Connie's profile page
Recipes
Bourbon Beef Tenderloin
By Connie
Oil, to brush grill Preheat grill or oven to 350 degrees F
- 1 cup bourbon
- 1 cup brown sugar
- 2/3 cup soy sauce
- 1 bunch cilantro, leaves chopped
- 1/2 cup lemon juice
- 1 tablespoon Worcestershire sauce
- 2 cups water
- 3 to 4 sprigs fresh thyme, leaves chopped
- 1 (5-pound) beef tenderloin, silver connective tissue removed
- Oil, to brush grill
Ree Drummond's Caesar Salad
By Connie
Ree Drummond, 4 servings
- Salad Dressing:
- 4 4 4 whole anchovy fillets
- 2 2 to 3 (and up to 3 tablespoons) Dijon mustard
- 1 1 1 tablespoon balsamic or red wine vinegar (balsamic makes it nice and rich)
- 1 1 1 teaspoon Worcestershire sauce
- 2 2 2 cloves fresh garlic, peeled
- 1/2 1/2 1/2 whole lemon, juiced
- 1/2 1/2 1/2 cup olive oil
- 1/4 1/4 1/4 cup freshly grated Parmesan
- 1 1 1 dash salt
- Freshly ground black pepper
- Croutons:
- 1/2 1/2 1/2 loaf crusty French bread
- 1/4 1/4 1/4 cup olive oil
- 2 2 2 cloves fresh garlic, peeled
- Salt
- Salad:
- Hearts of romaine lettuce
- Fresh Parmesan wedge
- Directions
- For the dressing: Place the anchovies into a blender or food processor. Throw in the Dijon mustard, vinegar, Worcestershire, garlic and lemon juice. Pulse the processor or blend on low speed for several seconds. Scrape down the sides.
- 1-inch the croutons: Slice the bread into thick slices and cut them into 1-inch cubes. Throw them onto a baking sheet.
- Heat the olive oil in a small saucepan or skillet over low heat.
- to to 3 to 5 add them to the oil. Use a spoon to move the garlic around in the pan. After 3 to 5 minutes, turn off the heat and remove the garlic from the pan.
- Slowly drizzle the olive oil over the bread cubes. Mix together with your hands, and then sprinkle lightly with salt. Toss and cook in the pan until golden brown and crisp. (Add a little butter for more flavor!)
- For the salad: Wash and dry the hearts of romaine lettuce. Leave them whole. Use a vegetable peeler and shave off large, thin slices of Parmesan.
- Drizzle about half of the dressing over the top of the hearts. Throw in a good handful of the Parmesan shavings. Give it a good initial toss, just so you can evaluate how much more dressing you need.
- to more dressing and Parmesan to taste. Add the cooled croutons. Toss gently.
- 2012 2012 Television Food Network G.P.
- All Rights ReservedPrint Sizes :
- 8.5 8.5 11"4 6"3 5".Text x 6"3 x 5".Text Size: Small Medium Large .
- Print Recipe
- Remember Settings. Also print coupon/ad below .Advertisement will not be printed
Basil Mayonnaise
By Connie
Directions Place the egg yolks, lemon juice, garlic, salt and pepper in the bowl of a food processor fitted with...
- Ingredients:
- 4 extra-large egg yolks, at room temperature
- 6 tablespoons freshly squeezed lemon juice
- 1 teaspoon minced garlic
- 2 tablespoons kosher salt
- 2 teaspoons freshly ground black pepper
- 2 cups vegetable oil
- 1 cup good olive oil
- 1 cup chopped fresh basil leaves
Cherry (Fruit) Tarts
By Connie
Directions: In large bowl, cream butter and sugar
- Ingredients:
- 1 cup butter
- 1-1/2 Cup sugar
- 4 beaten eggs
- 2 Cups flour
- 1 tsp vanilla
- 1 tsp almond extract
- 1 - can Cherry or Blueberry or Apple pie filling
Cream Cheese-stuffed Pea Pods
By Connie
Recipe is for 2 but easy to increase
- 1/4 cup spreadable chive and onion cream cheese
- 4 tsp thinly sliced green onion
- dash salt
- dash crushed red pepper flakes (optional)
- Sugar Snap pea pods
Sauteed Broccoli and or Cauliflower or Both
By Connie
Directions: Blanch the broccoli/cauliflower in large pot of boiling water (salted) for 2 minutes
- Ingredients: (for 1 bunch or head)
- Broccoli and or cauliflower or both - blanched aldenti
- Kosher Salt
- 2 TBSP unsalted Butter
- 1/2 lemon zested
- 1 tsp minced garlic
- 1 TBSP lemon juice
- 1/4 tsp freshly ground black pepper
Orange Coffee Cake
By Connie
Directions Preheat the oven to 350 degrees F
- Glaze:
- Ingredients
- 2 tablespoons butter, melted, plus more for pan
- 1 (16.3-ounce) can refrigerated biscuits (recommended: Pillsbury Grands Flaky Layers)
- 1/4 cup minced walnuts
- 1/3 cup granulated sugar
- 2 teaspoons orange zest
- 1/2 cup confectioners' sugar
- 2 ounces cream cheese, softened
- 2 tablespoons orange juice, or more as necessary
Mushroom Soup with Bacon
By Connie
Directions Add the bacon and butter to a wide, large pot and bring it to a medium heat
- Ingredients
- 5 slices bacon, cut crosswise into 1/2-inch lengths
- 2 tablespoons butter
- 1 onion, cut into 1/4-inch dice
- Kosher salt
- 1 clove garlic, smashed and finely chopped
- 1 1/2 pounds mixed mushrooms, stems removed and sliced (recommended: shiitake, cremini, or oyster)
- 2 medium Yukon gold potatoes, diced
- 2 tablespoons all-purpose flour
- 1/2 cup dry sherry
- 4 cups chicken or vegetable stock
- 1/2 cup heavy cream
- 2 tablespoons finely chopped fresh flat-leaf parsley, for garnish
Spring Green Risotto
By Connie
Ingredients * 1 1/2 tablespoons good olive oil * 1 1/2 tablespoons unsalted butter * 3 cups chopped l
- Ingredients
- 1 1/2 tablespoons good olive oil
- 1 1/2 tablespoons unsalted butter
- 3 cups chopped leeks, white and light green parts (2 leeks)
- 1 cup chopped fennel
- 1 1/2 cups Arborio rice
- 2/3 cup dry white wine
- 4 to 5 cups simmering chicken stock, preferably homemade
- 1 pound thin asparagus
- 10 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh peas
- 1 tablespoon freshly grated lemon zest (2 lemons)
- Kosher salt and freshly ground black pepper
- 2 tablespoons freshly squeezed lemon juice
- 1/3 cup mascarpone cheese, preferably Italian
- 1/2 cup freshly grated Parmesan, plus extra for serving
- 3 tablespoons minced fresh chives, plus extra for serving
Broccoli Cauliflower Salad
By Connie
Separate cauliflower/broccoli into bite sized florets
- 1 head cauliflower
- 2 heads broccoli
- 1/2 cup chopped purple onion
- 1 pkg. (9/10 oz.) mozzarella cheese
- l pkg. (8/10 oz.) shredded cheddar cheese
- l lb. bacon, cooked until crisp, crumbled
- 1 1/2 cups mayo
- l/2 cup sugar
- l TBS. wine vinegar