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Recipes
Chocolate Chunk Orange and Hazelnut Cookies
By Janet-2
Preheat oven to 375°F Combine flour, baking soda and 1/8 teaspoon salt in medium bowl; whisk to blend
- 1 1/4 * 1 1/4 cups all purpose flour
- 1/2 * 1/2 teaspoon baking soda
- 1/8 * 1/8 teaspoon salt
- 3/4 * 3/4 cup (packed) golden brown sugar
- 1/2 * 1/2 cup (1 stick) unsalted butter, room temperature
- 4 * 4 teaspoons grated orange peel
- 1 * 1 teaspoon vanilla extract
- 1 * 1 large egg
- 3 * 3 3-ounce bars bittersweet chocolate, cut into 1/3-inch chunks
- 1 1/2 * 1 1/2 cups hazelnuts (about 6 ounces), toasted, husked, chopped
Shrimp & Green Onion Pancakes
By Janet-2
For pancakes: Whisk eggs in medium bowl to blend
- Sauce:
- 2 large eggs
- 1 1/2 cups cold water
- 1/2 teaspoon coarse kosher salt
- 1/2 teaspoon gochu garu (Korean red pepper powder)* or 1/8 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 cups all purpose flour
- 1/2 pound uncooked shrimp, peeled, deveined, cut into 1/3-inch pieces
- 1 medium onion, halved, very thinly sliced
- 8 green onions (white and pale green parts only), cut into 3- to 4-inch-long matchstick-size strips
- 1 medium carrot, peeled, cut into 3-to 4-inch-long matchstick-size strips
- 1/2 cup reduced-sodium soy sauce
- 2 tablespoons water
- 2 tablespoons fresh lemon juice
- 2 teaspoons Asian sesame oil
- 1 teaspoon gochu garu (Korean red pepper powder)* or 1/4 teaspoon cayenne pepper
- 4 tablespoons vegetable oil, divided
Vegetable Pancakes
By Janet-2
from Mark Bittman
- 1 1/2 pounds grated vegetables, peeled first if necessary (3 cups packed), and squeezed dry (try sweet potato, corn, zucchini, squash)
- 1/2 small onion, grated; or 4 scallions
- 1 egg or 2 egg whites, lightly beaten
- 1/4 cup white or whole wheat flour, more or less
- Salt and freshly ground black pepper
- Olive or vegetable oil or butter for greasing the pan
Velvet Corn Soup
By Janet-2
Shell, devein and coarsely chop the shrimp
- 1/4 lb medium raw shrimp
- 6 cups chicken broth
- 1/2 cup diced cooked ham
- 1/4 cup coarsely chopped water chesnuts
- 1 can cream-style corn (16 oz)
- 3 tbsp. cornstarch dissolved in 1/3 cup water
- 2 egg whites, lightly beaten
- 1 green onion, thinly sliced
- 2 tsp. sesame oil
- 1/8 teaspoon white pepper
- salt
Moroccan Beef Meatball Tagine
By Janet-2
For meatballs: Line large rimmed baking sheet with plastic wrap
- Meatballs:
- 1 1/2 pounds ground beef (20% fat)
- 1/3 cup coarsely grated onion
- 1/3 cup panko (Japanese breadcrumbs)*
- 1/4 cup chopped fresh cilantro
- 1 large egg, beaten to blend
- 2 garlic cloves, minced
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon ground ginger
- Stew:
- 1 tablespoon olive oil
- 3 1/2 cups chopped onions
- 4 garlic cloves, minced
- 2 cinnamon sticks
- 1 teaspoon turmeric
- 1/8 teaspoon saffron threads, crumbled
- 2 cups beef broth
- 1 14.5-ounce can diced tomatoes in juice
- 1/4 cup golden raisins
- 2 cups 1/2-inch-thick carrot slices (cut on diagonal)
- 1/4 cup chopped fresh cilantro plus additional for garnish
- 1 5-ounce package baby spinach leaves
- Couscous with Fresh Cilantro and Lemon Juice
- Lemon wedges (for garnish)
Portuguese Bean Stew (Feijao)
By Janet-2
Soak beans in cold water to cover by 2 inches 8 hours
- 1 pound dried navy or Great Northern beans, picked over
- 1 pound sliced bacon
- 1 large onion, chopped
- 3 garlic cloves, minced
- 4 to 5 cups water
- 1 6-ounce can tomato paste
- 1 pound Portuguese chouri‧o or Spanish chorizo (cured spicy pork sausage), cut into 1/4-inch-thick slices
- 1/2 teaspoon dried hot red pepper flakes, or to taste
- 1 tablespoon paprika
Butter Shortbread Cookies
By Janet-2
1. In the bowl of a mixer, combine butter, sugar and salt and cream on medium speed until blended, about 2 minutes
- 1 1/2 cups (3 sticks) unsalted butter, at room temperature
- 1 1/3 cups sugar
- 2 teaspoons kosher salt
- 3 egg yolks
- 2 tablespoons vanilla extract
- Interior scrapings of 1/2 split vanilla bean, preferably Tahitian
- 3 3/4 cups all-purpose flour
Black & Red Mojito
By Janet-2
In a tall glass, muddle the berries and mint with the lime juice and simple syrup
- 3 blackberries
- 6 raspberries
- 7 mint leaves
- 1 oz fresh lime juice
- 1 oz simple syrup
- 2 oz light rum
- club soda
Roasted Squash with Pumpkin Seeds and Mint
By Janet-2
Preheat oven to 425°
- Roasted Squash with Mint and Toasted Pumpkin Seeds
- Ingredients
- Servings: 8–10
- 2 medium acorn or butternut squash or small sugar pumpkins (about 3 lb. total)
- 4 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 1/4 cup shelled pumpkin seeds (pepitas)
- 1 tablespoon aged balsamic vinegar
- 1/4 cup fresh mint leaves, torn
Spaghetti by Scarpetta
By Janet-2
Scott Conant's recipe
- Scarpetta sauce:
- Kosher salt
- Scarpetta tomato sauce
- 1 pound fresh spaghetti
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons (1 ounce) unsalted butter, cut into pieces
- 16 whole fresh basil leaves, cut into chiffonade
- Extra-virgin olive oil, for drizzling
- Extra-virgin olive oil
- 12 plum tomatoes, peeled and seeded, plus any juices from peeling and seeding, strained and reserved (see Note*)
- Kosher salt 10 cloves garlic 3 sprigs fresh basil (about 24 leaves plus stems)
- 1 to 1 1/2 teaspoons crushed red pepper flakes