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Recipes
Easy Chicken Pot Pie
By zeenieme
Preheat over to 375 degrees
- 1 sheet frozen puff pastry (half of 17.3 ounce package) thawed
- Traditional bouquet garni (y parsley springs; 6 thyme springs, 1/3 cup celery leaves; 2 bay leaves)
- 1 tablespoon butter
- 1 cup diced celery
- 1/3 cup finely chopped shallots
- 3 cups low-salt chicken broth
- 1 1/2 pounds skinless boneless chicken breast halves
- 1 cup whipping cream
- 1 - 10 ounce russet potato, peeled, cut into 1/2 inch cubes
- 1 cup frozen peas
Penne with Vodka Sauce
By zeenieme
1. In a medium saucepan, heat oil over medium heat
- 1 tablespoon olive oil
- 6 garlic cloves, minced
- pinch of red-pepper flakes
- 1 can (28 ounces) whole peeled tomatoes, with juice
- 3 tablespoons tomato paste
- 1 teaspoon sugar
- 1/3 cup vodka
- coarse salt
- 1/2 cup heavy cream
- 1 pound penne or other short tubular pasta
- finely grated Parmesan cheese, for serving
Rolled Prime Rib
By zeenieme
Turn oven off for 2 1/2 to 3 hours
- Preheat oven to 350 degrees
- Sprinkle rolled prime rib roast with salt, pepper, garlic, Cook for 1 hour at 350 degrees
Seared Scallops over Bacon and Spinach Salad with Cider Vinaigrette
By zeenieme
1. Combine cider and sugar in a small saucepan over medium-high heat
- 1 cup apple cider
- 2 tsp sugar
- 4 slices center-cut bacon
- 1/4 cup chopped shallots
- 1 tablespoon cider vinegar
- 3/4 tsp salt, divided
- 1/4 tsp freshly ground black pepper
- 1 1/2 cups thinly sliced Granny Smith apple (about 1)
- 1/3 cup thinly sliced red onion
- 1 - 6 oz package fresh baby spinach
- 1/4 tsp curry powder
- 1/8 tsp ground red pepper
- 20 sea scallops (about 1 1/2 pounds)
- 2 tsp olive oil
Red Wine Vinaigrette
By zeenieme
Add freshly ground pepper to taste
- Stir together 6 tablespoons aged red wine vinegar, 1 tablespoon Dijon mustard, and 1/2 teaspoon coarse salt. Add 1 tablespoon minced shallots. While whisking, slowly drizzle 1 cup plus 3 tablespoons extra virgin olive oil into the bowl.
Champagne Vinaigrette
By zeenieme
Whisk together
- 1/4 cup extra virgin olive oil
- 1/4 cup Champagne vinegar
- 2 T Dijon mustard
- 2 tsp honey
- 3/4 salt
- 1/4 t freshly ground pepper