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Recipes
Spring Pea & Basil Soup
By es123
1. Heat olive oil in a large pot over medium-low heat
- 3 tablespoons extra virgin olive oil
- 1 cup roughly chopped shallots
- 6 cups low sodium vegetable broth (1 1/2 large cartons, I use Swanson Organic)
- 6 cups (2 pounds) frozen peas
- 1 small lime
- salt
- freshly ground black pepper
- 1/2 cup roughly chopped fresh basil leaves, loosely packed
- 2 tablespoons grated Parmigiano-Reggiano
Papaya Cream
By es123
Peel papaya and remove seeds
- 1 ripe papaya
- 1 scoop vanilla ice-cream
- 1 tbsp. Creme de Cassis
- 1 sprig of mint for decoration
Orange Hot Cross Buns
By es123
In a large bowl, dissolve yeast in 3/4 cup warm orange juice
- 2 packages (1/4 ounce each) active dry yeast
- 1 1/4 cup warm orange juice (110°-115°), divided
- 1/2 cup butter, softened
- 1/2 cup sugar
- 3 eggs
- 3 to 4 teaspoons grated orange peel
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup raisins
- 6 to 6 1/2 cups all-purpose flour
- Glaze
- 1 cup confectioners' sugar
- 2 to 3 teaspoons water
Shrimp Filled Money Bags
By es123
In a blender or food processor, pulse shrimp, ginger, and garlic together into a paste
- 1 pound shrimp, uncooked, shelled, and deveined
- 2 tablespoons roughly chopped fresh ginger
- 2 garlic cloves, roughly chopped
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 3 scallions, finely chopped
- 2 tablespoons chopped fresh cilantro
- 8 water chestnuts, rinsed and finely chopped
- 20 sheets phyllo dough
- 1/4 cup vegetable oil
- 3 dozen fresh chives, blanched, at least 4 inches long
Kim's Salsa
By es123
Chop everything and mix . Season with: Vinegar cumin worcestershire sauce hot sauce chopped cilantro ...
- 16 oz. jar salsa medium or hot
- 21 oz. can tomatoes peeled
- 20 oz. can tomatoes stewed
- 1 onion
- 1 green or red bell pepper
- 2 jalapenos, chopped
Basil-Tomato Chicken Skillet
By es123
1. Cut any large chicken tenderloins in half lengthwise
- 1 1/4 pounds chicken breast tenderloins
- Nonstick cooking spray
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 14-1/2-ounce can no-salt-added diced tomatoes drained
- 1/4 cup snipped fresh basil
- 1 9- to 10-ounce package prewashed spinach
- 2 tablespoons Parmesan cheese finely shredded
Spinach Artichoke Calzones
By es123
Preheat oven to 425 degrees F
- 2 cups part skim ricotta
- 1/4 teaspoon nutmeg, freshly grated or a few pinches ground
- A few grinds black pepper
- 1/2 cup (a couple of handfuls) grated Parmigiano, plus extra, for sprinkling
- 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
- 1 (15-ounce) can quartered artichoke hearts, drained and coarsely chopped
- 2 cloves garlic, finely chopped
- 2 (10-ounce) tubes refrigerated pizza dough
- 2 cups shredded mozzarella
- Garlic oil (1 or 2 cloves chopped and heated in 1/2 cup extra-virgin olive oil)
- 2 cups tomato sauce, marinara or pizza sauce, for dipping or Five Minute Spicy Marinara, recipe follows
Sugarplum Biscotti
By es123
1. Position rack in center of oven; preheat to 350°F
- 1/2 cup dried tart cherries
- 1/2 cup golden raisins
- 2 tablespoons dark rum
- 1 1/2 cups old-fashioned rolled oats
- 1 1/4 cups white whole-wheat flour (see Note)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cardamom
- 2 large eggs
- 3/4 cup granulated sugar
- 2 tablespoons unsalted butter, at room temperature
- 1 tablespoon freshly grated orange zest
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 1/2 cup chopped toasted pecans (see Tip)
- 3 ounces bittersweet chocolate, chopped into small, uneven chunks
Tahitian Vanilla Crème Brulee
By es123
1. Preheat the oven to 325 f
- 1 cup half-and half
- 1 vanilla bean, preferably Tahitian
- 1/2 teaspoon pure vanilla extract
- 1 egg plus 8 egg yolks
- 2/3 cup granulated sugar
- 1 1/2 cups heavy cream, cold
- 4 tablespoons superfine sugar
Salmon Mousse with Salmon Roe
By es123
Line the bottom of an oiled 5-cup charlotte mold or soufflé dish with a round of wax paper, oil the paper, and pre...
- fresh coriander leaves for garnish
- 2 tablespoons cold water plus 1/3 cup boiling water
- 1 tablespoon fresh lemon juice
- 1 envelope (about 1 tablespoon) of unflavored gelatin
- 1/2 pound thinly sliced smoked salmon
- 1/2 pound salmon, cooked
- 1 1/2 cups sour cream
- 1/4 teaspoon Tabasco, or to taste
- 1/4 cup finely chopped scallion
- 1 cup heavy cream
- 1/4 cup salmon roe
- celery leaves for garnish