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Recipes
Coconut Macaroon Cookies
By es123
1.Adjust your oven racks so one is in the center of the oven
- 14 ounces sweetened coconut flakes
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 2 extra-large egg whites, at room temperature
- 1/4 teaspoon kosher salt
Roasted Shrimp and Orzo
By es123
Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil
- Kosher salt
- Good olive oil
- 3/4 pound orzo pasta (rice-shaped pasta)
- 1/2 cup freshly squeezed lemon juice (3 lemons)
- Freshly ground black pepper
- 2 pounds (16 to 18 count) shrimp, peeled and deveined
- 1 cup minced scallions, white and green parts
- 1 cup chopped fresh dill
- 1 cup chopped fresh flat-leaf parsley
- 1 hothouse cucumber, unpeeled, seeded, and medium-diced
- 1/2 cup small-diced red onion
- 3/4 pound good feta cheese, large diced
Bacon-Cilantro Fried Rice
By es123
In a medium bowl, whisk eggs together until well-combined
- 4 eggs
- 8 slices of bacon, cut into 1/2-inch dice
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 bunch scallions sliced thinly, separate white and green
- 8 cups cooked jasmin rice, day old
- 1 tablespoon naturally brewed soy sauce
- 2 tablespoon chopped cilantro
- Kosher salt and freshly ground black pepper to taste
- Canola oil for cooking
Curried Quinoa Salad with Mango
By es123
Cook quinoa in medium pot of boiling salted water over medium heat until tender but still firm to bite, stirring oc...
- 1 cup quinoa (about 6 ounces)
- 1/4 cup canola oil
- 2 tablespoons white wine vinegar
- 1 tablespoon mango chutney, chopped if chunky
- 1 1/2 teaspoons curry powder
- 1/4 teaspoon dry mustard
- 1 cup chopped peeled mango plus mango spears for garnish
- 1 cup chopped unpeeled English hothouse cucumber
- 5 tablespoons chopped green onions, divided
- 2 cups (packed) baby spinach
Roasted Cherry Tomatoes
By es123
Preheat the oven to 400 degrees
- 4 pints cherry tomatoes, mixed sizes and colors
- Good olive oil
- Kosher salt and freshly ground black pepper
- 20 fresh basil leaves, cut into chiffonade
- Sea salt or fleur de sel
Caribbean-Style Black Bean and Rice Salad
By es123
Whisk oil, vinegar, mustard, cumin and garlic in medium bowl until well blended
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon ground cumin
- 1 teaspoon minced garlic
- 2 1/2 cups cooked long-grain white rice (about 1 cup raw), cooled
- 1 15-ounce can black beans rinsed, drained
- 3/4 cup chopped red bell pepper
- 3/4 cup chopped yellow bell pepper
- 3/4 cup chopped green onions
- Lettuce leaves
Spinach Pie
By es123
Preheat oven to 350-degrees
- 2 boxes frozen spinach
- 2 pounds extra sharp cheddar cheese
- 24-ounces cottage cheese
- 6 eggs
- 6 tablespoons flour
- 6 tablespoons melted butter
- 1 tablespoon Greek seasoning
- hot sauce
Three-Cheese Mushroom and Spinach Calzone
By es123
Preheat oven to 425°F. Heat 1 tablespoon oil in heavy large skillet over medium-high heat
- 1 tablespoon olive oil plus additional for brushing
- 1 8-ounce package sliced crimini (baby bella) mushrooms
- 3/4 teaspoon fennel seeds
- 2 garlic cloves, pressed
- 1/2 teaspoon dried oregano
- 4 cups (packed) baby spinach
- All purpose flour (for sprinkling)
- 1 pound fresh pizza dough (or one 13.8-ounce tube refrigerated)
- 5 tablespoons grated Parmesan cheese, divided
- 1 1/2 cups grated Fontina cheese, divided
- 1/4 cup whole-milk ricotta cheese
- 1/4 teaspoon dried crushed red pepper
Truffle Twice-Baked Potato
By es123
Potatoes are undoubtedly one of the most popular comfort foods in the world
- Extra Large Idaho Potatoes 4 ea
- Olive Oil 2 Tbsp
- Kosher Salt 1 Tbsp
- Sour Cream 1/2 Cup
- Heavy Cream 1/2 Cup
- Chives, finely sliced 3 Tbsp
- White Truffle Oil 1 Tbsp
- Reggiano Parmesan, finely grated 3/4 Cup
- Kosher Salt 1 tsp
- Black Pepper, freshly ground 1 tsp
- Butter, unsalted 1 stick (cubed 1/4”)
- Reggiano Parmesan, finely grated 1/4 Cup
Slow-Braised Tomatoes Gourmet
By es123
Preheat oven to 250°F. Put the oil, vinegar, garlic, onion, sugar and salt and pepper on a blender
- 1 medium white onion, chopped
- 3 garlic cloves, smashed
- 1/2 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 9 fresh basil leaves
- 1/8 teaspoon dried hot red pepper flakes
- 12 plum tomatoes (2 pounds), halved lengthwise
- 2 tablespoons sugar
- 1/2 teaspoon kosher salt