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Recipes
Cream Biscuits
By KrissyW330
Preheat an oven to 425°F
- 2 1/2 * 2 1/2 cups all purpose flour
- 1 * 1 Tbs. baking powder
- 1 * 1 tsp. salt
- 2 * 2 Tbs. sugar
- 2 1/2 * 2 1/2 cups heavy cream
Quick Chicken-and-Cheese Tamales
By KrissyW330
Inspiring Idea To make his tamales, Guillermo Pernot of Cuba Libre in Philadelphia mashes masa dough and a slow-bra...
- 2 cups masa harina
- 1 teaspoon baking powder
- 1 1/4 teaspoons kosher salt
- 1 1/4 cups cool water
- 1/2 cup solid vegetable shortening (3 ounces), softened
- 1/2 cup chicken stock or low-sodium broth
- 2 1/2 cups shredded chicken (from 1 rotisserie chicken)
- 1/4 pound sharp cheddar cheese, shredded (1 packed cup)
- 1/2 cup chopped cilantro
- 2 scallions, finely chopped
- Hot sauce, for serving
My Go-To Smoothie
By KrissyW330
Puree until smooth
- 1 cup frozen blackberries
- 3/4 cup frozen blueberries
- 1 banana
- 3/4 cup almond milk
- 2 Tbsp hemp seeds
- 1 tsp honey
- 1/4 tsp ground ginger
Mushroom, Onion, and Avocado Quesadillas
By KrissyW330
Directions Heat the oil in a large nonstick skillet over medium-high heat
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 package (8 ounces) sliced mushrooms
- 1/4 teaspoon salt
- 4 garlic cloves, minced
- 1 Hass avocado, mashed with a fork
- 2 tablespoons chopped fresh cilantro
- 4 flour tortillas (8")
- 1 cup (4 ounces) shredded reduced-fat sharp Cheddar cheese
Mango Rice Salad with Grilled Shrimp
By KrissyW330
Cynthia Nicholson, Cooking Light JUNE 2005
- 1 tablespoon minced fresh garlic
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon low-sodium soy sauce
- 4 teaspoons curry powder
- 1/8 teaspoon ground red pepper
- 1/8 teaspoon ground cumin
- 1 1/2 pounds medium shrimp, peeled and deveined (about 36 shrimp)
- 2 cups water
- 2/3 cup light coconut milk
- 1 1/4 cups uncooked long-grain rice
- 3/4 cup shredded carrot
- 2 cups diced peeled mango (about 2 mangoes)
- 1 1/2 cups diced red bell pepper
- 1/2 cup sliced green onions
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chopped fresh parsley
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt
- Cooking spray
- Cilantro sprigs (optional)
Spotted Pig Bloody Mary
By KrissyW330
The Spotted Pig, New York City Bartender Anna Vanderzee suggests making the mix for this recipe one day in adva...
- 1/2 cup finely grated peeled fresh horseradish
- 2 ounces Worcestershire sauce
- 2 ounces Sriracha chile sauce
- Finely grated zest of 1 small lemon
- 2 teaspoons celery salt
- 1 teaspoon kosher salt
- Freshly ground pepper
- 32 ounces tomato juice
- Ice
- 16 ounces vodka
- Lime wedges
- Pickled or fresh vegetables (optional)
Spiced-Pumpkin Soufflés with Bourbon and Molasses Sauce
By KrissyW330
by Shelley Wiseman
- 1/2 cup whole milk
- 1 tablespoon cornstarch
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- Pinch of ground cloves
- 3/4 cup plus 1 tablespoon granulated sugar, divided, plus additional for coating ramekins
- 3/4 cup canned pure pumpkin (from a 15-oz can, not pie filling)
- 10 large egg whites
- 1/4 teaspoon salt
- Equipment: 8 (6-ounce) ramekins
- Garnish: confectioners sugar
- Accompaniments: bourbon molasses sauce ; unsweetened whipped cream
Brined, Herb Roasted Turkey
By KrissyW330
Recipe courtesy Emeril Lagasse, 2007
- 1 cup salt
- 1 cup brown sugar
- 2 oranges, quartered
- 2 lemons, quartered
- 6 sprigs thyme
- 4 sprigs rosemary
- 1 (10 to 12-pound) turkey
- 1 large orange, cut into 1/8ths
- 4 tablespoons unsalted butter at room temperature
- Salt and pepper
- 1 large yellow onion, cut into 1/8ths
- 1 stalk celery, cut into 1-inch pieces
- 1 large carrot, cut into 1-inch pieces
- 2 bay leaves
- 2 sprigs thyme
- 2 sprigs rosemary
- 1/2 bunch sage
- 3 or 4 sprigs parsley
- 1 1/2 to 2 cups chicken or turkey stock, for basting
- 1 tablespoon vegetable oil
- Reserved turkey neck and giblets
- 1 large carrot, coarsely chopped
- 1 onion, coarsely chopped
- 1 large celery stalk, coarsely chopped
- 1 small bay leaf
- 3 cups turkey stock, chicken stock, or canned low-salt chicken broth
- 3 cups water
- 4 cups turkey broth
- 1 cup dry white wine
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- Salt and freshly ground black pepper
Pear Tarte Tatin
By KrissyW330
1. Preheat oven to 400°. 2
- 2 tablespoons butter, divided
- 1/2 cup sugar, divided
- 4 peeled ripe Anjou pears, cored and halved lengthwise
- 1 tablespoon canola oil
- 5 (14 x 9-inch) sheets frozen phyllo dough, thawed
- 3 tablespoons crème fraîche
Quick Black Bean Soup
By KrissyW330
Heat oil in large saucepan over medium high heat
- 1 tablespoon olive oil
- 1 onion chopped
- 3 garlic cloves, sliced
- 1 carrot chopped
- 2 stalks celery, chopped
- 2 quarts low sodium chicken stock
- 2 cans black beans, rinsed and drained
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1 tablespoon balsamic vinegar
- 1 bunch cilantro leaves chopped