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Recipes
Hot Fruit Compote
By LadyRev-2
Preheat oven to 300 degrees
- 12 oz. pitted prunes
- 6 oz dried apricots
- 1-20 oz can pineapplke chunks undrained
- 1-16 oz can mandarin oranges, undrained
- 1-21 oz can cherry pie filling
- 1 cup rose
Sausage, Peppers, Onions Sandwich
By LadyRev-2
• Heat the oil in a heavy large skillet over medium heat
- cup extra-virgin olive oil
- 1 pound sweet Italian turkey sausage
- 2 red bell peppers, sliced
- 2 yellow onions, sliced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano
- 1/2 cup chopped fresh basil leaves
- 4 garlic cloves, chopped
- 2 tablespoons tomato paste
- 1 cup Marsala wine
- 1 (15-ounce) can diced tomatoes
- 1/4 teaspoon red pepper flakes, optional
- 4 to 6 fresh Italian sandwich rolls, optional
Brownie in a Mug
By LadyRev-2
Some mugs don't microwave well because there is metal in their ceramic glaze
- 1/4 cup flour
- 1/4 cup sugar
- 2 Tbsp cocoa (natural, unsweetened)
- Pinch of salt
- Tiny pinch of cinnamon
- 1/4 cup water
- 2 Tbsp canola oil or vegetable oil (NOT extra virgin olive oil, it's too strongly flavored)
- 1 to 2 drops vanilla extract
- 1 small scoop of ice cream or 1 or 2 teaspoons heavy whipping cream to serve
Sausage and Canellini Soup (aka Beans and Franks)
By LadyRev-2
Heat 2 tablespoons oil in a large heavy pot over medium heat
- 3 tablespoons olive oil, divided
- >
- > 1 medium onion, chopped
- >
- > 6 garlic cloves, smashed
- >
- > 1 1/2 pounds sweet Italian sausage links (about 6), divided
- >
- > 2 15-ounce cans cannellini (white kidney) beans, rinsed
- >
- > 1 cup dry white wine
- >
- > 10 flat-leaf parsley stems
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- > 10 sprigs thyme
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- > 2 bay leaves
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- > 2 cups low-sodium chicken broth
- >
- > 1 tablespoon unsalted butter
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- > 3 tablespoons chopped fresh herbs (such as oregano, flat-leaf parsley, and tarragon), divided
- >
- > Kosher salt, freshly ground pepper
- >
Chopped Tomato Salad with Roasted Garlic
By LadyRev-2
Picture shows a colorful combination of beefsteak and red, yellow, and orange cherry tomatoes, but any ripe tomatoe...
- 1/2 pound ripe beefsteak tomatoes
- 1/2 pound ripe cherry tomatoes
- 2 Tbsp. extra-virgin olive oil
- 2 garlic cloves, thinly sliced
- 3 sprigs oregano, leaves picked from stems
- 1 1/2 tsps. coarse salt
- 1/4 tsp. freshly ground pepper
- 1 Tbsp. balsamic vinegar
- 1/2 cup black olives, pitted and cut into small pieces
Steamed Gingered Salmon with Warm Citrus Sauce
By LadyRev-2
Set up a steamer. In a sauté pan coated with oil on medium heat, sauté the ginger and scallions until soft, about...
- Salmon
- Warm Citrus Sauce
- Juice of 1 lime, separated
- Juice of 1 lemon separated
- Juice of orange separated
- 1 tablespoon clear soy sauce
- 1 tablespoon lychee honey
- 1/2 tablespoon butter, optional-but highly recommended
- Salt and white pepper
Avocado, Heart of Palm, Tomato Salad
By LadyRev-2
Arrange the hearts of palm, tomato and avocado on a platter
- 1 14 oz can (or better, fresh) of hearts of palm, thinly sliced
- 1 tomato, thinly sliced
- 1 Haas avocado, quartered and thinly sliced
- 1/4 cup extra-virgin olive oil
- 1 T fresh orange juice
- 1 T fresh lime juice
- S & P
- Note: Cut the hearts of palm on a bias for a little better presentation.
Watercress Egg Drop Soup
By LadyRev-2
Bring the chicken broth to boil in large, covered pot
- 6 cups chicken broth
- Lightly crushed garlic clove
- Green onions
- Pepper
- 2 Eggs
- 1-2 bunches watercress
Coconut Shrimp with Orange Marmalade
By LadyRev-2
In a large bowl, combine coconut and bread crumbs and season with salt and pepper
- Dipping Sauce:
- 2 cups shredded sweetened coconut
- 2 cups bread crumbs
- Kosher salt and freshly ground black pepper
- 2 cups all-purpose flour
- 4 large eggs, beaten
- 24 large shrimp, peeled and de-veined
- Vegetable oil, for frying
- 1/2 cup orange marmalade
- 1 to 2 tablespoons dark rum
Apple Bacon Sea Bass, Wrapped on Lentils du Puv
By LadyRev-2
In a medium saucepan, sweat the onions in the olive oil, and when they are translucent, add the celery and carrots
- Bouquet Garni Sachet:
- 1/2-ounce onion, finely chopped
- 1 tablespoon olive oil
- 1/2-ounce celery, finely chopped
- 1/2-ounce carrot, finely chopped
- 5 ounces French lentils (ideally Puy lentils)
- Vegetable broth, to cover
- I bouquet garni sachet, recipe follows
- 1 (7-ounce) Chilean Sea bass
- 3 ounces smoked bacon, preferably Applewood
- 2 sprigs sage, leaves removed
- 1-ounce butter
- 4 sprigs parsley, leaves removed, cleaned and chopped
- 1-ounce tomato concasse
- 2 ounces stiffly beaten whipped heavy cream
- 4 to 5 leaves sage, for garni.
- 1-ounce thyme
- 1-ounce parsley
- 1/4-ounce black peppercorns
- 2 bay leaves
- Cheesecloth
- Twine