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Recipes
Treasurer Cave Blue Cheese Dressing
By zeenieme
Mash blue cheese and buttermilk until mixture resembles cottage cheese
- 4 oz Blue cheese, crumbled
- 1/3 cup buttermilk
- 1 T white wine vinegar
- 1/3 cup sour cream
- 1/4 tsp garlic powder
- 1/4 cup mayonnaise
- Salt and pepper
- 1/2 tsp sugar
Raspberry Vinaigrette
By zeenieme
Press raspberries through a sieve, reserving juice; discard seeds
- 1 1/3 cups fresh or frozen unsweetened raspberries
- 1/3 cup reduced-sodium chicken broth
- 2 T sugar
- 1 T cider vinegar
- 2 1/2 tsp olive or canola oil
- 2 tsp Dijon mustard
- Mixed salad greens
Pear and Dried-Cherry Crisp with Nutmeg-Walnut Strusel
By zeenieme
For Streusel: Whisk first 4 ingredients in medium bowl
- Streusel:
- 1 1/4 cups all purpose flour
- 3/4 cup sugar
- 1 1/2 teaspoons ground nutmeg
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, cut into 12 pieces, room temperature
- 1 1/2 cups coarsely chopped walnuts
- Filling:
- 1/2 cup sugar
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 1/4 cup orange juice
- 2 teaspoons finely grated orange peel
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups dried tart cherries (ounces)
- 4 1/2 pounds ripe Bosc pears, peeled, cored, but into 1-inch cubes (about 8 cups)
- Lightly sweetened whipped cream or vanilla ice cream
Lemon Vinaigrette
By zeenieme
Can be used drizzled over broiled salmon steaks, boiled new potatoes, tender asparagus spears or salads
- 1 T Dijon style mustard
- 1/4 cup fresh lemon juice
- 1 crushed garlic clove
- 3/4 tsp. salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp sugar
- 5/8 cup extra-virgin olive oil
Salad of Pears and Mixed Greens with Chevre Goat Cheese
By zeenieme
1. Preheat the oven to 350 degrees
- 1/2 cup coarsely chopped walnuts
- 1 T red wine vinegar
- 1/2 cup walnut oil
- 1 garlic clove, lightly crushed
- 1/4 tsp salt
- 1/8 tsp freshly ground white pepper
- 2 heads of Bibb lettuce, torn into bite-size pieces
- 2 bunches of arugula, large stems removed, torn into bite-size pieces
- 3 ripe pears, cored and sliced
- 1/2 pound mild, creamy goat cheese, cut into 8 rounds
Taos Inn Salad with Raspberry Vinaigrette
By zeenieme
Combine vinaigrette ingredients and whisk
- 1/2 cup raspberry vinegar
- 1 cup olive oil
- 1/3 cup shallots, rough chopped
- 2/3 cup raspberries
- 2 tsp tarragon, chopped
- 1 T Dijon mustard
- Sugar to taste
- Salt
- Black Pepper
- Goat cheese
- Artichokes
- Three types of seeds
- Sun dried tomatoes
- Mixed organic greens
Meyer Lemon Buttermilk Pudding Cake with Fresh Berries
By zeenieme
Preheat oven to 350 degrees
- 1 1/2 cups buttermilk
- 1 cup sugar, divided
- 4 large egg yolks
- 1/3 cup fresh Meyer lemon juice
- 1/4 cup all purpose flour
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1/8 teaspoon salt
- 3 large egg whites
- Whipping cream
- Assorted fresh berries
Sparerib Sauce - David Fike
By zeenieme
Mix all ingredients together in a pan and bring to a boil
- 1/2 stick butter
- 1 medium onion chopped
- 1/3 cup water
- 1/3 cup white vinegar
- 1 cup ketchup
- 1/4 cup packed brown sugar
- 1 Tablespoon worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon salt
- 5 drops tabasco sauce
Lamb and Shrimp Kebabs
By zeenieme
Chill lamb in freezer for 10 minutes
- 1 1/4 lb boneless leg of lamb or top round, cut into 1" cubes
- 2 tablespoons kosher salt, divided
- 4 garlic cloves, minced
- 1 cup coarsely grated red onion
- 1/2 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon freshly ground pepper
- Vegetable oil (for brushing)
- Red Harissa
- 24 short flat wooden skewers to grill the kebabs.
Seared Beef Tenderloin Mini Sandwiches with Mustard-Horseradish Sauce
By zeenieme
1. Combine first 4 ingredients, stirring well with a whisk
- 2/3 cup fat-free sour cream
- 1/4 cup Dijon mustard
- 2 Tablespoons minced fresh tarragon
- 2 Tablespoons prepared horseradish
- 1 (1 1/2 pound)beef tenderloin, trimmed.
- 1/2 teaspoon freshly ground black pepper
- Cooking Spray
- 2 tablespoons fresh lemon juice
- 3 cups trimmed watercress (about 1 bunch)
- 1 (8 ounce) French bread baguette, cut diagonally into 16 slices
- 2 tablespoons capers
- 1/2 cup (2 ounces) shaved fresh Parmesan cheese