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Recipes
Asparagus Wrapped in Serrano Ham
By KrissyW330
by Gene Briggs
- 3 tablespoon extra-virgin olive oil
- 2 tablespoon sherry vinegar
- 1 shallot, minced
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 12 stalks each white and green asparagus, ends trimmed (24 total)
- 6 thin slices serrano ham (or prosciutto), each cut into 4 strips
- 1 cup frisée
- 1 cup mixed greens
- 1/2 pound each seedless green and red grapes, halved
- 1/4 cup sliced roasted almonds
Thanksgiving Classic Bread Stuffing
By KrissyW330
Preheat the oven to 300. Spread the bread cubes out on two cookie sheets and bake for about 10 minutes or until a ...
- 15 cups of 1/2" bread cubes (challah, wholegrain and ciabatta)
- 1/4 cup butter plus 1Tablespoon cut into small pieces
- 1/4 cup plus 1 Tablespoon olive oil
- 1 very large onion, very finely diced (roughly 2 1/2 cups)
- 2 stalks celery, very finely dice (roughly 1/2 cup)
- 1 Tablespoon finely chopped Thyme
- 2 1/2 teaspoons coarse salt
- 1 teaspoon freshly ground pepper
- 2 1/2 Tablespoons finely chopped parsley
- 2 1/2 cups chicken stock, divided
- 2 eggs
- 1 1/2 cups milk
Lemon Cream Pie
By KrissyW330
1. Roll dough into a 12-inch circle; fit into a 9-inch pie plate coated with cooking spray
- 1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
- Cooking spray
- 1/2 cup sugar
- 1 tablespoon grated lemon rind, divided
- 1/4 cup fresh lemon juice
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 large eggs
- 1 1/2 cups fat-free milk
- 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
- 2 tablespoons butter, softened
- 1 1/2 cups frozen fat-free whipped topping, thawed
Creme Brulee
By KrissyW330
Directions Preheat the oven to 325 degrees F
- 1 quart heavy cream
- 1 vanilla bean, split and scraped
- 1 cup vanilla sugar, divided
- 6 large egg yolks
- 2 quarts hot water
Pumpkin Meringue Pie
By KrissyW330
Preparation For crust: Combine flour, butter, sugar, and salt in bowl of electric mixer
- 1 1/2 cups plus 2 tablespoons all purpose flour
- 14 tablespoons (1 3/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/3 cup ice water
- 1 15-ounce can pure pumpkin
- 1 1/4 cups whipping cream
- 3/4 cup maple sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 3 large eggs
- 3 large egg whites
- 1 2/3 cups powdered sugar
Beef Tenderloin with Red Wine Sauce, Creamed Spinach, and Truffled French Fries
By KrissyW330
by Michael Mina, San Francisco, CA
- 2 tablespoons canola oil
- 8 ounces shallots, sliced (about 2 cups)
- 1 6-ounce package sliced mushrooms
- 2 tablespoons sugar
- 2 tablespoons red wine vinegar
- 1 750-ml bottle Pinot Noir or other dry red wine
- 1 14-ounce can low-salt chicken broth
- 1 14-ounce can beef broth
- 2 fresh thyme sprigs
- 1 1/2 teaspoons whole black peppercorns
- 1 Turkish bay leaf
- 1 tablespoon butter, room temperature
- 1 tablespoon all purpose flour
- 1 2-pound beef tenderloin roast
- 1 tablespoon olive oil
- 1 cup whipping cream
- 2 9-ounce packages fresh baby spinach leaves
- Truffled French Fries
Red Wine Braised Sliders
By KrissyW330
Braised Short Ribs: 1
- 3 * 3lbs. Beef Short Ribs (always get from a good local butcher)
- 1 * 1 ea. Yellow Onions, peeled and cut into large chunks
- 1 * 1 ea. Carrot, Large, peeled and cut into large chunks
- 1 * 1 ea. Garlic, Whole Head, Cut in half
- 1 * 1 oz. Tomato Paste
- 1 * 1 ea. Fresh Thyme bunch
- * 1 ea. Bottle of good Red Wine, preferably Cabernet or Zinfandel
- 1 * 1 qt. Veal Stock
- * ea. Red Onion, cut into thin strips
- * ea. Red Cabbage, cut into thin strips
- 2 * 2 oz. Red Wine Vinegar
- 1 * 1 oz. Sugar
- 3 * 3 oz. Canola Oil
- 1 * 1 oz. Butter, unsalted
- 8-12 * 8-12 ea Small Mini Brioche Buns (available and most fine bakeries)
- 1 * 1 tsp. Coriander Seed, whole
- * Kosher Salt
- * Fresh Pepper
- * Maldon Sea Salt
Turkey Breast Roulade with Crimini, Porcini, and Pancetta
By KrissyW330
You'll need metal turkey-lacing pins (sold at supermarkets) to secure the roulade
- 1 cup water
- 3/4 ounce (about 3/4 cup) dried porcini mushrooms
- 4 ounces thinly sliced pancetta (Italian bacon), coarsely chopped
- 4 tablespoons vegetable oil, divided
- 6 ounces fresh crimini mushrooms, coarsely chopped
- 1/2 cup finely chopped onion
- 1/4 cup chopped fresh Italian parsley
- 1 tablespoon chopped fresh rosemary
- 1/2 teaspoon fennel seeds, crushed
- 2 cups fresh breadcrumbs made from crustless French bread
- 1 2 3/4-pound turkey breast half with skin, boned but skin left intact, double butterflied
- 2 cups (about) low-salt chicken broth
- 4 tablespoons (about) unsalted butter, room temperature, divided
- 2 tablespoons all purpose flour
- 1/4 cup dry white wine
Apple Tart with Tossed Greens, Candied Walnuts and Sherry Vinaigrette
By KrissyW330
Clean the greens and dry them with paper towels and/or a salad spinner to remove excess moisture
- 4 cups greens (such as romaine, radicchio, green leaf and red leaf lettuce)
- 1 puff pastry sheet
- 2 Granny Smith apples, cored and sliced as thin as possible, preferably on a mandoline
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup brown sugar
- 1 tablespoon apple juice or orange juice
- 1 egg, beaten, to brush on the puff pastry
- 1 cup candied walnuts
- 11/2 cups grape or cherry tomatoes cut in 1/2
- Salt
- Pepper
- 1/2 cup sherry vinegar
- 1 tablespoon diced red onion
- 2 teaspoons chopped chives
- 3/4 cup salad oil
Southwestern Chicken and White Bean Soup
By KrissyW330
* 1. Combine chicken and taco seasoning; toss well to coat
- 2 cups shredded cooked chicken breast
- 1 tablespoon 40%-less-sodium taco seasoning (such as Old El Paso)
- Cooking spray
- 2 (14-ounce) cans fat-free, less-sodium chicken broth
- 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
- 1/2 cup green salsa
- Light sour cream (optional)
- Chopped fresh cilantro (optional)