Shawn's profile page
Recipes
Blondies
By Shawn
1 Preheat the oven to 350°F
- 1/2 cup of butter, melted
- 1 cup of tightly packed
- dark brown sugar
- 1 egg, lightly beaten
- 1 teaspoon of vanilla
- 1/2 teaspoon baking powder
- 1/8 teaspoon of baking soda
- Pinch of salt
- 1 cup of all-purpose flour
- 1/3 cup of butterscotch chips (chopped walnuts or chocolate chips)
Apple Chips with Sweet Yogurt Sauce
By Shawn
Giada DeLaurentis
- Topping:
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Apple Chips:
- 1 red Gala apple
- One 6-ounce Granny Smith apple
- Dip:
- 1 1/2 cups plain 2 percent or whole milk Greek yogurt
- 3 tablespoons pure maple syrup
- 1/2 teaspoon vanilla extract
- Pinch salt
- Another Dip to Try:
- tablespoon fat-free caramel topping
- 1/4 teaspoon coarse sea salt
- 1 container (6 oz) Yoplait® Original 99% Fat Free apple crisp yogurt
- And Another Dip to Try:
- 1 c plain Greek yogurt
- 2 Tbsp caramel dip
- 1 Tbsp maple syrup
Scrambled eggs
By Shawn
Whisk the eggs in a bowl with the half-and-half, and salt and pepper, to taste
- 6 extra-large eggs
- 3 tablespoons half-and-half
- 1 tablespoon unsalted butter, divided
Meaty Mushroom Lasagna
By Shawn
Put an oven rack in the center of the oven
- Sauce:
- Butter, for greasing the baking dish
- 5 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 4 cups warm whole milk
- 1 cup (4 ounces) shredded smoked mozzarella cheese
- 1/2 cup (2 ounces) grated Parmesan
- Pinch ground nutmeg
- 8 ounces thinly sliced prosciutto, coarsely chopped
- 1 tablespoon kosher salt, plus more, as needed
- 2 teaspoons freshly ground black pepper, plus more, as needed
- Filling:
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter, at room temperature
- 1 medium onion, chopped
- 1 tablespoon kosher salt, plus more for seasoning
- 2 teaspoons freshly ground black pepper, plus more for seasoning
- 3 cloves garlic, minced
- 1 1/2 pounds assorted mushrooms, such as cremini, shiitake and button, quartered
- 1 1/2 tablespoons chopped fresh rosemary leaves
- 1 1/2 tablespoons chopped fresh thyme leaves
- 9 spinach-flavored or plain lasagna noodles
- 1 cup (4 ounces) shredded smoked mozzarella cheese
- 1/2 cup (2 ounces) grated Parmesan
- Olive oil, for drizzling
Coleslaw Dressing
By Shawn
Blend thoroughly and chill
- 1 c. mayonnaise
- 1/2 c. sugar (CUT THIS WAY DOWN--add to taste only)
- 1/4 tsp. salt (or to taste)
- 1 tbsp. white vinegar
- 1 tbsp. white grated or pureed horseradish (can substitute hot sauce)
- 1/4 tsp. celery seed
Tri-Colore Orzo
By Shawn
Five Stars
- 1 pound orzo pasta
- 3 tablespoons extra-virgin olive oil, plus 1/4 cup
- 2 cups fresh arugula (about 3 ounces)
- 3/4 cup crumbled ricotta salata cheese (or feta cheese)
- 1/2 cup dried cherries
- 12 fresh basil leaves, torn
- 1/4 cup toasted pine nuts
- 3 tablespoons lemon juice
- 1 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
Tofu with Thai Curry sauce
By Shawn
To prepare sauce: Whisk coconut milk, cilantro, curry paste, brown sugar and salt in a small bowl
- Sauce:
- • 1 cup "lite" coconut milk (see Ingredient notes)
- • 2 tablespoons chopped fresh cilantro
- • 1 teaspoon red curry paste, or to taste (see Ingredient notes)
- • 1/2 teaspoon brown sugar
- • 1/2 teaspoon salt, or to taste
- Tofu & vegetables:
- • 14 ounces extra-firm tofu, preferably water-packed
- • 2 teaspoons extra-virgin olive oil
- • 4 cups baby spinach (6 ounces)
- • 1 medium red bell pepper, sliced (1 1/2 cups)
Creme Brulee
By Shawn
Five stars
- 2 cups heavy cream
- 1 vanilla bean, split lengthwise
- 4 large egg yolks
- 1/4 cup, plus 1 tablespoon sugar
- 1/3 to 1/2 cup white granulated or light brown sugar
Thai Butternut Soup
By Shawn
Ivy Manning, Cooking Light MARCH 2013
- 1 teaspoon canola oil
- 1 cup chopped onion
- 2 1/2 teaspoons red curry paste
- 1 1/2 teaspoons minced fresh garlic
- 1 teaspoon minced fresh ginger
- 1 cup fat-free, lower-sodium chicken broth
- 2 teaspoons brown sugar
- 2 (12-ounce) packages frozen pureed butternut squash (or 4 cups of cubed fresh squash)
- 1 (14-ounce) can light coconut milk
- 1 1/2 teaspoons fish sauce
- 1/4 teaspoon salt
- 1/2 cup chopped unsalted, dry-roasted peanuts
- 1/4 cup cilantro leaves
- 1 lime, cut into 8 wedges
Honey Roasted nuts
By Shawn
cooks
- 1/4 c. honey
- 1/4 c. butter
- 1 tsp. cinnamon, divided
- 4 c. nut halves (walnuts or pecans)
- 2 to 3 tbsp. sugar