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Recipes
Frozen Lemon Mousse (Martha Stewart)
By Shelly17
Top with Candied Lemon Zest (recipe follows main recipe)
- 8 to 10 lemons
- 2 cups sugar
- 8 large egg yolks
- 2 whole eggs
- 1 cup (2 sticks) unsalted butter, cut into pieces
- 1 1/2 cups plus 2 tablespoons heavy cream, chilled
- Candied Lemon Zest (Recipe in Directions)
- One 8-ounce container creme fraiche
Basic French Vinaigrette
By Shelly17
You'll be coming back to this vinaigrette for your salads over and over
- 2 tbsp balsamic vinegar
- 2 tsp dijon mustard
- 6 tbsp olive oil
- salt and freshly ground pepper to taste
- 1 tsp minced garlic
5-Vegetable Fried Rice with 5-Spice Pork
By Shelly17
1.In a medium saucepan, bring the broth and 3/4 cup water to a boil
- 2 cups chicken broth
- 1 1/2 cups long-grain white rice
- 5 tablespoons vegetable oil
- 1 pound thin pork loin chops, thinly sliced
- Salt and freshly ground pepper
- 2 teaspoons Chinese five-spice powder
- 2 large eggs, beaten
- 1/2 pound shiitake mushrooms, stemmed and thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 2 small carrots, shredded (a couple of handfuls)
- 1 scallion, thinly sliced on an angle
- 1 cup fresh or thawed frozen peas
- 3 cloves garlic, finely chopped
- One 2-inch piece fresh ginger, peeled and grated or minced
- 1/3 to 1/2 cup tamari (dark soy sauce)
Butternut Squash and Mushroom Tart with Gruyere
By Shelly17
This Butternut Squash and Mushroom Tart with Gruyere recipe is delicious
- Crust:
- 5.6 ounces all-purpose flour (about 1 cup plus 2 tablespoons)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon baking powder
- 1/4 cup extra-virgin olive oil
- 3 tablespoons ice water
- Cooking spray
- Filling:
- 3 cups precubed peeled butternut squash
- 2 tablespoons extra-virgin olive oil, divided
- 3/4 cup prechopped onion
- 2.5 ounces aged Gruyère cheese, shredded and divided (about 2/3 cup)
- 2 large eggs
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 1/2 ounces prechopped pancetta
- 5 ounces presliced shiitake mushroom caps
- 1/4 cup dry white wine
Coconut Red Curry Hot Pot with Braised Chicken and Mushrooms
By Shelly17
1. Bring broth to a boil in a medium saucepan over medium-high heat; stir in lemongrass, lime leaves, and galangal
- 2 cups fat-free, lower-sodium chicken broth
- 3/4 cup chopped peeled fresh lemongrass
- 6 Kaffir lime leaves, torn
- 5 (1/4-inch) slices fresh galangal
- 1 1/2 tablespoons red curry paste
- 1 (4-ounce) package presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
- 8 ounces skinless, boneless chicken breast, cut into bite-sized pieces
- 1 (13.5-ounce) can light coconut milk
- 1 tablespoon Thai fish sauce (such as Three Crabs)
- 2 teaspoons brown sugar
- 1/3 cup thinly diagonally cut green onions
- 2 tablespoons fresh lime juice
- 6 tablespoons coarsely chopped fresh cilantro, divided
- 3 ounces uncooked wide rice noodles
- Look for Kaffir lime leaves and galangal—also known as Thai ginger—at ethnic markets and gourmet grocers. If you can't find them, use an extra 1/4 cup chopped peeled fresh lemongrass to flavor the broth. You can use regular ginger in place of galangal.
Blackberry Crumbles
By Shelly17
This is a nice dessert to serve to guests
- 4 cups fresh blackberries (about 14 ounces)
- 1/4 cup sugar, plus 1 tablespoon
- 3 tablespoons all-purpose flour
- 3 tablespoons fresh lemon juice
- 3 tablespoons unsalted butter, softened, plus more for ramekins
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- 6 store-bought sugar cookies (about 2 ounces), coarsely crushed
- 1/4 cup rolled oats
Double Tomato Bruschetta
By Shelly17
For years, I've used this recipe for parties & the holidays
- 6 roma (plum) tomatoes, chopped
- 1/2 cup sun-dried tomatoes, packed in oil
- 3 cloves minced garlic
- 1/4 cup olive oil
- 2 T. balsamic vinegar
- 1/4 cup fresh basil, stems removed
- 1/4 t. salt
- 1/4 t. ground black pepper
- 1 French baguette
- 2 cups shredded mozzarella cheese
- Grated Parmesan cheese, if desired.
Lighter Macaroni and Cheese
By Shelly17
To wit, these individual mac-and-cheese casseroles call for pungent Parmesan and extra-sharp cheddar, which means t...
- 6 small vine-ripened tomatoes, (3-inch) , cut into twenty-four 1/4-inch-thick slices
- 3 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons fresh thyme leaves, plus sprigs for sprinkling
- Coarse salt and freshly ground pepper
- 5 slices white sandwich bread, with crust
- 2 tablespoons unsalted butter
- 1 pound elbow macaroni
- 2 cups homemade or low-sodium store-bought chicken stock
- 5 tablespoons all-purpose flour
- Pinch of freshly grated nutmeg
- Pinch of cayenne pepper
- 2 cups low-fat (1 percent) milk
- 8 ounces (about 2 1/4 cups) extra-sharp cheddar cheese, grated
- 1 ounce (about 1/2 cup) Parmesan cheese, freshly grated
Wheat Rolls with Orange Butter
By Shelly17
1. Combine butter, honey, and rind; stir well
- 2 teaspoons unsalted butter, softened
- 1 teaspoon honey
- 1/2 teaspoon grated orange rind
- 4 (1-ounce) whole-wheat dinner rolls
Spicy Cheeseburger Pizza (Velveeta)
By Shelly17
Is it a taco? A cheeseburger? A pizza? No—it's a delicious VELVEETA trifecta: all three favorites in one pie
- 1/2 lb. ground beef
- 1/2 lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes
- 1 ready-to-use baked pizza crust (12 inch)
- 1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, well drained
- 1/4 cup ketchup
- 1 cup shredded lettuce