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Recipes
Ricotta-Stuffed Squash Blossoms with Tomato Vinaigrette
By lkalemba
Makes 10 squash blossoms (plus about 3/4 cup vinaigrette) DIRECTIONS 1
- Tomato Vinaigrette
- 1/4 cup cherry tomatoes, halved
- 1/4 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
- Kosher salt
- Ricotta-Stuffed Squash Blossoms
- 1/2 cup ricotta
- 1 tablespoon finely grated Parmesan cheese
- 2 tablespoons heavy cream
- Kosher salt
- 10 large squash blossoms, stems trimmed and stamens removed
- Extra-virgin olive oil, for drizzling
- Freshly ground black pepper
- Basil leaves, for garnish
Chicken-Vegetable Kabobs with White BBQ Sauce
By lkalemba
1. Soak wooden skewers in water 30 minutes
- White BBQ Sauce:
- 4 (12-inch) wooden skewers
- 1 tablespoon coarsely chopped fresh rosemary
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon loosely packed orange zest
- 1/2 teaspoon ancho chile powder
- 1/2 teaspoon freshly ground black pepper
- 6 skinned and boned chicken thighs (about 1 lb.), cut into 1 1/2-inch pieces
- 1 small zucchini, cut into 1 1/2-inch pieces
- 1 small summer squash, cut into 1 1/2-inch pieces
- 1 red bell pepper, cut into 1 1/2-inch pieces
- 3/4 cup mayonnaise
- 2 tablespoons white wine vinegar
- 1 garlic clove, pressed
- 1 1/2 teaspoons coarsely ground black pepper
- 1 1/2 teaspoons spicy brown mustard
- 1 teaspoon prepared horseradish
- 1/2 teaspoon sugar
- 1/2 teaspoon table salt
- Preparation
- Stir together mayonnaise, vinegar, garlic, black pepper, spicy brown mustard, horseradish, sugar, and salt. Refrigerate up to 1 week.
French Silk Chocolate Pie
By lkalemba
Instructions 1. Whip cream: With electric mixer on medium-high speed, whip cream to stiff peaks, 2 to 3 minutes
- You will need a fully baked pie shell for this recipe. Use your favorite pie dough or use our No-Fear Pie Crust recipe (related). Serve with lightly sweetened whipped cream.
- Ingredients1 cup heavy cream, chilled
- 3 large eggs
- 3/4 cup sugar
- 2 tablespoons water
- 8 ounces bittersweet chocolate, melted and cooled
- 1 tablespoon vanilla extract
- 8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces and softened
- 1 (9-inch) pie shell, baked and cooled (see note)
Homemade Corn Dogs
By lkalemba
1. Set wire rack inside rimmed baking sheet
- 1 1/2 cups yellow cornmeal
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons sugar
- 1 1/2 teaspoons salt
- 1/2 teaspoon cayenne pepper
- 1 3/4 cups buttermilk
- 4 large eggs, lightly beaten
- 8 hot dogs
- 3 quarts peanut or vegetable oil
Turkey and Sweet Potato Soup
By lkalemba
DIRECTIONS In a large pot, melt the butter over moderately low heat
- INGREDIENTS
- 2 tablespoons butter
- 1 onion, cut into thin slices
- 1 1/2 teaspoons dried sage
- 1 pound sweet potatoes, peeled and cut into 1/2-inch cubes
- 1 1/2 quarts canned low-sodium chicken broth or homemade stock
- 2 teaspoons salt
- 1/4 pound green beans, cut into 1/4-inch pieces
- 1/4 teaspoon fresh-ground black pepper
- 1 pound turkey cutlets, cut into approximately 1 1/2-by-1/2-inch strips
Chicken and Broccoli Stir-Fry
By lkalemba
For sauce, in a small bowl stir together water, soy sauce, hoisin sauce, cornstarch, ginger, and sesame oil
- 1/2 cup water
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 2 teaspoons cornstarch
- 1 teaspoon grated fresh ginger
- 1 teaspoon toasted sesame oil
- 1 pound broccoli
- 1 yellow sweet pepper
- 2 tablespoons cooking oil
- 12 ounces skinless, boneless chicken, cut into bite-size pieces
- 2 cups chow mein noodles or hot cooked rice
Chocolate Angel Pie with Meringue Crust
By lkalemba
For the Meringue Crust: Preheat the oven to 275˚
- For the Meringue Crust:
- 4 Large Eggs (separated; whites at room temperature; refrigerate the yolks and reserve for filling)
- large pinch of Salt
- 1/4 teaspoon Cream of Tartar
- 1 cup plus 2 tablespoons Sugar
- 1/2 teaspoon Vanilla Extract
- For the Filling:
- 12 ounces Semisweet Chocolate (chopped)
- 5 teaspoons Instant Espresso Powder (such as Medaglia D'Oro)
- pinch of Salt
- 4 Large Egg Yolks (reserved from meringue crust)
- 1 cup very cold Heavy Cream
- 2 tablespoons Kahlua
- For the Topping:
- 1 cup very cold Heavy Cream
- 1/4 cup Sugar (super fine is preferable)
- 1 teaspoon Vanilla Extract
- 1 pint fresh Strawberries (hulled and sliced; or fresh raspberries; optional)
- 1/3 cup shaved Semisweet Chocolate (optional)
Grilled Shrimp Scampi Style with Soy Sauce, Fresh Ginger and Garlic
By lkalemba
Whisk together 1/4 cup soy sauce, 2 tablespoons sesame oil, the lime juice, honey, ginger, garlic and 1/4 cup canol...
- 1/4 cup plus 1 teaspoon soy sauce
- 2 tablespoons plus 2 teaspoons toasted sesame oil
- 2 limes, juiced
- 2 teaspoons honey
- 2 (2-inch) piece fresh ginger, finely grated
- 4 cloves garlic, finely chopped
- 1/2 cup canola oil, divided
- 1 1/4 pounds large (21-24) shrimp, peeled and deveined
- 1 stick butter, softened
Grilled Fruit Cheesecake Turnovers
By lkalemba
1 Heat gas or charcoal grill
- 1 Pillsbury® refrigerated pie crust, softened as directed on box
- 4 oz (half of 8-oz package) cream cheese, softened
- 1/4 cup sugar
- 1/2 teaspoon grated lemon peel
- 1/2 teaspoon vanilla
- 1/4 cup seedless fruit jam of choice
Seared Scallops with Garlic Butter
By lkalemba
Thaw scallops, if frozen. RInse scallops; pat dry with paper towels
- 1 pounds fresh or frozen sea scallops
- 2 tablespoons butter or margarine
- 3 cloves garlic, minced
- 2 tablespoons dry white wine
- 1 tablespoon snipped fresh chives or parsley
- 1/8 teaspoon salt