ChefDrea's profile page
Recipes
Black Forest Torte
By ChefDrea
1. Preheat oven to 350°F/180°C
- 1 pkg (510/515 g, 2-layer size) devil's food cake mix
- 1 cup sour cream, light or regular
- 2 cups frozen whipped topping, thawed
- 3/4 tsp almond extract, divided
- 1 pkg (4-serving size) vanilla instant pudding
- 1 can (540 ml) cherry pie filling
- 1/4 cup almonds, chopped
Broccoli with Brown Butter
By ChefDrea
[1] Cut the broccoli into florets
- 1 1/2 medium bunches broccoli
- 3 tablespoons butter
Chicken, Pepperoni and Swiss Cheese Roll Ups
By ChefDrea
Preheat oven to 400 degrees [1] Place each chicken breast between a sheet of plastic wrap and, using a meat mal...
- 6 boneless, skinless chicken breasts
- 1/3 teaspoon Italian seasoning
- 1 1/2 cups prepared marinara sauce
- 12 large pepperonislices
- 12 slices Swiss cheese
- 4 1/2 tablespoons butter, melted
- 1/3 cup Parmesan cheese, grated
- 1/3 cup breadcrumbs
Traditional Lasagna
By ChefDrea
In a large skillet, cook beef and sausage over medium heat until no longer pink; drain
- 1 pound ground beef
- 3/4 pound bulk pork sausage
- 3 cans (8 ounces each) tomato sauce
- 2 cans (6 ounces each) tomato paste
- 2 garlic cloves, minced
- 2 teaspoons sugar
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 eggs
- 3 tablespoons minced fresh parsley
- 3 cups (24 ounces) 4% small-curd cottage cheese
- 1 carton (8 ounces) ricotta cheese
- 1/2 cup grated Parmesan cheese
- 9 lasagna noodles, cooked and drained
- 6 slices provolone cheese
- 3 cups (12 ounces) shredded part-skim mozzarella cheese, divided
Sizzling Garlic and Citrus Shrimp with French Bread
By ChefDrea
Preheat oven to 250 degrees
- 1 1/2 pounds jumbo shrimp in the shell
- 3/4 cup butter, melted
- 1/2 cup lime juice
- 1/2 cup lemon juice
- 1/2 cup orange juice
- 1/3 cup cilantro, chopped
- 9 garlic clove(s), finely chopped
- 1/4 teaspoon coarse salt
- 1/3 teaspoon cayenne pepper
- 1 1/2 loaf French bread
Pistachio-Stuffed Chicken Breasts
By ChefDrea
Preheat oven to 400 degrees
- 6 bone-in chicken breasts, skin on
- 1 3/4 cups pistachios, in the shell
- 1/3 cup cilantro, chopped
- 6 tablespoons lemon juice, divided
- 1 1/2 teaspoons garlic, minced
- coarse salt and freshly ground pepper, to taste
- 1/3 cup olive oil, more for paste
Old Fashioned Coconut Cream Pie
By ChefDrea
Directions In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt
- 3 cups half-and-half
- 2 eggs
- 3/4 cup white sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup flaked coconut, toasted
- 1 teaspoon vanilla extract
- 1 (9 inch) pie shell, baked
- 1 cup frozen whipped topping, thawed
Broccoli Rabe and Yellow Pepper
By ChefDrea
[1] Cut broccoli rabe into 2-inch lengths; set aside
- 1 1/2 bunchs broccoli rabe, tough stem ends trimmed
- coarse salt and freshly ground pepper, to taste
- 3 tablespoons olive oil
- 3 yellow bell peppers , cored, seeded and cut into cubes
Pecan-Crusted Pork Chops
By ChefDrea
Prep time: 15 minutes Rest time: 30 minutes Cook time: 10 minutes
- 3/4 cup soy sauce (low sodium)
- 1/3 cup lemon juice
- 3 tablespoons brown sugar
- 6 green onions , minced
- 3 teaspoons horseradish
- 6 boneless pork chops
- 3/4 cup chopped pecans
- 1/3 cup white cornmeal
- 1/3 cup all purpose flour
- 1 1/2 teaspoons coarse salt
- 3/4 teaspoon black pepper
- 1/3 cup canola oil
Buttermilk Unfried Chicken
By ChefDrea
[1] In a large resealable plastic bag, combine buttermilk, hot sauce, salt and pepper
- 4 chicken drumsticks, skin removed
- 4 bone-in chicken thighs, skin removed
- 1 cup buttermilk
- 1 dash hot sauce
- coarse salt and freshly ground pepper, to taste
- 8 slices white bread
- 1/2 cup Parmesan cheese, grated
- 1 tablespoon zest of lemon
- 1 teaspoon dried thyme
- olive oil cooking spray