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Recipes
White Chocolate Bread Pudding w/ White Chocolate Kahlua Sauce
By danaheller
Bread pudding: 1. Preheat oven to 350 degrees
- Bread pudding:
- 6 cups day old French bread
- 4 cups heavy cream
- 1 cup milk
- 1/2 cup sugar
- 8 oz white chocolate
- 2 whole eggs
- 5 egg yolks
- Sauce:
- 1 cup heavy cream
- 4 oz white chocolate
- 1/4 cup Kahlua
Grandma Rampke's Easy Rhubarb Pie
By danaheller
1. Roll out and place pie crust in bottom of pie plate
- 1 cup rhubarb rib, cut into 1 inch pieces
- 1/2 pie crust
- 1 cup sugar, divided
- 2 eggs
- 1 cup milk
- cinnamon
Pan-Seared Scallops on a Bed of Leeks With Champagne
By danaheller
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- 4 tablespoons olive oil, divided use
- 2 large leeks (white and pale green parts only), sliced in thin vertical strips
- 1 cup brut champagne
- Salt and pepper to taste
- 3/4 cup whipping cream
- 20 sea scallops
- 3 tablespoons caviar
- 2 teaspoons chopped fresh tarragon
- Fresh tarragon leaves for garnish
Red Peppers' Caribbean Tilapia Topped With Coconut Shrimp
By danaheller
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- 1/2 cup chopped white onion
- 1 1/2 cups chopped tomato
- 1/3 cup chopped fresh cilantro
- 1 tablespoon vinegar
- 1/2 cup white wine
- 6 tablespoons olive oil, divided use
- Salt and pepper
- 4 large tilapia fillets (1 1/2-2 pounds total)
- 20 peeled, butterflied shrimp
- 1 tablespoon minced fresh garlic
- 2 cups coconut milk
Cheesy Sour Cream Herb Chicken
By danaheller
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- 1 1/2 cups dry herb seasoned stuffing
- 1/2 cup shredded Parmesan cheese
- 1/4 cup (1/2 stick) melted butter
- 1/4 cup sour cream
- 4 boneless, skinless chicken breasts
Grouper Over Grits Florentine
By danaheller
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- For the grouper:
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon Tony Chachere's Creole Seasoning or other creole seasoning
- 2 pounds grouper (1-inch thick), cut into 6 pieces
- 2 tablespoons olive oil, plus additional to coat
- 1 lemon, cut into 6 wedges, for garnish
- 6 sprigs fresh thyme, for garnish
- For the grits:
- 1 tablespoon olive oil
- 1 tablespoon yellow onion, finely diced
- 1 tablespoon sweet red pepper, finely diced
- 1 teaspoon fresh garlic, minced
- 2 cups whole milk
- 1 cup heavy cream
- 1 to 2 teaspoons Tabasco (depending on preference for heat)
- 1 teaspoon Tony Chachere's More Spice Seasoning or other hot creole seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3/4 cup quick grits
- 1 cup shredded Parmesan cheese
- For the Florentine sauce:
- 1 tablespoon olive oil
- 1 shallot, finely diced
- 1 sprig fresh thyme
- 1/2 cup white wine
- 3/4 cup heavy cream
- 3/4 cup half-and-half
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon Tony Chachere's Seasoning or other creole seasoning
- 1/8 teaspoon cayenne pepper
- 1 (10-ounce) bag fresh spinach, thick stems removed and coarsely chopped
Cajun French Chili
By danaheller
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- 3/4 pound (12 ounces) fresh ground round of beef
- 1 cup finely diced onions (about 1 medium)
- 1 tablespoon finely chopped garlic
- 1 to 1 1/2 tablespoons chili powder, such as McCormick brand, or to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon white pepper
- Pinch cayenne pepper
- 2 (28-ounce) cans premium diced or crushed tomatoes, such as Progresso brand
- 1 (15-ounce) can dark red kidney beans, rinsed and drained
- 1/2 pound smoked andouille sausage, sliced into 1/4-inch rounds
- 1 green bell pepper, cut into 1/2-inch pieces
Foghorn Salmon Fettuccine
By danaheller
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- 1 pound fettuccine
- 3 tablespoons butter
- 1/2 cup diced onions
- 1 tablespoon garlic
- 1 tablespoon all-purpose flour
- 1 1/4 cups low-sodium chicken broth
- 3 cups heavy cream
- 1 1/2 teaspoons chopped fresh tarragon
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 1 tablespoon fresh lemon juice
- 2 cups sliced mushrooms
- 1 1/2 cups diced fresh tomatoes, seeded
- 1 (14-ounce) can quartered artichoke hearts, drained
- 2 cups or 1 6-ounce container shredded Parmesan cheese
- Salt and white pepper to taste
- 8 (4-ounce) salmon fillets
- 2 to 3 tablespoons Paul Prudhomme's Seafood Magic
- 2 tablespoons melted butter
Mushroom Ragout
By danaheller
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- 1 tablespoon olive oil
- 1 cup sliced mixed wild mushrooms
- 1/2 cup julienned red onion
- 1/2 cup diced red tomatoes
- 1 tablespoon minced garlic
- 1 tablespoon chopped fresh Italian parsley
- 1 teaspoon chopped fresh rosemary leaves
- 1 cup low-sodium chicken stock
- 4 to 8 tablespoons (1/2 to 1 stick) butter, cut into tablespoons
Pistachio Cake
By danaheller
Cake: 1. Heat oven to 350 degrees
- Cake:
- 1 box (18.25 oz) white cake mix
- 1 package (3.4 oz) instant pistachio pudding mix
- 3 eggs
- 1 cup vegetable oil
- 1 can (12 oz) lemon-lime soda
- Frosting:
- 1 package (3.4 oz) instant pistachio pudding mix
- 1 1/2 cup milk
- 1 container (8 oz) frozen whipped topping, thawed
- 1/2 cup pistachio nuts, chopped for garnish