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Recipes
Baked Shrimp Scampi (Barefoot Contessa)
By zircon50
Preheat the oven to 425 degrees F
- 2 pounds (12 to 15 per pound) shrimp in the shell
- 3 tablespoons good olive oil
- 2 tablespoons dry white wine
- Kosher salt and freshly ground black pepper
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 4 teaspoons minced garlic (4 cloves)
- 1/4 cup minced shallots
- 3 tablespoons minced fresh parsley leaves
- 1 teaspoon minced fresh rosemary leaves
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 extra-large egg yolk
- 2/3 cup panko (Japanese dried bread flakes)
- Lemon wedges, for serving
Banana Pudding (from Cook's Country)
By zircon50
We opted for half-and-half instead of milk in our Banana Pudding recipe
- PUDDING
- 7 large bananas, slightly underripe
- 1 1/2 cups sugar
- 8 large egg yolks
- 6 tablespoons cornstarch
- 6 cups half-and-half
- 1/2 teaspoon salt
- 3 tablespoons unsalted butter
- 1 tablespoon vanilla extract
- 3 tablespoon lemon juice
- 1 (12-ounce) box vanilla wafers
- WHIPPED TOPPING
- 1 cup heavy cream, chilled
- 1 tablespoon sugar
- 1/2 teaspoon vanilla extract
Olive Garden Minestrone Soup {Slow Cooker}
By zircon50
Add vegetable stock, water, tomatoes, celery, carrots, onion, parsley, basil, oregano, thyme, rosemary, bay leaves ...
- 4 cups low-sodium vegetable stock
- 1 1/2 cups water
- 2 (14.5 oz) cans diced tomatoes
- 1 cup diced celery (3 stalks)
- 1 cup diced carrots (2 carrots)
- 1 cup diced yellow onion (1 small)
- 1 Tbsp chopped fresh parsley (or 1 tsp dried)
- 2 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp dried crushed rosemary
- 2 bay leaves
- 1/2 tsp sugar
- Salt and freshly ground black pepper, to taste
- 1 1/3 cups diced zucchini (1 small)
- 1 1/3 cups shell pasta
- 4 cloves garlic, minced
- 1 (15 oz) can dark red kidney beans, drained and rinsed
- 1 (15 oz) can white navy beans or cannellini beans, drained and rinsed
- 1 (14.5 oz) can Italian green beans, drained
- 2 cups slightly packed chopped fresh spinach
- Finely shredded Romano cheese, for serving (Parmesan works too)
Patriotic Jell-O Poke Cake
By zircon50
Prepare and bake cake according to package directions for a 2 layer cake
- 1 - box (18 oz) white cake mix prepared (two 9-inch round), cooled
- 2 - cups boiling water, divided
- 1 - pkg. (3 oz.) strawberry or raspberry Jell-O
- 1 - pkg. (3 oz.) berry blue Jell-O
- Cream Cheese frosting (See below)
Baked Apple Cider Doughnuts
By zircon50
These light and fluffy doughnuts get extra flavor from finely diced apple folded into the dough
- 1/2 cup Apple Cider
- 2 tablespoons Butter, softened
- 1/4 cup (Approx. 2 ounces) Sugar
- 1 Egg
- 1/4 cup Milk
- 2 cups (Approx. 10 ounces) All Purpose Flour, plus additional for dusting
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
- 1/4 teaspoon Salt
- 1 Apple, cut into a 1/8-inch dice (about 1 cup)
- 1/4 cup Oil for frying
- Cinnamon and Sugar for dusting
Crab Quiche
By zircon50
Directions Preheat the oven to 350 degrees F
- 4 ounces gruyere cheese, shredded
- One 9-inch pie shell, par-baked and pricked with a fork
- 1 pound fresh white crabmeat, drained
- 2 scallions, minced
- 1 cup heavy cream
- 1/2 teaspoon grated lemon zest
- 1/2 teaspoon dry mustard
- 1/2 teaspoon seafood seasoning, such as Old Bay
- 1/2 teaspoon salt
- Pinch ground mace
- 3 eggs, beaten
Hot Cross Buns (Pioneer Woman)
By zircon50
For the buns: Combine the milk, canola oil and 1/2 cup of the granulated sugar in a saucepan
- 2 cups whole milk
- 1/2 cup canola oil
- 3/4 cup granulated sugar
- 1 package (2 1/4 teaspoons) active dry yeast
- 4 1/2 cups all-purpose flour, plus more for flouring
- 1/2 teaspoon (heaping) baking powder
- 1/2 teaspoon (scant) baking soda
- 2 teaspoons salt
- 1 teaspoon cinnamon
- Additional spices, such as cardamom, nutmeg or allspice, optional
- 1/2 cup raisins
- 1 egg white
- Splash of milk
- 1 egg white
- Powdered sugar, as needed
- Milk, as needed
Rao's Meatballs with Marinara Sauce - TODAY.com
By zircon50
For Rao's Marinara Sauce: Remove tomatoes from cans and place in a large bowl, reserving juices
- Four 28-ounce cans whole tomatoes with basil, preferably from San Marzano
- 1/2 cup olive oil
- 6 tablespoons minced onion
- 4 cloves garlic, peeled and minced
- Coarse salt
- 12 leaves fresh basil, torn (optional)
- Pinch of dried oregano
- Freshly ground pepper
- 1 1/2 pounds ground beef
- 1/4 pound ground pork
- 1/4 pound ground veal
- 3 cloves minced garlic
- 1 1/2 tablespoon chopped Italian parsley
- Salt and pepper to taste
- 2 eggs
- 1/2 cup water
- 1 1/4 cups grated Pecorino Romano cheese
- 1/2 cup plain breadcrumbs
- 2 cups vegetable oil for frying (optional)
Lemon Icebox Cheesecake (from Cook's Country)
By zircon50
In a baked cheesecake, tart lemon juice is mellowed by the heat of the oven
- CRUST
- 10 lemon sandwich cookies, broken into pieces (about 1 1/4 cups)
- 2 tablespoons unsalted butter, melted
- 1 teaspoon grated lemon zest
- CURD
- 1 large egg plus 1 egg yolk
- 1/4 cup sugar
- Pinch salt
- 2 tablespoons lemon juice
- 1 tablespoon unsalted butter
- 1 tablespoon heavy cream
- FILLING
- 1 envelope (2 3/4 teaspoons) unflavored gelatin
- 1/4 cup lemon juice from 2 lemons
- 1 1/2 pounds cream cheese, cut into 1-inch pieces and softened
- 3/4 cup sugar
- Pinch salt
- 1 1/4 cups heavy cream, room temperature
Red Velvet Whoopie Pie
By zircon50
directions 1. Preheat oven to 375 degrees F
- 2 cups all-purpose flour
- 2 Tbsp. unsweetened cocoa powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup butter, softened
- 1 cup packed brown sugar
- 1 egg
- 1 tsp. vanilla
- 1/2 cup buttermilk
- 1 1-oz. bottle red food coloring (2 Tbsp.)
- 1 recipe Whoopie Pie Filling, recipe below