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Recipes
Spinach and Cannellini Bean Dip
By Arnette
In a large nonstick sksillet, heat tbsp
- 2 tbsp. Extra-virgin olive oil
- 2 cloves garlic, minced
- 2 (6 ounce) bags baby spinach
- 1 ( 15 ounce) can cannelloni beans, drained and rinsed
- 1 tbsp. fresh lemon juice
- 1 tbsp. balsamic vinegar
- 1 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
Apple, Pear and Arugula Salad
By Arnette
Remove stems, wash and dry arugula
- 4 bunches arugula or butter head lettuce
- 2 apples, sliced
- 2 pears, sliced
- 1/4 cup toasted, walnuts or pecans
- 1 shallot, minced
- 1 clove garlic, minced
- 1/3 cup balsamic vinegar
- 1/2 cup olive oil
- 1 tsp. lemon juice
- 1/4 lb. gorgonzola cheese
Warm Chocolate Cake
By Arnette
If making ahea, cool cakes in baking dishes, then cover and chill up to 1 day
- 3/4 cup (6 oz) butter
- 6 ounces bittersweet chocolate, chopped ( about 1 cup)
- 4 1/2 tablespoons all-purpose flour
- 2 About 2 tablespoons unsweetened cocoa
- 5 large eggs, separated
- 1/3 cup sugar
- 1 1/2 tbsp. coffee-flavor liqueur
- 1/2 tsp. vanilla
- 1 to 1 1/2 cups coffee ice cream
- 1/2 to 3/4 cup warm chocolate sauce
- Chocolate Sauce
- 4 ozs. bittersweet chocolate, chopped
- 1/3 cup milk
- 2 tbsp. coffee-flavor liqueur
Lemon Pudding Cake with Fresh Mixed Berries
By Arnette
Preheat oven to 325 degrees F
- Garnish:
- 1 tablespoon unsalted butter
- 2/3 cup superfine sugar
- 2 eggs, separated
- 2/3 cup reduced fat buttermilk
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- 1 cup fresh blueberries
- 1 cup fresh blackberries
- 2 tablespoons confectioners' sugar
Dry-aged Prime Rib
By Arnette
Preheat oven to 500 degrees F
- Seasoning Mixture:
- 6 6 10 to 12 roast, bone in, approximately 10 to 12 pounds
- 1 1 1 package cheesecloth, cut in half (approximately 1 yard)
- 1 1 1 sheet pan
- 1 1 to roasting rack to fit in sheet pan
- to 10 Space in back of refrigerator for up to 10 days
- 1 1 1 tablespoon dried thyme
- 1 1/2 1 1/2 1/2 tablespoon dried rosemary
- 4 4 4 tablespoons freshly cracked tri-color pepper
- 1 1/2 1 1/2 1/2 tablespoons granulated garlic
- 1 1/2 1 1/2 1/2 tablespoons granulated onion
- 3 3 3 tablespoons kosher salt
- 1 1 1 tablespoon coriander, toasted and cracked
- 3 3 3 tablespoons olive oil
- 3 3 3 carrots, washed, ends trimmed and cut into large (3-inch) chunks
- 2 2 2 yellow onions, peeled and quartered
- 2 2 2 cups water
- Au Jus:
- 1 1/2 from roast, about 1 1/2 cups
- 3/4 3/4 3/4 cup red wine
- 2 2 2 cups beef stock
- 3 3 3 tablespoons unsalted butter
- Salt and freshly cracked black pepper
- Directions
- For the roast:
- Remove roast from refrigerator. Remove cheesecloth, cut away the fat and trim the ends and any discolored parts of roast.
Pear Clafouti
By Arnette
Preheat the oven to 375 degrees F
- tablespoon unsalted butter, at room temperature
- 1/3 cup plus 1 tablespoon granulated sugar
- 3 extra-large eggs, at room temperature
- 6 tablespoons all-purpose flour
- 1 1/2 cups heavy cream
- 2 teaspoons pure vanilla extract
- 1 teaspoon grated lemon zest (2 lemons)
- 1/4 teaspoon kosher salt
- 2 tablespoons pear brandy (recommended: Poire William)
- 2 to 3 firm but ripe Bartlett pears
- Confectioners' sugar
- Creme fraiche
Apple Puffed Pancake
By Arnette
Preheat oven to 425° F. In a blender or large bowl, mix eggs, milk, flour, sugar, vanilla, salt and cinnamon until...
- 6 eggs
- 1 1/2 cups mild
- 1 cup all-purpose flour
- 3 tbsp. sugar
- 1 tsp. vanilla extract
- 1/2 tsp. salt
- 1/4 tsp. cinnamon
- 1/4 lb. butter
- 2 apples,cored and thinly sliced
- 2 to 3 tbsp. brown sugar
Peanut Butter Cookies Low Carb
By Arnette
Preheat oven to 350° F: position 2 racks in upper and lower third
- 1 cup crunchy peanut butter
- 1 cup splenda
- 1 tsp. baking soda
- 1 extra-large egg, lightly beaten
- 2 tbsp. chopped peanuts (optional)
- 1/4 cup mini chocolate chips (optional)
Vegetable Quiche
By Arnette
Sprinkle salt on grated zuchinni
- 1 pound zuchinni
- salt
- 4 well beaten eggs
- 2 cups grated cheese, your choice
- 1 1/2 teaspoons salt
- 1/4 cup Parmesan Cheese
Aioli - Lemon - Caper
By Arnette
Place the egg yolks, lemon juice and mustard into a food processor; while it's running, slowly drizzle in the vegta...
- 3 egg yolks
- 2 tbsp. lemon juice
- 2 tbsp. stone-ground mustard
- 2 cups vegetable oil
- Dash of Tabasco sauce
- Salt and Pepper to taste
- 1 tbsp. capers, chopped
- 1 tbsp. cornichons, chopped
- 1 red onion, finely chopped
- 1 bunch Italian parsley roughly chopped