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Recipes
Spinach Salad with Warm Bacon Dressing
By barbaran
In a skillet add the bacon and cook over medium heat until crisp
- 5 slices bacon
- 1 1/2 tablespoons finely chopped shallot
- 1/2 cup red wine vinegar
- 2 tablespoons honey mustard, or more to taste
- Salt and freshly ground black pepper
- 8 cups fresh spinach leaves, stems removed
- 8 ounces white button mushrooms (about 2 1/2 cups), thinly sliced
- 1/2 red onion, thinly sliced
Perfect French Fries
By barbaran
Peel and rinse the potatoes
- 2 1/2 pounds russet potatoes
- Vegetable or peanut oil, for frying
- Sea salt, for sprinkling
- Ketchup and mayonnaise, mixed, for serving
Bacon-Cheddar Deviled Eggs Recipe
By barbaran
Directions Slice eggs in half lengthwise; remove yolks and set whites aside
- Ingredients
- 12 hard-cooked eggs
- 1/2 cup mayonnaise
- 4 bacon strips, cooked and crumbled
- 2 tablespoons finely shredded cheddar cheese
- 1 tablespoon honey mustard
- 1/4 teaspoon pepper
Roasted Corn Chowder with Lobster
By barbaran
Preheat the oven to 375 degrees F
- 2 lobster tails, split in half
- Generous squeeze lime juice
- Pinch cayenne
- 1/2 teaspoon seafood seasoning (recommended: Old Bay)
- 2 tablespoons mascarpone cheese
- Salt
- Fresh corn kernels, from 6 ears of corn
- Canola oil
- Salt
- 1 cup chopped bacon
- 1 small yellow onion, diced
- 3 stalks celery, diced
- 1/2 red bell pepper, cut into small dice
- 1/2 green bell pepper, cut into small dice
- 3 cloves garlic
- 1/2 cup all-purpose flour
- 6 cups chicken stock
- 3 Yukon gold potatoes, peeled and cut into small dice
- 2 cups heavy cream
- 1/2 cup scallions, sliced thinly on diagonal, for garnish
Neelys Baked Ziti
By barbaran
Recipe courtesy The Neelys
- Salt
- 1 pound ziti
- 1 pound hot Italian turkey sausage, casing removed
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 1 (28-ounce) can diced tomatoes
- 6 ounces pesto
- 15 ounces ricotta cheese
- 1 (9-ounce) package washed spinach
- Butter, for baking dish
- 2 cups shredded mozzarella, plus more for topping
- 1 1/2 cups grated Parmesan, plus more for topping
Gina's Spinach Dip
By barbaran
Melt butter in a medium saucepan over medium heat
- 3 tablespoons butter
- 1 shallot, finely chopped
- 1 clove garlic, chopped
- 2 tablespoons all-purpose flour
- 1 cup heavy whipping cream
- 1 (10-ounce) box frozen chopped spinach, thawed, drained and squeezed dry
- 1 (8-ounce) jar artichoke hearts, drained and chopped
- 1 (10-ounce) can diced tomatoes with green chiles (recommended: Rotel)
- 1 cup shredded 4 cheese blend
- Tortilla chips and cut vegetables, for serving
Mini Vanilla Scones with Vanilla Bean Glaze
By barbaran
For the scones: Preheat the oven to 350 degrees F
- 2 whole vanilla beans
- 3/4 cups heavy cream
- 3 cups all-purpose flour, plus more for dusting
- 2/3 cups granulated sugar
- 5 teaspoons baking powder
- 1/4 teaspoon salt
- 2 sticks (1/2 pound) unsalted butter, chilled
- 1 whole large egg
- 1 whole vanilla bean
- 1/2 cup whole milk, plus more if needed
- 5 cups powdered sugar, sifted, plus more if needed
- Dash of salt
Nana's Banana Pudding
By barbaran
Mix the pudding and milk according to the package directions and then add the vanilla
- 4-3/4 cups whole milk
- 1 (8 oz.) carton sour cream
- 1/2 cup chopped walnuts, divided
- Juice from 1/2 a lemon
- 3 (3.4 oz) packages vanilla instant pudding
- 1/2 tsp vanilla extract
- 1 (8 oz.) container whipped topping, divided
- 1 (12 oz.) box vanilla wafer cookies
- 9 or 10 bananas, sliced
Daphne Oz's Baked Donuts and Coconut Cream
By barbaran
Vegetable Spray For the Donuts: Preheat oven to 350ºF
- For the Donuts:
- 1 cup All Purpose flour
- 1/2 cup Sugar
- 1 1/2 teaspoon Baking Powder
- 1/4 teaspoon salt
- 1/4 teaspoon (scant) Nutmeg
- 1 pinch Cinnamon
- 1/2 cup Non-fat yogurt
- 1/2 teaspoon Apple Cider Vinegar
- 1/2 teaspoon Vanilla Extract
- 2 Egg whites
- 3 tablespoon Coconut oil
- Vegetable spray
- For the Coconut Milk Whipped Cream:
- 3/4 cup Coconut Cream from 10-ounce can of coconut milk (refrigerate to help separation)
- 1/2 teaspoon Vanilla Extract
- pinch of salt
- For Finishing:
- dark chocolate (melted-optional for drizzling)
Italian Cream Cheese Cake with Raspberry Sauce
By barbaran
For the Cream Cheese Cake: Preheat oven to 350 degrees F
- 1 cup graham cracker crumbs
- 1 cup biscotti bread crumbs, crushed
- 1 stick butter, melted
- 2 cups ricotta cheese
- 1 (8-ounce) package cream cheese, room temperature
- 5 eggs
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 12 ounces fresh raspberries
- 1 tablespoon sugar
- 1 tablespoon brandy