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Recipes
Baked French Toast with Pecan Crumble
By Janet-2
For french toast: Spread out bread on a rimmed baking sheet; let stand overnight
- French toast:
- 1 1-pound loaf challah, sliced 1" thick
- Unsalted butter, room temperature (for baking dish)
- 4 large eggs
- 4 large egg yolks
- 2 cups heavy cream
- 2 cups whole milk
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoons ground cinnamon
- 1/2 teaspoons ground nutmeg
- 1/2 teaspoons kosher salt
- Pecan crumble and assembly:
- 1/2 cup pecans
- 2 tablespoons chilled unsalted butter, cut into pieces
- 2 tablespoons light brown sugar
- 1/2 teaspoons kosher salt
Ill Bollita Soup
By Janet-2
Sautè onion in olive oil in large pot until translucent
- • 1 onion, chopped coarsely
- • 2 carrots, chopped
- • Pancetta, diced
- • 2 tbsp. tomato paste
- • 1 tsp. herbs de Provence
- • 1 bay leaf
- • 1 can of chopped tomatoes
- • 1 can of cannellini beans
- • 1 cup of frozen spinach
- • Rind of parmesan cheese
- • Olive oil
Samoa Cookies
By Janet-2
1. Place each shortbread cookie in cup of a greased muffin tin
- - 24 -30 shortbread cookies
- - 6 tablespoons butter
- - 1/2 cup granulated sugar
- - 1/2 cup light corn syrup
- - 1/2 cup sweetened condensed milk
- - 1/2 teaspoon vanilla
- - 4 cups toasted coconut
- - 1 cup chocolate chips
Blood Orange Mimosas
By Janet-2
Stir together juice, liqueur, and sugar in a 2-quart pitcher until sugar is dissolved
- 3 cups fresh blood-orange juice (from about 10 oranges)
- 1/3 cup Grand Marnier or other orange-flavored liqueur
- 1 tablespoon plus 1 teaspoon sugar
- 1 (750-ml) bottle Prosecco, chilled well
Shrimp Skewers with Tzatziki & Spinach
By Janet-2
Mix Greek-style yogurt, cucumber, dill, 2 tablespoons lemon juice, shallots, and 3/4 teaspoon crushed aniseed in sm...
- 1 cup Greek-style (2% or nonfat) yogurt*
- 1 cup 1/4-inch cubes English hothouse cucumber
- 3 tablespoons chopped fresh dill
- 2 tablespoons fresh lemon juice plus additional for drizzling
- 2 tablespoons chopped shallots
- 1 1/4 teaspoons aniseed, finely crushed, divided
- Olive oil (for brushing and drizzling)
- 1 pound uncooked large shrimp, peeled, deveined, tails left intact
- 8 cups baby spinach leaves
- 3/4 cup crumbled feta cheese
Lyon Chicken
By Janet-2
Preheat oven to 450 degrees
- 3 tbsp. olive oil
- 1 4-pound chicken, cut into 10 pieces
- 3 tbsp. unsalted butter
- 12 large garlic cloves, unpeeled
- 1 bay leaf
- 1 cup red wine vinegar
- 2 cups chicken stock
- 1/4 cup creme fraiche
- herbed steam rice
Roast Leg of Lamb with Red Wine Sauce
By Janet-2
Preheat oven to 375 degrees
- 1/4 cup extra virgin olive oil
Crab Martini
By Janet-2
Mix the following in a bowl: mayonnaise, lemon juice, dijon mustard, crab meat
- bibb lettuce
- crab meat
- mayonnaise
- lemon juice
- Dijon mustard
- tomatoes, diced
- asparagus, cut in 1/2" pieces
- zest of lemon
Devils On Horseback - new version
By Janet-2
Remove pits from the dates
- dates, Medjool type
- goat cheese
- bacon
Veloute
By Janet-2
Veloute is a velvety smooth sauce that is made with a white roux and a white stock (veal, chicken, fish, or vegetab...
- 3 cups of chicken stock or fish stock or vegetable stock
- 2 1/2 tbsp. butter
- 3 tbsp. all-purpose flour
- 1/4 tsp. salt
- 1/8 tsp. freshly ground pepper