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Recipes
Caramelized Ham & Swiss Buns Recipe
By gastrenee@yahoo.com
Spread roll bottoms with horseradish sauce
- 1 package (12 ounces) Hawaiian sweet rolls, split
- 1/2 cup horseradish sauce
- 12 slices deli ham
- 6 slices Swiss cheese, halved
- 1/2 cup butter, cubed
- 2 tablespoons finely chopped onion
- 2 tablespoons brown sugar
- 1 tablespoon spicy brown mustard
- 2 teaspoons poppy seeds
- 1-1/2 teaspoons Worcestershire sauce
- 1/4 teaspoon garlic powder
Crack Broccoli
By gastrenee@yahoo.com
Preheat the oven to 475 degrees Fahrenheit
- 1 and 1/2 pounds broccoli crowns (roughly 2 heads)
- 1/4 cup extra virgin olive oil
- 4 garlic cloves, pressed
- large pinch of dried red pepper flakes
- 1/2 teaspoon kosher salt
- 3 tablespoons raw, sliced almonds (with or without skin)
- 2 teaspoons freshly squeezed lemon juice
- 2 – 3 tablespoons freshly grated aged pecorino cheese
- zest of half a lemon
Bang Bang Shrimp (Copycat Bonefish Grill)
By gastrenee@yahoo.com
Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; s...
- 1/2 cup mayonnaise
- 1 tablespoon plus 1 teaspoon Asian chili sauce (such as sambal oelek)
- 2 teaspoons honey
- Kosher salt
- Vegetable oil, for frying
- 2 large eggs
- 3/4 cup all-purpose flour
- 1/2 cup cornstarch
- Kosher salt and freshly ground pepper
- 1 1/4 pounds small shrimp, peeled and deveined
- Bibb lettuce leaves, for serving
- Thinly sliced scallions, for garnish
Key Lime Pie
By gastrenee@yahoo.com
By Andrew Zimmern
- 1 1/2 cups graham cracker crumbs (8 ounces)
- 1/4 cup packed light brown sugar
- Pinch of kosher salt
- 6 tablespoons unsalted butter, melted
- 8 large egg yolks
- Two 14-ounce cans sweetened condensed milk
- 1 1/4 cups fresh Key lime juice
- Pinch of kosher salt
- Unsweetened whipped cream, for serving
- Key lime slices, for garnish (optional)
Sweet & Spicy Jalapeno Poppers Recipe
By gastrenee@yahoo.com
Cut jalapenos in half lengthwise and remove seeds; set aside
- 6 jalapeno peppers
- 4 ounces cream cheese, softened
- 2 tablespoons shredded cheddar cheese
- 6 bacon strips, halved widthwise
- 1/4 cup packed brown sugar
- 1 tablespoon chili seasoning mix
Low Carb Peanut Butter Cookies
By gastrenee@yahoo.com
I love biting into these yummy cookies
- Ingredients:
- Net Carb Count: 2 grams per cookie
- 1 Cup of Creamy Peanut Butter
- 1 Egg
- 1 Teaspoon of Vanilla Extract
- 1 Cup of Granulated Splenda OR up to 5 Packets of Stevia
Coconut Crusted Stuffed French Toast
By gastrenee@yahoo.com
1.Preheat a saute pan on medium heat
- 6 1-inch thick slices of French Bread
- 2 large eggs
- 1/2 tsp vanilla
- 1 tbs cream of coconut
- 1 tsp sugar
- 4 oz cream cheese, softened
- 1 tbs cream of coconut
- 1 1/2 cup of coconut flakes
- 1 tbs vegetable oil for cooking
Dark Chocolate and Peppermint Whipped Cream Tart
By gastrenee@yahoo.com
Blend first 4 ingredients in processor
- 1 1/4 cups all purpose flour
- 1/3 cup powdered sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 10 tablespoons (1 1/4 sticks) chilled unsalted butter, diced
- 1 teaspoon vanilla extract
- 4 1/2 teaspoons cold whole milk
- 1 1/4 cups whipping cream
- 1/4 cup light corn syrup
- 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 1 ounce unsweetened chocolate, chopped
- 1/2 cup plus 1 tablespoon coarsely crushed red-and-white-striped hard peppermint candies
- 3 1/2 cups chilled whipping cream
- 3/4 cup powdered sugar
- 1 3/4 teaspoons peppermint extract
Reese’s Hot Fudge Cookies
By gastrenee@yahoo.com
Step 1 Preheat oven to 350 In a large mixing bowl cream the butter and sugar
- 1 cup unsalted butter
- 1 3/4 cup granulated sugar
- 1 cup cocoa powder
- 1/3 cup hot fudge
- 1 egg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 2 cups all purpose flour
- 1 1/2 cup semi sweet chocolate chips
- 25 mini peanut butter cups
Balsamic Chicken and Mushrooms
By gastrenee@yahoo.com
In a nonstick skillet, heat 1 teaspoon of the oil
- 2 teaspoons vegetable oil
- 3 tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard
- 1 clove garlic, minced (or more!)
- 4 (4 ounce) boneless skinless chicken breasts, pounded to 1/4 inch thickness
- 2 cups small mushrooms, halved,or quartered if using larger mushrooms
- 1 ⁄3 cup chicken broth or 1⁄3 cup white wine
- 1 ⁄4 teaspoon dried thyme leaves, crumbled