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Recipes
Braised short ribs w/ citrus gremolata
By Shelly17
Braised Short Ribs 1) 30 minutes before cooking, season the short ribs all arond with salt and pepper
- Braised Short Ribs
- 8 short ribs (2 short ribs per person)
- 2 cups of onion, diced
- 1 cup of carrot, diced
- 1 cup of celery, diced
- 3 cloves of garlic
- 2 dried bay leaves
- 2.5 cups red wine (I used cabernet)
- 1.5 cups port wine
- 2 tablespoons of balsamic vinegar
- 6 cups of beef stock
- Citrus Gremolata
- 3 tablespoons of flat leaf parsley, minced
- 1 teaspoon of finely grated lemon zest
- 1 medium clove of garlic, minced
- salt and pepper to taste
Classic French Onion Soup
By Shelly17
Classic onion soup is really pretty easy to make, just take the time to brown the onions carefully to a deep golden
- 8 teaspoons olive oil, divided
- 4 pounds yellow onions, cut vertically into 1/4-inch-thick slices
- 1 pound Vidalia or other sweet onions, cut vertically into 1/4-inch-thick slices
- 4 teaspoons chopped fresh thyme, divided
- 1 tablespoon all-purpose flour
- 1/4 cup brandy
- 1/4 cup dry white wine, such as sauvignon blanc
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped carrot
- 1/2 ounce dried porcini mushrooms
- 1 bay leaf
- 8 cups unsalted beef stock
- 1 teaspoon Worcestershire sauce
- 3 fresh parsley sprigs
- 1 teaspoon liquid aminos (such as Bragg)
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 ounces French bread, cut into 16 slices
- 6 ounces Gruyère cheese, shredded, about 1 1/2 cups
Chocolate Chip Cream Puffs
By Shelly17
1. Preheat oven to 375°. 2
- Pastry:
- 3/4 cup water
- 6 tablespoons unsalted butter
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 3.4 ounces all-purpose flour (about 3/4 cup)
- 2 large eggs
- 1 large egg white
- 1/2 cup semisweet chocolate chips
- Filling:
- 1 cup half-and-half
- 1/3 cup granulated sugar, divided
- Dash of salt
- 2 tablespoons cornstarch
- 1 large egg
- 2 large egg yolks
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- 1 cup frozen reduced-calorie whipped topping, thawed
- Glaze:
- 2 tablespoons light-colored corn syrup
- 1 tablespoon half-and-half
- 1 teaspoon vanilla extract
- 3/4 cup powdered sugar
- 2 tablespoons unsweetened cocoa
Texas-Style Barbecued Beef Brisket
By Shelly17
From Southern Living, Jan 2012: Sop up the pan juices with Texas toast
- 1 large sweet onion, sliced
- 3 garlic cloves, chopped
- 1 tablespoon chili powder
- 1 tablespoon jarred beef soup base
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground cumin
- 1/2 teaspoon pepper
- 1 1/2 teaspoons hickory liquid smoke
- 1 (2- to 3-lb.) beef brisket flat, trimmed
- 1/4 cup beer
- 3 tablespoons bottled chili sauce
Dip - Onion Pan-Fried (Barefoot Contessa)
By Shelly17
Perfect for football Sunday parties
- 2 large yellow onions
- 4 tablespoons unsalted butter
- 1/4 cup vegetable oil
- 1/4 teaspoon ground cayenne pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 ounces cream cheese, at room temperature
- 1/2 cup sour cream
- 1/2 cup good mayonnaise
Terrific Turkey Chili
By Shelly17
If you have a fridge full of veggies that you wish to use, this is a good recipe to try
- 3 tablespoons vegetable oil, divided
- 1 1/2 pounds ground turkey
- 1 (1 ounce) package taco seasoning mix
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon chili pepper flakes
- 2 tablespoons tomato paste
- 1 (14.5 ounce) can beef broth
- 1 (7 ounce) can salsa
- 1 (14.5 ounce) can crushed tomatoes, or coarsely chopped tomatoes packed in puree
- 1 (7 ounce) can chopped green chile peppers
- 1 medium onion, finely chopped
- 1 green bell pepper, diced
- 3 medium zucchini, halved lengthwise and sliced
- 1 bunch green onions, chopped
- 1 cup sour cream
- 1 cup shredded Cheddar cheese
Sparkling Chimayó Cocktails
By Shelly17
Combine all ingredients in a pitcher; stir to combine
- 1 cup gold tequila
- 3/4 cup sparkling water, chilled
- 2 tablespoons crème de cassis (black currant-flavored liqueur)
- 2 tablespoons fresh lemon juice
- 1 (750-milliliter) bottle sparkling apple cider, chilled
Carrot Ginger Tea Cake with Lime Glaze
By Shelly17
From Sunset Magazine, March 2016: Taking a cue from our favorite juice bar combos, this dense, not-too-sweet cake ...
- 1/4 cup melted butter, plus about 1 tsp. softened butter for pan
- 1 1/2 cups all-purpose flour, plus more for pan
- 1 1/2 teaspoons baking powder
- 2 teaspoons ground ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup granulated sugar
- 1/4 cup canola oil
- 1/4 cup carrot juice
- 2 large eggs
- 2 tablespoons finely grated fresh ginger (use a box grater or Microplane)
- 1 1/2 cups coarsely shredded carrots (from about 3 medium orange carrots, peeled)
- 3/4 cup powdered sugar
- Zest of 1/2 lime
- 1 tablespoon plus about 1 tsp. lime juice
Tequila-Lime-Coconut Macaroon Bars
By Shelly17
Tequila, lime, and coconut are the perfect trio in this summer dessert
- 2 cups all-purpose flour, divided
- 2 cups sugar, divided
- 1/2 cup cold butter, cut into pieces
- 4 large eggs
- 1 1/2 cups sweetened flaked coconut
- 1 teaspoon lime zest
- 1/3 cup fresh lime juice
- 3 tablespoons tequila
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Garnishes: powdered sugar, lime rind curls
Mama's German Chocolate Cake
By Shelly17
Bake a cake that would make mama proud
- Coconut-Pecan Frosting:
- Parchment paper
- 2 2 packages 2 (4-oz.) packages sweet chocolate baking bars*
- 2 2 2 cups all-purpose flour
- 1 1 1 teaspoon baking soda
- 1/4 1/4 1/4 teaspoon salt
- 1 1 1 cup butter, softened
- 2 2 2 cups sugar
- 4 4 4 large eggs, separated
- 1 1 1 teaspoon vanilla extract
- 1 1 1 cup buttermilk
- Garnish: chocolate-dipped toasted pecan halves
- 2 2 2 cups chopped pecans
- 1 1 can 1 (12-oz.) can evaporated milk
- 1 1/2 1 1/2 1/2 cups sugar
- 3/4 3/4 3/4 cup butter
- 6 6 6 egg yolks, lightly beaten
- 2 2 2 cups sweetened flaked coconut
- 1 1/2 1 1/2 1/2 teaspoons vanilla extract
- 1 1. to 350°. 8 to 10 20 pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 20 minutes).
- 3 3. to 45 pan from heat; stir in coconut, vanilla, and pecans. Transfer mixture to a bowl. Let stand, stirring occasionally, 45 minutes or until cooled and spreading consistency.