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Recipes
Mushroom Bruschetta
By gastrenee@yahoo.com
Heat a large skillet over medium-high heat
- 1 tablespoon olive oil
- 2 tablespoons butter, preferably Italian or European butter
- 4 cups mixed mushrooms such as cremini, shiitake and oyster mushrooms, sliced or torn
- 3 cloves garlic, 2 cloves minced and 1 clove left whole
- Salt and freshly ground black pepper
- 1/4 cup white wine
- 2 tablespoons chopped fresh parsley
- 1 About 1 teaspoon fresh lemon juice
- 8 to 10 slices fresh baguette or ciabatta
Lemon Lemon Loaf
By gastrenee@yahoo.com
by Matt Lewis and Renato Poliafito
- 1 1/2 cups cake flour
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 2 1/4 cups sugar
- 8 large eggs, at room temperature
- 1/4 cup grated lemon zest (from about 4 lemons)
- 1/4 cup fresh lemon juice
- 2 cups (4 sticks) unsalted butter, melted and cooled
- 1/2 cup sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- 1/3 cup fresh lemon juice
- 1/3 cup sugar
- 2 cups confectioners' sugar, sifted, or more if needed
- 4 to 6 tablespoons fresh lemon juice
White Chocolate Strawberry Shortbread Cookies
By gastrenee@yahoo.com
•Mix butter, sugar, vanilla and salt until smooth
- 1 cup softened unsalted butter
- 1/2 cup + 2 tablespoons confectioners’ sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 3/4 cup dried strawberries finely chopped
- 2/3 cup white chocolate chips (or finely chopped white chocolate)
Ooey Gooey Cheese Sticks with Spicy Ranch Dip
By gastrenee@yahoo.com
To make the cheese sticks: Cut cheese into 3-inch by 1/2-inch logs
- Avocado Ranch Dip:
- 1 pound block Jack cheddar (or Brie)
- 3/4 cup all-purpose flour
- 3 large eggs
- 3 tablespoons whole milk
- 2 cups crushed tortilla chips
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 6 cups canola oil
- Kosher salt
- 1 cup Greek yogurt
- 1 avocado
- 1 tablespoon ranch spice (recipe below)
- 1 lime
- 1/4 cup buttermilk
- 1/4 cup cilantro
- 1/4 cup parsley leaves chopped
- 1/2 cup and 4 tablespoons onion powder
- Ranch Spice Mix:
- 1/2 cup and 1 tablespoon garlic powder
- 1/2 cup salt
- 4 tablespoons ground black pepper
- 3 teaspoons lemon powder
- 2 teaspoons smoked paprika
- 2 teaspoons aleppo
- 2 teaspoons dried parsley
- For Brie Cheese Sticks- Date Marinara Sauce:
- 1/4 cup olive oil
- 1/2 cup red wine
- 1 cup sweet onions. chopped
- 6 cloves garlic. smashed
- 2.2 pounds tomatoes, chopped
- 2 cup dates, pitted and chopped
- 1/2 cup basil leaves
Twice-Baked Cheddar Potato Casserole Recipe
By gastrenee@yahoo.com
Preheat oven to 425°. Scrub potatoes; pierce several times with a fork
- 8 medium baking potatoes (about 8 ounces each)
- 1/2 cup butter, cubed
- 2/3 cup sour cream
- 2/3 cup 2% milk
- 1 teaspoon salt
- 3/4 teaspoon pepper
- 10 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled, divided
- 2 cups shredded cheddar cheese, divided
- 4 green onions, chopped, divided
Quick Chicken Stir-Fry
By gastrenee@yahoo.com
This recipe tastes like you ordered Chinese take-out
- 1/2 box (7-ounces) stir-fry rice noodles*, or 4 servings prepared rice
- 1/4 cup canned low-sodium chicken broth or chicken stock
- 2 teaspoons cornstarch
- 3 tablespoons soy sauce*
- 1 tablespoons hoisin sauce*
- 2 teaspoons packed light brown sugar
- 1 teaspoon dry sherry, optional
- 2 tablespoons peanut or vegetable oil
- 3 tablespoons sliced on the bias green onions, more for garnish,optional
- 2 cloves garlic, minced
- 2 teaspoons gingerroot, peeled and minced (or out of a tube in vegetable section)
- 1/2 teaspoon red pepper flakes
- 1 pound boneless, skinless chicken breast halves, cut into thin strips
- 1 (14-ounce) bag frozen mixed vegetables (broccoli florets, julienne red peppers, sugar snap peas and water chestnuts), about 3 cups, thawed
Classic Chicken Piccata
By gastrenee@yahoo.com
An easy dish to prepare, this chicken piccata still makes a presentation elegant enough for company
- 2 large lemons
- 6 boneless, skinless, chicken breasts, trimmed and pounded until 1/4 inch thick
- 1 pinch salt
- 1 pinch black pepper
- 1/2 cup flour
- 4 tablespoons olive oil
- 1 small shallot, minced (about 2 tablespoons)
- 1 cup low-sodium chicken broth
- 2 tablespoons capers, drained
- 3 tablespoons unsalted butter, softened
- 2 tablespoons fresh parsley, minced
- Couscous or angel hair pasta, for serving
Vanilla Bean Fudge
By gastrenee@yahoo.com
Line an 8x8 pan with parchment paper
- 1 1/2 cups granulated sugar
- 6 tablespoons unsalted butter, cut into 6 tablespoons
- 1/3 cup evaporated milk
- 1 cup white chocolate chips
- 1 cup marshmallow fluff (roughly half of a 7 ounce jar)
- 1 teaspoon vanilla extract
- 1 vanilla bean, cut lengthwise and seeds scraped*
Made-From-Scratch Caramel Apples Recipe
By gastrenee@yahoo.com
1. Skewer apples with popsicle sticks, then return to fridge
- 8 to 12 small apples, refrigerated until cold
- 4 ounces water (1/2 cup; 115g)
- 9 ounces sugar (1 1/3 cups; 255g)
- 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
- 9 ounces heavy cream (1 cup plus 2 tablespoons; 255g), chilled (see note above)
Flourless Chocolate Cake
By gastrenee@yahoo.com
This flourless cake, featuring both chocolate and cocoa, is rich, rich, RICH! A chocolate ganache glaze takes it ov...
- 1 cup semisweet or bittersweet chocolate chips
- 1/2 cup (8 tablespoons) unsalted butter
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 to 2 teaspoons espresso powder, optional
- 1 teaspoon vanilla extract, optional
- 3 large eggs
- 1/2 cup unsweetened cocoa powder, Dutch-process cocoa preferred
- 1 cup semisweet or bittersweet chocolate chips
- 1/2 cup heavy cream