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Recipes
Spring Breakfast Pizza with Spicy Hollandaise
By Janet-2
1. Coat 12-inch pizza pan with nonstick cooking spray; set aside
- 1/4ounce package fast-rising active dry yeast
- 2 tablespoons sugar
- 1 cup warm water (120 degrees F)
- 3 tablespoons olive oil
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1/2 cup quick-cooking rolled oats
- 8 ounces fresh asparagus
- 3/4 cup shredded cheddar or fontina cheese
- 3 hard-cooked eggs, sliced
- 1 cup cherry tomatoes, halved
- 4 ounces cooked ham, cubed
- Spiced Hollandaise, recipe below
- 1 0.9ounce envelope hollandaise sauce mix
- 1 teaspoon lemon juice
- 1/2 teaspoon chili powder
Moroccan Lamb Stew
By Janet-2
Mix salt, pepper, cinnamon and allspice in medium bowl
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 3 1/2 pounds o-bone (round-bone) lamb shoulder chops, well trimmed, cut into 1-inch pieces, or 2 pounds lamb shoulder, cut up
- 2 tablespoons olive oil
- 2 cups chopped onions
- 3 garlic cloves, minced
- 1 1/2 tablespoons minced peeled fresh ginger
- 1 1/3 cups water
- 2 large blood oranges
- 1/4 cup chopped fresh parsley
- 1 tablespoon honey
Gravy for Turkey
By Janet-2
For gravy: Scrape juices and browned bits from reserved roasting pan into large glass measuring cup
- Gravy:
- 1 pound crimini mushrooms, sliced
- 3 garlic cloves, chopped
- 2 tablespoons chopped shallot
- 1 cup dry white wine
- 2 cups Shortcut Turkey Stock
- 1 cup heavy whipping cream
- 2 tablespoons water
- 5 teaspoons cornstarch
- 1/4 cup chopped fresh Italian parsley
- 1 teaspoon chopped fresh mint
Asian Shrimp and Cabbage Salad
By Janet-2
Bring a large pot of salted water to a boil and fill a bowl with ice water
- 1 - 1 lb. medium shrimp, shelled and deveined
- 3 - 3 tbsp. extra-virgin olive oil
- 1 1/2 - 1 1/2 tbsp. Asian fish sauce
- 1 - 1 lime zest, finely grated plus lime wedges
- 1 - 1 tbsp. light brown sugar
- 1 - 1 tsp. Thai red curry paste
- 1 - 1 small shallot, very finely chopped
- 1/2 - 1/2 small green cabbage, cored and finely shredded (6 packed cups)
- 2 - 2 carrots, julienned
- 2 - 2 Kirby cucumbers, very thinly sliced
- 1 - 1 cup unsalted roasted peanuts, coarsely chopped
- 1 - 1 cup cilantro leaves
Mexican Seafood Cocktail
By Janet-2
Stir together Clamato juice, ketchup, lime juice, hot sauce, salt, onion, and cilantro in a large bowl, then gently...
- 1 1/2 cups chilled Clamato juice, or 1 cup tomato juice and 1/2 cup bottled clam juice
- 1/4 cup ketchup
- 1/4 cup fresh lime juice
- 1 teaspoon hot sauce such as Tabasco
- 1 teaspoon salt, or to taste
- 1/2 cup finely chopped white onion
- 1/4 cup chopped fresh cilantro
- 1 firm-ripe California avocado, peeled, pitted, cut into small chunks
- 1/2 lb fresh lump crabmeat (1 cup), picked over
- 1/4 lb cooked baby shrimp
Espresso Martini
By Janet-2
- Make 1/2 oz. of espresso and cool
- stoli vanil vodka
- bailey's irish cream
- godiva white chocolate liqueur
- espresso (cooled)
- or
- 1 oz cold espresso
- 1 1/2 oz Absolut® vodka
- 1 1/2 oz Kahlua® coffee liqueur
- 1 oz white creme de cacao
Grilled Shrimp Summer Rolls
By Janet-2
1. In a medium bowl, cover the cellophane noodles with hot water and let stand until soft, 30 minutes
- 2 - 2 ounces dried cellophane noodles
- 16 - 16 large shrimp (3/4 lb), shelled and deveined
- - salt and freshly ground pepper
- 1/2 - 1/2 cup low-sodium soy sauce
- 1/2 - 1/2 cup rice vinegar
- 2 - 2 tbsp. honey
- 2 - 2 garlic cloves, minced
- 1 - 1 tbsp. minced fresh ginger
- 1 - 1 tsp. sesame seeds (optional)
- 1 - 1 tsp. minced scallion
- 2 - 2 tsp. Asian sesame oil
- Eight - Eight 8 1/2-inch rice paper wrappers
- 4 - 4 romaine lettuce leaves, torn
- 32 - 32 small mint leaves
- 32 - 32 small cilantro leaves
- 1 - 1 carrot, peeled, and julienned
Wild Mushrooms Crostini
By Janet-2
Heat skillet and fry bacon till crisp
- 2 Vidalia onions
- 1 tbsp. butter
- 2 slices of bacon
- crimini mushrooms
- baguette
- olive oil
Virgin Pomegranate and Cranberry Bellini
By Janet-2
from Food Network
- 1 cup ice
- 1 1/2 cups simple syrup, recipe follows
- 1 1/4 cups unsweetened pomegranate juice, chilled
- 1 cup unsweetened cranberry juice, chilled
- 1 (25.3 fluid ounces) bottle sparkling water, chilled
- 2 limes, thinly sliced
- 1 bunch fresh mint, for garnish
- Optional garnish: 1/2 cup (2 1/2 ounces) pomegranate seeds
- Special equipment: a 6 to 8 cup capacity punch bowl
Sangria - red wine
By Janet-2
from Cook's Illustrated
- 2 large juice oranges, washed; one orange sliced; remaining orange juiced
- 1 large lemon, washed and sliced
- 1/4 cup granulated white sugar (I like to use superfine sugar)
- 1/4 cup Triple Sec
- 1 (750 ml.) bottle inexpensive, fruity, medium-bodied red wine, chilled
- 2 cups - add something fizzy (7-up, or sparkling water)