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Lobster Mac and Cheese

Lobster Mac and Cheese

By

2009, Ina Garten, All Rights Reserved

  • Kosher salt
  • Vegetable oil
  • 1 pound cavatappi or elbow macaroni
  • 1 quart milk
  • 8 tablespoons (1 stick) unsalted butter, divided
  • 1/2 cup all-purpose flour
  • 12 ounces Gruyere cheese, grated (4 cups)
  • 8 ounces extra-sharp Cheddar, grated (2 cups)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon nutmeg
  • 1 1/2 pounds cooked lobster meat
  • 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
0/5 (0 Votes)

Dinner-Week 2-Delicata Squash Salad with Kale and Cranberry Beans

Dinner-Week 2-Delicata Squash Salad with Kale and Cranberry Beans

By

Delicata squash is tossed with kale, cranberry beans, and a tangy balsamic dressing

  • 2 medium delicata squashes (about 2 pounds), halved lengthwise and seeded
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 1/2 bunch kale (5 ounces), large stems removed, cut into 1-inch pieces
  • 1 large shallot, finely chopped
  • 1 garlic clove, minced
  • 1 tablespoon red-wine vinegar
  • 1 teaspoon coarse salt
  • Freshly ground pepper
  • 1 can (15 ounces) cranberry or cannellini beans, drained and rinsed
4/5 (1 Votes)

Eggnog Flan on Cinnamon Crust

Eggnog Flan on Cinnamon Crust

By

by Claudia Fleming

  • 1 cup all purpose flour
  • 1/2 teaspoon (generous) ground cinnamon
  • 1/8 teaspoon (generous) freshly grated or ground nutmeg
  • 1/8 teaspoon (generous) salt
  • 1 large egg yolk
  • 1 tablespoon whipping cream
  • 6 tablespoons (3/4 stick) unsalted butter, room temperature
  • 3 tablespoons sugar
  • 1 3/4 cups sugar, divided
  • 1/3 cup water
  • 1 tablespoon light corn syrup
  • 6 large egg yolks
  • 2 large eggs
  • 2 cups heavy whipping cream, divided
  • 2 cups whole milk
  • 2 tablespoons dark rum
  • 1 tablespoon freshly grated or ground nutmeg
  • 1 cup chilled heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 tablespoon dark rum
  • 3/4 teaspoon vanilla extract
  • Freshly grated or ground nutmeg (for sprinkling)
0/5 (0 Votes)

Lunch-Week 1-Kale Slaw with Red Cabbage and Carrots

Lunch-Week 1-Kale Slaw with Red Cabbage and Carrots

By

2012 Whole Living Action Plan

  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon apple-cider vinegar
  • Coarse salt and pepper
  • 3 cups mixed shredded kale and red cabbage
  • 1 carrot, peeled and julienned
  • 1/4 cup fresh parsley leaves
  • 2 tablespoons diced red onion
  • 2 tablespoons sunflower seeds
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons hemp seeds
5/5 (1 Votes)

Béarnaise Sauce

Béarnaise Sauce

By

One of the classic French sauces, béarnaise is traditionally served with beef

  • 1/2 cup white wine vinegar
  • 2 Tbs. minced shallot
  • 2 tsp. plus 1 Tbs. chopped fresh tarragon
  • 2 Tbs. water
  • 4 egg yolks
  • 1 cup clarified butter, warmed
  • 1/2 tsp. fresh lemon juice, plus more, to taste
  • Salt and freshly ground white pepper, to taste
0/5 (0 Votes)

Steak Tartare

Steak Tartare

By

Traditionally served with toast points, steak tartare is paired with crostini in this recipe

  • 1 baguette, sliced crosswise into 1/4-inch-thick slices
  • Extra-virgin olive oil for baking, plus 1/4 cup
  • Salt and freshly ground pepper, to taste
  • 1 New York strip steak, about 1 lb., trimmed of all fat
  • 1 egg yolk
  • 1 Tbs. lemon juice
  • 3 Tbs. Dijon mustard
  • 1/8 tsp. minced garlic
  • 1/2 Tbs. chopped fresh flat-leaf parsley
  • 2 Tbs. pitted and finely chopped oil-cured or Kalamata olives
  • 1/2 Tbs. coarsely chopped capers
  • 1/2 cup chopped green onion, green portions only
5/5 (1 Votes)

Lemon-Rosemary Olive Oil Cake

Lemon-Rosemary Olive Oil Cake

By

Marge Perry, Cooking Light SEPTEMBER 2009

  • Cooking spray
  • 2 tablespoons all-purpose flour
  • 2 1/2 cups all-purpose flour
  • 1 1/2 tablespoons finely chopped fresh rosemary
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup olive oil
  • 1/2 cup fat-free milk
  • 2 teaspoons grated lemon rind
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon lemon extract
  • 3 large eggs
  • 1 cup powdered sugar
  • 1 tablespoon fresh lemon juice
  • Fresh rosemary sprig (optional)
4.6/5 (15 Votes)

Mushroom Stuffed Chicken with Spring Vegetables

Mushroom Stuffed Chicken with Spring Vegetables

By

Baby vegetables are more tender and flavorful

  • 6-8 baguette slices, 1 inch thick cut into 1-inch cubes
  • 2 chickens, about 4 lbs each
  • 6 Tbs unsalted butter
  • 1 lb mixed fresh mushrooms, cut into halves or quarters
  • 1/4 cup minced shallots
  • 1 tsp salt
  • 1 tsp freshly ground pepper
  • 2 tsp minced fresh thyme
  • 1 1/2 cups chicken stock
  • 2 Tbs minced fresh flat leaf parsley
  • 12-14 spring onions, all but 1 inch of the green tops cut off, then cut in half lengthwise
  • 8-10 young carrots with green tops
  • 14-16 baby Yukon Gold, cut in half
  • 1 1/2 Tbs brandy
  • Fresh rosemary and thyme sprigs for garnish
0/5 (0 Votes)

Bruschetta with White Beans and Olive Oil

Bruschetta with White Beans and Olive Oil

By

White beans are a staple of the Florentine diet

  • 2 cups dried cannellini beans
  • 8 Tbs. extra-virgin olive oil
  • 3 garlic cloves
  • 1 fresh sage sprig
  • 6 to 8 peppercorns
  • Salt and freshly ground pepper, to taste
  • 4 slices coarse country bread,
  • each about 3⁄4 inch thick
0/5 (0 Votes)

Sausage-Stuffed Potato Galette

Sausage-Stuffed Potato Galette

By

Any sage-spiked pork sausage can be used as the filling for this luscious potato cake (if the sausages come in casi...

  • 3 pounds large Yukon Gold potatoes
  • Salt and freshly ground pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 fennel bulb—halved, cored and thinly sliced lengthwise
  • 1 small onion, sliced
  • 1 pound pork breakfast sausage
0/5 (0 Votes)