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Recipes
Monkey Bread
By Shawn
Five stars
- (recipe may be doubled depending on the bundt pan):
- Flour, for pan
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 30 buttermilk canned refrigerator biscuits
- 1 stick butter, plus more for pan
- 1/2 cup brown sugar
- 1 cup walnuts
Sun-dried Tomato Spread
By Shawn
Directions In a blender or food processor, mix tomato paste, basil, olive oil, garlic, sun-dried tomatoes, salt,...
- 2 (6 ounce) cans tomato paste
- 2 tablespoons chopped fresh basil
- 1/4 cup olive oil
- 1 teaspoon crushed garlic
- 3/4 cup sun-dried tomatoes, packed in oil, drained
- 1/2 teaspoon salt
- 1 teaspoon white sugar
- 1 teaspoon garlic salt
Chicken, Mango and Avocado Wonton Cups
By Shawn
Preheat oven to 350 degrees F
- For the Wonton Cups:
- Nonstick cooking spray
- 20 (4-1/2-inch square) wonton wrappers
- For the Creamy Herb Sauce:
- 2 tablespoons mayonnaise
- 2 tablespoons Greek yogurt
- 1-1/2 tablespoons buttermilk
- 2 teaspoons finely chopped fresh parsley
- 1 teaspoon finely chopped fresh dill
- 1/4 teaspoon minced garlic
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon kosher salt
- 1/8 teaspoon paprika
- For the Filling:
- 1 ripe avocado, peeled, pitted and diced
- 1 cooked chicken breast, diced
- 1 mango, peeled, pitted and diced
- 1/2 cup corn kernels
Baked Vegetarian Egg Rolls with Peanut Sauce
By Shawn
1. Preheat oven to 425 degrees
- Ingredients for Egg Rolls:
- 2 1/2 cups shredded cabbage
- 2 1/2 cups broccoli slaw
- 1 cup snow peas (pea pods) chopped
- 1 cup carrots, shredded
- 1 cup scallions, chopped
- 1 teaspoon vegetable oil or olive oil
- 2 teaspoons ginger, (from a jar) see shopping tip
- 2 garlic cloves, minced
- 2 tablespoons rice vinegar or seasoned rice vinegar
- 1 1/2 tablespoons reduced-sodium soy sauce
- A little fresh ground black pepper
- 12 egg roll wrappers, see shopping tip
- Cooking spray
- Ingredients for Sauce:
- 1/4 cup peanut butter, I like natural, chunky, unsalted
- 3 tablespoons fresh lime juice
- 2 teaspoon reduced-sodium soy sauce
- 1/2 teaspoon red pepper flakes
Roasted Fillet of White Sea Bass
By Shawn
LA Times
- 31/2 pound fillet white sea bass or king salmon, skin off and bloodline removed, brined (see note)
- Salt
- Espelette pepper (smoked or sweet paprika, or cayenne pepper can be substituted)
- Oil
- 2 tablespoons butter, plus 1/4 cup (1/2 stick) softened salted butter, divided
- 2 cloves garlic
- 1 branch thyme
- Lemon juice, if needed
- Red wine vinegar, if needed
- 2 tablespoons roughly chopped Italian parsley
Turkey Lasagna (Ina Garten)
By Shawn
Heat the olive oil in a large (10-12 inch) skillet
- 2 TBLSP olive oil
- 1 cup chopped yellow onion (1 onion)
- 2 garlic cloves, minced
- 1 1.5 pounds sweet Italian turkey sausage, casings removed
- 1 (28 0z) can crushed tomatoes in tomato puree
- 1 (6 0z) can tomato paste
- 1/4 cup chopped fresh flat leaf parsley, DVIDED
- 1/2 cup chopped fresh basil leaves
- 2 tsp kosher salt
- 3/4 tsp freshly ground black pepper
- 1/2 pound lasagna noodles
- 15 ounces ricotta cheese
- 3-4 ounces creamy goat cheese, crumbled
- 1 cup grated Parmesan, plus 1/4 cup for sprinkling
- 1 extra large egg, lightly beaten
- 1 pound fresh mozzarella, thinly sliced
- Preheat oven to 400 degrees
Roasted Pesto Shrimp with Lemon Orzo
By Shawn
Combine the basil, the tablespoon of lemon juice, the 1/2 cup of oil, the 1/2 cup of untoasted pine nuts, 1/2 teasp...
- 2 1/2 ounces fresh basil leaves (2 cups firmly packed)
- Finely grated zest of 2 lemons, plus 1 tablespoon lemon juice
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 1/2 cup raw pine nuts, plus 1/4 cup lightly toasted pine nuts (see NOTE)
- 1/2 teaspoon kosher salt, plus more as needed
- 1 clove garlic
- 1 pound raw large (about 30-count) shrimp, peeled and deveined
- 7 ounces (about 1 cup) plain dried orzo
- 4 ounces mascarpone cheese
- Freshly ground black pepper
Breakfast enchiladas with red sauce
By Shawn
Preheat oven to 375 degrees F
- For the Red Sauce:
- Ingredients
- • 2 tablespoons vegetable oil
- • 1/2 cup diced onion
- • Salt
- • 2 cloves garlic, crushed
- • 1 teaspoon ground cumin
- • 2 tablespoons tomato paste
- • 10 Roma tomatoes, seeded and chopped (about 3 cups)
- • 1 cup chicken broth
- For the turkey sausage:
- • 1 pound ground turkey
- • 1 clove garlic, minced
- • 1 jalapeno, seeded and minced
- • 3 tablespoons light brown sugar
- • 1 teaspoon red pepper flakes
- • 1 teaspoon salt
- • 1 teaspoon chopped fresh sage leaves
- • 1 teaspoon chopped fresh thyme leaves
- • 1/4 teaspoon cayenne pepper
- • 1/4 teaspoon black pepper
- • 2 tablespoons vegetable oil
- • 3 Roma tomatoes, seeded and chopped
- • 1/4 cup freshly chopped cilantro leaves
- For the scrambled eggs:
- • 8 eggs
- • 2 tablespoons milk
- • 2 tablespoons butter
- • 8 (8-inch) flour tortillas, warmed
- • 3/4 cup shredded Cheddar
- • 3/4 cup shredded Monterey jack
- 1 cup sour cream
- • Sunny's Refried Beans, recipe follows
- • Special Equipment: 10 by 12-inch baking dish
Food Processor Ciabatta
By Shawn
http://cooking.nytimes.com/recipes/4678-food-processor-ciabatta
- 2 cups unbleached flour
- 1 teaspoon salt
- 1/2 teaspoon active dry yeast
- 2 tablespoons olive oil
- 1 cup lukewarm water
- Oil and flour or cornmeal for baking pan
Pressure Cooker Bolognese
By Shawn
In an electric pressure cooker set to medium heat or sauté, warm 1 tablespoon olive oil and 1 tablespoon butter
- Olive oil
- Butter
- 4 oz. pancetta, chopped
- 1 onion, diced
- 1 carrot, peeled and diced
- 1 celery stalk, diced
- 2 garlic cloves
- 3/4 lb. ground beef
- 3/4 lb. ground pork
- Salt and pepper
- 1/4 c Tomato paste
- 1/2 c red wine
- 1 1/2 c chicken stock
- 1 c milk
- 2 bay leaves
- 2 T heavy cream
- 1 lb. papardelle pasta