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Roasted Carrot Salad

Roasted Carrot Salad

By

Preheat the oven to 425 degrees

  • 2 pounds carrots
  • Extra Virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1/4 cup pure Grade A maple syrup
  • 2/3 cup dried cranberries
  • 2/3 cup freshly squeezed orange juice (2 oranges)
  • 3 Tbsp. sherry wine vinegar
  • 2 garlic cloves, grated on a Microplane
  • 6 ounces baby arugula
  • 6 ounces goat cheese, such as Montrachet, medium-diced
  • 2/3 cup pecan halves
4.3/5 (4 Votes)

Skewered Honey-Glazed Scallops with Peach Salsa

Skewered Honey-Glazed Scallops with Peach Salsa

By

Preparation Mix peaches, red bell pepper, green onions, 2 tablespoons lime juice, chopped cilantro, jalapeño, 1 t...

  • 1 3/4 cups diced peeled peaches (about 3 large)
  • 1/4 cup diced red bell pepper
  • 1/4 cup chopped green onions
  • 3 tablespoons fresh lime juice, divided
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon minced seeded jalapeño chile
  • 2 teaspoons minced peeled fresh ginger, divided
  • 1 garlic clove, minced
  • 2 tablespoons soy sauce
  • 2 teaspoons oriental sesame oil
  • 16 large sea scallops
  • 2 tablespoons honey
  • Fresh cilantro leaves
0/5 (0 Votes)

Steak Tips with Peppered Mushroom Gravy

Steak Tips with Peppered Mushroom Gravy

By

Ann Taylor Pittman, Cooking Light JANUARY 2010

  • 2 cups uncooked egg noodles
  • Cooking spray
  • 1 pound top sirloin steak, cut into 3/4-inch pieces
  • 1 tablespoon butter
  • 2 tablespoons finely chopped shallots
  • 1 (8-ounce) package presliced baby bella mushrooms
  • 1 teaspoon minced garlic
  • 1 tablespoon lower-sodium soy sauce
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups fat-free, lower-sodium beef broth
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 3 fresh thyme sprigs
  • 1 teaspoon fresh thyme leaves (optional)
4.5/5 (19 Votes)

Mini Lobster Rolls

Mini Lobster Rolls

By

Paul Grimes

  • 1/2 pound cooked lobster, finely chopped
  • 1/2 pound cooked shrimp, finely chopped
  • 1/2 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh dill
  • 2 teaspoons chopped fresh chives
  • 1/2 teaspoon grated lemon zest
  • 24 small soft dinner rolls
0/5 (0 Votes)

Parker House Rolls

Parker House Rolls

By

"Fifteen years ago, I was tasked with dinner rolls for Thanksgiving at my in-laws'

  • 1 envelope active dry yeast
  • 1/4 cup warm water
  • 1 cup whole milk
  • 1/4 cup vegetable shortening
  • 3 tablespoons sugar
  • 1 1/2 teaspoons kosher salt
  • 1 room-temperature large egg
  • 3 1/2 cups all-purpose flour
  • 1/4 cup unsalted butter
4.5/5 (47 Votes)

Short Rib Wellington Potpie

Short Rib Wellington Potpie

By

Preheat an oven to 325°F

  • 2 1/4 lb. boneless beef short ribs, cut into 1-inch dice
  • Kosher salt and freshly ground pepper, to taste
  • 2 Tbs. olive oil
  • 1/4 lb. prosciutto, cut into 1/4-inch squares
  • 3/4 lb. cremini mushrooms, quartered
  • 8 Tbs. (1 stick) unsalted butter, cut into cubes
  • 1/2 cup all-purpose flour
  • 1/2 cup red wine
  • 1 1/2 Tbs. beef demi-glace
  • 3 cups beef stock
  • 1 tsp. chopped fresh thyme
  • 1 bay leaf
  • 1 1/2 cups pearl onions
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 sheet puff pastry, 10 to 11 inches square
  • 1 egg, lightly beaten with 1 tsp. water
0/5 (0 Votes)

Horseradish Cream

Horseradish Cream

By

by Bruce Aidells

  • 1 1/2 cups sour cream (about 12 ounces)
  • 1/2 cup prepared white horseradish (about one 5-ounce jar), drained
  • 1/4 cup thinly sliced green onions
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon fresh lemon juice
  • Coarse kosher salt
0/5 (0 Votes)

Artichoke Frittata

Artichoke Frittata

By

An open-faced omelet packed with tangy feta, artichokes, and other veggies makes a colorful, satisfying main dish f

  • 1 pound(s) small red potatoes, cut into quarters
  • 1 tablespoon(s) olive oil
  • 1 teaspoon(s) olive oil
  • 2 green onions, sliced
  • 1 (8-ounce) orange pepper, chopped
  • 1 pint(s) grape tomatoes
  • 1 can(s) (13- to 14-ounce) artichoke hearts, rinsed and chopped
  • 4 large eggs
  • 4 large egg whites
  • 1/2 cup(s) feta cheese, crumbled
0/5 (0 Votes)

Radicchio, Fennel, and Olive Panzanella

Radicchio, Fennel, and Olive Panzanella

By

Preheat oven to 400°F. Toss bread with lemon zest and 1/4 cup oil on a rimmed baking sheet; season with salt and p...

  • 6 ounces country-style bread, torn into bite-size pieces (about 4 cups)
  • 1 tablespoon finely grated lemon zest
  • 1/2 cup olive oil, divided
  • Kosher salt, freshly ground pepper
  • 1 small shallot, finely chopped
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon chopped fresh oregano
  • 1 small head radicchio, torn into bite-size pieces
  • 1 small fennel bulb, thinly sliced
  • 1 cup fresh flat-leaf parsley leaves with tender stems
  • 1/2 cup green olives, pitted, halved
  • 3 ounces aged sheep's-milk cheese (such as Manchego), shaved
  • 3 ounces hard salami, thinly sliced
4.5/5 (8 Votes)

Pasta Shells with Mozzarella, Tomatoes and Basil (Conchiglie alla Caprese)

Pasta Shells with Mozzarella, Tomatoes and Basil (Conchiglie alla Caprese)

By

If using cherry tomatoes, cut them in half through the stem end

  • 1 lb. cherry or grape tomatoes or mixed heirloom tomatoes
  • 1/2 cup extra-virgin olive oil
  • About 1/2 cup fresh basil leaves, torn into pieces
  • 1/2 lb. mozzarella di bufala
  • 1 Tbs. plus 1/2 tsp. salt
  • 1 lb. conchiglie or other short pasta
  • Freshly ground black pepper, to taste
  • 8 olive oil-packed anchovy fillets, coarsely chopped (optional)
  • 1 Tbs. salt-packed capers, well rinsed (optional)
  • 1 cup Gaeta or Kalamata olives, pitted, or 1 Tbs. black olive paste (optional)
  • Red pepper flakes, to taste (optional)
0/5 (0 Votes)