Lg Eggs
- 1 tsp. Vanilla Extract
- 2 1oz. Squares Unsweetened Chocolate, melted & cooled
- 1/2 C. All-Purpose Flour
- Minty Icing
- 1 C. Icing Sugar
- 2 Tbsp. Softened Unsalted Butter
- 1 Tbsp. 2% Milk
- 1/4 tsp. Peppermint Extract
- Decorative Finish
- 1 oz. Square Unsweetened Chocolate
- 1 Tbsp. Unsalted Butter
Mini Tuna Casseroles
By shauna
Cook pasta in lg. pot of boiling, salted water till al dente; approx
- 9 oz. Uncooked Rotini Pasta
- 1 Tbsp. Unsalted Butter
- 1/4 C. each Diced Onion & Celery
- 1/2 C. Sliced Fresh Mushrooms
- 1 tsp. each Minced Garlic & Dijon Mustard
- 2 C. Shredded Cheddar Cheese, divided
- 2 6 oz. Cans Chunk Light Tuna In Water, drained
- 2 Cans Condensed Cream Of Mushroom Soup
- 1 C. 2% Milk
- Salt & Freshly Ground Black Pepper To Taste
- 1 C. Crushed Potato Chips
Chocolate Oilcake
By shauna
Combine dry ingredients. Add oil, egg & milk; Beat
- 11/2 C. Flour
- 1/2 tsp. Salt
- 1/3 C. Cocoa
- 1 C. Sugar
- 1 tsp. Baking Soda
- 1 tsp. Baking Powder
- 1/2 C. Canola Oil
- 1 Egg
- 1/2 C. Sour Milk
- 1/2 C. Boiling Water
Peppermint Hot Chocolate
By shauna
Spoon crushed candy into mug
- 1 Tbsp. Finely Crushed Candy Canes
- 1 T-Disc Tassimo Suchard Hot Chocolate
- 1 Tbsp. Thawed Cool Whip Whipped Topping
Baby Greens With Goat Cheese, Beets & Candied Pecans
By shauna
Make vinaigrette by whisking together olive oil, balsamic vinegar & honey till smooth
- For Vinaigrette:
- 4 oz. Chavrie Goat Cheese Log
- 8 C. Mixed Baby Greens
- 4 Sm. Red Beets, cooked & cut (beets can be boiled or roasted)
- 2 oz. Candied Pecans
- 2 Tbsp. Balsamic Vinegar
- 2 Tbsp. Extra Virgin Olive Oil
- 1 Tbsp. Honey
Spinach & Roasted Red Pepper Salad
By shauna
Cut peppers into 1/2"wide strips & roast in 400 oven till tender & charred along the edges
- 4 Red Bell Peppers
- 1 tsp. Honey
- 1 tsp. Dijon Mustard
- 1 Tbsp. Balsamic Vinegar
- 21/2 Tbsp. Extra-Virgin Olive Oil
- 1/2 lb. Fresh Baby Spinach (approx. 8 C packed)