Menu Enter a recipe name, ingredient, keyword...

KrissyW330's profile page

Recipes

Corn Pudding

Corn Pudding

By

By Tom Gilliland, Miguel Ravago, and Virginia B

  • 2 pounds frozen corn kernels, thawed
  • Whole milk as needed (about 1 cup)
  • 6 eggs, separated
  • 1/2 cup sugar
  • 6 tablespoons butter, softened
  • 3/4 cup all-purpose flour
  • 1 teaspoon sea salt
  • 1 teaspoon baking powder
  • 1 cup (4 ounces) shredded Chihuahua,* Monterey Jack, or Cheddar cheese
  • 1 poblano chile, roasted, peeled, seeded, and cut into 1/4-inch strips
  • Half of a red bell pepper, cut into strips
  • *Chihuahua, a white cow's-milk cheese, also known as asadero or Oaxaca cheese, becomes soft and stringy when heated and is therefore good for melting. An unaged Monterey Jack is a good substitute.
0/5 (0 Votes)

Seafood Risotto

Seafood Risotto

By

In a large saute pan, over medium heat, heat the oil

  • 1 tablespoon olive oil
  • 1 cup chopped onions
  • Salt
  • Freshly ground white pepper
  • Freshly ground black pepper
  • 6 cups seafood stock
  • 1 teaspoon chopped garlic
  • 1 pound (2 cups) Arborio rice
  • 2 pounds assorted Mediterranean shellfish and seafood
  • 1 tablespoon butter
  • 1/4 cup heavy cream
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 3 tablespoons chopped green onions, green part only
  • 2 tablespoons finely chopped fresh parsley leaves
4/5 (1 Votes)

Prosciutto-Wrapped Scallops

Prosciutto-Wrapped Scallops

By

Preheat the oven to 350 degrees F

  • 1/4 cup chopped sun-dried tomatoes
  • 2 tablespoons chopped fresh basil leaves
  • 2 tablespoons chopped pitted black olives (about 10 olives)
  • 1/4 cup extra-virgin olive oil
  • 12 medium scallops
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 12 slices prosciutto
  • 2 cups arugula
  • 1 1/2 tablespoons balsamic vinegar
4.5/5 (16 Votes)

Bistro Braised Chicken

Bistro Braised Chicken

By

Cooking Light NOVEMBER 2009

  • 1 tablespoon butter, divided
  • 8 (4-ounce) bone-in chicken thighs, skinned
  • 1 cup thinly sliced carrot
  • 3/4 cup chopped onion
  • 1/2 cup thinly sliced celery
  • 8 pitted dried plums, chopped
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • 2 teaspoons Dijon mustard
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 3/4 cup water
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups hot cooked egg noodles
0/5 (0 Votes)

Lobster Bisque with Armagnac

Lobster Bisque with Armagnac

By

In a large stockpot, bring the water to a boil

  • 3 quarts water
  • Four 1 1/2 -pound live lobsters, split lengthwise
  • 1/4 cup pure olive oil
  • 1 pound fennel bulbs—halved, cored and coarsely chopped
  • 2 medium celery ribs, coarsely chopped
  • 1 medium carrot, coarsely chopped
  • 1 medium onion, coarsely chopped
  • 1 medium leek, halved lengthwise and coarsely chopped
  • 1 unpeeled head of garlic, halved crosswise
  • 1/2 cup all-purpose flour
  • 2 tablespoons tomato paste
  • 2 cups dry white wine
  • 3 tablespoons Armagnac or Cognac, plus more for serving
  • 1 thyme sprig
  • 1 bay leaf
  • Large pinch of saffron threads
  • 1 cup heavy cream
  • Salt and freshly ground pepper
  • 2 tablespoons finely chopped parsley
0/5 (0 Votes)

Welsh Rarebit

Welsh Rarebit

By

2007, Robert Irvine, All Rights Reserved

  • 1 loaf French bread
  • 4 ounces (1 stick) butter, approximately
  • 1/2 cup Parmesan
  • 1 pint (2 cups) heavy cream
  • 3 tablespoons English dry mustard
  • 4 dashes (about 1/2 teaspoon) Worcestershire sauce
  • 1 teaspoon cayenne pepper
  • 1 1/2 pounds English sharp Cheddar, grated
0/5 (0 Votes)

Cajun Chicken Pasta

Cajun Chicken Pasta

By

Lilann Hunter Taylor, Savannah, Georgia, Southern Living MAY 2007

  • 12 ounces uncooked linguine
  • 2 pounds chicken breast strips
  • 1 tablespoon Cajun seasoning
  • 1 1/4 teaspoons salt, divided
  • 1/4 cup butter
  • 1 small red bell pepper, thinly sliced*
  • 1 small green bell pepper, thinly sliced*
  • 1 (8-oz.) package fresh mushrooms
  • 2 green onions (white and light green parts only), sliced*
  • 1 1/2 cups half-and-half
  • 1/4 teaspoon lemon pepper
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • Garnish: chopped green onions
4.8/5 (10 Votes)

Summer Garden Tortelloni

Summer Garden Tortelloni

By

Ian Knauer

  • 1 (8-ounce) bag dried cheese tortelloni
  • 1 large garlic clove, finely chopped
  • 2 oz thinly sliced prosciutto, cut into strips
  • 2 cups corn (from 4 ears)
  • 1/2 stick unsalted butter
  • 2 medium tomatoes
  • 1/2 cup chopped basil
0/5 (0 Votes)

Lunch-Week 3-Chickpea Brown Rice Veggie Burger

Lunch-Week 3-Chickpea Brown Rice Veggie Burger

By

Detox Cred: These tasty bean and brown-rice meatless patties deliver a filling protein-fiber combo

  • 2 cups cooked and drained chickpeas
  • 1 cup cooked brown rice
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 2 tablespoons chopped fresh parsley
  • Coarse salt and pepper
  • 1 large egg, whisked
  • 2 tablespoons olive oil
  • Whole-grain mustard
  • Red onion, sliced, for garnish
  • Roasted red pepper, sliced, for garnish
  • Green-leaf lettuce, for wrapping
4/5 (1 Votes)

Tartare Delmonico with Bearnaise Sauce

Tartare Delmonico with Bearnaise Sauce

By

For their unconventional tartare, Rich Torrisi and Mario Carbone quickly sear beef before finely chopping it

  • 1/4 cup chopped parsley
  • 1/4 cup minced chives
  • 1 tablespoon extra-virgin olive oil
  • 3/4 pound boneless beef rib eye steak, about 1 inch thick
  • Salt and freshly ground pepper
  • 1/4 cup white wine vinegar
  • 2 small shallots, minced
  • 2 large egg yolks
  • 4 tablespoons unsalted butter, melted and hot
  • 2 teaspoons chopped tarragon
  • Thick kettle-style potato chips, for serving
0/5 (0 Votes)