KrissyW330's profile page
Recipes
Hearty Minestrone Soup
By KrissyW330
Packed with vegetables, beans and pasta, this soup is a meal in itself
- 2 tablespoons olive oil
- 4 cloves garlic, finely chopped
- 1 medium yellow onion, chopped
- 6 cups low-sodium vegetable broth
- 1 cup thinly sliced Savoy cabbage
- 1/4 cup tomato paste
- 1/4 cup chopped parsley
- 1 tablespoon chopped basil
- 2 large stalks of celery, sliced
- 2 medium carrots, peeled and chopped
- 1 dried bay leaf
- 1 (28-ounce) can chopped tomatoes, with their liquid
- 1 cup canned chickpeas, drained
- 1 cup dried fusilli pasta
- 1 (15-ounce) can cannellini or white beans, drained
- Salt and pepper to taste
- 3/4 to 1 cup grated Parmesan cheese
Quick Cassoulet
By KrissyW330
1. Preheat oven to 325°. 2
- 2 tablespoons olive oil
- 4 (4-inch) pork sausages, sliced (about 8 ounces)
- 4 (4-inch) lamb sausages, sliced (about 6 1/2 ounces)
- 4 (4-inch) duck sausages, sliced (about 8 1/2 ounces)
- Cooking spray
- 1 cup finely chopped onion
- 1/2 cup finely chopped carrot
- 1/2 cup finely chopped celery
- 2 tablespoons minced garlic
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1/2 cup dry white wine
- 1/4 cup cognac or brandy
- 5 thyme sprigs
- 2 bay leaves
- 2 whole cloves
- 1 cup fat-free, lower-sodium chicken broth
- 3 (15-ounce) cans cannellini beans, rinsed and drained
- 1 (14.5-ounce) can no-salt-added diced tomatoes, drained
- 1 (4-ounce) piece French bread baguette
- 1 1/2 tablespoons unsalted butter
Gnocchi alla Romana
By KrissyW330
In a 4-quart saucepan over medium-high heat, bring the milk to a simmer
- 5 1/2 cups milk
- 2 cups semolina
- 2 tsp. kosher salt
- 1 1/4 cups grated Parmigiano-Reggiano cheese
- 2 egg yolks
- 6 Tbs. (3/4 stick) unsalted butter, cut into small cubes, plus 3 Tbs. melted butter
- Roman-style meatballs for serving (see related recipe at left)
Pan-Seared Scallops with Apple-Onion Marmalade and Bacon
By KrissyW330
The sophisticated flavors of this lovely scallop starter will surely impress your guests
- For the marmalade:
- 1/4 cup olive oil
- 2 large sweet onions such as Vidalia, cut through the stem end into thin wedges
- 2 large Golden Delicious or other baking apples, peeled, cored and cut into thin wedges
- 1/2 tsp. cumin seeds
- 2 tsp. apple cider vinegar, or more, to taste
- 3/4 tsp. salt
- Freshly ground pepper, to taste
- 6 slices lean bacon
- 18 large sea scallops, about 1 1/2 lb. total, patted dry
- Salt and freshly ground pepper, to taste
- 1 cup apple cider
Texas State Fair Pecan Pie
By KrissyW330
This extraordinarily rich and sweet pecan pie was the winner at the 1996 State Fair of Texas State pie competition,...
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 stick plus 4 tablespoons unsalted butter, cut into 1/2-inch dice
- 1/4 cup plus 1 tablespoon ice water
- 1 1/2 cups pecan halves (51/2 ounces)
- 1 1/2 sticks cold unsalted butter
- 1 1/2 cups dark brown sugar
- 3/4 cup granulated sugar
- 1/2 cup light corn syrup
- 3 tablespoons whole milk
- 2 tablespoons all-purpose flour
- 1/2 vanilla bean, split, seeds scraped
- 1/2 teaspoon salt
- 4 large eggs
- Unsweetened whipped cream or vanilla ice cream, for serving
Rosemary-Maple Cashews
By KrissyW330
Preheat the oven to 375°
- 8 cups raw cashews
- 5 tablespoons pure maple syrup
- 2 1/2 tablespoons extra-virgin olive oil
- 1 tablespoon minced fresh rosemary
- 1/4 teaspoon cayenne pepper
- Kosher salt and freshly ground pepper
Green Goddess Dressing
By KrissyW330
Blend first 7 ingredients in processor until coarse puree forms
- 1/2 * 1/2 ripe medium avocado (about 7 ounces)
- 3 * 3 tablespoons white wine vinegar
- 1 * 1 garlic clove, finely chopped
- 1 * 1 oil-packed anchovy, very finely chopped
- 1 * 1 teaspoon fresh lemon juice
- 1/2 * 1/2 teaspoon fresh lime juice
- 1/4 * 1/4 teaspoon sugar
- 3/4 * 3/4 cup olive oil
- 1/4 * 1/4 cup heavy whipping cream
- 3 * 3 tablespoons chopped fresh Italian parsley
- 2 * 2 tablespoons chopped fresh tarragon
- 2 * 2 tablespoons chopped fresh cilantro
- 1 * 1 tablespoon chopped fresh basil
- 1 * 1 small shallot, finely chopped (about 1 tablespoon)
Cherry Cola Barbecue Sauce
By KrissyW330
A sweet-savory sauce that's great with the grilled meats
- 1 tablespoon vegetable oil
- 2 cups chopped onions
- 2 garlic cloves, minced
- 2 12-ounce bottles (ketchup-style) chili sauce
- 1 12- to 13-ounce jar cherry preserves or jam
- 1 cup cherry cola (regular, not diet)
- 1/3 cup (packed) golden brown sugar
- 1/4 cup balsamic vinegar
- 1 teaspoon (or more) hot pepper sauce
Pecan Chicken
By KrissyW330
Preheat oven to 425°. Place chicken breast halves in a zip-top plastic bag
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1 cup whole buttermilk
- 1 large egg
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2/3 cup all-purpose flour
- 1/2 cup finely ground pecans
- 2 tablespoons canola oil
Homemade Kettle Chips with Bacon Cheese Sauce
By KrissyW330
Heat oil in a heavy bottom pot to 200 degrees Dunk potatoes in batches for 2 mins, remove and place in the fridge
- 6 slices of bacon cut into 1/4 inch pieces
- 1/2 med onion, small diced
- 1 lb Hook's Cheddar cheese, grated
- Kennebec potatoes sliced as thin as possible, rinsed and dried
- Flour
- Salt and pepper, to taste