LisaS' profile page
Recipes
Egg Souffle
By lisaS
Quarter bread slices
- 14 slices of white bread trimmed
- 1/2 lb. grated cheddar cheese ( I use fat free)
- 2 cups milk
- 6 eggs
- 1 t salt
- 1/4 lb. butter
NORDSTROM'S White Chocolate Bread Pudding
By lisaS
lauren mayer
- 1 quart Whipping Cream
- 1-1/2 cup milk
- 3/4 cups Sugar
- 3/4 pounds White Chocolate (broken pieces)
- 3 each Whole Eggs
- 9 each Egg Yolks
- 1 3/4 pounds Brioche Bread (stale)
- White Chocolate Sauce ( 1 -1/2 quarts)
- 1 quart heavy cream
- 1 -1/2 pounds white chocolate(broken pieces)
- 3/4 cups corn syrup
- Raspberry Sauce
- 2 1/2 pounds frozen raspberries
- 1 quart water
- 2 cups sugar
ROASTED BRUSSELS SPROUTS WITH PASTRAMI AND PICKLED RED ONION
By lisaS
PREPARATION For Pickled Onions: Bring rice wine vinegar to a boil in a small saucepan
- Pickled Onions:
- INGREDIENTS
- 1 medium red onion, finely diced*
- 2 cups rice wine vinegar**
- 1/2 cup sugar
- 1/4 cup salt
- Brussels Sprouts:
- 1/4 cup unsalted butter (1/2 stick)
- 1/2 pound deli pastrami, thinly sliced
- 5 pounds Brussels sprouts, halved
- 1 teaspoon kosher salt
- freshly ground pepper to taste
- To dice means to chop into roughly 1/4-inch cubes.
- Rice wine vinegar is NOT the same as rice wine. You can find rice wine vinegar in the Asian section of your local grocery store, or with the other vinegars.
Parmesan Squash Bake
By lisaS
1. In a small pan, heat about 1 T
- 2 medium zucchini
- 2 medium butternut/summer squash
- 1 medium sweet yellow onion, diced
- 1/2-1 c. grated parmesan
- 1/4 c. extra virgin olive oil, divided
- 2 cloves garlic, minced
- sea salt to taste
Grilled Cheese-Tomato Soup Dumplings Recipe
By lisaS
Fill molds of an ice cube tray with soup (do not add water or milk)
- 1 (10.75-ounce) can condensed tomato soup
- 16 slices Kraft Singles American cheese
- 32 slices (about 1 1/2 loaves) white sandwich bread, edges cut off
- 2 cups milk
- 2 quarts vegetable oil
Pomodoro Sauce
By lisaS
Heat oil in a saucepan on medium heat
- 1/4 cup extra virgin olive oil
- 1 tsp. fresh ground black pepper
- 1 tsp. of salt, to taste
- 1 tsp. of oregano
- 2 cloves garlic
- 48 oz (three cans) of canned peeled whole plum or cherry tomatoes
Spinach Tortellini Tomato Soup
By lisaS
Combine olive oil and butter in a large soup pot; place over medium heat and cook until butter is melted
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 yellow onion, chopped
- 3 cloves garlic, finely chopped
- 2 cans (14.5-ounces each) Italian Diced Tomatoes with Basil, Garlic and Oregano
- 4 cups tomato/spaghetti sauce-1 large can
- 4 cups vegetable broth
- 1 package (12-ounces) frozen tortellini
- 1 - 2 bags 6oz. fresh baby baby spinach- take stems off-(spinach shrinks down)
- salt and fresh ground pepper, to taste
- Parmesan cheese to taste
Overstuffed Nutters Recipe from Baking Out Loud by Hedy Goldsmith
By lisaS
These overstuffed Nutter Butter-style cookies are so creamy and full of sweet peanut butter flavor!
- COOKIES:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup quick-cooking oatmeal
- 1/4 cup chopped salted peanuts (preferably Virginia)
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup (packed) dark brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 cup creamy peanut butter (preferably organic), at room temperature
- 1 egg
- 1 teaspoon vanilla bean paste or pure vanilla extract
- FILLING:
- 3 cups confectioners’ sugar
- 10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature
- 3/4 cup creamy peanut butter (preferably organic), at room temperature
- 1 1/4 teaspoons vanilla bean paste or pure vanilla extract
- 1/2 teaspoon kosher salt
Buffalo Cauliflower
By lisaS
Preheat the oven to 450 degrees
- Ingredients
- 1 head of cauliflower
- For the batter
- 1/2 cup all purpose flour
- 1/2 cup water
- dash of Frank's Wing Sauce (or Frank's Original Hot Sauce)
- 1/4 teaspoon garlic salt
- 1/4 teaspoon dried onion (I use Tastefully Simple's Onion Onion)
- For the buffalo sauce
- 1/4 cup Frank's Wing Sauce
- 3 Tablespoons salted butter, melted
- pinch of salt
