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Recipes
Brie, Bacon and Basil Pasta
By cmschnettler
Bring a large pot of water to a boil and the cook the pasta according to the package directions
- 10 oz pasta
- 1/2 cup pasta water - reserved
- 4 pieces thin sliced bacon
- 1/2 yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1/2 lb brie, cut into cubes
- 10 basil leaves, chopped
- Kosher salt and freshly cracked black pepper to taste
Teriyaki Shrimp Burgers with Grilled Pineapple Salsa, Bacon and Blue Cheese or Salad
By cmschnettler
Burger or for salad: Mince 1/3 of the shrimp in a food processor along with the garlic, ginger, teriyaki sauce...
- Burger or for salad:
- 1 1/2 pounds shrimp, peeled, deveined and coarsely chopped
- 2 cloves garlic
- 1 1 inch piece ginger, grated
- 2 tablespoons pineapple teriyaki sauce (see below)
- 1 teaspoon sesame oil
- 2 green onions, thinly sliced
- 1/4 cup bread crumbs
- 1 cup grilled pineapple salsa or 4 slices pineapple, grilled
- 8 slices bacon, cooked
- 1/4 cup blue cheese, crumbled
- Pineapple Teriyaki Sauce:
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup pineapple juice
- 3 tablespoons brown sugar
- 1 teaspoon garlic, minced
Southwest Hashbrowns
By cmschnettler
In large skillet, melt butter over medium heat
- 2 lb. pkg shredded hash brown potatoes
- 3 Tbs. butter
- 2 tsp. taco seasoning
- 1 tsp. salt
- 1/4 tsp. pepper
Roasted Asparagus with Mushrooms
By cmschnettler
Preheat oven to 425*. In a non-stick baking baking sheet with sides, toss the asparagus and mushrooms with the oil...
- 1 1/4 lbs medium asparagus, tough stem ends trimmed
- 1/2 lb medium white button mushrooms, stemmed and quartered
- 2 tablespoons extra virgin olive oil
- salt, preferably the coarse variety,and freshly ground pepper,to taste
- 2 -3 teaspoons balsamic vinegar or 2 -3 teaspoons sherry wine vinegar
Chicken-wrapped Jalapeno Bites
By cmschnettler
1. Dab 1/2 teaspoon (more or less) of cream cheese on top of each chicken tender
- 8 chicken tenders, flattened and cut in two
- 3-ounce package softened cream cheese
- 1 jalapeno pepper, seeded and finely chopped
- 8 slices bacon, cut in half
Heavy Cream Substitute
By cmschnettler
Melt butter, cool & add to milk
- For each 1 cup:
- 3/4 c. milk
- 1/3 c. melted, cooled butter
Homemade Vinegar & Oil Dressing
By cmschnettler
Combine all ingredients & shake well
- 1/2 c. vinegar
- 1/4 c. water
- 1/2 c. olive oil
- 1/2 c. vegetable oil
- 1 tsp. sugar
- 1 tsp. salt
- 1/4 tsp. granulated garlic, optional
- 1 tsp. dried basil
- 1 tsp. dried oregano
- Pepper to taste
Spiced Pumpkin Dinner Rolls
By cmschnettler
In a large bowl combine 2 cups of the flour and the yeast
- 4 1/2 - 5 cups all-purpose flour
- 1 package active dry yeast
- 1 cup warm milk (120 degrees F to 130 degrees F)
- 1 cup canned pumpkin
- 1/3 cup butter, melted
- 1/4 cup packed brown sugar
- 1 1/4 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1/4 - 1/2 teaspoon cayenne pepper
- 1 - 2 egg, lightly beaten
- White and/or black sesame seeds
Crisp Crab Cakes
By cmschnettler
Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil
- 2 scallions, thinly sliced
- 1/2 cup finely chopped red bell pepper
- 1 cup panko (Japanese breadcrumbs)
- 1 large egg, lightly beaten
- 2 tablespoons nonfat milk
- 1 teaspoon Worcestershire sauce
- 2 teaspoons dijon mustard
- 1 tablespoon fresh lemon juice, plus lemon wedges for serving
- 1/2 teaspoon Old Bay Seasoning
- Dash of hot sauce
- 1 pound lump crab or crab claw meat, picked over
- Kosher salt and freshly ground pepper
- Olive-oil cooking spray
Cheese Enchiladas
By cmschnettler
1. For the Red Chile Sauce, toast cumin in a large skillet over low heat, until fragrant, 2 minutes
- 1 teaspoon ground cumin
- 1 package (2 oz.) ancho chiles
- 1 tablespoon vegetable oil
- 1 cup chopped white onions
- 1 tablespoon chopped garlic
- 1 tablespoon chopped serrano or jalapeno chile
- 1/2 teaspoon Mexican dried oregano
- 2 cans (14-oz. each) chicken broth
- 1/4 cup brewed coffee
- 1/2 teaspoon salt
- 1 tablespoon masa harina
- 8 soft corn tortillas, warmed
- 2 cups shredded Queso Blanco or Monterey Jack cheese
- 1/3 cup thinly sliced white onion, for garnish